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When I was very small, Mama never used cake mixes. It was unheard of to find a recipe book that listed a box of cake mix as an ingredient. With just a few items from her kitchen cabinet, she could put together a cake that was light, moist, and crumbly. The layers would be separated by some muscadine jelly or blackberry jam (from the berries we gathered). On top would be a buttery vanilla icing with butter knife swirls.
She never referred to a recipe book. She told me that Home Economics was a course all of the girls took in high school to teach them the basics of nutrition and cooking. A standard cake recipe was one of the lessons and the recipe she had memorized.
Time marched on and soon Boxed Betty's ad campaign won us over. Mama added solidified vegetable oil and eggs to the mix. It didn't seem any quicker, but this was cooking at it's scientific best (we thought). Years later, when I asked her if she could recall the cake of my childhood, she had forgotten it. I WISHED I had written it down!
Well, someone DID write it down, and I've been able to find it in several places on the internet. Everything old is truly new again *smiles*
You may find you like it too, so I'll gladly share my version.
Preheat oven to 350 degrees F. Grease and flour pan(s). I like to use parchment paper as a liner, but it isn't required.
In a large bowl, cream oil and sugar. In a separate bowl, beat egg yolks and add to creamed sugar and oil. Mix well.
Use large metal strainer to sift baking powder and flour into the egg/sugar/oil mixture. Do this a little at the time, stirring after each addition. Alternate this with adding the mil,. Again, beat well after each addition. Add extract.
In separate bowl beat egg whites. When they form stiff peaks, fold gently into cake batter. Fill pan(s) or tins and bake as follows:
If using 3, 9-inch cake pans, (or 4 8-inch pans) bake in 350 degree oven for 25 minutes.
If using 13 x 9 x 2 inch pan, bake in 350 degree oven for 35 to 40 minutes.
If making cupcakes, bake at 350 degrees F for 15 to 20 minutes.
This can be served plain, with your favorite jam as a topping or with an icing of your choice.
Complex food preservation instructions can be overwhelming. That's why I think Self-reliance Recession-Proof Your Pantry is wonderful. At less than 140 pages, it is precise and concise without wasting lots of ink. Jackie Clay is a prolific writer with Backwoods Home Magazine. Jeffrey Yugo, Sylvia Gist and Linda Gabris join Jackie in offering their words of wisdom on this topic.
One of the things I like most about this reference tool is that you needn't be planning to build a bomb shelter to implement these methods. Use as much as you'd like to stretch your own food budget. Whether you are wanting to set aside some overflow from the garden or if you are looking for a way to cut grocery expenses, you can use these methods to create an economic cushion and stretch your hard-earned dollar.
Learn the mechanics of rotating your storage, what you need for successful storage, how to can and what to can. A section in the book is also devoted to drying, smoking and pickling your foods. You'll learn what tools you need and what methods work best for people that have plenty of experience.
Jackie Clay has weathered the seasons and dealt with the challenges that have arisen as she has worked to make her 120-acre homestead successful. I get tired just reading about all that she has done! I've never been tempted to encourage her to slow down . . . I'd likely have to climb a ladder to chase her down. It wouldn't surprise me if she handed me chores to do while we talked!
Our family subscribes to Backwoods Home Magazine, and we enjoy it very much. They leave room in their editorials for divergent opinions. Occasionally, I find myself on opposite sides of an issue. However, Backwoods Home consistently offers valuable information for anyone looking for ways to become more self-sufficient and avoid being at the mercy of fluctuating markets. Having a subscription is like purchasing a tuition to a varied seminar delivered right to your home. For our family, it's money well spent.
These blends are ones that I use in recipes that call for Italian or taco seasoning. At the end of this post is a recipe you can use to make your own sausage in just a few minutes. Enjoy!
ITALIAN SEASONING Italian seasoning herbal blend isn’t difficult to make. Just toss these few herbs together into a small jelly jar and store with your other kitchen spices. You can use this as a substitute for the herbs in the sausage recipe as well as for seasoning in other dishes such as spaghetti, homemade pizza and chicken. I don’t add salt and pepper to this blend, preferring to add it during the cooking process.
Makes a generous ¼ cup Keep in small glass jar with tight fitting lid
TACO SEASONING BLEND Have you tired of adding maltodextrin, monosodium glutamate, sugar, malic acid, silicon dioxide and soybean oil to your tacos? There’s a cheaper and easier way to get the taste you want without those chemicals. Make your own using 8 ingredients:
4 Tbsp chili powder 1 Tbsp cumin 2 tsp paprika ½ tsp red pepper flakes 2 tsp sea salt 2 tsp freshly ground black pepper *2 tsp onion powder *2 tsp garlic powder
Mix thoroughly and place in a small glass jar with tight fitting lid. Keep in a dark area to preserve flavor. Use for any meat that needs seasoning, including blackened fish. Usually 2 tbsp of this mix is enough for 1 pound of meat. *Note: I often make this mix without the garlic or onion powder. I season my dishes to taste and add fresh garlic and onion when cooking.
HOMEMADE SAUSAGE Homemade sausage is an easy way to avoid nitrates, nitrites, chemical preservatives, artificial coloring and flavorings. Not only that, it just tastes better! Ground turkey, beef, pork and chicken are available in many retail outlets or you can grind your own. It isn’t necessary to stuff the seasoned meat into casings. I think that making sausage patties gives you more flexibility when using them in meal preparation.
To make your own sausage, combine: 1 pound beef 3 cloves garlic, minced 1 small onion, peeled & finely chopped 1 tsp red pepper flakes ¼ tsp each: fresh ground pepper, cumin, marjoram, nutmeg, oregano & ginger 1/2 tsp each: basil, thyme, sage & sea salt
(Italian sausage option: Substitute 1 tablespoon of Italian seasoning for the herbs listed.)
