May
4
Post by community member: LisaAJB
A couple months ago, my two youngest nieces came over for a Sunday afternoon. Mom and Dad needed a babysitter and I was only too happy to have them over. It was one of those cold days at the end of February, and we were getting our last snow (finger’s crossed). They brought some video games and books, but eventually got bored so we went to the kitchen to bake.
Proofing yeast in warm water and sugar.
Learning to kneed.
We baked bread and made a cake. This was one of those I-have-no-recipe-and-I-don’t-care cakes. We had some apples to use up, so we made cinnamon apple cake with caramelized apples on the bottom. I thought it turned out well for basically making it up as I went. My husband devoured it!
How to make Caramelized Apple Cake: Printable
2 cups flour, 1/2 cup sugar,
1 teaspoon baking powder,
2 teaspoons cinnamon,
1 egg. Look at how gorgeous that blue egg is. We’ve been buying our eggs from a local woman who raises chickens in her backyard. Someday that will be me!
1/4 cup of oil, 2 tablespoons of vanilla, and 1/2 cup of milk.
“Aunt Lisa, I want to stir!”
“No, I want to stir!”
I chopped 3 apples and added them to the bottom of my buttered baking dish. On top of the apples, I sprinkled 1/4 cup of brown sugar. Then we dolloped the batter on top and spread it out using the back of a spoon. This went into a 350 degree oven for about 35 minutes.
This was a very old fashioned cake to my palate. It was good with a scoop of vanilla ice cream and lasted well in a covered dish on the table. Not that it lasted long with my husband in the house.
And we had a great time making it together!
Posted by
LisaAJB on May 4, 2012 |
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May
2
Post by community member: Jayme Payne
A few months ago, our local grocery store had boneless, skinless chicken breasts on sale for about 1/4 of the regular price. My mom, sister-in-laws, and I decided to take advantage of the sale and bottle some chicken. We kept the boxes in the freezer until the morning of the big project. This was a vital step in making the chicken easier to cut up. Nothing is worse than cutting up thawed out chicken breasts, trust me. The last package we cut wasn’t frozen and it took twice as long as the others.
The first step in our process was to cut up the chicken and put it into bottles. After the bottles were filled, we added about 1/4 teaspoon of salt. We had three pressure canners running all day.
The day was long but left us all with a feeling of satisfaction and accomplishment. This is one more thing to scratch off my weekly shopping list.
Eight hours later we completed our 117th pint of bottled chicken.
How to make Canned Raw-Pack Chicken: Printable
Purchase chicken and freeze (any chicken will work, boneless or bone-in. I used boneless skinless chicken breasts because they were on sale!)
On canning day, wash all bottles and rings.
While meat is still frozen chop into chunks, or if using bone-in chicken break bones at the joints. Loosely pack chicken into clean jars, leaving 1-1/4 inch head space at the top.
Add about 1/4 teaspoon salt to each pint jar or 1/2 teaspoon to quarts (optional).
Wipe the rims of the bottles to remove any chicken pieces or salt.
Attach and secure rings and lids.
Place chicken in a pressure canner.
Processing times at 11 pound pressure (sea level):
Boneless: Pints–1 hour 15 minutes. Quarts–1 hour 30 minutes.
Bone-in: Pints–65 minutes. Quarts–1 hour 15 minutes.
Be sure to have your pressure canner tested by your local extension office regularly.
Posted by
Jayme Payne on May 2, 2012 |
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April 30, 2012 - May 2012 Monthly Contributor Giveaway
Farm Bell Recipes blog contributors are eligible (and automatically entered!) in a giveaway each month in which one contributor will be drawn (by random.org, using the days of the month that posts run) to receive a prize. Each month’s prize (and previous month’s winner) will be listed here, in a blog post on the Farm Bell Recipes blog, and in the Chickens in the Road newsletter.
The prize for the April contributor giveaway was a … Continued…
April 28, 2012 - The Birth of a Recipe
Several years ago at a lovely Church function for the ladies, a delicious soup was served. It was the first time that I had tasted a cold soup.
I liked it. OK, I really liked it and ate the bowl from the person beside me who didn’t show. That may not be appropriate, but I had to slowly taste it and try to figure out the ingredients. … Continued…
April 25, 2012 - I Highly Suggest a Double Batch
I like cookies. I like cookies a lot.
I don’t bake cookies a lot…’cause I’d eat them a lot.
My sister sent me a recipe a few weeks ago. Cookies that she has created.
Wait for it…
HEALTHY. Cookies.
You heard it here first, folks.
Get out a couple of your mixing bowls. And make sure one of them is big, there’s a lot of … Continued…
April 21, 2012 - Saint Paddy’s Day Tradition
Saint Patrick’s day in our house is a holiday that we use to remember family. My maiden name is McGinnis, and being red headed and freckled it’s easy to understand that I embrace my Irish heritage.
It wasn’t always like this for me, as it used to be one of my hardest times to cope with because everyone was happy, drinking, and enjoying the day. You see, my infant son passed away on … Continued…
April 18, 2012 - Family Dinners
From my early memories of Sunday dinners at Grandma’s house, I can hear her clearly as she called out, “Shut the screen door you are letting the flies in.” I have a new appreciation of her wisdom because my husband is constantly letting flies in the kitchen. I sing one of my childhood songs as I hunt the flies, “Shoo Fly Don’t Bother Me, … Continued…
April 16, 2012 - Pi(e) Day 3.14
To celebrate Pi(e) Day on March 14th (3.14), I wanted to recreate a childhood memory for my boyfriend, but couldn’t find a recipe for the pie he loved as a child. His fond memories of picking wild blackberries as a child in the UK, then bringing them home to be turned into a pie by his father started me on the venture to make him a pie with his two favorite fruits–apples and blackberries. … Continued…
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