Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Showing posts with label Family Recipe Book. Show all posts
Showing posts with label Family Recipe Book. Show all posts

Wednesday, April 29, 2020

Recipe Requests


There were a few requests interested in the recipe for the breakfast casserole.  The recipe is online from AllRecipes (Easy Broccoli-Cheese Casserole).  I simply used organic ingredients, and added 1 tsp. homemade garlic powder and a 1/4 tsp. homemade fire powder to add flavor.  In all honesty, I think this recipe would make a great side dish as well for family get togethers.  I like this one particularly because it uses less eggs.  

As for the family's recipe for Hot Cranberry Punch.  I have the recipe on my blog - HERE.  It's been a tradition in our family for years and years, and my youngest daughter wanted to have some with her cookies I baked (and wanted to learn how to make it).  It was sort of something to take her mind to a peaceful place I think, and I was thrilled she wanted to make it herself.

How to make Fire Powder:
Dehydrate a mix of hot peppers according to your dehydrator instruction book.  Grind the dried peppers in a coffee grinder.  Store in an airtight spice jar.  Add to anything to spice up a recipe.

Friday, August 9, 2019

Homemade Cinnamon Rolls



Homemade Cinnamon Rolls
Yield:  12



You don't even need a mixer for this dough!



Step 1: 




1/4 warm water with 2 1/4 tsp. yeast (or one packet) - allow to dissolve for 5 minutes.

In a large bowl add:

1 cup warm water
1/3 cup sugar

Stir.

Then add dissolved water and yeast
1 organic egg, beaten

Using a wooden spoon add 2 cups of organic all purpose flour.  Stir for at least 100 strokes with the wooden spoon.

 Cover bowl with a lid or plastic wrap and allow to sit for 15 minutes.



It will look like this after 15 minutes.




Step 2: 



Add:
1 1/2 tsp. salt

Then add:
4 Tbsp. organic butter, softened

Add:
1 3/4-2 cups more flour, adding it about 1/2 cup at a time.  Stir well each time you add flour.


Flour your hands and knead the dough right in the bowl when you can't stir it any long (2-3 minutes).


Step 3:

Place the dough on a floured surface (pastry cloth or counter), and knead for about 7 minutes.

Step 4:  Place the dough in a lightly oiled bowl turning to coat each side and cover with plastic wrap and allow to rise in a warm area for about 1 hour (or until it doubles in size).

I use my dehydrator, since it's large enough.  I just place a pan in the bottom with water to keep the dough from drying out, and moisten a flour sack towel to cover it in the dehydrator.  Most dehydrators have "rising bread" selection.


Step 4:


Once dough has risen, remove from pan, and punch down.  Knead dough for about 1 minute on lightly floured surface, then cover with plastic wrap and let "rest" for 15 minutes.



Step 5:  

While dough is resting, mix these ingredients together in a bowl:

3/4 c. organic brown sugar, packed
3/4 c. organic pecans chopped
2 tsp. organic cinnamon
4 Tbsp. of softened organic butter

Butter a 9 x 13 baking pan.



Step 6:


On a floured surface, using a rolling pin, roll dough to a 12 x 16 inch rectangle.  Dough should not spring back.  If it does, let it rest longer.

  Place mixture from Step 5 onto the dough evenly, leaving 1 inch at the top and 1 inch at the bottom free.  Starting at the bottom, and moistening the 1 inch areas with water, roll the dough slightly tight (not loosely).


Using a knife score the dough to cut 12 rolls.  Place rolls in prepared pan, buttering the edges of each one lightly to keep them from sticking together in the pan.


Cover again (plastic wrap or use your dehydrator with a damp cloth over it) and allow to rise for 35-45 minutes.  Or when they have doubled in size.

Note:  I place a piece of parchment paper over the pan before covering with the moistened towel in my dehydrator

.

Step 7:
Heat oven to 350°F.  Remove plastic wrap from your pan and bake in the center of the oven for 30 minutes.



At this point, after baking them, you can do what you want really.  I leave them to cool in the pan, frost later and take out to eat whenever.  

You can also remove them from the pan and place on a cooling rack, and drizzle the frosting so the sides get some too.


