RECIPES

RECIPES FROM THE FARM KITCHEN

ON THIS PAGE YOU WILL FIND WONDERFUL RECIPES FROM THE FARM KITCHEN HERE AT ROAN CREEK WEAVING AND FARM

      For many of the recipes you will find here, we use the best ingredients fresh from the farm -ours or our neighbors.  We also use whole grains and produce that we get in our local bulk food cooperative.  Most of the recipes are only guides.  Like art, you should use these recipes as inspiration, then change them according to your own unique tastes.

PICKLED PIMENTO

1/2 BUSHEL SWEET RED PEPPERS
2 CUPS SUGAR
1 1/2 CUPS VINEGAR
1 SCANT TABLESPOON SALT



Wash and dice as small as possible all the peppers.  Place in a pot
Add vinegar, sugar and salt.
Bring to a boil and boil stirring carefully 5 minutes. 

 

Bring to a boil and boil stirring carefully 5 minutes.  Place in sterilized jelly jars cover with hot juice leaving 1/2 inch head room and waterbath can for 15 minutes.  This is the best pimento for pimento cheese sandwiches and other recipes that call for pimento.




HOLIDAY CRANBERRY RELISH

1 LB. CRANBERRIES (ORGANIC)
1 LARGE TART ORGANIC APPLE 
1 LARGE ORGANIC ORANGE 
1 CUP PECANS CHOPPED
1 CAN CRUSHED PINEAPPLE  (SMALL) DRAINED
1 PACKAGE LEMON JELLO DISSOLVED IN 1 CUP HOT WATER
1 1/2 CUPS SUGAR (ORGANIC)

GRIND THE BERRIES, APPLE, WITH THE CORE REMOVED BUT LEAVE THE PEEL ON, AND THE ORANGE (LEAVE THE PEEL  ON) THROUGH THE COURSE SCREEN ON YOUR GRINDER OR FOOD CHOPPER.  PLACE IN A BOWL AND STIR IN THE PECANS, SUGAR, PINEAPPLE AND JELLO THEN COVER AND PLACE IN THE REFRIGERATOR.  SERVE WITH POULTRY.  IF IT LASTS THAT LONG:) 
  

 

NAN'S CREAM PIE


2/3s CUP SUGAR (ORGANIC)
3 TABLESPOONS CORNSTARCH (ORGANIC)
1/2 TEASPOON SALT
3 CUPS MILK (ORGANIC)
3 EGG YOLKS BEATEN SLIGHTLY (ORGANIC)
1 TABLESPOON BUTTER (ORGANIC)
1 1/2 TEASPOONS GOOD VANILLA
 
MIX ALL THE ABOVE IN A LARGE HEAVY SAUCEPAN.  COOK OVER MED HEAT UNTIL MIXTURE THICKENS AND BEGINS TO BOIL.  REMOVE FROM HEAT, POUR ABOUT A CUP INTO A BOWL, THAT HAS 3 EGG YOLKS SLIGHTLY BEATEN AND MIX TOGETHER WITH A WHISK.  POUR THE EGG MIXTURE BACK TOGETHER WITH THE REST OF THE CREAM FILLING IN THE SAUCEPAN STIRRING TO MIX THOROUGHLY AND COOK 3 MINUTES MORE.  AFTER  THE MIXTURE COMES TO A BOIL, TURN DOWN TO A SIMMER AND KEEP STIRRING.   WHEN THICKENED, TAKE OFF OF HEAT AND ADD 1 TABLESPOON BUTTER AND 1 1/2 TEASPOONS OF GOOD VANILLA AND BLEND WELL.    AT THIS TIME YOU MAY ADD A CUP OF COCONUT OR YOU MAY SLICE SOME RIPE BANANAS AND PUT IN THE BOTTOM OF THE BAKED PIE SHELL AND TOP PIE WITH BANANAS.  POUR FILLING INTO A 9 INCH BAKED PIE SHELL THEN REFRIGERATE UNTIL SERVING. MY MOM ALWAYS DOUBLED THIS RECIPE AND USED A 10 INCH PIE PLATE, MAKING A LITTLE EXTRA PIE DOUGH TO FILL 6 MUFFIN TINS  THEN MADE ONE LARGE PIE WITH 6 SMALL ONES FOR US KIDS.



A  MERRY CRANBERRY CHRISTMAS CAKE

1 1/4 CUPS WHOLE GRAIN FLOUR (SPELT)
1 1/4 CUPS UNBLEACHED FLOUR
1/2 TEASPOON SALT
2 TABLESPOONS BAKING POWDER
1/2 CUP COCONUT OIL
1/2 CUP BUTTER
2 CUPS SUGAR (RAW)
3 EGGS
1 CUP SOUR CREAM
1 TEASPOON VANILLA
1 CUP FINELY  CHOPPED CRANBERRIES
ZEST OF ONE ORANGE (ORGANIC)
AND THE JUICE FROM THE ORANGE 

MIX THE OIL, BUTTER AND SUGAR TOGETHER UNTIL WELL CREAMED.
IN A SEPARATE BOWL MIX THE FLOURS, SALT AND BAKING POWDER.  TO THE SUGAR ADD THE SOUR CREAM , EGGS, AND VANILLA.  THEN MIX THE  DRY INGREDIENTS INTO THE SUGAR MIX THOROUGHLY.   LASTLY, FOLD IN THE CRANBERRIES AND ORANGE ZEST AND JUICE.  BAKE AT 350 DEGREES F FOR 45 MINUTES IN A BUNT PAN OR 9 X 13 X 2 PAN
MIX 2 CUPS OF POWDER SUGAR AND 3 TABLESPOONS OF ORANGE JUICE TOGETHER AND POUR OVER TOP WHILE CAKE IS STILL WARM.  LET COOL. 



