Christmas morning breakfast

Our traditional Christmas brunch consists of cinnamon rolls (Sedro Woolley cookbook, page 42!), ham & cheese omelettes (Scott's the chef), and Orange Julius (from Mom's cookbook, recopied below). This year we celebrated Christmas a little early as we had all in our family together last weekend here in Oregon. It was a bit hard, as Ian came down with croup and we tried to keep him quarantined from all, especially the babies. Despite the difficulties of that and a small house, it was nice to spend time together.

You can also click here to go to a Cinnamon Roll recipe posted before. It's modified by the infamous Sunday School teacher and cinnamon rolls (and scones and more) teacher/baker Karen Christianson. (I decided to cheat by scanning the recipe instead of typing, as I'm not sure anyone checks this blog anyway! You can get bigger picture by clicking on the scanned recipe.)

ORANGE JULIUS
1/2 (12 oz.) can (1/3 c.) frozen orange juice concentrate
1/2 c. milk
1/2 c. water
1/4 c. (or less) sugar
1/2 t. vanilla
5 or 6 ice cubes  (or more)

Combine all ingredients in blender; cover and blend until smooth, about 30 seconds. Serve immediately. Makes about 3 cups.

Scott learned how to perfect his omelette skills by watching a segment by Julia Child on David Letterman way back when. I tried to find it on YouTube, but wasn't successful. If you go to this link, you can hear her saying she'd make omelettes for a dinner party of 300. Yowza! I did find a hilarious bit with the two of them making hamburgers. It involves a blow torch and you won't want to miss it.

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Christmas Day update:

Kyle called us with a recipe for Mint Hot Chocolate made in the blender. We are going to sip it sitting by the fireplace this evening. Merry Christmas!

Mint Hot Chocolate

6-8 T. Nestlé hot chocolate mix
3 c. warm water
1-2 candy canes

Put all ingredients in blender. If you have a Blendtec, use the "soup" cycle. He said it will come out perfectly smooth, and the perfect temperature.

by Barbara's son Scott, and his wife Dee

Mom's Christmas candy, part 2

Mom is famous for her plates of Christmas Candy. 

Those on the list of recipients look forward to them each year. 

I asked Mom what here favorites are, and she 

mentioned the chocolates with cream fondant filling.

CREAM FONDANT

4 c. sugar
3 T. white Karo syrup
Pinch of salt
1/2 c. milk
1 c. whipping cream
2/3 sq. butter

different flavorings/colors

Put all ingredients, except butter, together and stir over medium heat until sugar is dissolved. Wipe sides of pan with pastry brush dipping in water. After starts to boil turn down to 2 then gradually back up to 3 to finish cooking. Cook to 236° or soft ball stage. Pour on cold buttered platter or marble. When cool, beat until candy loses its gloss and becomes creamy and thick. Mold the butter in with hands. Candy may be used immediately or stored in refrigerator. This is a basic fondant. Any flavoring or color may be added while beating or molded in as needed. Flavors to use: vanilla, maple, cherry, orange, lemon, mint or wintergreen. Tint accordingly. This makes good centers for chocolates. To make this recipe into fudge, make as above except add 3 (1 oz.) squares of baking chocolate after sugar is dissolved. You may add a few drops of peppermint flavoring to this to have a chocolate mint candy. Fondant can be formed into balls and decorated as desired. Knead in raisins, dates, figs or candied fruit before forming into balls. (for more of Mom's candy, click here.)

Fresh Corn Chowder, Lemon Bar Cookie Cups, Peanut Butter Nutella Cookie Cups

While searching online for a fresh corn chowder recipe, I found Barbara Bakes. I found the recipe for dinner tonight (11.17) and sweets to try for book group at my house end of November.

I'll update later with opinions.

Fresh Corn Chowder

6 ears fresh corn

1 medium potato, diced

4 slices bacon, cooked and diced

Salt and freshly ground black pepper

4 T. butter

1 /2 c. chopped onion

1 /8 t. ground red pepper (cayenne)

1 /4 c. all-purpose flour

4 c. milk or half-and-half [I used half kefir.]

Shuck the corn. Stand each ear up in a bowl and use a knife to scrape off the kernels. Put the corncobs and 2 cups water in a large pot with a tight-fitting lid over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook, checking occasionally, for about 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them and save the corncob broth.

