Spelt Bread — by Rebecca Wood
Yield: Two 8 ½" x 4 ½" loaves
For a lighter flavor and texture, use up to 50% white spelt flour.
Some people who are sensitive to common wheat are able to enjoy spelt
Note: it is important that you don't over-knead spelt dough.
1 tablespoon active dry yeast
2 cups warm water (105° to 110° F)
3 tablespoons honey
3 tablespoons melted butter
2 teaspoons sea salt
6 cups spelt flour (use any combination of whole or white spelt)
Combine the yeast, water and honey in a large warm bowl. Let stand
for 10 minutes or until the yeast softens. Stir in the butter and salt
and 3 cups of the flour. Stir vigorously with a wooden spoon. Add the
remaining flour in increments until the dough becomes too stiff to stir,
then place the dough on a lightly floured surface. Knead for about 6
minutes, adding any remaining flour as necessary, until the dough
becomes smooth and elastic. Do not overknead.
Place the dough in a lightly greased bowl. Cover and let rise in a
warm, draft-free spot for about 2 hours or until doubled in bulk.
Grease two 8 ½" x 4 ½" loaf pans. Punch the dough down to deflate it
and divide it in half. Form each half into a smooth loaf and place in a
prepared pan. Cover and let rise in a warm, draft-free spot for about 1
hour or until the dough has risen to the top of the pans.
Preheat the oven to 350° F.
Uncover the risen loaves. Place the pans on a heavy baking sheet and
bake for 45 minutes or until the tops are light brown and crusty. Remove
from the oven and tap out of the pan into the baking sheet. Turn the
oven off and return the breads to the oven to crisp for 5 minutes.
Remove from the oven and let cool on a wire rack.
- 1 teaspoon extra-virgin olive oil
- 1/2 small yellow onion, diced small (1/4 cup)
- 1 small garlic clove, minced
- Coarse salt and ground pepper
- 1 can (14.5 ounces) whole peeled tomatoes, torn
- 1 tablespoon heavy cream
- 2 slices bacon
- 2 slices sandwich bread
- 1 ounce cheddar, grated (1/3 cup)
- Fresh pesto or Salsa Verde (optional)
In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.
"People who are mentally ill have a way of 'spearing you'-- they seem able to find your weak spots and make very hurtful comments about them. You need to remember that, when they do that, it's their illness talking--- it's not them-- don't take it personally. For that matter, anybody can go in a mentally ill patient's room, say, "Okay, let's do physical therapy," and when the patient says, "NO! EFF YOU," turn around and leave. It doesn't take skill to do that. Anybody with a minimum amount of training can get them out of bed and walk them around; nursing assistants do that routinely. What makes it a skilled service is your ability to persuade this difficult patient to work with you and perform a physical therapy session that they would not otherwise do.
She probably won't do things for the sake of doing them; you won't be able to say, "Okay, let's go from sit to stand five times to practice it." She won't care. You will need to find a way to do things she already wants to do, like go down to the kitchen for coffee, or go outside, or pack her bag, and get physical therapy out of it. She may not ever realize you're the physical therapist, and that's fine. She may think you're the coffee girl. But in the meantime, she gets better.
10 large lemons
4 cups water
4 cups sugar
1. Remove rind and pith.
2. Cut peeled lemons crosswise into 1/4- inch-thick slices.
3. In heavy non-aluminum pot, combine lemon peel, sliced fruit and water.
4. Cover and refrigerate 3 to 4 hours
5. Heat lemon mixture to boiling over high heat, stirring frequently.
6. Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft (about 1 hour).
7. Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
8. Heat to boiling and reduce heat just so mixture boils gently.
9. Boil uncovered, stirring frequently (between 45 to 60 minutes).
10. Prepare three 1-pint canning jars with their lids and bands for processing following manufacturer’s directions.
11. Spoon marmalade into hot jars, leaving 1/4-inch space at the top.
12. Seal with lids and bands.
13. Process jars in boiling-water bath 15 minutes.
14. Cool jars on wire rack. Store in cool, dry place
#2: This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914.
3 Ibs. lemons
7 cups water
Wash the lemons, then pare them and cut the peel into very slender chips. Put the chips in a small saucepan, with two cupfuls of the water, and boil for forty minutes. Now take all the white part from the lemons and cut up the pulp roughly, put it into a preserving pan, with the remainder of the water, and boil one and one-quarter hours. This is counted after it begins to boil. Stir it frequently; then strain it through a jelly bag without pressure. Add the skins and the liquid with them. Now measure the liquid, and for each cupful allow two cupfuls of sugar.
