Creme Brulee Pie Recipe for Martha Ann

If you click on the title it should take you to Antiquity Oaks Blog Spot.
http://antiquityoaks.blogspot.com/
That is where you can find the recipe for the Creme Brulee Pie...many thanks to Deborah for posting and sharing :-)

Blueberry Orange Bread

Blueberry Orange Bread

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 egg
1/2 cup orange juice
1/3 cup water
2 tablespoons butter or margarine, melted
2 tablespoons grated orange peel
3/4 cup fresh or frozen blueberries
Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Blackberry Preserves

I managed to get a bit of berry picking in this morning before the heavy rains arrived. I felt the sprinkling on my back just a few minutes after I began. Actually was really rather quite enjoyable... light mist, cool breeze in mid July. It was when the thunder started rolling close overhead I decided to end my berry mission. Gathered about 1/2 gallon. Just enough to make

Grandma's Blackberry Preserves.
Directions:
Combine 2 quarts berries, juice of one lemon and 5 cups sugar, let stand overnight in refrig.
Heat slowly to boiling. Cook until syrup is thick. Stir frequently.
Skim, then pour into hot sterilized glasses and cover with parrafin.
Makes 6 - 6 oz. glasses.


Grandma’s Bread and Butter Pickles
4 Qt. Cucumbers in chunky slices (or thin if you prefer)
1 medium onion cut fine
5 cups vinegar
5 cups sugar
3 cups water
1 tsp. Black pepper
1 tsp. whole Cloves
1 tsp. whole Allspice
1 tsp. Cinnamon
3 tsp. Salt
Mix vinegar, sugar, water and salt in a large non-reactive stock pot. Put spices in a spice bag. (Spice Bag -A cheesecloth bag with a closeable opening or a piece of cheesecloth tied with a string to close) Add spice bag to vinegar mixture. Heat to boiling. When boiling add cucumbers and onions. Return to boil again. Boil 10 minutes. Remove spice bag. Can in sterile jars while hot.

This & That & Pie

It has been a busy weekend here so far and looks like the week ahead will be no different.

Had company from the city on Friday and Saturday.

Friday was sister and her hubby. They made a quick one day trip down and back. Was so good to see them. Haven't seen them since Thanksgiving.

Saturday a few members of the better half's family showed up unexpectedly. A short but pleasant visit there also.

On the coming weeks calendar is shearing, butchering the roosters, garden prep, starting more seeds, reworking and expanding the pig pen plus assorted other tasks. Sounds like alot? Normally it would be but while the better half is on vacation for 10 days we are hoping to knock out many things on the "To Do List".

I am so glad Sister came for a visit. It gave me a chance to try out a new recipe recently posted over at Antiquity Oaks . Creme Brulee Pie made with goat milk and farm fresh eggs.
I'm normally hesitate in making a cake or pie. It's just me most of the time and Jim is home on weekends. Hate for anything to go to waste, so you know we would eat the whole thing and we really don't need it.

It was delightful. So easy, peasy to make (makes it's own crust). Everyone loved it. Not a single crumb left.

Turnip Slaw Anyone?

Have you ever eaten a fresh turnip?
To me raw fresh turnips, much like beets, taste like dirt smells. Turnips in my opinion also taste like cabbage. Did you know the turnip is a member of the mustard family and is related to cabbage and cauliflower?

We have a few turnips left, decided I really needed to start using them up. Normally would make mashed turnips & potatoes (aka neeps & tatties) or peel and quarter to add to pot roasts or boiled dinners. This time around I decided to go for Turnip Slaw. Have cabbage though am holding on to the heads of green goodness for eggrolls, stuffed cabbage rolls, stir fry, etc. Didn't want to waste a partial head on slaw.

I have learned over the years how to rid the turnip of that essence of dirt taste is to soak in salt water. The salt seems to draw the earthy bitterness out. I clean, peel and half the turnips then soak in saltwater overnight. Rinse, drain and dry off.
I then grate the turnips and mix with a simple vinegar dressing:
1/2 cup oil
1/4 cup vinegar
To Taste-
Salt
Sugar
Pepper
You could also add celery or caraway seed and a bit of grated carrot for color.
I have tried different oils and vinegars in slaw recipes, whatever you may have on hand should work fine.
The critters also love the greens and peels during the winter.

