Recipes

Play Dough

Thank yous to Sue Pippin for the recipe and Micaiah Webb, who so graciously hand copied it for me!

1 cup flour (white flour…since we’re not eating it!)

1/2 cup salt

3 tsp. cream of tartar

1 cup water

food coloring

Stir in medium sized sauce pan.  Cook on medium heat until it begins to clump.  Turn heat off and continue stirring until it turns into a large ball. 

______________________________________________________

Poppy Seed Dressing

2/3 cup honey (raw is best)

1/3 tsp. dry mustard (optional)

1/8 tsp. Celtic Sea Salt

1/8 cup raw unfiltered apple cider vinegar

1-2 tsp. finely chopped red onion

½ cup raw coconut oil

1 ½ tsp. poppy seeds

Put all ingredients in blender or chopper and whiz until thoroughly mixed.

Serve over baby greens with sliced organic grapes, strawberries, and mango or mandarin oranges.

 __________________________________________________________

Fresh Apple Cake

 4 cups apples

Peel and grate enough Granny Smith apples to loosely measure 4 cups (doesn’t have to be exact).  Takes about 4-6 apples, depending on size. 

2 cups Sucanat (original recipe called for brown sugar)

Stir into grated apples, 2 cups brown sugar.  (I use Sucanat…natural sugar cane).  Cover and let stand about 4 hours.

After 4 hours, add the following to the apples:

3 cups flour

2 tsp. soda

1 ½ tsp. cinnamon

½ tsp. salt

1 cup oil

1 tsp. vanilla

2 cups chopped nuts (pecans or walnuts)

Mix all ingredients together well by hand.  (I admit I used a spoon.)

Bake for 1 hr. 15 min. at 350 degrees (or until done).  It took only an hour for me and probably could have been a little under that time actually.

Texture and flavor increases if made the day before you need it. 

Yum!!

__________________________________________________________

 Corn Dogs

 1 cup flour

½ cup cornmeal

1/3 c. sugar (I substitute sucanat or other natural sweetener)

1 ½ tsp. baking powder

1 tsp. salt

¾ cup milk

¼ c. mustard

1 egg

2 T. oil

1 pkg. hot dogs dusted with flour

Mix and dip hot dogs into batter frying in butter, olive, or coconut oil at 375 degrees.  I would suggest trying under 350 degrees for butter and under 320 degrees for olive oil (their smoke points respectively).

Serve with mustard and ketchup and coleslaw…

Yummy! 

___________________________________________________

Carrot Cake

4 eggs

2 cups sugar (I use sucanat)

1 1/4 t. olive oil

2 cups flour

3 cups grated carrots

1/2 cup chopped pecans

2 teaspoons baking powder

2 teaspoons baking soda

2 teasponns cinnamon

1 teaspoon vanilla

pinch of salt

Combine eggs, sugar and oil in large mixing bowl.  Mix well.  Add dry ingredients, mixing well.  Stir in vanilla, carrots, pecans, and salt.  Bake in 3 round cake pans in 350 degree oven for 30 minutes.  Frost with Cream Cheese Frosting. 

cream cheese frosting

1/2 cup butter, softened

1 – 8 oz. package cream cheese, softened

1 teaspoon vanilla

1 – 1 lb. package powdered sugar

Add ingredients together and beat until smooth.  Frost cooled cake.

This is a recipe from our church cookbook contributed by the now late Sis. Marie Davenport.  I love this cake!

____________________________________________

NOTE:  I have since discovered that Nutritional Food Yeast has glutamic acid in it (MSG) which is an excitotoxin (excites your cells to death in so many words) and should be avoided.  I would take this recipe off the blog but in case anyone refers back to it I want them to be informed as I have been, so…let me know if you know of any alternative to food yeast!

