Fresh Apricots

Natasha Just asked for a few recipes so here goes No sugar Jam 2lbs of apricots (adjust as needed) Couple tablespoons of lemon or lime juice no sugar fruit pectin quarter cup of your favourite juice three quarter cup water Put the cut apricots, juices, lemon , pectin, and water in a pot bring to a boil, stir frequently to let the apricots break down. Simmer until the consistency you fancy is present. place into jars, tubs or whatever, cool and put in the fridge. You have jam yummo. For a bit more fun try adding separately to the jam during the boil habaneros cinnamon raisins currents ginger other fruits

Sweet Potato soup

What you'll need for this soup:
Veggies-
1 Ontion
1 Pepper, red green or yellow m(if you use green the colour of the soup will change)
2 Carrots
Clove of carlic
Large Sweet Tater
2 ribs celery
2 (like six eight cups really) quarts veggie broth (There are a couple I really hate I'll have to note those ones here later. You can use chicken stock, veggie stock, whatever you fancy)

In a skillet over med heat, add onions and veggies, cook til the onions are either a clearish colour or the veggies come out browned.
once they're done transfer to a stock pot, add the broth
Bring to a boil, reduce heat and simmer for five to ten minutes. The veggies should be quite soft.
In a blender, blend the contents to make a creamy lovely soup. Return to the pot, add sea salt and pepper to taste.
Cheers

114 calories per serving, and really high in antioxidants
Cheers

Wormwood ale

Last night I brewed my first batch of a wormwood ale or purl

Easy easy steps

1-Boil 1/2 oz of wormwood for an hour in 4Gallons of water
2-Pour 8oz of Wildflower honey over 4lbs of dry malt extract
3-Strain the wormwood from the boil and pour over the DME and Honey.
4-Let Cool to about 70 then pitch your yeast
5-Wait six days before the honey is cleared, bottle and prime with a tsp of sugar
6-Drink 14 days after that, this was from the book of healing beers

Just playing around with webmaking

http://www.wix.com/keepmemoryalivecafe/thewildflower

Kris Chews

This is for Lucinda
I know how much you loved this candy

What you'll need
2 packages of milk chocolate chips
1 package of butterscotch chips
creamy peanut butter
chinese noodles
marshmallows

In a small pot heat over very low heat and slowly melt both packages of the chocolate and a quarter package of the butterscotch. Don't burn, constantly stir so as to prevent caking. Once the chocolate is the silky brilliance you remember, place the peanut butter about 1/4 to 1/2 cup in the sauce. Stir until mixed

Add the chow mein hard noodles , stir until coated
turn off the heat and have sheets of foil prepared and waiting these will be about six by six at least.

Stir in the Marshmallows trying not to melt them can be a wee bit hard.
Immediately spoon into the middle of the foil, fold over, twist the ends and immediately place in the fridge.

Remove in a couple hours cut into pieces and enjoy.
feel free to message if you have any questions.
Cheers

Random thought for the moment.

by kristopher hightower

meals are best
when four hands create
when tastes that are savoured
by dual tongues taste
when nervousness absconds
with distracted eye
with natural grape of natural vine
makes away the spicy wine
This thought passed through my empty head
of longing hearts, and taste buds renew'd

Amish bread and more, Recipes for my breads

What's Amish Bread?
I think the only thing that makes this bread Amish is how much you let it rise, how much you knead it, and let it rise some more.
The ingredients are right bloody simple
6 cups flour
2/3 c sugar
2 c Water
1.5 tbs Yeast i have a huge brick of it.
1/4 c Oil
2 tsp salt, or i do about six to twelve grinds with my sea salt

Pour two cups of near hot water in a bowl, add yeast and sugar, stir to dissolve.
Let the yeast sit until you see a foam or froth form. This usually takes about 15 or more minutes.

Slowly add oil, salt, and the flour, stirring a cup at a time.
I get about 4 cups into the mix and I switch to my hands. To knead a good dough you need to get in to it up to your elbows. Knead the thing for about 15 minutes, it should be fairly dry, but with a lovely gloss due to the oil.
Oil a bowl and pat some oil on the exterior of your dough ball. Place it in a bowl for about an hour and cover with a Damp dish towel.
The dough should expand about 5 plus times its size.
Take the dough out of the bowl, punch it down and throw it into pans, shape it how you fancy and then let it sit again. The dough should rise about 2 inches above the pans, or make a right puffy whatever.

Bake for 30 minutes @ 350 degrees.
Pull from the oven, throw from the pans and let it cool.
I find that the bead is sweet, savoury, and screams for me to apply a generous pat of butter.

I know you see a pizza crust, some sauce. I had so much dough from my last batch. I used about 12 cups of flour, 4 cups of water, 3 tbs yeast, a c and a half of sugar and I kept the oil still at 1/4 c. The bread came out amazing. I rolled part of it into a pizza crust, made a sauce from some paste, water, basil, oregano, garlic, and whatever else I found in the Fridge. Baked at 425 for about 20 mins, Gave me a crunchy Crust with perfect cheese.
Oh yes the Cheese, It was smoked Gouda, Parm, mozzy, and another one that is escaping me right now.

The wee puffy smurf huts with the Garlic stem popping out of them are stuffed with basil sauced chicken and chopped garlic, more of a buttery crust than anything.