Love-and-Serve

Creamy Carrot Ginger Soup

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 09 Sep 2017 15:13:00 +0000

I love soup, especially as cooler weather settles in. But, as with everything else, I'm picky. I don't like most "cream" soups, and am always on the lookout for soups that are broth- or tomato-based. This one is pretty much straight from the pages of Mother Earth Living magazine (Jan/Feb 2017). I may try it with a tad more ginger next time, but this is just enough to add warmth and interest to the soup without it being spicy. A sprinkle of cinnamon would look pretty too!

(I put the orange juice as optional because I had none in the house, and the soup was wonderful anyway!)

Creamy Carrot Ginger Soup

3 Tbsp. olive oil
2 large yellow onions, chopped
1 tsp. fresh ground black pepper
10 large carrots (3 to 4 lbs), scrubbed and chopped 6 cups chicken or vegetable broth
1 cup fresh squeezed orange juice (optional)
1 inch fresh ginger root, grated
Sea salt, to taste

Heat oil in a large pot and add onions. Saute till onions are golden and soft, about 20 minutes. Stir in pepper, carrots, and broth. Bring to a boil, add the ginger, and reduce to simmer for about 25 minutes, till carrots are tender. Transfer the mixture to a blender and puree (in 2 batches. Return to pot and stir in the juice, if using. Add salt to taste. Serve with a sprinkle of black pepper or cinnamon.

Sage and Apple Chicken

noreply@blogger.com (Bob and Meredith DeVoe) — Tue, 10 Sep 2013 22:44:00 +0000

I created this years ago when we lived in Vermont. I guess it's a keeper.

4 boneless, skinless chicken breasts, cut in half OR equivalent in cut-up chicken pieces, skin removed
2 large, tart apples, sliced and cored (skin on)
1 med. onion, sliced
8-10 whole fresh or dried sage leaves, or 2 tsp. dried crushed sage
2 Tsp. butter
Salt and pepper
2 Tbsp. flour
1/4 cup chicken stock (can make from 1/4 cup water and 1/4 tsp. bouillon)

Heat oven to 350 F. Put the butter in an 8x8 baking dish and put in the oven to melt.

Wash the chicken and place chicken in the pan, turning to coat with butter.

Sprinkle with salt and pepper.

Top each chicken piece with a sage leaf, or sprinkle with ground sage.

Place apple and onion slices around chicken pieces.

Bake one hour. Meanwhile, place flour and chicken stock in a small jar and shake to blend. After the chicken has baked for an hour, add the flour mixture to the pan juices and return to the oven for 10 minutes.

Serve chicken with apple and onion pieces and pan gravy poured over.

Serve with baked or boiled, buttered potatoes and green vegetable.

Guavas, and what to do with them

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 22 Aug 2012 08:23:00 +0000

Guavamania hit today when Bob brought in about 100 guavas from our tree. I spent the morning making guava sauce, canning guava slices, and making a guava pie. In other words, I treated them like apples, which don't grow well here. (We can get them imported, but the last batch we got smells and tastes like gasoline. I guess they sat in the wrong place in the truck...)

I eat them fresh, seeds and all. But a lot of people don't like the seeds. And of course, you don't want them in a pie. The seedy center scoops out with a spoon. (And the center looks kind of like a little brain!) :P

Guava Sauce:

Wash guavas and remove the blossom end. Dice and place in a stockpot with a small amount of water. Boil till tender. Mill or strain to remove the seeds. Can or refrigerate. The sauce can be eaten like applesauce (you may wish to add a little sugar) or use as a substitute for applesauce in any recipe, like the cake below, which was so good we couldn't leave it alone and three people finished it in two days!

Beth Cunningham's Guava Sauce Cake
1/3 cup oil
2 cups sugar
2 eggs
2 1/2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp cloves
1 1/2 cups guava sauce

Mix together oil and sugar, mixing till fluffy. Add eggs, beating well after each. Sift together the dry ingredients. Add alternately to creamed mixture with guava sauce. Pour batter into greased 9x13 pan. Bake 350 for 45 minutes. Sprinkle with icing sugar before serving (optional).

