Posted in Baking, Cake

Lemon Poppy Seed Cake

So I have been trying hard to go gluten free, but its challenging when ya have a sweet tooth. But I finally have a cake recipe that tastes great not gritty and who knew its also keto friendly. I am not on any keto diet.

I am not a vegan but i eat mostly plant based food and now and then I enjoy things like real sour cream, butter or some not much beef but it must be from grass fed cows, eggs and some chicken now and then so I guess I am flexitarian.

But a friend of mine who was  on keto for a bit said this could also be used in that as well.

I just know i like it and when i bake i like things to taste good , moist not sandy like some gf recipes do. So heres my version

Lemon Poppy Seed Cake  (Keto friendly)

What you’ll need:

CAKE:

1/2 cup Daisy sour cream its gluten free

1/4 cup lemon juice plus 2 tbspn more for glaze

1/3 cup sugar substitute for baking

1 tbsp lemon zest buy organic since your using the zest

3 eggs

2 cups almond flour

1 tbsp poppy seeds

1 tsp baking soda

GLAZE

1/2 cup powdered sugar substitute (I used Swerve confectioners)

2-3 tbsp lemon juice (or as above, 1 1/2 tbsp lemon juice & 1 tbsp heavy cream)

2 Tblspoon lemon Zest 1 in cake on for frosting

In a bowl, stir together your sour cream and lemon juice. Add in your sugar substitute and whisk until it has dissolved.

Whisk in each egg, one at a time before mixing in your almond flour.

In a separate bowl, stir together your baking soda and 2 tbsp lemon juice. It will bubble, but keep stirring.

Pour into the cake batter and mix thoroughly, mix in your poppy seeds and lemon zest

Pour into a 10 inch bundt pan

Bake at 350 for 40 minutes.

 

Once the cake is done and the cooled down, time to make the glaze.

Glaze whisk together your powdered sugar substitute and lemon juice and zest until nice and smooth. If you decided to use the cream version – do the same thing, just mix them all together until it’s nice and smooth.

TaDa !!!

This makes 8-  10 slices.

 

Note you can also substitute the Lemon juice and Zest  for Orange or Lime juice and zest and if your not a poppy seed fan don’t add them.

A good cook and baker learns the method then can create a recipe or take any recipe and make it their own.

 

lemon poppy

 

 

Posted in Baking, Blessed, Delicious, Desserts

Cream Filled Pizzelles

Cream filled pizzelles.

I ate these for the first time about 5 years ago.

I used to buy them off a woman who sold them to Catullos in Boardman, Ohio.

Something happened after a couple years as I went to buy them : and she hadn’t brought any.

So I had to learn to make them.

Thanks to my mother in law who taught me how to make pizzelle batter.

Now

Let’s start baking!
INGREDIENTS

6 eggs

1 1/2 cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2 1/2 cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

1/2 – 3/4 can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream
INSTRUCTIONS

Whisk the eggs and the sugar until pale yellow, thick and frothy.
Add the melted and cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it’s hot.
Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.
Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla.
Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
Fill a piping bag with the filling and fill the pizzelles.
Cream for Filled Pizzelles

Serves: 48 to 52 cookies
Ingredients

6 eggs

1½ cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2½ cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

½ – ¾ can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream

Instructions

Whisk the eggs and the sugar until pale yellow, thick and frothy.

Add the melted and cooled butter and vanilla. Mix to combine.

In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.

Heat the pizzelle press until it’s hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.

Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.

Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.

Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.

Fill a piping bag with the filling and fill them.

You can freeze them if wrapped and packed in freezer bags for us to 3 months.

Posted in Baking, Bread, Easter, Family Tradition, Foodie

Family Recipes Basic Breads and Easter Bread

Both of my grandmothers were great cooks and bakers. My mother and my aunts were as well, so I am grateful I had the chance to learn from a long line of good cooks.

My grandmother Thelma who I was lucky enough to have grown up with made everything and I mean everything great. I remember most the smell of her breads and buns baking  . I tried early on about 18 years old to make fresh bread and it looked fantastic…. however you could re-sole a shoe with it. Apparently I kneaded it far too long and my grandmother told me a story about her when she first married my grandfather Khale. She was learning to make bread and it also looked beautiful but she said you could nail it on the wall haha. Well she kept at it and she mastered it for sure. She never had a written recipe so one day long ago I had wrote down some of her recipes.

