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Coffee Benefits Inside and out

9/21/2017

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National Coffee Day
Around the world the date noted can vary from the 28th of September to October 1.  Here in the US we celebrate on September 29.  Some coffee houses offer a free coffee drink from September 28-October 1, so check your local shop to see when they may be offering the freebie.

Whether  you are or not a coffee drinker, you may want to know the benefits of coffee beyond a cuppa Joe in the morning.  It not only gives us a jolt to start the day, but it has some other very powerful and convincing benefits.

Coffee has antioxidant properties, with espresso coffee having the most concentration.  Even the coffee grounds are loaded with antioxidants that are beneficial to our skin as an exfoliant that can help with acne prone skin or the occasional outbreak of pimples.  It helps remove the oily dirt that collects in the pores and reduce the pore size to help prevent those outbreaks and tighten skin to reduce fine lines and wrinkles.  Additionally, adding some coffee grounds to your plant soil can keep it fresh and slowly release the acids that plants love.   Two to three cups of coffee per day has been scientifically proven to improve memory, so if you have a big exam coming up, or a dissertation, coffee can boost the memory to help recall the vital information necessary.  Studies are being done in Alzheimer patients and results have been very positive in helping to invoke memory and control the onset of early symptoms. 

A little coffee added to chocolate drinks, chocolate baked goods, brings out the chocolate flavor, while providing the antioxidants necessary to control the damaging molecules from free radicals in our environment, such as pollution and our own body mechanism that creates the molecules when breaking down medications, and when breaking down sugars in the digestive system.  In turn, the antioxidants help prevent blood vessel diseases, some cancers, arthritis symptoms and Alzheimer's Disease.

We get most of our antioxidants from fruits and vegetables, however, those of us that do not eat our daily requirement of those foods are missing out on the benefits.   We also obtain antioxidants from Vitamins C and E, but again, unless you're eating foods rich in those vitamins then you are likely not getting enough of the antioxidants in the diet.  Red Wine, Tea and Coffee all provide antioxidants to assist the body in controlling the free radicals.   Those antioxidants can help improve the condition of the skin, hair and overall vitality of our bodies. 

Simple coffee facials, scrubs, balms and masks can help control the free radicals from the outside, while healthy antioxidant foods will help from the inside.  If you enjoy cocktails, the liqueur's made from coffee are a good option.  And the best part is you can make your own antioxidant skin products, liqueur's and your own hot or cold brew to drink, reserving the grounds for other beneficial purposes.    So don't throw away your grounds.  Cold brew espresso grounds offer the most antioxidants, plus,  cold brew is smoother to drink without the bitterness that often occurs with hot brew, because the oils and acids are left in the grounds, not in the coffee liquid.  Cold brew can also be heated or used in cold coffee drinks and you can even make ice cubes with any left over coffee, either to add to a cold beverage or to use to reduce inflammation or swelling on the skin. 

As you see even if you are not a devout coffee drinker, there are ways to use coffee and the grounds for other beneficial purposes and those that do not drink coffee can still benefit with a few simple ways to use it without having to drink it.  Below you will find links for do-it-yourself coffee projects, so you can celebrate National Coffee Day from the inside and the outside.

To make your own Cold Brew, refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/how-to-make-your-own-home-cold-brew

To make your own Coffee Facial scrub or mask , refer to the link:

http://justfowlingaround.weebly.com/health-and-beauty/cold-brew-facial-scrub-or-mask

To make your own Specialty Coffee Beverage Mix, refer to the link:  
justfowlingaround.weebly.com/recipes-for-self-reliance/vanillacaramel-frappefrappuccino-mix​

To make your own Coffee Liqueur, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur

​Chicken Coop Chatter© All Rights Reserved 2011-2017

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Cold Brew Coffee Liqueur

8/27/2017

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Follow the instructions for making your cold brew (see link below).  Make it strong for this one, so fill the brewing basket with coffee grounds. Kaluah(R) is made with 100% Arabic Coffee.  If you already have a coffee type you prefer, then use that, if not, look for a robust French Roast, 100% Arabic Coffee if you want a finished product similar to Kaluah(R)   Using cold brew instead of strong brewed hot coffee will leave only a mellow taste to your finished product without any underlying bitter tones.

You can use any liquor, Light Rum, Dark Rum, Vodka, Brandy, flavored liquor etc.  Kaluah
(R) contains Rum, most likely a dark rum.  But you can use a combination of liquor if you like. Only you know what your preferred taste is.  The liquor does not need to be expensive.  A Middle shelf variety will work just fine, but use what you're familiar with and enjoy or that you know your recipients enjoys if gifting.

Coffee liqueur has a caramel undertone, so using brown sugar, raw sugar or coconut palm sugar will help bring out the caramel flavor. If you are cutting back on refined  cane sugars but still want the caramel sweetness, use the Coconut Palm Sugar.

Vanilla adds a mellow taste to the liqueur.  Use a split vanilla bean to enhance that vanilla flavor.  You can use pure extract if desired, but I think the vanilla bean infused in the liquor adds more flavor.  (Do Not discard the vanilla bean after removal, use it in your favorite recipes or make your own vanilla extract-see link below).

