Lebanahs Cookbook

Lebanah’s
Cookbook
I made this for you it is a poem:
Baking in the Kitchen

The kitchen is a sweet smelling place
People love to bake there
The smell of raisin bread baking is my favorite smell-
Warm & sweet
Mouth watering waiting to bite into a cinnamony raisin
You know it will be good-
Just smell
Hephzibah Olson 9/20/07

Age 7
2
Breads
3
Boston Brown Bread
Mix:
1 cup pastry flour
1 cup wheat flour
1 cup cornmeal
1 cup raisins
1 tsp. soda
1 tsp. bak. Pwd.
1 tsp. salt
2 cups butter milk
7/8 cup homemade
Pour into 16 oz. greased can.
Foil tops tightly & place on rack in boiling water. Cover &
steam for 3 hrs.
Al B’s Pizza dough (8pans)

16 cups warm water
½ cup yeast
3 Tbls honey
48 cups flour
1/3 cup salt
4 cups oil
4
Delightful Oat Biscuits
350` 25-35 min.
In a bowl let sit:
1 cups warm water
12 Tbls. yeast
In a separate bowl combine and soak:
8 cups oats
8 cups hot water
4 tsp. Salt
2 cup oil
1 cups honey
Add:
10-14 cups pastry or spelt flour
Let rise these will be very sticky.
Roll out on floured surface, cut and place on sheets to
rise a 2nd time then bake.
Flaky Biscuits Bake 450 8-10 minutes

12 cups flour
1 # butter
6 Tbls. Bak. Pwd.
1 Tbls. Salt
9 eggs
3 cups milk mix ingred & roll thin
5
Miriam’s Biscuits (for 40)
Soak: 7 ½ cups water
10 cups flour
Wet:
1 ¾ cups oil
1 ¾ cups honey
7 Tbls. Vinegar
Dry:
10 cups flour
7 Tbls. Baking Powder
2 ½ Tbls. Salt
1 Tbls. Baking Soda
Whole wheat Bread 6 Loaves

Soak:
10 cups flour kneed and let
6 cups water rise. Punch
Let sit: down and
4 Tbls. Yeast form into
1 cup warm water loaves
Mix:
¾ cup honey
¾ cup oil
4 Tbls. Salt Add bread soak to your yeast mix and
then add: 10 cups flour
6
Lunch Logs
6 # rolled oats
4 ½ # flour
7 ½ cups oil (personally this seems to be way too much)
2 ¼ cups soy sauce
18 eggs
2 Tbls onion pwd.
2 Tbls. Garlic pwd.
Enough water to mold together
The Best Cornbread (Melakah’s)

4 cups cornmeal
4 cups flour
5 Tbls. Baking Powder
½ cup honey
1 ½ Tbls. Salt
1 cup oil
6 cups water
6 eggs (optional)
7
Corn Bread Bake 400` for approx 45 minutes
10 cups flour
6 cups cornmeal
3 Tbls. Salt
1/3 cup baking pwd.
In separate bowl add:
1 ½ cups honey
3 eggs or ½ cake tofu
1 cup & 2 Tbls. Oil
10 ½ c. water
½ cup vinegar
(Optional: add 5 cups sautéed onions
4 cups sautéed peppers
5 cups corn kernels)
While mixing ingredients oil skillets and let bake in
preheating oven to make a crispy crust.
Pie Crusts (2 single pie crusts)

2 cups pastry
1 tsp. salt
1/3 cup oil
1/3 cup butter
5 Tbls. Water
8
Pretzels (makes 60)
Beat High 3 minutes:
5 cups warm water
3 Tbls. Yeast
1/3 cup honey
7 cups flour
2/3 cup oil
2 ½ tsp. salt
Kneed in remaining flour:
7 cups flour
Let rise doubled.
Shape & put on oiled pans & proof 1 hour.
Bake 350 about 25 minutes
9
Sesame Crackers or Sticks
17 ½ cups pastry flour
2 ½ cups sesame seeds
2 ½ tsp. salt
10 Tbls. Onion pwd.
3 Tbls. Garlic pwd.
3 Tbl.baking pwd.
1 Tbls. Cayenne
Blend in:
3 ½ cups oil
2 ½ cups soy sauce
2 ½ cups water
Mix until soft you may not need all the water.
Roll on under side of cookie sheets, sprinkle with salt &
Prick.
10
Walkers Bread (10-12 large cookies)
Mix:
3 cups flour
1 cup cornmeal
1 cup oats
1 cup millet
2 oz. sesame seeds
1 ¼ Tbls. Salt
Mix:
1 cup honey
1 cup oil
1 ¼ cup water
1 # soaked dry fruit
Unleavened Bread (1 sheet pan)

12 cups flour
1 cup oil
4 Tbls. Salt
5 ½ cups water
1 Tbls. Italian Seasonings
1 ½ cups feta
11
Unleavened Bread II
6 cups flour
2 Tbls. Salt
1 ½ cup oil
Water or whey to consistency
Crescent Rolls
5 cups warm water
1 cup warm milk
6 Tbls yeast
¾ cup honey
3 cups oil
18-21 cups flour
3 ½ Tbls salt
Kneed let rise & punch down
Cut dough into 4- 6 pieces
Roll each piece into circle cut into 12 triangles
12
Breakfast Ideas
13
All purpose Cake Bake 350 for 1 hour
This cake is very excellent to use for almost anything- be
creative!!!
28 c. flour
6 Tbls. Baking soda
3 ½ Tbls. Celtic salt
Wet ingred.
5 c. oil
6c. Honey (use 9 c. for a dessert)
6 Tbls. Vanilla
½ cup & 4 tsp. vinegar
16-24 c. cold water (use the appropriate amount to
make it runny but not too thin)
Variations:
For spice cake
6 Tbls. Cinnamon
4 Tbls. Allspice
2 Tbls. Ginger
For carob cake:
Substitute 4c. Carob pwd. For flour
14
Molasses Cake (3 c.c. pans) 350 45 minutes
20 cups flour
2 ½ Tbls. Salt
4 Tbls. Soda
2 ½ cups oil
4 cups homemade
1 cup honey
15 cups hot water
Yemimah’s Ginger Bread

1 cup oil
4 cups honey or homemade
5 cups water, milk, or yogurt
8 eggs
12 cups flour
2 Tbls. Round baking powder
1 Tbls. Round salt
3 Tbls. Round ginger
2 Tbls. Nutmeg
2tsp. Cloves
1 tsp. cinnamon
4 cups chopped nuts (optional)
Bake approx. 45 minutes
15
Coffee Cake (Ma’aminah) (3 hotel pans)
3 cups oil
12 eggs
6-9 cups milk
18 cups flour
4 1/2 -6 cups honey
8 Tbls. baking pwd.
2 Tbls. salt
Topping:
3 cup Mascavo
¾ cup Flour
4 Tbls. cinn.
2 Tbls. Butter
3-6 cup nuts
16
Coffee Cake II (3 Hotel pans)
24 cups flour
3 Tbls. Cinn.
3 Tbls. Salt
5 Tbls. &1 tsp.bk. soda
set aside
Cream in bowl
4 cups coconut oil
9 cups Mascavo
1 cup vinegar
12 cups water
Can stir in cranberries if available
Add dry to wet mix well & pour into pans
Topping:
Chopped walnuts
3 cups flour
3 cups sugar
1 ½ cups butter or coconut oil
17
Fruit Coffee Cake (1 hotel pan)
Boil:
9 cups fruit
1 ½ cups water
1 ½ cups Mascavo
1 ½ cups cornstarch
Set aside
9 cups flour
1 Tbls bk. Pwd.
1 ½ tsp. soda
4 cups sugar
Cut into course crumbs add
1 ½ cups butter or oil
Make well in center add
6 eggs
3 cups buttermilk
1 Tbls. Vanilla
Mix batter will be lumpy
Spread on ½ of pan spread fruit mix on top.
Drop lumps on top of batter.
Topping:
1 ½ cups flour
1 ½ cups Mascavo
12 Tbls. Butter
Make crumbs & sprinkle on top of cake
Bake 350 for 40-45 minutes
18
Oat Cake 2 sheet pans
Mix:
8 cups honey
3 cups oil
13 cups water
1/3 cup vanilla
Mix:
9 cups oat flour
9 cups w.w. flour
12 cups oats
½ cup bak. Pwd.
2 Tbls. Salt
1 ½ Tbls. Cinnamon
½ Tbls. Nutmeg
Hot water Molasses cake

15 cups flour
3 cups carob pwd.
3 Tbls. Baking soda
1 Tbls. Salt
12 eggs
5 cups molasses
4 cups oil
wisk wet & dry & add 10 cups boiling water
Makes 4 ½ sheet pans
19
Pumpkin Bread 10 loaves 350` 65-75 minutes
3 1/2 cup oil
6 1/3 cup homemade
20 eggs
10cups pumpkin
1 2/3 cup water
16 2/3 cups flour
10 tsp. soda
7 ½ tsp. salt
2 ½ tsp. baking pwd
Variation:
2 ½ cups oil
5 cups molasses
15 eggs
12 ½ cups pumpkin plus 2 ½ cups water
20
Pumpkin Bread
5 loaves
1 ½ tsp. baking powder
2 Tbls. Baking soda
2 Tbls. Salt
1 Tbls. Cinnamon
1 ½ tsp. cloves
5 1/3 cups honey
2 cups butter
12 eggs
6 cups pumpkin puree
1 Tbls. Vanilla
3 cups nuts
2 cups raisins
Bake @350 1 hour
21
Harvest Spice Bread (6 loaves)
8 ½ cups spelt
1 ½ cups walnuts
2 Tbls. Soda
2 tsp. bkg. Pwd.
2 Tbls. Cinnamon
1 Tbls. Cloves
1 Tbls. Nutmeg
4 tsp. salt
5 cups Mascavo
2 cups oil
12 eggs
6 cups pumpkin
22
Zucchini Bread (16 loaves)
24 eggs
4 cups oil
8 cups honey or 16 cups Mascavo & 3 cups milk
2 Tbls. Lemon peel
2 Tbls. Vanilla
16 cups grated zucchini
24 cups flour
5 Tbls. & 1 tsp. soda
2 Tbls. Salt
8 Tbls. Cinnamon
2 Tbls. Nutmeg
Optional:
8 cups raisins
8 cups nuts
23
Lemon Poppy Seed Bread (7 Loaves)
12 ¼ cups flour
1 ½ cups poppy seeds
4 ½ Tbls. Bk. Pwd.
2 tsp. salt
5 ¼ cups Mascavo
7 eggs
7 cups yogurt
2 cups oil
1 ½ cups lemon juice
Mix wet add dry bake 45-60 minutes
Nice to make a lemon aide glaze to frost
24
Cranberry Nut Bread (10 loaves)
15 cups flour
7 ½ Tbls. Bk. Pwd.
3 ¾ tsp. soda
3 ¾ tsp salt
15 eggs
7 ½ cups yogurt
8 cups Mascavo
3 cups oil
2 Tbls. Vanilla
Stir in:
2# cranberries
2# walnuts
6 cups dices apples
Banana Bread 12 loaves

18 cups mashed bananas
4 ½ oil
6 cup honey
24 cups flour (spelt or pastry)
2 Tbls. Soda
1 Tbls. Salt
3 cups walnuts
25
Oil less Banana Bread
23 cups pureed bananas
6 cups honey
12 cups wheat flour
12 cups pastry flour
4 Tbls. Soda
1 Tbls. Salt
3 cups walnuts
Muffin Mix
8 cups pastry flour
4 cups wheat flour
2 cups unbleached flour
2 cups pwd. Milk
6 Tbls. Bak. Pwd
5 tsp. salt
Pumpkin Muffins 4 dozen

6 cups spelt flour 1 cup honey
8 tsp. baking powder 4 eggs
2 tsp. cinnamon 2 cups raisins
2 tsp. salt
2 tsp. nutmeg
2 cups milk
2 cups pumpkin puree
26
Cran-Apple Muffins (3 dozen)
9 cups flour
1 ½ cups walnuts
2 ½ tsp. salt
3 Tbls. Bak. Pwd.
¾ tsp. nutmeg
2 ¼ cups oil
2 2/3 cups honey or 5 cups Mascavo
3 Tb. Vanilla
2 cups milk (3 cups for Mascavo)
6 eggs
Fold in 2 ½ cups diced apples & 6 cups cranberries
Banana Muffins
2 ½ cups mashed banana
¾ cup oil
1 1/8 cup honey
3/8 cup buttermilk
3 ½ cups flour
1 ½ tsp bk soda
1 tsp bk pwd
1 ½ tsp salt
27
Blueberry Muffins (3 dozen)
11 cups muffin mix
6 eggs
2 ¼ cups buttermilk
2 Tbls. Vanilla
3 cups oil
3 cups honey
Fold in 6 cups coated blueberries
Top with walnuts
Blueberry Muffins (4 dozen) Common Ground

10 cups flour
5 Tbls. Bk. Pwd.
2 ½ tsp. soda
2 ½ tsp. salt
10 eggs
5 cups yogurt
4 cups Mascavo
2 cups oil
5 tsp. vanilla
Mix dry into wet & stir in
7 ½ cups blueberries
28
Cherry Almond Muffins (3 dozen)
11 cups muffin mix
3 cups oil
3 cups honey
¾ cup yogurt
9 eggs
4 ½ tsp. almond extract
12 cups frozen cherries
Top with almonds
Apple Muffins (3 dozen)

Mix
6 cups flour
4 ½ tsp. bk. Pwd.
1 Tbls. Cinnamon
1 ½ tsp. nutmeg
¾ tsp. salt
Cream
2 cups oil
3 cups Mascavo
1 Tbls vanilla
Add 6 eggs one at a time
Mix in alternately
2 ¼ cups apple juice
6 cups flour
Fold in
3 cups grated apples
2 ½ cups walnuts
29
Gingerbread Muffins (2 dozen)
Cream:
¾ cup oil
1 ½ cups Mascavo
Add 1 ½ cups molasses
3 eggs
Beat smooth
Set aside
Add
4 Tbls. Ginger
1 Tbls. Cinnamon
1 ½ tsp. allspice
1 ½ tsp nutmeg
3 ¾ cups flour
In sep bowl mix:
1 Tbls. Soda
1 ½ cups boiling water
Mix & fold in
2 cups nuts
2 cups raisins
30
Bran Muffins I
20 cups flour
15 cups bran
1 ¼ cup honey
2 ½ tsp. salt
5 Tbls. Soda
20 cups butter milk
10 eggs
5 cups molasses
2 ½ cups oil
Coffee Cake Muffins 3 dozen

11 cups muffin mix
1 ½ cups oil (freeze overnight)
3 3/8 cups honey
1 ½ Tbls. Vanilla
1 tsp. cinnamon
9 eggs
Mix wet into muffin mix
Fold in 4 ½ cups sour cream
Nut filling
4 ½ cups walnuts
1 1/2 cups quick oats
¾ Tbls. Cinnamon
1 ½ cups maple syrup
¼ # melted butter
31
Oatmeal Muffins (5 dozen)
Mix:
10 egg whites
1 2/3 cups maple syrup
1 cup orange juice
5 cups milk
5 Tbls. Vanilla
Whip whites & add to the rest of the ing.
Mix:
2 Tbls. Cinnamon
2 Tbls. Allspice
2 Tbls. Cloves
2 Tbls. nutmeg
2 Tbls. Orange zest
7 ½ cups rolled oats
5 cups whole wheat flour
2 Tbls. Baking pwd.
1 ¼ cups nut
1 ¼ cups dried cranberries
32
Lemon Poppy Seed Muffin (1 ½ dozen)
1 cup oil
1 cup & 2 Tbls. Honey
¼ cup lemon juice
½ lemon aide concentrate
¾ cup yogurt
2 eggs
2 Tbls. Poppy seeds
Mix well
4 cups pastry flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
Breakfast Cookies
1 cup oil
2 molasses
1 cup honey
2 tsp vanilla
2 cups water
7 ½ flour
2 cups carob powder
1 1/3 Tbls. Soda
1 1/3 Tbls cinnamon
½ table salt
33
Humming bird Cake
21 cups flour
6 cups honey
2 Tbls soda
3 Tbls salt
2 Tbls cinnamon
14 eggs
3 ½ cups oil
3 Tbls. Vanilla
7- 8oz cans crushed pineapple w/ juice
14 cups chopped bananas
Bran Muffins II (7 dozen)