Return to the pan and boil for thirty minutes. Put into jars and seal.
2 cups of crushed blackberries or raspberries (I crush mine by putting all the berries inside a cup/bowl and smooshing them with a spoon)
2 cups of sugar
2 tsp. of lemon juice
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 15 minutes. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
Pink Grapefruit Marmalade with Vanilla
3 large ruby red grapefruits
3 cups water
4 cups sugar
1 vanilla bean, seeds scraped
2 tablespoons rose water or lemon juice
1. Set a large pot of water to boil. Cut off the peel of the grapefruits, working to get good thick slices, but leaving the inner white pith closest to the fruit still attached to the fruit. Cut the peels into strips. Blanch the peels by submersing them in boiling water for about three minutes. Drain in a colander and rinse under running water. Bring a fresh pot of water to a boil and repeat the blanching process again, this removes any bitterness. Drain and rinse again.
2. Place the peels in a large pot. Cut off all the white pith from the remaining fruits then, working over the pot, cut between the grapefruit membranes so that the fruit sections fall into the pot. Squeeze juice from the membranes and discard them. repeat with remaining fruits.
3. Add the water and sugar to the pot and bring to a boil, stirring to combine. Lower the heat to a very low simmer. Simmer until the marmalade is thick and translucent, about one hour. The marmalade may still appear a touch watery- keep in mind it will thicken as it cools.
4. Add the vanilla bean seeds and simmer another five minutes. Remove from the heat, stir in the rose water (or lemon) and set aside to cool. You could can this and process in a hot water bath or simply store in jars in the fridge.
I used regular flour, not cake flour, and removed 2 TBS flour from each cup-- then added 2 TBS cornstarch. I also used "Large" eggs, not extra large, because that's what I had. These substitutions worked fairly well.
What you'll need:
- 10-inch (12-cup capacity) bundt-style pan
- baking sheet for toasting walnuts
- sharp, heavy knife for chopping walnuts
- mesh sieve
- hand-held electric mixer
- cake tester
- wire rack
- mixing spoon
For preparing the pan:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
For the cake:
- 3 1/3 cups cake flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground allspice
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 extra-large eggs, at room temperature
- 1 2/3 cups packed dark brown sugar
- 1 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 2 cups unsweetened applesauce
- 1 1/2 cup walnuts, toasted and coarsely chopped
Baking time: 55 minutes
1. Preheat the oven to 350°. with a rack in the center of the oven. Coat the sides and center tube of the pan with the butter. Toss in the flour and shake the pan to coat the tube surface and sides. Knock out the excess flour. Set aside.
2. Place a mesh sieve over a medium mixing bowl and add the cake flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Shake the contents into the bowl and set aside.
3. Break the eggs into a large mixing bowl. Stir them briefly with a fork to break them up slightly, then add the dark brown sugar. With the mixer on high speed, beat the eggs with the sugar until the mixture is very thick, about 6 minutes. Move the beaters around the bowl and scrape down the sides of the bowl with a rubber spatula several times while mixing. Reduce the mixer speed to medium and beat in the oil and vanilla. Beat until the mixture is smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture alternately with the applesauce, beginning and ending with the flour mixture. Fold in the walnuts with a rubber spatula. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
4. Bake for 55 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 10 minutes, then invert the cake onto the rack. Remove the pan and let the cake cool completely.
5. The baked cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days, or refrigerated for up to 1 week. It may also be frozen for up to 3 months. Wrap the cooled cake securely in plastic wrap, then place it in a freezer-strength recloseable jumbo-size plastic bag. Label the bag with a waterproof marker and freeze. Defrost the cake, in its wrapping, overnight in the refrigerator or at room temperature for 3 to 4 hours.
2 cups water
2 cans white beans
2 cans diced tomatoes
1 onion, chopped
1 tbs olive oil
4 oz smoked ham
1 bunch kale
rosemary and black pepper to taste
Saute' onion in olive oil. Dice and add ham. When onion is translucent, add chicken broth, water, beans, tomatoes. Season to taste. Simmer. When almost done, add kale. Simmer until kale is tender. Serve.
Soupe a l'Oignon au Fromage (French Onion Soup)
6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
1tablespoon all-purpose flour
1 1/2 quarts beef broth
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruyère
In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)
Oh yeah. Oh, yeah!
