BEST SPELT BISCUITS EVER ~ for Type Os

"This recipe is the best spelt biscuit recipe I've ever tried. This is a keeper!" ~ Donna (dlc)

"I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam." — Joy

I adapted this recipe from the one posted by Joy at: http://allrecipes.com/Recipe/Spelt-Biscuits/Detail.aspx


Makes 6 to 9 biscuits depending on size you choose to make them.

2 cups spelt flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
2/3 cup almond milk (possibly 1 or 2 T. more)

Preheat the oven to 450 degrees F (220 degrees C). 

In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually stir in milk until dough pulls away from the sides of the bowl. You may need to adjust the amount of milk. Pat out on a floured surface to about 1 inch thick. Cut into biscuits and place on a baking sheet. 

Bake in the preheated oven for 12 to 15 minutes, until the bottoms are golden brown.

VARIATIONS: 
Add 1/2 tsp. garlic powder to recipe.....great to serve with spaghetti, goulash, etc. 

MAKE EXTRA BATCHES & FREEZE TO BAKE LATER: You can also make several "batches" of this recipe at a time. Follow the directions and place them on a cookie sheet and place them in the freezer. When fully frozen, take out the trays and place them in a zipper freezer bag. When you're ready to use them, take them out and use same baking directions as above...no need to thaw them.

DRYING SPELT BREAD FOR STUFFING OR SWEET SNACKS ~ for Type Os

Make a loaf of yeast bread with spelt flour. When completely cool, slice it then cut each slice into cubes or sticks about 1/2 to 1" wide, spread out on cookie sheet to dry into crispy bread pieces. Be sure to turn the pieces every so often.

OVEN METHOD OF DRYING BREAD:
Learning how to oven dry bread is a useful task that can help you prepare the key ingredient for many recipes. Stuffing tastes great made from dried bread cubes fresh out of the oven and are a great alternative to the pre-packaged kind from a grocery store. Bread crumbs made from mashing up bread you dried yourself will make tasty coatings for fried chicken or fish, or can be used in meat loaf or salmon cakes. Bread pudding will have rich flavor and texture with fresh oven dried bread as the key ingredient. Oven drying bread will also save money by using an ingredient you already have in your home, and will also cut back on waste by using bread that might be getting stale. This simple task is easy to learn with a few simple steps.

Preheat your oven to 250 degrees F. Cut sliced bread into desired size pieces & place the pieces on baking sheet. Then turn your preheated oven back to 200 degrees F. Put the baking sheet with the bread pieces in the oven for about 10 minutes. Stir the bread cubes after 10 minutes to see if they are thoroughly dried. (Bread is completely dried when it is crunchy and slightly golden brown. If your bread cubes are not dried after 10 minutes, return them to the oven for up to 30 minutes. Be sure to keep a close eye on them so they don't burn.)

Remove your dried bread from the oven when it is thoroughly dry. Set your oven-dried bread aside to cool for at least 10 minutes.

Whatever method you choose, your bread pieces are now ready to be used in your favorite recipe. For dishes that require dried bread to be crumbled, put them in a food processor or blender. You can also use a grater, or put the dried cubes in folded wax paper and mash them with a rolling pin.

NOTE: For a perfect "lightly sweetened" snack, all you need to do is toss these white spelt bread sticks or cubes with melted butter, cinnamon and sugar. Delicious!

OATMEAL-BANANA COOKIES ~ for Type Os

 

2-3 ripe bananas, mashed till smooth
1/2 cup rolled oats
small handful of unsweetened dark chocolate chips (optional)
raisins, cranberries or nuts (all optional)

Preheat oven to 350F degrees.

Mash ripe bananas in a bowl until it is a smooth consistency. Add in oats and dark chocolate chips (if desired). You could also add raisins, cranberries or nuts. Mix all ingredients together until completely combined. Drop by teaspoonfuls onto cookie sheet.

Place in preheated oven and bake for 10-12 minutes. Let cool and enjoy!

