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< Back Homemade Cheddar Cheese Prep Time: Cook Time: Serves: 3 lbs Level: Beginner About the Recipe Step into the world of Cheddar with this wonderful recipe we have been perfecting for years. In addition to making your own Cheddar, you will learn why there are so many different varieties around the world and understand the history of this fantastic cheese. Ingredients 3 Gallons of Milk (Not UltraPasteurized) - If using raw milk decrease culture by 25-40% 1 Packet C101 Mesophilic Culture 3 ml (a bit over ½ tsp) Single Strength Liquid Rennet Salt ½ tsp (2.5ml) Calcium Chloride (for pasteurized milk) Preparation A Recipe for Cheddar Cheese I usually make this cheese with 6 gallons of raw milk because the larger size tends to ripen more effectively, while reducing the amount of moisture loss, due to a better ratio of mass to surface area. However, for the home cheese maker this volume of milk can be a lot to work with. So, I'm providing a 3 gallon recipe below using good quality pasteurized milk. Step 1 Heat & Acidify Milk Begin by heating milk to 86F. A water bath using a pot in your sink will be the most stable way to do this. You can just add a bit of boiling water from your tea kettle to make sure the water bath remains at temperature. You can heat the milk right in the sink if you use a couple of changes of VERY hot water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. I use a pot inside a bigger pot, and a burner under that to control my water bath temperature. Thermometers in both the milk and water bath will help in controlling temperatures Once the milk is at 86F, the culture can be added. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. The milk now needs to be kept at this target temperature for 90 minutes to allow the culture to begin working. It will be very slow initially but will soon kick into its more rapid rate of converting lactose to lactic acid. Step 2 Coagulate with Rennet Once your milk and culture have ripened, add about 3/4 tsp of single strength liquid rennet. The milk then needs to sit quiet for 45 minutes while the culture works and the rennet coagulates the curd. You should note that the milk begins to thicken at about 18 minutes (between 15-20 minutes is a range you should work to). You should be able to see this change by pressing on the milk surface and noting a change in tension. However, do not cut yet. The milk needs to sit quite the full 45 minutes. It needs the rest of this time to firm up well and make a good curd before cutting. The thermal mass of this milk should keep it warm during this period. Do not heat the milk during this time because it needs to sit undisturbed. When the milk has turned into a solid curd that is ready to cut, you should be able to test and see a simple clean break as shown above. Step 3 Cut Curd & Release Whey The next step will be to cut the curds to 1/2-3/4 inch pieces, depending on the moisture you want in the final cheese. The smaller the curds, the drier the cheese and the longer it will take to age. Make the cuts by first making vertical cuts in two directions at right angles with a long knife and then using a flat ladle cut horizontally. Try not to break the curds too small while doing this. Once the curd has been cut as close to your target size as possible (they will shrink as they cook) allow them to rest for about 5 minutes, with no stirring, while the surface hardens a little. The next step will be to begin a SLOW stir for about 10-15 minutes, the curds are still very fragile. Bring the curds back to 86F at this time if they have cooled. This is to firm the curds well enough to keep them intact during the scald, or cooking phase, that comes next. Step 4 Cook Curds Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 102F. The heat needs to be increased slowly at about 3-5F every 5 minutes at the beginning. The total cooking time will be about 30 minutes Then stir for another 30-60 minutes, until the curd is firm. This may be extended if the curds are still soft. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. If the curds are not dry enough, they will carry moisture which contains Lactose forward into the pressing and aging stage. This will show up as leaking cheeses, as the acid continues to develop, and a very chalky and acid tasting cheese. A simple test that I always show in my workshop classes here is the 'Grip Test'. A small hand full of cheese is gathered and firmly pressed in the hand to consolidate the curds. Then with moderate pressure of the thumb, they should easily separate. If they tend to cling or stick together, stir for a little longer. When the curds seem dry enough, they can be allowed to settle under the whey for a few minutes, then begin to remove whey down to within 1-2 inches above the curd mass. Step 5 Draining & Cheddaring Draining My process here involves the use of two pans, one with holes and the other without so that the initial curd transfer is with curds and enough whey to cover them. I line the pan with holes with draining cloth and place that pan inside the one without holes (see the pics). If you are using a colander for the draining simply place it in another larger pan When the curds are transferred along with the residual whey to the draining pan, the curds should be fully covered with the whey. This arrangement allows for a thorough stirring to make sure any clumps are broken up and the curds allowed to float under the whey into their most compact form. This step will minimize