UB Cookin'

A forum to discuss the Urantia Book.
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Re: UB Cookin'

Post by Amigoo » Wed Oct 26, 2016 6:09 pm

Sandy,

Please discard the Pumpkin Bread Too recipe and comment.

I read that almond flour is not really "flour" (just finely ground almonds) and this explains why the bread's texture is still not acceptable with 1 cup almond flour. I'm now baking a "new & improved" recipe that will replace Pumpkin Bread Too (but use the same name).

Rod



"

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Pumpkin Bread Too

Post by Amigoo » Wed Oct 26, 2016 7:35 pm

Pumpkin Bread Too

Adaptation of the OB Almond Bread recipe, creating a moist, dense bread that
inspires occasional warm servings, drizzled with butter and maple syrup :compress:
... and/or increase the brown sugar to 1/2 cup. :D

:roll Ingredients:

1 1/2 cups spelt flour
3/4 cup bread flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp salt

2 xlg egg whites, beaten
1 xlg egg, beaten
15oz can pumpkin puree
1/3 cup brown sugar, packed
1/3 cup half & half
1/3 cup water
2 tbsp light olive oil
1 1/2 cups walnut pieces (optional)

:arrow: Directions:

Lightly coat a medium bread pan with light olive oil, dust with bread flour,
then tap pan to discard excess; pre-heat oven to 350F degrees.

In a large mixing bowl, toss dry ingredients to combine.

In a glass quart measuring cup or medium bowl, whisk eggs until foamy,
then whisk in remaining ingredients (except walnuts) in the order listed.

Stir egg mixture into dry ingredients just until combined, then spoon batter
into bread pan, maintaining a rounded top; spread walnut pieces on top.

Reduce oven to 325F degrees; bake 1 hr. 10 min. (or until light brown on top).
Allow to cool slightly before cutting into slices.

Rod :D

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Re: UB Cookin'

Post by Sandy » Wed Oct 26, 2016 11:33 pm

Hi Rod,
Please discard the Pumpkin Bread Too recipe and comment.

I read that almond flour is not really "flour" (just finely ground almonds) and this explains why the bread's texture is still not acceptable with 1 cup almond flour. I'm now baking a "new & improved" recipe that will replace Pumpkin Bread Too (but use the same name).
It is done. When G and I were on a low carb diet for several months I made bread (cookies and crackers too) with almond flour and the most meager bit of wheat flour and I never was able to get a loaf that truly tasted good. But I continued to make it and eat it anyway as it was better then nothing. :) As you wished I removed the original Pumpkin Too recipe and comment. Although in retrospect we might have been able to save it calling it a low carb version with a bit of a warning that it may not be exactly the taste and texture one normally expects because of the almond flour. Some people would have appreciated that version I think.

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Orange Pumpkin Pudding

Post by Amigoo » Thu Oct 27, 2016 2:30 am

Orange Pumpkin Pudding

So, what pumpkins are not orange? Some varieties are not orange, but this "orange"
refers to flavor enhancement (orange extract). With such ease of preparation,
this recipe could be renamed Dump 'n Stir Pudding. :roll:

:roll Ingredients:

15oz can pumpkin puree
1/2 tsp orange extract
2/3 cup almond flour
1/4 cup brown sugar
1/3 cup half & half
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

:arrow: Directions:

In a medium bowl (or glass quart measuring cup) vigorously stir ingredients in the order listed.
Refrigerate for several hours (or overnight), then briefly stir before serving.

:cheers: Excellent, served with soaked dark raisins (in very hot water 5 min. and drain well
or overnight in a liqueur like Grand Marnier, then drain well (into a liqueur glass). ;)

Rod :D

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Pumpkin Bread Too

Post by Amigoo » Thu Oct 27, 2016 2:58 am

Re: Pumpkin Bread Too - http://board.1111angels.com/viewtopic.p ... 50#p193324

:idea: If this bread is too moist, increase baking time to 1 hr. 20 min.
or use a 2-quart baking dish instead of bread pan.

