Fall Order Cycle has now Started

We are now starting the Fall Order Cycle
 Sept. 26, 2011 to Oct. 5, 2011

Please go to www.wholyliving.com and
put your order in the cart then cut and paste the order
to us at sourdoughgirlscreate@gmail.com or wholylivingoffairbanks@gmail.com
 Or email us and we will get you the order form in your mail box!!

Email or Contact us for all the details!!

Canning Class Pics

Here are a few snips from our Canning Class this summer....Thanks Again to Rebecca Kurber!! Who took amazing photos!!

 Blueberry Rhubarb Jam.....YUMMY!!!

 Checking the consistency of the Blueberry Rhubarb Jam

 3 Loaves of Fresh Bread ready to be eaten with that Jam....

 Miriam pounding the cabbage for homemade Sauerkraut..

 Getting the Zucchini Relish ready for canning

The ever present baby Kenan watching all this yummy food being prepared...

Homemade Vanilla Extract

Homemade Vanilla
1 glass bottle of Vodka (750ml) or Everclear
6-8 vanilla beans split in half  (I ordered at Azure Standard co-op)

Stick the vanilla beans into the jar. Put somewhere cool and dark, 
for 2-3 months and then use..  Leave the beans in the jar while 
using so it will continue to get more vanilla flavor or pour into
smaller glass bottles and give as christmas gifts...


Once gone... add more alcohol and a few more new beans (or start over)
and let sit again

Dry Muffin Mix

Dry Muffin Mix

1 ¼ c flour                                                            
 1/2c ground flax seed

2t baking powder                                              
 ¼ t salt

1 T. dried egg                                               
 1 T. Swiss Whey Milk Powder

Mix all together in a Jar and label.    This can be 20x to make a larger container of mix

To Make Muffins:

1 2/3 c. dry muffin mix                          
½ - ¾ c. water

¼ c. oil            
1/3 c. honey

Optional: add ½ c. nuts or dried fruit

Blueberry Muffins: add ¾ c. blueberries

Banana:  ¾ c. mashed

Streusel topping:  3T flour, 3 T b. sugar, ¼ t. cinnamon, 2 T butter

Mix dry mix with wet ingredients and bake at 400 for 18-20 min.

Suggestion: If using freshly ground flour, please store in freezer!

Granola Cereal

(please note if you received this recipe in Back to School Breakfast class, we have added the can of evaporated milk)

Granola- cereal

In Large bowl add 15 c. oats, 2 c. prairie gold/spelt ground flour, sprinkle some cinnamon on top.

In sauce pan, boil 1 stick butter, ½ c. EVCO/OCO oil, ½ c. brown sugar, 1 t. salt, 1 T. vanilla 1 can evaporated milk.   Pour over oat mixture, mix well. Place on cookie sheet, bake at 350 til golden. Stir occasionally. Put back in large bowl while still hot and stir in raisins, nuts, dried fruit, etc…  But if adding coconut add before baking.

Granola Bars

Granola Bars

3 c. prairie gold/spelt ground flour 
1 c. nuts, ground
1 ½ t. salt      
4 t. baking powder

1 c. palm fruit shortening                 
1 c. brown sugar

1 c. honey            
2 eggs

2 t. vanilla    
2 2/3 c. rolled oats (can toast for more flavor)

1 c. cranberries (any dried fruit and add more if desired)

Preheat oven to 350. Lightly grease a sheet pan. In a mixing bowl, cream the shortening, sugar, honey, eggs and vanilla. Beating well.  In small saucepan, cover the cranberries in water and boil for 10 min.  Drain and chop into small pieces. Add to egg mixture. Slowly add in flour, nuts, salt and baking powder.  Mix until well blended. Fold in granola and mix well. Spread dough into baking pan and bake 20-25 min. Let cool before cutting into bars. Store in airtight container.

VARIATIONS:  White chocolate chips with dried cranberries or cherries or raspberries,   Peanut butter and chocolate chips,    Add sunflower seeds, Pumpkin seeds, Flax, etc….

Pita Pocket Recipe

Here is the Pita Pocket Recipe (for with a pocket and without a pocket)

PITA POCKET BREAD
Makes 6
1 Tb yeast
1 1/3 cup warm water
1 t salt
¼ t sugar
1T oil
3 – 3 ½ cup flour
Cornmeal for dusting counter
Directions for NO POCKET:
Mix yeast, water, sugar, oil and 1 ½ cup flour, let sponge 30 minutes. Add salt and enough flour to clean sides of bowl. 
Mix for about 5 minutes or until the gluten window develops. Divide into 6 equal parts and roll into 1/8 – ¼ inch  thickness. Allow to rise 30 minutes on a cornmeal dusted counter.  Heat oven to 500.Sprinkle cookie sheets with more cornmeal, place dough on sheet and bake about 10 minutes or until puffed and light brown.
Directions for WITH POCKET:Mix yeast, water, sugar, oil and 1 1/2 c. flour. Let sponge 30 min. Meanwhile, after 20 min. of sponging turn on your oven to 500 and put the cookie sheet/stone in the oven to preheat. After sponging, add salt and flour to clean sides of bowl.  Mix for about 5 min. until gluten window has formed. Divide dough into 7-9 balls (depending on size of pita you want). Roll or pat out to 1/8 inch thickness (this is fairly thin). Put flattened dough onto the warmed cookie sheet (that is now covered with cornmeal to keep pita from sticking). Leave on counter to let rise about 15 min. then bake pitas in your oven for 4 min!! Transfer to counter to cool and then slice when cool to touch.