How to make Lavender Lollipops recipe:

How to make Lavender Lollipops recipe: My son use to make the metal round molds of ones that you fill after school and sell them the next day for .25. He was never broke and a good cook-salesman. http://toughertimestoday.blogspot.com/2016/06/single-moms-start-cooperative-business.html (business?)

http://technicolorkitcheninenglish.blogspot.com/2009/08/lavender-lollipops.html

Sesame Califlower Rounds

Sesame Cauliflower Rounds

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Yield: 36 rounds

Ingredients (sub. other seeds)

• 4 cups
  Cauliflower flowerets, roughly chopped
• 1/4 cup
  Golden flaxseed meal
• 2 Tbsp.
  Chia seeds
• 1/3 cup
  Sesame seeds
• 1 tsp.
  Salt
• 3 Tbsp.
  Coconut oil, melted
• 1/3 cup
  Water
• 1 cup
  Sesame seeds for topping

Cooking Directions

1. Place cauliflower in a food processor and pulse until it resembles kernels of rice. Add golden flaxseed meal, chia seeds, sesame seeds, salt, melted coconut oil and water. Process until a dough is created (it should form a ball in the food processor). Chill dough until firm, 3 to 4 hours.
2. Preheat oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper.
3. Roll rounded teaspoonfuls of dough into balls, then roll balls in sesame seeds. Place balls 3 inches apart on prepared baking sheet. Place a 4 inch square piece of parchment paper on top of a ball of dough, then flatten ball with a spatula, resulting in a 2 to 3 inch round. Repeat with remaining balls of dough on baking tray.
4. Bake rounds for 30 minutes, flip with spatula and bake for another 30 minutes or until rounds are dry in center. Repeat process with remaining dough.
5. Cool rounds completely before serving.
6. http://toughertimestoday.blogspot.com/2016/01/cheezy-califlower-nuggets.html

CRAPE BATTER

After the holidays their's lots of recipes for the left-overs. This is a more elegant way to serve your favorite left-overs adding in your own tastes and sharing with your family, friends and neighbors. Be sure to make these up attractive in nice even sizes and it will be your favorite all year around. Make the batter up in the morning to use later at a brunch or dinner. Crape Batter
1-cup all-purpose flour
½ tsp. sea salt (has magnesium)
4 eggs
1-cup good water
1 ¼ cups milk
3 tbsp melted butter
Sift flour and salt into bowl whisking in eggs mixing well as you go. Gradually add in the water. Pour in milk and melted butter and whisk. Strain batter through a fine sieve into bowl and refrigerate one hour before using. If the batter is too thick, add a bit in some water. Be sure to mix very well before using. You can for some desert recipes add vanilla, lemon oil etc., or 1-2 tbls of sugar depending on how much sugar is already in your filling already. 4.7 grams of fiber and 50 grams of protein = one recipe Make up a white sauce (save some for topping). It can be add to any meat, tofu (see recipes herein) and/or cooked vegetables incorporated into the sauce. Roll and bake. Save a little of the white sauce for the top. (Even, fruit and sugar or puddings topped with whipped cream. Some berries can be thickened with cornstarch, water, and sugar to make a good filling too.

Toppings can be either cheese, Ice Cream or cool-whip). Pick your favorite combinations or themes: (Left-Over: Thick white sauce or cream of mushroom, chicken, celery i.e. soup and a bit of left-over meat such as turkey. Add to sautéed onion, mushroom, or celery, (carrot) etc., and place in center of crapes.

Then roll and bake. Set aside, some extra thinned down white sauce with grated cheese for a topping.) (Butter, bacon, shallots, parsley, mushrooms, Gruyere cheese salt and pepper,) (Butter or olive oil, artichokes hearts, celery white sauce, curry powder and a bit of left of rice and cheese,) or (Butter in a white sauce and in spinach and cheese,) all are optional ingredients.

Breakfast: (Mix up scramble eggs (see recipe for scrambled tofu) or, with any other choice of breakfast ingredients. Sauté your choice of vegetable such as mushrooms, green onions (whatever is fresh in your garden) add in your favorite fresh herb such as basil roll and then bake and cover with a white sauce and cheese. This can be topped with sour cream.). These can be separated with wax paper after cooled thoroughly and frozen to use later. Once you start using them you’ll find your own favorites. They’re on the order of flour tortillas. (Shredded cooked potatoes, with onions or chives and bacon/sausage bits. Topped with a gravy. Use flour and butter instead of cornstarch to make a white gravy.)

P.T. Sherman © 2007 all right reserved

COMMENTS ARE Most WELCOMED...

PUFFED WHEAT TREATS

A homemade organic crunch is sometimes a craved desirable treat. Here's another alternative than popcorn or potato chips try this wheat treat. If allergic to wheat try an alternative grain. Most allergies to wheat started with the GMO grains to which, many have mold in them and no anti fungals properties to protect the plant and this rippling effect is back to your health, so be fussy.

Soak organic larger wheat in cold water for 24 hours, changing water once or twice during this period, or boil wheat for 30 minutes if in a hurry. This will triple in bulk.

Drain wheat and rinse. Roll on a cloth or absorbent paper towel to remove any excess moisture.

In a large heavy kettle, heat vegetable oil (Sunflower or seed oil is a good nutritional tasting oil.) to 360 degrees. These can be covered in a small amount of oil and baked on high, but don't leave the kitchen till the right crunch is desired.

Put a small amount of wheat (abt. 1 1/2 cups) in a wire basket or strainer and deep fry in oil for 1 1/2 minutes. Drain on a absorbent paper towel.

Season with salt or other seasoning as desired, (garlic, celery, onion, Cayenne, or sea salts. i.e. If you prefer other seeds, grains can be done using this same method...

If they don't turn out feed them to the birds, save and put them into your baking breads, cookies etc. Be imaginative and try another grains or use seeds like pumpkin etc.

COMMENTS ARE Most WELCOMED...