The House around the Corner - Raw Milk Ice Cream

Lynette's House

Ice Cream from Raw Milk (yum)

Lynette's House has been a raw milk house for a long, long time.  She has a lot of recipes, and is sharing some of them with us.  Her ice cream is really good and I am looking forward to this special treat this summer!

Ice Cream: Beat Until frothy: 3 eggs, 1 1/2 c. Sugar (honey is good too, or a combination), 1/4 tsp. salt. Add: 5 1/2 cups raw milk, 2 cups cream, 3 Tbsp Vanilla. Pour into ice cream maker and follow freezing directions. When its done freezing you can add anything else you'd like. We love adding a package of frozen raspberries. Our ice cream maker holds 1 gallon.

The House around the Corner - Eggs Benedict

 Eggs Benedict

from Lynette

Eggs Benedict (easy): Have ready in blender or food processor: 3 egg yolks, 1 Tbls. lemon juice, pinch of cayenne, 1/4 tsp. salt.  Heat 1/2 cup butter to bubbling stage.  With the food processor running slowly pour in the hot butter (much like making mayonaise).  That's IT.  I like to then pour it into a glass measuring cup and keep in warm in a bowl of hot water.

Lynette's family had an awesome breakfast this morning: Eggs benedict with homemade hollandaise sauce, sprouted english muffins, poached eggs and bacon from Papas homegrown organic piggy.

Thanks Lynette for sharing the idea and the recipe.

Cindy

Raw Milk vs. Homogenized and Pasteurized Milk

The learning curve for Raw Milk has been steep for me.  I came here kicking and screaming and is has never really been on my agenda until I started researching it for the fats portion of this blog.  Amazingly, we are becoming absolute raw milk advocates.  I am still finding this a little hard to believe, but here we are, actually looking into getting a milk cow (or two... or three!)

Here is a page with numerous links for raw milk.  Not to overwhelming, but good information.  It has links to both sides of the raw milk argument.  I have been reading a lot on both sides of the issue and what has bubbled to the surface is not pretty.  I am going to have to quit reading all of these great articles, although it is fascinating.  I know this is getting to be a lot  :)

Mi Milk Maidens

 
As far as the raw milk vs. pasteurized and homogenized argument goes, it appears that a healthy cow, eating grass, taken care of, and careful milking, cooling and handling of the milk provides a healthy, nutritious product.  Raw milk also appears to be the second most contraband item in the United States, right behind illegal drugs.  Go figure.

If you feed your herds garbage (or an unnaturally large amount of grains), have manure everywhere, disgusting things going into the milk (blood, pus..... you get the idea) you might need to pasteurize your milk products so as not to poison everyone drinking the milk.  

If you want to ship your milk product over long distances, have them keep "fresh" for an unnaturally long time, and are completely OK with destroying anything live in your milk product, then the entire pasteurization and homogenization process is right up your alley.

If the idea of complete fats is a puzzle to your dairy, and cream rising to the top of the milk is bothersome to your marketing department, then you definitely want to homogenize that milk!   It completely destroys the fat molecules, so they can never, never be reunited the way God intended.  But you don't have that cream issue to deal with and can sell more product.  A quote from the soda pop article below is intriguing... I am trying to find the studies, but here is the quote.

[You might find it interesting that, as demonstrated in numerous studies, calves fed pasteurized milk die within 60 days.]

We are blessed here in California to have Organic Pastures Dairy.  As I have been studying in depth on this issue, their name came up again and again and again as a model for the state, the country and the world.  They are amazing advocates for clean, wholesome, raw milk.  Their processing is outstanding and  they are passionate about providing this wonderful food to the public.  

Organic Pastures 

It is a continual fight to keep raw milk safe, legal and available in California.  It is always under assault.  I still can't figure out why that is.  When other foods are found to be unsafe, they deal with the individual supplier, not make the entire food illegal.  With milk, however, it is different.  I still don't know why.  I assume it comes down to the same thing as always.  Money and power.

I do know that, in general, when one side just has a bunch of names like "stupid"  "crazy"  "mindless" and goes on and on with the whole "don't you know what's good for you" thing..... it's bad.  The case against raw milk involves a lot of that.  They also have had very few actual, proven instances of death, disease or problems.  There are some, just like in any food based industry.  You should compare that to people with problems with non-raw milk.... oh, we don't want to give out THOSE numbers.

