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12600 Pelican Beach Road, Merrifiled, MN (218) 851-1937
Food, Health, Healthy Eating, Living Naturally, Ranch Life

Easy Starter

I have been wanting to try my own sourdough all winter and last weekend I finally said, NOW! Why I put it off? Well, one being I came across two ways to make it. One with yeast and one without. Obviously, the one with yeast would be easier as you don’t have to “feed” it everyday plus you can use it the next day. But, it has to be refrigerated when not using it and you have to remember to take it out of the refrigerator 24 hours before you use it. It seemed easier, but I found the simple old fashion’ Amish way recipe was more convenient and just as easy. I don’t even need to make sure my water is a certain temperature as with the yeast recipe you do. Hence, not to kill the yeast. Yes, you have to “feed” simple one daily but I can use a cup of it right away for recipes. I love the convenience and no water temp worry.

SO here is your starter recipe…SO SIMPLE!

  • 1 cup organic white flour or wheat
  • 1 cup of non-chlorinated water/filter
  • PLACE in a glass mason jar, stir, cover with towel or paper towel and a rubber band or a mason jar ring placed lightly around a towel

Every day look for bubbles. FEED it with equal parts of flour and water. Stir with a wooden spoon, then recap loosely and get on with your day. When the jar is getting about 3/4 to the top is when I use a cup of it for a recipe. Even halfway I have had the starter get so bubbly it almost overflowed. If you want, change the jars. I keep feeding it until I can smell the sour part. As soon as that happens it will make your recipes taste amazing.

The first day we used the starter it didn’t smell sour but we needed to use some starter or it would overflow. The pancakes we made below we JUST LOVED! Truly a wonderful flavor sour or not.

Sourdough Pancake Recipe

Ingredients:

1/2 cup sourdough starter

1 1/4 cup of flour

1 cup 2% or whole milk

2 eggs beaten

2 tbsp. sugar

2 tbsp. butter, melted

1/4 tsp. baking soda

1/4 tsp. cream of tarter

1/2 tsp. sea salt

1/2 tsp homemade vanilla extract (vanilla bean soaked in Brandy for 4-6 weeks…too die for)

2 tsp. fresh lemon juice or 1 drop lemon essential oil (really makes the flavor)

Top with fresh fruit, homemade syrups like ginger or lilac, cinnamon, nutmeg…anything goes.

Mix all the above well and make your pancakes. ENJOY!!!

Sorry about lame picture…forgot to add my lemons! HA!

Sourdough Beer Bread

Ingredients:

12 oz cheap beer (room temp)

1 cup sourdough starter

1/4 cup organic sugar

5 (or so) cups of bread flour (it’s all about the feel)

Olive oil for greasing

Fun part…kneading…it helps to have an apron on…you’ll feel old fashioned! I always picture myself in the show WHEN CALLS THE HEART

  1. In a large glass bowl, add the beer and starter.
  2. Stir in sugar until well dissolved.
  3. Mix in enough flour to form a dough, it will be sticky to help clean the bowl
  4. Turn the dough out onto a floured surface and knead the dough for 10 minutes adding 1/4 cup of flour until it is no longer sticky.
  5. The first rise, place the dough back in a glass bowl with a 1 tbsp. of olive oil making sure the whole dough has the oil on it. Cover with a tea towel and let rise in a warm area for 1 1/2 hours.
  6. Turn dough out onto a floured surface and knead for 5 minutes.
  7. Divide your dough in half and form each half into a loaf and place in 2 greased loaf pans. (If you want the dough round, place the whole dough in a greased Dutch oven)
  8. Cover your loaf pans or Dutch oven with a tea towel for 45 minutes or until doubled in size.
  9. Ready for the amazing aroma? Bake at 350 degrees for 45 minutes or until the bread sounds hollow when tapped on top. (my mom’s technique)
  10. You can freeze the loaves in a BPA free bag or simply eat it all! ENJOY!
Kinda like the Dutch Oven look…it does make for LONG slices

Sourdough Crackers

Ingredients:

1 cup whole wheat flour

1/2 tsp. sea salt

1 cup of sourdough starter

4 tbsp. unsalted butter, room temp.

2 tbsp. dried herbs (rosemary, oregano, basil)

oil for brushing

Coarse sea salt for sprinkling on top

Instructions: Preheat oven 350 degrees

1. Mix first 5 ingredients forming a nice non-sticky dough

2. Divide dough in half

3. Form dough into a rectangle shape, place on a piece of parchment paper

4. Cover with another parchment paper and place in the refrigerator for 30 minutes or so until firm

5. Flour lightly a piece of parchment paper, rolling pin, and top of your dough.

6. Roll out dough to 1/16″ thick. It’s ok if the dough is ragged and uneven

7. Transfer the dough with the parchment paper onto a cookie sheet. Brush the olive oil on top and sprinkle sea salt on top.

8. Using a pizza cutter, cut into 1 1/4″ squares. Prick each square with a fork and bake for 20-25 minutes.

9. Turn baking sheet top to bottom, front to back to keep them even in baking. You want a nice brown look

10. Let cool on cooling rack and store in an airtight container. Freeze too!

Wonderful Bread Mini Loaf

Yep, this makes for a wonderful addition to soup! Also, mini grilled cheese sandwiches are pretty amazing too.

Ingredients:

1 cup starter

1/3 cup water

1 to 1 1/2cups flour

1/4 tsp salt

1/2 tsp sugar

Little loafs ready to go!

Directions:

Mix well until not sticky. Add a bit more flour if it is sticky. Place dough onto a floured surface and knead for 6-8 minutes. Place in a glass bowl until double the size. I put a little olive oil on the dough too and bottom of the bowl. Rising will take at least an hour. Our home is kept pretty cool so it depends on your room temperature. After it has risen place dough on the surface and cut in half. Put into a greased loaf pan, we use the mini one. This recipe makes 2 mini loaves.

Bake at 350 degrees until brown, about 35 minutes. Don’t look….maybe even 45 minutes.

Beautiful brown

Comments

Let me know how your recipes turned out! I love to hear as we learn the art cooking well together!

Love deeper, talk sweeter,

Lee

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Food, Health, Healthy Eating, Living Naturally, Ranch Life, Ranch Life, Thyme Out

Don’t you just love to have a salad that is not only quick and easy to throw together but amazing to your taste buds? Well, these are my top 5 favs. I think you will like them as well and the dressings will add an extra punch to each one!