Guava Jam

Guavas, cooked and milled
Sugar

Cook and mill or sieve guavas as above. Measure and return to the saucepan with sugar-- the original recipe called for an amount of sugar equal to the amount of guava, but I also tried reducing the amount by almost half and actually thought it was more flavorful. Cook, stirring often, until it is the thickness you want (take a spoonful out and let it cool to check). Pour into a jar, let cool and refrigerate.

Finally,

Guava Pie

This is really tasty!! You can use your own favorite apple pie recipe, using seeded, sliced guavas. Or try this recipe below.

Pastry:
One cup butter
2 1/2 cups flour
1 tsp. salt

Cut the flour, butter, and salt together with a pastry cutter till crumbly. (Note: Nigerian wheat flour by law must be adulterated with 10% cassava flour; which makes it slightly less absorbent. You may need to add about 1/4 cup more flour to make it dry enough.) Sprinkle with a few teaspoons of water and stir gently. Continue to sprinkle small amounts of water until the dough comes together and can be shaped into a ball that does not crack when squeezed. Roll out and line pie pan.

Filling:

6 cups sliced seeded guavas
1 cup sugar
1 tsp. cinnamon
1/3 cup flour
1 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. butter

Toss the guavas with the flour, sugar, and cinnamon. Add the water and lemon juice and mix to coat. Turn the mixture into the pie crust. Dot with dabs of butter.

Cover with second crust and cut vents. Bake in a 350 degree oven for 45-55 minutes. Poke guavas with a fork to check they are soft. Let cool.

Chocolate Syrup

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 28 Jul 2012 16:54:00 +0000

You can make chocolate milk with this or top ice cream or desserts!

2 Cups sugar
1 cup cocoa powder (unsweetened)
1 cup water
2 tsp. vanilla

Place the sugar and cocoa in a deep saucepan (I use a ten cup pot) as it will bubble up as you cook it.
Add the water and whisk to blend well. Heat to boiling, stirring constantly.
When it begins to boil and bubble up, lower the heat slightly and whisk constantly for just two minutes (too long, and the syrup will granulate).
Remove from heat and blend in vanilla.

Allow to cool before pouring into container, or use a mason jar. Stored in the fridge, it keeps for weeks.

Parisian Chicken Stew

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 28 Jul 2012 16:41:00 +0000

Parisian Chicken Stew

If it's possible to have light comfort food, this is it. From my sister, Susan.

1 small chicken, cut-up (a fryer or spent layer is fine)
1/4 cup flour
1 Tbsp. thyme
Salt and pepper to taste
3 Tbsp. oil
2 c. chicken broth OR 2 cups water + 2 bouillion cubes
1/4 cup white wine vinegar
2 Tbsp. tomato paste
2-3 garlic cloves
1 c. chopped onions
2 c. chopped carrots
1 c. peas
2 c. diced potatoes, red or white, scrubbed, skins on (this is a good way to use up those little potatoes no one wants to peel)

Wash and dry the chicken pieces, removing as much skin as desired. Mix the flour, thyme, salt and pepper and dredge the chicken pieces in it.

Heat oil in a skillet and brown the chicken pieces all over. Remove the chicken pieces from the pan and add the remaining flour mixture. Whisk in the broth, wine, tomato paste, broth and garlic, scraping the bottom of the pan.

Return the chicken to the pot with potatoes and simmer 20 minutes.

Add the carrots, peas, and onions, and simmer 15 minutes or until the carrots are tender and chicken is cooked through.

Serve with fresh bread or rolls.

African Chocolate Pudding

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 28 Jul 2012 16:34:00 +0000

I started with the Joy of Cooking recipe for vanilla pudding, edited to use local ingredients, and made it chocolate because I like that better. If you want vanilla pudding, just leave out the cocoa. (I'm going to try coconut next, using coconut milk instead of coffee.)

First, heat up the double boiler* while you assemble the ingredients.

1 1/3 cups full cream powdered milk
1 cup sugar
6 Tbsp. Cocoa powder (unsweetened)
3 cups boiling water
4 Tbsp. cornstarch (corn flour)
1 cup cold water or coffee
2 eggs, well-beaten
1 tsp. vanilla

Place the first three ingredients in the top of the double boiler.
Stir in 3 cups boiling water. Use a whisk to blend well.
In a separate bowl, blend the coffe with the cornstarch till smooth.
Add to the hot mixture, stirring till smooth.
Cook 10 minutes, stirring constantly, till slightly thickened.
Cover and cook 10 more minutes.
Add about a cup of the hot mixture to the eggs and blend.
Add back to the double boiler and cook 2 minutes, whisking constantly.
Remove from heat and add vanilla and blend.

