Dog (People) Cookies
1 egg
1 cup of peanut butter
1 1/2 cup of oats
In medium bowl whip egg, add peanut butter and mix together. Add in oats mix till all oats are incorporated. Roll into golf ball size. Press flat into coated muffin tin. Bake 325 for 30 minutes.
2 cans of Chick Peas (Garbonza Beans)
1/2 cup of oil
1 tablespoon of paprika
1/2 tablespoon of coriander
1/4 teaspoon of garlic powder
1/4 teaspoon of salt
1/4 teaspoon of pepper
Rinse and dry the Chickpeas. Place the Chickpeas in the bowl, pour the oil over it, and ensure they are thoroughly covered in oil. Add paprika, coriander, garlic, salt, and pepper. Mix well.
Layer parchment paper on a cookie sheet, pour and spread out to a single layer. Bake (fry) in a preheated 400° oven for 30 minutes. Let cool.
Banana Muffins
3 ripe bananas
2 eggs
1/2 cup of milk
2 tablespoons of oil
1/2 cup of sugar
1 tablespoon of cinnamon and nutmeg each
1 cup of Bisquik™ and 1 cup of flour
If you don't have Bisquik™, use
2 cups of flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
PAM™ spray
Smash 3 bananas in a bowl. Add eggs, milk, oil, sugar, cinnamon, and nutmeg. Mix well. Add 1 cup of Bisquick TM and 1 cup of flour OR 2 cups of flour, baking powder, baking soda, and salt. PAM™ spray muffin tin. Pour 3/4 of the way full. Bake at 375°F for 35 minutes or until golden brown on top.
BBQ Chicken (Tofu) Bites
1 Pound of Skinless Chicken breast or extra Firm Tofu
1/4 inch of oil
1 clove of Garlic chopped
2 Tablespoons of Paprika
1 teaspoon of sage, coriander, salt, and pepper.
1 cup BBQ sauce
Cut Chicken or Tofu into cubes. Heat a frying pan with 1/4 inch of Oil. Add garlic, chicken, or tofu. Sprinkle with paprika, sage, coriander, salt, and pepper. Brown all sides.
Place in a bowl, add BBQ sauce, and place in an oven-safe casserole. Bake at 400°F for 20 minutes. This will caramelize and brown the BBQ sauce.
Thumb Print Cookies
1/2 cup of softened butter or margarine
1/4 cup of sugar
1 egg
1 teaspoon of vanilla
1/4 teaspoon of salt
1 cup of flour
1/2 teaspoon of baking powder
1/4 baking soda
Jelly
Mix butter, sugar, and egg till thoroughly creamed together. Add salt and vanilla. Mix. Add flour, baking soda, and baking powder.
Mix together with wet ingredients. Roll into ping pong sized ball. Place onto parchment paper on a cookie sheet. Stick a thumb in the middle. Drop a dollop of jelly in the thumbprint.
Back 350 for 10 minutes or until golden brown.
Herb Cheese Crackers
1 8-oz whipped cream cheese (or dairy-free cream cheese
3 tablespoons of sour cream (or dairy-free sour cream)
1 tablespoon of thyme
1/2 tablespoons of parsley, rosemary, and basil
1/4 teaspoon of salt and pepper
Mix all ingredients together. Place the covered bowl in the refrigerator for two hours. Mix and place in a ziplock bag, cut the corner, and squeeze onto Crackers.
2 tablespoons of lemon curd
1 egg (vegan, add a tablespoon of Chia egg)
1/4 cup of coconut oil
1 cup of sugar
1/2 teaspoon of vanilla
1 1/2 teaspoons of salt
1 1/2 cups of flour
1 teaspoon of baking soda
1 1/3 teaspoons of baking powder
1/2 cup of coconut flakes
Add lemon curd, sugar, oil, vanilla, salt, and cream in a large bowl. In another bowl, mix four, soda, and powder. Add dry ingredients to wet. Mix. Scoop using an ice cream scoop on a cookie sheet lined with parchment paper. Flatten with a fork and sprinkle with coconut flakes.
Bake at 350 for 15 minutes. Let cool.
Cucumber Cream Cheese Sandwich
8 slices of bread
1 cucumber (I like the small seedless) sliced thin.
Spread a layer of cream cheese on a slice of bread. Layer the cucumber. Place another slice of bread on top. Cut off the crust. Cut in quarters diagonally.