WHAT YOU NEED:

1 Quart Mason Jar with lid (clean and sterilized)
Jar Funnel (optional, but useful)
Wooden Spoon
Labels--(for date, ingredients and quantities for a record if adjusting or making more)
If Gifting: Decorative Bottles,  Decorative labels, ribbons, raffia, burlap or lace. 

Yield:  Makes a scant quart of Coffee liqueur

Ingredients:

1 1/2-2 C. Light Rum (Dark Rum, Vodka or vanilla-caramel flavored liquor your choice)
1 C. Strong Cold Brew Coffee (room temperature)
1 C. Coconut Palm Sugar (or any sweetener) To taste
1 C. crushed  Hard Caramel Candy (Sugar Free if desired)-Optional
1/8 C. Baking Cocoa (optional)
1 Vanilla Bean (split lengthwise) OR 1-2 tsp. Pure Vanilla Extract

Directions:

Prepare the cold brew.  Allow to brew overnight or at least 12 hours.   Mix the sugar with the cold brew until dissolved (room temperature cold brew is best for dissolving the sugar).  Split the vanilla bean down the center, lengthwise.  Add to a Mason jar.  Pour the prepared cold brew into the jar along with the Caramel Candy.  Fill the jar to within 1/2 inch of the rim with your preferred liquor.  Label. Set aside for at least one month, stir daily or tip the jar back and forth to blend all the flavors and to dissolve the sugar and/or caramel candy. 

At the end of a month, remove the vanilla bean (reserve for use in baking, or use to make your own pure vanilla extract). Taste the liquor to see if it's to your preferred taste.  If not, adjust as needed.   Recap the jar and allow to set in a cool dark pantry or cupboard another 2 weeks, stirring or tipping the jar back and forth daily. 

Note:  You can taste a little after a few days of infusing to see if you need to add more of an ingredient to suit your taste.  If you want to top off the quart, you can add more of the liquor of choice, if desired.

​For Gifting:  When the liqueur is fully infused, pour the contents into decorative bottles, label with ingredients and directions for making a cocktail  or adding to hot chocolate or coffee drinks.  Decorate if desired with ribbon, raffia, burlap, lace etc. Or you can use a decorative, bottle or mason jar sleeve (I found some around the holidays in a small department store, but may be available in craft stores as well). 

Tip:  If you make changes, write that on your label so you remember if you want to make more. 

Tips:  Liqueur  does not have to be just for cocktails, you can infuse fruit, add it to your flavored coffee drinks,  or use it in your baking as well to add extra flavor to pumpkin pie, fruit dips and smoothies.

Tip:  If you prefer a Cacao type Coffee Liqueur, add 1/8 C. Baking Cocoa Powder to the sweetener and stir to dissolve in the cold brew.  This is similar to a Cacao or Tia Maria(R).   A Tia Maria(R) uses a Jamaican Rum, Arabic Coffee and a hint of chocolate. If using, you may want to omit or reduce the hard caramel candy and replace with the cocoa powder.

Note:  To crush the hard candy, run through a blender to make it easier to dissolve.  It will dissolve in the liquor as it ages, even if it is not crushed, and takes about 3 or 4 days to dissolve completely. 

To make your own coffee drinks refer to the link:
justfowlingaround.weebly.com/recipes-for-self-reliance/make-your-own-frappe-mix

To make Cold Brew refer to the link:  justfowlingaround.weebly.com/recipes-for-self-reliance/how-to-make-your-own-home-cold-brew

To make liquor infused fruit, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/liquor-infused-fruit

To make your own fruit infused liquor, refer to the link:
 justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits

To make your own Simple Syrups for cocktails and coffee drinks, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/simple-syrup-and-variations
​
​To make your own pure vanilla extract, refer to the link:
justfowlingaround.weebly.com/seasoning-and-sauces/homemade-vanilla-extract

Chicken Coop Chatter© All Rights Reserved 2011-2017​

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Honey Liquor~~Cousin to Mead

8/27/2017

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Mead goes back to ancient history, and is documented back to 1100-1600 BC.  Throughout history Mead has been mentioned, and in fact a recipe was written back in 60AD, describing how to make and age the mead.  Rain water or boiled spring water was added to the honey and then placed in the sun for 40 days, at the end of the fermentation, the Mead was placed on a shelf near the fire.  Evidence has been found that indicates Europe, Africa and China had a form of fermented honey as found in clay vessels.

​Though the making of the mead became less popular through history for a variety of reasons, including taxation on liquor, there were monasteries that continued to make it as an extension  of their beekeeping efforts.

Mead is being revived today by home brewers and a few small Meaderies.  Now it's made with a wine-making or other commercial yeast, however in ancient times, it was naturally fermented, capitalizing on the wild yeast present in the environment.

​Pure Raw  Honey is anti-bacterial, anti-viral and anti-fungal, so it was not just used as an intoxicating beverage, but for it's medicinal benefits.  In some cultures, herbs and spices were added when making the mead, attributing to its many health benefits.  Mead contains from 8-20+% alcohol content, reliant on methods used to produce it. 