You can put these in individual custard cups or a 1 1/2 quart bowl, cover and refrigerate.

*I don't have a double boiler, either. I have a steel bowl that fits perfectly into the rim of a steel pot, and use that, no problem.

Tanzanian Smothered Baked Fish

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 14 Apr 2012 18:52:00 +0000

Modified from a dish called Samaki Wa Kukuango. The original dish used a steam broiling method; baking seemed more practical for a small family.

A whole fish that weighs approximately 1kg.
2 tsp. salt
1 tsp. coarse red pepper (or to taste)
2 Tbsp. butter
1 cup diced onions
1 cup diced tomatoes

Scale and clean fish very carefully. (Sellers will usually scale it for you.) Remove head if desired and cut gashes 2 inches apart across the entire fish.

In a small bowl, combine the salt, garlic, and red pepper. Rub into the gashes thoroughly. Allow to stand for 15 minutes.

In a skillet melt the butter and saute the onions and tomatoes till softened. Place the fish in a baking pan.

Spread the onion mixture all over the fish. Bake at 350~ for 20 to 30 minutes or until fish is done.

Move the sauce to one side of the fish. Cut from behind the front fin, along the spine to the tail and lift one fillet to a plate. Lift the skeleton away and lift the second fillet. Remove as much of the bones as possible.

Spread the onion mixture over the top of the fish as a garnish. Serve with rice or couscous, with the sauce, and with lemon slices.

Chin-Chin

noreply@blogger.com (Bob and Meredith DeVoe) — Tue, 19 Jul 2011 14:24:00 +0000

Chin-chin is a traditional Nigerian snack, ubiquitous at Christmas time. It us usually produced in large quantities and kept on hand for visitors and children throughout the season, and sometimes makes an appearance at weddings, baby-naming ceremonies, and so on. It keeps for weeks without refrigeration as long as it is stored dry and cool (Christmas time being the only time of year in West Africa that would qualify).

Follow this link: http://www.africanchop.com/chinchin.htm This recipe is Americanized in measurements, i.e. it uses cups rather than grams; and in Nigeria margarine is generally used instead of butter (due to lack of refrigeration), but butter surely tastes better. Also, nutmeg is commonly added. You can use a pinch up to a 1/2 teaspoon, depending on your taste.

You can roll the fried balls in sugar and/or cinnamon to make them extra special. This is definitely not health food, although it is highly satisfying and a few is no overindulgence. Chin chin with a cup of black tea with powdered milk and sugar is the height of Christmas hospitality.

Orange Lassi

noreply@blogger.com (Bob and Meredith DeVoe) — Thu, 27 Jan 2011 09:55:00 +0000

If you like yogurt, this is a great way to take it without added sugar.

If you don't like yogurt, you probably will after trying this.

Oranges in Nigeria tend to have a fibrous core, so I cut the centers before squeezing.

Mix about equal parts yogurt and orange juice. I take it in a bowl with a sprinkling of granola, but you can also drink it from a glass if you prefer-- that makes it more like a smoothie.

This can also be made with mangoes, when they are in season. Yum!

Christmas Shortbread

noreply@blogger.com (Bob and Meredith DeVoe) — Sun, 19 Dec 2010 12:29:00 +0000

I call it "Christmas Shortbread" because Scotch Shortbread is so amazingly scrumptious that I only allow myself to make it at Christmas time.

Shortbread is the ur-cookie: stripped down to the barest essentials of butter, flour, sugar.

A few years ago I was part of a Christmas cookie exchange. A week or so later, my friend Melissa Adams commented that next to the fancy-looking iced and chocolate-coated offerings, the shortbread didn't look like much. But as the flashier cookies disappeared her husband Sam tried the shortbread and cried out, "You've been holding out on me!"

