Sunday, October 18, 2015
20 large apples
4 cups h20
2.5 cups sugar
Peel, quarter and core apples. If peeled fruit is to stand for several minutes before cooking, drop inot mild salt solution to prevent discoloration. Drain. Add H20 and cook until soft. Press through colander to remove skins. Add sugar and bring to a boil. Pack while boiling hot into jars to within 1/2 " of top. Put on cap and screw on firmly tight. Process pints 25 minutes and quarts 25 minutes.
Boiling water bath
1.before the prepartion of the food is begun place the canner on the burner with enough water to cover the jars. Water should be boiling when jars of food are placed into it.
2.Prepare only enough jars at a time to fit into the canner
3. place jars of food on the rack in the canner far enough apart for water to circulate around them.
If H20 doesn't cover add boiling water. keep water boiling all during this process.
4. process the required length of time
5. as soon as processing time is done remove from canner. do not tighten, do not screw bands. set jars 2-3 inces apart on several thicknesses of cloth or rack to cool. do not cover them.
6. when jars are cold test for seal and may remove screw bands (i dont)store in cool place, basement
Remove peel, core and cut into halves or quarters. Let fruit stand several minutes before precooking, drop into mild salt solution to prevent discoloration then drain.
Raw Packs: If pears are ripe enough to be quite soft, they may be packed raw to within 1/2 inch of top of jar. Fill to within 1 1/2 inches of top of jar with medium syrup. Put on cap, screw bannd firmly tight
Hot Pack: boil 3-5 minutes in thin or meduim syrup. Pack into jars to within 1/2 inch of top. If desired, add 1 tsp lemon juice to each quart. Fill to within 1/2 inch of top of jar with precooking syrup. Put on cap, screw tightly. Process: Pints 25 mins qts 30 mins in boiling water bath.
1 cup sugar to 2 cups water
Make syrup by boiling sugar and water together until sugar is dissolved. Juice of the fruit may be used in place of water. Keep syrup hot bath do not let it boil down.
Friday, September 5, 2014
The days of "Thomas the Train", "Elmo", "Bubble Guppies" and even "Winnie The Pooh" are now just a treasured memory of our past.
Thus, he spends most of his days playing rough, wrestling, and shooting an occasional Nerf Bullet at an unsuspecting victim; Then hops on the Gator and goes for a spin. Cause that is what all 5 year old's do, he tells me.
He tells me "5 year old's can have a T.V. in their room", "but don't even think about taking those training wheels off my bike"
D tells me "5 year old's don't need nap time anymore", "but to please hand him his soft fluffy deer to lay his head on."
He tells me "5 year old's can have sleepovers with their friends," then all 60lbs of him crawls on my lap and wants to cuddle
He tells me "5 year olds shouldn't have to eat their fruits and vegetables," then he devours a whole bowl of hummus.
He tells me "5 year old's shouldn't have to get their picture taken," I say SMILE:)
He says "5 year old's should be able to use knives and cut their food," then notices the potentially harmful blade decides otherwise.
He tells me "5 year old's have friends that are girls" then, chases after that pretty little girl in the blue.
D tells me "5 year old's can work in the shop unsupervised", then comes back with some bumps and bruises.
I *heart* my 5 year old
Happy Birthday Big D,
Wednesday, August 27, 2014
Depending on your regional residence as too what you may refer to this appetizer as.
I decided to look up the term online and I found this particular slang rather comical..
Someone who you turn to for casual, no-strings-attached hookups. a "snack" of sorts.
Guy: What's going on with you and Steve? Are you guys dating?
Girl: Oh not really, he's just a mozzarella stick.
Girl: Oh not really, he's just a mozzarella stick.
Really? However, it did give a chuckle when I processed the actual information.
Now lets get back too really discussing the actual yummy, crunchy, cheese that this meal starter has to offer. As an adult of an undisclosed age, I tend to digress back into my youthful years whenever I bite into one of those hunks of goodness. And thus, have passed on my rather absurd behavior to Big D. Here is how it all goes down:
Once the FMS is cooled to moderate temperature, we here at the farmstead bite into one end of FMS. Slowly, carefully, and very delicately begin to move the other end of the FMS away from our mouths. The goal of this ridiculously amusing game is to see how far you can get your cheese away from your mouth without braking the hand to mouth connection. The technique, edicate, and even sophistication of this modern marvel event is unsuppressed. You should try it :)
For more information regarding this "Fried Cheese" recipe please click HERE.
