Cracked Wheat Raisin Bread

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This bread is so good! Go to www. tiffanystable.wordpress.com and try it!

Good VS. the Ugly (Bread)

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Rhubarb Crisp

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Rhubarb Crisp---tell me what you think.

I would also love to hear if anyone has a SAVORY rhubarb recipe! Or other uses for rhubarb, there must be something better to do with the stuff:)

Homemade Chocolate Ice-Cream

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Apple Pie with Sprouted Wheat Crust

This is the sprouted, dehydrated, wheat flour. 3 cups with 2 tbsp evaporated cane juice, and 1 tsp sea salt. Just your typical pie crust--right?

Now for the fun part! You are going to add 1 1/4 CUPS of butter!! YES!! Am I telling you to eat this everyday of your life? No--Do I think butter is bad--NO!

We have been lied to about fats. Saturated fats in particular. Saturated fat is quickly absorbed into the body for a boost of energy and helps in healing. The evil of all evils is not butter, it is hydrogenated oils, otherwise known as trans-fat. Even the beloved canola oil falls into this category. I know, I know it says right on the side of the canola oil bottle 0% trans-fat. The inside of the human body does not know how to read. All it sees is some foreign substance that it doesn't know what to do with, so it STORES it somewhere.

You can read more about fats on my website www.tiffanystable.com under the Food Facts section. Or if you need more scientific proof go to www.mercola.com and look up saturated fats or canola oil.

Sorry--I tend to get a "little" passionate about butter! Back to the recipe at hand.

You are going to cut in half of the butter until it is very fine, like the above picture. Then you will cut in the remaining butter until it is about pea size or so. Like the picture below. This technique will make the crust nice and light and flaky.

Then you will add milk until it all comes together. I would keep it a little on the moist side. This crust tends to be quite crumbly--especially when rolling it out. That is something I will have to play around with and tweak it a little. This recipe is definitely not a finished product.
(At this point you do not want to work the dough too much, or the crust will turn out hard!)

Just press the dough together into 2 disks. I covered them and put them in the refrigerator, while I got the apples ready.

Sliced the apples, put in some cinnamon, fresh nutmeg, fresh lemon juice, raw honey, sprouted-dehydrated flour, and sea salt. The inside of the recipe is not perfected yet either, so I will not be giving any measurements yet. Besides--I didn't measure anything when I made it.

I rolled out the dough on a floured surface, it really crumbled when I tried to pick it up and put it into the pie dish. There are 2 alternatives to this problem; 1-You could just place the disk of dough into the bottom of the pie dish and press it into the pan. 2-You could add more milk to the dough, hoping that will keep it together a little more.

I'll have to try it and let you know.

Poured in the apples. You can see a big blob of honey in the middle.

Again--when I put the lattice work on the top it was falling apart. Ugh!

AND .......yes I do know how to do lattice the right way. I was in a hurry trying to make pie AND get dinner on the table. Plus the dang lattice stuff kept falling apart!! Frustrating.

So this is the finished product. The crust is light and flaky (maybe too flaky?) The apples needed to be a little more soft, and I put too much flour into the apples. The bottom crust turned out a little soggy, and the top crust was too thick.

Other than that---it was perfect! (Sarcasm intended)

You know I really hate it when I work so hard on a recipe and it doesn't turn out perfectly!
I guess that's part of the fun in creating--right?

When I have the guts to try again---I'll let you know.

P.S. We are still eating the pie anyway!

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Bread Mistake that turned out Good

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The mistake was not letting it rise too long.

This bread has 2 parts. 1 part you let sit overnight, then you add the rest of the ingredients the next day.

Well.....I doubled the part that you let sit overnight, but not the other part. Whoops---I thought! But it actually turned out to be one of the best breads I have made.

Next time I will egg wash the tops so it browns up a little more, but other than that. The texture is awesome, the taste is great. That's what really counts anyway, right?

Oh and make sure you have your kids toys in the background, that always helps!

Do you want the recipe?............................okay......

Soaked Whole Wheat Bread 2

Starter:
6 cups fresh-ground whole wheat flour
1 cup raw milk or water
3 cups water
3 tsp instant yeast


Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.

Dough:
1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1 tbsp sea salt
5-6 cups fresh-ground whole wheat flour

Glaze:
1 egg
1 tbsp water

In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.

**I divided them into six loaves.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

This recipe will be in my second book.