any mechanical holes in the bed of curds. This step should take about 10 -15 minutes, then the cloth should be folded over and tightened around the curd and all of the whey can be drained. Cheddaring This is the beginning of the cheddaring phase, but the cheese at this point has not developed it's final acid. It will need to be kept warm (85-90F) and turned at 15-30 minute intervals for the next 2-3 hours. The actual amount of time depends on the draining and acid development. During this time, more whey will be draining, and the taste of the whey will change from just slightly sweet as in milk, to a very neutral and even slightly acid flavor but avoid developing too much acid. After about 1 hour cut the curd mass in half and stack the two halves with the drain cloth separating them.I also add a board on top of the draining curds with about 8 lbs of weight. This will emulate the larger slab mass of the larger producers. During this time the curds will begin to change shape due to changes in the protein structure. It is quite related to what also happens in the mozzarella stretching phase. As the warm curd develops more acid during cheddaring, calcium (responsible for binding the proteins) is washed from the curd by the draining whey, leaving a weaker bond between proteins. You will notice that the curds at the beginning of the cheddaring process were much more cubic or round, but if you tear the slabs at the end they will be much more elongated and the slabs will have flattened out considerably. This is all a large part of what cheddar is about. Step 6 Milling & Salting Curds At this point you will have the final curd ready for pressing BUT another unique aspect of the Cheddar is that the dryness and acid have both reached close to their desired level and should not be allowed to continue. If relying on brining or dry salting the surface of the cheese, the acid would continue to increase causing a very wet and acid cheese. If at this point the curd is too wet, the residual lactose may still be enough to trigger a late fermentation and result in leaking cheese and a very acid and chalky final cheese. If the curd is too dry, it will be difficult to consolidate and will take much longer to age. The curd mass is broken into small pieces about thumb to walnut size, and salt is then added at the rate of 2% of cheese salt to the weight of the fresh curds. If the curd weighs 3lbs (48 oz), 2% would be .96oz of salt. About 0.5% will wash away as the salt pulls moisture from the curd, leaving about 1.5% in the finished cheese. To best keep the salt from hardening the curd surface, and thus limiting moisture expulsion, add salt in 3 stages over 15-20 minutes to allow each addition to pull whey and form its own brine. Step 7 Foaming & Pressing Once the curds have been salted, line the form with a sanitized press cloth and pack the curds firmly into the mold. For pressing, we should begin very light and slowly increase the press weight to a moderate level: 1 hour at 20 lbs 1 hour at 20 lbs 4 hour at 40 lbs 24 hours at 50-75 lbs (depending on how well the consolidation is working) The cheese should be removed from the press, unwrapped, turned, re-wrapped, and put back to the press at the above intervals, to ensure an even consolidation. Pressing will not solve problems of a curd that is too moist. Only the free unbound moisture will be released during this phase. The rate of whey running off is simply a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. The form should show tears of whey weeping from the form very slowly. When this stops you can increase the weight slightly. At each turn you will notice the cheese has formed a smoother surface and rests lower in the mold. If at the end of the press cycle, the curd is not fully consolidated, return to the press for more time and add a bit more press weight. If still not consolidated after pressing, the cheese curds were too dry. In the next batch, do less stirring, perhaps for less time. Also, cutting the curds larger will make a moister cheese. Step 8 Prepare for Aging With the well pressed cheddar you have two choices, either waxed or cloth bound. Due to the dryness of the curd at molding, a natural rind will fail as the surface is likely to develop cracks as the curd boundaries dehydrate. Waxing The cheese can be dried for a few days and then waxed. Pros: Easiest way to maintain moisture. Requires little attention during aging. Cons: Limited movement through the waxed surface. Messy to apply and clean up. Requires constant attention to temperature, as wax can easily reach its flash point if left unattended. Wrapping in Cloth This is the most traditional way of maintaining the surface of a cheddar. This is still the method used for the ""West Country"" Cheddars, as well as many of the newer cloth bound Cheddars in America. Pros: This covering provides fine support for the surface, but allows moisture and gas to pass as needed. The final cheese tends to be much more complex in both aroma and flavor. Once the cloth is applied, the cheese is protected and a natural mold surface adds to the protection and complexity, and little aging attention is required. When fully ripe, the mold can be brushed away, the cloth removed and a perfectly clean rind is revealed. Cons: It takes a bit longer to apply. The cloth is applied with the help of lard as a binder. The cloth is soaked in lard, rung out and applied to the surface, and then pressed 24 hours to embed the cloth right into the surface. I know that many will groan at the