Sunday, July 5, 2015

Homemade Blackberry Bread

Homemade Blackberry Bread



One of the fondest memories I have from my childhood is picking fresh blackberries. It is my favorite jam and certainly my favorite cobbler. Nothing says "July" for me quite like blackberry picking. We are lucky that we can pick them on our own land, but I do keep my eye out for them as we travel through the back roads on the mountain. I found this recipe a few years back and this is one of my favorite breads. I know it will become one of yours, too! Enjoy!


Ingredients:

1/4 cup crushed blackberries
3 eggs
1 cup corn oil
2 cups sugar
1 cup apple sauce
3/4 cup chopped apples
2 T. vanilla extract
3 cups all purpose flour
1 tsp. salt
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder


Directions:

Cream together the first 7 ingredients until well mixed. Add the dry ingredients and mix well. Divide between 3 well-greased medium loaf pans. Bake for 40-50 minutes at 350 degrees. Let cool on wire rack for about 15 minutes before taking out of pans. Also makes great blackberry muffins.

Presented by: The Creamery

Thursday, July 2, 2015

Delicious Daylilies

Delicious Daylilies





As we continue to homestead, we are becoming more adventurous. Part of that spirit is understanding the food sources around you. The more time you spend gardening and farming, it becomes clear that the food can be abundant if you know what to look for. One of the many blessings in Appalachia is the wild daylily. Around the middle of June, you will find these bright and vibrant wild daylilies painting the landscape all throughout this region. We have hundreds of them of our property! Not only are they striking and exotic in their bright orange appearance, but they also make a scrumptious appetizer or side item to any main course. You read that right. You can EAT daylilies. You can actually eat the buds and blossoms! There are many different ways to enjoys these treats but, I am always looking for the simplest way to try something because I want experience the actual flavor of the main item itself. It was so exciting and delicious to pick and cook them. The whole family was involved and loved every second!


Here is what we did:

After selecting what daylilies we wanted, we simply brought them in and gently washed them several times and removed the stems. We dried them with a paper towel.




Once the blooms were prepped, I mixed these items in a bowl:

- 2 heaping Tablespoons Ricotta cheese

- Sprinkle of fresh Parmesan cheese (about 1 Tablespoon)
- Dash of sea salt
- Dash of black pepper



I then took a teaspoon and gently placed the cheese mix into each bloom, twisting the ends together to simply enclose it. It wasn't perfect seals, but I didn't mind. We were on new ground here...






I then placed a tablespoon (or so) of my homemade butter into a large cast iron skillet and drizzled olive oil. Next, I carefully placed each stuffed bloom.



I cooked each side for about 30-60 seconds on a medium heat or until I noticed tenderness in the petals. A little bit of cheese seeped into the pan. It's ok. Trust me. It smelled divine!



And... that's IT! 

If you are serving these as a side item, I recommend prepping them in advance because they cook very fast. I think these would be fantastic served with a type of meat, asparagus, and perhaps even with a type of marinara sauce of top. The possibilites are endless. My children loved them and now we have a whole new appreciation for those gorgeous blooms that grace the landscape of our homestead!



xoxo
Patara

Friday, June 19, 2015

Wasp Cake From Scratch

Wasp Cake




I'm pretty excited about this. Ok. Very excited! Taking a yummy dessert that really is a favorite and converting it to a "from scratch" delight is not always the easiest thing to accomplish, but I think this is one you will be love. It's a simple cake to begin with that leaves options wide open for so many details, so I just had to learn to make my own version. It's a throwback style dessert that, to me, is a cross between a pound cake and a warm, chocolate glazed donut. So, you can clearly see why I inisted on making my own.

The original, my Nana makes, calls for a mix of a yellow box cake mix and a 3 ounce box of vanilla pudding with a final topping of butterscotch chips. Since I make my own custard with raw milk, butter, and farm fresh eggs... how could I ever not try to make my own? I also added mini chocolate chips instead. It's scrumptious. This is what I did...

Custard:
-1 heaping cup sugar (organic works!)
-3 tablespoons all-purpose flour
-3 cups milk (I prefer raw milk)
-1 teaspoon vanilla (homemade)
-1 tablespoon butter
-3 egg yolks only (farm fresh is always best!)

Mix first 5 ingredients on a medium heat-constantly stirring. Once really warm, pull a few tablespoons to mix with 3 egg yolks. Once tempered, add yolk mix back into custard mix. Watch heat and thickness while stirring to create a thick custard. Be sure to not scorch! Just keep stirring and remove from heat once desired thickness is met.

