Banana Slush
1-2 cups sugar (taste before adding the second cup. Depends on sugar in fruit or sodas i.e.)
6 cups water
5 mashed bananas
1 large can frozen lemonade 1 large can frozen lemonade
1 large can pineapple juice (46 oz.)
1 large can frozen orange juice (46 oz.)
Freeze
Mix with half 7-up or Ginger ale i.e.
This is more a method recipe. In other words make it up as is then adapt to your own method and substitute. Like other sodas more nutritious i.e. or strawberries, apricots instead of bananas or soy or almond milk, organic soy milk etc. This recipe can be adapted down or refreeze in smaller container and pulled out of the freezer then add in the bubbles (sodas) for more portion control. This is a great nutritious drink for parties.

http://earthsorganicnews.blogspot.com/2009/02/banana-remedy.html

No Flour Recipe Chocolate Chip Cookies

Triple Chocolate Chip Cookies (A no flour recipe) deserts
Makes 20 cookies, 1 serving: 45 calories,1.4 g fat, 2 g protein, 9 g carbohydrates, 0mg cholesterol. 2 g fiber, 32 mg sodium
Ingredients
½ tsp vanilla extract
¹⁄³ cup unsweetened cocoa powder, sifted *
1 cup canned white cannellini beans, rinsed and drained
2 tbsp light agave syrup or another sugar like Stevia
3 large egg whites (fluff
1cup granulated raw sugar
¼ cup dark chocolate-covered cacao nibs
¼ cup chocolate chips
Directions
Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in your sweetener. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
*Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
*Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
With 3 kinds of chocolate for flavor in this recipe, you won’t miss the fat and sugar in the standard version of this most beloved cookie. You can cut back on the sugar, I do. Remember the chocolate chips have sugar in them. My tastes buds are train to require less sugar...when you eat less sugars. Taste the dough and begin here.
This has gobs of fiber in the legumes (white beans has to 1/4 cup = 7 grams of fiber. Beans can be sub. for shortening or eggs. *I use Hershey's dark chocolate coco powder for recipes calling for chocolate that make it even more chocolate, which is good for you....
http://www.doctoroz.com/videos/triple-chocolate-chocolate-chip-cookies
Note: 1/2 coconut or almond flour can be substitute in any baking recipe. There is a almond flour cake recipe in these posts. (both are nut recipes, basically.)

Canned Stew Dumplings (home made)

xmoved

Semi (Fuzzy Lemon Drink (home made)

Sema, is A Mild Fizzy Lemon Drink, Sunday, March 27, 2005
Subject: Sema, A Mild Lemon Drink, Time: 6:59:00 PM EST
This takes the place of pop with all that fructose, fake sugars, and corn syrups that is really bad for all of us. It takes plain sugar. Yes, before we got flooded with all the substitutes in the market we were not as unhealthy nor fat.
The first time my family tasted Se ma it was at a church party and thought enough of the drink to buy a bottle caper making it myself. My son, Kym loved it, he was two at the time. The yeast and setting it up for a while gives it a bubble brew. (At first this has a funny sorta smell...permanent waving lotion?) But, the longer it sets up the better it gets but we didn't wait nor care it was so good)
Gradually growing out of it, my family's gone but I wanted to pass this recipe down for their emergency food supply of recipes to survive these bad times. Try to find a decent fuzzy pop without fructose or diet nonsense which makes my bones hurt. Once in a while I'll buy a drink and I tend to like the stuff made in Mexico. In one store near me they do have a new product that has real herbs in its root beet, but not many are in the market. I love ginger ale or sarsaparilla (thins blood herb) for different reasoning's. Very hard to find. Instead of all sugar if you can find frozen pear juice add it to the brew. Taste and cut way back on the sugar.
Maybe it's just me that's having that's having hard times because of all the prices. This does take time to make, so make it on a day when nothing else is planned.
A suggestion is you can save your brown root beer bottles and/or buy corks or invest in a bottle caper. Grape seed oil has a good bottle and comes with a cork too. I'm sure you may have other ideas in how to bottle this lemon drink.
Here's the recipe for the home brew:
6 Lemons (use only fresh organic lemon, because you use the zest which contains sprays)
3 lbs brown sugar
1/2 teaspoon yeast
5 gallons of water
Peel of yellow of lemon with zest er (no white) or potato peeler. Put in sauce pan and cut into Small hunks. Cover with water (about quart) and bring to a boil. (...this will be strained in the end process.)
Dump all in a 5 gallon stainless steel pan i.e and fill with warm water and then add the sugar. (alternately, sugar and water) Add yeast just before you add the last gallon of water.
Stir and let set overnight. Skin off lemons and seeds with sieve. (seeds has the anti fungal properties)
Bottle it and let set for 3-4 days. (I saved old dark bottles and got a bottle caper. Some cork it, I never could find a supplier.
IT DONE!