thought of lard, but there is no need to use that white block from the store. It is very easy to obtain a piece of back fat and heat it to render your own lard. It can be kept refrigerated for quite some time. Step 9 Aging The cheese is now ready to be placed into your aging space at 52-56F and 80-85% moisture. The only maintenance required is to turn the cheese every week to keep the moisture even. The waxed cheese should remain mold free if done correctly and fully sealed. The bandaged cheese will develop a beautiful surface of gray-white-blue mold naturally over time. This acts as a filter for what comes and goes and can be left alone other than turning occasionally. You may want to keep it separated from other cheeses that are developing selected natural rinds, but I age mine right with my other natural rind cheeses... no problem. Age for 3-9 months (or longer) depending on cheese moisture. The drier the cheese, the longer it can be aged and the more complex it becomes. Previous Next

< Back Creamy Bacon Pasta Prep Time: 15 Minutes Cook Time: 30 minutes Serves: 8 Level: Beginner About the Recipe Creamy Bacon Pasta is a rich and decadent spaghetti dish packed with bacon and cream cheese sauce. Ingredients 1 tablespoon olive oil 1 onion chopped 3 cloves garlic minced 3½ cups milk 10.5 ounces can cream of chicken soup 8 ounces cream cheese softened 1 teaspoon salt ½ teaspoon black pepper 1 pound uncooked spaghetti 1 cup grated mozzarella cheese 1 cup grated cheddar cheese ¾ cup bacon cooked and crumbled 2 tablespoons fresh parsley Preparation Creamy Bacon Pasta is a decadent twist on a classic, combining rich, velvety sauce with smoky bacon and al dente spaghetti. Quick to prepare , this dish promises to be a new family favorite. BACON CREAM CHEESE PASTA Our Creamy Bacon Pasta recipe is packed with bacon, cheese, spaghetti, and perfectly seasoned with garlic and spices; it’s a rich and indulgent meal that is so easy to make. This simple yet savory dish starts by combining a can of condensed cream of chicken soup with milk and cream cheese to create the ultra-creamy sauce and cooks on the stovetop until the cream cheese is melted and ready for mixing with the spaghetti. Once tossed together, the cream cheese pasta is placed in a casserole dish, topped with mozzarella, cheddar, and crumbled bacon, then baked in the oven until bubbly and melted. Cream cheese baked spaghetti is cheesy comfort food the whole family will love! WHY WE LOVE CREAM CHEESE BACON PASTA Quick and easy to make with a condensed soup shortcut. Uses a handful of simple ingredients. Bacon adds a salty, smoky flavor and crispy crunch to this delicious dish. Cream cheese has a mild, creamy flavor and texture that adds a richness to the sauce. Prepared casserole-style so you can feed a crowd or look forward to the leftovers in the fridge! Perfect meal for pasta night or any day of the week. SUBSTITUTIONS AND ADDITIONS Add-Ins: You can add diced onions, mushrooms, peas, broccoli, cauliflower, or bell peppers to the sauce for an extra pop of flavor, color, and vitamins. Add Some Spice: Feel free to garnish your pasta bacon bake with crushed chili pepper flakes. Pick Your Pasta: I like using spaghetti for this recipe, but any long noodle or pasta shape will work. Swap The Soup: You can use a can of cream of mushroom soup or cream of bacon soup for a slightly different flavor. TIPS FOR MAKING THE BEST CREAMY BACON SPAGHETTI Make sure your cream cheese is softened to room temperature so that it melts well into the sauce. I prefer to use whole milk for this recipe because it makes a thicker sauce, however you can use 2% milk if you don’t mind making your sauce a bit thinner. You will need to cook and crumble the bacon beforehand. You can make your bacon by frying, baking or grilling it. HOW TO STORE CREAM CHEESE BACON PASTA To Store: Store leftovers in an airtight container for up to 3 days. To Freeze: To freeze, place the pasta in an airtight, freezer-safe container for up to 3 months. To Reheat: To reheat, place desired servings on a microwave-safe plate and heat for 45 to 60 seconds. Preheat the oven to 375°F. Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water In a large pot over medium-high heat, add the olive oil, once the oil is hot add the onion and cook until the onion has softened, add the garlic and continue cooking for 1 minute or until the garlic is fragrant. Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices, cook until the cream cheese is all melted. Place the cooked spaghetti in the baking dish. Top with grated cheese and bacon. Cover with aluminum foil and place in the oven. Cook for 20 minutes Remove foil and continue cooking for 10 minutes, place under broil for the last 5 minutes, check closely so that it doesn’t burn. Remove from the oven, serve warm, and sprinkle with chopped parsley if desired. Previous Next

