Homemade Organic Apple Crisp

Here’s What You’ll Need:

  • 4 organic apples (I used a mixture of tart and sweet), rinsed, cored and thinly sliced
  • 1 Tbsp. organic 100% lemon juice
  • 2 Tbsp. unchlorinated and unflouridated water
  • 1 tsp. organic ground cinnamon
  • 1 cup organic rolled oats
  • 1 cup organic unbleached white flour
  • 2 Tbsp. organic brown sugar
  • 2 Tbsp. organic white sugar
  • 3-4 Tbsp. organic pasture butter, softened; OR organic coconut oil (for vegan option)
  • 1 pinch Real Salt

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Mix the water and lemon juice together in a small bowl, dip the sliced apples into it to stop them from browning, if desired.
  3. Arrange the sliced apples in the bottom of a 6-cup casserole dish; Sprinkle with cinnamon.
  4. In a medium mixing bowl, add oats, softened butter or coconut oil, pinch of salt and both sugars; Stir with spoon or use your hands until well blended.
  5. Press the oat mixture on top of the apples in the casserole; Make sure that it’s flattened on the top of the casserole.
  6. Bake for 30-45 minutes, or until the top is golden brown.
  7. Enjoy!

 

Homemade Organic Apple Cinnamon Muffins with Streusel

For the Muffins:

Here’s What You’ll Need:

  • 7 Tbsp. [1 stick minus 1 Tbsp.] organic pasture butter, at room temperature
  • 3/4 cup organic cane sugar
  • 2 large organic pasture eggs
  • 2 1/4 cups organic unbleached white flour, PLUS 2 Tbsp. for dusting shredded apple
  • 4 tsp. Homemade Baking Powder
  • 1/2 tsp. Real Salt
  • 1 cup grass-fed organic whole milk
  • 1-1/2 tsp. Homemade Organic Vanilla Extract
  • 1-1/2 cups shredded organic tart apples (such as organic Granny Smith)
  • 1-2 tsp. organic 100% lemon juice

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In the bowl of an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.
  3. Core each apple, then shred and combine with lemon juice; Set aside.
  4. Once the butter and sugar are creamed, add each egg into the electric mixer separately and mix well in between.
  5. In a separate mixing bowl, stir the flour, salt and baking powder together.
  6. Add the dry ingredients to the wet ingredients in two segments, alternating with the milk and vanilla.
  7. Stir until just evenly moistened.  The batter will be slightly lumpy.
  8. Combine the shredded apple and 2 Tbsp. flour until well coated.
  9. Using a large spatula, fold in the shredded apples until just evenly distributed, no more than a few strokes.  Take care not to break up the fruit.  Do not overmix.
  10. Spoon the batter into each muffin cup, filling it level with the cup.
  11. Bake for about 12 minutes.
  12. Remove from the oven.
  13. Sprinkle each muffin with streusel.
  14. Place back into the oven and bake until golden, dry and springy to the touch, approximately an additional 8 – 13 minutes.  A toothpick inserted to the center of the muffin should come out clean.
  15. Place the muffins on a wire rack to cool for 5 minutes.  Serve warm or at room temperature.
  16. Enjoy!

For the Streusel:

  • 1/2 cup organic unbleached white flour
  • 2 Tbsp. organic cane sugar
  • 2 Tbsp. organic light brown sugar, packed
  • 1/4 tsp. organic ground cinnamon
  • 2 Tbsp. organic pastured butter, cut into small pieces

Here’s How I do it:

  1. Mix together the flour, sugar, light brown sugar, and cinnamon in a small mixing bowl.
  2. Using a pastry cutter or your fingers, cut the butter into the mixture just until coarse crumbs form.

