Along with the sourdough batter bread my daughters made today, they also made brownies! I wasn't there to take pictures as they made it, but here is their recipe. I didn't realize until I uploaded the picture that there's flour covering some of it. That reads "1 1/4" for the white sugar. 🙂 For the … Continue reading Brownies, with recipe
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Sourdough “Batter” Bread, with recipe
Today my daughters did the baking, starting with a sourdough "batter" bread. There's a reason the word batter is in quotations... The girls have been finding recipes they like and, after trying them out, adding them to a notebook with any modifications or adjustments they've come up with. Like this... I love the little doodles! … Continue reading Sourdough “Batter” Bread, with recipe
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Historical recipe: one recipe, two products
One of my long time interests is experimenting with historical cooking. I say experimenting, because it's not unusual for these recipes to include ingredients that are no longer available, hard to find, unknown or even extinct. Plus, they often don't include a lot of information, either because it was assumed the reader already understood what … Continue reading Historical recipe: one recipe, two products
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Bigos – Re-Farmer Style!
Traditionally, bigos - otherwise known as Hunter's Stew - is made with game meat and a whole lot of ingredients I don't typically have on hand. I just used what I had! Maybe I should call it Non-Hunter's Stew? 😀 This is my version of Poland's national dish! I made this yesterday evening, for today's … Continue reading Bigos – Re-Farmer Style!
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Step-by-step: making fermented vegetables
The following is based on the recipe for sauerkraut that I got from my friend who, in turn, modified it from a recipe she found through Dr. Mercola. As with the sauerkraut I wrote about yesterday, this is something I've never made before, so it's a total experiment. Here are the ingredients. The recipe I … Continue reading Step-by-step: making fermented vegetables
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Things with crab apples: jelly, three ways
Once we got our crab apple cider vinegar made up and set aside to ferment, it was time to turn to the rest of the crab apples! The apples had been cleaned and left to soak in cold water with vinegar overnight. The extra time allows for any damage and bruising to the apples to … Continue reading Things with crab apples: jelly, three ways
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Recipe: Roasted Chickpeas
Here is a really easy recipe for a healthy snack to satisfy those cravings for something crunchy! Roasted, Seasoned Chickpeas Ingredients: canned chick peasolive oilseasonings to taste I have found that a 9x13 baking tray fits 2 cans of chickpeas in a single layer very well. Instructions: Turn oven to 400F. Drain the chickpeas into … Continue reading Recipe: Roasted Chickpeas
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Cracker Toffee with Bacon Salt
A super easy and quick recipe to share with you today. Warning: these are amazingly addictive! 😀 This recipe takes something I don't normally like - chewy toffee - and turns it into a delectable treat (that doesn't stick to my teeth!). Using semi-sweet dark chocolate chips and unsalted crackers helps keep the sweet and … Continue reading Cracker Toffee with Bacon Salt
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Flavored Salts: Raspberry Wine
Though I made five different flavored salts at once, I will be doing a post for each flavor separately. Using wet ingredients to flavor salt requires a fair bit more time. The typical recommended ratio for a red wine salt was 3 cups wine to 1 cup salt. I chose to use a locally made … Continue reading Flavored Salts: Raspberry Wine
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Flavored Salts: Bacon
Though I made five different flavored salts at once, I will be doing a post for each flavor separately. Bacon Salt Ingredients: 1 package thin cut bacon, cooked, cooled and crumbled2 cups Kosher salt Also needed: food processor, coffee/spice grindersmall rubber spatulajar with lid, large enough to have room to shake the salt, or a … Continue reading Flavored Salts: Bacon