Spinach-Strawberry Salad

  • 2 10 oz bags of washed spinach, torn into pieces
  • 4 Cups sliced strawberries
  • 1/2 cup pecans or walnuts
  • A handful of feta or mozzarella cheese
  • optional: 3/4 red onion, finely chopped, and/or 1 can of black beans rinsed well

Toss together and add the Strawberry-Poppy Seed Dressing, serves 8-12

Southwest Salad

  • 1 head of green leaf lettuce, washed and torn
  • 2 tomatoes, chopped
  • 1 red and yellow bell pepper, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp. fresh basil, chopped
  • 1 avocado, chopped
  • 1 cup organic corn kernels
  • 1 cup canned black beans, rinsed well
  • 1 Fresh lime, squeezed
  • 1 cup fresh parmesan cheese or cheddar
  • Optional: Cooked, chopped chicken breast

Put corn in a strainer and dip the strainer in a pot of boiling water for 1 minute. Cool Toss all ingredients together, and serve immediately with Avacodo Dressing, and lime juice serves 8-12

A little note: We have since cut way back on eating peppers, tomatoes, and corn due to many health issues that these veggies can cause over time and how they digest in the system. But for special occasions and limited in our diet, we do have them now and again. It is hard to believe something so good can be harmful.

Make sure to have a fresh lime!

Simple Salad

  • 1 large head of favorite lettuce mix, we love the spring greens
  • 2 handfuls spinach
  • 1 large cucumber, peeled and sliced
  • 3 radishes, chopped
  • 1/4 red onion, sliced thinly
  • 1 tsp. dried dandelion leaf
  • 1 tsp. dried goldenseal
  • 1/2 cup sprouts, seeds like pumpkin, or pine nuts
  • 1/2 cup feta cheese or mozzarella
  • 1/2 cup cheddar cheese
  • Optional: 1 can chickpeas or kidney beans
  • Optional: Dried kale, (put a bunch of kale on a cookie sheet drizzled with olive oil, salt, and pepper and back for 15 minutes at 350 degrees. Makes a wonderful topping)

Toss together and drizzle your favorite olive oil and vinaigrette with fresh lemon juice. Don’t forget to top with the fresh-baked Kale.

Cabbage Salad

  • 1/2 head red cabbage, shredded
  • 1/2 head of green cabbage, shredded
  • 1 1/2 cup grapes, halved
  • 2 cans drained mandarin oranges
  • 1 Cup pumpkin seeds
  • 1/2 cup almonds sliced or chopped
  • Optional: 1/2 cup Chinese crunchy noodles, 1/2 cup craisins

Toss together along with any vinaigrette. I recommend the Asian Ginger Dressing.

Craisin Salad

  • 1 head red leaf lettuce
  • 2 heads butter lettuce (love this stuff)
  • 1 large can mandarin oranges, drained
  • 1 cup craisins
  • 1 cup organic mozzarella cheese, grated
  • 1 cup sliced almonds
  • 1 Tbsp organic butter
  • 2 tbsp. maple syrup
  • 1 can organic chickpeas, rinsed and drained

Saute almonds over medium heat in butter and maple syrup, stirring constantly until light brown. Set aside. Toss all remaining ingredients together. Add nuts and favorite dressing. Serves 6-8

If you don’t have fresh herbs, I highly recommend going to Starwest…the links I have on the herbs. You never have to worry about quality or sitting on a store shelf. All the natural goodness in one place!

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Food, Health, Healthy Eating, Jarrin, Living Naturally, Ministry, Ranch Life

I love making up gift ideas which are practical and of course usable. What better than something that is healthy too!

The tea is blended with organic herbs some grown here on our ranch. I blend the herbs to common taste buds and of course adding spices where need be as well.

Three tea blends to choose from

The syrups are just a splash of sweetness to your tea and bring a burst of flavor as well!

You can purchase these mini jars of tea and syrups for $12. Mix and match teas and syrups or any way you like. Two fits into the crate.

These syrups add a delightful sweetness to any tea blend!

You can email me for your order and remember all orders and purchase’s here on the blog help our ranch ministry which helps kids in need…so thank you!

Mix and match

God bless you and enjoy the fun tea and syrup mini’s!

Love deeper, talk sweeter,

Lee

homesteadranchgirl@gmail.com to order your mini tea crates

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Food, Treats

Incredibly Easy

Time with our adult kids going through difficult trials called for a family time which includes a special meal! Desert being the finally! Chicken Potpie with a homemade crust, luscious fresh salad homemade dressing, and a too die for lava cake. It is so easy and fast, plus it can sit for a while so I could make it ahead of time to give me more time with the kids vs. being in the kitchen. Always a plus!

Really it is simple as you will see. Adding any spice helps make the chocolate stand out, but you don’t have to add any so I did make that part optional. If adding a fruit topping, it does indeed make the whole mouthful more amazing! This lava cake would make a wonderful Valentine dessert as well.

Chocolate Lava Cake

For the batter:

Preheat oven 350 degrees.

Mix above ingredients in a bowl making sure to scrap the whole bowl leaving no ingredients not mixed. Very important. Place mixture into an 8×8 glass pan. (doesn’t need greasing which is cool) Set aside while mixing lava.

Lava mixture

  • 1 cup of organic sugar
  • 1 tbsp. molasses
  • 1/4 cup organic natural cocoa powder
  • 1 3/4 cup of HOT water (doesn’t have to be boiling just super hot)
All mixed and ready for Lava mixture
Cover totally with mixture up next is pouring water over the top

Mix sugar, molasses, and cocoa in a small bowl. Sprinkle the mixture over the top of your batter making sure to cover the whole area. Now…ready for the crazy part? Pour your HOT water over the whole thing. It looks weird and you will want to mix it, but don’t! Bake for 40-45 minutes or until the top is crusty. Important…place in your prepared oven but make sure to put a cookie tray under your pan as this may overflow in your oven.

Pay no attention to the hole in the upper right…too yummy to wait…

Serve warm with a scoop of ice cream or whipped cream or our ranch favorite, raspberry filling. (heat a 2 cups of raspberries with 1/3 cup sugar. Bring to a boil and stir until thick. Optional to add 1 tbsp. vanilla, homemade of course.)

NOTES:

Instead of baking powder which some brands carry aluminum, I use the combo of baking soda and cream of tartar. Also, did you know brown sugar is just sugar with molasses? Hence the above mixture and choose ingredients better for our bodies and our overall health. The above links are good reads.

