The Pantry

Honey, Wheat and MultiGrain Bread

2011-11-14T18:54:00.001-08:00

This loaf has lots of goodies in it.

One of our favorites!

1 1/2 C. Boiling Water

1 C. Rolled Oats

3/4 C. Honey

3 T. Butter

1 C. 10 Grain Cereal (I use Bob's Red Mill)

2 t. Sea Salt

2 T. Yeast

2 C. Warm Water

3 C. Whole Wheat Flour

4 C. Unbleached White Bread Flour

Vital Wheat Gluten

Organic Golden Flaxseed

Chai Seed

Pour boiling water over oats, in a large bowl, let stand 15 minutes.

On top of the oats

Add honey, soft butter, salt, 10 grain cereal, a small handful

of flax seed, a good sprinkling of Chai seed, let stand another

15 minutes without stirring in.

Dissolve yeast in warm water (2 cups). (I scraped out the

remaining honey from the cup and put it in the warm water

just before the yeast.) Let it sit for a few minutes to

get a bit foamy, then add to the oat/cereal mixture and stir together.

Add the Vital Wheat Gluten and the Whole Wheat Flour,

one cup at a time, and mix well.

Add the White Flour to make a medium soft dough.

Turn onto a floured board and knead for 10 minutes,

or until smooth and elastic.

Place dough in a greased (I used Coconut Oil) bowl.

Grease top and cover with a towel.

Let rise 1 hour in a warm place.

(I use the oven with the light on)

Turn out of bowl and knead again for

a minute or so. Divide dough into 3 portions,

shape into loaves and place into 3 greased loaf pans.

Place the pans on a large cookie sheet, cover with a towel,

and let rise until double in size or about 1 inch above the

pan, about 1 hour.

Remove towel and place in a preheated 400* oven for 5 minutes.

Lower heat to 350* and bake for another 25 minutes,

until loaves sound hollow when tapped.

Turn out of pans and place on a cooling rack.

Brush tops with butter if you like.

Sweet Meat Squash

2011-10-11T12:04:00.000-07:00

I have never been a big squash fan.

But I do enjoy eating what I've

grown in my garden.

This year I grew an abundance

of colorful squash and didn't

want to lose the opportunity

to preserve the harvest.

Below are

Rouge Vif D'Etampes pumpkins,

Carnival Acorn Squash

and

silvery blue Sweet Meat Squash

which my Dad was so fond of.

Last night I cooked up one of the Sweet Meat squash

for our evening meal.

It.was.good!

Here is what I did~

Because winter squash have a hard rind,

you will need to help your large knife

with a little persuasion ~ a hammer!

Cut/chop your squash in half.

Scoop out the seeds and stringy pulp and

discard, compost, feed to your chickens

or wash the seeds for roasting.

(Wash and completely dry seeds.

Toss 1 1/2 C. dry seeds with

2T. melted butter

1T salt, garlic salt or other seasoned salt.

Spread out in single layer on baking sheet.

Bake 275* for 15-20 minutes or until

lightly browned.)

Continue to cut your squash into quarters.

Place squash into a parchment lined baking

pan skin side up.

Bake at 350* for 30-40 minutes

or until easily pierced with a fork.

(Sorry, forgot to get a picture of this part)

Carefully remove from pan and scoop the flesh into a bowl.

(I let mine cool till easily handled without getting burned.)

I used and old fashioned potato masher to

'squash' my squash. ;~P

I set half of the squash aside for putting into freezer bags
and freezing for later use.

With the remaining squash

I added butter and brown sugar and

salt and pepper to taste and warmed it in the oven, covered,

and served.

~*~

There are a variety of ways to serve your squash but

this is how my Gramma did it so that is how I do it, too!

This squash also makes delicious 'Pumpkin Pie'!

Pear Honey

2011-09-20T14:46:00.000-07:00

Today I picked pears

Tonight I will make Pear Honey!

~ Pear Honey~

Yield 12-16 half pint jars

8 cups (about 3 pounds) peeled, cored, and chopped pears

1 20-oz can crushed pineapple with syrup

10 cups sugar

1 Tablespoon lemon juice

Mix all ingredients and cook until pears are tender and mixture thickens, approximately 30 minutes. Place in sterilized jars and seal while still hot.

This recipe comes from Kelli at There is No Place Like Home

(I process mine in a hot water bath canner for 10 minutes)

So good on hot biscuits, toast, waffles or ice cream!

These make really nice gifts, too!

The progress of a bean!

2011-08-30T09:03:00.000-07:00

From Garden...

to kitchen...
to jar...

to Done!

9 quarts canned and ready for the pantry!

I'm heading out to pick more today.

:~P

~*~

Joining Jami for Tuesday Garden Party

and

Amy for Barn Hop #26

Thanks, ladies, for hosting these fun parties!

It's time for Mulligan!

2011-08-22T19:07:00.000-07:00

At the peek of harvest time in the garden, my Grandmother used to make a creamy, vegetable chowder that she called Mulligan. We waited all year for this delicious soup no matter what the temperatures were outside. My Grandfather used to say it was good to eat hot soup on a hot day. After your tummy was full of good hot soup, you could go outside and the temperature would feel cooler.

Grandma never followed a recipe but just added 'a bunch' of this and a 'handful' of that, so these are general directions as when I make this I don't measure either. This 'recipe' is like making 'Creamed Peas and Potatoes' so if you have ever made that, you won't have any problem making this. It goes something like this ~
Scrub and cut up however many potatoes (we like new potatoes here) that you like ~ red or white, with or without the skins. Cut up some fresh garden carrots into nice bite sized pieces and add to the pot. Throw in one (or two) big handfuls of fresh green beans. Just cover with water and cook until almost tender. Add fresh or frozen petite peas. Cook just a minute to heat peas.
Pour off most of the water and add milk to barely cover vegetables. Heat slowly as the milk is easily scorched. Make a thickener of flour and milk and add to vegetables. I like to add some 'Superiour Touch Better than Bouillon' chicken flavor.
Season with salt and pepper.
Soooo good!

From the Apple Tree...

2011-08-17T21:40:00.000-07:00

to the kettle...

to the sieve...

to the bowl...

Add a little sweetening.

And you get 5 quarts of applesauce ready for the freezer

(and some for a sweet treat after dinner!)

For a little more details on making

applesauce from Transparent Apples

go to last years' post here.

~*~

I am joining Deborah Jean's Farmgirl Friday

for the first time!

Canning Tuna

2011-08-08T21:50:00.000-07:00

This is a re-post from 2009.

This is what I have been busy doing this

past couple of days.

For a few current photos,

please visit me at my main blog

by clicking here!

<((><~~<((><~~<((><~~><))>

Every year about this time we can fresh, wild caught albacore tuna!

Once you have canned your own, you will never go back to that

stuff the grocery stores call tuna ~ (it's more like cat food than fish!)

~*~*~*~*~*~*<((><*~*~*~*~*~*~

1 &1/2 hours from home, we arrive at Westport, Washington

Float 11

<((><

Captain of the F/V Evening is cleaning and filleting tuna.

<((><

<((><
<((>< Below is a couple of 'mates' filling coolers with tuna and ice. <((><
<((>< Back at home, Gentleman Farmer does a little more cleaning and cutting the tuna "loins" to size. <((><
<((>< Tuna is an excellent scource of healthy, Omega 3 oils. <((><

<((>< Fill prepared 1/2 pint jars with tuna, leaving 1/2 inch of space at top. Add 1/4 teaspoon salt. Wipe rims of jars with clean, damp cloth. Apply clean lids and bands. <((><
<((>< Process in Pressure Canner for 90 minutes at 10 lbs. pressure. Let pressure reduce naturally. Open canner and.... Viola! A School of Fish! <((><~*~*~*~<((><~*~*~*<((><

Nothing but beautiful, all natural tuna and a tiny bit of sea salt!
Great for sandwiches, salads or cassaroles!
Tastes Good and Good for you!

Raspberry Jam Made without Pectin

2011-08-02T14:00:00.000-07:00

Making my favorite jam without store bought pectin. Read why here. I am trying MaryJane's ChillOver Powder (gelatin and pectin alternative). Ingredients: "Kanten (agar agar), an odorless powdered sea vegetable with superior gelling qualities ~ a MaryJanesFarm exclusive."

ChillOver Raspberry Jam

4 Cups crushed berries

2 Cups Organic sugar

2 teaspoons ChillOver Powder

1. In a large pot, bring berries and sugar to a boil, stirring to dissolve sugar.

2. Sprinkle ChillOver Powder (from a shaker is best) & stir into boiling liquid and boil rapidly for 3 minutes, stirring constantly.

3. Remove from heat. Let stand for 10 minutes before filling jars. (This prevents fruit from floating to the top of jar)

4. Process in waterbath canner for 10 minutes.

Enjoy!

'Tis the Season...

2011-07-29T14:20:00.000-07:00

Berry Season, that is!

Big, beautiful juicy red raspberries..

my favorite berry perfect for eating fresh

making jam
(which I will be doing with the next flat)

or putting in the freezer for delicious, healthy smoothies.

Berry season makes me jolly!

Rhubarb Sauce...

2011-06-30T11:16:00.000-07:00

for the freezer.

It's a beautiful thing!

Homemade Pizza!

2011-06-02T19:05:00.000-07:00

Who doesn't love pizza?!

I had to share my first totally

homemade pizza!

:~P

Ooey gooey melty cheesy goodness!

And it was fun and easy!

I was inspired by my friend Camille.

Thanks, Camille! And move over

Papa Murphy!

I can't wait to try it on the grill.

Here is what I did ~

Pizza Crust:

Combine in a large bowl;

2 cups flour (Bob's Red Mill Unbleached)

1 envelope Pizza Yeast

1 & 1/2 teaspoons sugar

and

3/4 teaspoon salt.

Add 2/3 cup very warm (115*) water and 3 Tablespoons

Olive Oil. Mix with a wooden spoon until blended

and soft dough forms into a

loose ball. Knead on a lightly floured surface about 4

minutes or until smooth and elastic, adding

small amount of flour if needed.

Press dough into greased pan

(or you can try 'tossing' it like I did. Hope you

have better results than I did. I gave up

and stretched it out on my stone.)

Top with your favorite toppings!

I used~

Pizza sauce, sliced baby bella mushrooms, olives, pepperoni,

mild Italian sausage (cooked), chopped sweet onion and

red bell peppers,

and LOTS of CHEESE! Four cheese Mexican blend

and Mozzarella.

Bake in a 425* oven on the bottom rack for 12-15 minutes.

It was soooo good, I even ate the crust (which I don't usually do).

Gentleman Farmer and I

ate. it. all!

We also had some cole slaw on the side and

homemade Italian Creme Soda's.

Into a tall glass with four ice cubes, pour 1/4 cup of sweet cream

(Mine was raw.

You can use whipping cream),

a scant 1/4 cup flavored syrup

(Mine was Raspberry)

(find these in the coffee section of the grocery store)

Fill with ginger ale.

Stir with a tall spoon.

Eat, drink, and be merry!

Homemade Chocolate Pudding! YUM!

2011-05-28T22:12:00.001-07:00

My new favorite pudding ~

farmhouse altered recipe from

Taste Of Home.

1 cup (organic) sugar

1/2 cup (Hershey's) Cocoa Powder

1/4 cup (Agro) Cornstarch

1/2 teaspoon (Celtic Sea) Salt

4 cups (Raw) Milk

2 Tablespoons (homemade) butter

2 teaspoons (real) vanilla extract

In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove fro the heat; stir in butter and vanilla. Pour/spoon into individual serving dishes. Chill until serving. Yield:6-8 servings.

Extra yummy with fresh whipped cream made using raw cream! ;~P

Our Daily Bread!

2011-03-25T13:46:00.000-07:00

My favorite "brown" bread to make.

It is easy, tasty and healthy.

Hope you like it too!

1 1/2 C. Boiling Water

1 C. Steal Cut Oats

3/4 C. Honey or Agave

3 T. Real Butter

1 C. Multi-grain Cereal (I used Bob's Red Mill 5-Grain with Flax seed.)

2 t. Salt

2 T. Yeast

2 T. Gluten flour (optional)

2 C. Lukewarm water

3 C. Whole wheat flour

4 C. White flour

In a large mixing bowl, pour boiling water over steal cut oats and 5-grain cereal. Let stand about 20 minutes. Dissolve yeast in warm water. Add soft butter, honey and salt to softened cereal. Stir in yeast mixture. Add the whole wheat flour and gluten flour if using. Mix well.

I transferred mine to the Kitchen Aid bowl for mixing in the 3 1/2 C. white flour. (about 10 min.)

Then I kneaded in by hand the last 1/2 C. white flour till smooth and elastic.

Place dough in a greased bowl. Grease top and cover with a towel to rise in a warm place for 1 hour or until doubled.

Turn out of bowl and kneed again to remove air. Roll out into a rectangle and divide dough into 3 equal sized portions. Place in 3 greased loaf pans. Cover with a towel and let rise about another hour.

Bake 350* for 30 minutes or until nicely browned and bottoms sound hollow when tapped.

Turn out of pans and cool on racks. Brush tops with butter.

Yummy with fresh homemade butter!

Peanut Butter Kisses!

2011-02-01T21:56:00.000-08:00

Here's a quick treat to let that *certain someone*

know just how much you love them!

Mix up a bowl of your favorite Peanut Butter Cookie Recipe

and top them off with a Hershey's Kiss when removing

them from the cookie sheet!

Here's my recipe ~

Mix together;

1/2 cup coconut oil
1/2 cup natural peanut butter

Add:

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1 3/4 cup flour mixed with

1 teaspoon soda and 1/2 teaspoon sea salt

2 Tablespoon milk

1 teaspoon vanilla

Using a small scoop, place dough about 2 inches apart

on a cookie sheet and bake in a preheated 350* oven

for approximately 10 minutes or until set and

very lightly browned. Top each cookie with a

Cherry Cordial Kiss (or whatever YOUR favorite

flavor Kiss). Cool.

Present to your Valentine with

the sweetest smile ever! ;~P

~*~

Linking up to Lisa's

Sweets for a Saturday!

Green Eggs and Ham!

2011-01-31T12:15:00.001-08:00

Breakfast for Gentleman Farmer!

Chocolate Buttermilk Cake on a vintage plate

2011-01-25T16:46:00.000-08:00

Here's a recipe from Taste of Home

to use up some of my buttermilk ~

Chocolate Buttermilk Cake.

I put my test piece on a

vintage Homer Laughlin

Pastoral plate.

It. Was. Good.

Ingredients~
1 cup butter, cubed
1 cup water
2 tablespoons HERSHEY'S Cocoa
2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs

Frosting:
3 tablespoons butter
2 tablespoons HERSHEY'S Cocoa
3 cups confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt
3-4 tablespoons milk or heavy cream

Directions

In a saucepan, bring butter, water and cocoa to a boil. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Add cocoa mixture; mix well. Combine buttermilk and vanilla; add to batter and mix well. Beat in eggs. Pour into a greased 9X13in. baking pan. Bake at 350* for 23-27 minutes or until a toothpick comes out clean. Cool on a wire rack.

In a small saucepan over medium heat, cook and stir butter and cocoa until smooth. Remove from the heat. In a small bowl, combine confectioners' sugar, vanilla and salt. Add cocoa mixture and enough milk until frosting reaches desired consistency. Frost cake. Yield: 12-16 servings

I thought this was a very good cake. Almost like my Auntie's German Chocolate Cake. The only thing I would do different next time is make Auntie's fabulous Fudge Frosting or Boiled Icing instead of the Buttercream.

Buttermilk Bread and Butter!

2011-01-17T16:08:00.000-08:00

Fresh homemade butter and Buttermilk Bread.

(Bread recipe from allrecipes.com)

~*~

To use up the buttermilk after making a fresh batch of

butter, I used this recipe for Buttermilk Bread.

The bread isn't pretty, but it tastes great!

1 1/2 cups buttermilk

1/2 cup warm water (110*)

1/2 butter (I used homemade)

1/4 cup white sugar (I used honey)

1/2 teaspoon baking soda

2 (.25 ounce) packages active dry yeast (I used 4 1/2 teaspoons, I don't have packages of yeast)

2 teaspoons salt

5 1/2 cups bread flour

1. Proof yeast in warm water.

2. Place the butter and buttermilk in a small saucepan. Heat slowly until butter has melted. Cool to lukewarm.

3. Place sugar (honey), salt, baking soda, buttermilk mixture, and yeast in a large mixing bowl. Add 3 cups flour (one cup at a time) and mix with the dough hook attachment of an electric mixer. (I mix by hand with a wooden spoon). Gradually add the remaining flour while continuing to mix. When dough is not sticky, turn out on a lightly floured surface. Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once. Allow to rise until doubled in size.

4 Punch down the dough. Divide, and shape into 2 loaves. Place in two well greased 8 X 4 inch bread pans. Allow to rise until dough has risen one inch above pans. (Mine rose but fell just before baking. A few of the reviewers had similar problems with this recipe)

5. Bake in a preheated oven 350* oven for 30-35 minutes. Loaves are done when nicely brown and hollow sounding when thumped.

Serve with homemade butter and enjoy!

(When making butter from fresh, raw milk, you get faster results

using cream that is a couple of days old ~ not fresh from the cow! In my

post on making butter, I say that it takes 30 minutes or so. Using a little older

cream, it only takes a few minutes!)