Put the butter or oil in a large, deep pot over medium-high heat. When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a whisk or a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, just a couple of minutes. Add the milk and the reserved corncob broth and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.

Stir in the cayenne pepper, corn kernels, diced potatoes and bacon and bring to a boil, then lower the heat so that the soup bubbles gently. Cook, stirring occasionally, until the potato is tender and the soup has thickened, 10 to 15 minutes. Taste, adjust the seasoning, and serve. (Step-by-step directions here.)

Lemon Bar Cookie Cups

1-3/4 c. all purpose flour*


1/2 c. whole wheat flour


1/2 t. salt


1/2 t. baking soda*


1/2 t. cream of tartar


1/2 c. butter, softened


1/2 c. sugar*

1/2 c. confectioners’ sugar (powdered sugar)

1/2 c. canola oil

1 egg

1/2 t. lemon extract

1/2 t. vanilla extract

3/4 c. lemon curd (recipe below)

powdered sugar for decorating, optional

Preheat oven to 350°. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 8 minutes. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of lemon curd. Return to the oven and bake for an additional 4 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool. (Step-by-step directions here.)

Lemon Curd

6 T. unsalted butter, softened at room temperature
1 c. sugar

2 large eggs
2 large egg yolks
2/3 c. fresh lemon juice
1 t. grated lemon zest 

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Peanut Butter Nutella Cookie Cups

1 1/2 c. flour

1 t. baking soda

1/4 t. salt

1/2 cup (1 stick) unsalted butter, room temperature

1 c. firmly packed light brown sugar

1 large egg

1/2 t. vanilla extract

1 c. chunky peanut butter

Turbinado sugar (sugar in the raw), optional

1/2 c. Nutella

Chopped peanuts, optional

Preheat oven to 350 degrees. In a small bowl, sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the egg and vanilla and beat until combined. Add the peanut butter and continue beating on low speed. Add the sifted dry ingredients and beat until just blended. Form dough into 1-1/2 inch balls. Roll balls in turbinado sugar. Place each ball in a cup of a greased mini muffin tin. Bake 10 to 12 minutes until edges are browned and crackled, the centers will not be completely set. Remove the cookies from the oven and using the end of a thick-handled wooden spoon make a small, deep well in the center of each cookie and fill with Nutella. Sprinkle chopped peanuts on top of Nutella. Transfer cookies to a rack to cool completely.

Tip: Don’t worry about smoothing the Nutella at first. After you’ve put Nutella in each cookie go back and spread it. It will have melted a bit and be much easier to spread. (Step-by-step directions here.)

by Dee, wife of Barbara's son Scott

Sweet Potato Pie

"Oh yeah :D X3"

True Southern Sweet Potatoes

Tuesday, November 22, 2011

10:18 PM

Developed by the wonderful Paula Deen

Adapted by the Amazing Tyler Eliason

Sweet Potato Pie
For 1 pie:
4 handfulls of cookies/nilla wafers
1/4 t. ground ginger
1 t. gound cinnamon
1/4 t. salt
2 eggs
1 t. vanilla
1 stick butter
1 c. sugar
***optional***

***lots of brown sugar
***more butter
***bacon fat
3 medium sweet potatoes

Instructions: Sweet Potatoes
Wash and fork sweet potatoes
***Rub sweet potatoes in butter and/or bacon fat
Bake the sweet potatoes at 425 for an hour and a half
Slide potato skins off and mash the meaty insides

Instructions: pie
Crush the cookies into crumbs and line pie container
Mash potatoes
Add melted butter, sugar, vanilla, cinnamon, ginger, salt, and eggs
Mix well, or until you decide you're bored
Get distracted
Get undistracted
Pour gloup into pie tin
***Sprinkle cinnamon on top
***Cover the entire top with brown sugar :D
Bake at 350 for 1 hour.


Instructions: Eating
Invite people who you would only share secrets with over
Share 0.0
Yes, I said it: SHARE
(trust me you'll regret it if you eat too much at once XD)
***Add more Butter and brown sugar and/or cinnamon on top

by Tyler, Barbara's grandson

Orange Apricot Turkey

 Stephanie said that Tyler is a fan of Paula Deen. Before he left for college, he cooked a delicious turkey for the family (and guests, I think) following this recipe.

