Puffed Apple Pancakes

More apple breakfast ideas!!! This tastes like apple bread pudding in the morning, and so easy to make. This is one of my favorites.

4 large eggs, slightly beaten

3/4 cup whole milk

1 Tablespoon vanilla

1/2 cup whole wheat flour

1/4 cup white unbleached flour

1 hand picked apple - cored, peeled, and thinly sliced (run it through your spiral apple corer/peeler)

1/4 cup sucanat

2 Tablespoons lemon juice

Preheat oven to 425 degrees. Oil four 1-cup ramekins. In a bowl, combine eggs, vanilla, milk, and flour until just blended. Batter will be lumpy. Divide evenly among the dishes. Toss apple slices in a bowl with lemon juice and sucanat until coated. Arrange in the center of each dish in an attractive spoked pattern. Sprinkle the tops with cinnamon. Bake for 15 to 20 minutes or until puffed and golden brown. Top with maple syrup from Geauga County.

Apple Dumplings

Perfect dessert, and leftovers can be breakfast the next morning.

-------------------------------------

1 Cup whole wheat Flour 1 Cup unbleached white flour
2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
2/3 (two thirds) Cups Butter
1/2 (one half) Cup Whole Milk 6 Hand picked Apples (about 3 inch diameter) Preheat the oven to 375° Lightly grease a 9" x 13" x 1½" baking dish. Place flour, baking powder and salt in medium size bowl and mix it together with a fork. Chop butter into small squares and cut into the flour mixture. Add Milk and knead into a dough. Roll out the dough 12" x 18". Cut into 6 - 6"x6" squares. Meanwhile, peel and core your apples. If you use a spiral machine, that's great, the apples will cook thoroughly. Otherwise, cut your apples in half. Place the apples in the center of one of the dough squares. Stick 1 small pad of butter on top of the apple, and sprinkle some sucanat and cinnamon on top. Now wrap up the dough around the apple and stick it on your casserole. Do this for the remaining apples. Make a sauce to go on top: (Optional, great without) 1 Cup Sucanat 1 Cup Water 1/8 (one eighth) Teaspoon Cinnamon 2 Tablespoons Butter Place the sucanat, water, & cinnamon in a small saucepan. Bring to boiling point. Add butter or margarine and stir until melted. Remove from heat and set aside.
Place the sauce on top of the apple dumplings before you put them in the oven. Cook the dumplings for 30 minutes, until golden brown. Serve with vanilla ice cream.

Pumpkin Crepes Filling and Sauce

Amazing autumn breakfast!!

Make a batch of buckwheat crepe mix (recipe in another post).

For filling:

3/4 cup pumpkin puree
3 tablespoons maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

1/2 teaspoon vanilla

Mix together and warm up on stove.

For Sauce to go on top of the crepes:

3/4 cup unsalted butter
1 cup sugar
1/4 cup water
4 tablespoons pumpkin puree
2 tablespoons maple syrup
1/4 teaspoon cinnamon

1 teaspoon

Melt butter in a skillet over low heat. Stir in remaining ingredients, whisking until smooth and sugar dissolves. Sauce may be made in advance and reheated gently.

To Assemble Crepes:

Spread each crepe with a very thin layer of pumpkin puree, about 2 teaspoons.
Fold crepe in half and then half again, which would result in a sort of quarter pie.

Pour sauce on top and enjoy heaven!

Buckwheat Crepes

Crepes are my favorite foot to make - we have them for Breakfast (pumpkin filled), lunch & dinner (cheeze, potato, and tomatoes, etc), and dessert (strawberry filled). They are so versatile and fun to make. This is one of my favorite recipes.

From David Lebovitz's Site:

2 cups whole milk
1 tablespoon sucanat
1/4 teaspoon salt
3 tablespoons butter, salted or unsalted, melted
1/2 cup buckwheat flour (I grind my buckwheat into a flour)
3/4 cup all-purpose flour
3 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

Pumpkin Tea Latte

Very tasty autumn morning beverage.

• 1-2 tbs. pumpkin puree
• 1-2 tbsp vanilla extract
• 1/4 tsp cinnamon
• 1 cup whole milk
• 1/2 cup strong tea (or coffee)
• Maple Syrup to taste

In a saucepan, heat milk and pumpkin until steaming. Add vanilla and cinnamon.

(Optional) Put mixture in a blender until thick and foamy.

Pour into a mug and add tea and maple syrup.

Bread Pudding

If you have any left over bread from the night before, this is a fabulous use for it. As is feeding it to the chickens, and that is probably quicker and better for you. But try this - it is so easy and tasty. Every time you make it with a different type of bread it comes out in a unique way. Stale bread is supposed to be best for this, just make sure it isn't moldy (yuk, give to chickens).

Ingredients: 2 cups whole milk 1/4 cup butter 2/3 cup sucanat 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg (this can be elimated if you don't care for it like me) 1 teaspoon vanilla extract 3 cups bread, torn into small pieces 1/2 cup raisins (optional) Directions: 1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. 2. Combine sucanat, eggs, cinnamon, nutmeg, and vanilla. While stirring, slowly add milk mixture. 3. Place bread in a lightly oiled 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. Pour batter on top of bread. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Red Lentil Soup

Comfort food.