 

My grandmother Ana came from Croatia at age 17 and I never had the privilege to know her as she passed away before I was born but she also brought recipes from home with her and I made sure I learned them, my dad would say how great she cooked and baked and my aunt Rose was also great at all the above so she would make recipes from her mom my grandma and so I wrote them down and cherished them for decades.

 

The other day I was shocked and a bit taken back by a woman who insisted that I remove  one of my grandmother Ana’s recipes and I was so sad and angry because these were recipes I made for  over 35 years and was just sharing them with you. She claimed I stole her Easter bread recipe and I wrote her back explaining I had these for decades and often many people from around the same village may have similar recipes.

You know at first she frightened me because I am all new to this blogging stuff, I write about about my bone issues and health and I do add family recipes and some I just throw together now that I eat cleaner more plant based. But still cherish old family history and recipes. So I removed it and explained to her I had this recipe for decades and sorry if she was offended by it. But the more I thought about it the more frustrated I got  because this was from my family and I have the right to post it. Especially when I posted it originally over a year ago. 

So I am reposting my family’s recipes and whatever happens so be it.

 

Grandma Thelma’s Homemade Buns

Ingredients

1 cup water 110F

1 cup whole milk 110F

2/3 cup sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup mild vegetable oil — coconut oil works really well here!

5-1/2 to 6-1/2 cups bread flour

2 tablespoons melted butter

Conventional Method

Dissolve the sugar in the warm water and milk in a large bowl.

Whisk in the yeast.

Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.

Whisk in the salt and oil.

With the mixer running add the flour, one cup at a time, until the dough pulls away from the bowl.

If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic – adding flour as needed.

Oil a large bowl and place the ball of dough in it.

Oil the top of the dough and then cover with a damp cloth.

Allow it to rise until it has doubled in bulk. This will take about an hour.

Punch the dough down.

Knead for 2 minutes  and divide in half.

Let rest for five to 10  minutes.

Shape into loaves and then place in greased 9×5-inch loaf pans.

Brush the tops with the melted butter.

Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.

Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.

For a soft crust butter the tops  about 10 minutes after removing from oven. Let them cool for about 5 more minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.

 

 

Hot Cross Buns

BUNS

1/4 cup apple juice or rum I use apple juice

1/2 cup raisins or dried currants

1 1/4 cups milk, room temperature

2 large eggs, plus 1 egg yolk (save the white for the topping)

6 tablespoons butter, room temperature

2 teaspoons instant yeast

1/4 cup light brown sugar, firmly packed

1 ½  teaspoon  ground cinnamon

1/4   teaspoon ground cloves or allspice

1/8 teaspoon ground nutmeg

1   teaspoons salt

1 tablespoon baking powder

4 1/2 cups AP flour – I use King Arthur Unbleached All-Purpose Flour

TOPPING

1 large egg white, reserved from above

1 tablespoon milk

ICING

1 cup + 2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

pinch of salt

4 teaspoons milk, or enough to make a thick, pipeable icing

Instructions

Lightly grease a 10″ square pan .

Mix the rum, or apple juice with the dried fruit and raisins, cover with a bowl or lid , and microwave briefly, like 20 seconds tops just till the fruit and liquid are very warm,

Set aside to cool to room temperature. When the fruit is cool, mix together all of the dough ingredients (including the eggs and the egg yolk from the separated egg); hold out the fruit for the time being. Knead the mixture, using an electric mixer or bread machine, until the dough is soft and elastic. Mix in the fruit and any liquid not absorbed.

Let the dough rise for 1 hour, covered. It should become puffy, though may not double in bulk.

Divide the dough into billiard ball-sized pieces, about 3 3/4 ounces each. A heaped muffin scoop (about 1/3 cup) makes about the right portion. You’ll make 12 to 14 buns. Use your greased hands to round them into balls. Arrange them in the prepared pan.

Cover the pan, and let the buns rise for 1 hour, or until they’ve puffed up and are touching one another. While the dough is rising, preheat the oven to 360°F.

Whisk together the reserved egg white and milk, and brush it over the buns.

Bake the buns for 20 to 25 minutes, until they’re golden brown. Remove from the oven, carefully turn the buns out of the pan (they should come out in one large piece), and transfer them to a rack to cool.

Mix together the icing ingredients, and when the buns are completely cool, pipe it in a cross shape atop each bun.

 

Grandma Ana’s – Croatian Easter Bread

A popular, sweet yeast bread made by Croatians at Easter time, this is often placed in the Easter food basket to be blessed on Holy Saturday and eaten Easter morning

Ingredients

For the dough

26.4 oz  AP Flour I use King Arthur all-purpose flour

2 seven oz packets dry yeast

4 oz sugar

pinch of salt

2 tablespoon  vanilla sugar

2.6 oz  butter

2.6 oz  lard

½  cups (150 ml) warm milk

4  oz  sour cream

3 eggs

1 egg yolk

2¾ tbsp   plum brandy aka slivovitz or I use apple juice

3 oz   raisins

1.5 oz  mixed  candied fruit

Finely grated zest of 1 orange

Finely grated zest of  1 lemon

Egg wash

1 egg

Pinch of sugar

Instructions

Soak raisins in brandy or juice

Sift flour into a bowl. Add salt, sugar and vanilla sugar.

Dissolve yeast in warm milk and add to the flour mixture.

Add your eggs, yolk, sour cream and citrus zest. Then add candied fruit and raisins together with rum. Knead until soft dough forms. Make sure to knead it for about 10 minutes. Cover with clean kitchen towel and let rise in warm place until doubled in size (about 1 hour).

Punch the dough and knead it again, adding melted and cooled butter and lard.

Cover with clean kitchen towel and let rise in warm place until again doubled in size.

Shape the dough into 4 round loafs  and place them onto baking sheet covered with parchment paper. Let them rest for 20-30 minutes. Using kitchen scissors  cut a cross into the surface of each bun. Brush the surface with whisked egg and let stand for 10 minutes.

Preheat oven to 350 degrees

Bake for 30-35 minutes. While  warn not hot, brush lightly with butter and sprinkle  with sugar optional

Grandma Ana’s Peasant Bread

4 cups unbleached All-Purpose Flour

2 teaspoons kosher salt or 1 1/2 teaspoons table salt

2 teaspoons sugar

2 1/4 teaspoons active dry or instant yeast

2 cups lukewarm water

Instructions

In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.

Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.

Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).

Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.

To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.

Don’t cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.

Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.

Store, well wrapped, at room temperature for several days; freeze for longer storage.

My Oatmeal Bread

3/4 cup lukewarm water

1 3/4 cups “quick” rolled oats

1 tablespoon active dry yeast

2 tablespoons raw honey

1 tablespoon brown sugar

6 tablespoons (3/4 stick) butter

1/2 cup unsweetened applesauce

1  teaspoons salt

1/2 cup instant mashed potato flakes

2 1/4 cups King Arthur Unbleached All-Purpose Flour

1 tablespoons oats, to sprinkle on top

Instructions

Preheat oven to 350 degrees fnht

Combine the 3/4 cup water and oats, and let rest for 20 minutes. This gives the oats a chance to absorb the water and soften up.

If you’re using active or dry yeast, dissolve it in 2 tablespoons of the lukewarm water with a pinch of sugar. It should start to bubble as the oats and water rest.

Add the remaining ingredients to the oats (including the yeast/water/sugar mixture, if you’re using active dry yeast), and mix and knead by hand until the dough feels springy; it will be stiff.

Place the dough in a lightly greased bowl, and allow it to rise, covered, for 2 hours.

Gently punch the dough, and shape it into an 9 inch  log. Place it in a lightly greased 9×5 loaf pan. Cover the pan loosely with lightly greased plastic wrap.

Allow the dough to rise at room temperature for 1 1/2  to  2 hours, until it’s  about 1 inch over the rim of the pan.

Brush the top of the loaf with milk, and sprinkle with oats.

Bake the bread for 20 to 25  minutes  then tent  it loosely with aluminum foil, and bake for an additional 20 to 30 minutes. When the bread is done, it’ll be golden brown. Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool. Cool completely before slicing.

Store wrapped at room temperature.

 

Pogaca

Ingredients

1 cup milk

1/4 cup (1/2 stick) butter

1 package active dry yeast

2 tablespoons sugar

5 cups unbleached all-purpose flour (plus additional for shaping)

1 cup sour cream

1/4 cup vegetable or canola oil

1 large egg (slightly beaten)

1 teaspoon salt

This is optional I don’t always fill them. But when I do here is ingredients for filling:

½ handful of parsley

1 cup feta cheese

1 tablespoon honey

Directions

In a large bowl, dissolve yeast in warm water. Add salt, sugar and oil and stir until completely mixed.