In an unrelated cooking fest, check out the pictures from "The Adventures of Tyler and Preston" (June 2011) . Following the southern cooking 'tradition', they attempted to batter and deep-fry many different things. Above they were sampling Twizzlers, and the top picture features Snickers. Below are pizza and Oreos.

what next?!

Orange Apricot Turkey

2 sticks butter (well chilled)

1 can apricot halves (reserve liquid)

1 small can frozen condensed orange juice

Turkey 12-14 pounds

Salt & pepper to taste

4 stems rosemary (optional)

Preheat oven to 400º F

Place turkey in large roasting pan (no rack). Slice chilled butter into long slices. Slide one full stick of butter under the skin of each breast. Under the skin of one side place apricot halves. Take the frozen orange juice out of can and place in the cavity of the turkey along with the juice from apricot can and one cup of water. Cook at 400ºF for 20 minutes.

Reduce heat to 250º F and roast until turkey is done. Baste frequently with the orange/apricot/butter drippings.

Notes from the Paula Deen Test Kitchen: Turkey will take longer than instructed on a typical turkey package since you are roasting at a lower heat for the final time. Typically, a 12-14 pound bird will take a total of 4 to 4 ½ hours to roast with this method. We used apricot preserves mixed with a little of the pan juices for a final baste on our turkey. Flavor was delightful and a nice twist on the usual turkey preparation.

by Tyler, Barbara's grandson

It looks like Tyler is cooking up even more adventures in college!

Nuts & Bolts

Cheryl served these treats at the family reunion in August. Amazingly, she was able to make them in advance and have loitering family members stay out until serving time. Could YOU resist that cute Austrian smile?!

NUTS N’ BOLTS

1 pkg. chocolate chips
1 pkg. butterscotch chips
2 T. peanut butter
2 c. Rice Crispies
2 c. peanuts
2 c. crunchy Chinese noodles (La Choy)

Melt the chips together in a sauce pan on low heat. Stir until melted. Add the peanut butter and stir until melted. Turn off the heat and stir in the rice crispes, peanuts and crunchy noodles. Mix until all ingredients are well coated. Drop by the spoonful on wax paper. Let cool and serve. 

And what could be more fun than the Ayers at Halloween!

by Cheryl, Barbara's daughter

Food Day

Today is a day many are talking about eating real...as opposed to the Standard American Diet (SAD) of fast food, etc. Go here to read more. I think there is much we can do to move in that direction without being an extremist. Check it out. (Yes, I doubled-posted; this is also on our family blog today. Since this blog is food related, it is actually a better fit here!)

Pupusas

Remember my friend who taught us how to make homemade enchilada sauce and refried beans? The amazing Sandra invited Ian and I, and another mom and son over for lunch and a playdate. This was just before she was leaving with her husband and four children for a weekend in Seattle! She made these oh-so-good pupusas while talking with us, and directing kids in and out of the water play going on. She also made the homemade tortilla making look so easy. I've tried it and mine look like roadkill. Though she demonstraded this in the summer, decided to wait until fall weather to give these a try. She made it look so easy, but I struggle just with the tortillas! She put this recipe on her blog, along with others.

Pupusas: A Delicious Salvadorian Dish

1. Obtain tortilla instant corn flour such as Maseca and mix with water until its consistency is such that the 'masa' (dough) does not stick to your hands.

2. Use refried beans and mix with 'quesillo' (you can buy this at a mexican supermarket or replace with soft cheese. Mix until the consistency is similar to the 'masa' prepared in step 1).

3. Take the 'masa' in your hands and make a ball about two inches in diameter. Once you finish, make a hole with your fingers, take some refriend beans and cheese mix (from step 2) and fill the hole with it.

4. Cover the hole with the masa and flatten by using your hands in a clapping motion. This takes practice but the goal is to make a disc.

5. Once you are done, place the pupusa on a preheated flat iron skillet. Leave it there until each side is cooked by noticing the dark spots (you need to flip the pupusa).


Variations
Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, or a combination. Add some minced green chile if you like.

Pupusas de Chicharrones: With a filling of fried chopped pork that is made on a daily basis and found in Latino Grocery stores.

Pupusas de Frijoles Refritos: With a refried bean filling.

Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.

Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.

Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.

Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.

