Jumbo Oatmeal-Chocolate Chip Cookies

These are cookies that I keep in the freezer ready to pop in the oven in case someone comes over. The last time we had some kids come over from church and served these, they were totally devoured.

I have (literally) hundreds of pounds of different kinds of grain in the house ready to mill. Except for the chocolate chips, I always have these ingredients on hand. When I make this recipe I make several batches at a time. I often omit the chocolate chips (the most expensive ingredient) - they are still delicious!

2-1/2 C soft white wheat flour
1 t baking soda
1 t salt
2-1/2 C rolled oats (tastes best if you roll your own oats!)
2 C chocolate chips
1 C unsalted butter, softened
3/4 C sucanat
3/4 C honey
2 large eggs
1 t vanilla extract

Preheat oven to 350°, In a medium bowl, whisk together flour, baking soda and salt. Set aside.

With electric mixer, cream butter, sugar and honey until light and fluffy. Beat in eggs and vanilla, scraping sides of bowl as needed. Add flour mixture; beat until combined. Add oats and chocolate chips. Mix until just comibined. If final dough mixture is a bit sticky, add a small amount of flour.

Drop level 1/4 C measures of dough, 1-1/2 inches apart on baking sheets.

Bake until cookies have spread and are golden brown and soft to the touch, 18-20 minutes. Cook five minutes on baking sheets and then transfer to wire rack to cool completely. You can also freeze unbaked cookie dough and bake them later. Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes. Transfer to re-sealable plastic bags, label and date; keep up to 6 months.Bake as many as you need, without thawing, 20 - 25 minutes.

From the BreadBeckers Holiday Recipes 2007 cookbook, Page 56

Kitchen Pantry Cookies

Just made some cookies last night that turned out great!

2 bananas, ripe
2 eggs
1/2 C peanut butter
1/2 C honey
1/2 C pumpkin puree
1 T molasses
1/2 C dry milk
1 t baking powder
1/2 t baking soda
1/2 C milled oat groats
1/2 C milled kamut or spelt
1 C milled hard wheat (either white or red)
1/2 cup rolled oats
1 C sunflower seeds
1/2 C raisins
3/4 C chocolate chips

Preheat oven to 325°. Mash the bananas in a large bowl. Add the eggs, peanut butter, honey, pumpkin and molasses. Mix well. Add the dry ingredients and stir until fully moistened. Add the nuts, raisins and chocolate chips.

Drop on greased stone or cookie sheet. Cook for 12 minutes or until slightly browned. If you make larger cookies make sure to flatten them so the inside gets properly cooked.

Makes 3 dozen cookies.

Note: Substitutions are easily made for this recipe:

• You can substitute another kind of seeds or chopped nuts for the sunflower seeds.
• Use dried cranberries or cherries instead of the raisins.
• Use all wheat if you don't have the other grains.
• If you don't have oat groats, grind rolled oats in the blender to make the oat flour (oat flour helps to make a light cookie and I am convinced that oat flour helps improve the shelf life in my baked goods).
• Substitute agave nectar for the honey.
• If you have peanuts but not peanut butter, grind some up in your blender or food processor. If it isn't blended totally smooth, the final product would appear to have chopped peanuts added - which you can also do.
  
  Please share your substitutions and results!

Pepperoni Pizza Dip (aka Liquid Pepperoni Pizza)

8 oz pkg sliced pepperoni
1 16-oz jar spaghetti sauce
1 C cottage cheese
1 8 oz pkg cream cheese, softened
1 T basil
1 T oregano
2 t dried marjoram (optional)
1 t dried sage (optional)
2 cloves garlic, minced (may substitute 1 T garlic powder)
1 C mozzarella cheese, grated
Wedges of crusty bread or firm tortilla chips

Place pepperoni slices on a paper towel covered microwave safe plate. Place an additional paper towel over top (to prevent splatter). Microwaves differ in wattage so heat for 45 seconds, checking every 15 seconds to make sure they aren’t getting “cooked”. Blot with paper towels to remove excess fat.

Place spaghetti sauce in blender and then add cottage cheese, cream cheese, pepperoni, basil, oregano and garlic. Blend until smooth. Make sure spaghetti sauce is put in first to avoid “clogging” in the blender.

Put all ingredients in a crockpot on high until hot (about 1 to 1-1/2 hours). Add mozzarella cheese just prior to serving and stir until melted.

Serve with wedges of crusty bread or firm tortilla chips. If you only have soft bread, heat in oven until toasted (soft bread will fall apart because it is a thick dip).

Notes:

You can substitute 3 T Italian Seasoning for the 4 herbs listed.
You could substitute a food processor for the blender.

1/26/2009 Correction to recipe. Forgot to mention adding the pepperoni in the blender.

Spicy Hummus

I really enjoy eating hummus. For those of you who don't know what it is and think it might be something strange, just think of it as a type of bean dip (now that sounds normal, right?)

I make many combinations (usually depends on what I have in the house at any given time). This is a spicy version (but not hot pepper type spicy).

2 C garbanzo beans (chickpeas), canned or prepared dried
2 T cashews, soaked in water overnight
2 T sesame tahini
1 large clove garlic, minced
1/3 C extra virgin olive oil (EVOO)
1/4 C lemon juice
1 t black pepper
1 t coriander
1 t cumin
1 t fennel seed
1/4 t paprika
1/4 t cayenne pepper
3 T water

Put all the ingredients in a food processor and blend until it tastes smooth (it looks smooth before it tastes smooth). If mixture appears to be too thick, add 1 teaspoon water at a time until the desired consistency is obtained.

Spiced Nuts (not sweet)

Here are a couple different recipes I use for spiced nuts. The preparation instructions are the same for both ingredient lists and you can choose to use EITHER the microwave instructions or the oven instructions.

I am allergic to almonds so I usually use pecans or walnuts, but you are free to use whatever whole nuts (or pecan/walnut halves) you wish.

Nuts that would work well include pecans, walnuts, hazelnuts, peanuts, and almonds. The nuts should be stored in an airtight container after they have cooled.

Ingredient list #1:

1/2 C butter
4 C nuts
2 T Worcestershire sauce
1 T soy sauce
1/2 t salt
1/2 t ground cinnamon
1/2 t ground allspice
1/2 t ground cloves
1/2 t garlic powder

Ingredient list #2:

1/2 C butter
4 C nuts
1 T Worcestershire sauce
1 t chili powder
1/2 t garlic powder
1/4 t cayenne pepper

Oven (my preferred method):

Preheat the oven to 300°. If you are unsure of the accuracy of your oven temperature, it is better to err on the side of a lower temperature than a higher temperature. You want the nuts toasted, but not too browned.

In a 13 x 9 x 2-inch baking pan, melt the butter and stir in the Worcestershire Sauce and then the nuts until well-coated. Bake the nut mixture until it is toasted, stirring occasionally, about 30 minutes. Remove the nuts from the oven and sprinkle the mixture evenly with the dry ingredients. Toss until well mixed

Microwave:

In a 2-quart microwave safe dish (make sure it isn't too wide for your microwave), melt the butter and stir in nuts. Mix well and microwave on high for 6 to 8 minutes, stirring every 3 minutes. Add the Worcestershire sauce and soy sauce, and stir well to coat. Microwave for another 30 seconds. Sprinkle the dry ingredients over the nuts and stir again.

Note: Because microwaves have different power levels, make sure that you are keeping an eye on the mixture. If your microwave is a high-powered one, you may wish to lower the temp to a lower power setting. You don't want your spiced nuts to be overcooked (or even burned).

After nuts have cooled:

Store in a tightly sealed container. I usually put a folded paper towel in the bottom to absorb any extra butter.

Cinnamon Muffins

2 C Fresh milled Soft White Wheat Flour
1 C powdered milk
1 T baking powder
3 T cinnamon
2 eggs, slightly whisked in bowl
1 t vanilla
1-1/2 C water
1/2 C softened butter
1/2 C honey

Spray muffin stone with non-stick spray. Preheat oven to 400° F oven.

Add dry ingredients and mix together well. Add liquid ingredients and stir until fully moistened.

Spoon into muffin cups. Bake for 15 minutes or until lightly browned. Makes 12 large muffins.

Optional: sprinkle a little dehydrated cane juice over the top before baking.

Homemade Corn Chips

I grew up in northern Illinois and not only were there corn fields everywhere, we grew sweet corn in a full acre of our garden. When I went to college at Northern Illinois University, I was surrounded by Dekalb Ag cornfields. I enjoy corn so much there have been many times I chose to have nothing but corn to eat for a meal. Unfortunately I live in Florida now and the fresh sweet corn here is akin what we used to feed animals - and not very tasty. I guess you could say that I was spoiled by the "good stuff". A sub-tropical climate isn't very conducive for producing very good sweet corn!