Oh! You can make butter from heavy cream bought at the store ~ organic would be best!

Pulla

2011-01-03T11:49:00.000-08:00

Finnish Cardamom Bread (Pulla)

This delicious recipe was given to me by a dear, departed

friend many years ago.

I have not made it too often, but my visiting daughter

loves this recipe and requested that it be made during her stay.

I thought you might enjoy it, too!

It is perfect with a cup of tea or hot chocolate.

Pulla

1 quart milk

2 sticks (1 cup) butter (real butter!)

1 teaspoon crushed cardamom

(I could not find whole cardamom to crush so I substituted 1 tsp. ground cardamom)

6 eggs

2 cups sugar

2 teaspoons salt

3 pkgs. dry yeast (I use bulk yeast so...6 1/2 teaspoons?)

1/2 cup warm water

14/15 cups flour

~*~

Heat milk, butter and cardamom to just boiling. Cool to lukewarm.

Mix eggs, sugar & salt in separate bowl; set aside.

Combine yeast and warm water to a smooth paste.

After milk has cooled, add egg mixture.

Add 10 cups of the flour to make a thick batter.

Add yeast and continue to add more flour, mixing well.

Knead on a lightly floured surface about 10 minutes.

Place in a lightly greased bowl (butter or coconut oil).

Turn to grease top of dough.

Cover and let rise till double in bulk in a warm place.

Punch down to rise again.

Turn out on lightly floured board.

Cut into 5 even pieces (recipe makes 5 loaves ~ great for freezing or gift giving.)

From each piece, cut and shape 3 stripes approx. 16" long

by rolling dough between palm and board.

Braid, pinching ends together and tucking under.

Place on a lightly greased baking sheet.

Let rise until puffy but not doubled in size.

Brush with beaten egg; sprinkle with sugar and sliced almonds.

Bake 350* 25-30 minutes

Cool on wire rack.

Makes 5 braided loaves.

Chocolate Walnut Fruitcake

2010-12-10T14:20:00.000-08:00

This is a very old recipe that I got from my mother~in~law.

She has been making it for years.

While not a big fan of fruitcake, I do enjoy a slice of this one

at this time of year.

Do you like fruitcake?

Mine ~ fresh from the oven

waiting to be sliced tomorrow

at our ladies Christmas Party!

I should have baked it last week

but didn't read thru the recipe.

I'll know next time!

Chocolate Walnut Fruitcake

2 1/4 C. flour

1 1/2 C. sugar

1/2 C. unsweetened cocoa

1 t. baking soda

1 t. salt

1 1/2 C. coarsely chopped walnuts

2 C. diced mixed candied fruit

1 C. raisins

1 C thinly sliced pitted dates

2 eggs

1 C. sour cream

1 t. vanilla

1/4 C. melted butter

Generously grease a 9-inch tube pan

On waxed paper, sift together the flour, sugar, cocoa, baking soda and salt.

In a separate bowl, mix together the walnuts, candied fruit, raisins and dates.

In a large mixing bowl, beat eggs, sour cream and vanilla until blended. Add butter, then flour mixture and blend well. Beat with electric mixer at medium speed for 1 minute or vigorously by hand until well blended. Add walnut/fruit mixture and fold in until well distributed. Turn into prepared pan.

Bake in a preheated 300* oven with a shallow pan of hot water on the floor of the oven until a cake tester inserted in center comes out clean ~ about 1 3/4 hours.

Cool inn pan, placed on a wire rack for 10 minutes. With a small spatula, loosen edges and around tube.

Turn out on a wire rack and cool completely.

If cake is to be served shortly after baking, it will nave to be cut in thick slices and it will not have the traditional fruitcake texture. To have the cake change so the texture is beautifully moist and it may be cut in thin slices, wrap in transparent plastic wrap then place in a plastic bag and refrigerate for a week or so before using; may be stored this way for weeks and even months.

Before serving, slice cake when it is taken from the refrigerator, and arrange on serving plate, then let stand at room temperature for 10 minutes or so before offering.

Makes a 3 pound fruitcake.

(NOTE: For the mixed candied fruit, we used candied cherries and pineapple and found this a delightful combination!)
~

My mother-in-law bakes hers a couple months before giving.

While it is 'ripening' in the refrigerator,

she lays a wine soaked cloth on the top and refreshes it weekly.

Icebox Butterhorns

2010-11-27T15:11:00.000-08:00

The counter was filled with the pre-assembled dishes of

dressing, green bean casserole, and Icebox Butterhorns.

My little Granddaughter wanted to help with the rolls

because she knew how to do them!

(She must be helping Mama alot! She did an

excellent job of rolling up the dough!)

(Please disregard the unfinished cupboard beneath the

oven. Hopefully the doors will be put back on before

Christmas. And maybe even the rest of the cupboards

will get painted!)

They must have been good! This is Miss R's

second roll!

~*~
Icebox Butterhorns

1/4 ounce active dry yeast

2 Tablespoons warm water (110* to 115*)

2 cups warm milk (110* to 115*)

1/2 cup sugar

1 egg, beaten

1 teaspoon salt

6 cups flour

3/4 cup butter, melted

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight. (I made the dough early in the day ~ only refrigerated for 4 1/2 hours. Still turned out!)

Punch dough down and divide in half. On a floured surface, roll each half into a 12-in. circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350* for 15-20 minutes or until golden brown.

Brush tops with softened butter.

Yield 2 dozen

(Recipe from an old Country Magazine

Judy Clark

Elkhart, Indiana)

Last Night's Dinner

2010-11-09T10:37:00.000-08:00

Heavenly Hash Browns (recipe follows)

turkey patties (from this recipe)

cole slaw

and

Old Fashioned Gingerbread with Warm Lemon Curd

for dessert! (recipe follows)

~Recipes~

Heavenly Hash Browns

Into a 9X13 baking dish add

1 2lb. package of hash brown potatoes, thawed

(I used one with onion and peppers)

Pour 1/3 c. melted butter over spuds

Sprinkle with onion flakes

Over the top add ~

2 cans Cream of Chicken Soup

1/2 C. grated cheese

and

your favorite bread crumbs

Bake at 350* for 1 hour

~*~

Old Fashioned Gingerbread

Ingredients ~

1 3/4 cups plus 2 Tbsp flour

1 1/2 tsp baking soda

2 1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

Pinch of salt

5 Tbsp butter, softened at room temperature

1/3 cup sugar

1 large egg

3/4 cup Grandma's Molasses

3/4 cup cold water

Heat oven to 350*F

Grease an 8x8 pan.

Sift together the flour, baking soda, spices and salt onto a sheet of waxed paper. Set aside.

In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.

Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Let cool in the pan about 1 hour before serving. Cut the cake into squares and dust with powdered sugar.

you can do as I did and

top with warmed Lemon Curd.

You can find many recipes for Lemon Curd on the Internet.

I had been gifted a jar from Trader Jo's

so that is what I used.

Enjoy!

(Old Fashioned Gingerbread Recipe from Grandma's Molasses Web site)

'Quick' Applesauce Cookies

2010-10-11T16:43:00.000-07:00

Assemble your tools and ingredients:

1 cup packed brown sugar

1/4 cup butter, softened

1 egg

2/3 cup applesauce

2 1/2 cups buttermilk baking mix

1/4 cup flour

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground cloves

1 cup raisins

Heat oven to 350*

Mix butter, sugar and egg
Stir in applesauce

then remaining ingredients.

Drop onto ungreased cookie sheet.

Bake 10-12 minutes or until lightly brown

Remove immediately from cookie sheet.

Cool.

Frost if desired.

(These would be great using farm fresh eggs,

homemade butter,

your own grapes dried for the raisins,

homemade applesauce

and a homemade buttermilk baking mix! They just wouldn't

be as quick! :~P )

Cinnamon Rolls

2010-09-13T16:23:00.000-07:00

I have a confession to make!

I gave in to temptation

and made Cinnamon Rolls!

My penance is

extra, extra miles to walk this week!

But I enjoy walking so it was a win/win

situation!

Here's my recipe~

~*~

4 & 1/2 teaspoons yeast

dissolved in

1/2 cup warm (105*-112*)

~*~

Stir together

1/2 cup cooled, scalded milk

1/2 cup sugar

1 teaspoon Sea Salt

1/2 cup butter, softened

2 farm fresh eggs

~*~

Add

yeast/water mixture

2 & 1/2 cups flour

Beat until smooth

~*~

Add

2 - 2 1/2 cups more flour

until dough is workable.

~*~

Knead on lightly floured board until

smooth and elastic ~ about 5 minutes

~*~

Place in a greased bowl, turn dough and cover.