Soak 1 cup of red lentils in water for about 2 hours. Discard the water when finished. (sometimes I forget to do this, and I can still digest it okay).

Combine the lentils with 4 cups of water.

Bring to a boil.

Simmer for 45 minutes.

Then add 2 tomatoes cut into small pieces.

In another skillet, melt 1 tlb. of ghee and add 1/4 t. of cumin seeds. Once they have popped, add to the lentil soup along with 1 tsp. of salt.

Serve along with Brown Rice (or Basmati), and an in-season vegetable (tonight with had a cucumber in yogurt).

Brown Rice Pancake

I like this! It is so quick to make in the morning, and much better for you - contains no wheat, sugar or dairy. And, you can get creative with it and try something new every time.

I use Lundberg rice - have visited their local (Sutter County, CA) facility and toured the fields. The company is family owned and 4 generations are involved. They are sustainable farmers, and are moving more and more of their fields to organic (this takes 3-5 years per field). Look for Lundberg in the natural foods aisle of your grocery store (and sometimes in bulk bins). I bought a 25 lb. bag of Lundberg Brown Rice from Costco recently.

The night before:

Soak 1 cup of brown rice overnight in 7/8 cup of water

In the morning, place in a blender and grind until it is batter consistency.

Then mix in:

1 egg

1 t. Baking Powder

1/4 t. salt.

Put the batter in an 8-inch well-oiled skillet, COVERED, and bake for 30 minutes. You can go out and feed the horses, and when you get back, breakfast is ready.

That is the basic recipe. But I always like to have fun with my recipes. So this morning, I swirled in cinnamon and raisons before I baked it, and afterwards, drizzled on Geauga County Maple Syrup.

You could swirl in jelly or preserves - or add an in-season fruit. I may try swirling in applesauce next time I make it.

There is no sugar in this recipe, so if you want it is sweet, you have to add something to it. It's very versatile!

Logan likes his with a poached egg.

Apple Cake Dessert

One of my favorite evening snacks during the fall - This is much easier to make than Apple Pie, and to me, much tastier!

Apple Cake

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 stick butter
3/4 cup sucranat

1 stick butter
2/3 cup sucranat
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream (or Yogurt - either way is great)
3/4 cups all-purpose flour

3/4 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely (use an Apple Peeler to do this)

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Adapted From: http://thepioneerwoman.com/cooking/2009/09/apple-cak

e-in-an-iron-skillet/

Granola

Preheat oven to 350 degrees.

Bring to a boil:

1 cup Sucranat

1/2 cup Water

1/2 cup Oil

1 t. Ginger

1 t. Cinnamon

Add 1 t. Vanilla once you turn off burner.

In a separate bowl, mix together

2 Cups Oats

1 Cup Rolled Barley

1 Cup Rolled Rye

(If you don't have Barley and Rye, just use Oats)

1/2 Cup Sesame Seeds

1 Cup Coconut

Combine the liquid ingredients with the dry ingredients.

Layer the granola on a baking sheet. Use a good baking sheet, otherwise it will burn. Or Glass Casseroles if you don't have a good baking sheet or stone. Oil whatever sheet/casserole/stone you are using. I use glass with a fair amount of oil. It doesn't burn.

Put in oven at 350 for 10 minutes. Then turn down heat to 150 and cook for about 1 hour. Then turn off the oven and whenever you get to it, take out the granola and it's ready!

At the end, you can add :

1 Cup of crushed/ground Flax Seed

but don't cook the flax!!! (Can make the flax rancid)

Also you can add dried fruit and nuts at the end too, like a 1/2 cup of split almonds, or raisons, just do it after the heat.

Quick, Easy, Nutritious Comfort Food - Kitcheree

This is an Indian Recipe that provides a perfect amount of protein, nutrition, and is so easy to make - I make it when I really don't have time to cook as the only item for dinner.

Basic Recipe:

1 cup rice (Basmati is best)

1/2 cup mung split beans (look for these in bulk bins at the grocery store - yellow lentil things)

1 tablespoon oil (I use Ghee, or Clarified Butter)

4 cups of water

Heat until Boiling. Turn off burner and let it sit for 30 minutes. Season with salt, and anything you want.

During the summer: Shred a zucchini or squash and add to recipe.

For something different (this can get a little boring when eaten a few times a week):

Use Brown Rice instead.

Use Tamari or Shoyu (this is another kind of Soy Sauce) as seasoning

Use Split Peas instead of Mung Beans

My favorite seasoning for Kitcheree:

Warm up 2 tablespoons of Ghee

Add 1/2 t. of mustard seeds and 1/2 t. of cumin seeds

Wait until they pop.

Then add 1/4 t. of tumeric

Then put over cooked Kitcheree.

Yum.

