mashed potatoes

1 1/2 Qts fresh water
1 TBS boiling salt
3 whole cloves peeled garlic (optional)
4 medium peeled red skinned potatoes
1/4 tsp salt
3 TBS butter

Combine water, boiling salt, garlic, and potatoes. Boil for 30 minutes, or until pierced easily with fork.

Drain, add 1/4 tsp salt, and mash. Add butter and stir until combined.

baked beans

2 C (1 pountd) dry beans, soaked 24 hours

1 chopped medium onion

1/3 C molasses

1/3 C sorghum syrup or brown sugar

2 TBS mustard

1/2 tsp finely ground black pepper

1 tsp liquid smoke (optional, but highly recommended)

2 tsp salt

drain add fresh water to cover by 1" and cook in crockpot or oven at low (220F) heat for 12 hours. add remaining ingredients, stir gently, and cook for an additional 30 minutes. Add additional salt to taste and serve.

tofu

4 cups dry soybeans, soaked 24 hours

process beans in batches of 1 cup of soaked beans with 2 cups fresh water for 3 minutes in food processor. strain mixture in layered cheesecloth, towel, straining device, or electric juicer to remove pulp. liquid is considered raw soy milk

Coagulant:
2 tsp magnesium sulfate(epsom salt) or magnesium chloride(nigari)
1 Cup boiling water

heat raw soy milk to a boil. lightly boil for 10 minutes, then remove from heat and let cool for 5-10 minutes. when cooled to ~180 degrees F, add coagulant until mixture starts to separate, stirring gently.

let rest for 15 minutes, then strain off whey portion. compress tofu into form or bowl and cover with fresh water. can be stored in the fridge for a few days up to a week covered in water.

bread pudding

3-4 old buns, rolls, etc. torn into 1" pieces
3 eggs
1/2 C sugar
2 C milk
1 tsp vanilla
1 tsp nutmeg
1/2 C raisins
1/4 tsp salt

heat milk to just before boiling and then add vanilla and dissolve sugar and pour over bun pieces (and raisins) in 8" x 8" pan. beat eggs and pour over mixture. sprinkle with nutmeg. bake at 350F for 1 hour or until mixture is solid

1/2 C water
1/4 C sugar
1/8 C lemon juice
1 Tbs cornstarch
small pinch of salt

combine mixture and heat over med-high until mixture becomes glossy and translucent (about 3-5 minutes). pour 3-4 Tbs over each piece of bread pudding

masa de maiz (corn dough)

2 cups dried field corn
2 Tbs calcium hydroxide (pickling lime)
2 tsp salt
1 Tbs oil

boil corn with lime for 1 hour, remove from heat and allow to soak at room temperature for 24 hours. the next day, rinse kernels thoroughly and remove outer slimy coating by rubbing between hands

grind the kernels to a paste-like consistency, using either a traditional metate, a plate-style grain mill or a food processor. Add the salt, oil, and enough warm water to make a sticky dough.

refried beans

2 C dry pinto beans, soaked 24 hours
2 Tbs oil
3 tsp salt

1 tsp ground cumin

drain beans, cover with water by 1", and cook in crock pot for 12 hours. add remaining ingredients, mash, and simmer for 30 minutes

truffles

serves ~5

3 oz dark chocolate

1/4 C jam, espresso, or other flavoring

1/8 C heavy cream

1/2 tsp vanilla

small pinch of salt

3 oz couverture or regular chocolate for covering truffles

Melt chocolate in microwave utilizing 30 second increments. 30 seconds, stir, 30 seconds, stir, etc. until chocolate is smooth. Mix cream, vanilla, salt, and flavoring in separate bowl and then stir in melted chocolate. Freeze for 1 hour. Form into nickel to quarter sized balls and freeze on waxed paper another 1 hour.

Melt couverture chocolate and coat truffles, then place on waxed paper and store in refridgerator for up to 3-5 days.