The Slide Ranch Cookbook

Slide Ranch Bread

3 T. (1 pkg.) dry active yeast
3 c. warm water
5 c. whole wheat flour
¼ c. honey
1 t. salt
fresh rosemary, lavender, garlic or other herbs

In a large bowl, dissolve yeast in warm water and stir gently. Stir in salt and honey. Add flour, one cup at a time, until dough is stiff. Knead in bowl for 10 minutes, adding flour as needed. Shape bread as you like and let rise 30 min. Bake on oiled sheet at 350º for 30 min. or longer, until bread is golden and sounds hollow when you tap it.

Butter
Fill glass jar ½ full with heavy whipping cream and add a dash of salt. Seal and shake until butter forms! (About half an hour.) Use cream without whipping agents.

Farmers Cheese

½ gallon whole milk
2 tsp. salt
fresh herbs, flowers, garlic, etc.
cheese cloth

Heat whole milk in a saucepan just until it boils. Remove from heat and stir in vinegar, adding more and stirring until milk curdles. Stir in salt, herbs, flowers, or any other flavorings. Pour curds and whey through cheesecloth over a colander and discard whey. Tie curds in cheesecloth and hang for one hour.

Slide Ranch Frittata
serves 6

12 eggs
3 T. butter or oil
2 leeks
1 clove garlic
1 red pepper
fresh basil, oregano or thyme

Melt butter or oil in a cast-iron skillet. Add chopped leeks and garlic and saute a few minutes. Crack eggs into a mixing bowl and beat until blended. Add minced herbs, salt and pepper to taste. Pour mixture into pan, transfer to oven and bake at 350º for 20 minutes.

Flower Salad

1 head of lettuce
nasturtiums
borage                          
johnny jump-ups
calendula petals 
wild onion flowers

Tear lettuce into small pieces. Add flowers to taste. Top with herb dressing.

Herb dressing
½ c. olive oil
¾ c. apple cider vinegar
fresh basil, oregano, rosemary or thyme
salt and pepper to taste

Chop herbs, break them up with your hands, or grind them in a mortar and pestle. Add to oil and vinegar and blend well.

Raspberry-Rhubarb Cobbler
serves 8

Dough:
1 1/3 c. flour
2 T. sugar or honey
1 ½ t. baking powder
½ t. salt
¼ c. oil or butter
¼ c. milk

Filling:
4 cups rhubarb, cut to 1-inch lengths
1 pint raspberries
½ c. sugar or honey
½ t. cinnamon
1 T. cornstarch or 2 T. flour

Mix filling ingredients and pour into 8 x 8 pan. Mix dough ingredients and create topping as you wish—roll into peanut-sized balls that cover the surface, roll out and cut into animal shapes or weave into a lattice, or cobble flattened bits together to form a covering. Brush top with one beaten egg (for added shine) and sprinkle with sugar. Bake at 375º for 45 min.

Whipped Cream

Pour one cup of heavy whipping cream, 1 T. of sugar or honey and ½ t. vanilla into a wide-mouthed jar. Seal and shake until cream is whipped. Top cobbler with whipped cream and a sprig of mint!

Sun Tea

bundle of fresh mint, lemon balm, or chamomile
water
honey to taste

Fill large pitcher with water and herbs, cover and let sit for several hours in the sun. Stir in honey and serve with edible flower ice cubes.

Edible Flower Ice Cubes

johnny jump-ups 
rose petals
calendula petals 
borage

Fill ice cube tray half-way with water, add flowers, and freeze until hard. Fill the rest of the way with water and freeze again.