Recipe Page

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PUMPKIN CUSTARD

3 eggs

1cup mashed pumkin or butternut squash

2 cups half/half OR  I use un homg. raw milk.

1/2 rapadura sugar or sucant

1/8 t real salt

1/8t ground nutmeg

1/8t ground ginger

1t ground cinnamon

1t vanilla extract

preheat the oven to  325 degrees. Gently bet the eggs in a medium bowl. Stir the mixture into custard cups or small oven proof dishes. Place in a 2 inch deep baking pan and slowly add enough hot water to fill the baking dish halfway. Bake for 45 minutes, or until toothpick inserted near the rim of one of the cups comes out clean( the center will firm up after the custaed comes out of the oven.) After the custards are cool, refidgerate or serve at room temp.

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BREAKFAST PORRIDGE

 1C oats rolled or cracked

1C warm filtered water plus 2 T whey, plain yogurt or buttermilk

1/2 t sea salt

1 cup filtered water

Soak oatmeal over night. Mix oats with warm water mixture , cover and leave in a warm place for at least 7 hours and as long as 24 . Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Serve with plenty of butter or cream and a natural sweetener.

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COTTAGE POTATOES

6 large baking potates

4 T butter

4 tablesppons extra virgin olive oil

sea salt

Cut into 1/4 inch slices. Melt and oil together. Brush two stinless steel cooked sheets with the oil mixtrue. Place slices on cookie sheets and brush top sides with r emaining oil mixture . Sprinkle with a little sea salt. Bake at 350 degree oven for about 45 minutes or until golden brown. Check the potatoes frequentl for burning . If they are cooking unevelly, remove potatoes as they become done to a heated platter and keep warm.

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