6eggs, 2c sugar (I use raw turbinado sugar called Sugar in the Raw), up to a qt of cream, 1tsp vanilla.
Mix eggs and sugar together. Add cream and vanilla then add milk up to fill line in the icecream freezer container then freeze. can use the Still frozen method or use your icecream maker according to it's directions.
My friend's mom gave me this recipe and we liked it. I think this will be a keeper. There's no heating it up or anything which is super nice. It's nice and simple.
Monday, February 14, 2011
Ginger Candy
from learningherbs.com written by Rosalee
Ginger Candy:
Ginger is one of those spices that does everything. Rather than seeing it as a "Jack of all trades" without ever truly performing well in one area, I see it as a renaissance spice; doing it all and doing it extremely well. Ginger originally comes to us from Asia and nowadays most of the ginger found in North America is grown in Jamaica.
Ginger is found fresh in most US grocery stores all year round. Quality ginger is firm and vibrant looking. If ginger at your store is wrinkled or soft, request that fresher ginger be made available.
If you take a bite of fresh ginger you’ll notice it’s quite spicy! If you compare fresh ginger with dried ginger you’ll notice that the dried ginger is even spicier. Fresh ginger is classified as warming, while dried ginger is hot. Because of this we use them for different purposes, with more caution being used with dried ginger, as it is more heating.
You know how some people can experience discomfort after eating food that is too spicy for them? The same principle applies here.
Let’s look at a few ways in which ginger can be used.
Ginger tea is often drunk after meals to help with the digestive process. Anytime a meal doesn’t sit right just reach for ginger tea and ginger candy.
But why wait to drink ginger after eating when you can include it in your meals!
Ginger is a powerful antimicrobial, which is why, like garlic, it has been traditionally used in cooking to help preserve foods and keep them safe for eating. We regularly add ginger to our meals, especially those involving meat.
Ginger is also the herb of choice for motion sickness. When making first aid kits for those who often get car sickness I include ginger candy and ginger tincture; both work quickly to quell the nausea.
Ginger excels at helping relieve many different kinds of pain.
Ginger can calm spasms, making it a great ally for women with menstrual cramping. Ginger can reduce pain receptors and is often used by those with osteoarthritis and rheumatoid arthritis to reduce pain. It works especially well for those with arthritic pain who also feel cold or who know that heat can relieve the pain.
Herbalist Steven Buhner recommends cooled ginger tea as an external wash for burns. Not only does it prevent infection, it also acts as a pain reliever.
Ginger is a perfect herb for many symptoms of colds and the flu.
Fever: In the beginning stages of a fever when you feel cold and are shivering, a strong ginger tea is a great way to help your body warm up. In herbalism we call this a stimulating diaphoretic.
Congestion: Ginger keeps mucous flowing and can break up thick congested mucous in the sinuses and lungs. We call this a stimulating expectorant.
Sore Throat: Ginger is antimicrobial and pain relieving. Taken as a tea or as an infused honey it soothes painful sore throats.
Coughs: I recently came down with a cold and I was coughing nonstop especially at night when I laid down to sleep. I found that by sucking on a ginger candy it quelled my cough and relieved my sore throat, and I was soon sleeping peacefully.
Ginger candy can bring welcome relief for colds and the flu or even motion sickness but is also a sweet and spicy treat.
To make ginger candy you’ll need...
Place the sliced ginger into the saucepan and cover it with water. Bring to a boil and then simmer for about 30-40 minutes. It’s done when the ginger has become more translucent.
Drain off the ginger tea and reserve 1/4 cup. The rest you can drink but you may want to dilute it a little since it’s going to be very strong!
To determine how much sugar you will use, weigh the ginger. You’ll use the same amount of sugar by weight. So if your ginger weighs 8 oz then measure out 8 oz of sugar by weight.
Return the ginger to the saucepan along with the sugar and the 1/4 cup of ginger tea.
Turn the stove to medium high heat and stir the ginger frequently. The sugar will quickly dissolve and what will remain is the ginger and the sugar liquid. Once this starts to simmer turn the heat down to medium and continue to stir very frequently.
Ginger Candy:
Ginger is one of those spices that does everything. Rather than seeing it as a "Jack of all trades" without ever truly performing well in one area, I see it as a renaissance spice; doing it all and doing it extremely well. Ginger originally comes to us from Asia and nowadays most of the ginger found in North America is grown in Jamaica.
