Kneader's Sugar Cookies . . . Almost

Who doesn't like a good sugar cookie? This is a great recipe. I altered it just a bit. The original calls for lemon flavor and I prefer almond flavoring. The frosting recipe is not correct and the icing turns out too thick. If this is the case for you, add extra milk and corn syrup just a bit at a time until it is runnier but will still cling to the cookies. Although I get raving review on the cookies and frosting each time I make them, I really prefer a sugar cookie with cream cheese frosting. But using this icing make the cookie look amazing and professional!

Kneader's Sugar Cookies . . . Almost

2 cups butter
2 ¼ cups sugar

4 large eggs
1 cup milk

7 ¾ cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp almond flavor or extract
½ tsp salt
¼ tsp nutmeg
1 Tbsp honey

1. Cream together butter and sugar until fluffy.
2. Add eggs, then milk. Scrape the sides of the bowl often.
3. Stir in remaining ingredients. Dough will be soft and sticky.
4. Place dough on well floured pastry cloth or workspace.
5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.
6. Gently roll out to 3/8 inch thick.
7. Cut into desired shapes and place on baking sheet lined with parchment.
8. Bake at 325 for 10-12 minutes or until just the edges barely start to change colors. Makes approx. 4 dozen.

Icing

4 ½ cups powdered sugar
4 Tbsp corn syrup
3 Tbsp milk
¼ tsp lemon flavor

1. Mix together all ingredients until smooth.

To decorate as pictured above, reserve a bit of the icing and set aside. Color the remaining icing pink. Dip cookie in the pink icing and smooth with side of palm of hand. Let set. Dip your fingers tips in the white icing and drizzled it on top of the cookies.

Source: http://www.abc4.com/mostpopular/story/Kneaders-Sugar-Cookies/tE2aCurRMU6kN_GXt_f8Qw.cspx

Better then Bacon Pumpkin Seeds

This is a great little recipe for many reasons: it's sprouted, easy, very good for you and it's a good replacement for bacon when used as a garnish. My kids call these salty seeds. You do need a dehydrator so, if you don't have one, borrow one from the neighbors. This recipe takes quite a bit of inactive time but it's worth it! To preserve the enzymes in these sprouted seeds, dehydrate under 115 degrees (Green Smoothie Girl keeps her temperature at 105 degrees. See the note below on the benefits of sprouting.

Better then Bacon Pumpkin Seeds

3 cups raw pumpkin seeds (hulled)

Water

2 1/2 TBS Bragg’s Liquid Aminos

Soak pumpkin seeds in water overnight. Drain well. Dry seeds in dehydrator for 3-4 hours until they are mostly dry (to be able to absorb liquid again).

Mix pumpkin seeds with Liquid Amios well. Let sit to absorb liquid, stirring occasionally, until all liquid is absorbed (15-30 min.). Taste and add another 1/2 to 1 teaspoon if more flavor is needed. Spread on teflex sheets in dehydrator and dry until crispy, for a few hours.

Adapted from 12 Steps to Whole Foods

Note: Sprouting seeds, grains, nuts, and legumes causes the starches to convert to easily

digested sugars. Germinating activates the enzymes so the plant begins to produce

vitamins that it needs for its own growth. According to research performed at the

University of Minnesota, sprouting increases the nutrient density of foods. Sprouted

wheat had 28 percent more thiamine (B1), 315 percent more riboflavin (B2), 66 percent

more niacin (B3), 65 percent more pantothenic acid (B5), 111 percent more

biotin, 278 percent more folic acid, and 300 percent more vitamin C than non-sprouted

wheat. In some legumes, vitamins multiply by up to 500 percent after the bean is

sprouted. Enzyme content is sometimes more than 40 times higher in the sprouted grain,

and even fiber multiplies 300 to 400 percent over the ground, dry whole grain! Another

change brought about in the sprouting process is that carbohydrates decrease and protein

increases substantially, as atmospheric nitrogen is absorbed in the breakdown of carb

molecules, reformed as amino acid building blocks of protein. Source: Green Smoothie Girl's 12 Step Program.

