Feeds:
Posts
Comments

Archive for the ‘Rapadura’ Category

This recipe is the Featherpuff Bread from the Laurel’s Kitchen Bread Book. I would never have thought to put cottage cheese in a bread recipe, but Laurel just raved about how light this bread turns out, which makes it ideal for cinnamon rolls. The thing I like best about this recipe is that the high protein from the milk, eggs, and cottage cheese makes me feel satisfied, but not heavy. And the kids don’t have a sugar high either.

Cinnamon Caramel Rolls

In the picture, our cinnamon rolls almost look like chocolate sticky buns, but that’s just our natural sweetener, rapadura. It tastes quite good, but it does look rather dark.

Whole Wheat Cinnamon Caramel Rolls Platter

If you already bake with hard white wheat flour, you may not be impressed with this, but do you see the cinnamon roll near the top of this picture that looks like white bread is showing through underneath the caramel topping? That, my friends, is 100% whole wheat flour from Prairie Gold Hard White Wheat. If you have access to it, you definitely want to use that kind of wheat flour for these rolls. It makes a BIG difference, especially if you mill it yourself.

We start the dough before bedtime on Friday night using the full amount of yeast. The dough rises in the fridge, and it’s ready to roll out into cinnamon rolls for a special Saturday family breakfast.

One trick to making these rolls light is to roll them up loosely – they need room to rise!

1 recipe makes 2 9×13 pans of cinnamon rolls.

For the Dough

1 1/2 c. cottage cheese
2 eggs
1/4 c. honey
1/2 c. warm water (for the cottage cheese mixture)
2 t. yeast
1/2 c. warm water (for the yeast)
5 c. Prairie Gold white whole wheat flour
1 1/2 t. salt
2 T. cold butter plus a little more for the bowl

  • Warm the cottage cheese gently in a saucepan. Remove form heat and mix in the eggs, honey and water, taking care that the cottage cheese is not so warm that it cooks the eggs.
  • Dissolve the yeast in the warm water. (The water should be about skin temperature, or slightly warmer.)
  • Mix the flour and salt thoroughly, making a well in them and adding the cottage cheese mixture and the yeast mixture. Mix to make a dough, and test for consistency, adding more water or flour if needed. The dough should be very soft. If it’s sticky, add just enough flour to keep it from sticking to the counter – not too much or the dough will get too tough to rise properly.
  • Knead by hand for about 15 minutes, or by machine for 8 minutes, adding the butter in pieces halfway through the kneading. Then place it in a large buttered bowl and cover it with a towel. Let it rise overnight in the refrigerator.

For the Rolls

1 stick of butter, melted
3/4 c. Rapadura whole organic cane sugar
2 T. cinnamon

  • In the morning, take the dough out of the bowl and cut it into two pieces. Dust a surface with flour and shape each piece of dough into a rectangle. Roll them out into large rectangles that are about 3/8″ – 1/2″ thick.
  • Brush half of the stick of melted butter on each rectangle.
  • Stir together the Rapadura and cinnamon. Using a spoon, sprinkle a thin layer of the mixture over each piece of dough.
  • Roll the dough up somewhat loosely – jelly roll style – and pinch the end to seal. Set aside while you make the caramel topping.

For the Caramel

1/4 c. honey
3 T. water
6 T. soft butter
3/4 c. Rapadura
1 1/2 c. pecans (optional)

  • To make the caramel topping, mix together the honey, water, soft butter and Rapadura. Spread the mixture in the bottom of two 9″ x 13″ pans. If you’re using pecans, sprinkle them over the caramel.
Putting It All Together
  • To slice the cinnamon rolls, take a length of strong thread or fishing line and tie the ends to two pencils. Slide the thread under one of your long rolls and cross the two pencils, pulling to cut the roll. In this way, cut each roll into about 12 pieces. Place the rolls on top of the caramel mixture and let them rise in a warm place for about 1 hour, or until they’re very soft.
  • When they’re about double in size, place the rolls in a preheated oven at 350 degrees. Bake them for approximately 30 minutes, or until golden brown.
  • To serve, remove the rolls from the pan using a metal spatula and place them, caramel side up, on your serving dish. They are best served hot out of the oven.
  • Makes about 24 rolls.

Cinnamon Caramel Roll

Advertisements

Read Full Post »

Some muffin recipes call for milk to make up most of the liquid. And that’s fine for those recipes. But this one is all about flavor since the apples themselves make up almost all of the liquid. If you use freshly ground soft white wheat flour, the muffins turn out light and soft, and baked in preheated stoneware pans, they’re heavenly.