Ginger is found fresh in most US grocery stores all year round. Quality ginger is firm and vibrant looking. If ginger at your store is wrinkled or soft, request that fresher ginger be made available.
If you take a bite of fresh ginger you’ll notice it’s quite spicy! If you compare fresh ginger with dried ginger you’ll notice that the dried ginger is even spicier. Fresh ginger is classified as warming, while dried ginger is hot. Because of this we use them for different purposes, with more caution being used with dried ginger, as it is more heating.
You know how some people can experience discomfort after eating food that is too spicy for them? The same principle applies here.
Let’s look at a few ways in which ginger can be used.
Ginger tea is often drunk after meals to help with the digestive process. Anytime a meal doesn’t sit right just reach for ginger tea and ginger candy.
But why wait to drink ginger after eating when you can include it in your meals!
Ginger is a powerful antimicrobial, which is why, like garlic, it has been traditionally used in cooking to help preserve foods and keep them safe for eating. We regularly add ginger to our meals, especially those involving meat.
Ginger is also the herb of choice for motion sickness. When making first aid kits for those who often get car sickness I include ginger candy and ginger tincture; both work quickly to quell the nausea.
Ginger excels at helping relieve many different kinds of pain.
Ginger can calm spasms, making it a great ally for women with menstrual cramping. Ginger can reduce pain receptors and is often used by those with osteoarthritis and rheumatoid arthritis to reduce pain. It works especially well for those with arthritic pain who also feel cold or who know that heat can relieve the pain.
Herbalist Steven Buhner recommends cooled ginger tea as an external wash for burns. Not only does it prevent infection, it also acts as a pain reliever.
Ginger is a perfect herb for many symptoms of colds and the flu.
Fever: In the beginning stages of a fever when you feel cold and are shivering, a strong ginger tea is a great way to help your body warm up. In herbalism we call this a stimulating diaphoretic.
Congestion: Ginger keeps mucous flowing and can break up thick congested mucous in the sinuses and lungs. We call this a stimulating expectorant.
Sore Throat: Ginger is antimicrobial and pain relieving. Taken as a tea or as an infused honey it soothes painful sore throats.
Coughs: I recently came down with a cold and I was coughing nonstop especially at night when I laid down to sleep. I found that by sucking on a ginger candy it quelled my cough and relieved my sore throat, and I was soon sleeping peacefully.
Ginger candy can bring welcome relief for colds and the flu or even motion sickness but is also a sweet and spicy treat.
To make ginger candy you’ll need...
- A pound of fresh ginger
- About a pound of sugar
- Water
- Saucepan
- Kitchen scale (very helpful)
- Wax Paper
Place the sliced ginger into the saucepan and cover it with water. Bring to a boil and then simmer for about 30-40 minutes. It’s done when the ginger has become more translucent.
Drain off the ginger tea and reserve 1/4 cup. The rest you can drink but you may want to dilute it a little since it’s going to be very strong!
To determine how much sugar you will use, weigh the ginger. You’ll use the same amount of sugar by weight. So if your ginger weighs 8 oz then measure out 8 oz of sugar by weight.
Return the ginger to the saucepan along with the sugar and the 1/4 cup of ginger tea.
Turn the stove to medium high heat and stir the ginger frequently. The sugar will quickly dissolve and what will remain is the ginger and the sugar liquid. Once this starts to simmer turn the heat down to medium and continue to stir very frequently.
In between stirrings lay out a sheet of wax paper on the counter.
Total stirring time will be around 20 minutes. During the twenty minutes the liquid will continue to reduce and will finally crystalize. Remove the pan from heat once the mixture looks fairly dry.
Warning: If you don’t stir often enough the mixture will easily scorch.
Lay the ginger out on the prepared wax paper and allow to cool.
Once cool keep these in a covered container in a cool place. They should keep for at least a couple of weeks.
Total stirring time will be around 20 minutes. During the twenty minutes the liquid will continue to reduce and will finally crystalize. Remove the pan from heat once the mixture looks fairly dry.
Warning: If you don’t stir often enough the mixture will easily scorch.
Lay the ginger out on the prepared wax paper and allow to cool.
Once cool keep these in a covered container in a cool place. They should keep for at least a couple of weeks.