Add flour and mix until a cohesive dough forms. Knead until smooth. Place dough in a greased bowl, cover and let rise in a warm place until doubled.

Heat oven to 300 degrees

Turn dough out onto a lightly floured surface and shape into a flat round. Transfer to a sheet pan that has been lined with parchment paper.

Prick loaf all over with a fork. Rub top of bread with oil.

Let stand  uncovered, 20 minutes in a warm place.

Bake 30 minutes. Let cool completely on a wire rack before you cut into it

*when or if you fill them you add a small amount and close it well so filling doesn’t ooze out.

Zlevanka Sweet Corn Bread

Simple easy and delicious. This recipe I simplified from the old school method of lard.

Ingredients

3 whole eggs

10 Tbs sugar

2 cups corn flour

1/2 cup cooked corn

1 cup unbleached all-purpose flour

2 tsp baking powder

1 cup sour cream

2/3 cup canola oil

1 cup milk

12 oz cottage cheese

2 tsp vanilla extract

Instructions

Mix together eggs and sugar.

Add corn flour, all-purpose flour, baking powder, sour cream, oil, milk, cottage cheese and vanilla.

Pour into a large oiled baking tray.

Bake for about 20 to 25 minutes at 350 degrees Fahrenheit

breas

Posted in Baking, Blessed, Delicious, Eat Healthy, Eggplant, Food, Foodie

Tonight’s Dinner Lightened Up Eggplant Rollatini

My lightened up Eggplant Rollatini are so flipping delicious they would turn any eggplant hater into a lover.

They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth.

The stuffing is made with three types of cheese (ricotta, mozzarella and parmesan) and spinach.

INGREDIENTS

• 2 large eggplants

• 1 cup (9 oz/ 250 g jar) reduced fat ricotta

• 1 cups shredded light mozzarella, divided in 1/2 cup and 1/2 cup

• 1/4 cup shredded parmesan

• 6oz frozen spinach, thawed and squeezed to remove as much liquid as possible

• 1 egg

• 3 garlic cloves minced

• salt and pepper to taste

• 1 cup tomato marinara

DIRECTIONS

1 Preheat oven to 375 degrees Fahrenheit

2 Remove eggplants’ ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheet or bake eggplant in two batches depending on the size of your oven). Bake for 10 minutes, remove from the oven and let cool.

3 While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season to taste.

4 Spread 1/2 cup tomato sauce on the bottom of a large baking dish.

5 Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.

6 Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).

Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Remove from the oven and serve.

Posted in Apple, Baking, Cake, Delicious, Desserts, Eat Healthy, Food, Recipes, Uncategorized

Apple Cake

Ummm, apple-icious

Apple Cake

• 1/2 pound of butter, softened

• 1 1/2 cups plus

• 1 tablespoon of honey

• 5 eggs, beaten

• 3 tablespoons of vanilla

• 1 cup of yogurt (or buttermilk)

• 2 1/2 cups of unbleached flour

• 2 cups of whole wheat pastry flour

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• 1 teaspoon of nutmeg

• 4 teaspoons of cinnamon

• 3/4 cup of chopped walnuts

• 3 1/2 cups of chopped apples, mixed types

Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.

Posted in Ahlbacks Disease, Ancestry, Arthritis, AtomicBlonde, Avascular Necrosis, Baking, Blessed, Bone Health, Cardiovascular, Chronic Pain, Delicious, Desserts, Eat Healthy, Food, Foodie, Hacks, Homegrown, Inflammation, Pain, Plant, Recipes, Stevia, Sugar Alternative

I Started To Cut Out Added Sugar & Use This: Homemade Stevia Liquid

We have to cut out all the added sugar or try to cut back at least !!

It is no secret that people today ingest far too much sugar. According to the NHS, adults should not be consuming more than 30g of added sugars per day.

But we consume 3x that amount !

It’s no wonder why were becoming fat

and unhealthy

In 1700, the average person consumed approximately 4.9 grams of sugar each day (1.81 kg per year). That’s about 1 teaspoon.

·         In 1800, the average person consumed approximately 22.4 grams of sugar each day (10.2 kg per year). That’s about 5 teaspoons

·         In 1900, the average person consumed approximately 112 grams of sugar each day (40.8 kg per year). That’s 28 teaspoons

·         In 2009, 50 per cent of Americans consumed approximately 227 grams of sugar each day – equating to 81.6 kg per year. That’s almost 58 teaspoons !!!

We wonder why we’re sick! And living with chronic pain.

I mean it’s in everything. From Cookies where we expect it to me to tomato sauce and yogurt. Things you never would expect to have sugar and it’s causing us to be fat and unhealthy and full of inflammation.

I’m trying to cut out added sugar and it was very hard.

Once you get past a few weeks you will feel better.

Food tastes better also and coffee does to .

I do use hazelnut coffee mate . And I’m not going to lie I still will eat a couple chips ahoy thin cookies or a mini cupcake or two now and then.

But I am really trying to get off the sugar. I have to admit it’s harder than when I stopped smoking.

I have learned through my herbology classes how to make my own liquid stevia.

And it’s helped me cut back a lot on the sugar. I just can’t drink things like tea without some sweetness in it.

So now actually make my own Stevia extract and dilute it, and other Stevia liquid flavor it etc..

I learned a lot in the herbology classes I take.

I buy all my herbs from mountains rose herbs.

I also just put the dry leaves in a beverage hot or cold.

I stopped buying Stevia at the store.

Also raw honey is good to use as a substitute.

Anything processed with a strange chemical or an artificial ingredients added is never good.

You can use fresh stevia leaves as a sweetener in beverages, such as tea and lemonade, or in sauces. A few fresh stevia and mint leaves make a great herbal tea when steeped in a cup of boiling water.

Add fresh stevia leaves to beverages or foods as a sweet, edible garnish. Although the fresh leaves are less sweet than dried leaves, they’re still much sweeter than sugar. Taste-test your beverage before serving to ensure you don’t over-sweeten your drink.

Use dry stevia leaves to make a powdered sweetener. Bundle and hang fresh stevia plant stems upside down in a warm, dry location until the leaves are thoroughly dry, then strip the leaves from the stems.

Fill a blender, food processor or coffee grinder to half full with dry leaves and process at high speed for a few seconds.

Store the powdered sweetener in an airtight container. Use the powder in recipes that call for a sweetener, but make adjustments in the amount used due to its dense sweetness.

A general rule of thumb is that 2 to 3 tablespoons of stevia powder equals 1 cup of sugar.

Use dry stevia leaves to make a syrup for sweetening beverages, sauces or other syrups. Add one cup of warm water to one-quarter cup of fresh, finely crushed stevia leaves.

Put the mixture in an airtight container and allow it to set for 24 hours before straining the leaves from the mixture. You can cook the strained mixture on low heat, reducing it to a more concentrated syrup. The syrup should last for several years, if kept in an airtight container in your refrigerator.

Things You Will Need

* Blender

* Measuring cups

* Strainer

* Airtight container

• Glass amber color and dropper

I also make my own liquid stevia extract for baking etc…

Stevia extract recipe.

Vodka

Organic Stevia Leafs Dried

Glass mason jar

Fill a clean glass jar 1/4 to 1/3 full with stevia leaf. Cover the herb with vodka and pour to the very top. Allow to steep for 24-48 hours, taking care not to let it extract any longer than that to avoid bitterness. Strain and bottle it in a dark amber glass dropper bottle.

Vanilla Stevia Extract Recipe

Chop 1 vanilla bean and add to strained stevia extract. Allow to infuse for 2 to 6 weeks. Strain and bottle it in an amber bottle with dropper.

Lemon Stevia Extract

Fill your jar 1/3 full with organic lemon peel

Cover completely with strained stevia extract.

Allow to infuse for 1 to 4 weeks, tasting along the way. Strain and bottle in amber glass bottle with dropper

HOW TO USE HOMEMADE STEVIA EXTRACT

Add 1-2 drops to your favorite beverages (I especially love using homemade stevia extract to sweeten my coffee or tea!) A little bit goes a long way, so start with small amounts.

I found I had  to use a bit more of my homemade stevia to get the desired level of sweetness, as compared to the store-bought stevia I’ve tried.

But I think the sweetness will depends on how long you heated the extract and how many leaves you used.

This is a Stevia Plant.

Your dry stevia leaves can be used to make a healthy syrup for sweetening beverages, sauces, or even other syrups. A teaspoon of stevia syrup is as sweet as a cup of sugar.

Take 2 cups of warm water and add it to half a cup of dried stevia leaves.  Put the mixture in a glass jar and let it steep for 24 hours. Strain the leaves from the mixture.

Cook the strained mixture on low heat, reducing it to a concentrated syrup. The syrup should last for at least a year if kept in an airtight container in your refrigerator.

