Redbud-Herb Muffins

                                 
I came across this recipe on the Internet a few years ago and thought I'd try it, but never got around to it. Last Sunday, while coming home from church, I saw a lone Redbud tree growing in 'no man's land' where it didn't look like it belonged to anyone in particular, which meant I could forage the flowers buds without having to get permission. I took my 4 cup measure cup with me, drove to the area, got out of the vehicle and went over and picked my buds till I had 2 cups. It only took a few minutes.
Just take a branch in your hand and run your finger and thumb along the branch and the flower buds will fall off into your container.They strip off very easily.
Redbud flowers are high in vitamin C and edible, with a slightly nutty flavor. They can be added to pancakes, muffins, fritters or used as an attractive garnish on salads. Or you can use them to make a unique pickle relish or as a replacement for capers.  If you want to eat Redbud flowers, remember, as with the gathering of any wild edible, don't take all that you find. Leave plenty for the tree to produce seeds, for the insects to get nectar and pollen, and for people to enjoy for their beauty. The tree also makes seed pods which are edible.
These were very easy to make. I did change a lot of things as I made them the way I wanted to, and with what ingredients I had on hand. I did not add the sage or rosemary as I wanted a sweet muffin, not a savory one, and I really am not over fond of either herb for 'snacking'. I may try this recipe with the herbs at some point, but I just left them out. I actually think lemon balm would be perfect to add to these muffins as they have a lovely lemon taste which would compliment the lemon juice and rind.
I only had a 6 oz container of raspberry yogurt and used that instead of plain yogurt. I also added about 1-2 Tbls of sour cream to make 8 oz (or about 1/2 cup) of yogurt.
I did grate the lemon rind off of the lemon I was juicing. Just make sure you wash your lemons well.
I used cane sugar, but I am sure you could use coconut sugar, rapadura, succanat, or even honey.
These turned out really well, but tasted even better the next day after they'd sat overnight. If I make these again (which I am sure I will!), then I will let them sit 8 hours or overnight before eating them as the flavors develop and the muffins firm more and come out of the paper easier.
This is a fun way to forage for foods and teach your kids to forage, too.

Redbud-Herb Muffins
                                                Preheat oven to 375°
2 cups Redbuds
2 tablespoons minced fresh sage or rosemary leaves
½ cup sugar or sweetener of your choice.
Minced zest of 1 lemon
1 ½ cups unbleached flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Real sea salt
1 large egg
1/2 cup yogurt
3/4 cup milk
2 tablespoons olive oil
1 tablespoon freshly reamed lemon juice

Topping:
1 tablespoon sugar
½ teaspoon ground cinnamon    
                                                            
Fill 18 muffin tins with paper muffin cups; set aside.
In a medium bowl, combine redbuds, herb, sugar, zest. Let sit 30 minutes.
In a small bowl, sift flour, powder, baking soda, salt large bowl.
In 2 cup measuring cup or small bowl, combine egg, yogurt, milk, oil, lemon juice.
Combine the flour mixture in with the flower mixture, toss to combine.
Add wet ingredients, stirring just dry ingredients are moistened. Do not over mix.
Fill your muffin tins 3/4 full.
Combine sugar cinnamon the topping sprinkle some each muffin Bake for 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack. Makes about 18.
 

Lori's Gingerbread Cake

                                                               

I remember getting this recipe out of the Columbus Dispatch food section in 1975. I thought it sounded good and wrote it out on a lined 3"x5" recipe card to add to my recipe collection.
In the fall of 1975, we belonged to a card club that met once a month at someone's house, and that October was our month to host. Since it was cool outside, I thought this would be the perfect dessert to serve at our card party. I made it up without the raisins or nuts, but dusted it with the powdered sugar and served it with whipped cream. My then mother-in-law was delighted to have such an 'old fashioned' dessert as she loved gingerbread. It was quite the hit of the party.
This cake comes together quickly and can be served anytime you want or need a quick dessert that will please most people. Though it is a wonderful fall dessert, it also works well other times of the year. This is a denser cake that is very similar in texture to a quick bread. It will become a favorite in your kitchen, just as it has been a favorite in my kitchen.

