Alternative medicine Alum spice

Remember the pickling spice that keeps the pickles crisp and perky well it will do the same thing for you to. You may have some in your spice cupboard. It’s a good old fashion remedy that’s coming back into vogue
Remember the pickling spice that keeps the pickles crisp and perky well it will do the same thing for you too

Men used it to cut out the bleeding bleeding  when shaving and you can still buy the bar on Amazon for that purpose. 

 In fact there you can buy it anywhere you want it it’s just hard to find it until you really make a effort to look at the variety they have on there.

 Be sure to you read the Reviews as they were more honest than those that are selling the product remember the worst reviews don’t ever get published dad’s Amazon jewels.

I discovered this as I was looking for a remedy to get rid of all the canker sores I get from my dentures. And I always go to Amazon like everybody else to get my answers if I don’t know what it is I don’t have anybody that tells me them I’m like everybody else I have to learn.

No Yeast Bread (Self rising)

SALT-RISING BREAD (pioneer recipe, and this is a basic "keeper" recipe)
BY, Doris Musick, Cleveland, Virginia


The night before you wish to do your baking:
Use a pint jar in which you will put 8 tablespoons of cornmeal (the original recipe measures this in inches high, but it will work out to about 8 tablespoons.) The grist mill ground is best because it is ground much slower and doesn’t “burn” the heart of the corn. Add a pinch each of salt and soda, along with just enough sugar to fill the palm of your hand. This works out to be about 1 teaspoon. Then fill the jar with “scalding” water. Stir well. Cover with a lid and let stand overnight in a warm place (the old recipe says to wrap first in a towel and then place in a paper bag, but the point is to keep it very warm and out of a draft. In later years, the cook would place this concoction near a hot air register to keep it warm.)

The next morning, take 1 quart of milk (or you can use 1/2 milk and 1/2 water), combine the starter with 1/2 teaspoon salt and add enough “plain” (all-purpose) flour to make a stiff batter. (I found this to be around 4 cups.)


Stir well. Cover the batter and place the entire bowl in a container of warm water (just warm enough to put your hand in it.) Try to hold the same temperature by setting this in a warm place.  You will likely have to drain some of the water off and replace with warmer water on a continuing basis. Try not to make any drastic change in the temperature as you are adding the warmer water, change only a small amount of water at a time to hold the temperature as constant as possible. It will take 3 to 4 hours to rise. (If it is very slow in rising, you can stir it again, then place the bowl back in the warm water.)


When the dough rises, combine;
 1 teaspoon salt
3 to 4 tablespoons of shortening (butter or lard says the old recipe)
 flour enough to make a stiff dough. Then knead for 10 minutes.


Shape into 3 loaves. Grease the sides of the loaf pans well with butter, then place the loaves in pans and let rise until they are doubled in bulk. This is usually about 45 minutes to 1 hour.
Bake at 375 degrees for 30 to 40 minutes. When the bread has finished baking, grease the crust heavily with butter as soon as you remove from the oven.
Note: the instructions were not specific as our recipes are today, (method)  and it may take more than one try to get it right, but the results are worth it!


Read more: http://www.country-magazine.com/good-neighbors-blog/salt-rising-bread-or-pioneer-bread/#ixzz44hC0me55

PUMPKIN BREAD, MUFFIN_gluten free, 0 sugar

MUFFIN AND BREAD RECIPE

Bruce Fife’s coconut flour cookbook to try a modified version of his low carb and gluten free pumpkin bread recipe. I’ve had really good results in the past making low carb pumpkin pie and pumpkin bread sweetening only with stevia. However, since erythritol gives sugar-free desserts a better taste I blended it in with the stevia. When using coconut flour for baked goods, the amount of eggs needed is typically 4 times the amount used for regular wheat flour. Surprisingly, though, breads and cakes made with coconut flour do not come out with any egg taste. Coconut flour really is a great substitute for wheat flour, especially for those on a gluten free diet. I highly recommend the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat written by Bruce Fife, N.D. for those wanting a lower carb alternative to wheat flour. Although the recipes aren’t written to be low carb, they can easily be converted using alternative ingredients.


Gluten Free Banana Nut Muffins http://buff.ly/1R29rdb  #LCHF #lowcarb

Pumpkin Bread Made with Coconut Flour

This pumpkin bread turned out very moist. I used coconut oil because I think it is healthier than butter. I liked the nuts in it, but I’m sure they can be left out for those who don’t like nuts in their bread. The bread wasn’t overly sweet so a bit more erythritol and/or stevia could be added for those who want it sweeter.

Low Carb Gluten Free Pumpkin Bread

This low carb and gluten free pumpkin bread bakes up nicely using only coconut flour. It's sweetened with a sugar free blend of stevia and erythritol.

Ingredients

• 1/4 cup powdered erythritol or Swerve
• 1/4 teaspoon stevia extract powder
• 1/2 cup pumpkin puree
• 1/2 cup coconut oil or butter, melted
• 1 teaspoon sugar-free vanilla extract (almond?)
• 8 eggs
• 3/4 cup coconut flour
• 1/2 cup coarsely chopped walnuts or pecans
• 1 teaspoon baking powder
• 1 ½ teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves

Instructions

1. Heat oven to 350F. Grease bottom only of loaf pan or use non-stick spray.
2. Mix erythritol, stevia, pumpkin, oil, vanilla and eggs in large bowl.
3. Mix remaining ingredients in separate bowl then stir into wet ingredients. Pour into prepared pan.
4. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
5. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing.

Notes You can sub. non-gluten flours to any bread i.e. recipe

Makes 1 loaf (about 16 slices)

Net carb fs per slice: about 2g

3.1

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Know Your Gluten-Free Grains

a9 Gluten-Free Grains
Being gluten intolerant doesn’t mean you have to eat a totally grain-free diet. Here are a few options you can still enjoy (in moderation) when grain-cravings strike: ( I use gluten free all purpose mix, Mac and Cheese, pizza, pan cake mixes. snacks, etc. Their are more mixes in grocery shelves then ever before.) Many of my recipes you can substitute - any grain for the one used.




http://www.homestoriesatoz.com/fun-with-food/eating-gluten-free.html


(lots of these valuable informational sites.)


RECIPE] Holiday cookies,  #GlutenFree Pizza Bites: http://buff.ly/1TAYwGk 






================================================================

=========================================================
Rice
Corn
Quinoa
Buckwheat
Millet
Amaranth
Teff
Sorghum
Wild rice
A note about oats: Experts hotly debate whether oats are tainted by gluten. Oat advocates point to studies showing oats don’t appear to damage the small intestines of people with celiac. Yet, detractors say oats are bound to be contaminated by gluten because they are often processed in facilities that handle gluten-containing grains. So it’s best maybe to steer clear.