NAOMI'S BOILED CUSTARD

1 GALLON FRESH WHOLE MILK
12 FRESH EGGS
3 CUPS SUGAR 
2 TABLESPOONS CORN STARCH (ORGANIC)
2 TEASPOONS VANILLA

PUT ALL THE MILK EXCEPT 2 CUPS IN A DOUBLE BOILER TO HEAT.  WHILE IT IS HEATING, BEAT THE EGGS THEN MIX IN SUGAR AND CORN STARCH AND 2 CUPS OF RESERVED MILK IN A BOWL.  MIX WELL.  WHEN THE MILK IN THE DOUBLE BOILER IS VERY HOT BUT NOT BOILING, STIR IN THE EGG MIX.  STIR, STIR, STIR.  DO NOT BOIL.  WHEN THE MIX COATS THE SPOON, REMOVE THE POT THAT IT IS IN FROM THE HOT WATER AND PUT THE POT IN A SINK OF COLD WATER AND ICE CUBES AND STIR TO COOL MIXTURE.   TIP:  IF  THERE ARE LUMPS POUR THE COOL MIXTURE THROUGH A SIEVE.  SERVE (ESPECIALLY AT HOLIDAYS) LIKE EGGNOG IN SMALL GLASSES AND ENJOY! 



MOLASSES OATMEAL BREAD

4 CUPS COOKED OATS
1/2 CUP BUTTER
3/4 CUP SORGHUM MOLASSES
2 SCANT TEASPOONS SALT
2 CUPS WARM WATER (105-115 DEGREES)
2 PACKAGES ACTIVE DRY YEAST
10-12 CUPS WHOLE GRAIN FLOUR

STIR THE YEAST INTO THE 2 CUPS OF WARM WATER.  ADD SORGHUM , OATS, SALT, BUTTER AND 3 CUPS OF THE FLOUR.  BEAT WITH A WOODEN SPOON SEVERAL MINUTES.  SLOWLY ADD THE REST OF THE FLOOR ONE CUP AT A TIME.  MIX WITH HANDS AT THE LAST.  KNEAD WITH HANDS UNTIL DOUGH BEGINS TO LEAVE THE SIDES OF THE BOWL- IT CAN BE SLIGHTLY STICKY.  
TURN OUT ON FLOURED BOARD OR COUNTER.   PUT A HAND FULL OF FLOUR ON BOARD AND START KNEADING DOUGH UNTIL SMOOTH.  ABOUT 10 MINUTES.  PLACE IN LARGE GREASED BOWL THEN TURN TO COAT DOUGH WITH GREASE, COVER AND LET RISE UNTIL DOUBLE.   TURN OUT ONTO A FLOURED BOARD THEN PUNCH DOWN.  FORM INTO 4-5 LOAVES AND PLACE INTO  GREASED LOAF PANS.  COVER WITH CLEAN CLOTHES AND LET RISE UNTIL ROUNDED ON TOP.  BAKE ON MIDDLE RACK OF OVEN AT 375 DEGREES FOR ABOUT 50 MINUTES OR UNTIL THE BREAD SOUNDS HOLLOW WHEN TAPPED.  MAKES SUPER TOAST OR PEANUT BUTTER AND JAM SANDWICHES.
   

VENISON BARLEY SOUP 

1 VENISON LEG BONE
1 POUND  VENISON STEW MEAT
4 CARROTS CUT INTO CHUNKS
2 ONIONS QUARTERED
3 STALKS CELERY
1 CUP FROZEN PEAS
1/4 CUP  SOAKED BARLEY
2 BAY LEAVES
1 CLOVE OF GARLIC CRUSHED
2 FRESH SAGE LEAVES

PLACE ALL THE INGREDIENTS INTO THE LARGE CROCK POT AND COVER WITH WATER AND PLACE AT LOW HEAT. COOK ON LOW OVERNIGHT.  AT MEAL TIME ADD SALT AND PEPPER TO TASTE  AND SERVE WITH SANDWICHES



FRESH APPLE PANCAKES

4 CUPS WHOLE SPELT  FLOUR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
1/4 CUP SUGAR
1 TEASPOON CINNAMON
3 EGGS
1/4 CUP OIL (I USE OLIVE)
31/2 CUPS MILK
11/2 CUP DICED FRESH APPLES

MIX ALL THE DRY INGREDIENTS IN A LARGE BOWL.  MIX ALL THE WET INGREDIENTS IN ANOTHER BOWL AND THEN QUICKLY INCORPORATE  THE WET INGREDIENTS INTO THE DRY INGREDIENTS AND THEN FOLD THE APPLES IN LAST.  PLACE IN A HOT IRON SKILLET UNTIL BUBBLY AND BROWN THEN TURN AND COOK 2-3 MINUTES MORE.  SERVE WITH BUTTER AND FRESH MAPLE SYRUP.


