Honey, Wheat and MultiGrain Bread

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

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

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!

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!

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...

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

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

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...

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...

for the freezer.

It's a beautiful thing!

Homemade Pizza!

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!

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!

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!

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!

Breakfast for Gentleman Farmer!

:>

Chocolate Buttermilk Cake on a vintage plate

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!

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!