Finally, for those study hounds who want to know the COMPLETE history of the milk pasteurization movement, here is an in depth article containing a history of how we got here.  A quote from the article:

The story of what’s happened to quality milk is the same as the story of what’s happened to America’s farmers. Both have been mostly eliminated, marginalized by a culture that has allowed corporations to promote the big lie that the processing of natural foods has nothing to do with the epidemic of disease that cripples our society. Corporate spokespersons for the food, drug and medical industries have used billions of dollars (a drop in the bucket compared to their profits) to convince most of us that this scam has been carried out for our own good. The corporations and their media and government lackeys proclaim "food safety," while in truth allowing our food supply to be nutritionally depleted, further contaminated, and fostering unsustainability of food sourcing.

Is Soda Pop or Milk Healthier?

I don't ever want to make any decisions for anyone.  Just take a little time while we are in fats and study the raw vs. other on milk.  Check into what the laws are in your state or country.  Can you be proactive in bringing free choice?

One final quote from the Soda Pop article (it is really, really in depth and so good).

Whether one drinks milk at all is a personal choice. The point herein is not to convince anyone to drink clean, healthy raw milk, but rather, as with my related articles, that true health can only be facilitated by getting beyond the industrial agenda based manipulation that permeates our society. Only with sufficient unbiased information, and free choice, can we begin to dig ourselves out of the destructive chronic illness plaguing our quality of life.

Finally, this has been here before (on gut health), but it is still so good I wanted to put it include it again.

A Word About Diet In General

Use common sense and stick with whole, unprocessed foods, free from genetic tweaking (there's still just too much conflicting information out there on that topic), and you'll likely be ahead of the game.

Cook your foods minimally, and you'll be even better off. Learn about sprouting and fermentation. Question everything before letting it past your lips. 

Explore what worked for countless generations before ours, and put it to work for yourself today. You can achieve great health by diet alone. I've done it, and so can you!

 Raw Milk Facts . Com

Best of health to you,

Cindy

The House around the Corner - Raw Milk Stories

 The Lucky Cousins

From Sherri Ann's Keeping Room

     When I was a child we drank fresh (raw) cows milk. I remember my mother scooping the cream from the top of the milk and making delicious butter and whipping cream. My mother and father always said we were not allergic to poison oak because the cows ate the plant as they grazed in the fields and woods near our home; we would then drink their milk so our system developed an immunity. My cousins, who did not drink raw milk, were often covered with the red rash caused by coming in contact with the plant that grows abundantly in our county. When I was young, if you had enough of the poison oak rash, you were not allowed to attend school because it was considered very contagious. I remember once, my cousin was out of school for a week, I was in about 3rd grade and wanted to stay home from school and spend the day with my mother. I went to the edge of the woods behind our home and found myself some poison oak.

     You can imagine what happened next, I stripped the plant of several handfuls of leaves and rubbed it ALL OVER MYSELF...I crushed the leaves and rubbed it on my skin, I broke the branches and used the sap, I found a cut and put some in it...okay, I wasn‘t a very bright child, but I was determined. I was very proud of myself and went back to the house and waited for the itching to begin…I waited...and went to school, the next day, I waited and went to school, the next day, I went to school and decided that my cousins were lucky to have parents who didn't give them fresh cows milk.

     I don't know if there is in fact scientific proof about developing this immunity, but Dad and Mom said so...and that's good enough for me. If you enjoy drinking fresh cows milk, I don't suggest you research in the same manner I did so long ago.

Take Care,

Sherri Ann

The House Around the Corner - Becky's House

Becky's Sourdough Cinnamon Rolls

with cultured cream cheese frosting

2 cups of warm water
1/2 cup sugar
2 teaspoons dry yeast
1 cup of sourdough starter
2 eggs
1 teaspoon salt
1/3 coconut oil
6 to 7 cups of flour

Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the oil, 2 eggs, sourdough starter, 2 cups of flour and beat until smooth.

Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time.
(I do all of this in my Kitchen Aid in about 5 min.)

Let the dough "rest" for 15 to 20 minutes.

Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with a mixture of soft butter, cinnamon, brown sugar and vanilla. Starting at the wide end, roll into a log.

Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans. Put in a warm place to rise for 45 minutes.

Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown).

Allow to cool for 5 minutes and then smooth the cream cheese frosting over them.

This recipes makes two dozen cinnamon rolls. If you want REALLY BIG cinnamon rolls, cut into 12 equal pieces 2 inches wide.

Total amount of time needed from start to finish (including time to bake) is about 2 hours.

