Friday, February 24, 2006

Homestead Kitchen Day: Recipes to Share!


 


In honor of Friday being the Homestead Kitchen Day on


The Front Porch.  I thought I would share a couple of recipes with you all today.


 


This first one comes from my very sweet Mother-in-Love, Nadine..   She is an amazing lady.. at 70 she and hubby have a little homestead where they raise Icelandic sheep, Dexter cows, Nubian goats, chickens and each year she as a garden to help provide for them.


 


Here is the Chocolate Chip Cookie recipe she sent me:


 


Chocolate Chip Cookies


 


Evap. Cane juice crystals      1 c


Sucanat                     1 c


Butter                                2/3 c


Palm or coconut oil              2/3 c


Eggs                          2


Vanilla                               1 t


Whole wheat flour               3 c


Baking soda                       1 t


Salt                           1 t


Chopped nuts                     1 c


Chocolate chips           1 c


 


 


Heat oven to 375.  Mix sugars, butter, oil, eggs, and vanilla.  Stir in remaining ingredients.


 


Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.  Bake until light brown, 8 to 10 minutes.  Cool slightly before removing from cookie sheet.


 


About 7 dozen cookies. 


 


 


Peppermint Chocolate Chip Cookies:  Stir in 2/3 c crushed peppermint candy with the remaining ingredients.


 


(This might be a good idea after Christmas if all the candy canes havenÂ’t been eaten.)


 


 


 


 


And here is a little treat I baked for my kids earlier this week..


 


Applesauce Cake made with Spelt (**see note)


 


½ cup butter, softened to room temp


1 cup honey


1 egg


1 t vanilla


2 ½ cups spelt flour


1 t baking soda


1 t cinnamon


½ t salt


½ t nutmeg


¼ t cloves


¼ t ginger


1 cup applesauce


 


In a large mixer like a Kitchen Aid or Bosch beat butter, honey, egg and vanilla until fluffy.  Add all dry ingredients and mix until all is moistened.  Add applesauce and gently mix until all is combined.  Pour this into a 9x13 pan that has been sprayed with a non-stick spray.  Bake at 325 for 35 minutes. 


 


*As a extra treat you can sprinkle a handful of chocolate chips (and/or chopped nuts) over the top just before baking. 


 


**If you donÂ’t have spelt flour you can use whole wheat pastry flour instead.


 

4 comments:

  1. you always have such a cozy blog!!! I have been trying to learn HTML - I think I might have learned just enough to be dangerous!! Thanks for the great recipes!!!

    Donna

    ReplyDelete
  2. I see that you suggested spelt in your recipe which makes me wonder what kind of grain mill you use.I am praying for Gods provision for one and have been doing a lot of reading.What did you start with?What do you use now?What do you and/or don't you like about them?Thanks in advance for your wisdom.

    ReplyDelete
  3. ARE YOU SERIOUS!?!?!??! My Mom is Icelandic, and every year we have lamb shipped from Iceland because there is nothing like it anywhere!!! Do your parents raise them to eat, or for their wool? I live in Indiana... boy, it would be great if they lived close. Icelandic sheep are soooo cute, too!

    Katherine

    ReplyDelete
  4. EXCELLENT cookie recipe. (We substituted turbando for the evap cane - rather than using all sucanat - not as healthy, but it worked) The whole family just LOVED them. Many thanks ~

    Dawn

    ReplyDelete

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)