Trista's Raw Ice Cream Recipie

You will need:
6 fertilized egg yokes (only a fertilized yoke is safe to consume raw)
1/2 cup pure raw organic sugar (or substitute)
2 cups raw grass fed cream (only grass fed milk is safe to consume raw)
1 cup raw grass fed milk
2 tsp QUALITY vanilla
(For chocolate add 6 tbs coco)

Mix sugar and egg yokes till ribbonny (comes off in a stream not drip)

Mix cream with vanilla and wip about 30 seconds

Add milk to cream while mixing

Add egg to cream while mixing

Chill for better consestancy for just a little while (15 min) not a must, but is nice.

Mix in ice cream maker until the cream is stuck to the beater and turns WITH it, approx 40-60 min.*

Stir

Heal with wholesome foods!

Whole Wheat Chocolate Chip Cookies

• 3 cups Muscavado
• 2 cups butter, softened
• 4 eggs
• 2 tablespoons vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 3/4 cups whole wheat flour
• 3-4 cups semisweet chocolate chips
  
  Cup of Raw Grassfed Milk - For dunking ;)

Preheat the oven to 350 degrees.
In a large bowl, cream together the sugar, and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt,flour, and baking soda until well blended. Then stir in the chocolate chips. Drop spoonfuls of cookie dough onto ungreased baking sheets so they are about 2 inches apart. Bake for 10 to 12 minutes or until the cookies are just starting to brown at the edges. Let cool on the baking sheets for a few minutes before removing to cool on wire racks.

Whole Wheat Peanut Butter Cookies

Ingredients

• 1 cup peanut butter
• 1/2 cup butter, softened
• 1/2 cup honey
• 1/2 cup Muscavado
• 1 egg
• 1 1/4 cups whole wheat flour
• 1 teaspoon baking powder
  
  Cup of Raw Grassfed Milk - For dunking ;)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
3. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.