An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics. < Back Upside Down Rhubarb Cake Prep Time: 15 Minutes Cook Time: 35 Minutes Serves: 1 9x13-inch cake Level: Beginner Ingredients 4 cups chopped rhubarb 1 cup white sugar 1 (3 ounce) package strawberry-flavored Jell-O® mix 3 tablespoons quick-cooking tapioca 1 (18.25 ounce) package white cake mix 1 cup water ⅓ cup vegetable oil 3 eggs Preparation Step1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Step 2 Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan. Step 3 Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture. Step 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let the cake stand for 5 to 10 minutes before inverting on a plate. Previous Next

A good meatloaf dinner with mashed potatoes and green beans is so satisfying. Even more satisfying is the cold meatloaf sandwich the next day! < Back Meatloaf Prep Time: 10 Minutes Cook Time: 45-50 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 2 pounds hamburger 1 teaspoon salt ½ teaspoon black pepper 2 large eggs *½ sleave of saltine crackers, crushed (about 20 crackers) 1 teaspoon Worcestershire sauce 1/3 cup A-1 Sauce ½ teaspoon granulated garlic ¼ cup ketchup (IN the meatloaf) 1 teaspoon dehydrated onions (or one small onion finely diced) ¼ cup ketchup (as a glaze ON the meatloaf) Preparation Mix together all ingredients except for the second 1/4 cup of ketchup. Put the meat mixture into **two loaf pans and bake in the oven at 375° until the center of meatloaf reaches 155°. At that point, add the last 1/4 cup of ketchup and spread across the top of the loaf. Continue cooking until the center of loaf reaches 170°. Remove from oven and let sit for about five minutes to rest and then remove from loaf pan so that the grease from the hamburger can drain away. Serve hot. *Variation: If you don't have crackers to add to the mixture, you can use breadcrumbs or raw oatmeal. All three variations taste a little different, but all of them are delicious. **I always cook it in two loaf pans because it cooks faster, and one loaf is never enough. Besides, who doesn’t want leftover meatloaf sandwiches the next day? Previous Next