Cream Cheese frosting:
About 1 cup of homemade cream cheese.
1 cup powdered sugar
1 TBL vanilla

Whip together until smooth and spread over warm cinnamon rolls.

Yummy!

Ramble in the Woods - Grammie Time and Aprons

Our Grandson, almost two, was up today.  He helped his Dad and Papa prune the orchard, chased and screamed at chickens, played with the dog, did some school with his uncle who is eight and generally ran hard til lunch time.  After lunch, he had such a good nap.

When he woke up, he snuggled in the chair with me and then fell asleep again.  What a precious time.  Every minute of every day seems to have at least fifteen things demanding your attention.  The laundry is sitting there ready to be folded (it is still there glowering at me), dinner was calling, floors and office work... always there.

Instead, we snuggled in Grammy's big chair for over an hour while he slept.  His uncle is reading "The Secret Garden" and it happened to be sitting there.  I picked it up and spent the time happily back in Mary's Secret Place..... humming to baby and myself.

I am reminded why our household is making so many changes.  Giving your precious family the best possible opportunity for health, happiness, contentment with simplicity, the joy of the Lord and love is of great value.   Raising an abundantly healthy family in a toxic world is worth striving for.

The opportunity to sit and snuggle and reflect is good.  I have been thinking about investing in some Grammy aprons and found this cool poem..... for no particular reason except that I want my family to have wonderful memories of spending time here and I remember both of my Grandma's apron's vividly.

Be blessed with your family tonight.  Give the kids an extra hug.  Look them in the eye and remind them how much you love 'em.  God is good all the time.

"Grandma's Apron"

When I used to visit Grandma. I was very much impressed,
by her all-purpose apron, and the power it possessed.
For Grandma, it was everyday to choose one when she dressed.
The strings were tied and freshly washed, and maybe even pressed.
The simple apron that it was, you would never think about;
the things she used it for, that made it look worn out.
She used it for a basket, when she gathered up the eggs,
and flapped it as a weapon, when hens pecked her feet and legs.
She used it to carry kindling when she stoked the kitchen fire.
And to hold a load of laundry, or to wipe the clothesline wire.
She used it for a hot pad, to remove a steaming pan,
and when her brow was heated, she used it for a fan.
It dried our childish tears, when we'd scrape a knee and cry,
and made a hiding place when the little ones were shy.
Farm produce took in season, in the summer, spring and fall,
found its way into the kitchen from Grandma's carry all.
When Grandma went to heaven, God said she now could rest.
I'm sure the apron she chose that day, was her Sunday best.
(author unknown)

A Ramble in the Woods - Ginger Ale

Today I was able to make up some of our all time favorite ginger ale/juice mixtures.  Blood oranges, juiced and ran through a sieve, mixed 1 to 1 with ginger ale.  It is not watered down because our family enjoys the bold, bright taste.

 

Our favorite!

The Extra Step - Phase 2 - Continuing Education Raw Milk

The raw milk journey continues:

The Weston A. Price Foundation has a lot of good information on raw milk and its products.  There is a great page showing different recipes and different information on unheated vs. heated yogurt.  I have not yet tried any of these, but plan to begin as soon as I can get the bread, kvass, ginger ale, sauerkraut, kefir, butter stuff completely under control....

OK, that is never going to happen.  :)  So... probably next week will bring several yogurt recipes to the kitchen (focus, focus).  If anyone would like to try some of these and send me pictures and how it turned out, how you used it and ways to work it into your busy lives...... We would all appreciate it. 

Here it the article.

To Heat or Not to Heat... That is the Yogurt Question

Also from the site is a good breakdown of raw milk in general and is a great overview.

Milk.... It does a body good 

I think my favorite site is the Modern Country Dairy site.  They have a lot of great stuff.  I found a good explaination for why lactose intolerant people can often drink raw milk.  This is on their page titled Top Ten Reasons for drinking raw milk.  Even if you have been there before, it is well worth going again.

A couple of quotes:

According to the Weston A. Price Foundation, "Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer."

Often people who consider themselves to be "lactose intolerant" are able to enjoy raw milk because it contains "lactase." Lactase is one of the enzymes that get destroyed during pasteurization. It normally would pre-digest the milk while in the stomach, thereby enabling the body to assimilate its nutrients. Pasteurization forces the milk to enter the lower intestines undigested, resulting in cramps and gas.