This recipe is not for Mead, but rather a cousin of mead and requires no special fermenting equipment or daily monitoring, however when pure honey is used, it also will have health benefits, and if you wish to add your favorite herbs and/or spices you can do just that.  Added to your favorite herbal tea blend will make this as much a health tonic as a tasty cocktail.  If you are interested in making true fermented Mead, you can find instructions online for making it yourself.  

Pure honey is essential in making your honey liqueur, so check the labels on honey, it should have no ingredient but honey.  Purchase from a local bee keeper or farmer's market, or organic variety on line or your favorite organic food outlet
. 
The honey I used is home-grown, pure-raw honey, so it's darker than what you might purchase.   If you have the option, choose a light or dark honey and one, such as clover or other floral honey, that indicates the pollen that the bees collected in making their honey.   Depending on the location of the bees as to what flowers, herbs, wildflower, and fruits they may have visited.  Mine can be considered a fruit-herbal-alfalfa flavor, since that is the prime pollens in the area.  Choose the pure honey that you prefer for flavor and color.

Note:  Pure raw honey is best if you can find it, but pasteurized works fine.


Honey infused Liquor (Honey Liqueur) 

Ingredients:

1 Quart Mason Jar (clean, sterilized)
1-1 1/2 C. Pure Honey
1 1/2-2 C. Rum (dark or light rum, vodka, brandy or your choice liquor)
Whole Crushed Spices or fresh herbs or sliced/grated ginger (optional)

Directions:

​Add the honey and liquor to a quart jar.  Stir with a wooden spoon to thoroughly incorporate.  Add herbs and spices if desired.   Label with ingredients and quantity in the event you want to make more of the same.   Cap the lid firmly and shake at least once a day.  Set in a cool, dark environment for a month.  If you added spices or herbs remove those within a week. 

Tip:  Spices can be added if desired.  Use crushed whole spices.  Add to the jar of honey liquor.  Remove after one week of infusion.  You can remove with a fine slotted spoon, or strain and return the liquor to a clean, sterilized jar.  If spices are added, be sure to list those on your label if you want to make the same recipe again.  A good ratio is 2 cinnamon sticks, 4 cloves, and 4-6 whole allspice.  Or use only one preferred spice if desired.  Ginger root can be added, just grate the ginger and add to the honey liquor mixture.  You can add fresh herbs.  For a sweet or floral accent, use Lavender, Rosemary, Thyme, Lemon Grass, Lemon Verbena or Lemon Balm.  For a little more robust flavor, try basil, sage, oregano or if you like a minty honey, use a pineapple, chocolate, peppermint, or spearmint variety.  Remove the herbs within one week.  Check the flavor of your liquor.  If desired, add more fresh herbs and repeat instructions. 

After a month, top off with the liquor you used, or some recipes suggest adding de-chlorinated, filtered or well water to the honey liqueur.  Stir and allow to sit another 2 weeks to age.  Use in your favorite tea, or herbal infusions or use in cocktails that call for liqueur. 

​NOTE:  Personally I see no object in adding water to dilute it, but it's an option if you choose to do that, below you'll find instructions to de-chlorinate water.  

To de-chlorinate: Run the tap a few minutes.  Fill a clean sterilized container and allow to sit at room temperature 24 hours.  Or you can use bottled, or filtered water if you choose. 

Tip:  Honey liqueur can be added to your tea beverages or Herbal Tisanes.  This is especially good on cold winter nights or added to your cold flu tisane remedy.  Added spices or ginger to your honey liquor will also benefit in fighting those cold and flu symptoms.

Refer to the link to make your own Cold Brew Coffee Liqueur:
justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur

Refer to the link to make your own Fruit infused Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits

​Refer to the link to make Honey Simple Syrup:
justfowlingaround.weebly.com/sweets-treats-and-drinks/honey-herb-simple-syrup

​Refer to the link to make your own infused Herbal Honey:
justfowlingaround.weebly.com/recipes-for-self-reliance/herbal-infused-honey

​Refer to the link to make your own Honey Gingerbug:
justfowlingaround.weebly.com/recipes-for-self-reliance/honey-gingerbug

Chicken Coop Chatter© All Rights Reserved 2011-2017

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LeLimeOcello-Citrus Liqueur

8/26/2017

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In a previous post I gave instructions for making Citrus flavored liquor.  You can use that flavored liquor to make another product.  Use it or any flavored liquor to make a Liqueur.  

The difference in a flavored liquor and a liqueur is that sugar is added to make a liqueur.  So you have two finished products here.  If you choose you can use the citrus infused liquor as is, or make a liqueur by adding simple syrup.  You can make a jar of each if desired.  Most liqueurs range from 15-55% Alcohol by volume. 

