The egg whites have really been adding up around here since we started making our own mayonnaise. I keep them in the fridge in a one cup glass pyrex dish with a lid and a reusable label. I keep a tally on the label of how many egg whites are inside as I add them. When we get to six, we can make meringues! I found this recipe in Nourishing Traditions by Sally Fallon, but I modified the method and the cooking time a bit.
Ingredients
6 Egg whites
Pinch of sea salt
3 Tbsp arrowroot powder
1/4 Cup maple syrup
1 Tbsp Vanilla
Directions
1. Preheat the oven to 200 degrees.
2. Beat the egg whites until they form stiff peaks. Add in each subsequent ingredient, beating constantly with each addition.
3. Line two baking sheets with parchment paper. Use a spoon to put bite size blobs of meringue on the cookie sheet, or you can use a pastry bag. You should have enough for about fifty.
4. Put the cookie sheets both in the oven. Leave the oven door cracked by putting a wooden spoon between the door and the oven. Bake for two hours, checking meringues on both sheets after one and a half hours. They should be crispy. The meringues on the bottom rack will probably finish first.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Monday, December 12, 2011
Non-Alcoholic Egg Nog
It's just us on this one, kiddos! Daddy doesn't do egg nog, but it just isn't Christmas without it. This is the first egg nog recipe I've ever tried and I love it so much and I'm so satisfied with the healthfulness of the ingredients that there's no need to look any further. I found the recipe here and modified it to meet our needs and tastes.
Ingredients
3 eggs yolks (from local, pastured chickens only - do not eat store bought eggs raw!)
1/4 cup grade B maple syrup
Pinch of salt
Nutmeg, to taste
Ground cloves, to taste
Splash of vanilla
1 Tbsp whey (optional)
1/2 Tbsp lemon juice
1 cup non-homogenized whole milk (from pastured cows)
1 cup cream (from pastured cows)
Directions
1. Put the egg yolks in a one quart mason jar and blend them with a stick blender until thick.
2. Add the syrup, salt, spices, vanilla, whey, and lemon juice and blend some more.
3. Add the milk and cream and blend some more!
4. Store the egg nog in the mason jar in the fridge and shake it up before serving. Try not to drink it all at once!
MOM TIP
Save your egg whites for Meringues!
Ingredients
3 eggs yolks (from local, pastured chickens only - do not eat store bought eggs raw!)
1/4 cup grade B maple syrup
Pinch of salt
Nutmeg, to taste
Ground cloves, to taste
Splash of vanilla
1 Tbsp whey (optional)
1/2 Tbsp lemon juice
1 cup non-homogenized whole milk (from pastured cows)
1 cup cream (from pastured cows)
Directions
1. Put the egg yolks in a one quart mason jar and blend them with a stick blender until thick.
2. Add the syrup, salt, spices, vanilla, whey, and lemon juice and blend some more.
3. Add the milk and cream and blend some more!
4. Store the egg nog in the mason jar in the fridge and shake it up before serving. Try not to drink it all at once!
MOM TIP
Save your egg whites for Meringues!
Wednesday, May 25, 2011
Strawberry Ice Cream
We make very good use of our ice cream maker around here, and this is our favorite recipe. There are a few "musts" to consider in order to ensure that your strawberry ice cream turns out especially delicious. First, the better your strawberries taste, the better your strawberry ice cream will taste.. duh, right? Second, use very high quality vanilla. If you use cheap vanilla, you'll taste it, and it doesn't taste good. I like to use alcohol-free vanilla in ice cream.
Ingredients
2/3 Pint Fresh, Ripe Strawberries (cut into little pieces)
3 Tbsp Lemon Juice
1/3 Cup Sucanat (regular sugar will work fine, too)
1 Cup Whole Milk
2/3 Cup Sugar
2 Cups Heavy Cream
1 Tsp Vanilla Extract
Directions
1. Combine the cut up strawberries with the lemon juice and sucanat. Stir gently and let sit for two hours or overnight.
2. When the strawberries are ready, whisk the milk and sugar together for two minutes to disolve the sugar. Add the cream, the juices from the strawberries, and the vanilla and combine.
3. Pour the ingredients into the freezer bowl and let mix for 25 minutes. When the time is up, add the strawberries in and mix for an additional 5 minutes. Put the ice cream in a 1.75 quart lidded Pyrex dish and transfer to the freezer immediately.
Mom Tip
Don't take the freezer bowl out of the freezer until the moment you're ready to pour the ingredients into it. The more frozen it is, the better.