< Back Beef Tallow Rendering Prep Time: 10 Minutes Cook Time: 4 hours Serves: 30 Level: Beginner About the Recipe Making your own beef tallow is a great way to use extra fat trimmings from a brisket or other parts of the cow. The beef tallow makes for a delicious substitute for oil or butter, and it tastes amazing. This recipe includes affiliate links, if you purchase something I receive a commission at no extra cost to you. Ingredients 3-4 pounds white beef fat or suet Preparation What is Beef Tallow? “Tallow” is a fancy name for rendered fat. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. Tallow is a liquid when heated and a solid when cool, making it a great substitution for oil and butter in recipes. Tallow used to be used much more often until vegetable shortening and other oils became mainstream, but there is no reason why it can’t be used when cooking at home. It’s also a great way to use up all those trimmings leftover from Trimming a Brisket to get the most bang for your buck when purchasing a whole-packer brisket. Beef tallow is extremely versatile. In the past, it was often used in making candles, soaps, skin products, and much more. For those of us into BBQ, beef tallow is a great item to have on hand for cooking as it’s packed full of flavor that brings a different element to sautéed veggies and cooked potatoes. Tools for Making Beef Tallow Making beef tallow is not difficult, but there are a few items and tools you’ll need to have on hand to help you achieve that gorgeous, smooth beef tallow as a final product. I’ve linked a few of the things you’ll need to assemble prior to rendering the tallow. 16-quart stock pot. The fat cooks down in a stock pot, and I recommend you use a bigger pot that you think you’ll need. You don’t want any fat splashing on your countertops or stove top, believe me. Fine mesh strainer. Make sure you have a pretty fine strainer on hand to strain all the large pieces of meat and other impurities that don’t cook down with the fat. Funnel. A funnel is a must-have when doing the final straining into your storage jar(s). Any funnel will do here. I linked a funnel/strainer combo so you can snag both and have fewer items to purchase for making this tallow. 100% cotton cheesecloth. Cheesecloth is the best item to use to do the final straining, but if you don’t have any on hand, you can also use a coffee filter or paper towel. Wide-mouth mason jars. A wide-mouth mason jar makes the perfect jar for storing your tallow. The wide mouth makes it easier to get the tallow in and out, and it’ll store nicely in the fridge. How to Render Beef Tallow Once you have all your tools gathered, you’re ready to render some beef tallow! Do not be intimidated by this process! Once you’ve tried it, you’ll find it’s pretty straightforward. 1. ADD THE BEEF FAT TO A STOCK POT. Gather the beef fat in a large stock pot, and heat to a low simmer. Low and slow temperatures while you render or the fat will result in a browned tallow with a funkier flavor, and it won’t be as white when it cools. 2. SLOWLY SIMMER TO RENDER THE BEEF FAT. During the cooking time, you will notice the fat slowly starts to render and cook. There will be a light simmer and small bubbles forming during the cooking process, but you don’t ever want a rolling boil. If your rendered fat starts bubbling too much, reduce the heat and stir well. 3. STRAIN. Straining is important. Impurities won’t taste great and can cause the tallow to spoil faster, so make sure to strain twice. The first strain is in a fine strainer to remove any large pieces, and the second uses cheesecloth, a coffee filter, or a paper towel to get all the final small pieces removed. 4. USE OR STORE. You can use this immediately. It will remain a liquid until cooled where it will turn solid and white. Once you have your beef tallow cooked down and strained, store it in a lidded glass jar or container in the fridge for up to 3 months. INSTRUCTIONS Heat the beef fat in a large pot. Place all of your beef fat in a large 4-5 quart pot. Turn the burner on medium-low heat. Render the beef fat. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 minutes with a wooden spatula. If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. Do not let your fat boil. Reduce heat and stir to maintain a very light simmer. Finish rendering the fat. Your tallow will be finished rendering when the fat covers most of the remaining pieces in the pan. Those pieces will be lightly browned and look crisp all over. You won't be able to see any more white or solid pieces of fat. Strain the rendered fat. Turn off the heat and allow the tallow to cool slightly. Prepare a large bowl fitted with a strainer. Carefully pour the tallow from the pan through the strainer into the large bowl. The strainer will catch the larger pieces of crispy rendered beef. Strain again into a glass jar. Fit your glass jar with a funnel and insert either a piece of cheesecloth, a coffee filter, or a paper towel. Slowly and carefully pour the tallow from the large bowl into the funnel. This step will reduce any remaining impurities in the tallow. Use immediately or store. Your tallow is ready to use immediately, or cover with a tight fitting lid. It should be stored safely in your fridge for 3 months. Used to cook skillet potatoes, sear steaks, or roast vegetables in place of other cooking fats. Previous Next

