Saturday, February 21, 2015
I did it. Yes, I did!
Several years ago when we started our homesteading quest, I knew a wood stove was in our future. It is the very essence of self-reliance. So, with that comes the skill of being able to cook on a wood stove. It is a true skill and one that I am working on as much as possible. Who else to learn that skill from than my dearest homesteading buddy, Misty Cluck, or as you may know her... "Mistyprepper." Misty is one of my dearest friends. She is not only the truest of modern pioneers, she is also one of the dearest of hearts out there. There is nothing she can't do. She is a true teacher at heart and I learn so much from her!
So, after finally having our wood stove installed, I began my quest of cooking on it. It is a beast of a stove. It can run you out of the house and fight through subzero temperatures, but it can also cook up a mean cobbler, delicious farm fresh eggs, meats, and mouth watering biscuits. Biscuits. Yes. I said it. The pride of Appalachia... biscuits!
First, I simply made my biscuits. I love them so. Here is my video on just how I do that.
Now, before I placed them into the heated cast iron skillet on the wood stove, I simply melted butter first. Then I placed my biscuits and just let them cook with a lid for a baking effect. I rotated the skillet once and kept my eye on them. I was really amazed to watch them rise. When I saw that, I knew we were in business.
After about 15 minutes and a few checks, it was time to remove the skillet and flip the biscuits. They looked great, but I wanted perfection. I was nervous...
Once flipped, I placed them back on the lower portion or hotter portion of the stove with the lid to finish them. This time, it only took a few minutes. Major excitement was flowing in this old farmhouse for sure!
From that point, I removed the lid and set them on the top shelf on a trivet to keep them warm and to allow any moisture to dry out. Along with these biscuits, we had sausage, gravy, and eggs with local honey. All made on the wood stove. I would call that a true success story... a major goal met.
I did it!
Thank you, Misty!
Wednesday, February 18, 2015
"Ummm... did she just say ice cream AND bread in one title? Did I just read that correctly?"
Why, yes. Yes, you did. I had the same reaction when I saw this recipe scroll through my feed this week. First, I took a double take. Then, I wondered how that would taste? Finally, I fretted over wasting precious ice cream over a failed recipe and then... it just felt worth it. And boy, was it ever. It didn't last long!
This recipe is fantastic. It just happened to work out that I had the 4 needed ingredients on hand (only 4!). We had planned on making Dutch Oven Cobblers on our wood stove. What is any cobbler without vanilla ice cream? I just can't bear the thought of that so, having fresh ice cream it was...
So, fresh bread it was, too!
Here are the 4 ingredients:
Simply mix the 4 ingredients till mixed. Pour thick batter into an 8x4 bread pan that has been thoroughly sprayed or simply cover the bottom with parchment paper. I used parchment in the bottom of my 8x4 cast iron pan. Bake at 350 degrees for 45 minutes. Simply check the bread once finished with a toothpick. Remove from pan. Cool. Slice. Be amazed!
*Thanking 12tomatoes.com and Taste of Home for the recipe!