Recipes

SOUR MILK RECIPES

Issued by

GROUPS FOUR AND FIVE

OF THE

WOMEN’S ASSOCIATION

OF YONGE STREET UNITED CHURCH

Toronto Canada

Phone Kingsdale 7652

Price 25 Cents

CONTENTS

Waffles and Griddle Cakes 1 - 7A
Muffins 8 - 10

Johnny Cake 11 - 12

Fried Cakes and Crullers 13 - 17

Brown Bread 18 - 23

Gingerbread 24 - 31

Drop Cake and Cookies 33 - 49

Cakes 50 - 56

Salad Dressing 57 - 58

Cheese 59 - 62

Hints

Waffles and Griddle Cakes

WAFFLES No. 1
1 pint of sour milk,
3 tablespoonfuls of sour cream or the same amount of butter,
1 egg,
½ teaspoonful of soda,
1 pint of flour.

WAFFLES No. 2
1 bowl of sour milk,
1 bowl of flour,
2 eggs,
½ teaspoonful soda,
½ teaspoonful baking powder,
Salt.

BUCKWHEAT CAKES No. 3

1 pint of sour milk,

1 pint of sour cream,

1 teaspoonful soda,

Buckwheat flour and salt.

FLAPJACKS No. 4
One cup of corn meal in 5 cups of boiling water.

Let boil until well cooked. When cold, stir it smooth and add 1 cup of sour milk, ½ teaspoonful soda. 1 well-beaten egg and flour enough to make a thin pancake batter. Bake on a hot griddle.

PANCAKES No. 5
1 pint of buttermilk,
1 pint of flour,
1 egg,

1 teaspoonful of soda,
A pinch of salt.

Use just enough buttermilk to make a thin batter.

GRIDDLE CAKES No. 6
One pint of sour milk,
a little salt and flour enough to make a very stiff batter.
Let this stand over night.
In the morning thin it with a little sweet milk,
add a teaspoonful of soda and a teaspoonful of molasses and bake on a hot griddle.

SOUR MILK BISCUITS No. 7

One pint of sour milk,
1 quart flour sifted with a tablespoonful of salt and a teaspoonful of soda.
A tablespoonful of shortening chopped into the dough.

Shape the biscuit quickly and arrange on a floured tin.
Bake in a hot oven twenty minutes.

SOUR MILK BISCUIT No. 7A
Two cupfuls of sour milk and a teaspoonful of soda,
1 quart of flour,
a heaping teaspoonful of baking powder,
a half teaspoonful of sugar,
a pinch of salt.

Sift thoroughly and mix with a half cup of cold lard.

StIr In the milk. Cut and bake In a quick oven.

Muffins

CORN MUFFINS No. 8
Three cupfuls of sour milk,
1 teaspoonful of soda in a little boiling water added to the milk.
Stir it well and add 2 teaspoonfuls of corn meal,
2 cupfuls of white flour,
a teaspoonful of salt,
a tablespoonful of sugar,
2 well-beaten eggs.
Mix thoroughly and pour into buttered muffin tins to the depth of an inch and one-half.
Bake for twenty-five minutes in a quick oven.

GRAHAM MUFFINS No. 9
One cupful of sour milk,
1 egg,
½ cupful brown sugar,
3 tablespoons melted butter,
½ teaspoonful salt,
2 tablespoonfuls molasses,
1 teaspoonful soda,
1 cupful of white flour and enough graham flour to make a good batter.
Bake in gem tins.

CORN MUFFINS No. 10
1 cupful of sour milk,
½ cupful of sour cream,
½ cupful of sugar,

2 eggs,

1 teaspoonful of soda,
2 cupfuls of flour,

1 cupful of corn meal.

Johnny Cakes

JOHNNY CAKE No. 11
1 cupful sour milk,
1/3 cupful sugar,

2 tablespoonfuls melted butter,
2 eggs,

½ cupful corn meal,

1 cup flour,

½ teaspoonful soda,

1 teaspoonful salt.

SPONGE CORN CAKE No.12
Three cupfuls sour milk,

1 cupful sugar,

half a cupful butter beaten to a cream,

½ teaspoonful soda dissolved in hot water,

1 pint corn meal,

1 quart of flour.
The mixture should be stiff enough to keep the spoon from falling.

