- 3 1/2 c granulated sugar
- 6 whole eggs
- 4 t vanilla extract
- 1 1/4 c vegetable oil
- 1/3 c kefir milk
- 6 c flour
- 2 t baking soda
- 1/2 t baking powder
- 2 T ground cinnamon
- 1/2 t ground nutmeg
- 6 c grated zucchini
- Combine the granulated sugar, eggs, vanilla extract, vegetable oil and kefir milk in a bowl and mix until well blended.
- Combine the flour, baking soda, baking powder. ground cinnamon and ground nutmeg in a separate bowl.
- Toss the grated zucchini in the dry ingredients to coat.
- Add in the wet ingredients and mix to bend.
- Spoon into 4 greased loaf pans .
- Bake for 60-75 minutes at 350°.
*Modified from The Martha Stewart Cookbook, 1995
- 4 cups blackberries (these were Columbia Star
- 1 tablespoon lemon juice
- 1 large egg, beaten
- 1 cup sugar
- 1 cup flour
- 6 tablespoons butter, melted
- Butter two 4×8 loaf pans and add half of the blackberries to each. Pour the lemon juice over blackberries.
- Combined the flour, sugar and beaten egg until crumbly. Add half to each pan.
- Pour the melted butter over the topping.**
- Bake for 35- 40 minutes at 350 degrees or until the juices are bubbling.
** Whoops – I added the butter to the crumble mix so I put it on top in patties. We’ll see how this goes.
I purchased a packet of San Fransisco Sourdough starter from Cultures for Health and am working through their instructions on rehydrating and activating it……
- Combine the dehydrated starter with 1 T flour and 1 T water in a quart-size glass jar and stir thoroughly with a non-metal spoon.
- Cover the jar with a coffee filter and store in a warm place for 12-24 hours.
- After 12-24 hours, add 2 T of flour and 2 T water. Stir briskly. The starter should have the consistency of batter, add more flour or water if necessary.
- After 12-24 hours, add ¼ C of flour and ¼ C water. Stir briskly.
- After another 12-24 hours, add ½ C of flour and ½ C water. Stir briskly
- Every 12-24 hours for the next several days, keep ½ C of starter (discard the rest or use it in some pancakes) and add it to ½ C water and ½ C flour.
- Continue this schedule. After 3 to 7 days, the starter should be bubbling within a couple hours after you feed it.
It’s been a little slow, and I’m not always as good a sourdough parent as I should be, but we finally have bubbles. IT’S ALIVE!
I made a batch of Soda Bread yesterday for St. Patrick’s Day supper. I forgot to take a photo of the loaf, but I have one of the leftovers and the butter I made from fresh, raw cream to go along with it.
- 1 pound white flour
- 1 t salt
- 1 t baking soda
- 1 3/4 buttermilk
- Preheat the oven to 450 degrees.
- Sift the dry ingredients together in a large bowl.
- Make a well and pour in the buttermilk.
- Stir to just combine and then pat into a round, about 1 inch thick.
- Slice the top with an X about 1/2 inch deep.
- Bake for 15 minutes
- Reduce the oven temperature to 400 degree and bake an additional 30 minutes.
- Cool on a rack.
Orange Cake – see recipe here
makes 1 gallon
- 2 1/2 pounds raw honey
- 1 Large orange – wash cut to fit for later removal from the gallon jug
- 1 small handful of raisins
- 1 teaspoon bread yeast – dies off quickly so the mead stays sweeter
- Balance water to one gallon
- Sterilize a 1 gallon carboy, airlock and funnel
- Dissolve the honey in warm water and put into the carboy
- Add the orange and raising
- Top off with cold water to 3 inches from the top.
- Shake the jug with top on, for aeration.
- Add 1 teaspoon of bread yeast.
- Install water airlock and put it in dark place.
After 2 months or so it will slow down to a stop and clear. Then you can siphon it off and bottle
*(adapted from a recipe by Joe Mattioli)