Lemon Bread with Lemon Glaze
variation from Cooking and Baking with Fresh Ground Flour
8 oz. butter (could use coconut oil)
2 c. sugar ( we did cut this down 1 1/2 c.)
4 eggs
3 c. freshly milled flour
1 T. lemon juice
1/2 c. sugar
2 lemons (Grate rind, juice lemons and set aside)
2 t. baking powder
1/2 c. milk (Swiss whey milk)
1 t. salt
Preheat oven to 350. Lightly oil 2 medium loaf pans. Cream together butter and sugar. Add eggs one at a time, beating well. Add lemon rind, 1 T.lemon juice and milk. Mix the flour, baking powder and salt in. Pour into prepared pans. Bake for 45-60 min.Meanwhile: Mix the juice from the lemons to 1/2 c. sugar. Set Aside.
When done cooking turn the pans over on a cake rack covered with wax paper, drizzle the loaves with the lemon/sugar mixture (we did poke holes with a fork to really let the glaze soak in)
Enjoy!!!
Saturday, March 3, 2012
Doughnuts
DOUGHNUTS (OVERNIGHT OR NOT)
This is a variation of the Doughnut recipe from Denise Fidler's cookbook, Wild Flour
1 qt. milk (or Swiss whey milk)
3/4 c. butter (or melted palm fruit/coconut oil)
1/2 c. honey (or evap. cane sugar)
1 T. instant yeast
2 t. salt
1/2 t. nutmeg, cardamon, or cinnamon
9 c fresh milled flour
First warm or scald milk (temp. 115-125). Add butter and honey, and stir til melted. Set Aside.
In Bosch bowl mix yeast, salt, spice and flour. Mix all together til a smooth wet batter. (Overnight: you can now place whole bowl in fridge and fry the next day, but I leave out yeast (and 1/2 c. warm milk) and add in morning once the dough warms up otherwise I find it doesn't rise much) If you want to cook immediately then mix while adding about 1 -1 1/2 cups more flour til a soft dough with the gluten window developed. Roll dough out to 1/2-3/4 inch. think and cut doughnut shapes. Let rise on floured counter for 20-30 min. Fry in coconut oil or Palm fruit shortening at 375, turning once, until golden. Dust with powdered sugar, cinnamon/sugar, or glaze.
OPTIONS: You can also add 1 c. Pumpkin Puree to the dough, you might need a bit more flour too.
DELICIOUS!!!!!
This is a variation of the Doughnut recipe from Denise Fidler's cookbook, Wild Flour
1 qt. milk (or Swiss whey milk)
3/4 c. butter (or melted palm fruit/coconut oil)
1/2 c. honey (or evap. cane sugar)
1 T. instant yeast
2 t. salt
1/2 t. nutmeg, cardamon, or cinnamon
9 c fresh milled flour
First warm or scald milk (temp. 115-125). Add butter and honey, and stir til melted. Set Aside.
In Bosch bowl mix yeast, salt, spice and flour. Mix all together til a smooth wet batter. (Overnight: you can now place whole bowl in fridge and fry the next day, but I leave out yeast (and 1/2 c. warm milk) and add in morning once the dough warms up otherwise I find it doesn't rise much) If you want to cook immediately then mix while adding about 1 -1 1/2 cups more flour til a soft dough with the gluten window developed. Roll dough out to 1/2-3/4 inch. think and cut doughnut shapes. Let rise on floured counter for 20-30 min. Fry in coconut oil or Palm fruit shortening at 375, turning once, until golden. Dust with powdered sugar, cinnamon/sugar, or glaze.
DELICIOUS!!!!!
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