Fried Cakes and Crullers

DOUGHNUTS No. 13
One and one-half cupfuls thick, sour milk,
1 coffee cupful granulated sugar,
2 eggs,
1 teaspoonful soda,
4 tablespoonfuls melted butter,
a little nutmeg,
a little vanilla.

Mix very soft, cut into cakes and fry in hot lard.

CRULLERS No. 14
Two cupfuls sour milk,
2/3 cupful melted butter,

2 cupfuls sugar,
4 eggs, whites and yolks beaten separately,
2 teaspoonfuls soda,
nutmeg and flour enough to rollout.
Fry in hot fat.

DOUGHNUTS No. 15
2/3 cupful sour milk,
1/3 cupful sour cream,

1 teaspoonful soda,

1 egg,

nutmeg.

Mix soft and fry in deep fat.

FRIED CAKES No. 16
One cupful sour milk,
1 teaspoonful soda in the milk,
Cream together 1 cupful of sugar and 2 tablespoonfuls of butter,
2 eggs beaten separately,
4½ cupfuls of flour,
¼ teaspoonful of baking powder,
1 teaspoonful of nutmeg.

FRIED CAKES No. 17
One cupful sour milk,
½ cupful sour cream,
1 cupful sugar,
1 tablespoonful butter,
2 eggs,
1 teaspoonful soda,
1 teaspoonful salt,
1 teaspoonful nutmeg.
Flour to make a soft dough and fry in deep fat.

Brown Bread

STEAMED BROWN BREAD No. 18
1 cupful sour milk,

2 cupfuls graham flour, sifted,
1 cupful brown sugar,
1 cupful molasses,

1 cupful corn meal,
1 teaspoonful soda,
½ teaspoonful salt,
1 egg.

Put half of the soda in the molasses and half in the milk. Mix corn meal, flour, salt and sugar in one bowl; the molasses and milk in another. Add gradually, the dry mixture to the molasses and milk; then add egg, which has been beaten very light. Put in mold and steam for four hours.

NEW ENGLAND BROWN BREAD No. 19

2/3 cupful corn meal,
2/3 cupful rye meal,

2/3 cupful graham meal,
½ cupful molasses,

Saleratus (aerated salt: a leavening agent consisting of potassium or sodium bicarbonate) and salt.

Enough sour milk to make very soft batter. Put in baking powder cans and steam.

BAKED BROWN BREAD No. 20

2 cupfuls sour milk.

3 cupfuls graham flour,

2 cupfuls (scant) corn meal,

½ cupful molasses,

1 teaspoonful soda.

STEAMED BROWN BREAD No. 21
1 cupful sour milk,
½ cupful sweet milk,
½ cupful molasses,
1 egg,

½ cup raisins,

1 tablespoon melted butter,

3 cupfuls coarse graham flour,

½ teaspoonful soda.
Steam 1½ hours; bake ½ hour.

BROWN BREAD No. 22
1 cupful sour milk,
1 cupful sweet milk,
½ cupful molasses,

1 tablespoonful sugar,
1 teaspoonful soda,

1 cupful wheat flour,

2½ cupfuls graham flour,

A little salt.

Steam two hours, then dry in the oven a few minutes; a few raisins can be added. Fine.

GINGERBREAD No. 23
Two cupfuls of sour milk,
1 cupful of molasses,
4½ cups of graham flour,
2 small teaspoonfuls of soda,
1 small teaspoonful of salt.
Steam two hours and then bake 15 minutes.

This will make three one-pound cans full.

GINGERBREAD

OLD FASHIONED HARD GINGERBREAD No. 24
½ cupful sour milk,

½ cupful sour cream,

1 cupful butter,

2 cupfuls sugar,

1 teaspoonful soda,

Cinnamon and ginger.

Mix stiff enough to roll in sheets. Bake in a large, flat tin and crease with a knife in squares.

SOFT GINGERBREAD No. 25
One cupful sour milk,

1 cupful butter,

1 cupful sugar,

1 cupful molasses,

1 teaspoonful soda dissolved in water,

1 teaspoonful each of ginger, cinnamon and nutmeg,

2 eggs,

4½ cupfuls of flour.

Stir butter, sugar and molasses and spices to a cream, place on the stove until slightly warmed, then add well-beaten eggs, soda and flour; ½ pound of seeded raisins, dredged in flour, and added the last thing.

