The Skinny on Healthy Fats

Even the New York Times has admitted that butter is good for you. Ancel Keys' Lipid Theory has been debunked. I'm not surprised.

God created everything we humans need to survive and thrive on this planet. In the Bible, all the fat of the sacrificial animal was offered to the Lord. He received the best of the animal as an offering.

People since the beginning of time have used the fats that God provided to cook their food. The factory fats have only been around less than a hundred years and their invention has suspiciously corresponded with the rise of heart disease and other diseases of modern civilizations in America and the world.

The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:

For Cooking:
Butter
Tallow and suet from beef and lamb
Lard from pigs
Chicken, goose and duck fat
Coconut, palm and palm kernel oils

BUTTER:Read More...

Christina's Top Ten Cake Tips

Someday I’m writing a book or blog – so consider this copyrighted material.

1. Always use the best ingredients. [cold AA large eggs, Mazola corn oil, (for icing) Pure Cane Sugar (regular or powdered) and Crisco.]
2. Always use purified water (I don’t like chlorine in my cakes!!!!)
3. Use pan grease* with a dedicated basting brush to grease the sides of the pans. Always use pan liners.
4. Wrap the outside of your pans with Wilton Bake Even strips – or a homemade product. This will prevent over baking on the sides of the cakes.
5. When you flip the cake out of the pan onto a cooling rack, immediately flip again onto a second cooling rack. This way the cake is cooling right side up. This will prevent the cake from cracking. Elevate one end of the cooling rack about 2” on larger cakes to promote cooling.
6. When cooled, put the cake on a saran covered board. Then completely cover with saran and let sit at room temperature ...

Christina's Buttercream Frosting

1 cup butter (Real Butter – not lite, not unsalted)
1 cup Crisco
Two dashes of salt

Mix well then add:

3 oz. Milk
flavoring (see below)
@ 1 lb. powdered sugar

Mix well, then slowly add while mixing:
1 lb. powdered sugar (the recipe needs 2 lbs. Total)

Flavoring choices:

2 t. vanilla (use clear vanilla unless you want an ivory frosting) or
2 t. almond or
2 t. maple (this is wonderful on spice cake – deep ivory colored icing) or
1 t. peppermint (scant)

Chocolate variation:

7 oz. milk instead of 4.5 oz.
2 t. vanilla
Add 1 ½ cup Cocoa powder with the milk,
mix well, then add powdered sugar.

Cream Cheese:
Instead of the butter use 1 cup cream cheese, and use 1 t. vanilla flavoring. This is a soft frosting, so some decorating techniques will be difficult and will droop. Don’t even try roses in this icing.

Additional Information about Einkorn Sourdough

This sourdough bread is not like any other bread you have ever eaten. Bread in many societies around the world is considered sacred and the Arabic word for bread is the same word as for life. Bread used to be very nutritious, made with whole grain milled with stone, soured for 24 hours – this pre-digests so much of the nutrients that it's easy for your body to digest the bread. When bread began to be made with active dry yeast it was to make the process faster and less expensive for factories to produce bread. Yeast reduces the process of proofing the dough to a couple of hours instead of 24 hours. This process makes the bread less digestible. The pale white bread you get in the store – even the ones made with whole wheat – even the ones labeled “sourdough” - pale in nutrition compared to the loaf of bread we had in class. You truly could live on this bread, but as the Bible says, man cannot live on bread alone, he needs the Word of God, too.
Why s...