Welcome to Home Shalom!

Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Wednesday, December 8, 2010

Easy Erev Desserts

Raw Banana Ice Cream
Out frozen banana's in a food processor and it whip them into a delicious soft serve ice cream the family loves! (Especially tasty drizzled with easy homemade chocolate sauce!)


Coco Balls
2C Coconut Flakes
1C Cocoa Powder
1C (Raw) Honey
1/2C Almond Butter
pinch of salt

Mix all ingredients together with your hands (too thick for spoon) or in food processor. Scrape the sides of the bowl and blend (or knead together) one minute more. Roll into small balls and chill. (I like to roll them in coconut too.)

Variation: You may add 1/2C more coconut and press into a 9x13 pan 1/2" thick than chill and cut into squares.

Easy Toffee
3/4C Brown Sugar (or Sucanat)
1/2C Butter
1C nut of choice, Chopped fine
1/2C Chocolate Chips

  1. Butter a 9x9 cake pan
  2. Spread nuts evening on the bottom of the pan
  3. In a saucepan, bring butter and sugar to a boil and reduce heat to slow boil for 7 minutes
  4. Gently pour into the pan with the nuts
  5. Sprinkle the chocolate chips over top and cover the pan with plate or foil to melt the chips.
  6. In about 5-10 minutes remove the cover and gently spread out the layer of melted chocolate withe back of a spoon.
  7. Cut into 4 squares while still warm and leaving it in the pan - than refrigerate to harden fully.
  8. Take out of fridge and break into pieces like bark. Enjoy!


Congo Bars

My daughter posted the recipe for this family favorite here. She is often the one that whip these up for us now.


Crostada (Italian Tart)

1 1/3C Flour (we use ww. pastry, spelt or golden wheat)
2 Egg Yolks
1/2 C Sugar
1/2C Butter (unsalted, cold)
zest from one lemon
1C Fruit Preserves

Sift flour and sugar into a bowl (if you using fresh ground you might want to keep your bran back..or not!) :-) Cut in cold butter and add lemon zest. Mix in yolks. Wrap the dough in a plastic wrap and chill for at about an hour (more is fine).

Take 2/3 of the dough and press (or roll) into a butter 9" tart pan, pie pan or spring form pan (a cookie sheet will do too - just roll out a 9in circle!). Pinch the edges to create a small crust edge to hold your jam. Spread jam to the edge of the crust. Use the remaining dough to create a lattice on top or cut out pieces for patches whichever you prefer.

Bake for 30 minutes or until lightly golden. Cool and serve.

This is an easy but elegant dessert that is so delicious! (It doubles easily too.)


Easy Apple Tart
Make your favorite crust or use a prepared crust (my favorite Tart Dough is below):

2 Large Granny Smith Apples, peeled and sliced
1T Melted Butter
2T Rapedura (sucanot or brown sugar or maple sugar)
1/2 tsp Cinnamon
dash of nutmeg

preheat oven to 400

  • Roll out pie shell on pizza stone or baking sheet
  • Spread sliced apples over top evenly - leaving about 1" form the edge.
  • Brush with melted butter
  • Sprinkle spices over top
  • Fold pie edge around and flute like pie crust to make a 1 inch rim.

Bake @ 400 for 30-35 minutes until golden. Cool 5 minutes. Especially nice served warm!


My Favorite Tart Dough
1/2 C butter, softened
3 oz of Cream Cheese, softened
1C Flour

  1. Beat butter and cream cheese until smooth
  2. Add flour and mix until dough forms
  3. Cover and chill 1 hour (more is ok)

Shape and use as desired.

No comments: