Biscuits

Biscuits Just Like Grandma Made

2 cups Flour
4 teaspoon Baking Flour
1/2 teaspoon Salt
1/2 cup Shortening
3/4 cup Milk

In a small bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk, tossing with a fork until a ball forms. Turn onto a lightly floured surface; knead 5-6 times. Roll or pat to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Brush tops with 1 tablespoon butter. Bake 450* for 9-11 minutes or until golden brown. Serve warm. Yield 8 biscuits.

Kale Chips

Chipotle Cheese Kale Chips (version 1):

2 bunches kale

Chipotle Cheese Sauce

Blend the following:

2 c. cashew

½ red bell pepper

Juice of 1 lemon ( ¼ cup)

6 tbsp nutritional yeast

1 tbsp chipotle powder for hot (2 tsp medium, and 1 tsp for mild)

¼ tsp. salt

1 ¼ c water

1.

Remove the large center stem from kale leaves and tear into palm sized pieces place in large bowl

2.

Pour chipotle cheese sauce on chips and mix well

3.

Place on dehydrator sheets without the teflex

4.

Dehydrate for 2 hours at 145 F, then turn down to 115 for another 3 hours or until crisp

5.

Eat them right off the dehydrator tray and try to save some for later.

It’s exciting to create new recipes. I would love to hear your thoughts to help refine this one. The chips definitely leave you with a zing with 1 tbsp chipotle.

Raw Kale Chips (makes 4-5 dehydrator trays)

by Julie Erwin 

(Venice, CA, USA)

Whenever I offer my guests raw kale chips, they scrunch up their faces and go, “Kale chips?!” One bite and they are hooked. I offer this recipe and also my Delicately Sweet Kale Chips on my raw food recipe website:www.rawjulesrecipes.com. In addition to a dehydrator you will need a blender for this recipe. 

Ingredients: 

* 5 lbs. Kale  (Two-2.5 lb. bags or 12 bunches) curly green kale washed and rolled in a towel

* 2 ½ cup nutritional yeast

* 1 cup tamari liquid

* 2 ½ cup raw cashews

* 2 ½ teaspoon paprika

* 10 garlic cloves

* 1 ¼ cup fresh squeezed orange juice 

* 1 ¼ cup water

Blend all ingredients except kale in a blender until smooth. Pour liquid into a bowl large enough to fit at least one bunch of kale.

Remove and discard stems from kale. Tear kale into bite size pieces. Working in batches, toss kale into the bowl with the liquid and keep tossing with your hands until each piece of kale is thoroughly coated. Squeeze off extra liquid and place kale in a single layer on a dehydrator screened tray fitted with a teflex sheet. Continue with remaining kale. (You should have enough kale to cover 7-8 dehydrator trays).

Place kale laden dehydrator trays in the dehydrator set at 145º and dehydrate for 2 hours. 

Lower the heat to 118º and dehydrate for another 4-6 hours. 

Remove kale laden dehydrator trays from dehydrator. Kale will be slightly stuck to teflexsheets. Flip teflex sheets over and place face down on dehydrator trays. Gently peel theteflex sheets from the kale,* leaving the kale directly on the screens of the dehydrator trays and dehydrate for another 1-2 hours. When done kale should be completely dried and reduced in size by half. 

Store in an airtight container.

* If you try to peel the kale from the teflexsheets instead of peel the teflex sheets from the kale, the kale will shatter in your hands. So, flip the teflex sheets and peel the teflex sheets from the kale!

Variations:

• Maybe try some curry powder instead of, or in addition to, the paprika. If you like spicy foods, maybe add a 1/2 teaspoon cayenne.

• Try using a few sprigs of very fresh (i.e. you picked it in your garden this morning) rosemary …when dehydrated nibble the leaves off the stems. Delicious!

• DO NOT substitute chard or spinach - those leaves do not have enough body and will dry too thin and stick to dehydrator screens!