1 cup butter, softened (226g)
1/2 cup sugar (some prefer to use powdered but regular is fine)
2 cups flour
1/4 tsp. salt

Cream the butter, then add the sugar and beat very smooth. Then add the flour and salt. It may seem dry at first, but continue stirring until there is very little loose flour, then with clean, dry hands knead briefly in the bowl until it comes together as a smooth ball of dough.

Break the ball in half and roll each half into a ball. Then flatten onto a floured board to make a circle about 7-8" in diameter, 1/2" thick. Transfer each round to an ungreased cookie sheet. Using a fork, pierce as shown:

Pierce the dough additionally to allow steam to vent (I make a simple, star-like design). Bake 275 degrees F (135C) for 30-35 minutes, till golden around the edges. Let cool. No, it isn't one giant cookie, you break it into triangles to eat.

If you want to go a little fancier, serve shortbread with a small scoop of vanilla ice cream and some raspberry or strawberry syrup (idea compliments of Shirley Bubar).

Cocoa Cashew Cookies

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 17 Nov 2010 14:28:00 +0000

Chocolate chips being only an occasional and well-savored treat in Nigeria, I decided I needed another cookie to ring my chocolate bells on occasion. So I came up with this recipe.

1 cup butter, softened (226 grams)

1 1/2 cup sugar, plus extra for rolling
2 beaten eggs
2 tsp. vanilla
2 1/3 cups flour
2/3 cup cocoa powder (unsweetened)
1 1/2 tsp. baking soda
1 tsp. salt
2-3 Tbsp. hot water or coffee
1/2 cup cashews, chopped (optional)
1/2 cup white chocolate chips (optional)

Cream first 2 ingredients.
Add eggs and vanilla and beat till smooth and fluffy.
Blend in flour, baking soda and salt.
Mix in coffee, enough to make dough pliable but not too soft.
Stir in nuts.
Roll dough into 1" balls and roll in sugar.
Place on ungreased cookie sheets.
Bake 375 for 10 minutes.

Ginger Cookies

noreply@blogger.com (Bob and Meredith DeVoe) — Thu, 09 Sep 2010 10:00:00 +0000

When I take out the recipe card for these I always think of my Vermont friend, Janie Booth, with whom I often compared and modified recipes... these have been further modified for African ingredients. I like a lot of ginger; everyone loves the sparkly, crystalline appearance these cookies have.

The molasses or treacle is optional (sometimes it's hard to get in Africa); they add chewiness to the cookies, without it the cookies will be more like ginger snaps, and are also delicious. (See the sparkles?)

Ingredients:

3/4 cup butter or margarine (170 grams)
1 cup sugar (1 1/2 cups if not using molasses/treacle)
1/4 cup molasses or 2 Tbsp. black treacle (optional)
1 egg
2 cups flour
1 1/2 tsp. baking soda (bicarbonate)
1 tsp. cinnamon
2 tsp. or more ginger, to taste (I like at least 4 tsp.)

Cream together butter, sugar, egg and molasses or treacle.
Sift dry ingredients together and blend with butter mixture.

Roll to 1-inch balls and roll in sugar. Resist eating too many like this, they are yummy raw!

Flatten slightly on cookie sheet and bake 350 9-11 minutes. Cool on a rack.

Zobo

noreply@blogger.com (Bob and Meredith DeVoe) — Thu, 29 Jul 2010 11:31:00 +0000

This fruity, refreshing drink has a number of health benefits. Roselle (zobo) blossoms are in the hibiscus family, and has the same taste as hibiscus blossoms available in your local health food store.

4 cups dried hibiscus blossoms (pictured right)

4 clove buds
8 cups water
1/4 cup lemongrass (optional)
1 tsp. vanilla extract (optional)
1 large slice fresh ginger (optional)
Sugar to taste (1/2-1 cup)

Place the blossoms, cloves, lemongrass and ginger if using, and water in a large stockpot and bring to a boil. Simmer for 30 minutes. Let cool and strain. Add vanilla extract and sugar to taste.Chill and serve cold.

Some people also add the outer peels from pineapples for a different flavor.

Dinner Rolls

noreply@blogger.com (Bob and Meredith DeVoe) — Thu, 22 Jul 2010 10:29:00 +0000

Bob used to brag about his grandmother's dinner rolls, which she prepared for a hungry family plus ten famished farmhands with a handful of flour and a spoonful of lard, with one hand tied behind her back, while walking on water. When I first served him these, he told me I had found his grandmother's recipe... whatever. I'm afraid I need two hands free for this.

