Einkorn Wheat Cookies

 HERES the recipe

Chewy Einkorn Ranger Cookies

Ingredients:

2 cups cane sugar

2 TBSP molasses

1 cup butter

2 eggs

1 TBSP vanilla

1/2 TBSP cinnamon

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

4 cups einkorn flour

2 1/2 cups old fashioned oats

1 cup sunflower seeds

Optional 1 cup chocolate chip, 1 cup flaked coconut, 1 cup rice cereal

Directions:

Cream together sugar, molasses, butter. Add one egg at a time until combined and add vanilla.

Combine cinnamon, salt, baking soda, baking powder, and einkorn flour. Slowly add into wet ingredients. Mix until just combined. Add oats and sunflower seeds and any optional ingredients

I made half a batch with just sunflowers and then a half batch with 1 cup chocolate chips.

Preheat your oven to 350degF and prepare your baking sheets with silpat mats or parchment paper

Using a one TBSP scoop begin portioning out your cookies. My trays hold 12 cookies

Bake for 12 minutes and allow to cool for 5 minutes before transferring to a cooling rack

ENJOY!

I truly believe the swap to fresh milled Einkorn makes these cookies. Fresh milled flour has this added unique flavor and you just don’t know what you’re missing out on.

Comment EINKORN for the link sent straight to your inbox for this truly beautiful flour

Happy baking!

Boots

follow along for more Simple From Scratch Nourishing Recipes and more food preserving tips @theflouringhome

Xander's Birthday Cake Made by Seth and Grandma

 

• 9 x 13-inch baking pan
  Parchment paper
  Blender or food processor
• 
  
• 36 Oreos (family-size pack)
• 1 stick unsalted butter, melted
• ½ gallon cookies and cream ice cream, softened
• 1 jar hot fudge sauce
• Whipped cream with sugar

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INSTRUCTIONS

1. Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
2. Mix Oreo crumbs with melted butter until combined, then press firmly into the bottom of a 9×13-inch pan to form a crust.
3. Spread softened cookies and cream ice cream evenly over the crust. Cover and freeze for 1 hour.
4. Warm hot fudge slightly until pourable (about 15–20 seconds in microwave), then spread evenly over frozen ice cream. Freeze again for 1 hour.
5. Spread thawed Cool Whip over the top. Crush a few extra Oreos and sprinkle on top for garnish.
6. Cover and freeze at least 3–4 hours or overnight before serving. Let sit at room temp for 5–10 minutes before slicing for easier serving.

NOTES

Feel free to experiment with different ice cream flavors like mint chip, chocolate, or even strawberry. Great for birthdays, barbecues, and holidays. Stores well in the freezer up to 1 week when tightly wrapped.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Cucumber, Onion, and Tomato Salad (from Ina Garten)

 3 Tomatoes

3 Cucumbers

1 Onion

1/2 c. vinegar

1 t. cracked pepper

2 T. sugar

2 t. salt

1 c. water

1/4 olive oil  mix well.... Let chill for 1-2 hours Or make it a day ahead, and it will take on even more flavor.   

Hummus

 

Ingredients

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt, to taste
• 2 tablespoons water (adjust as needed for consistency)
• 1 tablespoon smoked paprika
• Extra olive oil, for drizzling
• Fresh parsley, chopped (for garnish)
• Warm pita bread, for serving

Directions

1. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
2. Blend until smooth, adding water gradually to achieve the desired consistency.
3. Taste and adjust seasoning, adding more salt or lemon juice if necessary.
4. Transfer the hummus to a serving bowl and create a shallow well in the center.
5. Carefully sprinkle the smoked paprika into the well, creating a colorful layer.
6. Drizzle extra olive oil over the top and garnish with chopped parsley.
7. Serve immediately with warm pita bread, or refrigerate for an hour to let the flavors meld.

compliments of Iron Chef   Thank you

Potatoes roasted

 

• 2 pounds medium potatoes (skin on)
• Salt
• 2 tablespoon butter, duck fat, or another solid fat
• 1 tablespoon minced fresh rosemary or thyme
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon canola oil or avocado oil
• A few garlic cloves, cut into slivers
• Chopped fresh parsley or other herbs (optional)

Preheat the oven to 400°F. Quarter the potatoes. (Any smaller, and by the time you develop a nice crust, the center will start to dry out. Two to three bites is perfect.)