Lori's Gingerbread Cake

1/2 cup shortening or butter*
1/2 cup sugar
2 eggs
1 cup molasses
1 cup boiling water
2 1/2 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup raisins (optional)
1/2 cup chopped nuts (optional)
Powdered sugar, for dusting (optional)
Real whipped cream (optional)

Cream together the shortening and sugar; add eggs, mix.
Combine molasses and boiling water.
Sift together all the dry ingredients into a bowl.
Add dry ingredients alternately with the molasses mixture to the creamed mixture, beginning and ending with dry ingredients to prevent curdling.
Fold in raisins and nuts, if using.
Pour batter into a greased and floured 13"x9" pan.
Bake at 350 degrees for 40-50 minutes, till cake tests done.
When cool, sprinkle on some powdered sugar and serve with dollops of real whipped cream, if desired.

Tips:
*Use palm shortening or lard, if not using butter.

Lori's No-Bake Oatmeal Cookies

                                                                           

These are delicious and easy and way different than other more popular recipes out there. There is no butter in this recipe, yet they are fudge-like and delicious.
I got this recipe from my 7th grade Home-Ec class as these are the cookies that the lunch ladies from Eastmoor Jr High school (Columbus, Ohio) used to make for dessert several times a month. They made a lot of homemade items for lunch, and this was one of them.
I love my grandma's no-bake cookies (posted on here), but I also love these and have been making them since I was 12 years old. These are the no-bakes my kids grew up eating.
These are not healthy. These are an indulgence that one would make on occasion. And these will quickly become a favorite of yours.

Lori's No-Bake Oatmeal Cookies

3 cups quick cook oats
6 Tbls unsweetened cocoa powder
3 cups sugar
1/2 cup milk
1/2 - 2/3 cup peanut butter
1 tsp vanilla

In a bowl, combine oats and cocoa; stir to combine, then set aside.
In a 3 quart saucepan, combine sugar, milk, and vanilla; bring to a rolling boil and boil 1 minute. Add peanut butter (amount depends on how much you like peanut butter!).
Add oats and cocoa, stir well to combine.
Working quickly, drop by tsp or Tbls onto waxed or parchment paper.
Cool one hour before eating (if you can wait that long!).
Makes 32-40 cookies, depending on size.
*You must work quickly when dropping these onto waxed paper as they will set up hard in pan.

Honey-Wheat Bread

                                          

This is a delicious bread that is very easy to make. I originally got this off the back of a bag of King Arthur Whole Wheat flour, but I have been unable to find this exact recipe on their website, in their cook book, or on the backs of their bags of flour. I don't know why as it is a really good recipe.
I used to make this sometimes and keep one loaf plain as is, and to the other loaf I would add some dried fruit (look at tips below), and this made it especially good as a breakfast bread as it made excellent toast. Any kind of dried fruit would work, but I used Sun Maid Fruit Bits as they are just the right size and texture. Many people avoid sulphur added to dried fruits, but I don't eat these often enough that I worry about it.
If you love a good wheat bread, then you will love this recipe.

Honey-Wheat Bread
 Makes 2 loaves

1 cup water
1 cup milk*
2 Tbls active dry yeast
1/2 cup honey
3 cups whole wheat flour
1 large egg, beaten
2 tsp real sea salt
1/4 cup olive oil
3-4 1/2 cups unbleached white flour*

Heat water and milk to warm (105-115 degrees). Pour into a glass bowl. Add 1 tsp honey, yeast, and 3 cups whole wheat flour. Mix; cover and let rest 20 minutes (or all day~ but the dough will sour and take on a sourdough flavor).
Mix in honey, egg, salt, oil, and 3 cups unbleached white flour, till well-incorporated.
Knead dough and add more flour, as needed.
Knead 8-10 minutes, till soft and elastic.
Divide into two equal pieces.
Roll out and shape into loaves.
Place in two greased 9"x5"x2" pans.
Grease top of bread with lard or a bit of olive oil, if desired..
Cover; let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 350 degrees about 10 minutes before bread is ready.
Bake at 350 degrees for 30 minutes, or until bread tests done by sounding 'hollow' when thumped.
Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool.
You can rub with some butter if you did not grease tops prior to baking.
Eat warm, or let cool and eat. This makes good toast.
Makes two loaves.
If you wrap very well you can freeze one loaf for future use.

