Miss Mae's Coffee Crisps
1/2 cup molasses
1/2 cup sugar
1/2 cup melted butter
1/2 cup hot coffee
1 tsp baking soda
2 3/4 cup wheat flour
Preheat oven to 375 degrees. Dissolve 1 tsp. of baking soda in the hot coffee. Combine molasses, sugar, melted butter and hot coffee mix, stir until combined. Gradually, add flour until dough forms. Turn out onto floured surface and roll thin to 3/8". Using a biscuit cutter cut and place on parchment lined baking sheets. Sprinkle with granulated sugar, if desired, bake until desired crispness 14-18 min. Then cool on racks.
1/2 cup molasses
1/2 cup sugar
1/2 cup melted butter
1/2 cup hot coffee
1 tsp baking soda
2 3/4 cup wheat flour
Preheat oven to 375 degrees. Dissolve 1 tsp. of baking soda in the hot coffee. Combine molasses, sugar, melted butter and hot coffee mix, stir until combined. Gradually, add flour until dough forms. Turn out onto floured surface and roll thin to 3/8". Using a biscuit cutter cut and place on parchment lined baking sheets. Sprinkle with granulated sugar, if desired, bake until desired crispness 14-18 min. Then cool on racks.
Wheat Pita Bread
2 1/4 tsp yeast
2 cup warm water (110 degrees)
4 1/2 - 5 cup flour
2 tsp salt
Dissolve yeast in water and let rest for about 10 min. Then add 3 cups of flour and salt to yeast mixture and mix well. Continue to add in flour until you can handle dough. Knead dough for a few min. Place dough in an oiled bowl, cover, and let rise for 2 hours.
Preheat oven to 550 degrees. Knead dough lightly. Divide dough in to small pieces and roll into circles 1/4 inch thick. Place on baking sheet and cook for 2 to 4 min. If you do not want pockets in the bread just flatten with a spatula when you remove the bread from the oven. Place on rack to cool.
Raw Milk Ice Cream
3 whipped eggs
1/2 cup organic sugar
2 Tbsp vanilla, paste, or bean
1/4 tsp salt
2 cups raw milk
1 1/4 cups raw cream
Whisk eggs and then add other ingredients to bowl. Stir and pour into an Cuisinart ice cream maker for 30 -35 min.
Makes 1 1/2 quarts of ice cream in an Cuisinart ice cream maker.
Butter
Step 1. Take 2 cups of 60 -70 degree cream (leave out on counter) and put into food processor on high for 2- 6 min depending on temperature of cream.
* Cream will go through the follow stages: cream, whip cream, rice pieces, then buttermilk will separate from butter, until you see bright yellow butter globules. Keep processing for 1 min past this point. (Stopping to look anytime during this process will not affect the butter making at all; feel free.)
Step 2. Turn off and strain buttermilk from butter through fine mesh strainer into glass or stainless steel bowl. (Use wooden spoon to press out as much buttermilk as possible and put buttermilk in a jar to keep for making biscuits, pancakes or waffles.)
Step 3. Take butter out of fine mesh strainer and put butter back into bowl and wash with cold water pressing/mashing with wooden spoon several times until water becomes clear. (5-7 min.)
Step 4. Then press out all water. (1-3 min.) At this time add 1/8 tsp. salt to preserve butter and put into mold until firm in fridge. Keep for use in fridge 4-7 days or after firm; wrap, foil, date and freeze for up to 6 months.
Result, yummy creamy real raw homemade butter.
Biscuits
4 cup flour (2 cups wheat, 2 cups white)
1/2 cup cold butter
2 Tbls baking powder
2 Tbls sugar
2 tsp. salt
1 3/4 - 2 cup buttermilk or raw milk
Combine flour, baking powder, salt and sugar. Cut in cold cut up butter to flour until it resembles small pea size. Add buttermilk slowly until all dry ingredients are incorporated. Gently press down on dough on floured surface until it is about 1 1/2 - 2 inches thick. Cut with floured biscuit cutter and place closely together (but not touching) on non-greased baking sheet. Bake at 375 until lightly brown and center biscuit is done (20-25 min.)
Peanut Butter Chocolate Fudge
3 cups of sugar
2 Tbsp of cocoa
1 cup of milk
3 Tbsp of peanut butter
Stir sugar, cocoa, and milk together. Cook on medium heat until softball stage. (10-15 min) Then remove from heat and quickly whisk in peanut butter. Pour into 9 x 9 pan with parchment paper and chill for 10-15 minutes.
2 Tbsp of cocoa
1 cup of milk
3 Tbsp of peanut butter
Stir sugar, cocoa, and milk together. Cook on medium heat until softball stage. (10-15 min) Then remove from heat and quickly whisk in peanut butter. Pour into 9 x 9 pan with parchment paper and chill for 10-15 minutes.