The perfect recipe for preserving a BIG batch of apples, these spiced, canned apples make future pies, cobblers or crisps a breeze. Make the best of the bruised apples (that wouldn’t last long otherwise) by canning them today. Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. < Back Canning Apples for Pie, Crisp or Cobbler Prep Time: 20 Minutes Cook Time: 45 Minutes Serves: 5 Quart Jars Level: Beginner About the Recipe The perfect recipe for preserving a BIG batch of apples, these spiced, canned apples make future pies, cobblers or crisps a breeze. Make the best of the bruised apples (that wouldn’t last long otherwise) by canning them today. Please note: Posts may contain affiliate links As an Amazon Associate, I earn from qualifying Amazon.com Services LLC purchases. Ingredients 1 teaspoon citric acid 1 quart water (4 cups) 30 – 35 cups apple slices (peeled if desired – about 10 – 12 lb) 1/4 cup lemon juice 2 Tablespoons vanilla 1/2 teaspoon salt 1 1/4 cup sugar To add to the jars: 5 cinnamon sticks 2 1/2 teaspoons cinnamon (1/2 teaspoon per jar) 1 1/2 teaspoons EACH: ginger and nutmeg (1/4 teaspoon per jar) Preparation How to make pie from canned apples? Making a pie from these canned apples is so easy! This is a low-sugar recipe, leaning into the sweetness of the apples (my mom’s apples were super sweet!), but you can always add more sugar if you want a sweeter pie. Pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 – 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together. Line the bottom of a 9-inch pie pan with pie crust, pour the filling in, then dot with butter and top with a second pie crust. Seal edges and cut holes in the top to allow venting. Bake at 375 F. for 45 minutes to an hour, until browned on top. Let cool before cutting. What equipment is needed to can apples? Clean quart-size canning jars with lids and rings , a water bath canner (big enough for quart jars), a jar funnel and a jar lifter . Clean kitchen towels are also needed for wiping the rims and sopping up spills. Instructions 1. In a large bowl, mix the citric acid with the water. This will keep your apples from browning as you cut the slices. Peel (or not, as you like), core and slice the apples, putting them into the water as you go, tossing them to coat in the water as more are added. When the bowl gets full, put the apple slices into a large pot for cooking. Continue until you have 30 – 35 cups of apples, putting slices in the citric acid water bowl to coat, then into the pot. When you’re done slicing apples, discard the citric acid water. 2. To the cooking pot, add 1 cup water, the lemon juice, vanilla, sugar, salt and 2 cinnamon sticks. Cook over low heat until hot, then bring to boiling. Remove from heat. 3. While the apples are cooking, heat and clean 5 quart jars and make a good sized workspace covered with a clean towel (to catch spills) and a clean washcloth or towel for wiping the rims. Have a clean canning funnel, a scoop (or measuring cup) and the sterile lids and rings nearby. (We ran the jars through the dishwasher to get them clean and hot.) Begin water heating in your water canner. 4. Set the canning funnel in a hot, sterile jar, scoop the hot apples in to fill about half way, add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg and a cinnamon stick, then scoop in more apples and juice until full, leaving 1/4 inch headspace. Wipe the rim well with the clean towel, then cover with a clean lid and securely tighten the ring on. Repeat with the other 4 jars. 5. Use jar tongs to gently lower the jars into the water bath, ensuring the jars are covered with at least 1 inch of hot water. Cook in the boiling water for 20 minutes. Turn heat off and let sit a while longer before using the jar tongs to gently remove the jars. Let the jars sit overnight in the same place. The jars will make a popping noise as they seal and the top will be indented down. Label the jars and remove the rings. Store in a dark place. Notes If any of the jars do not seal, store in the fridge and use it within a week or so. To make a pie from the canned apples: pour the apples into a large mixing bowl and use a small scoop or spoon to remove excess liquid. In a small bowl, mix together 1/4 cup white whole wheat flour (or AP flour), 1 teaspoon cinnamon, 3/8 – 1/2 cup sugar, 1/2 teaspoon ginger, 1/8 EACH: nutmeg, cloves, allspice. Sprinkle over the apples and stir together. Line the bottom of a 9-inch pie pan with pie crust, pour the filling in, then dot with butter and top with a second pie crust. Seal edges and cut holes in the top to allow venting. Bake at 375 F. for 45 minutes to an hour, until browned on top. Let cool before cutting. Previous Next

How long has it been since a new breakfast meat was introduced to the public? If you like breakfast sausage, or chicken fried steak, or pork chops with your eggs, then you're going to love these, since they were inspired by all three. < Back Breakfast Pork Cutlets Prep Time: 20 Minutes Cook Time: Minutes Serves: 2 Level: Beginner About the Recipe Ingredients Spice Mix: 1/4 teaspoon whole fennel seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried poultry seasoning 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon garlic powder 1 pinch cayenne pepper Cutlet: 2 (6-8-ounce) boneless center cut pork chops, trimmed 1 1/2 teaspoons kosher salt 2 teaspoons maple syrup 1/2 cup fine dry breadcrumbs 2 tablespoons olive oil 1 tablespoon butter Preparation Step1 Crush fennel seeds in a mortar and pestle; transfer to a small bowl. Stir in black pepper, poultry seasoning, nutmeg, garlic powder, and cayenne; set aside. Step 2 Make several shallow vertical cuts through fat on edges of each pork chop. Place each chop between 2 pieces of plastic wrap; pound to 1/4-inch thick using a meat pounder or heavy flat object. Transfer to a plate. Step 3 Season both sides of chops with salt; sprinkle both sides with spice mix. Rub or brush each side of chops with about ½ teaspoon maple syrup. Step 4 Sprinkle each chop on one side with breadcrumbs; press in firmly. Turn over and repeat. Step 5 Heat olive oil and butter in a nonstick skillet over medium to medium-high heat. Pan fry pork cutlets, turning once, until meat is no longer pink at the center and edges are browned and crisp, about 2 minutes per side. An instant-read thermometer inserted near the center should read 145 degrees F (63 degrees C). Cook's Note: Top your pork chops with a soft-boiled egg and pickled onions if you like. Previous Next