< Back White Rabbit Candy Prep Time: 5 Minutes Cook Time: 15-20 Minutes Serves: a small tray of about 10cm x 8 cm x 1 cm of milk candies Level: Beginner About the Recipe I love this candy for its creamy and milk taste…. Ingredients 200 grams of fresh cream for whipping 200 grams of fresh milk 35 grams of castor sugar Some edible rice paper (if you want to wrap the candy) Preparation Get ready a container lined with some aluminum foil or non-stick baking paper. In a non-stick pan, put the 3 ingredients together. Bring to a boil under medium heat. Once it boils, lower to low heat, continue boiling until it thickens, with lots of bubbles and the color turns light yellowish. During this process, constant stirring is required to prevent burning in the bottom. The color will slightly darken from white to beige to light yellow. If you continue to let it boil, it will become brownish meaning the sugar is burnt and starts caramelization. It should be slightly thicker than the consistency of condensed milk. As an estimation, the timing should be about 15-20 minutes. Transfer to the prepared container and chill in the freezer after completely cooled for at least 5-6 hours. If time permits, it is best to chill overnight. Cut into your desired sizes and wrap with edible rice paper if preferred. Best serve directly from the fridge. CONCLUSION Trust me, the sweet is delicious. It is softer and milkier than the store bought version. It will melt in your mouth. I have a hard time keeping my kids away as they are eyeing on these homemade candies than the store bought version. Reasons are simple, they are eating cream, fresh milk and sugar in a concentrated form. If you are concerned that it is sweet, you can lower the sugar by 10%.. But for me, for a small piece, it is just nice to curb my sugar cravings after a heavy meal. Previous Next

< Back Fermented Lemonade Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 8 Level: Beginner About the Recipe Bring that classic summertime drink up a few notches with a big probiotic boost from this simple fermented lemonade! Refreshing *and* nourishing all in one! Ingredients 2 lbs lemons I get 2 lb bags of organic lemons at our grocer - usually around 9 of them total 3/4-1 cup organic pure cane sugar Note - honey, maple syrup etc will not work as effectively - the probiotic bugs in the whey feed on the sugar the best 1 cup whey Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! Water to fill a gallon glass jar Preparation Put your lemon juice, sugar, and whey into a gallon glass jar, and fill the rest of the way with water leaving a few inches at the top. Put your lid on the jar, shake it up carefully, and leave it in a warm spot in your house for 3 days. If it is extra warm/humid you may only need about 2 days. The longer you leave the lemonade the more sugar the bugs will eat up - you can taste it every day if you want to test for sweetness. Transfer your fermented lemonade to the fridge - I like to transfer mine into swing top bottles (fills about 6 of my swing top bottles) to keep it fresher - and because I like to give them a second ferment to make it bubbly! You can do this by leaving your fermented lemonade in the swing top bottles for about 3 extra days. Just add another tablespoon of sugar to each bottle to feed the bugs. The second ferment may take longer if the temperature in your house isn't very warm. Just test it after a few days to see if it is where you like it to be. It will get fizzier with time. Previous Next

< Back Canning Rhubarb Pie Filling Prep Time: 2 hours Cook Time: 15 mins Processing time 20 mins Serves: YIELD: 3 QUARTS Level: Beginner About the Recipe Ingredients Ingredients 5 Pounds Rhubarb, sliced 2 1/2 Cups Sugar 2 Tablespoons Lemon Juice 1/2 Cup Clearjel or 1 packet of Sure-Jell Instructions In a large stainless steel bowl, combine the rhubarb and sugar. Stir well to coat the rhubarb completely with the sugar. Let the fruit sit at room temperature and release its juice. About 2 hours should be sufficient. Meanwhile, get boiling water going for the canner and prepare jars, lids, and rings. Strain the fruit from the juice. Set the rhubarb slices aside. Measure out 3 cups of juice. If it's a little short, add water to make 3 cups of liquid. In a large pot, whisk together the rhubarb juice, lemon juice and clear jel. Bring to a boil over medium-high heat, stirring frequently. The mixture should thicken after about 1 minute of boiling. Add the rhubarb slices to the mixture, stirring to coat. Return the mixture to a boil, making sure to stir to prevent scorching. Remove from heat. If choosing to freeze, ladle into freezer safe containers, leaving at least 1 inch headspace. Seal and let cool to room temperature. Place in freezer. If choosing to can, ladle into prepared jars, leaving 1 inch headspace in jars. Remove air bubbles and wipe jar rims. Place lids and rings. Process quart jars for 20 minutes (pints need just 15 minutes), adjusting processing time for elevation. When done, remove from canner and let jars sit and cool. After 24 hours check seals, remove rings, label and store. Put any jars that didn't seal in the refrigerator or freezer to use up. Preparation Ingredients This is a very simple recipe with just a few ingredients. Before you get started, make sure you have everything on hand. Rhubarb Obviously, rhubarb is needed. A full 5 pounds of rhubarb is called for in the recipe and that makes just a bit over 3 quarts. Harvest bright red, ripe rhubarb from the garden or when it pick it out at the store (like i did this year). Clean it well and slice into 1 inch chunks. It makes for a nice texture to have a mixture of stalk sizes from thin to thick. Sugar The recipe as written has plenty of sugar while also keeping the natural tartness of the rhubarb in tact. Feel free to add more or less sugar based on your own personal preference (I love the tartness of the Rhubarb sooo I use a little less, always taste as your go!) . Lemon Juice In water bath canning, the addition of lemon juice helps balance PH and keeps everything safe. It also helps balance sweetness. Further, lemon juice adds to some of the thickening power by helping rhubarb’s own pectin gel more. ClearJel For canning, clear jel, a type of modified cornstarch is the safest way of thickening pie fillings. It is not considered safe to use