Healthy Lemonade

Recipe by Vintage Remedies

Many store bought lemonades contain artificial or highly processed sugars and other
ingredients - even artificial colors. This option is great for little ones but uses organic
sugar and real lemons. For younger ones, try watering it down or reducing the simple
syrup to 1/2 or 2/3 of a cup

.
1 cup simple syrup (equal parts water and sugar)
1 cup fresh lemon juice - about 8-10 large lemons

To make the simple syrup for this recipe, combine 2 cups water and sugar in a
saucepan. Bring to a boil and continue boiling until the sugar is dissolved (3-5 minutes).
This will need to cool for a while, but makes enough for 2 batches of lemonade, so you
will be all set next time. Store it in the fridge for 6-8 weeks.

To make the lemonade, stir all of the ingredients together with 3-5 cups of water (varies
depending on your personal preference) Serve chilled.

If you are trying to cut out soda in your life, I substitute sparkling water for the regular.

Again, if you are interested in trying the 8 week challenge to real foods, click here for this recipe and many other great soda substitutes.

Bread Machine 100% Whole Wheat Bread

Making my own homemade bread is a great way to give my family warm, fresh yumminess without a lot of the extra ingredients that are in store bought bread.  I have really struggled to find a good recipe that actually works for me.

I have given up kneading my own bread and bought a nice bread machine this year.  It's still new and I am learning all the bells and whistles, but it's a such a time saver for me.  I will actually accomplish a loaf if I use the machine otherwise I procrastinate and it won't get done.  I do take the dough out just before the baking process and remove the paddle that is used for kneading.  I don't really like the hole in the bottom that it creates.

Ingredients

1 1/4 C. water, 80-90 degrees
1 1/4 tsp. Salt
2 Tbl Honey
4 C. Whole Wheat Flour ( I grind my own and use Hard Red Wheat)
5 1/2 tsp. Vital Wheat Gluten
2 1/4 tsp Active Dry Yeast

I am going to give you the bread machine recipe because that is the one I use.  If you are not using a bread machine, I recommend adding the honey and yeast to the warm water first to allow the yeast to get good an foamy before adding the flour mixture and mixing. Then follow a standard bread making recipe.

But for this case, you will place all ingredients in the order listed, in the bread pan fitted with the kneading paddle.  Since every bread machine is different, you will have to fit this to your machine.  You choose the Whole Wheat setting, medium crust and  select 2lb loaf size.  Press start and walk away!!  I love that part best.  My machine will beep just before the baking process so I will know when to take it out and remove the paddle.  I guess you will just have to see how your machine works...

This bread doesn't usually last long around our house for sure!

Enjoy (:

Applesauce Muffins

I love applesauce muffins!  They tend to be so moist and filling.  The best kind is made with homemade applesauce.  Yesterday being Sunday, Isaac and I decided to make some.  Here is the recipe:

* 6-8 medium apples ( I like Gala or Fugi), peeled and cored and sliced into chunks.  I use my Pampered Chef peeler/corer.
* 1/2 cup of water
* 1 tsp-1 Tbl of cinnamon -  depending on taste
* 1/2 cup Sucanat
* 1/2 tsp of vanilla

Place prepared apples into crockpot set on high.  Mix water, cinnamon, Sucanat and vanilla together in a small bowl.  Pour mixture over apples.  Cook on high for about 4 hours.  Mash cooked apples with a potato masher until desired consistency.  If you like smoother applesauce, use a  hand mixer.

Your house will smell divine!

After your applesauce is cooked, you can either store it in jars in the refrigerator for up to 5 days.  I prefer to use it immediately for the muffins.

Muffin Recipe:

* 1 c. butter
* 2 c. Sucanat
* 2 eggs
* 2 tsp. baking soda
* 4 c. Whole grain pastry flour
* 2 c. fresh applesauce

Preheat your oven to 350 degrees.  Cream together butter and sugar; add eggs.  Sift together flour and baking soda.  Alternately add applesauce and sifted flour mixture to the cream mixture.

Bake in greased muffin tins until light brown, approximately 15 to 20 minutes.  Batter will keep, covered, in the refrigerator for several days.

Scrumptious!

Overnight Cinnamon Rolls

A new recipe that I have tried through my Vintage Remedies 8 week challenge:





Cinnamon rolls are notoriously dripping with sugary syrup and a rich sweet glaze. A
healthy cinnamon roll seems almost oxymoronic, but these rolls are sweetened naturally
with ground sugarcane and the natural simplicity enhances the flavorful cinnamon and
buttery dough instead of masking it with the powerful taste of plain sugar. Best part?
This recipe can be prepared the night before - while the kids are already in bed - and
requires only a few minutes of hands on time in the morning.

3 cups whole wheat flour
1 packet bakerʼs yeast (Vintage Remedies students: use 1/2 cup sourdough starter)
1cup water
1 teaspoon salt
2 tablespoons honey


Combine all above ingredients and knead until smooth. Place in a lightly covered bowl
to rise for 1-2 hours or until doubled in size. Roll out onto a floured surface to form a
large rectangle, about 1/2 inch thick. In a separate bowl, combine 1 cup sucanat, 2
sticks of softened organic butter, 2 tablespoons of cinnamon and 1 tablespoon of honey.
Spread over the dough. At the longest end, roll tightly into a log, pressing the end to
seal the dough. Slice into 1-1 1/2 inch pieces and place cut side up on a buttered baking
dish (9x13). Stick in the fridge to rise overnight. In the morning, remove and bring to
room temperature. Let rise an additional 90 minutes and bake at 400 degrees for 25-30
minutes or until golden brown.


Yummy !!

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