Cherry Sauce

img_0706This sauce is in no way reminiscent of the cherry flavored medicine we got as children…

What a joy to be able to visit with friends down the road and be sent home with fresh picked cherries. In an effort to not waste these beauties I decided to make batches of cherry sauce that can be used as a filling in pies, tarts or turnovers, mixed with yogurt or cottage cheese, in cheese cake, and drizzled over pancakes or ice cream. Use a cherry-pitter or simply cut out with paring knife. This is the time-consuming portion, promise its worth it!

Ingredients: (Recipe may be doubled.)

  • 2 C Bing cherries
  • 1/4 C Sugar
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Corn starch

Directions:

Pit Cherries and place in large stock pot. Heat on low and add sugar, syrup and lemon. Simmer for 10 -15 minutes until cherries are heated through. Use immersion blender to blend.

Heat on high until thickened slightly. Allow to cool and pour into jars for preserving if desired. May be stored in refrigerator for 3 weeks or freezer for 9 months without preserving. Enjoy and keep me posted on the many uses you find!

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Meyer Lemon Cheesecake Cookies; Sprinkled with Cinnamon Sugar and Zest

img_9008Meyer Lemon Cheese Cake Cookies with Cinnoman Sugar and Zest

Our Meyer lemon tree  is officially producing! All year I wait for these beautiful lemons, a signal that Christmas is also approaching. In trying to take a step back this season (cards not done, shopping to be finished) it’s time to make cookies!

Some one once said they are working to view their children as little beings that need to be nurtured, and not as objects in the way. How often I need reminding. This is a cookie you can have fun with. Kids can put there thumbprints in them, they do not have to be perfect. I place graham crackers in a bag for the kids to pound and smash-up.

I used a lemon blue berry juice I happened to have made, and fresh yogurt  I make from our diary farm,  but just fresh squeezed lemon juice and greek yogurt will work fine. Try adding a dash of pomegranate as well for festive flair.

Yeild: Approx 46 Cookies                                                      Time: Prep- 30 min./ Cook- 15min.

Ingredients: 

  • 1 1/2 C  Graham Cracker Crumbs (approx 1 sleeve)img_8998
  • 2 C Flour
  • 2 Tsp Salt
  • 2 1/2 Tsp Baking Powder
  • 2 Sticks Butter, softened
  • 1 C Brown Sugar
  • 2 Eggs, separated
  • 8 oz Cream Cheese, softened
  • 1 Tbsp Yogurt
  • 1/2 C Sugar
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Lemon Zest
  • 2 Tbsp Cinnoman Sugar

Directions: 

Preheat Oven to 350 F. In large bowl mix flour, baking soda, graham crumbs, and salt. In bowl of mixer beat brown sugar and butter until fluffy. Add egg white and beat until combined. Fold into large bowl with flour mixture until just combined. Mixture will be crumbly this is ok!

Replace bowl of mixer and add softened cream cheese and granulated sugar. I chose not to wash bowl, just to use it again for the filling. figure it’s all going to the same place right? Turned out just fine, and when your cooking with 3 kids you have to learn to cut your corners! Once cream cheese is fluffy, add yogurt and zest of 1 lemon (zest only the yellow, trying to avoid the white pith as this is very bitter). Add egg yolk and beat until just combined.

On parchment lined baking sheets place large table-spoon full of graham cookie mixture. Flatten with thumb to make indent in center and repeat. Add 1/2 tbsp full of cream cheese mixture in center. It is ok if it over flows, I tend to like the look of this luscious cream cheese mixture overflowing, but if you want a neater cookie add a  smaller amount at a time. Bake until filling is set and cookies are golden brown. Approx. 12-15 minutes.Sprinkle with cinnoman sugar and another good zesting of lemon if desired.  Cool on baking sheet for 5 minutes and them transfer to wire rack. Enjoy!

 

 

Raw Butter With Yogurt

 

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Is this  a new dairy product? Probably not, there is probably another name for this but I don’t know what it is, let me know if you do! I add my raw yogurt to this butter which gives the butter a nice tang. It may be too strong in flavor for some, and if so feel free to omit the yogurt. Butter is easy to make at home, only problem is it takes alot of heavy cream. I create our butter with milk from the dairy. I allow the milk to separate from the cream by letting it sit for 24 hours. I then carefully skim the cream off the top. Using a wide mouth container helps. By adgetating the butter in a blender, food processor or other means, it begins to form butter that you them pat into a desired shape and place in serving dish. I created this Holstein Butter Dish  to benefit Art to Feed and your local food bank.

Making your own butter is worth the work and time, fresh butter really tastes amazing. I plan on using if for my Cultured Chocolate Chip Cookies, try it out! Get creative, add things to butter like garlic or other seasonings to make a very special treat!