9 cups bran
9 cups flour
8 tsp. soda
8 tsp. cinnamon
1 tsp. cloves
1 ½ tsp. salt
3 cups homemade
8 eggs
8 cups water
1 ½ cups oil
4 cups raisins
Bake 350 for 20 minutes
34
Oat Bran Muffins (makes 16)
Combine & mix:
3 eggs
½ cup honey
½ cup oil
½ tsp. vanilla
¾ tsp. almond extract
Then add & mix:
2 cups cherry yogurt
2 cups oat bran
1 cup sifted unbleached
Then add:
½ tsp. nutmeg 1 ½ tsp. salt1 cup raisins 2 tsp.
bak. Pwd.
35
Baked Oatmeal 1 hotel pan.
2 ¾ cup honey
1 cup oil
3 ½ cups milk (or 2 ½ cup milk and 5 eggs)
12 cups cooked oats
1 Tbls. & 1 tsp. salt
2 Tbls. Cinnamon
2 Tbls. Baking powder
Baked Oatmeal (25 people) 350 45 minutes

Beat:
10 eggs
2 ½ cups oil
2 ½ cups honey
Add:
15 cups oats
3 cups flour
3 ½ Tbls. Bak. Pwd.
1 ½ Tbls. Salt
2 tsp. nutmeg
2 Tbls. Cinnamon
Then mix wet & dry together
Then add:
2 cups milk
Let sit 10 minutes
Add any fruit or raisins Bake in ungreased pans
36
Apple Cinnamon Granola (40# 8 sheet pans)
4 ½ gallons oats
1 ½ gallons quick oats
3 c. whey pwd.
¼ c. salt
9 c. sunflower seeds
1 ½ c. cinnamon
12 c. oil
9 c. honey
4 c. maple syrup
¾ c. vanilla
3# dried apples
Fruity Granola (40 #)

4 ½ gallons oats
3 c. whey pwd.
12 c. coconut
¼ c. salt
12 c. oil
9 c. honey
3 c. maple syrup
¾ c. vanilla
When cool add:
3 # 7 oz. raisins
3 # 12 oz. dates
37
Peanut butter Granola (40#)
4 ½ gallons oats
3 c. whey pwd.
½ c. salt
8 c. peanut butter
8 c. peanuts
8 c. oil
9 c. honey
3 c. maple syrup
¾ c. vanilla
Common Sense Granola

32 c. oats
8 c. wheat flakes
4 c. coconut
4 c. pwd Milk
2 Tbls. Salt
Heat & then add to dry:
4 c. oil
4 c. honey
4 c. maple syrup
2 Tbls. Vanilla
Bake and add:
4 c. raisins
38
Good Household Granola
40 c. oats 4 c. molasses
4 c. flour 4c. Honey
2 Tbls. Salt 4 c. oil
4 c. sunflower seeds 2 Tbls. vanilla
4 c. coconut 4 c. raisins
Nutty Granola
24 cups rolled oats
8 cups quick oats
6 cups sunflower seeds
5 cups almonds
5 cups coconut
4 cups walnuts
4 cups sesame seeds
1 cup whey pwd.
2 Tbls. Salt
5 cups oil
4 cups honey
1 cup maple syrup
¼ cup vanilla
39
Pancakes
14 cups flour
6 tsp. salt
2 Tbls. Soda
1 cup oil
½ cup honey
28 eggs
24 cups buttermilk
Pineapple Rice Pudding (3 hotel pans & 2 c.c.pans)

18 cups uncooked rice
4 ½ dozen eggs
4 Tbls. Salt
1 ½ # raisins
4 Tbls. Cinnamon
6 cups honey
3 oz. vanilla
12 cans pineapple w/juice
36 cups milk
40
Wacky Cake (3 hotel pans)
24 cups flour
3 cups carob powder
8 tsp. salt
1/3 cup bk. Soda
16 cups cold water
4 cups oil
9 cups Mascavo
1-cup vinegar
Spice Cake (2 hotel pans)

14 cups flour
7 cups sugar
2 Tbls. Soda
2 Tbls. Cinnamon
1 Tbls. Nutmeg
1 Tbls. Salt
5 cups yogurt
5 cups water
2 cups oil
41
Lemon Yogurt Cake w/ Coconut topping
12 cups flour
2 Tbls. Bk. Soda
1 Tbls. Salt
2 Tbls. Bk. Pwd.
12 eggs
4 ½ cups yogurt
3 ½ cups honey
¾ cup lemon juice
3 cups oil
4 Tbls. Vanilla
Topping:
6-8 cups coconut (brown in butter)
1 c. butter
½ cup water
2 cups honey (can add less)
42
Hors d’oeuvres
43
Guacamole
13 avocados
1 oz garlic
2 Tbls. Soy sauce
½ cup lemon juice
5 scallions chopped small
3 Tbls. Fresh parsley
1 tsp. salt
1 cup mild salsa
1 cup enchilada sauce
1 cup sour cream
Guacamole
4 avocados mashed
4 lg. cloves crushed garlic
1 cup onions chopped fine
Juice of 2 lemons
1 tsp. cumin
2 cups diced tomatoes
1 tsp. salt
Dash cayenne
Cheese Ball
1# grated sharp cheddar
1# cream cheese
1 small onion finely chopped
1 pimento fine
Mix & roll in chopped walnuts
44
Roasted Garlic Puree
In a shallow bake pan slice bottoms off garlic cloves.
Place 4 bulbs garlic in bottom of pan& drizzle w/ olive oil.
Bake 20 minutes @ 350. Cool & slip skins off & blend in
food processor.
Add:
¼ tsp. salt ¼ tsp. pepper 1 Tbls. Fresh lemon juice
Grammy’s Spinach Balls (approx. 60 balls)

6 eggs beaten
40 oz. frozen spinach
14 cups bread crumbs
2 cups onions
2 cups Parmesan cheese (feta is good too)
3 sticks butter (or 1 cup oil)
2 Tbls. Bells seasonings (this is a poultry seasoning)
1 tsp. garlic gran.
1 tsp. salt
45
Dressings
46
French Dressing
1 cup vinegar
2 cups oil
1 cup ketchup
2 tsp. salt
2 tsp. paprika
2 tsp. mustard
¼ cup honey
Vinaigrette Dressing
3 cups oil
1 cup vinegar
½ cup lemon juice
1 ½ Tbls tamari
1 Tbls. Water
8 cloves fresh garlic
½ Tbls. Basil
½ Tbls. Oregano
¼ tsp. pepper
½ tsp salt
47
Balsamic Vinaigrette (3/4 gallon)
Mix:
3 cups balsamic vinegar
6 Tbls tamari
1 ½ Tbls basil
1 ½ Tbls oregano
1 ½ tsp. salt
¾ tsp. black pepper
9 Tbls Mascavo
Slowly pour in while Brauning:
6 cups sunflower oil
3 cups olive oil
Feta Ranch Dressing

Braun:
2 cups buttermilk
¼ red onion
1cup mayo
¾ Tbls. Garlic gran
½ Tbls. Salt
1 ½ Tbls. Dill weed
1 ½ Tbls. Black pepper
Fold in:
2 cups sour cream
2 cups Finely chopped feta cheese
48
Creamy Italian Dressing
4 ½ cups oil
1 ½ cups vinegar
4 eggs
7 ½ Tbls. Honey
2 Tbls. Salt
½ Tbls. Onion pwd.
½ Tbls. Celery seed
3/8 tsp garlic
1 ½ Tbls. Basil & oregano
3 cups yogurt
House Dressing
4 cups yogurt 4 Tbls. Garlic pwd.
6 cups mayo 15 Tbls. Lemon juice
2 cups Tahini ¼ cup honey
1 cup tomato puree 1 Tbls. salt
1 cup ketchup ½ cup blended onion
¼ cup soy sauce
1 cup milk
3 Tbls. Onion pwd.
49
Caesar Dressing
Beat:
4 egg yolks
.6 oz. garlic
4 tsp. Dijon mustard
½ tsp. salt
6 tsp wine vinegar
8 tsp lemon juice
Slowly add:
1 1/3 cup olive oil
¼ cup sunflower oil
Greek Dressing
6 cloves garlic
3 Tbls. Salt
1 ½ tsp. white pepper
4 1/2 cups oil
4 1/2 cups olive oil
2 1/4 cups water
1/3 cups honey
2 Tbls. Basil
2 ¼ cup vinegar
50
Poppy Seed Dressing
(12 cups)
2 cups water
1 cup honey
1 cup vinegar
½ cup mustard
½ fresh onion
4 Tbls. Poppy seeds
4 tsp. salt
Slowly add:
6 cups oil (note: you can cut oil by replacing it with tofu
and water)
Russian dressing
4 cups ketchup
4 cups oil
2 cups honey
2 cups vinegar
1 small onion
4 tsp. celery salt
4 tsp. Worchester sauce
51
Creamy Parmesan Dressing
6 eggs
¾ cup lemon juice
3/8 cup vinegar
1 Tbls. Salt
! Tbls. Honey
¼ tsp. garlic
Slowly pour in:
1 cup sunflower oil
2 cups olive oil
Fold in:
¾ cup sour cream
1 ½ cups parm. Cheese
Herb Dressing
4 cups vinegar
2 cups honey
8 cups olive oil
16 tsp. basil
16 tsp. gran. Garlic
16 tsp. onion pwd.
8 tsp. salt
1 tsp. lecithin
52
Cabbage Salad Dressing
2 cups oil
¾ cup vinegar
2 tsp salt
6 Tbls honey
1 tsp. pepper
Chicken broth pwd
Barbeque Sauce
1 cup oil
1 oz. garlic
4 cups onions
4 cups tomato sauce
1 cup honey
1 cup lemon juice
1 cup Worchester sauce
½ cup mustard
1 Tbls. Salt
1 tsp. curry
1 tsp. pepper
2 tsp. chili pwd.
Mix together and simmer for several
hours.
53
Ketchup
½ cup tomato paste
¼ cup oil
2 Tbls. Sweetener
1 tsp salt
1 tsp onion pwd
1 Tbls vinegar
¼ tsp allspice & cloves
½ cup water
Nehemiah’s Peanut Butter Sauce

Bring ingred.to boil until thick will burn easy
4 cups Peanut butter
4-8 cups water (you can stretch it a good bit)
1 cup vinegar
1 cup tamari
1 cup honey
4 Tbls. Curry pwd.
Cayenne & garlic to taste
54
Sweet & Sour Sauce (OSH)
6 cups pineapple juice
2 ¼ cups honey
2 cups vinegar
1 tsp. garlic pwd.
1 cup cornstarch
2 cups soy sauce
Sweet & Sour Sauce

Mix:
1 cup cornstarch
4 cups water
1 cup soy sauce
Set aside
Add:
8 cups chicken broth or water
6-8 cups chopped peppers
8-10 cups diced pineapple
4 cups vinegar
2 cups honey
2 Tbls. Salt
2 Tbls. Ginger
Bring to a boil & add the cornstarch mix. Cook until
thickened.
55
Ginger Tamari Sauce (Sara Lev)
In a pot bring to a boil:
2 ½ cups water
Add:
2 Tbls. Cornstarch
½ cup water
Add:
6 Tbls. Grated ginger
3 cups sautéed onions sautéed in ¼ cup oil
3 lg cloves garlic
¼ cup wine vinegar
3 Tbls. Honey
Let simmer
Add 3 cups tamari
Sara’s Enchilada Sauce

#10 can tomato puree
#10 can water
4 Tbls. &2tsp. chili pwd.
2 Tbls. & 2 tsp. cumin
4 tsp. garlic
2 Tbls. Salt
3 Tbls. Honey
Bring all ingredients to a boil & simmer for 15 minutes (if
too thick add more water)
56
Enchilada Sauce
1 #10 can puree
Add same amount water
4 Tbls 2 tsp. chili pwd.
4 tsp. garlic
4 tsp. onion
6 tsp. salt
3 Tbls. honey
Spaghetti Sauce
Sautee:
5 cups onions
3 ¾ cups celery
2 ¾ cups peppers
2 ½ oz. garlic
½ cup oil
Then add:
1 ½ tsp thyme
2 ½ Tbls. Basil
2 ½ Tbls. Oregano
5 tsp. gran onion
7 med bay leaves
Cook about 15 min then add
12 ½ cups crushed whole tomatoes
7 ½ cups tomato sauce
38.5 oz tomato paste
12 0z peeled carrot
Cook about 2 hours
57
Italian tomato Sauce
11 cups chopped sautéed onions
7 cloves garlic
¼ cup olive oil
1- #10 can puree
Some water to thickness you like
4 Tbls. Basil
3 Tbls. Honey
1 ½ Tbls. Salt
3 Tbls. Thyme
Tahini Lemon Sauce

3 cups Tahini
3 cups yogurt
2 garlic cloves minced
1 cup lemon juice
½ cup parsley
1 tsp. cumin
Dash cayenne
58
Yogurt Tahini Sauce
¾ cup yogurt
1 sm. Clove garlic
¼ cup Tahini
1 Tbls. Lemon juice
3 Tbls. Cold water
1 tsp. tamari
¼ tsp. cumin
Chill 1 hour
Tahini Gravy
24 cups water
3 cups soy sauce
1 cup cornstarch
Bring to a boil & cook until thick
Add: 6 cups Tahini
Tofu Cream
2 cakes tofu
½ cup oil
¼ cup lemon juice
1 tsp garlic
1 tsp onion
2 tsp salt
59
Tofu Delight Spread
2 cups house dressing
2/3 cup Tahini
2 tsp. lemon juice
1 tsp. salt
Tofu Marinade (30 blocks tofu)

1 ½ cup peanut butter
½ cup paprika
1 Tbls. Garlic pwd.
3 Tbls. Onion pwd.
2 Tbls. Chili pwd.
1 ½ cups soy sauce
2 cups oil
3 Tbls. Salt
Fish Marinade
(Good for oily fish)
2 cups soy sauce
½ cup vinegar
1 bunch celery
8 cloves garlic
1 whole onion
2 tsp white pepper
1 Tbls. Paprika
2 Tbls. Salt
1 Tbls. Oregano
2 Tbls. Lemon juice & enough water to make 2 quarts
60
Hot Sauce (1 ½ gallons)
10-12 tomatoes
20-30 jalapenos
1 large onion
4 lg. cloves garlic
¾ cup lemon juice
1/3 cup soy sauce
¾ cup honey
1 Tbls. Basil
2 Tbls. Salt
1 ½ cup tomato paste
61
Sauces
62
Blueberry Sauce I
In a saucepan combine and bring to a boil:
12 cups blueberries
1 ½ cups water
3/8 tsp. salt
1 ¼ cup & 6 Tbls. Honey
When at a boil add and whisk:
½ cup cornstarch
4 ½ Tbls. Water
When off burner add:
12 Tbls. Lemon juice
6 oz. butter
Blueberry sauce II
Blend:
10 cups blueberries
16 cups water
Add:
5 cups honey and bring to a boil
Add:
1 cup butter
¾ cup lemon juice
1 tsp. salt
Let boil and add:
¾ cup water
1 cup cornstarch
Let cook for 2 minutes until thick
63
Carob Sauce
12 Tbls. Butter
2 cups honey
2 cups milk
2 cups water
2 cups carob pwd.
6 eggs
2 Tbls. vanilla
Strawberry Sauce
6 cup mashed berries
2 cups honey
9 Tbls. Cornstarch
1 cup juice
6 cups berries chopped
6 Tbls. Butter
Carmel Sauce;
Heat to dark caramel color
2 ½ cups Mascavo
1 tsp. lemon juice
2 Tbls. Water
Add:
½ # butter
¾ cup heavy cream
1 tsp. vanilla
Wisk smooth & cool
64
Drinks
65
Hibiscus Punch5 gallons household
5 gallons water
Bring to a boil and add to steep for 20 minutes:
4 cups hibiscus
3 cups lemongrass
2 cups mint
Add 2 cans juice concentrate
3 cups honey (if not using juice add 1 more cup of honey)
Hibiscus café style

Add to 4 gallons boiled water
6 cups hibiscus
4 cups lemon grass
(3 oz blackberry sage Tea)
6 2/3 cups honey
Sometimes we would use this for a wedding
House Iced Tea café style