No Agenda Day

Yesterday, for the first time, in a very long time, there was nothing on the calendar.
Besides doing the normal animal care routine, household cleaning and laundry, I made a pot of soup and baked some bread. Have been slowly working on taking down and storing the Christmas decorations away. In the office I dabbled on different computer projects, caught up on some book work, made some phone calls.
The weather was truly amazing, a beautiful spring like day in winter. I spent the afternoon out with the animals. I had taken my camera to share a few photos. No one would cooperate and what photos I did manage to take were far too blurry to view. I cleaned the milk room and feed & water troughs, filled the hay feeders. I sat for a few minutes and watched the goats and sheep play. While in the pens everyone came for their pets and hugs. I rubbed Buffy’s belly and talked to the yet to be born babies.
The storms had blown some odds and ends into the yard so I did a bit of yard clean up. Noticed more limbs had broken and fell. I added a few small ones to the burn pile. The chickens scurried behind me as I picked up items in the yard, scratching in hopes to find worms and bugs hiding from the cold. These are the quiet days on the farm I so enjoy.


Potato Cheese Soup

Ingredients:
½ cup onion - chopped
1-tablespoon olive oil
4 cups peeled potatoes -diced
3 ½ cups chicken broth
2 cups goat milk
1 tsp. Salt
¼ tsp. pepper
1 dash paprika
1 ½ cups shredded Monterey Jack or white cheddar cheese

Directions: Sauté onion in oil until tender. Add potatoes and broth. Cover and simmer about 15 minutes. Remove from heat. Puree soup in blender or food processor. Return to heat and add milk and seasonings. Add cheese and stir until cheese melts.

Good Morning From Prosperine

Still on baby watch. No Buffy babies yet.



Surprisingly housetraining DD is going really well. She goes to the door and paws when she wants out. No messes since the first day she arrived.


Our weather today is back within normal temp range for this time of year. Yesterday was in the upper 60's with storms passing through all day. It was a bit unnerving, severe thunderstorm warnings, tornado warnings and flash flood warnings in winter. They covered our area all day long.

In that type of weather with heavy cloud cover we are unable to pick up satellite service. I had the radio on most of the day listening for updates while I busied myself in the kitchen, putting away Christmas dishes, leftovers for the freezer and prepping a few casseroles for the upcoming week.


Thought I would post a family favorite recipe for using up left over turkey

Mom’s Turkey Chow Mien
Sauté:
1 cup minced celery
1 large chopped onion
2 tablespoons butter

Combine with:
2 cups diced cooked chicken or turkey
2 cup cooked rice
1/4 cup mushrooms
1 can cream of celery soup
1 can cream of chicken soup
1/2 cup slivered almonds
2 tablespoons soy sauce
Top with chow mien noodles, bake at 300 degrees for one hour.



From winter kidding this time last year...these are a few of the baby pics

Newborn Boer/LaMancha

Newborn twin La Manchas

Newborn black paint Boer

A Gingerbread Tradition

Click on the title to take you to a bit of Gingerbread history.

Mom's favorite Christmas treat is Gingerbread, not cookies or houses, but by loaf. Grandmother use to make it every year. About 8 years ago after Grandmother had passed Mom mentioned she missed the holiday treat.

I had been blessed to inherit Grandmother's recipe collection so I went in search of grandmother's recipe in hopes of surprising Mom. I could not find Grandmother's handwritten recipe though in her collection I did find

The Brer Rabbit's New Orleans Molasses Recipes booklet copyright 1948 Penick & Ford, Ltd. Inc.

This is the recipe I have been making the last 8 years. The family loves it.

My Best Gingerbread

1/2 cup shortening

1/2 cup sugar

1 egg

2 1/2 cups sifted all purpose flour

1 1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon salt

1 cup Brer Rabbit Molasses

1 cup hot water

Cream together shortening and sugar. Add egg; beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Combine molasses and water; add alternately with flour mixture to creamed mixture. Line 8" x 8" x 2" greased pan with greased waxed paper; pour in batter. Bake in moderate oven, 350º F., 50 - 60 minutes. Cool 5 minutes. Remove from pan.

It is very good, especially with topped with whipped cream.

I could not find Brer Rabbit Molasses at our local grocers. I do however keep blackstrap molasses on hand at all times for offering molasses water to the goats. (Goat owners will understand :-)

I have used Blackstrap as a substitute with no problems what so ever. Though do believe any molasses will work.