Chocolate Protein Balls

My Chocolate Protein Balls 

1 cup Regular oats GF , 
3 scoops  Chocolates protein powder,
 2 T melted coconut oil,
 3-4 T Peanut butter,
 2 T Chia Seeds, 
7 T Water, 
1 T honey, 
A pinch of salt 
Roll in balls and keep in fridge. These taste like no bake cookies!

Barbra's Sugar Cookies

Barbra's sugar cookies

Cream together 

3/4 c butter

1 1/2 c sugar

2 eggs

1 tsp vanilla 

In another bowl mix

4 c flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

Alternate adding flour mixture and 3/4 c buttermilk to cream mixture

Roll to 1/2-3/4 inch and cut out 

Bake @ 400 for 7 min

Frosting

Cream

1/2 c butter

1/4 tsp salt

1 tsp vanilla

1lb powdered sugar (around 4 cups)

Add around 1/4 c milk to get desired consistency 

Mom's Banana Bread

Banana Bread

2 c flour

½ tsp salt

½ c butter or shortening

1 c sugar

1 tsp lemon juice or vinegar

1tsp baking soda

2 eggs

1 c mashed very ripe bananas (about 2)

1/3 c milk

½ c chopped nuts

Sift the flour, soda and salt. Cream the butter and banana and blend thoroughly. Combine the milk and lemon juice, which will curdle a bit. Slowly and alternatively fold in the flour mixture and milk mixture beginning and ending with the dry ingredients. Blend well after each addition. Stir in the nuts, then pour the batter in to a lavishly buttered 9x5x3 inch loaf pan and bake in a preheated 350 degrees oven for 1 hour or until the bread springs back when lightly touched in the center. *Note buttered and floured pan is very important, banana bread is very difficult to get out!

Grandma’s Texas Sheet Cake

Grandma’s Texas Sheet Cake

(the best one out there…I promise!)

Mix in large bowl:

2 c sugar

2 c flour

1 tsp baking soda

2 heaping Tblsp cocoa powder

Mix in sauce pan on stove: 

1 c water

2 cubes butter

½ tsp cinnamon

Bring to simmer then pour into dry ingredients

Then add to cake batter:

1 tsp vanilla

2 eggs beaten

½ c buttermilk

Stir well and pour into a greased bar pan. Bake at 350 for 20 minutes

While cake is cooking make frosting.

Frosting (use same sauce pan, don’t even bother washing out)

1 cube butter

1 heaping Tblsp cocoa powder

1 c mini marshmallows

Stir well until melted then take off heat

Add 2 c powdered sugar and mix

Then slowly add 1/3 c milk until a syrup consistency

Pour over hot cake and let cool until frosting has set up.

Chocolate Chip Cookies

Melanie Hutchings cookies
Chocolate Chip Cookies

2 sticks butter softened
1 c. sugar
1 c. brown sugar
*Cream together (butter should be soft)
*Add
1 t. baking soda
1 t. baking powd
er
1 t. salt
1 t. vanilla
2 eggs (one at a time)
*Mix, but not too much
*Add 3.5 c. flour
chocolate chips to taste
*Mix
*Bake 350 degrees for 8-10 minutes

Oriental Cabbage Salad

Oriental Cabbage Salad

1 lb. bag coleslaw mix

1 bunch green onions, chopped

    Add any or all of the following:

1 c. slivered almonds

1 package Ramen noodles, crushed

     OR 1 c. Chinese noodles

1/2 c.sunflower seeds

1/4 c. sesame seeds

canned chunk chicken

Dressing:

1/2 c. oil

1/2 c. honey

1/3 c. rice vinegar

1 tsp salt

1/2 tsp pepper

Corn Bread aka "Corn Cake"

¾ c corn meal

1 ¾ c flour
2 tsp. baking powder

1 ½ tsp. salt

¾ sugar

2 eggs, beaten

1 ½ c evaporated milk

½ c oil

Combined cornmeal, flour, baking powder, salt and sugar. Beat together eggs, evaporated milk, and oil. Add to dry mixture stirring only enough to mix. Pour in greased 9x13 pan. Bake 350 for 30 min.