If you’re concerned about contamination, choose Bob’s Red Mill oats (available at most major grocery stores). They are considered by many to be the “cleanest” oats around. If you’re still unsure, putting oats on your list of foods to eliminate and reintroduce can help you determine if they are problematic.

Teff

here are five gluten-free whole grains, how to cook them and how to add them to your diet. Remember to aim for three servings of whole grains a day.
------------------------------------------------------------------------------------------
Amaranth: About the size of a poppy seed, this pseudo-grain has a light peppery taste. Use 3 to 6 parts water to 1 part amaranth. Boil water, add grain and gently boil for 15 to 20 minutes. As it cooks, amaranth softens from the inside, releases a lot of starch and thickens the cooking liquid. Rinse cooked amaranth and let it drain before using. Use amaranth to thicken soups and stews. Add milk, fruit and a bit of honey for a healthy breakfast. You can even "pop" dried amaranth and make it into a granola-type bar.
Millet: About the size of a small mustard seed, this grain has a mild flavor. Use 2 to 3 parts water to 1 part millet. Boil water, add grain and gently boil for 35 to 40 minutes. You may also "toast" millet in a hot pan before boiling to get a nuttier flavor. Top with cinnamon and peaches for breakfast. Or make a salad with halved grape tomatoes, radishes and chopped basil. Millet is also a great alternative to rice in casseroles, ground-meat dishes and stuffing.
Teff: This smallest of grains is nutty and earthy in flavor. Use 3 parts water to 1 part teff. Boil water, add grain and simmer for 15 to 20 minutes. Its texture is like cream of wheat. Add cooked teff to soups or use teff as the main ingredient for polenta instead of cornmeal. Teff flour can be used to make pancakes.
Buckwheat: Despite its name, buckwheat is not related to wheat. This-pseudo grain is pyramid shaped and known as kasha or buckwheat groats. To bring out its earthy flavor, cook 1 cup buckwheat with one egg in a large skillet over medium heat. Stir to keep from clumping until the mixture is dry and separated. Add 2 cups water or broth and cook uncovered over low heat for about 15 minutes. Mix cooked buckwheat with lentils, herbs and a bit of goat cheese. Or stuff peppers or acorn squash with cooked buckwheat. Buckwheat flour can be used to make pancakes.
Quinoa: This pseudo-grain must be rinsed well before cooking to remove bitter-tasting saponins. You can also buy it pre-rinsed. The flavor is squash-like. Quinoa cooks in just 15 minutes. Use 2 parts water to 1 part quinoa. Mix with chopped fruit and drizzle with honey for breakfast. Or use quinoa instead of bulgur to make tabbouleh. Quinoa is also a good substitute for rice in rice pudding.
Whether you are going gluten-free or not, these whole grains are good for you. Share your favorite ways of preparing these grains.

Is oatmeal gluten free?


Gluten-Free Recipes: More are here in Tough Time Today blog.
Remarkable Black Bean Brownies
Brown Rice Muffins
Quick Apple Crisp
Brown Rice Flour Cookies


I've mentioned they're in Health Food Stores their are many "sprouted grains" which will remove glutens. I use the Corn (vegetable, instead of a grain)

Read more:
*King Arthur Flour has a glutenfree all-purpose baking mix (1 lb. 8 oz.) that has 1/3 cup has 4 g fiber, sugar 0. 2 grams protein. (if a diabetic add in rice or, pea protein) ingredients is brown and white rice. (Fat calories 5, calories 130) Their are  many variety's of these kinds mixes on the market. Recipes are on the box
Or, make up your own mix if your allergic to the many fillers/additives on this box :
II Basic Bisquick Mix (Ratio s )
9 cup four, (non-gluten flour) Mix two parts (brown-)  to one part (white) or coconut ? Almond ? or, some of the above until you get the combination you and your family preferred taste and or allergy.
1/3 cup baking powder, (non alum)
1 Tbs salt,
1 tsp cream of tartar (which is the outer part of the grape)
1/4 cup sugar (leave out or, Stevia comes in a powder)
2 cups of shortening.
Options: *powdered butter milk for the 6 T butter or, powdered egg or vinegar and milk last min. for sour milk taste.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. (freeze 12 hours)
This can be substituted for any of your favorite Bisquick recipes.







Shake and Bake Mix 4 cups 0 gluten flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or, seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add in the ingredient missing that you like. (onion, garlic etc.)
Which of the baking flour has the least gluten? This maybe a start or answer for some.
Published on Apr 16, 2015


Gluten Dangers. Why gluten is bad for your health and making you fat. Randy Alvarez, host of The Wellness Hour, discussing the book Wheat Belly with author and cardiologist Dr. William Davis.


*Wal-Mart makes a brand of Artisan Baker Multigrain Bread (Schar) in their gluten free shelf. 3 gran Protein, 5 grams fiber in 2 smaller slices. (sourdough, rice syrup, agave, buckwheat flour, Psyllium seeds, flax seeds, apple fiber, soy protein, sunflower seeds, and apple juice. Very tasty bread, not organic.
*Health food grocery: Ener-g Select has a wheat free, gluten free, (rice flour), a cinnamon raisin bread also dairy free. 3 grams fiber, soy free i.e. It's in their frozen section and not bad for a threat. You have to completely unthaw it or it falls apart. (good in a pinch if your craving raisin bread). Their a many variety's in HFS but costly, but for time and convenience a bargain.
https://www.pinterest.com/ptsherm/bakery/ other bakery ideas.
sub: 2½ cups Pastry Flour Blend or, gluten-free all purpose flour blend of choice*
 

How to Make a Corn Bread Mix

Subject: Corn Bread Mix
Author:  sherm197 
This is a big help; if you've been following that I love home made mixes they save so 

much, and economical; its your style/method with no sugar or chemicals and organically grown. In most of my mixes if I use buttermilk their is a powdered butter milk. (or, you can use some sour milk or just add vinegar to your milk and set aside) I added milk in this recipe in case. And, it the way I originally got the recipe. 
You can add in the powdered buttermilk or  last min. add in fresh unadulterated milk. It beats the health food store prices.
First of all: All grains I freeze. It naturally kills weevils'.
Grind the cornmeal fresh from popcorn or organic corn for best nutritional value.
 Good news: I bought sprouted corn flour and they had other flours there too. That is good for allergies and diets. (I've only used half and half so far). Our grandparents (pioneers, N. American Indian's did not use sugars) Note: Leave out the butter and/or dry milk then add milk, in the first recipe ,until you bake it up, if your not going to use it up. Store it in refrigerator.
4-1/2 cups flour s
2-1/2 cups cornmeal
1-1/2 cup dry milk
1/4 cup baking powder
1 tbs. salt
1 to 1- 1/2 cup butter or shortening
+Sift together flour, cornmeal, milk, baking powder and salt into large bowl. Repeat two times.
+Cut the shortening or butter (organic) with a pastry blender (or food chopper) to blend thoroughly. +Place in canister with tight lid and store in cool place. (if you put your mixes in the freezer overnight no weevil) This makes about 10 cups.
+  Popcorn is not touched by corn growers and is considered non-GMO, however if they used round up maybe....