It's 7 degrees out this morning, a good day for baking.

An Inside Kinda Day

Looks like an inside day today. Raining and 53 degrees. Our daytime high looks to be the same as our morning low.

All but the wooly boys (the rain doesn't seem to bother the sheep) are huddled in their shelters waiting for the rain to pass. According to the forecast they will be waiting most of the day.

I dug out the recipe box and family cook book last night, started my holiday grocery list. Thought I would share a few of the recipes.

This recipe I stumbled upon way back when I was searching for recipes using goat cheese. You can find it on the Betty Crocker site with a variety of ways to shape it. For some reason I just liked the pears best.

Cheese Balls
2 packages (8 ounces each) cream cheese, softened
1 package (3 1/2 to 4 ounces) soft Chèvre (goat) cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/8 teaspoon salt

1. Beat all ingredients in medium bowl with electric mixer on medium-low speed until smooth.
2. Shape mixture as directed in recipes below. Refrigerate until firm, at least 2 hours.

Christmas Pears: Double the above recipe for 2 pears. Shape each cheese ball mixture into pear shape on waxed paper or plastic wrap. Wrap in plastic wrap. Refrigerate. Place pears in large shallow serving bowl or on platter. Spoon 1/4 cup whole berry cranberry sauce over one pear; spoon 1/4 cup chutney over other pear. (If desired, process chutney in blender or food processor until smooth.) Break 1 cinnamon stick crosswise in half; insert in each pear for stem.


These are a few of the holiday side dishes the family enjoys.

Spinach Casserole
1 large carton of large curd cottage cheese
1 lb. shredded Monterey Jack
2 eggs
2 tbsp. flour
2 packages chopped frozen spinach (thawed)

Mix cottage cheese & Monterey Jack with eggs & flour.
Add well-drained spinach.
Mix all ingredients together.
Pour into greased casserole dish.
Bake 30- 45 minutes @ 350 degrees
Let stand for 5 - 10 minutes.

Spinach Casserole - Reduced Fat Version
1 large carton fat free cottage cheese
*1 lb. Reduced fat shredded Monterey Jack
Egg Substitute to equal 2 Eggs
2 tbsp. flour
2 packages chopped frozen spinach(thawed)

Mix cottage cheese & Monterey Jack with eggs & flour.
Add well-drained spinach.
Mix all ingredients together.
Pour into greased casserole dish.
Bake 30- 45 minutes @ 350 degrees
Let stand for 5 - 10 minutes.
*If you can't find Reduced Fat Shredded Monterey Jack you can buy the block and shred it yourself.

Broccoli Casserole
3 stalks celery chopped fine
1 small onion chopped fine
1 stick margarine
16 oz of frozen broccoli
1 can of cream of mushroom soup
1 can of cream of celery soup
2 cups cooked rice
*1 large jar of Cheez Whiz

In a large skillet sauté celery & onion in melted margarine.
Add frozen broccoli, soups and Cheez Whiz.
Stir well to blend & simmer on low heat until heated through.
Stir in cooked rice & pour all into 9 x 13 baking dish.
Bake 350 degrees for 30 minutes.
* 1/2 block of Velveeta Cheese cubed can be substituted for Cheez Whiz. I'm not listing the green bean casserole recipe, most probably have the recipe since it's been around forever and ever. I will add I substitute french cut green beans for the regular cut.

Now I am making myself hungry...going to head to the kitchen to make a batch of Feta Spread and maybe some crackers.
Feta Spread

• 4 oz Feta cheese
• 4 oz Cream Cheese
• 1/3 cup mayo
• 1 glove minced garlic
• 1/4 tsp. dry basil
• 1/4 tsp. dry oregano
• Pinch of dill
• Pinch of black pepper
• Dash of thyme

Mix well, serve with crackers or bread.

Have a great day!

Cucumber Bread, Baby Walks & New Shelter

A bumper crop of cucumbers this year.
There are only so many quarts or pints of pickles a person will need to get through the year. Have dill, bread and butter, sweet, garlic and relish put up. 27 quarts to be exact. Enough really.
I hate to let anything go to waste so I went in search of other ways to prepare them. Found a recipe for Cucumber Bread. Joe's Place http://www.theingredientstore.com/joesplace/swap1.pl

It will do. Definitely nothing to rave about. Has a slight green color, a slight cucumber odor. It was best served hot out of the oven smothered in butter.

