HONEY BISCUITS - plain, spiced or, strongly spiced

                                                                                                                                - j g

HONEY BISCUITS

      PLAIN,    or   SPICED   or   Strongly  SPICED!

Ingredients

•  2 cups self-raising flour    -     or, flour plus baking powder

•  1/2 cup caster sugar, or brown sugar, if you like that taste.

   125g butter, chilled, and cubed

•  1/2 cup honey, with a strong flavor – preferably

•  Up to1 cup demerara sugar

•  Spices:     your choice…….  the power of being able to choose……

•  If you want spiced biscuits; select the spices you are comfortable      with, from: mixed spice, cinnamon, star anise, nutmeg, cloves,      cumin, allspice, fennel, dill, ginger,   etc.

•  (my mother sometimes uses only 3 teaspoons of ginger). I use that     plus a selection   from ½ to ¼ of a teaspoon from  some of the     above.)

 NOTE: If you use a lot of spices – please read the caution below!!

Method         (other methods are noted below….)

Step 1

Preheat oven to 200°C. Line 3 baking trays with baking paper.

Step 2

Sift flour, bicarbonate of soda (if used), mixed spice and ginger into a food processor. Process for 30 seconds or until well combined. Add

caster sugar. Pulse for 20 seconds.  Add butter. Process until mixture resembles fine breadcrumbs.

Step 3

Heat honey in a small saucepan over medium heat until warm and runny. With food processor running, pour warm honey down feed tube and process until a soft dough forms. Transfer to a bowl.

Step 4

Place demerara sugar into another bowl. Roll dough into walnut-sized balls. Roll balls in sugar to coat. Place onto the baking paper on the prepared trays, allowing room for spreading.

Step5

Bake for 10 to 12 minutes or until biscuits are golden and tops are cracked. Stand on trays for 10 minutes before transferring to a wire rack to cool. Store in an airtight container.

Another   METHOD:

(In ”the good öld days”, of course, the mixing was done by hand):

Warm the butter, honey and sugar together. Cool.

 Add the spices. Sometimes, the spices were warmed with the honey/sugar – be careful not to overheat – may drive off some of the flavor and/or aromatic oils!

Add to the flour.  (Some recipes add an egg – your choice).  Mix well.

Two, (2), approaches – 1. Add balls to the above sugar, coat well, and use as above.

                                      2. Add more flour, to make a good stiff pastry – roll out , and                                                  shape into, and cut out, the biscuit shapes you want.

A half of an almond, pressed into the top of the biscuit, is a nice touch.  (Or a half of a peanut….).  Etc……

The special sugar can still be pressed onto the surface for method 2 …..

I bake at about 170 degrees C, for longer – till just right. (They burn sooo.. easily!!)

When cool, the top of the biscuits can be glazed: (mix castor sugar and water till paintable – then brush on.  Makes a nice touch….) – (can be colored!!).

CAUTION:  (In the old country, they were served before Christmas dinner – as an appetizer. They work so well as an appetizer, that some people, (if they do not eat a good meal with/after the biscuits), may find that their digestion is overstimulated – “heartburn”).

If you have that problem – use less spices, or eat less biscuits!! ……

Also, in the old country, the biscuits were made in February, and eaten in December.

The improvement in flavor, in that time, has to be experienced, to be appreciated, or believed……

(Mine do not last that long!!!).

GLUTEN FREE:        too easy!!    Just use only gluten free flour…….

LOW  GI:       (e.g. for diabetics).  I actually have made them  –  the hard part is finding a honey that has a very strong flavor. Then use just enough to give a flavor, plus very low GI natural sweeteners. Some native bees have a very strong flavored honey.

Here, there is a weed called “stinking roger”- well named! The honey from that is very strongly flavored!!  Very good for this – but hard to get.

                                                                                        these recipes came from my mother...................

Enjoy….

The following sites are advertisements for products/services - that I hope you find interesting enough to buy.
Sales, of course, usually pay commissions.......
The information for each site is taken from that site.

A book: “The Good Cookie” is available from Amazon:  go to:     http://goo.gl/pX6vD  

Also, “Martha Stewarts Cookies”:  go to http://goo.gl/n0RH3

While at Amazon, take a look around.  Just enter anything you would like to see, in the search box…….

