RECIPES for the WEEK - Have a great weekend

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http://www.scdrecipe.com/wp/2006/10/01/scd-bakery-lucky-massachusetts/

Balery http://www.scdbakery.com/

Specialty Birthday Cakes http://www.scdbakery.com/specialtyitems.htm

Bone Broth

Bones are best cooked for 24 hours or more! Some people cook for less time,

it will still be healthy. Also, an amendment, I use a tiny bit of apple

cider vinegar, but if this is problemic for you, better to use distilled

white vinegar, or juice of a lemon. The bones I crack with my bare hands

after many cooking hours, usually for chickens or turkeys, but for bigger

bones, get them sawed open by a butcher to get some of the marrow out.

" Pearl String " <bluetulip53@...>

Sam's SCD Cremalata Ice Cream

2 cups almond milk

3/4 - 1 cup honey (to taste)

2 eggs (optional)

pinch salt

1TBS Almond extract

1 TBS Vanilla extract

1/2 tsp Cinnamon

1/2 Cup heavy cream SCD yogurt or 1/2 cup drained yogurt (same as

" dripped " )

and

1 Cup drained yogurt

Blend all of the ingredients and then pour them into an ice cream maker.

For the best consistency the honey should be mixed with warm (not hot)

almond milk first, then refrigerated and then blended into the other

ingredients.

The raw eggs are optional. They can be iffy with some people. Sam seems to

tolerate them well.

(If you like this, let me know and Sam can write down some others, including

a coffee ice cream that rivals Hagen Daz Coffee)

" Carol Frilegh " <c.frilegh@...>

Butternut squash and Brie Mash

3 cups butternut squash, peeled, deseeded and diced

2 oz. butter

1 cup Brie cheese slices

1 large clove garlic, finely crushed

1 tsp. salt

1 tsp. black pepper

parsley sprigs to garnish

Melt butter in a pan. Add squash and cook for 10 minutes. Add garlic, salt

and black pepper. Fry for 3 minutes until aromas become strong. Using a food

processor, puree squash mixture and Brie cheese slices. Reheat in pan and

serve hot, garnished with parsley sprigs, as an accompaniment to roasted or

barbecued poultry.

Sam O' <sodaniel@...>

Pumpkin Smoothies

2 eggs

1/2 cup homemade yogurt

1/3 cup honey

1 cup mashed, cooked pumpkin

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. allspice

1/2 tsp. ginger

I'm sure you could leave out the eggs for the smoothie, if raw eggs are not

to your liking. You could also vary the amount of yogurt and honey if

desired.

M.

" Chicken Nuggets "

1-I made the cooked mayonaise from the pecanbread website:

http://www.pecanbread.com/recipes.html

COOKED MAYONNAISE by Marilyn

2 egg yolks

2 tablespoons fresh lemon juice

2 tablespoons water

1 teaspoon honey

1 teaspoon dry mustard

½ teaspoon salt

¼ cayenne

1 cup safflower oil

In a small saucepan, stir together egg yolks, lemon juice, water, honey,

mustard, salt and cayenne with a wooden spoon until blended. Place over very

low heat and stir constantly until it bubbles in one or two spots. Remove

from the heat and let stand 4 minutes. Pour into a blender and blend, slowly

adding the oil in a thin, constant stream. Scrape down the sides as needed.

When the mixture in thick and smooth, chill until ready to use.

Tip: Mayonnaise keeps 3-4 weeks in the refrigerator as long as only CLEAN

utensils are dipped in it. Put a " due " date on the container.

2-Then I boiled a pound of boneless chicken breasts.

3-Finely chop the chicken in a food processor.

4- Mix the chicken, mayonaise, salt, and pepper to taste.

(Basically you are making chicken salad)

5- Form spoonfuls of the chicken mixture into " nugget " shapes.

6-Bake at 350 degrees for 35 minutes. They come out crispy!

le

How to prepare the pumkin

Cut the pumpkin in half. Scoop out the seeds and membrane(stringy stuff).

Place cut side down on cookie sheets(with sides). Pour hot water around the

pumpkin until you have about 1/4 inch in the pan. Bake at 400 degrees until

tender. This can be anywhere from 45 minutes to an hour and a half

depending on the size of your pumpkin. When the pumpkin is cooked, turn cut

side up until cool enough to handle. Scoop pumpkin flesh out of shell and

puree in a blender or food processer until smooth.

Thick Pumpkin Puree

Line a fine mesh strainer with a double layer of cheese cloth set over a

bowl. Pour pumpkin puree into lined strainer. Cover with plastic wrap, and

set something about the weight of a soda can or soup can on top.

Refrigerate three hours to overnight. Discard liquid that accumulates in

bowl. Pumpkin puree can be used right away, or frozen. I'd freeze it in

two cup amounts since it seems like most recipes call for about a cup. This

same method works with any squash (butternut, acorn, ect. Meleah " robin "

PUMPKIN PIE FILLING by

http://www.pecanbread.com/recipes.html

2 C cooked pumpkin or butternut squash

3/4 C. to 1 C. honey

1/4 C. melted butter ( or oil or coconut butter)

4 tsp cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

2 egg yolks

4 egg whites

1. Puree the squash in the food processor.

2. Mix all ingredients EXCEPT egg whites.

3. Beat egg whites in a separate bowl until stiff.

4. Gently fold egg whites into pumpkin mix.

5. Bake in a pie dish at 350 for ~50 minutes.

Under: Specific Carbohydrate Diet & Supplements on http://www.scdiet.net/

SCD Recipe links, etc. http://www.scdiet.net/scdfood.htm all on one website.

On http://lists.scdiet.net/mailman/listinfo/list see list archives click

Then click on subject to see RECIPES for the WEEK and post that have been

sent to the list.

" Soda "

2T Topicanna OJ not from concentrate ( is legal ) and make the liquid a

little bit apple cider and the rest plain club soda.

Deb Harkcom

The Squash Buttons Recipe

1 large baked acorn squash (about 1 1/2 to 2 cups) or you can use butternut

squash also

2-3 eggs

2 tbls. honey

Dash of cinnamon

Blend in the blender until smooth, then spoon into mini muffin pan with the

small paper baking cups. Only fill about 1/2 full. Bake at 300 degrees for

30 to 40 minutes. You want them to look dry and browned around the edges.

Let them cool. They will be delicate, so you will need to carefull whien you

remove them. They make a good finger food and snack for school.

Debbie " debkirk3 "

Pudding

Nut butter with pecans, safflower oil, and a little salt. Then I followed

the peanut butter brownie recipe. I baked it for 18-20 minutes because I

was unsure about how quickly pecan butter would cook as compared to peanut

butter. It tastes just like pecan pie without the big pecan pieces.

" jennifernormanly "

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