Enjoy your days, be thankful daily, and

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating

Enjoyment of Cooking Together

With Dan being home full time and winter in high gear we both enjoy doing many things together. We love trail rides in the woods and working around the ranch, but when we can’t be outdoors we find some fun recipes to whip up together. The night before we watch an old movie from the 1950s and they were having breakfast out on a terrace in France. Beautiful scenery! But when they talked about their Quiche Lorraine of how flaky and rich the crust was, my mouth started to water! I said to Dan, “let’s make this tomorrow morning.” So we did, except with a twist.

Changing from Pie to Muffin

One thing about my man is his amazing gift of baking! Especially when it comes to pie crusts! So I let him take the lead on that end while made up what was going to be the filler. Dan loves eating in unique ways not just the same old thing so he decided to make the pie a muffin shape. I had these cute heart-shaped muffins silicone but he wanted to make sure they turned out since we hadn’t done this before so he opts out of cuteness and went with plain. It’s ok…Valentine’s isn’t upon us… yet.

Recipe Makes 6 Muffins

Ingredients:

Preheat oven 350 degrees.

Filler:

  • 4 large eggs
  • 1/2 cup almond milk or coconut milk
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 tsp. basil
  • 1 garlic clove, diced
  • 2 scallions, chopped
  • 3 cooked sausage links, diced
  • 6 slices of bacon, cooked diced
  • 2 slices ham, diced
  • 1 cup of shredded cheddar cheese, split in half
  • salt and pepper to taste

Beat eggs and milk until blended. Add spices and mix well. Add the rest of the ingredients and only HALF of the cheese, save the rest to sprinkle on top of muffin cups.

For the pastry: Note, Dan suggests to use Crisco and slow and easy with water added as it is key to his pastry skills. And don’t play with the dough too much!

In mixer or blender:

1/3 cup shortening plus 1 tbsp.

1 cup flour

1/2 tsp. salt

Pulse until dough starts to form pea-size shapes. Place dough into a glass bowl. Sprinke 2 tbsp. of cold water blending with a fork. Add more water 1 tsp at a time until pastry is nice and moist and comes off the side of the bowl. Gather dough into a ball and place on a floured surface and roll out pretty thin. Using the top of a large mason jar lid, forming your round shape to place in your muffin pan. It will form a beautiful overlay looking like a flower curling. If you need to, shape more to get more of a decorative look.

Fill each cup near the top and sprinkle the remaining cheese. Bake for 20-30 minutes or until nice and golden. Let cool for 5 minutes before removing from muffin cups.

Ready to Enjoy

You and I may not be in France overlooking a beautiful view when we enjoy this delightful pastry, but we can sure dream with each chew!

It really does melt in your mouth!

Comment below love to hear from you!

Love deeper, talk sweeter,

Lee AND Dan

Pin and share!

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Health, Healthy Eating, Living Naturally, Ranch Life

Itchy Throat and Congestion

Most of December and part of January I have been battling a cough. It turned into a pretty nasty cold but once I made this special tea blend it eased the cough and the congestion. There are other ingredients I listed you can also add for fever/chills and of course runny nose. Taking my elderberry syrup daily helps but once the flu kicks in high gear the body needs the days and weeks to get through it all. Not once in the 4 weeks did I take any over the counter meds or pain relievers. Just teas, supplements, and essential oils. Always keep in mind building the immunity in the body is so very important. Once you implement meds you have lowered your immune system.

Linden Flower Key Ingredient

Linden Flower has so many wonderful properties to your health and wellness plus its aroma is amazing! Key properties:

  • Anxiolytic-ease anxiety
  • Relaxing nervine-helps to calm tension and irritability in the nervous system
  • Antispasmodic-eases muscle cramping
  • Hypotensive-assists in lowering blood pressure
  • Diaphoretic-helps promote perspiration
  • Anti-inflammatory-eases inflammation

Tea Recipe For Cough/Fever

Ingredients:

6 tsp. Linden Flower and Leaf
4 tsp. Spearment leaf
4 tsp. Lemon Balm
4 tsp. Hibisus Flower
2 tsp. Rose Petals
Can add for fever and congestion, Boneset and Marshmellow Leaf
Above herbs are native and easy to grow here in Minnesota…try growing your own this summer and harvesting so you have them on hand.

Instructions:
Mix the above in a glass bowl. Place in a strainer which can fit over a gallon mason jar. I use this one. Fill jar with boiling water and let steep for 10-15 minutes. Pour a cup of tea with a drop of lemon essential oil and honey and sip away the ickyness.

Detox Bath

Fill tub with hot water adding:
1 cup Mineral Sea Salt
1/2 cup Apple cider
3 drops of Chamomile Essential oil
3 drops of Eucalptus Essntial Oil
handful dried Lavender buds

Enjoy this wonderful blend of tea and of course mix it up adding your own favorite herbal loose leaf specialties. Every sip is helping your body heal…the natural way! Don’t forget animals will love your left over tea leaves. We give our horses theirs daily! And even make them up a batch of tea!

God’s blessings and keep well!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating

This salad is so simple and so worth serving to your family or in your entertaining. It just takes a few ingredients and a whole lot of herbs to leave your insides dancing with goodness! Let me know what you think! Dan wasn’t liking it too much, so it will be one I just make for myself. He needs more MEAT on his plate! HA! Enjoy!

Fresh is best!
  • Baby Arugula
  • 2-3 radishes, sliced
  • 3 large mushrooms, sliced
  • 1 yam or sweet potato, season and bake
  • cooked chicken (optional for your meat man)
  • fresh parmesan, shredded
  • pinch rosemary
  • pinch of sage
  • pinch of oregano
  • pinch of basil
  • a sprinkle of dried dandelion
  • a sprinkle of dried goldenseal
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • fresh-squeezed lime juice
  • NOTE: you could add some scallions to this for a bit more punch and cayenne if you like a kick, just little pinches goes a long way.

Place sliced sweet potato or yam on a cookie sheet drizzled with olive oil, salt and pepper, orgeno, and cayanne. Bake at 400 degrees for 20 minutes. Once your yam or sweet potato is done cooking and if you chose chicken, let both of them cool. In a bowl, add Arugala I used 3 handfuls than mix remaining ingredients, herbs, more salt and pepper if you like. Give it a nice toss and turn to make sure all the herbs and flavors have mixed well. Add your lime juice and toss again. Now it’s ready to serve!

Yummy!

Short and sweet and flavorful!

Enjoy!

Love deeper, talk sweeter,

Lee

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Food, Ranch Life, Treats

Cooked vs. Raw

It has been many years since I tried making this wonderful beverage homemade and the last time I did it was raw. I used fresh farm chicken eggs from a friend’s farm, regular 1% milk and heavy cream. It turned out awesome and no one got sick! Of course raw is best as you know natural as best as I can is what I desire, but not always easy to get. If you can know your source for the eggs, the risk is lowered significantly.