Bring to boil 5 gallons water
Add
9 cups spearmint
9 cups peppermint
Steep 15 minutes
Add 13 1/3 cups honey
66
Lemon Drop Tea
Bring 5 gallons of water to a boil and add:
5 cups lemongrass
3 cups mint
And let steep 20 minutes
Add 3 1/2 cups honey
1 ½ cups lemon juice (wait until cool)
Rooibos Lemonade
Simmer 4 cups Rooibos for 2 hrs.
3 cups honey
3 cups lemon juice
Adjust to taste
67
Fruity Mate
5 cups mate
3cups honey
2 cans juice concentrate
68
Chai tea
5 Tbls. Cardamom whole lightly ground
2 tsp. whole allspice
2 tsp. whole cloves
2 cinnamon sticks
½ tsp. peppercorns
5 slices fresh ginger root
69
Milky Mate
5 cups Mate
12 cups Milk
2 1/2 cups honey
Common Ground Mixture

3 cups roasted mate
3 cups peppermint
3 cups carob
Use 2 cups mix per gallon of water
For 5 gallons add:
2-2 ½ honey
12 cups milk
Common Ground Floats

5 gallons common ground
3 ½ gallons ice cream
8 cups milk
8 cups half and half
70
Orange Julius 5 gallons
3 gallons yogurt
2 gallons orange juice
5 Tbls. Vanilla
4 cups honey
12 oz. orange juice concentrate
Mix well and let sit in freezer stirring every hour or so for
several hours
Pina Colada (3 Gallons)

Mix:
30 cups yogurt
3 cups honey
3 cups coconut
Seed Milk
1 ½ cups ground sesame seeds
¼ tsp. salt
¼ cup honey
1 tsp. vanilla
Add water & blend
Put in gallon jug & fill to make 1 gallon
71
Salads
72
Millet Salad
Soak 6 cups millet
Toast & cook 2 to 1 in oven
Add:
6-7 cups sautéed onions
8-9 cups grated carrots
3 cups toasted sliced almonds
2 cups soaked toasted sesame seeds
2 # mozzarella cheese
3 cups celery diced small
Add: Greek dressing
Serves 30 people
Cranberry Relish
(About 1 gallon)
8 cups cranberries (2#)
8 oranges
3 ½ cups honey (to taste)
2 apples
2 cans pineapple
Blend in food processor & chill.
73
Cranberry Salad II
9-12oz. bags cranberries
18 large apples
18 large oranges (peeled)
4 ½ cups walnuts
3-5 cups honey
In food processor grate all together add honey & nuts
Three Bean Salad

3# chick peas
1 ½# green beans
1 ½# kidney or black beans
1½ cup chopped fine onions
1 ½ cup fine green peppers
Mix:
1 ½ cups vinegar
¾ cup oil (can leave out)
6 Tbls honey
1 ½ tsp celery seed
1 ½ tsp dry mustard
3 cloves garlic
Let marinate at least 4 hours
74
Salsa
2 cans diced tomatoes
5 1/3 cups onions
2 ½ cups peppers
½ cup jalapeños
1 ½ Tbls chili pwd.
1 ½ Tbls. Cumin
½ tsp. cayenne
1 Tbls 2 tsp salt
½ cup vinny mix
1 cup 2 tsp vinegar
½ cup pureed tomato
½ cup tomato paste
2 cups fresh diced tomatoes
75
Refrigerator Slaw
In blender shred:
1 head cabbage
Add 1 tsp. salt
Let stand 1 hour & then drain & squeeze out any extra
water
Add:
1 shredded carrot
1 sweet pepper chopped small
Syrup:
¾ cup honey
1 cup vinegar
½ cup water
1 tsp. whole mustard seed
1 tsp. celery seed
Mix syrup ingredients & boil for 1 minute
Cool until lukewarm & then pour over cabbage &
refrigerate.
Broccoli Salad
1 bunch broccoli
1 small red onion diced
1 cup raisins
1 cup chopped pecans
1 can mandarin oranges (drained)
1 mayo
½ cup sweetener
2 Tbls. Vinegar
76
Soups
77
Fish Chowder
7 # peeled potatoes
4 cups onions
3 Tbls. Salt
12 cups water
Cook until potatoes are tender and add:
½cup butter
5 # haddock
Keep lid on and let sit without heat until fish is steam-
cooked
Add:
8 cups half & half
78
Onion Soup
Sauté 32 cups onion
6 oz butter
Add:
2 ½ gallons water
2 Tbls. Salt
Simmer 20 minutes
¼ tsp ginger
¼ cup Worcestershire sauce
1 cup cooking wine
2 cups soy sauce
Optional:
Add wontons
Filling
Grind in food processor
1 chicken leg cooked chicken
1 tsp ginger
2# spinach steamed & 2 eggs
& Add greens to soup
79
Cream of Tomato Soup
Sautee:
3 cups celery
4 cups onions
Add, heating until just under a boil:
25 cups milk
10 cups tomato puree
¼ cup butter
¼ cup salt
1 Tbls. Onion gran.
1 Tbls. Garlic gran.
4 Tbls. Honey
4 Tbls. Vinegar
You can avoid curdling by sprinkling a little baking soda
over the mix while heating
Add:
2 1/3 cups browned pastry flour
Blended with 3 cups milk
80
Chili
Cook:
1 cup oil
6 cups onions
3 ½ oz. garlic
6 # ground beef
5 ½ Tbls. Italian seasonings
2 2/3 Tbls. Tarragon
5 1/3 Tbls. Cumin
1 tsp. cayenne
1 ½ tsp. salt
In a separate pot combine:
7 ½ cups stewed tomatoes
56 oz. tomato sauce
9 cups tomato paste
3 cups water
½ cup Worchester sauce
½ cup vinegar
½ cup honey
4 cups bell peppers blended in ½ cup water
1 1/2 Tbls. Salt
13 # red kidney beans (12- 19 oz cans)
81
East Indian Dahl
Cook:
18 cups yellow split peas
54 cups water
Sauté’
¾ cup oil
8 cups diced onion
10 Tbls. Minced garlic
Add to veggies when almost cooked:
8 Tbls. Ginger
1 Tbls. 2 tsp cumin
1 Tbls. 1 tsp coriander
1 Tbls. Turmeric
1 Tbls. 2 tsp curry
1 tsp cayenne
8 Tbls salt (taste you may need more)
Add veggies & spices to cooking peas & cook until peas
are well done
Add:
12 cups chopped spinach
82
Chicken soup
Cook 5# chicken with:
1 ½ gallons water
1 ¼ Tbls. Salt
1 tsp. onion gran.
1 tsp. garlic gran
3/8 tsp. celery salt
½ Tbls. Rubbed sage
Add:
¾ c. celery
2 c. onions
1 ½ c. carrots
5 chicken bullion cubes
4 ½ oz. egg noodles or 3 c. rice
1 ½ c. peas & meat cook until veggies are tender.
83
Cream of Potato Soup
8 # potatoes
1 cup celery
3 cups onions
3 Tbls. Salt
10 cups water
2 bay leaves
Simmer 45 until tender
Add:
5 Tbls. Fresh parsley
4 cups ½ & ½
4 oz. butter
½ tsp. pepper
Blend half of the potatoes.
84
Tomato Veggie Beef Soup
16 oz. stew beef
2 cups bell peppers
2 cups onions
1 ¼ cup celery
Add:
1 ½ cups carrots
5 cups potatoes
½ oz. garlic
2 cups stewed diced tomatoes w/ juice
2 ¼ cups tomato paste
2 Tbls. Salt
1 gallon water
1 Tbls. Oregano
¾ Tbls. Basil
½ Tbls. Thyme
Simmer until potatoes are tender & then add:
¼ cup honey
2 ½ Tbls. Vinegar
1 ½ cups peas
1 ½ cup corn
Cook 1 more minute
85
Beef or Lamb Stew
Beat 2# Beef & trim fat
Brown in 1/3 cup oil
Beef
¾ cup flour
1/3 tsp. basil (for lamb)
3 bay leaves (for beef)
1 Tbls. Onion granules
5 cups chopped onions
Then add:
8 cups water
3 cups celery
4 cups carrots
Cook 15 minutes & then add:
6 cups potatoes
1 ½ Tbls. Salt
Gravy:
½ cup oil
¾ cup flour
1 cup milk
½ tsp. pepper
3 Tbls. Worchester sauce
86
Minestrone Soup
Sautee in 6 Tbls. Olive oil
2 cups onions
1 ½ oz. garlic
2 cups peppers
1 ½ Tbls. Salt
2 tsp. basil
2 tsp. oregano
1 cup fresh parsley
Add:
2 cups carrots
2 cups green beans
Cook 5-8 minutes & then add:
7 cups water
4 cups crushed tomatoes
4 cups tomato puree
3 cups garbanzo beans
½ cup cooking wine
Simmer until carrots are tender & add:
2 cups fresh chopped tomatoes
2 ¼ oz. egg noodles
Boil gently until tender
87
Black Bean Chili
Soak overnight
7 ½ cups black beans
1 ¼ cups water
Cook soft & Braun
Simmer soft & add to beans
4 ½ cups carrots
4 ½ cups celery
4 ½ cups onions
2 ½ cups peppers
1 -#10 can diced tomatoes
5Tbl cumin
4 ½ Tbls. Chili pwd.
1 ½ tsp cayenne
2 Tbls. Salt
Sauté:
5# ground turkey
½ cup minced garlic
2Tbl. Salt
1 ½ tsp. pepper
Mix all together & garnish w/ grated cheese
88
Tomato Bisque 5-6 gallons
1 ½ gallons water
5 bay leaves
5 ½ cups diced celery
3 cups scallions
2 ¼ cups tomato paste
1 ½ cups honey
½ cup salt
2 ¼ tsp garlic
1 Tbls pepper
2 ½ Tbls. Vinegar
3 ¾ #10 cans diced tomatoes slightly brauned
Simmer 20 minutes
Make roux:
15 oz butter
3 ¾ cup flour
Then blend into 6 cups cold milk
Whisk into 18 cups boiled milk
Stir until thick
Temper then add to soup
89
Barley Soup
Bing 10 cups broth to boil add
1 cup pearled barley cover to cook 30 minutes
Sauté
2 Tbls. Olive oil
2 Tbls butter
1 large onion diced
1 celery rib with leaves sliced
Add to broth with
¼ cup fresh parsley
1 tsp marjoram
½ tsp ground rosemary
2 lg potatoes cubed
2 medium carrots diced
Salt & pepper to taste
Can add ground beef
90
Main Dishes
91
Javanese Meal
Serve like a chef salad in this order
Chicken or turkey cooked & cubed
Pineapple chunks
Slivered toasted almonds
Diced fresh tomatoes
Thinly sliced celery
Shredded cheese
Toasted coconut
Chow mein noodles
Serve with sweet sour sauce
Herbed Rice Mix

3 lbs. Basmati rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 T. dried chives
1 T. dried tarragon
3 to 4 t. salt
2 t. pepper
Mix well and store in a container. To prepare: Use 1 cup
rice to 2 cups water and simmer until tender.
92
Broccoli Rice Casserole (1 hotel pan)
2 ½ dozen eggs
3 cups milk
5 cups rice cooked 2 to 1
8 cups broccoli
2 Tbls salt
1 cup parm cheese
2-4 cups chicken drippings
Sprinkle ½ # cheese
Broccoli Rice Casserole 5 hotel pans

Soak toast and cook:
24 cups rice
Add:
8 # cheese (grated)
15 – 20 cups steamed broccoli
4 ½ dozen eggs
24 cups milk
½# chicken broth powder
10 cups sautéed onions
BAKE 1 HOUR
93
Rice Medley
8 cups broccoli (small)
3 cups red peppers (small)
4 cups carrots (small)
3 ½ cups rice
7 cups water
1 ½ cups onion sautéed clear in 1/3 cup oil
1 ½ tsp. gran. Garlic
2 ½ tsp. salt
Sauté veggies lightly mix into cooked rice & serve
Koushari
Sautee:
¼ cup oil
2 lg. cloves garlic
1 lg. onion
Add & sauté:
1 cup lentils
9 oz. tomato sauce
4 cups chicken broth
Cook 40 minutes & add:
2 cups cooked rice
2 cups noodles
94
Pizzalada
1-12inch sheet pan
Crust:
1 cup mesa harina
½ tsp. salt
About 2/3 cup boiling water
Kneed crust & prebake 10 minutes
Sauce:
1 cup water
1 ½ Tbls. Chili pwd.
3 oz. tomato paste
½ tsp. salt
TOPPING:
1 cup cooked pinto beans
2 cups grated cheese
¼ cup olives
2 scallions chopped
Sliced chilies or other pepper
95
Hoppin’ John’s
4# black eyed peas
4# ground beef
Onions sautéed
Soy sauce
2-3 tsp. ginger
Garlic
Salt
1 ½ -2 tsp allspice
Dollop sour cream served on top
Diced tomatoes
Thicken sauce from meat
Serve beans over rice
Boston Baked Beans

2 cups of navy beans = 1 #
For each #of beans, add:
1 tsp. salt 1 tsp. dry mustard
1 onion Cook 6-8 hours @ 350`
¾ cup homemade (optional at end add ketchup)
96
Black bean Casserole Serves 120 people bake 30 minutes
Sautee:
48 cups onions
36 cups green peppers
21 cups diced tomatoes
18 cups salsa
1 cup cumin
48 cloves garlic
Mix and simmer 10 minutes
Cook 24 cups black beans and add to mixture
48 cups cheese
Layer this into a casserole:
Bean mixture
Chips or tortillas
Cheese etc. Top with sour cream (hung yogurt) and
olives
97
Cuban Black Beans
Cook beans:
9 cups dry beans
24 cups water
Add:
6 cups chopped onions
4 cups green peppers
9 cloves garlic
6 bay leaves
Once beans are ¾ way cooked add:
3 Tbls. Salt
3 Tbls. Onion pwd.
3 Tbls. Cumin & ½ cup lemon juice
98
Black Bean Burgers
Mix:
10 cups cooked black beans
2 ½ cups bread crumbs
1 1/3 c fresh dill or 1/3 cup dried
1 1/3 cup red onions
1 ¼ cup finely grated carrots
10 Tbls. Corn meal
5 eggs
7 ½ tsp. minced garlic
1 Tbls. salt
Sauce:
3 cups yogurt
1 cup Dijon mustard
Or
1 cup sour cream
10 Tbls. Mayo
10 Tbls. Lemon juice
1 ¼ tsp. fresh garlic
5 Tbls. Fresh dill or 2 ½ tsp dry
99
Refried Beans
Cook 6 cups pinto beans
Add 1 Tbls 2 tsp salt
Blend & add
2 Tbls. Cumin
2 ½ Tbls chili pwd
2 ½ Tbls. onion
2 ½ Tbls. Garlic
½ cup ketchup
7/8 cup soy sauce
Optional fry in 1 cup oil
100
Gebar’s Black Bean Salad
2 ¼ cups bl. Beans
Cooked with:
1 med. Onion
5 lg. cloves garlic
8 cups water
Salt
Cook until tender & drain.
Save 1 cup liquid
Mix:
¼ cup lemon juice
5 Tbls. Red wine vinegar
2 cloves garlic
1 tsp. Dijon mustard
1 tsp. cumin
¼ cup oil
Reserved liquid
Toss beans into dressing
Refrigerate & add:
1 med. Red & 1 med. Green pepper
101
Mansion Street’s Black bean salad (50 main dish
portions)
Soak the night before
20 cups black beans
Cook & cool
Add:
About 1 ½ gallons of salsa veggies (tomatoes, onions &
peppers)
Optional olives
Add
2# feta cheese cubed
2-3# corn
Dressing
Creamy Italian dressing with Mexican spices or
Mayo with chipolte pepper
102
Lentil Loaf 350` 1 hour
12 cups cooked lentils
3 large onions
1 Tbls. Garlic
½ cup oil
3 ½ cups tomato puree
1 ½ cups milk
3 cups celery
½ cup green peppers
1 Tbls. Sage
1 ½ Tbls. Salt
3 Tbls. Onion powder
1 cup flour
Cover with bbq sauce or ketchup & bake
Another topping is a white/ cheese sauce.
Refried Beans
For 5 cups beans:
Sautee in ½ cup oil:
2 cups onions
5 lg. cloves garlic
Fry until clear & add:
Beans
2 Tbls. Soy sauce
½ tsp. salt
½ tsp. cumin
2 tsp. chili pwd.
103
Arabian Squash Casserole (1 carrot cake pan)
Bake 375 covered for 25 minutes then uncovered 10 min.
Bake and mash:
2 large squash (butternut is best)
Sautee:
1 cup onions
3 cloves garlic
1 cup green peppers
Beat:
2 eggs
2 tsp. salt
1 cup yogurt
1/2cup feta cheese
Mix well and pour into a pan. Top with:
¼ cup roasted sunflower seeds
Speedy Acorn Squash