I do have recipes with no flour and sugar
===================================================

Semi- Home Made Jiffy Corn Bread (in a pinch)

(1.) 2 Boxes Jiffy Cornbread

2 Eggs

1 Can Creamed Corn (I don't care for whole corn)

2 Tbsp Sugar

Instructions

Preheat the oven to 350 degrees

Mix all ingredients until combined in a medium bowl

Scrape mixture into an 8x8 or 2.2qt-2L (small rectangular pyrex) glass baking dish that has been sprayed well with cooking spray.

Bake for 30-40 minutes or until center is just done, spoon corn bread you don't want to over-cook.

..........................................................................................................

II. Or, use this recipe for spoon corn bread: with sour cream and butter, no sugar?

Ingredients 1 (8.5-ounce) package JIFFY Corn Muffin Mix 1 (14.75-ounce) can cream style corn 1 (15-ounce) can whole kernel corn, drained ½ cup (1 stick) butter, melted 1 cup sour cream 3 eggs ½ teaspoon salt - See more at: http://southernbite.com/2014/03/18/sweet-corn-spoonbread/#sthash.VJhxjVe9.dpuf
...............................................................

Subject: Southern Corn Bread, (no flour)

Author: sherm197

Theirs always a reason I put in a recipe. This one is simple and basic. Once in a while I want this bread because I crave "corn" bread (no flour). For a variation once in a while, you can add bit of sugar, honey and/or some cream corn to the batter but does not store well. (no gluten) 

Southern Indian Corn Bread (no flour)

2 eggs

2 cups buttermilk (or use 1/2 c. yogurt and rest milk) I do in a pinch, Some uses milk and vinegar to make buttermilk)

1 tsp. baking soda

2 cups white cornmeal (or yellow)

1 tsp.. salt  (1-2 T, sugar or honey is an optional)

400 (have the oven hot) Cast iron skillet is excellent to bake cornbread in, or generously grease a 9x9x2" pan.

Directions:

Beat eggs and add buttermilk. (if using honey add here with liquids)

In bowl stir together baking soda, cornmeal, sugar and salt. Add liquid mixture all at one time; beat with mixer until smooth and pour into HEATED pan.

20 - 25 minutes, or just until set.

Serve hot and with organic butter. About 9 servings.



==============================================

Grand Mother's newest version of Corn bread

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: About 15 servings

Ingredients

• 1 1/2 cups cornmeal
• 1 1/2 cups buttermilk 
• 1 1/2 cups all-purpose flour (almond, coconut, or sprouted flours can substituted if in your area)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter, melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature) Or, use pears (makes the recipe moist)
• 1/2 cup granulated sugar (optional)
• 3 Tbsp honey (if uses fruit this maybe skipped) This is part of a dripped topping)
• 3 large eggs
• Directions
• In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
• In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 23 - 26 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing.
• Serve with this honey or use the whipped honey butter (recipe in notes below). Store in an airtight container.

Notes

For the whipped honey butter: In a mixing bowl, using an electric mixer, whip together 1/2 cup softened salted butter, 1/3 cup honey, and 1/4 cup powdered sugar until mixture becomes light and fluffy, about 2 minutes.

Glucomannan For Weight Loss (fiber), Yerba Mate

What is glucomannan? (Amorphophallus kanjac)or, called Kanjac root ?
Glucomannan can absorb up to 200 times its weight in water and forms a thick, gel-like mass that has been shown to be approximately five times greater than that of guar gum.
How does glucomannan support health?

•As a water-soluble fiber, glucomannan is appropriate for the relief of occasional constipation.


•The unique, bulk-forming property of glucomannan makes it a top-performing fiber specifically suited for providing a feeling of satiety (fullness) and promoting healthy weight loss.


•Glucomannan may be used as part of your diet to help maintain a healthy blood sugar level.*

•Promotes healthy blood lipid metabolism and helps maintain cholesterol levels that are already within the normal range.


*The powder u only take 1/2 teaspoon before each large meal at least 30 minutes before. Read direction on bottle. I've also read studies on Kanjac Root and it's all natural, however, some professional weight loss company's have added in other ingredient's just to look exclusive.
It is available to buy glucomannan a whole lot cheaper than the diet pill .... LIPOZENE Lipo is expensive you can get this medication at Wal-Mart - remember to buy at least 180 capsules. You must take at least 3,000 mg. per meal. Pills usually come in 660mg each; use to be at Wal-Mart that's abt4 pills per meal.
So  many diet aids add Konjac Root to their formulas. Remember the (Hydeoxycut) Sprinkles on your food before you ate (same with additives?). Also, one could add the product to other foods, gravy's, sauces i.e.
https://youtu.be/kbe4iowYMqM  (shiratake noodles is from this root) 



Have these teas in your cupboard for diabetic control
=====================================================


I am going to start this "flaxseed flour". I have uses it as an egg substitute and in my muffins i.e. I never thought of using them like this;

"Clean Your Body Of Toxins With This Powerful Recipe Made Of Only 2 ... | Instiks http://instiks.com/pin/4457/
Note;
Weight loss (study) Excellent tea in mornings
1. Yerba mate contains polyphenols such as flavonoids and phenolic acids, which work by inhibiting enzymes like pancreatic lipase and lipoprotein lipase, which in turn play a role in fat metabolism. Yerba mate has been shown to increase satiety by slowing gastric emptying. Effects on weight loss may be due to reduced absorption of dietary fats and/or altered cholesterol metabolism.
Despite yerba mate’s potential for reducing body weight, there is minimal data on the effects of yerba mate on body weight in humans. Therefore, yerba mate should not be recommended over diet and physical exercise without further study on its effects being warranted.
.............
Yerba maté
Yerba maté (Ilex paraguariensis) is an evergreen tree that is native to South America. In a combination preparation also containing guarana (Paullinia cupana) and damiana (Turnera diffusa), it was tested in patients with a BMI. I. paraguariensis and in particular P. cupana contain relatively large amounts of caffeine and have been shown by ultrasound scanning to prolong gastric emptying time. The descriptive results of that study indicated that this combination preparation might potentially be effective in lowering body weight. Adverse events were not reported.