To make Citrus Liqueur:

What you Need:


Infused Citrus flavored Liquor (see link to make your own)
Fine mesh sieve
Cheese Cloth, Coffee Filter or Muslin
Wooden Spoon
Jar Funnel (optional but handy)

Ingredients:

1 C. Water
1 C. White  Sugar (Coconut Palm sugar or Brown sugars will alter the color of the finished product)
a few each (or just one variety) of Reserved citrus from infusion 

Directions:

Bring the water to a boil.  Add the sugar and remove from the heat.  Add some of the reserved infused citrus and stir.  Cover and allow to steep.  Strain the simple syrup using a fine mesh sieve lined with cheesecloth, coffee filter or muslin.  Pour into clean sterilized bottle, or add to your Citrus Infused Liquor (see note below), in clean sterilized jars, stir to incorporate.  Allow the liqueur to age in a cool dark cupboard or pantry.  Bottle for gift giving if desired. 

​Note:  Add as much or as little of the simple syrup as desired to taste.  So add some, stir with a wooden spoon, then taste.  Add more as needed to taste.  If any of the simple syrup is left over, just bottle it and use in baking or use for other cocktails.

Note:  The liqueur may look a little cloudy after the simple syrup is added.  That's to be expected and the color of the liqueur may be a little subdued compared to the liquor infusion.  If you want brighter color, you can add a few drops of food coloring if desired.  If you used anything but a white sugar, your finished product will look muddy. 

Tip:  By  steeping the citrus in the simple syrup you will enhance the flavor of your liqueur, but it is optional if you prefer to just make the simple syrup with just the water and sugar and mix into the citrus liquor.  (Reserve the citrus fruit to add to adult punch, or Sangria.  Or run the citrus through the blender, freeze the pulp and use in baking or smoothies, or slushy or skewer and use to garnish cocktails.)

Tip:  If you want a thinner finished product, adjust the ratio of water and sugar.  Thicker, add more sugar, thinner, add more water.  Typical ratio is 1 to 1.  The ratio for a rich simple syrup can be as much as a 3:1 ratio (sugar to water)

​To make your own Citrus Flavored Liquor, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/lelimocellocitrus-liquorliqueur

​To make your own Cold Brew Coffee Liqueur, refer to the link:
justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur


Chicken Coop Chatter© All Rights Reserved 2011-2017

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LeLimOcello~Citrus Liquor~Liqueur

8/26/2017

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Lemoncello, Limencello or Orangecello-Cointreu or Triple Sec are all liqueurs made by a variety of companies and known by a variety of names.  All are citrus based liqueurs.  You can make your own of each, or make my LeLimOcello , which is a combination of citrus.  It's very pretty in the jar, when layered to infuse.   It can be used the same way you use a citrus flavored liquor, or a citrus liqueur and added to lemonade for an adult version.   You can use your favorite liquor, such as light rum, vodka or gin.  

When the citrus has infused after a few weeks, make a simple syrup to finish off the liqueur or use the citrus infused liquor over ice and add sparkling water, lemon-lime soda or club soda for a refreshing citrusy beverage.  Add a little to your herbal tea for a nightcap or add to a pool-side slushy. 

​These make great gifts for the cocktail lovers in your life.  Just pour into decorative bottles, add a label with instructions for use and decorate as desired.  

​Citrus is actually a winter fruit, so if you want to use blood orange, Meyer Lemons or Key limes they will be at their peak during the late fall to winter months.  Citrus is available year round, but not certain varieties that tend only to be available at peak harvest.  You should start seeing a lot more varieties around November which is still time to make your own infused liquor or liqueur for gifting.   If you can't wait their are several varieties available at any time. 



What you Need:

​Quart Mason Jar with lid (clean and sterilized)
Fine mesh Sieve
Cheese Cloth, Coffee Filter or Muslin
Wooden Spoon
Jar Funnel (optional but handy)
​Labels
If Gifting:  Decorative bottles, Decorative labels, ribbon, raffia, burlap or lace.


​Ingredients:

1 med to large Lemon (Meyer is the preferred lemon)
4 Limes ( Key Limes are the preferred Lime)
1 med to large Tangelo (or Blood Orange)
3 Tangerines (Lil' Sweethearts or your favorite tangerines)
1 Bottle Vodka (or liquor of your choice)

Directions:

Prepare the Citrus:  Cut the citrus in quarters or rounds.  Remove the white divider and seeds.  Layer in the quart jar.  I layered by variety, but you can mix them up if desired.  Pour liquor over the citrus.  Use a thin blade knife on the inside edge of the jar to remove air bubbles.  Top off with liquor to within 1/2 " of the rim, covering the citrus. 

Secure the lid and tip the jar back and forth a few times to distribute the liquor through all the citrus.  Label, with date, ingredients and quantity so you can remake if desired.  

Set aside in a cool dark pantry or cupboard, tipping the jar daily to distribute the liquor evenly through the citrus.  Set aside at least a month.  Strain, in a fine sieve lined with cheese cloth, coffee filter or muslin.  Use the wooden spoon to lightly press against the citrus to extract the juices and liquor that's been absorbed. (Reserve the infused citrus, see tip below)  Bottle or pour into clean, sterilized jar, cap and use or allow the liquor to age longer if desired. 

How to Use:  Use this in place of other citrus based liquor. or make a citrus liqueur now that you have the base (see recipe below).  This can be added to punch or liquor beverages, or mix with a lemon lime soda or club soda with ice.  The citrus infused liquor can be added to baked goods in place of citrus juice if desired or in any recipe calling for citrus, use in the same proportion or adjust to taste.  Make a LeLimOade, in place of lemonade or limeade for an adult summer refreshment.