**BEST TO SOAK ALL BEANS FOR 6-8 HOURS BEFORE COOKING**

Helps with digestion :-)

Homemade Applesauce

This was my favorite thing that my dad would make for us growing up. It takes the right kitchen tools to make this quickly, so encourage you to make it everyday during the fall.

6 - 8 In Season Apples - pick them yourself for better energy :)

Get an Apple Peeler (WITH CLAMP not suction cup)

Peel and core the apples.

Boil on the stove with about 1/4 c water for 10 minutes.

Then transfer apples to blender. Add cinnamon, and a little sweeter if you wish. Blend to the consistency you like. I like mine really smooth.

This is an amazing blender - you will use it in more ways than you ever imagined (you better for the price) :

Chai Tea - From Scratch

Logan and I have this every morning.... wakes you up and helps to digest.

2 cups of water

3 cloves

6 cardamom pods

1 bay leaf

1 cinnamon stick (or 1/2 t. powder)

1/8 t. vanilla powder

1/8 t. red pepper (to wake you up!!)

1/2 t. ginger

Simmer for 10 minutes

Then Add:

2 t. Loose Black Tea

1/4 c. Sucranat

Simmer for 3 minutes

Then add:

2 c. Whole Milk.

Done. Yummy. You'll wake up and warm up now :-)

German Apple Pancake Recipe

A fabulous Sunday Morning breakfast recipe for the fall! It has the consistency of bread pudding or french toast, not cake. I picked the apples off of a tree that Feather and I found this week on a trail ride off trail. The tree must be from 1850's gold mining time. It is old, and in the middle of no where. Probably the area was a homestead for a gold miner. Yummy Apples that probably haven't been enjoyed for generations!

This is one of my favorite's and so easy to make - you can make the batter the night before.

Paired with : Chai Tea and Homemade AppleSauce

German Apple Pancake or Dutch Baby

Batter

8 eggs
1 cup unbleached flour (half whole wheat and half white flour)
1 teaspoon baking powder
1/8 teaspoon of salt
2 cups of whole milk
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 teaspoon nutmeg

Apple Mixture
1/2 cup unsalted butter
1 cup sucranat, divided two containers
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 medium granny smith apples, peeled and sliced.

1.To make the batter, blend the eggs, flour, baking powder, sugar and salt. Slowly add in the milk while constantly stirring. Then add in vanilla and butter. Set batter aside for twenty five to thirty minutes or refrigerate if preparing for the next morning.

2. Preheat oven to 425 degrees.
3. To make the apple mixture, combine sugar (1 of 2 reserved containers) with cinnamon and nutmeg. Now melt butter in two cast iron or oven proof skillets. Make sure to work the butter along the sides of the pan. Sprinkle cinnamon sugar mixture into both pans. Now place the apple slices into the bottom of pans trying to avoid stacking. Try to get all the apples to cover the bottom surface or avoid stacking. Now sprinkle remaining sugar over apples. Once the mixture become hot and starts to bubble, pour batter into both pans.
4. Place both pans into oven and bake for 15 minutes. Then reduce temperature to 375F and bake for another 10 minutes.
5. Once removed from oven, allow pancakes in skillet to cool briefly then dust with confectioners sugar and squirt a little lemon over the pancake. (The Dutch Baby Effect).
6. Serve while still warm.

Recipe from: http://www.squidoo.com/apple_pancakerecipe

Welcome

This blog is created for a storehouse of all the recipes that I make - some are really good, and I would like to share those with you - like today's breakfast - amazing!!

The recipes are all vegetarian. What that means is nothing that swims or walks. So no fish recipes, no chicken recipes, etc. No animal that died for us to eat it (remember "Thou Shall Not Kill"....) But we do use milk and eggs because the animal gives the products 'willingly'. This is where local comes in. Our eggs are from our happy chickens living in our backyard that happily provide us with eggs (not factory chickens living in abusive environments...) Our eggs are NOT fertilized, so we are not destroying life. Milk comes from a local dairy by Pt. Reyes, and also our friend down the road, and at times, our own goats. Happy Cows! ALWAYS WHOLE MILK so that you can digest it properly. Otherwise, the enzymes are removed. Do not buy any milk that is Ultra-pasturized.

We cook what is in season - that is why there are a lot of Apple recipes now in October, and not Asparagus recipes!! I go out to my garden/orchard, and gather ingredients. Then I decide what to make for dinner, not the other way around. We try not to import any veggies that have an oil footprint, so you won't get any recipes with banana or mangos on this blog, unless I can figure out how to grow them in Northern Sierra Foothills. Farmers market is okay!

How to get protein without meat??? Dairy is huge, eggs are great, and then the combination of rice and beans at meals. Truth is that most Americans are eating WAY TOO MUCH protein, hence the high instances of obesity, diabetes, and cancer.

No Microwave Cooking. No exceptions. Microwaves scatter the particles of the food, and take away all the prana (life force) from the food.

We feel light and full of energy on this diet, and guess what - the food is FANTASTICALLY YUMMY!!!!