And yet another good way to use all that wheat you have in your food storage!!

Oatmeal Cookies from Heaven

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This is my absolute favorite oatmeal cookie recipe. This one is in the book!

Homemade Marshmallows

This is just the plain chocolate marshmallows. I used a round lid to cut them out. I would have made them bigger, but my family ate 3/4 of the pan of marshmallows before I could get to them. I just didn't have much left to work with. I will take it as a compliment that they really liked them!
In this picture I covered them with almonds, unsweetened coconut, and melted naturally sweetened chocolate chips. Talk about GOOD! I need to tweak the thickness of the melted chocolate chips, but other than that they turned out perfectly delicious! I am guessing they tasted somewhat like a 3 musketeers bar------No....even better!

Here is the recipe for basic Homemade Marshmallows:

Homemade Marshmallows

1 pkg. unflavored gelatin
½ cup water
2/3 cup raw honey
Dash of sea salt
1½ tsp vanilla extract

In a small bowl soften gelatin in ¼ cup water. Add the remaining water and all of the honey to a saucepan. Stir together and heat until you reach 240°F. Remove from the heat and stir in the gelatin mixture. Cool to room temperature. Add the salt and the vanilla, and beat with an electric mixer until white and thick, about 5 minutes. It should look fluffy and glossy. Pour into a greased and powdered square baking dish. Powder the top, then let the marshmallow set for awhile. Overnight is best. Cut into squares and powder again if desired. Do not refrigerate. **Cut the marshmallows with a knife dipped into very hot water.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

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Multi Grain Bread

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I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good--and no one will ever know I put all of the other grains AND lentils in it.

Multi Grain Bread

(this is a rough recipe)

I ground all of these grains together first:

2 cups hard spring wheat

2 cups hard red wheat

2 cups spelt

2 cups rye

1 cup lentils

In a mixing bowl I added the following:

6 cups warm water

1/2 cup raw honey

1/2 cup olive oil or grape seed oil

I poured 8 cups of the flour over the water, then added the following:

3 tbsp instant yeast

2 tbsp gluten

2 tbsp sea salt (don't let the salt touch the yeast)

3 cups whole oats

Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.

Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.

Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Kristina's Apple Pudding Cake

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This is a recipe from my book. A good friend of mine (Kristina) gave it to me. I tweaked it to meet my needs and here is the finished product. It is a VERY RICH dessert, and tastes even better with vanilla ice cream or whipped cream.

Kristina’s Apple Pudding Cake

1 cup fresh-ground whole wheat or spelt flour
½ cup plain yogurt
¾ cup raw honey
½ cup butter
1 egg
3 medium apples shredded (peeled if not organic)
1 tsp cinnamon
½ tsp nutmeg
¼ tsp sea salt
1 tsp baking soda

Pre-heat oven to 350°F. In a mixing bowl cream honey, butter and egg. Add yogurt, apples, cinnamon, nutmeg, salt and baking soda. Blend in flour. Pour into a greased, square baking dish. Bake for 45 minutes. Serve hot with Vanilla Ice Cream, (page ) or at room temperature with Sweetened Whip Cream (page ).

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Homemade Chocolate Marshmallows!

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These turned out so good!! I am going to cut them out and make some sort of Easter treat. Like chocolate covered Easter eggs. Maybe put a little homemade caramel, or nuts on top before covering them with chocolate.

I am not saying this is something you should eat everyday! But it is made with honey, no sugar added, no artificial ANYTHING added!

AND the possibilities are...............ENDLESS!

I will post the recipe in the near future.

Bosch Class Friday March 27th at Noon

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I just found out the date I will be doing my next Bosch class.
Friday March 27th at Noon.

We will be making 2 different recipes:
1-Soft Whole Wheat Sugar Cookies---you know those BIG round sugar cookies with the pink frosting? Well this recipe is a MUCH healthier version and tastes delicious! Of course we will have some type of healthy frosting to decorate with. This recipe would make a great Easter activity to do with the family.

2-Homemade Marshmallows made with honey---who knew you could make homemade marshmallows! They are yummy and easy to make!
We will be doing some kind of Easter theme with the marshmallows as well. Maybe marshmallow eggs with chocolate on top?

Mark your calendars this is going to be one of my "sweetest" classes!

P.S. The Whole Wheat Sugar Cookies recipe is in my book--but the Homemade Marshmallow recipe is not, so if you want that recipe you will have to come to the class!

