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 It’s a sure sign of spring when the rhubarb pops up; it’s a perennial and is the first thing we can really start harvesting fresh each spring. This is a very simple but delicious way to use that first spring rhubarb, and the recipe can be varied endlessly with other fruits such as raspberries, strawberries, cherries, etc. Simply substitute 1/2 of the fruit quantity with whatever other fruit you’d like to use. We also like to double this recipe and that fits perfectly into a 13 1/2 x 9 1/2 inch standard baking dish (the crisp shown in the photo is a double recipe of 1/2 [...]
Continue reading Fresh Rhubarb Crisp
 This is a holiday tradition in our family that gets made for both Thanksgiving and Christmas. It’s so much lighter and tastier than typical pumpkin pie – my grandmother started the tradition and it’s now into the fourth generation. No one cares for traditional pumpkin pie after tasting this, you might want to make two – they go quickly.
1 prepared pie crust
1 envelope Knox gelatin
1/4 cup cold water
1 1/4 cup pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1 cup sugar
3 eggs, separated
2 cups whipping cream
2 tablespoons sugar
2 teaspoons vanilla
Dissolve gelatin in water. In a saucepan, combine pumpkin and sugar. Beat together the egg yolks, and add to [...]
Continue reading Pumpkin Chiffon Pie Filling
 Thanks to my sister-in-law, Laura, for teaching me this super easy and delicious recipe for Key Lime pie. I’d always thought that making this kind of pie was going to be a major effort, but it’s actually so quick and good it’s ridiculous not to consider it for your next summertime party. It was great for the 4th of July celebration!
1/2 cup key lime juice
1 14 ounce can sweetened condensed milk
4 egg yolks, beaten
1 9″ graham cracker crust
Preheat the oven to 375°F. Combine the egg yolks, sweetened condensed milk, and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven [...]
Continue reading Easy & Delicious Key Lime Pie
 I swear this is the easiest fudge recipe I’ve ever made (it’s cooked in the microwave), and it turns out perfect every time. I found the recipe because I was looking for goat milk fudge recipes, but whole cow milk should work too. It can also be varied to make “dark chocolate” fudge by using ¼ cup regular cocoa and ¼ cup “special dark” cocoa instead of the ½ cup regular cocoa, or to make a peanut butter version by substituting peanut butter for part of the butter. The batch shown is a batch made with the “special dark” cocoa – [...]
Continue reading World’s Easiest Fudge
 This is a rich bread pudding that everyone seems to enjoy (and coworkers requested be posted here), and it really doesn’t need the whiskey sauce to be delicious. The bread pudding recipe is adapted from Best Recipes by Cooks Illustrated while the whiskey sauce is from Penzeys spice catalog.
Bread Pudding
2 tablespoons sugar
1/2 teaspoon ground cinnamon
4 large eggs, plus 1 large yolk
3/4 cup sugar
2 1/2 cups whole milk
2 1/2 cups heavy cream
3 tablespoons bourbon
1 tablespoon vanilla extract
3/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
12 ounces firm white bread, sliced 3/8 inch thick & cut into 1 1/2 inch square pieces (app 8 cups)
1 1/2 tablespoons unsalted [...]
Continue reading Best Bread Pudding with Whiskey Sauce
 This is wonderfully flavorful; yet it seems light, perfect for springtime. You can serve Panna Cotta with just about any sweet or fruit topping; it doesn’t need to be strawberries - but the strawberries in balsamic are terrific with it. You’ve got to try it, it doesn’t look all that sensational, but it’s delicious!
Panna Cotta is an old Italian dessert, and I think this recipe was originally from Mario Batali; however, the idea for serving it with balsamic strawberries comes from the Barefoot Contessa At Home cookbook by Ina Garten.
1 packet unflavored gelatin (2 tsps)
3 cups heavy cream
2 cups plain whole-milk yogurt
1 1/2 teaspoons vanilla extract
1 vanilla bean
3/4 [...]
Continue reading Panna Cotta w/Balsamic Strawberries
 These cupcakes are light and moist, and the cream cheese frosting makes them just plain yummy. The recipe is adapted from Barefoot Contessa Parties! by Ina Garten. We’re serving these at a Superbowl party, so we colored the frosting appropriately for our favorite team, the Green Bay Packers.
2 cups granulated sugar
1 1/3 cup vegetable oil
3 extra large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinammon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated
1 cup raisins
1 cup chopped pecans
For the Frosting
3/4 pound cream cheese, softened
1/2 pound unsalted butter, softened
1 teaspoon vanilla extract
1 pound confectioners’ sugar
Preheat the oven to 400°F [...]
Continue reading Carrot Cupcakes
 Wild blackberries flourish on our farm, and they’re ripening now, so we’re picking, freezing (see Sealing In Summer Flavor), and making blackberry cobbler. This recipe is quick, easy, and delicious - did I mention I love summer……
Blackberry Cobbler
Filling:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
4 cups fresh or frozen blackberries
Topping:
1 ½ cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
5 tablespoons butter
1 egg, beaten
3 tablespoons milk
Preheat the oven to 400°F. For the filling, combine the sugar and cornstarch in a saucepan, and add the water. Add the blackberries, and cook on low to medium heat until thick and bubbly, stirring constantly. Keep warm while [...]
Continue reading Blackberries and Cobbler
 These are a favorite, and everyone asks for the recipe. Makes 24 squares.
2 cups flour 1 cup butter 1/2 cup confectioners sugar
Filling:
4 eggs, beaten 1/4 cup flour
2 cups sugar 1 tsp. baking powder
dash salt confectioners sugar
12 Tbsp. lemon juce
Preheat oven to 350°F. Grease a 9″ x 13″ pan (we use cast iron as it seems to make a better crust). Combine flour and confectioners sugar, cut in margarine. Pat into pan. Bake 20 minutes. For filling, combine eggs, sugar, salt, lemon juice, flour and baking powder. Pour over hot crust. Bake 25 minutes. Cool; sprinkle with confectioners sugar. Cut into squares.
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