Same at Clickbank:   go to:      http://AFFILIATE.marketplace.hop.clickbank.net

Or, :   http://goo.gl/bG7jA

Then perhaps:

Making the best choices:    http://goo.gl/QFZBb

Choc recipe for diabetics:  http://goo.gl/75M6e

Free glucose meter:  http://goo.gl/Be3ED

Be fit:   www.maxmusclefooseflab.com

Here is some interesting information, for you:
http://4-my-best-life.blogspot.com.au/2013/01/making-choices.html

You probably read this on some sort of computing device:

Such things need maintenance.  There is a totally inappropriate sexist joke, in some quarters, about a little old 'person'' who wondered why the car would not go. When asked about when maintenance was last done - "What is that?"                  .............................................

Personal experience:

Yes, I lost my most precious photos. Because I did not have them copied, or backed up.

I now have them, (what I have left!!), copied, and backed up - I used:

My PC Backup:        http://track.mypcbackup.com/?hash=960c4a62

Please back-up your precious documents - don't loose them, like I did.

And, please tell a friend - may save their .........

(The way it happened, wasn't even someone hacking! Some computer "tech" was eliminating some old files from my computer - to help it run faster. Bingo!! Photos gone!!!)

Concerning hacking.....

Did you know that there are now more than 220,000 new attempts to interfere with computers, created every day. Most are destroyed pretty quickly. BUT>>>>>>>>>    NOT all of them

Made me rethink my computer protection.

It is now, not a question of "ïf" they will take out my computer, it is a question of "when".........

Protect the files on your device with:  http://goo.gl/hPZjP   (Don’t lose precious files, like I did,  before saving them!!). Also, please tell a friend about saving files in this way – to help save their precious files too…..

Shopping around, gathers all sorts of tags, (or reference points), that may be left in your computer.

Your computer may also need some of the debris cleaned out, so that it runs faster:

UniBlue:   http://goo.gl/3UhvY     (use Ctrl + click),   or:       

To speed up your computer:    http://goo.gl/6tnqI  

Maintain your computer: http://goo.gl/GqEzh 

You can get free hosting here: 
http://www.000webhost.com/680396.html

As you know, sales may generate commissions…..

IMPORTANT  NOTICE:

You may have noticed that I have not asked you for your email......

I do not send pesty repeat emails to try & get you to buy........

(I personally find them annoying - and I don't do it to you.........)

In return, may I ask a favor??

If you would care to reconsider the information above, and purchase something - it would make us both happy!!

  YOU ARE WORTH IT!!!!!

CHOC RECIPE

                                                                           - jg
 LET'S   MAKE   CHOCOLATE  

The recipe comes from:   http://www.rawfor30days.com/cmd.php?af=1495222 
Then go to Raw for 30 Presents:

(this is a picture of a cocoa plant with fruit: at:
http://pinterest.com/pin/446137906807287732/


)


 This site and the following sites are advertisements for products/services - that I hope you find interesting enough to purchase.
Sales, of course, usually pay commissions.......
The information for each site is taken from that site.

Their chocolate recipe is:    
  (they are making chocolate for diabetics with this).

½ lb    cocoa butter

1  lb    coconut cream concentrate

Melt together, then add:

½ cup   carob

1 cup    cocoa  powder  ( I use: 1 to 2 cups)

1 cup    cocoa nibs  (“nibs” are the cocoa bean – usually ground to pea size)

Add sweetener of your choice (they use low GI – suitable for diabetics)

Add other ‘goodies’ of your choice

Notes:  This obviously makes a dark chocolate. Note that it is milk (dairy), (and preservative), free.  Also,  the sweetener can be low GI. A lighter chocolate usually has milk solids added.  One can add these, (or some such), to make chocolate of one’s choice.

I make a half batch:                              

(again, a chocolate recipe suitable for diabetics).

120g  cocoa butter

120g  coconut cream (available here as tasteless coconut cooking oil)

100g  butter, (or even more..) (I like the taste of butter – cheaper; a bit softer, so I store the chocolate the fridge).
   

Melt together, then:

Add:    -  quarter cup carob (I do not always use – I do not  

              necessarily like that flavor)

           -  1 to 2 cups cocoa powder  -  (higher ratio than they use)

              (cocao plus maca powder is also available, if you want)

           -   half cup cocoa nibs  (I don’t always use). These are for texture.
     

  -   sweetener – I like the taste of (some) brown sugar –                           leave out if calories are a problem…. I use some stevia (to cut down the calories!!) + xylitol, (or some such low GI sweetener). Various low GI sweeteners are available – depending  on where you buy groceries. (Note: some artificial sweeteners are toxic!!)