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Ingredients:

  • 2 C or more of Heavy Cream
  • 1 tsp Yogurt
  • 2 tsp Salt or to taste.
  • I Bowl of Ice Water

Directions:

Place Heavy Cream in bowl of blender or food processor. Blend until milk starts to form little clumps.(Approx 3 -5 Minutes)

Strain the “clumps” from the whey. Press the clumps together and place in ice bath. Slowly begin to pat and shape encouraging any excess whey to drain. If butter gets too soft place back in ice bath and repeat until all whey has been removed. Place on parchment paper and roll into log shape. Or place in desired container and refrigerate until firm. Enjoy!

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Wild Black Berry Cobbler

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I love a cobbler because it is as simple a dessert as you can get. Using wild hand picked blackberries makes this all the better. Wild blackberries were everywhere at the knights ferry Maino ranch, a treasured spot by my grandfathers family. img_7246We loaded up the kids to visit the ranch and do some berry picking. Was made all the more exciting as this is rattle snake season- Yikes! Safe to say dad did most the picking! When visiting my parents on the coast we made black berry pie with black berries picked behind pops gallery. That was little more leisurely experience! Either way, using your fresh picked blackberries in this simple dessert the whole family will love! I use my raw yogurt in the batter of course, you can use store-bought as well.

Ingredients:

  • 1/4 C Butter, Melted
  • 1/4 C Raw Yogurtimg_7265
  • 1 C Sugar
  • 1 1/2 C Flour
  • 1 1/2 Tsp Baking Powder
  • 1 Tsp Salt
  • 2-3 Cups Fresh Black Berries
  • 2 tbsp Sugar for dusting

Pre-Heat oven to 350 F. Grease 3 Qt Baking dish with butter. In bowl mix yogurt, sugar and melted butter. Add Flour and mix until just incorporated. Lumps are ok! Pat Blackberries dry after rinsing. Pour batter into prepared dish. Sprinkle blackberries on top. Sprinkle with the 2 tbsp of sugar. Pour 1/4 C boiling water over top and place in oven for 45-50 min or until golden brown and cooked through in center.

 

Raw Yogurt Soaked Oatmeal

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This his recipe incorporates my recipe for slow and low crunchy roasted almonds and Raw yogurt. I use a crock pot as it is convenient, but you can also use a large pot and place in a warm spot, like oven with light on overnight. By “soaking the oats” you are letting the oats break down anything that may be difficult for the body to digest. This allows for your body to be absorb nutrients from the oatmeal without stressing you system by the oatmeal so that your body may be more easily nourished. The raw yogurt in this recipe adds further nutritional benefits. Feel free to play with other ingredients with this simple basic recipe. Enjoy!

Ingredients:

  • 2 C Oats
  • 1 1/2 C Water
  • 1/2 Raw yogurt 
  • 1 tsp Salt
  • 1 tbs Maple syrup
  • 2 tbs Butter (if desired)

Directions:

Place Ingredients in crock pot. Stir to incorporate. Leave on warm setting for 6-12 hours, overnight. Serve topped with crunchy almonds, milk, or fruit!

A Garden

The Dairy is my husbands workplace. Not mine. He works day in and day out, on nothing much more than faith and a love for what he does. My boys enjoy going there and working with dad too. Where does that leave mom and Lilly May? I am the support at home to a farmer and I know my role is crucial to the farms success, but I feel left out. I am a doer.  I like to get dirty, put on my boots and get to work. Sometimes you can’t wait for an invitation. Sometimes you have to make your own opportunity. I needed a reason to be at the dairy. To get to know employees and serve the dairy in more than just the role of wife at home.

A few mornings ago I told my boys; “Get your gardening gloves! We are headed to the dairy and planting a garden by our old house.” The boys were excited and so was I. I called to let the men know. The answers I got where; “nothing will grow there”, and “take care of the garden you have at img_7189home, and, “you have enough going on.” Silly men, don’t they know that will only make me try harder! Kids loaded up, we got what was left of any vegetables at the nursery (for a 50% discount as most of it was wilted away) and headed to our spot; shovels, gloves, hoes and vegetables in back.  We got to work. I have never been so proud of my children’s little hands. Lilly had a blast getting dirty and petting the cows. Our little garden may not survive. It may not be enough to share with all the employees, it may not bring people together, and it may not work out. In more ways than one. But our job is to have faith, to take care and create where there is none, and to give of ourselves. To love who we are now and where we are at. To not depend on others to create an  opportunity or place blame on them when there is not. It is within each of us and we can do this through the smallest things. A garden, a painting, a word, a meal.  Rather than staying at home being unhappy at my husband for not creating an opportunity for me, I decided to do this myself. It may be silly but I felt pretty damn good doing it.