|A portal for dimensional living
Lammas also known as Lughnasadh, is the first of three harvest festivals,(followed with Mabon and Samhain.)
marking the midsummer and beginning of the harvest season. As the wheel of the year turns, the seed spouts,
grows, and fruits bringing the accomplishment of the harvest. August 1 has been held as first fruits day in many
lands for centuries as people gather with grateful hearts to celebrate the harvest with dances, songs and food.
Lammas or Loaf Mass Day took its name from the new grain that was harvest, ground and baked into a special
thanks offering. Today we give thanks for the first grains as we honor the spirit of the field, the Grain gods and the
Corn Mother being mindful of both thanks for the harvest and reverence for the sacrifice being made. This is a time of
death and rebirth as the cycle of the harvest has come full circle.
Bread was sacred to the ancients. Grain was the staff of life and history is laden with stories of harvest deities,
mystical feasts and fertility rites that are centered around the growing of grain. Celebration breads were skillfully
made and ornately decorated to mark life's milestones. Days of baking herald all the ancient celebrations, for the art
of baking is as old as the first civilization.
This months focus is on season foods: All Breads, Grains, Squash, Corn, Berries, Apples, Barley cakes, Pies, Jellies,
Cider, sun shaped cookies, Elderberry wine, Grapes, Honey, and Nuts.
QUINOA and POTATO GRATTEN
1 cup of quinoa
1 cup evaporated milk
4 medium to large potatoes
2 tablespoons of butter
1 medium onion peeled and chopped
1 8 oz can tomato sauce
1 4 oz can mile green chilies
2 tablespoon fresh minced cilantro
8 oz of mild cheddar cheese
salt and pepper to taste
Rinse and cook quinoa. When done stir in milk and set aside.
In a separate skillet, melt butter and saute onion and garlic
until medium brown.
Steam potatoes until tender. Add to skillet with onion and
add tomato sauce, chilies and cilantro. Fold in quinoa
mixture then transfer to a baking dish. Stir in half of the
cheese, reserving the other half to dot the top.
Bake at 350 for 20 minutes.
SPELT and OAT ROLLS
yields 8 rolls or 1 loaf
2 cups spelt flour
1 cup oat flour
1/4 cup Honey
2 1/2 teaspoon yeast
1 Tablespoon olive oil
1 cup warm water
1/2 teaspoon Sea salt
Mix yeast into water and proof for 5 minutes.
In large mixing bowl add oat flour to spelt flour. Stir oil,
honey and salt. Add water with yeast to dry mixture and
mix. While mixing add water or flour as needed until dough
is elestic in texture.
Cover and let rise until doubled. About 30 minutes. Punch
down and divide into 8 balls or 1 loaf. Place balls on oiled
pan or loaf in oiled loaf pan and let rise for 30 minutes.
Bake at 350 for 30 minutes, loaf 35 minutes, or until done.
you vary this recipe by adding any fruits, vegetables, or
extra fiber in an amount that is less than 1/4 cup. Try flax
seed/oatmeal, whole-grain flour, add garlic and Parmesan
cheese to make garlic bread…Or try 1/2 tsp of seasoning like
garlic, pepper, basil, Parmesan
DELICIOUS SWEET ROLLS
Makes 8 large rolls
4 ¾ cups Flour;
2/3 cup Flour (held separate)
1 cup warm water
1 packet Instant Yeast
1 large egg + 1 yolk (save the remaining egg white)
½ cup Sugar
1 teaspoon Salt
1/8 tsp Nutmeg
½ cup Sour Cream
1 ½ cup Brown Sugar
3 Tablespoon sugar
3 Tablespoons softened butter
6 oz. chopped walnuts or Pecans
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
8 oz softened cream cheese
½ cup sugar
1/3 cup heavy cream
In a large mixing bowl, sift together 4 ¾ cups flour with the
nutmeg. Add sugar, salt, and yeast. Mix in the egg, egg
yolk and water.
Kneed for 6 minutes or until dough turns into a smooth ball.
Work in sour cream and additional 2/3 cups flour, and knead
until is slightly wet and sticky.
Place in buttered bowl, cover and set in a warm spot until
dough has doubled in size.