< Back Million Dollar Fudge This old fashioned Million Dollar Fudge recipe has quite the reputation. You may have seen it referred to as Mamie Eisenhower's Million Dollar Fudge recipe. Since it is called Million Dollar Fudge I had to make it look like a million bucks. Previous Next

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. < Back Homemade Vanilla Extract Prep Time: 5 minutes Cook Time: Serves: 1 cup Level: Beginner About the Recipe You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. Ingredients 6 vanilla beans (about 1/2 ounce or 15g total) 1 cup (8 ounces; 240ml) 80 proof vodka (or bourbon, brandy, or even rum) 8 ounce bottle or jar with a tight seal Preparation Vanilla extract is an ingredient in many of our baked goods. This common addition actually carries big weight—1 teaspoon completely transforms a good dessert into a great dessert . You can’t make a few staples like vanilla cake, vanilla cupcakes, or vanilla buttercream without it. Why Make Homemade Vanilla Extract? Why make vanilla extract when you can just buy it from the store? Good question. With the price of vanilla constantly fluctuating, it’s very cost efficient to make your own. Plus, you can control the strength of its flavor. This is KEY because many pricey store-bought options lack the essential depth of flavor that makes good vanilla… good vanilla. This is either because the vanilla extract is imitation and made with artificial or synthetic ingredients or brands cut back on the amount of real vanilla in each bottle. You’re not paying for good vanilla, you’re paying for the convenience of weak bottled vanilla. If you open a bottle of some store-bought vanilla extracts and a bottle of homemade vanilla, you will immediately smell the difference. And this difference directly transfers into your homemade baked goods. What You Need for Homemade Vanilla Extract All you’re doing is pouring alcohol over split vanilla beans and letting the concoction age over time. Give it a shake every now and then. It’s that easy. Vanilla Beans: You can find vanilla beans at most major grocery stores in the spice aisle. If you can’t locate them, try purchasing them online. I use and highly recommend these options—they’re also what I use when I make Vanilla sugar — Madagascar vanilla beans , these Tahitian vanilla beans , or these Tahitian vanilla beans . (Note that each is different.) I’ve made vanilla with them all. The beans are a generous size, nice and plump, high quality, and perfect for homemade vanilla. Vanilla beans labeled “Grade B” are specifically sold for extracting purposes, but I’ve made vanilla with Grade A beans and it tastes great. Use either. 80 proof Alcohol: Vanilla extract is most commonly made from vodka, but you can use bourbon, brandy, or rum instead. I usually use vodka, but the one bottle of bourbon vanilla I made 7 months ago is DIVINE. No need to splurge on expensive alcohol. This is probably the only time someone will tell you to buy the cheap stuff!! All the vanilla’s flavor is from the vanilla beans, so spend your money on those. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla. Glass Bottles or Jars with Tight Seal: We recommend 8 ounce bottles. These bottles have a convenient swing top with a very tight seal. Great for gifting. Sterilizing the bottles is ideal, though we’ve skipped that step with no problem in the outcome of the vanilla. If your bottles or jars don’t have any plastic pieces attached, we recommend sterilizing them before using. Funnel: A funnel is optional, but it makes pouring 100x quicker and easier. ( These funnels collapse, so they’re great for storage.) Vanilla beans are expensive, but 6 of them (a little over 1/2 ounce or 15g total) make an entire CUP (8 ounces) of vanilla extract and you can reuse the beans. Compare that to $4 for 1 ounce of store-bought extract. Non-alcoholic version? Pure extracts are made from alcohol because it’s the easiest way to extract the flavor out of the food. I’ve