- 12 medium organic Meyer lemons (3 pounds)
- 3 cups sugar
- Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
- In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
- Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
- Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
In a large cast iron skillet toast 1 8oz package of sliced (not slivered) almonds. (I used http://www.bluediamond.com/index.cfm?
Then sprinkle 1 Cup powdered sugar over almonds.
Stir constantly as not to burn the almonds.
Once the sugar is melted, add another 1/2 C. of powdered sugar to the almonds.
Your almonds should be brown in color and the aroma should be sweet toasted nuts.
Take off the heat and then spread on a cookie sheet lined with parchment paper to cool.
You may use your favorite white cake recipe here and add almond extract to the batter or you could even add almond extract to a box white cake mix (I think this recipe is all about the almonds and icing so as long as it's good cake you should be good) If you don't have one feel free to use mine.
White cake recipe.
* 1 cup white sugar
* 1/2 cup butter
* 2 eggs
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1 1/2 cups all-purpose flour
* 1 3/4 teaspoons baking powder
* 1/2 cup milk
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
In a mixer blend the following in this order-remember powder sugar will go every where on high speed so put it in slowly until it is all incorporated and then whip that frosting like mad!
1/2 cup butter (softened)
3 cups of powdered sugar
1/4 cup of vanilla coffee creamer or if you can find an almond flavor coffee creamer use that. (Yes I did say coffee creamer it's my secret ingredient)
Continue to whip until you get your desired consistency, now if it's too thin add more powdered sugar. If it's too thick then add a bit more creamer. Don't be intimidated by this. It's a no-fail icing that gets rave reviews every time.
You can spread or be fancy and use a zip lock bag to pipe a large swirl of icing on the top of the cake. Then take your almonds (which after being cooled you should break into little clusters) and mound a good table spoon on top of frosting.
Haul out stockpot, fill with water, start boiling.
Wash and pick over berries.
Make sugar syrup (1 cup sugar to 7 cups water, bring to near boil).
Wash jars and rings in hot, soapy water, rinse and dry.
Drop lids in small pot of simmering water.
Recipe states to add 1 tbs lemon juice to each 1c. jar, 2 tbs to each pint jar. I have 1.5 cup jars. I add 1.5 Tbs.
Fill jars with raw blueberries.
Add sugar syrup to cover.
Top with lids. Add rings.
Process 20 minutes.
Discover that I have filled the jars too full (not enough headspace) so a little juice is leaking out. Clean up. Clean up tidal waves of water that emerge from overfull stockpot. Look up pressure canners on Amazon. Clean up more tidal waves. Remove finished jars and wipe down.
More cleaning. More cleaning. Result: Four 1.5 cup jars canned blueberries.
Except me, that is. If you use muffin papers instead, this recipe does. not. work. When there are thirty minutes before the start time of your friend's birthday party. So yes, I made the entire recipe _again_, and sailed into my friend's party two hours late, laden with plates of frosted chocolate cupcakes, slyly remarking that no cake mixes were harmed in the production of same.
30 2 1/2-inch-wide by 1 1/2-inch-high paperpanettone molds
Nonstick vegetable oil spray
2 2/3 cups all purpose flour
1 1/2 cups unsweetened cocoa powder
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/2 cups sugar
1 1/4 cups freshly brewed coffee, cooled to room temperature
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups (about 7 ounces) mini semisweet chocolate chips
Preheat oven to 325°F. Lightly spray insides of 30 paper molds with nonstick spray; arrange paper molds on 2 large rimmed baking sheets. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Stir in chocolate chips.
Spoon 1/4 cup batter into each paper mold. Bake cupcakes, 1 sheet at a time, until puffed and center is just firm to touch, about 24 minutes. Transfer cupcakes to racks and cool completely.
Frost cupcakes with almond frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
Read More http://www.epicurious.com/recipes/food/
- 5 cups plums
- 3 cups sugar
- 1 cup oranges
- 1 cup raisins
- 1 to taste orange rind
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- Combine all ingredients in a large pot except for pecans.
- Bing to a boil stirring till sugar is dissolved.
- Cook rapidly almost to the gelling point.
- Boil, stirring frequently, about 15 minutes.
- Add pecans cook and stir for 5 more minutes.
- Pour into hot jars leaving 1/4 inch head space.
- Remove air bubbles.
- Adjust the caps.
- Process for 15 minutes in a boiling water canner.
- Make sure tops of jar are covered by an inch of water.
- Cool at room temperature and store in your cabinet.
- Chill after opening.