Icing
Mix together in a bowl
1 1/2 cups organic powdered sugar
2 1/2 Tbsp. organic milk (or light cream)
2 Tbsp. of melted organic butter
A few drops of homemade vanilla extract


Note:  You can also use organic walnuts vs. pecans.


Friday, May 17, 2019

Rhubarb Crunch

I adapted this family recipe with homegrown, organic ingredients.  The original recipe is from my own Mom, and called for "shortening" so feel free to use organic shortening if you can't find real lard or process your own lard.

The crunch is also a thin dessert.  It is not thick and will go quickly, as it is so good.  


Rhubarb Crunch
1 cup flour
1 tsp. Baking powder
2 Tbsp. lard (or shortening)
1/2 tsp. salt

Cut lard into dry ingredients.  Add 1 beaten farm fresh egg.  Pat into the bottom of a 13 x 9 in. baking pan.  Scatter 2-3 cups of diced rhubarb over the crust.

Mix:
1 cup sugar
1/2 cup flour
1/2 cup butter
Cut butter into mixture and sprinkle over the rhubarb.  Bake at 350°F for 30-40 minutes.

Sunday, March 3, 2019

Weekend Updates

Friday night we took Youngest to our favorite, locally owned steak house.  Sadly, we will not ever go back.  First our appetizer was served burned (first time to send back food), secondly, when served our steak I noticed the roasted half of garlic not on the plate.  I asked about it, and the waitress said something like "cutting corners." 

I tasted my steak - over cooked and not the same steaks as they previously served us (over the years).  It tasted like liver.  We all didn't like it. The steak is now much thinner than any steak we've eaten there. Oh, and the butter isn't real anymore either.  They used to serve it topped with herbed garlic butter - real butter.   I noticed the "butter" not even melting on my steak.  I did not eat much of it, and we all decided to spread the word of mouth about it, and not return.  Sort of sad too, as this place is biker friendly with biker parking.  I told Hubby my kitchen is my favorite restaurant and when organic steaks go on sale, I'll be fetching up a supply to grill here this summer.  And making my whiskey butter to go on top.

Saturday, Hubby joined a nephew to cut wood.  They had a dead tree that went down on a property that our nephew knew.  They hauled the splitter there to share the wood, as our nephew just moved into his new house and has 2 fireplaces.  

Following that, I reluctantly joined a birthday party.  I was in no mood to entertain for some reason.  Either way we went, taking a tray of fruit, as I did not want to cook anything either.  We were both tired. The weather was cold and I just wanted to snuggle up inside and take a day off.  Hubby was feeling the same way.

First thing Saturday morning, Hubby asked "did you check on your chicks?"  Ha ha!  The concerned person he is....of course I did.  They are so darn cute. Sleeping on top of each other.


What's on the breakfast plate Sunday morning?  Sausage gravy, biscuits, fried potatoes and scrambled eggs.  Snow is due to return today.  

Wednesday, March 7, 2018

A twist to succotash

The kids were wondering if I was trying to speak a new language when I mentioned "succotash" for dinner.  I have never made succotash before, so I was thrilled to try a new recipe of sorts. 




I however, did not put it over fish.  I put fish in it.  I call this dish

Friday, February 9, 2018

The Best Soup Beans Ever ~ Holy Basil Question

I'm not from the south, and my husband has family that is from (and still lives) in the south.  I have been under pressure to get some real soup beans made, and I did. 

I'm back to share how I made mine.

They are what I call a "Home Grown Recipe" as it can be completely homegrown, other than the tiny bit of brown sugar I used.  Although I may attempt this with sorghum molasses in place of brown sugar, but Hubby may say "don't mess with this recipe!"  We have been growing pinto beans for a few years now, but we don't grow enough I think.  Anyway, here is how I made them, and Hubby absolutely raved over them.  I am pretty sure I got the "southern" part of it down right.

Tuesday, February 6, 2018

Quiet Kitchen Capers ~ Garlic-Honey Glazed Carrots


The house needed to be quiet yesterday, but dinner needed prepped too.  I spent my hours in the kitchen (making more dirty dishes, ha ha!)

First up?

Homemade sausage patties, for breakfast sandwiches for the next few days.  I used 1 lb. for Sunday breakfast, and saved the other pound for patties.

Next up?

