Free Books to Help with Traditional Cultured Foods

Need some help learning about traditional cultured foods? Cultures for Health has several free books (down-loads) available.

They walk you through ingredients, safety, basic steps, and include many recipes.

I think the Kefir "Book" was the first I received. I enjoy the Kefir ice cream recipe! It includes dairy and water kefir recipes.

Other books, I've received are: Cheesemaking, Kombucha, Lacto-Fermentation, Sourdough, and Yogurt. I choose to print the books out and keep them in a large Three-ring binder.

To receive these wonderful resources go to the bottom of Cultures for Health's home page and sign-up. They are free and there is also a free newsletter. An easy and free resource to improve your health!

Canned Pumpkin

I enjoy using  pumpkins to decorate my kitchen in the fall. I simply set them around in out-of-the-way corners on the floor. Maybe with a decorative gourd or two.

After Thanksgiving I process them. The easiest way I've found is to cut the pumpkin in half.
Remove the stem and seeds. A spoon with a sharp edge helps to scoop the seeds out-like an ice cream scoop or large serving spoon.

I then place the halves upside down (skin side up) on silicone sheets on my cookie pans.
Bake at 350°F for about 1 hour. This will depend on the size of pumpkin halves and how full you have your oven. Bake until a fork easily goes through the skin.

Now using a large spoon or ice cream scoop, scoop the flesh out of the skins. This should be easy to do.

Put the pumpkin flesh in a large pot to heat. If your pumpkin is not juicy add a couple tablespoons of water. Once you pot of pumpkin is hot it is ready to fill your canning jars. Can in a Pressure Canner.

A quart jar will make a nice large pumpkin pie.

Vanilla Ricotta Pie

This is nice for breakfast or brunch. Plan to make it ahead as it needs to cool and then sit in the refrigerator at least overnight. Plan to double it for 12 to 14 servings and cook it in a large spring-form pan.

Oven 350°F

Crust:

Mix in medium bowl:
1 1/4 cup flour
1/2 tsp baking powder
1/8 tsp salt
2 Tbsp sugar
Cut in 1/4 cup cold unsalted butter

Mix together in a measuring cup with spout:
1 slightly beaten egg
2 Tbsp whole milk
1/4 tsp vanilla

Stir into flour mixture. Work dough into a smooth ball. Roll out to about 1/8" thick between two sheets of wax paper or parchment paper. Fit into a small spring-form pan or a 8"-9" layer cake pan. Place in refrigerator to chill while mixing filling.

Filling:

With electric mixer or egg beater mix until smooth and creamy:
3 eggs, beaten
3/4 cup sugar
1/4 tsp salt
1 lb ricotta cheese-if using whey ricotta I add about 1 Tbsp cream also
1 Tbsp vanilla

Ladle filling into pan. Bake for almost 60 minutes. (If doubling it will take about 10 minutes longer.) Filling should be firm on the edges and pliant in the center. Completely cool on rack at room temperature. Center of pie will sink slightly. Refrigerate at least 8 hours before serving. Serves 6-8.

Frozen Strawberry Pie

Ready for a taste of early summer?

Ingredients:
Baked pie crust
2 Tablespoons honey
3/4-1 cup yogurt cheese
2 Tablespoons heavy whipping cream
1 cup sour cream
8 cups drained, diced, frozen strawberries, thawed

Mix in electric mixer. Use as high a speed as possible:
2 Tablespoons honey
3/4-1 cup yogurt cheese
2 Tablespoons heavy whipping cream

Fold in about 1 cup sour cream

When well mixed fold in the  drained, diced frozen strawberries, thawed reserving a few pieces to decorate top of pie.

Fill baked pie crust with filling. Decorate with reserved strawberry pieces.

Freeze at least 3-4 hours before serving.

If the pie becomes very hard let sit out for about 15 minutes before serving.

Fourth of July Pies

Make them Red:

Strawberry-rhubarb or Cherry-rhubarb or Cherry

Make them Blue:

Blueberry

Make them "White":

Apple

Use cookie cutters to help decorate your crusts. 

Brush some cream or egg beaten with 1 Tbsp water to help your crust turn golden

and help sugar sprinkles stick.

