What's been happening along our borders has been on everyone's minds lately. Many of us feel helpless, wondering what we can do. A check sent here to the ACLU - American Civil Liberties Union or to church groups helps a little. yet we need to make a bigger impact. We need to have a bake sale.
The idea may sound trivial or even a bit cutesy - twee - as the British call it but a large bake sale with several home bakers participating can raise a substantial amount.Since the schools are closed for the summer, the best place to hold one is in your house of worship. Many churches, temples and mosques would be willing to help in setting one up.Then comes the meting out of who is going to bake what.Have as many different kinds of sweet and savory treats you can think of for it.No sweat if you're not a great baker. . You can whip up a batch of Rice Krispie treats using only your microwave. For extra money bake whole cakes, from crumb to Bundt and sell them along with cake slices. Savory bites such as pretzels and cheese twists are also big sellers. Bread bakers can show off their skills by contributing artesenal bread to the sale.The loaves will definitely bring in sales and more money because no one can resist homemade bread.
A bake sale can be expanded to include refreshing drinks too. Homemade lemonade and lime ade are always popular and thirst quenching on a hot day. Now there are cold brewed teas that can be easily be made and served alongside cookies and cake. The same goes for cold brewed coffee. Make sure you have plenty of cups along with sugar and creamers, both non-dairy and regular for those who want them.This is also a good time to create brochures and literature explaining what is going on at our borders. Look, there may be opposition from the less enlightened. Ignore them. Explain that it's just a bake sale and not some kind of political or anti-government rally. If you know any immigration lawyers invite them to explain along with clergy and clerics. to calm down any tense situations. What matters is that you're helping in some way for families to reunite.
It's just a bake sale = but it's a bake sale with weight. Those chocolate chips and slices of devil's food will help in alleviating a horrible situation. It's a start - one filled with sweetness and hope
Showing posts with label homemade. Show all posts
Showing posts with label homemade. Show all posts
Saturday, July 7, 2018
Friday, September 18, 2015
Generate Your Own Energy Bars
Busy school days and activity filled weekends demand energy bars.These help both big and little kids manage hunger and boost flagging spirits. There is one problem with the store bought ones , Wayyyy too much sugar What can you do? Make them yourself!
Many home bakers shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than cakes. Some even require just some microwaving a set in the fridge What is so great about them? There are no extra sugars or cringe inducing fruits your kids may hate. There's also not the threat of life threatening allergens or being made near themYou're the creator , you know what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.
What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..
Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.
Many home bakers shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than cakes. Some even require just some microwaving a set in the fridge What is so great about them? There are no extra sugars or cringe inducing fruits your kids may hate. There's also not the threat of life threatening allergens or being made near themYou're the creator , you know what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.
What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..
Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.
Wednesday, May 13, 2015
Quick And Simple Homemade Pasta
Homemade pasta is one of life's best things.It is pure heaven to eat with a simple burro or butter sauce or a rich tomato marinara. Unfortunately many home chefs shy away from creating their own spaghetti or ravioli because they feel pasta is difficult to make. That's a myth.it;s actually one of the easiest to whip up.
Melissa Clark tackled this in her A Good Appetite column in today's New York Times Food section.Homemade pasta doesn't require any fancy gadgets to be made , let alone a pasta maker. In fact all home chefs need are flour, eggs olive oil and kosher salt. That's it. Surprisingly the weather does play a part in creating the perfect batch of noodles.Humidity can effect the dough as does the season, however if you want to make pasta from scratch in July or January , do so.
However when your skin is dry in January then your dough will be too.. Making it on a hot and sticky summer day may result in a sticky kind of paste. You'll need extra flour then to create a satiny and smooth kind of texture. Another factor in the dough's success is the age of the flour.Also for a better flavor and texture it pays to get the Italian .00 flour but you can use regular flour too.Bread flour will do but it will give you a slightly coarser pasta. It will increase the dough's elasticity and make it springier and thicker. Ms. Clark recommends this if you want to have pasta arrabiata which can stand up to the spicy pepper sauce.It can also be used for heavier pasta dishes like lasagna which requires larger pieces or sheets.
The key to a delicious scratch pasta are the eggs. Ms Clark recommends using two whole eggs plus three yolks. This gives the finished product a deep golden color and an almost buttery flavor.You could make it with just all yolks. The pasta will be rich tasting but the dough will be very soft. The protein in the whites can give it a bit of a chew and make it easier to work with. Adding olive oil gives the pasta both fat and flavor.along with suppleness. A few drops of water can correct the texture , making a dry dough a bit more flexible. However keep in mind that too much water give you mushy noodles.As much as some home chefs don't; like adding salt , it is necessary here.It not only adds to the flavor but also strengthens the gluten , adding elasticity and structure.Many commercial chefs mix the pasta dough with their hands however you can use an electric mixer/Ms. Clark prefers and recommends a food processor fitted with a metal blade. This is the fastest way to mix the dough. A well mixed dough should come together when you press it in your hand , evenly moist not wet and sticky..it should have a satiny feel after being kneaded into a ball.. Roll it out on a lightly floured surface and then feed it through a pasta machine. You can also cut the dough into noodles using a knife too. cook as you would commercial pasta in boiling salted water for one to three minutes.
