Baked Beans

Localvore Notes: Make a frittata for breakfast with lots of julienned zucchini and a bit of onion and herbs for a great lunch. Saved the broth from cooking beans and wheat berries and used it as a stock for a black bean soup.

2 c marfax beans, soaked and cooked
1 sweet onion, chopped
2 large tomatoes, chopped
½ c chopped garden herbs
½ c maple syrup
1/4 c honey
½ c water
1/4 c cider vinegar
salt

Bake at 325 degrees covered for 3 hours, uncover and continue baking another hour.

Bean & Leek Combo

Localvore Notes: Choose your own quantities based on how many servings you need.

cranberry beans or marfax beans
leeks
maple syrup

Cook beans in water until tender. Add maple syrup and serve.

Corn Bread

Localvore Notes: This is delicious served while still warm with a little butter!

1 c ground flint corn/cornmeal
1 c Great River pastry flour (available at Upper Valley Food Coop)
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 c Butterworks maple yogurt (or plain yogurt or buttermilk)
1 local egg
3 T local butter, melted
1-2 T maple syrup (2 or 3 T if using plain yogurt/buttermilk)

Grease 8" square pan, 9" pie pan, or cast iron skillet with butter. Combine dry ingredients. Combine wet ingredients separately. Stir the wet into the dry, mixing just enough to thoroughly combine. Spread into prepared pan. Bake at 350 degrees for 20 minutes or until the center is firm to the touch.

Corn Fritters

Localvore Notes: Request the leaf fat from anyone who gets a pig butchered and doesn't want the lard. Render the lard (cook over very slow heat for a day or so until the fat is all melted out of the fiber. Strain the fiber out and you get a wonderful cooking and pastry fat.

1 c corn
3/4 c whole wheat flour
3 T milk
1 egg
pinch of salt

Mix all ingredients and fry like small thick pancakes.

Cornmeal Pancakes

1 c local cornmeal
1 T maple syrup
1 tsp salt
1 c boiling water
1/2 c flour
2 tsp baking powder
1 local egg
1/2 c local milk
2 T melted local butter

1. Combine cornmeal, syrup and salt in bowl. Slowly stir in boiling water; cover, and let stand 10 minutes.
2. Mix flour with baking soda; set aside.
3. In small bowl, beat egg, milk and butter until smooth. Pour into cornmeal batter, along with flour mixture, stirring quickly only until combined.
4. Meanwhile, slowly heat griddle or skillet. To test temperature drop a little cold water on hot griddle; water should roll off in drops.
5. Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry. Flip, cook 2 minutes longer, or until nicely browned on underside.
6. Serve with butter, warm maple syrup and/or homemade applesauce.

Cream of Butterworks Ground Flint Corn

Localvore Notes: Try using water instead of milk or a combination of the two.

1 c milk to 1/4 c ground flint corn equals one serving

Heat the milk almost to the boiling point. Add cornmeal and stir for several minutes. Add a sprinkle of salt if desired. Reduce heat and cover pan with lid. Simmer on lowest heat for 5-10 minutes until it thickens and reaches the consistency you like. Add a little maple syrup. Yum!

Flour Tortillas

1 c Great River pastry flour
1 c great River whole wheat bread flour("Zorro")
3 T cooking oil
2/3 c warm water
½ tsp salt

Mix all ingredients. Knead 2-3 minutes. Divide into 8 balls. Let rest, covered, 5-10 minutes. Roll out each ball into a tortilla on a lightly floured surface.  Bake each tortilla in a pre-heated frying pan, preferably cast iron, at medium heat until you get a light brown "freckling", do both sides. (Be careful not to overcook - you want them to be flexible.) Put them into a plastic bag after they have cooled briefly so they don't dry out.  Burritos? Quesedillas? Huevos rancheros? Wraps?

Indian Pudding

Localvore Notes: This is good served with cream of any variety, iced, whipped or plain.

1/3 c flour
1 egg
1 3/4 c milk
1/4 c cornmeal
1 ½ c milk
pinch of Maine Sea Salt
½ c maple syrup
cinnamon
½ tsp ginger
1 T butter

Whisk flour, egg, cornmeal, milk and salt over medium heat until it thickens a fair amount, about 10 minutes. Whisk in 1/4 to 1/3 c maple syrup, a sprinkle of cinnamon, ½ tsp ginger and 1 T butter. Turn it into a small, buttered, ovenproof dish of either ceramic or glass and bake for about 1 hour in a preheated 300 degree oven. It will still be a little jiggly, but will look fairly set. Let it cool 10 to 15 minutes before eating,

Maple Custard

Localvore Notes: Yummy!

Beat 3 cups of milk with 1/4 cup maple syrup and 3 eggs.

DIRECTIONS

Bake in a greased pan set in water in a 350 degree oven until it sets, approx. one hour and a quarter.

Maple Pudding

Localvore Notes: This pudding tastes great chilled.

½ c maple syrup
1/4 c flour
1 egg
1 3/4 c milk
½ T butter

Blend syrup and flour in a saucepan. Add beaten egg, then milk, stirring with a whisk or wooden spoon. Stir over medium heat until thick. Add 1 T butter. Eat warm or chilled.

North Country Honey-Apple Tea

For a delicious herbal-tasting tea, combine hot water with a little cider and add a bit of honey! Great for winter hiking and cross country ski outings.

Tamale Pie

Localvore Notes: Use 1 pt. of canned salsa instead of the tomatoes, onion and pepper if desired.