Let rise in warm place ( I use my oven pre-warmed

to lowest setting and then turned off)

until double in size,

about 1 hour.

Punch down dough and shape into a rectangle

approx. 9X15

Spread with butter (I used about 1/4 cup),

your favorite sugar (I used turbinato)

sprinkle with cinnamon (I used lots!)

Raisins are optional (but not at my house! They just

aren't proper cinnamon rolls without raisins!)

Roll up widest side.

Slice into 12-15 slices.

Place in 9X13 greased baking dish

Let rise in warm place 1/2 - 1 hour

or near the top of dish.

Bake 375* for 25 minutes

Frost with Cream Cheese Frosting:

1 carton whipped cream cheese
1-2 teaspoons vanilla
1 1/2 cup powdered sugar
Mix with mixer until smooth
and creamy.

YUMM!

:~P

Victorian Applesauce Cake

2010-08-11T16:17:00.000-07:00

Because I made applesauce yesterday, I just had to make

this recipe from my Grandma's recipe box!

2 cups sifted flour

1 &1/2 cup sugar

1&1/2 teaspoon soda

1&1/2 teaspoon salt

2 Tablespoons cocoa powder

1/2 teaspoon each cinnamon, ground cloves, nutmeg, allspice

1/2 cup shortening (I use coconut oil instead of Crisco or butter)

1&1/2 cup applesauce

2 eggs

3/4 cup raisins

(recipe also calls for 3/4 cup of chopped dates. I didn't have any, and I don't care for them, so I used 3/4 cup dried currants instead.)

3/4 cup chopped nuts (I did not add because there are nuts in the topping. I prefer them there for a nice crunch that sets off the moist, tender cake!)

Sift flour (which has already been sifted once), sugar, soda, salt, cocoa & spices into a mixing bowl. Drop in shortening (or coconut oil). Add 2/3 of the applesauce and beat 150 strokes. (I'm not a Victorian, so I used my mixer! Beat until creamy.)

Scrape bowl often.

Add eggs and beat 250 strokes. (another minute or so)

Add remaining applesauce and beat 50 strokes.

(or until fully Incorporated with your mixer.)

Add dates, raisins and nuts.

Mix thoroughly.

Pour batter into a greased tube pan. (Again, I used coconut oil)

Sprinkle topping over batter.

(Topping = 1/2 cup chopped nuts [I used pecans] and 2 Tablespoons sugar)

Bake 350* for 1 hour to 1 hour and 25 minutes. Test with toothpick after one hour. Keep checking often. Don't over bake!

As with any spice cake, the flavor improves after a day ~

but who can wait!

Not me ~ this piece is still warm!
MMMmmmm! with a cold glass of milk!

;~P

Making Applesauce!

2010-08-10T12:37:00.000-07:00

Today, I made up a couple of gallons of applesauce from our

Transparent Apples.

These are the first of our apples to ripen, here on the farm, and this is my

favorite way to eat them!

Start with washing, quartering and removing the

stems and cores from the apples.

Place your apples in a pan with a small amount of water

in the bottom, so apples don't scorch.

(Stock pot full of apples and about 1 inch of water. We like our sauce thin and

runny. If you like yours thicker, use less water, but watch carefully when cooking

so it doesn't scorch.)

Let apples simmer in the water and stir occasionally.
Cook until soft on medium/low heat.
This only takes about 15-20 minutes.

When soft, put apples and juice through a strainer/sieve.

Using the jelly strainer removes the skins and any

core/seeds that you missed.

(These apples don't make chunky sauce so we do it this way.

Another time I will make chunky sauce with different apples.)

When you have sieved all your apples and the sauce is still hot,

now is the time to sweeten, if you like.

The hot sauce dissolves the sugar.

I use organic sugar. Sometimes I leave it unsweetened if I

am going to use it in a recipe, but it is just too tart

for plain eating, for my taste, without being sweetened.

I add Cinnamon sometimes.

Cinnamon adds a darker color. (Applesauce will darken anyway

as it cools and is exposed to air ~ just like cut apples.)

Now you are ready to can or freeze your sauce.

I prefer to freeze mine because I have had trouble in the past, when

I can it, with the sauce unsealing half way through the year!

So, to make sure I don't loose any of this golden delight,

I freeze it in glass quart jars.

My favorite way to eat it, however, is hot from the pot!

And even sweeter when eaten from a vintage

Shenango Sauce Bowl on Auntie Emma's

vintage picnic table cloth! ;~P

(There's a bowl waiting for you, Michele!)

(Coming next time ~ Victorian Applesauce Cake)

Making Yogurt!

2010-06-05T13:10:00.000-07:00

Since I have been purchasing Whole Raw Jersey Milk

from the Dungeness Valley Creamery,

I have wanted to try making my own yogurt.

Gentleman Farmer takes yogurt everyday

in his lunch for work and it gets to be

quite expensive.

I looked at several recipes, and wasn't sure how to

keep mine heated during the 'ripening' process.

The milk needs to be held at 116* for 4-8 hours,

depending on the particular recipe.

Some called for a yogurt maker, or a crock pot, or

your oven and even an ice chest pre-warmed with hot water.

I was about to try the one with the ice chest

and remembered that

my little food dehydrator recipe book

said you could make yogurt in it.

I plugged it in and put a thermometer in to see what

the constant temperature would be and

it held at 118*. I hoped it would be close enough

and gave it a try.

Here is what I did:

Gathered my ingredients/supplies.

6 1/2 pint wide mouth canning jars with lids

(washed in hot soapy water and rinsed well)

Candy thermometer

1 quart fresh raw whole milk

1/3 cup powdered milk (for thickening. Some

recipes call for gelatin, but I didn't want to use that.)

1/3 cup organic sugar

(Could have used 1/4 cup real maple syrup or honey)

1/2 teaspoon real vanilla

1/2 cup live culture plain yogurt

Combine milk and milk powder into a large saucepan.

Heat to 180* at medium heat, stirring continuously

so milk does not scorch.

Remove pan from stove and place in sink of cold water

to cool to 116*. This does not take long.

Stir and watch that thermometer!

When it has cooled to 116*,

add your yogurt culture and vanilla

and mix well.

My culture never stirred in completely.

Pour into warm jars and set in the dehydrator.

Put on the top and wait!
(I remembered later to set the lids on the jars.)

I checked it after 4 hours.
I appeared a bit runny/watery.
I stirred it with a spoon and gave it an apprehensive
taste ~ It was good! Tasted like custard!
It didn't have much 'tang' yet so I left it
another 1 1/2 hours.
Then I put it in the refrigerator overnight.
It needs to be refrigerated for at least 8 hours for best texture.

Gentleman Farmer had it for breakfast this morning with
a bowl of granola.
He gave me a kiss afterward and said,
"Thanks for the delicious breakfast!"
;~D
I will be making my own yogurt from now on!
~*~
You can use any type of milk; whole, raw, organic,
low fat, even powdered or canned.
Just be sure the yogurt that you use for
your culture has live bacteria.
~
It can be mixed with fruit, berries or jam
for a variety of flavors.
~
Please let me know if you make your own yogurt
or if you try making some!

Making Butter

2010-05-28T11:05:00.000-07:00

Here is the gallon of raw whole milk I bought

from the Dungeness Valley Creamery.

(All Jersey Milk)

The cream is at the top 3 inches of the jar.

I spooned off the cream into a 1 quart canning jar,

placed on a lid, and let 'ripen' for a couple of hours.

(I would have just set it on the counter, but we went for a visit

to Farmer's Daughter #1 two hours away, so

it rode in the car with us.) The granddaughters love butter!

Their Momma says they lick the butter off their bread and ask for more!

I thought they might enjoy some fresh, homemade butter!

We shook the jar of cream for approximately 30 minutes.

(The Gentleman Farmer, grandaughters and I took turns)

After about 25 minutes, the cream started to thicken a bit

and collect alittle on the sides of the jar.

Keep shaking!

Then suddenly there was a golden lump forming in the

sea of cream!

I poured the 'buttermilk' into a separate jar, and put the

butter into a bowl of cold fresh water. I pressed the butter with

a large spoon to remove more of the buttermilk, changing the water

a couple of times until it was clear.

Then I put the butter into another bowl and added

sea salt to taste.

It was covered with waxed paper and put into the

refridgerator to be slathered onto the morning's

breakfast.

It made a little more than 1/2 cup of delicious, sweet cream butter!

Nanaimo Bars

2010-04-26T14:22:00.001-07:00

Wanting to try something different from my usual chocolate chip, peanut butter or oatmeal raisin cookies for Gentleman Farmer's lunch (and a little snack for us both on Sunday evening) I ran across this recipe in my file (box full of copied recipes!) and decided to try it. Gentleman Farmer and I have been tossing around vacation ideas and the San Juan Islands have popped up a time or two. Naniamo is a Canadian Island near the San Juans and in my creative madness, thought these would be the cookie I would try! Is this making any sense to you? I didn't think so. But here is the recipe as I have found it in my stash, from the Food Network Kitchens.

