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 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
 This pot pie is terrific made with homegrown heritage* chicken, but it’s also delicious made using store-bought chicken breasts. It’s really a thick chicken stew covered with a puff pastry, so it’s very easy to do too. It’s quickly become one of our favorite ways to eat heritage chicken because it’s got so much real chicken flavor.
*Heritage chickens are traditional chicken breeds that are raised over a longer period of tme than today’s factory raised chickens, and therefore develop more flavor (see Heritage Birds for Real Chicken Flavor).
2 whole heritage roasting chickens (app. 4 lbs. each) or 3 whole, bone-in, skin-on chicken breasts
5 cups chicken stock [...]
Continue reading Heritage Chicken Pot Pie
 Last year, our neighbors suggested we pick their raspberry patch while they were vacationing, so the “raspberries wouldn’t go to waste”. In one week, we picked and froze (see Sealing In Summer Flavor) enough raspberries to keep us supplied with delicious jam, cobbler, and pie over the winter. Since raspberries are perennial (come back every year), and we enjoyed them so much; I decided we needed a patch.
Because they’re perennials, it’s very important to select the right kind of plant, site, and planting arrangement for your situation. With careful attention to these details, a successful raspberry patch will produce for [...]
Continue reading A Raspberry Patch
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