Macaroni and Cheese to Feed a Crowd

Macaroni and Cheese
From Maureen Diaz in Wholesome Home Cooking

2 lbs brown rice elbow macaroni, cooked
1 c. soft butter
1 c. arrowroot flour
1/4 c. dry mustard
2 Tbs sea salt
1/2 gallon raw milk
40 oz raw milk cheese, Shredded

Drain the pasta and put in large bowl. Add soft butter, mix well. Combine arrowroot, mustard, salt and 2 cups milk. Add rest of milk, then pour into the pasta. Mix together well, then add cheese. Divide into pans, freeze in portions or bake at 350 for 35 minutes. (It is recommended to to half bake what will be frozen.)

I'm posting this for my sister who is searching for a good homemade macaroni and cheese recipe. This is a fabulous meal to make just before having a baby as it makes 4 9x13 pans of mac and cheese! So eat one and freeze 3 for post baby meals.

Thinking of...

Warmth ~Sunshine~ Backyard

Blueberry Sour Cream Muffins

Sometimes in the midst of a snow storm you just feel like baking. Why is that? My mother called me for a healthier blueberry muffin recipe. So I thought I would share it with everyone, incase someone else feels like making blueberry muffins too! I'm now thinking about whipping up a batch myself!

Blueberry Sour Cream Muffins

Beat in a large bowl:
2 eggs
1/2 c olive oil

Add in and beat:
1 1/4 c sucanat
1 1/2 tsp vanilla
1 c sour cream or plain yogurt

Slowly add in and beat:
2 c spelt flour
2 tsp baking powder
1/2 tsp baking soda

Stir in:
1 c blueberries

Bake on 375 for:
25 minutes - frozen berries
20 minutes - fresh berries

Yield:12 Muffins

Christmas Morning

This Christmas was the first year we woke up in our own home on Christmas morning! So I thought I should at least document with some pictures :) We had a lovely quite morning where Soraya enjoyed opening presents and getting things out of her stocking. Jack was pretty busy and preoccupied with other things...so Soraya got to open his presents as well :)

Sweet Potato Souffle

Here is one of my new favorite recipes! It's great for the holidays, so I thought I would post it here to share (and so that I don't lose it!!)

Sweet Potato Souffle (from allrecipes.com and edited by me :)

Ingredients
3 1/2 pounds sweet potatoes, peeled and diced
1 tablespoon white sugar (I use maple syrup instead)
1/2 cup butter, melted
3/4 cup white sugar (I use maple syrup instead)
1 cup heavy cream
5 eggs
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon salt

Directions
Bake sweet potatoes in the oven at 375 for a few hours, until soft.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart souffle dish. Sprinkle dish with 1 tablespoon maple syrup, shaking dish to evenly coat bottom and sides.
Place the sweet potatoes into the bowl of a kitchenaid mixer. Add the butter, 3/4 cup maple syrup, heavy cream, eggs, cloves, nutmeg, cinnamon, vanilla, and salt. Process until mixture is smooth. Pour into prepared souffle dish.
Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

Break Dancing Jack

The Yummiest Pumpkin Pie

We've been making many many pumpkin foods as of late. But our favorite is for sure this pumpkin pie recipe!!

Filling (from The Pumpkin Cookbook)
1 pumpkin, about 1 1/2 pounds
1 cup cream
2 eggs
1/2 cup maple syrup
4 tbs spelt flour
1 tsp ground ginger
1 tsp ground cinnamon

1. Cook the pumpkin. I cut it in half and bake in a glass baking dish, face down in a bit of water. It takes about an hour on 350. Once pumpkin is cooked, scoop out seeds and throw away. Then scoop the flesh away from the skin and process in a food processor, blender or I sometimes just use my kitchen aid mixer.

2. In a bowl combine pumpkin, cream, eggs, maple syrup, flour and spices and beat until evenly combined.

For the crust I use the Incredibly Good and Easy Pie Crust from Wholesome Homecooking.
1 1/4 c spelt flour
1/8 c maple syrup
1/4 tsp sea salt
1/2 c butter (I have accidentally doubled the butter before..talk about fabulous!)
2 oz cream cheese

In a bowl, whisk together flour, sweetener and salt. In a mixer, beat butter and cream cheese together well, scraping sides of bowl once or twice. Add flour mixture to butter/cheese mixter in mixer bowl. Combine at medium low until crumbly, like coarsse cornmeal. Scrape down bowl and mix at medium high until dough forms large clumps, about 30 seconds. Transfer dough to a greased pie plate. Pat out with the palm of your hand evenly. Distribute up the sides of the plate.

Pour in pumpkin mixture. Bake on 400 for 30 minutes.

We like to buy some heavy whipping cream, whip it in the mixer then add to the pie before eating :) Enjoy!!