Tips:
*Use whole milk for a richer loaf.
*You can use all whole wheat flour, if you want, but the bread will be heavier and denser.
*I sometimes add 1/2 - 3/4 cup dried fruits to one loaf and use this as a breakfast bread. Make sure
  these fruits are cut in small pieces.


 

Lori's Pumpkin Bread

                                                                

 Years ago, Bob and I were neighbors with a couple whom we sometimes played cards with and whose wife I often hung out with during the day as we both had young children at the time. One night we'd gone next door to play cards while the children slept (we were close by and in a very small town), and this friend pulled out a loaf of this bread and I could not stop eating it. It was so delicious! I am usually not a big pumpkin fan, but the spicy warmness of this bread was enticing. I asked her for the recipe and I've made it ever since, which is close to 30 years.

I usually make this in the fall, but this is one of those quick breads that makes up nicely most anytime of year. I prefer it in cooler months, such as fall, winter, and spring. But I will eat it in summer as well. It is a really good recipe that will make you a believer in pumpkin, too.

Lori's Pumpkin Bread
Makes two loaves
                          Preheat oven to 350 degrees
2/3 cup shortening*
2 2/3 cup sugar*
4 eggs*
1 can (16 oz) pumpkin*
2/3 cup water
3 1/3 cups unbleached flour
2 tsps baking soda
1/2 tsp baking powder*
1 tsp ground cloves
2 tsps ground cinnamon
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)

In large bowl, cream together the shortening and sugar till light and fluffy. Stir in eggs, pumpkin and water; blend till well mixed.
In another bowl, combine flour, soda, baking powder, cloves and cinnamon.
Blend dry ingredients gradually into the creamed mixture; blend well.
Fold in raisins and nuts, if used.
Pour evenly into two well-greased 9"x 5"x 2" pans. Level tops.
Bake at 350 degrees for 70 minutes or till toothpick comes out clean.
Let cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
When completely cool, wrap well and let sit overnight before cutting and serving, or freeze up to 2 months. Makes 2 loaves.

Tips:
*I use palm oil shortening, or you could use lard or tallow.
*You could substitute Rapadura or Succanat for the sugar.
*We use farm fresh eggs.
*Make sure your baking powder does not contain aluminum. I use Rumsford.
 

Aunt Martha DiPietro's Easter Bread

                                      

Italian Easter Bread

I do not know who Aunt Martha is, but I do know she was a relative of Bob's grandpa Di Pietro, most likely his dad's sister. All I know is that my mother-in-law used to make this every year for Easter. She is now celiac, really doesn't have anyone to cook or bake for anymore, so she rarely makes this or many other foods anymore.
This may seem time-consuming, but in reality, it just seems so as there is a long rest time. What is nice is you can make it up the night before and then form, raise, and bake the next day. This sounds like a lot of work, but it isn't as so much of it is raising time.
I don't allow it to raise for the 6 hours in the beginning because that is excessive. If a dough raises too much it will fall and be ruined.
I imagine you could change the extracts and use lemon or orange or even butter rum, whatever you'd prefer, but for Italians, anise is the oil of choice.
I will give this recipe as given, but in brackets you will see how I made this.
If you don't like anise, you could substitute lemon extract instead. This makes good toast slathered with lots of fresh butter.