Monday, August 18, 2014
It's great to be back my peeps! So I figured what better way to celebrate then to mixologize a cocktail;) Clink, Clink.. Here at the farmstead, I am all about utilizing the abundance of fresh produce that is currently taking over my kitchen. We've been super busy canning, freezing, and eating our way through all of natures most luxurious bounties. Peaches are one of our fav's! I swear Big D (no longer baby D, sniff) could eat 3 giant peaches in one place setting. So I try to keep them on hand whenever possible. He would devour them grilled, placed into a cobbler, eaten with certain white curds as an afternoon snack or even gobbled to the pit. Basically, he would eat them Here, Or There, On Bus, On a Boat, In a Plane, or On a Train..
So I did what any good momma would do. I borrowed a few:0 Yep! And lordy me, did I embrace myself in a heavenly experience. The sweetness of the peach paired with the classic bubbling characteristics of a fine Champaign or Prosecco, Superb! A spectacular summer cocktail, that is refreshing and elegantly served.
Saturday, July 19, 2014
After my almost three year hiatus, I will be returning to the blogisphere this August.So much has changed around the farmstead since my blog departure that I must catch you all up to speed, in addition, I have been busily cooking away inspired greatly this season by the abundance of wonderful produce around our area, plus Baby D is no longer a baby, but a big boy who will be heading to preschool! My heart be still. I will be eagerly anticipating our future chats.
Tuesday, November 27, 2012
After the holidays, I usually try to bust out these incredible Ham Balls. I was introduced to these delicacy afew years back by a friend of ours. Then a fabulous blog follower named Hilarie, was kind enough to share her family recipe with the Farmstead. They are simply superb! An ingenious way to use up that leftover ham from Thanksgiving; And you can freeze them for later use. I ground up the ham in a Food Grinder Attachment, that hooks right into my Stand Mixer (worth its weight in gold, I also will be using this attachment for home aid sausages that are soon to come). If this is not an option for you, you can always go visit your local butcher, and I am sure he/she will be happy to accommodate all your grinding needs.
Thank you again Hilarie and Family for sharing this excellent family recipe!
.8 lb. ground ham
.67 lb. ground lean pork (not sausage)
.33 lb. ground lean beef
1 cup graham cracker crumbs
3/4 cup milk
Combine these ingredients and shape into little miniature loaves. These can be put in the freezer unbaked and brought out just as you need them.
(I would use half of this recipe for two or three people; I just used half of this recipe the other night when I fixed four little loaves for us)
1 can Tomato soup
1/4 + 2 T. cider vinegar
1 t. ground mustard
1 1/4 c. brown sugar
Heat sauce--pour over meatballs and bake at 350 for 60 minutes. It takes the full 60 minutes to get the meat done. You can spoon the sauce over the balls one time during the baking. (When I make half the sauce recipe, I freeze the remaining tomato soup and take it out the next time I make this sauce)
Monday, November 19, 2012
These rustic Caramel Apple Muffins are simply Divine! A true seasonal staple of fall is the luscious Caramel Apple. This rendition was exceedingly scrumptious. Multiple components uniting to form a lucrative masterpiece of sorts. Each layer producing a flavorful burst of addictive compliments in your mouth. Giving into an almost Ecstasy state of mind.
The muffins are exceptional my peeps.
You have the combination of sweet from the caramel, tartness is enhanced from the apples and salty is protrade by the addictive pecans. A definite delightful seasonal treat.
Program Note; I need to lay off the romance novels. I digress.
Monday, November 12, 2012
My absence is due primarily to alittle thing I call, Northern Vacation. Baby D and I headed up north Halloween day and thus have just returned to the home front.
Is it really Thanksgiving next week?
I should have started my Christmas shopping like yesterday. Darn my procrastinating tendencies.
Thursday, October 25, 2012
Such a clever little name! Did it grab your attention? Well, it definitely caught our interest here at the farmstead. I am always on high alert for the "Next Best" brownie. To say this would suffice, would be discrediting the recipes sheer brilliance. As mother time is usually of the essence, I find it reassuring when I come across recipes that are of the "box" decent. You can jazz them up in a variety of ways, yet the tedious component is already taken care of for you. This is one of those grand recipes.
