2 1/4 cups of flour 2 tsps. baking soda 1/2 tsp. salt 1 tsp. cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground cloves 1/2 cup honey 1/3rd cup vegetable oil
2 farm-fresh eggs, beaten 3 medium bananas, mashed (optional - 1/2 cup chopped nuts)
Measure and sift dry ingredients into a large mixing bowl. Measure remaining ingredients (excluding nuts if adding) Beat until smooth and then stir in dry ingredients. Once mixed well, if adding optional nuts to mixture, add once well mixed.) Pour mixture into a greased and parchment lined loaf pan. Bake at 350 F oven for 50 to 60 minutes or until toothpick inserted comes out clean. Set on rack to cool before slicing.
7 grams or 2 1/4 tsps. yeast 2 cups warm water 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt
1 farm-fresh egg beaten 2 tablespoons vegetable oil 2 tablespoons honey
Using a small bowl, place 2 1/4 tsps of yeast and 2 cups of warm water; stir until yeast is dissolved. Gradually stir in the 2 cups of flour, cover the bowl and set aside in a warm place for at least 8 hours or overnight to make the starter. Take 1/2 cup of flour/yeast mixture into a sterilized jar and store in the refrigerator. Take remaining starter and add remaining ingredients. Stir into mixture until well incorporated. Ladle onto a hot, lightly greased griddle and cook until bubbles form and each side is browned. Serve with a warm pat of butter, add maple syrup, jelly or drizzled with a little honey.
1/2 cup of honey 1/2 cup fresh squeezed lime juice dash of salt dash of ground ginger
Combine in a bowl and whisk all ingredients well until incorporated. Chill well before pouring over prepared fruit salad.
HONEY GLAZE FOR HAM OR CHICKEN
1/4 cup of honey 1/4 cup of apricot or pineapple juice 2 tsps prepared spicy mustard
Blend ingredients well and spread onto meat during the last 1/2 hour of cooking by brushing with a pastry brush every 5 minutes until finished cooking.
2 cups maple syrup 1 tsp. vanilla extract pinch of salt
Using a heavy-bottom saucepan, boil maple syrup over low heat without stirring until the temperature reaches 234 degrees Fahrenheit on a candy thermometer. Once it reaches temperature, remove mixture from heat and let cool until it reaches 110 degrees Fahrenheit; While beating, add vanilla and salt until it becomes hard enough to form into bite-size patties.
1 gallon goat cheese (pasteurized is OK but NOT ultra pasteurized) NOTE: if using store bought milk, add 1/8th tsp of calcium chloride diluted into 1/4 cup of unchlorinated water to the milk before adding the rennet.
1 packet of direct-set mesophilic starter
1/2 teaspoon of liquid rennet (if using tablet rennet, use 1/4 rennet tablet dissolved in 1/4 cup cool, non-chlorinated water.
2 to 4 tablespoons of cheese salt
To make water brine: 1/3 cup cheese salt dissolved into 1/2 gallon non-chlorinated water
Pour milk into a heavy-bottom stainless steel pot and heat over medium heat and add diluted rennet into the milk, stirring up and down gently until temperature reaches 86 degree fahrenheit. Once temperature reaches 86 degree, cover and let sit undisturbed for 1 hour.
Once set, cut the curds into 1/2" cubes and once cut, allow to set undisturbed for another 10 minutes to "heal". Once "healed", gently stir the curds up and down for 20 minutes.
When finished stirring, pour the curds into a cheesecloth lined colander to drain off the whey. Take the four corners of the cheesecloth and tie into a knot to hang over a pot or the sink to drain for 4 hours.
Once drained, untie the cheesecloth and cut the curds into 1" cubes. Choose a salting method below.
For brining, do not salt, add the cheese into the water brine and let set in the refrigerator for a minimum of 10 days and a maximum of 30 days. Taste periodically as the brining will provide a stronger flavor.
This is the best method to cure if using store-bought goat milk. Sprinkle the cubes with cheese salt to taste and place into a covered bowl for 4 or 5 days in the refrigerator to cure. This is the best method to cure if using store-bought goat milk.
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