enlarge 60KB, 640x535 1 This is for the bread I make to eat. 2 lb flour, shredded carrot, apple,sunflower seeds,whey,butter,yeast, sea salt.
enlarge 59KB, 640x526 2 after 40 min of rising on the AGA
enlarge 85KB, 640x587 3 knocked back and cut in 5/8 and 3/8 for two different size pans.
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enlarge 49KB, 640x502 5 after 40 min. rising ready for oven.
enlarge 57KB, 640x454 6 I keep one out for the fridge (cooled completely, wrap in wax paper or plastic wrap and then in foil), then the other I wrap in plastic and foil and put in freezer. Two loaves last me about 3 1/2 weeks.
enlarge 63KB, 640x467 7 Bread cooling on it's side.
enlarge 95KB, 640x624 8 Dog biscuits ready for packaging "omg looks delicious! my pu..." View Comments...
enlarge 81KB, 640x621 9 Miss Tutti waiting for her treat!
enlarge 43KB, 640x433 10 Miss Tutti's Yummy Gluten-Free Dog Treats ready to go to the store.
enlarge 41KB, 399x720 11
enlarge 58KB, 640x600 12 riveted brass ring for dog biscuit cutter.
enlarge 51KB, 640x568 13 Annealing it again to form
enlarge 59KB, 640x582 14 After forming. I will not buff this, as I do not want to contaminate the dough with buffing compound.
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enlarge 52KB, 640x423 17 This is for 4 dozen biscuits in 2 4 lb. balls
enlarge 73KB, 720x426 18 1/2 of one ball makes 10 bones and 2 hearts
enlarge 50KB, 506x640 19 Back to my whey bread recipe for me. After one hour, I see that I should have used a 4 lb. pan instead of a 2lb. pan!
enlarge 57KB, 547x640 20 Have to tuck that in!
enlarge 42KB, 640x445 21 ready to go into the oven.
enlarge 77KB, 640x610 22 I made bread using the leftover whey from the greek yogurt I made yesterday. This is the first rise. The pan was 1/3 full when I put it on the top of the AGA to go out to clean the barn.
enlarge 65KB, 640x586 23 After light kneading.
enlarge 58KB, 600x640 24 In the 2lb. loaf pan ready to rise again.
enlarge 66KB, 520x640 25 All covered up with another pan upside down on top and towels to rise for an hour.
enlarge 60KB, 640x523 26 Harry's night check snack on the right, am carrots/apples on left.
enlarge 56KB, 640x534 27 EVOO, Bragg's vinegar,molasses,Organic Coconut oil, and one clove garlic chopped and warmed.
enlarge 48KB, 640x550 28 pm feed carrots/apples, Burdock root, Echinacea Angustafolia leaf, and oregano in bucket on top of warming cover of AGA
enlarge 61KB, 640x509 29
enlarge 59KB, 640x484 30 Plain Beet Pulp shreds with hot water covered and warmed for an hour.
enlarge 49KB, 640x626 31 Large hole sieve in sink
enlarge 50KB, 640x568 32 pressing out all the sand or small bits of dirt from the Beet Pulp under water with potato masher.
enlarge 78KB, 640x520 33 All assembled and stirred.
enlarge 62KB, 573x640 34 Cover on top.
enlarge 61KB, 640x571 35 Inside one of my down ski jackets to keep it dry and warm out to the barn.
enlarge 82KB, 624x640 36 Yogurt after heating milk to 175 degrees, straining through a coffee filter into a stainless steel bowl in the bottom oven for 30 min. Now it's 11pm on the simmering cover of the AGA
enlarge 69KB, 585x640 37 8am uncovered
enlarge 49KB, 640x587 38 regular yogurt before straining.
enlarge 38KB, 640x582 39 After straining in refrigerator from 8am - 8pm.
enlarge 52KB, 640x621 40 Very thick and smooth. Yield 1 3/4 pounds from 1/2 gallon of 2% organic milk with only 1/2 cup of 0%fat Fage yogurt as starter.
enlarge 36KB, 640x578 41 AGA yogurt. 2% milk 4 cups and 1/2 cup starter of Fage. Overnight on tea towels on the top of the simmering cover.
enlarge 39KB, 640x497 42 Next, I lined a sieve with a linen napkin, covered it, and put it in the fridge for 6 hours. Yield 12 oz. of thick greek style yogurt-YUM!
enlarge 36KB, 640x460 43 Thick but before straining out the whey. This would have been fine for more of a drinkable yogurt, but I like mine thick, so I lost volume. This is about 3 cups, after thickened and strained I got 12 oz.
enlarge 46KB, 590x640 44 With home made strawberry jam.
enlarge 34KB, 556x640 45 Mmmmm. all gone. :)
enlarge 81KB, 640x606 46 Yorkshire pudding/popover in a 7" skillet.
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enlarge 81KB, 640x428 48 Chicken breast with spinach leaves and mushrooms dipped in sauce and rolled in GF bread crumbs.
enlarge 72KB, 640x483 49 Five min. before finished top with mozzarella cheese.
enlarge 61KB, 640x573 50 plated.
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enlarge 35KB, 640x472 52 GF Chocolate Torte using 70% and 100% Ghiradelli bars, atop a fresh cranberry sauce.
enlarge 81KB, 638x640 53 GF Sandwich bread Club Sandwich. Mayo, Ham, Mustard, Tomatoes, Lettuce, Swiss Cheese on top. Ten min in oven to melt.
enlarge 69KB, 640x513 54 GF Sandwich loaf.
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enlarge 107KB, 640x496 65 Roast Beef 2 ribs. with onion and garlic.
enlarge 118KB, 640x625 66 drippings from the roast into a cast iron casserole for Yorkshire Pudding.
enlarge 58KB, 720x406 67 When the drippings are bubbling and snapping, you pour in the batter that has been in the fridge for 30 min.
enlarge 129KB, 640x495 68 Adding hot water to the bottom of the roasting pan, and whisking around.
enlarge 89KB, 640x572 69 Poured into a smaller saucepan and add some flour in a 2 cup measure and wisk well, so there are no lumps, then add to the saucepan and whisk until thickened.
enlarge 76KB, 640x560 70 Yorkshire Pudding after 20 min in the Aga.
enlarge 78KB, 640x462 71 Finished product.
enlarge 81KB, 640x448 72 Everything on a platter before putting it on my plate.
enlarge 84KB, 640x422 73
enlarge 103KB, 640x572 74 All plated up for dinner.
enlarge 70KB, 640x480 75 Yorkshire pudding for website.
enlarge 104KB, 611x640 76 This was made in a pyrex pie plate 10".
enlarge 99KB, 640x564 77 Dinner Yorkshire pudding with spinach.