Homemade Cough Syrup
My Brother goes nuts over this...He likes it way too much. -Licorice can be used to make a wonderfully soothing honey cough syrup. Licorice is a demulcent that will help break up mucus settled in your lungs, and it is an expectorant so it will help expel the mucus as well. Licorice is also a calming herb so it can help us to get our much-needed rest when we are sick. Besides all of this it has a wonderful sweet taste (50 times sweeter than white sugar) that makes your medicine a pleasure to take.
The honey is anti-microbial, so it may help relieve the cause behind your cough as well as soothing your sore throat if you have one. One caution, though.
Please do not give your honey cough syrup to a child under the age of one. Honey can contain spores that could lead to botulism in the very young until they have built up enough beneficial bacteria in their digestive tract to deal with the spores.
How to make it:
First, make a decoction of the licorice. Measure out 1/2 cup of dried licorice root into a saucepan. Add 2 cups of water.
Bring the water to a boil and let it simmer for about 20 minutes or until the water is reduced by half.
Strain.
Add 1/2 cup of honey while the tea is still warm. Stir until the honey dissolves fully.
Cool and then pour into a glass jar with a tight lid.
Store your syrup in the refrigerator. It will last in there for about one month.
Take one teaspoon of syrup as needed for coughs. One teaspoon every hour or two is probably a good rule of thumb for a stubborn cough.
Licorice is also very soothing for sore throats and stomachaches and because it is anti-viral can help cure colds and flus, so these are other good uses for your licorice honey cough syrup.
Another cough syrup recipe: Onion cough syrup
Slice onions, put into a pint canning jar then cover with honey and let sit for an hour or more till honey has soaked up onion smell.Then strain onions. For those who don't like the taste of onions you can put a tsp of the syrup in a mug of hot tea otherwise you can just take a tsp. For persistent coughs take a tsp every hour.
Choke cherry cough syrup:
http://www.youtube.com/watch?v=lV8jV4o-mvU
The honey is anti-microbial, so it may help relieve the cause behind your cough as well as soothing your sore throat if you have one. One caution, though.
Please do not give your honey cough syrup to a child under the age of one. Honey can contain spores that could lead to botulism in the very young until they have built up enough beneficial bacteria in their digestive tract to deal with the spores.
How to make it:
First, make a decoction of the licorice. Measure out 1/2 cup of dried licorice root into a saucepan. Add 2 cups of water.
Bring the water to a boil and let it simmer for about 20 minutes or until the water is reduced by half.
Strain.
Add 1/2 cup of honey while the tea is still warm. Stir until the honey dissolves fully.
Cool and then pour into a glass jar with a tight lid.
Store your syrup in the refrigerator. It will last in there for about one month.
Take one teaspoon of syrup as needed for coughs. One teaspoon every hour or two is probably a good rule of thumb for a stubborn cough.
Licorice is also very soothing for sore throats and stomachaches and because it is anti-viral can help cure colds and flus, so these are other good uses for your licorice honey cough syrup.
Another cough syrup recipe: Onion cough syrup
Slice onions, put into a pint canning jar then cover with honey and let sit for an hour or more till honey has soaked up onion smell.Then strain onions. For those who don't like the taste of onions you can put a tsp of the syrup in a mug of hot tea otherwise you can just take a tsp. For persistent coughs take a tsp every hour.
Choke cherry cough syrup:
http://www.youtube.com/watch?v=lV8jV4o-mvU
Sunday, February 6, 2011
Pumpkin Chili
Pumpkin Chili (Despite how it sounds this is super delicious. My Brother liked this alot!)
2TBS olive oil, 1/2C chopped onion, 1C chopped bell pep, 1lb ground beef, 4C diced tomatoes, 2C pureed pumpkin, 2C tomato sauce, 1C dried kidney beans cooked first & drain, 1 cup of frozen corn, 1 TBS chili powder, 1tsp cumin, s & p.
Directions:
Saute onions & pep in oil. Add ground beef. Cook until browned & drain. Put in crock pot & add all ingredients except corn. Cook 4-6 hours adding corn last hour of cooking.
I hope to make this again later this month since I have some pumkin frozen in the freezer from when I baked the pumpkins last year.