GINGERBREAD No. 26
½ cupful sour milk,
1 cupful brown sugar,

½ cupful butter,

½ cupful molasses,

2 cupfuls flour,

2 eggs,

1 teaspoonful ginger,

1 teaspoonful soda.

For cake add cinnamon and cloves or nutmeg, 1 cupful raisins.

TEN EYCK GINGERBREAD No. 27
One cupful sour cream,
3 eggs,
1 cupful butter and lard mixed,
3 cupfuls molasses,
1 teaspoonful soda,
1 teaspoonful cloves,
1 tablespoonful ginger,
4 cupfuls flour.

OPHELIA'S GINGERBREAD No. 28
1 cupful sour cream,
1 cupful molasses,
1 egg,

1 teaspoonful soda,

2 teaspoonfuls ginger,
2 cupfuls flour.

SOFT GINGER CAKE. No. 29
1 cupful sour milk or cream,
1 cupful butter,

1 cupful brown sugar,
1 cupful molasses,
2 eggs,

1 teaspoonful soda,

1 tablespoonful ginger,
3 cupfuls flour.
If cream is used, take but ½ cupful of butter.

MOLASSES CAKE No. 30
1 cupful sour cream,
1 cupful of molasses,
1 egg,

1 teaspoonful of soda,

2 teaspoonfuls of ginger,
2 cupfuls of flour.

MOLASSES CAKE No. 31
1 cupful of cream,

1 cupful of molasses,

1/2 cupful of sugar,
1 tablespoonful of butter,
1 egg,

1 teaspoonful of soda,

1 teaspoonful ginger,

2 ½ cupfuls of flour,

1 teaspoonful of baking powder.

(There is no recipe No. 32)

Drop Cakes and Cookies

If cookie dough is allowed to stand a few hours on the ice it can be rolled very thin and handled without sticking.

FRUIT DROP CAKES No. 33
1 cupful sour milk,
1 cupful sugar,

½ cupful butter,
1 egg,

1 cupful molasses,

2 teaspoonfuls soda,

1 teaspoonful cinnamon and cloves,
½ cupful currants,
½ cupful raisins,
3½ cupfuls flour.

DROP CAKES No. 34
One-half cupful sour cream,
1 cupful brown sugar,
½ cupful butter,
a small teaspoonful soda.
2 teaspoonfuls cinnamon,
1 teaspoonful cloves,
half a nutmeg,
a pinch of salt,
1 egg,
1 cup of raisins,
2 cups of flour.

GRITS No. 35
1 coffee cupful sour cream,
1 quart of graham flour,
½ cupful butter,
¾ cupful sugar,

1 teaspoonful salt,

Rollout as for fried cakes and bake.

SUGAR COOKIES No. 36
1 cupful sour cream,
½ cupful butter,
½ cupful lard,
2 cupfuls sugar,
6 cupfuls flour,
1 teaspoonful soda,
Flavor to taste.

EGGLESS COOKIES No. 37
1 cupful of sour milk,
2 small teaspoonfuls of soda,
2 cupfuls of brown sugar,
2 cupfuls of flour,
½ cupful lard,
½ cupful butter,
A pinch of salt,
¼ teaspoonful nutmeg,
Mix like pie crust.

SUGAR COOKIES No. 38
½ cupful of sour cream,
½ teaspoonful of soda,
2 cupfuls of sugar ,
1 cupful of butter,
2 eggs.
Flavor with nutmeg or mace. Mix soft, sprinkle with sugar on top and roll very thin.

COOKIES No. 39
One cupful of sour cream,
1 small teaspoonful of soda dissolved in a little boiling water,
2 cupfuls of sugar,
1 cupful of butter,
1 egg,
salt and nutmeg.
Flour enough to mix, not very stiff. Roll thin and bake quickly.

CREAM COOKIES No. 40
One cupful sour cream,
½ teaspoonful soda,
2 cupfuls sugar,
1 tablespoon of butter,
flour enough to rollout very soft and thin.
Flavor with lemon or vanilla.

LAURENA'S COOKIES No. 41
One cupful sour cream well beaten,
1 cupful sugar,
1 tablespoonful melted butter,
2 level teaspoonfuls soda,
1 tablespoonful salt,
1 teaspoonful cinnamon,
1 teaspoonful nutmeg,
1 teaspoonful vanilla,
1 teaspoonful lemon,
flour enough to roll out.