20 acorn squash
Mix:
10 cups applesauce
10 Tbls. Maple syrup
5 tsp. cinnamon
2 ½ cups walnuts
Put the applesauce mix in squash for last 30 minutes of
baking.
104
Potato Puff Pie (1 pie) Bake 350 45 min.
2 cups mashed potatoes
1#cottage cheese
1 small onion chopped fine
1 garlic clove minced
2 eggs
Dash white pepper
Dash cayenne
½ tsp. salt
½ tsp. basil
1 Tbls. Parsley
½ cup grated cheese
Pour into unbaked pie crust & bake
Onion Pie 10 pies

Filling:
Line bottom of pie shells w/
30 cups sautéed onions
10 cups grated cheese
Mix:
10 cups milk
30 beaten eggs
5 tsp. salt
3 tsp. Thyme
You can put 3 Tbls. Poppy sds. In crust.
105
Breaded Cauliflower
Blanch cauliflower:
Dip florets in flour, salt, pepper, egg & milk mixture then
in bread crumbs with a little curry pwd.
Put on greased pan & drizzle with oil Bake until crusty
German Onion Cake

1 ¼# flour
1 oz yeast
1 cup lukewarm water
5 oz butter
2 tsp salt
Make bread dough kneed & let sit 15 minutes
Heat oven to 375
Cut 6# onions thinly into ½ rings
Cook tender add: oil & tamari
Roll out dough on sheet pans as for pizza
Mix:
2 cups hung yogurt or sour cream
8 eggs
1 tsp salt
2 Tbls caraway seeds
Spread over dough
Let sit 15 minutes then bake.
106
Golden Carrots
40 carrots
5 Tbls. Water
½ cup honey
½ cup orange juice
7 ½ tsp. cornstarch
1 ¼ tsp. ground ginger
Carrot Casserole
24 medium potatoes
60 mini carrots
3 cups Swiss cheese
1 ½ tsp. nutmeg
6 cups chicken broth
Place 1/3 potatoes & carrots in a hotel pan
Sprinkle with 1/3 the cheese & nutmeg
Do two more times then pour broth over.
Sweet & Sour Carrots

Steam:
5# carrots
In a pan melt:
5 Tbls. Butter
1 ¼ cup honey
1 ¼ cup vinegar
Mix sauce in carrots & top with parsley.
107
Glazed Sweet Potatoes
Peel & cut into chunks:
10# sweet Potatoes
Combine:
10 Tbls. Cornstarch
½ cup honey
7 ½ cups orange juice
1 ¼ cups lemon juice
Pour over potatoes & bake until tender
Spinach Loaf (1 pan)

20 oz spinach (if frozen water drained)
Mix
2 eggs beaten
¾ cup cheese
1/3 cup bread crumbs
1 Tbls. Vinegar
½ tsp. salt
Dash of pepper
Serve with a gravy & rice or potatoes, steamed veggie &
salad
108
Tofu Loaf
18 cakes tofu
2 2/3 cups soy sauce
2 2/3 cups ketchup
1 cup mustard
4 cups parsley
2 tsp. pepper
8 minced onion
2 tsp garlic
8 cups bread crumbs or oats
Shepard’s Pie
(1 hotel pan)
¾ gallon gravy
¾ gallon mixed veggies (carrots, onions, peas)
¾ # ground beef, turkey or tofu
8-10 # mashed potatoes
109
Pizza Rustica (1 pie)
Beat:
5 eggs
Stir in:
1# ricotta cheese
2 Tbls. Chopped onions
1 cup grated parm
Heat & Sautee:
2 Tbls olive oil
2 cloves garlic
¼ tsp marjoram
½ tsp oregano
Add:
10 oz tomato paste
4 oz tom puree
2/3 cup olives
Place bottom crust in pan
Slice 1 bell pepper
Arrange on bottom of crust
Top with ricotta mixture
Cover with ½ cup mozz. Cheese
½ the sauce, repeat
Cover with top crust make vent holes & bake
Needs 30 minutes to set up before slicing
110
Scalloped Potatoes
(9x13pan)
Slice & par cook:
7 large potatoes
Sauté:
2 small onions
Mix:
8 eggs
6 cups milk
1 Tbls. Salt
1 tsp garlic powder
2 tsp onion pwd
Pour over potatoes & bake
Can top with cheese
Tofu Meat
7# tofu
Mix:
1 cup soy sauce
7Tbl. Tomato paste
½ cup peanut butter
2 Tbls. Onion
1 tsp garlic
2 cups water
1 ½ cups oil
Bake until golden
111
Greek Pizza 4-6 servings
Crust:
½ # fillo dough
½ cup melted butter
¼ cup olive oil
Cook:
2 Tbls olive oil
1 cup chopped onion
¼ tsp salt
3 cloves garlic
½ tsp basil
½ tsp oregano
Juice from ½ lg lemon
Lay out fillo dough
Spread spinach mixture over crust
sprinkle 1 ½ cups feta & ½ # mozz cheese
Spread tomato slices, ½ cup bread crumbs & ½# mozz
cheese
Bake 25-30 minutes @ 350
112
Pasta Primavera (more for a special occasion rather
than a everyday thing although could be changed for
house)
Sauté
3/8 cup green onions
2 cloves garlic
¼ c or less olive oil
Then add & stir fry
½# broccoli
1 cup thin sliced carrots
Snow peas
2Tbl parsley
1 med diced tomato
½ tsp salt
¼# green beans
Toss lightly cook slightly
Sauce
½ cup milk
¼ cup butter
3 oz cream cheese
½ cup parm cheese
Serve over pasta or rice top w/ veggies then sauce, diced
tomatoes & almonds
113
Bobotie 1 ½ hotel pans 350 for 45-50 minutes
This is a little extravagant, but it is nice for a special
meal
Soak 20 slices bread in 15 cups milk
In a pan, melt 1 cup butter
Add and sauté 10 cups onions
To onion mix:
1 ¼ cup curry powder
3 Tbls. Honey
6 Tbls. 2 tsp. turmeric
5 tsp. salt
2 tsp. white pepper
1 ¼ cup lemon juice
In mixing bowl, combine:
Soaked bread (squeeze out milk and reserve)
Onions and seasonings
20 eggs
60 cups ground tofu (café style) or ground beef (10#)
Mix well and put into pans
Wisk together and pour over tofu:
20 eggs, milk, dash salt and pepper
This is good served topped with bananas.
114
Chicken Strata 1 hotel pan bake 350` 50 minutes or set
Sautee:
12 cups celery
10 cups onions
Mix and chill 1 hr.
24 eggs
18 cups milk
3 Tbls. Salt
6 gallons cubed bread
Dash pepper
Add:
16 cups chicken gravy with the meat
Grandma’s Meatloaf (1 hotel pan) Bake 350 1 hour

10# ground Beef
4 cups bell peppers
6 cups onions
1 ½ oz. garlic
4 cups rolled oats
¾ Tbls. Garlic powder
1 Tbls. Onion pwd.
½ cup milk
¼ cup parsley
2 Tbls. Salt
10 eggs
115
Alburturkey Casserole 3 Hotel pans
this is the ingred used & how to assemble
4# corn chips
3 small cans diced green chilies
2 ½ gallons salsa
6 cups rice cooked 2 to 1
3 # grated cheese
2 gal. Enchilada sauce
Layer like a lasagna

Taco sauce
Corn chips
Salsa
Rice
Turkey
Corn chips
Salsa
Taco sauce
Grated cheese
Chilies
Bake serve topped with hung yogurt & olives
116
Beef Stroganoff
Melt & sauté
5 Tbls butter
6 cups onions
1 Tbls salt
Sear 10# meat
In pot melt
5 Tbls butter
1 cup oil
When hot add
6 oz garlic
6 cups onions
Then add:
2 cups flour
Slowly add
1 ½ Tbls. Salt
¾ cup soy sauce
1 ½ gallons liquid**
**use leftover juice from meat & the rest milk
stir with wire wisk
When almost finished add
½ cup cooking red wine
& pinch nutmeg
Add 8 cups hung yogurt or sour cream yogurt mix
117
Stuffed peppers
Fry
2 ½ # ground beef
12 oz. onions
1 ½ oz garlic
In sep pot cook
4 cup tom sauce
2 tsp salt
1 tsp pepper
3 Tbls fresh parsley
2 Tbls Worchester sauce
Cook for ½ hour and add meat
8 cups rice cooked 2 to1
Add 6 eggs beaten well
Stuff peppers, cover bottom of pan w/ tomato sauce put
in peppers top w/ cheese & bake
118
Quiche Basic recipe
2 cups milk
3 eggs
¼ tsp. salt
1/8 tsp white pepper
½ cup grated cheese
4 cups steamed veggies
(1 Hotel pan)
8 cups milk
20 eggs
2 Tbls. Salt
1 Tsp. pepper
Crust for 1 hotel pan
4 ½ cups flour
1 1/8 tsp. bk pwd.
1 1/8 tsp. salt
¾ cup buttermilk
1 ½ cup oil
119
Almond Tofu serves 40
Cube 5# tofu (usually 10 cakes)
Marinate in
1 ½ cups soy sauce
½ cup peanut butter
Onion & garlic
Bake
Stir fry lightly
6 peppers
4-5 onions
4 small can water chestnuts
3 sm-med bunches celery
3-4 Tbls ginger grated
When done add sauce & cook thick
Sauce:
8 cups water
1 -2 cups cornstarch
1 cup soy sauce
1 cup sweetener
Optional 2-4 cups pineapple juice
Serve over rice topped with mandarin oranges (5 small
cans)
& 1 ½ # toasted almonds
Could sprinkle w/ coconut & chow mien noodles for a
special meal
120
Country Captain
Cook 4-5# chicken & debone
Save the bones to boil & cook grains in to add calcium to
your food add little vinegar to help the process
Sauce:
2- 14 ½ oz stewed tomatoes
½ cup raisins
2 Tbls. Curry pwd
2 tsp chicken broth pwd.
1 tsp mace or nutmeg
½ tsp honey
2 Tbls. Corn starch
Cook thick & bubbly
Add chicken & serve over rice
121
Oriental Salad
5 heads cabbage
4-5 bunches green onions Or 8 cups sautéed onions
10 packages Ramen Noodles (crushed & browned)
1 ½ cup sesame seeds
2 ½ cups sliced almonds (toasted)
Meat of 2 chickens
Dressing:
4 cakes tofu
2 cups oil
2 cups vinegar
1 cup honey
4-8 tsp. salt
4 tsp white pepper & 1 cup chicken broth pwd.
122
Grace’s crust less quiche 1 c.c. Pan (bake 350 approx. 1
hr.)
In the bottom of a pan put:
Approx. 6 cups of steamed/sautéed veggies
Ex. 4 cups spinach
2 cups onions
Optional: 2 cups feta cheese
Blend& Pour over veggies:
6 – 8 eggs
3 cups milk
4 Tbls. Butter
1 cups flour
2 Tbls. Salt
Millet Torte 1 hotel pan

16 cups cooked millet (4 cups dry cooked 4 to 1)
8 cups raw oats
4 large onions
1 Tbls. Salt
1 cup soy sauce
1 cup oil
2 Tbls. Sage
1 dozen eggs
Top w/ ketchup
123
Oat burgers 350 ½ hr-3/4 hr
9 cups boiling water
9 cups oats
2 large onions diced & sautéed
2 cups sunflower seeds ground course
! Tbls. Basil
1 Tbls. Italian Seasoning
¼ tsp. oregano
1 ½ tsp. garlic gran.
1 ½ tsp. onion gran.
1 cup soy sauce
Moroccan Couscous
sauce
8 cups water
3 cups tomato paste
2 Tbls salt
2 Tbls turmeric
2 Tbls sweetener
1 Tbls pepper
Veggies
Carrots, peppers, onions, & celery (10 cups of each)
6 cups chickpeas
4# beef, lamb tofu or chicken
Stir fry veggies lightly add chickpeas& sauce simmer
about 20 minutes serve couscous topped with the
veggie/sauce
Top with diced tomatoes
124
Green Lasagna (1-9x13 pan)
¾# spinach lasagna
1 ¼# chopped spinach
1 cup ricotta cheese
1 cup mozzarella
½ cup basil puree
8 oz. cream cheese
2 cups thick tofu cream
Basil Puree:
7 cups fresh basil
1 Tbls. Dry basil
¼ cup olive oil
¼ tsp. salt
Bottom:
Basil mixture
Pasta
Spinach-ricotta
Basil mix
Pasta
Shredded cheese
125
Perrogi’s
Dough
6 cups hung yogurt
13 ½ cups flour
6 Tbls. Butter
6 eggs & 3 yolks
2 Tbls salt
6 Tbls. Oil
Filling:
Mashed potatoes
Cheese & salt to taste
126
Desserts
127
Fresh Blueberry Pie
Combine and boil:
1 1/3 cups berries
1/3 cup- ½ cup honey (depending on sweetness of
berries)
Add:
2 Tbls. &2 tsp. cornstarch
2 Tbls. Water
Boil until thick and cool
When cool add:
3 cups fresh berries
1 ½ cups goop mix
Place in pie shell.
This is good with all types of berries or a mixture of
berries.
Blueberry pie
Bake 350` 25 min. then cover & bake 30-40 more until
boils.
Place in pie shell:
5 cups blueberries
1/3cup sifted flour
1/8 tsp. salt
Add:
½ cup honey
2 Tbls. Lemon juice
1 oz. butter
Add top crust
128
Pumpkin Cream Cheese Pie (2 pies)
Bake 350 for 1 hour
16 oz. Cream cheese
Soften and blend w/
1 ½ c. honey
4 beaten eggs
2 c. pumpkin puree
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
1/8 tsp. cloves
Process in Cuisinart until smooth and pour into graham
cracker shells and let bake approx. 1 hour (until golden)
Add:
16 oz. hung yogurt
½ c. honey
½ tsp. vanilla
Bake an additional 10 min. until set
129
Banana Cream Pie 12 pies
Mix and cook 10 minutes until thick:
4 cups honey
3 cups cornstarch
2 Tbls. Salt
24 cups milk
Beat and add whisking constantly 5 minutes:
18 eggs (mix with some hot milk mix and slowly add to
avoid Scrambled eggs)
Once off heat add:
1 ½ cups butter
½ cup vanilla
Line piecrusts with sliced bananas and pour cooled
pudding into shells.
Grasshopper Pie
3 ½ sheet pans
2 gallons vanilla ice cream
4 Tbls. Spiraling
3 c. chopped carob chips
2 Tbls. Mint extract
Mix in a large mixer & pour into graham cracker crust
Freeze
130
Key Lime Pie
1 tsp. grated lemon
1/3 cup lime juice
15 oz. sweetened condensed milk (1 cup home made)
Variation: ½ # cream cheese & ½ cup honey
2 egg yolks
Add rind & juice to milk blend until thick & smooth stir in
yolks
Pour into baked pie shell Bake 12-15 min
Lime Pie (6 pies)

Combine:
4 cups honey
2 ¼ cups cornstarch
½ tsp. salt
Add:
12 cups water
9 eggs
Bring to a boil & add:
1 cup butter
2 cups lemon juice
3 Tbls. Lemon rind
131
Pumpkin Pie (1 pie)
Bake 425 for 15 min. 350 for 45 minutes
2 cups pumpkin
1 ½ cup milk
½ cup honey
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
1/8 tsp. cloves
2 eggs
Topping for Pumpkin Pie

¼ cup maple syrup
1 Tbls. Butter
½ cup nuts (walnuts best)
1 Tbls. Flour
1 tsp. cinnamon
Roast in skillet
Top pie 15 minutes before done baking
132
Pecan Pie (1 pie)
Blend in Braun:
2 eggs
1 Tbls. Unbleached flour
½ tsp. salt
Add to other wet & mix:
1 ½ cups maple syrup
1/3 cup butter
1 tsp. vanilla
Put 1 cup broken pecan n bottom of shell, then pour in
wet
Sweet Potato Pie