never made vanilla extract with a nonalcoholic alternative, but there are a few tutorials online if you give it a quick search. Single-Fold Vs Double-Fold Vanilla Extract Most store-bought vanilla extracts are what’s known as single-fold. Single-fold vanillas are weaker and to make your own, you need about 4 vanilla beans per 8 ounces of alcohol. I prefer a stronger vanilla so the homemade flavor is more prominent in desserts. Strong vanilla is known as double-fold and it’s pretty pricey because it requires a lot of vanilla beans. Since double-fold can get expensive, I opt for about 6 vanilla beans (a little over 1/2 ounce total) per 8 fluid ounces of alcohol . This is the best balance of taste and price. Confused about which type of vanilla bean to buy? Madagascar Vanilla – very common and has a creamy and rich flavor Mexican Vanilla – has a darker, almost smoky flavor Tahitian Vanilla – also very common and has a rich floral flavor Any of these are great choices for vanilla extract. Wait 6-12 Months The only things you need to remember about homemade vanilla extract are ratio and time. The ratio of vanilla beans per ounces of alcohol is imperative, but so is the amount of time the vanilla infuses the alcohol. We discussed the ratio above, so let’s chat about how long to infuse the vanilla. Homemade vanilla extract tastes better and becomes darker in color the longer it sits. This means we need to practice our patience. The wait is worth it, though. Make some today and use it 6 months from now. You’ll be even happier when a full year has passed. 12+ month homemade vanilla is incredible!! Store the infusing vanilla out of direct sunlight and give it a shake once per week. Want to know the best part of all? You can continuously add more alcohol to the bottle as you use it. See the recipe instructions below. This is truly the gift that keeps on giving! Instructions Using a sharp knife, split the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don’t fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into a bottle or jar. Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times. Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great! As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you’re gifting the vanilla or if you don’t have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren’t almost fully submerged. Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it’s still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It’s hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill. Notes Special Tools (affiliate link): Madagascar Vanilla Beans , these Tahitian Vanilla Beans , or these Tahitian Vanilla Beans | 8-ounce Glass Bottles | Funnel Seeds: Since the vanilla beans are exposed (slit open), there will be vanilla bean seeds in the bottle and therefore in your baked good. They add even more wonderful flavor! Use the same amount of homemade vanilla extract as you would store-bought in recipes. Gifting: I usually remove the beans if I’m gifting the bottle, that way the gift recipient isn’t responsible for refilling with more alcohol and the beans don’t go to waste. (You can reuse the beans for a new bottle.) However, if it’s been less than 6 months, I recommend gifting with the beans in the bottle because there’s still lots of flavor in there! Tell the gift recipient to remove the beans once he/she begins using the vanilla. Alcohol: If baking gluten free, use certified gluten free alcohol. Avoid flavored vodkas as they often contain artificial flavors, which negates the purpose of making your own pure vanilla. Sterilizing: Sterilizing the bottles is ideal, though we’ve skipped that step with no problem in the outcome of the vanilla. If your bottles or jars don’t have any plastic pieces attached, we recommend sterilizing them before using. The pictured bottles have a removable plastic topper piece. You can soak any plastic pieces in very hot soapy water, and dry completely before using Previous Next