1 1/2 cups hot water, as hot as you can hold your finger in for a count of ten without pain
1/2 cup milk powder
3 Tbsp. butter, margarine, or oil
1/4 cup sugar
4 tsp. yeast

Mix and let stand till yeast blooms. Add:

1 tsp. salt
2 cups flour
Beat vigorously for 2 minutes. Add:

1 egg
1 cup flour

Beat another 2 minutes.

Add enough flour, blending, to make a soft dough. Knead until smooth and slightly elastic. Let rise, covered, in an oiled bowl until doubled in bulk.

Punch dough down and form into rolls. My favorite are formed by pulling off plum-sized pieces, rolling into a cigar shape, and making a simple knot. When baked, these form a round roll with a navel on top.

Bake 400 20-25 minutes, till golden brown. Serve warm with plenty of butter.

Muffin Mix I

noreply@blogger.com (Bob and Meredith DeVoe) — Mon, 19 Jul 2010 16:30:00 +0000

Even hectic mornings can usually spare 5 minutes to get these in the oven. Warm muffins say "I love you" to sleepy kids groping for school books and running for the bus.

8 cups flour (you can blend in up to 1/2 whole wheat flour, or one-fourth oatmeal)
4 Tbsp. baking powder

2 tsp. salt

1 tsp. nutmeg

1-2 cups sugar

1 1/3 cups powdered milk

Mix all together well and store in an airtight container.

TO PREPARE 1 dozen muffins use:

2 1/2 cups muffin mix

Mix together well in a bowl:
1 beaten egg
3 Tbsp. oil or melted butter

1 cup water

1 tsp. vanilla

Add into the muffin mix and stir just until all ingredients are moistened. Do not overstir, or muffins will be tough. Fill greased muffin tins or muffin papers 2/3 full with batter. I like to sprinkle the tops with cinnamon sugar.

Bake in oven preheated to 375 for 15-20 minutes. Test for doneness by touching the tops-- they should spring back.

Muffin Additions/Variations:

After mixing dry ingredients, you can add one or more of the following and toss to coat before adding liquid:

1/2 cup blueberries

1 apple, finely chopped

1 cup fresh or frozen cranberries, or 1/2 cup dried

1/2 cup chocolate chips

1/2 cup coconut

You can make banana muffins by mashing 2 or 3 bananas with a fork and blending with the liquid ingredients before adding to the flour mixture. (Banana-coconut is a favorite of mine.)

Hershey's Chocolate Cake

noreply@blogger.com (Bob and Meredith DeVoe) — Sun, 18 Jul 2010 20:04:00 +0000

Modified slightly from the Hershey's cocoa box. This is our favorite cake. A class of cold milk is a must with a nice hunk of this.

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk OR, 1/3 cup powdered milk and 1 cup water
2 tsp. vanilla
1/2 cup oil
1 cup boiling coffee OR water
1 cup chocolate chips (optional)

Preheat oven to 350.
Grease and flour two 9-inch round pans or 9"x13".
Combine all but coffee and chips, beat two minutes.
Mix in coffee and chips. Bake 30-35 minutes.

Sprinkle with powdered sugar, or frost with Hershey's chocolate frosting (half recipe for 9"x13" pan):

half recipe                      full recipe
1/2 (113 grams)              1 stick butter or margarine (226 grams)
1/3 cup                          2/3 cup cocoa powder
1 1/2 (250 grams)           3 cups powdered sugar (500 grams)
3 Tbsp                           1/3 cup milk
1/2 tsp.                          1 tsp. vanilla

Melt butter, stir in cocoa, alternately add sugar and milk, beat at medium speed till spreading consistency. Mix in vanilla. Add more milk if needed. Frost cake.

Jamaican Goat Curry

noreply@blogger.com (Bob and Meredith DeVoe) — Thu, 15 Jul 2010 10:17:00 +0000

Goat is leaner than lamb but has a similar taste. Goat is more highly regarded than beef in Nigeria, and the price is higher as well; perplexing when you consider the number of goats that seem to overrun the country.