Ingredients
2/3 Pint Fresh, Ripe Strawberries (cut into little pieces)
3 Tbsp Lemon Juice
1/3 Cup Sucanat (regular sugar will work fine, too)
1 Cup Whole Milk
2/3 Cup Sugar
2 Cups Heavy Cream
1 Tsp Vanilla Extract
Directions
1. Combine the cut up strawberries with the lemon juice and sucanat. Stir gently and let sit for two hours or overnight.
2. When the strawberries are ready, whisk the milk and sugar together for two minutes to disolve the sugar. Add the cream, the juices from the strawberries, and the vanilla and combine.
3. Pour the ingredients into the freezer bowl and let mix for 25 minutes. When the time is up, add the strawberries in and mix for an additional 5 minutes. Put the ice cream in a 1.75 quart lidded Pyrex dish and transfer to the freezer immediately.
Mom Tip
Don't take the freezer bowl out of the freezer until the moment you're ready to pour the ingredients into it. The more frozen it is, the better.
Monday, April 4, 2011
Pumpkin Chiffon Pie
This is great grandma Lois's recipe, and it's dad's absolute favorite pumpkin pie in the world! (Mine, too - but the way he goes on about it you'd think it was his grandma's recipe.) We love it with a homemade graham cracker crust, which is super easy to make.
It doesn't require an oven (except for the pie crust), just a stovetop and a double boiler.
Ingredients
3 Eggs, separated into yolks and whites
1 Cup Sugar
1 1/4 Cup Pureed Pumpkin
1/2 Cup Milk
1/2 Tsp Salt
1/2 Tsp Ginger
1/2 Tsp Nutmeg
1 Tbsp Unflavored Gelatin
1/4 Cup Water
1 Graham Cracker Pie Shell
Directions
1. Heat water in the bottom of a double boiler until boiling. In a mixer, beat egg yolk plus 1/2 cup sugar til thick. Add pumpkin, milk, salt and spices and mix together. Transfer this mixture to the top of a double boiler and cook until thick.
2. Soften gelatin in the 1/4 cup of cold water for five minutes. Stir into hot mixture.
3. In the mixer, beat egg whites until stiff, then add 1/2 cup sugar. Add to double boiler and mix.
4. Pour into pie shell and chill for at least three hours. Serve with whipped cream.
Monday, December 6, 2010
Melting Moments
THE premiere holiday cookie... Great grandma's very best!
Cookie Ingredients
1 Cup Butter
1/3 Cup Powdered Sugar
3/4 Cup Cornstarch
1 Cup Flour
Cookie Directions
1. Mix all ingredients together, form small balls on cookie sheet; chill overnight.
2. Bake at 350 for 10 to 15 minutes.
*A small cookie scoop is 2 teaspoons and is the perfect size for these cookies. Little hands can stay busy by rolling them after they are measured.
Icing Ingredients
1 Small (4 Ounce) Package of Cream Cheese
1 Cup Powdered Sugar
1 Tsp total Vanilla & Food Coloring
Icing Directions
1. Mix ingredients. Drop onto cooked cookies.
Mom Tips
* I always sift the powdered sugar into the cookie and the frosting recipes.
* The "classic" version of this recipe features green icing using conventional food coloring, however artificial food dyes are off limits here. We use India Tree Natural Decorating Colors. They are $18.99 for three colors at Whole Foods, but we have no other choice if we want color! It's hard to get vibrant colors using natural food dyes, so we opted for a light pink.
Wednesday, October 13, 2010
Apple Crisp
I've mentioned before that Dad loves apple treats, and that's an understatement. He also loves crumble, and that's an even bigger understatement. This recipe is a favorite for both of us. For me because it's easier than pie - literally - I don't have to deal with making a crust. For him because I've doubled the topping since my original version and he's in crumble-lovers heaven. That being said, this recipe is altered for only the most serious of crumble-lovers. You can halve the crumble if you're not a die hard.
Ingredients
10 Cups Apples, peeled, cored, and sliced (Golden Delicious or Granny Smith are always sure bets)
1 Cup Sugar
1 Tbsp Flour
1 Tsp Ground Cinnamon
1/4 Tsp Nutmeg
Crumble Ingredients
2 Cups Oats
2 Cup Flour
2 Cup Brown Sugar, packed
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Cup Butter, melted
Directions
1. Preheat the oven to 350
2. Mix the first set of ingredients together, then mix with the apples, making sure to cover the apples well. Put the apples in a greased 9X13 dish, or you can split the recipe and put it into two pie plates (freeze one for later!).
3. Combine the crumble ingredients until well incorporated and cover the apple mixture with it.
4. Bake for 45 minutes.
Serve warm with vanilla ice cream... SLURP!