2TBS olive oil, 1/2C chopped onion, 1C chopped bell pep, 1lb ground beef, 4C diced tomatoes, 2C pureed pumpkin, 2C tomato sauce, 1C dried kidney beans cooked first & drain, 1 cup of frozen corn, 1 TBS chili powder, 1tsp cumin, s & p.
Directions:
Saute onions & pep in oil. Add ground beef. Cook until browned & drain. Put in crock pot & add all ingredients except corn. Cook 4-6 hours adding corn last hour of cooking.
I hope to make this again later this month since I have some pumkin frozen in the freezer from when I baked the pumpkins last year.
Sour Cream Pumpkin Coffee Cake
Sour Cream Pumpkin Coffee Cake
1/2C butter, 3/4C cane juice crystals (Rapadura, Sucanat, or raw Turbinado sugar at Wal-Mart), 1t vanilla, 3 eggs, 2C whole wheat or unbleached flour, 1t b. soda, 1C s.cream, 2C pumpkin puree, 1 egg, 1/3C cj crystals, 1t pumpkin spice or 1/2t cinnamon, 1/8t ginger, 1/8t nutmeg, 1/8t allspice, 1/8t cloves
Streusel: 1C Sucanat, 1/3C butter, 2t cinnamon, 1C nut-chopped (optional)
Directions:
Using a mixer cream butter, cj crystals & vanilla.
Add the eggs & make sure everything is well combined.
In a separate bowl mix the flour, b.powder, & butter/cj mix. Do this by alternating between the flour & the s. cream. Make sure to mix well after each addition.
In a smaller bowl mix together the pumpkin, 1 egg 1/3C cj crystals & spices.
Prepare streusal by mixing all ingred. except nuts until well blended.
Spray 13x9 pan w/nonstick spray. Spoon half cake batter into pan makin' sure to spread it to the corners of pan. Sprinkle half of streusel over batter. Spread pumpkin mixture over this. Carefully spread rest of the cake batter over the top of pumpkin mix.
Bake @ 350 for 50-60 minutes or till done.
Pumpkin Cookies
1C butter, 1/2C sucanat, 1/2C cj crystals (see above recipe for substituting these w/Turbinado), 1C pureed pumpkin, 1 egg, 1 t vanilla, 2C whole wheat flour or unbleached flour, 1t b. soda, 2t cinnamon, 1/4 salt
Frosting: 3T butter, 1/2 brown sugar, 1/4C powdered sugar or powdered sucanat
Directions:
Cream butter, cj crystals & sucanat together. Mixing well. Add pumpkin, egg, and vanilla. Mix well until well combined. Add remaining ingred. Drop by spoonfuls onto ungreased cookie sheet.
Bake cookies 10-12 minutes @ 350 degrees. Let cool completely and frost.
To make frosting:
Ina saucepan on medium heat combine butter & brown sugar. Let it cook until it is smooth & bubbly, be very careful not to let this burn & stir constantly. After it starts to bubble let it cook 1 minute. Remove from heat & stir milk in. Add powdered sugar. Quickly frost cookies before frosting hardens. it hardens real quick.
1/2C butter, 3/4C cane juice crystals (Rapadura, Sucanat, or raw Turbinado sugar at Wal-Mart), 1t vanilla, 3 eggs, 2C whole wheat or unbleached flour, 1t b. soda, 1C s.cream, 2C pumpkin puree, 1 egg, 1/3C cj crystals, 1t pumpkin spice or 1/2t cinnamon, 1/8t ginger, 1/8t nutmeg, 1/8t allspice, 1/8t cloves
Streusel: 1C Sucanat, 1/3C butter, 2t cinnamon, 1C nut-chopped (optional)
Directions:
Using a mixer cream butter, cj crystals & vanilla.
Add the eggs & make sure everything is well combined.
In a separate bowl mix the flour, b.powder, & butter/cj mix. Do this by alternating between the flour & the s. cream. Make sure to mix well after each addition.
In a smaller bowl mix together the pumpkin, 1 egg 1/3C cj crystals & spices.
Prepare streusal by mixing all ingred. except nuts until well blended.
Spray 13x9 pan w/nonstick spray. Spoon half cake batter into pan makin' sure to spread it to the corners of pan. Sprinkle half of streusel over batter. Spread pumpkin mixture over this. Carefully spread rest of the cake batter over the top of pumpkin mix.