The difference is night and day. Supermarket milk is highly manipulated and engineered. It's pasteurized, or heated to about 161 degrees for about 15 seconds, which destroys the bacteria that cause food borne illness, along with the flavor of milk. Pasteurization by this method gives it a fairly long shelf life. [Milk is also] homogenized which smashes all the fat globules and makes it uniform and smooth, while wiping out all the thick lovely cream that floats to the top. Then that milk travels a long way, often thousands of miles, to get to us.

Raw milk is rich with enzymes and contains all 22 of the essential amino acids which are the building blocks of life, including phosphate. Phosphate is essential for the absorption of calcium and is plentifully present in raw milk but is completely destroyed by pasteurization

 Again, I would highly recommend this site. 

Top Ten Reasons for Raw Milk 

Figure out what is best for your family.  Make your decisions one at a time, and try to find a workable way to get the process in place.  If you live somewhere that does not allow raw milk, you might try to find a "co-op" or neighbor that has cows or goats and work something out.

The nutritional value of raw milk vs. homoginized and pasturized milk just cannot be overstated.  This is such an important item in the Nourishing Traditions... the Weston A. Price Foundation.... Nutrition and Degenerative Disease.... all of these wonderful resources consider raw milk from grass fed cows to be the backbone of health.

Please pass on what you have learned.  Remember that we are a community of friends, learning from each other, sharing joys and failures, helping to destroy our dependence on Agribusiness, Big Pharma, the Medical Industry........  In a community we support each other where we can, but are primarily responsible for our own family.  Step up to this responsibility, don't overwhelm yourself, make the best choice you can and keep moving.

The picture has nothing to do with milk.... The Junior Rancher and Baby Rancher are learning their States and Capitals this morning.  I just liked the picture.  We did have to interrupt this fine lesson so Grammie could kiss every "boo boo" Baby Rancher had. 


Best of Health to You
Cindy

The Extra Step - Phase 2 - More Raw Milk Information

In our continuing education on raw milk, this very interesting study came my way.  It is a very in-depth study, but I think it is worth the time to read it (or at least skim portions of it).  Remember that grass fed cows put out a completely different milk than grain fed cows.  Be sure you know what your raw milk cows are eating.  It appears that hay in the winter is OK as well.  If you are short on time, you might want to skim through the first part to the meat of the article, in the middle and the end.

A couple of my favorite things from this study:

"3. What are the additional benefits of milk fresh from the cow?

Milk fresh from the cow is a complete, living, functional food.  Although we have looked at the numerous nutritional components of milk in the previous two questions, the full benefits of milk are only realized when all of these components function as a complex interdependent and balanced process. 

and... 

Proteins are incrementally denatured by heat. With lower heat treatment levels, complex proteins with three-dimensional configuration are altered. With higher heat treatment levels, the primary shape and bonds are altered. At very high heat levels, there are destructive chemical changes.

and...

Fats
This is complex because changes to the fat globules, specifically the membranes, are caused by both heat and homogenization. Of all the milk constituents, the milk fat globule is the most drastically altered by the combination of pasteurization and homogenization.

The emphasis above is mine.  I strongly recommend you spend a little time reading this wonderful information.

The Michigan Fresh Unprocessed Whole Milk Workgroup 

Best of Health to you

Cindy

New (old) Bread Pans

Repurposing

My sister, who loves to shop at thrift stores, found me three glass bread pans.  It was pretty exciting.  Shopping is one of my least favorite things, but I sure wanted to try some of these cool bread recipes in glass pans.  Thanks much.

Using a tip from Mountain Home Quilts worked well.  The tip was to let the bread rise in a cooler place.

The idea of always shifting your bread process in small, managable chores has also been working in our overbusy household.  This tip comes from an old, old recipe and is probably how pioneer women functioned.

So..... step one - the sponge goes into the Kitchenaid along with the rest of the ingredients... step two -  form up the loaves... step three - rub the insides of the pans with olive oil and coat the top with more olive oil....  step four - cover with a damp cloth (this one is from Evelyn Fields).   These four steps took about ten minutes for all three loaves.  (no dishes yet)


Right after that it was time for remaking the sponge for the next batch of bread and making up some tortilla dough.  (Tortilla dough recipe here)  Again, this step took only about 10 minutes for each process, then nothing more to be done until time to bake.  (after making new sponge and tortilla dough... now wash the dishes and counter and put everything away - ONCE)

I did this on Saturday and today (Wednesday) I plan to take the sponge which is quite sour now and redo this entire process.  I did put the sponge in a cool place.  If it is too sour, I will just add a little more flour and water.  This is how I am coping with too many cultures going on in one house. 

