Our Kitchen
The center of our home is, the same as with any farm family, the kitchen. We spend so much time outside that when we are in the house we are doing one of just a few other things. We are either in the shower, sleeping, Doing schoolwork, playing in fiber or eating a meal together. Mom likes to try out new recipes when ever she can and if they are any good she even pops them online for all of you. Hope you enjoy them as much as we do.
Cooking from the Canister
This is Mom's attempt to get back to cooking without so much processed food. The recipes that appear here are not Mom's but some that she uses as she has tested them and likes how they turn out.
White Soda Bread
4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
14 oz. buttermilk
Preheat oven to 425 F. If you don't have a dutch oven, grease and flour a cake pan. Sift and combine the dry ingredients. Add buttermilk to form a sticky dough. Place dough on a floured surface and LIGHTLY knead. Shape into a round flat circle in a round cake pan and cut a cross on the top. Cover the pan with another cake pan to simulate the dutch oven and bake for 30 Minutes. Remove top cake pan and bake for an additional 15 minutes.
Homemade Syrup
1 cup Brown sugar
1 cup White sugar
1 cup water
Mix all ingredients in a sauce pan and bring to a boil. Boil until it turns clear brown. (this step only takes a minute or two) Remove from heat and use or let cool and bottle for later use.
Ice Cream
1 1/2 cup Goat's milk
1 cup goat's cream
2/3 cup sugar
1/3 cup light corn syrup
2 eggs
1 1/4 teaspoon Vanilla
Mix cream and sugar together until blended. Mix in all other ingredients. pour into a shallow container and put on ice. Stir every few hours until frozen making sure to blend everything well.
Pancakes and Waffles
1 cup flour
1 tbls. sugar
1 tsp. baking powder
1/2 tsp. baking soda
a pinch of salt
1 cup milk
1 egg
2 tbls. vegetable oil (waffles only)
Mix all dry ingredients with a wisk then add milk and egg. Wisk well until smooth. Cook on Griddle at about 350F.
Flipping when needed. To make into Waffles Cook on a waffle iron
Basic Pie Crust
1 1/2 cup of flour
1/4 tsp. salt
1 tsp. sugar
1 stick - 8 tbls unsalted butter cute into pieces
4-5 tbls ice water
Combine all dry ingredients. Cut in butter until it crumbles. Sprinkle with just enough water to hold it all together. Don't over work it or it gets tough. Roll out on floured wax paper and refigerate until chilled about 30 minutes.
4 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
14 oz. buttermilk
Preheat oven to 425 F. If you don't have a dutch oven, grease and flour a cake pan. Sift and combine the dry ingredients. Add buttermilk to form a sticky dough. Place dough on a floured surface and LIGHTLY knead. Shape into a round flat circle in a round cake pan and cut a cross on the top. Cover the pan with another cake pan to simulate the dutch oven and bake for 30 Minutes. Remove top cake pan and bake for an additional 15 minutes.
Homemade Syrup
1 cup Brown sugar
1 cup White sugar
1 cup water
Mix all ingredients in a sauce pan and bring to a boil. Boil until it turns clear brown. (this step only takes a minute or two) Remove from heat and use or let cool and bottle for later use.
Ice Cream
1 1/2 cup Goat's milk
1 cup goat's cream
2/3 cup sugar
1/3 cup light corn syrup
2 eggs
1 1/4 teaspoon Vanilla
Mix cream and sugar together until blended. Mix in all other ingredients. pour into a shallow container and put on ice. Stir every few hours until frozen making sure to blend everything well.
Pancakes and Waffles
1 cup flour
1 tbls. sugar
1 tsp. baking powder
1/2 tsp. baking soda
a pinch of salt
1 cup milk
1 egg
2 tbls. vegetable oil (waffles only)
Mix all dry ingredients with a wisk then add milk and egg. Wisk well until smooth. Cook on Griddle at about 350F.
Flipping when needed. To make into Waffles Cook on a waffle iron
Basic Pie Crust
1 1/2 cup of flour
1/4 tsp. salt
1 tsp. sugar
1 stick - 8 tbls unsalted butter cute into pieces
4-5 tbls ice water
Combine all dry ingredients. Cut in butter until it crumbles. Sprinkle with just enough water to hold it all together. Don't over work it or it gets tough. Roll out on floured wax paper and refigerate until chilled about 30 minutes.
Sinfully Simple Sweets
Not everything we make on the farm comes from Canister or wholesome ingredients. Some times you just need a little sweet to "balance it out" Here are a few Mom whips up to get use through our times of the Sweet Tooth.
Sweet Bars
Make a gram cracker Crust of Gramcracker crumbs, a Tablespoon of sugar and a couple of Tablespoons of Butter. Then sprinkle with nuts, flaked coconut, mini M&Ms, and any combination of flavored Chips such as Chocolate, White, Butterscotch or Peanut butter Chips. Top by drizzling with Sweetened Condensed Milk liberally (I never use the whole can but you can if you like) Bake at 350 degrees until Golden brown ... Let cool cut into bars and enjoy
Smucker's Jelly Roll
1 cup flour
1 teaspoon baking powder
1/4 teaspoon Salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
Powdered Sugar
1 cup Jam
Make a thin cake on a cookie sheet on greased waxed paper. Use powdered sugar sprinkled on a tea towel and roll it up hot and then let cool. Unroll when cool, remove towel and spread with jam and reroll. Top with more Powdered Sugar, slice and serve.
