2cupssprouted white wheat flourplus more for rolling out
1stickbutterchilled and cut into small pieces, divided
Preheat the oven to 435ºF.
Scrub the potato clean and pierce with a fork. Place the potato on the baking sheet. Bake the potatoes until tender, about 45 minutes.
When the potato is cool enough to handle, remove the skins and mash the potato.
Line a baking sheet with parchment paper or a Silpat liner. Set aside.
In a bowl, combine the flour, baking powder, baking soda and salt. Mix with a fork to combine.
Add butter and mix by hand just until it resembles coarse crumbs.
Add sweet potato and buttermilk. Stir just until the mixture comes together.
Lightly flour a counter and turn the dough out. Gently knead the dough a few times.
Roll the dough into a rectangle about 2 inches thick. Fold one side of the dough over to by 1/2 then fold the other side over the first side. Flatten the dough into another rectangle. Fold the dough again.
Roll the dough one last time to about 1 1/2 inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Be sure to cook any dough that is leftover too. End pieces are fun for kids!
Bake the biscuits in the 435ºF oven until they are lightly browned, about 13 minutes.
Preheat oven 350, line a 10” springform or two 8” cake pans in parchment paper or butter and flour.
Softly whisk all dry ingredients together.
In a separate bowl, cream together butter and maple syrup/sugar. Add eggs, one at at time, stirring between each. Blend in apple butter or sauce, cider and vanilla. If using maple syrup, it will be a bit separated, that’s ok.
Pour dry ingredients into wet, mix softly until just combined. Use a spatula to get the bottom of the bowl properly mixed. Batter is thick!
Pour into prepared pan and smooth. Bake in middle rack of the oven until cake is golden, pulls away from the edge and tester comes out clean, about 40-45 minutes.
Cool for ten minutes. Remove from pan and cool completely before spreading with frosting.
Apple Cider Cream Cheese Frosting
Mix together all ingredients until smooth and creamy. Do your best to actually ice a cake with this instead of eat it by the spoonful. (If yo not up for making caramel just add an additional TBL of maple syrup and it will still be delish!)
Apple Cider Caramel Sauce
In a large heavy bottomed pot, bring the apple cider to a boil. Reduce heat to a lively simmer and generally ignore until the cider reduces to about a cup. At this stage hang tight and refrain from stirring or risk crystallization. To test for doneness: dip in a spoon! If the caramel can coat the back of a spoon its done. Remove the pot from heat and stir in the butter, vanilla and salt. Let cool. Seriously, it will burn your mouth to no end. Then try not to just slurp it up its so dang good.
6 scallions choppedin a dutch oven or soup pot saute scallions in butter for 2 minutes
1garlic clove minced
1red pepper chopped
1/4cupfresh parsley chopped
2tbspfresh basil chopped
2-3lbsorganic butternut squash peeled and chopped
1/2lbnaturally cured ham
115 oz.can organic diced tomatoes
salt and pepper to taste
Add these ingredients to the scallions and cook on low for 5 minutes. NOTE: Since red peppers are out of season I use roasted red peppers from the grocery. A small jar works fine. Make sure they aren’t marinated.
Add these ingredients to your pot and bring to a boil.
Reduce heat and simmer about an hour. NOTE: I cut my squash in half, brush with coconut oil, place cut–side down on a roasting pan and bake about 25–30 minutes on 350 degrees. Makes peeling and chopping much easier than handling raw squash