Cucumber Bread
2 cups peeled and mashed cucumber
1 teaspoon baking soda
3 eggs
3/4 cup oil
2 teaspoon baking powder
1 1/2 cup sugar
1 teaspoon lemon extract
1/2 teaspoon orange extract
1/4 teaspoon vanilla
3/4 teaspoon salt
3 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger

Mix well. Bake in 8x4 loaf pan at 350 º for 1 hour.

Perfect weather for "baby walks"

Annie venturing off away from herd.

Baby boys sticking close to Mom.

A small goat shelter built of recycled materials.

This past weekend the beautiful fall weather(finally no rain) allowed us to work on the never ending "To Do" list. With the help of the farmhand and bringing in a piece of heavy equipment the better half was able to accomplish a great deal. Unearthing and disposing of 2 large tree stumps, moving the 500 gallon propane tank and a bit of landscaping.

We expanded the holding pen (when and where I came in contact with the poison ivy). The sheep are scheduled to arrive October 3rd. We decided to buy all 4 of the wethered ram lambs the sheep farm had for sale. The old pen would have been fine for 2, not quite large enough for 4. The boys will be housed in the pen for roughly 3 weeks until they are familiar with their new shepherdess and know this is now home. Then they will be turned out onto their 4 acres to browse.

Every winter I worry that the goats have enough shelter. This year we decided to add a few smaller out buildings "just in case" they don't want to gather in the pole barn as a group. The photo above is a small shelter the guys put up Saturday afternoon. Built of all recycled materials we had on the farm. The flooring is made from pallets feed is brought in on from the feed mill, the frame is odds and ends pieces of lumber the better half never wants to throw away, the tin sides and roof salvaged from the remains of an unused out building we tore down. Still in need of a few finishing touches the goats seem to love it as is.

Imagine you can help but notice the dilapidated dog house resting up against the shelter. It has definitely seen better days. We just don't have the heart to dispose of it. That poor old house has sheltered every guardian pup on the place (7), served as a nest box for a few chickens, a jungle gym for the goats, even a table top to shear sheep on. Jim's brother made it (very sturdy I might add) and gave to us when we first moved to the farm. We have the shingles to re-roof it and a bit of siding to recover it. That is another item on the "To Do" list.

Brownies or Brownie Cake

Either way is a chocolate fix.

This is a recipe I inherited from my grandmother, which can also be found on the back of any Hershey syrup can label I do believe. It has been around for quite awhile. Some in the family like this as brownies, some prefer as what we call Brownie Cake due to it being a bit sticky and gooey.

Ingredients:
1 stick soft butter
1 cup white sugar
4 eggs
1 (16 ounce) can chocolate syrup
1 cup plus 1 tablespoon flour
1/2 cup chopped nuts
Directions
Preheat oven to 350 degrees.
Cream butter, sugar, eggs together. Beat til smooth and fluffy.
Add chocolate syrup and flour alternately.
Add 1/2 cup nuts and beat until smooth.
Pour batter into a greased and floured cookie sheet with sides. Bake at 350 for 25 minutes. Frost with your favorite chocolate icing.
Bake at 350 degrees F for 25 to 30 minutes.

If you are making as cake divide batter equally between 2 round cake pans and frost as you would a two layer cake.

If you don’t like nuts in your brownies, you can omit the nuts. If you like extra chocolate, add ½ cup chocolate chips to the batter. Of course you could use both.

I drizzle chocolate syrup over the top of the warm brownies instead of frosting.
Another way to enjoy is with a dollop of ice cream, sprinkled with a few nuts, a cherry on top for a Brownie Delight.

Salsa

Each year the garden seems to offer a bumper crop of one veggie or another. This year it seems to be the tomatoes.
Waste not want not...I canned more salsa.



Zesty Salsa

Makes about 6 (16 oz) pints or 12 (8 oz) half pints.

You will need:

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers (about 4 large)
• 5 cups chopped onions (about 6 to 8 medium)
• 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
• 1-1/4 cups cider vinegar
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped cilantro
• 1 Tbsp salt
• 1 tsp hot pepper sauce, optional (I don't use)
• 6 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands
  

Directions:

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tomato Chips

Tomatoes

So what you gonna do with all the tomatoes from the garden?


