Free Recipes

To make 2 cups of spelt coffee: Place 2 ¼ cups of water in a 1-quart saucepan, and bring to a boil. Add 3 heaping tablespoons of the roasted spelt kernels, and boil for about 5-7 minutes, or until the water is brown in color. Strain the beverage and reserve the kernels. You may add a few spelt ‘coffee’ kernels to the old spelt kernels each day, until some spelt kernels start to fall apart. Water gets darker each time until the kernels fall apart. Then discard and begin a new batch. BABS Bakery does not recommend any microwave use in preparing the water or beverage. This is entirely up to the individual if you want to reuse the kernels for any of these methods.

The following images are the stages the spelt kernels go through when you brew them.
Whole kernals before brewing	kernals after one brewing	Kernals after two or more brewings

To make it in a small 4 cup slow dripping coffee maker.

Start with 2 tablespoons of spelt coffee kernels.
Grind 1 of the two tablespoons.  Put the ground and whole kernels into the filter of the coffee maker. Must be a slow dripping coffee maker.
Makes 4 cups and may be reused for 4 cups up to 3 times, then discard, this is entirely up to the individual if you want to reuse the kernels for any of these methods. You may add ½ teaspoon of the ground kernels each time you brew for a fuller flavor, until the whole kernels expand and unfold. BABS Bakery does not recommend any microwave use in preparing the water or beverage. 

Steep in a cup.

For one cup or more. This method is great for eating out or at work. Use1 teaspoon of ground kernels. Pour in hot water. The kernels will float around and begin to settle. This is entirely up to the individual if you want to reuse the kernels and keep adding hot water for about three or four cups for any of these methods. The ground kernels will expand and remain settled at the bottom of the cup each time hot water is added and the brew will lighten in color. BABS Bakery does not recommend any microwave use in preparing the water or beverage.

To make it in a larger 8-10 cup slow dripping coffee maker.

Take 1 tablespoon of ground kernels and 1 tablespoon of whole kernels. Put both into coffee filter and brew normally.
You may add 1 teaspoon of the ground kernels each time you brew for a fuller flavor, until the whole kernels expand and unfold. Makes 8-10 cups and may be reused up to 3 times, then discard, this is entirely up to the individual if you want to reuse the kernels for any of these methods. BABS Bakery does not recommend any microwave use in preparing the water or beverage.
An additional method for fuller flavor to this method above is to fill ½ of a 2 inch mesh tea ball with spelt kernels and after this has dripped through, allow this tea ball to steep in the beverage as you drink it from the pot. The kernels in the tea ball will expand.
Grind 1 tablespoon of kernels per 4 cups of beverage and discard the grind after brewing. 
Measure the spelt kernels and grind the portion of spelt kernels to brew.
After the first brewing.
When the spelt kernels have been brewed a few times, expanded and need to be discarded.
Another idea is to freeze the Spelt Beverage in ice cube trays. You may use these frozen cubes to cool down the hot Spelt Beverage instead of using water or a traditional ice cube. This is also a wonderful way to make an afternoon beverage of  “Iced Spelt Coffee” on a warm day.

The Hint Sheet explains the products and what to do with them after you receive them in the mail.

HINT SHEET

*There are no preservatives or mold inhibitors in BABS Bakery products.

*BABS Bakery is not responsible for shipping chocolate in hot weather or for products after the arrival.

*Microwave use s not recommended for any products.

*SSL -means Short Shelf Life of the product.

*Place the products in the refrigerator or freezer upon arrival, especially if the weather is humid and or hot. Yeast products will mold.

*Grains can tend to dry out sooner, but are not considered stale, especially without preservatives. A suggestion is to put a piece of bread with the cookies in a container and they will moisten again.

*ALL Hildy Snack Cookies (Nerve Cookies) need to be stored in an airtight container or zip-lock bags since they will absorb humidity and moisture. You can store them in the freezer, they only get cold and do not actually freeze.

*Can re-heat most any baked products from the refrigerator or freezer at about 350o until warm and they are as if you just baked them in our oven. Spelt & coconut flours are unlike other flours and retain flavor and moisture in this manner. Never leave oven unattended.

*My Bread can dry out sooner than other breads, even if stored in refrigerator or freezer. It still makes good toast and great grilled cheese sandwiches at this time or texas-toast. We suggest using very little of Dr. Fife’s non-stick Cooking Oil or coconut oil as it is healthy and delicious, not to mention adds a moisture to the bread.

BABS Fillings:

*Use in your favorite recipes or as toppings on waffles, pancakes, ice cream, as a spread on cookies, bread, cakes, muffins, and in spelt flakes or oatmeal, cream of wheat etc. 

*Pretty Pound Cakes year ‘round fillings are: raisin, mocha-cocoa, coconut, cinnamon, and acia.

*Cinnamon filling can also be used on toast, spelt flakes, oatmeal, sweet-potatoes or in your favorite cinnamon dough recipe. Get creative on how you want to use it and be comfortable that it is part of a good eating pattern.

*To Heat Fillings: A suggested way is to use a small amount of water, just enough so the fillings doesn’t stick to the pan and possibly burn. Lowest heat until it is the desired temperature and always do not leave the stove unattended. Cinnamon filling is not recommended to heat, just leave out just enough to get to room temperature and store again in refrigerator directly after use.

Get creative with them because they were created for you!

*Glazes (Thick and easy to spread for brownies and cookies) come in three varieties: Vanilla, Chocolate, Coconut Mocha-Coco. You may add very small amounts of liquid to thin them and drizzle onto cookies, cakes, ice cream, etc.

*BABS own all Natural Fudge Topping: dark chocolate is especially good when heated a little bit on the stove top and poured over cookies, cakes, BABS Pretty Pound cakes and ice cream.

*Hildy’s  Cheesecake Crust is a fabulous way to replace the common graham cracker crust with the better tasting Hildy’s Cheesecake Crust, made from Hildy Snack ingredients!