+++++++

"There are a number of stories as to where this cookie came from. It's thought to be native to Nanaimo, British Columbia (hence the name), and it gained widespread popularity in the 1950's. Whatever its origins, we love it. We added the twist of peanut butter to make a simple, delicious, no-bake bar cookie that's super kid-friendly and freezes well."

Cookie:

1/2 cup (1 stick) butter

1/4 cup sugar

1/3 cup cocoa

1 large egg, beaten

1 3/4 cups graham cracker crumbs

1 cup shredded sweetened coconut

1/2 cup finely chopped blanched almonds

(I didn't have almonds but used pecans instead. They were good!)

Peanut Butter Filling:

1/3 cup butter, softened

1/3 cup peanut butter

1/2 cup confectioners sugar

Chocolate Glaze:

4 ounces semi-sweet chocolate, chopped

2 tablespoons butter

Line and 8x8 inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge. (Don't do what I did ~ I don't like foil to come into contact with my food, so I used a small sheet of waxed paper. It isn't strong enough to lift the cookie from the dish when frozen! Next time I will use parchment paper ~ it is stronger.)

For the cookie:

Put the butter in a heatproof medium bowl. ( I used my double boiler )

Bring a saucepan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the bowl over, but not touching, the water. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, until warm to the touch and slightly thickened (it should be about the consistency of hot fudge), about 6 minutes.(Mine was ready almost instantly, but I did continue to cook for a minute or two to cook the egg as this is a no bake cookie.) Remove from heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. Save the pan of water for melting the chocolate.)
For the filling:
Beat the butter, peanut butter and confectioners sugar together in a medium bowl with an electric mixer until light.

As you can see, I did not use a mixer but simply mixed it together with a spoon.

I should have sifted the sugar, as my organic powdered sugar is always lumpy,

but I am not adverse to biting into a lump of powdered sugar. :P

Spread over the cookie and freeze while you prepare the chocolate glaze.

For the glaze:

Put the chocolate and butter in a medium heatproof bowl, and set over the barely simmering water. (Again, I used my washed double boiler) Stir occasionally until melted and smooth. Remove from the heat and let cool slightly. When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve:

Remove from the freezer and let sit at room temperature for 5 minutes.

(Mine took longer)

Pull out of the pan using the foil flaps and transfer to a cutting board. Cut into 1 inch squares with a sharp knife. Serve cool or at room temperature.

These are very rich and are more of a confection than a cookie.

They would be yummy served with ice cream.

(Everything is yummy served with ice cream!)

Store wrapped in the refrigerator or freezer.

Sprouted Wheat Berry Bread....

2010-02-24T15:31:00.000-08:00

and how to sprout wheat berries!

Because, if you are going to make Sprouted

Wheat Berry Bread you will have to have

some sprouts! ;~}

Sprouts take 3-4 days, so plan your bread baking

accordingly.

Here is what you will need for sprouting ~

1 quart sized canning jar with ring/band.

cheese cloth

(or any fabric that will let water pass thru easily, or

even small mesh plastic screening)

Wheat Berries

(these can be found in the bulk food isle of your grocery store

or health food stores)

~*~

Place 1/4 cup wheat berries in the jar

and fill with barely warm water.

Put the cheese cloth over the jar and secure with ring.

Drain the water through the cheese cloth and

fill again.

Let stand for 2 hours.

Drain.

Rinse again and drain.

Place the jar on it's side.

Some people say they should be in the dark,

others say they need bright light.

I set mine on my kitchen counter under an East facing window

which only receives low light.
They grow just fine!

Rinse and drain the berries twice a day for 3-4 days

or until you have about 2 cups of sprouts.

Above ~ after 24 hours.

Above~ day 2

Evening Day 2

You will see what they looked like on the morning of day 4
below when we make bread.

When your sprouts are ready, gather your ingredients.
You will need;
1/2 C. warm water (105*-110*)
2 T. yeast
pinch of sugar or honey
2 C. whole wheat flour
1 C. nonfat dry milk powder
1 T. salt
1 1/2 C. warm water (105*-110*)
1/4 C. honey
4 T room temperature butter
2 C. sprouted wheat berries
4 1/2 - 5 cups bread flour

~*~

1. Into the 1/2 C. warm water, add your pinch of sugar or honey and
sprinkle the yeast over the water. Stir and let stand till foamy.

2. In a large bowl, add your 2 C. whole wheat flour, dry milk powder, and salt.
Combine with a whisk.

3. Add the 1 1/2 C. of warm water, honey and butter.
Mix with a wooden spoon and beat for about 1 minute.

4. Add the yeast mixture and beat for 1 more minute.

5. Add the sprouted wheat berries
(I pull them apart to more evenly distribute them.)
and add the bread flour 1 C. at a time.

You may need to dump out the dough and kneed
in the last cup or two of flour.
(It may not take all of the flour, add the last cup or two by small
amounts until the dough says that's enough!)
6. I kneed for about 10 minutes!

Just look at those tasty wheat berries and little green sprouts!
They smell like sliced cucumbers!

7. Place in a greased bowl and turn once to coat top.
Cover and let rise at warm room temp.
I let my bread rise in an oven preheated to the
lowest temperature and turned off.

8. Let rise until double ~ 1 1/2 - 2 hours.

(Sorry ~ I forgot to get a picture of the risen dough in the bowl!)

9. Turn dough out onto work surface and divide in half.
Working out the air bubbles (I use a rolling pin) shape
each half into a rectangle and roll into a loaf.

10. Placing seam side down into greased loaf pans,
let dough rise till double again, about 1 hour.

11. Bake for 35-40 minutes in a preheated 350* oven
or until bottoms of loaf sound hollow when tapped.

12. Turn loaves out on racks to cool and brush with butter.

Some say you shouldn't cut your loaf until it has completely

cooled or it will ruin the 'crumb' of the bread.

But who can resist the temptation of that heavenly scent

of fresh baked bread?

Not I!

Enjoy!

Chicken Roulades

2010-02-22T20:43:00.001-08:00

A Gentleman Farmer Favorite!

~*~

Here is what you will need ~

4 boneless skinless chicken breasts, pounded thin

Thin ham slices

Swiss cheese

Seasoned Bread Crumbs (I like the Italian or Herb and Garlic)

1 egg, beaten with a splash of milk

Salt, pepper and garlic powder

Butter/Olive oil

Stack about 4 narrow slices of cheese in the center of

2 thin slices of ham. Roll ham around cheese.

Center on chicken breast.

Season with salt, pepper and garlic powder.

Roll chicken breast around ham/cheese and

secure with toothpicks and/or heavy thread.

(Try to completely encase so cheese doesn't leek out when melted.

This is easier said than done!)

Dip chicken bundles in egg and then in bread crumbs.

Brown in heavy bottom pan in melted butter,

turning to brown evenly on all sides.

I needed to add additional Olive oil to the pan.

When browned, put on a lid and let cook for about 20min

or until chicken is no longer pink.)

I served it with a simple rice pilaf and steamed fresh asparagus!

~*~

MMmm!

It was sooo good! ;~P

14 Carat Cake

2010-02-15T17:16:00.000-08:00

This cake doesn't have any gold (sorry!)

nor does it's ingredients call for 14 Carrots!

It comes from the Farm Journal's Country Cookbook

that I received when I was first married (O so long ago!).

This is my favorite Carrot Cake ~ full of

sweet carrots, pineapple, nuts and coconut it is

dense, moist and delicious!

~*~

2 C sifted flour

2 tsp. baking powder

1 1/2 tsp. soda

1 1/2 tsp. salt

2 tsp. ground cinnamon

2 C. sugar

1 1/2 C. oil

4 eggs

2 C. finely grated raw carrots

1 (8 1/2 oz.) can crushed pineapple, drained

1/2 C. chopped nuts

1 (3 1/2 oz.) can flaked coconut

~*~

Sift together flour, baking powder, baking soda, salt and cinnamon.

Add sugar, oil and eggs; mix well.

Add carrots, pineapple, nuts and coconut; blend thoroughly.

(I use organic when I can, our own chicken eggs, juice sweetened pineapple, &

chopped pecans. Do they even make coconut in the cans anymore? I just grab

a nice large handful or two from the bag! ;~P)

~*~

Pour into three 9" round layer cake pans that have been greased and floured.

(Or a 9X13 as I have used here, or as I usually do, use a tube

or bundt pan, greased and floured.)

~*~

Bake in moderate oven (350*) 35-40 minutes

(Mine was 45 minutes in the 9X13 pan,

1 hour in a tube or bundt pan. You will need to

check every 5 minutes or so, after the 35 minutes, depending on your

pan type. Toothpick should come out clean.)