2 ½ cups mashed sweet potatoes
½ cup honey
1 tsp. vanilla
½ cup milk
2 eggs
133
Sunshine Pie (6 pies)
Bring to a boil:
3 cups honey
1 ½ tsp. salt
12 cups orange juice
Mix & add:
3 cups water
2 ½ cups cornstarch
Let boil 3 minutes.
Cool pudding & add:
3 cups orange pieces
3 cups pineapple pieces
3 cups sliced bananas
Fill pre baked pie shells
Butterscotch Banana Cream Pie 6 pies

Add to a sauce pan and boil:
1 ½ cup cornstarch
3 cups succanat
12 cups milk
18 egg yolks beaten or 9 whole eggs
Boil until thick and add:
12 Tbls. Butter
3 Tbls. Vanilla
15 sliced bananas
134
Apple Pie a la Mode (1 pie)
In graham cracker crust add:
2 cup apples cooked down sweetened & spiced as for
apple pie
Top with 2 cups ice cream (butter pecan)
Drizzle caramel topping over top with nuts
Topping 2 cups mascavo, 1/2 cup butter melted
Tofu Peanut butter Pie

1# tofu
¾ cup peanut butter
½ cup honey
¼ cup oil
1 tsp. vanilla
1/8 tsp. salt Blend all ingred. & place in pie shell & freeze
135
Full Moon Pie 6 pies
Filling:
Bring to a boil:
12 cups orange juice
3 cups honey
1 ½ tsp. salt
1 tsp. orange peel
Mix & add to juice:
1 cup lemon juice
2 cups OJ.
2 cups cornstarch
Let boil 2-3 minutes
Crust:
9 cups pastry flour
1 Tbls. Salt
1 ½ cups butter
1 1/3 cups oil
1 ½ cups honey
1 Tbls. Lemon extract or vanilla
4 cups chopped almonds
136
Tropical Pie (1 pie)
1 cup orange juice
1 cup pineapple juice
1/3 & 1 Tbls. Cornstarch
½ cup ½ & ½
1/3 cup honey
2 cups pineapple
¼ tsp. salt
¼ cup orange juice concentrate
1 oz. butter
Coconut Cream Pie 3 pies

Bring to a boil:
6 c. milk
1 c. half & half
1 ½ c. honey
1 ¼ tsp. salt
Add & boil until thick:
1 c. cornstarch
1 c. milk
Beat 12 egg yolks & add 2 c. mix
Then add to pudding and reboil
Remove from heat add:
2 Tbls. Vanilla
2 Tbls. Butter
3 ½ c. coconut
Pour in shells & chill
137
Cream Cheese Pie 2 pies
Maple Goop:
2 c. maple syrup
1 ½ c. milk
10 Tbls. Cornstarch
For 1 pie mix:
20 oz. cream cheese
1 ½ c. maple Goop
½ c. milk pwd.
3 0z. Lemon juice
Carob Cream Pie 6 pies

Mix:
3 c. carob
3 c. honey
2 Tbls. Granulated lecithin
Add:
18 c. milk
Bring to boil& add:
2c. minus 2 Tbls. Cornstarch
2 c. milk
Cook until thick.
Beat 12 egg yolks and add 2-4 c. mix
Add to pudding & reboil.
When thick add:
4 Tbls. Vanilla
6 Tbls. Butter
2 tsp. salt
138
Yogurt Pie
Blend until smooth:
1 cup yogurt
8 oz. cream cheese
2 eggs
½ tsp. vanilla
2/3 cup honey
Bake @ 350 for 30-40 minutes
Vanilla Cream Pie 8 pies
3 c. honey
2 1/4c. Cornstarch
1 1/2 Tbls. Salt
18 c. milk
Stir until thick and add:
5c. Mix to:
13 beaten eggs
Let boil until thick-when semi cool add:
6 Tbls. Vanilla
½ c. 1 Tbls. Butter
139
Yogurt Cream Cheese Pie 1 pie
Crust:
3 c. oats
2 c. pastry flour
1 tsp. salt
½ c. oil
½ c. coconut
½ c. honey
Filling:
2 c. yogurt
1 tsp. vanilla
2 eggs
1/3 c. honey
¼ tsp. salt
140
Apple Pie with Crumb Topping
Boil:
10 Tbls. Cornstarch
7 cups water
1 tsp. salt
1 Tbls. & 1 tsp. cinnamon
2/3 tsp. nutmeg
2 2/3 cup honey
Then stir in:
24 cups apples
1/3 cups lemon juice
Pour hot filling into pans & top with crumbs.
Topping:
6 cups oats
4 cups flour
1 ½ cups honey
1 cup oil
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
141
Pie Crusts
Mock Graham Cracker Crust 4 crusts
4 c. oat flour
3 c. w.w. Flour
1 tsp. salt
(1 Tbls. Cinnamon)
1 c. oil & ½ c. honey
Pie Crust (1 double crust or 2 singles)

2 cups pastry or spelt flour
1 tsp. salt
1/3 cup oil
1/3 cup butter
5 Tbls. Cold water
I found the best way to make a good flaky crust is to
place the flour, salt & oil into a food processor then add
butter & pulse to a cornmeal consistency, then add the
water blend as little as possible.
Pie crust 2
1 cup flour
¼ cup butter
2 tsp. oil
¼ tsp salt
¼ tsp soda
¼ cup cold water
142
Graham Cracker Crust
(6 pie shells)
Melt & add to dry ingredients:
1 ½ c. oil
½ # butter
½ cup honey
7 cups crumbs (4 cups =1 #)
1 cup pastry flour
¾ tsp. baking powder
Apple Cake 350 30-40 minutes (makes 2- 9x14 inch cake

pans)
Grate:
4 2/3 cups apples 5 1/3 cups pastry flour
Add: 1 1/3 cups oil 1 Tbls. 1 tsp. baking powder
5 egg yokes 1 Tbls. cinnamon
1 1/3 cups maple syrup 1 Tbls. Nutmeg
2/3 cups honey 1 cup walnuts
½ cup yogurt 1 tsp. vanilla
Rind & juice of 1 lemon
Mix wet into dry & fold in 5 egg whites
FROSTING:
1# cream cheese
1 ½ tsp. vanilla
½ cup maple syrup or honey
143
Pineapple Cake (5 half sheet pans)
Dry:
30 cups flour
½ cup & 1 Tbls. Baking powder
2 ½ Tbls. Salt
Wet:
3 ¾ cup oil
9 ½ cup honey
½ cup vanilla
15 eggs & 7 ½ cups water (more or less as needed)
Lemon Poppy Seed Cake (6 carrot cake pans)

9 cups pastry flour
1 ½ Tbls. Baking soda
1 cup poppy seeds
4 ½ cups oil
12 cups honey
3 cups lemon juice
4 ½ cups lemonade concentrate (or 3 cups honey plus 1
cup lemon juice)
9 cups milk
18 eggs
144
Gingerbread with Apple Pie Topping (4 half sheet pans)
8 Tbls. Cinnamon
6 Tbls. Ginger
4 Tbls. Nutmegs
4 Tbls. Cloves
2 2/3 Tbls. Salt
8 cups raisins
6 cups walnuts
14 ½ cups molasses
5 1/3 cups oil
21 ½ cups water
Apple topping:
4 gallons apples
¼ cup cinnamon
4-5 cups honey
1 Tbls. Salt
145
Swirl Cake
Carob Cake:
21 cups whole wheat
2 2/3 cups carob pwd.
4 ½ Tbls. Baking soda
3 ½ cups oil
4 Tbls. & 2 tsp. vanilla
½ cups vinegar
7 cups homemade
14 ½ -15 cups water
Yellow:
20 cups whole wheat
6 Tbls. &2 tsp. baking powder
2 ½ cups oil
1/3 cup vanilla
8 cups cold water
7 ½ cups honey
10 eggs Or 2 cups cold water
146
Carob Cake with Icing
24 cups bread flour
3 Tbls. Salt
3 cups carob powder
5 Tbls. Baking soda
8 ½ cups molasses
1 ½ cups honey
4 cups oil
5 Tbls. & 1 tsp. vanilla
6 Tbls. Vinegar
14 cups cold water
Pour into 5 cake pans & bake @350 for 1 hour.
Icing:
3 ½ cups honey
3 ½ cups milk
1 cup & 1 ½ Tbls. Cornstarch
Make these ingredients into a goop.
Cream:
7 #cups butter
2 ½ -2 ¾ cups carob pwd.
1 ¾ cup pwd. milk
1 cup minus 2 Tbls. Maple sugar
1 Tbls. Vanilla
3 ½ Tbls. Coffee
1 cup milk (if too thick)
147
Common Sense Carrot Cake
Makes 2 carrot cake pans Bake 325` for 45-60 min.
Mix:
2 ½ c. oil
3 c. honey
8 eggs
Mix:
6 c. pastry flour
4 tsp. bak. Soda
1 ½ tsp. bak. Pwd.
2 tsp. salt
10 c. grated carrots
2 Tbls. Cinnamon
1 ½ tsp. nutmeg
½ tsp. coriander
148
Sweet Potato Pound Cake (2 loaves)
Beat:
1 cup butter
1 cup honey
1 cup Mascavo
2 cups mashed sweet potatoes
2 tsp. vanilla
Whip eggs separately for 5 min then add to wet
4 eggs beating
Mix:
3 cups pastry flour
2 tsp. baking pwd.
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. nutmeg
¼ tsp. salt
Slowly add wet to dry pour into loaf pans & bake 1 hr. 20
minutes.
Glaze:
1 cup maple syrup
1 cup butter
1 Tbls. Vanilla
Boil for 10-15 minutes
Sprinkle with almonds.
149
Basic Cheesecake 2 -10”springform pans
Whip
4# cream cheese
5Tbl. 1 tsp vanilla
2 2/3 cups honey
½ cup lemon juice
½ cup lemon zest
When whipped smoothly add:
16 eggs & whip 3 minutes
Slowly add:
2 cups powdered milk whip smooth
Pour into graham cracker crust bake 250 for 45-50 min
150
Mexican Fruit Cake (2 hotel pans)
10 cups flour
10 cups Mascavo
5 tsp. soda
2 tsp. salt
10 eggs
5- 20 oz. cans crushed pineapple
5 cups chopped walnuts
Mix all ingred.
Pour into pan & bake 350 35-40 min
Frosting
2 ½ # cream cheese
5 tsp. vanilla
1 ¼ # butter
6-10 cups Mascavo
Strawberry Delight1 pan

Crust bake & stir like granola will be crumbly
1 cup flour
½ cup nuts
1 2 cup melted butter
Filling
1 cup heavy cream (whipped tripled)
2 egg whites stiffened
1 cup Mascavo
3 cups sliced strawberries
2 Tbls. Lemon juice
Stir together & freeze
151
Hot Fudge Sundae Cake 350 (3 c.c.pans)
Mix: 6 cups flour
¾ cups carob powder
4 Tbls. Baking pwd.
1 ½ tsp. salt
3 cups nuts
Mix:
2 ½ cups honey
3 cups milk
¾ cup oil
2 Tbls. Vanilla
Mix wet & dry add nuts & pour into ungreased pans
For each pan (this must be done individually)
Blend:
1 cup honey
½ cup carob pwd.
3 ½ cups very hot water
Variations:
Instead of nuts add:
3 cups peanuts
152
Pineapple Upside down Cake (1 carrot cake pan)
½ cup oil
1 cup honey
½ tsp. vanilla
3 eggs
1 cup buttermilk
2 cups flour
¼ tsp. salt
1 tsp. bk pwd.
1 tsp. bk soda
½ tsp. nutmeg
*Be sure not to open oven too early very light & will fall
153
New Deli Cake 3 c.c.pans
Mix in a small bowl:
1 ½ cups cocoa pwd.
½ cup milk
1 ¾ cups buttermilk
In a lg. bowl mix:
2 ½ cups boiling water
3 ½ cups oats
1 cup hot water
1 cup cold water
Add:
5 ½ cups oil
6 cups honey
12 eggs
4 Tbls. Vanilla
Add cocoa mix & mix until no lumps then add:
28 oz. pastry flour
8 oz. whole wheat flour
12 oz. unbleached flour
8 tsp. soda
4 tsp. salt
Pour ½ of this into the 3 pans
Sprinkle W/ 1 ½ cups choc. Chips
Cover with other ½ of mix
Sprinkle with 1 ½ cups choc. Chips& bake
154
Double Carob Cake
Separate: 6 eggs
Oil and paper 2 round 9 in. cake pans
Sift and set aside:
1/3 cup carob powder
¾ cups pastry flour
¾ tsp. cinnamon
¾ tsp. baking powder
1/3 tsp. salt
Beat until thick and light color:
6 egg yolks
2/3 cup honey
Add dry ingredients
While beating this in a separate bowl beat stiff:
6 egg whites
1/3 cup egg whites
Gently fold into batter and bake
Frosting:
3 cups cream
1/3 cup carob powder
1 tsp postum
1 tsp. vanilla
Place 1 cake upside down & put
1 cup frosting
1 cup whipped cream
2nd cake then
1 cup frosting on sides
1 cup frosting on top
155
Pineapple Upside down Cake (8 c.c.Pans)
Soak:
17 cups flour
24 cups cold water
Mix:
17 cups flour
6 Tbls. Baking soda
4 Tbls. Salt
6 Tbls. Cinnamon
4Tbl. Allspice
1 Tbls. Cloves
1 Tbls. Nutmeg
Add:
4 cups oil
4 ½ cups honey
4 ½ cups molasses
1 cup & 1 ½ Tbls. Vinegar
Make 3 holes in dry ingredients
& Add the wet
In the bottom of the pans oil & add: (to each pan)
1/3 cup honey
1 tsp. cinnamon
Dash nutmeg
Make sure the bottom of pan is coated arrange 10# can
of pineapple over the 8 pans evenly
Bake for 10 minutes at 450 then pour in batter & bake @
350 for 45-1 hr.
156
German Carob Cake (a 3 layer cake)
Cake:
Combine:
2 ¼ cups carob pwd.
5 cups flour
1 Tbls. Salt
Cream:
3 sticks butter
3 cups sucanant
1 Tbls. Vanilla
Separate 9 eggs
Beat whites stiff
Mix yolks with 4 cups sour milk
Mix in then fold in whites
Frosting:
Combine & boil for 6 minutes:
3 eggs
2 cups evaporated milk
2 cups sucanant
1 ½ sticks butter
Add:
4 cups coconut
1 ½ cups walnuts
2 cups carob chips
157
Cream cheese Frosting
Boil
2 cups honey
1 cup milk
Add:
¾ cup milk
10 Tbls. cornstarch
Boil until comes away from side of pot & cool
Add & whip
6 oz. butter
36 oz cream cheese
Whip the cold goop into the butter mix
Add
6 tsp. vanilla
6 Tbls. Lemon juice
Yogurt Cream Cheese Frosting
8 cups hung yogurt

½ # butter
¼# honey
Juice of 1 fresh lemon
158
Chewy Carob Coconut Chews 350` 15 minutes
1 ¼ c. butter 2 c. flour 1 c. coconut
2 c. honey ¾ c. carob pwd.
2 eggs 1 tsp. salt
2 tsp. vanilla 1 tsp. baking soda
Ginger snaps (90 café size cookies)

20 cups flour
12 cups Mascavo
6 cups butter
2 cups molasses
8 eggs
8 tsp. bkg soda
8 Tbls. Ginger
8 tsp. cinnamon
4 tsp. cloves
Double Carob Coconut cookies 350` 10-12 minutes

Cream: 1 c. honey
1 c. butter
1 egg
1 tsp. vanilla
Mix:
1 ½ c. flour 3 c. oats
1/3 c. carob pwd. ½ # carob chips
½ tsp. bak. Soda 1 c. coconut
½ tsp. salt
159
Snicker doodles
Cream
2 ½ cups butter
3 ¾ cup Mascavo
2 eggs & 2 egg whites
6 ¾ cups flour
2 ½ tsp. bk. Soda
¾ tsp. salt
topping
6Tbl. Mascavo
2 Tbls cinnamon
Roll 1 in balls of dough & roll into topping
Prick like Pb cookies
Moon Cookies
1 ½ c. butter
¾ c. honey
1 tsp. vanilla
Mix:
3 ½ c. pastry flour
2/3 c. sliced almonds.
½ Tbls salt
Drop on sheets add jams to center
160
Pecan Sandies
6 cups pastry flour
1 ½ cups turbinado sugar
1 ½ cups oil
1 tsp. salt
1 oz. vanilla
1 ½ cups nuts
The Best Peanut Butter Cookies

