Monthly Archives: December 2015

Merry Christmas

MERRY CHRISTMAS TO EVERYONE.

MAY YOU ENJOY AND APPRECIATE THE JOYS OF BEING SURROUNDED BY FAMILY AND FRIENDS.  ENJOY ALL THE WONDERFUL FOOD AND TREATS THAT HAVE BEEN MADE.  KISS THE COOK AND MAKE SURE SHE KNOWS HOW MUCH YOU ARE GRATEFUL FOR ALL THE HARD WORK.

ENJOY THOSE CHRISTMAS COOKIES AND PIES.  UNWRAP YOUR GIFTS AND APPRECIATE AND THINK ABOUT ALL YOU HAVE AND ENJOY.

DON’T FORGET TO PUT OUT THE COOKIES AND MILK FOR SANTA.  KIDS GO TO BE EARLY!

SEE EVERYONE NEXT YEAR!  ENJOY!

SINCERELY,

CANDYSFARMHOUSEPANTRY
Life on a dead end road!

 

Vegetable, Bean and Ham Soup

Vegetable, Bean and Ham Soup
Vegetable, Bean and Ham Soup

Cooler weather brings out our hunger for hot and hearty foods.  Fresh homemade Vegetable, Bean and Ham Soup will satisfy your entire family.  This is not your ordinary ham and bean soup.  Adding vegetables make a great ham and bean soup into an extraordinary Vegetable, Bean and Ham Soup.

There are no fancy ingredients.  Just plain wholesome good food.

1 cup dried navy beans.  Sort and rinse.
1 cup dices cooked ham
1 cup sliced celery
1 cup sliced carrots
2- 14 1/2 ounces of chicken broth (I use my homemade chicken broth)
3/4 cup water
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 bay leaves

Soak bean overnight.  Drain.  In a 4 quart crockpot, combine beans and rest of the ingredients.  Stir to mix.

Cover and cook on low for 8 to 12 hours.

Now how easy is that.  ENJOY!

Mini Cheddar Popovers

Mini Cheddar Popovers
Mini Cheddar Popovers

Mini Cheddar Popovers are perfect as a appetizers, snacktime or how about pairing them up with a great soup.

Fast, easy, quick, delicious and there are no fancy ingredients.
3/4 cup milk
1 egg
1 egg white
3/4 cup all purpose flour
1 1/3 cups shredded cheddar cheese

Heat oven to 425 degrees.  Spray 24 mini muffin cups with nonstick cooking spray.

Combine milk, egg and egg white.  Beat with a wire whisk.  Add flour and beat until smooth.  Stir in cheese.

Place pan on cookie sheet in oven for several minutes to heat.  Remove cookie sheet from oven and quickly add batter evenly into hot muffin cups.  Fill about 2/3 full.

Bake for 18  minutes or until popovers are puffed and golden brown.

Best served warm.  To reheat pop in microwave for 15 seconds.

ENJOY!

Saltine Toffee

Saltine Toffee
Saltine Toffee

Time to update your toffee reprature.  By chance I have just what your taste buds are seeking, Saltine Toffee.

Throw open your pantry doors, everything you need is waiting to be made into this delicious treat.  Need something in a rush, here is your solution.  Make this in ten minutes, let it harden, break into pieces, package and your out the door.  What are you waiting for?

Large baking sheet with sides, line with parchment.

40 saltine crackers which is one pack and maybe 5 more, 1 cup butter, 1 cup brown sugar, 2 cups chocolate chips, 1 cup chopped pecans.

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Line your baking sheet with crackers.  Melt butter and brown sugar.  Bring to a roiling boil for 3 minutes.  Don’t stir while boiling.  Immediately pour over crackers and spread out.

Sprinkle chocolate chips over hot mixture.  With off set knife spread melted chips across top of butter and crackers.  Sprinkle with pecans, gently press into chocolate.

Bake in oven at 375 for 6 minutes.

Remove and let cool and harden or set up.

Break into pieces and watch them disappear.  ENJOY!

Store in airtight container for 2 weeks or freeze for 2 months.

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German Sausage/Cabbage Soup

German Sausage Cabbage Soup
German Sausage Cabbage Soup

German Sausage and Cabbage Soup is comfort food to the max.  If you are trying to save money by using less meat this the perfect recipe.  This simple old recipe is hearty, satisfying, yet good for you with all that fresh cabbage thrown in.

3 cups chopped cabbage
1 medium onion
1 stalk celery
1 tablespoon butter
precooked kielbasa cut into 1/2 inch slices
3 cups red potatoes
3 cups chicken broth
1 teaspoon pepper

In a large dutch oven melt butter.  Add cabbage, onion and celery.  Cook for 4 minutes stirring vegetables until tender.

Add rest of the ingredients.  Mix well.  Bring to a boil.  Reduce heat and simmer for 10 minutes or until potatoes are tender and soup is completely heated.

Tip:  Break out your crock pot.  Throw everything in.  Stir to combine.  Cook on low to medium for 5 hours.  ENJOY!

http://www.candysfarmhousepantry.com/?p=1212  Sausage and Cabbage
http://www.candysfarmhousepantry.com/?p=299  Fried Cabbage and Bacon

 

Eggnog Homemade

Eggnog Homemade
Eggnog Homemade

Eggnog seems to be another one of those traditions we only make around Christmas time. Really not certain why and I may have to change that for the up coming  year.