Dessert/ Everything Bars

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I made this dessert the other night. It has a cookie crust base made with fresh ground whole wheat and honey. Then on top I put naturally sweetened chocolate and peanutbutter chips, soaked and dried almonds, unsweetened coconut, and raisins.

It tasted VERY good--I just need to tweak the crust a little, the texture wasn't quite right. I will post the recipe when it's perfected!

I just want to post things like this to show people that you DON'T need sugar to get sweets!!

What I Had for Dinner/ Brown Rice and Ground Beef

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This is what we had for dinner last night. Although I saved my meat portion for today--because I am experimenting with not eating meat after 3pm.

Ground beef with onions, salt and pepper. Cooked carrots--sauteed in butter and olive oil. I LOVE THESE they turn out so SWEET! And raw spinach--which we threw some dressing on. Fresh lemon juice, salt, pepper, olive oil, a drop of raw honey, garlic powder. Whatever?

I made extra brown rice to use throughout the week. I will end up making Simple Rice Pudding for sure, and probably some other dish as well.

Simple Rice Pudding:Raw milk, raw honey, cinnamon and rice. Great breakfast food!! Quick and easy. You can also make this with cooked barley, soak them overnight first--they are even better.

Brown rice is VERY GOOD! It did take me a few tries to get used to it. What REALLY got me hooked is brown rice with sweet and sour chicken and teriyaki sauce. Not together of course.

So....................if you are not a fan of brown rice--try it in some really great dishes that have a lot of sauce. Soon you will like brown rice more than white rice. Which I do!!

My Website!

My website is up!!!!! Hurray!! Check it out!
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What I Had for Dinner/ Chicken Sandwiches

Yesterday I made Roast Chicken and Fettuccini Alfredo, but my camera ate the picture-Sorry!

So today we had some leftover chicken--and I didn't feel like cooking.

We had chicken sandwiches, with the sprouts shown above, raw sliced sweet potatoes, avocado and artichoke hearts. On my sandwhich I put organic mayo, chicken, sea salt and black pepper, onion, jalapeno's, lettuce and cilantro. I didn't feel like 2 slices of bread-so I just used one.

**Sweet potatoes are high in Vitamin A, C and manganese.

The sprouts above are a mixture of--alfalfa, radish, mung bean, lentil and broccoli.

If you haven't tried sprouting, it is VERY simple.

Purchase sprout seeds (online or at a health food store), soak them in a glass jar in water overnight- then drain them. You can either leave them in the jar or place them in a sprout tray like the one above. Rinse them twice each day, morning and night. Depending on the seeds they will sprout anywhere from 2-4 or so days.

They are NUTRIENT RICH and full of goodness. You can add them to salads, sandwiches, throw them in a bowl of soup, or on top of just about anything.

My kids like to just eat them from the tray.

Typically you would do a larger batch than the one I did---I was trying it out because I haven't made them for awhile.

This is a great item to have in your food storage also. In the event that we couldn't get fresh produce--this would be a life saver!

Homemade Granola

This granola is VERY good--and healthier than ANYTHING you could buy!

You start out by soaking the oats overnight in water and yogurt. (Next time I will add raw honey too)

When you soak the grains you break down the phytic-acid (which inhibits the utilization of nutrients like magnesium, calcium, iron etc. in the grain as well as pulling them from your body) So........you will get more nutrition from the grain if it is soaked first---and second of all your body has less work to do when eating them--they are somewhat pre-digested. Not to mention DELICIOUS!!

Soaked Granola

3 cups whole oats

1/2 cup plain yogurt (you can use maple or vanilla as long as it is natually sweetened-I like the Brown Cow brand)

1 cups water

Mix together and soak overnight. Pre-heat your oven to 300°F. Break the oats apart and spread out on a lightly greased baking sheet. Bake for 60 minutes, or until dry and crunchy. Stir the oats every 20 minutes and continue to break apart as they dry.

To serve add some soaked, dried nuts, dried fruits, cinnamon, honey, dates etc etc. Whatever you like. You can also make a yogurt parfait with the granola. Layer maple or vanilla yogurt, fruit and granola. This makes a GREAT quick breakfast on the go.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Breakfast/ Whole Grain Waffles and Homemade Strawberry Syrup

We had this for breakfast on saturday. Homemade whole grain waffles with homemade strawberry syryp and sweetened plain yogurt. Oh ya--don't forget the egg. SO GOOD!

