A little early for Christmas... however!

Some of you may recall that I have posted instructions on my blog how to  make a gingerbread house.  When I was taught to do this, they told me the original recipe, pattern and instructions came from the of Relief Society Magazine.  Just today, I found an online index and complete compilation of all the articles.  Here is the original article for the Gingerbread house.  I am thrilled!

Here it is!

Homemade "Candy" Bars

These wonderful bars come together in less than 5 minutes.  Please store them in the refrigerator until it is time to serve them.  Enjoy!

You will need the following:

1 cup walnuts
10 dates (get UNpitted dates and pit them.  They are more moist.)
2 Tablespoons cocoa powder
1/4 cup extra-virgin coconut oil (You could use other coconut oil, but the coconut flavor of this kind really sings!)
1/2 teaspoon pure vanilla extract

Put the walnuts in your food processor:

 
 Turn it on and make them crumbly looking.

Here are the dates, all 10 of them!

 Take out the pits and remove any little stem ends.

 Grease or spray a bread pan and line it with plastic wrap.  The grease makes it much easier to get the plastic wrap in place.

 Put all of the rest of the ingredients in the food processor and process until it all starts to hold together.
Then, spread it evenly in the bottom of the bread pan and press down evenly.

 Refrigerate until firm and eat one serve!

 Delicious, AND nutritious!

Black Walnut Biscotti

I like Biscotti very much... and until today, I only liked it when other people made it. Mine never seemed to be as good. But I "invented" this recipe and it is very nice. We live in an area where at this time of year, black walnuts are plentiful and people are very happy to have you come pick them up out of their yards.



Black Walnut Biscotti

1/2 cup whole wheat sourdough starter, bubbly and ready to use
1 Tablespoon butter, melted
1/4 teaspoon sea salt
2 pastured eggs
1/2 teaspoon cinnamon
1/4 cup freshly hulled black walnuts, frozen, then ground in an electric coffee grinder
3/4 cup Sucanat
1/2 teaspoon pure black walnut extract
Whole wheat flour, approximately 2 cups
1/2 teaspoon baking soda

The night before you want to bake the Biscotti, mix all the above ingredients, except the baking soda, together well. It should form a stiff dough. Keep tightly covered and let it sit at room temperature overnight or up to 12 hours.



Turn out the dough onto a surface sprinkled with unbleached flour. Sprinkle the 1/2 teaspoon baking soda over the dough and work it in well with your hands.



Cut the dough into two equal pieces:



Roll each piece into a rectangle that is about 3/4 inch thick:



Place the pieces on a baking sheet that is either lightly greased, or covered with a Silpat or parchment paper:



Bake at 375 degrees F for 20 minutes. Remove from oven and cool for 15 minutes on a wire cooling rack. Then, using a bread knife, slice into 1/2 - 3/4 inch slices:



Reduce heat in oven to 300 degrees. Place the pieces on their sides on your baking sheet and return to the oven. Bake for 10 minutes, then turn them over and bake for 10 more minutes:



Cool on wire racks:



Now it's time to make the chocolate sauce.

Chocolate Sauce for Biscotti

1 Tablespoon butter
2 Tablespoons cocoa
1/3 cup raw milk
1/4 cup Sucanat

Place all the ingredients in a small saucepan, and stirring, bring to a simmer. Stir and simmer for 2 minutes.

Use a table knife to spread the chocolate sauce onto the ends of the Biscotti.



Place them on wire cooling racks and let them sit until the chocolate has firmed up. Then store in an airtight container at room temperature.

My favorite way to eat Biscotti is dipped in some nice cold fresh goat milk! :)

This post is linked to Simple Lives Thursday #74! Also, the Homestead Barn Hop #41.