Tip:  If you want all lemon, all tangerine or all lime or tangelo, just prepare as above using just one or two of your choice citrus. 

Tip:  The infused citrus fruit can be added to beverages that you would normally add citrus slices or wedges to, such as a sangria, if desired.  Or freeze, to use at a later date.  You can remove the peels and blend the fruit in your food processor or blender to use in smoothies or freeze in ice cube trays to use in adult punch.  Or freeze in ice rings to add to punch.  Use the reserved peels to garnish cocktails.   Try using some of the pureed citrus in your lemon bars or lemon cakes. Or try my Orange Dreamsicle cake recipe.  Add a little to your herbal tisane in winter for a boost of vitamin C to enhance the tea and help ward off cold or flu symptoms.

​Special Tip:  Reserve the removed seeds from the citrus to grow your own indoor plants.  (Stay tuned for instructions.)

Refer to the link to make your own Citrus Liqueur:
justfowlingaround.weebly.com/sweets-treats-and-drinks/lelimocellocitrus-liquorliqueur

Refer to the link to make Orange Dreamsicle Cake:
justfowlingaround.weebly.com/sweets-treats-and-drinks/orange-dreamsicle-skillet-cake

Refer to the link to make Cold Brew Coffee Liqueur:
justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur

Refer to the link to make Banana Infused Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits

Refer to the link to make Liquor infused Fruit:
justfowlingaround.weebly.com/sweets-treats-and-drinks/liquor-infused-fruit

​Refer to the link to make Fresh Squeezed Lemonade:
justfowlingaround.weebly.com/sweets-treats-and-drinks/fresh-squeezed-lemonade



Chicken Coop Chatter© All Rights Reserved 2011-2017

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Sweet Potato~Banana Bread

8/21/2017

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You'll want to use very ripe *leopard bananas*  for this for the brighter flavor and sweetness, as well as the additional nutrients those provide.  Banana bread is always best when the over ripe bananas are used.  It's at this point that the banana releases most of its natural sugars and nutritional value.  Additionally sweet potatoes offer a lot of nutritional value.  So even though this may taste like dessert, it's loaded with vitamins and healthy nutrients without the need to over-load in empty calories.  I even used coconut palm sugar to make this one refined sugar friendly. 

The flour can be your choice, if using an alternative flour, for best results, use only 1/3 in combination with regular flour or try gluten free flour.  Sweet breads don't typically rise, so using a gluten free flour should work fine with whatever adjustments you're accustomed to making with your alternative flour.  If you prefer you can substitute applesauce for the oil in the recipe.

​Whey is used in this recipe.  Whey is the liquid that rises to the top in yogurt, cottage cheese and sour cream and is also the liquid left over from making cheese.  It helps make baked goods light, fluffy and moist.  See links below for other ways to use the whey.

Yield:  2 --9 X 5 Loaves

Ingredients

⦁ 3/4 c.  Oil
⦁ 4   eggs
⦁ 2 c. Coconut Palm Sugar (or combination of brown and white sugar)
⦁ 2-3  Leopard  bananas, mashed (spotted skin)
⦁ 2  med Sweet  potatoes cooked and peeled and chopped
⦁ pinch  Salt
⦁ 4 1/2-5 C..   flour (white, wheat, or combination or part alternative flour)
⦁ 2 tsp  Cinnamon OR pumpkin pie spice
⦁ 2/3 c. Whey (from cheese making or pour off yogurt, cottage cheese or sour cream)

Directions

Preheated 350 degree oven

1. Blend oil,  eggs, whey, sugar, bananas and sweet potato, Puree in a blender or with an electric mixer  on high or by hand.  Add in flour, mix until well blended
2. Pour into 2 well greased loaf pans. Bake at 350 for approximately 1 hour

Optional:

Praline Topping

1.
Heat 1/2 c. coconut sugar  and 2 T.  butter over medium heat till melted
2. (approximately 2 min); add in 1 c. chopped roasted pecans and remove from heat. Pour over bread while warm.  (Per loaf)  Note: Chopped nuts are optional.

​Tip:  Whey can be frozen to use at any time, so when it rises in cottage cheese, or other dairy goods, pour it off into a freezer safe container.  Just allow it to thaw before using in baked goods or using it to marinate meats.  If you've been pouring it down the drain, you're missing out on a lot of nutritional value.  If you do not reserve it for baking, at least stir it back into your dairy goods to benefit from those nutrients and probiotics.


