kale oil salt pepper

Preheat the oven to 375° F.

Wash the kale. Cut off the stems and cut the ribs out of the leaves. Cut the leaves into wide strips.

Pour some oil onto a baking sheet (a few tablespoons should suffice, although it depends on how much kale you have). Put the kale strips on the baking sheet, spreading them around and coating them with the oil. Sprinkle with salt and pepper. Try to have them spread out evenly and not overlapping a lot.

Bake for 3-8 minutes, until they are light and crispy. The time on this varies depending on how much you've made, so just check it after a few minutes.

#dairyfree #glutenfree #kale #oil #pepper #salt #side #vegan

4 cups flour 2 cups warm water 1 Tbsp salt 2 tsp yeast ¼ cup honey

In a large mixing bowl, dissolve 2 tsp honey in the water. Stir in the yeast. When it is starting to foam, add 3 cups of flour, one cup at a time, mixing completely after each addition. On the third cup, add in the salt as well. Dump the fourth cup of flour onto the clean counter, then dump the dough on the flour and knead it. You may not need to knead in all of the flour, just until the dough is no longer sticky clumps. Knead the dough until it is smooth and stretchy. Coat the inside of the bowl with oil, coat the outside of the dough with oil, put it in the bowl, cover with plastic wrap, and let rise for 30 minutes or until doubled.

Roll out the dough into a large rectangle between ½” and ¾” thick. Drop globs of honey randomly onto the dough. Don't spread it in an even layer. Roll up the dough into a log and form into a loaf. Grease the inside of the bread pan and put in the dough. Cut a slash along the top of the loaf. Cover with plastic wrap and let rise for another 30 minutes.

Put the bread pan in the oven, then set the temperature for 350° F. Bake for 40-50 minutes until the top is a deep golden brown & the loaf sounds hollow when you tap the bottom.

#bread #dairyfree #honey #salt #vegetarian #wheatflour #yeast

2 cups flour 2 Tbsp sugar 2 tsp baking powder 1 tsp baking soda ½ tsp salt ¼ cup butter 1 cup buttermilk 1 Tbsp melted butter

Preheat oven to 375° F. Lightly grease a small baking sheet or dust with coarse cornmeal.

In a large bowl, sift flour, sugar, baking powder, baking soda and salt. Cut in the butter with pastry blender or fork until mixture looks like fine crumbs. Add buttermilk. Mix with a fork until dry ingredients are moistened. Turn out on a lightly floured board and knead gently until smooth, about 1 minute.

Shape into a ball. Place on the prepared baking sheet. Flatten into a 7” circle. Dough will be about 1 ½” thick. Press a large knife into the loaf, almost cutting through to the bottom, dividing it into quarters.

Bake 30-40 minutes, or until the top is golden and the loaf sounds hollow when tapped. Remove to wire rack to cool. Brush top with melted butter.

#bakingpowder #bakingsoda #bread #butter #buttermilk #salt #sugar #vegetarian #wheatflour

¾ cup sugar ½ tsp cinnamon ¼ tsp grated nutmeg ¼ tsp allspice 1/8 tsp salt 1 egg 4 egg whites 1 ½ cups milk 1 ½ cups half-and-half

Combine sugar with the spices in a large bowl. Add the egg and egg whites and beat on high speed for 5 minutes.

Heat 1 cup of milk, stirring constantly, until it is steaming (not boiling). Slowly mix half of that into the egg mixture. Stir the egg mixture back into the hot milk in the pan. On medium heat, cook for 5-8 minutes, stirring constantly, until it is steaming again and thickened enough to thinly coat the back of the spoon. Do not boil it.

Remove from heat and stir it frequently as it cools for 5 minutes. Stir in the remaining milk and half-and-half. Cover and chill.