Baked Stuffed French Toast

Kirsten and Cheryl revised this recipe from Mansion on Main B&B  for the family reunion. 
It was very delicious! We collectively decided that we want to simply meals at the next reunion. Though we had a very organized team approach this time (go teams Grizzly, Salmon and Moose!), we spent more time in prep than we'd like. Especially the team that had a dinner and breakfast (this one!) back to back. We just want to all be together! 
Hmm, catering next time?!  haha! East Coast Reunion 2014, here we come!

Baked Stuffed deliciousness in progress!

Barbara serving cobbler. I don't think there was a meal this lady didn't help with!

Cheryl, Kirsten, Brenda and Stephanie working on a meal. Was this Cafe Rio Salad?

Baked Filled French Toast

Spray a 9x13" baking pan or dish with non-stick butter spray. Line bottom of pan with 1" thick slices of French or Italian bread - day-old really works best!

Add small dollops or slices of cold cream cheese over bread, liberally. For a variation also spread a fruit preserve (we used raspberry jam), or other cooked fruits (peaches, baked cinnamon apples, pears, etc.) Add second layer of bread.

(We tried this original recipe and it was VERY custardy… so we cut the ingredients below by about ½ & then dipped the entire ‘stuffed French toast’ creation into the egg mixture & put back into the pan)

Beat together 6 large eggs

1-1/2 c. half and half

1-1/2 c. milk

1 t. vanilla

1/8 t. cinnamon

1/8 t. nutmeg

You may substitute some of the liquid for 1/4 c. maple syrup.

Pour over bread in pan, cover and refrigerate overnight or at least 4 hours. (We deleted this step because we just dipped the French toast and did it in the morning)

Take out 1/2 hour before baking to warm - then prepare and add topping (YUM!):

1/2 c. melted butter or margarine

2 T. dark corn syrup

1 c. brown sugar

1 c. chopped pecans

Spread over top of soaked bread. Bake at 350 degrees about 40 minutes, or until clearly set in middle - it will puff up - put a cookie sheet underneath to avoid spills in oven.

Take out of oven and allow to rest for 5 minutes or so before slicing and serving to aid in preserving shape of slice. Keeps well on hot serving plate. This will serve six easily, especially with other foods for breakfast. It is very tasty! It also works as a dessert with ice cream with the leftovers!

by Cheryl & Kirsten, Barbara's daughters 

snacking?

William grilling

lunching?

