Naturally Simple Blog

4 cups fresh pitted sour cherries

1 1/2 cups organic sugar

4 tablespoons flour

1/2 teaspoon almond extract

1 cup flour

1/2 cup almonds

1 cup old-fashioned oats

1 cup brown sugar

1 cup butter

Mix cherries, sugar, flour and almond extract in the bottom of a 9 X 13 baking pan.   Mix the remaining ingredients and pour on top of the cherry mixture.

Bake at 375 degrees for 45-50 minutes

This recipe works for most types of fruit and does not require the use of commercial pectin.

fresh cherries (pitted and chopped)

organic sugar

2 lemons (juiced and zested)
almond extract

Cook  choppped cherries for twenty minutes in a large, heavy-bottomed, non-reactive sauce pan with zest and juice from 2 lemons

After cherries are cooked measure the mixture and add 3/4ths that amount of sugar to the mixture.

Cook over high heat until mixture froths (forming natural pectin), once the mixture begins to bubble like syrup remove from heat and test a small amount in a small glass dish in the freezer.  Once mixture reached desired consistency,  ladle into jam jars which have been sterilized.   Top with sterilized flats and rings,  and process in a hot water bath according to Ball Blue Book instructions.

1 1/2 cups scalded milk 

1/2 cup butter 

2/3 cup sugar

1 teaspoon salt 

2 tablespoons yeast 

4 eggs (beaten) 

1/4 teaspoon nutmeg  

7 cups sifted flour

 

Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.

Proof yeast with 1/2 cup warm water, mix in 3 cups of flour and allow to raise for 30-40 minutes.Mix in cooled milk mixture, nutmeg, eggs, sugar and the rest of the flour (dough will be sticky). 

Knead for 5 minutes then allow to rise for 1-1 1/2 hours. Roll out dough, cut into shapes.  Do not re-roll dough, then allow to rise for 30-45 minutes.  

 Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.

It is useful to use wooden chopsticks to turn the donuts and lift them out of the oil.  Let the donuts cool before dipping them in warm glaze.

Glaze

3 cups powdered sugar 

1/2 teaspoon salt 

1/2 teaspoon vanilla 

1/2 cup cold water

I went to the farmer’s market last night and I made a mental note to address something here. The whole “handmilled soap” craze really irritates me. I have seen people charging outrageous amounts of money for these soaps as if it is some sort of horribly time consuming and expensive process. It is not. My mom has been doing it since the early 70’s as a way of being frugal. She saved bits and ends of soap and melted them back down to be used again.
This is also a fun way for those of you who don’t want to tackle your own cold process soaps to make your own soap. A really basic recipe can be modified almost anyway you want as long as you keep the general proportions the same.

Basic Handmilled Soap Recipe

2 cup grated soap
1/4 cup sweet almond oil
1/4 cup coconut oil
1/4 cup water
additives of your choice

In a double boiler melt the soap, oils and water. When the mixture is melted. (It gets sort of stringy. It is never really liquid again) take it off the heat and stir any your additives. Pour into molds and let harden until you can pop the soap out of the mold. If your mold won’t let loose, set it in the freezer for a bit.
Lavender Cream Bar

2 cup grated soap
1/4 cup sweet almond oil
1/4 cup heavy cream
1/4 cup water
additives of your choice

In a double boiler melt the soap with the oil, cream and water. Remove from heat and mix in a tablespoon of dried lavender and 20 drops of lavender essential oil.

Shampoo Bar

This can be personalized by using any essential oils you enjoy. It has a little bit different proportions but it is still the same general idea. Rosemary and mint will make a bar that also helps to repel bugs so this is a good bar to take camping. You can add other essential oils that will help as well. Look at a bottle of the Burt’s Bees Insect repellent for ideas.

1 cup grated soap
1/2 cup water
1/4 cup olive oil
1/4 cup castor oil
15 drops rosemary essential oil
15 drops peppermint essential oil

In a double boiler melt the grated soap and water. When the soap is melted add the other ingredients. Mix well and pour into molds.

1 cup butter, softened

3/4 cup brown sugar, firmly packed

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups unsifted flour

2 1/4 cups Old-Fashioned oatmeal ( I grind into oat flour )

1/2 package butterscotch-flavored morsels

Cream butter, sugars, eggs and vanilla. Stir in baking soda, salt and cinnamon. Stir in oats and flour. Add chips.

Bake at 350 degrees for 8-10 minutes.

These are good to make when you need a large supply of highly nutritious, non-perishable snacks. We made some to prepare for not having electricity in light of the flooding.

1 cup butter

1 1/2 cups brown sugar

1 cup quick cooking oats

1 cup whole wheat flour

1 cup unbleached white flour

1/2 cup wheat germ

4 teaspoons grated orange peel

4 eggs — lightly beaten

2 cups whole almonds

1 cup chocolate chips

1/2 cup dried cherries

1/2 cup chopped dried apricots

1/2 cup shredded coconut

Preheat oven to 350. Cream butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ, and orange peel. Press mixture into bottom of an ungreased 9 x13-inch baking pan. Combine eggs, almonds, chocolate chips, dates, apricots, coconut and remaining 1/2 cup. brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly. Bake 30-35 minutes and cool before cutting into bars

This recipe is great for camping, hiking, or making ahead just to use around the house.

2 cups unbleached flour

2 cups whole wheat flour

3/4 cup dry powdered milk

1/2 cup old fashioned oats ( I grind this)

1/2 cup cornmeal

2 Tblsp baking powder

1 tsp salt

1 cup shortening

Mix all ingredients thoroughly with pastry blender. Store in airtight container. Use in place of commercial baking mix in any recipe.

To make biscuits: Stir one 1 cup mix to 1/3 cup water, mix until just moistened.

Cook @ 400 for 10-12 minutes. These also work well in a dutch oven when camping.

4 cups strawberries

sugar to taste

1/4 cup arrow root powder dissolved in 1/2 cup cold water

I have a chinois sieve and pestle so I just let the strawberries sit out at room temperature until they start to juice up a bit. Then I put them through the sieve stems and all. If this isn’t your thing, you can stem the strawberries and puree them.

Then it is simply a matter of adding sweetener to taste and heating the strawberries in a saucepan on the stove until they are bubbling. Dissolve arrowroot powder in the cold water and stir into strawberries. Continue stirring until syrup has thickened.

This can be eaten on crepes, pancakes or ice cream.

2 cups milk

1/4 cup maple syrup or brown sugar

1 tablespoon melted butter

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup rolled oats

1 cup chopped apple

1/2 cup raisins

Grease the inside of a slow cooker slow cooker. Put ingredients into slow cooker and mix with whisk. Cover. Just before going to bed, turn on the slow cooker, on low heat. The cereal will be ready for morning. Serve with milk. Serves 4.

1 can tomato paste

2 tablespoons white vinegar

5 tablespoons honey or brown sugar

1 tablespoon molasses

1 clove garlic

1 tablespoon minced onion

1 teaspoon sea salt

1 1/4 cup water

Mix all the ingredients in a blender and pour into a small saucepan. Simmer over low heat until the ingredients reach the consistency of ketchup.