WHITE SUGAR COOKIES No. 42
One cupful sour cream,
2 cupfuls sugar,
1 cupful butter,
2 eggs,
vanilla or lemon flavoring,
1 scant teaspoonful of soda,
flour to make a soft dough,

Sprinkle with sugar and cinnamon.

GINGER SNAPS No. 43
Boil:
2 cupfuls of molasses,

1 cupful of brown sugar,
1 cupful of butter.

When cold. add 1 cupful of sour milk or cream and two teaspoonfuls soda. Ginger to taste.

JUMBLES No. 44
One scant cupful of sour cream,
2 cupfuls of butter,
1½ cupfuls of sugar,
2 eggs,
The grated rind of an orange,
Add caraway seed if desired.
One teaspoonful salt.
Mix flour enough to roll out-not too stiff.
Cut with a hole in the middle and sprinkle with sugar. Bake in a very hot oven.

FRUIT COOKIES No. 45
½ cupful sour cream,
1 egg,

1 cupful sugar,

½ cupful butter,

1 teaspoonful cloves,

2 teaspoonfuls cinnamon,
Nutmeg, salt,

½ teaspoonful soda,

1 cupful chopped raisins,

Flour to make very stiff,

Drop on a buttered pan and flatten with a knife.

FRUIT COOKIES No. 46
¾ cupful of sour milk,

2 cupfuls brown sugar (heaping),
1 cupful shortening,
3 eggs,

1 teaspoonful soda (level),
1 teaspoonful cinnamon,
¼ teaspoonful cloves,

¼ teaspoonful ginger,

¼ teaspoonful salt,

1 cupful raisins (chopped).

Flour-mix soft.

GRANDMOTHER'S GINGER NUTS No. 47
Put 1 tablespoonful butter into a teacup.
1 tablespoonful sugar,
2 tablespoonfuls sour milk,
then fill up the cup with molasses.
To every cupful allow ½ teaspoonful soda, a little cinnamon and ginger and enough flour to rollout and cut. Bake in a quick oven.

OATMEAL DROP COOKIES No. 48
One-half cupful of sour milk,
1 cupful butter or part butter and part lard,
1 cupful granulated sugar,
2 eggs,
1 teaspoonful soda,
1 teaspoonful cinnamon,
1 teaspoonful salt,
1 cupful chopped raisins, or half raisins and half nuts,
2 cupfuls flour.
2 cupfuls rolled oats. Put oats through meat chopper.

OATMEAL AND DATE CAKES No. 49
½ cupful sour milk,

1 cupful sugar,

½ cupful butter,

½ cupful lard,

2 cupfuls rolled oats,

2 cupfuls of flour,

½ teaspoonful soda,

Filling:

One pound dates,
1 cupful of sugar,
1 cupful of hot water.
Boil all together until soft. Roll the dough out thin and spread filling between two layers. Cut in squares while hot before taking out of the tin.

Cakes

QUAKER POUND CAKE No. 50
½ cupful sour cream,

1 cupful brown sugar,

½ cupful butter,

2 cupfuls flour,

1 teaspoonful soda,

2 eggs,

1 cupful chopped raisins,

1 teaspoonful each of cloves, cinnamon and nutmeg,

SOUR CREAM GINGER CAKE No. 51
½ cupful sour cream,

1 cupful sour milk,

½ cupful molasses,

½ cupful brown sugar,

1 egg,

1 teaspoonful soda,

½ teaspoonful ginger,

½ teaspoonful cinnamon,

Salt,

1½ cupfuls flour.

SPICE CAKE No. 52
1 cupful sour cream,

½ cupful of butter,

2 eggs,

½ a nutmeg,

2 cupfuls light brown sugar,

1 teaspoonful of soda,

Flour to make a soft dough, Bake in gem pans.

CREAM FRUIT CAKE No. 53
One cupful sour cream,
1 cupful molasses,
1cupful brown sugar,
2 cupfuls raisins,
4 cupfuls flour,
2 eggs,
2 teaspoonfuls cinnamon,
1 teaspoonful each of cloves, salt, ginger,
1 teaspoonful of soda in cream.

FAVORITE CAKE No. 54
2 cupfuls of sour cream,

2 cupfuls of sugar,
4 eggs,

4 cupfuls of flour,

1 teaspoonful baking powder,
1 scant teaspoonful soda,

Separate the eggs, Beat yolks and sugar together, Add the cream, Sift the flour, baking powder and soda and add to the eggs, sugar and cream, Add flavoring and fold in the whites, beaten stiff, at the very last.