When dough has doubled in size, punch down, and roll out
onto a lightly floured surface Evenly distribute the filling,
leaving approximately 1” at the top without filling; brush
this edge with remaining egg white. Using a large, sharp
knife, gently trim the ends of the log and discard, then cut
into buttered pan
Preheat oven to 325; Cover rolls with and allow them to rise
until again, this time until they almost touch.
Bake for 35 to 40 minutes, until just golden on top.
While rolls are baking, prepare the icing by creaming
together (room temperature) cream cheese and sugar. Add
in 1/3 cup heavy cream and mix on medium speed for 2 to 3
minutes. Spread on tops of rolls immediately after removing
ASPARAGUS, POTATO, and ONION FRITTATA
2 potatoes, shredded
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound asparagus, trimmed and cut into 2-inch pieces
1 cup diced ham
1 tablespoon milk
1/2 cup shredded mozzarella cheese
1/2 cup shredded white Cheddar cheese
1 tablespoon chopped fresh basil
Preheat an oven to 350 degrees F (175 degrees C). Grease a
9x13 inch baking dish.
Heat the olive oil in a large skillet over medium heat; cook
and stir the shredded potato and onion in the hot oil until
the potatoes begin to brown, about 5 minutes.. Season with
salt and pepper. Add the asparagus and ham and continue
cooking until the asparagus is tender, another 5 to 7
minutes; transfer to the prepared baking dish. Whisk the
eggs and milk together in a small bowl; pour evenly over the
dish. Scatter the mozzarella and white Cheddar cheeses over
the top of the potato mixture.
Bake in the preheated oven until set in the middle, 20 to 25
minutes. Garnish with the basil to serve.
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbs. baking powder
1 tsp. salt
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
Preheat oven to 400°F. Grease 8-inch-square baking pan. Combine corn meal,
flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and
egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until
blended. Pour into prepared pan.
BAKE for 20 to 25 minutes or until wooden pick inserted into center comes out
1 pan of cooled Cornbread
2 tablespoons of butter
1 onion chopped
4 stalks of celery chopped
5 eggs boiled, peeled and sliced.
1 pan of cornbread
1 to 2 cups of chicken broth
salt, pepper and sage to taste
Sauté onion in melted butter. Add celery. When caramelized, remove from
heat. In a large bowl, mix egg slices, and onion celery mixture. Crumble in
cornbread, season and mix. Add about 1 cup of broth, or more if needed.
Use to stuff bird, heat in baking dish, or serve as is.
4 1/2 teaspoons yeast (or 1 packet if you bought it this way)
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk
powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until
smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into a man. Coat baking sheet with cooking spray.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until golden brown. Remove from sheet to a
wire rack to cool.
EASY CORN MUFFINS
1/4 cup butter, softened
1/8 cup sugar
1 tablespoon vanilla extract
1 1/2 cups biscuit baking mix
1/4 cup yellow cornmeal
2/3 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line
with paper muffin liners. In a large bowl, cream together the butter and sugar
until light and fluffy. Stir in the eggs one at a time, beating well with each
addition, then stir in the vanilla.
In a separate bowl, stir together baking mix and cornmeal. Blend this mixture
into the butter/egg mixture, alternately with the milk; stir just until combined.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes, until golden.
BACON BRUSSELS SPROUT FRITTATA
12 ounces of sliced applewood smoked bacon
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 onion chopped
1/2 teaspoon salt
2 sprigs of thyme leaves
2 cups of Brussels sprouts thinly sliced
1/2 cup of Brussels spout leaves
1/2 teaspoon pepper
3 Tablespoons whipping cream
3 Tablespoons grated Parmesan
3 Tablespoons grated Smoked Gruyere
Heat oven to 475. In a castiron skillet fry the bacon. Remove as it turns brown
and set aside. When all of the bacon is cooked. Toss onions into oil. Chop
bacon and add to onions. Add olive oil and butter and sauté until onion is
caramelized. (About 10 minutes) Add in sliced Brussels sprouts. Sauté for 5
more minutes. I a separate bowl whisk together eggs, whipping cream and
Parmesan. Pour into the middle of the skillet over the vegetables. When it has
begun to set, top with Brussels Sprout leaves and gruyere. Put skillet into hot
oven and bake for 10 minutes. Remove and immediately transfer to serving
BEST RHUBARB PIE EVER
This is an easy 2-step pie that is deliciously sweet and tart. This summer dish
has the perfect combination of flavors and will add a wonderful touch to any
1 double pie crust
2 cups fresh rhubarb, chopped small
15 ounces can of sour cherries, drained
1 1/4 cups sugar
3 tablespoons minute tapioca
1/2 teaspoon vanilla (optional)
The night before:
Wash rhubarb stalks discarding leaves and discolored spots. Chop into bite
size pieces. Drain cherries and combine with rhubarb and sugar cover and let
mixture set out overnight.
