RecipeWalnut Coconut Macaroon Cookies

Ingredients

  • 2 cups walnuts
  • ½ cup shredded coconut
  • ½ teaspoon vanilla extract
  • ⅓ cup maple syrup
  • 2 egg-whites

Preparation

  • Preheat oven to 350°F.
  • Using processor, pulse walnut until finely ground.
  • Mix with maple syrup and coconut.
  • Beat the white and vanilla until foamy, and fold them into the mix.
  • Shape tablespoons of dough into oval balls. Place 2 inches apart. flatten slightly.
  • Bake 14 to 18 minutes or until firm and bottoms are golden brown.

RecipeCoconut macarons

Around 36 cookies.

Ingredients

  • 4 eggs-white, room temperature,
  • ½ cup sugar,
  • 1 teaspoon vanilla extract,
  • 4 3/4 cups shredded coconut,

Preparation

  • Preheat oven to 325°F (160°C).
  • Beat eggs white, sugar and vanilla extract to foam. Fold in the coconut, making sure the coconut is evenly moistened.
  • Using a large cookie scoop, scoop a heaping 1.5 Tablespoons of the mixture and place onto prepared baking sheet at least 2 inches apart.
  • Bake until lightly golden brown around the edges and tops, about 20 minutes. Make sure to rotate the pan to ensure even baking.
  • Allow to cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.

RecipeApple-Maple Syrup Jam

Approximately 8x 500 mL jars

Ingredients

  • 7.4 lb apples, preferably Cortland (good for baking, and not too sweet. McIntosh would be fine too) (weighted full, not cleaned)
  • 1¾ cup sugar
  • 1 cup amber/dark maple syrup
  • 8 cloves
  • juice from a lemon (keep seeds for pectine)

Preparation

  • Put the lemon seeds in a bit of warm water to get the pectine out
  • Clean the apples and cut them in pieces. They are most likely to stay whole, so they should not be too big
  • Put the apples, sugar and maple syrup in a big stock pot, slowly stir so all the apple pieces are covered
  • Store in the fridge for 6-8 hours
  • Transfert directly the pot to the stove, and slowly bring to a boil
  • Add the cloves and the lemon juice, and the water with the seeds (if you do not want to fish for the seeds while transferring the jam to the jars, do not put the seeds in the pot, just the water if the seeds stayed long enough in it)
  • Keep boiling for 45 minutes, stirring often, keeping the heat just high enough for boiling without burning
  • In the meantime, wash your jars with soap, rinse thoroughly, and put in 200ºF oven (they have to stay in there for at least 15 minutes)
  • To see if the jam is ready, put a drop of the liquid on a cold plate, and see if it freezes after 5 seconds. Turn the plate sideways, the drop should not run
  • When the jam is ready, reduce heat, but keep it at a slow boil
  • Get a jar out of the oven, fill it, leaving half an inch of space at the top. Clean the ring with a clean wet napkin. Boil the lid for 10 seconds in water, and seal. Turn upside-down and leave on a clean towel to slowly cool down. Keep bottling the jam
  • You’re done, good job!

RecipeStrawberry Jam

60/40 recipe (40% sugar)
Approximately 8x 500 mL jars

Ingredients

  • 8 lb strawberries (weighted full, not cleaned)
  • 2 lb sugar
  • juice from 2 lemons (keep seeds for pectine)
  • 4 branches of mint

