2 cups of milk 3 egg yolks, slightly beaten 1 cup of unsprayed marigole petals 1/4 tsp salt 1 inch piece of vannilla bean 3 tbsp sugar 1/8 tsp all spice 1/8 tsp nutmeg 1/2 tsp rose water whipped cream |
1. Use a mortar and pestal to pound some of the marigold petals (or crush with a spoon). 2. Mix the salt, sugar and spices together. 3. Scald the milk with the marigold petals and vanilla bean. 4. Remove the vanilla bean and add the slightly beaten egg yolks and the dry ingredients. 5. Cook on a low heat. 6. When the mixture coats a spoon, add rose water and cool. 7. Top with whipped cream, and garnish with fresh marigold petals. 8.Eat and enjoy. |
4 Granny Smith apples, cored and sliced 3/4 cup chopped pecans 4 tablespoons butter 4 tablespoons brown sugar 1 tablespoon flour 2 recipes piecrust |
This brings together the best of two traditional southern desserts. It's sweeter than many apple pies but less cloying than most pecan pies. And best of all, there's no messy corn syrup to deal with! (Serves 8) Heat the butter in a large, heavy-bottomed skillet (preferably copper) and saute the apples until they just begin to soften. Toss in the pecans and saute for about 5 more minutes. Sprinkle the sugar over all of it and stir to coat well. Remove from heat and sprinkle in the flour. Roll out the first piecrust and carefully place it in the bottom of a pie pan. Pour the apple-pecan mixture in, spreading it evenly. Then roll out the second piecrust and place it on top. Use a paring knife to make decorative gashes that will allow the steam to be released as the pie bakes. Bake it for 45-50 minutes in a 375-degree oven. In the last 5 minutes of baking, brush the top crust with milk or egg white to give it a nice golden-brown finish. |
Collect them off the ground, or spread a sheet under the tree and shake the limbs. Use the ripe acorns, with tan to brown shells, not the green ones. Collect three times as many as you think you'll need--expect at least half of them to be molded or infested with insects. Shell the acorns as you would any nut. A nutcracker works fine on larger nuts, but you may need to slit open the shell of smaller acorns with a knife. Remove the kernels. If a thin brown corky layer clings to the light colored flesh, peel off the layer. Acorns are very easy to use, and in taste and texture are similar to chestnuts. First, carefully examine the acorns as you pick them. Discard any that are wormy, moldy, etc. Next, extract the nuts from the shell. Early in the season, the shell is usually soft enough the cut right through. Late season acorns may require a nut cracker,though the shells are rather thin and brittle. Taste the raw acorns.If they are bitter, they need to be processed. The tannic acid, which causes the bitterness is easily leached out by boiling the acorns in successive pots of water. When the water no longer turns brown (looks a lot like tea), the acorns are ready. The next step is to roast the acorns slightly. Use a slow oven, no more than 200 degrees. Acorns that have not been processed will take perhaps 20 minutes. Boiled acorns will take longer. Once they are roasted,the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts. They can be glaced like chestnuts, simmered in a soup, ground and used as a flour extender. Toss the nuts into a large pot, and cover them with plenty of water. Bring to a boil, then boil for about 15 minutes. The water will turn brown, the color of tea, as the tannic acid is extracted from the kernels. Throw out the water (or use it to dye wool, cotton or linen), and replace it with freshe water. To save time, have a second pot of water already boiling. Reboil the acorns, throwing out the brown water, several times until the water no longer turns brown. The boiling process takes about two or three hours, though the time varies with the amount of tannic acid in the acrons. When you are finished, the acorns will no longer taset bitter and will have turned a darker brown. The nuts have a flavor similar to boiled chestnuts. Unless you want to use them wet, you need to dry out the nuts. Spread them out on cookie sheets, and roast them in an oven at about 200 degrees Ff. for an hour. You can eat the roasted nuts or chop them up to use as you would any chopped nuts. **Be Careful not to over roast or they will be like rocks!!** To prepare acorn flour, run the roasted nuts through a flavor mill, food grinder, or blender. If the flour is still damp, dry it in the oven for 30 minutes. THen regrind the flour, if needed to the fineness you want. Use it in breads, either by itself or with other flours. **Try breading fish or chicken with the flour and baking** |
Use either sugar or honey for a sweet acorn treat. Dip the acorn meats (which have been leached and dried as described before) into boiling syrup or a 2:1 sugar to water solution. Thoroughly dry them on a greased pan. These will keep pretty well in a tin or glass jar. |
Mix a cup of the ground acorn meal with 3 teaspoons. of baking powder, a tsp of salt, 3 tablespoons of sugar or honey, and a cup of white flour. Separately, to a beaten egg add a cup of milk and 3 tablespoons of oil. Stir this gently into the dry mix, then pour into a well-greased pan. Bake your dough at 400°F for 30 minutes. Top with butter when it comes out of the oven. Serve anytime, but there exists no flavor quite like hot, homemade bread! NOTE: Pour the dough about 2/3 deep in muffin tins for some tasty muffins. Bake them for 20 minutes and serve them with jelly. ***NOTE*** This is really a good muffin recipe. You may want to increase the sugar a little; maybe use brown sugar or molasses instead. Also these really taste best the next day. |
1 3/4 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 pound butter 1 teaspoon vanilla 1 cup sugar 2 eggs 1 cup raisins 1 1/2 cup chopped acorns Stir together the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Set aside. In a large bowl, cream the butter. Add the vanilla and sugar and beat well. Add the eggs and beat until smooth. Gradually add the sifted dry ingredients, beating until thoroughly mixed. Stir in the raisins and acorns. Place well-rounded teaspoonfuls of dough two inches apart on a foil-covered cookie sheet. Bake in a preheated 400 degree oven for 12-15 minutes *** the cinnamon and nutmeg drown out the acorn flavor.*** |
1 cup acorn flour 1 cup whole wehat flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 cup oil 2 eggs 1 1/2 cups of water combine the dry ingredients and mix well. In a separate bowl, mix the wet ingredients together. Then add the wet ingredients to the dry and mix well. Use the batter in a waffle iron or for pancakes. Serve with mesquite syrup. |
1/2 cup butter 1/2 cup brown sugar 1 egg 1 1/2 teaspoons vanilla 1 cup acorn flour 1/2 cup whole wheat flour 1 1/2 cups oats 1 teaspoon baking powder raisins Pecans Preheat oven to 350 degrees F. Cream the butter and sugar together, and stir in the egg and vanilla. In a separate bowl, mix the dry ingredients. Add them to the wet ingredients, and blend well. Stir in the raisins and nuts. Add a little water if needed to hold the dough together, then spoon the dough onto an oiled cookie sheet. Bake for 10 minutes. |
1 cup acorn meal 1 cup flour 2 tbsp. baking powder 1/2 tsp. salt 3 tbsp. sugar 1 egg beaten 1 cup milk 3 tbsp. oil Sift together dry ingredients in a bowl. In a separate bowl, combineegg, milk, and oil. Combine dry and liquid ingredients. Stir just enough to most dry ingredients. Pour into a greased pan, bake at 400 degrees for 30 minutes. |