I'm not a big fan of snacks, but these are tasty and easy to make. I usually have the large food-service size cans on hand, but these probably taste a little better when you are using fresh or frozen corn.

4 c. sweet corn kernels
1/2 t. garlic powder

Chop corn in food processor until finely chopped. Add garlic powder (and other ingredients if you wish) and process until well combined.

Spread about 1/8" thick on dehydrator tray. If you wish, you can sprinkle small amount of sea salt over mixture. Score in small rectangular pieces (or preferred shape).

Dehydrate about 5 hours, or to desired crispness. Store in an air tight container.

Options to add to mixture:

• 1 teaspoon tomato powder
• 1 t chili powder
• 1 T fresh lime juice

These also make a great option to serve with soup instead of using crackers.

Note: If you are using frozen corn, make sure that it is thawed and well-drained.

I will post a recipe here later using cornmeal, but this is a fresher, living foods version.

Basic Homemade Crackers

Be creative - top with freshly grated cheese, artisan salts, cornmeal, dusting of fav spice blend, seeds, or a wash of your favorite flavored or infused oil.

Note: I'm working on a living foods variation that is "cooked" in a food dehydrator.


1-1/2 C hard white wheat flour
1 C Spelt or Kamut® Flour (or additional wheat flour)
* ½ C Flax Seed
* 1 t sea salt
1 C warm water
1/3 C extra virgin olive oil

Whisk together the flours, flax seed, and salt. Add the water and olive oil. Using the roller attachment on the Electrolux DLX (or a mixer with a dough hook), mix the dough at medium speed for about 5 - 7 minutes. In the alternative, mix and knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. Add a bit more flour or water until it is the right consistency.

Shape the dough into a large ball then break into twelve equal-sized pieces. Gentry rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat the oven to 450° F. If using a stone, place in oven to heat.

When dough is done resting, flatten one dough ball. Using a rolling pin, shape into a flat strip of dough. Cut into sizes that you would like using a pizza cutter - or for even more fun, use cookie cutters.

Set dough on a floured or cornmeal dusted parchment-lined baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide parchment into the oven (onto the stone). Repeat the process for the remaining dough balls, baking in small batches. Bake until deeply golden, and let cool before eating.

Makes a dozen extra large crackers, or any number of smaller ones.

* Toss in the VitaMix for a few seconds, finely grind in coffee grinder, or crush with mortar and pestle

Rosemary Garlic Toasts

Super easy if you don't have time to make homemade crackers. . .

(2) mini loaves of whole wheat bread, cut into thin slices
4 cloves garlic, finely minced
2 T sea salt
2 T fresh rosemary, crushed
1/3 cup extra virgin olive oil (EVOO)

Heat oven to 350°F.

Mix garlic, sea salt, rosemary and EVOO together in a shallow bowl that is wide enough to accommodate the bread slices. Dip bread in mixture and spread the seasoning mixture over the bread with your fingers to distribute as evenly as possible. Spread ingredients on stone. Sprinkle the remaining seasoning mixture on top of the bread.

Bake for 10-20 minutes until nicely browned.

This is a great recipe to double, triple, or more and bring to your next gathering. Great with a hummus or lentil paté - or just as a snack!

Lentil Walnut Paté

I like hummus but from time to time I like a little change. . . sometimes I don't want the crunch of the walnuts so I leave them out.

2 cups dried lentils (try red lentils for a change)
1 2-inch piece of wakame (seaweed - a kind of kelp)
4 cups water
1 T tamari (a dark and rich type of soy sauce)
1 tsp. sea salt
1 T extra virgin olive oil
1 onion, finely diced
3 cloves garlic, minced
1 t basil (fresh is best)
1 1/2 cups walnut pieces, lightly roasted
1/4 cup parsley, minced
2 Tbl. umeboshi plum vinegar (a tangy, slightly salty vinegar)
2 Tbl. balsamic vinegar

Place lentils and wakame with water in a pot and boil for 10 minutes on medium heat, uncovered. Reduce heat to low, cover, and simmer 10-20 minutes longer, or until lentils are creamy. Season with tamari and sea salt. Heat oil in a skillet over medium heat. Add onion, garlic and cook 3-4 minutes, stirring, until soft, adding the basil during the last minute of cooking. Put all ingredients into food processor (or use immersion blender) and blend until smooth.

Serve with homemade crackers .