“The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.”

Because of an illness in our home

Recently our son who had a. liver transplant when he was 20 months old, (he is now 24), from his dad, is undergoing some issues. We are hopeful the liver will function healthily as ever but the doctors are predicting he will need another transplant in 2020. With this going on during the holiday time, I decided to use the cooked recipe which is awesome and of course very safe. I don’t have to worry about any further sickness. I also could add less salt as he is on a low sodium diet. (it doesn’t have much in it but less is best)

Stir milk mixture well.

It really is amazing and super creamy!

Ingredients:

6 eggs
3 cups Milk
1 cup Heavy Cream
1 cup organic sugar
1 tsp Vanilla (I make my own look below)
1 tsp ground cinnamon
1/4 tsp ground clove
1/2 tsp grated nutmeg
1/2 tsp sea salt
fresh nutmeg for garnish

Instructions:

1. In a mixing bowl, whisk together 1 cup sugar, spices, and 1/2 tsp salt.
2. Add eggs one at a time whisking well until homogeneous.
3. Pour 3 cups of milk into Dutch oven and heat on medium.
4. Pour egg mixture into the milk and continue whisking.
5. Continuously whisk while it heats up. Using a food grade thermometer heat to 150-160 degrees Fahrenheit. If you don’t have a thermometer, heat the mixture until you start to see a little steam, then give it another minute. It will become thicker and smoother as you are whisking.
6. Remove from heat as soon as you reach the right temperature. Add 1 cup of cream and vanilla. Stir well.
7. Pour into a gallon mason jar, cover and refriderate for 8 hours or overnight. 
8. When ready to serve, pour into cups, mason jars, or like we have eggnog mugs! Garnish with fresh nutmeg.

Love adding fresh spices!

Fresh homemade vanilla: Fill a pint-size mason jar with brandy any brand. Take 2 vanilla beans (Mexico source is best), scrap the inside into a mason jar along with the beans. Cap it tight, place in a cool, dark place remembering to shake daily for 4-6 weeks. Take beans out and you have yourself the best vanilla extract ever!

Delicious! Every time!

Comment below…love to hear what you think!

Love deeper, talk sweeter,

Lee

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Food, Ranch Life, Ranch Life

OOO sooo good

Being a part of a church family means lots of church potlucks which means for me, collecting fantastic recipes. This one is just one of those you can’t stop eating and REALLY SHOULD! The only thing I don’t like it the corn syrup in the recipe. Just really bad sugar for you. So I substituted honey for the corn syrup…see what you think.

Crust baking until slightly browned…smells so good!

Ingredients

2 sticks of butter, softened (1 cup)

1/2 cup sugar

2 cups of flour

8 oz. package of Heath Bits Brickle Almond Toffee

3/4 cup of corn syrup (not a fan of this stuff, but some recipes there is no good substitute)

1 cup sliced almonds

3/4 cup coconut flaked, divided

Directions:

  1. Heat oven to 350 degrees
  2. Grease 9×13 pan
  3. In a mixer, beat butter and sugar until fluffy. Gradually add flour, beat until well blended.
  4. Press dough in the bottom of the greased pan evenly. Bake for 15-20 minutes until edges are golden.
  5. Meanwhile, combine toffee bits and corn syrup in a medium saucepan. Cook over medium heat, stirring consistently until toffee is melted. Stir in 1/2 cup of almonds and 1/2 cup of coconut. Spread toffee mixture on top of crust spread evenly. Sprinkle remaining coconut and almonds and bake for 10-15 minutes until bubbly. Cool completely then cut into bars.

My husband just loves these! I am lucky if they make it to the destination or gathering! Hope you try them!! Enjoy!

Love deeper, talk sweeter,

Lee


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Food, Ranch Life

I know…it is a bit unhealthy

We had a wonderful restaurant a few years back called Sibley Station. It was tucked in the heart of a small town by us, Pequot Lakes, Minnesota. The one thing they were known for was their Hungarian mushroom soup.

Simply divine! It is the best word I can sum up! The creamy rich flavor of this soup will leave your pallet dancing! The restaurant put the soup in a sourdough bowl which I really could never finish, but for sure you want to have with your soup on the side. At least a slice or two.

It has 2 cups of cream which makes for the richness and yes not the best for you. BUT…worth every bite! When I serve this I will only serve about a 1/2 cup because of the richness. Along with the bread, it does make a hardy meal. I think you will love it too!

Creamy…goodness…constant stirring at this stage is super important!

Ingredients:

  • 1 quart of beef or chicken stock
  • 8 tbsp. butter, divided in half
  • 1 cup chopped onion
  • 1 tbsp. chopped fresh garlic (about 4 cloves)
  • 1/8 tsp salt (can add more to taste but begin here)
  • 3 cups chopped fresh mushrooms
  • 1 tbsp dill weed
  • 1 tbsp paprika
  • 1/8 tsp white pepper
  • 1/2 cup flour
  • 2 cups heavy cream (you can use half and half too)
  • 3 tbsp. sour cream
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp Bragg Liquid Aminos (natural soy sauce non-GMO product)
simmering away

Instructions:

  1. I use a beef base or chicken base and a quart of water. Add the base. I use 4 tsp. I also added 2 tsp of Worchestershire sauce. Stir until dissolved and set aside.
  2. In a large saucepan, a Dutch oven is awesome, saute onion, garlic, and salt in four tablespoons of butter until onion is tender and shiny.
  3. Stir in mushrooms, dillweed, and paprika, and white pepper.
  4. Add half of the beef stock. Cover and simmer over low heat for 10 minutes.
  5. Meanwhile, in another saucepan, melt the remaining four tablespoons of butter over low heat. Whisk in flour slowly adding little at a time. Cook until smooth, stirring constantly. Don’t let it get clumpy. If so, start adding cream little at a time. Keep stirring and add remaining cream stir for 8-10 minutes.
  6. Add cream mixture to your soup slowly and stirring continually. Add your remaining stock.
  7. Stir in sour cream, lemon juice, and Liquid Aminos. Heat through about 15 minutes on simmer. Makes 8 cups
  8. ENJOY with your favorite bread…sourdough is awesome!

Comment below!

Love deeper, talk sweeter and enjoy with a loved one!