No Yeast Bread making

This is a TOUGH TIME POST
https://www.pinterest.com/ptsherm/bakery/

Their may come a time we need no yeast recipe (sour dough breads i.e.) Click on the links for more  directions. Also some still don't eat yeast and buy product made with baking soda and/or baking powders. Be sure to store this in your 2 year food supplies. http://nutritionfacts.org/video/the-five-to-one-fiber-rule


 Potato Bread older recipe
Came across this blog while looking to see if I could make salt rising down south; this is one from my Grams recipes for potato bread/rolls
2 cups water(salt if potatoes aren’t salted)
1 cup mashed potatoes
1/4 cup melted shorting
 1/4 cup sugar
2 eggs
2 yeast cakes and flour to thicken. sadly that’s all the recipe card said no directions


http://www.motherearthnews.com/real-food/home-baked-bread-zmaz73ndzraw.aspx
.
Read more: http://www.country-magazine.com/good-neighbors-blog/salt-rising-bread-or-pioneer-bread/#ixzz3oKBNnc9G
This is the bread product line I use: it's all vegetable sprouts which is too hard to make at home.

How to Make Pita Bread at Home - Grilled Flatbread

For more recipes from my baking collection in Pinterest  and for breakfast the other one: https://www.pinterest.com/ptsherm/breakfast-brunch/




http://theviewfromgreatisland.com/how-to-make-perfect-pita-bread-every-time/




or, http://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844

Moist Banana Bread (Yogurt)

Banana Yogurt Bread Recipe

This Banana Yogurt Bread is a very moist and delicious banana bread. Using yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family. (add nuts, choc chips, raisins, currents, etc. about two handfuls or more or less according to tastes) see simple banana bread and see my pins at: https://www.pinterest.com/toughertimes/baking-it/ Banana Yogurt Bread Banana Yogurt Bread Recipe:  Recipe Type: Quick Bread, Bananas  Yields: 1 loaf  Prep time: 20 min  Cook time: 55-60 min I like to take out a bit early and let it bake in the pan. Ingredients: 2 very ripe bananas, mashed (preferably overripe)* 1 cup finely-chopped pecans (or your favorite nuts)  1/4 cup butter or margarine, room temperature (coconut butter) 2/3 cup granulated sugar 2 eggs 1 cup (8 ounces) vanilla or plain yogurt** 1/2 teaspoon pure vanilla extract or, banana/almond extract 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour, (coconut or almond flour) 3/4 teaspoon sea salt 1/4 teaspoon baking powder 1/2 teaspoon baking soda * To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana.  ** I only had a 6-ounce container of vanilla yogurt, so I added 2 ounces of sour cream for make the 1 cup (8 ounce) total. You could also use any flavor or yogurt that you desire. Preparation: Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan). Also see Optional Variation below. In a bowl, combined the mashed bananas and chopped walnuts or pecans; set aside. In the big bowl, especially if your doing a double batch, of your electric mixer, cream butter or margarine and sugar just until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract until combined. Remove bowl from your electric mixer and stir in the all-purpose flour, whole wheat flour, salt, baking powder, and baking soda until dry ingredients are moistened. Fold in the bananas and pecans. NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense. Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick or a dry spaghetti and inserted in the center comes out clean. A good check is to use an instant digital thermometer to test your bread. The  internal temperature of the bread should be at 200 degrees F.  When done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing. Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.  Makes one (1) loaf. Optional Variation: In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the mixture instead of flour before adding the banana bread batter. I like cream cheese or peanut butter on a slice   Additional Banana Bread Recipes: Banana Nut Bread  There is a saying about lemons; “When life gives you lemons, make lemonade”. Well maybe there should be one for bananas as well - when life gives you overripe bananas, make banana bread! At least that is what I do. Banana Oatmeal Yogurt Bread  I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread. The use of yogurt in the recipe allows you to cut back on butter. This bread is slightly heavier and denser than other banana breads. Great for breakfast! Banana Pineapple Bread  This is a very moist and delicious tropical tasting banana bread. Very easy-to-make for your family. I made this bread a week ago and it was still moist and tasty. Banana Pistachio Yogurt Bread  This Banana Pistachio Yogurt Bread is very moist and very delicious. I love pistachios, so I though why not make bread using them. This bread is as addictive as eating pistachios! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.  Banana Yogurt Bread  This is a very moist and delicious banana bread. The use of yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family. Blueberry Pecan Banana Bread  Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you won't need any butter. Raspberry Chocolate Banana Bread  This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. Yogurt also is a replacement of buttermilk. A substitute is milk and tbs of vinegar.  I also added the fresh raspberries and chocolate chips for an amazing flavor combination. It is very easy to make and so ridiculously delicious!  Sourdough Banana Bread   Sourdough Banana Zucchini Bread  I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy-to-make and delicious!  Chocolate Banana Bread 2 cups flour 1/4 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup sugar 1/2 cup soften butter 2 eggs, lightly beaten 2-3 medium very ripe bananas, mashed to equal 1 C 1 tsp vanilla extract 1/4 cup milk 1/4 cup milk chocolate chips Directions: http://southernkrazed.com/2015/03/chocolate-banana-bread-recipe/

