Apple Raisin Muffins

Ingredients
1 cup water
2 cups rapadura
2 cups grated apples
2 cups raisins
1 cup (2 sticks) butter
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
2 teaspoons baking soda
3 1/2 cups fresh ground hard wheat

Directions
Preheat the oven to 350 degrees F.

Combine the water, sugar, apples, raisins, butter, cinnamon, nutmeg, and cloves in a saucepan; bring to a boil. Remove the pan from the heat and cool completely.

In a large bowl, stir the nuts and baking soda into the flour. Add the cooled mixture to the bowl, and stir until blended. Fill greased miniature muffin tins with batter to the top. Bake for 15 minutes.

Note: Extra muffins can be stored in a re-sealable freezer bag





Source: Regina Bennett via Food Network via Paula Dean

Regina's Homemade Bread

1 cup Rapadura
1 TBS Celtic Sea Salt
1 cup melted butter, or lard, or sunflower oil
4 1/2 cups water 100-110 degrees

Combine and whisk really good, set bowl aside.

Grind Hard Wheat mixed with flax seed (1c. flax to 4-6c. wheat) on medium size, about 8 cups.

Put 6 cups flour in Bosch and 3 TBS yeast (if chilled let it sit at room temp. 5 min. before) Don't level off, just rough estimates.

Add liquid. Stir on medium for about 5 minutes. Add flour one cup at a time on medium speed. About 4 cups. Turn Bosch on low speed and grind more wheat. (about 5 cups)

Add flour on low 1 cup at a time until texture is right. Put dough on counter and knead by hand by pushing, not stretching. Knead about 6 times and form into a ball. Cover with cloth and raise for 15 minues. (20 minutes in winter)

Grease bread pans with a small amount of butter. Separate dough into 4 sections. Punch and roll by hand into shape.

Put bread on bottom rack and turn oven on to 350 for about 15 seconds and then turn off. Let bread sit in there for 35 minutes.

Bake at 330 and set timer for 40 minutes. Check if done. For extra moisture put a bowl of water in the oven, ideally underneath but on a separate rack.

Source: Regina Bennett

Green Bean and Artichoke Casserole

Celtic Sea Salt

Pepper

1 lb green beans, cut and steamed

4 tbs. butter

3 tbs. whole wheat flour

2 garlic cloves, minced

2 cups raw milk

1 jar (14 oz) artichoke hearts

Cayenne Pepper

6 slices homemade bread (we used 2)

Preheat oven to 425. In a large saucepan heat butter until barely melted and pour half of it in a bowl and set aside. Add garlic and flour to the saucepan and cook for 1 minute, don't let it brown. Gradually add milk and bring to a boil. Reduce heat and simmer until it thickens, about 3 minutes. Stir in green beans and artichoke hearts and a pinch of cayenne pepper. Season with salt and pepper. Pour into a 2 quart baking dish.

Toss bread crumbs in bowl with butter and put on top of casserole. Bake 10-15 minutes or until golden brown.

Source: Martha Stewart

Whipped Frosting

Not a lot of flavor to it like a cream cheese frosting, but it was so fluffy we rather liked it.

3 egg whites
3/4 cup sugar
1/3 cup water
1/2 tsp. vanilla extract

Place in a glass bowl over a pot of simmering water. Mix until sugar is dissolved. Pour into a new bowl and beat on high until fluffy. Beat on low and add vanilla.


Source: Martha Stewart