Place the potatoes in a pot and add cool water to cover. Bring the water to a boil and then lower the heat so the water bubbles gently. Salt the water generously, and set a timer for 15 minutes. Then drain the potatoes and let them steam for five minutes. In the colander or the pot, shake the potatoes around to rough up their cut surfaces.

Melt two tablespoons of butter, duck fat, or another solid fat with the minced rosemary. Pour the fat over the potatoes and add 1/2 teaspoon salt and the black pepper. Gently toss to coat the potatoes.

Preheat a large baking sheet in the oven for five minutes, then put the remaining tablespoon of butter and the canola oil on the pan. Return the pan to the oven to heat for two more minutes.

Use a metal spatula to spread the melted fat on the pan, then place the potatoes on it. Use the spatula to turn them so their cut sides are facing down. Roast the potatoes for 20 minutes.

Turn the potatoes so another cut side is facing down and use your spatula to flatten the potatoes slightly. Add the garlic and toss it with a little oil on the baking sheet.

Return the potatoes to the oven for 25 minutes more. Check the bottoms for browning. If they aren’t dark enough, roast for 10 minutes longer.

If you want to add parsley or other fresh, delicate herbs, do it right before serving. Serve the potatoes piping hot!

Chickpea salad (Mediterranean Diet)

 

Ingredients

• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• Fresh parsley, chopped for garnish

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, pepper, smoked paprika, and dried oregano. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until they are tender and lightly caramelized.
3. While the vegetables are roasting, prepare the couscous. In a saucepan, bring vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. In a large bowl, combine the roasted vegetables, chickpeas, and fluffy couscous.
5. In a small bowl, whisk together the lemon zest, lemon juice, salt, and pepper. Drizzle this dressing over the salad and toss until everything is well combined.
6. Garnish with fresh parsley and serve warm or at room temperature.

Brocolli (pan fried)

https://print.grow.me/aHR0cHM6Ly93d3cuYWNvdXBsZWNvb2tzLmNvbS9icm9jY29saS1yZWNpcGVzL3ByaW50LzQ5ODY3Lw== 

Yummy broccoli recipe on stove top with parmesan cheese

Zucchini and Yellow Squash Parmesan Rounds

 2 squash (18 to 20 inches long)
1 T. olive oil
1/2 t. salt (coarse is better)
1/4 c. Panko bread crumbs
1/4 c. finely shredded Parmesan or refrigerator boxed

Preheat oven 420 and line cookie sheet with parchment paper

Trim ends off zucchini.  Thinly slice each zucchini into 1/8 to 14 inch rounds 

Scatter zucchini rounds evenly over half sheet pan.  They can overlap slightly.  Drizzle the zucchini with olive oil and sprinkle with salt

Sprinkle the panco bread crumbs and parmesan cheese evenly over the squash.

Bake for 15 minutes until the zucchini rounds are tender and the topping is golden.  If you want a browner top, broil for just a jiffy.  Serve immediately,

Oven Potatoes with Veges (Good for Breakfast)

 5 lbs. potatoes
4 minced garlic cloves
1 onion, grated or chopped
3 bell peppers (chopped)
1/2 c. oil
1 t. seasoned salt
shake of pepper
salt to taste

Preheat oven to 425

Toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, oil, salt, pepper, and salt.  Pour potatoes onto two rimmed baking sheets and bake for 25 minut3es shaking twice.  Raise temp to 500 degrees and bake until crispy.  Watch carefully.  Toss once or twice.  Sprinkle with a little more salt and pepper and serve.

Very Good Chicken Parmesan

Delicious Chicken Parmesan

• 4 skinless, boneless chicken breast halves

• salt and freshly ground black pepper to taste

• 2 large eggs 

• 1 cup panko bread crumbs, or more as needed

• ¾ cup grated Parmesan cheese, divided

• 2 tablespoons all-purpose flour, or more if needed

• ½ cup olive oil for frying, or as needed

• ½ cup prepared tomato sauce

• ¼ cup fresh mozzarella, cut into small cubes

• ¼ cup chopped fresh basil

• ½ cup grated provolone cheese

• 2 teaspoons olive oil

Directions

1. Gather the ingredients. Preheat an oven to 450 degrees F (230 degrees C).

   Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides.  Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
   
   Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
   
   Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

3. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chef's Notes

Use high-quality prepared tomato sauce for a better result. You may substitute pesto or dried Italian herbs of your choice for basil or omit entirely.

