Herbal Momma's School of Domestic Arts
Herbal Momma, aka, Kristine Farley loves everything herbal, but has an infinity for all domestic and home arts.
This blog is a journal of family and domestic art activities that will be published in her forthcoming book,
Herbal Momma's School of Domestic Arts.

August 21, 2008

Canning, Cooking & Baking





We just got our "canning kitchen" set up on the porch for the season.


Kera wanted to learn how to can chicken, thus, there is the pressure canned chicken.


Emily baked beautiful Whole Wheat Bread for us this week. For a girl that is 15, she bakes very well.


Perfect Whole Wheat Bread ~ Kristine Farley
Grind mill full of hard white wheat, approximately 8 lbs.

Add to mixer bowl in this order:
6 cups warm water 2/3 cup honey
2/3 cup oil half of the flour
2 tablespoons dough enhancer, opt. 1/2 cup instant potato flakes
3 tablespoons yeast 2 tablespoons salt

Mix until blended. Add enough flour so the dough doesn’t stick to the sides of bowl. Knead on low for 10 minutes.

Place dough on oiled counter. Shape into loaves. Place in greased bread pans.

Place bread in oven at 170’ degrees for 15 minutes or until doubled in size. Or leave out on the counter to double.

Turn oven up to 350’. Bake for bread 30 minutes or until it sounds a little hollow. Take out of pans and place under cold water, briefly. Place on towel to cool. While still hot rub with a cube of butter across the top for a soft crust.

Options:
-Add cooked cereal, nuts or seeds.
-Add raisins & cinnamon.
-Use dough to shape into dinner rolls
-Roll out dough & cut with large mouth canning lid hamburger buns.
-Use dough for cinnamon rolls.
-Shape dough over an upside down, greased bowl, place on greased cookie sheet & bake for bread bowls.
-Roll about 1/3 cup of dough out thin & fry for Navaho tacos.
-Shape into pretzels, place on greased cookie sheet, spritz with water or brush with egg white & sprinkle with coarse salt or sesame seeds.
-Use dough for pizza.
I’m sure you can think of other uses.


I pulled some frozen apricots from last year out of the freezer and made a Apricot Crisp. We had it with all natural Peach IceCream. Yum!

Apple (Fruit) Crisp Makes 9” X 13” pan
How about a dessert that is good with just about any fruit
or fruit combination you have.
Serve warm or cold with milk, whipped cream or vanilla ice cream.
We love leftovers for breakfast with milk.

6 to 8 sliced apples or 6 cups any fresh fruit
(berries, peaches, plums, pears, etc.)
2 cups oatmeal
2 cups whole wheat flour
1 cup brown sugar
1 cup butter or oil
1 tablespoon cinnamon
¼ teaspoon nutmeg
½ cup raisins (optional)
½ cup chopped walnuts or pecans (optional)

Grease pan. Place prepared fruit into pan. Combine remaining ingredients. Sprinkle over fruit. Bake at 350’ for 40 minutes or until the fruit juice bubbles on the sides of the pan.

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