Cake mix: 
-2 cups all-purpose flour
-1 1/2 cup sugar
-1 Tablespoon baking powder
-1/2 cup dry milk

Directions:
Mix all dry cake mix ingredients. Set aside. Make homemade custard as described above and stir into dry cake mixture. Mix well. If still a little dry, add a splash of milk. Pour batter into a well greased/buttered 9x13 pan. Sprinkle butterscotch OR chocolate chips on top. Bake @350 for 27-30 minutes. Cool. Enjoy!

Dry cake mix directions are from Food.com and Chickensintheroad.com



Tuesday, March 17, 2015

The Ultimate Bread Recipe

                                                        


Are you looking for a wonderful all around bread recipe? Look no more. I have been on a quest to find simple and easy bread recipes and this one is fantastic! This bread recipe comes from one of my very sweet homesteading buddies and let me tell you, she can flat out bake bread! She is teaching my family some of her recipes and tricks and it is such a blessing! She has an endless supply of old recipes. 

I love this recipe because the dough makes such a versatile bread. Sliced dinner bread, yummy sandwich bread, garlic bread, French toast… I can go on and on, but I urge you to try this recipe and explore the endless possibilities!

                                                          


Recipe:

1/3 cup Honey
1/4 cup Oil 
2 1/2 cups Warm Water
1 Tablespoon SAF Yeast
2 Teaspoon Salt
7+/- Cups Bread Flour (Whole Wheat or White)

Directions:

Combine warm water, 2 cups of flour, and yeast in a large bowl. Allow to sponge for 15 minutes.

To above, add honey, salt, oil, and 4-5 cups of flour.

Knead for 10 minutes or until smooth and elastic.

Do not add additional flour after the first 5 minutes of kneading. If dough is still sticking to hands, clean them and put oil on them.

After kneading dough, allow dough to sit and rest for at least 10 minutes. Form into 2 loaves and place into well oiled bread pans. Allow bread to rise/double. This could take 10-45 minutes or more depending on how warm your kitchen is. Keep an eye on it. Then, bake at 350 degrees for 30 minutes.

After baking, remove loaves from pans almost immediately onto cooling rack. After 10 minutes, brush with melted butter for extra richness.

                                                       



                                                    Enjoy!
                                                     xoxo

Saturday, February 21, 2015

Wood Stove Biscuits

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!
xoxo 


Wednesday, February 18, 2015

Ice Cream Bread








"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:

  • 2 cups vanilla ice cream, softened
  • 1 1/2 cups self-rising flour 
  • 1 tablespoon sugar
  • 1 tablespoon lemon zest
Directions:

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! 
xoxo
Patara

Saturday, January 24, 2015

Homemade Dishwasher Detergent with 2 Ingredients!


A quick and easy recipe that really does the job in cleaning your dishes! If you are looking for an affordable and easy way to make your own, look no further! I have found this to be very effective and another example of how you can make many wonderful things to help you around the home with just a few key ingredients. Hope you try it because I know you're gonna love it! xo







Ingredients:

   - 2 cups Baking soda
   - 2 cup Super Washing soda
* - 5-10 drops essential oil (I used Thieves, but I think lemon or orange would be great, too!)

    -Mix all ingredients and store in an air tight container. Add 2 tablespoons per one load of dishes.

*Optional ingredient

Recipe adapted from LivingTraditionally.com

Wednesday, January 14, 2015

The Spectacular Speckled Sussex ~

The Spectacular Speckled Sussex



I want to talk to you about a special Heritage breed that I never expected to appreciate the way that I do. When we started adding new chickens to our flock, I honestly had zero experience with this breed. I find that to be the case with everyone that visits our homestead. They have never seen them and instantly fall in love with our Speckled Sussex! Not only do they have the friendliest disposition, but they have an amazing and brilliant look! Their feathering is best described as having a rich reddish brown and black color with white tips. A striking appearance combined with the fact they are a wonderful dual purpose bird and lay beautiful slightly tinted eggs, makes this a bonus for any chicken connoisseur.

We have two sweetheart hens that are the best of buddies. They are always together and they absolutely adore my husband. They are “his girls.” They love to follow him and always fly up to the top of the hay bales to greet him and giving longing looks for a treat or two. They’re smart. They’re spoiled. They know it. Make no mistake, they are sweet as honey even though they are colored like spice. They are very curious and understand their place in the flock. They stand clear of the more forward birds and flow so easy with everyone. 

                                                            


This breed originated from England at the time of the Roman Empire and comes in many colors. It is known to be a great dual purpose bird, a good egg layer, and also cold hardy. We have found them to be good foragers, yet they have no problem when being confined to our barn if there is bad weather. What I love the most about this breed is their eggs! They may lay up to 260 per year and the color is exquisite. They are a soft vanilla hue and make for a wonderful omelet!


So, I say to you… if you are looking for a special variety with unique beauty, a calm disposition, and gorgeous eggs, look no further… a Speckled Sussex is perfect for you!