#allspice #cinnamon #dessert #drink #egg #eggwhite #glutenfree #halfandhalf #milk #nutmeg #salt #sugar

2 ¼ cups flour 1 ½ tsp baking powder ¾ tsp salt ½ cup sugar 1 Tbsp lemon zest ¾ cup butter ¾ cup milk 3 eggs

1 medium-large lemon 2 Tbsp sugar

Preheat oven to 350° F and grease a bread pan.

In a large bowl mix flour, baking powder, salt, ½ cup sugar, and lemon zest. Cut in the butter.

In a small bowl, beat eggs and milk together. Then stir into the flour mixture.

Squeeze juice from the lemon. Reserve 4 tsp for the glaze and mix the rest into the batter (there will only be a little)

Pour into greased bread pan. Bake 1 hour 15 minutes. Cool for 10 minutes.

Mix 2 Tbsp sugar and lemon juice together in a small pan. Heat until boiling. Boil for 5 minutes. Brush over the top of the loaf.

#bakingpowder #butter #cake #dessert #egg #lemonjuice #lemonzest #milk #salt #sugar #vegetarian #wheatflour

2 cups flour ½ cup sugar ¼ cup butter 2 tsp baking powder 1 cup milk 1 cup apple sauce ½ tsp salt 4 cups chopped fruit

Preheat oven to 350° F. Melt the butter in a 9”×13” pan in the oven.

Mix together the flour, sugar, baking powder, milk, apple sauce, and salt.

Pour half of the batter into the pan with the melted butter. Pour the fruit over the top in an even layer. Spread the rest of the batter over the top.

Bake for 45-60 minutes or until crust is golden.

Use any kind of fruit you like!

For gluten-free, replace 2 cups flour with 1 cup almond meal and 1 cup gluten-free flour mix.

#almondmeal #apple #applesauce #apricot #bakingpowder #blackberry #blueberry #butter #cherry #cobbler #dessert #fruit #gfflour #glutenfree #grape #milk #peach #pear #pineapple #plum #raspberry #rhubarb #salt #strawberry #sugar #vegetarian #wheatflour

2 cups sugar ½ cup milk ½ cup butter ½ cup cocoa powder ¼ tsp salt 2/3 cup peanut butter 3 cups oats 1 tsp vanilla extract

Combine sugar, milk, butter, salt, and cocoa in a pan and bring to a boil. Once it has reached a full boil, time it for 1 minute and remove from heat. Stir in peanut butter and vanilla until the peanut butter is all melted in, then add the oats. Drop by tablespoonfuls onto wax paper. Let cool until hardened (it should only be a few minutes).

#butter #cocoa #cookie #dessert #glutenfree #milk #oats #peanutbutter #salt #sugar #vanilla #vegetarian

From a useful breadmaking class.

• Acidity: Yeast loves acid. It grows well in acidic environments, and it actually creates acidic environments through its fermentation process. But once the environment becomes too acidic, the yeast dies and your bread dies. That is why you don't let it rise for too long. Also, if you add in acidic ingredients like onions or fruit juice, this will cause for problems with the bread going flat from the yeast dying.

• Kneading: The baker told us to treat the dough like it's a living organism. So we must treat it gently. When stirring the ingredients, don't cut through it with your spoon. Instead scoop the ingredients together and they will form dough on their own. When kneading, don't push and pull so hard that the dough tears. Be gentle with it. That's the best way to get soft dough with big bubbles. After gently kneading for a few minutes (adding in flour as necessary), the dough will start to resist, no longer absorbing flour, and physically fighting back against your hands. It will also take on a sort of luster or sheen, and that's when you know it's time to let it rest and rise.

• Sugar: Putting sugar in your dough is what causes the bread to come out browner. More sugar = browner, and sweeter sugar = browner. So ½ cup of honey will make a browner bread than ½ cup of cane sugar, because honey is much sweeter than cane sugar. The baker said that he only usually only uses a small amount of sugar to get the yeast going.

• Salt and Sugar: Sugar and salt in the recipe need to be inversely proportionate. If you use more sugar, you need to use less salt. If you use less sugar, you need to use more salt.