Whole Wheat Bread Pudding

This bread is as healthy as your organic breads. I like this particular recipe.
Whole Wheat Bread Pudding 10:40 AM, 11-Oct-2007 .. Posted in DESSERTS .. 0 comments .. Link Whole Wheat Bread Pudding
 This is from an old recipe...Up date it after you've tried it. Maybe less sugar or add half arisen bread i.e.
• ¾ cup butter
• 20 slices of bread
• 1 ½ cups sugar + 2 Tbs.
• ½ tsp. cinnamon
• ½ tsp nutmeg
• 1 Tbs. vanilla
• ¼ tsp salt
• 6 cups milk
• ¾ cup raisins
• I love a good bread pudding and have been looking for a recipe that could use all my old whole wheat bread that’s heavier and had a strong enough flavor with a great taste. You can use the complex high fibrous breads or even fancy breads with this recipe.
Below: Cut back on the spices (1/2 to ¼) if necessary or if you don’t like cinnamon i.e. on the quick bread pudding recipe. This quick bread recipe is a mocked pumpkin pie recipe as presented. We need to cut back on sugar and I felt the original recipe had too much sugar. Its a good idea for all older recipes. I collect the recipes that are simple, proven classic and cheaper!
1. Preheat oven broiler. Butter one side of each slice of bread and place buttered side up under broiler and toast – watch carefully. Cool on wire rack. Cut bread into triangles and arrange in two 8x8 inch pans. Sprinkle with 2 Tbs. sugar and set aside. In a large bowl beat eggs, remaining sugar, spices salt and vanilla until smooth, about 3 minutes. Scald milk and with mixer on low add the milk in a steady stream. When blended, add raisins pour over bread, allowing time for the brad to soak up milk mixture. (Better over night in fridge) Bake in hot water bath for 40+ minutes at 400 degrees. It should puff up and absorbs all the liquids. How long depends on the depth and length of baking pan. If using w/w bread cover except for the last 5-10 min. when baking. You want it brown because toasting the bread give the topping a delightful crunch.
========================================================================
Quicker WW Bread Pudding I am sometime in a hurry and use this quicker recipe of this. I always half the above recipe to
¼ cup of butter,
10 slices of bread that I don’t toast,
¾ to 1 cup of sugar,
3 cups of milk,
4 eggs
¼ cup of raisins or/and nuts,1/4 tsp.
Cinnamon and, nutmeg
1/2 Tbs vanilla, 1/8 tsp salt. Everything else is the same measurement and directions in the recipe. Whisk in the 3 c. scalded milk (optional to scald) add to it all the other ingredients, including melting the butter into the mixture. Hold back on the eggs till milk mixture is cooled then beat in the eggs and pour all of it over the bread.
Top or add in with raisins and nutmeats. Following the directions above, when the bread absorbs all the liquids (overnight in fridge) bake till it puffs up and has a dark brown crust.(Knife should also come out clean.)
Top with cool whip or a light frosting (with ½ whip cream (mix) then add to a bought cream cheese) making it a light frosting. It also good plain or use a vanilla ice cream. The better more complex the whole wheat bread the healthier the recipe. Use non-hormonal organic milk...is a skinny and smart thing to do. Drugs, synthetics hormones always store in the any fat. This bread will keep a long time when refrigerated.
All publishing rights reserved
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It's a HALLOWEEN SURPRISE CLICK ON TAG!http://www.funnybunch.com/hal/starrynight.swf --Happy Halloween? Be sure and have speakers turned on & watch it till the end! hehehe The natural weight cure here...is to not eat corn syrup in anything and they'll be no Halloween surprise in the future along with its uncontrollable hunger. Did we forget theirs a national epidemic of diabetes? Let make more....? Hello out there! Kill Bacteria, E. Coli, Salmonella Naturally With Vinegar It’s a Natural Disinfectants for Kitchen This is a remedy we all can use. Too much of our food is polluted with e coli and such anti fungal or parasites. With this you can make your kitchen cleaner, safer place and fight bacteria without exposing yourself and your family to toxic chemicals that can damage your health as well as the environment. It's a simple safe disinfecting spray you make, very cost effective, and is more effective than any commercial cleaner in killing bacteria. Yes, better than most health food store brands of commercial cleaner too. It saves money, for emergencies, and most of all it aids toward good health. This disinfectant kills parasites in the body too. A good cheap way! It works...I've use it everyday. (Apple cider vinegar (with the "mother's" is the best product) found in the health food stores. (Unfiltered) However the vinegar for the kitchen is the cleaning kind "white distilled." Don't get mixed up the two vinegars. It started out with Susan Sumner, a food scientist at Virginia Polytechnic Institute and State University, worked out the recipe for just such a sanitizing combo. All you need is three percent hydrogen peroxide, the same strength available at the drug store for gargling or disinfecting wounds, and plain white or apple cider vinegar. Use a pair of brand new clean sprayers, like you use to use when you ironed. If you're cleaning fruits or vegetables to rid them of e coli. Just spirits them well with both the vinegar and the hydrogen peroxide, and then rinse them off under running water. (White distilled vinegar in most stores, don't waste the good stuff!) I have put vinegar in a sink of water like for spinach or lettuce i.e. that's more difficult to spray. No food poison will happen if you do this before you store or eating produce. It doesn't matter which you use first, but it takes both. You will not get any lingering taste of the vinegar or peroxide and neither is toxic to you if a small amount remains on the product. The pair works exceptionally well in sanitizing counters and other food preparation surfaces--includes wood cutting board. In tests run at Virginia Polytechnic Institute and State University, Pairing the two mists killed virtually all Salmonella, Shigella, or E.Coli Bacteria on heavily contaminated food and surfaces when used in this fashion, making this spray combination more effective at killing these potentially lethal bacteria than chlorine bleach or any commercially available kitchen cleaner. The best results came from using one mist right after the other. It's ten times more effective than using either spray by itself and more effective than mixing the vinegar and hydrogen peroxide in one sprayer. *Greasy areas mix 1/4-cup vinegar with 2 cups hot water and add 1-2 dashes of biodegradable liquid soap. (Label the spray bottle)




*Chopping and bread boards wipe down with full strength white vinegar to disinfect; or sprinkle with baking soda before spraying with vinegar, wait 30 minutes before wiping clean, then rinse with peroxide and then water. *You can put 1-cup vinegar on bottom rack of electric dishwasher before starting the wash. The one I use a lot is for the garbage disposals or drains. 1/2-cup baking sodas followed by 1/2 cup of vinegar then, cover and, drain for an hour or over night before flushing through with cold water. In a real bad situation use more. (Store extra baking soda) They're more tips in books on Vinegar.


*If you have a flood or urine in your rug soak it up with baking soda and let it set over night. For allergies because of the dust from the vacuumed cleaner spread a thin layer of baking soda on your rug. It will last as long as you have the vacuumed bag with the baking soda in it. *On bedding or soiled sheets add to the rinse water i.e. * Kill weed if used straight * It not only tenderizes meat but also disinfects it. Wash all meat in a bit of vinegar, dry then, cook as usual. * Fill squeeze style of catsup or mustard plastic bottles filled with vinegar to keep on the kitchen cupboard to disinfect dishes, floor, etc. A little squirt will do, most especially, flue, or when having company over. See: Science News 8 Aug. 1998: Vol. 154, Issue 6; pg. 83-85


Post Notes: Note... that it was not the insult, as supposed, to give vinegar to Jesus Christ on the cross. We simply didn't understand its properties.


* Ants: Spray vinegar on them. First it stuns them, then they'll resurrect and leave taking their new smell to their colony killing it off. Repeat several times. This works better than commercial ant killers. It's the raw unfiltered vinegar with the "mother” and it's to be used for any anti-toxin, parasites or, anti fungal properties.(Internal)


**For parasites: Use 1 t. to 2 Tb. in glass of water 2-3 times a day (adjust for child/adult dose) for 10 days, rest 14, and repeat. (Add an herb to the vinegar, macerate, shake it 14 days and strain. (1/4 teaspoon of baking soda will neutralize the PH, but adds in sodium.)Use for tincture's) * Plain organic yogurt with good bacillus's also kills e coli (Works in 14 days blocks like any anti-biotic 3-4 times a day.) Popular brands are not as good. *Much more could be added. All publishing right reserved contact Pat Sherman Orem, Ut 84057 ptsherm@gmail.com