Hot “Cheese” Dip

1/4 cup cashews or almonds
1 1/2 tsp. salt
1/2 tsp. onion flakes
1/4 tsp. garlic
2 TBSP. arrowroot (thickener)
3 TBSP. Nutritional Food Yeast (for color and flavor)
1/4 tsp. butter flavoring or 1 TBSP. butter (I don’t usually put this)
1 TBSP. lemon juice (if I don’t have lemons I just leave it out)
1 4oz. jar pimentos (for color…optional…I don’t usually have them on hand)
2 cups water
I can diced tomatoes with green chilies (Ro-tel is great) (may add before or after blending)

Directions:
Blend nuts in blender until finely ground. Add all other dry ingredients on top of ground nuts and then add about 1/2 cup of water. Blend until thoroughly pureed. Add remaining water and liquid. Blend well. Cook in sauce pan over medium heat until thick, stirring constantly.

Like I said, it’s not Velveeta but it’s a great healthier substitute! We usually layer the nachos something like this:

corn chips
“cheese” dip
refried beans
(taco meat made from free range turkey…if you have meat lovers)
lettuce
tomato
onions
olives
guacamole
(sour cream…optional)
salsa

_______________________________________________________________________Cranberry Scones

2 cups flour (I use soft pastry whole wheat)

1/4 cup sugar (I use sucant…the kind that’s sweetened with honey…for a lighter color)

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

6 tablespoons butter

1/2 cup of dried cranberries (I use about 1 cup of fresh) (you can substitute currants, raisins or chocolate chips

1/2 cup buttermilk (I use rice milk “buttermilk-fied” with lemon juice or vinegar)

2 eggs (organic when available)

Preheat oven to 425.  In a large bowl, combine flour, sucanat, baking powder, slat, and baking soda.  Using a pastry blender, or two knives scissor fashion, cut in the butter until the mixture resembles coarse crumbs. 

Stir in your choice of “filler” until will mixed.  In a small bowl, combine the buttermilk and eggs.  Add this to the dry ingredients and stir to form a soft dough.  With floured hands, knead gently and briefly to combine.  Divide dough in half.

On an ungreased cookie sheet, pat each piece of dough into a 6 inch round.  Cut each round into 6 pieces.  Do not separate.  Bake until golden brown, about 12-15 minutes.  Separate wedges and serve warm.  Yields 12 scones.

______________________________________________________________

Raw “Cheese” Crackers

Today we ate the last of the raw crackers I just made.  They turned out really good!  Here’s the recipe for anyone interested.  For raw crackers they taste mighty similar to those little “cheezits”.  Kerria, my 9 year old cousin, helped me make them and loved them so they pass the “kid” test!  I have more almonds and sunflower seeds soaking already. Sunflower Cheese2/3 cup sunflower seeds1/2 cup almonds

1/2 cup water

juice of 1 lemon

3 Tbsp. tahini*

3 sun-dried tomatoes

1 Tbsp. olive oil

3/4 tsp. turmeric

3/4 tsp. celtic salt

1/2 tsp. paprika

pinch of cayenne pepper

optional: I added some nutritional food yeast (about 2 tsp.) and some dehydrated onion (about 1/2 -1 tsp.).

PREP: Presoak almonds for at least 8 hours and sunflower seeds for at least 6 hours.

Puree all ingredients together until smooth.

Serve as a dip or dehydrate into cheese crackers…recipe follows.

* Tahini is sesame seed butter.  I didn’t have any so I made my own.

Tahini

1 cup sesame seeds

1/4 cup olive oil

1/8 tsp. celtic salt

Sunflower Cheese Crackers

Use “Sunflower Cheese” recipe.  Spread about 1/4 inch thick on dehydrator trays (solid inserts, not mesh).  Score with a knife into small squares.  Dehydrate for at least 12 hours (or until crisp…probably will take longer).  These are pretty close in flavor and texture to those familiar little orange cheese crackers we love!

Recipes taken (adapted) from Everyday Wholesome Eating …In The Raw by Kim Wilson