Mix the flour, baking powder and salt in
a bowl or on a plate. Make a well in the
middle, and slowly stir it in (a palette
knife, clean non-toxic stick, or wooden
spoon handle is best) until you have a
dough that is too stiff to pour but
still sticky. Scrape onto a floured
surface and knead for a few minutes.
Shape as desired, but no thicker than
1". Finish in ash-covered embers, under
a hot grill, on a lightly oiled
pan/griddle, or in a very hot oven. It
should be ready in about 5 minutes. The
outside will be hard, cream with golden
brown bits, and taste of fresh bread. If
your larder's less bare, you can add
seeds, fruit, nuts, cheese, spices,
herbs or anything else you fancy.
Another variation is to use stock,
cider, or juice instead of the water.
DANDELION DIP
Mix the following in a blender or food processer and refrigerate for at least 12 hours before serving with vegetables or chips: 1/2 cup cottage cheese, 1/2 cup tofu, 1/2 cup cream cheese, 1/4 cup finely chopped dandelion greens, 1 T. chives, and a small amount of salt and pepper.
FENNEL COOKIES
1 cup of sugar and 2 t. fennel seeds
mixed in blender:
1 cup of sugar
1 cup of softened butter
2 eggs
1 T. fresh orange juice
1 T. fresh lemon juice
2 t. vanilla
1/2 t. baking powder
1/2 t. salt
4 cups flour
Mix all the ingredients in the order
given in a large bowl until stiff.
Divide into four parts and roll out each
piece into a 1/2" thick circle. Cut with
a glass top or cookie cutters. Bake at
350 degrees for around 8 minutes. Makes
about 6 dozen crispy cookies.
HERBY CHICKEN
Place 5 pounds or more of chicken parts in a large baking dish. Cover with four large onions cut into slices, eight cloves of garlic, 6 T. crushed dried sage and 3 T. crushed dried tarragon (or use fresh if you can- -always !!). Cover tightly and bake at 250 for four to five hours or until the meat falls off the bones. Let cool when throughly cooked. Separate the meat from the bones. Put the chicken parts in a crock pot and cover with the following: one 16 oz. can of tomato sauce, one can of tomato soup, one cup of catsup, two tablespoons of basil pesto mix, eight cloves of garlic and half a cup of salsa. Let cook slowly for one hour. Serve over cooked pasta or mashed pototoes. Bake at 325 degrees for about 40 minutes. A knive or toothpick will come out of the center clean when fully cooked. Serve alone or with fruit.
HONEY-ROSE PETAL PIE
Mix the following in a blender and pour into an unbaked pie crust: 8 oz. of vanilla yogart, 8 tofu, 1/3 cup ot herb honey, juice from 1/2 lemon, 3 eggs, 1 teaspoon vanilla, 1/2 teaspoon of cinnamon, 1/2 teaspoon salt, and 6-7 t. finely chopped, slightly dried, fruit scented rose petals. Bake at 325 degrees for about 40 minutes. A knive or toothpick will come out of the center clean when fully cooked. Serve alone or with fruit.
LEMON COOKIES
Mix the following together to make a stiff cookie dough: 1/2 cup butter, 1/2 cup buttery shortening, 1 c. powdered sugar, 1/2 cup sugar, 2 T. lemon extract, 1 T. crushed or 2 T. crushed fresh lemon balm, 1 t. baking soda, 1 T. shaved lemon peel, juice from 1/2 lemon, 2 1/2 cups of flour, 2 eggs. Rolled onto heavily sugared surface. Cut into desired shapes. Bake 350 degrees for 8 - 10 minutes. Bake at 325 degrees for about 40 minutes. A knive or toothpick will come out of the center clean when fully cooked. Serve alone or with fruit.
POTATO-LEEK PANCAKES WITH DAYLILY PETALS
Mix the following together in a food processor, then fry in olive oil on both sides until brown and crispy. Begin by coursely grinding 4 large potatoes; then drain off the starch. Rinse, then put them back into processor with the following: 2 cloves of garlic, 1 leek with some of the greens, 5 clean flower heads from daylilies, 5 eggs, 5 T. tofu, 7 heaping T. of white or wheat flour, and 2 T. olive oil.