Credits: Adapted from recipe at http://glamorousbride.blogspot.com/2013/03/oatmeal-banana-cookies.html

STATE FAIR ~ CHOCOLATE STRAWBERRY WAFFLE POPS ~ for Type Os

12 large strawberries, hulled
12 ounces dark chocolate chips
vegetable oil, for deep frying
2 cups dry spelt homemade waffle mix, plus ingredients in spelt waffle recipe to make waffles
confectioners’ sugar for dusting

12 skewers

Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper or wax paper and freeze for about 30 minutes.

Put the chocolate in a deep microwave safe bowl.  Melt in 1 minute intervals, stirring after each.  NOTE:  It took 2 – 1 minute intervals for  my chocolate chips to melt.

Dip the frozen strawberries in the melted chocolate, return to the parchment or wax paper line baking sheet and freeze until the chocolate hardens, about 15 minutes.

Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 33o degrees.  While the oil heats, prepare the waffle mix as the waffle recipe directs.

Dip the chocolate-covered strawberries in the batter, turning to coat.  NOTE:  If the barter is too thin, add 1 to 3 tablespoons of the dry mix into the batter.  Carefully place the berries into the hot oil.  NOTE:  I only fried ONE at a time.  Fry, turning as needed, until batter is golden and just cooked through.  Remove from hot oil and drain on paper towels on a cooling rack.  Let sit for 5 to 10 minutes to allow the chocolate to re-harden.  Dust with confectioners’ sugar.

Adapted from recipe at: http://www.ladybehindthecurtain.com/state-fair-chocolate-strawberry-waffle-pops/    (See her website for original recipe & more informative pictures.)

LEMON MARMALADE ~ for Type Os

Simple lemon marmalade uses only 3 ingredients. The recipe is easy, but will take some time. The time investment is definitely worthwhile. Keep this one in mind for kitchen gifts.

Prep Time: 25 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 55 minutes

10 large lemons
4 cups water
4 cups sugar

Using vegetable peeler, remove yellow part of peel in strips from lemons. Cut strips into 1-by 1/8-inch strips. With knife, cut off all white membrane, or pith, from peeled lemons.

Cut peeled lemons crosswise into 1/4- inch-thick slices. In heavy non-aluminum 5-quart kettle or Dutch oven, combine lemon peel, sliced fruit, and water. Cover and refrigerate 3 to 4 hours.

Heat lemon mixture to boiling over high heat, stirring frequently.

Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is very soft, about 1 hour.

Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until candy thermometer registers 220 degrees F., 45 to 60 minutes.

Meanwhile, prepare three 1-pint canning jars with their lids and bands for processing following manufacturer's directions. Spoon marmalade into hot jars, leaving 1/4-inch space at top of jars.

Wipe jar rims clean. Seal with lids and bands. Process jars in boiling-water bath 15 minutes. Cool jars on wire rack. Label jars; store in cool, dry place.

For gifts, if desired, decorate each jar with a fabric circle tied on with ribbon. After opening jar, store marmalade in the refrigerator.

Yield: 3 pints

Credits: Adapted from recipe found at: http://homecooking.about.com/od/jellyrecipes/r/bljelly32.htm

LEMON CURD ~ for Type Os

 

1 cup sugar
1 Tbsp. lemon peel, grated
1 cup lemon juice
3 Tbsp. butter
3 lg. eggs, slightly beaten

In a small sauce pan heat first 3 ingredients listed above. Whisk well. Once heated, add the butter & eggs. Stir constantly until the mixture is thickened and coats the back of a spoon, about 8 minutes. Pour into glass jar or other container with cover and chill.

Can be stored in the fridge for up to 2 months.

VARIATION: Try substituting pineapple juice for the lemon juice for another great flavor.

MICROWAVE LEMON MARMALADE ~ for Type Os

3 large or 4 small lemons
1 2/3  cups water
3 1/2cups white sugar

Scrub lemon then quarter them, discarding the seeds. Slice or chop lemons finely by hand, or use a food processor for a more jam-like end product. Place prepared lemons & the water into a deep dish, cook in microwave on HIGH 10 minutes or until lemon rind is tender.

Stir in sugar, cook on HIGH 18 minutes or until jam sets when tested on cold saucer; stir occasionally during cooking.

Let stand 5 minutes before pouring into hot sterilized jars, cover with canning jar flats. They will seal when cold.

Makes about 3 cups.