Homemade Organic Old-Fashioned Biscuits

I have adapted the recipe from Granny’s Made From-Scratch Biscuits; Click on the link for a video that shows her technique in making them as the batter will look the same for both styles of biscuits below.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 500° Fahrenheit; You must preheat the oven to 500° Fahrenheit because biscuits will not cook properly if placed in an oven which has not been preheated to the proper temperature first.
  2. Whisk the flour together until blended.
  3. Cut the flour with the lard/butter until it resembles crumbs.
  4. Add just enough milk to form a soft batter.
  5. Place the sticky dough onto a heavily floured surface.
  6. Pull the dough from the very bottom to the very top; Turn slightly and repeat.
  7. Add flour to the top of the dough every few turns; Continue pulling the dough from the bottom to the top until the dough is no longer tacky.
  8. Flatten the dough to 1-1/2″ thickness with your fingers.

To make Grands-styled biscuits:

  1. Grease a stainless-steel baking sheet with additional organic pasture butter.
  2. Dip a biscuit cutter of desired size into flour before cutting dough each time.
  3. Use the scraps to make hand-formed biscuits.
  4. Brush the tops of the biscuits with bacon grease or melted butter.
  5. Bake at 500° Fahrenheit for 10-12 minutes.
  6. Do not cut biscuits, pull apart just like Grands.
  7. Enjoy!

To make hand-squeezed biscuits:

  1. Grease a stainless-steel baking sheet with additional organic pasture butter.
  2. Place the dough in one hand.
  3. Squeeze an amount, proportional to your desired biscuit size, to come through your hand away from the main dough ball; Clinch that hand into a fist, allowing pressure to pinch off the dough, so that gravity will drop it onto the counter.
  4. Pat and roll biscuit to desired shape.
  5. Brush the tops of the biscuits with bacon grease or melted butter.
  6. Bake at 500° Fahrenheit for 10-12 minutes.
  7. Slice halve biscuits before serving.
  8. Enjoy!

Homemade Organic Self-Rising Flour

Here’s What You’ll Need:

Here’s How I do it:

  1. Place the salt and baking powder into a 1-cup measure.
  2. Fill the measuring cup with flour and flatten it by scraping with a dinner knife.
  3. Repeat as necessary to make desired amount of flour; Making 10 cups at once will save time later and can be stored in the pantry like regular flour.
  4. Enjoy!

Homemade Organic Buttermilk Substitute

This is thicker than traditional buttermilk that is made as a byproduct of butter.

Here’s What You’ll Need:

  • just under 1 cup grass-fed organic whole milk
  • 1 Tbsp. organic distilled white vinegar

Here’s How I do it:

  1. Pour the vinegar into the cup measure.
  2. Fill to one cup.
  3. Use as you would buttermilk.
  4. Enjoy!

Homemade Organic Brown Sugar

For light brown sugar you’ll need 1 tablespoon of molasses, and for dark brown sugar you’ll need 2 tablespoons.  Joy the Baker has wonderful step-by-step instructions on how she made her brown sugar.

Here’s What You’ll Need:

  • 1 cup organic cane sugar
  • 1 – 2 Tbsp. organic unsulphured molasses

Here’s How I do it:

  1. In the bowl of a stand mixer, combine sugar and molasses until no clumps remain; It will be gloopy and clumpy for a while, just keep letting the mixer combine the sugar and molasses until all of them are gone.
  2. Store in a glass Mason jar with tight-fitting lid.
  3. Enjoy!

Homemade Organic Cherry Sauce

This would be a super pie filling, or topping for a cheesecake.

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine sugar and water in a medium saucepan over high heat until the sugar is completely dissolved.
  2. Pour in the sauce starter mix and stir until well combined and not lumpy; Add the cherries and cook until the sauce is thickened and bubbly.
  3. Enjoy!

