Morel Mushroom Hunting Tips

It is about time for you to think about hunting for morel mushrooms. If you go to April 2010, you will find the segment there plus photos of my mom, Dorothy, and Aunt Vi hunting them.

Also, this coming Saturday, April 6, 2013, History Lover's Cookbook will be a free Amazon Kindle download for the one day only. It normally sells for $9.95. This is the last free event for this session with Amazon.

Thanks for your support. Comments left on Amazon are greatly appreciated. It helps with sales.

Roxe Anne Peacock

Don't forget to check out Leave No Trace and Fatal Catch on Amazon and Barnes & Noble. Fatal Catch takes place in Grand Detour, Illinois and would be a perfect read for this time of year.

Articles, Recipes, St. Patrick's Day

History Lover's Cookbook chapter seven, Battle of Kelley's Ford, March 17, 1863, is the perfect read for St. Patrick's Day. Check out History Lover's Cookbook at: http://www.amazon.com/dp/B00AZMT61M
Several recipes included in this chapter.

Books to Read

Please check out my friend, Amish author, Sicily Yoder for wonderful history and recipes .

http://www.amazon.com/s?_encoding=UTF8&field-author=Sicily%20Yoder&search-alias=digital-text

 http://www.amazon.com/No-Greater-Glory-ebook/dp/B008GWOI9S
Please check out No Greater Glory by my friend, Cindy Nord. It is a historical romance set in the Civil War.

ALMOND FLOUR BLUEBERRY MUFFINS

                   

 

Preheat oven to 350 degrees

Mini muffin tin or regular

Organic spray for tins or paper liners

Organic Ingredients:

2 cups blanched almond flour (I used Bob’s Red Mill)

2 large vegetarian eggs

Plus 2 egg whites

1/4 cup unsweetened applesauce

1 tablespoon baking Truvia or to your taste, if you prefer Stevia, adjust amount

1/2 teaspoon baking soda

1/8 teaspoon sea salt or a dash

1 tablespoon apple cider vinegar

1 teaspoon unsweetened vanilla (read ingredients)

2 tablespoons virgin organic coconut oil (or other healthy oil) heated slightly to liquefy

1 cup organic blueberries

Directions:

Preheat oven to 350 degrees

Place all ingredients except the blueberries into your food processor and blend until smooth.

Once it is smooth, gently fold in the blueberries. Fresh works best.

Alternate method for this step:

I whisked the flour, salt and baking soda together in a large bowl. Next, I slightly beat the eggs and egg whites in a small bowl and then added the vanilla. I then added the applesauce. I added this mixture to the flour mix. I then added the slightly warm coconut oil. If you add this to the cold ingredients, it will become solid again. Then I beat all the ingredients together until smooth. It didn’t mix well in the blender; some of the flour was still dry. I have a food processor but didn’t want to get it out.

Once it is smooth, gently fold in the blueberries. Fresh works best.

Baking:

Have the muffin tins prepared either with an organic spray or the paper liners.

Evenly scoop batter into the muffin tins. For the mini muffin tin, I had three blueberries in each and filled the liners almost to the top. Don’t over fill them or you won’t have enough for 24.

Mini muffin tin baking time: approximately 17 to 18 minutes in a 350 degree electric oven.

Regular muffin tin baking time: approximately 25 minutes in a 350 degree electric oven.

Remove the muffins to a wire rack to cool. Store in a covered glass jar in the refrigerator for about 3 days, if they last that long. We reheated our refrigerated muffins in the dreaded microwave (toxic) for a few seconds depending on how many you are heating.

Note: I didn’t want the muffins to be sweet due to my being on a sugar-free diet so you will have to decide if you need more. If you use stevia, the batter will be a bit sweeter anyway.

Copyright:

Roxe Anne Peacock

2-11-13
This recipe is not a Civil War receipt but an original gluten-free/sugar-free recipe by me. Thanks. Don't forget to look for news on President's Day about History Lover's Cookbook on Amazon Kindle.



Buckwheat Cakes
Ingredients

1 cup all-purpose flour
1 cup buckwheat flour
1 teaspoon homemade baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg, slightly beaten
1 1/2 tablespoons molasses
1 tablespoon lard; melted
Additional melted oil for greasing the griddle

In a medium bowl, whisk together baking powder, soda, salt and flours.

In a large bowl, add the buttermilk, egg and slightly cooled melted lard. Add the molasses and whisk the ingredients together. Slowly add the flour mixture; stirring with a wooden spoon just until the flour is incorporated. Don’t over mix. Let the batter set for 5 minutes. Pour about 1/4 cup batter on to a medium-hot lightly greased griddle or cast-iron skillet. Cook until the edges look cooked and a few bubbles appear on top; flip to cook other side. Lightly brush more oil on the pan as needed to cook the remainder of cakes. Serve up immediately with warm maple syrup and butter. This recipe makes approximately 10 to 12 cakes.

Tidbit: Sprinkle a few droplets of cold water onto the griddle to see if the pan is ready. If the droplets bounce on the pan, begin cooking your cakes. If you are cooking this on an open-fire, do the heat the same as for pancakes.

This recipe will be in History Lover's Cookbook and is inexpensive to make for a large group. I have decided to add the recipe on the blog in thanks to those who visited recently.

About This Blog

The recipes on this blog are inspired by nineteenth century receipts, some without measurements. The articles included are about the history of foods used on this blog in recipes. You will also find many articles about the history of foods before and during the Civil War.

I have researched many great Civil War cook books and found that they aren't selling well. One of the difficulties in History Lover's Cookbook is that it fits into two categories, cookbooks and history. This makes the book difficult for retailers to place it.

In conclusion, History Lover's Cookbook, is based on anecdotes of the Civil War and recipes INSPIRED by the nineteenth century. I feel that knowing the types of foods eaten during this period are also important to our history. One could go on forever in composing a book about the subject.

Therefore, I have used the ingredients of the actual nineteenth century recipes but with my own directions. I also encourage re-enactors to use replica items to cook with or drink from. We don't want to damage the integrity of an antique nor do we want to come down with some illness from cooking with containers not food-safe.

Thanks.

Roxe Anne Peacock
Leave No Trace
Fatal Catch

Flannel Cakes with Cherry Sauce

#45

I might use this photo for the Flannel Cakes with Cherry Sauce. I do have approximately 200 choices and Heather will photoshop them later. #45 is bright which I love, but I have to get rid of some of the highlights. And the recipe will be in the cookbook. Sorry, it is not on the blog. The recipe made approximately 24 cakes.