​Refer to the link for Whey fermenting: justfowlingaround.weebly.com/chicken-coop-chatter-blog/wheyfermented-grains

​Refer to the link for Whey Meat Marinating:
justfowlingaround.weebly.com/from-the-pantry/whey-marinade

​Refer to the link for growing your own Sweet potatoes:
justfowlingaround.weebly.com/pioneer-gardens/how-to-grow-sweet-potato
​
​
Refer to the link for Eggnog Banana Bread:
justfowlingaround.weebly.com/sweets-treats-and-drinks/eggnog-banana-bread-with-caramel-sauce

Refer to the link for Pumpkin Apple Butter Bread:
justfowlingaround.weebly.com/sweets-treats-and drinks/category/pumpkin-apple-butter-bread

Refer to the link for Tipsy Monkey Butter:
justfowlingaround.weebly.com/seasoning-and-sauces/tipsy-monkey-butter

​
Refer to the link for Tipsy Pumpkin-Banana Bread:
justfowlingaround.weebly.com/sweets-treats-and-drinks/tipsy-pumpkinbanana-bread


​Chicken Coop Chatter© All Rights Reserved 2011-2017

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Tipsy Pumpkin~Banana Bread

8/21/2017

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In this recipe, I have used liquor infused bananas.  (See instructions to make your own).  The liquor effect is lost to the heat in baking, so you're left with the flavor but not the effect.  This is a way of using the fruit that you might otherwise discard when making flavored liquors and liqueurs.

In addition to the liquor infused bananas, you'll want to use a couple non-infused, very ripe *leopard bananas* for the brighter flavor and sweetness, as well as the additional nutrients those provide. Banana bread is always best when the over ripe bananas are used. It's at this point that the banana releases most of its natural sugars and nutritional value. Additionally Pumpkin offers a lot of nutritional value. So even though this may taste like dessert, it's loaded with vitamins and healthy nutrients without the need to over-load in empty calories. I even used coconut palm sugar to make this one refined sugar-free

​Whey is used in this recipe. Whey is the liquid that rises to the top in yogurt, cottage cheese and sour cream and is also the liquid left over from making cheese. It helps make baked goods light, fluffy and moist. See links below for other ways to use the whey.

Yield: 2 --9 X 5 Loaves

Ingredients

⦁ 3/4 c. Oil
⦁ 4 eggs
⦁ 1 c. Coconut Palm Sugar (or combination of brown and white sugar-to taste)
⦁ 1-C. Liquor infused Bananas (Rum-Brandy, Vodka, etc.)
1 C. Bananas (about 2 bananas) (Leopard-very spotted are ripe and best used in baking)
⦁ 2 C. Pumpkin puree (canned or home rendered)
⦁ pinch Salt
⦁ 4 1/2-5 C.. flour (white, wheat, or combination or part alternative flour)
⦁ 2 tsp Cinnamon OR pumpkin pie spice
⦁ 2/3 c. Whey (from cheese making or pour off yogurt, cottage cheese or sour cream)

Directions

Preheated 350 degree oven

1. Blend oil, eggs, whey, sugar, bananas and sweet potato, Puree in a blender or with an electric mixer on high or by hand. Add in flour, mix until well blended.
2. Pour into 2 well greased loaf pans. Bake at 350 for approximately 1 hour

Tip: Whey can be frozen to use at any time, so when it rises in cottage cheese, or other dairy goods, pour it off into a freezer safe container. Just allow it to thaw before using in baked goods or using it to marinate meats. If you've been pouring it down the drain, you're missing out on a lot of nutritional value. If you do not reserve it for baking, at least stir it back into your dairy goods to benefit from those nutrients and probiotics.

Tip:  You can substitute Sweet Potato or yellow squash for the Pumpkin

NOTE:  The flour can be your choice, if using an alternative flour, for best results, use only 1/3 of the total volume of flour in combination with regular flour or try gluten free flour. Sweet breads don't typically rise, so using a gluten free flour should work fine with whatever adjustments you're accustomed to making with your alternative flour. If you prefer you can substitute applesauce for the oil in the recipe. 

​Further note: If you would rather not use liquor infused bananas, just substitute non-infused bananas in equal quantity.   The purpose of the recipe is to use what otherwise might be discarded after making infused liquor-liqueur, but regular bananas work fine.

Refer to the link to render your own pumpkin or squash:
justfowlingaround.weebly.com/recipes-for-self-reliance/rendering-squash-and-pumpkin

​Refer to the link for Whey fermenting:
justfowlingaround.weebly.com/chicken-coop-chatter-blog/wheyfermented-grains

​Refer to the link for Whey Meat Marinating:
justfowlingaround.weebly.com/from-the-pantry/whey-marinade

​Refer to the link for growing your own Sweet potatoes:
justfowlingaround.weebly.com/pioneer-gardens/how-to-grow-sweet-potato

Refer to the link to make your own Liquor infused Bananas:
justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits

​Refer to the link to make your own Liquor infused Fruit:
justfowlingaround.weebly.com/sweets-treats-and-drinks/liquor-infused-fruit

​Refer to the link for Eggnog Banana Bread:
justfowlingaround.weebly.com/sweets-treats-and-drinks/eggnog-banana-bread-with-caramel-sauce

Refer to the link for Pumpkin Apple Butter Bread:
justfowlingaround.weebly.com/sweets-treats-and drinks/category/pumpkin-apple-butter-bread

Refer to the link for Sweet Potato Banana Bread:
http://justfowlingaround.weebly.com/sweets-treats-and-drinks/sweet-potatobanana-bread 

Chicken Coop Chatter© All rights reserved 2011-2017​

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Hibiscus Tisane``Herbal tea

8/18/2017

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Hibiscus Tisane (herbal tea)

​Tisane (Tea-zahn) is an herbal concoction that is often called tea, however it is not a true tea, it's an infusion of culinary herbs, spices, or flower parts.  Tisanes have been made and used medicinally and for drinking pleasure since ancient times.  You can easily make your own herbal teas, which take little hands on time.  

​Simply dehydrate clean, dry edible flower petals, and herbs that you enjoy.  Either package separately or in combinations with other flavors such as ginger, vanilla, cinnamon, cloves, or citrus.  Store in mason jars, or decorative jars and  tins if gifting.  

​If you order online, you will likely receive Hibiscus sabdariff, a crimson flower.  Hibiscus tea is soothing, and with a mild sweetness, and research indicates it is helpful for lowering high blood pressure.  The flowers are high in antioxidants,  and may be beneficial for arthritis, and heart disease.  Hibiscus is of the Malvae family, along with Mallow or Marshmallow.  In this recipe I have used Mallow, so the tea is not the crimson color you can expect from the sabdariffa ​variety.  My tea is a light lavender shade.

What you need:

​Clean, Sterilized Mason Jars with lids and rings (for storing)
Labels (date, and contents)
​Decorative tins or jars, decorative labels, ribbons, raffia, or burlap if making for gifts.
Dehydrator or Oven (on lowest setting)
​Or rack for air drying

Ingredients:

Hibiscus flowers-or Mallow (dried)
Ginger Root (sliced or grated-dried) Optional
​Mint Leaves (dried-crushed) Optional
​Vanilla Bean (split and minced)-Optional

Directions:

​Remove the stamens and leaf bracts from the petals, if using ginger, slice thinly or grate and dehydrate.  If using mint, or members of the mint family, wash, pat dry and dehydrate the leaves.  Rinse and pat dry.  Dehydrate the flowers either in the oven or a dehydrator.  Use the lowest setting on the oven if it will go to between 125-135 degrees.  This can take several hours in the oven and may not be cost effective.  A dehydrator is quicker or you can air dry the petals, mint leaves and ginger root, which may take a couple of days depending on the humidity levels, turning them each day until completely dry.  

​Store in air tight containers or mason jars until ready to use or until ready to package for gifting.  

​To Use:  2-3 T. of the floral mixture in 8 oz. of hot water.  Allow to steep 5-15 minutes, depending on how strong you like your tea.   If you prefer sweetened tea, add a drizzle of Hibiscus simple syrup or pure honey.  Suitable hot or cold.

​Gifting:

​Fill the gift container with the dried flowers.  Add 1 tsp. dried ginger root, 1 tsp. dried mint leaves, and 1 tsp. minced vanilla bean, add more or less to taste.  Omit flavors you do not enjoy and substitute with flavors you do enjoy.   Add ribbons, label and instructions for use.  Add a tea infuser as a special addition to the gift or gift basket.  If your herbal tea recipient enjoys their tea sweetened, include a bottle of flavored simple syrup (see the link below to make your own). 

​Refer to the link for making Hibiscus Simple Syrup:
justfowlingaround.weebly.com/sweets-treats-and-drinks/hibiscus-petal-simple-syrup

​Precaution:  Always consult your medical professional before self medicating and if you are on any supplements or prescription medications, ask about any possible interactions with use of Hibiscus tea or any herbal tisanes.     No medical advice is given or implied by the author or  in this post.  The purpose is to inform, it is up to you and your health professional to decide what is best for your own health needs.


​Chicken Coop Chatter© All Rights Reserved 2011-2017

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Honey Herb Simple Syrup

8/18/2017

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Honey simple syrup is an alternative to the more common simple syrups made with refined sugar.  Pure Raw Honey is shelf stable literally forever, unless it's exposed to water or bacteria.  When you make simple syrup using honey, note that it will keep up to a month in the refrigerator, but it will not keep forever like it's cousin, pure honey.  The formula for making honey simple syrup is the same as for any simple syrup.  The typical ratio is 1:1 (1 c. water to 1 c. honey).  If you want it reduced more, add more water, if you want it thicker, use less water, or use pure honey in your cocktails or baked goods.  

​Watch your labels.  The only thing it should have on the label is honey, no additives.  Purchase honey from your local bee keeper, farmer's market or organic food store locally or online.  It used to be easy to purchase pure honey, however creative marketers have made it more difficult and not all honey or honey products are created equal any more.  

What you need:

Clean, sterilized Mason Jar with lid and ring.
Jar  and bottle Funnel
Wooden Spoon
​Fine Sieve
​Labels (decorative or plain, ribbon, raffia or burlap for decorating if gifting)

Yield:  1 Pint

Ingredients:

1 C. Water
1 C. Pure Raw Honey
​1-2 Sprigs Lavender, Rosemary or other culinary herbs of choice-(optional)

Directions:

​Wash the herbs and pat dry.

​Bring the water to a boil.  Remove from heat.  Allow to cool, then add the honey and stir to dissolve. If you add honey to the boiling hot water you will lose all the nutritional benefits of the pure honey, so cool it enough before adding the honey, to allow it to dissolve.   Pour into clean mason jar.  Add a sprig or two of your favorite sweet herb if desired.  Allow to infuse a week or more in a dark cabinet or pantry.  Strain to remove the herbs. 