More "NATURAL REMEDIES" using Hydrogen Peroxide http://www.shermsorgainic new/Remedies/hydrogen_peroxide.html Some uses of 35% Food Grade peroxide; (use only food grades) are in distilled water that is then drink it or bathe in it, use it on their skin, or soak the ears for a few minutes to get rid of a virus and 3-4 drop in 8 ounces of water to rid the body of e-coli, and to get rid of wax out of the ears, or put it into a nasal pump and inhale it through the mouth and into the lungs or put it in the eyes and nasal area. Please read more in their the books on the directions. (By adding 1/4 teaspoons of baking soda increases body's oxygen and makes the body ph level out to alkaline.) Foot baths are a good use of h202 and gargling with it may cure a strep-throat infections. It's used as a great gargle and hold in the mouth as a plaque remover and to whiten teeth then spit out. Some mint oil could be added. a good mold remover, facial warts that dry up slowly. A cup of it in the wash and carry a spray pump bottle will kill problems on the run such as grocery cart handles, restroom doors public faucets’ etc.
1. Great on plants (abt 1 ounce), or 16 drops to every quart of water. Or a safe insecticide by spraying plants with 8 ounces of 3% peroxide and 8 ounces sugar to one gallon of water. etc check out the site for more ... Disclaimer: This is as only my experiences, opinions and presented in a journal or blog form as such. It’s not for any medical advice or diagnoses purposes. Go to your health care practitioner’s who may know something more about herbs and diet. All publishing rights reserved

DATE NUT BREAD

Source: Savoring Every Bite
http://www.swansonvitamins.com/health-library/recipes/?SourceCode=INTE904 give you a list of healthy recipes...however note that advertise only their product...I substitute cheaper ones to fit my budget. I never use organic in this recipe because right now their too expensive or can't find. That's why I added some brand names. I do like Bob's but it not always available...you got the picture.

Ingredients:
1 cup Organic Fancy Whole Dates
1/4 cup Certified Organic Date Sugar
3/4 cup boiling water
2 cups Organic Whole Wheat Pastry Flour
1 tablespoon Bob's Red Mill Organic Whole Ground Flaxseed Meal
2 teaspoons Bob's Red Mill Double Acting Baking Powder
1/2 teaspoon sea 0r, Crystal Salt
1/2 teaspoon Organic Cinnamon
1/2 cup Eden Foods Organic Apple Sauce
1 egg
1/2 teaspoon vanilla extract
1 1/2 tablespoons dark rum (or freshly squeezed orange juice)
1/2 cup chopped Organic Walnuts
Preheat oven to 350° F. Spray or lightly grease a 9x5x3 loaf pan. Combine dates, date sugar and boiling water in a small bowl. Allow to sit and cool for about 10-15 minutes. Meanwhile, combine the flour, flaxseed meal, cinnamon, baking powder and salt in a large bowl and set aside.
In another smaller bowl mix together the applesauce, egg, vanilla and rum (or juice) until combined well. Add both the applesauce mixture, followed by the date mixture into the large bowl of dry ingredients; combine well. Stir in the walnuts.
Pour batter into prepared pan and bake for approximately 45-50 minutes until golden brown and a toothpick test comes out clean.
Makes 12 servings. Serving size 1 slice.
Nutritional Breakdown (per serving):
Calories 202, Fat 4 grams, Protein 4 grams, Sodium 205 mg, Carbohydrates 36 grams, Fiber 5 grams
Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "BLOG POST"... this is not ALLOWED....only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

FIBER BREADS FOR DIABETES AND WEIGHT ISSUES

High Fiber-weight-& blood sugar levels "The Cure Conspiracy” is all about medical myths and alternative therapies with their ideas of so-called natural remedies. However it’s marketed and paid by the medical establishment. It says” Medical Publishing”. I wanted to see what so call cures they had and what they actually knew. I did find some new information they knew about fiber that I needed. FIRST;
“Phyllium for diabetes”  SwansonVitamins.com has the best price?
This fabulous seed and fiber controls blood sugar. It talks about “Metamucil” and how it helps to regulate your blood sugar and cholesterol levels. “…”Psyllium” can help knock out diabetes...”
How it works: The herb is from the husk of psyllium seed. It’s the psyllium that forms a gel that slows the digestion of foods as it moves through your system. And because it will take longer to break down carbohydrates and you absorb glucose in the bloodstream insulin has more time to convert glucose into energy.
What about Cholesterol? Studies show “psyllium” LDL cholesterol levels up to 13 percent. It lowers blood sugar levels by almost 20 percent, (Studies done by Veterans Affairs Medical Center, Univ. of Kentucky) gradually increase it to 10 g. a day for eight weeks.


{SO, the FDA to approve the following health claim: “Diets low in saturated fat and cholesterol that includes soluble fiber from psyllium seed husk which may also reduce the risk of heart disease.”
Did you notice that “MAY”? What do they really know? Does the FDA know how to cure anything? Doctor’s don’t nor science or, if they did they wouldn’t be dispensing drugs to stop symptoms. So how can they make claim that any other of their approved alternative means cannot or “may cure?” We could get rid of our National Debt by getting rid of this useless organization that every year changes the food pyramid…because they don’t know for sure! And we’re paying them mega bucks to KNOW!}

Just “3 teaspoons a day does the trick” Metamucil has 3g fibers per rounded tsp. (sugar in product I don't care for)
Here another quote from the book; …”Just one teaspoon, or about 5 grams, with water three times a day before meals can help reduce blood cholesterol levels and control blood sugar levels in diabetic’s…” Dosage is just quoting what the book says. I don’t know I use psyllium. It’s easier but you do have to be careful. Follow directions on the bottle exactly.

My question is…is it the fiber or the herb psyllium seed? So I’ve been studying more on the subject. Did you know the “Word of Wisdom Diet” or mild plant food diet and/or (semi-fasting diet are all very fibrous plant diets? (See posts)
http://shermsorganicnews.blogspot.com/2011/11/facilitating-and-reverse-diseases.html
If you got this route:
More in this book about Fiber.

The author says to “slim down with roughage”. (That’s doesn’t include meat nor dairy/eggs) That’s not exactly news or is it?

We get plenty of fiber from fruit, vegetables and whole grains naturally IF you eat some in three meals and snacks. His message is the same as above. Soluble fiber dissolves in water and becomes sticky in your digestive system. (Metamucil method?) It slows down glucose absorption and helps lower cholesterol. The insoluble fiber doesn’t digest and act as a broom and cleans out pocket or plops in your colon. This insoluble fiber moves more quickly through your intestines keeping you regular. Both type of fiber are very important.

The secret is it naturally block out calories from foods. (White bean are now concentrated and popular for this purpose, and many other fibrous pills in health food stores i.e.) “…just add fiber to you diet and watch the weight melt away…” Fiber adds bulk with less or no calories from the fiber making one feel satisfies and not hungry.
According to the USDA increasing fiber decreases digestibility of protein and fat so you’re ending up absorbing fewer calories. The latest fad is white bean extract for diet pill to stop the absorption of fat.
Fiber absorbs water and swells this makes you feel full. The soluble fiber even slows the movement of the food throughout you upper digestive tract so you will feel full longer.

A study at the University Of Kentucky College Of Medicine, 24 men ate canned beans (an excellent source of fiber) for three weeks. Even while consuming the same total number of calories they lost weight and it lowered their cholesterol too.