If still too moist (and you're fond of pumpkin puree), skip this Too
and go for the Orange Pumpkin Pudding:
http://board.1111angels.com/viewtopic.p ... 50#p193333

Rod :D

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Re: UB Cookin'

Post by Sandy » Thu Oct 27, 2016 10:35 pm

Thanks for the latest recipe, Rod. It gives another possibility for my Halloween pumpkin "remains" come Tuesday morning. :mrgreen: (I will have to make my own puree as you don't find canned pumpkin around these parts. :hithere )
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Cherry Raisins

Post by Amigoo » Mon Oct 31, 2016 6:55 pm

Cherry Raisins

Who knew?! Raisins taste like cherries! :roll:

Soak dark raisins 1 min. in simmering water, drain well,
drench in Tart Cherry Juice Concentrate, and refrigerate
overnight or longer; stir briefly before serving.

:roll First test:
2 cups dried dark raisins
1 quart simmering water
1 cup Tart Cherry Juice Concentrate

Rod :D

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Tasty Powdered Milk

Post by Amigoo » Mon Oct 31, 2016 9:06 pm

Tasty Powdered Milk

:idea: Nonfat dry milk is ideal for emergency food, but can be upgraded easily:
To each quart, add 1/4 cup half & half, 1/2 tsp vanilla, and 1 tsp sugar.
These minimal extras improve the flavor without degrading nutrition. :roll

Tip: Try 1/2 tsp almond extract instead of vanilla.

Rod :D

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Sauerkraut Au Naturel

Post by Amigoo » Tue Nov 01, 2016 2:51 am

Sauerkraut Au Naturel

:scratch: Who knew? (and good next-day antidote for excess Halloween candy)
Sauerkraut and scambled eggs? Better with a grilled cheese sandwich.

Re: http://www.makesauerkraut.com/easy-ways ... auerkraut/

"Have that afternoon slump and wish you could take a nap? Try a few bites of sauerkraut – yes, you can eat it right out the of jar – and see if you are soon re-energized. ... And be aware, if you want to enjoy the benefits of your naturally fermented sauerkraut, don’t destroy the good enzymes and probiotics by heating it. ... Just one forkful of sauerkraut is teaming with beneficial bacteria."

:roll: Bottom line, apparently: Don't re-heat sauerkraut!
(proper refrigeration is required once jar/can is opened) ;)

Rod :D

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Re: UB Cookin'

Post by Sandy » Tue Nov 01, 2016 11:03 pm

Good Morning Rod!
I never knew there were so many ways to eat sauerkraut. I am brimming now with ways to include this most healthy condiment into our daily fare.
I made my own sauerkraut a couple years ago. It wasn't hard at all and was delicious. Only problem was, it made enough for several months and because I was trying to preserve the enzymes and beneficial bacteria it couldn't be processed. So my fridge was stuffed to overflowing! :shock: Now, with all the veggies (Kale and endive mostly :albino: ) in there I'm not sure where I would put them. But I see no reason why one couldn't pare down the amount for just a few jars at a time. :scratch:

Anyway, once again, thanks so much for the information provided and a reminder about the many benefits of sauerkraut. (personally I love the stuff! :bana: )
xxSandy

I appreciate the other two new additions as well. :thumright:
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Wed Nov 02, 2016 8:20 pm

Sandy,

I tried several brands (cans) of commercial sauerkraut and thought:
"This stuff is too salty!" then noticed your reference to "condiment". :shock:

So, I checked the labels and learned that my 1/2 can portions
were 7 servings each! :oops:

Plan B (after reviewing recipes for homemade sauerkraut):
Tour local health food stores for refrigerated jars of lower-sodium sauerkraut
... since a pot of fermenting sauerkraut in my sometimes chaotic kitchen
would be "Double, double toil and trouble". :roll:

Rod

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Re: UB Cookin'

Post by Sandy » Wed Nov 02, 2016 10:46 pm

Good morning Rod,

:lol: I too eat the stuff in larger then serving size quantities.

I'll see if I can find a Sauerkraut soup recipe a dear older lady from my church back home used to make for Lenten Soup suppers. It might be interesting since we are talking about the stuff. Of course, as you mentioned, you will loose much of sauerkraut's benefits when it is heated. (Still tasted good)

I few times when I made my own homemade sauerkraut I noticed it was way to salty. May be that I didn't rinse it as thoroughly as I should of. But it has been too long since I have processed kraut to remember for sure. :scratch:

xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Thu Nov 03, 2016 3:09 pm

Sandy,

:? I wandered all over the internet, trying to make sense of sauerkraut and would summarize this way:

The types/quantities of beneficial bacteria in homemade sauerkraut are unknown. Therefore, commercial probiotics may have the advantage in that modern research provides this information. On the downside, commercial probiotics are so expensive! :shock:

I learned that in this Dallas area, quality sauerkraut is sold at some health food stores (therefore pricy) and this is what I would purchase to avoid the long fermentation period for such small amount of sauerkraut. ;)

However, my "inner culinary engineer" is hinting that there's nothing magical about rubbing salt into finely shredded cabbage ... especially cabbage that will ferment 2-3 weeks (or more). So, I might be inspired to test this:

:idea: Pack shredded cabage into its fermenting container, pour on just enough brine (fresh water and dissolved sea salt) to cover the cabbage, then place a weight (or dish plus a type of weight) on the cabbage to maintain downward pressure. As the fermentation progresses, remove excess water (occasionally skimming the top is already common practice for homemade sauerkraut), but always leave enough liquid to keep the cabbage well-covered.

:roll: My imagination wants to create the myth that rubbing salt into cabbage is ancient custom invented by housewives to avoid having time to hunt & gather with their mates ... and still do the housework when they return. :lol: Or perhaps rubbing salt was the only way to quickly create brine when water had to be carried from the river (or was not easily available).

Rod :D

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Hearty Potato Sauerkraut Soup

Post by Sandy » Sat Nov 05, 2016 11:05 am

All this talk about Sauerkraut reminds of the is lovely lady, Bonnie Forzano. she was one of the dearest sweetest person you could ever hope to meet and I suspect she would approve of me sharing this old time favorite from her church cookbook many years ago.

So here it is... :D

Hearty Potato Sauerkraut Soup

4 cups chicken broth
1 10/34 ounce. can mushroom soup
1 16 ounce can sauerkraut, rinsed and drained
2 medium potatoes, cut in small cubes
2 medium carrots, chopped
1 medium onion, chopped
2 stalks celery, chopped
1 pound smoked sausage, cubed
1 cup chopped cooked chicken
2 Tablespoons vinegar
2 teaspoons dried dill weed
1/2 teaspoon black pepper

In a 4 quart Crockpot, stir together all ingredients. Cover and set on low setting for 10-12 hours, or until veggies are tender. If necessary, skim off fat before serving.
Makes 6 to 8 servings.
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Hot Pepper Soup

Post by Sandy » Sat Nov 05, 2016 11:50 am

This was another favorite from our church's recipe book. Glenn used to start this soup early in the church Kitchen the mornings of Lenton suppers and all of us at the preschool could smell it as it slow cooked throughout the day. YUM!

Glenn McGaffic's Hot Pepper Soup

4 to 9 hot peppers
4 bell (green) peppers
3 big onions
3 big cloves of garlic
1 gallon whole tomatoes
4 hot sausages
2 Tablespoons beef flavored instant bouillon

Clean, seed, cut up peppers. Cut onions in small pieces. Cut and smash garlic. saute in oil until transparent. Add this to the tomatoes.Cut sausage into small pieces and add to the soup.
* strangely enough this is where the recipe ends???? I suspect one could place these ingredients in a crock pot and cook slowly for 8 hours or on the stove top for an hour or so on simmer until the vegetables are soft and the flavors mingled. Rod, What do you think? You do a lot more cooking then I do... This soup I do remember was delicious and tasted as good as it smelled. :mrgreen:
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Sat Nov 05, 2016 5:48 pm

:roll Potato Sauerkraut Soup

I have most ingredients except mushroom soup and potatoes,
but will substitute 2 cups chopped, fresh baby bella mushrooms
and 1 cup pearled barley, already cooked.

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Nov 07, 2016 3:19 am

Don'tcha love it when you read a recipe and after a quick figure determine that you have all the necessary ingredients to make it for supper that night. :mrgreen: :bana:
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Re: UB Cookin'

Post by Amigoo » Tue Nov 08, 2016 10:11 am

:bana: Who knew?!

Banana chips (with minimal sweetener) and raw macadamia nuts
make a great snack combo! (good flavor/texture contrast) :roll

Rod :D

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Al Dente Barley

Post by Amigoo » Thu Nov 10, 2016 5:16 pm

:cheers: Easy preparation for al dente barley:

In a medium saucepan, rinse 1 cup organic pearled barley several times, cover with water, then soak overnight.
Rinse again, drain well, then add 2 1/2 cups water.

Simmer 20 min., remove from heat, and let barley absorb remaining water in covered pan (about 15 min.).
Stir briefly, then use as desired (or refrigerate in a covered container).

This al dente barley is so versatile when cooked & refrigerated :!: A great "just reheat" grain for many dishes.

:scratch: And would you believe?! A tasty and nutritious breakfast dish:
Boiled egg, al dente barley with drizzle of virgin olive oil, slice of pepperjack cheese, cherry tomatoes, S&P.

Rod :D

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Re: UB Cookin'

Post by Sandy » Thu Nov 10, 2016 11:53 pm

How Wonderful! I have always loved barley. It is such a healthy addition to all kinds of dishes.

Thanks Rod!
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Oat Bran Muffin Loaf

Post by Amigoo » Fri Nov 11, 2016 6:07 pm

Oat Bran Muffin Loaf

A typical oat bran muffin recipe, adapted to create a loaf
with gentle sweetness and good balance of oat bran & flour.

:roll Ingredients:

1 cup light oat bran
1 1/3 cups spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg

2 xlg egg whites, whipped
1/3 cup applesauce
1/3 cup brown sugar
1/3 cup half & half
1/4 cup water
1/2 tsp salt
2 tbsp light olive oil
1 cup chopped walnuts

:arrow: Directions:

Lightly oil a medium bread pan and coat with flour; pre-heat oven to 375F degrees.

In a large mixing bowl, combine oat bran, spelt flour, baking powder, baking soda,
cinnamon, and nutmeg; then make a well.

In a glass quart measuring cup (or med. bowl) whip egg whites, then stir in
remaining ingredients (except walnuts) in the order listed.

Pour liquid mixture into flour mixture, stir just until combined,
then fold in chopped walnuts.

Spoon batter into bread pan, creating a rounded top.
Reduce oven to 350F degrees and bake 40-45 min.

Rod :D

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Pumpkin Plus Tarts

Post by Amigoo » Sat Nov 12, 2016 1:37 pm

Pumpkin Plus Tarts

For those who prefer crispy tart shells, even on the bottom. Bake the pumpkin filling separately,
then the tart shells; serve separately, allowing guests to fill their own tart. This method permits
more moisture in the filling (which would saturate traditonal crust) and presents filling alone
as a dessert option. 8)

:roll Ingredients:

29oz can pumpkin puree
1/2 cup brown sugar, packed
3 xlg egg whites, whipped
2 xlg eggs, whipped
1/3 cup half & half
1 1/2 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt

8 pre-baked tart shells

:arrow: Directions:

Lightly oil a 1 1/2 quart baking dish; pre-heat oven to 375F degrees.

Combine ingredients in the order listed, then whisk to complete.

Spoon mixture into baking dish, creating a rounded top,
then reduce oven to 325F degrees and bake 1 hr. 20 min.

Allow baked pumpkin to cool while heating tart shells
(brush with egg wash or sugar glaze if desired).

Rod :D

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Re: UB Cookin'

Post by Sandy » Mon Nov 14, 2016 3:13 am

With Thanksgiving coming up, there's a couple of great recipes. Thanks Rod! I would have never thought of baking the pumpkin separately from the tart and then filling as needed. Brilliant because pumpkin soggy tarts have always been a problem of mine. :)
xxSandy
“And at the end of the day, my friends, even if it is a long day, and this is a long day, love wins. Always.”
~Governor Andrew Cuomo~

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Pumpkin Plus Tarts

Post by Amigoo » Mon Nov 14, 2016 6:57 pm

Re: Pumpkin Plus Tarts - http://board.1111angels.com/viewtopic.p ... 50#p193451

:cheers: My favorite version already:
Substitute two 15oz cans pumpkin puree (instead of 29oz can)
and 1/3 cup brown sugar, packed instead of 1/2 cup.

:idea: The less sweetness permits sweeter accompaniment
(such as whipped cream with added sugar) :roll

Rod :D

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Almond Pastry Filling

Post by Amigoo » Tue Nov 15, 2016 7:50 am

Almond Pastry Filling

Simple recipe for pastry and cookie filling.
Orange extract creates better flavor blend.

:roll Ingredients:

2 cups blanched almond flour
7oz container tub butter*
1/4 cup creamed honey
3/4 tsp almond extract
1/2 tsp orange extract

:arrow: Directions:

Blend well in a chilled bowl; refrigerate until used.

* For reference, recipe created with:
Land O Lakes "Butter with Olive Oil"

Tip: Also a tasty topping for hot cereals,
English muffins, and multigrain toast. ;)

Rod :D

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