Lee

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Food, Ranch Life, Treats

Thanksgiving this year took on a WHOOOOLLLLEEE new meaning!
Yep! For us when you almost lose a loved one to mental illness, struggles with ministry needs, son facing health issues with his liver again, and a daughter so far from home my heartaches.  I am just overwhelmed with thanksgiving!
It has indeed been a difficult 2019…but we face 2020 with a new vision.
(GET IT? New Vision? 2020?)

A Special way to engage in THANKS

I saw these special ribbons from Ever Thine Home. I wanted to make them myself but for $20 I couldn’t do it. There are 12 ribbons each having a different way of sharing thanks. Anywhere from describing a time in your past to sharing specific people whom you are grateful for. I loved it! And I think all of this year at the table did too!

Family and friends! Thanksgiving 2019 a year we will never forget and are grateful!

With this special way to begin our meal, our friend Lori made a delicious hot drink for us to enjoy as we cozy upped and had some wonderful conversations. This amazing drink is really easy and of course a wonderful presentation to show off to loved ones. She sure loved on us!

Yummy Apple Carmel Drizzle
goofballs…

Ms. Lori’s (she’s a teacher/mentor/volunteer/board member…) RECIPE!

Carmel Apple Drizzle Delight

  • Ingredients: Fresh is best…When you purchase from this herb market you are getting quality that hasn’t been sitting on a shelf. PLUS you help our ministry! 2 in1 deal!
  • One large Honey Crisp Apple

Whole Cloves

5 Cinnamon Sticks

1/2 tsp Cinnamon powder

  • 1-gallon Organic Apple Cider
  • 2 cups of heavy cream, whipped
  • Carmel sauce (melt your own, or buy the squeezed bottle kind)

Directions:

  • 1. Polk cloves an inch apart around the apple.
  • 2. Put Apple cider into Dutch oven on low heat.
  • 3. Place cinnamon sticks, cinnamon powder, and apple into Dutch oven.
  • 4. Simmer for 4-6 hours, covered.
  • 5. When ready to serve, put a tablespoon of caramel into each mug.
  • 6. Fill a mug with cider, top with fresh whipped cream, and drizzle caramel on top.

Enjoy…it really hits the spot on a cold winters night!!!!

Love deeper, talk sweeter,
Lee

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Food, Healthy Eating, Ranch Life

Feeling Icky?

The temps are dropping really fast around this Minnesota state! We hit 1 above this morning and I was feeling a cold coming on. Drained from a weekend getaway with our son and being in wind and snow set me up for getting sick. PLUS, late nights and hotels. I needed to find something to make for not only myself but to keep in our freezer for a quick meal. When you’re not feeling well, it sure helps to have something you can heat up quickly and provides wonderful nutrients to fight the flu. The turmeric and black pepper help keep down inflammation and keep your body toasty as turmeric is a warming herb. The garlic and ginger help fight off the presence of bacterial or viral infections.

Found A Winner

I think you will find this soup tasty. Just look at the ingredients and you will see for yourself it is FULL of herbs and spices, plus veggies to help you feel better. Even if you’re not sick, it’s a good one to keep on hand. Let me know what you think or if you added something to improve it. Love it when we can help one another improve a recipe! Enjoy!

Ingredients: Spices I get from Starwest * (off to the right) so I always have FRESH herbs and spices. In a store, you never know how long they have been on the shelf. This goes for herbs too when I can’t grow them myself. If you have any herbs from your garden this will be an added benefit.

  • 3-4 scallions, chopped
  • 3 garlic cloves, diced
  • ginger to taste (I put in 1/2 tsp.)
  • 1/2 tsp. turmeric
  • 1/2 tsp. fresh black pepper
  • 1 tsp fresh rosemary
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 tsp basil (I added an additional sprinkle on top when serving)
  • 4 peeled, diced potatoes
  • 2 carrots, sliced
  • 2 zucchini, diced
  • kale
  • sea salt to taste

Instructions:

  1. The first 3 ingredients put into your Dutch oven with about a tablespoon of olive oil. Let them sauté until a nice aroma.
  2. Add carrots, zucchini, turmeric, black pepper, rosemary, sage, thyme basil, and salt.
  3. Bring to a boil
  4. Add potatoes, cover and let boil for 30 minutes.
  5. Add kale and simmer for additional 10 minutes
  6. You can add cooked hamburger or chicken. My man loves his meat!
  7. He also loves dumplings, which of course he added…what a guy!
YUMMY for the tummy and to help you fight the bug!

Hope you try it…I think you will find this an awesome recipe anytime of the year!

Love deeper, talk sweeter, and keep it natural when you can,

Lee

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Food, Healthy Eating, Living Naturally, Ranch Life

Oh my do I love this stuff! Fortunately we have a lady in our church who grows a TON of rhubarb and has bags and bags of it for us to take…I seem to be the first one grab it everytime! If you are a lover of rhubarb here are some of my favorite recipes. Especially the Rhubarb lemonade…too die for!

Rhubarb Strawberry Pie

Ingredients:

1 cup of organic sugar
1/2 cup flour
1 pound or 2 1/2 cups of chopped rhubarb
2 pints of fresh or frozen strawberries
 1 tsp grated nutmeg 
2 tbsp butter
1 egg yolk whipped
2 tbsp  organic sugar
1 pie crust (recipe below)

Directions:
1. Preheat oven 400 degrees
2. In a large bowl, mix sugar, flour. Add rhubarb and strawberries and nutmeg, mix and let sit for 30 minutes. ( I like to use a whole nutmeg to grate as it is fresher tasting)  In meantime make your crusts.
3. Once your bottom crust is done, poke holes in the bottom of crust with a fork. Add your mixture (filling). Place your top crust over mixture filling. Cut slits. Brush over crust with egg yolk and sprinkle sugar over top.
4. Bake at for 35-45 minutes until crust is golden brown.

Pie Crust:

2 cups flour
2/3 + 2 tbsp cup Crisco
1 tsp sea salt
Mix and crumble adding 1 tbsp at a time of cold water until dough holds together. I have used up to 5 tbsp…work the dough lightly NOT over mixing or it will get too tough. 
Split the dough in 2 and roll out onto parchment paper. Place in greased pie pan poke holes and fill, roll out second dough for your top.

Love something refreshing to drink?

I do love my flowers like lilac lemonade and hibiscus drinks for summertime refreshing drinks. But this one I think is my new fav…hope you like it!! Fresh is best!