Casar Salad

 Caesar Salad

Quesadillas

 2 1/2 c. shredded cooked chicken
2/3 c. salsa
1/3 c. sliced green or other onions
3/4 t. or little less ground cumin
1/2 t. salt
1/4-1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted or oil
2 cups shredded cheese
sour cream and guacamole

In a large skillet combine the first 6 ingredients.  Cook, uncovered, over medium heat until heated through, about 10 minutes.

2.  Brush l side of tortilla with butter or oil; place buttered or oiled side down on a baking sheet.  Spoon about 1/3 c. chicken mixture over half of each tortilla and sprinkle with abt 1/3 c. cheese.

3.  Fold plain side over and bake at 375 degrees until tortillas are crisp and golden brown, 9-11 minutes.  Cut into wedges; serve with sour cream and guacamole.     (created by Linda Wetzel, Woodland Park, Colo)

zucchini and Potato Muffins

Crispy Parmesan Zucchini Potato Muffins

Ingredients

* 2 medium zucchinis, grated

* 2 large eggs

* 1/4 cup milk

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1/2 teaspoon dried oregano

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 1/2 cup grated Parmesan cheese

* 1 cup shredded potato (about 1 medium potato)

* 1/2 cup all-purpose flour

* 1/4 cup bread crumbs

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.

2. In a large bowl, combine the grated zucchini, eggs, milk, garlic powder, onion powder, oregano, salt, and pepper.

3. Stir in the Parmesan cheese and shredded potato.

4. In a separate bowl, whisk together the flour and bread crumbs. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Divide the batter evenly among the prepared muffin cups.

6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy!

 

Tian

 

Kneaders A copy Cat Recipe for French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Kneaders Famous French Toast

 Ingredients:

1 loaf Kneaders Chunky Cinnamon bread, loaf ends removed
8 large eggs
3 cups milk
1 Tbsp. brown sugar
3/4 tsp. salt
1 Tbsp. vanilla
2 Tbsp. butter, divided

Directions:

Generously butter a 9×13″ baking dish with 1 Tbsp. of butter. Slice bread into 8 pieces.

Lay 6 slices of bread in baking dish. Cut remaining two slices into smaller pieces to fill gaps.

Whisk eggs, milk, brown sugar, salt, and vanilla in a mixing bowl. Pour mixture over bread.

Cover and refrigerate overnight or for at least 4 hours.

Just before baking, cut remaining 1 Tbsp. of butter into small pieces. Dot bread with butter.

Bake uncovered for 45-50 minutes at 350˚ F.

Enjoy warm with sliced strawberries and whipped cream. Drizzle with Kneaders Famous Caramel Syrup, now available for purchase at every Kneaders location!

Baked Cheesy Eggs

 

Ingredients 

 

• ▢1 teaspoon salted butter -room temperature
• ▢2 large eggs
• ▢2 tablespoons heavy cream (or use whole milk or half and half)
• ▢2 tablespoons shredded Cheddar cheese
• ▢1 tablespoon grated Parmesan cheese
• ▢⅛ teaspoon kosher salt
• ▢⅛ teaspoon freshly ground black pepper

• Heat the oven to 400 degrees F (200 degrees C).
• Coat the inside of an 10-ounce oven safe ramekin with the butter or spray.
• Whisk together the eggs and cream in a small bowl. 
• Stir in the cheeses, salt, and pepper.
• Pour into the ramekin and bake for 15-18 minutes or until eggs are set.
• Let cool 5 minutes and enjoy.

Notes

• Preheat the Oven: Set your oven to 400°F before you begin. This ensures the eggs cook evenly.
• Choose the Right Ramekin: A 10-ounce ramekin works perfectly for this recipe, giving the eggs and cheese just enough room without spilling over.
• Baking Tips: To keep your eggs from overcooking, start checking them a few minutes before the recommended time. They’re ready when the center is set and no longer jiggles. Keep in mind, they’ll continue to firm up for a minute or two after you take them out due to the residual heat.