Pour into decorative jars or bottles, label and decorate if gifting.  Add instructions for use, along with your favorite cocktail or baking recipe.   Refrigerate.  This will keep up to a month in the refrigerator.

​Suggested Uses:  Add to your herbal tisane, or a heated mixture of citrus juice and the herb infused honey to taste to help ward off cold and flu systems.  For a refreshing carbonated beverage, add some of the infused honey to Club Soda or a lemon-lime soda or ginger soda, or add when making ginger bug or ginger bug soda.

​Note:  To de-chlorinate water, run the tap water a few minutes, fill a container and allow to sit 24 hours.  You can use  bottled, spring water, well water or filtered water if desired but  optional if the water from the tap is de-chlorinated. 

​Refer to the link to make Honey infused Liquor:

justfowlingaround.weebly.com/sweets-treats-and-drinks/honey-liquorcousin-to-mead

​Refer to the link to make Herb infused Honey:
justfowlingaround.weebly.com/recipes-for-self-reliance/herbal-infused-honey

​Refer to the link to make Honey Ginger Bug:
justfowlingaround.weebly.com/recipes-for-self-reliance/honey-gingerbug

Chicken Coop Chatter© All Rights Reserved 2011-2017

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Caramel Infused Rum

8/14/2017

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Many varieties of flavored liquor are appearing in the market place.  But you can make your own, which means you have control of what goes into it.  This recipe is only two ingredients.  Count em, that's t-w-o. 

Who doesn't love Caramel?  It's easy to infuse Alcohol using Caramel candy.  There's very little hands on time, but there is a wait for the caramel to infuse and to dissolve in the rum.  You can use light or dark rum, and no need to purchase the most expensive, a middle shelf variety will work fine. 

What you need:
​
Yield: 1 Quart
1 Quart- Clean and sterilized Mason jars with lids and rings
Jar and bottle funnels
Glass bottles (if gift giving-plain or fancy with lids)
Labels, ribbons, raffia or burlap for gifting

Ingredients:

1-2 C. Caramel Hard Candy (I used Werther's)
1 Bottle Rum (your choice light or dark--or liquor of choice-I used light rum)

Directions:

Place the hard caramel candy in the jar.  Top off with liquor to within 1/2 inch of the rim of the jar.  Firmly fasten the lid. Label.  Shake.  This will take a  day or two and possibly three to four days,  for the candy to dissolve if you shake it a few times per day to dislodge candy that sticks to the jar.   You'll be able to see the candy reduce in size after a few hours.   Keep refrigerated until ready to use.   This should keep if refrigerated up to a month, and likely much longer because of the alcohol content.

To Use:  Shake before each use.  Add to your favorite sweet cocktails, or invent your own.  Add to hot chocolate, latte, or Eggnog for a taste treat. Or try adding a little to your homemade pumpkin or apple pie or part of the liquid used to make frosting.  Or drizzled over ice cream.  Pour into bottles if gifting, add a decorative label, a cocktail recipe and finish off with ribbon, raffia or burlap.

Tip:  You can use a wooden spoon to dislodge candy that may stick to the bottom or sides of the jar, which may help it dissolve more quickly, however it is not necessary to do more than shake the jar several times a day.

Tip:  If you are making more than one variety of infused liquor, be sure to label it with the date, type of liquor and the ingredient used. 

Note:  There is no need to strain the candy infused liquor.  If making for gift giving, this infused liquor can be made within a week of gifting. 

Note:  It is imperative that you use clean, sterilized jars and bottles.  Though it rarely happens,  bacteria can enter the infusion and spoil the batch or cause mold.  If mold forms on the surface, discard.  The jars can be turned periodically while refrigerated to keep sediment from settling to the bottom of the jar or bottle.  You can filter it through a fine mesh sieve lined with a coffee filter until clear if desired.  

Refer to the link to make your own old fashioned hot chocolate:
justfowlingaround.weebly.com/seasonal/old-time-country-cocoa

Refer to the link to make your own Eggnog:
justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog

Refer to the link to make your own Cold Brew Coffee Liquor:

justfowlingaround.weebly.com/sweets-treats-and-drinks/cold-brew-coffee-liqueur

Refer to the link to make your own Fruit infused Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/banana-infused-spirits

​Refer to the link to make your own Marshmallow infused Liquor:
justfowlingaround.weebly.com/sweets-treats-and-drinks/marshmallow-infused-spirits


​
​Chicken Coop Chatter© All Rights Reserved 2011-2017


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    Hi!  I'm Sis of the Just Fowling Around, Dynamic Duo. Best known as Bro and Sis.  Please note, all recipes are *Family tested and Approved.*
    All rights are reserved by © Just Fowling Around.  All photographs, text and articles are the exclusive ownership of © Just Fowling Around and © Chicken Coop Chatter.  No part of the contents of this website may be used in any written or digital form without express permission of the owners and administrators of Just Fowling Around. 2011-2017. 

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