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Nonnie recipes!   This thread currently has 14,335 views. Print Print Thread
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Cathy
Sunday, June 17, 2007, 1:02pm Report to Moderator Report to Moderator
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When making spelt bread I am using a technique that Henrietta suggested using which I will try the next time I have time to bake a peach cake.  She suggested using a tablespoon of lemon juice to help the spelt flour to rise.  I've done that and my breads have been turning out incredibly good, (fluffy!).  So, I thought of using the same technique with the cakes and beat the egg whites to give the cake volume since I don't use the white sugar that gives regular cakes their volume, (fluff).  When I bake my cakes I use white spelt flour cup for cup in the recipe.  I'm after good consistancy, high volume, and that's what I'm not getting since I cut out the sugar.  No sugar, and the cakes go flat and heavy.  

The maple sugar may be the way to go if my "experiment" does not turn out.  But to me maple sugar is equal to white sugar, it's still processed.   If I can I will use raw honey and/or blackstap molasses in my bakings.

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Cathy  -  Sunday, June 17, 2007, 1:08pm
Cathy  -  Sunday, June 17, 2007, 1:06pm
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geminisue
Sunday, June 17, 2007, 2:53pm Report to Moderator Report to Moderator

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Sam Dan
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I just found a place that says if you use spelt flour you use the same amt. as you would have if the recipe called for wheat flour, but you add half of the amt again of the Baking Powder (if it says
1 teaspoon add 1 1/2 teaspoons) This was what made it raise better.

I can't find if we could use baking powder but here is a list of substitutes, just in case: just remember to half again if using spelt.

Baking powder
(1 teaspoon)     1/4 tsp. baking soda plus 5/8 tsp. cream of tartar
or
1/4 tsp. baking soda plus 1/2 cup buttermilk or sour milk (decrease liquid by 1/2 cup)
or
1/4 tsp. baking soda plus 1/4 to 1/2 cup molasses
or
1/4 tsp. baking soda plus 1/2 Tbsp. vinegar or lemon juice used with sweet milk to make 1/2 cup liquid (decrease liquid by 1/2 cup)

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Lola
Sunday, June 17, 2007, 3:11pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Aluminum and Corn-Free Baking Powder

Ingredients
1/4 cup baking soda
1/2 cup cream of tartar
1/2 cup arrowroot (or white rice flour)

Mix together and store in an airtight container. You will want to substitute equal
parts for commercial baking powder in any recipe.
substitute white rice flour for the arrowroot, if allergic to arrowroot.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Cathy
Monday, June 18, 2007, 1:42am Report to Moderator Report to Moderator
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Ah huh!  Interesting!  another 1/2 tsp. of baking powder!  Thanks geminisue.  I will most definitely be making up my own baking powder....the one that I have is made with baking soda and cornstarch.  

Thanks Lola for the recipe for corn -free baking powder.  I will give this a try and then let you all know how my peach cake turns out.   If it turns out great I'd like to share a piece with all of you.  
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Lola
Monday, June 18, 2007, 3:01am Report to Moderator Report to Moderator

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Sa Bon Nim
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let us know....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Cathy
Monday, June 18, 2007, 3:37pm Report to Moderator Report to Moderator
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Just did a search for making cake flour and found out what kind of flour is used.  It is soft wheat flour that has been chlorinated to break down even more of the strength of the gluten in the flour....  Well, that answers that question!  I will have to use a differant flour that has no gluten to make a fluffy cake.

Back to the drawing board....
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Henriette Bsec
Monday, June 18, 2007, 3:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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I can do wheat
- but since I bake for an O I always bake ONLY with white spelt - even cakes.

I need to use a little bit less spelt flour than wheat when I bake it might be my european spelt ?!

I air the flour well = I sieve it 2 x.

I use enough egg and beat enough.