Whole Wheat Apple Muffins

Soft White Wheat Flour With Cinnamon and Rapadura

Ingredients

3 or 4 fresh apples, or you can substitute 2-3 cups of applesauce
1/3 c. melted butter
1 egg
1 t. vanilla
1 1/2 c. soft white wheat flour (use freshly ground flour if possible)
1/2 c. Rapadura (whole organic cane sugar)
1 t. baking soda
2 t. cinnamon
pinch of salt
1 c. chopped walnuts

Apple Muffins in Stoneware Pans

Directions

  • In a blender (or you can do this by hand), blend together the bananas, melted butter, egg, and vanilla.
  • In a separate bowl, mix together the flour, rapadura, cinnamon, baking soda, salt and chopped walnuts.
  • Combine the wet ingredients with the dry ingredients and spoon into buttered muffin cups.
  • Bake at 350 degrees for 20-25 minutes.
  • Enjoy!

Variation: Apple Blueberry Muffins
Prepare as above except use 2 c. of applesauce instead of the bananas, and 1 c. blueberries instead of the nuts.

Over-ripe Mutsu Apples

Read Full Post »

My mom found this recipe in the Nourishing Traditions cookbook, and wanted me to try making these for her. I thought the idea of putting arrowroot powder into cookies instead of flour sounded a bit strange, but I made them anyway.  They’re awesome! When I took them out of the oven, they were very crumbly, and broke easily (probably because they don’t have eggs in them), but after they cooled down for a few minutes they were very nice.

Ingredients:

1 1/2 cups almonds
1 cup arrowroot powder
1/2 cup Rapadura Whole Organic Sugar
grated rind of 1 lemon, or 1/2 orange
1/2 cup softened butter or coconut oil
1/2 teaspoon vanilla
about 18 almonds for decoration (optional)

Directions:

Put the 1 1/2 cups of almonds in a blender or food processor. Turn the machine on low and grind the almonds into a meal. Pour the almond meal, arrowroot powder, Rapadura and lemon rind into a bowl and mix them together. Then add the softened butter and vanilla, and stir until combined.
Drop rounded tablespoons of cookie dough on an ungreased cookie sheet. Flatten slightly with a fork, or press an almond into the center.
Bake at 300 degrees for about 20 minutes, or until the cookies are just slightly brown. Remove from the oven and cool before serving. Store in an airtight container. (Makes about 18 cookies.)

Read Full Post »

My good friend Christine and I used to get together for once-a-month-cooking now and then, and share good recipes and even better conversation.  This one is hers.  It freezes well, but the best thing about it is that everyone loves it.

Serve it on a bun or bake it into cornbread when you don’t have any buns on hand.

Ingredients:

1 pound ground beef

1 small onion, chopped

1 tablespoon rapadura (If you live in TN, get this healthy sugar in bulk through our co-op!)

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

2 stalks celery, finely chopped

1/4 cup green pepper, finely chopped

Sea salt and pepper to taste

Directions:

Brown the ground beef with the onion.  Add the remaining ingredients and simmer for 45 minutes.

Read Full Post »

Canned apple pie filling:  the ultimate last-minute dessert for unexpected company or chilly winter evenings when you’d rather be sitting beside the woodstove than slaving on pies in the kitchen.  If you’d rather, you can freeze this pie filling in quart freezer bags. Enjoy.

4 – 6 quarts peeled and sliced firm apples, like Winesap, Rome, Ida Red or Jonathan (reserved)

4 1/2 cups sugar or rapadura

1 cup cornstarch or arrowroot powder

4 teaspoons cinnamon

2 teaspoons nutmeg

3 tablespoons lemon juice

10 cups water

In a large pot, cook all the ingredients, except the apples, until thick and bubbly, stirring often.  Remove from heat.

Add as many apples to the sugar sauce as you can, keeping the mixture plenty juicy.

Place the apples into prepared quart jars and process 25 minutes in a hot water bath.   Makes 4 – 6 quarts.

Read Full Post »

My daughter Emma invented this recipe on movie night last fall, and since it’s similar to a candy recipe, with specific instructions on boiling, I didn’t expect it to work with rapadura and honey – but it did!  Good job, Emma – it’s a real treat!  (And I never would have thought of it.)

8 cups popped popcorn

3/4 cup rapadura

6 tablespoons butter

3 tablespoons honey

1/4 teaspoon baking soda

1/4 teaspoon vanilla

Butter 2 9×13 baking pans and preheat the oven to 300 degrees.

Place the popcorn in a large mixing bowl.

In a heavy saucepan mix the butter, honey and rapadura.  Cook and stir over medium heat until it boils.  Then turn the heat down a little and continue boiling, without stirring, for 5 more minutes.

Remove the pan from heat.  Stir in the baking soda and vanilla, and pour the whole mixture over the popcorn, stirring to coat.

Pour the popcorn into the prepared 9×13 pans and bake for 15 minutes.  Remove from the pan onto buttered foil to cool.   Makes 8 cups.

Read Full Post »