            -   some rice bubbles, or “maple crunch” (freedom rice
          cereal – I like the maple flavor). I use these to hopefully make it all   go further – funny thing is, it does not seem to last longer!!)  (I have 2 
          pieces of choc instead of 1 !!!!)

            -   Add nuts, roasted nuts, dried fruit, cherries, ginger, etc.,   
               etc. (depending on the sugar content, that you can  have, or 
               tolerate, of course!)

            -   coconut, etc. (if adding coconut, (and nibs), the sweetener does 
          not need to be ground finely) – (obviously, if one wants a very finely 
          textured  chocolate, the sweetener may need to be ground finely -  
          and textured things left out – or added later)

            -   (whatever goodies you fancy!)  -  even peppermint,
                if that is for you!

            -   (sometimes I make a whiter chocolate – add milk solids,    
                or some-such, etc…)

            -   (sweetened condensed milk makes a chocolate that is   
                addictive!! – if you can handle the sugar!!) – or, just     
                condensed milk – sweeten with low GI….

Put into moulds, or think of what shape you want the pieces to be when set  solid.   

I sometimes just spread onto aluminum foil, and when half set, cut into squares.

Enjoy…….                                   

Nutrition data at:      www.NutritionFactsandAnalysisforCacao.com 

The recipe comes from:      http://goo.gl/m0cAx  

                        (rt click, & ‘open hyperlink’) – on some computers

This book is a 'must-have':  "600 Chocolate Recipes":   http://gojvz.com/c/48000/5297

Chocolate books:  http://goo.gl/AN4Ki

While you are at Amazon, put a request into the search tab – look for anything!

Or, Amazon Shape Fitness:   http://goo.gl/khvql

Or, Clickbank:  http://jongr1.marketplace.hop.clickbank.net

Or, Being fit:   http://goo.gl/Cvl2w

Or, Amazon blood glucose:   http://goo.gl/BF3LN

Or, Quality Health free samples: http://goo.gl/gUuel   &   http://goo.gl/xKcaS

Or, Free Glucose meter:  http://goo.gl/Be3ED

Or, Diabetes Store:  http://goo.gl/fzviB

(Cupuaçu actually is richer than cacoa!!) - just a piece of trivia for you!!

Here is some interesting info for you:
  http://4-my-best-life.blogspot.com.au/2013/01/making-choices.html
.

You probably read this on some sort of computing device:

Such things need maintenance.  There is a totally inappropriate sexist joke, in some quarters, about a little old 'person'' who wondered why the car would not go. When asked about when maintenance was last done - "What is that?"                  .............................................

Personal experience:

Yes, I lost my most precious photos. Because I did not have them copied, or backed up.

I now have them, (what I have left!!), copied, and backed up - I used:

My PC Backup:        http://track.mypcbackup.com/?hash=960c4a62

Please back-up your precious documents - don't loose them, like I did.

And, please tell a friend - may save their .........

(The way it happened, wasn't even someone hacking! Some computer "tech" was eliminating some old files from my computer - to help it run faster. Bingo!! Photos gone!!!)

Concerning hacking.....

Did you know that there are now more than 220,000 new attempts to interfere with computers, created every day. Most are destroyed pretty quickly. BUT>>>>>>>>>    NOT all of them

Made me rethink my computer protection.

It is now, not a question of "ïf" they will take out my computer, it is a question of "when".........

Protect the files on your device with:  http://goo.gl/hPZjP

(Don’t lose precious files, like I did,  before saving them!!). Also, please tell a friend – to help save their precious files too…..

Your computer may also need some of the debris cleaned out, so that it runs faster:

The speed up banner:   http://goo.gl/3UhvY  (contrl + click) – to see it.

Speed Up My Computer:   http://goo.gl/6tnqI 

Maintain your computer: http://goo.gl/GqEzh

You can get free hosting here:  
http://www.000webhost.com/680396.html  

As you know, sales may generate commissions…..

IMPORTANT  NOTICE:

You may have noticed that I have not asked you for your email......

I do not send pesty repeat emails to try & get you to buy........

(I personally find them annoying - and I don't do it to you.........)

In return, may I ask a favor??

If you would care to reconsider the information above, and purchase something - it would make us both happy!! 

  YOU ARE WORTH IT!!!!!

enjoy...................

PUMPERNICKEL -- gluten free

                                                                                                                                       - jg

PUMPERNICKEL        gluten free

The word 'pumpernickel' is here used to describe a type of bread.

Records of making pumpernickel go back several centuries.
Traditionally, it has been made using rye.
 The best ........                                                                                                            - Wiki....
This poses a slight problem for a person with gluten intolerance.

This recipe uses other grains, etc., that are gluten free,  but not rye.

The choices are interesting……

You have the power to choose how you would like to make it.

The options explored here include: grains, etc., to use; colour – of grains, and of additives; preparation of the grains; cooking; sour dough or not; etc.

If you want to use different grains, the first question is whether, or not, you have to ability to grind them. If you can grind them – you can use whatever you choose from what is available to you. If you can not grind the grains, you may be restricted to what flours are available to you. (You can still make a good pumpernickel!!)

Most people with gluten intolerance are aware of what grains, etc., are acceptable for them. (If you do not know this information, there are plenty of websites, and information for that, on the net…..).                  - e,g, Wiki.............

Having chosen what gluten free grains, (and legumes, etc.), you wish to use, the next question concerns “phytic acid”. Phytic acid, or phytate, is the principal storage form of phosphorus in many plant tissues, especially the bran and seeds. Phytate is not digestible to/for humans or nonruminant animals, however, so it is not a source of either inositol or phosphate if eaten directly. Moreover, it chelates and thus makes unabsorbable certain important minor minerals such as zinc and iron, and to a lesser extent, also macro minerals such as calcium and magnesium.

Obviously, the less phytate consumed the better……

The easiest way to take some of the phytate out of the grains, is to start the germination process for the seeds, (and look at the whole sour dough issue). All that is explained on the net.

When sprouted grain bread came onto the market, (often associated with “sourdough”, I did not at first understand the significance of that.) Not everyone tells you that it has to do with phytate reduction.

Having started the sprouting, or germination of the seeds, the next question is how to grind the grains to flour. (incidentally, some grains are a bit cantankerous about sprouting – I just add them later, when grinding).

How to grind?? If you are not setup for some way of doing it, it can be a very difficult question. The most help I received was from how this group prepare food – the array of machines they use, boggles my mind. Technology is wonderful! But, most are available – and will get the job done. Go to:     http://www.rawfor30days.com/cmd.php?af=1495222  See what they do. 

(NOTE:  This site and the following sites are advertisements for products/services - that I hope you find interesting enough to buy.
Sales, of course, usually pay commissions.......
The information for each site is taken from that site.)

Obviously, I am talking of grinding while moist, (keeping the moisture level to the required level – to made a good dough. (dry flour can be added to correct any over moist dough..) One can, of course, dry the sprouted grains, then grind. (And store in the freezer, for future use…)

I know some people who say that they will just add some more minerals to their diet – to compensate for the phytic acid – and forget sprouting…. And I know a dietician who sees this as not being natural…..

Oh! The joy of making decisions!!!

Mix the ground grains, etc., with water to make a dough.Or, flour and water......

So, we now have a dough made from the grains, legumes, etc., and water.

Next decision – whether to do the whole “sourdough” thing. There are a couple of aspects to this: (a) – taste – you may have to try it, and see if you like, or dislike the taste. (b) what the fermenting process does for the nutrition – there are some divergent views on that.

A couple of ways to ferment, (or, 'sourdough') – 
(a) use some kept dough to mix with the dough you are about to bake, - then allow to sit for the required time  or; 
(b) allow the dough to sit at the required temperature, for the required time. (AND/OR some fermented dough can be worked through the mix, to get the right type of fermentation going). Again, a whole lot of tradition, you may wish to explore…..Note that we do not need to use the fermenting to get the dough to rise – pumpernickel is usually not aerated, or risen, in this, (or any), way. (Also: some people just add either lemon juice, or acetic acid (vinegar - (try different types!!)) – to get the taste – and then they do not have to worry about the whole sourdough process).

The shape of the loaf is determined by how you contain the dough while baking.

Baking: traditionally, slowly. Sometimes, covered. (can be up to 24 hours at 120 deg C - is not uncommon – steam filled container, and/or oven)….. (Note: The reason for longer cooking is associated with the chemical changes that take place with the rye. These improve the flavour. However, since we are not using rye, there is little gained by long slow cooking.
 I just bake as I would for average bread - “normally”…..)