You have canned spaghetti sauce, pizza sauce, tomato sauce, stewed tomatoes, whole tomatoes, tomato juice, tomato puree, salsa...towards the end of the growing season, when you feel you have canned all you can can and the freezer is bulging at the seams with fresh frozen tomatoes, consider dehydrating.

Dehydrated tomatoes, peppers and onions are wonderful for winter stews and soups.

How about something a little bit different?
Tomato Chips for snacks.


Dehydrated Tomato Chips
What You Will Need

Firm ripe tomatoes
Garlic powder
Dried oregano leaves
Dried sweet basil leaves
Salt
Pepper
Dehydrator

Directions

Wash and dry tomatoes with a clean towel.
Slice tomatoes in 1/4-inch slices.
Sprinkle tomatoes with garlic powder, oregano, basil, salt and pepper or your favorite spices.
Place tomatoes on dehydrator racks.
Dry 12 to 24 hours. Tomato chips should be pliable to slightly brittle.

Don't have a dehydrator? Try oven baked.

Oven Baked Tomato Chips
Makes About 40 Chips
3 pounds (about 14) plum tomatoes 1/4 cup (about) extra-virgin olive oil 1-tablespoon sugar Freshly ground black pepper to taste Preheat oven to 250 degrees. Line three baking sheets with aluminum foil
Cut tomatoes into 1/4-inch-thick rounds, discarding the stem ends. Lay tomatoes on prepared baking sheets without overlapping, and drizzle lightly with oil. Sprinkle with sugar and lightly with pepper.
Bake until well-dried and caramelized, about 3 hours. Remove from oven and cool to room temperature.
From Celebrate!
Nutrition facts per chip: 20 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 3 mg sodium, 0 g fiber

Goat Milk Yogurt

I started making goat milk yogurt years back using the Yogotherm. Wonderful gadget I have to admit.


It requires no electric, has simple easy to follow directions and comes with yogurt starter culture. I was content with the consistant results. I did find a couple slight drawbacks to the Yogotherm. I needed smaller containers to store the yogurt in (we never consumed 2 qts quickly enough). And also I have an issue with using and storing milk products in plastic, fear of bacteria leaching into plastic. The inner works of the Yogotherm is a plastic container.

I did the glass jar in the oven method, but never felt quite comfortable with the temp control there either.

Then by accident I found the EuroCuisine yogurt maker. I absolutely love it! Comes with 7 glass storage jars, has temp control and auto shut off. So easy!

The most difficult part in yogurt making now is deciding what flavor to make.

Yogurt Recipe

Ingredients:

1 quart whole milk (I use our fresh whole goat milk)
1 packet of a yogurt starter culture (I use the DS Yogurt culture from New England Cheesemaking Supply Co.)
¼ cup sugar, honey, maple syrup, molasses or artificial sweetener. (This is optional, though if you are use to store bought yogurt this will help with the transition to homemade.)
¼ cup instant dry milk (Also optional, it does produce a creamier, thicker yogurt and will increase the protein content in your yogurt by 2 grams per cup)

Directions:
Scald milk in a saucepan over medium-low heat. When the temperature reaches 112º to 116º (don't want too hot, heat will kill the active bacteria), remove pan from heat, stir in the sugar or other sweetener. Once sugar or sweeteners are dissolved you may add other flavorings if desired.
Add instant dry milk, stir well.
Add culture, stir well.
Fill all jars, place the jars into the "machine" and follow the manufactures cooking instructions. It will take 6 to 12 hours (I leave mine to set overnight), depending on the type of milk you use, and the firmness desired.
When done, chill the jars in the refrigerator for a few hours before serving. You can keep your yogurt for up to 2 weeks in the fridge.

Culture options:
Though I use a commercially available direct set yogurt culture, you can use 1 - 2 rounded tablespoon of store bought plain yogurt (make sure it has live bacteria cultures) as a starter culture. Use only unflavored.