Childhood comfort EASY hearty dinner! Also great a freezer dinner! < Back Easy Shepherd's Pie Prep Time: 20 minutes Cook Time: 20 mintues Serves: 4 Level: Beginner About the Recipe Ingredients 1 pound ground beef 1 can tomato soup 1 can green beans 1/2 teaspoon fresh or garlic powder (to taste) 1/2 teaspoon rubbed sage (to taste) Salt and pepper to taste Mashed Potatoes Topper 5 medium sized russet potatoes , or 6 large red potatoes 1/2 cup milk 4 tablespoons melted butter Salt and pepper to taste 1+ cup shredded cheese Preparation Heat oven to 375ºF. Brown meat in a large skillet; strain, then rinse with hot water. Return meat to the skillet. Add spices, green beans and tomato soup; mix well. Spoon into a 9x13 casserole dish. Boil potatoes in salted water until they are fork tender. Once cooked, strain potatoes, put into a bowl and mash. Mix in butter, milk, and salt and pepper until blended. Spoon over the meat mixture. Cover potato topping with cheddar cheese Bake for 20 minutes, or until heated through and the cheese is melted.. Previous Next

Skip the foil packs from the store and make your own Homemade Strawberry Pop Tarts! These pop tarts are filled with REAL strawberry jam and topped with an easy frosting < Back Homemade Strawberry Pop-Tarts Prep Time: 1 Hour Cook Time: 15 Minutes Serves: 10 Pop-Tarts Level: Beginner About the Recipe Ingredients For the Crust 2 ½ cups (310 g) all-purpose flour 1 Tablespoon granulated sugar ½ teaspoon table salt 1 cup (226 g) unsalted butter cubed and very cold ½ cup (120 g) sour cream (may substitute plain full-fat Greek yogurt) For the Filling ¼ cup granulated sugar 2 teaspoons cornstarch 8 oz (226 g) strawberries quartered (see note to use different fruit) 2 teaspoons lemon juice ½ Tablespoon butter salted or unsalted Egg Wash 1 large egg 1 teaspoon water For the Glaze 1 ½ cups (190 g) powdered sugar 2 Tablespoons milk 1 Tablespoon light corn syrup see note ¼ teaspoon vanilla extract Nonpareils sprinkles, or coarse sanding sugar for decorating, optional Preparation As the before or after school snack of so many childhoods, pop tarts have a special place in our hearts. With an ever-changing variety of flavors, shiny foil wrappers, and quite possibly the easiest preparation ever, store-bought pop tarts might seem hard to beat–but today’s recipe proves otherwise! My homemade strawberry pop tarts have a delightfully flaky (not crumbly) golden brown crust, a bright strawberry jam filling, and a firm, tasty icing that is totally foolproof. Oh, and did I mention they have no preservatives , artificial colors , or artificial flavors ? Once you taste these, you won’t be reaching for the store-bought version anytime soon! When developing this recipe, I opted to use my versatile and foolproof homemade pie dough for the crust. Not only is it buttery and tender, it’s also SO simple to bring together with absolutely no guesswork required. The strawberry jam filling is quick and easy too, taking just a few minutes on the stove. And finally, the glossy, perfectly set icing. Let’s get started! For Crust Combine flour, sugar, and salt in the basin of a food processor.2 ½ cups (310 g) all-purpose flour,1 Tablespoon granulated sugar, ½ teaspoon table salt. Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!1 cup (226 g) unsalted butter Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.½ cup (120 g) sour cream Remove dough from the food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling. For Filling Combine sugar and cornstarch in a small saucepan and whisk together until combined. ¼ cup granulated sugar,2 teaspoons cornstarch Add berries and lemon juice and stir to combine.8 oz (226 g) strawberries,2 teaspoons lemon juice. Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain. Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools. Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling the pastry (you can speed up the process by placing the filling in the refrigerator) . ½ Tablespoon butter Assembly Once dough has chilled and the filling has cooled, preheat the oven to 400F (205C) and line a baking sheet with parchment paper. Prepare egg wash by thoroughly whisking together egg and water.1 large egg,1 teaspoon water Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick then cut into 2.5”x4” (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!). Place one rectangle on the prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent. Repeat steps above until you have formed all of your pop tarts, then transfer to a 400F (205C) oven and bake 15-17 minutes and begin to turn golden brown. Allow pop tarts to cool on a baking sheet before decorating with icing. Icing Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If the mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.1 ½ cups (190 g) powdered sugar,2 Tablespoons milk,1 Tablespoon light corn syrup,¼ teaspoon vanilla extract Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying. Previous Next

Easy, delicious hot chocolate! < Back Homemade Hot Cocoa Mix Prep Time: 5 min Cook Time: 10 min Serves: Level: Beginner About the Recipe Ingredients 2 Cups nonfat dry milk powder* ¾ cup sugar ½ cup powdered cocoa ½ cup powdered non-dairy creamer Dash of salt Preparation In a large mixing bowl, combine all ingredients. Blend well. Store in a tightly covered container. 3 ¾ cups of mix will make approximately 15 cups of delicious hot cocoa. To serve use ¼ cup cocoa mix and add to ¾ cup hot water. Serve.

