Mobile issue

We have been having issues with our blog on Mobile devices. If you look up our blog on a computer the issue of being redirected to a phishing/scam site is not there. WE are trying to resolve this issue!
Thank You!!

Crock Pot Coconut and Powdered Milk Yogurt

This is Fawn here and I have been making my own yogurt from powdered coconut milk and powdered regular milk for over a year and my family loves it!! I make a gallon of yogurt at a time, but even though that sound like too much yogurt I am often making it twice a week. Try it you will be amazed at how many things you will put yogurt in!!

   Please excuse my horrible picture taking.. it was on my old iphone3 which isn't known for its quality photos.

  1.Start with your 6 qt. crock pot and put it on low heat. I measure out 2 cups (heaping not flat) of powdered coconut milk and 2 cups (heaping) of powdered regular milk. (both can be bought at our Sourdough Girls store or from Azure). Place in the crock pot.
  2.Pour 8 cups of warm water in your crock pot and stir with a whisk the powdered milk and water until dissolved.
  3. Next at the remaining 8 cups of water and mix again.

 4.Then place lid on crock pot and stick a thermometer in the milk with the reading showing with the lid on. 

 5. I let it get to about 130 then turn off crock pot (you can do a higher temp but I figure I don't need to pasteurize the milk just get it heated to make sure all powder is dissolved). Once I turn off the crock pot 

I check on it every hour until the thermometer reads 105-110. When close to the temp, remove lid and use the thermometer and swirl around milk, to make sure there are no hot pockets of milk. If it still reads 105-110, then you are ready to make yogurt. 

  6. All you need to do is add 8 oz. of starter (This is just an organic yogurt from the store in whatever flavor you want, I usually do vanilla), mix with the whisk. Once mixed, put lid back on crock pot and put a towel over the crock pot and leave overnight. (make sure crock pot is unplugged!)

  7. Next Morning, open up lid and you have YOGURT!!  Package in whatever size you want, add a dollop of homemade jam on the bottom of a dish and put yogurt on top for "fruit on the bottom," and refrigerate. Make sure you put an 8 oz. container of yogurt in the fridge to use as your "starter" for the next batch.  (please note if you don't want the foam yogurt then skim off before you let it sit all night but it really isn't a big deal with my family)

  If you want a thicker more like Greek yogurt, just place a tea towel lined colander with a bowl underneath to catch the whey and leave on counter for the day. Then package once whey has dripped out. I use that whey for some of the water when I make bread or add to a smoothie or feed your pets. :)
   

  That's it...I can make this in a few minutes and have yogurt ready for the week. If you want a sweeter yogurt add some maple syrup or add a little organic sugar in the warm milk to sweeten (or scrape a vanilla bean into the warm milk).  I have found I don't need to sweeten at all any more as they are used to a not super sweet yogurt now, but I do try to start with vanilla or some fruit flavored starter. 

Peanut Butter and Jelly Granola Bars

Peanut butter and Jelly Granola Bars
4 cups oats, rolled or quick, uncooked
3 c. freshly ground flour
1 c. brown sugar
2 t. baking soda
1/2 c. butter
1/2 c. palm fruit shortening
1 c. crunchy pb
2 c. jelly/jam, your choice

Preheat oven to 350.  Lightly grease a jelly roll pan.
Combine oats, flour, soda, sugar and butter/shortening. Mix well.
Reserve 2 c. of mixture. Add pb to remaining mixture and mix well.
Press mixture into pan. Spread jelly on top and sprinkle with reserved
mixture. Bake 35 min. or until golden brown. Allow to cool completely
before cutting or it will crumble!
  Enjoy

Lemon Bread with Lemon Glaze

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!!!

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!!!!!

Freshly Ground Flour Bread Recipe

This is our Basic Bread Recipe using Freshly Ground Flour (spelt, prairie gold, etc..)
7 c warm water
7 c flour (prairie gold, kamut, spelt, etc)
3 1/2 T yeast
1 c coconut oil (sunflower, or EVOO)
1 c. honey, agave or some sore of sweetener
1 c. ground flaxseed (opt)
3 T dough enhancer or gluten
Mix All above in Bosch for 1 min. then let rest (this is called sponging) for 15 min. (unless you use spelt- 45 min)
ADD:
1 T salt
10-11 c. Flour
Mix for 5 min. in Bosch or until Gluten window is formed at Bosch speed 1
Divide into options:
                   5 Balls for 5 loaves of bread
                  1 Loaf size will make 6 small pizzas or 2 Large pizzas (thin crust)
                  1 Loaf size will make a 9x13 pan of cinnamon rolls
  We usually put 2 balls in for 2 loaves of bread (lunch), 1 ball for a pan of cinnamon rolls (breakfast) and 2 balls to make pizzas (dinner)
  Now Cook in a 350 degree oven for 30 min. for bread, 15-20 min. for cinnamon rolls
and 425 oven for 12-15 min. for Pizza

  (This dough all works beautifully if rolled out for Grilled Pizzas on the BBQ Grill, just roll to desired size brush with olive oil and put on greased grill for 1 min. then flip and quickly add desired toppings and grill for another 4-5 min.)
               