Do you love the bountiful berries of summer?  Then you will love to try this cake.  Any berries fresh or frozen are excellent in this easy, "from scratch" cake.
 FRESH BLUEBERRY CAKE

2 CUPS Turbinado Sugar
1/4 CUP Fresh butter
1/4 CUP Cocunut Oil
2 1/4 CUPS Flour (I use all spelt but whole wheat or white will work)
1/2 TSP Salt 
1 1/2TSP Baking Powder
4 Eggs
1 TSP Vanilla
3/4 CUP Yogurt or Buttermilk 
1 1/2 Cups Blueberries (or any fresh summer berries)

Cream the sugar, butter and oil together for 3-5 minutes.  Add the eggs and vanilla and Yogurt.   In a separate bowl mix together the dry ingredients.  Now add the dry ingredients in to the sugar egg mixture a little at a time mixing well after each addition.  Now fold in the blueberries.  Prepare a pan by oiling the pan with either butter or coconut oil and dusting with flour.  This makes a lovely bundt cake but is just as good as a sheet cake.   Pour the batter into the pan and place in a preheated oven and bake at 350 degrees.  45 minute for a bundt cake and 30- 40 minutes for a sheet cake. Test for done-ness by inserting a toothpick into the middle and seeing if it comes out clean.

I used a simple lemon glaze:
2 TBLS Lemon juice
1 1/2 CUPS Powdered Sugar (make your own)
2 TBLSP Butter
Cream the butter, add the powdered sugar and lemon juice and spread over hot cake. 

I have been discovering Water Kefir!  What a wonderful alternative to commercial sodas- which I avoid like the plague due to their health destroying GMO High Fructose Corn Syrup and artificial flavorings.  The Commercial "Spritzers" and "Healthy Sodas" have only a small, occasional  place in my budgetThis is  healthy, tasty, easy and relatively cheap to prepare.  Right up my alley! 

WATER KEFIR

Water Kefir- what is it?  Water kefir is a probiotic beverage made with special kefir "grains".  Water kefir grains consist of a complex polysaccharides matrix, upon which live a combination of live bacteria and yeasts existing in a symbiotic relationship.  The bacteria and yeasts consume the sugar, creating lacto-fermentation, which produce many beneficial strains of live bacteria and yeast that help recolonize the gut and create a happy digestive track which in turn improves nutritional uptake and overall health.  
These healthy beverages only take a few minutes to make and the health benefits are great!


Water Kefir
Equipment:  plastic strainer, mason quart jar, funnel

Ingredients: Kefir grains (1-2 Tbsp)
                    Non chlorinated, or fluoridated water
                    Sugar, Rapdura, Sucanat (healthiest option) or Maple Sugar(1/4 cup)
                    Blackstrap Molasses or Sorghum (optional but helps encourage the formation of more grains)
                    Scant pinch of Real Salt, Celtic Salt, or sea Salt (mineral rich ) to encourage grain growth
                    Eggshell (clean, organic about 1/2 an egg this too is for minerals and is optional)

1.  Add room temperature water to mason jar and stir in all of the above. 
2.  Cover with a coffee filter or cheese cloth and secure with rubber band and sit on counter to ferment for 2-5 days.  The warmer the room temperature, the more quickly it will ferment. 
3.  After the 2-3 days, taste the kefir to see if it is ready.  It should be slightly effervescent and only taste mildly sweet.  If not quite ready, leave for another 1-2 days.
4.  Using the strainer pour the jar of fermented kefir into another jar straining out the grains.  Place those into a clean jar and start a new batch or place them in the refrigerator.  Discard your eggshell.  You can put your finished Water Kefir in  stopper top bottles and store in the refrigerator and enjoy when a carbonated cold drink would be tasty.  Or you can flavor it and ferment it a few more hours then bottle it. 

Second Fermentation
1.  Take your quart of finished and strained water kefir and add approximately 1/4 cup of organic fruit juice or fresh crushed fruit  or dried fruit to your jar.  If using fruit juice then you can pour right into stopper top bottles, seal and place  on the counter for 1-2 days then place in refrigerator to chill and enjoy.

If using fruit then leave in mason jar, cover and leave on counter for 1-2 days then strain into stopper top bottles and place in the refrigerator to chill and enjoy.

I have tried fresh grapes, muscadines, lemon & fresh grated ginger, orange juice and ginger, cherry juice  so far but the flavors are endless.

Use caution opening the bottles, as there can be quite a pressure build up. 

This is a great substitute for commercial sodas and healthy too!  




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