Tomato Sauce (a la Animal, Vegetable, Miracle)

This recipe was adapted from Animal Vegetable Miracle and the original can be found here. We like garlic a little more, and we have had a hard time growing onions, so we use dried onions. This is for late summer, early Fall when you have a ton of tomatoes, it can probably be reduced for less than 10 Quarts but 


10 QUARTS Tomato Puree (we skin and blend the tomatoes) we are shooting for 6 quarts reduced sauce so 50% paste tomatoes, 50% beefsteak work well, if you use all romas should increase all other ingredients by half and simmer half as long.

4 C Dried Onions
1 C Dried Basil
½ C Honey (or 3/4 C Brown Sugar)
4 T Dried Oregano
4T Garlic Powder (or more, to taste)
3 T Salt
2 T Lemon or Lime Zest
2 T Dried Thyme
2 T Dried Parsley
2 t Pepper
2 t Cinnamon
½ t Nutmeg

Put all ingredients into a large stock pot and simmer until you get the right consistency (2-4 hrs usually) stirring regularly (we set the timer for 15 min at the start and reduce to 10 min as the sauce thickens).

WITHOUT MEAT!!! Sanitize Quart jars and add 1/2 t citric acid (or 2 t lemon or lime juice, the citric acid does not impart a citrus flavor to the sauce which we already got with the zest, IMHO both juice and zest are too much.) to each jar (botulism is nasty!!!)

Ladle hot sauce into jars, process 35 min in water bath.


WITH MEAT!!!
You can add browned and seasoned ground meat at this point (we like Turkey) but that changes the processing. No additional acid is required. but they must be pressure canned.

Ladle hot sauce into jars, Pressure can 70 min at 15 lbs where we are @ 6000 feet for lower elevations you can use less pressure, IE @ <1000 feet you can use 10 lbs.

TO USE SAUCE:
For pasta, add 1/4 teaspoon baking soda while reheating, it will foam a little but this will counter act the acidity that most of us don't like in our sauce. We like it with some cheese stirred in (thank you Grandpa Paul!) or 8 oz cream cheese for "creamy tomato sauce". 

Use it straight out of the jar for Pizza.

Peanut Butter Granola

2 t margarine
1/2 c peanut butter
1/2 cup honey
1/4 t salt
4 c rolled oats
1/2 c peanuts (optional)
1/2 c Seimi Sweet chocolate chips (optional)

Melt Butter and PB in 3 quart sauce pan. Add Honey. Stir until well combined. Add Oats. Stir until well coated
Add  Nuts, stir in.
Spread out a thin layer on cookie sheet
Bake at 375 for 10 min (stirring at least once) or until evenly toasted.
Let cool 30 min. Stir in chocolate chips, store in air tight container.

Emily's Zuccini cake

Ok so this is not really Emily's recipe (she stole it from someone else) but she is the one who makes it so we will attribute it to her here!
1 C butter
2 1/2 C Sugar
4 eggs
2 t vanilla
1 C butter milk (2 C milk + 2 t lemon juice works)
3 C flour
1 t baking soda
2 t baking powder
3/4 t salt
1/2 cup coco
3 C schreded zucchini

Assemble wet ingredients in a bowl along with zucchini, mix well with wisk.
Assemble dry ingredients in a large bowl, mix well with a wisk.
pour wet on dry, mix lightly until combined but do not over mix (too much stirring at this point means tough cake).
Pour batter into a greased sheet pan.

Bake at 350 for 25-30 min
Frost with chocolate frosting

Hide from dad or he will eat the whole thing!!!!

Flour Tortillas

So the other recipe did not work out as well as I had hopped...but this one is closer. doing some tweaking still but it is easy and they turned out pretty good

4 C flour
1 C shortning
1 t salt
1 T sugar
2 t baking powder

Mix this thoroughly, I used the paddle attachment on the kitchenaid.

Add
1 C hot water
1/4 C vegetable oil (this may not be necessary if you use lard but the shortning is so darn dry...)
process with the Dough hook for a few min until it all comes together
Roll into golf ball size balls,
Smoosh (a tortilla press is the best but you can get ok results with a rolling pin)
cook lightly (don't over cook) they get hard fast if you over cook them)
Make sure to keep them warm (again they get hard as they cool)

ToDo
Try replacing some more of the shortning with oil...this should soften them up a bit

Flour Tortillas - Flatbread

• 4 C all-purpose flour
• 1 t salt
• 2 t baking powder
• 2 T lard
• 1 1/2 C water
• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Cornbread

This recipe is under construction, I have been testing several things but we have something worth putting up here

2 1/2 C milk

1 1/2 C cornmeal

1 t salt

2/3 C sugar

1/2 C oil

2 eggs

1 T baking powder

Put everything but the flour and the baking powder in a the bowl and whip vigorously. let stand about 5 min (the cornmeal will moisten and swell a little). Add the flour and baking powder and mix a little, will be a bit lumpy.

pour into greased 9x13 pan (or 18 muffin tins) and let sit for about 5 min (this would be a great moment to preheat your oven). Once it has had time to stand and bubble a bit, put it into a preheated 400 Degree oven. bake 30 min or until a toothpick pushed into the middle comes out clean.

Leftover Oatmeal Bread

This recipe is my version of Alton Brown's leftover oatmeal bread (Oat Cuisine II). This dark soft bread with a firm crust is super tasty, but be warned, it really does need to rise for 8-12 hours in the fridge or it will be a too dense.

Dry team:
1 1/2 T. active dry yeast
11 oz bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats
1 t. kosher salt

Wet Team:
12 oz leftover oatmeal (with fruit in it is awesome)
1/4 cup warm water
3 T Honey (2.5 oz)
1 T olive oil, plus extra for bowl and pan

egg wash
1 large egg yolk
1 T water

Garnish with 1 T dry rolled oats on top of egg wash

Instructions:
Mix leftover oatmeal with the wet team.
Mix the dry team on the table, and make a bowl out of it (see Brenda's rolls criollo style)
pour wet team into criollo bowl, kneed 10 min, dough will be very sticky
Lube a bowl and let dough rise in it for 1 hour or until double.

Roll out about 1 inch thick and then roll it up into a loaf.
lube loaf pan, introduce dough, let rise over night in the refrigerator, covered with plastic wrap

Whip egg wash and paint the top
Sprinkle on garnish oatmeal
Bake at 350* for 55 min to 1 hr.
Cool on cooling rack 30 min before slicing.
Slice thick, toast, butter, a little stone fruit marmolade or carrot cake jelly and you are in heaven!!!