Many of you know I try to make as many things from scratch.  You know, not going to the grocery store and purchasing things ready-made to eat.  First, I am a cheap skate and two I figure I can make it better, healthier and tastier from my kitchen.

Eggnog is not difficult or complicated to make.  Start a new tradition and make some homemade eggnog to serve your family, friends and guests.

Ingredients for Eggnog:
2 cups whole milk (I use raw cows milk)
2 cups cream ( I use raw cream)
6 egg yolks  (thanks goes out to the girls)
1/2 cup real maple syrup
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
pinch sea salt

Combine all the ingredients in a blender and mix until combines.  Chill.  For those of you who want a more adult eggnog, add some bourbon.

Tip:  Now I like my eggnog somewhat creamier, so here is what I do.

Save 1/2 cup of the cream and 2 Tablespoons of the egg whites.  Beat until stiff.  Fold into eggnog for a creamier version.

See how simple and easy that was.  Stop buying eggnog and make it yourself.  ENJOY!

Chocolate and Peanut Butter Fudge

Chocolate and Peanut Butter Fudge
Chocolate and Peanut Butter Fudge

Fudge making is a Christmas tradition.  Personally I think we should make fudge more often.  Once a year just isn’t enough.  New tradition, fudge making must happen at least twice a year.

I will share my favorite old fashion chocolate fudge and peanut butter fudge.

Old Fashion Chocolate Fudge

2 cups sugar
1/2 cup cocoa
1 cup milk
4 Tablespoons butter
1 teaspoon vanilla

Grease or line with wax paper a 8×8 baking dish.   Combine sugar, cocoa and milk.  Bring to a boil.  Be sure to stir constantly.  Reduce heat and place a candy thermometer in pan.  Cook until thermometer reaches 238 degrees.

Remove from heat and add butter and vanilla.  Stir fudge until it looses its shine.  I like to use a wooden spoon.

Pour into your pan and let cool.  Cut into size pieces you desire.

Peanut Butter Fudge

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 teaspoon vanilla
3 1/2 cups powdered sugar

Melt butter.  Stir in brown sugar and milk.  Bring to a boil for 2 minutes.  Be sure to stir constantly.  Remove from heat and stir in peanut butter and vanilla.

Add powdered sugar and start mixing.  Mixture should be smooth.  Pour into a 8×8 waxed paper line baking dish.  Let firm up and cut into pieces.

Remember, this year we are making fudge twice.  ENJOY!

Cinnamon Swirl Loaf

Cinnamon Swirl Loaf
Cinnamon Swirl Loaf

Oh the aroma of Cinnamon Swirl loaf baking, filling the house with all of its delicious cinnamon and sugar.

This recipe makes a soft, moist quick bread.  Double the recipe to make two loaves.  One for your family and one for a co-worker, friend or neighbor.

2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 teaspoons cinnamon
1 1/3 cups sugar
1 egg
1 cup milk
1/3 cup vegetable oil

Pre heat oven to 350 degrees.  Grease a 9×5 loaf pan (or two if you double the recipe).  In a bowl mix  1/3 cup sugar and 3 teaspoons cinnamon.

In different bowl combine flour baking powder, salt and remaining 1 cup sugar.  Combine egg, milk and oil.  Add to the flour mixture.  Stir until moistened.

Pour half batter into pan.  Sprinkle half of the cinnamon/sugar mixture.  Add rest of the batter and next rest of cinnamon/sugar mixture.  Take a knife and draw it through batter to marble.

Bake for 45 to 50 minutes.  Toothpick should come out clean.  Cool on wire rack.  ENJOY!

 

Homemade Shampoo

Homemade shampoo isn’t complicated or difficult to make.  I enjoy natural essential oils, not only for the wonderful smell, if you use lavender it is good for dandruff and dry scalp.

Castille soap if diluted properly is great for washing hair.  If your not on a well or spring water source use distilled water.

1/2 cup castille soap
1 1/2 cups distilled water (well water, spring fed water)
3 teaspoons coconut oil
3 drops lavender oil
3 drops rosemary oil

Melt coconut oil.  Combine coconut oil, castle soap, essentials oils in a pint jar and shake.

To use:  Pour quarter size amount into palm of your hand.  Rub your palms together to create a lather.  Starting at the roots of your hair massage in the shampoo.

Rinse with cold water.

This is low suds shampoo.  More suds doesn’t mean clean.

Store in a glass container.  The essentials oils will break down plastic container over time.  ENJOY!

Freezing Bread

Freezing Bread
Freezing Bread

Is it better to freeze a loaf of bread sliced or whole?  Does sliced bread translate to more freezer damage?  Here is your answer.

Having the attractive option of defrosting a couple slices of bread versus a whole loaf of bread is very appealing.

To find out if slicing before freezing  would have any detrimental effects on bread, I baked and cooled two loaves of bread.  I sliced one and then put both in zip lock freezer bags and froze them for a week.

After thawing them at room temperature for several hours, we tasted the loaves side by side, as is and toasted.  I found them equally acceptable.  I achieved the same results with store-bought bread and crusty breads..

The bottom line is:  Sliced loaves of bread before freezing them in a heavy duty zip lock bag  works just as well as freezing the whole loaf.

If you don’t plan on using the whole loaf at once.  Go ahead and slice the loaf and freeze.  Remove as many slices as you need.  ENJOY!