• Salt: Salt retards the ability of the yeast to ferment, so it's important to control how much salt you use, and/or when you add it to the dough.

• Rising: You know it's risen enough if you poke it and the hole from your finger stays in the dough.

• Fat: Fat is put in the bread for the sake of texture, not so much for flavor.

• Interesting Historical Fact: In the middle ages, white flour was made by sifting and grinding the wheat over and over again. This means that it still retained most of its nutrients, and was basically just as nutritious as the darker flours. That's different from the white flour of today, which is chemically bleached, which destroys the natural nutrients in the wheat, so that vitamins and such are artificially added back into the flour.

• Bread flour and all-purpose flour contain a good amount of gluten for making bread. Pastry flour and flour made from different grains, have less or no gluten, so they don't have the strength to stretch and hold the air, so they are not good for making yeast bread. They can be treated as add-ins for flavor, not used to create the structure of the bread.

• The sponge method of making bread:

This is a method, not a recipe, so go find a recipe and use this method for it.

Start the yeast in a bit of water with a bit of sugar or flour. Mix together the water, sugar, half the flour, and the yeast mixture after it's become all foamy.

Let this rest for a long time. Overnight in a cold environment or a few hours in a warm environment. It needs to become rather large and blobby and sticky and bubbly.

After it's rested, add in the salt, oil/butter, and more flour. Stir it gently, not cutting through the dough, but bringing the flour down the sides and underneath with your spoon, like scooping it together. When it's mostly together, turn out to a floured board and knead more flour in until it's ready.

Let rise twice, once as a blob (oiled, in an oiled and covered bowl), and once in loaf form. These loaves don't take as long to bake because they're more airy, more like ½ hour.

Any desired additional ingredients, like fruit, vegetables, herbs, seeds, whole grains, cheese, etc, can be added. They can be added either at the beginning, when making the sponge, or later when you add the rest of the ingredients. Any acidic ingredients should be added at the later point, and any dried/dehydrated ingredients should be soaked in water before going into the dough, so they don't mess up the dough's hydration level.

#bread #honey #note #salt #sugar #wheatflour #yeast

2 cups of apples, pears, stone fruits, and/or berries—fresh, canned, or frozen ¼ cup honey 1 ¼ cup water, fruit juice, or a combination 2 Tbsp flour

2 eggs ½ cup applesauce 1 ¾ cup flour 2 tsp baking powder ¼ tsp salt ¾ cup milk or nut milk ½ cup honey

Preheat oven to 350° F.

If using canned fruit, drain the liquid. Use the liquid to partially replace the water, if desired. Place fruit in a buttered 9×13” pan.

Place water in a small saucepan. Add ¼ cup honey to taste and stir in the 2 Tbsp flour. Bring to a boil and simmer for 1 minute. Pour over the fruit and set in the oven.

Beat together eggs, applesauce, and ½ cup honey.

Sift together the flour, baking powder and salt. Add in 3 alterations with the milk to the egg mixture. Pour over the fruit and bake for 35-45 minutes.

#apple #applesauce #apricot #bakingpowder #blackberry #cake #cherry #cobbler #cranberry #dairyfree #dessert #egg #flour #fruit #fruitjuice #honey #milk #nutmilk #peach #pear #plum #raspberry #salt #strawberry #vegetarian

4 Tbsp butter ½ cup – 1 cup diced onions 4 lbs tomatoes, diced ¼ tsp thyme ½ tsp basil ¼ tsp black pepper 3 Tbsp flour 2 cups vegetable stock or chicken broth ¼ tsp baking soda 3 Tbsp sugar 1 ½ cups evaporated milk (12 oz can) ½ tsp salt 6-10 slices of bacon

In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes, then remove from heat.

Fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer, just to get it hot again.

Serves 3-4 people.

#bacon #bakingsoda #basil #butter #evaporatedmilk #main #onion #pepper #salt #soup #soupstock #sugar #thyme #tomato #wheatflour