Ingredients
10 Cups Apples, peeled, cored, and sliced (Golden Delicious or Granny Smith are always sure bets)
1 Cup Sugar
1 Tbsp Flour
1 Tsp Ground Cinnamon
1/4 Tsp Nutmeg
Crumble Ingredients
2 Cups Oats
2 Cup Flour
2 Cup Brown Sugar, packed
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Cup Butter, melted
Directions
1. Preheat the oven to 350
2. Mix the first set of ingredients together, then mix with the apples, making sure to cover the apples well. Put the apples in a greased 9X13 dish, or you can split the recipe and put it into two pie plates (freeze one for later!).
3. Combine the crumble ingredients until well incorporated and cover the apple mixture with it.
4. Bake for 45 minutes.
Serve warm with vanilla ice cream... SLURP!
Tuesday, September 28, 2010
Chunky Applesauce a la Mode
This is a new recipe for our family. It came home in sister's homework packet last week to correspond with their study of apples. Since we happened to have a house full of people coming over to feed, we decided it would be the perfect dessert topped with homemade vanilla ice cream. I'm sure we'll be making it again very soon since dad is a fool for apple treats.
Quick, easy, and delicious. Oh, and it makes your house smell divine!
Chunky Applesauce
Ingredients
8-12 Apples, cored, peeled, and cut into chunks
1 Cup Water
1/2 Cup Sugar
1 Tsp Cinnamon
Directions
1. Put all of the ingredients together in a crock pot and mix them together well. Cook on low for 8-10 hours or high for 4-5 hours. If you want your apple chunks to remain large, don't be tempted to stir while it's cooking. If you do stir, the apples will mush up and you'll have exactly what the recipe says: chunky applesauce. Delicious either way.
Top with... Vanilla Ice Cream
*If you don't have an ice cream maker, you don't know what you're missing!
Ingredients
1 Cup Milk
2 Cups Cream
1 Cup Sugar
1-2 Tsp Vanilla (The quality of vanilla you use matters when you're making ice cream!)
Directions
1. Mix the milk and sugar in a bowl until dissolved, 1-2 minutes. Add the cream and vanilla, mix for a couple more minutes.
2. Pour the mixture into your ice cream maker and mix for 30 minutes. Transfer ice cream to a glass container with a lid and freeze.
Quick, easy, and delicious. Oh, and it makes your house smell divine!
Chunky Applesauce
Ingredients
8-12 Apples, cored, peeled, and cut into chunks
1 Cup Water
1/2 Cup Sugar
1 Tsp Cinnamon
Directions
1. Put all of the ingredients together in a crock pot and mix them together well. Cook on low for 8-10 hours or high for 4-5 hours. If you want your apple chunks to remain large, don't be tempted to stir while it's cooking. If you do stir, the apples will mush up and you'll have exactly what the recipe says: chunky applesauce. Delicious either way.
Top with... Vanilla Ice Cream
*If you don't have an ice cream maker, you don't know what you're missing!
Ingredients
1 Cup Milk
2 Cups Cream
1 Cup Sugar
1-2 Tsp Vanilla (The quality of vanilla you use matters when you're making ice cream!)
Directions
1. Mix the milk and sugar in a bowl until dissolved, 1-2 minutes. Add the cream and vanilla, mix for a couple more minutes.
2. Pour the mixture into your ice cream maker and mix for 30 minutes. Transfer ice cream to a glass container with a lid and freeze.
Butternut Squash Pie
Oh, how I've been DYING to spot that first butternut squash so I could make this pie!
Ingredients
1 1/2 Cups Butternut Squash, cooked
1 Cup Brown Sugar, lightly packed
1 Tbsp Cornstarch
1 Egg, beaten
1 Cup Evaporated Milk
1 Tsp Ground Cinnamon
1 Pinch Allspice
1 Pinch Cloves
1 Pinch Ginger
1 Pinch Nutmeg
1 Pie Shell (we're partial to graham cracker crusts around here)
Directions
1. Throw all of the ingredients, minus the pie shell, of course, into a blender and blend. Pour the blended mixture into the pie shell.
2. Bake between 350 & 400 (my oven runs on the cool side so it's closer to 400 for me, but if your oven is not ancient, 350 will probably be fine for you) for about an hour or until a knife comes clean out of the center.
Serve with whipped cream, yummy!
Mom Tip
To prepare the squash, first cut it in half lengthwise and scoop out the seeds. Place in a shallow baking pan (I use a jelly roll pan) flesh side down and add some water to the pan. Bake in the oven at about 400 for about an hour, until a fork pierces the flesh easily. Once the squash is cooled, you can easily scoop the flesh from the rind.