Savory Veggie Smoothie

A spicy savory smoothie is a nice addition to a healthy diet. As with most smoothies you can adapt with what you have and change things up to fit your taste.

Savory Veggie Smoothie

2 cups baby spinach
1 cup water

1 cup chopped carrot (about 1 carrot)
1 avocado
1 Tbs of lime juice
2 garlic cloves
½ tsp coarse sea or real salt
pinch of cayenne pepper
some ice cubes
Place all of the ingredients in your blender and puree until smooth and creamy.

Adapted from

http://healthyblenderrecipes.com/recipes/raw_vegan_spicy_vegetable_green_smoothie/

Chewy Toffee Almond Bars

Oh, I so want to try these. I just need to buy some coconut and these babies are mine!

Chewy Toffee Almond Bars

Ingredients:

1 cup (2 sticks) butter, softened

1/2 cup sugar

2 cups all-purpose flour

1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

3/4 cup light corn syrup

1 cup sliced almonds, divided

3/4 cup MOUNDS Sweetened Coconut Flakes, divided

Directions

1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.

2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.

3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Source: http://www.hersheys.com/recipes/5689/Chewy-Toffee-Almond-Bars.aspx

Asian Cabbage & Sprout Salad with Agave Soy Ginger Dressing

This is a Yummy salad! With most recipes I improvise with what I have and this is a great recipe to do that with. This salad is delicious and can be used as a side dish or as a main course (just by adding chicken). The dressing has a wonderful Asian flavor and can be used as a dressing on mixed greens as well.

Serves 6-8

Ingredients:

Salad:

1/2 head green cabbage

1/2 head red cabbage

2 carrots, julienned

2 cups bean sprouts

2 cups snow peas

1 red pepper, diced

2 grilled chicken breasts, cubed (optional)

Dressing:

1/3 cup Xagave

1/3 cup white rice vinegar (unsweetened)

1/3 cup soy sauce (I use Bragg's Liquid Aminos)

1 tsp. fresh chopped garlic

1 tsp. fresh chopped ginger root

1 tsp. hot chile oil

1 tsp. toasted sesame oil

Garnish:

1/4 cup toasted sesame seeds

Steps:

Combine all salad ingredients in a bowl and mix. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top.

Tips and Notes: This salad and dressing will taste delicious for several days.

Source: http://blog.xagave.com/?s=asian+cabbage+and+sprout

King Arthur Classic Sandwich Bread

For sandwiches, toast, and French toast, you just can’t beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture.

3 cups King Arthur Unbleached All-Purpose Flour*
1/2 cup milk (skim, 1%, 2% or whole, your choice)**
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough**
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*For added whole-grain goodness, substitute great-tasting King Arthur 100% White Whole Wheat Flour for up to half of the all-purpose flour in this recipe.

**Mix the cold-from-the-refrigerator milk with 1/2 cup of the hot-from-the-tap water to make a lukewarm combination.

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.Yield: 1 loaf.

Source: http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe

Cracked Wheat Bread

Oh I love this bread! This recipe makes enough for two smaller loaves. I doubled it and made two larger loaves and one small loaf. The thermometer sticking in the large loaf is one I purchased that gives the temperature of fully baked bread. It has been wonderful to have!

Cracked Wheat Bread

Ingredients

• 1 1/4 cups warm water
• 1/2 cup cracked wheat
• 1 (.25 ounce) package active dry yeast
• 1/3 cup warm water (110 degrees F/45 degrees C)
• 2 tablespoons butter, softened
• 1 tablespoon salt
• 2 tablespoons molasses
• 2 tablespoons honey
• 1 cup milk
• 1 cup whole wheat flour
• 4 cups all-purpose flour

Directions

1. In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Source: http://allrecipes.com/Recipe/cracked-wheat-bread-ii/detail.aspx