Remove from the oven, cool a few minutes in pans.

Turn out on racks and cool thoroughly.

(Mine stayed in the pan!)

Fill layers (if using 9" layer pans)and

frost top (and sides) with

Cream Cheese Frosting (recipe follows)

~*~

Eat and Enjoy!
~*~

Cream Cheese Frosting:
Combine 1/2 C. butter
1 (8 oz.) pkg. cream cheese
1 tsp. Vanilla
Cream well.
Gradually add 1 lb. confectioners sugar
(sifted if lumpy), beating well.

(Ingredients corrected 3/6/10

Thanks Susie!)

Houston ~ we have a problem!

2010-01-25T22:01:00.000-08:00

The bread was a total failure!

Sorry, I was too embarrased to take a picture!

The dough worked up lovely

but it failed to rise!

I guess there wasn't enough fermenting

taking place in the starter.

The few people I have talked with

have not had success with making a

starter either.

So, when my nose gets back in joint

I will try once again!

But, this venture was not

all in vain ~

I baked up the 'unrisen' dough

and cut it up and soaked it with some water

and fed it along with some stale

store bought bread to my chickens

and guess what?! They loved the sourdough best!

They wouldn't even touch the store bought.

And I even saw a crow or two fly by with

a nice fat piece in their beak!

I think I will try that starter again in a day or so!

:~P

Sourdough Day 3

2010-01-21T22:12:00.001-08:00

Sorry this post is so late, but we have been gone visiting

grand babies (and their parents) today.

~*~

OK ~ so the starter was looking a little scary this morning!

~*~

(Below) See that yellow line of liquid?

It's a good thing!

It's called Hooch!

If you have it, that means the stuff is starting to ferment!

~*~

Just give it a stir!

~*~

Remove 1/2 of the starter and discard, like yesterday,

and feed it another 1/2 C. of warm water

and 1/2 C. of flour.

Give it another stir.

~*~

It is really starting to bubble

so I am going to refrigerate it now,

with a loose lid.

I will only need to feed it once a week.

~*~

I think I may have to try making bread with it tomorrow!

~*~

How is your starter doing?

Sourdough Day 2

2010-01-20T13:10:00.001-08:00

Here it is, only day 2 and I fear I may have a catastrophe already!

From what I have been reading, 'they' say it is really hard to kill

your starter for sourdough. The only danger is too much heat!

Well...

It was very cold in our house yesterday, and I was grousing around

about needing to keep the house warm for my starter.

Gentleman Farmer kindly obliged by stoking up the fire.

I went to bed and vaguely remember him saying something

about moving the starter to where it was warmer.

I slept fitfully during the night as I grew too warm.

When I got up, dear hubby said to check the fire

so the starter would stay warm. Too my surprise ( and dismay!)

he had placed the jar with the starter about 4 feet in front of the fire

'So it would stay warm'! (Bless his heart) I think that was a

little too warm ~ but since it is only the first 24 hours I am going to

continue on as if nothing has happened!

~*~

This is what it looked like ~

flour with water on the top!

~*~

Stir to incorporate liquid

~*~

Discard 1/2 of the starer

~*~

Feed the Starter;

1/2 C. Warm Water and 1/2 C. Flour

~*~

Stir and cover (remember ~ cloth or loose fitting lid.)

Do this every day for 3-4 days or until bubbly/frothy.

(Don't sit it in front of the fire!)

Keep in a warm (70*-80*) place.

~*~

See you again, tomorrow!

Sourdough Starter

2010-01-19T12:13:00.001-08:00

Recently, while Youngest Farmers Daughter and her

hubby were with us over the holidays,

we discovered that his favorite bread is sourdough!

And we did find a very yummy brand at the store that had

lots of garlic in it which we all loved! :~P

I like to make bread (with varied degrees of sucess!) and

thought I would like to make some sourdough.

( My only experience with the fermented loaf making was several years ago

when I was given a 'starter' for 'Herman'. I didn't like it!

It was not my idea of bread ~ but more of a 'past it's prime' sweet bread!)

After a wee bit of research, this is what I have come up with.

I don't know what the outcome will be,

but, come along with me as I experiment with

this age old process of making

sourdough starter!

~*~

Sourdough starter needs to have a wide mouth

glass container to grow in.

(Crockery may be used, but I understand that

it is best when you can see the process.)

Below: 1 gallon jar that has been

washed and scalded with boiling water.

(We don't want any 'uninvited guests' contaminating

our home for our welcomed Wild Yeast family!)

~*~

Using only glass, plastic or wooden utensils (metal has adverse effects on the

fermenting process), measure

1 cup warm water

1 cup unbleached flour

~*~

Pour into sterilized container and stir with wooden spoon.
Some lumps are ok ~ they will break down later.
~*~

Cover with loose fitting top or cloth (permits the wild yeast to colonize
and prevents a messy explosion from build up of fermenting gases!)
Keep in a warm place (70* - 80*) for 24 hours.
~*~

Come back tomorrow as we continue our

experiment with making a sourdough starter!

~*~

I would love to have you 'grow' a starter along with me!

Please let me know if you do!

6 Week Bran Muffins

2009-10-14T07:10:00.000-07:00

This recipe was given to me by my step mom many years ago.

The batter will keep in the refrigerator for up to

6 weeks, getting tastier and darker as it has time to 'meld'.

I have never had it last that long, however, as I bake them

up within a couple of weeks. They are the perfect healthy

breakfast or snack!

Ingredients:

2 cups boiling water

5 teaspoons soda

1 cup shortening (I use half Crisco, half butter)

4 eggs

2 cups sugar

1 quart buttermilk

5 cups flour

1 Tablespoon salt

4 cups All Bran (original or buds)

2 cups Bran Flakes ( I used Raisin Bran)

2 cups raisins (and dates if you like)

1 cup chopped nuts

(I didn't use 'cuz I don't care for nuts in my breads or muffins!)

~*~

Add soda to boiling water and set aside to cool.

(I always get excited when the soda fizzes in the water!

I know ~ simple pleasures for simple minds! ;~} )

In a very large bowl:

Cream shortening until fluffy.

Add sugar to blend.

Add eggs, one at a time ~

Just look at those bright orange yolks

in those eggs my girls lay for me everyday!

~*~

Stir in buttermilk, then add the flour and the salt.

~*~

In another bowl:

Stir the soda/water mixture into the bran flakes and buds.

Add raisins (and dates and nuts, if using).

Pour into buttermilk mixture and stir to combine.

You can now bake some muffins or

store in a covered container and refrigerate to bake fresh

anytime you want.

Remember, they get better as they 'age' a few days!

~*~

Be sure to stir batter before spooning into muffin tins.

Bake at 375* for 20 minutes.

(I know my muffin tin is kinda groady looking, but it is well used

and works better than my newer shiney ones!)

Serve these old fashioned muffins plain,
with sweet cream butter or
your delicious homemade apple butter!

Note: You can add a bit of chopped apple or other fruit

just before baking for variety.

Enjoy!

A mess of beans!

2009-09-08T21:49:00.000-07:00

Green Beans are one of my favorite vegetables!

I especially like them the way my Grandma made them.

~*~

Saute 1/2 lb. bacon with 1/2 of a large sweet onion, chopped.

While the bacon and onion are cooking,

I rinse the beans and snip tops and tails off

and toss into the pan of bacon.

I don't measure, just cook what you think you will eat.

(Remember, they will shrink a bit when cooking.)

~*~

When your pan is almost full, add a little water and some

minced garlic. Put on the lid and let simmer at least 15 minutes.

Season with a little salt and pepper and serve!

~*~

I can make a meal out of just this!

French Peach Pie

2009-08-24T00:00:00.000-07:00

This is our favorite pie recipe that we use for either apples or peaches.

I have a big box of peaches almost ready to can.

A few of the peaches are ready to use and

I just can't wait to taste these beauties!

~*~

(Oh, and this recipe has a 'secret ingredient'

but I won't reveal that to you just yet!

First you have to promise not to share this recipe with

just anyone, but only to very special people ~ that is

the way I received it ~ about 30 years ago ~and

that is why I am now sharing it with you!)

~*~

Now, let's bake a pie!

Prepare and set aside one unbaked pie shell

(or use a pre~made one like I did today)

Select 8 large ripe peaches (or apples). Peal and slice into a bowl

into which you have measured and mixed together:

1/2 Cup sugar

1/4 Cup flour

1/2 teaspoon cinnamon

Stir to coat fruit.

Spoon into prepared pie crust, heaping the fruit

in the center, and sprinkle

with 2 Tablespoons lemon juice

In a small bowl, combine with a pastry blender

or two knives or even your (clean) hands:

1 Cup flour

1 scant Cup sugar

3/4 Cup butter

Top fruit with butter mixture

Shhhhh!