Ingredients
1 1/2 Cups Butternut Squash, cooked
1 Cup Brown Sugar, lightly packed
1 Tbsp Cornstarch
1 Egg, beaten
1 Cup Evaporated Milk
1 Tsp Ground Cinnamon
1 Pinch Allspice
1 Pinch Cloves
1 Pinch Ginger
1 Pinch Nutmeg
1 Pie Shell (we're partial to graham cracker crusts around here)
Directions
1. Throw all of the ingredients, minus the pie shell, of course, into a blender and blend. Pour the blended mixture into the pie shell.
2. Bake between 350 & 400 (my oven runs on the cool side so it's closer to 400 for me, but if your oven is not ancient, 350 will probably be fine for you) for about an hour or until a knife comes clean out of the center.
Serve with whipped cream, yummy!
Mom Tip
To prepare the squash, first cut it in half lengthwise and scoop out the seeds. Place in a shallow baking pan (I use a jelly roll pan) flesh side down and add some water to the pan. Bake in the oven at about 400 for about an hour, until a fork pierces the flesh easily. Once the squash is cooled, you can easily scoop the flesh from the rind.
Tuesday, September 21, 2010
Chocolate Chip Zucchini Bread
Everyone has theirs, this is ours. It's a variation of Nana's recipe, and I say variation because I never quite make it the same way twice. Neither does Nana. We're wild like that.
When we were kids, Uncle G bet Nana that her zucchini bread would be delicious with chocolate chips in it. He was so right! I don't think Nana has made it without chocolate since, and neither have I! Except once on accident. I started making it, thinking I had some chocolate chips, and I didn't. Daddy refused to eat it, and for the rest of the day he reminded me repeatedly how much he'd been looking forward to chocolate chip zucchini bread. After listening to him whine, I've never run out of chocolate chips ever again.
Ingredients
3 Eggs
2 C Sugar (I like to use raw cane sugar in this recipe)
1/2 C Oil
1/2 C Unsweetened Applesauce (You can use any combination of oil and applesauce, as long as it adds up to 1 Cup total.)
2 C Grated Zucchini (Nana peels hers first, I'm lazy so I shred it peel and all. I don't measure the zucchini either - laziness again - I just shred two small zucchinis and it always turns out delish.)
2 Tsp Milk (I always wondered what the point of the milk is in this recipe. 2 Tsp? Really?)
3 C Flour (I usually use about 2 C whole wheat and 1 C white flour, but it varies)
1 Tsp Baking Soda
1 Tsp Salt
3 Tsp Cinnamon
1/2 Bag Chocolate Chips (Dad likes when I use a whole bag, but that's waaay too chocolaty!)
Directions
1. Mix all the ingredients together.
2. Bake in a 350 degree oven. The length of time depends on what kind of pan you use. If you use loaf pans, about an hour. If you use mini loaf pans, about 40 minutes. Muffin tins, about 25 minutes. Mini muffin tins, about 20 minutes. I use whatever combination of tins I feel like using until I'm out of batter, then check with a toothpick.
When we were kids, Uncle G bet Nana that her zucchini bread would be delicious with chocolate chips in it. He was so right! I don't think Nana has made it without chocolate since, and neither have I! Except once on accident. I started making it, thinking I had some chocolate chips, and I didn't. Daddy refused to eat it, and for the rest of the day he reminded me repeatedly how much he'd been looking forward to chocolate chip zucchini bread. After listening to him whine, I've never run out of chocolate chips ever again.
Ingredients
3 Eggs
2 C Sugar (I like to use raw cane sugar in this recipe)
1/2 C Oil
1/2 C Unsweetened Applesauce (You can use any combination of oil and applesauce, as long as it adds up to 1 Cup total.)
2 C Grated Zucchini (Nana peels hers first, I'm lazy so I shred it peel and all. I don't measure the zucchini either - laziness again - I just shred two small zucchinis and it always turns out delish.)
2 Tsp Milk (I always wondered what the point of the milk is in this recipe. 2 Tsp? Really?)
3 C Flour (I usually use about 2 C whole wheat and 1 C white flour, but it varies)
1 Tsp Baking Soda
1 Tsp Salt
3 Tsp Cinnamon
1/2 Bag Chocolate Chips (Dad likes when I use a whole bag, but that's waaay too chocolaty!)
Directions
1. Mix all the ingredients together.
2. Bake in a 350 degree oven. The length of time depends on what kind of pan you use. If you use loaf pans, about an hour. If you use mini loaf pans, about 40 minutes. Muffin tins, about 25 minutes. Mini muffin tins, about 20 minutes. I use whatever combination of tins I feel like using until I'm out of batter, then check with a toothpick.
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