North American Fry-Bread with Maple Syrup Butter

Ingredients: 1 1/2 cup flour 1/2 tsp salt 2 tsp baking powder 3/4 cup milk Oil for frying Serve with: Butter Maple syrup Instructions: Mix all of the ingredients together just until a dough forms, oil hands then knead on a floured surface until it smooths out. Roll the dough out into a thin layer and cut small portions, then drop into about an inch of hot oil to fry until golden brown. #Cooking #Fall

Cranberry Orange Mini Muffins

Ingredients: 2 cups all-purpose flour 2/3 cup sugar, unrefined if desired 1/4 cup additional sugar (to roll cranberries in) 2 tsp baking power 3/4 tsp salt 1/2 tsp baking soda 2 cups cranberries chopped 1 cup orange juice 3 1/2 tbsp apple sauce 2 tsp pure vanilla extract 1 tbsp orange zest Instructions Preheat oven to 350 F. Grease mini muffin pans. Roll cranberries in sugar and then chop cranberries and set aside. (Tip-using blender to roughly chop works well) In a large bowl, stir together flour, 2/3 cup sugar, baking powder, salt and baking soda. Add the orange juice, apple sauce, vanilla and orange zest. Fold in the chopped cranberries. Spoon into the mini muffin pans. Bake in the oven

Cornmeal Pudding

Ingredients: 3/4 cup yellow cornmeal 4 cups milk 1/2 cup maple syrup 1/4 cup molasses 2 eggs, beaten 2 tablespoons butter, melted 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 cup milk Directions: Heat 4 cups milk in the top of a double boiler until tiny bubbles begin to form around the edges. Whisk in cornmeal gradually and continue cooking, stirring often, until mixture begins to thicken, about 20 minutes. Preheat oven to 300°F. Butter a 2 quart casserole. Combine maple syrup, molasses, 2 beaten eggs, melted butter, salt, cinnamon and ginger. Stir into the hot cornmeal mixture. Transfer to the baking dish. Pour 1/2 cup cold milk over the top; do not stir. Bake 2 ho

Zucchini Cranberry Bread

INGREDIENTS 3 cups grated zucchini 3 cups white whole wheat flour 2 teaspoons cinnamon 2 teaspoons baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 large eggs 1 cup granulated sugar 1/3 cup dark brown sugar 1 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/4 cup unsweetened apple sauce 3/4 cup pumpkin seeds, green 3/4 cup dried cranberries INSTRUCTIONS Place the oven rack in the center position. Preheat oven to 350ºF. Place the freshly grated zucchini in a colander or sieve set over a bowl to drain some of the excess water. In a medium-sized bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set the dry ingredients aside. In a large bowl whisk

Pumpkin Hummus

Adding pumpkin to hummus is a delicious and nutritions snack. Pumpkins are full of fiber, antioxidants and many vitamins. Ingredients: 1 can garbanzo beans 1 (15 ounce) can pumpkin puree 1/2 cup lemon juice 1/2 cup water 1/3 cup extra-virgin olive oil 1/2 cup tahini paste 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon salt Directions: Drain the garbanzo beans. Place the beans, lemon juice, and water into a blender, and puree until a smooth paste forms. Add the pumpkin puree, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. We like to serve them with whole wheat pita bread

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