Current Bread Recipe at our house

subject to change as soon as I read the bread book I swiped from my sister :)

 

Community Sourdough Bread

(Community means none of these ideas are mine... just a gathering)

The Sponge

1 cup sourdough starter

2 cups whole wheat flour

2 cups barley flour

2 cups white flour

1/2 cup flax meal

2 Tbsp. sesame seeds

1 cup kefir

Water to make it a slurry

Just bring this together, it is not necessary to knead it.  Put it into a bowl, cover with a wet towel and let rise until double in volumne (probably about 10-12 hours - longer is OK)

The Dough

The sponge from before

any tortilla dough left over

2 tsp. sea salt

3 Tbsp. Olive oil

2 Tbsp. sweetner (Palm Sugar)

Flour to make a slightly sticky dough

Form into your loaf and let rise again.  I put my loaf glass pans with olive oil in them and rubbed oil on the top.  This makes the crust nicer.  The dough should double in volume.  It often takes several hours.

Baking

Preheat your oven to 400 degrees.  

I like to either spritz water in or put a small pan of water in.
It gives your crust a nice feel.  

A stone is nice, but it is not necessary.

Bake at 400 for about 30 minutes, then turn down the over to 325 degrees for approximately 15-25 minutes.  The times will vary depending on your loaf size and density.

There are two ways to check and see if it done....
a thermometer inserted - 210 degrees

.... or turn the loaf over and tap the bottom...
if it sounds hollow, it is done.

When I take it out I either immediately run the loaf under water or put butter on the top.  

This makes it a lot easier to cut.

Enjoy,

If I missed any tips, someone let me know.  Right now it is all about making this process work in our lives.

Cindy

Raw Milk Legal Victory - Canada

Legal Victory in Canada!
subject: Raw Milk

There is a great news article on a raw milk victory in Canada.  We have some Canadian friends on this blog, and it is good to rejoice whenever a little guy providing healthy, nutrient dense food wins.

I don't know the law for excerpting from other sites... so here are a couple of paragraphs.  Please go read the article.  Right now we should begin an in - depth focus of raw milk and its benefits, so it is certainly timely.

Schmidt was found not guilty on 19 charges related to providing raw milk: While Canadian law allows the consumption of raw milk, its sale and distribution has been illegal in the country since 1938, authorities fearing that it could contain bacteria that may pose a risk to public health.

Schmidt operates a 150-cow dairy co-operative venture, in which members own part of a cow in order to acquire raw milk. The scheme was ruled not to be a violation of public health rules as there is no selling or marketing of the product, and because Schmidt distributes only to the cow shareholders and not the general public.

For any Canadian friends, I would encourage you to contact your representatives (I don't know your legal system, but assume you have a representative type of government) and encourage the legality of raw milk to those who wish to have it.  There are links at the bottom for petitions and resources.

The stats on the end of the article were certainly intriguing....... how many people were sickened by raw milk (0) vs. how many people died from  listeriosis contamination (dozens)... of the government approved, dead, lifeless, worthless, wretched.... sorry, got carried away... milk.

Anyway, the article was enjoyable and well written.  Personally, we are actively looking into finding a milk cow.  Our entire family is excited by this prospect (except perhaps Papa who has had a milk cow before and remembers the work).

I would like to throw out a suggestion.  If you are interested in raw milk you should find out if someone you know has a cow.  If so, they would probably appreciate regularly scheduled time off in exchange for milk.  Perhaps your family could milk one to two times per week on a regular basis in exchange for milk.... and maybe take over for vacation time.  Just a suggestion.  A milk cow is day in-day out work and regular time off seems like a good trade.

Here is the article.  Enjoy

Cindy

Terra Madre

The House Around the Corner - Bread Tip

Tip on getting your bread higher.... not flatter

Awesome idea from my friend April on sourdough bread.  She has been trying to eliminate the "flatbread" thing that is no fun for anyone.  Here is her discovery...

I've hit upon a genius idea...surround the rising loaf with the sides of a springform pan! Ha!...... April

Thanks April for sharing that very good idea.  I am going to try it out.

Cindy

Weston A. Price

There was a really wonderful short video on Facebook today.  It is a video of Weston A. Price in 1936.  You can see and hear him in his own voice.  The web site seems really good as well, but I have not been on it very much.  The video is interesting.  You can see and hear yourself some of Dr. Price's ideas.