CHOCOLATE CAKE No. 55
One-half cupful sour milk,
½ cupful butter, 1 cupful sugar,
1 egg,
1 scant teaspoonful of soda,
1½ cupfuls of flour,
3 heaping tablespoonfuls of cocoa mixed in ¼ cupful of boiling water,

Bake in a loaf or in two layers and put together with white frosting.

FILLING FOR LAYER CAKE No. 56
One cupful sour cream sweetened with powdered sugar and flavored with vanilla,
Chopped raisins and walnuts,
Or flavor slightly with bitter almond and add chopped almonds.

Salad Dressing

SOUR CREAM SALAD DRESSING No. 57

One cupful of sour cream, added to

1 slightly beaten egg and

¼ cupful vinegar,

Mix and sift 1½ teaspoonfuls salt,
2 teaspoonfuls sugar,
1 teaspoonful mustard,
1/8 teaspoonful pepper,
a few grains cayenne and
a little onion juice,
Cook in double boiler, stirring constantly until mixture coats the spoon,

By omitting the onion, this dressing is excellent for fruit salad.

SOUR CREAM SALAD DRESSING No. 58
One cupful of thick, sour cream,

1 teaspoonful of granulated sugar,

1 teaspoonful of salt,

a pinch of cayenne pepper,

1 tablespoonful lemon juice,

3 table vinegar,

Mix thoroughly until smooth and creamy – and do not cook it.

Cheese

DUTCH CHEESE No. 59
Sour milk for cheese must be old enough to have the curd and whey well separated.
Heat the milk in a double boiler, but do not let it boil.
Drain in a cheese bag for hours or over night;
then stir it thoroughly with a silver fork, adding cream, melted butter and salt.

Chopped chives or celery seed can be added.

STUFFED GREEN PEPPERS No. 60
Cut off the top and take the seed out of a sweet green pepper.
Stuff the pepper with the cheese.
Put in the icebox to chill, then slice and serve with salad.

DUTCH CHEESE No. 61
Let the milk sour until set. Pour boiling water into it until just hot. If scalded too much the cheese will be tough.

Drain in a cheesecloth and season with salt, pepper, cream or melted butter.

CREAM CHEESE No. 62
Make a good Dutch cheese, Beat it long and thoroughly with a little sweet cream until it is smooth.

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SOUR MILK HINTS

Bleach for the Face
Take the whey from the curd and add peroxide of hydrogen and witch hazel, equal parts of all. Put this on the face, and after it has dried, rub on a little cold cream. Do this night and morning and you will see a great improvement in your skin.

Ink Stains and Mildew
Soak stained article in sour milk over night, then wash in warm water and soap.

Silverware
Sour milk removes the tarnish on embossed or chased silver. Cover article for an hour or two.

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From Yahoo Health Groups Raw Dairy Discussions List http://groups.yahoo.com/group/RawDairy/

Brad’s Sour Milk Griddlecakes

I wouldn't worry about the expiration date on the raw milk. The thing about raw milk is that raw milk sours, whereas pasteurized milk putrefies. That disgusting smell and flavor that people associate with bad milk is unique to pasteurized milk. I drink sour raw milk frequently (when that's all that's left in the fridge.) It's actually quite pleasant. Also, many old recipes call for sour milk, for instance sour milk griddlecakes, from the 1896 Fannie Farmer Cook Book.

2 1/2 cups flour
1/2 teaspoon salt
2 cups sour milk
1 1/4 teaspoon soda
1 egg

Paraphrased directions:

mix dry ingredients, add wet ingredients. Stir, cook.

I actually use very coarse ground whole wheat flour and then let the flour steep with the sour milk overnight, which gives a remarkable texture - the soaking takes away a lot of the whole wheat flavor. I add the other ingredients in the morning, then cook slowly in butter (Strauss) - Delicious!

Brad

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From Wise Traditions Winter 2003 edition:
Food Feature, A Simple Change in Mindset, Learning to Maximize the Use of Your Real Milk and Cream

Many of us raised in the United States since the advent of pasteurized milk probably have a similar memory from our days in elementary school: Sitting down with our lunch box and our half pint of pasteurized milk purchased from the school cafeteria, sticking the straw into the milk carton, and taking a big swig only to recoil in disgust at the taste. Quickly, the bad milk is spit out to the dismay of classmates sitting close by.