Cream:
6 cups Mascavo
3 cups butter
6 cups Peanut butter
6 eggs
1 Tbls vanilla
Mix & then add to wet:
1 Tbls. Salt
1 Tbls. Soda
6 cups flour
161
Even Better PB Cookies
1 ½ cups peanut butter
1 cup coconut oil
2 ½ cups Mascavo
6 Tbls. Milk
2 Tbls. Vanilla
2 eggs
3 ½ cups flour
1 ½ tsp. salt
1 ½ tsp soda
Vegan No Bake Carob Cookies

½ cup Mascavo
¼ cup water
½ cup carob chips
1 cup peanut butter
1 cup ground oats
1 cup coconut
1 ½ cups rolled oats
162
Tahini Cookies
30 cookies
1 cup Tahini
2 cups honey
1 cup butter
2 eggs
1 Tbls. Vanilla
½ cup powdered milk
1 tsp. salt
2 Tbls. Bk pwd
4 Tbls. Corn starch
3 cups flour
½ cup walnuts
Humble Hermits
2 cups oil
4 eggs
3 cups honey
9 cups flour
2 Tbls. Baking pwd.
2 tsp. soda
1 tsp. salt
1 Tbls. Cinn.
1 Tbls. Ginger
1 Tbls. Cloves
1 ½ cups raisins
1 ½ cups nuts
163
Peppermint Cookies
Mix
1 cup Mascavo
¾ cup coconut oil
2 Tbls. Milk
1 Tbls. Mint extract
1 egg
Mix
1 ¾ cup flour
1 tsp. salt
¾ tsp. soda
Bake, cool & top w/carob sauce
Maple Walnut Shortbread (1 large sheet pan)

Combine:
4 tsp. baking powder
2 tsp. salt
Combine:
2# softened butter
3 cups maple syrup
Add:
2 cups walnuts
164
Shortbread I
6 cups pastry flour
1 tsp. salt
2 tsp. baking pwd.
1 1/3 cup honey
2 Tbls. Vanilla
Shortbread II
6 cups pastry flour
2 tsp. salt
2 tsp. baking pwd.
1 cup butter
1 ½ cup honey
2/3 cup oil
2 tsp. vanilla
165
Maple Cream Cookies
Cookie:
2 cups butter
3 cups honey
4 tsp. vanilla
8 cups oats
4 cups w.w. Flour
2 tsp. soda
1 ½ tsp. salt
½ tsp. nutmeg
1 ½ tsp. cinnamon
Filling:
2 cups butter
2 cups maple syrup
3 cups pwd. Milk
Carob Chip Cookies

12 cups flour
2 Tbls. Soda
¾ tsp. salt
2 cups butter
4 cups honey
1 Tbls. Vanilla
5 eggs
166
Graham Crackers
Mix:
1/3 cup oil
1/3 cup honey
2 tsp. molasses
1 tsp. vanilla
Add:
2 1/2 -3 cups flour
1 tsp. bak. Pwd.
½ tsp. soda
1 tsp. salt
1 tsp. cinnamon
Bake just like crackers
167
Carob chip cookies 15 cookies bake 6 minutes
Mix well:
1 ½ tsp. vanilla
¾ c. honey
¾ c. oil
1 tsp. bak. Soda
1 tsp. bak. Pwd.
¾ tsp. salt
Then add:
1/3 c. pwd. Milk
3 oz. carob chips
1 ½ oz. walnuts
Add:
3 c. pastry flour
7 oz. quick oats do not over mix! Roll each cookie 2 oz.
roll into a 2 oz. ball & press
Oatmeal Raisin Cookies 5 ½ dozen

10 c. oats
6 c. pastry flour
1 Tbls. Salt
1 Tbls. Bak. Soda
2 Tbls. Cinnamon
1 tsp. mace
3 ½ c. oil
2 c. honey
2 c. maple syrup
5 c. raisins
168
Carob walnut cookies 3 dozen
Soften and whip:
1 # butter
Add:
1 c. honey
1 ¼ c. maple syrup
2 tsp. vanilla
1 egg
5 ½ c. pastry flour
1 tsp. salt
1 Tbls. Soda
3c. carob chips
3 c. walnuts
169
Ginger filled Molasses Cookies
9 cups flour
1 Tbls. Soda
1 ½ tsp. salt
3 ¾ tsp cinnamon
1 ½ tsp. ginger
1 ½ cups butter
2 cups molasses
1 cup milk
1 cup honey
Make into sandwiches by filling with:
Ginger cream:
1 ½ cups butter
*3 cups confect sugar
(Use honey & pwd. Milk)
1 ¼ tsp. ginger
¼ cup molasses
2-3 Tbls. Milk
170
Oatmeal Scotches (12 dozen cookies)
Mix:
3 ¾ cups pastry flour
1 Tbls. Baking soda
2 tsp. salt
2 tsp. cinnamon
Cream:
1 ½ # butter
4 ½ cups Florida crystals
6 eggs
1 Tbls. vanilla
After you cream wet ingredients slowly add the flour
mixture.
Then add slowly:
9 cups rolled oats
5 cups butterscotch chips (3 bags)
Bake @ 350 for 8-10 minutes)
171
Almond Joys (makes approx. 72)
4 ½ cups coconut
¾ cup oil
2 Tbls. Vanilla
1 ½ cups honey
2 Tbls. Lemon juice
1 cup pwd. milk
Mix and shape into ovals and put almond in center then
freeze.
Coat with 2 cups melted carob chips.
Peanut Butter Cups

Mix:
1 ½ cups peanut butter
¼ cup oil
½ cup honey
2 tsp. vanilla
1 cup pwd. Milk
Use 1 Tbls. Per Pb cup:
Fill bottom of muffin paper with
Melted carob
Put in Pb
Cover with carob
172
Coconut Macaroons
Beat until stiff:
2 egg whites
Slowly add:
1/3 c. honey
Then add:
1/8 tsp. salt
½ tsp. vanilla
2 Tbls. Butter
1/3 c. milk pwd.
3 c. coconut
¼ c. walnuts
Shape into 1 ½ oz. balls
Bake 350` until golden (10 minutes)
Coat with 1 c. melted carob chips
Peanut Butter Balls

1 cup peanut butter
½ cup honey
½ -1 cup pwd. Milk
Stir in:
2 Tbls. Sun seeds
2 Tbls. Walnuts
2 Tbls raisins
Form into balls & roll in:
6 Tbls. Sesame seeds
173
Wild Berry Squares 1 carrot cake pan
Filling:
3 cups strawberries
1 ½ cup Mascavo packed
½ cup cornstarch
1 cup juice concentrate
8 cups berries
Crust:
1# butter
½ cup Mascavo
1 tsp. soda
1 ½ cups flour
4 cups oats
½ tsp salt
1 ½ cups walnuts
Coconut Bars (1 carrot pan)

Pat graham cracker crust on bottom of pan
Sprinkle on crust
1 ½ cups nuts
1 ½ cups carob chips
1 ½ cups coconut
Pour filling over & bake like a quiche
Filling:
1 can coconut milk
1 ½ cups Mascavo
4 eggs
1 tsp. vanilla
174
Date Squares
1 large sheet pan
Filling:
16 cups dates (pitted and cut in half)
8 cups hot water
Simmer 10 minutes and stir until thick
Add:
1/3 cup lemon juice
1/8 tsp. salt
Blend with Braun
Topping:
12 cups oats
1 Tbls. Baking soda
4 ½ cups melted butter
2 cups honey
This will make the top and bottom
175
Lemon Squares (2 half sheet pans)
Crust:
6 cups pastry flour
2 tsp. salt
1 cup butter
2/3 cup oil
1 cup honey
2 tsp. vanilla
Set crust aside & Mix:
12 eggs
3 cups & 2 Tbls. Honey
1 ½ tsp. salt
1 cup lemon juice
Set this mixture aside.
In a sauce pan add:
2/3 cup honey
2 cups water
¼ tsp. salt
Bring to a boil & add:
2 cups water
2/3 cup cornstarch
Boil 1 minute & add:
2/3 cup lemon juice
Slowly add hot lemon sauce to the eggs (like when
making pudding) & when fully mixed pour into unbaked
crust & cook for 15-20 minutes.
176
Coconut Lemon Squares (2 half sheet pans)
Crust:
6 cups pastry flour
2 tsp. salt
1 cup butter (or ¾ cup oil)
2/3 cup oil
1 cup honey
2 tsp. vanilla
Mix crust & pat on bottoms of pans-not the sides.
Filling:
3 ½ cup honey
12 eggs
¾ cup lemon juice
4 Tbls. Lemon peel
6 cups coconut
Mix filling & pour over crust. Bake @ 350 for 30minutes.
177
Lemon Lush (1-9x13”pan)
Lemon Layer:
1 cup honey
¼ tsp. salt
2/3 cup orange juice
1 cup water
Bring to boil
Mix:
2/3 cup cornstarch in 1 cup water
Stir into hot mix & add: 8 egg yolks cook gently
Add:
2 Tbls. Butter
2/3 cup lemon juice
2 Tbls. Lemon peel
Cream cheese layer:
8 oz. cream cheese
2/3 cup honey
1 Tbls. Vanilla
1 cup whipped cream
Crust:
1 ½ cups flour
1 ½ sticks butter
Mix to fine crumbs & add:
1 cup chopped nuts (pecans or almonds)
Press into pan & bake 15 minutes @ 350
Layer:
Crust, Cream cheese, Lemon, Whipped Cream
178
Almond bars 1 9x13 pan
Crust:
1 1/3 cup spelt flour
Pinch salt
1 stick butter
2 egg yolks
3 Tbls. Cold water
Bake 15 minutes Let cool & spread w/ 1 cup rasp. Jam or
honey
Boil:
1 cup maple syrup
1 Tbls. Cornstarch
Stir in:
3 cups sliced almonds
Bake 350 for 30 minutes
Brownies (makes ½-sheet pan & 1 c.c. pan)

1 # butter
4 cups turbinado sugar
8 eggs
4 tsp. vanilla
3 cups carob chips melted (malt sweet are best)
4 cups spelt flour
1 tsp. baking soda
¼ tsp. salt
2 cups chopped walnuts (optional)
179
Butterscotch Brownies (1 hotel pan)
Mix
2 cups butter
8 cups Mascavo
Add 8 eggs
3 Tbls. Vanilla
Mix
4 cups flour
2 Tbls 2 tsp. bk. Pwd.
4 tsp. salt
1 ½ cups carob pwd.
Carob Brownies ½ sheet pan

Whip
1 ½ cups butter
7 eggs
4 ¼ cups Mascavo
1/8 cup vanilla
Melt & add: 2 ½ cups carob chips & whip
Add
2 ½ cup chopped walnuts
4 cups pastry flour
Top with carob chips & bake 30 minutes
180
Coconut Chews 1 ½ sheet pan 350` until golden
Mix and pat in pan:
3 c. Flour
1 c. butter
2/3 c. honey
1 tsp. salt
Bake 10 minutes
Sprinkle on crust:
1 1/3 cups carob chips
Mix: 4 eggs
1 1/3 c. honey
2 c. coconut
½ c. walnuts
¼ c. flour
1 tsp. baking pwd
181
Apple Crisp 10x15 pan
Filling:
10 cups apples
2/3 cup honey
2/3 tsp. salt
½ Tbls. Vinegar
Cook soft
Crust:
2 cups flour
Pinch salt
12 Tbls. Butter
¼ cup honey
2 tsp. vanilla
Topping
3 cups graham cracker crumbs
1 cup coconut
2 ½ cups pecans
10 Tbls. Flour
12 Tbls. Oil
¼ Tbls. Honey
182
Cream Cheese Squares (9X13 pan)
16 oz. cream cheese
1 ½ c. yogurt
¾ c. honey
¾ tsp. salt
Juice and rind of 2 lemons
½-1 c. chopped nuts
Crust:
½ c. butter
1/3c. Honey
1 ½ c. flour
¼ tsp. salt
Bake crust 5 minutes then spread cream cheese mix and
bake until set
183
Cream cheese Bars 1 lg. sheet pan
4 # cream cheese
2c. honey
16 eggs
½ c. lemon juice
2 Tbls. Vanilla
Crust:
5 c. pastry flour
2 2/3 c. butter
4 c. graham cracker crumbs
1 1/3 c. honey
1) Whip together
2) Make crust and reserve 4 c.
3) Chop 2 c. walnuts to reserved crust
4) Bake crust 10-12 minutes
5) Add filling
6) Heat 3 c. raspberry jam and pour over filling
7) Add topping and bake
184
Basin Farm Squares
Filling:
1 ½ cups dates
1 ½ cups prunes
Juice & rind of 2 lemons
3 cups coconut
Crust:
½ cup honey
1 cup butter
2 eggs
1/3 cup oil
4 cups pastry flour
1 Tbls. Bak. Pwd.
½ tsp. salt
185
Oakhill Brownie (10x13pan)
Mix
3 cups sugar
2 ¼ cups flour
¾ cup carob powder
1 tsp. salt
1 ½ cups oil
6 eggs
1 Tbls. Vanilla
Bake 350 30 min
Cool completely
Filling: Cream
¾ cup butter
1 cup 1Tbl. Mascavo
3 Tbls. Milk
1 ½ tsp vanilla
1 ½ cup flour
Mix all ingred. & spread over brownies cool until firm
Glaze: Melt
1 ½ cups carob chips
4 Tbls. Butter
Pour over filling cool completely
Frosting:
8 Tbls. Butter
2 ¼ cups Mascavo
8 Tbls. Milk
2 cups carob chips
Boil 1 min add carob chips mix & cool completely
186
Crisp for apples etc.
9 cups oats
6 cups flour
2 ¾ cup honey
2 cups oil
1 tsp. salt
3 Tbls cinnamon
Sweetened Condensed Milk

1 c. honey
4 c. milk
1 c. cornstarch
3 Tbls. Butter
3 pinches salt
Vanilla Pudding (for 4)

Bring to a boil:
½ cup honey or 1 Tbls. Stevia
12 Tbls. Cornstarch
½ tsp. salt
8 cups milk
Add:
4 eggs slightly beaten & reboil
Cool slightly & add: 2 tsp. vanilla
187
Apple Claflouti 9 in. square pan
Basic batter:
4 eggs
1 c. milk
¾ c. pastry flour
1 tsp. vanilla
½ c. succanat
¼ tsp. cinnamon
1 Tbls. Butter
In the bottom of pan place:
3 c. tart sliced apples
½ tsp. cinnamon
½ tsp. cardamom
½ tsp. lemon peel
Variations: peach or pear & raspberry
To make:
Place fruit on bottom of pan & then pour the batter over
bake 350 for 50-55 minutes.
(This is like a custard-crepe-pudding)
Strawberry Sauce
6 cup mashed berries
2 cups honey
9 Tbls. Cornstarch
1 cup juice
6 cups berries chopped
6 Tbls. Butter
188
Carmel Sauce;
Heat to dark caramel color
2 ½ cups Mascavo
1 tsp. lemon juice
2 Tbls. Water
Add:
½ # butter
¾ cup heavy cream
1 tsp. vanilla
Wisk smooth & cool
Carob Sauce
1 cup & 2 Tbls. Butter
3 cups honey
3 cups milk or water
3 cups carob powder
9 eggs
3 Tbls. Vanilla
Melt butter, honey. Add milk, carob & eggs
Cook until thick stirring constantly
Add vanilla
189
Carob Frosting
Cream:
1 cup honey
¾ cup soft butter
Stir in:
2 2/3 cup pwd milk
1 ½ cup carob pwd
Add:
1 cup cream
2 tsp. vanilla
Beat smooth & add: 2 cups nuts
Peanut butter frosting