Homemade Organic Mocha Yule Log Cake with Mini Meringue Mushrooms

This is a wonderful cake to make during the winter holiday season.  The cake is chocolate and the filling is coffee.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the Homemade Organic Mini Meringue Mushrooms, if using.
  2. In a medium sized mixing bowl, beat the organic eggs.
  3. Add sugar and beat until the mixture is thick; Stir in the vanilla extract.
  4. In a small mixing bowl, sift all of the dry ingredients.
  5. Into the egg mixture, fold in the sifted dry ingredients.
  6. Grease a heavy stainless steel 15x10x1″ baking pan with butter.
  7. Pour the batter into the greased baking pan and bake at 350° Fahrenheit for 25 minutes, or until top springs back when lightly pressed.
  8. Sprinkle a clean kitchen towel with cane sugar.
  9. When the cake is done, turn it onto the sugar lined towel.
  10. Roll the towel and the cake together making a layer of cake and a layer of towel.
  11. Wrap the towel tightly and place on a cooling rack and allow to cool completely.
  12. Make Homemade Organic Coffee Cream Frosting.
  13. Once the frosting is finished and the cake is cooled, unroll the cake carefully.
  14. Use half of the cream to evenly frost the cake where the towel once was; Reroll the cake.
  15. Frost the outside of the cake with the remaining frosting.
  16. Attach the Homemade Organic Mini Meringue Mushrooms, if using, to the outside of the cake.
  17. Sprinkle with chocolate curls and top with crushed pistachios (to look like moss), if desired.
  18. Chill for at least one hour, or until serving time.
  19. Slice crosswise into 1″ thick slices.
  20. Enjoy!

Homemade Organic Coffee Cream Frosting

Here’s What You’ll Need:

  • 1 pint [2 cups] organic heavy cream
  • 1/4 cup organic powdered sugar (Add sugar to a food processor and grind into a powder.)
  • 4 tsp. organic finely ground organic coffee (Add coffee grinds to a spice grinder; Grind into a fine powder)
  • 1 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Beat cream with powdered sugar, finely ground coffee powder, and vanilla until stiff with a whisk in a large bowl.  (A mixing bowl with whisk attachment OR a hand blender/mixer with whisk attachment works wonders for this process.)

Homemade Organic Mini Meringue Mushrooms

This recipe goes really well on the Homemade Organic Mocha Yule Log Cake.

Here’s What You’ll Need:

  • 2 organic pastured egg whites
  • 1/8 tsp. Frontier cream of tartar
  • 1/2 tsp. Frontier organic almond extract
  • 2/3 cup organic cane sugar
  • 1/4 cup semisweet chocolate pieces
  • organic pasture butter
  • organic unbleached white flour
  • organic raw cocoa powder, to garnish

Here’s How I do it:

  1. Grease two cookie sheets with butter.
  2. Lightly dust the cookie sheets with flour; Make sure to tap off any excess flour.
  3. In a small mixing bowl, beat egg whites, cream of tartar and almond extract until foamy white and double in volume.
  4. Sprinkle in sugar, 1 tablespoon at a time, while using a stand mixer or hand mixer/immersion blender with whisk attachment until the meringue stands in firm peaks.
  5. Assemble a pastry bag using unbleached parchment paper.
  6. Attach a plain tip to the pastry bag; Spoon meringue into the bag.
  7. To make mushroom caps:  a)  Press out the meringue into 1-1/2″ rounds.  b)  Smooth the top of each, if needed, with a knife; Do not flatten.
  8. To make mushroom stems:  a)  Hold pastry bag upright then press out meringue, pulling straight up on the bag for 1-1/2 inches.
  9. Bake at 250° Fahrenheit for 30 minutes, or until firm but not brown.
  10. Allow to stand for several minutes before placing on a cooling rack to completely cool.
  11. In a double saucepan with simmering water in the bottom, melt the chocolate.
  12. Working carefully, place a small hollow in the underside of each mushroom cap with the tip of a wooden spoon handle.
  13. Fill the hollow with some of the melted chocolate.
  14. Press the stem into the hollow.
  15. Allow to stand until the chocolate is firm.
  16. Dust the tops of the mushrooms with cocoa powder, if you wish.
  17. Store in a glass jar with tight fitting lid in a dry place.
  18. Enjoy!