Thursday, January 8, 2015

The Long Winter On A Homestead

The Long Winter On A Homestead

There are many things to consider in preparation for winter on a homestead. We certainly found that out our first winter here up on the mountain. Many of these things are simple, but many can easily be taken for granted until you are looking at a thermometer well below freezing. After a few incidences that we encountered, we vowed we would be more prepared the next time. That is the key in all realms of homesteading… always be thinking ahead and always expect the unexpected. Therefore, the more you have planned for, the easier it will be.

When you live in a rural community, jumping in your vehicle and grabbing what you need because of bad weather approaching is not realistic. There always needs to be a back up plan. I remember one time being told by one of my favorite teachers that a good shepherd always puts his sheep up when he sees a storm on the horizon and that logic certainly applies here.

                                                               


Here is list of basic considerations every homesteader should think about for the winter months.


1. Fuel: How do you heat your home? If it is by wood heat, make sure to have a large supply of well seasoned wood ready to go. Make sure your propane tank is topped off in the late summer when the rates are low. If you have electric heat, do you have a back up plan? How will you heat water and food or wash clothing should the power go out?

                                                            


2. Food Supplies: In case of an emergency, or in case you can not leave your home, do you have a basic and easy food supply that you can easily utilize and heat? Canned and dehydrated foods are a great source for back up. Bottled and a stored water is critical for the hydration of your family and animals should your pipes freeze.

                                                                


3. Winterizing Your Pipes: This is huge. Be sure to be aware of falling temperatures at all times. If you need to run your faucets at night or turn off the water in your barn/garage, remember to do so. Also, be sure to cover all outdoor spigots. The repair to fix any burst pipes could be a major expense for a homesteader.

4. Power: Even though many homesteaders love to have wood stoves in their homes for heat and cooking, losing electricity is still a major inconvenience. We often lose power. Therefore, if we know that bad weather or extreme temperature drops are coming, I work very hard in making sure my laundry, dishes and basic chores are completely caught up. We also make sure we have extra batteries for flashlights, oil for lamps, and candles for light. It may be an expense to work towards, but a generator can really help! These small details makes times much easier on this homestead.

5. Clothing: This may sound silly, but if you are working out in the barn or coop in 5 degree weather, you will quickly understand the value in coveralls, great boots and thick gloves. The amount of work multiplies for a homesteader in extreme weather when caring for the basic needs of farm animals. Look for deals in the warm months for clothing that will make cold temperatures tolerable when the time comes.

                                                                   


6. Animal Needs: This is a broad topic depending on exactly what animals you have on your homestead. For us, we discovered a large stock of hay, many back up buckets for hauling and switching out frozen water and extra feed go a long way. You may need extra straw bales to insulate your coops or shelters and extra pine shavings for fresh nesting boxes. Always think ahead for the essentials that will make the cold days go much easier and keep your animals warm and healthy. Also, don’t forget about extra feed for your domestic pets as well!

                                                               


These are just a few suggestions or recommendations that should be considered in order to get through the hard winter months on a homestead. There is one thing for sure, once you encounter a hardship in any of these categories, you will quickly understand how important it is to always think ahead.


Wednesday, January 7, 2015

Mayonnaise Rolls

 Mayonnaise Rolls        

The first time I ever had Mayonnaise rolls was at my Nana’s house. I can’t remember what all we were eating that day, but I do recall being amazed at watching her just whip up a batch. I had never heard of such a thing. Mayonnaise? Is she serious? Oh. She was and I was so grateful because they were delicious! Nana, for most of her recipes, never has a set recipe for anything. It’s a scoop of this, a dash of that, and a pinch of so and so. She speaks endlessly of her love for mayonnaise in recipes that she would whip up for special occasions in her little farmhouse during her post Great Depression childhood. That’s where she learned to cook… you had to improvise with what you had which is of course, where some of the greatest recipes are born. Like these rolls, they lie somewhere in the midst of a sweet sour dough and unforgettable biscuits. So sweet and soft…mayonnaise rolls. Be sure to whip up a batch and try them.

                                                                       



Ingredients:

2 cups All Purpose Flour (We use King Arthur)
2 tsp baking powder
1/2 tsp baking soda
2 tablespoons sugar 
1 cup milk
4 heaping tablespoons mayonnaise

Mix all dry ingredients. Then, add milk and mayonnaise. After mixing, place one large dollop into a well greased/buttered muffin tin. This easily makes 12 rolls. 

Bake at 350 for 15-18 minutes or until firm and golden brown. Enjoy!

*Always use organic or chemical free when possible! 

Recipe adapted from Paula Deen’s “Easy Rolls” for simple proportions.