Geriatrics should get 20-30 g. fibers (It seems a bit much when actually doing this. I do this idea at a different pace; it can be too much fiber for some. Try at least one good fruit and/or vegetable before meals with whole grain choice every meal and for snacks. This works out better doing it all naturally with real foods than pills. Fruit (apple) or salad i.e. before you eat serves as a natural carb or starch blocker. It came from the same idea as white kidney bean (bran 1 gram), (Phaseolus Valgaris), but whole food are more livable and natural. It’s exciting to eat again. You’re always full and never hungry.

(Younger generation maybe 25-30 grams of fiber a day to stay healthy.) a word of caution is slowly…. too much too soon can lead to gas and bloating. Drink with lots of liquids.

I’m now trying the plant-food fiber idea again to my diet, but metering my blood sugar and doing the idea a bit differently. (I just took added pills before?) You know what they say, “a little bit of knowledge may kill you.” So here’s a bit more adding to what we already know about fiber. Now you’ll need to get out all those old diet encyclopedias and fiber book out that are now out of date. I lost the 5 lbs. I gain in one week? Go figure! For six months in my diet, I took too much of a detour dropping the idea of fibrous foods in comparison to all the added tofu that has no fiber. I either stayed the same then finally gain 5 lbs. I knew I was off somewhere. So I went back to more fruits, vegetables, legumes and grains. There you go….what was missing…
HIGH FIBROUS FOODS: AVOCADO'S, LEGUMES, AND DOUBLE FIBER grain BREADS (5-6 grams a slice.) scrutinize labels on breads, most are not as complex as you might think. The photo brand has some white flour in their brands cleverly hidden. Be fussy your not a garabage can!


  I enjoy the whole line of Ezekiel Breads. Made with no flour (sprouts, legumes sprouts i.e.) Mostly found at health food stores. (balances out protein and fiber)


DOUBLE FIBER AND HONEY BY GREAT GRAINS bakery. This bread has 6 g fiber per slice and 24 g whole grains no high fructose or corn syrups, however it has some white flour hidden....is it worth the fiber? You be the judge. Very tasty hum mm m (I do loose weight on it if...I get all the fiber needed for the day...go figure!
I switched from this one to 5 g fiber and to  balance out the use of fiber in using 5 g protein. (Get the one lowest in sugar) I found two different brands at Wal Mart.
Wednesday, May 03, 2006
Papa's Organic Mega Seeds bread is a good bread if in your area
http://instiks.com/wp-content/uploads/2015/07/flaxyogurtmask-1438083814k84ng.jpg




Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

AMERICAN INDIAN FRY BREAD

Make them to take along on hunting or camping trip. They're economical, simple to make and no yeast. below is a link that has photos for each process. Unfortunately I have no clue what paper this was from for credit, where credit is due. Their isn't one recipe for fry bread try many until you find one that suits your niche.
Ingredients:
4 cups unsifted flour
1 teaspoon salt
3 teaspoons baking powder
1 1/4 cup lukewarm water
And a good oil to fry in...
Mix thoroughly all dry ingredients thoroughly.
Add water and thoroughly knead.
Cover and let stand 10 minutes.
Roll dough into balls about 2 inches in diameter and roll out flat with a rolling pin into a circle.
Cut two slashes in the center of the circle and ease it gently in to the hot grease in a frying pan.
Fry the dough until both sides are browned.
Serve with salt
(OR - for desert, it's so delicious with honey, or sugar and cinnamon! Enter the danger zone at your own risk!!!)
Makes 10-12 servings.
http://thepioneerwoman.com/cooking/2011/10/indian-fry-bread-and-indian-tacos/ with photos and oil temperature i.e.
NAVAJO'S FRY BREAD....
http://shermsrecipes.blogspot.com/2010/09/flour-tortillas-navajo-fry-bread.html
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR; "BLOG POSTS"... ARE NOT ALLOWED....JUST PERSONAL USE AND THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.

OATMEAL, WHOLE WHEAT PANCAKES

Pancakes for all seasons and are reasonable price that can be made nutritious for any time of day. Add 2 tbs oil if making waffles. Use a non-stick butter flavored spray to keep them from sticking to the waffle maker.
Old fashion pancakes

3/4 cup rolled oats (instead of white flour, or use another flour such as buckwheat, soy etc.)
3/4 cup whole wheat pastry flour (soft winter wheat instead of hard winter wheat)
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 cups milk (protein source) or use coconut, rice or soy milk for vegan's
1 large beaten egg (or see "egg substitute" post)
Mix all the dry ingredients than the liquids and stir until combined. If you don't have a non-stick griddle, use a primed cast iron large skillet. Use a 1/4 cup for measuring out the pancakes until they bubble on the edges, then flip, Serve warm and add;.
Maple syrup to half honey with a bit of margarine or butter.

Try the following Fruit Sauce; whatevers in season or used frozen fruit durning the off seasons and even nuts, choc. chips i.e. It's your family's choices.
1/2 cup fruit or 1 pkg. frozen add 1 teaspoon lemon juice
1/2 cup plain or flavored_ a live bacillus yogurt for a creamier sauce. (or, heavy cream) Combine in food processor, blender or hand blender. You can strain through a sieve if you like it smooth. Drizzle the sauce over the pancakes and serve immediately.

Optional for sugar is to add Stevia drops until its as sweet as you like or just enough sugar 2-3 Tbs. Remember the fruit itself is sweet so it will depend on the ripen fruit used. Other ideas to add for variations;
http://likemommade.blogspot.com/2010/05/oatmeal-whole-wheat-pancakes-with.html
Comments Welcomed.....