Nothing beats pasta made from scratch. It's easy to make and ca be whipped up in just an hour before dinner. Try a batch today with your favorite sauce and experience sheer heaven.
Melissa Clark tackled this in her A Good Appetite column in today's New York Times Food section.Homemade pasta doesn't require any fancy gadgets to be made , let alone a pasta maker. In fact all home chefs need are flour, eggs olive oil and kosher salt. That's it. Surprisingly the weather does play a part in creating the perfect batch of noodles.Humidity can effect the dough as does the season, however if you want to make pasta from scratch in July or January , do so.
However when your skin is dry in January then your dough will be too.. Making it on a hot and sticky summer day may result in a sticky kind of paste. You'll need extra flour then to create a satiny and smooth kind of texture. Another factor in the dough's success is the age of the flour.Also for a better flavor and texture it pays to get the Italian .00 flour but you can use regular flour too.Bread flour will do but it will give you a slightly coarser pasta. It will increase the dough's elasticity and make it springier and thicker. Ms. Clark recommends this if you want to have pasta arrabiata which can stand up to the spicy pepper sauce.It can also be used for heavier pasta dishes like lasagna which requires larger pieces or sheets.
The key to a delicious scratch pasta are the eggs. Ms Clark recommends using two whole eggs plus three yolks. This gives the finished product a deep golden color and an almost buttery flavor.You could make it with just all yolks. The pasta will be rich tasting but the dough will be very soft. The protein in the whites can give it a bit of a chew and make it easier to work with. Adding olive oil gives the pasta both fat and flavor.along with suppleness. A few drops of water can correct the texture , making a dry dough a bit more flexible. However keep in mind that too much water give you mushy noodles.As much as some home chefs don't; like adding salt , it is necessary here.It not only adds to the flavor but also strengthens the gluten , adding elasticity and structure.Many commercial chefs mix the pasta dough with their hands however you can use an electric mixer/Ms. Clark prefers and recommends a food processor fitted with a metal blade. This is the fastest way to mix the dough. A well mixed dough should come together when you press it in your hand , evenly moist not wet and sticky..it should have a satiny feel after being kneaded into a ball.. Roll it out on a lightly floured surface and then feed it through a pasta machine. You can also cut the dough into noodles using a knife too. cook as you would commercial pasta in boiling salted water for one to three minutes.
Nothing beats pasta made from scratch. It's easy to make and ca be whipped up in just an hour before dinner. Try a batch today with your favorite sauce and experience sheer heaven.
Monday, August 4, 2014
A Healthier Ice Cream Treat
August is the time for ice cream and ice cream sandwiches.True, they are delicious but kind of limited in their flavors.It's usually the same chocolate cracker with only a few filling choices.Not to worry .There's a new recipe book out that offers tons of options.The best part they're all homemade and healthy!
Vegan cook, Kris Holechek Peters has come up with an ingenious book aptly called " Vegan Ice Cream Sandwiches" (Ulysses Press 2014).This slim book is chock full of good all natural cookie and ice cream recipes.Separately both treats are good on their own.Together they are heavenly.This is a great book for the lactose intolerant and those who want to get away from dairy and eggs.There is am introductory chapter in which Ms. Holechek Peters explains why and how to use the milk substitutes such as soy milk, coconut milk and raw cashews( although she also suggests using almonds and macadamia nuts).The ice creams are easy to make, the mixtures being thickened by all natural thickeners such as tapioca and arrowroot as well as guar gum and coconut oil.The cookies again, great on their own also have healthy ingredients like unbleached flour, evaporated cane and brown sugar,along with non dairy margarine.(although you can use regular),One the two components are made, assemblage is easy and kids will love scooping and sandwiching, probably testing both.
What I love is the variety of different ice creams and cookies.For traditionalists there is the standard chocolate cookie with vanilla ice cream filling.Chocolate lovers will love the double chocolate sandwich and the fun X Ray sandwich.These are vanilla cookies with a chocolate middle.There is also the pairing of homemade sorbets and cookies too.For an entirely refreshing treat try the lemon raspberry pucker sandwiches.The cookie is a snap made with the unusual ingredient of cornmeal.The filling is a sherbet of fresh raspberries.Another truly neat one is a spin on the non alcoholic drink Shirley Temple.Ms. Holechek Peters pairs a chewy cherry cookie with a lemon lime sherbet.Of course there are plays on ice cream standards with an homage to the banana split, orange dreamsicle and a root beer float with homemade root beer ice cream!She even includes sandwiches for cold weather holiday desserts? Imagine ending a Thanksgiving or fall Sunday dinner with pumpkin snicker doodle or cranberry gingersnaps sandwiches. There are nods to the coffeehouse with chai ice creamed filled sandwiches and a neat coffee infused treat.
Spend these balmy August days makes dreamy treats.Use Vegan Ice Cream Sandwiches to create tasty and healthy ice cream sandwiches.They're a departure from the usual fare plus, they not only good tasting but good for you!
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