2 From Horn of the Moon Cookbook

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Here are two more from Horn of the Moon Cookbook:

 

* Exported from MasterCook *

 

Maple Walnut Buttermilk Muffins

 

Recipe By : Horn of the Moon Cookbook by Ginny Callan

Serving Size : 12 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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2 cups whole wheat pastry flour

1/2 cup unbleached white flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

3 eggs

1 cup buttermilk

1/2 cup maple syrup

1/2 cup sunflower oil

1/2 cup walnuts -- chopped (reserve 1 T

 

Preheat oven to 400°F. In medium size bowl, mix together flours, baking

powder, soda, salt, and cinnamon.

 

In separate medium size bowl, beat eggs. Add buttermilk, maple syrup,

and oil; stir well. Combine wet with dry ingredients. Add walnuts and

stir just enough to moisten. Put approx 1/2 cup batter into each oiled

muffin tin. Sprinkle the reserved 1 tbsp walnuts on the muffins and bake

20 minutes until browned. Makes 12.

 

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* Exported from MasterCook *

 

Mushroom Barley Soup

 

Recipe By : Horn of the Moon Cookbook by Ginny Callan

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 cup raw barley -- 2 cups cooked

6 cups boiling water or stock -- more as needed

2 tbsp sunflower oil

2 cups onion -- chopped

2 cups carrots -- sliced

1 tbsp dried dill weed

1 1/2 cups celery -- sliced (2 stalks)

4 cups mushrooms -- sliced

1 tsp salt

black pepper or cayenne pepper -- to taste

1 tbsp tamari soy sauce

1/2 cup fresh parsley -- chopped

1/3 cup unbleached white flour -- optional

1 cup sour cream -- optional

 

Combine barley and boiling water or stock in a 4 qt stockpot. Cover and

simmer until tender, about 40 minutes.

 

In large cast-iron fry pan, heat the oil and saute the onions, carrots

and dill. A few minutes later, add the celery. When browned and cooked

nicely, add to soup pot. Saute mushrooms in same pan quickly on high

heat until lightly cooked, then add to soup pot. Let simmer 30 minutes

covered. Add salt, pepper, tamari, and more water or stock as needed.

The barley or rice will continue to absorb water, making the soup thick.

Before serving, add parsley.

 

To add a creamy taste to mushroom barley soup, mix the flour with the

sour cream. Stir until thick. Add slowly to soup on low heat and serve.

 

 

 

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RisaG