Bake @ 350 for 50-60 minutes or till done.
Pumpkin Cookies
1C butter, 1/2C sucanat, 1/2C cj crystals (see above recipe for substituting these w/Turbinado), 1C pureed pumpkin, 1 egg, 1 t vanilla, 2C whole wheat flour or unbleached flour, 1t b. soda, 2t cinnamon, 1/4 salt
Frosting: 3T butter, 1/2 brown sugar, 1/4C powdered sugar or powdered sucanat
Directions:
Cream butter, cj crystals & sucanat together. Mixing well. Add pumpkin, egg, and vanilla. Mix well until well combined. Add remaining ingred. Drop by spoonfuls onto ungreased cookie sheet.
Bake cookies 10-12 minutes @ 350 degrees. Let cool completely and frost.
To make frosting:
Ina saucepan on medium heat combine butter & brown sugar. Let it cook until it is smooth & bubbly, be very careful not to let this burn & stir constantly. After it starts to bubble let it cook 1 minute. Remove from heat & stir milk in. Add powdered sugar. Quickly frost cookies before frosting hardens. it hardens real quick.
Cortido (Latin American Sauerkraut)
Makes 2 quarts- yummy!
1 large cabbage, cored, and shredded
1C carrots, grated
2 medium onions( I use1/2 to1 onion), quartered lengthwise and very finely sliced
1tbs dried oregano
1/4-1/2 tsp red pepper flakes
1 tbs sea salt
4tbs whey (if not available use an additional 1 tbs of sea salt)
This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age.
In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes ( I use red pepper flakes), sea salt and whey. Pound with a wooden hammer or a meat pounder for about 10 minutes to release juices. Place in 2 quart sized, wide- mouth jars or 2qt/ half gallon jar from Ace Hardware and press down firmly with a pounder or meat hammer until juices come to top of the cabbage (if it doesn't just add purified filtered water). The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temp erature ofr 3 days before transferring to cold storage.
1 large cabbage, cored, and shredded
1C carrots, grated
2 medium onions( I use1/2 to1 onion), quartered lengthwise and very finely sliced
1tbs dried oregano
1/4-1/2 tsp red pepper flakes
1 tbs sea salt
4tbs whey (if not available use an additional 1 tbs of sea salt)
This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age.
In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes ( I use red pepper flakes), sea salt and whey. Pound with a wooden hammer or a meat pounder for about 10 minutes to release juices. Place in 2 quart sized, wide- mouth jars or 2qt/ half gallon jar from Ace Hardware and press down firmly with a pounder or meat hammer until juices come to top of the cabbage (if it doesn't just add purified filtered water). The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temp erature ofr 3 days before transferring to cold storage.
Kimchi (Korean Saurerkraut)
Makes 2 quarts - This is very good. We try to eat a side dish of these kind of foods when eating a meal. Helps with digestion.
1 head of Napa cabbage, cored, shredded
1 bunch of green onions, chopped
1C carrots grated
1/2c daikon radishes, grated (optional)-I didn't use these
1tbs freshly grated ginger
1/2tsp dried chile flakes(I used red pepper)
1tbs sea salt
4tbs whey (if not available add an additional 1tbs of sea salt- I use Balien's course sea salt for this)
Place vegetables, ginger, red chile flakes, sea salt and whey in bowl and pound with a wooden pounder or meat hammer(I just use my fist) to release juices(never really get any juice). Place in a quart size jar(you can always buy Ball's two quart canning jars/half a gallon ones from Ace Hardware Store), wide mouth mason jar and press down firmly with a pounder or hammer until juices come to top of the cabbage( or if not enough juice add purified filtered water). The top of the vegetables should be 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Taken from Fermented vegetables and fruits section of Nourishing Traditions Cookbook by Mary Enig & Sally Fallon
1 head of Napa cabbage, cored, shredded
1 bunch of green onions, chopped
1C carrots grated
1/2c daikon radishes, grated (optional)-I didn't use these
1tbs freshly grated ginger
1/2tsp dried chile flakes(I used red pepper)
1tbs sea salt
4tbs whey (if not available add an additional 1tbs of sea salt- I use Balien's course sea salt for this)
