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Sage Hill Farms Corn Cake
Easy to cook on an outdoor grill or campfire stove.
Also delicious served as a brunch or breakfast dish at home.
Organic ingredients will make all the difference in taste.
1 cup all purpose flour
1/2 cup stone ground cornmeal (white if possible)
3 tablespoons of local honey
Sprinkling of real salt
1/2 teaspoon rubbed Sage Hill Farms sage
2 tablespoons coarsely chopped dried berries
(cranberries are best)
1 large egg, lightly beaten
3/4 cups milk
2 tablespoons vegetable oil
(Softened unsalted butter and maple syrup for serving, or you can eat these as a snack while hiking the woods or strolling the park.)
In a bowl stir together the flour, the honey, and a pinch of salt and the sage.
Stir in the cranberries.
In another bowl, mix the egg with 1 tablespoon of the oil. Pour the egg mixture into the dry ingredients and mix, just until combined. Don't over mix.
In an 8 or 9 inch iron skillet, heat 1/2 tablespoon of oil until shimmering hot. Pour and smooth the batter into the hot skillet. Cover partially and cook over medium low heat until corn cake has browned on the bottom.
(About 5 minutes)
Using a spatula, remove from the skillet and add remaining oil to the pan. Gently invert the corn cake back into the pan and cook until it is brown on this side. (about another 5 minutes.)
Good hot or cold
Recipe serves 4 to 6 and is easy to double.
The Best Rye Bread
1 (.25 ounce) package active dry yeast
4 cups warm water (110 degrees to 115 degrees F) divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons pink salt (or any good course salt)
7 cups all-purpose flour
2 teaspoons cornmeal (I use white only)
TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seed
In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Lightly cover with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. (don’t over knead) Cover and let rest for 15 minutes.
Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.
Lemon-Blueberry Muffins
2 1/4 cups plus 3 tablespoons all-purpose flour
1/4 cup pure cane sugar
1 1/2 tablespoon baking powder
1 1/2 teaspoon sea salt
2 large eggs-lightly beaten
3/4 cups sour cream
1/3 cup (half stick) plus 1 tablespoon unsalted real butter
1/3 cup plus 3 tablespoons milk (organic)
3 tablespoons lemon juice
1/12 tablespoons lemon zest
1/12 cups fresh blueberries-washed and drained
Pre-heat oven to 400*
Lightly coat a 12 cup muffin tin with cooking oil-I use grape-seed oil.
In a large bowl combine 21/4 cups of flour, sugar, baking powder and salt-set aside.
In a medium size bowl, whisk together the egg, sour cream, butter, milk, lemon juice and zest.
Using a fork, stir the egg mixture into the flour mixture until just combined (do not over mix).
In a small bowl combine remaining 3 tablespoons flour and the blueberries, coating gently and fold into the batter.
Spoon 1/3 cup of batter into each muffin cup. Bake 30 to 35 minutes until golden brown.
Cool on a wire rack for 5 minutes, loosen edges and turn out.
Serve with fresh butter while hot or store in an air tight container after completely cooled.
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Banana Bread
(nuts are optional)
2 very ripe bananas
3/4 teaspoon stevia powder
1 tablespoon lemon juice
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup oil
1 large egg
1/2 cup plain yogurt or buttermilk
1 teaspoon vanilla
1/2 cup chopped walnuts
Preheat oven to *350
oil one med. size loaf pan
Mash bananas in small bowl.
Mix the stevia and lemon juice into the mashed bananas.
Set aside...
Sift flour, leavenings, and salt together in a mixing bowl.
( I sifted the flour twice because I used regular WW instead of pastry flour.)
Beat the egg and oil until creamy.
Beat in the yogurt/buttermilk and vanilla.
Stir the mashed bananas into the liquid.
Fold the dry ingredients into the wet ingredients, stirring as little as possible.
Mix in the walnuts just before the flour is completely blended.
Place into the loaf pan.
Bake for 50 minutes to an hour or until a toothpick comes out clean.
Cool on a rack and turn out immediately.
Modenia's Spoon Bread
Dates to my Great-grand mothers time~
2 cups whole milk
1 cup water (hot)
1 cup white corn meal
2 Tablespoons real butter
1/2 tsp salt
2 eggs (separated)
Cooking oil...I use grapeseed
Combine milk, water, cornmeal, butter and salt
Cook over medium heat until thick, stirring constantly, remove from heat
Beat egg whites until stiff and gradually add the yolks
Gradually add 1/3 of the hot mixture into the egg mixture
Add to remaining hot mixture stirring constantly
Pour into a well oiled 1-1/2 quart casserole dish
Bake at 350* for 35 to 45 minutes...don't over bake.
GOOD NO-YEAST DILL BREAD
2 cups unbleached white flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 to 1 1/2 cups whole wheat flour
1 rounded teaspoon dried dill seed, crushed
1 1/2 cups buttermilk
3 tablespoons melted butter
2 tablespoons brown sugar
Sift together the first 4 ingredients, and then stir in whole wheat flour and dill seed. In another bowl, mix buttermilk, butter and sugar. Add to dry ingredients.
Bake in a pre-heated oven at 350* until brown and knife inserted in center comes out clean.
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