regular flour or cornstarch and results can’t be guaranteed. Keeping a jar of Clearjel on hand for canning is always a good idea. Sure-Jell Sure-Jell Premium Fruit Pectin is a kitchen staple for homemade jams and jellies. America's original since 1934, this premium gelling agent makes a great food thickener . Simply mix this powdered fruit pectin into traditional cooked or quick freezer jams to help your preserves thicken for the perfect set. Adding Other Fruits This recipe was specifically tested only with rhubarb. It is likely that other fruits could be added. Just have a total of 5 pounds of fruit to begin. Strawberry rhubarb is always a favorite combination, you may want to add less sugar to account for the natural sweetness of the berries. Can or Freeze Can this recipe in a water bath canner to keep it shelf stable. As with all home canned goods, use it up within 1 year. If you want to skip the rhubarb canning process, freeze it instead. Simply put the filling into bags or jars, leaving 1″ headspace and freeze. Larger Batch This recipe does make just a bit over 3 quarts. Unlike jam, you can feel comfortable making a double batch assuming you have a large enough pot for 10 pounds of sliced rhubarb. Jar Size A quart jar is just enough to make one 9″ pie in my opinion. With that in mind, I canned the pie filling in quart jars. However, one could can this in pint jars to use for other things, if desired. How to Use Obviously, canning rhubarb this way is ideal for making homemade pies. Simply pour a quart into an unbaked pie shell, top with another pie crust and bake. That isn’t the only way to use it however. Consider using the pie filling as a base for a type of cobbler or crisp. Use the pie filling in some old-fashioned rhubarb oatmeal bars and rhubard cheese cake, classic pie, rhubard custard pie and so many delious things! Previous Next

< Back Creamy Broccoli Cheddar Soup Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 4 Level: Beginner About the Recipe This hearty broccoli cheddar soup is loaded with mouthwatering flavors, yet uses everyday ingredients, and is ready in about 30 minutes! Ingredients 1 Tbsp butter 1 medium yellow onion, finely chopped 1/4 cup salted butter 1/4 cup all-purpose flour 2 cups chicken broth 2 cups half and half 12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped 2 carrots, peeled and chopped 1/2 tsp kosher salt 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard) 1/4 tsp black pepper 2 cups cheddar cheese Preparation No need to go out to a well known bread company, this copycat broccoli cheddar soup is incredibly smooth, rich, and full of great broccoli cheese flavors! The best part is that it’s made in just 30 minutes on your stovetop! I’ve been tweaking this recipe for years, you guys. So. Many. Bowls. Of. Soup! Some form of this recipe has been on the blog since 2014, and this version takes the cake! Deliciously creamy, thick and rich, with the perfect mixture of smoothness and texture and loaded with broccoli cheddar flavors. You simply can’t go wrong! This broccoli cheddar soup is sort of a copycat recipe from Panera Bread, but I honestly haven’t had that soup from there in years, so I can’t say for absolute certainty if the flavors are spot on or not. HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER? I’ve found this soup thickens up very well with the roux created by the butter and flour, but if you’re wanting to thicken it up even more, you have a few options. You can mix equal parts butter and flour to form a thick paste, then stir that into the soup. You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup. You can add a bit more cheese. HOW LONG DOES BROCCOLI CHEDDAR SOUP LAST IN THE REFRIGERATOR? If you have any leftovers, which doesn’t happen to us very often, they’ll keep in the refrigerator for about 3 days. CAN BROCCOLI CHEESE SOUP BE MADE IN THE SLOW COOKER? Sure can! You’ll want to wait to add the dairy until the end, to prevent any curdling though. I’ll have the directions below the recipe below. The Instant Pot directions will be there as well. CAN BROCCOLI CHEDDAR SOUP BE FROZEN? Yes, but just like with the slow cooker, you’ll want to make this soup without adding the dairy, since dairy doesn’t generally freeze well. Just wait and add the dairy when you’re reheating the soup. HOW DO YOU PUREE BROCCOLI CHEESE SOUP? Honestly you don’t even have to puree the soup if you like it chunkier, but if you like it smoother, again, you have a few options. My personal favorite method is to use an immersion blender, which you can use right in the pot! Or you can transfer some of the soup to a traditional blender, just be careful, since the soup is hot. PRO TIPS FOR MAKING BROCCOLI CHEDDAR SOUP: Make sure to chop the broccoli into small florets, otherwise they won’t be tender in time. Alternatively, you can par-cook the broccoli (and the carrots) in the microwave for a few minutes, which will help them soften in less time in the soup. To prevent a grainy soup, add the cheese one handful at a time, mixing well between handfuls, and have the heat turned off when you’re adding the cheese. For best results, shred your own cheese. Not only is it cheaper, it melts SO much better than the pre-shredded kind. Serve this broccoli cheese soup with some crusty bread, caesar salad, or some ham and cheese sliders! I like to garnish this soup with a sprinkle of black pepper, some extra cheddar cheese and sometimes some crunchy croutons. Sounds weird, but croutons in soup are amazing! Instructions Add 1 Tbsp butter to the dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to the dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture for about 1 minute, whisking often. Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as you pour. Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain. Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to LOW/MED LOW and simmer for about 10-15 minutes or until thickened and broccoli/carrots are fork tender. If the soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up. Blend soup until desired texture is reached, using either immersion blender or by transferring soup to a traditional blender. Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed. Serve hot with additional black pepper and shredded cheese on top if desired. Chef Tips SLOW COOKER INSTRUCTIONS: Omit butter from the recipe, add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker. Whisk flour and chicken broth together until no lumps remain, then add to slow cooker and stir to combine all ingredients. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. About 30 minutes before serving, add half and half and cheese, stirring well. Cover and continue cooking until the cheese is melted. Blend to desired texture and serve. INSTANT POT INSTRUCTIONS: Press Saute and cook butter and onion until onions are soft. Add additional butter and flour, then whisk. Cook for about 1 minute. Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the pot. Pour in chicken broth. Secure lid and move valve to the sealing position. Set on Manual/Pressure cook on high for 8 minutes. Let the pressure release naturally, then stir in half and half and cheese until cheese is melted. Blend to desired texture and serve. Previous Next

< Back Fried Pickle Dip Prep Time: 10 Minutes Cook Time: 3 Minutes Serves: 8 Level: Beginner About the Recipe Try this creamy Fried Pickle Dip with a crunchy twist! Perfect for parties, ready in 15 mins. Your new favorite tangy, delicious snack! Ingredients 1 Tablespoon unsalted butter ½ cup panko breadcrumbs ½ cup fried onions crushed 2 teaspoons dried parsley divided 8 ounce cream cheese room temperature ½ cup mayonnaise ½ cup sour cream 1 cup dill pickles chopped 2 Tablespoons pickle juice 1 Tablespoon dried dill 1 Tablespoon dried chives 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground black pepper Preparation In a skillet, add the butter and melt it over medium heat.1 Tablespoon unsalted butter Add the panko breadcrumbs to the skillet and stir for 3-5 minutes, or until they turn golden brown.½ cup panko breadcrumbs Remove the breadcrumb mixture from the skillet and transfer it to a bowl. To the bowl, add the crushed fried onions and 1 teaspoon of parsley, and mix until combined. Set aside.2 teaspoons dried parsley,½ cup fried onions In a large bowl, mix the cream cheese with a fork for 2-3 minutes, or until it becomes creamy.8 ounce cream cheese Add the mayonnaise, sour cream, chopped dill pickles, pickle juice, dried dill, dried chives, the remaining 1 teaspoon of dried parsley, garlic powder, onion powder, and ground black pepper to the cream cheese. Mix until fully combined.½ cup mayonnaise,½ cup sour cream,1 cup dill pickles,2 Tablespoons pickle juice,1 Tablespoon dried dill,1 Tablespoon dried chives,1 teaspoon garlic powder,1 teaspoon onion powder,½ teaspoon ground black pepper Transfer the mixture to your serving dish. Top the dip with the breadcrumb mixture. Serve the dip with your favorite chips! NOTES Choose high-quality pickles and cream cheese for better flavor in this simple dip. Soften the cream cheese to room temperature for easier mixing and a smoother consistency. Adjust the tanginess with a pinch of sugar if needed. Add toasted panko breadcrumbs right before serving, especially if preparing the dip in advance. Try various dipping options like vegetables, bagel chips, or pretzels for variety. Add a pinch of cayenne or diced jalapeño for a spicy kick. Thin a thick dip with milk or pickle juice, or thicken a thin dip with more cream cheese. Customize the dip with additions like herbs, bacon bits, or cheese. Previous Next

< Back Use Sour Milk to Make Cheese Prep Time: 10 Cook Time: 20 Serves: 6 Level: Beginner About the Recipe So much better than accidentally pouring it on cereal. Ingredients Milk 3 tbsp white vinegar (cottage cheese ONLY) stir in 1 teaspoon kosher salt (cottage cheese ONLY) fresh whole milk or cream by the tablespoonful until the cheese reaches your desired texture Preparation Have you ever wanted to be one of those rustic homesteader-types and make cheese yourself? Turns out, you probably have everything you need to make cheese in your kitchen right this minute. When faced with a carton of old milk and a few tablespoons of vinegar you can actually repurpose the liquids into a snack: in this case, a crumbly or creamy cheese. Mind you we’re not talking about the gallon of chunky 2 percent milk you opened before a two month-vacation—when milk curdles on its own due to age, it is rotten and should go directly into the trash—but if you take a whiff and the milk smells akin to something slightly less than fresh, it’s the ideal time to make cheese. Before you get out the crackers, there are a few things to know about the type of milk to use for this cheese. Although pasteurization kills most of the bacteria present in grocery store milk, small amounts of a harmless bacteria known as lactobacillus still lives in milk. The lactobacillus eat the lactose, or milk sugar, and produce a byproduct known as lactic