Rhubarb Lemonade Spritzer

Ingredients:

6 1/2 cups of water
3/4 cup organic sugar
4 1/2 cups of fresh chopped rhubarb
Juice of one lemon (maybe 2 if they are small)
Fresh blueberries for floaty tops
Club soda or Kombucha

Directions:
Bring water to and sugar to a boil. Add rhubarb and bring to a boil again then turn to a simmer for 5-10 minutes.  Strain out pulp allowing to drain for 10 minutes. Transfer into a gallon size mason jar and add your lemon juice. Refrigerate for at least 4 hours. When ready to serve,  pour into mason jars, serve with blueberries. To make it a spritzer add club soda or Kombucha (my fav)

ENJOY these yummy recipes and of course keep it natural and fresh…you won’t regret it!

Love deeper, talk sweeter,

Lee

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Bible Journaling, Health, Healthy Eating, Living Naturally, Ministry, Ranch Life

Scary Time

The past 2 months have been the scariest time of my life! The unknowns of walking with my hubby who faced a breakdown for major stress. What is called so much now hit by many, many folks? Yep…mental health. What we faced was much more than just depression. It was a chronic mental state I have NEVER witnessed before let alone watching someone I love so deeply be affected by simply believing in lies and allowing the spiral effect that led to his breakdown.

His face was always sad…lost…broken…amazing what the brain is capable of.

He Guided Me

“I will lead blind Israel down a new path, guiding them along an unfamiliar way. I will brighten the darkness before them and smooth out the road ahead of them. Yes, I will indeed do these things; I will not forsake them.” Ishaiah 42:16. Holding onto this verse over and over as our adult kids and I waited patiently for the Lord to heal our loved one. Many days of darkness just scared us to the core of what we were seeing and hearing from him. His unrationalization of simple things. Not being able to do simple tasks and little things set him off into fear and flight. I felt I had a new colt in training and trying to find the spot of calmness and peace became a moment by moment test and trial.

Talk about unfamiliar territory…we were in the middle of it!

Still not 100%…but he is showing improvement by just getting out and doing what he loves.

The Unfamiliar

Mental health is scary because of the stigma I held in my own head. What I saw in movies, or read in other stories, or even the many I have ministered to in the past. I never really took the time to understand why the brain reacts to trauma, how it happens, and the symptoms that appear because of the trauma. When someone is stressed for a long period of time and not dealing with it by taking time to truly rest-stress symptoms will appear. Warning signs really. For my hubby it was more tired, short-tempered, anxiousness over small things, overthinking small things, little eye contact, not really listening, not doing the FUN things once done before, never taking time to “take a break”, and many more. Becoming familiar with symptoms or signs of depression and anxiety would have helped me be more in tune to him needing help sooner.

Smoothin’ out the road

YES, the Lord smoothed out the road! HOW? With many who came alongside us and helped. First,  we learned what he was facing was ok. One therapist stated it’s ok to not be ok. Next, support therapist, support groups in our area, books like Turning Toward Joy, this was huge for us to find joy again. Learning from the Giants wonderful book by John Maxwell. And another one good for Dan was Experiencing God’s Forgiveness. If you have a loved one who has gone through abuse, addiction, divorce, or the many other life issues and has had difficulty forgiving someone especially themselves, this book is great! 

Most of all…the Bible! Being in HIS word has saved us both and our marriage. If you are the caregiver as I was, reading your bible and daily devotional time with Jesus is a must. Studies have shown caregivers can fall into a depressive state themselves and must keep healthy with eating right, daily exercise and keeping close to their Jesus!

We also sought out natural ways to begin healing the brain. Fight the moods, anxiety, and of course the joint pain that comes from being on meds.  Being on meds helped to stabilize his brain to get back into balance. But along with that, we are doing supplements especially CBD oil.  Interesting about this oil, Dan was taking it during the winter months and we ran out. Within a month from not taking it his mood became more unstable deeper depression set in. I believe now this is ONE factor of Dan spiraling downward. He is now back on it!  In time, we hope to eliminate the meds as they have many side effects where natural supplements do not. This CBD oil is one we both will stay on. It helps with joint pain as well as mood. Be proactive if you are facing the road of depression or know you may head into a season like a winter. Taking some of these has made a world of difference. For me as well because with this trial I learned I need to take care of myself as well in the area of mental health. 

Here are some I found out from Jonathan Otto’s series on depression. Wonderful experts who have seminars on the very issues we faced. 
MSM 
Anti-inflammatory supplement so important to take daily,  Glucosamine with Chondroitin Turmeric. 
And from Global Healing, Lithium Orotate
Also daily probiotic, Omegas, and multivitamin (we take Plexus)
For immune boosting, I made capsules of Astragalus Root Powder
Spring has sprung so capsules of Spirulina Powder too
Lastly, because this is an amazing herb for health, Ashwagandha Root Powder. Read here about its health benefits…Amazing brain health! 

Connect with natural healing doctors in this area as they can best help you and your situation. Everyone is so different it is always best to consult with your own resources in the medical field and natural medicine. 

Hope in the Unfamiliar

Hope is on the way. One of my favorite songs and so true. The Lord will lead you. He will show HIS pathway to better health and out of the darkness that floods our world in the area of mental health. He has all the answers! Seek HIM…be in the Word daily, ask for prayer warriors as days can be hard for you to think, and most of all know, you are loved by a Mighty Savior who sees YOU and knows what you are facing. HOPE is on the way. He made a promise…He will do these things and not forsake you! Amen to that mental health!

I am still in AWE of our Lord’s healing…He’s back!! SMILE and all!

Do’s and Don’t

As of today as I update this blog, Dan is doing 100% better! PRAISE THE LORD! What did…many things. Combining consistency of therapy, meds, sleep, eating well, doing things he always loved (ranch and working with his hands), and forgiving the past and himself!

But I do have something I want to share as I walked this trail I should not have done and things I know to do…hope this helps with anyone facing this trial.

DO:

  • Pray daily together
  • Do a devotional together and as a family
  • Let them know their family wants them to get well
  • Listen, and give credibility to their feelings
  • Seek help for yourself and offer to attend the therapist together
  • Go for walks, get exercise, go for a bike ride, do things together
  • IMPORTANT make sure you have Power of Attorney as you may need to be soul guardian if they fall deep enough they can’t take care of themselve

Don’t:

  • Tell them to pray about it and or say healing will come if you trust God more
  • Make them feel guilty for the impact this is on the family
  • Blame or criticizing
  • Expect meds to solve everything or the other way around; not do meds because of certain stigmas or beliefs
  • Let them continue in a pattern of sleeping or wanting to be alone

He was so excited to get back to cooking over an open fire again!

Lastly let me share Dan’s months of depression started three years ago. The stress of his job increased so much in the last year it led to him falling very hard very fast into a spiral of believing many lies from the enemy. After Dan sold his business he still was facing many days of doubt and his mind at this point had spun out of control. His mind had new games. He may not have the job anymore, but he still hadn’t dealt with the “new” life either. He began this journey of deep depression in early March. It is June now and he is back to his old self, PLUS realizing how deeply out of control he was from simply never taking time to rest. I hope he will have the courage to speak to audiences about his journey and be an encourager for all who face this giant of mental health. He is one happy man now, FREE indeed! We pray others will too.

Peace to you,

Love deeper, talk sweeter, and KEEP IN THE WORD

Lee

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Food, Healthy Eating, Ranch Life

Yummy Gummy

Oh so yummy is this too die for recipe! Why? Because #1 it’s good for you and #2 it’s ELDERBERRY Syrup in a yummy gummy form!

If you know me, I love my elderberry syrup and believe in it whole heartily to keep your immune system boosting to fight the cold and flu season. Really all year, but mostly in the winter months.

Recipe:

Here is what you will need to make your little guys: (affiliate links)

(free shipping on these herbs PLUS they are FRESH)

1/2 cup dried elderberries
1/3 cup rose hips
1/4 cup cinnamon chips
2 tablespoons licorice root
1 teaspoon black pepper
3 cups apple juice
3 tablespoons of gelatin

Directions:
Place all the ingredients EXCEPT gelatin in a medium-sized saucepan. Bring to a simmer and continue to simmer for 20 minutes.
Remove from heat and let cool.
Strain through cheesecloth or strainer. Squeeze well to extract the juice.
(To make syrup you add honey and store in a nice pour bottle, refrigerate for up to 2 months.) I have that recipe here.

For gummies:
Measure out 2 cups of the juice. Add more apple juice if necessary to make 2 cups. If you want, to add a little honey. Taste and see if it’s sweet enough. Add your gelatin and mix well. Pour into silicon molds or glass pan. Molds are more fun and easy to pop into your mouth. Even make bears! Refrigerate until hardened. Remove from molds and store in a mason jar. Keep refrigerated. 

Yummy Gummy!

Comments

Let me know if you tried them and how your family likes them!

Adults can take 1-3 daily, kids 1-2 a day.

Enjoy!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating, Ranch Life

Oh so yummy

Fabulous dinner and in 30 minutes you will have an awesome meal for you and your family.

I love simple, quick and of course fresh with homemade organic if you can ingredients. Hope you give it a try and hear lots of noise of love from your families smiles.

You will need:

Ingredients: (all my spices and herbs I get at Starwest as I love fresh vs store bought especially when it’s winter and no more garden fresh)

  • 4-6 turkey sausages (use organic if you can)
  • 4 scallions, chopped
  • 4 small peppers, diced
  • 1 1/4 cup mushrooms, chopped
  • 2 garlic cloves, diced
  • 4 fresh tomatoes (or 1 can diced tomatoes if you have to)
  • 1 tsp. fennel seed
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp sage
  • 1/2 tsp chili powder or cayenne pepper
  • angel hair spaghetti noodles
  • 1 cup shredded skim mozzarella cheese or fresh parmesan
  • top with kale chips and dash olive oil
Smells amazing!

Directions:

In a skillet on medium heat, cook turkey through. There should be little grease but if there is take out of the skillet and dry cooked turkey and a clean skillet of any grease. Add cooked turkey back to skillet adding scallions, peppers, and mushrooms. Cook for 2 minutes. Add a little olive oil if it seems dry. Add your garlic and cook for 2 minutes. Now add remaining ingredients.  Tomatoes, fennel, oregano, basil, sage, cayenne pepper or chili powder. Keep on low heat while you cook your noodles.
 Cook your noodles in a separate pan adding a pinch of salt to the water so the noodles don’t stick. Follow package instructions.

Bake up some kale, sprinkle with lemon pepper and when done sprinkle on top of your dish.

Delishious!

I loved adding the kale to the dish. It was a last minute idea as I had to use up what we had before it spoiled. Or the ranch bunnies would get to enjoy it. I place the kale in a bowl and pour about 1/4 cup of olive oil to soak it up. Add lemon pepper about 2 tablespoons, and place in 400-degree oven for 10 minutes. Until nice and crunchy.

Hope you enjoyed it as much as we did! My hubby couldn’t stop moaning! He loved it!!!

God bless you

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating, Ranch Life

Say bye bye soda

In Minnesota, we call soda pop…but, either way, this is a beverage full of sugar and fake colors that eat away your gut flora. Do you want a better way to enjoy the fizz and flavor? Well, here is a recipe for homemade ginger ale.

What you will need

For a nice Limeade:

2 cups of water
2 tbsp fresh chopped basil
1 tbsp fresh grated ginger, or ginger root (I keep on hand for my teas)
1/2 cup honey
1/2 cup lime juice

Place water, basil, and ginger into an enamel or glass pot. Let it come to a boil. Once it comes to a boil turn off heat and let sit for 1-2 hours allowing the herbs to steep and bring on flavor. Add honey and stir while the water is still hot. Serve warm in winter months, or add ice in a pitcher and serve with ice cubes and lime slice for garnish.

Ginger Ale

First, you need to infuse your ginger making a base. Here is what you need.

4 cups of water
4 tbsp. fresh ginger grated, or ginger root
1/3-1/2 cup honey (or less taste add more if you like)

Place water and ginger into an enamel pot and bring to a boil. Turn off heat and let steep for 1-2 hours. Using a metal strainer, strain herbs, and water into pour bowl. Now add your honey to your ginger infusion. I put this into a mason jar so I have my base ready to go for drinks or teas. It last only 3-4 days so use often!

To make your ginger ale, add base 1-2 tsp really up to you on taste and mix with Kombucha or carbonated water. Add ice and lime slice for garnish. 
Absolutely awesome and good for your digestion too!


If you have a juicer…

What you will need:

Fresh ginger about a fist full. Cut up and place into your juicer. You should get about 2 cups. I use a pint size mason jar and it is full when I am done juicing.

Measuring right from the jar no waste!

Take only 1 cup of the juice and equal parts of honey. So 1 cup. Remember, real honey comes in a mason jar and all mason jars have measuring right on the glass so you don’t have waste. I think that is pretty cool!

Keep my base in a pretty jar for serving guest. They can add as much as they like.

Now mix or shake your jar full of ginger juice and honey making sure it is well mixed and pour into a nice serving bottle. I like to keep on my counter and allow for guests or family to add however much they want to their own soda.  Shake the bottle before you pour into a glass and add carbonated water or Kombucha over the juice. Add ice and garnish. SO yummy!

