Clove Cough drops (not yet fine tuned)

Prep cookie sheet that has a lip by lining with parchment paper.

Put about 1/4"-1/2" layer of

• Powdered sugar or cornstarch (Can reuse multiple times to make drops)

Pat smooth, then make indentations about 1/2" x 3/4". I used then handle of a kitchen tool. Small cough drops are nicer than big ones. Then set aside.

In very large, flat-bottomed mixing bowl place and stir to blend

• 1/2 c. sugar
• 1/4 c. water
• 1 t. honey
• 1 t. lemon zest
• 1/4 t. ground cloves

Start microwaving in short hits. Microwave to hard crack stage. Usually happens very quickly after small ball forms when a drop is dropped in ice water. Try to catch it before mixture starts to darken. Watch for foaming. Can foam 10-20 times it original height. Honey seems to foam higher than sugar/water combo. Mix and scrape down sides with silicone high temperature scraper or metal spoon. My microwave times for this batch.

• 1'
• 2' (stirred to dissolve sugar)
• 2' (thicker, bubbles)
• 1' (double size foam)
• 1' (soft ball, thicker. - takes forever for heat to leave drop, may drop on ice next time?)
• 30" (started to crystallize, so I cooked it a little too far.)

Tilt bowl on side so you have a nice puddle of liquid. Scrape down sides into puddle or stuff will harden on sides of bowl. Careful. It's hot! Use a smaller teaspoon/dessert spoon to spoon mixture into powdered sugar indentations on cookie sheet. Let cool. I stick it in the freezer.

This variation melted in the mouth like sugar cubes. 

Soaking in hot water cleans equipment relatively easily

Objective:

I wanted a simple recipe with few ingredients so started out with just using honey, lemon juice, and cloves. Cough drops were very sticky and stuck to my teeth. I also wanted to cook it in the microwave and I don't have a candy thermometer. It appears that more honey results in a very sticky cough drop. 

My next variation I plan to not use lemon zest because I don't like the little bits. Instead I will substitute lemon juice for the water. Eventually I want to find the optimum combination of honey/sugar. Sugar melts in your mouth like a sugar cube and is not sticky. I'd also like to try a bit of oil to see if it adds smoothness to the cough drop.

ref:

• https://www.tastyeverafter.com/honey-lemon-ginger-cough-drops/
• https://www.mrrl.org/blog-entry/diy-cough-drops

Sourdough FlatBread with active starter or discard

In a larger flat bottom bowl with cover

Cut in

• 1.5 T. butter into
• 1 C. white flour 

Then mix in

• 1/2 C. Sourdough starter or discard
• 1/4 C. liquid
• 1 t. salt

Knead till it feels right. Add some flour if it's too sticky. 

Then let sit till it doubles or you have time to get around to it. Sometimes I mix in the morning, then bake either at night or the next day.

Divide into 10 balls. Pat into flattish discs. (Can flour hands to keep dough from sticking to hands if it is sticky.) Then roll each disc out to about a small plate/ saucer size on floured surface. Any bigger and they are hard to put into hot pan. It's ok if they have flour on them because it keeps them from sticking together before you bake them.

Use a cast iron pan or griddle and heat up past the point where water drops dance on it. (Hotter than the  temperature that you cook pancakes.) Do not use any other type of pan besides cast iron. Temperature is very high and could wreck other pans. Try not to burn youself.

Most recipes say to oil your pan. However I think it might work without oiling pan due to the flour on the rolled out flatbread. 

Place 1 raw flatbread onto/into cast iron pan/griddle. Watch for bubbles to appear on surface. It will start to set up and look dry. Maybe 30 seconds to a minute depending on how hot your pan is. Flip over and cook other side. Doesn't take long. Cook all flat breads till done.

At this point I put in one layer on pans in freezer. Once frozen, I put in a bag to take out and heat as needed.

In the past I've also used this recipe to make 4 small dense biscuits. They were tasty but I use flatbread more.

Recipes I used to come up with this one:

• https://www.farmhouseonboone.com/easy-sourdough-flatbread/
• https://documentingsimpleliving.com/sourdough-flatbread-recipe/
• https://www.melskitchencafe.com/easy-sourdough-flatbread/
• https://simplicityandastarter.com/sourdough-flatbread-recipe/
• https://simplicityandastarter.com/sourdough-flatbread-recipe/

Kim's Brined Turkey

 My cousin is making this for dinner tonight. I can't wait to try it!

Lacto-Fermented Mayonnaise

 ref: https://lauralivesthegoodlife.com/recipes/lacto-fermented-probiotic-mayonnaise/

Directions for immersion blender. Probably should use pasterized egg to be safe. I added probiotic fluid to hopefully make it stay shelf stable longer. Only allowed to ferment 1-2 hours at room temperature instead of 5-8 hours. Only used 1 Tbs probiotic liquid but maybe could used 2 Tbs?

