Almond - Pumpkin Seed - Cherry & Cranberry Snack Packs

NOTE: each 1/2 cup is 2 servings 

3 cups whole, raw almonds 

3 cups raw pumpkin seeds (pepitas)
1 cup dried cherries (no sulfur or nitrates)
2 cups dried cranberries (I prefer "low sugar")

Mix well in a large bowl.
Divide into 1/2 cup portions in sandwich ziplocks.
Store in the pantry and keep a snack pack nearby!
I’ve always got one in a backpack or travel bag or purse… you never know when you’ll need a quick healthy snack.

Makes about 18 1/2 cup servings.


- - - - - - - - - - - - - - - - - - - - - - - - - -


Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS

Baking With Natural Yeast - CINNAMON ROLLS

Click Link for Video:

Baking With Natural Yeast - Cinnamon Rolls

(PLEASE  NOTE  YOUTUBE  VIDEO  EDIT: 

ADD:

BUTTER  

or  

REFINED COCONUT  OIL 

with the brown sugar and cinnamon layer. 

Y'all! I forgot to add butter with the brown sugar and cinnamon layers... I realized what I had done after the video was done.  I melted it and dumped it on top of the rolls before baking like a cobbler recipe.  Worked out GREAT!!!)

 - - - - - - - - - - - - - - - - - - - - - - - - - - 

Click Link For Video:

Baking With Natural Yeast - Basic Bread Dough

 - - - - - - - - - - - - - - - - - - - - - - - - - - 

Click Link For Recipe:

Baking with Natural Yeast - BASIC LOAF

 - - - - - - - - - - - - - - - - - - - - - - - - - - 

BREAD  DOUGH: (PREP  DAY  BEFORE)

3  to  4 cups flour

1  teaspoon sea salt

2  Tablespoons - 1/4 cup honey

1/4 - 1/3  heaping cup natural yeast 

1  and 1/2 cups water

In a large GLASS or ceramic bowl combine flour and salt.  When combined, push flour out along the inside of the bowl to make a void in the middle.  In the void you’ve made, add all wet ingredients BEFORE mixing together.  Mix all ingredients until well combined.

Once all 5 ingredients are thoroughly combined, mixture should be slightly sticky in the middle, BUT mostly dry with no flour at the bottom of the bowl.  The edges of the dough should be dry, and the dough should be able to hold a roundish shape.  If mixture looks too wet or soupy and cannot hold a roundish shape, add a 1/4 cup flour until middle of dough is slightly sticky.  

Cover TIGHTLY with plastic wrap.  It has to be TIGHT like a drum… the best plastic wrap for this is a brand called “Stretch-Tight” in a bright yellow and blue box.   

*** FEED YOUR YEAST (SEE FEEDING INSTRUCTIONS) ***

Let rest on counter for 20-24 hours.  In warmer months or warmer homes it will be closer to 16-20 hours.  In colder months and homes it will hit the 24 hour mark.  Finding out how your yeast responds to your home will be a learning process as you get to know your yeast.  

You will know it is time to bake when the dough will be more than doubled, and be VERY bubbly throughout.

FILLING:

1 cup, heaping dark brown sugar

2 Tablespoons, heaping ground cinnamon

1  cup butter, softened  

(divide your filling ingredients into two parts // watch the video...)

FROSTING:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups powder sugar

1 teaspoon vanilla extract

1/8 teaspoon sea salt

Preheat oven to 350 degrees F.

Using parchment paper, drinking water and a bar pan push out 1/2 of the dough into a rectangular shape. 

Spread 1/4 cup of the softened butter over the dough and then spread evenly with 1/2 of the cinnamon and 1/2 of the dark brown sugar. 

Roll up dough and cut into 6-8 rolls.  

(Cutting tip:  use WAXED floss)

Place rolls in a lightly greased 9x13 inch baking pan. 

Cover and let rise until nearly doubled, about 45-60 minutes. 

Bake rolls until brown, about 28-35 minutes. 

While rolls are baking: with a hand mixer beat together softened cream cheese, butter, vanilla extract, and salt.  

Gradually add powder sugar until mixed well. 

The frosting is perfect on warm rolls!  

But also just as happy on a cold one...

Makes 12-16 rolls.

-----------------------------------------------------

Click Link FOR:       Mama Jo's Recipe Blog TABLE OF CONTENTS  

Gluten-FREE Peanut Butter Cookies

Secret ingredient:
Large granulated sugar
sprinkled on the tops

-----------------------------------------------------

Mama Jo:   "...it's Gluten-FREE."  

Always said after someone has taken one of these cookies from a stack, tray or cookie bag from whatever event these show up at.

And I have to confess:  always said with a smirk.

YUP.

They're that good.

It's like a magic trick.  

Sneaking in the "Gluten-FREE" and you can't even tell that it is Gluten-FREE (not even a little bit).

My favorite.

-----------------------------------------------------

(A recipe for your recipe:)

GLUTEN-FREE  FLOUR  MIX:

3 cups Bob's Red Mill -  RICE FLOUR
1 1/2 cups Bob's Red Mill -  TAPIOCA FLOUR
3/4 cup Bob's Red Mill -  POTATO STARCH  (OR SUBSTITUE WITH CORN STARCH)

1 heaping Tablespoon Bob's Red Mill -  XANTHAN GUM

1/2 Tablespoon sea salt 

Mix throughly - keep in an air tight container or fridge.
(Note: When using in a recipe as a wheat flour substitute - OMIT up to 1 teaspoon salt.)

-----------------------------------------------------

Peanut Butter Cookies

(Gluten-FREE)

Mix in a bowl and set aside:

3 1/2 cups Gluten-FREE flour mix

2 teaspoon baking soda

Cream/Beat for 8-10 minutes on HIGH:

1 cup sugar

1 cup packed brown sugar

1 cup (two cubes) softened butter

Then add to the creamed butter and sugars:

2/3 cup peanut butter (creamy)

Last, add to the creamed ingredients:

2 eggs

2 teaspoons vanilla

Options for the cookie tops:

* Large granulated sugar, sprinkled on the tops

* Hershey kisses, unwrapped

* Mini Recess Peanut Butter Cups, unwrapped

Mix dry ingredients in a bowl and set aside.  

Using a mixing stand: 

cream butter, sugars and beat on HIGH for 8-10 minutes; 

then add peanut butter.

Last, add egg and vanilla to the creamed ingredients; 

mix thoroughly.

Mix in dry ingredients.  

Roll into small balls (walnut size).  

Roll in sugar.  

Place on an un-greased cookie sheet.  

If using large granulated sugar as a topping: 

squish tops cross-wise with a honey-spoon or fork and sprinkle with large granulated sugar before baking. 

If using kisses or mini recess cups: place on cookie immediately once baked and out of the oven.  (Ideal with liners in a mini-muffin pan, but not required - cooking time and temperature remain the same.)

Bake at 375 for 8 minutes or until just BARELY browned on the bottom.  

-----------------------------------------------------

Click Link FOR:       Mama Jo's Recipe Blog TABLE OF CONTENTS