Great dinner party drink and festive too!

Enjoy and let me know if you tried it!

Sure is refreshing!

Love deeper, talk sweeter,

Lee

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Food, Healthy Eating, Ranch Life

Talk about Healthy

Ok, I was skeptical at first mainly because of how much water is in each of these veggies and to try and make it firm enough to be grilled…well I was graciously surprised! This is my new favorite lunch! Especially on the days, I need to feel full through the afternoon munchies. This, in fact, will do the trick plus amazing flavor! You just feel good after eating it too!

How to Make

Ingredients: Makes 2

  • 2 Zucchini grated or cucumber
  • 2 eggs
  • 1/2 cup of Cassava Flour
  • 1 tbsp of Nutritional Yeast (amazing on popcorn)
  • 1/2 tsp of sea salt
  • 1/2 cup of grated cheese or more as I love cheese. (cheddar, smokey cheddar, provolone, or cauliflower cheese are wonderful)
  • Your favorite herbs, thyme, dill, basil, paprika…
  • 1 tbsp Avacado oil
I like using glass when I cook for mixing. Easy pour spout helps too.
This one is the Zucchini can you tell it’s thicker more binding?

Directions:

  1. Mix beaten eggs, grated zucchini/cucumber, and flour. Add your Nutritional Yeast and sea salt and herbs of your choice. Mix well.
  2. Put avocado oil into cast iron pan…my favorite pan…and get hot.
  3. Put a little bit of the mixture into a pan and spread out into a rectangle. Have fun…this can be tricky with the cucumber. Zucchini is easier.
  4. Let cook until they have brown edges and firm. Flip and cook the other side. Do the same to the other half. When last part is done, place grated cheese on top and the other top like an old fashioned grilled cheese. Cook until cheese is melted.
  5. Serve with fresh fruit.
Pour for only one side of sandwich.
Spread into a rectangle shape or whatever shape you want
Before flipping over after edges are brown, I added my fresh herbs. You can mix into the batter too.

Zucchini again a little thicker
The second one is done so now add grated cheese and place other done half onto cheese and cook until cheese melts.

Enjoy and Comment

I hope you try this amazing sandwich! It will knock your socks off with freshness and make you feel healthy too instead of too full. It is one sandwhich you will most likely have to eat with a fork, but oh well! It’s worth it!

Love deeper, talk sweeter, keep it natural,

Lee


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Food, Healthy Eating, Living Naturally

Why is this so good for you?

This tea has amazing benefits for your health. You have probably heard of Chai Tea which really taste the same as this tea, but it is usually full of fillers instead of good healthy ingredients. I think you will find this recipe satisfying to the taste buds and know you are enriching your immune system at the same time.

What does each ingredient do?

Black pepper is a blood purifier, cardamom is for the colon (gas), cloves are for the nervous system and cinnamon for the bones.

Ginger has a delicious taste and is helpful when suffering from a cold, recovering from the flu or for general physical weakness.

The milk aids in the easy assimilation of the spices and avoids irritation to the colon. The black tea creates a synergy for all of the ingredients.

How to prepare:

Ingredients you will need for one cup: ( you may want to make more than one)

 

1 Cup Filtered water
3 Whole Cloves
6   Whole Black Peppercorns
4 Whole Cardamon Pods
1/2 Stick Cinnamon
A sliver of ginger, or tsp. ginger root

After it comes to a boil, bring to a simmer for 20 minutes. 
Add 1/4 tsp. of black tea and stir. Let steep for 2 minutes.
Add 1/2 cup of almond milk and bring to just about a boil and remove from heat.
Pour into a strainer. Serve with honey if you like

Mix after putting milk in until just before a boiling point

Why the links to these herbs?

For our family, I want the best! I don’t like what I am finding in the shelf life of herbs and spices in our local grocery store and frankly, they don’t always care that I prefer fresh. So we decided to start looking for herbs and spices and teas in a different place which leads me to the above company. They offer information and are extremely helpful besides offering 100% guaranteed money back. PLUS free shipping if you order $75 or more. PLUS…you help us in our ranch ministry for troubled youth.

All in all, you will be one happy camper!

I hope you like your traditional yogi tea!

Love deeper, talk sweeter,

Lee

Comment, please!

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Food, Ranch Life, Treats

Raspberry Snowflake Pull Apart Makes for a Great Breakfast

This pretty looking breakfast treat just makes anyones morning! Does it take time? YES! Making fresh raspberry jam and making the dough all pretty much by hand does take some work. But, it is SO worth it! I promise you! Our family loved it! Plus, it’s pretty…keep telling yourself that when you make it!

 

 

Ingredients:

Dough:

1 ¼ cups of warm water

2 ¼ teaspoons of active dry yeast

1 teaspoon of ground cardamom

1 teaspoon ground cinnamon

grated nutmeg

4 ½ to 5 cups of all purpose flour

1 large egg plus 3 large egg yolks

3 tablespoons of honey

3 tablespoons of vegetable oil

Filling and Glaze:

¾ cups of chucky raspberry jam

½ teaspoons of ground cardamom

grated nutmeg

1 large egg yolk

4 to 5 tablespoons of  almond milk

¾ cups of confectioners’ sugar

½ teaspoons of lemon juice

 

Directions:

For the dough: Stir together the water, yeast, and granulated sugar in a pouted measuring cup. Let it sit until the yeast is foamy, about 5 minutes.

Combine the salt, cardamom and 3 ½ cups of flour in the bowl of a stand mixer fitted wit the paddle attachment and mix briefly on low speed to combine.

Beat together the 1 egg, 3 yolks, honey, and oil into a medium bowl. Stir in the yeast mixture, mixing in low speed until combined. Add 1 more cup of flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle.

Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to ½ cups of more flour if necessary, about 4 minutes.

 

 

 

 

Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it.

Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

For filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.

Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an flat baking sheet with parchment paper.

Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet.

Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of the filling. Repeat wit a third dough disc and the remainng filling.

Roll out te remaining dough disc and place it on top of the last layer of filling.

Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o=clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath of the glass uncut. Repeat at the 3 o’clock, 6 o’clock and 9 o’clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.

 

Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends tighter to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.

 

Stir tighter the confectioners’ sugar, lemon juice and 2 tablespoons of milk in a small bowl, adding up to 1 tablespoon more of milk or confectioners’ sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.

 

So…yep it’s a lot of work…but your guests and family will adore you! Such a pretty way to start your morning!

 

I hope it turned out. Let me know if you tried it!
Love deeper, talk SWEETER with this tasty treat,
Lee

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