Place vegetables, ginger, red chile flakes, sea salt and whey in bowl and pound with a wooden pounder or meat hammer(I just use my fist) to release juices(never really get any juice). Place in a quart size jar(you can always buy Ball's two quart canning jars/half a gallon ones from Ace Hardware Store), wide mouth mason jar and press down firmly with a pounder or hammer until juices come to top of the cabbage( or if not enough juice add purified filtered water). The top of the vegetables should be 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Taken from Fermented vegetables and fruits section of Nourishing Traditions Cookbook by Mary Enig & Sally Fallon
Carob Bavarian Cream
1tbs gelatin
1/2C water
1/4C maple syrup (I used Log Cabins new natural syrup that is made of rice and maple)
4 egg yolks (make sure these are pasteur fed -so not to get salmonella-& if they are fed good food they yolks should be orange)
1tbs vanilla extract
1/2C carob powder( I get this at the healthfood store)
1tbs chocolate extract (optional), I didn't have any
4 egg whites
pinch of salt
2C heavy cream, not ultra pasteurized
Warm gelatin in water over very low heat until melted. Place eggs, yolk, carob, maple syrup, optional chocolate extract and vanilla in food processor (I think I just used the stand mixer or hand held mixer). Blend about 1 minute. Add gelatin mixture while motor is running. Remove processing bowl to refrigerator. In a clean bowl beat egg whites with salt till stiff. Remove processing bowl from refrigerator and process egg yolk mixture once more. Whip cream and fold into egg yolk mixture and then fold in egg whites into cream mixture. Place in a serving dish, cover and chill well.
1/2C water
1/4C maple syrup (I used Log Cabins new natural syrup that is made of rice and maple)
4 egg yolks (make sure these are pasteur fed -so not to get salmonella-& if they are fed good food they yolks should be orange)
1tbs vanilla extract
1/2C carob powder( I get this at the healthfood store)
1tbs chocolate extract (optional), I didn't have any
4 egg whites
pinch of salt
2C heavy cream, not ultra pasteurized
Warm gelatin in water over very low heat until melted. Place eggs, yolk, carob, maple syrup, optional chocolate extract and vanilla in food processor (I think I just used the stand mixer or hand held mixer). Blend about 1 minute. Add gelatin mixture while motor is running. Remove processing bowl to refrigerator. In a clean bowl beat egg whites with salt till stiff. Remove processing bowl from refrigerator and process egg yolk mixture once more. Whip cream and fold into egg yolk mixture and then fold in egg whites into cream mixture. Place in a serving dish, cover and chill well.
Baked Custard
This recipe is delicious and rich...something to have as an occasional treat.
Baked Custard taken from the cookbook Nourishing Traditions by Mary Enig and Sally Fallon
1C whole milk
1C heavy cream, not ultrapasteurized
1/4C honey or Rapadura (I used raw turbinado sugar. I buy 2lb box from Wal-mart)
5 egg yolks
1tsp vanilla ( I think I added 2)extract
Warm milk and cream gently over a low flame. Meanwhile, beat rapadura or honey with egg yolks.
Slowly add milk and cream miture to eggs, beating constantly. Blend vanilla and pour into individual cups (didn't have any so I poured into a 13x9 glass dish). Place in a pan of hot water and bake at 325 degrees for about 1 hour, or until knife inserted into the custar coems out clean. Chill well.
I guess I didn't take a pic of this because I don't remember taking one...sorry. We loved this! My brother ahd the same reaction I did when I first tasted it....hmm hmm hmmm:)
Baked Custard taken from the cookbook Nourishing Traditions by Mary Enig and Sally Fallon
1C whole milk
1C heavy cream, not ultrapasteurized
1/4C honey or Rapadura (I used raw turbinado sugar. I buy 2lb box from Wal-mart)
5 egg yolks
1tsp vanilla ( I think I added 2)extract
Warm milk and cream gently over a low flame. Meanwhile, beat rapadura or honey with egg yolks.
Slowly add milk and cream miture to eggs, beating constantly. Blend vanilla and pour into individual cups (didn't have any so I poured into a 13x9 glass dish). Place in a pan of hot water and bake at 325 degrees for about 1 hour, or until knife inserted into the custar coems out clean. Chill well.
I guess I didn't take a pic of this because I don't remember taking one...sorry. We loved this! My brother ahd the same reaction I did when I first tasted it....hmm hmm hmmm:)
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