William, Cheryl, Scott B., Dad, Max, Brenda and others dining alfresco

~~~

 

Just for fun: the B&B is in Texarkana, Texas/Arkansas

Summer Succotash Quesadillas

In August I read an article in our local paper about a local mom/writer/blogger who just put out a vegetarian cookbook. Because I needed to make a vegan meal for a friend, I thought this recipe sounded good. After trying it, I'm hooked! It was delicious. If you'd like step-by-step instructions—along with nice photography—go to her post here. The only thing I changed on the recipe was the cheese. I saved the non-dairy cheese for the friend, and put Tillamook on ours. It looked time-intensive, but went quickly. While the veggies are cooking, you can make the sauce. Give this a try, especially if you have garden-fresh corn, zucchini, peppers and homemake salsa. 

Summer Succotash Quesadillas with Nacho Mmmm Sauce

Ingredients
8 whole grain tortillas
1 c. non-dairy (i.e. Daiya pepper jack) or organic cheese

For the Succotash Filling:
1 sweet onion, sliced
1 ear of corn, kernels shaved from cob
1 red bell pepper, seeded and diced
1 zucchini, cut into half moons
1 clove of garlic, minced
1/4 c. water
2 t. lemon or lime juice
1/2 t. maple syrup or agave
1/2 t. cumin
salt and pepper, to taste

For the Nacho Mmmm Sauce:
2/3 c. salsa
1/3 c. water
1/4 c. raw almonds
1/4 c. garbanzo beans, drained and rinsed
1/4 c. nutritional yeast
2 T. lemon juice
1 t. minced garlic
1/4 t. salt
1 t. chili powder
1 t. cumin
1 t. dried cilantro or 1 –2 T. fresh cilantro


Instructions For the Succotash Filling:
Place a large skillet sprayed with cooking spray or lightly coated with oil over medium high heat. Add onion and cook for 7-8 minutes, until softened and starting to brown.
Meanwhile, slice your veggies and strip that corn on the cob of all self-respect.
Add corn, red pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple syrup or agave and cumin.
Cook the succotash down for an additional 10 minutes, stirring occasionally.

For the Nacho Mmmm Sauce:
Combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro in a food processor or high speed blender.
Blend until smooth.
Refrigerate until serving,
Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla to the pan. Top with 2 T. of grated cheese.
Add about 1/3 c. of succotash filling,
Top with another 2 T. of cheese and another tortilla.
Cook for several minutes on each side, until tortilla is crisp and cheese is melty.
Repeat with remaining tortillas, cheese and filling.
Serve with Nacho Mmmm Sauce.

[Dee note: This makes a lot of sauce. You may want to make half a recipe…or twice as many quesadillas.]

Prep Time: 10 min.

Cook Time: 30 min.

Dunk, dip or drizzle. Just don’t forget about the sauce. Serves 4-6

[Chocolate] Beet Cake

beet cake from tiger in a jar on Vimeo.

I saw this video here, and wanted to try sharing it via the blog. I'm also going to make it for the missionaries (and us!) this week, as we have beets ready in our garden. Ian said he didn't want to try it when I asked him, but after watching the video, he said he'd like it. Power in advertising! He said it was ready when the flower was on top : )It was amazing to me that the cook didn't sample the chocolate! Let me know if you try it. I put my changes in brackets. I tested in on our family, the missionaries who came for dinner, and my book group. Everyone liked it!

Beet Cake

2 c. beets [I didn't have quite enough, so filled in with applesauce]

2 c. flour
1 1/2 c. dark brown sugar
4 oz. semi-sweet chocolate, melted [Ian ate some of my measured chips—before melting—so I added a couple tablespoons of cocoa to make sure we had adequate chocolate!]
2 t. baking soda
1/4 t. salt
1 t. vanilla
1 c. butter
3 eggs

Bake at 375 degrees. [I used two 9"(?) cake rounds, and baked about 30 min.] Sprinkle with powdered sugar.

Breakfast in a Cup + Coconut Oil

We tried this for breakfast. It was quick, easy and great!

Breakfast In A Cup
Servings: 2

Preparation Time: 5 minutes
2 frozen bananas
1/2 cup rolled oats
1 cup milk (use more or less to adjust to desired consistency) or use kefir
1/2 cup coconut peanut butter or peanut butter
1-2 tablespoons coconut oil*, melted
dash cinnamon
1 teaspoon vanilla
1 cup spinach (optional)

Place all ingredients in a good blender. Blend until smooth and well mixed. Pour into 2 glasses and drink immediately. [We used kefir, added about 1 T. of agave, and didn't put in spinach. Next time I want to try it with less peanut butter.]

got the recipe here

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Popcorn with Coconut Oil

1/2 c. popcorn kernels

1/4 c. coconut oil

Put in kettle over medium heat on stovetop. When the oil is melted, shake the pan back and forth over the burner so the popcorn won't burn. Don't turn up the heat. When the popcorn is popped, remove from heat and add salt to taste. (We have been using 1/2 of this recipe and it is just right for three of us.)

Coconut Oil

I am in a preparedness group that does group buys on healthy foods, etc. I'm pasting in an email from a couple of the group members. The claims for coconut oil sound pretty amazing, which always makes me skeptical. The best advice we have is 'moderation in all things.' I was introduced to the product (and the group) by my healthy friend Debbie. I've been using it in cooking, and having it on toast for a few months now. Also, Debbie's husband Stan likes making popcorn with it, so I've included his recipe above. We've been enjoying the popcorn too!

Here are some of the claims about coconut oil:

"If you have looked around your grocery store and especially any health food store you will probably have noticed a lot of products that are now available containing coconut, i.e. coconut water, coconut oil, coconut ice cream and coconut milk. There are also lots of skin care products that contain coconut oil.

