Page 70 - Spring2018

Not everyone has an ice cream maker, but it is quite easy to make a For more ideas, see my article, “Drink That
perfectly acceptable homemade ice cream without one. A simple mixture Milk! Eat Those Peas!” in the Spring 2009 edi-
of cream, honey or maple syrup, vanilla and egg yolk make a fine, French- tion of this journal. I would love to receive your
vanilla-flavored treat. The addition of a little cream cheese helps ensure a requests and suggestions and to hear how your
smooth texture even when frozen in a glass container. Occasional stirring own recipe transformations are going. Send
while freezing “whips” air into the final product, making it more like questions, recipes, tips and photographs to my
what comes out of a carton at the grocery store. With other options such email (mamasfollies@gmail.com) or leave them
as added organic fruit or nuts, one can create a wide variety of flavors in the comments section on the Weston A. Price
sure to please even the fussiest of party-goers. Foundation website. Bon appétit!

MAUREEN’S MAC N’ CHEESE
• 1 pound brown rice elbows, cooked or cooked soaked brown rice
• 16 ounces shredded grass-fed cheeses (any combination you prefer)
• 1 quart whole milk from grass-fed cows
• 1/4 cup arrowroot powder
• 1/2 cup butter
• 2 teaspoons dry mustard
• 2 teaspoons sea salt

In a large bowl, toss the hot pasta or rice with melted butter. Combine milk with the dry ingredients and pour over
the pasta/rice. Stir in the shredded cheese. Put in a large baking dish that has been brushed with butter. Bake at 350°
for 45 minutes. This dish goes well with nitrate-free hot dogs from pastured pork or beef.

“NUTRIQUICK” BAKING MIX
• 4 cups sprouted flour(s) or grain-free flour mixture
• 2 tablespoons aluminum-free baking powder
• 1 teaspoon salt
• 2 tablespoons each butter (or ghee) and lard
• 1/4-1/2 cup sucanat, coconut sugar or monk fruit (optional)

Mix dry ingredients in a bowl or food processor. Cut in soft fats. Store in a sealed container in the refrigerator.
To use, add one egg and one tablespoon fat per cup of mix, plus 3/4 cup of milk or coconut milk for muffins or
cake (as well as one teaspoon vanilla). Add a little more milk for pancakes.
To make biscuits, chill the fats and cut into mix with a pastry cutter. Add 3/4 cup milk per cup of mix, stir and
drop onto a baking sheet by the spoonful. Pop into a hot 425º oven for 15-20 minutes. Adding herbs or spices along
with grated cheese can provide many delicious variations.

SOURDOUGH BIRTHDAY CAKE
• 1 cup sourdough starter and 3 cups whole grain flour
• 1 cup honey, 2 1/2 -3 cups milk or coconut milk, 2 tablespoons each melted lard and butter, 1 tablespoon vanilla
extract and 1 teaspoon salt
• 4 eggs, lightly beaten
• Ground spices (optional): 2 teaspoons each cinnamon and cardamom, 1 teaspoon each nutmeg and cloves, 1/2
teaspoon ginger

Mix starter and flour and let sit at least six hours or overnight, covered with a clean cloth. Alternately with the
eggs, add remaining ingredients (including optional spices). Mix well but do not overbeat. Pour into a greased and
floured bundt or other cake pan. Bake in a preheated 350º oven for approximately 30 minutes. After cooling, ice
with cream cheese frosting (8 ounces soft organic cream cheese, 1 tablespoon honey, 1 teaspoon vanilla) or eat
as is. This makes a lovely breakfast cake, too.

68 Wise Traditions SPRING 2018