100% WHOLE WHEAT BREAD RECIPE

100% Whole Wheat Bread (one loaf)
2:44 PM, 25-Jan-2008 .. Posted in Mixes: Home Made Bread i.e. .. 0 comments .. Link
This is a very basic, simple, easy one-loaf whole wheat bread recipe. It’s becoming cheaper to make whole whear bread at home with out fillers and/or corn syrups. It has a very full wheat flavor. Make it 100% spring or bakers whole wheat or try some variations such as garbanzo bean flour, however it can be any legume. Beans are supposed to be a starch blocker too, together they’re a perfect protein and the plus is adding in added fiber we are lacking in today’s diet. You still have a nice whole-wheat loaf if deciding not to add in legumes. A coffee grinder can make a small amount of beans into powder or flour, but you need an extra one if you drink coffee………………………………………….
I like the recipe because most are to large for one or two persons. And, I like my bread fresh. I have learned to freeze one loaf (dough) to have a extra fresh loaf when time is a concern.
Ingredients; Method Recipe
1 cup very warm water if put in cold containers
2 tbs mono oil
2 tsp honey or molasses
1 tsp sea salt
2 tsp yeast (If “quick rise” ½ - 1 tsp check direction on the yeast
pkg.)
2 cups whole wheat bread flour add more till it forms a medium soft ball.
……………………………………………………
Optional for a higher rise or less yeast - use 3 tbs of gluten flour (or, dried potatoes) The water shouldn’t be so hot that it will kill your yeast. If your metal or bread machine (just on knead) is cold the very warm water will cool down immediately. Then add all the liquids and the yeast and let it proof.
Slowly add in the 2 cups of flour. It may not go into a soft ball so add in a bit more flour or water till it soft balls easily. If you add in the 1/8 cup of legume flour adjust the liquids.. (The gluten flour adds also more protein, but mostly for a high rise and is very optional)
(Chickpeas have a very corn meal rough flavor I prefer.) If you put it on the dough setting on the bread machine set it only on “dough” so it will knead it thoroughly, but don’t cook breads in Teflon machines. (Teflon causes cancer and tumors in rats, and these companies are supposed to take them off the market.) No aluminum pans if possible. I never cook in the bread machines I just bought one at the thrift store for the kneading part. It doesn't need to rise if you twice if you knead for 6 minutes they say?
http://roosterpolitics.blogspot.com/2009/03/poisoning-our-home-environments.html <-Teflon

If you don’t have a bread machine don’t worry, just let it rise. This is enough time that will allow the water to get into the wheat, germ and legumes. Cover after mixing letting it rise in a warm place then punch down. Next, pan it and let it rise to the level you desire and bake at 350
for ½ hour. I’m aware some just put the bread in loaf pans after the mixing of all ingredients, and of course depending on the yeast being used. However, this step is mostly for those who don’t want to knead the dough.

Variation: Double the recipe for 2 loaves. If you add in cracked wheat it must sit in hot liquid for a least one hour then drained. If you desire something other than a bread pan or the round compact ball (make x on top) on cookie sheet, etc. then try a large Campbell Soup, or tomato juice can. The timing is different; it will sound hollower when thumping the top when done. Completely cool and slice the round bread and roll in egg for the most delightful French toast. Sprinkle the top with confection sugar, cinnamon or maple syrup used sparely for mostly flavor it gives. It also makes cute sandwiches. Don't forget you can add in rosemary or other herbs and sunflower seeds are fun for a nice topping.
http://roosterpolitics.blogspot.com/2009/03/poisoning-our-home-environments.html
Tell readers of your results or add to or another recipe of the same sort i.e...

CRUMPETS (WHOLE WHEAT)

Variety is the spice of life. So try "Crumpets" a cousin to the English muffin (It uses yeast and baking soda to create the famous holes.) Re heat for 5 min. in a 350 degrees oven. There are special metal rings measure in ½ cup center to the old fashion waffle iron will work too. Slather with butter cream, jam, drizzle with honey or maple syrup.
2 cup water at room. Temp. ( Note: more water may be necessary) 2 ¼ teaspoons (1 packet) instant yeast
½ teaspoon sugar
1 ½ whole wheat flour
¾ cream of tartar
2 ½ teaspoons sea salt or kosher salt
½ teaspoon baking soda
2/3 cup room temp. milk or cream
Makes 24 crumpet (about)
Whisk together the 2 cups water, yeast and sugar and set aside until bubbly.
Add: other ingredients flour, tartar, salt and combine in mixer then add the other liquids and yeast mixture.
Cover bowl with plastic in a warm place in kitchen to rise 1 ½ hours.
(The mixture should be the consistency of pancake batter. If too stiff crumpets won't have enough bubbles and holes. If necessary then add more water a tablespoon at a time to reach the right consistency. (1/3 to half cup may be necessary) They should be ¾ inch thick?
You can heat a lg. greased butter skillet over med. low heat to use 4 inch crumpet rings. Pour the batter in each ring to three-quarters full. Cook till holes begins to form on surface 7-8 minutes. Remove rings, flip crumpets and cook until nicely toasted 2 -3 minutes until nicely toasted 2-3 minutes. Serve with butter. (Freeze the ones not used for tomorrow.
(If you have larger muffin tins they could be used and started in the oven instead of the rings, tuna can, cast iron griddle, etc.)
Tell us of your results or add another recipe...

SOFT HOME MADE PRETZELS

When it comes to soft pretzels the rule of not more than three ingredient goes. (They’re about) I love soft pretzels and I have made this recipe with soft spring wheat flour. What's the point if you can't do it "my way?" Prices are not coming down for pretzels either. The more you make this recipe the better your technique becomes.

Soft Pretzel's

1/2-cup warm water

1-cup milk

1 1/2 tsp. salt

1 TB. Sugar

1-cup flour

2 1/4 tsp. SAF yeast or 2 2/3 BM yeast

Mix in bread machine till in a ball stage. Let it rise and take out.

Next: Brine Bath 2 qt. water (rolling boil)

2 Tbs. Baking soda (Drop the pretzel in for 45 sec. to 1 minute, two at a time until puffy) Topping: Before baking Optional

1 egg white

1 Tbs water,

sprinkle with 2 Tbs. coarse kosher salt (Spices and sugar could be added)

Bake: 400 F. for 10-15 minutes, which depends on the size of the pretzel. You can brush with butter, garlic butter, sugar and cinnamon etc. If you want the pretzels not soft skip the brine.

Directions: Use the bread machine if you have one and use the dough setting making it to a ball stage. It depends on your flour needs on the adjustment of water. (More for some ww and less for flour) Divide into 12 equal parts (18 for the smaller size) that will be 20" ropes. Make a heart, and then cross the center of the v in the heart. (A cross over) Make them all and let rise on wax paper 30 minutes. Then add to boil brine bath, 2 at a time for 45 seconds to one minute. Do not turn over. Place on a cookie sheet or such to drain. I spray baking paper with over butter spray onto the cookie sheet. 400 F. for 10-16 minutes or golden brown depends on the size of pretzel and too, how soft you want to make them.

Big Pretzels
1 1/2 tsp. yeast
3/4 cup warm water
1 1/2 tsp. sugar
3/4 tsp salt
1 1/2 cups flour
2 tbs butter
Coarse salt
In large mixing bowl, dissolve yeast in warm water. After it bubbles add in sugar and salt. Stir in 1/2 cup at a time of flour till it forms a soft dough. Turn onto a floured surface; knead until smooth and elastic, which is about 5 minutes. (Dough will be sticky) Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled. (About 1 hour) Punch dough down and divide into six portions, on a lightly floured surface. Roll each portion into 14" rope and twist into a pretzel shape. Place on greased baking sheet. Brush with butter, sprinkle with coarse salt. Bake at 425 for 15-20 minutes (or until golden brown.) Remove to wire racks, and serve warm. Yields: 6 pretzels.

(c) 2006 P. T. Sheman
COMMENTS ARE Most WELCOMED...