Few things taste and smell as bad as pasteurized milk that has gone past its "use by" date. Even as a child in school, I knew instinctively that this milk was not good for me and should not be swallowed. Rightly so. The bad smell and taste is nature's way of letting us know that this food should not be consumed, as it could cause sickness and possibly even death.

For this reason, Americans have been trained to quickly dispose of pasteurized milk that is older than the date stamped on the carton. Most people won't even taste the questionable milk to see whether it has another day of use left. The thought of actually letting putrid milk touch your tongue is just too dreadful. It is much easier to just throw it out!

Having formed such habits from an early age, it's no wonder that we scratch our heads when it comes to raw milk and cream that has started to sour. The unpredictable refrigerated life of raw milk is what confused me when I initially made the switch from pasteurized milk. Sometimes the raw milk tasted fresh for as long as two weeks. Other times, it stayed fresh for one week. I experienced the same variations with raw cream.

After asking a very elderly friend of mine, who was fortunate enough to have been raised on a farm, what to do, I realized that the first law of naturally soured raw milk and cream is "do not throw it out!" Indeed, naturally sour milk and cream are highly useful items. In fact, it can be argued that the soured versions are even more healthful than the "fresh from the cow variety" due to the higher level of enzymes and friendly bacteria present. Pasteurization destroys these naturally occurring enzymes and probiotics, which explains why processed milk goes rancid and does not sour. Clearly, raw milk and cream that have naturally soured are safe to consume. If you still aren't sure, give a few ounces to your cat or dog and you will see how excited they are to oblige you by wolfing it down!

Once you have successfully changed your mindset about throwing out raw milk and cream that isn't absolutely fresh, you will be ready for the next step: using it in a variety of tasty and healthful dishes. Here are a few ideas for incorporating soured milk and cream into your cooking repertoire:

I. Make homemade whey and cream cheese with the soured milk (leave the milk on the counter until it fully separates. Strain through a strainer or colander lined with tea towel). Try blending the cream cheese with a few strawberries and maple syrup for a delicious spread for sprouted bagels.

2. Soak organic pancake mix overnight in soured milk. This approach results in much tastier, fluffier, and healthier pancakes than mixing with water and cooking immediately.

3. Use soured milk or cream to make scrambled eggs.

4. Use soured milk to make custard pudding or crème brulee (see recipes below).

5. Use soured cream on a baked potato or spread on a sandwich instead of mayonnaise.

6. Mix a tablespoon of soured cream in a bowl of soup to liven it up and make it digestible.

7. Use soured milk instead of whey to soak oatmeal overnight.

8. Mix carob powder and a little rapadura into slightly soured milk and give to your kids as "chocolate milk." They'll never know the difference (mine don't!) and it's good for them.

9. Use soured cream to make sweet potato casserole (see recipe below).

10. Use soured cream to make meatloaf (see Nourishing Traditions, page 356).

11. Warm slightly soured milk on the stove with some cocoa powder and Rapadura to make fabulous hot chocolate.

12. Make traditional British white sauce with soured milk (see recipe below).

Whether you use soured milk and cream in a cooked recipe that calls for fresh dairy or you use it on a sandwich or baked potato, none of it goes to waste. Most importantly, you have now incorporated the practical aspects of using raw dairy in your home. All of us want to maximize our investment in whole foods, a goal clearly embraced by traditiona1 cooking methods. A simple change in mindset is what is necessary to attain this end. Happy cooking!

CUSTARD PUDDING Serves 4

3 eggs

1 3/4 cups soured, raw milk

1/4 cup Rapadura or maple syrup (maple syrup gives a kind of "flan" taste)

1 teaspoon vanilla

1/8 teaspoon sea salt

Whip together in baking dish. Cook at 400 degrees for about 45 minutes or until knife or toothpick comes out clean. Cool, serve.

Note: I've also made this with 1/2 soured cream and 1/2 soured milk. Total decadence!

Hint: This is also very nice cooked/served in a piecrust made with lard.

