Dandelion Fritters

While others use chemicals (YUCK!) to kill the dandelions in their yards, I pick mine for use in this wonderful recipe.  The picture shown above is of dandelion flowers dipped in crushed GMO-free Uncle Sam cereal and sprinkled down with Cajun spices.  Be creative.  Enjoy!

Gather only the top of the dandelion flowers and begin to place them in a bowl or a paper bag.  Pick them in the sunshine when they are fully opened and only when you have enough time to actually make the fritters right away; otherwise the flowers will close up on you.   Of course, you can still make the fritters but the heads are much nicer opened.

Ingredients

·         30 dandelion flower heads

·         1 1/4 cup cornmeal or crushed Uncle Sam cereal  (I put about a cup in a plastic bag and use my rolling pin to bring it to a crumb consistency).

·         1 1/4 cup almond milk

·         1 egg

·         Coconut oil for frying

·         1/2 tsp sea salt 

When you have filled your bowl or bag with about 30 dandelion heads, bring them inside, wash them and pat them dry. 

Combine your almond milk, salt, egg.  

Prepare your pan by using about ¼ inch of coconut oil.  Set your heat to medium and let the oil get hot.   

Grab the dandelion head by the little green stem on the flower and dip it into the almond milk mixture and then into the crumb coating, turning to coat thoroughly.  I sometimes use a spoon to assure the entire flower is covered on both sides.

Place the flowers into the hot oil with the flower side down.  Fry them until you can easily flip them with a spatula.  They remind me of making fish filet because they can easily fall apart.  Be careful when turning them over.  Try not to force them otherwise they will fall apart. Cook to a golden brown.  Remove them from the oil and drain on a paper towel.

Monkey Bread

Does anything smell better than bread baking in the oven during the autumn months? That rule will certainly be enhanced when baking up monkey bread.

While the origin of the name is still up for debate, we do know it began showing up in American cookbooks in the late 1950’s. The old time actress ZaSu Pitts had a variation of Monkey Bread as did Nancy Regan who served it in the White House during the holidays.

Here is a great recipe to monkey around with and has always been a hit in my home. Many mornings when school is closed due to snow accumulation, I’ll make a loaf and serve it right out of the oven. The smell of brown sugar and cinnamon gives the house a calming aroma as the snow falls and blankets the area. On pasta Sunday, I will make a garlic variation with olive oil that is served out of the oven and there is never a piece left over for the after hours.

Ingredients

1 ½ cups lukewarm water (105°-115° F)

2 packets (1/4 oz each) active dry yeast

3 tablespoons granulate sugar

½ cup nonfat dry milk

2 teaspoons salt

12 tablespoons (1 ½ sticks) unsalted butter.  (No Margarine!)

5-6 cups bread flour or all-purpose flour

1/3 cup firmly packed light brown sugar

1/3 cup honey

In a large bowl, combine ½ cup of the water, the yeast, and 1 tablespoon of the granulated sugar.  Let stand for 10 minutes or until foamy.

In a small bowl, combine the remaining 1 cup of water, the non-fat dry milk, the remaining 2 tablespoons granulated sugar, salt, and 2 tablespoons butter.  Stir into the yeast mixture and whisk well.

Using a wooden spoon, beat in the flour one cup at a time until a dough forms.  Knead the dough on the floured surface for about 10 minutes or until elastic.  Transfer to a large bowl that has been covered in butter and cover.  Let rise in a warm place for about one hour.  The dough should be doubled in size.

Punch down the risen dough and knead for two minutes and then let the dough rest for about 10 minutes.

Meanwhile butter a 10 inch Bundt cake pan. In a small saucepan, slowly melt the remaining 10 tablesppons of butter, honey and brown sugar.  Pull off golk size pieces of the dough and dip into the sugar mix and stack into the Bundt pan in a circular layer.  Brush the top with the remaining sugar mixture and cover.  Let the dough rise an hour or until doubled in size.

Preheat the over to 375° F.  Bake monkey bread for about 45 minutes to 1 hour or until set and firm.  Take the bread out of the over and let cool for 10 minutes.  Turn on rack to cool or serve warm with a tall glass of milk.

Baked Fall Apples

The first fruit that crosses my mind as fall is in full swing is the apple. From the beginning of time, civilizations have been enamored with the delicious fruit. It’s become associated with love, beauty, pleasure, wisdom and temptation to name a few.

It’s mentioned often in the past writings of authors such as Homer and Cicero and plays a major part in the Bible, tempting Eve to savor its sweet flavor and obtain its knowledge. The apple even sprouted a Roman goddess named Pomona. Her name is from the Latin pomum, fruit. "Pomme" is the French word for "apple".

The cultivation of the apple all began within the fertile crescent of Mesopotamia, then moved with the Persians, the Greeks, and finally with the Roman Empire, the apple made its way into Europe . Today, apples are grown all over the world and their medicinal properties more solidified and the folklore of their history just as interesting. Here’s a great autumn idea for baked apples.

Ingredients:

8 cooking apples

8 tsp brown sugar

8 tsp butter, softened

8 tsp chopped almonds or any but of your choice

8 tsp dark mini chocolate chips
1 tsp cinnamon

A dash of clove

8 pieces of aluminum foil (Large enough to hold one apple)

Preheat over to 350 degrees.

Wash and dry apples. Cut each apple into quarters keeping the quarters of the apples together. Core, remove the stems and flower ends.

In a small bowl, combine sugar, butter, almonds, cinnamon and cloves. Mix until all ingredients are combined. Then gently turn in the mini chocolate chips.

Place the apple quarters onto the aluminum foil to form the apple shape and fill the center with 1/8 of the filling. Completely seal the apple in the foil. Repeat for all eight apples. Bake the apples at 350 degrees for approximately twenty minutes.

Check the apples after ten minutes and turn once or twice to ensure even cooking. After twenty minutes, check the apples. The apples should be soft and cooked throughout. The filling should be melted together. Enjoy!

Basil Oil

Despite being a summer loving girl, there’s not much I can do as the Wheel of the Year turns but to accept it.  I keep myself busy during the cooler autumn months by preparing for winter.

            Homemade baked breads for freezing, herb oils and butters are some of the goodies I will make for the upcoming fall and winter season.  Here is a recipe for basil oil.  Why pay the crazy prices in the stores when you can make your own.  I use it on salads, fresh tomatoes, chicken, and potatoes.  Enjoy!

~~Always sterilize your jars. I wash my jars with hot, soapy water using a bottle brush.  I rinse well in cooler water and stand jars on a baking tray.  Heat the oven to 200°F/180°C - don't be tempted to heat the oven any higher or you may risk the glass breaking.  Close the oven door and sterilize the jars for about 45 minutes.

Ingredients:

3 tablespoons fresh basil leaves

1 cup of boiling water

2 cups olive oil

1. Rinse and drain basil leaves. Pat leaves dry with a towel. In a blender or food processor, combine basil leaves and olive oil. Whirl just until leaves are finely chopped (do not purée).
2.  Pour mixture into a 1- to 1 1/2-quart pan over medium heat. Stir occasionally until oil bubbles around pan sides and reaches 165° on a thermometer.  This should be about 3 to 4 minutes. Remove from the heat and let stand until cool, about 1 hour.
3.  Line a fine wire strainer with two layers of cheesecloth and set over a small bowl. Pour oil mixture into strainer. After oil passes through, gently press basil to release remaining oil. Discard basil. Serve your basil oil or cover in a sterilized jar and store in the refrigerator up to 3 months. The olive oil may solidify slightly when chilled, but it will quickly liquify when it comes back to room temperature.