There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Friday, June 11, 2010

Chocolate Cake.

One pan cake, Grandma's eggless cake, Crazy cake, Depression cake.... many names for the simple chocolate cake that uses no eggs, milk or butter. That;s why it is grandmas cake or by the name depression cake, when these items where not available too easily..........


* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa powder
* 3/4 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water

1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Butter-cream Icing

* 1/2 cup shortening
* 1/2 cup (1 stick) butter (soften)
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar (1 lb.)
* 2 tablespoons milk

Makes: About 3 cups of icing.

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Monday, June 7, 2010

Strawberry Felds Forever

Strawberry syrup

3/4 cup of water
3/4 cup to 1 cup of sugar
1 1/2 cups of mashed strawberries
1/4 cup of water
1 teaspoon of cornstarch

Bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Add cornstarch to 1/4 cup of water and mix thoroughly. Add to hot syrup.Watch may thicken quickly. 

Serve over pancakes, waffles or ice cream.

Strawberry soup 
1 cup water
1 cup of sugar

Heat over low heat until the sugar dissolves.
Turn off heat. Let cool.

1 pint of mashed strawberries
1 cup of whipped cream

Mix with cooled sugar water and serve.
Can add a slice of strawberry  for garnish

Strawberry butter

1 tsp confectioners sugar
1/4 cup chopped  strawberries
1/2 cup of butter ( room temp)

Combine in blender or food processor until smooth.

Strawberry Bread

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 cup strawberries
2 tablespoon strawberry jam
2 eggs, beaten

Preheat oven to 350 F (175 C)
In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the  strawberries, strawberry jam, eggs, sugar, and oil.
Gradually beat the flour mixture into the strawberry mixture.
Transfer to the prepared loaf pan
Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.

I like to use Simply Fruit for jam.

Can sub raspberries, blueberries or any type of berries for the strawberries in these recipes