(Now for the secret part!)

Center the pie into a large, heavy brown paper bag!

Close the open end by folding a couple of times

(if long enough)

or by stapling

or with paper clips.

Try to not have the bag touch the top of the pie.

Place on baking sheet and bake at 400* for 15 minutes

then turn the oven down to 350* and

continue baking for an additional 45 minutes.

Do Not Open The Oven Or The Bag

during baking!

Remove from oven and let pie remain in unopened

bag for another 15 minutes.

After the 15 minutes, cut or tear open the paper bag

and reveal the most delectable pie you've ever eaten!

This pie is best the first day, while the topping is still

crisp, but you usually don't have to worry about that!

It never lasts long!
*

Extra special with a scoop of French Vanilla Ice Cream!

Bon Appetit!

:~P

Sweet/Hot Dill Pickles

2009-08-19T21:45:00.000-07:00

3 quarts thinly sliced cucumbers

To each jar add:

1 head of dill

2 cloves of garlic, crushed

1 or 2 small dried red peppers

Bring to a boil:

4 cups sugar

4 cups cider vinegar

4 Tablespoon pickling salt

Pour over cucumbers in jar and put sterilized lids and bands on jars.

Process in boiling water bath 10 minutes.

~*~

This recipe is only for 3 quarts of pickles.

I double it and make many batches.

~*~

These are our favorite pickles! I hope you try them! ;~P

Banana Bread Deluxe

2009-08-12T15:51:00.000-07:00

Because we had lots of overripe bananas!

2 cups sugar

1 cup shortening

6 ripe bananas

4 large eggs

2 1/2 cups flour

2 teaspoons soda

1 teaspoon salt

1 cup chopped nuts (opt.)

Cream shortening and sugar in mixer. Add very ripe bananas and eggs alternately.

(If bananas are not too ripe, they are best mashed ahead of time)

Add sifted dry ingredients

(I never sift ~ I put dry ingredients into a bowl and stir well with a wire wisk)

Mix until moist

Fold in nuts if desired (I don't! I'm a purist~no sugar or cream in my tea and no nuts in my banana bread!)

Spoon into 2 greased loaf pans ~ bottom and sides

Bake 350* 1 hour or until toothpick comes out clean

Cool completely

(I think I must be a non-conformist! I can't wait for it to come out of the oven, much less wait till it is cooled! But I have to say ~ this is better the next day when the top gets sweet and sticky!)

Enjoy!

(I'm sure you will! ;~} )

Wild Black Cap Jam

2009-07-17T14:16:00.000-07:00

Prepare jars and lids.

Bring water to a boil in a water bath canner

or a large pot with lid.

(Filled jars need to be covered by 1-2 inches of boiling water.)

~*~*~*~*~*~*~*~

* Measure 5 cups of crushed/mashed Wild Black Caps (black raspberries) into a large, heavy pot

*Stir in one box of fruit pectin and 1/2 teaspoon butter

*Bring mixture to a full rolling boil while stirring

*Add 7 cups sugar (I use organic)

*Return mixture to a full boil and continue to STIR CONSTANTLY for

1 full minute

*Remove from heat and skim off any foam (to an awaiting saucer for

an awaiting child to enjoy ~ preferably with homemade bread!)

*Ladle into jars, wipe rims with damp cloth, cover with lids and bands and

process in boiling water bath for 10 minutes.

*Remove jars and place on a towel to cool

*Listen to the music of 9 jars of beautiful jam sealing!

Music to my ears!

~*~*~*~*~*~*~

Farmhouse Quiche

2009-07-11T21:24:00.000-07:00

*****

Into a baked pie crust add:

1/4 sweet onion, chopped & sauteed

cooked, chopped vegetable of your choice

ie. asparagus, spinach

(I used steamed broccoli)

about 3/4 cup

a nice handful of cut up ham, sausage or crumbled bacon

3 three eggs, beaten with one cup milk

salt & pepper

Cheese (lots!)

Bake in a 350* oven for 35-40 minutes or until a knife inserted into center

comes out clean

Great for breakfast, lunch or dinner!

Strawberry Shortcake

2009-06-27T11:53:00.000-07:00

Shortcake

1/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk

Stir together sugar, flour, and baking powder. Cut in the butter till mixture resembles coarse crumbs. Combine the egg and milk; add to dry mixture. Stir just to moisten. Spread the batter into a greased 8 x 1 1/2~inch round baking pan.

Bake in a 450* oven for 15 to 18 minutes or till a wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan.

from Better Homes and Gardens New Cook Book

Top with strawberries and sugar mashed with a pastry blender. I used a pound of berries with about 1/4 cup sugar. And don't forget the fresh whipped cream! A pint of whipping cream, a couple of tablespoons of sugar, and a nip of almond extract (I use this stuff in everything now); beat with an electric mixer till fluffy. Just see if any makes it out of the bowl and onto the shortcake!

Farmhouse Potato Salad

2009-05-21T06:56:00.001-07:00

With the 'girls' working extra hard these last few weeks, we have an abundance of eggs!

Here is one of my favorite ways to use them up.

Farmhouse Potato Salad

Boil 8-10 small/medium sized potatoes

Peeled and cubed

1 doz. boiled eggs, peeled and chopped

(Of course, I only use our chickens' eggs. They are only fed organic feed and have free range.)

1/2 pint of your favorite dill pickles, chopped

(I use my home canned dills. I will share the recipe and canning instructions during canning season.)

1/2 sweet onion, diced

1 - 1 1/2 cups Mayonnaise

(depending on how moist you like yours)

Mix all together in a large bowl.

Salt and pepper to taste.

I always sprinkle Paprika on top

('cuz that's how Grandma used to do it!)

I don't know that it adds any flavor

but it looks pretty!

Perfect for your next picnic!

Chicken Corn Chowder

2009-04-09T19:31:00.000-07:00

I'd like to introduce you to my "three sisters!" Well, actually, I don't have three sisters, that is just what I call this standby combination of carrots, onions and celery! I use these three vegetables for the basis for so many of the dishes I cook; soups, sauces and even stir fry.

Here is how I put them to work today.

Cook 1/4 lb. natural uncured bacon till almost done.

Add 1/2 sweet onion, chopped

2 stalks celery, chopped

4 organic carrots, chopped

Cook till "three sister's" are tender

Add 6 thawed, chicken tenderloins, cut into bite sized pieces

Cook till no longer pink.

Season with Sea Salt, Organic Pepper and Mrs. Dash (Garlic and Herb)

When chicken is done, add 3 potatoes, peeled and diced

Cover with 2 cups Organic/Free Range Chicken Broth

Cover pot and simmer till potatoes are done.

Add 2 cups Organic Half & Half

1 cup organic frozen corn kernels

1 teaspoon Superior Touch Better Than Bouillon Chicken Flavor

Heat but do not boil!

(Thicken with 1/4 cup flour/milk mixture)

Season to taste

Then taste...and taste...and...

Simple Seafood Salad

2009-04-07T18:00:00.001-07:00

Here's a fast, easy salad that can be a

jumping off point for other menu items.

Toss together in a pretty, large bowl;

1 lb. Salad Shrimp

1 lb. Immitation Crab meat, chopped to the size of the shrimp meat

3 green onions, thinly sliced (whites only)

1 &1/2 Avocado, chopped

(sprinkled with just a dribble of lemon juice to keep from turning brown)

1 small tomato, chopped

1 cup celery, chopped

1/2 cup Best Foods Mayonaise

Sea Salt, Pepper and Johnny's Seafood Seasoning to taste

This could be served on a bed of lettuce, stuffed in celery hearts or hollowed out tomatoes or peppers, or as a delicious sandwich filling.

Right now, I am going to stuff myself with some!

Cheese Stuffed Shells

2009-03-31T20:31:00.000-07:00

Here is a tasty variation on my recipe for Stuffed Manicotti.

Cook Large Shell pasta (25)

or 14 pieces of Manicotti

about 10 minutes in boiling salted water.

Drain and set aside.

In a large bowl mix;

1 15oz. tub Ricotta Cheese

1/4 C. grated Parmesan Cheese

2 C. Shredded Mozzarella Cheese

1 Large Egg, beaten

2 T. chopped fresh parsley (I didn't have any today)

You can use

3 C. Spaghetti Sauce

or "doctor" it up like I do; here's how.

In a pan, fry 1 lb. ground beef

(I use ground venison because Gentleman Farmer hunts and that's what we have in the freezer.)

1/2 small sweet onion, chopped

2 stalks celery, chopped

1-2 cloves garlic, chopped

When browned, add your favorite jar sauce and 2 T. brown sugar

Simmer for a bit.

