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TRADITIONAL FOODS: the second Harvest鈥檚 gleanings, grains, corn, corn bread, beans, baked squash HERBS: hazel, corn, aspen, acorns, oak sprigs, autumn leaves, wheat stalks, cypress cones, pine cones, harvest gleanings |
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Sea Turtle Wisdom Bread 2 tsp. active dry yeast | 1 cup warm water | 2 tsp. sugar or honey | 3/4 tsp. salt | 2 tsp. vegetable oil | 2 1/2 to 3 cups all-purpose flour | Raisins | 1 egg | Water | Green food coloring | Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. (Shouldn't spring back, now) After the dough has risen once, punch it down and form balls for the shell (6in. diameter), head (3in.) , and legs (2in.), and assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightly with egg wash ( 1 egg whisked with 1 tbs. water and couple drops green food coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles |
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Harvest Morning Muffins 3 eggs | 1/2 cup sugar | 1/2 cup vegetable oil | 1 cup grated apples | 1 cup grated carrots | 1 cup whole-wheat flour | 1 cup all-purpose flour | 1 tbs. baking powder | 1/4 tsp. salt | 1/2 tsp. cinnamon | Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins. |
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Lunch Crumble 5 apples | 1 cup rolled oats | 2/3 cup brown sugar | 1/2 cup all-purpose flour | 6 tbs. butter | 1 tsp. cinnamon | 1/4 tsp. salt | 1/4 tsp. allspice | 2 tbs. apple juice or orange juice | | Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes. Makes 6 servings. (Serve warm with chilled fruit and vegetable plates, buffet style.) |
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Cinnamon Apple Butter (--N-Turkey) Sandwiches 9 to 10 apples, peeled and cored | 2 tsp. apple pie spice | (or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon) | 1 cup apple cider | Cut the apples into 1-inch chunks. (Don't worry about making them perfectly sized.) Place in a large, nonreactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator. Makes 1 1/2 cups. Create your favorite turkey sandwich buffet with slice turkey breast, lettuce, tomatoes, avocado wedges, sprouts, etc. Use CAB* instead of butter or mayonnaise |
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All Things Harvested Pot Roast 4-5lb pot roast | 1 stick butter | 1 large onion sliced | 3 celery stalks, chopped | 1 garlic clove, chopped | 录 tsp. dried thyme | 录 tsp. dried parsley | 1 bay leaf | 1/8 tsp. black pepper | 录 tsp. salt | 2-10oz cans French onion soup | 4 large potatoes, quartered | 1-8oz package raw baby carrots | 1-16oz pkg. frozen broccoli/cauliflower | mix | | In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread. Makes 8 servings |
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Mabon Apple Cinnamon Harvest Quiche Shared by Cat Dancing
Serves 6 2 apples, peeled and sliced 2 Tbsps butter 8 oz grated cheddar cheese 1 unbaked 10-inch pastry shell 1 Tbsp sugar 1 tsp cinnamon 4 large eggs 1 1/2 cups whipping cream
Saut茅 apples in butter for 5 minutes. Sprinkle sugar and cinnamon over apples. Layer apples in pastry shell. Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together the eggs and whipping cream. Pour over the apple/cheese mixture. Bake in a preheated 375 oven for 35 minutes or until set. |
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Roasted Corn with Sweet Red Peppers type=text/javascript>h1 = document.getElementById("title").getElementsByTagName("h1")[0];h1.innerHTML = widont(h1.innerHTML);</SCRIPT> By Diana Rattray, About.com Corn on the cob is roasted, wrapped in foil with roasted red peppers and pepper and butter. Cook Time: 25 minutes Ingredients: - 4 to 6 ears fresh corn
- melted butter
- 1/3 cup diced sweet red bell pepper or roasted red bell peppers
- ground black pepper, to taste
Preparation:Remove husks and silk from ears of corn. Place each ear of corn on a piece of heavy duty foil then brush with melted butter. Sprinkle about 2 to 3 teaspoons of diced red pepper over each ear of corn. Sprinkle lightly with ground black pepper. Wrap foil around corn and twist each end. Bake at 450掳 for 25 minutes. Serves 4 to 6. |
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