Kiwi-Strawberry Pie

What do you do when you get 10 Kiwis and a pound of strawberries in your Bountiful Basket?

Kiwi-Strawberry Pie

Make a graham cracker crust:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
4 Tbsp. granulated sugar or 2 Tbsp. fructose

Mix well. Press into bottom and sides of 9 - 9 1/2" pie plate. Bake at 350°F for 10 minutes. Let cool while making filling.

Filling:
Peel and slice into bite size pieces 4 Kiwis and about 1 1/2 cups strawberries. Place in saucepan and mash.

Add 6 Tbsp. honey or fructose and 2 1/2 Tbsp. cornstarch. Stir well. Add 1/2 cup water, stirring to boil. Cook 1 minute or till cornstarch clears. Turn off heat and stir in 2 Tbsp. butter and 2 tsp. lemon juice. Set aside.

Into cooled pie crust slice 3 peeled Kiwis  and more strawberries. Keep one Kiwi and 2 quartered strawberries to decorate top of pie. Pour mashed mixture over fruit in pie crust. Arrange Kiwi and quartered strawberries on top. Chill at least 4 hours.

Deep-Dish Pies

Deep-Dish Pies are usually fruit filled, are faster to make and make more servings, and are wonderful to take to Pot-lucks and such.

This is a Deep-Dish Peach pie made with peaches left-over from canning.

Grease or spray a rectangle baking dish for the size "pie" you need.

Heat oven as you would for a normal pie.

Place your pie filling in the baking dish. Season just as you would for a normal pie.

Roll out a crust to fit the top of your baking dish. Place over pie filling.  Crimp the edges to the side of the dish. Cut vent holes and sprinkle some cinnamon sugar on top the crust or brush with milk to help it brown nicely.

Bake until your crust is browning and the fruit tests done.

Baked Apple Turn-overs

My guys love these for breakfast, lunch, snack or dinner. They can grab one on the run.

First, make your favorite pie crust. Here is my mom's stand-by updated with a healthier fat.

Stir together:
2 cups flour
1 tsp. baking powder
1/2 tsp. salt

Cut in scant 1/2 cup cold butter.

Add 1/3 to 1/2 cup cold water to form dough.



Second, roll a handful of dough in rectangular shape.

Cut in squares.

Fill squares with diced, sugared and spiced apples.

(I dice, color treat, sugar and spice the apples in the fall. Then freeze in 1 quart bags for use later.)

Now fold into triangle. Moisten the edges and seal together. Place on lined or sprayed baking sheets. Continue until you are finished with all the dough.




Third, Bake at 400°F for about 20-25 minutes. Till just starting to brown.


Cool on rack.



Fourth, Glaze with powdered sugar and hot water.



Hide them if you don't want them to disappear when someone walks through the kitchen!

Experiment from the Garden's Plenty–Raspberry/Rhubarb Pie

1 pound rhubarb, cut in 1/2” slices or 1 qt. frozen or canned 1/2” rhubarb slices, drained
2 cups raspberries
1 1/2 cups sugar
3 Tbsp. cornstarch

Mix above together. Let rest for 15-20 minutes.

Line 10” pie plate with pastry; pour in filling. Adjust lattice top; seal edges. Brush lattice top and edges with milk.

Bake at 400° for about 45 minutes. Cover edges if needed to avoid over browning.

Apple Pie Filling-Canned

3 1/2-4 cups sugar (original recipe called for 4 1/2, I’ve been using less)
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. lemon juice
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced (I don’t peel unwaxed)

In large saucepan blend first 4 ingredients and 1 tsp. canning salt. Stir in 10 cups of water; cook and stir till thickened and bubbly. Add lemon juice. Pack apples into hot jars, leaving 1-inch headspace. Fill with hot syrup, leaving 1/2-inch headspace. (Use spatula to help distribute syrup.) Adjust lids. Process in boiling water bath. (Same time as for apples for your altitude.) Makes 6 quarts

Before serving: Prepare pastry for a 2-crust 8- or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling and a little butter. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400° for 50 minutes. (I use 2 quarts for a 10-inch pie plate and bake about 10 minutes longer.)