1 lb ground beef cooked in large frying pan
1 to 2 c corn
1 to 2 c diced tomatoes
1 chopped onion
Sweet and hot diced pepper
1/4 c lard
1 c cornmeal
salt to taste

Cook ground beef in large frying pan. Add corn, tomatoes, onion, peppers and lard. Cook all together for a few minutes then add cornmeal and salt. Bake in your frying pan (if it's oven proof) or transfer to a greased baking dish. Bake at 350 degrees for 30 minutes or until the cornmeal is cooked.

Wheat Berry Medley – Ideas To Try

*Cook wheat berries in a crock pot with apple cider for breakfast or cook in water and serve maple syrup and yogurt.

*To prepare 4 cs whole wheat berries, soak 2 cs berries in water overnight; drain (save water for your soup broth). Add wheat berries to 6 cs boiling water or broth in a pot, reduce heat, cover, and simmer 1-2 hours. Serve with butter, honey or tamari (soy sauce).

*Add leftovers to soups, salads, or knead into bread dough.

*To make cream of wheat from scratch, toast wheat berries and then grind enough to yield 1 c. Bring 3 cs water to a boil and add the grain. Return to boil, reduce heat, cover, and cook about 1 hour, stirring occasionally. Serve topped with honey, fruit, or nuts.

Wheat Berry Porridge

cooked wheat berries
milk
maple syrup

Put wheat berries in the food processor and chop until some break down. Heat with milk and maple syrup.

Wheat Berry Saute

onion
green pepper
cooked wheat berries
butter, salt and pepper
oil for saute

Saute onions and green peppers in a bit of oil. Add wheat berries and cook until warm. Garnish with butter, salt & pepper.

Wheat Berry Waffles

1 c wheat berries, cooked
1 c milk
2 T applesauce
1 T egg
½ tsp sea salt
4 tsp baking powder
1 T maple syrup

In blender, place berries and milk and blend on high until smooth. Add all other ingredients and mix.

Cook in waffle iron set on high for 6 to 7 minutes... cooking longer will add crispness but watch closely as they can burn. Top with your favorite fruit, nut butter, or syrup.

Wheat Berries Waldorf

Localvore Notes: Try using a pressure cooker for the wheat berries. They cook in about 25 minutes at high pressure, no soaking, with 4 c. water. One c of dry wheat berries yields 2 cs cooked.

2 c wheat berries, cooked
1 apple, chopped
½ a red onion, minced
1/4 c homemade mayonnaise
1/4 c sour cream
salt and pepper to taste

Mix all ingredients together, chill and serve.

Wheat Thins Alternative

1 c whole wheat pastry flour
1 c whole wheat flour with bran sifted out
½ t baking powder
½ t salt
3 oz butter
½ beaten egg mixed with enough milk to measure ½ c

Blend together dry ingredients. Cut the butter into the dry ingredients. Add the egg/milk mixture a little at a time to form a ball, not too sticky. You may not need all of the liquid. Divide the ball into 4 parts. Rub with oil or spray a cookie sheet. Roll out each of the four portions, until pretty thin, like a cracker. Sprinkle with salt and roll to push salt into dough. Use a pizza cutter to cut into small squares, prick with a fork. Bake at 400' for about 15 minutes. You have to watch it and remove the crackers on the edges as they brown and then move the inner ones to the outside and return to the oven til they brown. I found that getting them pretty brown makes them crispy! Very good!

Whole Wheat Crepes

Localvore Notes: Make a whole batch and just  stack them on a plate, stick them in a  ziploc bag and use as needed (or even freeze for later).

3/4 c whole wheat pastry flour
1 ½ c milk
1 c cream
4 eggs
2 oz melted butter (if unsalted, add a pinch of salt)

Whisk together or combine in a food processor. Spoon a few Ts into a nonstick pan or well-greased skillet on medium heat; tilt to spread batter in a thin layer. As soon as the top of the crepe looks "dry", flip and cook on the other side for a few minutes until barely browned.

Whole Wheat Graham Crackers

½ c white flour
1 ½ c whole wheat flour
1 tsp baking powder
½ tsp. salt
1 tsp cinnamon (optional)
½ c unsalted butter
4 T honey

Mix together dry ingredients. Cut in the butter. Add honey. The dough should come together like a pie crust would. Knead the dough 10-12 times. Divide the dough in half. Keep unused half covered.

Cut two pieces of parchment paper to fit 2 cookie sheets. Roll out half of the dough on the parchment paper to 1/16" thick. It will nearly cover a cookie sheet. Score the dough into rectangles with a pizza cutter or a knife. I used an unsharp knife. Prick the dough with a fork. Lift the parchment paper onto the baking sheet. Cook the crackers for 12-15 minutes in a 325 degree oven until light brown. Let them cool on the pan and then transfer to a rack. Store tightly wrapped once they're totally cool. Enjoy.

Whole Wheat Popovers

Localvore Notes: Serve with butter or cider jelly for breakfast or with soup or salad for lunch or dinner. Makes 8 popovers.

1 c milk (can use nonfat)
1 T melted butter
1 c whole wheat flour
1/4 tsp Maine sea salt
2 large eggs

Preheat oven to 400 degrees. Butter a popover pan or large muffin tins. In a large bowl, beat the milk, butter, flour and salt together until smooth. Add the eggs, one at a time, being careful not to overbeat them. Fill the popover or muffin cs 3/4 full. Bake for 15 minutes. Without opening the oven door, turn the heat down to 350 degrees and bake an additional 20 minutes. Serve immediately. A variation is to fill tins ½ full then sprinkle shredded cheese over and top with a little more batter. Or you might add a little granulated maple sugar to make a sweet popover.

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