2 lbs. (1 kg) goat or lamb, cubed
1 large onion, chopped

4 scallions, (optional) chopped

2 cloves garlic, minced

1 medium bell pepper, diced
1 tsp. thyme
2 Tbsp. curry powder
2 tsp. cumin
1 tsp. turmeric
1 tsp. garam masala
3 Tbsp. olive oil
1/4 tsp. celery seed
sallt and pepper
1 cup broth (or 1 cup water with 1 bouillon cube
1 medium potato, diced

Combine meat, onions, garlic, bell peppers, thyme, cumin, curry powder, turmeric and garam masala. Rub mixture in well. Cover and refrigerate a few hours or overnight.
Heat olive oil in a large pan. Saute meat and marinade in oil for 10 minutes. Add celery seed, salt, pepper and broth. Simmer for 1 hour. Add potatoe and simmer for 15 more minutes. Serve with rice.

Apple Fritters

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 14 Jul 2010 10:36:00 +0000

http://casacamisas.wordpress.com/2009/10/18/apple-fritters/#comment-584

Check out this Apple Fritter recipe. Admittedly I haven't tried it yet, I am trusting in the sound of it (my stomach is already growling!).

Apple Crisp

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 14 Jul 2010 10:22:00 +0000

This simple, homey dessert is probably my all-time favorite served warm with vanilla ice cream... In Nigeria, I substitute under-ripe mangos for the apples. But apples are best.

Filling:

1/2 cup sugar
2 Tbsp. flour
1/2 tsp. cinnamon
8 cups pared and sliced apples
1 Tbsp. lemon juice

Topping:

1/2 cup sugar
3/4 cup flour
pinch salt
6 Tbsp butter

Place apples and filling ingredients in bottom of baking pan. Toss lightly. Blend topping ingredients and spread evenly over apple mixture. Bake 375 for 40-50 minutes. Serve warm with vanilla ice cream.

Variation: add one cup of cranberries to apples.

Yogurt Cheese Spread

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 10 Jul 2010 11:04:00 +0000

To make Yogurt Cheese:
Place a coffee filter or clean cloth in a strainer over a bowl, and cover with another filter. Fill with plain yogurt. Refrigerate for several hours. Peel off the filters or cloth and store in an airtight container. (You can use the liquid whey, in the bowl, to make muffins or bread.)You can use the Yogurt Cheese as a sour cream substitute.

To make spread:
To one cup of yogurt cheese, mix in your choice:
1 cube bouillon
black pepper
minced, fresh or dried garlic
minced fresh or dried onion
One or more herbs: thyme, rosemary, marjoram, dill
Salt to taste

Refrigerate and use within 3 days.

Whole Wheat Crackers

noreply@blogger.com (Bob and Meredith DeVoe) — Sat, 10 Jul 2010 10:56:00 +0000

These are so good!! Crackers as we know them in America are not generally available in Nigeria; if you stumble across a stray box the price is likely to be ten dollars or more!! I start by sorting through the wheat berries and grinding them with an attachment on my heavy duty stand mixer. I like the whole wheat to be coarse for crackers, it adds texture.

3 cups flour
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup vegetable oil or cooking margarine (not spread)
1 egg
milk
spices to taste

Combine the flours, baking powder, and salt. Cut the margarine into the flour. Beat the egg in a 1 cup measure and add enough milk to bring the liquid up to one cup. Add liquid to flour mixture and mix till well combined. Form a ball and knead for a few moments.

Preheat the oven to 425 degrees F (220C).

Divide the dough into 4 balls. Roll out very thin on a floured board. You can now sprinkle the dough with a little salt, pepper, sesame seeds, garlic powder, parmesan cheese, or whatever suits you; and roll lightly to press the seasonings into the dough. Transfer greased cookie sheets (the easiest way is to roll up the dough, and unroll it on the pan). Prick the dough all over with a fork (unless you happen to own the old-fashioned doodad that women used to keep for piercing crackers, in which case use that). Cut into desired size with a pizza wheel or pie crust cutter. Bake crackers 7-10 minutes, till lightly browned (or well-browned, if you want them to be very crisp) Watch carefully in the last minutes, they are so thin they change quickly. Let cool completely on a rack before storing in an airtight container.

