Pigs in a Blanket

Currently, I only have a 1 1/2 pound pan for baking bread. So if I make 2# recipe, have 1/2 pound left.

I used my whole grain bread recipe and make a rectangle and then rolled it around the hot dog.

Garden

My father-in-law planted a garden this year and we are really getting a lot of vegetables. I am going to can, dehydrate, and freeze.

Watermelon Ice

1 seedless watermelon.

blender

Cut the pink flesh from the watermelon and blend. Freeze until firm and you have a watermelon Italian ice without CHEMICALS!

Yogurt Popsicles

I have been eying these new Popsicles makers at Whole Foods for two weeks and I finally bought them! I usually make Lemonade popsicles all summer, since the lemonade is on sale, but these were too cute for just lemonade.

So I got a small bag of organic 365 strawberries, 2-3 cups Organic Yogurt, and 1/3 cup maple syprup in my Viti-mix and made these popsicles and they are a hit!

Pancake from Freshly Ground Grain

Basic Whole Wheat Pancakes





Note: a variety of grain flour combonaitons will work. I used 1/2 hard red wheat and 1/2 soft wheat.





3 cups freshly milled flower
1 tsp. sea salt
1 tsp. baking soda*
2 1/2 baking powder
1/3 cup melted butter
4 eggs
3-4 cup buttermilk (may subsistute 1 milk and 2 Tsp of lemon juice for each cup of buttermilk needed)

1. Mix all the dry ingredients.
2. Add liquids.
3. Stir until mixed.
4. Fry on hot pan or griddle.

To make pancakes lighter, seperate the eggs and whip the egg whites and fold into the better gently.

Egg Custard

Egg Custard
By: Denny Wayson

5 eggs
3 cups of whole milk (not low-fat)
1 1/2 tsp of vanilla extract
sweet pick: 1/3 cup maple sugar, 2 TBSP xylitol, 2 packets of Stevia, or 1/3 cup sugar

Preheat oven 325

Prepare 9x12 glass baking dish, by placing 6 glass custard cups inside the baking dish. (Baking dish size doesn’t matter as long as the cups fit inside.)

In a standing mixer beat egg and milk on med-high until the eggs are foamy on top. Then add the vanilla and xylitol.

Pour mixture through a strainer (this gets out all the chalazae) into 6 custard cups. Fill the 9x12 baking dish with enough water that the water level is at least ½ way up the side of the custard filled cups.

Bake for 1 hour.

Remove cups from water and allow to cool slightly. May be eaten warm or refrigerated for up to four days.

Zucchini Sour Cream Casserole

Zucchini Sour Cream Casserole

6 med zucchini (about 2 pounds), cut into ½ inch slices
1-8oz container of sour cream (not low fat)
1 cup of sharp shredded cheddar cheese
2 TBSP butter
1/2 onion, diced
1/3 cup parmesan cheese
1/3 cup chicken broth or water

Preheat oven 350

1. Steam zucchini for 10-15mins, drain well. Pat dry with dish towels.
2. Heat a medium sauté pan, add butter once melted add onion and sauté until golden brown and translucent. Pan should have “fawn” (brown bits). Deglaze pan by adding 1/3 cup of liquid and scraping up the fawn. Boil off the liquid.
3. Off heat, add sour cream and cheese to onions.
4. In a glass dish, lay out one layer of zucchini and add 1/3 of the sour cream mixture. Repeat.
5. Once your final layer in complete sprinkle parmesan on top and bake 25-30mins or until hot

Note: you can change the cheese--parmesan for goat cheese or whatever is your favorite.