If you pick up any food item and read the labels (which I always urge that you do) you probably noticed that coconut products are high in fat and high in calories. You may have decided to put it back on the shelf especially if you are counting calories and trying to avoid fat. Well stop, don’t do that, because here is the good news about coconut oil.

Coconut oil will help you lose weight, will keep your joints, hair, thyroid and almost every cell in your body healthy and happy. Coconut oil is healthy for your heart because it contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterol and high blood pressure.

Coconut oil has the ability to kill viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections and pneumonia, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm, athlete’s food, thrust, diaper rash, etc.

If your joints hurt, you feel sluggish, have allergies, can’t lose weight no matter what you do, then you probably have candidiasis (yeast) overgrowth and coconut oil can rid your body of these nasty little invaders. Start by adding 1 teaspoon a day to your diet and work up to 1 tablespoon. I add my coconut oil to my morning smoothie. You will have some die-off and may have a feeling of flu symptoms or a feeling of unwellness, so don’t go too fast. Drink plenty of water and avoid sugar and sugar products such as juice. (Sugar is what keeps the nasties growing.) As the candida die off you will start to improve your health and you will get your energy back, and be able to shed the pounds.

Coconut oil is great for cooking and if you don’t like the taste then add part organic coconut oil and part organic olive oil to your pan. It can stand higher temperatures than most oil, but if it starts to smoke remove it from the heat, so the high heat doesn’t destroy all the benefits.

Coconut oil helps prevent liver diseases and kidney and gall bladder disease and helps to dissolve kidney stones. It is even believed to be useful in treating pancreatitis.

Coconut oil helps control blood sugar and is effective in utilization of blood glucose, thereby preventing and treating diabetes. It is great for bones and teeth as it helps your body to absorb important minerals such as calcium and magnesium.

Coconut oil breaks down the bad fat and is easily converted into energy. Best of all it does not lead to an accumulation of fat in the heart and arteries. Athletes love it because it helps to boost their energy and endurance and enhances their performance.

Coconut oil contains Vitamin E, Vitamin K and minerals such as iron.

If your hair tends to be dry then melt some of the oil in your microwave, wait for it to cool down a bit, then pour it on your scalp and work through your hair. Leave it on for 30 minutes for a real treatment. Just shampoo as you normally do, but notice how much healthier and shinier your hair is.

Wow, now that you know it is so healthy, please don’t avoid it. Find the best and most organic coconut oil that you can and add it to your diet."

"We do order Tropical Traditions Virgin coconut oil which is hand made. ALL other coconut oil is expeller expressed, even the virgin stuff. Tropical Traditions is the only coconut oil company in the US that has it own farms. they know everything about their oil. ALL others buy from huge importers who get it from everywhere and repackage, that is why they have so little information to share about their oil. They don't know where it came from. With Tropical Traditions you know your coconut oil farmer!"

Artisan Bread

A few years ago a friend showed me how to make the crusty artisan bread that is great to dip in olive oil and spices. It's very easy, and inexpensive. Your hands-on time is minimal, you just need to plan ahead as it takes a long while to develop.

No-Knead Bread

Time: About 1½ hours plus 14 to 20 hours’ rising dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.


3 c. all-purpose or bread flour, more for dusting
[I use some whole wheat]
¼ t. instant yeast
1¼ t. salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.



2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.


3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.


4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


Yield: One 1½-pound loaf.
(Martha Stewart adapted from Jim Lahey, Sullivan Street Bakery, NY Times Nov. 2006)

My [former--haha] friend who taught me about this bread was helping prepare food for the youth pioneer trek. She let me know that another friend, she and I would be making all the bread for the first night on the trek. We each made 8 loaves, sending a total of 24. To make those 8 loaves, I used a simplified version of the recipe above. I doubled the new recipe (but put the salt down to the equivalent in the first recipe) and was able to mix 4 loaves at a time in my fake Bosch  mixer.

~~~

There is also a bread version that you keep in the fridge, allowing you to have a fresh loaf daily. 

I've not tried it, but have included it below.

From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking 

by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). 

Copyright 2007 by Jeff Hertzberg and Zoe Francois.

Makes four 1 pound loaves.

Note: This recipe must be prepared in advance.

• 3 cups lukewarm water
• 1-1/2 T. granulated yeast (about 1-1/2 packets)
• 1-1/2 t. kosher salt (or 3 t. table salt)
• 6-1/2 c. unbleached flour, plus extra for dusting dough
• optional 200g of well-fed sourdough starter
• Cornmeal for the peel (or leave on baking paper)

In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. 

Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day’s storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.

Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

link to the article

I've also included a local newspaper story on the youth pioneer trek. 

The teens (ages 14-18) in our stake (geographic area used to divide church congregations) re-enacted a company of handcart pioneers on part of the Oregon Trail near Mt. Hood this week. The local paper reporter/photographer team came as they were preparing to leave. The photo below is one of our cute young women.