Directions:

Put the following in immersion blender cup

• 1/4 tsp salt
• 1 tsp vinegar
• 1+ tsp mustartd
• 1 tsp lemon juice
• 1 Tbs probiotic liquid (yogurt whey, fermented sauerkraut juice....)

Lightly beat and put in bottom of immerions blender cup

• 1 egg at room temperature 

Gently pour in on top of ingredients in immersion blender cup. 

• 3/4 cup mild flavor oil (avocado, grapeseed....)

Make sure oil is sitting on top of everything.

Put immersion blender on bottom of cup. Blend on high. As mayonnaise forms, wand can be moved up to incorporate the rest of the oil.

5/24/24 Used homemade sauerkraut juice and fermented about 1 hour at room temperature.

5/25/24 Used yogurt whey. Ran out of avocado oil so used 1/4 cup olive oil. Didn't hurt the flavor too much. Fermented 2 hours at room temperature.

Mayonnaise

Ref: 

• https://downshiftology.com/recipes/how-to-make-homemade-mayonnaise/
• https://melissaknorris.com/homemade-mayonnaise-recipe/
• https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/

Directions for immersion blender. Probably should use pasterized egg to be safe. Probably keeps 1 week in fridge. Makes about one cup. Very tasty! Much better than store bought.

Directions:

Lightly beat and put in bottom of immersion blender cup

• 1 egg at ROOM TEMPERATURE (Our house was at 75F when I made this.)

Blend in bowl and put on top of egg in immersion blender cup

• 1/4 tsp salt
• 1 tsp vinegar (I used regular white vinegar)
• 1 tsp mustard (Acts as emulsifier) (I used Koops brown horseradish mustard) 
• 1.5 tsp lemon juice

Gently pour in on top of ingredients in immersion blender

• 3/4 cup mild flavor oil (I used avocado oil, but could use grapeseed or ? Olive oil may have too overpowering flavor)

Make sure Oil is sitting on top of everything.

Put immersion blender on bottom of cup. Blend on high. As mayonnaise forms can move wand up to incorporate the rest of the oil.

Note: There is wiggle room on the recipe. Lemon juice range 1-2 tsp., Vinegar 1 tsp- 1 Tbs, mustard 1/4 tsp - 1 tbs, salt 1/4 - 1/2 tsp, oil 3/4 c - 1 c.

Pudding Brownies

Recipe modified from https://chocolatecoveredkatie.com/healthy-brownies-best-recipe/ I omitted banana and added squash and yogurt. I also increased cocoa powder.

8x8 or 9x9 greased pan, 15'/ 350F, Let cool before cutting. If too gooey, let sit in fridge overnight and they will firm up more. Can freeze but icey texture. 10 seconds in microwave to thaw works pretty well.

Use food processor

Process into powder then set aside

• 1/2 c. oatmeal (or use almond flour and skip this step)

Process in food processor till as smooth as it gets

• 1 can (1.5 c) cooked blacked beans
• 1/2 c. squash
• 1/2 c. yogurt
• 1/3 c. maple syrup
• 2 tsp. vanilla
• 1/4 c. nut butter

Premix dry ingredients, then add to above wet ingredients

• oatmeal powdered above or almond flour (oatmeal sets up better)
• 3 Tbl. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking powder

Then add 

• 1/2 c. chocolate chips

Pour into greased pan, bake 15'/350F, let cool, then slice.

Kim Chi from Holly Howe - Yummy! and easy

 (Recipe for Arlene)

I use the recipe, more or less, that I got when I signed up for her newsletter. Her book is very good too.

https://www.makesauerkraut.com/kimchi/

• I weighed it the first time but now I know what that amount of weight looks like so I do it by eye.
• I use about 1/2 regular cabbage cut finely in strips like regular sauerkraut with the veggies. 
• I add the salt right after I put in the cabbage and massage it so it starts to release its moisture, then I add the veggies and massage again.
• The veggies I slice thinly on a mandoline.
• I grate ginger and freeze it in ice cube trays, then use 1 cube of ginger.
• I use 1/2 tsp each of cayenne and ancho chili pepper instead of Gochugaru.
• Pack down tightly in the jar. I generally use my hand since the jar is wide enough. Make sure nothing is on the sides of the jar. All veggies below brine.
• I put a piece of parchment paper on top and press down some more.
• Then I make a brine solution, 1 cup water + 1.5 tsp non iodized salt. I make sure there is about 1/2- 1 inch of brine above the veggies. I always need a little bit but rarely use all of it.
• Then I take a plastic bag filled with some water and place it on the parchment paper to weight everything down. If you use a gallon baggie, you can put it in the jar and press with your hand in the baggie on the parchment paper while using water to fill it to the shape of the inside of the jar. Some of the brine will go up the sides of the jar a little ways.
• Then I put the lid on loosely, set it on a plate, in a clean, cooler dark place out of direct sunlight. In winter the room I put it in is about 50-60F but in summer it can get up to 90F because no A/C.
• Watch for the bubbles or taste weekly.