Conversion chart

1 cup of sugar is equal to – 1 teaspoon of stevia leaf powder or 1 teaspoon of stevia extract.

1 tablespoon of sugar is equal to – .25 teaspoon of stevia powder or 6-9 drops of stevia extract.

1 teaspoon of sugar is equal to – a pinch of stevia powder or 2-4 drops of stevia extract.

Stevia is becoming a popular plant and is readily available at most local nurseries.

If grown inside or outside it will flourish.

Thankfully it has few pests and is easy to grow and preserve.

Now that you know how to use it, you be adding stevia to your garden or window seal.

Another Recipe

Extract

With Alcohol cooked off.

• 1 glass jar with a tight fitting lid

• Dried Stevia leaves. They can be crumbled, chopped or powdered

• Vodka or Rum

Using a ratio of 2 parts stevia to 3 parts liquid, place one cup of stevia in the jar and cover it with 1.5 cups of alcohol.

Shake the mixture well and let it sit for no more than 36 hours. (it will become bitter if you steep it longer than 36 hours) Strain through muslin or a coffee filter and pour the tincture into a dark colored bottle.

To remove the alcohol: once the 36 hours are up, simmer the mixture on low heat for 30 minutes, stirring regularly.

Be careful not to boil.  When it cools, strain and bottle as above.

This mixture should be kept in the refrigerator, where it will store for six months.

.

.

Posted in Ahlbacks Disease, Arthritis, AtomicBlonde, Avascular Necrosis, Awareness, Baking, Blessed, Bone Health, Breakthrough Crew, BreakThroughCrew, Candy, Cardiovascular, Chronic Pain, Clinical Trials, Croatian Family, Delicious, Desserts, Diagnosed, Disclaimer, Eat Healthy, Endocrinologist, Factor V Leiden, Family Tradition, Opinions, Thoughts, Uncategorized

Blogs

I think I will be starting a new blog just for recipes

Opinions? I really want your opinions

Since I am a health leader and advocate who lives with several chronic conditions

Should I focus on just that or have a mix

Posted in Baking, Desserts, Food, Foodie, Life, Recipes, Uncategorized

Applesauce Walnut Honey Cake

Applesauce Walnut Honey Cake

INGREDIENTS

3 ounces walnut halves (about 3/4 cup)

Unsalted butter, room temperature, for pan

1 1/2 cups all-purpose flour, plus more for pan

1 cup raw honey, plus 2 to 3 tablespoons more for glaze

1 cup unsweetened applesauce

3 large eggs, room temperature

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees with rack in center.

Spread walnut halves in a single layer on a rimmed baking sheet.

Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes.

Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.


Butter and flour an 8 1/2-inch spring-form pan; set aside.

In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved.

Add eggs, and whisk until fully combined.
Into a medium bowl, sift together flour, baking soda, salt, and ginger.

Stir into honey mixture. Using a rubber spatula, fold in walnuts.

Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes.

Remove cake from pan, and place on a serving plate. Poke about 20-25 small holes in cake.

While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze.

Serve warm.

Posted in Baking, Bone Health, Delicious, Desserts, Family Tradition, Food, Foodie, Lemon, Life, Recipes, Uncategorized

Lemon Desserts

Lemon-lovers rejoice!

This limoncello cake offers a decadent flavor and texture that’s hard to beat.

Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone cheese icing that blends lemon curd and mascarpone cheese with whipped cream.

The lady fingers are soaked in lemon syrup spiked with Limoncello and there’s a layer of strawberries and cream in the middle.

Ingredients

For the Lemon Syrup

1 1/2 cup (120ml) water

1 1/2 cup (300g) sugar

2 large lemons, peeled with a sharp vegetable peeler to avoid the white pith (about 10 strips)

3/4 cup (180ml) fresh lemon juice (juice of 2 large lemons)

2 tablespoons (30ml) Limoncello (optional)

For the Mascarpone Filling:

3 tablespoons (45ml) water

2 tablespoons (25g) sugar

4 large egg yolks

16 ounces (2 cups, 340g) mascarpone cheese, cold

3/4 cup (100g) confectioners’ sugar, sifted if lumpy

1 cup (250ml) heavy cream, cold

1 teaspoon vanilla extract

2 quarts (about 2.5 lbs) fresh strawberries, hulled and sliced (or other berry of your choice)

1 1/2 packages of ladyfingers (about 36 cookies)

Borage flowers or other edible flowers, optional as well.