1 cup peanut butter
6 oz cream cheese
3 Tbls. Butter
2 tsp. vanilla
2 cup sugar
6 Tbls. Milk
190
Tapioca Pudding 2 ½ Gallons
Soak overnight:
8 cups tapioca pearls
40 cups milk
Then add:
6 cups heated honey
Cook until bubbly& then add:
2 dozen eggs
¼ cup vanilla
.
Senator Russell
Mash 8 medium sweet potatoes
Beat in:
4 eggs
½ cup turbinado
¼ cup butter
¾ tsp. salt
Put in carrot cake pan arranging pecans on top. (1 ½
cups)
Sprinkle w/ ¼ cup butter & ¼ cup turbinado
Bake @ 375 for 20 minutes.
.
191
Fudgy Carob Chews
Blend fine:
4 cups almonds
2 fresh coconuts or4 cups coconut
Cream:
1 # butter
4 cups honey
4 cups carob pwd.
2 tsp. salt
3 Tbls. Vanilla
Add some coconut to stiffen & freeze several hours
Mix nuts & coconut & form balls with carob goop.
Drop into nut mix & roll Refreeze.
Fudge
Heat
1 cup honey
1 cup peanut butter
Quickly add
1 cup carob powder
1 cup sesame seeds
1 cup sunflower seeds
½ cup coconut
½ cup dates
Pour into greased pan cool until hard cut
192
Iron Balls
Mix:
4 cups Tahini
2 cups cold water
Then add & mix
1 ½ cup black strap
2 cups raisins
1 cup ground flax
1 cup carob pwd
1 cup coconut
3 cusp ground sesame seeds
193
Liquid Measurements &
Volume Equivalents
60 drops = 1 tsp.
1 tsp. = 1/3 Tbls.
1 Tbls = 3 tsp.
2 Tbls = 1/8 cup or 1 oz.
4 Tbls= ¼ cup or 2 oz.
5 1/3 Tbls. = 1/3 cup
8 Tbls. =1/2 cup or 4 oz.
¼ cup = 4 Tbls.
3/8 cup = ¼ cup plus 2 Tbls
1 cup =1/2 pint or 8 fl oz.
2 cups = 1 pint or 16 fl oz
1 quart = 4 cups
1 gallon = 16 cups
194
Some Helpful kitchen Hints:
For cakes-
Oil-
For every 4 cups of flour use ½ cup oil
Some can even cut back to 1/3 cup
Sweetener-
For every 20 cups flour 4 cups honey will taste like
biscuits or cornbread
5-5/12 is good for breakfast cake
7-71/2 for Friday night dessert
Lemon juice use

Generally for every cup of lemon juice add 1 cup honey
*These are hints to follow but for each recipe depending

on the particular ingredients things vary so you can not
follow this 100%
195
Equivalents & Substations
ALMONDS-
1 # ground= 2 2/3 cups
1 # slivered =5 2/3 cups
6 oz whole = 1 cup
APPLES-
1# OR 3 MEDIUM = 4 cups sliced or course chopped
ARROW ROOT-
As a thickener 2 tsp. =1 Tbls cornstarch
AVOCADOS-
1#= 2 cups diced or 1 cup mashed
BAKING POWDER -
1 tsp.= ¼ tsp bk soda plus ½ tsp plus 1/8 tsp cream of
tartar
Or
1 tsp= ¼ tsp soda plus ½ cup buttermilk or yogurt
Or
¼ tsp soda plus ¼ to ½ cup molasses
BANANAS-
1# or 3 medium = 1 cup mashed
196
BEANS-
Fresh green 1# or 3 cups = 2 ½ cup cooked
Kidney- 1# or 2 ½ cups= 6 cups cooked
Lima same as kidney
Lentil- 1# = 2 ¼ cups or 6 cups cooked
Navy beans- 8 oz. or 1 cup = 2 ½ cups cooked
BEETS-
1# fresh= 2 cups cubed or sliced
BLUE & BLACK BERRIES-

1 # = 2 cups
BRAZIL NUTS-
1# = 3 cups
BREAD CRUMBS-
¼ cup = 1 slice
BROCCOLI-
1# = 4 cups chopped
BULGAR-
1# or 2 ½ cups = 6 cups cooked
197
BUTTER-
1 stick= 4 oz or 8 Tbls or ½ cup
4 sticks= 1 # or 2 cups
1 cup = ¾ cup vegetable or coconut oil
Whipped 8 oz= 3 cups
BUTTER MILK-
1 cup = 1 cup yogurt or 1 cup milk w/ 1 Tbls vinegar
CABBAGE-
1# = 4 ½ cups shredded
CAROB POWDER-
1 oz chocolate in recipe – 3 Tbls plus 2 Tbls water
CARROTS-
1# = 3 cups grated or 2 ½ cups diced
CAULIFLOWER-
1 # = 4 cups chopped
CELERY-
1# = 2 ¼ cups chopped
CHEESE-
Cottage 8 oz = 1 cup
Parmesan 1# =4 cups
Grated 1# = 4 cups
198
COCONUT-
1 medium= 3 cups grated
1# = 5 cups unsweetened dried grated
Or 4 cups sweetened
CORNMEAL-
1 # =3 cups
CRANBERRIES-
1# = 4 cups
DATES-
1# = 2 cups pitted
EGGPLANT-
1#= 5 cups cubed
EGGS-
Extra large 4= 1 cup
Large 5= 1 cup
Medium 5-6 = 1 cup
Small 7= 1 cup
WHITES-
5-6 = 1 cup jumbo
Extra large 6 = 1 cup
Large 7-8 = 1 cup
199
FLOUR-
1# = 3 CUPS
FLOUR FOR THICKINING

1 Tbls = 1 ½ tsp cornstarch
GARLIC-
1 small clove = 1/8 tsp powder
GREENS, FRESH-
1# = 10 cups chopped
HERBS-
½ tsp dried = 1 Tbls fresh
HONEY-
1# = 1 1/3 cups
MUSTARD-
1 tsp dried = 1 Tbls fresh
NOODLES-
1# uncooked = 6-8 cups cooked
OATS-
1 # raw = 5 1/3 cups uncooked
1 cup uncooked = 1 ¾ cups cooked
200
ORANGE-
1 medium = ½ cup juice or ¾ cup diced
PEACHES-
1# or 2 large or 3 medium = 1 ½ -2 cups sliced
PEPPERS-
1 large = 1 cup diced
POTATOES-
1# or 3 medium = 4 cups raw diced or 2 ½ cups cooked or
1 ¾ cup mashed
PUMPKIN=
1# fresh= 2 ½ cups cubed or 1 ¾ cups mashed
RAISINS-
1# = 3 ¾ cups
RICE-
1 # = 2cups or 6 cups cooked
ROLLED OATS-
1# or 6 ¼ cups uncooked = 8 cups cooked
TOMATOES-
1 # or 2 medium= 1 ½ cups diced
201
WATER-
5 gallons =40 # remember when you are lifting them!!!
WALNUTS-
1# = 5 ½ # in shell or 3 cups broken
SAFE COOKING
TEMPERATURES
Egg dishes- 160 F

Ground beef- 160 F
Beef, goat or lamb- 170 F
Chicken – 170-180 F
Turkey – 180 F
202
Menu Ideas
Potatoes:
Baked topped with cheese & veggies & seeds
Mashed (can mix in cheese for protein)
Home fries
Potato salad (add eggs for protein)
Spinache (spinach, potatoes & onions w/ butter- S.
African)
Pesto potatoes
Root veggie Quiche (potatoes, carrots, onions & turnip)
New England boiled dinner
Scalloped potatoes
Beans:
Beans & Rice
Baked beans
Taco salad
Chili w/ beef
3 bean salad
Enchilada casserole
Black bean casserole
Mexican pizza
Bean dip & veggie sticks & crackers
Burritos
Hummus
Lentil Loaf/burgers
Lentil stew
Split Pea soup
203
Rice:
Rice & gravy (add beef, chicken or eggs)
Spanish rice
Curried rice
Stir fry w/ rice
Broccoli Casserole
Stuffed peppers
Tuna Rice Casserole
Pesto rice
Stuffed cabbage
Sandwiches:
Banana mayo
Veggie (w/ feta)
Cheese
Oat burger
Millet burger
Tofu
Egg (fried or salad)
Breaded eggplant
Sautéed onion
Cream cheese, olive walnut
Sauerkraut cheese spread
Rueben sandwiches
Tahini, banana
204
Salads:
Chef
Potato
Taco
Tabouli
Carrot raisin
Broccoli, celery raisin
Greek Salad
Oriental cabbage
Coleslaw
Cucumber salad
Sprout salad
Caesar salad
Beet, apple salad
Marinated
Pasta
Rice Salad
Millet Salad
Couscous Salad
205
Stocking your Pantry
Baking Ingredients (dry)
Baking powder
Baking soda
Carob chips
Carob powder
Corn starch
Yeast
Baking Ingredients (wet)

Honey
Molasses
Beans
Black beans
Chick beans
Kidney beans
Lentils
Navy
Pinto
Split peas
206
Dried Fruit
Apricots
Coconut
Dates
Figs
Pears
Apples
Banana Chips
Prunes
Raisins
Flour
Spelt
Pastry
Mesa Harina
Grains
Barley
Buckwheat
Couscous
Cornmeal
Corn Grits
Millet
Oats
Oat Groats
Pasta
Quinoa
Rice
207
Nuts
Almonds
Brazil
Cashew
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts
Seeds
Alfalfa (for sprouts)
Clover (for sprouts)
Flax
Poppy
Pumpkin
Radish (for sprouts)
Sesame
Sunflower
Oils
Olive oil
Safflower/Sunflower Oil
208
Other things
Common Sense hand soap
Dish soap
Bar soap (for diapers)
Shampoo
Conditioner (for those who need it)
Tooth paste
Toilet paper
Rods
Saran wrap (nice to have a small & large size)
Matches
Light bulbs
Goop
Laundry soap
Sponges
Cleanser (Bon Ami is nice –no bleach)
Metal scrubbies
Murphy oil soap
Simple green
209
Teas
Roasted Carob
Chamomile
Chicory
Hibiscus
Lemon grass
Peppermint
Rooibos
Spearmint
Mate’
210
Spices
Allspice
Basil
Bay leaves
Cayenne
Celery Seed
Chili powder
Cinnamon
Ground cloves
Cumin
Curry powder
Dill weed
Ginger
Fresh Garlic
Italian Seasoning
Marjoram
Mustard
Nutmeg
Oregano
Paprika
Parsley
White Pepper
Rosemary
Sage
Thyme
Turmeric
211
Natural Baby Wipes
1 1/2-2 cups of water- (distilled works best but tap is okay),

1/4 cup aloe Vera gel,
1 TBS.Weleda Calendula oil,
2 TSP. baby shampoo- we use one without SLE/SLES,
2-3 drops of tea tree oil,
2-3 drops of lavender oil.
Mix all ingredients and put wipe warmer over wipes. I keep my wipes on
the side and dip them in as needed. I find this keeps them fresh. You
can also put this in a spray bottle if you prefer.
Anti--fungal Baby wipes:
1/2 cup distilled water,

1/4 cup vinegar,
1/4 cup aloe Vera gel,
1 TBS. of calendula oil,
1 drop of lavender essential oil,
1 drop of tea tree essential oil
This recipe is courtesy of Stony Mountain Botanicals. The vinegar and

essential oils discourage yeast growth so the wipes should not get
moldy.
212
To prepare, use a glass jar with a tight fitting lid. Pour all your
ingredients in, cover the jar and shake to blend the ingredients. Place
your wipes in a container and pour on enough solution to moisten
them. Store any extra solution in the fridge. It should stay fresh for a
long time especially if you used distilled water.
You may use this recipe with cotton/cloth wipes or make your own with
paper towels. May not be suitable for a baby with diaper rash, as the
vinegar make act as an irritation.
Baby Massage Oil

4 ounces of oil (olive, almond, apricot, or sunflower)
5 drops lavender essential oil
5 drops orange essential oil
Pour your ingredients right into the bottle your going to

use to dispense the massage oils. Just give a good
shake to blend the oils and you're all set. If you want a
truly heavenly oil use rose essential oil in place of
lavender and orange.
213
Calendula Baby Oil
8 ounces of oil (olive, almond, apricot, or sunflower)
1 ounce calendula flowers
Place the oil and calendula flowers in a crock pot on low

temperature for about 4 hours to extract the beneficial
properties of the calendula into the oil. Check very
carefully that your oil is not getting to hot! Allow the oil
to cool and then strain it using cheese cloth or a gauze
diaper.
You can add a few drops of essential oils if you like. Try
5-10 drops each of orange and lavender or chamomile.
For the ultimate luxury use rose essential oil
Calendula is healing and soothing to the skin. It is

excellent for massaging your babies! Calendula oil is also
good for helping prevent the over-growth of yeast in the
diaper area.
See my instructions on salve making for alternative

preparation methods of herbal oils.
214
Baby Wipes: by Lisa
1/8c or less of vegetable oil (apricot or sunflower)
1/8c or less of baby shampoo
1 1/2 - 2 cups water
8 drops of lavender oil (antibacterial and for scent)
5 drops of tea tree oil (optional - supposed to help
reduce mold)
Directions: Mix vegetable oil and essential oils. Shake oils

with water. Gently mix in baby shampoo. Pour over a half-
length roll of paper towels with the cardboard removed in
some kind of plastic container. Dispense from the inside
of the roll. Original recipe is for 1/4 c each of oil and
shampoo and Bounty towels. I use Scott shop towels,
which are more durable, and they fit (barely) into a
Diaperene container and dispense nicely from the center
pull hole!
Teething Gel
1 ounce pure vegetable glycerin
2 drops essential oil of clove
Add one drop of clove to your glycerin and shake it until

it is well blended. Test it on yourself to make sure it is
not too strong before adding another drop. For a young
baby I use 2 drops. You could use vegetable oil instead of
glycerin if you want. Glycerin is very sweet so it makes
the remedy a bit more appealing.
215
Baby Salve
1 part St. John's Wort
2 part Calendula
1 part Comfrey leaf
1 part Comfrey root
1 part Plantain
Olive Oil
Beeswax.
Vitamin E
Chickweed Salve
2 part Chickweed
2 part Plantain
1 part Comfrey Leaf
Olive oil
Beeswax
Vitamin E
216
Notes - If 1 part equals 1/3 cup then you will need 12 - 14
ounces of oil and about 1 ounce of beeswax.
Use this salve to soothe itching caused by insect bites

and rashes, and to aid healing of minor skin irritations.
Directions for Making Salve
To make salve, we extract the beneficial properties of our

herbs in oil, and then add beeswax to harden the oil.
My recipes are based on the Simplers' Method of

calculating proportions. These recipes require you to use
parts rather than a specific volume of each herb. This
technique allows you to easily adapt the recipe. If you
want a small amount of salve you can choose one
tablespoon as your part, if you want a large amount of
salve you might choose 1/2 - 1 cup as your part. The
amount of oil needed is enough to completely cover the
herbs, plus an inch of oil above the level of the herbs. The
tricky part of this is determining exactly how much
beeswax is needed to harden the salve. You can
approximate the proportions based on the following
equivalents. One pint of oil will need about 1 1/2 ounces of
beeswax, or one ounce of oil will need about 1/2 teaspoon
of beeswax. There are about 5 teaspoons of beeswax in
an ounce.
217
If you intend to make your salve using freshly collected
plants, you will want to clean them. Do this by shaking
them to remove dirt then spread the herbs out to allow
them to air dry for several hours (until wilted) to reduce
the moisture content. Fresh chickweed, for example,
contains a lot of moisture and this water content could
cause your salve to spoil quickly.
To begin your salve, measure the desired amount of

herbs into an enamel or stainless steel pan, or into a
crock pot.
Cover the herbs with oil. Use enough oil to cover the
herbs plus another inch of oil above the level of herbs.
Heat the herbs and oil over a low heat for several hours
(about 3 hours). If you are using roots you should heat
the oil longer (about 5 hours). I strongly encourage you
to use a crock pot for heating your oil because it
operates at a controlled low temperature, which is less
likely to be a fire hazard. If you don't use a crock pot then
use a double boiler.
After heating, cool your oil for awhile. Set up a strainer

lined with cheesecloth then pour the oil through to
strain. When most of the oil has filtered through the
cheesecloth, pick up the cheesecloth, keeping the herbs
enclosed, and squeeze as much oil as possible from the
herbs and cloth.
218
Add beeswax to the oil and heat it until all the wax is
melted. To test to see if your salve is hard enough, put
some on a spoon and set it in a cool place for a few
minutes. If your salve is too soft, add more beeswax.
If you are using essential oils or Vitamin E you can blend

them in now. Finally, pour your salve into containers and
label.
St. John's Wort

Salve
1 part Calendula
1 part Comfrey leaf
1 part Plantain
Olive Oil
Beeswax.
Vitamin E
Great all purpose salve. Use for insect bites, itching,

wounds, burns and on fungal infections.
219
Baby Salve
2 part Calendula
1 part Comfrey leaf
1 part Comfrey root
1 part Plantain
Olive Oil
Beeswax.
Vitamin E
Goldenseal Salve
1 part Goldenseal Root
1 part Comfrey Root
1 part Calendula
1 part Echinacea
1 part Myrrh
Olive Oil
Beeswax
Vitamin E
Use this salve to prevent infection and aid in the healing