Sunday, January 7, 2018

Saturday, December 30, 2017

Christmas Traditions - Hot Cranberry Punch (family recipe) ~ Messy Bun Hat

Friday was like my typical Monday - busy, busy, busy.  I removed everything from kitchen counters, sorted, washed, washed and dried and put away, washed some more and scrubbed and .....reclaiming my kitchen.   I set the rules straight with the girls, but this morning I woke up to dishes drying on a towel.  Sigh.  I had high hopes they'd get the message when I told them the kitchen was closed until they finished their "to-do" list I gave them.  I want to wake up to a clean kitchen every morning now.  That is the goal anyway.

I posted a few days ago, that I made our traditional Hot Cranberry Punch on Christmas this year.   I guess over the years I have forgotten to share the recipe.   Although it's a Christmas/New Year's tradition,  I have made this punch throughout winter.  Just be sure to stock up your fresh cranberries while they are in season in the fall first.  I freeze mine, and they work just fine for this recipe.  In our area, after the season is over, you can't find them anywhere.

The recipe comes from our family recipe book.  Back in the day, I collected family recipes and typed up a recipe book and gave each family one.  Each page was computer printed, and placed in a plastic page protector, and into a 3 ring binder.  My kids drew the photos for each category.  A cover was made, glossary and even family stories.  Now-a-days, you can just send recipes off to companies and have them printed for a price.  Which reminds me, there are a few kids that moved out that do not have one of the "family" cookbooks.  Hm.  I may have to work on that as a gift next year, but one for the vegetarian with just our family vegetarian recipes.

Anyway....

You can use any brand of these ingredients, but I do use organic for ours.  Organic cranberries are now found in most grocery stores, as well as organic orange juice and lemon juice (and organic whole cloves).

I typically double this recipe, because it's enjoyed so much and goes fast.  Any leftovers can be cooled and placed in the refrigerator, reheating as necessary.

Hot Cranberry Punch
(organic ingredients)
2 quarts water
1 lb. fresh organic cranberries (or frozen)
2 Tbsp. grated organic orange peel
12 whole organic cloves
6 cinnamon sticks

Combine in large pan, and gently gook until cranberries are soft and have "popped."

Strain.  I simply place a strainer on another large pot, lined to help strain out the cranberry seeds.

To the strained liquid, add 1 1/2 cups organic sugar, 4 cups organic orange juice, and 1 cup of organic lemon juice. Heat until sugar is dissolved, and serve warm.  

Note:  If you'd like to use the cranberries, after straining them, for another use (bread perhaps?) put your cloves in  cheesecloth and tie it up before tossing in.  The cinnamon sticks are large enough to just pick out.


It's snowing here again.  We've heated up to a whopping 15°F outside this morning.  Hubby and I both slept in and boy if felt great.  We needed the rest, as we plan to cut barn wood again today.

Oh, I crocheted my first messy bun hat too.  I used a free pattern on Ravelry. 

It was "It's all about the messy bun" pattern by June Nemeth, but I was disappointed in the final results.  However, one daughter was absolutely happy with it.  The photo on the pattern shows the hat with a flat brim.  The final hat ended up so long it has to be folded up to fit correctly.  To make the brim flat I will have to leave 3 rows of DC out before the brim.

Either way, I now have a pattern to work with.  I had yarn that matched a color in my daughter's double wrap scarf, and she is a happy, happy gal.  She now has a matching set and she says she always has a messy bun, and loves it.  I may have to give her and my other daughters business cards to had out when someone asks where they got it.  My one daughter wearing her "Harry Potter" scarf gets compliments all the time too.  

I do believe I'll be crocheting myself a "messy bun" hat.  I would like to have one for outdoor work, barn work days.  For now I simply do a side braid to get my hat to stay down.  I do not function with work very well, with my long hair straight down.

Now that all of my crochet orders are finished, I need to spend time and clean up all my yarn today, ha ha!  It's been crazy, busy and good.  

Sunday, May 4, 2014

Mexican Chicken


Years ago, we discovered a recipe that was a family favorite.  However, it contains three cans of condensed cream of chicken soup and one of celery soup.  Needless to day, I have not made it in many, many years.


Yesterday I made the recipe, and used homemade soups, organic chicken, and organic tortilla chips (which were made with non-gmo oils, believe it or not).  It took a few days to make my soups ahead of time, but it was worth it. 

Here is the recipe.