Additional flavorings:
You can use 1 tablespoon of extract such as vanilla, lemon, almond, banana, etc. to flavor your yogurt.
You can also flavor with 1 tablespoon ground spices such as cinnamon, nutmeg or other favorites. 1 tablespoon of instant coffee, instant Chai tea mixes or the General Foods International instant beverage mixes can also be used for flavoring.
For jam or fruit preserves, add 1 tablespoon into the bottom of each container and pour the warm yogurt mixture over. Incubate as normal.
For fresh, canned or dried fruit, it is best to add these after the yogurt has incubated. The acid content of some fruits can curdle the yogurt mixture and prevent proper fermentation.

Helpful Hints:
Only use one pan during the yogurt preparation process.
If you use soymilk, make sure to use UHT soymilk, which contains fructose, honey or malt. These ingredients are necessary for fermentation.

Remember - Homemade yogurt will never be the same texture or flavor as store bought.

Roving, Feathers and Pickles

Thanks for the well wishes. I ended up in bed for almost 24 hours, with symptoms of possibly a stomach flu (which according to the sister in law is going around). Feeling so much better today, though going to take it slow and easy for awhile.

Adieux Le Tour de Fleece

I contemplated signing up for the Le Tour de Fleece. Decided against it. Beginning spinner here, so knew I would fail miserably at any expectations or goals I set for myself in the spinning arena. Spinning doesn’t call to me as other areas of working the fiber. I just can’t sit still long enough to focus or accomplish much.
However the wheels in the noggin started spinning and I decided to follow along on my own, setting my goal in getting my stash of washed fiber carded. Heh, it works well with her stash challenge. Fiber stash is fiber stash I do believe.

Faire des Progrès (to make progress)
It worked! Each day I set aside a bit of quiet time in the evening to work on carding. Look at the roving!



Now to get down to the nitty gritty and wash more.
This is the newest raw fiber acquisition, wool, not Angora. Dirty, dirty wool. I have faith it will come clean. Need this for a felting project.

The Peafowl are shedding their tail feathers. The feathers are scattered over the entire farm. I manage to pick a few up each morning. Lately have been selective and picking up the ones with the brightest colors or largest eyes.


Jim was a bit surprised the last time he was home at the abundance of feathers we have now. After morning chores one day he ask if I had taken a head count on the peafowl lately. Yes. He said he felt as if he had picked up a full tail of feathers, was concerned something had attached one. Nope, with the number of males we have we will be having more and more with each yearly shedding.
Time for feather crafting…




Sunday Pickle Canning Party


Dad and I worked on bread and butter pickles for the family. 31 pounds of cucumbers can be made into 16 quarts of pickles. We used a vintage family recipe (from his mother’s side) we refer to as Slayman Pickles. The following is the original recipe.

4 qt. Cucumbers sliced or chunked
1 med. Onion cut fine
5 cups vinegar
5 cups sugar
1 teaspoon black pepper
1 teaspoon cloves
1 teaspoon allspice
3 cups water
1 teaspoon Cinnamon
3 teaspoon salt

Mix vinegar, sugar, water, salt and spices. Heat to boiling. Add spices that have been placed in a cloth bag. When boiling add cucumbers and onion. Let come to boil again. Boil 5 mins. Can in jars while hot.


These are definitely not crisp, lacking a crunch. (Sister and I discussed this today and we have decided to tweak the recipe. See if we can’t get a crunch to them).
To my surprise, Dad made and brought BBQ ribs and potato salad for lunch today (I nibbled a bit hoping it would not cause a set back in my recovery). Over lunch we talked about Mom’s work in genealogy and reminisced about the family.

Melba Toast Monday - It's Italian Week

Menu for this Week

Sunday
B – Oatmeal,yogurt
L – Fresh garden veggies, melba toast and Feta Cheese Spread
D – Spaghetti, Meatballs, Garlic bread, Salad

Monday
B – Banana Bread
L – Cottage Cheese stuffed Tomato with Melba Toast
D – Chicken Parmesan, garden veggie salad

Tuesday
B - Breakfast Muffin, yogurt
L - Meatball Parm Subs (made from Sunday's leftovers)
D – Pasta Toss (Corkscrew pasta, with veggies, mozzarella , olive oil, garlic & spices)

Wednesday
B – Oatmeal, yogurt
L – Cottage Cheese Salad (cottage cheese with diced tomato, peppers & green onions)
D – Spinach Ravioli and Cheese bread

Thursday
B – Scrambled eggs & toast
L – Leftovers
D – My Four Goat Cheese Manicotti

Friday
B – Oatmeal, yogurt
L – Bruschetta
D – Mom's Crab Fettuccini, Italian Green beans

Saturday
B – Ham & Cheese Omelet
L – Burger in town
D – Pizza Night

My Bruschetta Recipe
Ingredients:
1 loaf French Bread, cut into 1" pieces
6 cloves minced Garlic
1/2 Stick melted Butter
3 fresh diced Tomatoes
1 cup chopped fresh Basil or any fresh Italian seasoning.
Salt
Pepper
1/2 cup Olive Oil

Directions:
Preheat oven to 350º.
In a small bowl, mix together diced tomato, basil, salt and pepper. Set aside while you prepare the bread.
Place bread slices on baking sheet sprayed with Pam, bake for 3 minutes.
Melt butter and combine with garlic.
Spread garlic butter on bread, bake 3-5 more minutes.
Spread with tomato/basil mixture and drizzle with a little oil before serving.

Feta Cheese Spread
Ingredients:
4 oz Feta cheese
4 oz Cream Cheese
1/3 cup Miracle Whip
1 glove minced garlic
1/4 tsp. dry basil
1/4 tsp. dry oregano
Pinch of dill
Pinch of black pepper
Dash of thyme

Directions:
Mix well, serve with crackers or bread.
I use Feta and Cream Cheese made from my goat milk.


Mom’s Crab Fettuccini
Ingredients:
1 package imitation crab meat
1 cup of Parmesan cheese
1 pound of Fettuccini noodles
1 can evaporated milk (12 ounces)
4 eggs

Directions:
Cook noodles as directed on package.
Beat eggs in half of the milk.
Measure out cheese.
Place the other half of milk in pan to warm.
Stir in cooked fettuccini noodles then add crabmeat.
Stir in egg and milk mixture, heat until slightly thick. Add Parmesan cheese. Serve warm. Pepper to taste.

My Four Cheese Manicotti
Ingredients:
1 box Manicotti shells
15 ounces ricotta cheese*
1 cup shredded mozzarella cheese*
1 cup Chevre cheese*
½ cup plus 3 tablespoons Parmesan
2 eggs, lightly beaten
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon black pepper
24 ounces of Spaghetti sauce

Directions:
Cook Manicotti shells for 5 minutes; rinse under cold water and drain. Cover; set aside. Preheat oven to 375º. Mix cheeses, eggs, parsley, salt and pepper in medium bowl. Pour one cup of spaghetti sauce in a 9x13 inch-baking dish sprayed with Pam. Fill Manicotti shells with filling;place in baking dish. Pour remaining sauce over shells; sprinkle with Parmesan cheese. Cover with foil; bake for 30 to 35 minutes or until heated thoroughly. Sprinkle 3 tablespoons of Parmesan over top of baking dish.

*I use all homemade goat cheeses in my Manicotti, except for the Parmesan.

When You Have Lemons...

You make lemonade, lemon curd, lemon cookies, cake, pie, lemon,lemon,lemon...love the sweet, tart, tangy, zest of lemon.

One of my favorites - Lemon Curd
Lemon curd is a creamy custard type dessert made with eggs, lemon juice, lemon zest, sugar and butter. It can be used on or in cakes, tortes, cream puffs, as a topping for angel food cakes, short breads or muffins or as a spread on bread or toast.

Here's the recipe I use (from Alton Brown,Good Eats,Food Network):
Lemon Curd
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.
Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
Add juice and zest to egg mixture and whisk till smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Tips on Lemons
1 medium lemon yields 2-3 tablespoons juice and 2-3 teaspoons zest
Room-temperature lemons or limes will yield more juice than those that are refrigerated.
Use your palm to roll lemon or lime around on the countertop a few times before squeezing.

You gotta try this one!