of wounds.
220
Black Walnut Salve
2 part Black Walnut
2 part Chaparral
1 part Myrrh
1 part Burdock
1 part Echinacea
Olive Oil
Beeswax
Vitamin E
Optional - Tea Tree Oil - 10 drops per ounce
This salve is primarily used to fight fungal infections

such as, eczema, ringworm, and athlete’s foot.
221
Dreamtime Salve
2 part Mugwort
1 part Rosemary
1/2 part Spearmint
1/2 part Calendula
1/2 part Sage
1/4 part Lavender
Olive Oil
Beeswax
Vitamin E
Apply Dreamtime Salve to your temples at bedtime to

encourage imaginative dreams.
Eucalyptus Salve / Chest Rub

30 drops Eucalyptus essential oil
40 drops Camphor essential oil
15 drops Wintergreen essential oil
1 ounce Olive Oil
1/2 teaspoon Beeswax
Melt the beeswax in the olive oil. Remove from heat and
add the essential oils. Stir; pour into salve container and
label. Eucalyptus salve is used to relieve respiratory
congestion.
222
Herb Reference
BURDOCK ROOT - ( Arctium lappa) Blood purifier. Useful

for any systemic rash conditions, such as psoriasis.
Antiseptic. Useful for bites, stings, animal bites and
boils. For rashes, use internally and externally.
Internally, burdock is also useful for arthritic conditions,

rheumatism, and many types of infections. It is the
primary ingredient in ESSIAC TEA, a Native American
cancer formula. Burdock is a plentiful "weed" in our area
that we can harvest.
BLACK WALNUT HULLS - (Juglans nigra) Antifungal. Use

for athletes foot and other fungal infections, parasites,
abscesses, and boils.
CALENDULA - (Calendula officinalis) This species of

marigold is often cultivated in gardens. Calendula helps
to soothe inflamed tissues, reduce pain and aids in quick
healing of cuts and abrasions.
CHAPARRAL - (Larrea divaricata) Antibiotic and

antiseptic. Useful against bacteria, viruses, parasites,
and warts. Relieves itching of eczema, scabies and
dandruff. Native Americans used chaparral to treat
cancer.
223
CHICKWEED - (Stellaria media) Cooling, antiseptic herb
used to treat inflammations, relieve itching, blisters,
boils, and abscesses. Fresh plant is edible in salads or
as a cooked green. You can find chickweed growing in
your lawn, garden, or meadows.
COMFREY ROOT & LEAF - (Symphytum officinale) Prolific

plant that is valuable in the treatment of all types of
skin, bone, and muscle injuries. Comfrey helps wounds to
heal quickly. Use for burns, blisters, broken bones, and
inflammations. Used both internally and externally.
Comfrey has a soothing effect on any organ it comes in
contact with. Also used for respiratory and digestive
system disorders.
ECHINACEA - (Echinacea purpurea or E. angustifolia)

This herb is the most widely consumed herb in the world
today. It is used internally to activate the immune
system when fighting colds and flu, or almost any type
of infection. Lesser known is the fact that Echinacea is
beneficial for many topical applications. Echinacea can be
used to treat infected wounds, psoriasis, and eczema.
Echinacea stimulates the bodies’ defenses at the sight
of the wound and aids in the development of healthy
tissue. Also used as a wash to remove poison ivy oils
from the skin. I prefer to use an alcohol based Echinacea
tincture if I need to remove poison ivy oils from my skin.
224
The root is the most powerful part of the plant. If you
want to purchase Echinacea for immune stimulation,
avoid products that don't contain any root, or ones that
do not list the Echinacea species on the label. Two
species, Echinacea purpurea and Echinacea angustifolia,
are commonly used. Both species are powerful, but it is
best to choose E. purpurea because it is the most
abundant species. E. angustifolia is becoming rare in the
wild. Many people cultivate echinacea in their gardens,
commonly known as Purple Coneflower. To avoid further
depletion of wild echinacea plants, try to buy only
cultivated plants or grow your own.
GOLDENSEAL - (Hydrastis Canadensis) Antiseptic and

astringent. Used for cuts, wounds, infections, bites, and
stings. Goldenseal is also widely used internally for the
treatment of sinus infections and other inflammations
of the mucus membranes, including the stomach and
intestinal tract. The medicinal part of the plant is the
root.
Ohio used to be the most abundant habitat for

goldenseal but over-harvesting has depleted the wild
populations. Goldenseal is now scarce and should not be
harvested from the wild. Try to buy goldenseal roots that
are cultivated or grow your own if you have a rich woods
225
MYRRH - (Commiphora myrrha) Antiseptic and
astringent. Very effective antiseptic used in salves.
Combined with goldenseal, myrrh is good for wounds,
bedsores, abscesses, and hemorrhoids. Internally, myrrh
is used to treat fungal infections, congestion, ulcers,
and as a wash for sore gums.
PLANTAIN - (Plantago spp.) Astringent, antiseptic, and

emollient. Plantain helps to relieve pain of insect bites
and is a wonderful remedy for cuts, and skin infections.
For a quick relief, pick a leaf, chew it and apply it to the
insect bite or sting. Plantain is the source of psyllium
seeds, a bulk laxative found in many over - the - counter
products.
Plantain can be found in lawns, meadows, and open

woods. Plantain is abundant and can be harvested from
the wild.
ST. JOHN'S WORT - ( Hypericum perforatum ) The salve

is good for burns, wounds, bruises, sores, insect bites,
fungal infections such as eczema, and itching. This is my
favorite herb to use in salves! St. John's Wort is used
internally for the treatment of depression and is
currently being researched for possible use in the
treatment of AIDS.
St. John's Wort can be harvested from the wild if you

find large patches of it. I harvest a portion of the flower
head and leave a portion on the plant to produce seed. If
226
you pick one of the yellow flowers and rub it between your
fingers it will stain your fingers red!
Animals develop photosensitivity when they consume St.

John's Wort and there is some evidence that humans
consuming large amounts of the herb may develop
photosensitivity. When using a St. John's Wort Salve it
is best not to use it before long periods of sun exposure.
Essential Oils
Essential oils are steam distilled concentrates of the

natural oils present in plants, flowers, roots, and trees.
They are 100 % pure and must be carefully used by the
drop.
CAMPHOR - (Cinnamomum camphora) Used as a

congestion clearing inhalant and muscle liniment.
EUCALYPTUS - ( Eucalyptus globulus) Used for rubbing

on sore muscles, as an inhalant, and chest rub for colds.
Decongestant, antibiotic, antiseptic and antiviral. Used
as a topical antiseptic on sores and fungal infections
such as ring worm.
TEA TREE OIL - ( melaleuca alternifolia) Very effective

fungicide, antibacterial and antiseptic. Michael Tierra,
calls Tea Tree Oil, "the first aid kit in a bottle." Use for
cuts, pimples, boils, cold sores, burns, stings, ticks,
athletes foot and other fungal infections.
227
WINTERGREEN OIL - (Gualtheria promcumbens) Use as a
salve to rub on sore joints and muscles. Harmful or fatal
if taken internally.
Miscellaneo us Ingredi ents
BEESWAX - A naturally occurring wax produced by bees.

Beeswax is used in your salve to solidify the oil. Softens
and protects skin.
VITAMIN E - Vitamin E also has the ability to preserve

fats and aid in the healing of wounds.
OILS - For salve, olive oil is the preferred choice of oil

because it is less likely to become rancid. It is better to
choose cold pressed oils because they retain some of
the nutrients and enzymes. If you plan to make a salve to
use specifically on your face, then a light oil is best.
Apricot kernel and grape seed oils are very light.
228
Lydia Pinkham's Vegetable Compound
4 ounces Cramp Bark

4 ounces Partridge Berry Vine
2 ounces Poplar Bark
2 ounces Unicorn Root
2 ounces Cassia
1.5 ounces Beth Root
24 ounces Sugar
16 ounces Alcohol
Water, a sufficient quantity.
Powder herbs then cover with boiling water, let stand

until cold, then percolate with water until the percolate
measures 5 pints, add the sugar, bring to a boil, remove
from the fire and, when cold, add the Alcohol and strain.
Dose. -One or 2 teaspoonfuls of this may be taken three

or four times a day.
229
Antiseptic Mouthwash
1 drop Peppermint Essential Oil

1 drop Thyme Essential Oil
1 drop Eucalyptus Essential Oil
1 drop Wintergreen Essential Oil
1 Tbls. 190 Proof Ethyl Alcohol
6 Tbls Distilled Water
Pour all into to glass jar with tight fitting lid. Shake
before each use.
Use less water and more alcohol if you use 50% alcohol.
The final alcohol concentration should be 15-20%.
230
Tea for Coughs
For chronic coughs

3 parts thyme leaf
2 parts plantain
1 part mullein leaf
Use 1-2 tsp. of the herb mixture per cup of boiling water.
Cover and steep for 10 min.
Elder Berry Syrup
1 cup dried Elder Berries

2 cups distilled water
1/2 cup honey
Simmer the berries for 30 minutes. Mash with a potato

mashing about half way through cooking. Allow mixture
to cool to room temperature then strain through
cheesecloth. Stir in honey. Pour into glass jar and store
in the refrigerator
231
Liquid Laundry Soap
Submitted by: Sheli
Document1
Ingredients:
• 1 Quart Hot Water

• 1/2 Cup Washing soda/Sodium Carbonate (I find it
at Publix)
• 3 Pints Water
• 1/3 Bar Fels Naphtha Soap or any other bar soap,
Grated
• 1/2 to 1 Cup Borax
• Hot Water
Directions
Mix Fels Naphtha Soap in a saucepan with 3 Pints
water and heat on low until dissolved. Stir in washing
soda and Borax. Stir until thickened (it doesn't get
real thick) and remove from heat. Add 1 quart hot
water to 2 gallon bucket. Add soap mixture and mix
well. Fill bucket with hot water and mix well. Set aside
for 24 hours or until mixture thickens. Use 1/2 cup per
load
232
Fabric Softener
Submitted by: Sheli
Document1
Ingredients:
• 2 cups baking soda

• 2 cups herbal vinegar or white vinegar
• 4 cups water
Directions
Mix together. Use 1/4 cup to final rinse.
233
Stain Remover
Submitted by: Sheli
Document1
Ingredients:
• 1/2 cup Ammonia

• 2 Tablespoons Liquid Laundry Detergent
(Homemade)
• 1/2 cup White Vinegar
• 2 Quarts Water
Directions
Mix together and put in a spray bottle. Spray on
stains and rub in. Let set a few minutes but don't let it
dry out. Laundry as usual.
234
All Natural Insect Repellant Spray
Submitted by: RJ
http://herbalsoapsbyrj.com
Ingredients:
• 8oZ Distilled Water

• 1.5 tsp Lemongrass EO
• 2 tsp Glycerin
• 1/2 tsp Citronella EO
Directions
I add these ingredients directly to my 8oz spray
bottles! Shake well before use! :o)
235
Liquid Laundry Detergents
Recipe #1
3 Pints Water
1/3 Bar Fels Naphtha Soap, Grated
1/2 Cup Washing Soda
1/2 Cup Borax
2 Gallon Bucket
1 Quart Hot Water
Hot Water
Mix Fels Naphtha soap in a saucepan with 3 pints of

water, and heat on low until dissolved. Stir in Washing
Soda and Borax. Stir until thickened, and remove from
heat. Add 1 Quart Hot Water to 2 Gallon Bucket. Add
soap mixture, and mix well. Fill bucket with hot water, and
mix well. Set aside for 24 hours, or until mixture
thickens. Use 1/2 cup of mixture per load.
236
Recipe #2
1 Cup Grated Fels Naphtha Soap

1/2 Cup Borax
2 Tablespoons Glycerin
2 Cups Water
Mix all three ingredients together. Add glycerin and

water.
Use 1/2 - 3/4 cup per load. Best when used with cold or
warm water.
237
Recipe #3
Water
1 Bar Fels Naphtha Soap, Grated
5 Gallon Bucket
1 Cup Washing Soda
4 1/2 Gallons Water
Place grated soap in a small saucepan and cover with

water. Heat on low until dissolved. Fill bucket with hot
water, and add soap. Stir to combine. Add 1 cup washing
soda and mix well. As it cools it will thicken. May be used
immediately. Use 1-2 cups per load.
Powdered Laundry Detergent
1 Cup Grated Fels Naphtha Soap

1/2 Cup Borax
For light load, use 1 tablespoon. For heavy or heavily

soiled load, use 2 tablespoons.
238
TIPS
• Liquid detergent can also be used as a pretreater for

stains.
• Ivory Soap, Deodorant Soap, and Beauty Bars can be

substituted for the Fels Naphtha Soap.
• Essential Oils can be added to soap for fragrance.
239
Carbohydrates
Common things-
Loaf- 70 grams
Café sized muffin- 85 gram
1 cup yogurt-11 grams
1/6th quiche- 15 grams
Café sized roll- 50 grams
Breakfast-
Millet- 1 cup -60 grams
Rice- 1 cup- 46 grams
Cracked spelt- 1 cup- 34 grams
Grits- ¾ cup – 25 grams
Toast- 1 slice- 16 grams
Granola-1/4 cup – 21 grams
Cake- 48 grams
Fruit-
Med banana- 27 grams
Lg banana- 30 grams
Med apple- 17 grams
Lg apple- 28 grams
Grapes- 1 cup- 25 grams
Melon- small slice- 6 grams
240
Breads-
Café roll- 50 grams
Sandwich bread- 16 grams per slice
Wrap- 51 grams
Dinner sized roll- 23 grams
Bagel- 60 grams
Corn chips- 1 oz=(12 chips) 15 grams
Pasta- 1 cup- 37 grams
Potatoes-
Mashed- 1 cup-34 grams
Baked-normal sized- 58 grams
Sweet pot. -Med-24 grams
Mashed-1 cup-56 grams
Beans-1/2 cup 21 grams

Cous cous -1 cup- 36 grams
241

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Lebanah’s

Baking in the Kitchen

Hephzibah Olson 9/20/07

Al B’s Pizza dough (8pans)

Flaky Biscuits Bake 450 8-10 minutes

Whole wheat Bread 6 Loaves

The Best Cornbread (Melakah’s)

Pie Crusts (2 single pie crusts)

Unleavened Bread (1 sheet pan)

Yemimah’s Ginger Bread

Hot water Molasses cake

Banana Bread 12 loaves

Pumpkin Muffins 4 dozen

Blueberry Muffins (4 dozen) Common Ground

Apple Muffins (3 dozen)

Coffee Cake Muffins 3 dozen

Bran Muffins II (7 dozen)

Baked Oatmeal (25 people) 350 45 minutes

Fruity Granola (40 #)

Common Sense Granola

Pineapple Rice Pudding (3 hotel pans & 2 c.c.pans)

Spice Cake (2 hotel pans)

Grammy’s Spinach Balls (approx. 60 balls)

Feta Ranch Dressing

Nehemiah’s Peanut Butter Sauce

Sweet & Sour Sauce

Sara’s Enchilada Sauce

Tahini Lemon Sauce

Tofu Marinade (30 blocks tofu)

Hibiscus café style

House Iced Tea café style

Simmer 4 cups Rooibos for 2 hrs.

3 cups lemon juice

2 cans juice concentrate

5 Tbls. Cardamom whole lightly ground

2 tsp. whole allspice

2 tsp. whole cloves

5 slices fresh ginger root

Common Ground Mixture

Common Ground Floats

Pina Colada (3 Gallons)

Three Bean Salad

Herbed Rice Mix

Broccoli Rice Casserole 5 hotel pans

Boston Baked Beans

Speedy Acorn Squash

Onion Pie 10 pies

German Onion Cake

Sweet & Sour Carrots

Spinach Loaf (1 pan)

Grandma’s Meatloaf (1 hotel pan) Bake 350 1 hour

Layer like a lasagna

Millet Torte 1 hotel pan

Lime Pie (6 pies)

Topping for Pumpkin Pie

Sweet Potato Pie

Butterscotch Banana Cream Pie 6 pies

Tofu Peanut butter Pie

Coconut Cream Pie 3 pies

Carob Cream Pie 6 pies

Pie Crust (1 double crust or 2 singles)

Apple Cake 350 30-40 minutes (makes 2- 9x14 inch cake

Lemon Poppy Seed Cake (6 carrot cake pans)

Strawberry Delight1 pan