This is an easy way to make cheese from locally sourced household items. Cheese is generally made with rennet, but this recipe uses plain vinegar. This recipe uses 1 gallon of milk. You can use whole, low-fat, or nonfat (dried reconstituted according to directions) milk. DO NOT use ultra-pasteurized milk.
Farm cheese (optional can be used as mozzarella cheese)
One gallon of milk
2 tablespoons of salt
½ cup of vinegar
Boil milk, stirring constantly on low to medium heat. Use a thick pot like a Dutch oven to not scold or burn the milk. Stir until a light foam appears, and you can not stir the bubbles away. You do not want a full rolling boil. If you have a thermometer, it will be about 170 degrees. Turn off the heat.
Stir in vinegar. Stir for about 10 minutes. You will see it separate and look like cottage cheese in greenish-blue water. I have my colander with cheesecloth (which can be purchased locally or used cotton muslin) placed over it. I have it in another pot to catch the whey and make yogurt, but you can place it in the sink. Pour the curds and whey into the cheesecloth.
I use a wooden spoon to scrape the bottom and help push the water out. Then, rinse with cold water. Pick up all sides of the cheesecloth and squeeze the water out. Rinse and repeat four times.
Hang up and let drip for 15 minutes. You can add more salt to taste and massage. You can sprinkle the cheese on salads or use it in place of ricotta cheese in recipes.
Optional: Place the cheesecloth ball in a bowl and microwave* for 15 minutes. Massage and repeat for one and a half minutes (be careful; the tail may be hot). Remove from cheesecloth. Massage the cheese until it's a plastic texture and stays together.
It may now be placed in a Mason jar of salt water and canned or in a sealed plastic container. Cover in salt water in the refrigerator to keep it from drying out. The cheese is good in the refrigerator for up to one week.
*If you do not have a microwave, use a double boiler. Start when the water is boiling.
You can use a bread starter for a Sourdough flavor or make the bread directly.
Starter
Use a Bell-type Jar with a two-part lid.
Add ½ cup of flour, 1 Tablespoon of sugar or honey, ¼ cup of hot tap water, and 1 tablespoon of dry yeast.
Mix and put on the flat lid, then place the screw on the lid just enough to catch but not screw down. This will allow gas to leak out. Let sit for 24 hours. Then, feed each day with ¼ cup of flour. Two tablespoons of water and mix. Replace lid. On the third day, take half the contents to make bread or discard. Repeat feeding. The longer you do this process, the more sour the taste.
Bread
2 cups of water
2 Tablespoons or one package of dry yeast
3 Tablespoons of sugar or honey
2 Tablespoons of oil or melted butter
1 Tablespoon of salt
5 cups of flour
In a mixer with a bead hook (you can do this by hand, but it's a lot of work). Add 1 cup of hot tap water. Two tablespoons (one package) of yeast and 3 tablespoons of sugar or honey. Mix with a fork gently to break up the yeast. Let stand for 10 minutes. (Add half of the jar of starter optional) Add 2 tablespoons of oil or melted butter (any kind, but I use olive oil). Add 1 tablespoons of salt. Two cups of flour start mixing on low till creamy. Slowly add 1 cup of hot tap water and two cups of flour. When mixed in, let the mixture mix on the low for 10 minutes. It will be mixed but sticky. Take the bowl, cover it with plastic wrap, and place a towel over it. I heat up the oven on low when I start and turn it off when I'm done mixing. Place in a warm place; I put mine on a warmed stove and let rise for 1 hour or more.
Turn out on a floured counter or cutting board. Sprinkle top and hands with flour. Fold in from edge to center and push down. When you have done all four sides, sprinkle with flour, flip over, sprinkle flour, and repeat for 10 minutes. Form into a ball. Wash the bowl or use another bowl and oil the entire sides. Put in a warm place for 1 hour or more. Do the fold and flip for another 10 minutes. Make it into a ball. Please place it in an oiled Dutch oven covered or on an oiled cookie sheet. Place an oiled casserole dish over the top and place it on the stove while you let the oven preheat to 450F for about 20 minutes.*
Place in oven and cook for 20 minutes; cook uncovered for another 20 minutes or until golden brown and crisp.
* If you want a shiny crust, brush it with egg yoke before baking.