Colour: I have made some quite dark loaves by choosing grains that are dark to black in colour. Commercially, some dark colorants include: chocolate, coffee, cocoa, molasses, etc., or darkly roasted bread or grains – ground and added.

Variations: why not experiment with added spices? I like some dill. Not everyone’s favourite. 
Seeds. Roasted nuts are so nice – pick the ones you like…..



So, to summarize:

• Select what grains, legumes, seeds, pulses you wish to use - really, you can choose what you want. I always try to include some chia - it really helps to bind the loaf. - If the grains/seeds I choose are not binding the loaf together enough - I sometimes also add an egg.
• I often use: a selection from corn, rice, lentils, chic peas, buckwheat, chia, sorghum, mung beans, quinoa, etc. (Look on the net to check which you can use).
• If you want to sprout - then sprout till the seeds are starting to sprout.
• Grind.
• Or, if just using flours, select the ones you want to use.
• Mix a dough - if too moist, add more dry flour.
• Add colour, if desired.
• I add soaked mung beans at this stage. Also sunflour seeds, sesame seeds, (roased nuts), (dill).
• If you wish to "sour - dough", then do so. Or, if you just want the taste, without the process: add lemon juice, or vinegar, (try different types - different end flovours).
• Place in greased, or lined baking containers - the shape you want.
• Bake   -   just like normal bread..

Slice in thin slices 

Enjoy… as they say…..

There are some beautiful books about pumpernickel.  (These contain rye).

For example: “The top 66 pumpernickel recipes” - $19.94    , go to:

                              http://goo.gl/vpebQ

Or, If you are REALLY serious!!  “The …world outlook…pumpernickel breads’: ($795.00),                      go to: :  http://goo.gl/Rf9cE

While you are at Amazon, look around……. Just type into the search box: anything you might like to look at. You might be surprised what you find!!

(Sales, of course, may earn commissions).

Same at Clickbank:   go to:      http://AFFILIATE.marketplace.hop.clickbank.net  

Or, :   http://goo.gl/bG7jA  

Then perhaps:

Making the best choices:    http://profitswithinternet.blogspot.com.au 

Choc recipe for diabetics:   http://goo.gl/75M6e  

Free glucose meter:             http://goo.gl/Be3ED  

Be fit:   www.maxmusclefooseflab.com

MORE information at: 
 http://4-my-best-life.blogspot.com.au/2013/01/making-choices.html


And, this is very important:
http://4-my-best-life.blogspot.com.au/2013/03/diabesity-nutritional-genomics.html  

You probably read this on some sort of computing device:

Such things need maintenance.  There is a totally inappropriate sexist joke, in some quarters, about a little old 'person'' who wondered why the car would not go. When asked about when maintenance was last done - "What is that?"                  .............................................

Personal experience:

Yes, I lost my most precious photos. Because I did not have them copied, or backed up.

I now have them, (what I have left!!), copied, and backed up - I used:

My PC Backup:        http://track.mypcbackup.com/?hash=960c4a62

Please back-up your precious documents - don't loose them, like I did.

And, please tell a friend - may save their .........

(The way it happened, wasn't even someone hacking! Some computer "tech" was eliminating some old files from my computer - to help it run faster. Bingo!! Photos gone!!!)

Concerning hacking.....

Did you know that there are now more than 220,000 new attempts to interfere with computers, created every day. Most are destroyed pretty quickly. BUT>>>>>>>>>    NOT all of them

Made me rethink my computer protection.

It is now, not a question of "ïf" they will take out my computer, it is a question of "when".........

Protect the files on your device with:  http://goo.gl/hPZjP    (Don’t lose precious files, and photos, like I did,  before saving them!!). Also, please tell a friend about saving files in this way – to help save their precious files too…..

Shopping around, gathers all sorts of tags, (or reference points), that may be left in your computer.

Your computer may also need some of the debris cleaned out, so that it runs faster:

UniBlue:   http://goo.gl/3UhvY      (use Ctrl + click),   or:      

To speed up your computer:    http://goo.gl/6tnqI   

Maintain your computer: http://goo.gl/GqEzh

You can get free hosting here:
http://www.000webhost.com/680396.html  

 
IMPORTANT  NOTICE:
 
You may have noticed that I have not asked you for your email......
I do not send pesty repeat emails to try & get you to buy........
(I personally find them annoying - and I don't do it to you.........)

In return, may I ask a favor??
If you would care to reconsider the information above, and purchase something - it would make us both happy!! 
 
 YOU ARE WORTH IT!!!!!