Lemon Zest Chevre Cream
Ingredients:
1 cup Chevre cheese
1/2 teaspoon grated lemon zest
1 squeeze of lemon juice
½ teaspoon vanilla extract
Sugar to taste or 2 packages sugar substitute

Preparation:
Combine all ingredients, mix well. Place in individual serving dishes. Put in refrigerator. Makes 2 servings

A couple more recipes I have collected to try:


Seven-Day Preserved Lemons
2 ripe lemons
1/3 cup coarse (kosher) salt
1/2 cup fresh lemon juice
Olive Oil
Scrub the lemons and dry well. Cut each into 8 wedges. Toss them with the salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid. Pour in the lemon juice. Close the jar tightly and let the lemons ripen at room temperature for 7 days, shaking the jar each day to distribute the salt and juice. To store, add olive oil to cover and refrigerate for up to 6 months

Goat Cheesecake with Fresh Lemon Curd & Berries
Recipe Source: EMERIL LIVE with Emeril Lagasse from the TV FOOD NETWORK
1 TB butter; plus
4 TB butter; melted
1 c graham cracker crumbs
2 LB cream cheese; room temperature
1½ c sour cream
12 oz goat cheese; room temperature
2 c sugar
2 eggs
1 TB pure vanilla extract
1 juice of one lime
2 TB grand Marnier
2 c macerated berries; for serving
1 === fresh lemon curd ===
1 c fresh lemon juice; about 16 lemons
¾ c sugar
8 egg yolks

Preheat the oven to 350 degrees. Grease a 9-inch springform pan with the tablespoon of butter. In a small mixing bowl, combine the melted butter and graham cracker crumbs together. Press the crust into the bottom of the prepared pan. In an electric mixer, beat the cream cheese until smooth and creamy, about 5 minutes. Beat in 1-cup sour cream, goat’s cheese, and sugar. Beat until the mixture is smooth, about 2 to 3 minutes. Scrape the sides of the bowl occasionally. Beat in the eggs, one at a time. Add the vanilla and lime juice and continue to beat until the batter is fully incorporated and smooth. Pour the batter into the prepared pan. Bake the cake for about 1 1/2 hours or until the center is set. For the fresh lemon curd: In a double boiler, over medium heat, whisk all the ingredients together. Cook the sauce until thick, about 10 to 12 minutes, stirring constantly. Remove from the heat and cool. Makes about 1 1/2 to 2 cups. Remove the cake from the oven and cool completely on a wire rack. Run a knife around the sides of the pan and remove the cake from the springform. In a small bowl, whisk together the remaining sour cream and Grand Marnier. Spread the mixture over the top of the cake. Using a hot knife, slice the cake into 16 slices, wiping the knife after each cut. Serve the cake with the lemon curd and macerated berries. This recipe yields 16 servings.

Tamales

If you like to cook, like collecting recipes, enjoy reading a blog, try visiting

http://eattheblog.blogspot.com/


Now for the tamales.

She has a recipe for using goat meat in tamales. Try it, you might like it.

http://eattheblog.blogspot.com/2008/05/goat-tamales-i-kid-you-not.html

Homemade Orange Sherbet (made with goat milk)

1 cup water
1 ½ cup sugar
1 qt. Whole goat milk
1 pkg. Orange Jell-O (3 oz)
1 pkg. Orange Kool-Aid (unsweetened)
Combine all ingredients except the milk in a saucepan. Bring mixture to a boil; remove from heat, cool to room temperature. Stir in goat milk and freeze as directed for ice cream.

This is just like store bought!

You can change up the flavor, strawberry Jell-O & strawberry Kool-Aid, lime, cherry, etc.

Recipe from Goats Produce Too by Mary Jane Toth)

Goat Cheese Stuffed Banana Peppers

• 8-10 fresh banana peppers
• 1 cup feta cheese
• 1 cup shredded mozzarella cheese
• 3 oz soft cream cheese (Chevre works well also)
• 1 teaspoon Italian seasoning
• 2 tablespoon olive oil

Gently run sharp knife lengthwise, from top of pepper to tip of pepper. Gently open pepper and clean out seeds and membrane (especially important if you are using hot banana peppers). You can cut stem off but I leave it on to have something to pick pepper up by. Rinse and set peppers aside after cleaning. In a small mixing bowl cream all cheeses and seasoning. Gently open each pepper and stuff mixture inside. Place in a greased baking dish. Drizzle olive oil or flavored oil over the top of all peppers in baking dish. Bake in preheated oven 350 degrees for 30 minutes.
I have used my homegrown fresh banana peppers all varieties, sweet, mild and hot. Bit of advice if you have left overs when using the hot variety of banana peppers they will be extremely spicy the next time you serve them. And with all hot peppers when you are cleaning them you should wear gloves as not to burn your hands.
I use feta and mozzarella that is made from our goats’ milk.