Spread thin layer of sauce on bottom of a 9X13 baking dish.

(I used a round one ~ I rarely follow the rules!)

Fill shell pasta with cheese mixture and nestle into sauce in dish.

Filling pasta can be messy, but I use my handy small ice cream/cookie dough scoop.

Makes filling go fast.

Manicotti, on the other hand, is always a challenge. I fill a heavy duty zip lock bag with cheese and snip off a corner. Squeeze into Manicotti. Makes filling the tubes easier!

Top with remaining sauce.

Cover with foil and bake 375* for 35 minutes

(Because I'm a little O.C.D. - see post at The Parables - I don't want foil to come into contact with my food so I always cover with parchment before using foil.)

This can be topped with more shredded cheese of your choice. I chose not to use any because we don't need it.

Serve with a nice salad and a vegetable and garlic bread!

Enjoy!

Bread in a Flower Pot!

2009-03-27T14:16:00.001-07:00

Country White Bread in a Flower Pot!

3 T. yeast

2 C. warm water (110* - 115*)

1/2 C. sugar

1 T. Sea Salt

1/4 C. powdered milk

2 eggs, beaten

1/4 C. vegetable oil

6-7 cups bread flour

Dissolve yeast in 2 cups warm water.

In a large mixing bowl, stir together sugar, salt, eggs and oil.

Add in yeast/water and 3 cups of the flour and powdered milk.

Beat until smooth. Stir in enough remaining flour to form soft dough.

(I added 1 cup White Whole Wheat as part of the flour.)

turn onto a floured board and knead until smooth and elastic, about 10 minutes.

Place in a greased bowl, turning to grease top. Cover and let rise until double~about 1 hour.

(I preheat my oven to 200* and then turn off and let dough rise in there.)

Punch down dough. Divide in half and shape into loaves if using regular loaf pans (greased) or

fill well seasoned terra cotta pots 1/2 full.

NOTE: Use only unglazed terra cotta pots to avoid lead poisoning!

Also, regular pots need to be seasoned with oil in a warm oven.

I cut waxed paper to fit in my large pot just to make sure it wouldn't stick. (greased)

You can check the internet for directions for baking in terra cotta pots.

(My pots were made for baking in. But I got them so long ago, I can't remember where.)

Cover and let rise in warm place until doubled, again about 1 hour.

Bake at 375* for 25-30 minutes or until golden brown.

Remove from pans/pots to cool on wire rack.

Yum!

:~P

Farmhouse Calico Beans

2009-03-25T19:58:00.001-07:00

Tonight just seemed like a 'Bean Night'. Gentleman Farmer agreed.

Here's the recipe.

In a deep pot, brown 1 lb. Hamburger (ground turkey, or 1 cup. cubed ham can be subtituted. Tonight, I used ground venison breakfast sausage.)

along with 4 strips bacon and 1/2 large onion, chopped.

When meat is cooked through, add

1 can pork and beans ( I used Bushe's Maple Cured Bacon)

1 can kidney beans, with liquid

1 can black beans, with liquid

1 can Butter beans (or any white bean you prefer)

Add

1/2 C. ketchup (I use 1 can stewed tomatoes)

1/3 C. brown sugar

2 T. Apple Cider Vinegar

1 t. dry mustard

1 clove garlic, minced

Stir and simmer about 1 hour.

Be careful, this will scorch on the bottom if not stirred now and then.

~
Serve with piping hot buttered corn bread. Enjoy!
~

~
This will be even better the next night!

Pasta and Cheese

2009-03-19T20:12:00.001-07:00

Greenhouse Pasta and Cheese

(I don't use a recipe with this, just add stuff 'til it's right, the way Gram did. So I'm making some estimates here.)

I love all the many different pasta shapes; pretty much anything you like will work ~ macaroni, fusilli, penne like I used today...

Cook your pasta according to the package directions.

In another saucepan, melt about 4 tablespoons of butter and stir in about 4 tablespoons of flour. Make a roux (paste, another thing from Gram). Season with salt and pepper to taste. Stir in about 4 cups of milk ~ we like whole. =) Then start adding your cheese. We use whatever cheese is hanging out in the fridge, so tonight it was some tangy Mexican queso and some shredded cheddar. Mr. Browning likes the sauce thinner, so maybe 2 cups of cheese altogether. Save some to sprinkle on the top when you pour the sauce over the pasta.

Bake for 15 minutes at 350* until it's bubbling and thickened and you just can't stand it any longer! Dig in!

I've heard of an infinite number of things to add like bacon, chives, bread crumbs...egg (if you're like our favorite president Reagan.) The possibilities are endless. Toss in whatever sounds good to you at the moment.

Peanut butter cookies with a twist

2009-03-12T15:41:00.001-07:00

I started mixing up a batch of peanut butter cookies a few days ago and then realized that I had plum run out of vanilla. I searched through my spice drawer and found some almond extract; would that work as a substitute? I took the risk and now this recipe is a weekly request. My husband (who doesn't expound normally) said that they are the best cookies he's ever eaten! My heart swells.

Go try them out!

Greenhouse Peanut Butter Cookies

1/2 cup butter

1/2 cup peanut butter (do you like crunchy or creamy?)

1/2 cup sugar (go with the real stuff here, no faux)

1/2 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg (guess which egg we used today)

drum roll, please...1/4 teaspoon almond extract (this stuff is strong!)

1 1/4 cup flour

Cream together the butter and peanut butter. Add the sugars, soda, and the baking powder. Beat in the egg and almond extract. Stir in the flour. Shape dough into 1 inch balls; make cross~marks with the tines of a fork. Bake for about 7 minutes at 375*. A baking stone makes great cookies, if you have one!

~I revised a recipe from the Better Homes and Gardens New Cook Book~

Curry Turkey Meatballs

2009-03-11T14:57:00.000-07:00

Sometimes I just crave curry! I only have two recipes with curry and this is one of my favorites! ;~}

In a large bowl, mix

1 pound ground turkey

1 large egg

1/4 c. dried bread crumbs

1 teaspoon ground coriander

1/3 c. finely chopped onion

and

1 teaspoon salt

until well blended.

I use my (very clean) hands, just like Grandma used to do.

Shape into small balls

I double these ingredients and use half for turkey loaves

(makes great sandwiches).

~
In a frying pan, over medium heat, stir
1 c. chopped onion
1 tablespoon minced fresh ginger
and
2 cloves chopped garlic
in
1 tablespoon oil
until onion is soft, about 5 minutes
Add
2 tablespoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
(more if you like things hotter)
Stir about 1 minute until spices are fragrant.
Add
3 c. chicken broth
and bring to a boil over medium high heat.
~
Drop meatballs into boiling broth.
Cover and simmer over low heat until center is no longer pink,
about 8-10 minutes.
~
In a small bowl or measuring cup
mix
3 tablespoons cornstarch
with
1/3 c. chicken broth
Add to pan, stirring until sauce boils.
Salt to taste.
~

~
Serve over steaming hot rice!

I have served these on toothpicks as appetizers with great response.

I hope you enjoy them, too!

Starting with the basics

2009-03-10T09:56:00.000-07:00

What better recipe to start off with than everybody's favorite

Chocolate Chip Cookies!

This particular version is the favorite here at The Farm.

Soft, chewy and milk chocolatey good!

~~~~~

Begin by preheating the oven to 350*

In a small bowl, combine

1 1/2 c. flour

3/4 teaspoon baking soda

1/2 teaspoon salt

with a wire whisk.

Set aside.

In a large bowl, using a hand mixer

or in the bowl of a stand mixer, beat

3/4 c. (1 1/2 sticks) softened butter (the real thing)

1/2 c. sugar

1/2 c. packed brown sugar

until creamy about 3-5 minutes (I never used to think this mattered. They are only cookies, right? Take the extra couple of minutes to get this creamy ~ it does make a difference.)

Beat in

1 large egg

1/2 teaspoon real vanilla extract

Gradually stir in flour mixture (I do this part by hand with a wooden spoon)

Stir in

6 oz. Milk Chocolate Chips

(Note: As far as I am concerned, this recipe is finished! I eat the cookie dough raw! You may prefer to continue on ....

and drop by rounded spoonfuls onto an ungreased cookie sheet.

Again, I use a small scoop and bake on a Pampered Chef

stone.)

Bake 8 - 10 minutes.

Let cool on cookie sheet for 2 minutes before removing to rack to cool completely

or whenever cool enough to get from fingers to mouth! :~P

Enjoy with a friend and a cold glass of milk!

~
This recipe only makes 1 1/2 - 2 doz. cookies. I like to double it and freeze half
in wax paper rolls for just baked cookies on a whim. Actually, these take no time to mix up, but frozen, they are nice to give to busy mommies to fix for cookie hungry daddies and kiddies!