If you would like to omit one step of this recipe, I would suggest, instead of melting your caramels. Purchase the little round balls of caramels not even melting or using milk, then pour them between layers. Works like a charm!
Tuesday, October 23, 2012
Now these are just some of the ever growing recipes that I have collected throughout the years. Be sure to check out my new and improved "A Farmslife Cooking" site for many, many more concoctions.
Have a Spooktactular Day,
Monday, October 22, 2012
Last weekend we had an amazing trip to Hermann, MO. We are all posers can't you tell? No one was camera shy within this group of lovey ladies. Lots of legs and boots, happen.
We frequented numerous wineries and sampled just about all of the local wine flare. Adam Punchta Winery, has always been on of our favorites.
Festive decorations were spread throughout all of Hermann, it was absolutely gorgeous.
The picture above was taken in front of our guesthouse, The Stone Giraffe. It was an incredible establishment; A modern, yet classy venue that showcased scenic views over looking a vast arrays of bluffs. I highly recommend.
OakGlenn is absolutely phenomenal! We adored this picturesque venue, with live entertainment. It was a great time had by all. Now I must sign off, as I am still in the recovery process.
Wednesday, October 17, 2012
I am so ecstatic! A cherished friend of mine is going to be getting married this spring. We have been close friends for over ten years now. And no matter how many miles are between us, we still seem to be inseparable. And even though we don't get a chance to chat as often as we would like, we can still pick up right were we leave off. She is my Norwegian soul sister, and I am thrilled to be apart of her special day.
Alas, before the wedding you must have a Bachelorette Party. Well, that will be taking place this weekend. All of the ladies are going to waltzing around the wine district of a quaint little town simply named, Hermann, MO. With rolling hills, rushing rivers, beautiful fall foliage, and an ample amount of appropriate beverages; What could be more perfect? We will be residing in a fabulous little guesthouse, with full trolley access to all accommodating vineyards. Yet as guests to our fabulous bride, each of us comes bearing gifts. An appetizer of your choice and some sentimental/precious/prized/heart-felt, or who am I kidding, eccentric/dirty/quirky/embarrassing paraphernalia that the bride may or may not be tenaciously pleased with.
Since we will be surrounding ourselves with all things wine, I thought that this dish would be appropriate. An elegant finger food, that can be served room temperature, and present gorgeously. The meatiness of the mushroom, salty sensation from the olives, tangy surge in the SD tomato's, and the creaminess of the cheese. I would pair this with any white crisp wine of your choice; Pinot Gris, Sauvignon Blanc, Semillon, Riesling or Chardonnay.
Monday, October 15, 2012
Before I begin my joyous rant on this exceptionally Divine remix of Angel Food Cake. I want to first give a shoot out to my victorious Green Bay Packers who putting a whop'n on Titans! After a grueling start to their 2012 season, the Pack have finally seemed to rebound. Finding their rhythm on the field, and excelling in both offense and defensive areas. Our GBP's are back on top of their game. And cheese heads around the world are rejoicing! Amen.
This is for all of you AFC (Angel Food Cake not the American Football Conference) lovers out there! When it comes to satisfying your sweet tooth, with a low calorie alternative, the first thing that comes to mind is AFC. Light and airy yet full of tantalizing flavors, that leaves you immensely satisfied. As you can see, this is not your average AFC. It is stuffed with an incredible strawberry filling and topped with layers of whipped cream. This is a desert that nears perfection in my book! And will be repeating again real soon!
Thursday, October 11, 2012
I've had this recipe on my radar for quite sometime, but never took the time to actually make it. I was a fool! This was an incredibly delicious treat. Dexter and I could have easily finished off the whole thing, if it wasn't for Baby D's will power coaxing me out of it. Such a smart young man, to engage portion control to his mother.
Now keeping reality at bay, I will break down this recipe before you. The rustic presentation was a crucial assist towards its luring appeal. Could easily be served at any dinner with an emphasis perhaps on the "Family Style" would be recommended. If you don't have the time, or patience's, or keep a frozen stash in your freeze; To make your own dough, I would suggest purchasing the old reliable dough in a can. Either the blue label or any other generic would work brilliantly. As far as ingredients go, you should have everything on hand with perhaps the exceptions of the apples. Yet considering this time of year, you may keep the doctors antidote on near by. Bon Appetit my friends!