I roll these into 2 Tbsp patties and press them to about ½ inch thickness. This allows me to be sure they are cooked completely and not underdone inside. I prepare mine in a heated cast iron pan wiped with olive oil. They can be served in a variety of ways to suit your own taste.
These pancakes are a filling and nutrient dense breakfast to feed your family when the pantry is looking a little bare. They are light, fluffy and delicious enough to be a special treat.
Wipe a cast iron pan with coconut oil and heat it to a medium high temperature on the stove top. (I keep a shallow saucer of coconut oil nearby and wipe the pan between batches of pancakes.) Meanwhile, blend 4 tablespoons of ground flax seed into 1 cup of filtered water. Let this sit and add the following to the soaked flour mixture:
3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/4 cup honey 1 tsp cinnamon 1 tablespoon vanilla
Mix this thoroughly and then add the flax seed and water, blending again. This batter may be very thick. Add more water if needed.
Check the heated pan. It is ready when a few sprinkles of water will dance on its surface.
Use an ice cream scoop to measure the batter onto the pan. When a bubble of air breaks the surface and remains open, flip the cake to cook on the reverse side. To keep the finished pancakes warm, they can be placed in a tortilla warmer or on a cookie sheet placed in an oven warmed to its lowest temperature.
Cabbage isn’t just for slaw and sauerkraut – although those are wonderful uses! Cabbage leaves also have a proven history as a treatment for wounds and swellings.
An old Irish blessing reads, "May the leaves of your cabbage always be free from worms."
Ancient armies carried cabbage for use not only as a food, but as a wound dressing that fought infection. The explorers of the 17th and 18th centuries carried Vitamin C rich cabbage with them as a natural preventative of scurvy. On one of Captain Cook's voyages sailors injured in a storm had their wounds bound with cabbage to help prevent gangrene.
Cabbage leaves act as a diuretic, and they contain powerful anti-inflammatory compounds. Cabbage juice is rich in lactic acid, a known anti-bacterial. Applied to the skin, these compounds are remarkably effective at relieving swelling and the pain associated with it.
There’s not a simpler remedy for engorged and painful breasts than the application of raw cabbage leaves. Bruise a couple of cabbage leaves. Cap a leaf over the affected breast. Use a bra to hold the leaf in place next to the skin. Wear it for a few hours. Noticeable relief can be detected by the following day.
The leaf of the cabbage is an effective treatment for the pain of swellings due to sports injuries and strains. Apply ice and elevate the injured limb to curb initial swelling. Then apply the cabbage leaf compress two or three times daily until pain and swelling subside. You may want to hold it in place with a cloth bandage. If you’ve been slow to recover from a sprained ankle, this remedy is worth a try.
Arthritis sufferers can often reduce the amount of medication they must use or eliminate it completely with the application of a cabbage leaf dressing. The cabbage leaf helps eliminate waste products from the body.
Use leaves as a poultice on other skin conditions such as psoriasis, burns and ulcers. Flatten layers of cabbage leaves with a rolling pin. Wrap leaves around affected areas of skin until the leaves turn yellow. Change the leaves and repeat until the wounds heal. Between reapplications, clean and dry the wounds.
To apply a cabbage leaf dressing: Use clean leaves and – if at all possible – ones that have been grown organically. Peel off the outer layers of cabbage and remove the hard stem. Bruise them slightly with a rolling pin or other hard cylinder. Use gauze or other cotton cloth to hold the leaves in place. An additional layer of plastic wrap can be applied, unless you are dressing a burn. Keep the cabbage wrap on the area for two to four hours. You may want to repeat the process, using new leaves. Some people apply the leaves at bedtime and keep the poultice on overnight.
If you are interested in reading more about how to use leaves as dressings, I highly recommend the book, COMFORT FOR THE BURNED AND WOUNDED by John W. Keim. At the time of publication, the author of this book had over 20 years of experience in treating wounds with natural dressings. In this small book, he details case histories and the results of various treatments. I have found his recommendations regarding the use of plantain leaf to be very valuable as a first aid application in various circumstances. He doesn’t claim to be a doctor, nor is he medically trained. However, this is a fascinating read whether or not you are in the medical field.
Disembodied meat grown from cells in a laboratory may sound like something out of a freakish science-fiction plot. It isn't fiction. This technology is real. Bioengineered meat could soon be found on a dinner plate near you.
Developmental biologist and tissue engineer, Dr. Vladimir Mironov had some difficulty finding financial backing for his research. Two US government agencies declined to fund his project. For a short time, NASA provided capital for the research. The money needed to continue the project was finally provided by a well known animal rights organization. This prompted estimates that laboratory cultured meat products might be available for public consumption as early as this fall.
The process harvests embryonic animal cells -- often from bird eggs -- which are then bathed in a growth serum made from bovine material. As the cells multiply and bind together, electric shocks are administered to stimulate the formation of muscle tissue. The resulting tissue is then ground and fortified with supplemental vitamins and nutrients. Depending upon consumer preference, the food could be designed with varying texture and taste. According to Dr. Mironov it is all perfectly safe for human consumption.
Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.
Recent events, however, may cause both projects to have an uncertain future. Dr. Mironov has been suspended from the Medical University of South Carolina and his laboratory closed pending an investigation of allegations of unacceptable behavior. This latest development could mean that estimates for fall release of test tube meat could be delayed.
Personal scandals and projected timetables aside, there are larger health issues to be considered. Logic dictates that food from animals made sick by their environment and contaminated food is a bad choice for human consumption. It is puzzling to see that investment dollars are being directed towards attempts to develop a substitute food rather than towards farmers who raise livestock in humane and healthy conditions.
The concept of cultured meat seems to promote the illusion that water, soil, food and air can all be contaminated without any real consequences. After all, meat is just something that can be grown in a laboratory, right? These technologies seem to diminish the importance of caring diligently for the natural resources we have by suggesting that we can easily create a man-made substitute. Plants and animals provide us with immediate feedback on whether they have good food, water and living conditions. A disembodied meat patty grown in a laboratory wouldn't be expected to do the same.
Still, assurances are offered that the consumption of artificial food artificially fortified with artificial and isolated nutrients is capable of producing healthy humans.
Efforts to pass legislation to label genetically modified produce have been thwarted. The argument made by opponents is that an apple is an apple, no matter its genetic makeup. With such a precedent as this in place regarding fruits and vegetables, one can only wonder how/whether/if the general public will be informed about what they are actually purchasing from their local butcher.
Few people remember the taste of REAL gingersnaps. If you’ve taken the time to read the label on a bag of gingersnaps, you’ll know that the genuine article just isn’t available in most stores. Not only that, but most recipes don’t even use fresh ginger root.
Now’s the time to fill the house with the smell of genuine homemade gingersnaps!
KAY’S GINGERSNAPS
NOTE: You will want to take the time to use fresh ginger root and coconut oil for this recipe. Coconut oil will give your cookies a snappy crunchiness that will make them quickly disappear. These can be frozen for serving later. . . . Otherwise you might find that they are gone before you get a chance to share them!
In a large bowl mix the following ingredients: • 4 cups finely ground whole wheat flour • 1 Tablespoon Arm & Hammer baking soda • 1 teaspoon finely ground sea salt • 2 cups sucanat • 6 Tablespoons (or as much as ½ cup) finely ground fresh organic ginger root • 2 teaspoons ground cinnamon • 1/2 teaspoon ground cloves • 1/2 teaspoon nutmeg • 4 large eggs
In a small pan gently melt (don’t heat or cook) 1 ½ cup coconut oil and ½ cup unsulfured blackstrap molasses. Add this to the ingredients in your bowl. Make sure the oil is not too hot or you will cook the eggs!
Mix until completely combined. Cover and place the bowl into the refrigerator overnight.
TO BAKE: Place your oven racks on the lower and middle level. Preheat the oven to 350°F Line 3 or 4 cookie sheets with parchment paper. You can use pizza pans.
Make balls out of the cookie dough that are the size of one level tablespoon. The dough is stiff, so you may need to measure the first one and use a sturdy spoon to dig out the rest in sizes that match the first. Roll the dough between your hands. Use coconut oil on your hands to help keep it from sticking badly, but expect to get some on your hands.
Roll the balls in more sucanat and place onto the cookie sheets.
Rub some coconut oil onto the flat bottom of a glass. Use this to mash the balls of cookie dough down flat. Reapply a bit of coconut oil to the glass after pressing each cookie. Space the cookies 1 ½ to 2 inches apart on the parchment paper.
When one pan is ready, place it onto the lowest shelf in your oven and set the timer for 7 minutes.
After 7 minutes, move the pan from the bottom shelf to the upper shelf and place another pan on the bottom.
Set the timer for another 7 minutes. When the timer goes off, remove the upper pan (the one that has been in the oven a total of 14 minutes) and set it aside to cool. Move the lower pan to the upper shelf and place the next pan of cookies on the lower shelf.
As each pan is removed from the oven, let it rest a minute and then move the cookies to a cooling rack. Let the pan cool, re-using the parchment paper for the next batch.
In this way, you’ll have 100 cookies cooling within an hour. Actually, the recipe makes a few more than 100 cookies, but by the time you finish taste testing, you SHOULD have 100.
Ginger is a valued ingredient in recipes around the world. This herb is found as a seasoning in a variety of foods including cakes, cookies, breads, beverages, sauces, fruit dishes, and Asian cooking.
More than just a spice, Ginger Root is a powerful weapon in your arsenal against sickness. This potent root protects the stomach and is useful in the treatment of bowel disorders, cleansing the colon. In treating stomach upsets, it is strong enough to relieve the nausea of chemotherapy patients and gentle enough to ease morning sickness associated with pregnancy or colic in an infant. Ginger can help relieve diarrhea along with indigestion, motion sickness and vomiting.
Ginger reduces spasms and cramps, making it an effective treatment for muscle pain and the pain associated with menstruation. Because it helps stimulate the circulatory system, it can also help relieve poor circulation.
These qualities combine with Ginger Root’s anti-inflammatory properties to make it a good selection when dealing with osteoarthritis. Ginger has been beneficial in dealing with the symptoms associated with ulcerative colitis. Studies suggest that this herb may lower cholesterol levels and prevent the blood from clotting. Further studies have found that ginger may have some anticancer activity.
A strong antioxidant, effective antimicrobial and an anti-viral: Ginger Root helps fend off pathogenic microorganisms like bacteria, fungi and viruses. Additionally, these qualities make it a good choice for healing poultices applied to wounds.
Taken internally, this herb helps protect the liver and cleanse the kidneys while moving excess toxins from the body. It is traditionally used to treat the common cold, flu-like symptoms, headaches and other pains.
It’s no wonder this herb is found in many traditional tonics and herbal cleansing blends. In our family, we like to use it in a tea at the first sign of congestion and love the flavor it adds to stir fry dishes. Look for ways to incorporate this beneficial herb in your daily living today.
Place ingredients in a mug and add 8 ounces of boiling water. Cover, and let steep for 10 minutes. Strain the bits from the liquid, enjoy.
MORNING LIVER TONIC SMOOTHIE RECIPE Have this first thing in the morning before eating.
In a blender, puree the following until smooth. Adjust the ingredients to suit your taste preferences. • 1 inch fresh ginger, minced • 1 tablespoon extra virgin cold pressed olive oil • 1 clove of garlic • 2 Tbsp apple cider vinegar • 1 apple, chopped small • ½ small beet, diced • 1 stick celery, chopped small • a few sprigs of parsley, chopped small • 1 cup filtered water
The apple cider vinegar helps the oil and water emulsify. Garlic will lose its potency once it’s cut. For these reasons, it is best to drink this tonic before it separates.
If you want to intensify the effects of this tonic, increase the number of tablespoons of olive oil and the number of garlic cloves over a few days. For example, on the 2nd day use 2 Tbsp oil and 2 cloves, on the 3rd day use 3 Tbsp and 3 cloves and so forth, but don’t go beyond five tablespoons and cloves.
Blend and enjoy!
TAKE NOTE: Information and ideas presented here are for the reader’s use and enrichment. This is not offered in lieu of solid medical advice. The opinions and ideas expressed are fallible and that of the author. Readers are encouraged to be well-informed and draw their own conclusions. Here’s a video of another variation of the “liver flush.”
Here is a CBS news segment about a mother and daughter who bake ginger snaps for cancer patients.
Lacto fermentation is a method of preserving foods that does not require hot processing. The food is preserved by lactic acid which inhibits the growth of bad bacteria.
In general, you will want to have enough salt suspended in a liquid to keep mold from forming while the lactobacillus (the organisms that produce lactic acid) take hold and begin to multiply. This salt and liquid mixture is called your brine. Lacto-fermentation enhances the digestibility of the food so that your body can better assimilate nutrients. As with other cultured foods, consuming foods preserved in this manner will help replenish the digestive tract with beneficial enzymes that help aid digestion and fight harmful bacteria.
The seasonings within the jar can be adjusted to suit the individual’s taste and used for many other types of fresh produce. Feel free to experiment with green beans, carrots, corn, beets and other vegetables. I prefer to use pint jars so I don’t have an opened jar sitting for a long time in my refrigerator until it is used up. If I need more, I just open another jar.
Ahead of time: Boil your jars, rings and lids in water for 3 minutes. Sometimes, I just bring the water and jars to a simmer, turn off the heat, and cover the pot with a lid while I work on other projects. When you are ready to begin, remove the jars from the water and dry thoroughly.
To make about 5 pints: Dissolve 3 tbsp sea salt in 2 quarts of warmed, distilled water. You can heat the water on the stove, but you don’t want it too hot. Make sure it has cooled to at least 100°F before you use it so that the lactobacillus in your whey is not killed.
When the water and salt mixture is cooled, place the following in your sterilized jars:
3 to 4 Tbsp of the distilled water & sea salt brine
Use a chop stick or the handle of a wooden spoon to stir and mix the seasonings. Wash and dry enough cucumbers to fill the jars (3 to 5 or so) and slice them ¼ inch thick. Pack jars tightly, stopping 1 inch below the rim of the jar. I just stop at the point the threads begin on the neck of the jar.
Add enough distilled water/salt brine to cover the cucumbers. This should leave at least ¾ of an inch between the brine and the inside of the lid. The cucumbers shouldn’t float if they are tightly packed. Cover the jar securely with the lid and rings. Shake the jar to mix the seasonings into the brine. Sometimes, the jar’s contents may shift and rise above the water level. Repack and add more brine if needed.
Loosen the ring only slightly – just enough to let any gas escape, but not enough to let air inside. Let the jars sit for 3-4 days at room temperature. Transfer to cool storage. If the taste is not as strong as you’d prefer, you may leave them at room temperature for a little longer. The fermentation process produces its own vinegar taste that is pleasant without being overly harsh.
Here's a video demonstration of another variation of lacto-fermentation. This particular method takes longer and runs more of a risk of mold as it does not utilize a whey starter. However, if you wished to make a large crock of pickles, rather than just pint jars, you could do so and just add about 1/2 cup of whey (for a gallon-sized crock).
If you are looking for a way to incorporate dandelion into your regular meals, a good rule of thumb is to simply substitute it for spinach in a favorite dish. If you find that dandelion leaves are bitter when harvested, remember to harvest young leaves for optimum taste. Additionally, the older leaves lend themselves more to stews and finished cooked dishes rather than teas or salads. Here’s one of my favorite dishes.
CREAMED DANDELION CHICKEN Serves 4 or 5
Heat 2 cups of homemade chicken stock in a large pan
Add cut chicken pieces, ½ cup finely chopped onion, ½ cup finely chopped celery, 2 cloves minced garlic, salt & pepper to taste. Cover and bring to a simmer for 30 minutes.
In another pan, heat and make a paste of 3 tbsp olive oil with 3 tbsp flour. While stirring, add a dash of nutmeg, ½ cup cream and ½ cup chicken stock. Stir until combined.
Add 3 or 4 cups chopped young dandelion leaves. Stir until leaves are coated, wilted and contents of pan are heated through.
Pour over chicken still simmering in the first pan & stir. Cover and continue simmering for 30 more minutes and/or until chicken is done (a thermometer inserted into the meat will read 180 degrees Fahrenheit and juices will run clear when chicken is pierced).
Each time I make a loaf of Sourdough bread, I am reminded that our daily bread comes about as a result of processes God set into motion at creation. I recall the poor widow that fed the prophet Elijah during a time of drought (I Kings 17). From her dwindling supply, she had to contribute enough water and ground wheat to feed her starter and keep it viable even though she and her son were facing great lack. She must have understood the importance of reserving enough to invest in an increase. I can only imagine how her bread must have tasted.
ABOUT THIS RECIPE: What follows is a recipe that uses traditional ingredients and methods. This recipe will yield 3 small loaves or 2 large loaves. If you are still learning to bake bread and maintain a sourdough starter, I recommend that you use half of this recipe and practice by making a single loaf each day until you have achieved the results you desire. A healthy sourdough starter is sufficient to raise your bread. You will notice that the rising times are different than what is found in recipes using commercial yeast.
You will need: • 2 cups kefir • 2 cups starter • ¼ cup Extra Virgin Olive Oil • ¼ cup Honey • 2 ½ tsp sea salt • 6 cups whole wheat flour
Place the first 5 ingredients into a large glass, plastic or wooden bowl and mix well. Add the flour 1 cup at a time, blending completely between each addition. Use a plastic dough scraper to scrape bits of flour off of the side of the container and incorporate into the dough.
Once mixed, let the dough rest for 5 minutes or so. This is especially important with fresh ground flour as it takes longer to absorb the liquids. Fresh ground flour can utilize more liquid than retailed flour. Giving it time to rest allows the liquid to be incorporated into the dough. This dough can be a bit damp and may require more flour if you aren’t grinding your own wheat berries.
Knead the dough for 10 to 15 minutes on a cutting board, pulling the dough and then folding it over with your hands to develop the gluten. When the dough is well-developed, it should be light and not heavy or hard. Once kneaded, place the dough back into the plastic bowl and cover tightly with a lid. Allow to sit overnight (8 to 10 hours). In the morning, punch down the dough and lift it out of the bowl, scraping any bits off of the side with your dough scraper. Lightly knead the dough and cut into 3 equal portions.
Lightly oil your loaf pans with olive oil.
To shape my dough into loaves, I flatten the dough into a rectangular shape and roll it along the longest side (like a jelly roll). With the seam side down, curl the ends under. Place this into your oiled bread pan and brush the top with olive oil. I make 3 small loaves with this recipe.
Put the pans into a covered, draft-free space for 4 to 6 hours. I use my oven (not turned on!). Try to position your pans so that they do not crowd each other. When you bake your loaves, you’ll want the heated air to be able to circulate fully around each pan. When the dough has risen an inch or so over the top of your pan, simply turn on your oven to 350 degrees and bake for 50 minutes or until golden brown. When the bread sounds hollow as you thump the bottom of the pan (wear oven mitts!) it is done. If your bread does not bake in this amount of time, do not increase the temperature; just allow it to bake a little longer. Increasing the temperature could cause the outside of the loaf to finish baking before the inside of the loaf has had enough time to finish cooking.
NOTE ABOUT KNEADING: Use a work surface that is even with the level of your hip joints. This level will be more comfortable when kneading bread. If your bowl or cutting board tends to slide, place a damp dish towel between it and the table or countertop for traction. If your dough is difficult to work and requires a lot of muscle, you’ve added too much flour and need to increase the liquid content. When developed, your dough should be light and not readily stick to the surface of your cutting board.
A WORD ABOUT GLUTEN DEVELOPMENT: With your hands, it is nearly impossible to overwork the dough. If you use a machine, too much kneading will stretch the gluten too far and cause it to break. Gluten in the flour is like bubble gum. If it is not kneaded (chewed) enough, there will not be enough stretch to it to hold the structure as the yeast activity expands the dough. If it is overworked, the gluten will become fragile and break as the bread rises. Either of these extremes could leave you with crumbly bread that will not hold its shape when sliced.
FOR MORE INFORMATION If you are new to sourdough bread making, you may be interested in reading more about the process here: SOURDOUGH BREADMAKING GUIDELINES
Place 6 tablespoons of ground, whole grain flour into a wide-mouthed glass container and mix this well with 4 tablespoons of water. Filtered water is recommended as chlorinated water from the tap will be harmful to the bacteria you are trying to culture. Stir this to make sure the water and flour are well-incorporated, scraping any residue down off of the sides of the container. Secure a cover on the jar loosely. This will keep out unwanted pests and protect the new starter from drying. A loosely fitting lid also allows gases (which result as the cultures multiply) to escape without breaking your container.
GIVE IT A GROWING START Allow your new starter to sit for 12 hours and check it to see whether there are any bubbles by looking at the side of the glass. If you don’t see any bubbles, stir the starter vigorously and re-cover it loosely. Check it again in 12 hours. The presence of bubbles will tell you that there are enough organisms growing to thrive in your starter. Feeding the starter before you see bubbles could dilute the strength of your starter by separating the organisms that need each other to thrive. This happens more commonly in cooler climates
If you still aren’t seeing bubbles after two days, discard the starter and begin again with bottled spring water and a different brand of whole wheat flour.
FEEDING AND MAINTENANCE When your starter begins to make bubbles, it will be ready for regular feedings. A feeding consists of 6 tablespoons of flour and 4 tablespoons of water. Feedings should take place every 12 hours. I feed mine each morning and evening. The starter should double itself a few hours after being fed. Place a rubber band around your glass jar to mark the level of your starter. This way, you can see how much it rises and how long it takes the starter to double. The rising time of your starter is a good indicator of how much time you will need to allow your dough to rise.
A well-fed, healthy starter will have a stable colony of microbes that will produce enough carbon dioxide to cause your dough to rise nicely. Just as you would with a garden, the key to having a healthy Sourdough starter is to give it a good environment in which to grow. In the absence of proper food, yeast and the lactobacilli will die, leaving your starter to be taken over by bad bacteria that thrive on decay. This is something that definitely WON’T enhance your bread!
When the quantity of your starter reaches 2 cups, discard half of it at each feeding. This provides the starter enough room to continue growing and keeps it from becoming too large to manage. If you wish to bake a large batch of bread at one time, you can continue feeding the starter without discarding any until you have the necessary amount. Just be sure to stir the starter vigorously at each feeding. This shuffles the microbes and allows them to access more food. They don’t have the ability to migrate to better food sources on their own.
Your new starter will be ready to make bread when it accomplishes two things. The starter should be at least 4 days old as this is the length of time required to produce an established colony of microbes. Your culture should produce bubbles and double in bulk between feedings.
If you find that your starter is not doing well, you can add a couple of tablespoons of Kefir to the mixture as a booster shot. The day before I bake a loaf of bread, I feed my starter three times: morning, noon and evening.
TIPS If your glass container becomes coated, your starter can be poured into another clean jar. I place the food mixture in a clean measuring glass and stir vigorously. Then I add the contents of my starter jar to the food, blending the entire contents well. I clean and dry the (now empty) starter container, return the newly fed starter to the jar and replace the lid loosely.
If you find that you wish to take a break from baking or will be out of town, feed your starter and place it into the refrigerator. When you wish to use it again, remove your starter and feed it. Once you see bubbles, feed it 3 times in one day. After this, it should be ready to use again.
SUBSTITUTING SOURDOUGH IN A RECIPE The rising times for a recipe made with sourdough will be different than with commercial yeast. Remember to watch how your starter rises to determine the amount of time your converted recipe will require.
A cup of healthy Sourdough starter should equal one package (2 ¼ tsp) of yeast in its ability to rise. To convert a recipe, reduce the amount of liquid by ½ cup and reduce the flour by ¾ cup for each package of yeast you replace with a cup of sourdough starter. You may have to adjust the amount of water and flour to get the proper consistency to your dough.
Please take the time out of your busy schedule to watch Food, Inc. This movie is being offered for free viewing now through April 29th. That's 7 days from this posting. If you've ever wondered where your food is coming from and why this blogger encourages you to learn how to make your own meals from basic ingredients, this documentary will offer you a LOT of those answers.
Here is an interview by Bonnie Hunt with Robert Kenner, director of "Food, Inc.," He explains some of his reasons for making the movie. This is the 3rd part of a 3 part interview:
I am including the following link to the movie, but this stream will only be good for 7 more days. Please click on the image to follow the link to the page where you can view the entire film. FOOD, INC.
WHAT’S IN A SEED? Each unaltered grain of wheat contains elements required to perpetuate life. The outer wrapper of the seed (bran) protects the seed and provides fiber and nutrients. The bulk of the interior of the seed is a starchy substance called the endosperm. The endosperm provides the germinating seed with the nutrients it needs until a root system matures and can sustain the plant. The germ is the tiny embryo of another plant. When wheat is commercially milled into white flour, the nutritious germ and bran are removed, stripping the resulting flour of the minerals and vitamins that are naturally present. Manufacturers are required by law to add 3 or 4 artificial vitamins back into commercial white flour which is then called ‘enriched.’ At least 16 vitamins and 11 minerals exist in an intact grain of wheat.
WITHIN THE SEED – A COMPLETE PACKAGE The intact wheat berry arrives with strains of microorganisms that live well on grains. A single gram of flour has around 13,000 yeast cells. The yeast that are prominent in your starter will be those that have a taste for (and reside with) your grain. A starter needn’t be exposed to the surrounding air to ‘capture’ wild yeast. Leaving the lid off only attracts insects and unwanted pests.
Sourdough starter is a balanced culture of yeast and lactobacillus bacteria growing in a water and flour mix. The ratio of lactobacillus to yeast at room temperature is well balanced, with yeast reproducing at a slower rate. When refrigerated, the lactobacillus reproduction slows. Generally, you’ll want to maintain your starter in an area where the temperature remains between 65°F to 85°F. If your home is normally cooler than this, your starter may be happier sitting near a light bulb, on top of a refrigerator, on a warm hearth or in an insulated box. If your home is too warm, setting your starter’s container in a bowl of cool water will help protect it from overheating.
A SYMBIOTIC RELATIONSHIP Baker’s yeast is an isolated strain of yeast and has no lactobacillus while a healthy Sourdough starter has BOTH Yeast and Lactobacilli. These two microorganisms are designed to work together in a symbiotic relationship. Lactobacilli are anaerobic organisms which live off of carbon dioxide. Yeast lives off of the starch in the endosperm and produces carbon dioxide as a byproduct. This enriches the Lactobacilli colonization which then prevents growth of harmful bacteria.
Sourdough starters are simply containers that host this process and (in return for regular feeding) give the bread maker a natural leavening agent.
Microwave ovens have been used in US homes for more than forty years. As long as the manufacturer’s procedures are followed, the FDA guidelines state that these are safe.
The War Department of the United States had detailed research on microwave ovens years before they were made available to the public. At the end of the second World War, this research was acquired. In search of an efficient way to provide meals to troops invading Russia, the Nazis had developed the first microwave ovens. The War Department of the United States held the Germans’ documented research for later study.
The Russians also acquired some of the German microwave ovens for biological testing. As a result of that testing, the Soviets issued international warnings about the health and environmental hazards of using microwave ovens and outlawed their use in Russia. Strict environmental limits were urged by Eastern European scientists who agreed with the Russian findings.
Thousands of workers that had been exposed to microwaves during the development of radar in the 1950s were tested by the Russians. It was determined that just being exposed to the energy field was enough to create health difficulties. The findings of the Russian scientists led to industry guidelines that limited exposure for industry workers to 10 microwatts and for civilians to 1 microwatt.
Adrenal exhaustion, anxiety, cancer, cataracts, dizziness, eye pain, hair loss, headaches, high blood pressure, inability to concentrate, irritability, ischemic heart disease, memory loss, nervous tension, an increased incidence of appendicitis, reproductive problems, sleeplessness, stomach pain, and chronic stress were found to be symptoms of microwave sickness experienced by those exposed to microwave radiation. Such symptoms would suggest inflammatory issues.
Russian teams of forensic scientists also studied the effects of microwave cooking on foods and the effect those foods had on people that ate them. Their findings were that ALL foods cooked in microwave ovens were damaged molecularly. Meats had destroyed and destabilized proteins and contained cancer-causing agents. Fruits and vegetables (chiefly root vegetables) cooked in a microwave formed free radicals. The basic substances found in fruits and vegetables had lowered levels of metabolic activity which interfered with digestibility and nutrient absorption. Subjects that ingested these items experienced digestive disorders caused by the inconsistent catabolism of micro-waved foods. This included an elevated number of intestinal cancers and cellular degeneration of peripheral tissues. Testing confirmed changes in the immune system and blood. Cancer cells were found elevated in the blood and were accompanied by malfunctions of the Lymphatic system which caused degeneration of the immune system.
Many US cooks decried the use of microwave ovens when first introduced. There were hot debates on whether tampering with the molecules in foods would make them unsafe for consumption. The results of the Russian research raised concerns that were shared by other countries which also banned microwave ovens. In the United States, citizens were assured that microwave ovens were safe for food preparation.
Perestroika arrived in 1987 and Russia removed the restrictions on microwave ovens.
Dr. Mark Vinick explains how microwaves cook violently, changing and damaging foods and the nutrients they provide.
By 1991, the assurances of safety had reached the surgical staff of Hillcrest Medical Center located in Tulsa, OK. A successful hip replacement procedure had been performed on Norma Levitt, and she was still in the operating room. Because the blood warming device was not working that day, a unit of her own blood was warmed by placing it into a microwave oven located in the employee lounge. Within minutes of receiving this blood, a blood clot killed Norma. The hospital defended its actions saying that Norma’s death had nothing to do with her micro-waved blood; the FDA published warnings against use of a microwave oven when warming blood products.
Before Norma’s demise, scientific studies were being conducted by Dr. Hans Ulrich Hertel on the effects of micro-waved foods on humans. People that ate foods on an empty stomach submitted blood samples before and after eating. Comparisons were made between the blood of persons that ate raw foods, foods cooked conventionally and micro-waved foods as well as to the samples taken before eating. There were considerable variances in the blood samples of the volunteers that ate micro-waved foods. Dr. Hertel’s findings showed that eating micro-waved foods generated changes in the blood that mirrored the cancer’s pathology.
It was determined by Dr. Hertel that definite risks to health were associated with foods prepared using a microwave oven. He further stated that eating foods subjected to microwave cooking would have cancerous effects on human blood. In December of 1991, the Journal Franz Webber published his findings along with an article about Dr. Hertel.
Trade laws and the Swiss court were used by manufacturers of microwave ovens to silence Dr. Hertel, threatening him with personal ruin if he disclosed his findings. Dr. Hertel was prohibited from further publication of his studies and found guilty of “interfering with commerce” in March of 1993. This judgment was overturned August 25, 1998 in Strasbourg, Austria. The Swiss government was ordered to compensate Dr. Hertel.
Regulatory agencies, retailers and manufacturers insist that these appliances pose no health risks. These assurances however, are contradictory to the findings of published studies that find otherwise. It is worth it to take the time to judge not only how best our foods should be farmed and collected, but how those foods should best be readied to grace our table.
ALICE WATERS is interviewed for a 60 Minutes segment by Leslie Stahl. In the clip below, Leslie asks, "Where’s your microwave?" Alice: "I don't have a microwave." Leslie: "How do you live without a microwave?!" Alice: "I don’t know how you'd consider to live WITH one."
Aspartame is a chemical food additive that has been deemed safe for human consumption by the FDA. However, Aspartame presents many difficulties when ingested.
When stored for a long time, Aspartame breaks down into the chemical Diketopiperazine. This chemical can also occur after Aspartame is eaten. In both animals and humans, Diketopiperazine has been shown to cause cancer, especially in the form of brain tumors.
Once ingested, Aspartame breaks down into three primary components.
PHENYLALANINE It is difficult for the human body to metabolize and get rid of Phenylalanine. At high levels, it builds up in the brain and can cause neurological problems such as schizophrenia, depression, and seizures.
ASPARTIC ACID Nearly half of Aspartame is Aspartic Acid. Aspartate is another name for Aspartic Acid. High levels of Aspartic Acid in the brain can over-stimulate cells and cause them to die. Over time, this can damage neurons and lead to Parkinson’s, memory loss and many other neurological conditions.
METHANOL Methanol in Nature Methanol exists in nature in fruit. However the methanol in fruit is bound to pectin. The human body lacks the enzyme to split methanol off from pectin, so this is passed through the body without doing any damage (when consumed as naturally occurring in fruit).
Methanol As a Component of Aspartame In Aspartame, 10 percent of the substance is unbound Methanol. Unbound Methanol is a poison. The human body’s attempt to deal with unbound Methanol produces results in formaldehyde. Formaldehyde is a cumulative toxin that is stored in the human body indefinitely.
