Cakes, Cookies and Scones Class

 PLEASE NOTE: ALL PURPOSE FLOUR IS 1/3 each of spelt, barley and brown rice, ground together and used for all the below recipes!!! (get the white color wanted in cookies but the nutrition of freshly ground flour)
Shortbread Cookies........one dipped in white chocolate and one without....

1 cup unsalted butter, room temp

3/4 c.  powdered sugar

1t vanilla (or we used lemon extract in class) extract/powder

2 c. all purpose flour

1/2 t salt

In mixer, cream butter. Then add sugar and extracts and beat til smooth. Gently stir in flour and salt, chill dough in refrigerator or freezer (min. 1 hr). Meanwhile, set oven to 300 with a rack in the middle of the oven. Line 2 baking sheets with parchment paper. After dough is chilled, on a lightly floured surface roll out dough to 1/2" thick. Cut to whatever shape and Bake at for 20 min. til dry but NOT brown. Cool on rack.

(we dipped some into white chocolate melted)

Scones with Apricots and White Chocolate......

2 c. all purpose flour mix

1/3 c. sugar (evaporated cane sugar)

2 t. baking powder

1/8 t. salt

1/3 c. chilled butter (coc. oil could be used)

1 egg, beaten

1 t. vanilla

1/2 c. heavy whipping cream

In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients so it resembles coarse crumbs. Mix together egg, vanill and cream. Add wet to dry until combined. but do NOT overmix.  NOTE: IF using any fruit/nuts stir them into DRY before adding wet ingredients.  

On a floured surface, shape dough into a circle about 7" in diameter and 1 1/2" thick. Cut this circle into 8 triangles. Place scones on a lightly greased baking sheet. Make a mixture of 1 egg with 1T cream and brush the scones before baking to give a nice color when baked.

Bake 375 for approx. 15 min. or until lightly browned. These scones freeze well.

In Class: we added 1/3 cup chopped apricots and some white chocolate chips, but other options are nuts, dried cranberries, chocolate chips. Replace vanilla with other kinds of extracts. You can add 1T of poppy seeds Or slivered almonds after brushing egg mixture on top of the scones.

Fawn's German Chocolate Cake

2 heaping T cocoa (if using our cocoa if not then 4 T of reg. cocoa)

1/3 c. Hot water

1 2/3 c. all purpose flour

1 c. sugar

1 t. baking powder

1/2 t. baking soda

1/8 t. salt

2/3 c. milk

1/2 c. coconut oil

1 t. vanilla

3 eggs (if doubling use only 5 eggs)

Preheat oven to 350. Mix, the cocoa and hot water and set aside.  Combine flour, sugar, salt, baking powder and baking soda in mixer bowl.  Add milk, oil, vanilla, and eggs to dry mix and beat on low for 2 min. Slowly add cocoa mixture and beat for 2 more min. Pour batter into a greased 9x13 or 2 greased 8" round pans. Bake for 25-40 min. until cake is set in middle. Meanwhile make frosting.

Frosting:

1 egg

2/3 c. milk

2/3c. sugar

1/4 c. coconut oil

1 1/3 c. coconut (sweetened)

1/2 c. pecans

In a saucepan beat egg with milk, sugar and oil. Cook over medium heat til thickened and bubbly (about 10 min.) stirring often. Add coconut and pecans. Cool and add to cooled cake or for a warm cake, pour on while warm onto a warm cake.

...... Reminder: All Made with Equal Parts of Barley, Spelt and Brown Rice.....(very low gluten!!) .......

Goulash...

This is Fawn, and I thought I would share our dinner ...my husband and I wanted something warm and comforting as it is windy tonight! So, we came across this recipe that we tweaked from Deep South Dish blog.... Here is our version:
  Chop up a onion and 2 garlic gloves in the alligator chopper and put with a Tablespoon of Coconut Oil,
saute till soft and transparent.

 Next add in 1 to 1 1/2 lbs of hamburger (we used moose) and cook till done... (we did add 1/2 c of beef broth since moose is not fatty and we needed the liquid)

  Next is the seasoning: 1 T. Italian Seasoning, 1 t. garlic salt, 1 t. all purpose seasoning salt and 1/2 t. pepper (or we did 18 twists of freshly cracked pepper :) )

 Mix in a frozen block of diced tomatoes and frozen block of crushed tomatoes (from the past summers bounty) OR a can of diced tomatoes and tomato sauce (27 oz. or approx.) let this cook over med/high heat till all melted and bubbly

 MEANWHILE: In another saucepan add water (about 4-6c) and 1/2 cup of Augason Farms Red and Green Peppers, cook til boiling then add 2 c of macaroni noodles, cook til al dente (has a little bite to it),
Drain but reserve about 1 cup of liquid and add to the Meat pot along with the noodles and peppers.

  Cook for about 10 min all together on med. heat, uncovered.

           Then serve in bowls!! YUMMY

This makes a Dutch Oven size pot, or it served our family of 6.
~Enjoy,
  Fawn