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Posts Tagged ‘lemon peel’

1 1/2 cup sugar (honey)
1 1/2 cup water
1 tablespoon finely grated lemon peel or lime peel
juice from 8 to 10 lemons or 10 limes
ice cubes
club soda (optional)

For Syrup
1. In to 1-quart pot, put sugar and water. Bring water to boil to dissolve sugar. Add lemon peel and boil to pasteurize. Cool.
2. When sugar, lemon-peel water is cool, add lemon juice. Refrigerate to make Lemonade or Limeade (instructions below).

For Lemonade
A. Into 12-ounce glass, over ice cubes, pour 1/4 cup of the lemon syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lemon syrup with 6 cups cold water. Pour over ice cubes. Refrigerate remaining lemon syrup.

For Limeade
A. Into each 12-ounce glass, over ice cubes, pour 1/4 cup of the lime syrup. Add 3/4 cup cold water or club soda. Stir well to mix.

B. In 2 1/2 quart pitcher or container, combine half of the lime syrup with 6 cups cold water. pour over ice cubes. Refrogerate remaining lime syrup.

Mama Bear’s Family
Our family uses 1 1/2 cup syrup to fill our jug which holds 7 cups of water.

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6 tablespoons canola oil
1 cup sugar*
2 large eggs
1 tablespoon lemon peel, grated
1 cup rice flour, white or brown
6 tablespoons potato starch
2 tablespoons tapioca flour
1 teaspoon guar gum
¼ teaspoon baking powder (Bakers Choice Organic contains no corn)
¼ teaspoon baking soda
⅓ teaspoon salt
¾ cup buttermilk or 2 teaspoons lemon juice or cider vinegar with enough milk
(cow, rice, soy or nut milk) to equal ¾ cup
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 325 degrees. Coat a 9X5-inch loaf pan or two 5X2½–inch pans with cooking spray. (The cake rises better in smaller pans.) Set aside.
2. Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar and eggs on medium speed until thoroughly blended. Add grated lemon peel.
3. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda and salt.
4. In another medium bowl, combine the buttermilk (and the honey or fruit juice concentrate, if using) and vanilla.
5. On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
6. Spoon batter into pan(s). Bake in preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. For the 9X5-inch loaf, bake for 50 to 55 minutes. For the 5×2½–inch pans, bake for 35 to 45 minutes.
7. Remove from oven and cool in the pan for 5 minutes. Then remove from the pan and cool on a wire rack.

To make cupcakes, bake 12 cupcakes for 20 to 25 minutes or until done. To make a layer cake, bake two 8-inch round pans for 30 minutes. Line the pans with waxed paper or parchment paper and lightly spray with oil for easy cake removal.

*TIP: For a sugar alternative, use 2/3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2/3 cup pure fruit juice concentrate, thawed but not reconstituted.

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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Asparagus
3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

Broccoli
3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

Carrots
2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

Cauliflower
3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

Celery
2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

Mushrooms
5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

Onion
2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

Peas
2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

Potatoes
3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Pumpkin
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

Spinach
16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

Zucchini
3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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