Cranberry Chutney
Bitter Green Heaven (original recipe)
10-grain Whole Wheat Bread
   Potato Salad
Carrot Cake

 

Cranberry Chutney
goes well with poultry, pork & ham
and can be used anywhere you would use jelly or jam

My oldest sister Laurel used to make this every year. After she passed from this Earth, I have tried to uphold the tradition.

1/2 c. sugar
1 1/2 c. water
1/2 c. cider vinegar
1/2 c. pineapple preserves
1/2 tsp curry powder
1/2 tsp ginger
6 whole cloves
1 cinnamon stick
1 large tart apple
1 large pear
1 lime
3 c. cranberries (app 1 bag)
1/2 c. golden raisens
1/2 c. coarsely chopped walnuts
  • In heavy 2-qt saucepan, combine sugar, water, vinegar, preserves and spices.
  • Add apple and pear (peeled and sliced). Add lime (sliced very thin, then quartered). Mix well.
  • Boil, then simmer uncovered, stirring occasionally until the fruits are tender, approx. 15 minutes.
  • Add cranberries and raisens, simmer till cranberries burst, stirring often. Mash the rest of the cranberries. Remove from heat, and add the walnuts.
  • Ladle into sterile, hot jars and seal tightly. Cool. Store in the refrigerator or freezer. Make sure to leave 1/4" space at the top of the jar to allow for expansion.
  • Makes about 2 pints.

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Bitter Green Heaven
Featured in the Boggy Creek Farm Cookbook

Bitter greens are good for just about anything that ails you. They are especially popular in early spring as a spring tonic. Choose from Kale, Dandelion Greens, French Sorrel, Chard, Escarole, Mizuna, Turnip Greens, Arugula, Beet Greens, Broccoli Raab, Collards, Romaine Lettuce, or Radicchio. They are all bitter greens!

1 large Onion, chopped
2 tablespoons Olive Oil
3 tablespoons Balsamic Vinegar
1 bunch of Bitter Greens
4 cloves Garlic, minced
1/2 cup Raisins, rinsed
Brown Rice (or other whole grain), cooked
Plain Yogurt (White Mountain is great)

  • Saute Onions in Olive Oil, until softened. Splash on generous amount of Balsamic Vinegar. Throw in washed and chopped Greens, minced Garlic, and a couple handsful of Raisins. Reduce heat , cover and cook briefly untill the Greens are wilted.
  • Prepare a bed of Whole Grains (bread, rice, pasta, oatmeal.) Drizzle a covering of good plain Yogurt, then cover with the Greens mixture.
  • Voila! Your digestive system will thank you!

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10-grain Whole Wheat Bread
Thank you Sandy, La Leche Leader!

This bread recipe is for a 1 1/2 lb bread machine, where you put the wet ingredients in the mixer before the dry ingredients.

1 2/3 c. warm water
1 1/2 tsp salt
7 tsp canola oil
(that's 2 tbsp, 1 tsp oil)
3 tbsp honey
(the honey slides right off the spoon if you put the oil in first)
1 tsp white vinegar or lemon juice

1/2 c 10-grain mix
3 1/2 c stoneground whole wheat flour
not whole wheat pastry flour
2 1/2 tbsp gluten flour
1 1/2 tsp yeast
  • Add warm water first, then the salt (because you want the salt far away from the yeast to prevent an unwanted chemical reaction). Add the oil, honey, vinegar and 10-grain mix.
  • Add the whole wheat flour, the gluten flour. Now, scoop out a little space in the top of the flour, and put the yeast in. Set your bread machine for the whole wheat cycle, and make a great big pot of soup to enjoy the fresh bread with!

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American Potato Salad
Adapted from The Silver Palate Cookbook - Julee Rosso and Sheila Lukins

4 lbs boiling potatoes, peeled
1/2 cup Balsamic Vinegar
1/2 cup Olive Oil
1 teaspoon Sea Salt
1/4 tsp black pepper
1 cup thinly sliced purple onions
1 cup chopped celery
3 medium cucumbers, peeled, sliced
2 cups mayonnaise
5 tablespoons Texafrance Champaigne mustard
20 hard-boiled eggs, peeled and quartered
1 cup chopped parsley

  • Boil potatoes just until tender but firm. Don't overboil them. After roughly slicing them, sprinkle still-hot potatoes with oil, vinegar, salt and pepper.
  • Add onions, celery, cucumbers, mayonnaise and mustard, toss gently to combine.
  • Add quartered eggs and parsley and toss again. Cool to room temperature, cover and refrigerate overnight. Before serving, toss again, correct seasoning, and add more mayonaisse if needed.
  • 20 portions

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Carrot Cake
Adapted from The Silver Palate Cookbook - Julee Rosso and Sheila Lukins
I'll give you the recipe straight out of the cookbook first, then give me caveats below.

3 cups unbleached all-purpose flour
3 cups granulated sugar
1 teaspoon sea salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 cups canola oil
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots
3/4 cups drained crushed pineapple
Cream-Cheese Frosting
Confectioners' sugar for dusting top

  • Preheat oven of 350 degrees F. Grease two 9-inch layer cake pans lined with wax paper.
  • Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
  • Pour batter into the prepared pans. Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted into center comes out clean.
  • Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Dust top with confectioners' sugar.
  • 10 to 12 portions

I've found that this is far too much cake for 9-inch cake pans. Make the whole recipe, divide it into thirds, and make muffins with one third of the batter. Then cook for approximately 45 minutes, watching carefully at the end. It's a fabulous cake!

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Cream Cheese Frosting
Adapted from The Silver Palate Cookbook - Julee Rosso and Sheila Lukins

8 ounces cream cheese, at room temperature
6 tablespoons sweet butter, at room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (or juice of 1/2 lemon)

  • Cream together chream cheese and butter in a mixing bowl.
  • Slowly sift in confectioners' sugar and continue beating until fully incorporated. Mixture should be free of lumps.
  • Stir in vanilla and lemon juice.
  • Frosting for a 2-layer cake.

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