acid, which creates the sour smell. Though it is best to avoid trying to make cheese from ultra-pasteurized milk (sour or not), standard pasteurized milk typically begins to sour after the carton has been opened for two weeks or so, while raw farmer’s milk sours faster. As mentioned earlier, if your milk has already curdled and smells rancid, do not try to make cheese from it. Look for just the first signs of souring (and for raw milk, a slightly thicker liquid). Pour 1 half-gallon of sour milk into a heavy bottomed saucepan and bring to a boil. While the milk comes to a boil, place a cheesecloth-lined colander over a large stockpot or in a clean sink. When the milk comes to a boil, reduce the heat to low and stir in 3 tablespoons of white vinegar. Immediately pull the saucepan from the heat and stir the mixture until the cheese curds and whey begin to separate. Pour the milk mixture into the cheesecloth-lined colander, gather the edges of the cheesecloth together and squeeze out the excess liquid. At this point, you can either eat the cheese as is (it will most closely resemble the firm yet crumbly Indian paneer or Latin American queso fresco) or turn the cheese into a softer cottage cheese. This firmer cheese can be used in any recipe that calls for feta, chèvre, or cotija. To make cottage cheese, break up the ball of cheese curds into small pieces in a clean bowl. Stir in 1 teaspoon kosher salt and fresh whole milk or cream by the tablespoonful until the cheese reaches your desired texture. Serve as you would any cottage cheese: sandwiched between two slices of French toast, blended into a smoothie, spread on toast with fresh berries and chopped nuts, or even just scooped onto a spoon. Previous Next

< Back Explanation of Cooking Terms Have you ever been left wondering what they meant for you to do after reading a recipe? Now you know. A Baking Sheet is a thin oblong sheet of metal approximately 12” by 15”. A Pour Batter contains 1 part flour to 1 part liquid. A Soft Drop Batter contains approximately 1 1/3 to 2 parts flour to 1 part liquid. A Medium Batter contains 3 parts flour to 1 part liquid. A Stiff Drop Batter contains approximately 4 parts flour to 1 part liquid. A Soft or Roll Dough is one which is just stiff enough to be rolled on a lightly floured board. Thoroughly chilling a soft dough makes it possible to handle it with a minimum use of flour on the board. A Stiff Dough is one which is just stiff enough to be kneaded without sticking to a lightly floured board. Grating is finely dividing food by rubbing it over a metal surface having sharp projections. Grinding is finely dividing food by running it through a food chopper. Select the knife best adapted to the food and the purpose for which it is to be used. Blanching is cooking in boiling water from 3 to 5 minutes to whiten, to loosen skins, or to cause food to shrink in volume. Chilling is reducing rapidly the temperature of a food or beverage. Chopping is finely dividing food into small, irregular pieces. Cubing or Dicing is cutting food by means of scissors or a sharp knife into small pieces of approximately the same width, length, and thickness. Lightly Flouring is covering a bread board, or other surface, with a thin coating of flour. Mashing is crushing food until its original form is entirely lost. Mincing is finely dividing food with a sharp knife or scissors. Searing is exposing food to a very high temperature until the outer surface is cooked. Shredding is cutting food into long thin strips, with the scissors, sharp knife, or other equipment especially designed for the purpose Slicing is cutting food into broad, thin pieces. Slightly Oiling is covering a baking sheet, or other surface, with a thin film of any melted cooking fat or oil. Well Oiling is thoroughly covering a surface with any melted cooking fat or oil. Beating is a rapid over and over motion with a spoon, or other like equipment, through a mixture for the purpose of removing lumps and incorporating air. Folding is introducing one ingredient into another ingredient or mixture by a slow motion with a spoon or spatula. The movement is made down through the mixture, then up and over for the purpose of preventing air, which has been incorporated into one of the ingredients, from escaping. Whipping is rapid beating with a utensil such as an eggbeater or wire whisk, for the purpose of incorporating a large volume of air into the food whipped. Marinating is allowing food to stand in French dressing (or other favorite mixture) until well-seasoned. Stirring or Blending is a circular motion used to combine ingredients to prevent formation of lumps, and to keep food from sticking while cooking. Egging and Crumbing is dipping molded food into beaten egg, then rolling in fine crumbs and again dipping in egg. This forms a coating which hardens immediately when the food is immersed in deep, hot, fat thus aiding in preventing absorption of the cooking fat. Power in Numbers Programs Locations Volunteers Project Gallery Previous Next

< Back Dark Moist Chocolate Cake Over the top, RICH and MOIST chocolate cake for every chocolate lover! Previous Next

< Back Quatre Epices Four Spice Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon (heaping) black peppercorns 2 teaspoons whole cloves 2 teaspoons freshly grated nutmeg 1 teaspoon ground ginger Preparation Grind peppercorns and cloves together in a spice grinder or with a mortar and pestle. Mix all ingredients together and store in an airtight container. Yield 1/8 cup Previous Next