This is a recipe for an easy-to-make vegan almond plum cake. I started out wanting to make an eggless almond yeast cake with Italian plums planted in it like the cake I remembered from my days as a daughter-in-law to a German-born Hausfrau (German-born AND a Lutheran Pastor's daughter). But my husband said he didn't particularly like the yeast cake. So, I found several recipes for vegan almond cake and this one most perfectly suited my available ingredients. I baked the cake in an 8'' x 8'' pan with parchment paper on it, in a counter oven. You could easily double the recipe and make it in a long pan in a regular oven. Preheat the oven to bake (350 F. for a large oven or 375 for a countertop oven) 1. Mix together in a measuring cup: 1/2 cup of soy, almond or other milk Juice of 1/2 lime, or lemon, or a teaspoon of Apple Cider Vinegar (Leave it to curdle for about 15 minutes and then add in 1/2 cup of maple syrup 1 teaspoon of Almond extract and stir to co
When I was a young girl I seem to remember my grandmother talking about "a poultice". To my ear it sounded like something to do with the "milk toast" that was part of Grandma's comfort food outlay when children were sick. I have no idea where the association came from between 'poultice' (A soft, moist mass of material, typically of plant material or flour, applied to the body to relieve soreness and inflammation)and 'milk toast' (a soft, milky mass of white toast and warm milk, butter, and sugar applied to sick children to relieve them of hunger and boredom). But just recently I began to be interested in the idea of poultices again. That is not to say that before this current interest I haven't read a little about poultices, seen some simple ones demonstrated, and even tried my hand a messy one or two myself. I have. The operative word has always been "messy". My husband and I use activated charcoal for a number of sit