I often bake a basic poundcake like this:

3 large eggs beaten with
150 grams sugar ( 5 oz) ( or other sweetner) to very fluffy and white
add
120 gram ( 4 oz) melted ghee
and 125 gr  about 4 oz) white spelt flour don┤t overbeat now
1 pinch salt
1 tsp baking powder
2-3 tbl liquid; water, ricemilk almondmilk

I often flavour this with lemonpeel and juice.
It is an oldfashioned type of cake- rather rich - but nice and easy.

To make it more fluffy you can beat egg yolks first with the sugar/  other sweetner) - and  beat the whites alone to where white and fluffy and fold carefully into dough.




ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Cathy
Monday, June 18, 2007, 6:39pm Report to Moderator Report to Moderator
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This sounds like a good cake to do.  Thank you, Henrietta for share this.  I will have to give it a try.
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geminisue
Monday, June 18, 2007, 6:56pm Report to Moderator Report to Moderator

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Sam Dan
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Lola thank you for the recipe for baking powder(corn free and aluminum free)

Cathy Good Luck on a successful cake,  by the way I'm only one state away lol.
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Henriette Bsec
Tuesday, June 19, 2007, 10:16am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Quoted from Cathy
This sounds like a good cake to do. áThank you, Henrietta for share this. áI will have to give it a try.


Only problem is not I have no idea how it works with no sugar/ differnt type of swweetner - so don┤t shoot me if it is different

Sugar has a majoy role in the structure of a cake - that is why it is hard to change recipes without being in a experimental mood


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

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Cathy
Monday, June 25, 2007, 12:25pm Report to Moderator Report to Moderator
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Well I baked the peach cake and it turned out perfect!!!  I was pleased.  And now I will share a "piece" with you all.  Here is what I did--

I made my own cake flour using spelt flour, arrowroot powder, in place of the corn starch, and homemade baking powder (consisting of the baking soda, cream of tartar and arrowpowder).  I sifted the ingredients 3 times.


2 1/4 cups of cake flour                1/2 cup light olive oil
4 teaspoons baking powder           1/2 cup of unsweetened soy milk
1 teaspoon salt                             2 eggs
1/2 cup of raw honey                    2 teaspoons of vanilla
                                                  sliced peaches

 Preheat the oven to 350║ F.  Butter (I used Ghee) and lightly flour one 9 inch round cake pan.  Mix the flour, baking powder, salt in a bowl.  Stir in the oil, milk, and honey and beat 2 minutes.  Add the eggs and vanilla, and beat for another 2 minutes.  Pour into the pan.  Place the sliced peaches on top of the batter.  Bake 30-35 minutes, or until a toothpick comes out clean.  Cool in the pan for 5 minutes before turning out onto rack.  Serve with more sliced peaches.

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Cathy  -  Monday, June 25, 2007, 12:30pm
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Henriette Bsec
Monday, June 25, 2007, 1:06pm Report to Moderator Report to Moderator

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Kyosha Nim
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Cathy
Sounds good
being a B I guess I would substitute the olive oil with ghee- I┤m not a fan of oils in cakes...
I guess it can be made with nectarines as well- I┤ve got some very good ones.


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Lola
Monday, June 25, 2007, 8:44pm Report to Moderator Report to Moderator

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Sa Bon Nim
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thanks for sharing!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Shane Girl
Tuesday, June 26, 2007, 12:50am Report to Moderator Report to Moderator
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Here's a tasty drink:

Black Cherry Juice concentrate mixed with club soda...it's a cherry like a cherry soda without the cola.
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scout
Wednesday, August 8, 2007, 1:55am Report to Moderator Report to Moderator
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So, absolutely no black pepper, white pepper or red pepper (all ground) for A-nonnies, is that correct?
Thanks!
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Lola
Wednesday, August 8, 2007, 1:59am Report to Moderator Report to Moderator

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Sa Bon Nim
Admin & Columnist
Posts: 51,275
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Location: ''eternal spring'' Cuernavaca - Mex.
Age: 57