Ethnic Bread Class Recipes

Here are 2 of the Ethnic Bread Class Recipes:
  Naan 
Ethnic Group:  India
 1 3/4 c flour (we used organic white flour as this is the flour of choice in Indian restaurants, but of course you can use your freshly ground flour in place of)
2 t sugar
1/2 t salt
1/2 t. baking powder
1/2 c. (or more) milk
2 T coconut oil (warmed slightly to make liquid)
1 T butter, melted for brushing
Stir all dry ingredients together, set aside. Mix together the milk and oil. Knead all together in Bosch for several min.,adding a little more flour if necessary to make a soft, smooth dough. Place in oiled bowl, cover w/damp dish towel and let rise for 1 hour.  When risen, punch down and form into five balls. Preheat the Broiler to High and put a heavy baking sheet on upper shelf. Meanwhile, start to roll out the dough into a teardrop or oval shape, then gently prick all over with a fork. Sprinkle toppings (sesame seeds, poppy seeds, chopped garlic, fresh cilantro, sunflower/pumpkin seeds) and press into dough. Place the naans on the hot baking sheet and broil for 1-2 min. or until there are brown spots on the surface. (WATCH so they don't burn) Brush with butter and serve hot..

INGERA
Ethnic Group: Ethiopia

Day 1 (mix together)
3 T sourdough starter
2 c teff flour
2 c water

Day 2 (add)
1/2 c teff flour
1/2 c water

Day 3 (add)
1/2 c. teff flour
1/2 c. water

By now you will have a bubbly mixture that looks and smells like sourdough.
The day of cooking your Ingera:
Use 2 c. of your starter (this should be runnier than pancake batter)
pinch of salt

 (Traditionally you would use a mitad to cook but being in America, a griddle should work in place of)
Heat a griddle to about 475. Pour the batter like a pancake and spread it very thin. Cook until the top is filled with lots of tiny holes and the bottom is brown (do NOT flip). Eat warm or let cool...

Store Special Tuesday January 31, 2012

            Store Special 
 Tuesday January 31, 2012 ONLY
        SAF Instant YEAST at 2011 prices
    ONLY $4 a package 
                ($1 off the $5 reg. price)
     Each Package of dry instant Yeast will make 
  80 LOAVES of Bread!!! (that is only .5c a loaf!!)


Store HOURS: Tuesday 4-8pm at Fawn's home
1 mile CHSR to left on Eastview, Right on Fabian,
go 1 mile and turn LEFT at right hand curve.......
Call: Four Seven Nine One Two Three Three if Lost!!!

  

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

Class Schedule for Fall/Winter 2011

UPDATE: If you want to sign up for the classes here is the link to add your name!!
   https://docs.google.com/spreadsheet/ccc?key=0Ar6rvbjvon3pdE9xbHdkNkhna3M0YURXTGt1Z2NoZUE


   Fall/Winter 2011/2012 Class Schedule

                           Tuesday, Dec. 6, 2011 7-9 pm

  Cakes, Cookies, Muffins and Scones for the HOLIDAYS!!

            You can have your cake and Eat it too!!!

             Saturday, Jan. 7, 2012  9am-12pm

                    Ethnic Breads and Soups

 Come see how yummy, food from other countries can be!

            Saturday, Feb 4, 2012  9am-12pm

   Bagels, English Muffins and Doughnuts, OH MY!!

    

             Saturday, March 3, 2012  9am-12pm

                      Quick and Sweet Beads

PLEASE READ:  

 -All classes are now being held on Saturdays,

in the morning so everyone can attend!! 

 -All classes are $10.  (Spouses and Teens are $5)

-Classes will also be held at Miriam's home!

Directions:North on the Steese Hwy towards Fox, continue straight through the intersection ( there will be a Tesoro gas station on the left and weigh scales  to the right) 1/2 mile and turn RIGHT on THUNDER RD., stay RIGHT at first Y and LEFT at second Y. Our driveway is 1st on the LEFT
OR if you know the area it is the first road past the Fox Spring onto Thunder Road (then follow directions from there)

-Please feel free to email us and we will get you on the list! 

-If you are unable to attend the class you signed up for, please remove your name

from the class list or email us asap, so we can plan for food!!

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. 

Pita Pocket Recipe UPDATE

We were having some issues with our pita pockets so we have changed the directions on the recipe you might have received in the Appetizers/Dippers class or Back to School Lunch class, Please see below for the Updated Directions on the recipe (please note the ingredient list has NOT changed!!)
  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. 


~Fawn and Miriam

Store Hours

The Wholy Living of Fairbanks Store is OPEN!!
           TUESDAYS, 3-8 pm

Fall Order Cycle is coming up next Month
    Be on the watch for the time frame.

 
STORE Directions:
 Take Chena Hot Spring Road, about 1 mile take a left to EASTVIEW 
then a right on FABIAN, go about 1 mile and Fabian will start making
a right curve, our driveway is in the curve but to the left, we have 2 barns
and our house is set off the road. Store is downstairs and please park on the grass.