add tapioca and vanilla to the rhubarb mixture. Blend all ingredients and allow
mixture to remain at room temperature for an hour. Pour ingredients into the
prepared pie crust. Add top crust in a decorative lattice
Preheat oven to 400º F
Bake for 45 minutes or until pie filling is bubbling. Removed from oven and
1 sheet frozen puff pastry
2 cups Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 Tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees.
Roll the puff pastry into a 16-by-10-inch rectangle and lightly score pastry
dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough
inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms
of the asparagus spears to fit crosswise inside the tart shell; arrange in a
single layer over Gruyere, alternating ends and tips. Brush with oil, and
season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
|because the greatest secrets are always hidden in the most unlikely
Have you ever tried bread making? It's really quite simple. It
just takes a little time. Start with a simple recipe. As you
gain experience, try experimenting with different types of
flour. You can change the flavor by adding herbs. Add 2
teaspoons of seasoning for a loaf that is savory or sweet.
The process is simple and infinitely variable. Experiment by
adding fruits, vegetables or extra fiber in 1/2 cup portions.
Tips for working with yeast: Yeast needs warmth to rise. The
ideal temperature for water or milk being added to yeast is
100 to 105 degrees Fahrenheit. Any hotter and you might kill
the yeast. Some recipes all for the yeast to proof before
adding to flour. This means stiring yeast into 1/4 cup of
warm water and allowing it to set so that it becomes active
and swells or blooms as it develops bubbles. This is a good
test it you haven't used your yeast for a while and you
suspect it may be too old.
Tip for working dough.
When working with dough you must add water until the right
texture is reached. The amount of water needed to reach the
ideal consistency is always an unknown because it is the
flour that determines how much water is needed. Every
variable such a the type of flour, where the flour
was grown and even the weather conditions during its
development can contribute to the flour's ability to hold
water. If dough is too dry to mix, slowly add water until
desired texture has been reached. If dough is too wet, add
flour while kneading until dough is firm, smooth and elastic.
Basic Bread Recipe
(makes one two pound loaf)
1 1/4 cup warm water
4 1/2 teaspoons yeast
1 1/2 tsp sugar
2 teaspoons salt
5 cups bread flour
4 tablespoons of warm milk
Lightly grease a 2 pound bread pan. Set aside.
In a small bowl add 1/2 cup water and sugar. Sprinkle yeast
over the top and whisk. Set aside to proof. (10 minutes)
In a large bowl, shift flour and salt together. Make a well in
the center and slowly add yeast mixture. Mix by adding flour
until you have formed a batter. Add remaining water and mix
in more flour incorporating from the edge of the bowl.
Leave in a warm place to sponge. This will take 20 minutes
as batter becomes filled with bubbles indicating the yeast is
Return to mixing adding more flour from the outer edge of
the bowl until mixture has become a firm dough. Then place
dough on lightly floured work surface and knead. Dough will
become smooth and elastic (10 minutes) Place dough in oiled
bowl. Allow to rise until dough has
doubled (about 2 hours).
Punch down dough and turn onto floured surface. roll ends
under to form a loaf shape. Put dough in bread pan and
cover. Set aside to rise for 30 minutes.
Slice top of loaf down center. Let sit for ten minutes while
oven preheats. Bake 450 for 15 minutes. Turn oven down to
400 and bake for 25 more minutes. Turn onto a rack to
cool.Try this basic bread recipe for an all-natural, simple loaf
that has a delightful taste and texture.