SWEET POTATO CASSEROLE

Serves 4

1-2 pounds sweet potato

1/4 pound (1 stick) butter

1 7-ounce package raw coconut cream (available at most Oriental or Latin ~, American markets)

1/4 cup soured, raw cream

3 egg yolks

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon sea salt

Bake (do not microwave) sweet potato until tender and peel while hot. Place in a casserole dish and mash until smooth. Melt coconut cream and butter together over low heat on the stove. Mix butter/coconut mixture, cream, egg yolks and spices with mashed sweet potato in the casserole dish. Whip until mixed well. Sprinkle with additional cinnamon on top if desired. Place in a preheated 350 degree oven for 30 minutes or until bubbly on top.

Hint for Moms: This is my one-year-old's favorite dish!

TRADITIONAL BRITISH WHITE SAUCE

Makes 2 cups

2 cups soured milk

2 tablespoons arrowroot powder

2 tablespoons Rapadura

1 1/2 tablespoons butter

2 tablespoons brandy

1/2 teaspoon vanilla

Gently heat 1 1/2 cups of soured milk over medium heat but do not allow to boil. Mix Rapadura and arrowroot powder together. Add remaining 1/2 cup of cold, soured milk to rapadura-arrowroot mixture to make a paste. Mix this paste with the heated milk and cook for 5- 7 minutes, stirring constantly. Add butter, brandy, and vanilla while cooking. Add a bit of cold soured milk after sauce is cooked to keep skin from forming on top.

Hint: This is a delicious topping for fruit, homemade cobbler, or fruit pie.

CRÈME BRULEE
Serves 8

1 quart heavy, soured raw cream

8 medium egg yolks

1/2 cup Rapadura

1 tablespoon vanilla extract

8 rounded teaspoons Rapadura or Sucanat

Heat cream gently with vanilla but do not let it boil. Beat egg yolks with Rapadura or Sucanat until smooth and well blended. Beat vanilla and hot cream into yolk mixture. Pour into 8 4-inch ramekins (about 3/4 cup per ramekin). Set dishes in very shallow pans of warm water. Bake 45-50 minutes in a 300-degree oven until custard sets and forms a crust on top.

Let custards cool, cover lightly with waxed paper and chill 4 hours in the refrigerator. To serve, sprinkle 1 rounded teaspoon Rapadura or Sucanat over the top of each. Place under the broiler until the sugar melts, being careful not to burn. (It melts very quickly!) Let the casseroles cool and then return to refrigerator until melted sugar forms a crust. Serve very cold.

Hint: Serve this when your vegetarian friends come to dinner. They won't be able to get enough of all the wonderful animal fats in this dessert.

Sarah is a Summa Cum Laude, Phi Beta Kappa graduate in Economics from Furman University. She also holds a Masters Degree in Public Financial Management from the University of Pennsylvania. She is currently raising two young sons, Royce and Derek, with her husband, Richard, and is a Weston A. Price Chapter Leader for Tampa, FL.

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from momlinda@motherlindas.com

Muesli Soda Bread

In honor of St. Patrick’s Day, I am sharing with you one of most prized, heretofore secret, recipes. About ten years ago, I met a woman on a flight back to the United States from Ireland. We chatted about Irish soda bread, and she recited one of her favorite recipes from memory. Made with muesli, it has become one of my favorites, too. I use Bob’s Red Mill muesli. If you are lucky enough to have a source of raw milk, measure out the required amount and set it in a warm place overnight to sour. The reason you need to sour the milk is to produce enough lactic acid to react with the alkaline baking soda, which produces carbon dioxide gas to raise the bread.

3 cups spelt flour

or 2¾ cups whole wheat flour

2 cups muesli

1 tsp. baking soda

¼ cup butter

1 egg

1½ cups buttermilk,

soured raw milk, or yogurt

Measure out the flour, muesli, and baking soda in a medium-to-large bowl. Cut the butter into small pieces and then pinch them into smaller pieces working them into the flour with your fingers until you obtain a grainy texture. Add the egg to the buttermilk and lightly beat to incorporate. Pour the milk/egg mixture into the dry ingredients and mix to make a thick, yet moist, dough. Be ready to add a little more buttermilk, soured milk, or yogurt if necessary.

Turn the dough out on a floured piece of parchment paper and shape into a round loaf. Move the loaf to a parchment-lined baking sheet and cut a cross in the top of the dough. Bake at 375ºF for 1 hour, or until a toothpick comes out clean. Cool overnight and serve for breakfast with lots of butter and jam.

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Laura F. just told me that sour milk sprinkled in cracks of bricks encourages moss to grow outside.