Aunt Martha Di Pietro's Easter Bread

1 medium potato
1/4 cups unbleached flour
1-2 oz block yeast (I used 5 tsp dry yeast)
*2 eggs
*1/2 handful salt (I used about 1 1/2 tsp Real Sea Salt)
*1 cup oil (I used 1 cup olive oil)
*1 1/2 cups sugar
*1/2 box raisins (I used about 6-8 oz, as I buy in bulk, so I used 1/2 lb, about)
*2- 1 oz bottles anise extract (the anise oil would be stronger, if you like it)
9 beaten eggs
7 cups unbleached flour ( I used additional flour)
1 egg
a bit of milk

Peel and chop potatoes and cook till tender. Run through a ricer. (I just mashed the potatoes) and add enough water to make a pint (2 cups). When cool (to around 110-115 degrees), add yeast, 2 eggs, and  1/4 cup flour. Let raise 6 hours (I only let raise about 30-45 minutes).
Combine oil, sugar, anise and raisins in a pan. Heat to lukewarm.
Beat the 9 eggs together and add to cooled oil mixture (I added eggs and oil mixture to the original raised yeast mixture). Add salt.
Beat two minutes. (you can use electric mixer or by hand~I did by hand)
Add 6 cups flour gradually to mixture; beat additional 2 minutes on low. (I beat by hand with a spoon, and I added more like another 4-6 cups flour as it was way too wet to knead!)
Knead 8-10 minutes, till elastic and smooth.
Raise overnight (I allowed to raise till doubled).
Punch dough down, divide into 5 equal parts, then form into loaves. .You can roll out into a rectangle and make traditional looking loaves, or you can divide dough pieces into thirds and make into braids. Place in greased pans, cover with a towel and allow to raise
Use 8" x 4" or 9" x 5" loaf pans.
Raise 1 1/2 hours.

Take 1egg and some milk and combine together to make an egg wash. Brush tops of bread before putting in oven. About halfway through, brush again. Will give a shiny look.
Bake at 350 degrees for 40-50 minutes. Test for doneness. 
Original recipe just says to brush with an egg yolk, but I prefer to use the egg/milk wash.

Tips:
*I try to always use eggs from a farm.
*I used Redmond's Real Sea Salt.
*My mother-in-law used vegetable oil, but I use olive oil in all my baking where oil is called for.
*I used cane sugar.
*Bob said it needed more raisins, though I used what the recipe called for. Don't be afraid to use 12-
  16 oz of raisins.

Lori's Hot Fudge Sauce

                              
                                                                                                                                                
    Oh my goodness! This is delicious, rich, and chocolaty. This can be made with a bittersweet chocolate (85% cacao), or with milk chocolate, whichever you prefer. I prefer the bittersweet as I like a more deeper, richer chocolate flavor. This is divine over ice cream, brownies, chocolate cake, over a brownie sundae. However you eat this, it is delicious.
I trnsformed an existing recipe I had found in a cook book from an old church I used to attend and made this my recipe. I changed amounts and added the chocolate, which made a better product.
The hot fudge sauce one finds at the store is made with all kinds of fillers and ingredients one can't pronounce, including high fructose corn syrup, which I try to avoid like the plague.This one is simple with simple ingredients. In my quest to get away from highly processed foods, I enjoy using recipes where I am more in control of what goes into the final product. No, this is not a nutritionally dense or health food, but since we all eat foods once in awhile that are not healthy, I prefer to have something that I make myself. I know that once you make this, you will make it again and again as it is so decadently delicious. And easy. Enjoy!

Lori's Hot Fudge Sauce

1 1/2 cups powdered sugar
4 Tbls unsweetened cocoa powder
4 Tbls real butter
1 1/4 cups evaporated milk (NOT sweetened condensed milk!)
1 tsp vanilla
About 1-2 oz dark chocolate bar, chopped fine (I used Black and Green's Organic 85% cacao bar)
(1/4-1/3 chocolate bar)

Sift together the powdered sugar and cocoa into a bowl; set aside.
Melt the butter in a 2 quart saucepan.
Add about 1/4 cup milk to the pan, add the sugar mixture and stir well till smooth.
Add rest of milk and stir well. Bring to a boil over medium heat, stirring constantly. Once at a boil, cook for two minutes. Shut off heat, remove pan, stir in vanilla and chocolate, then stir to mix. The chocolate will melt almost immediately.
Pour into a pint mason jar or two half pint mason jars. Place lids and screw bands on top and let cool. Keeps in fridge for up to two weeks.
Heat to serve.