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!

 

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Homemade Organic Tropical Delight Jello

Here’s What You’ll Need:

  • 1 recipe Homemade Organic Vanilla Cream Jello (do not make ahead)
  • 3 Tbsp grass-fed organic beef gelatin
  • 1 cup cold sparkling mineral water (such as Mountain Valley)
  • 1 cup raw organic pineapple juice
  • 1/4 cup organic cane sugar (optional)
  • 1 organic banana, sliced
  • 1/4 cup diced mango (frozen or fresh)
  • 3-4 organic strawberries, sliced

Here’s How I do it:

  • Prepare the Homemade Organic Vanilla Cream Jello and place into a 6 cup mold/dish, or individual molds; Chill until half-set, approximately 30 to 36 minutes (it will take less time for individual molds).
  • Warm the pineapple juice with the mango pieces to just under boiling; Strain the mango pieces and set aside.
  • Mix the cold sparkling water with the gelatin and allow to stand for 5 minutes.
  • Transfer the gelatin mixture to a small mixing bowl; Add the sugar and pineapple juice, stirring until well blended.
  • Arrange the fruit pieces on top of the half-set vanilla jello.
  • Pour the pineapple jello mixture on top.
  • Place jello into the fridge and chill for at least 4 hours.
  • Enjoy!

 

Homemade Organic Vanilla Cream Jello

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine the gelatin and water in a wide-mouth pint Mason jar; Stir until well combined and allow to stand for 5 minutes.
  2. Place the gelatin in the bottom of a 3 cup mold/dish, or you can place it into individual molds.
  3. Sprinkle the sugar on top of the gelatin, add the heavy cream, vanilla extract and hot water; Stir until well combined and there are no lumps.
  4. Refrigerate for 2-4 hours, or until set.
  5. Enjoy!

Homemade Organic Cherry-Lime Frosties

Here’s What You’ll Need:

  • 1 pint [2 cups] Homemade Organic Cherry Sauce
  • 2 Tbsp. 100% organic lime juice
  • 4 oz. [1/2 brick] organic cream cheese, softened
  • 1/4 cup Homemade Organic Mayonnaise
  • 1/4 cup organic powdered sugar (grind organic cane sugar into a fine powder)
  • 1/4 cup chopped organic walnuts
  • 1 cup organic heavy cream, whipped

Here’s How I do it:

  1. Beat cherry sauce and lime juice until smooth; Set aside.
  2. In a small mixing bowl, beat together cream cheese, mayonnaise and powdered sugar.
  3. Fold in (by hand) the whipped cream and nuts.
  4. Line 12 muffins; Pour the mix to the top of the lining in all lined cups.
  5. Place into the freezer until frozen solid.
  6. Store in paper bags tucked into a freezer bag.
  7. Makes 12.
  8. Enjoy!

Homemade Organic Marshmallows

Here’s What You’ll Need:

  • 1 cup unchlorinated and unfluoridated water
  • 1/2 cup granulated organic cane sugar
  • 3 Tbsp. organic grass-fed beef gelatin
  • 1 Tbsp. powdered organic marshmallow root (Frontier Organic marshmallow root recommended)
  • 1 cup cold unchlorinated and unfluoridated water
  • 1 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Heat 1 cup of water and 1/2 cup of sugar in a small saucepan, stirring often until well blended and a syrup forms.
  2. Meanwhile, Add the gelatin, marshmallow and cold water to the bowl of a stand mixer; Allow to rest for at least 5 minutes, stirring to remove any lumps that might form.
  3. Heat the syrup to 230° Fahrenheit, stirring consistently to prevent the sugar from sticking to the bottom of a pan; Use a candy thermometer to check the temperature.
  4. Pour the hot syrup into the mixing bowl; Turn it on, slowly at first, all the way to the highest setting.
  5. Mix for 10-15 minutes, or until the mixture has turned a frothy white and stiff peaks form;  Be sure not to overmix as the marshmallows will be harder to spread.
  6. Meanwhile, use butter to grease an 8×8″ square dish.
  7. Once the mixture is finished, pour into the dish and allow to set, approximately 4-8 hours.
  8. Dust with confectioner’s sugar (powdered organic cane sugar), if desired.
  9. 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.)