Sunday, December 27, 2015

Lemon Pudding

I love the middle of a lemon meringue pie.  This is the "pudding" recipe out of my favorite pie.  I may need to double it, depending on if the Lambies enjoy the dessert or not.  It's for a 9" pie, so isn't TOO much. 

Lemon Pudding

In a medium saucepan, whisk together: 
1 cup sugar, 
2 Tbsp flour, 
3 Tbsp cornstarch, 
1/4 tsp salt

Stir in 1 1/2 cups water, 2 lemons’s worth of lemon juice and their zest.

        Cook over medium-high heat, stirring frequently, until mixture comes to boil. Stir in 2 Tbsp butter. Place 4 egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Move to a glass bowl, chill, covered, and serve. 

Tuesday, October 20, 2015

Amish Cinnamon Bread

Another Facebook recipe that sounds great for a cozy winter morning's breakfast...


2 cups butter, softened
4 cups sugar (I use much less)
4 eggs
4 cups buttermilk or 4 cups milk plus 1/4 cup vinegar or lemon juice
8 cups flour
4 teaspoons baking soda
Cinnamon/sugar mixture:
1 1/3 cups sugar
4 teaspoons cinnamon

Cream together butter, 4 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan. Yield 4 loaves

Sunday, October 18, 2015

Fat Flush Soup

This came unattributed though my Facebook feed. Sounds like a good recipe to keep on hand, ready for the random "I'm hungry!!" cries from my Lambies! 
"Fat Flush Soup" 
2 medium sweet potato, peeled and cut into 1" cubes
6 carrots, peeled and sliced
2 stalk celery, diced
2 small yellow onion, diced
2 clove garlic, minced
1/2 tsp kosher or sea salt, more or less to taste
1 teaspoon black pepper
1/4 teaspoon allspice
2 teaspoon paprika
2 bay leaves
4 (15 ounce) cans kidney or navy beans, drained and rinsed (optional, leave out for Primal option)
8 cups vegetable broth, low-sodium
1 (28 oz.) can diced tomatoes 
8 cups baby spinach, loosely packed
3 tablespoons extra-virgin olive oil, optional, for serving (1 1/2 teaspoon per serving)
Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!
Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 2 cups of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.
Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

Saturday, April 25, 2015

Navy Bean and Ham Soup

This is adapted from a recipe found at Farm Girl Tails

Navy Bean and Ham Soup

Add the following to each quart jar: 

3/4 cup dry navy beans, rinsed
1 Tbsp onion, diced (I use 1 tsp dried onion, instead)
3 Tbsp chopped ham
1 Tbsp carrot, diced
1 Tbsp celery, diced
1/4 tsp hickory smoked salt or plain salt 
2 cups ham broth

Fill jars with water to 1" headspace. Prepare and add lids and rings. Pressure can at 10# for 90 minutes. 

Friday, February 13, 2015

Annie's Awesome Salsa

This is from a Gardenweb forum.  It's supposed to be wonderful!  They add that you can increase the acid to 1 cup and then you can do a boiling water bath instead of pressure canning it.  

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3-5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar (and/or lemon or lime juice or a combination of any or all)
16 oz. tomato sauce
16 oz tomato paste

Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints

Saturday, January 31, 2015

Kentucky Butter Cake

I saw this on a Facebook group all about using cast iron. I don't have a cast iron bundt pan, but look forward to trying this in my regular one.

Kentucky Butter cake in my unmarked Wagner Bundt pan. No sticking at all. Just wiped the pan out with a paper towel and its spotless!

Kentucky Butter Cake for Cast Iron
3 cups flour
2 cups sugar (or more, depending on how sweet you like it)
1 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter, room temperature (no substitutions)
1 tablespoon vanilla
4 large eggs

3/4 cup sugar
1/3 cup butter (no substitutions)
3 tablespoons water
2 teaspoons vanilla

Preheat oven to 325 degrees
Grease and flour a 10-inch CI tube pan or a CI 12-cup bundt pan.
In a large bowl combine all cake ingredients beat on low speed until moistened, then beat for another 3 minutes at medium speed
Pour the batter into prepared CI Bundt pan.
Bake for 50-60 minutes or until cake tests done.
For the butter sauce in a saucepan, over low heat combine all sauce ingredients cook just until the butter melts, stirring occasionally (do not boil).
When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw pour the sauce all over the warm cake.
Let stand 5 minutes, or until sauce is absorbed.
Servings: 10-12

Saturday, January 3, 2015

Layered Chili for Canning

This is a direct cut-and-paste from a Facebook group file.  I haven't tried this version yet, but plan to soon.  

Layered Chili Recipe for Canning

Recipe adapted from Creative Canning

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the water later. Decide how many jars you want to can up, my canner fits 7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.In each clean pint size jar you layer the ingredients into each jar in the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great. 
For each pint jar:

▪ 1/4 cup dry pinto beans or any dry beans that you prefer (rinsed well before hand )
▪ 2/3 cup ground beef – already cooked, crumbled and drained▪ 1/4 cup chopped tomatoes – I used canned chopped tomatoes
▪ 2 tablespoons chopped onion
▪ 2 tablespoons chopped green chilis - these are in the Mexican section of your store
▪ 1 tablespoon plus 1/2 teaspoon tomato sauce
▪ 1 tablespoon chili powder
▪ 1/2 teaspoon salt – I used kosher salt
▪ 1/8 teaspoon cumin
▪ 1/8 teaspoon cayenne pepper
▪ dash of black pepper
▪ hot water – non chlorinated

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amount of each item and I don’t miss any and when they are done each jar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

Process at 10lbs. pressure 75 minutes for pints,  90 minutes for quarts

Friday, January 2, 2015

The Best Primal Cookie

I found this recipe on the MDA forum, posted by TabithaToes. I haven't tried it yet, but have a mind to tomorrow. :) This reportedly makes 8-10 cookies and is easily modified by changing extracts and nut combinations, subbing out the chopped nuts with dried fruit, or adding cocoa powder.  Some folks even froze the dough after rolling it into balls, for easy future cookies or a quick, frosty snack. 

The Best Primal Cookie

1 1/4 cup Almond Flour/Meal
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract (optional)
1/4 teaspoon Cinnamon (essential!)
1 large Egg
1/4 cup Honey
1/4 cup chopped Pecans

Stir ALL ingredients together until smooth.Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from eachother. They really like to stick to the pan, so use parchment paper if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.

These are soft, fluffy, and chewy around the edges. Also great with chocolate chips!

Another forum member made some alterations and came up with this adaptation:

The Best Primal Cookies 

1 1/4 cup Almond Flour/Meal
1 T Butter
1 T Coconut Oil
1/2 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 large Egg
2 T Sweetener of Choice (Stevia or Honey or Maple Syrup, etc)
1/4 cup Chopped Pecans
2 T Cocoa Powder

Stir ALL ingredients together until smooth.

Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from each other and lightly press down. They really like to stick to the pan, so use parchment paper or a silpat if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan.