Q and A


Embracing all things apple and pumpkin.  From apple cider to warm apple crisp and pumpkin bread.  Stockpiling and freezing homemade soups and stews, fall festivals and the final round of canning and preserving for the long winter months.  Watching my girls (chickens) run around enjoying the cooler weather.  Watching the fall colors of the trees and how everything starts to slow down outside.  Weiner roast and bomb fires along with good friends and family.  Watching football and thumbing through my gardening catalogs and designing new garden beds for next spring.  Just a few things I love about the drop in temperature.

What do you love about the cooler weather that will be upon us very soon?

Old Fashioned Vegetable Beef Soup
Carmel Apples

http://www.candysfarmhousepantry.com/?p=1071  Old Fashion Vegetable Beef Soup

http://www.candysfarmhousepantry.com/?p=856  Carmel apples



Pimiento Cheese

pimento Cheese

Growing up I can remember mom making homemade pimento cheese.  She had two different versions.  This one used shredded cheese and she always used it for dips and snacks.  Mom had a creamier version that we could spread on bread and make more of a sandwich type meal.

Either way you will enjoy making and eat your own homemade pimento Cheese spread.

pimento Cheese

pimento Cheese

2 (4 ounce) blocks extra-sharp cheddar cheese, shredded
2 (4 ounce) jars diced pimento drained
2/3 cups mayonnaise
1 teaspoon paprika
1 teaspoon hot sauce
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper

Using a large bowl, stir together cheese, pimento mayonnaise, paprika, hot sauce, salt and pepper.

Cover and refrigerate for at least 30 minutes or up to 2 days.

Tips:  Blend cheese in a food processor to make creamier and add all rest of the ingredients.

Slice a baguette and brush with canola oil.  Place on grill for about 1 minute per side.  Serve immediately with pimento cheese.




Fruity Baked Oatmeal

Fruity Baked Oatmeal

This fruity baked oatmeal uses fresh or frozen blueberries, peaches and tart apples to really bring out the taste of this baked oatmeal dish.  Serve this for breakfast or let the family have an afternoon snack that you will feel good about feeding them.

Wanting something for your sweet tooth?  Add some ice cream or whipped topping and you have a great dessert.  These fruity baked oatmeal bars are delicious anytime of day or evening.

Fruity Baked Oatmeal

3 cup quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs lightly beaten
1 cup milk
1/2 cup butter melted
1/4 cup honey
1 tart apple chopped
1 peach chopped
1/2 cup blueberries

Preheat oven to 350 degrees.  In a large bowl combine oats, brown sugar, baking powder, salt and cinnamon.

Combine eggs, milk, butter and honey.  Add to dry ingredients and mix.

Stir in apple, peach and blueberries.

Pour into an 8×8 inch baking dish coated with cooking spray.

Bake for 35 to 40 minutes.  Knife should come out clean.


http://www.candysfarmhousepantry.com/?p=2104  Amish Pancake Recipe
http://www.candysfarmhousepantry.com/?p=1847  Brown Sugar Honey Baked Oatmeal
http://www.candysfarmhousepantry.com/?p=2221  Oatmeal Packets Master Mix

Tomato Bacon Jam

Tomato Bacon Jam

Do you love bacon well here is a perfect dip or use it as a topping.  Super easy to throw together.  Makes a wonderful dip or better yet use the Tomato Bacon Jam to top a hamburger, brat or what about a hot dog.

1 1/2 pounds tomatoes
1 pound of bacon cut into 1 inch pieces
1 large yellow onion chopped
1/3 cup packed brown sugar
3 Tablespoons water
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper

Slip the outside skin to your tomatoes by placing them in boiling water for a few minutes.  Plunge them in cold water and remove the skin and core.

Cook bacon.  Remove and drain on paper towels.

Using 3 tablespoons of bacon grease saute the onion until soft.  Add back in the bacon, tomatoes, brown sugar, water, apple cider vinegar, mustard, paprika and red pepper.

Reduce heat and simmer for about 40 minutes or until mixture thickens.

Transfer everything to a blender or food processor and pulse 4 or 5 times.

Store in airtight container in refrigerator up to 5 days.

Vanilla Cream Fruit Tart

Vanilla Cream Fruit Tart

Perfect easy summer time treat.  Homemade shortbread, topped with creamy delicious spread and if that isn’t enough finish it off with fruit.

Light and satisfying and bursting with flavor.

Vanilla Cream Fruit Tart

3/4 cup butter softened
1/2 cup confectioners’ sugar
1 1/2 cups flour
1 package white baking chips melted
1/4 cup heavy whipping cream
1 (8 ounce cream cheese)

1/2 cup pineapple juice
1/4 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon lemon juice
2 cups strawberries
1 cup blueberries

Tip  You may add raspberries, kiwi, mango or any fruit you enjoy.

Preheat oven to 300 degrees.  Cream butter and confectioners’ sugar until fluffy and light.  Beat in flour.  The mixture will be crumbly.  Pat into a greased 12 inch pizza pan.  Bake for 25 minutes.  Cool completely.

Melt chips and add the cream and mix until smooth.  Beat in cream cheese until smooth.  Spread over crust  and refrigerate.

In a saucepan combine pineapple juice, sugar, cornstarch and lemon juice.  Bring to a boil over medium heat.  Cook and stir until thickened.  Should take about 2 minutes.  Cool.

Arrange berries over cream cheese layer.  Brush with the pineapple mixture.  Refrigerate until ready to serve.  ENJOY!

Vanilla Cream Fruit Tart

Summer Time Fruit Drinks

Summer Time Fruit Drinks

During the hot summer months the taste of freshly made fruit drink always hits the spot.  Cold, refreshing, cooling and the taste of fresh fruit makes everything that much better.

Here are some homemade drinks to satisfy your thirst.

TIP:  Pour these into ice pop molds and hand them out.  They won’t last long.

Creamy Pink Lemonade

1 cup lemon juice
1 1/2 cups sugar
1 1/2 cups (1/2 and 1/2)
5 cups water
1 cup raspberries
1 teaspoon vanilla

Puree raspberries using blender.  Add rest of the ingredients and stir.  Serve cold.   Refrigerate up to 3 days.

cantaloupe Refresher

1 cantaloupe cup into pieces
1/2 cup sugar
6 cups water

Blend cantaloupe until smooth.  Add sugar and stir.  Pour into pitcher.  Add water.  Stir until well mixed.  Serve cold.

Watermelon Refresher

4 cups watermelon slide into pieces
1/2 cup sugar
6 cups water

Blend watermelon until smooth.  Add sugar and stir.  Pour into pitcher.  Add water.  Stir until well mixed.  Serve cold.

Strawberry Delight Drink

5 cups strawberries
1/2 cup sugar
6 cups water

Blend strawberries until smooth.  Add sugar and stir.  Pour into pitcher.  Add water.  Stir until well mixed.  Serve Cold.

Pickled Jalapeños

Pickled Jalapeno

My garden has gone wild with jalapeños this year.  We do love this hot green treasures but I need another way to enjoy them for later use.  I did can some jalapeños.  You can find the link at the bottom.  Pickling is my new thing.

You can leave them whole or slice them up, your choice.  You can see I sliced mine.  Next time think I will do some whole.

Pickling takes so little time and is really easy.  Here let me show you how to pickle some jalapeños.

Pickled jalapeno

2 quarts jalapeños peppers
2 cups white vinegar
2 cups water
1/2 teaspoon pickling spice
4 cloves garlic

Slice peppers into rings or leave them whole.  If leaving them whole put a slit in the peppers so they won’t burst.

Pack jalapeños into jars tightly.

Combine vinegar and water.  Heat in sauce pan to just simmering.  Don’t boil.

Pour over jalapeños leaving 1/2 inch head space.

Add pickling spice and garlic.

Process in water bath for 10 minutes.

http://www.candysfarmhousepantry.com/?p=1726  Jalapeños Peppers Canning

Amish Cinnamon Bread

Amish Cinnamon Bread

Looking for a cinnamon bread that is full of cinnamon.  Well here is the cinnamon bread for you.  No fancy ingredients, just go to your pantry and pull out all the ingredients.

Serve this up for breakfast, snack and don’t forget to put a slice in your lunch for a special treat.  If your feeling generous take a loaf of this cinnamon bread and share with your neighbor or someone who you feel just might need a pick me up.

