3 tablespoons paprika 3 tablespoons chili powder 2 teaspoons black pepper 1 tablespoon oregano 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 3 tablespoons granulated onion 1 tablespoon celery seed 1 tablespoon kosher salt 2 tablespoons sugar 1 tablespoon basil 3 tablespoons garlic powder
2 cups whole wheat flour 1/2 cup soybean flour 1 cup skim milk or water 1 tablespoon honey 1 tablespoon canola or sunflower oil 1 teaspoon sea salt Mix whole wheat flour, soybean flour, and sea salt. Then add skim milk or water, canola or sunflower oil, and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another half hour....
1 3/4 cups whole wheat flour 1/2 cup oatmeal 1/2 cup cornmeal 1/4 cup liver powder (available at health food stores) 2 tablespoons brewer’s yeast powder 1/4 cup bone meal powder 3 tablespoons powdered mild 2 eggs, lightly beaten 3 tablespoons wheat germ oil (vegetable oil or bacon drippings may be used instead) 1/2 cup water Preheat oven to 325° F. Combine flour, oatmeal, cornmeal, liver powder, brewer’s yeast, bone meal, and powdered milk in a food processor or blender, or mix in a large bowl....
3 cups oatmeal, uncooked 1 cup cold-filtered water 1 1/2 cups whole wheat flour (or rye flour) 1 tablespoon parsley, chopped 2 egg yolks 2 tablespoons raw honey 1 teaspoon baking soda 2 cloves garlic, chopped (optional) Mix all the ingredients and spoon onto a greased cookie sheet. Bake for 12 to 15 minutes at 350° F. Place on cooling rack and store in refrigerator for up to two months.
Heat 2 cups of heavy cream to 100° F. Mix in 2 tablespoons buttermilk or sour cream. Place in a jar, cover, and let sit at room temperature for six to eight hours. Chill until thickened. The mixture will keep, refigerated, for 2 to 3 weeks. It makes a delicious topping for fruit pies and other desserts, a garnish for soups, and can even stand in for clotted cream at afternoon tea....