Store in cool dark place. Makes 20-3 quarts

DOUBLE QUICK ROLLS

1 lg pkg of yeast in
1 cup of very warm water (not too hot)
3 1/2 cup (4) flour (whole wheat will take less flour, 4 for white)
2 Tbs. sugar
1 tsp. salt
1 egg
2 Tbs. shortning
Let rise for 30 minutes in warm kitchen
400 for about 15 to 20 minutes
Makes a dozen.
I've used all baking or spring wheat for whole wheat flour

LAZY DAY COBBLER

1 stick of margarine
1 cup sugar
1 cup flour
1 1/2 tsp Baking powders
3/4 cup milk
1 quart of fruit
Directions: Melt margarine in over, beat in sugar, flour, baking powder, salt, milk. Pour over margarine. put in fruit, sprinkle 1/2 cup sugar over the fruit and add 1 cup of water.
Bake at 350 for 30 minutes.

BAKING POWDER BISCUITS

2 cups flour (half w/w is o.k)
3 level tsps no alum. baking powders
1 tsp sea salt
2 tbsps butter, margarine or shortening
Milk (enough for a soft dough)
Mix ingredients. Add enough milk to make a soft dough. Pinch and roll into your sized biscuits. (same size) Bake at 400 until brown on top and cool. I dip the top of the biscuit into the melted margarine on the baking sheet to have a nice color.

50 MINUTE QUICK BREAD

I have on hand all the time for all my baking and cereal "Bob's Red Mill Whole Ground Flaxseed Meal. It has not only 8 grams of fiber in 2 tablespoons, but also, Lignans and omega 3 fats and can be use as egg substitute. (Follow direction on package) It's the best product to have around for any baking. Also, Coconut meal is another flour that good for a 1/2-cup substituting some of the flour in baking. Their are other too. Remember this is a method recipe.
6 cups of flour (any kind, or half and half wheat etc.)
3 cups water
1 tbls yeast or one cake
2 tsp. salt
1 tbls instant potato water if you have some on hand
MIX all ingredients and cover in air tight container or until it doubles in bulk.
Do not knead.
Beat down for a better texture.
Put into bread pan or a casserole bread for a variety (optional: Artisan, add sesame. sunflower seeds etc)
Let rise to the top of pans
Bake about 350 to 400 and turn down (400) so it will not brown to dark.
about 50 minutes depending on your pan and how much dough you put in each pan.

LAMB STEW

The idea is to use meat sparingly here because lamb has such a strong flavor. Many don't know that Swiss chard and lamb goes go well with each other and has a unique flavor. It's a great soup for spring when lamb is in season. All my recipes are using organic vegetables when available. If you make this thicker it can be used as a stew of course.
http://earthsorganicnews.blogspot.com/2008/09/history-of-eating-meatbible-ref.html
A Great Lamb Soup (Very simple to tastes so good)
1 Lamb Chop (For Flavor) Brown and salt and pepper it. Add it to; To season or flavor the soup. 4 diced potatoes
After the above is done in 2 quarts. of water, add;
Chopped Swiss Chard (Medium amount)
Cream of Celery i.e. soup (add last minute)
This soup tastes even better the next day. It has nice flavors.