Nutrition and Physical Regeneration 

This book had enormous influence on me.  Sally Fallon's book Nourishing Traditions is based on the work by Dr. Price.  After watching this video, I plan to skim back through his book, so now it is at the top of the stack of books.  I am so grateful to him for preserving these records and for being so thorough and accurate.

The foundation that continues his work has so much good information.  It is a blessing to have that kind of resource available.  You can find the foundation at the following link.  This is a link to Dr. Price's biography, but they have research, article, ideas and other things on their site.  Spend some time there if you can.

Weston A. Price Organization 

The biograpy on the following link seems really good.  It covers the scientific method of Dr. Price.  There is also some good information on lacto fermented foods.

Rejoice in Life 

If you are ever able to read this book, I would highly recommend it.  No one should need to give any explanation..... it is as clear as it can possibly be.

Best of health to you,

Cindy

Ginger Chews

Today was a misty, cold day with wreaths of fog trailing around the hills.  Not quite raining... a perfect day for baking.  We have been trying to find things to do with the cultured ginger that is left after we make ginger ale.  Today we tried ginger chews.  It was a nice way to spend the afternoon.


I had some good help in the kitchen.... the Junior Rancher found the recipe, got out the ingredients, measured all the dry stuff and helped me eat them!  It is good to have help.  I think Papa is going to like these.  We definitely have a new family favorite.

Here is the recipe, if anyone wants to try it.  (note from Cindy.... This cookie is a little sweet for us.  It is OK... one at a time with tea or coffee.  The next time I make it I will probably cut the palm sugar by 1/2 a cup and add a bit more grated ginger and orange zest.... but still good cookies,) 

(Further note from #1 son.... the cookies are PERFECT - Don't change the recipe)

GINGER CHEWS

4 3/4 cup flour
1 tsp cinnamon
2 tsp fresh grated ginger (I used cultured)

2 tsp orange zest
1/2 tsp cloves
1 tsp salt
3 1/2 tsp baking soda
2 cups Palm Sugar
1 cup butter
2 eggs, beaten
1 cup molasses
1 tsp. vanilla
Powdered Sugar

Sift together flour, cinnamon, ginger, orange zest, cloves, salt and soda. Set aside. Cream sugar and butter. Stir in eggs, molasses and vanilla. Add dry ingredients and mix. Chill dough 1-2 hours. Roll into walnut sized balls and dip in sugar. Place on greased baking sheet. Bake at 350 degrees for 8-10 minutes.

All of the ingredients were organic and we used cultured ginger left from making ginger ale.  I just peeled it and ran it over my microplane grater.

Serving suggestion:  Have some warm cookies with a glass of raw milk!

Enjoy,
Cindy


The Little Rancher mixing the ingredients

 

The final dough.......... and the finished cookies!

We decided to store some away in Evelyn Fields snack bags for Papa's lunch on Monday!

The House Around the Corner - Crystallized Ginger

I make a LOT of ginger ale, and the ginger I use to make it is fine, just cultured.  But, c'mon... how much cultured ginger can you use?  I am planning to try this recipe soon.  It looks easy, good, and like a good way to use up too much GINGER!

Enjoy

Cindy

 Crystallized Ginger

from Sherri Ann's Keeping Room

Crystallized ginger is often used in baking, I have a delicious ginger cookie recipe that I add it to and is elegant on a dessert tray when dipped in dark chocolate and allowed to dry. It is delicious and healthful to add to tea, and when eaten is known to help common aliments, such as nausea, inflammation, indigestion, heartburn and pain associated with arthritis.

It can be expensive to purchase, I once saw a small 4 ounce bottle of crystallized ginger priced at $12.00 in the spice aisle at the supermarket. It is VERY inexpensive to make and takes very little time. It stores for a long time, some say up to 2 years, which makes it easy to always have on hand. Following is the recipe I use;

Peel ginger ~ removing nibs (freeze for later use in recipes) and discard any brown spots.
Slice ginger (approx 1/8 inch)
Use a fork and tenderize ginger by poking holes into each slice
Toss sliced ginger in 2 cups of sugar
Bring 1 ½ cups of water with pinch of salt to a boil
Add sugar and ginger to water
Boil until a simple syrup forms and ginger is tender, stirring often
Strain ginger and place on paper towel
Reserve ginger syrup it can be used to flavor many things including tea
Toss ginger in sugar
Allow to dry on rack for 24 hours
Store in sealed container, I will keep it this way up to 3 months, but it never lasts that long.