Directions

  • Put the lemon seeds in a bit of warm water to get the pectine out
  • Clean the strawberries and cut them in half (or quarter if big). They are most likely to whole, so they should not be too big
  • Put the strawberries and sugar in a big stock pot, slowly stir so all the strawberries are covered
  • Store in the fridge for 6-8 hours
  • Transfert directly the pot to the stove, and slowly bring to a boil
  • Add the lemon juice, and the water with the seeds (if you do not want to fish for the seeds while transferring the jam to the jars, do not put the seeds in the pot, just the water if the seeds stayed long enough in it)
  • Keep boiling for 45 minutes, stirring often, keeping the heat just high enough for boiling without burning
  • In the meantime, wash your jars with soap, rinse thoroughly, and put in 200ºF oven (they have to stay in there for at least 15 minutes)
  • To see if the jam is ready, put a drop of the liquid on a cold plate, and see if it freezes after 5 seconds. Turn the plate sideways, the drop should not run
  • When the jam is ready, reduce heat, but keep it at a slow boil
  • Get a jar out of the oven, fill it, leaving half an inch of space at the top. Clean the ring with a clean wet napkin. Boil the lid for 10 seconds in water, and seal. Turn upside-down and leave on a clean towel to slowly cool down. Keep bottling the jam
  • You’re done, good job!

RecipeKefir Waffles

Ingredients

  • 2 cups of 2-day old kefir (stronger)
  • 3 eggs, separated
  • 5 tbsp coconut oil (or butter)
  • 3 tbsp sugar
  • 2 cups flour (1 cup all-purpose flour, 1 cup whole-wheat flour)
  • 1 tsp vanilla extract
  • 3 tsp baking powder
  • 1 tsp salt

Directions

  • Mix egg yolks, kefir, and coconut oil
  • In a second bowl, mix flour, sugar, baking powder, and salt
  • Add dry ingredients to the mix egg-kefir
  • Add vanilla extract
  • Beat egg whites into foam, carefully add them to the mixture

RecipePâte brisée

Ingredients

  • 2 cups (-) flour (1 whole wheat, 1 white)
  • ½ cup coconut oil
  • 1tbsp salt
  • ½ (-) cup water
  • Branch of rosemary

RecipeBeer bread

Ingredients

for a 9″ x 5″ loaf

  • 3 cups self-rising flour (or equivalent: 3 cups all-purpose flour, 4½ teaspoons baking powder, 1½ teaspoon salt)
  • ½ stick butter (¼ cup) melted butter, divided
  • 1½ cup beer
  • 1 to 4 tablespoons sugar, to taste

Personal notes

  • add a branch of rosemary
  • replace sugar with honey
  • use beer at room temperature
  • bake for 60 minutes in gas oven

Directions

  • Preheat the oven to 375°F (190°C)
  • Lightly grease a 9″ x 5″ loaf pan
  • Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth; don’t worry about a scattering of small lumps
  • Spoon the batter into the prepared pan, smoothing the top. Drizzle with the remaining 1 tablespoon melted butter
  • Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2″ into the top of the loaf comes out clean, or with a few moist crumbs clinging to it
  • Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool
  • Wait until the bread cools completely before slicing. Store airtight at room temperature

KingArthurFlour

How-ToSafe & Natural Paint: Basic Flour Paint

© TinkerLab.com

Ingredients

for 1½ quarts of paint

  • 1 cup flour
  • 5½ cups cold water
  • 1 cup screened clay filler (clay can be purchased in a wide variety of colors)
  • ½ cup additional powder filler, such as mica

Directions

  • Mix flour with 2 cups cold water, whisking to remove lumps.
  • Bring 1½ cups water to boil, then add the flour water from Step 1.
  • Turn heat to low, stirring until thick paste develops. Remove from heat.
  • Dilute the paste with 2 cups water, a little at a time.
  • In a separate work bowl, combine clay with powder filler.
  • Add filler mixture to diluted flour paste until desired consistency is achieved.

MotherEarthNews.com
TinkerLab.com

QuoteThe Time Keeper (Mitch Albom)

Quote

Try to imagine a life without timekeeping. You probably can’t. You know the month, the year, the day of the week. There is a clock on your wall or the dashboard of your car. You have a schedule, a calendar, a time for dinner or a movie. Yet all around you, timekeeping is ignored. Birds are not late. A dog does not check its watch. Deer do not fret over passing birthdays. Man alone measures time. Man alone chimes the hour. And, because of this, man alone suffers a paralyzing fear that no other creature endures. A fear of time running out.
—The Time Keeper (Mitch Albom)