Preserve oranges when they're in season using the lacto-fermentation method. You'll be happy to have the bright flavor of citrus in a ready to use form for cooking! < Back 2-Ingredient Fermented Oranges Prep Time: 15 Minutes Cook Time: 5 Minutes Serves: 1 Quart Level: Beginner About the Recipe Preserve oranges when they're in season using the lacto-fermentation method. You'll be happy to have the bright flavor of citrus in a ready to use form for cooking! Ingredients 5-6 medium-sized oranges 3 tablespoons salt (sea salt or kosher) Preparation Cut the fruit Make four equally spaced, vertical cuts almost to the center of the fruit. You want the core to hold the fruit together, but the deep cuts allow salt to enter the fruit. Alternatively, cut each orange into eighths. For traditionally cut fruit Sprinkle a teaspoon of salt on the bottom of the jar. Put a teaspoon of salt in the center of each fruit. Add fruit to the jar, pressing down to release the juices and pack tightly. When the jar is full, press to make sure the solids are covered with liquid. If necessary, top off with filtered water. Place a weight on the fruit to hold it under the liquid and screw a lid on loosely. Ferment at room temperature for 2-3 weeks. For fruit pieces Sprinkle a teaspoon of salt on the bottom of the jar. Place eight pieces (one entire orange) into the jar and sprinkle on one teaspoon of salt. Continue layering in this manner, pressing the fruit to release juices. When jar is full, press to make sure the solids are covered with liquid. If necessary, top off with filtered water. Place a weight on the fruit to hold it under the liquid and screw a lid on loosely. Ferment at room temperature for 2-3 weeks. Notes You don’t need any sort of starter culture for this recipe, but if you have liquid left over from another fermenting project, you can add a tablespoon or two to help kickstart the fermentation process. If you’re inspired to get creative, you can feel free to add a variety of dried spices. Black peppercorns, bay leaves, cloves, and cardamom are all possibilities. This recipe can be made in upcycled jars. Theres no need to use a mason jar (though you can). I do NOT recommend using a pretty wire bail jar, as the salt in the brine will cause the wire to rust. If you reuse a jar with a metal lid, place a piece of waxed paper between the lid and the jar . You can use this recipe to ferment a variety of citrus: lemons, tangerines, grapefruit are all game. Previous Next

Old time German comfort food at its best! < Back German Creamy Sausage, Potato, and Sauerkraut Soup Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8 Level: Beginner About the Recipe Ingredients 4 tablespoons butter 1 medium onion, finely diced ¼ cup flour 1 ½ cups chicken broth 2 ½ cups milk 1 14oz. Polska Kielbasa, halved and sliced 1 ½ cups cooked diced potatoes 1 cup sauerkraut ½ teaspoon dried parsley 1 cup shredded cheddar cheese Black pepper, to taste Preparation In a large saucepan, melt butter over medium heat. Add onions and sauté for about five minutes until tend or translucent. Add flour and stir until completely combined. Cook for one minute and then add the chicken broth and milk. Turn heat to medium high and cook, stirring often until broth begins to thicken. Reduce heat to medium and add kielbasa, potatoes, sauerkraut, and parsley. Simmer for five minutes and then add the cheddar cheese. Stir to combine and remove from heat. Sprinkle with black pepper and serve hot. So hearty, so good. This would be perfect served with the Mile High Biscuits! Yum, yum! Previous Next

Easy and convent meal that you can keep all the ingredients in your food storage! < Back Beef Stroganoff Food Storage Style Prep Time: 5 minutes Cook Time: 15 minutes Serves: 6 Level: Beginner About the Recipe Ingredients 1 lbs ground beef 1 large handful of spagetti noodles 2 cans Cream of Mushroom Soup 1 Tablespoon Garlic Grandulated Powder 1 Tablespoon Onion Powder 2 teaspoon Black Pepper (to taste) 2 teapsoon Salt (to taste) 1/8 cup milk Preparation Start boiling water, add a dash of salt to water Cook the hamburger in a seperate pan Once hamburger is cooked, take out of skillet and you can strain the grease if you want. Put the 2 cans of Cream of Mushroom in the skillet and start mixing enough milk to make thick gravy. Once milk and soup are combined add garlic, onion, salt and pepper. Add hamburger back in the mix thouroughly, make sure that you taste it! It needs to be strong, because once you mix with the noodles it dulls the flavor out! And who wants that! Check on noodles and I like them aldente! Mix together, call everyone to the table and serve up! https://video.wixstatic.com/video/1acc64_3e2f30f2ca6b489d9d50d69fe6b91c43/1080p/mp4/file.mp4 Previous Next