One Bowl Fudge
16 oz of Chocolate Chips of any kind
1 can Sweetened Condensed Milk
Melt chips in a bowl in microwave or double broiler on the stove. Mix in condensed milk. Spread in a 9X9 pan and refrigerate until set. Cut and Serve.
Dump Cake
Preheat the oven to 350 F. Dump your favorite pie filling in the bottom of a baking pan that is a few inches deep. No matter the size pan put enough filling to make a layer of filling at least 1/2 inch deep. Cover with about 1/2 inch of your favorite dry cake mix Powder. (Use only the powder don't mix it up) Cover cake mix with evenly spread out pats of butter about 1/2 inch apart. Bake until golden brown. Serve hot with Ice cream or leave to cool and eat by it's self.
Sweet Bars
Make a gram cracker Crust of Gramcracker crumbs, a Tablespoon of sugar and a couple of Tablespoons of Butter. Then sprinkle with nuts, flaked coconut, mini M&Ms, and any combination of flavored Chips such as Chocolate, White, Butterscotch or Peanut butter Chips. Top by drizzling with Sweetened Condensed Milk liberally (I never use the whole can but you can if you like) Bake at 350 degrees until Golden brown ... Let cool cut into bars and enjoy
Smucker's Jelly Roll
1 cup flour
1 teaspoon baking powder
1/4 teaspoon Salt
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
Powdered Sugar
1 cup Jam
Make a thin cake on a cookie sheet on greased waxed paper. Use powdered sugar sprinkled on a tea towel and roll it up hot and then let cool. Unroll when cool, remove towel and spread with jam and reroll. Top with more Powdered Sugar, slice and serve.
One Bowl Fudge
16 oz of Chocolate Chips of any kind
1 can Sweetened Condensed Milk
Melt chips in a bowl in microwave or double broiler on the stove. Mix in condensed milk. Spread in a 9X9 pan and refrigerate until set. Cut and Serve.
Dump Cake
Preheat the oven to 350 F. Dump your favorite pie filling in the bottom of a baking pan that is a few inches deep. No matter the size pan put enough filling to make a layer of filling at least 1/2 inch deep. Cover with about 1/2 inch of your favorite dry cake mix Powder. (Use only the powder don't mix it up) Cover cake mix with evenly spread out pats of butter about 1/2 inch apart. Bake until golden brown. Serve hot with Ice cream or leave to cool and eat by it's self.
Canning and Preserving
This is Mom's attempt to preserve and can the foods that come from our garden. The recipes that appear here are not originals from Mom but some that she changed up and uses as and likes how they turn out.
Radish Relish
2 pounds of washed, grated radishes
1 cup of diced onions
1 - 2 inch peeled and grated ginger root
2 minched garlic cloves
2 cups distilled white vinegar
1 1/2 cups sugar
1 TBS. salt
1 TBS. whole seed coriander
1 TBS. cumin seed
1 TBS. mustard seed
Combine vinegar, sugar, salt, coriander, cumin and mustard in a large pan. Bring it to a boil. Add in Radish, onion, ginger and garlic. Return to a boil. Stir until everything is heated through and remove from heat. Ladle relish into 4 hot half pint jars. Filling to 1/4 inch head space. Make sure to remove air with a spatula and refill if needed. Wipe rims and add hot lids and rings. Finish out with a 15 minute water bath.
Honey Pickled Radishes
2 pounds radished
2 1/2 cup water
2 T. Salt
1 1/2 cup water with 1/4 cup white vinegar
3/4 cup honey
1/4 cup Red Wine Vinegar
2 T. Peppercorns
Cut radishes into bite size pieces. In a glass bowl combine 2 1/2 cups water and the salt. Add radish and cover and refrigerate for 1-2 hours. Drain and rinse radishes and set aside. In Medium sauce pan combine remaining ingrediants and bring to a bowl. Reduce heat, cover and simmer for 15 minutes. Pack Radishes into hot half pint jars leaving 1/4 inch head space. Ladle hot mixture into jars making sure peppercorns are included in each jar. Maintain 1/4 inch head space. Wipe rims and cap with lids and finish with 10 minute water bath.
Radish Relish
2 pounds of washed, grated radishes
1 cup of diced onions
1 - 2 inch peeled and grated ginger root
2 minched garlic cloves
2 cups distilled white vinegar
1 1/2 cups sugar
1 TBS. salt
1 TBS. whole seed coriander
1 TBS. cumin seed
1 TBS. mustard seed
Combine vinegar, sugar, salt, coriander, cumin and mustard in a large pan. Bring it to a boil. Add in Radish, onion, ginger and garlic. Return to a boil. Stir until everything is heated through and remove from heat. Ladle relish into 4 hot half pint jars. Filling to 1/4 inch head space. Make sure to remove air with a spatula and refill if needed. Wipe rims and add hot lids and rings. Finish out with a 15 minute water bath.
Honey Pickled Radishes
2 pounds radished
2 1/2 cup water
2 T. Salt
1 1/2 cup water with 1/4 cup white vinegar
3/4 cup honey
1/4 cup Red Wine Vinegar
2 T. Peppercorns
Cut radishes into bite size pieces. In a glass bowl combine 2 1/2 cups water and the salt. Add radish and cover and refrigerate for 1-2 hours. Drain and rinse radishes and set aside. In Medium sauce pan combine remaining ingrediants and bring to a bowl. Reduce heat, cover and simmer for 15 minutes. Pack Radishes into hot half pint jars leaving 1/4 inch head space. Ladle hot mixture into jars making sure peppercorns are included in each jar. Maintain 1/4 inch head space. Wipe rims and cap with lids and finish with 10 minute water bath.