I have been trying to re-create the good ol' Eggo Waffle--of course the healthy way. I like the texture of eggo waffles-maybe not the taste so much. I think this recipe is closer than I have gotten before. When they come out of the waffle iron they are very soft-but they crisp up as they cool--which I like!

Soft Wheat Flour Waffles

4 eggs
¼ cup raw honey
1/3 cup grape seed oil
1 tsp vanilla
2 cups raw milk
2 1/4 cups fresh-ground soft wheat flour
3 tbsp aluminum-free baking powder
½ tsp sea salt

Blend the wet ingredients together until well combined. Stir in the dry ingredients until smooth. Allow the batter to rest for 5 minutes. Bake in a waffle iron according to manufacturers directions. Top with maple syrup or Apple Syrup (page ).

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

For the Strawberry syrup:

Frozen strawberries

Raw honey

Cornstarch and water

Heat the strawberries and mash with a potato masher. Stir in the cornstarch and water and cook for 2 minutes. Remove from the heat and sweeten to taste with raw honey.

Sweetened Yogurt

Plain yogurt

Raw honey

Mix together to your liking.

Spice Cake with Vanilla Custard

"Birds Custard Powder"----is a pretty new discovery for me. I got it at Harmons, so I am assuming they have it in other stores as well.

I wouldn't call this a "healthy food" necessarily but it is not bad either. The only ingredients are:

Cornflour (cornstarch), salt, vanilla, color (annatto)

You then add your own milk and sweetener. I used raw milk and raw honey-however you do have to cook the stuff. You could use coconut milk, maybe almond milk (not sure about that one) real maple syrup or agave. I have made this several times with different variations.

Vanilla and nutmeg

Pistachios and almond extract (you know, the good old fashioned pistachio pudding you get that's green? well this tastes even better than that stuff and doesn't have sugar or artificial coloring!!)

Cocoa powder and cinnamon could be added also.

This is MUCH easier than making homemade pudding from scratch-plus it takes very few ingredients!! Also--no eggs! You can serve it warm or chilled.

I put vanilla and nutmeg in it this time to go with the Spice Cake.

The Spice Cake is actually one of my FAVORITES!! It is so moist and yummy! This recipe is in my book--so if you like it, get the book and you will have even more healthy, delicious recipes to use!!

Spice Cake

½ cup butter
1 ¼ cups raw honey
½ cup sour cream
3 eggs
1 cup raw milk
2 ½ cups fresh-ground whole wheat flour
1 tsp aluminum-free baking powder
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
½ tsp allspice
¼ tsp ground cloves
¾ tsp nutmeg

Cream butter and honey until well blended. Mix in sour cream. Add eggs one at a time beating in between each addition. Stir in milk. Mix in 1 cup flour with all other dry ingredients. Add remaining flour and mix just until blended. Pour into a greased 9x13 inch pan.
Bake in a pre-heated 350°F oven for 35-40 minutes or until wooden pick inserted in the middle comes out clean. Top with naturally sweetened apple sauce and Sweetened Whipped Cream (page ).

Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

What I Had For Dinner-Italian Pasta and Sausage

I am creating a new topic list. I am going to post as often as possible (with pictures) what I had for dinner. Hope you like it.

This is the first entry. I call it Italian Pasta and Sausage, you can call it YUMMY!

The parmesan cheese looks weird in this picture, once it hit the hot pasta it got white spots on it. It's not mold!!

The sausage I use is from Harmons, they make their own sausage without any MSG or preservatives, and this one (Garlic Chicken) is made out of chicken not pork. I am not a pork fan.

The sky's the limit as far as what you want to put into this dish. I always put garlic, fresh or canned tomatoes, and fresh basil. Then the rest depends on what's in the fridge. Fresh spinach, artichoke hearts, green beans, zucchinni, red bell pepper, fresh mozzarella, etc etc. Served over whole grain pasta. I prefer whole wheat semolina, I don't really like whole wheat pasta. They taste VERY different to me. But then again I think I have turned into a food snob. Sorry!

We also had a green salad with a VERY simple balsamic dressing.

Balsamic Vinegar (good quality)

Extra-virgin olive oil

A little raw honey

Fresh-ground black pepper

Sea salt

Delicious!! Oh Ya, the Italian Pasta and Sausage recipe is in my book if you are interested.