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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Cathy  -  Wednesday, August 8, 2007, 2:00am
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Cathy
Wednesday, August 8, 2007, 10:46am Report to Moderator Report to Moderator
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Quoted from lola


This is what is confusing....the website says that cayenne pepper is an avoid for type A non- secretors and Live Right for Your Type book says that cayenne is a neutral.   For me personally I will comply to the book that Dr. D has written, therefore I'll eat my cayenne.
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scout
Thursday, August 9, 2007, 12:21am Report to Moderator Report to Moderator
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Quoted from Cathy


This is what is confusing....the website says that cayenne pepper is an avoid for type A non- secretors and Live Right for Your Type book says that cayenne is a neutral. á For me personally I will comply to the book that Dr. D has written, therefore I'll eat my cayenne.


You rebel, you!  

Is it that the book was written before certain research was done?  
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scout
Thursday, August 9, 2007, 12:22am Report to Moderator Report to Moderator
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Quoted from lola



Lola, what do we eat for heat?  
No jalapeno?  No nothin' hot?  
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Lola
Thursday, August 9, 2007, 12:39am Report to Moderator Report to Moderator

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Sa Bon Nim
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http://www.dadamo.com/typebase4/depictor5.pl?293
I have no problems with those.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Cathy
Thursday, August 9, 2007, 10:46am Report to Moderator Report to Moderator
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Quoted from scout


You rebel, you!  

Is it that the book was written before certain research was done?  


I would trust that Dr. D. did his researching about what foods comply with what blood type before he would write the books.  Of course, I understand to, that Dr.'s can do more in depth studies afterwards and find out that what they wrote in their recent books was not the truth.

 So, until Dr. D'Adamo discovers that cayenne, tomatoes, peppers and lamb is bad for A non-secretors I'm going to enjoy this freedom to it's limit!!
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Cynthia
Monday, August 27, 2007, 3:30am Report to Moderator Report to Moderator
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As a new nonnie I don't have a lot of recipes yet, but here's one I love:  I don't have a name for it yet,
1 lb ground beef
4 large portobello mushrooms, sliced
1/2 of a small sweet onion,sliced
1/2 of a large red pepper
1-3 cloves garlic, minced
3 tbl ghee
milk of choice to taste, 1cup to 1 1/2 cups or more
3 tbl qinona flour to thicken

Brown the ground beef, salt it to taste, then put it in a dish until needed.
melt the ghee over med. heat then add the mushrooms, onion, pepper and garlic, saute' until they are limp, then add meat back in.  Add flour to the milk , then pour milk mixture over meat mixture, and cook until thickened.

My husband loves this.  You can make it less thick and put it over pasta.  
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Cynthia
Monday, August 27, 2007, 3:36am Report to Moderator Report to Moderator
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Did you know that the white stuff inside of peppers is very, very high in boflavonoids.  So is the white stuff inside the peals of oranges, lemons, limes and grapefruit.  I learned that a long time ago in the Prevention magazine, when Robert Rodale was still alive.  That magazine used to be a good source of info, at least for its time.  It sure has gone to pot.
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Lola
Monday, August 27, 2007, 4:51am Report to Moderator Report to Moderator

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Sa Bon Nim
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name it ground beef ratatouille!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Cathy
Monday, August 27, 2007, 11:50am Report to Moderator Report to Moderator
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Cynthia, the recipe you gave sounds yummy.  With Lola naming it ratatouille brings to mind the ratatouille that I helped make with my friend just last week.  We used green and red bell peppers, eggplant, zucinni, and tomato seasoned with sauteed onion and garlic cloves.  We layered each vegitable with the onion and garlic in between the layers.   I can add the ground turkey burger in place of the ground beef.....Mmmmm, that sounds like a winner to me.

 Thanks, Cynthia, for the info on the bioflavanoids.  I did not know that.
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