There will inevitably be some "waste" trimmings after cutting to squares; bake these and crumble for a salad topping.

These are good alone, and even better with Yogurt Cheese Spread.

Mango Ice Cream

noreply@blogger.com (Bob and Meredith DeVoe) — Fri, 09 Jul 2010 12:42:00 +0000

1 ¼ cups fresh or frozen mango puree

2 eggs
1/2 cup sugar (I use 1/4 cup)
2 cups water
¾ cup full-fat milk powder
1 tsp. vanilla extract

Place all ingredients in a blender and blend thoroughly. Freeze in an ice-cream churn.

Pancakes

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 07 Jul 2010 09:45:00 +0000

1 1/2 cups flour
2 tsp baking powder
3 Tbsp sugar
1/2 tsp salt
1/3 cup oil or melted butter
1 1/2 cups milk
1 tsp. vanilla
2 eggs, beaten

Blend dry ingredients together. Add the oil, milk, vanilla and beaten eggs and stir just until blended. Over-stirring causes pancakes to be rubbery.

Heat frying pan with a small amount of oil or butter. Pour in about 1/3 cup batter. (If desired, immediately sprinkle on berries, granola, or whatever!) When the pancake is bubbly and starts to look dry around the edges, flip and cook the other side. Pancakes should be golden brown. Serve plain with butter, or with syrup, fruit, whipped cream, or honey.

Italian bread dough

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 07 Jul 2010 09:42:00 +0000

This basic dough is the basis of Italian loaves, garlic bread, pizza and focaccia. You can substitute some of the white flour with whole wheat or semolina. If you have a heavy duty stand mixer with a dough hook, it makes preparation very easy.

2 cups warm water
2 Tbsp. dried yeast
1 Tbsp. sugar (optional, speeds rising)
1 Tbsp. salt
5-7 cups white flour (can substitute up to half with whole wheat flour)

Dissolve the yeast in the warm water with the sugar, if using, in a large bowl, and allow to sit for 2-10 minutes to “proof”- it should bloom in the water and become frothy. Add 2 cups of the flour and beat vigorously for 2 minutes. Stir in enough of the remaining flour to make a soft but substantial dough.

For long Italian bread (as for garlic bread), roll half of the dough out on a floured surface to make a rectangle about 8”x16”. Roll into a 16” roll and place on a baking sheet which has been oiled and/or sprinkled with cornmeal or semolina. Make several diagonal slits in the top of the loaf. Let rise. Before baking, brush with water or egg to make more crispy. If you use egg, you can sprinkle the loaf with sesame or poppy seeds. Bake 400°20-25 minutes. It should be golden brown and sound hollow when tapped. Let cool fifteen minutes before slicing.

For rounder Italian bread, roll and shape as desired.

For pizza or focaccia, roll out as desired. Bake 450°12-15 minutes with toppings.

Granola

noreply@blogger.com (Bob and Meredith DeVoe) — Wed, 07 Jul 2010 09:36:00 +0000

Granola should be composed of about 5-6 cups grains, including at least 3 cups oatmeal; 1-2 cups seed products like flax meal, sesame or shredded coconut; and about 1 cup of liquids and oil combined; honey or syrup, about 1/3 cup oil, vanilla, fresh coconut milk, fruit juice, even water. Add a pinch of salt. Nuts and dried fruit should be added after baking. Sugar can be used in place of liquid sweetening if necessary- use 1/2 to 3/4 cup sugar and an equal amount of water. Add more water if chunky granola is desired.
Here is an example:
4 cups oatmeal

3 cups whole wheat flour
1 cup flax seed meal or sesame seeds
1 cup coconut flakes (grated raw, as in the picture; or dried)
2/3 cup maple syrup or honey
1/3 cup vegetable oil
pinch of salt

Combine ingredients well. The picture (right) shows a double batch of mixed granola, with cashews (which are inexpensive here). I like it chunky; if you want even bigger chunks, add a little more water. Don't be afraid to use your hands! :) Bake on 1 large or 2 medium baking pans for one hour at 275. After mixture is cooled add:
1 cup whole raw almonds or cashews

1 cup dried cranberries, dates or raisins

Store in an airtight container. It's ready to eat... yum!! I like it with yogurt or milk, and some fresh fruit.