Amish Cinnamon Bread

1 cup butter softened
2 cups sugar
2 eggs
2 cups butter milk ( if you don’t have butter milk substitute with 2 cups milk and add 2 Tablespoons vinegar or lemon juice.  Stir and use.)
4 cups flour
2 teaspoons baking soda

Cinnamon and Sugar

2/3 cups of sugar
2 teaspoons cinnamon

Stir together and set aside for later use.

Using your kitchen aid mixer or you can stir it by hand, cream together butter and sugar.  Add eggs.  Mix together.

Add milk.  Mix together.

Mix together flour and baking soda.  Add to mixture and mix well.

Grease 2 loaf pans.  Add half the mixture into each pan.  Spread evenly in pan.  Using 3/4 of cinnamon sugar mixture.  Sprinkle over each loaf pan filled with batter.

Top with rest of the batter.  Using rest of your cinnamon sugar for topping.

Bake at 350 degrees 45 to 50 minutes.  ENJOY!

Amish Cinnamon Bread

http://www.candysfarmhousepantry.com/?p=2104  Amish Pancakes
http://www.candysfarmhousepantry.com/?p=1689  Amish Vanilla Cake
http://www.candysfarmhousepantry.com/?p=1697  Amish Chocolate Frosting

Blueberry/Raspberry Swirl Bars

Blueberry/Raspberry Swirl Bars

Here is a wonderful summer treat to make ahead and take to those family gatherings, potlucks and BBQ.  Make this anytime of the year.  Comes together pretty fast and makes a 9×13 pan full of mouth-watering berry flavor deliciousness.


2 1/4 cups graham cracker crumbs
1/3 cup sugar
9 tablespoons unsalted butter

Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking dish.

In a medium bowl, combine graham cracker crumbs, sugar and melted butter.  Press mixture into bottom of pan.  Bake for 7 minutes.  Cool completely.

Blueberry sauce  and  Raspberry sauce

1 cup fresh blueberries
1/4 cup water
3 Tablespoons sugar
1 Tablespoon light corn syrup
3/4 teaspoon cornstarch

In a saucepan stir together blueberries, water, sugar, corn syrup and cornstarch.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat to low and let mixture cook and thicken for around 5 minutes.  Remove from heat and let cool.

Repeat with the raspberry sauce same as you did with the blueberries.

Cream filling

2 (8 ounces) cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup sour cream
3 cups heavy whipping cream

Using your kitchen aid or mixer add cream cheese and confectioners sugar.  Mix until combined.
Add sour cream and mix well.
Add whipping cream.  Start off slow and gradually increase speed of mixer until it thickens.

Spread half of cream filling onto prepared crust.  drizzle with half the blueberry and raspberry sauce.  Top with remaining cream fill.

Spread rest of the blueberry and raspberry sauce on top.  Take a knife and swirl into the cream mixture.

Freeze until firm.  Let stand 15 minutes to soften and serve immediately.  ENJOY!

Blueberry/Raspberry Swirl Bars


Peanut Butter Pie

Peanut Butter Pie

Love the taste of peanut butter?  Well do I have the perfect pie for you.  Yep, peanut butter pie will make your day go from bad to good.  Warning!  This pie is rich and decadent.  A small piece goes a long way.

Take this peanut butter pie along to your next family gathering or BBQ.  Make two because you won’t be bringing any home with you.

1 sleeve of graham crackers or 9 whole graham crackers
1 cup roasted peanuts
2 Tablespoons sugar
6 Tablespoons softened butter
1 1/2 cups creamy peanut butter
1 8 ounce package cream cheese softened
1 cup confectioners’ sugar
2 cups heavy whipping cream

Preheat oven to 350 degrees.  Lightly spray a 9 inch pie plate with cooking spray.

In a food processor or blender combine graham crackers peanuts and sugar.  Pulse until finely ground.

Add butter and pulse to combine.

Take out one tablespoon of the mixture out and set aside.  This will be used to garnish the top of your pie.

Spread crumb mixture into pie plate.  Press into bottom and up sides.

Bake for 10 minutes.  Let cool.

In you kitchen aid or large bowl, add peanut butter and cream cheese.  Mix until smooth.

Add confectioners’ sugar and beat to combine.

Add whipping cream and beat to combine.  Should be thick.

Spread filling on top of crust.

Garish with reserved crumb mixture.

Cover and refrigerate until firm.    ENJOY!

Peanut Butter Pie

http://www.candysfarmhousepantry.com/?p=223  Graham Crackers Homemade