Another way that Methanol is released is by storage in conditions warmer than 86 oF. This can also occur when cooking with aspartame. Some speculate that Desert Storm Syndrome’s symptoms can be attributed to formaldehyde poisoning that resulted from heavy consumption of methanol in aspartame sweetened drinks stored in hot conditions. Some of the symptoms of methanol poisoning include depression of the central nervous system, blindness, dizziness, headache, nausea, confusion, loss of coordination, and in very large doses, unconsciousness and death.
For a more extensive list of possible side effects of Aspartame consumption, type ‘aspartame side effects’ into your internet search engine.
WHAT SHOULD I DO? * Remove all sugar-free products with Aspartame from your diet. * Use natural sweeteners like honey (in moderation) and stevia leaf. * Keep a record of health changes. Don’t ignore symptoms. * Detoxify. * Exercise to help move toxins out of your system. * Restore depleted nutrients by consuming nutrient dense foods. * Get uninterrupted rest in a DARK room. * Drink plenty of the purest water you can get.
This article is for information purposes only and should not be taken as medical advice. It is the responsibility of the reader to carefully consider all options and weigh the risks of decisions that could affect health.
Parents want to protect their children when surprising circumstances arise. Being prepared helps whether the electricity is out or you’ve been stranded unexpectedly.
PREPARED, NOT PANICKED The temptation to panic is dangerous when in an emergency (reference: RULE OF 3'S TO SURVIVE). Young ones will mirror your feelings. Your efforts to be prepared will give you the confidence you need to reassure your children.
RELEVANCE OF ROUTINE Look for creative ways to implement a daily routine for the sake of your children. This is comforting and offers a sense of stability from the parent to the child.
PASTIMES Amusements help pass the time when you are unable to travel. It is unlikely that you will have access to a source of power to operate electronic games. Craft supplies are wonderful to have on hand; this includes play dough, scissors, paper, tape, markers, glue and other assorted items. Take the time to introduce your children to board games, dolls, toy cars, blocks, puzzles and reading in order that they will be welcomed ‘old friends’ should they need entertainment. It is also wise to keep educational materials stocked (items such as work books, flash cards, pencils, reference books, etc.) in the event you find organized schooling is no longer an option.
HEALTHY ON PURPOSE While access to remedies and treatments are available, utilize them to maintain your dental and overall health. It is far better to meet unexpected events with well-maintained health rather than ailments worsened by neglect. Stock any medicines required by your family members. Get into the habit of observing the sleeping, eating and toilet patterns of your family members so that you will detect illness early and be able to deal with it proactively. Train yourself to be observant of the impact circumstances are having on your loved ones. Otherwise, it will be easy to remain focused on your own challenges to the exclusion of others.
AVOID FAKE FOODS The foods you consume today will affect your health tomorrow. Without proper training children could refuse to consume proper amounts of nutritious foods. Taste buds can be trained to appreciate a variety of tastes and textures available in real foods, but this can be difficult if the pallet has been compromised with processed foods and sugars. Take time to introduce new foods gradually in the diet. Learn about nutrition and basic food preparation -- and teach your children about these things also.
INFANTS & BABIES A baby doesn’t require lots of gadgets for proper care. Just as yesterday’s mothers didn’t require music players, pacifiers, disposable diapers, bouncy seats, carriers, cribs and other accoutrements for infant care, neither are they necessities today. Babies need to be kept fed, clean, dry and warm.
Nursing an infant is a skill that can be learned. Breastfeeding is worth the time investment as it is beneficial to both mother and infant. This can help insure that the smallest family member has a ready supply of nourishment. For bottle-fed babies, you will need to keep formula in stock.
Infants require protection from extremes of cold and heat as their bodies aren’t yet able to regulate temperature. Babies need to be shielded from the summer sun. Umbrellas are useful for this application. Layering clothing in the winter will help protect little ones from the cold. Zippered fleece sleepers can be placed over long thermal underwear for nighttime warmth. Two or three persons sharing a single bed helps to retain warmth during the night. Wool socks, hats and zippered fleece jackets can keep babies warm during the day.
SANITATION During cold temperatures or when water is scarce, there is no need to expect that baths will be a daily occurrence. Select the warmest area you can find and show children how to quickly wash their face, hands, genitals and feet each day. Become diligent about washing hands before meal preparation and before eating. This becomes even more important when conditions are primitive. Take the time to teach older children about latrine construction, placement and proper disposal of waste.
USEFUL ABILITIES Learning life skills gives children more confidence in uncertain circumstances. Teaching your children how to shop, stock a pantry, pitch a tent, build a camp fire, sew, repair small engines, perform CPR, first aid, garden and swim is an investment. Understanding what to do during a fire drill, how to fend off an attack and having practiced other scenarios are real confidence builders. Prepared children aren’t as likely to fall apart emotionally.
When preparedness is made part of your daily living, your children will be better equipped to deal with emergencies. Rather than be fearful, your young ones will understand what is necessary to manage a crisis. Strengthen your family today with these measures.
When I was very small, Mama never used cake mixes. It was unheard of to find a recipe book that listed a box of cake mix as an ingredient. With just a few items from her kitchen cabinet, she could put together a cake that was light, moist, and crumbly. The layers would be separated by some muscadine jelly or blackberry jam (from the berries we gathered). On top would be a buttery vanilla icing with butter knife swirls.
Time marched on and soon Boxed Betty's ad campaign won us over. Mama added solidified vegetable oil and eggs to the mix. It didn't seem any quicker, but this was cooking at it's scientific best (we thought). Years later, when I asked her if she could recall the cake of my childhood, she had forgotten it. I WISHED I had written it down!
Dr. Mironov is also one of the primary researchers in a separate $20 million project. This project is utilizing the same technology to culture donor organs from human stem cells.