Method

Make the lemon syrup: Add water, sugar and lemon peel to a medium saucepan and bring to a boil over medium heat. Simmer for 1 minute, or until the sugar dissolves.

Remove from the heat, stir in lemon juice and Limoncello, if using, and set aside. Allow to cool and remove peels.

Make the cream: Combine sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar dissolves, 1 minute. Place egg yolks in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-low.

With the mixer running, slowly and very carefully drizzle in the hot sugar syrup. Increase the mixer’s speed to medium-high and beat until the bowl is no longer hot to the touch and the mixture has tripled in size, about 5 minutes.

Turn mixer to medium speed and add mascarpone in a few large dollops, letting each incorporate before adding the next. Add confectioners sugar and beat until just combined and smooth.

In a separate clean and chilled bowl, beat cream and vanilla to stiff peaks. Using a spatula, gently fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.

Pour lemon syrup into a shallow bowl and dip ladyfingers, turning once to coat for a few seconds, allowing them to absorb some of the syrup. Line the bottom of the 9×13 baking dish with a single layer of the ladyfingers.

If you have a lot more than half the syrup left, drizzle an extra two or three tablespoons syrup over the ladyfingers in the dish.

Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or butter knife. Place a layer of sliced strawberries all over the mascarpone mixture, reserving the remaining strawberries for the top.

Repeat with the second layer of dipped ladyfingers, and top with the remaining mascarpone mixture. Smooth the top.

Decorate the top with the remaining strawberries. For a flower pattern, work from the center-out and angle the strawberries slices, continuing around the dish until you have a flower-like pattern.

Refrigerate for 4 to 6 hours and up to 1 day.

Top with a sprinkle of edible flowers, if desired, then slice and serve.

You can also make this without the

The finished product looks like this , but also below it it’s shown without strawberries.

I love it both ways.

Here are 2 different recipes and a recipe for lemon cake.

I make these year round.

Recipe 2

Now a not so fancy or complicated but delicious lemon

Ingredients :

1/2 Cup Limoncello Liqueur

1 Cup Water

1/2 Cup Sugar

3/4 Cup Lemon Juice

40 Savoiardi or Lady Finger Cookies (2 Packages)

FOR THE MASCARPONE CREAM:

1 1/2 Cups Heavy Cream

1/2 Cup Powdered Sugar

16 Ounces Mascarpone Cream, Room Temperature

1 (10 Ounce) Jar Lemon Curd, divided

GARNISH:

Remaining Lemon Curd

Lightly Toasted Sliced Almonds

In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.

Set the syrup aside to cool to room temperature.

In one bowl beat the cream with an electric mixer on high until soft peaks form.

Begin to add 1/2 cup of the sugar until blended.

In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.

Fold the cream mixture into the mascarpone mixture until blended.

Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish.

If necessary, cut the cookies to fill in any spaces.

Once you have one layer of cookies completed, spoon over half the mascarpone mixture.

Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.

Use a knife to smooth the top of the cream, and garnish with the toasted almonds.

Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.

Refrigerate for at least 6 hours, or overnight.

Recipe 3 Lemon Cake

Ingredients

CAKE:

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1½ cups sugar

3 eggs

½ cup buttermilk

½ cup limoncello (lemon-flavored) liqueur

Zest and juice of one lemon

Optional: white chocolate shavings

FROSTING:

16 ounces mascarpone cheese

1¼ cups lemon curd

2 cups chilled whipping or heavy cream

⅔ cups powdered sugar

Ingredients

CAKE:

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1½ cups sugar

3 eggs

½ cup buttermilk

½ cup limoncello (lemon-flavored) liqueur

Zest and juice of one lemon

Optional: white chocolate shavings

FROSTING:

16 ounces mascarpone cheese

1¼ cups lemon curd

2 cups chilled whipping or heavy cream

⅔ cups powdered sugar

Directions

CAKE:

Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper.

In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixed with lemon juice.

Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans.

Place 1st layer on serving plate. Frost top with 1/3 frosting. Place 2nd layer on top. Frost with half of frosting. Use remaining frosting to frost sides of cake and decorate top with optional white chocolate shavings.

FROSTING:

Cream together mascarpone cheese and lemon curd. Whip cream. Slowly adding powdered sugar until it’s all added. Fold cheese mixture into whipped cream and mix until completely combined.