Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

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Thursday, November 23, 2017

Cranberry/Pineapple/Pomegranate/Pecan Salad

I am a NEW fan of cranberriesl!!!



ESPECIALLY, cranberries that are 
"attending" a "party" like this!!!





INGREDIENTS:


  • 1 of 10-oz. bag fresh whole cranberries (3 cups?)
  • 3/4 cup of granulated sugar
  • 2 cups miniature marshmallows
  • 1 of 20 oz. can crushed pineapple, well drained
-----
  • 1 cup heavy whipping cream 
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
-----
  • 1 cup pomegranate seeds


DIRECTIONS:


  1. Chop cranberries in a food processor until no large pieces remain.
  2. Transfer to a mixing bowl and stir in the sugar.  Cover and refrigerate for 2 hours or longer.
  3. Drain any accumulated juices from the cranberry/sugar mix if needed.
  4. Mix in the marshmallows and drained pineapple.  Set aside.
  5. Whip the cream in a large mixing bowl using the whisk attachment for a stand mixer, or a handheld mixer, until it starts to thicken (about one minute?)--  add the powdered sugar and vanilla.  Continue beating until soft peaks form in the cream.
  6. Gently fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. 
  7. Transfer to a pretty serving bowl.  Cover.
  8. Refrigerate (or freeze?) for about 2 hours.
  9. Right before serving, top with the pomegranate seeds.
  10. Optional:  Pecan halves (because I like them!)





Tuesday, November 21, 2017

German Onion Pie

Oh, MY!  ...an ONION pie!?!?!
(Lighting can play "tricks"-- The actual pie wasn't as 
"yellow" as in the above photo.)

NEVER in my life were ONIONS a part of
 my thinking when I heard the word "PIE"!!!!

That is, not until Marshall, a former classmate of 
12 years, posted on his Facebook page that he'd 
had a slice of onion pie at a "food event" in Texas.

It sounded "good"...  and, ...

Since, ...besides "the Irish",  I have a whole 
"boatloadof German ancestors 
on my father's side, I just had to find 
this recipe and make it-- 
yes, make it, bake it, and LOVE it!!!

(For breakfast today, I enjoyed the last 
few slivers of this goodness!!!)

If you google "onion pie", you will find so many 
recipe options-- choose the one you think 
sounds good for you and try it.  I chose this one...

Ingredients:
  • 5 "thick" slices of bacon, diced.
  • 2 cups peeled/chopped onions
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 unbaked 9-inch pie shell
Directions:
  1. Preheat oven to 400-degrees F.  (Will lower temp. after baking for 15 minutes.)
  2. Saute bacon.  
  3. Drain "most" of the bacon fat from the pan.
  4. Add the onions to the pan with bacon and saute until clear.  (Do not brown the onions.)
  5. Set aside to cool a bit.
  6. Beat the eggs and sour cream together in a small bowl.
  7. Sprinkle the flour over the top and beat it into the sour cream mixture.
  8. Stir in the salt and pepper.
  9. Prick the bottom of the unbaked pie shell several times with a fork.
  10. Spread the onions/bacon over the bottom of the pie shell.
  11. Pour the sour cream mixture over the top.
  12. Bake for first 15 minutes.
  13. Reduce heat to 350-degrees F.
  14. Continue baking for another 15 minutes or until nicely (lightly) browned.
  15. Serve hot.

Wednesday, May 3, 2017

Cast-Iron Dutch Baby (PUFF Pancake) w/ Blueberry Sauce *


M-m-m-m-m-m...
♪ Cast Iron Skillet, ...take me home
to the place where I belong... ♪
(Adapted from John Denver's song-- 
Take Me Home Country Roads.)



I don't know of many other things that
can take me back as quickly to 
when my mother was standing at her 
old wood-burning kitchen stove 
than this cast iron skillet can--
that is one of the reasons why
this PUFFY PANCAKE is a favorite
to make and enjoy!

Other reasons include "I like the taste
of these, and the ease of making them!" ...
and, they remind me of my son's wife,  
Audra, who made these for us when 
we were visitors.  


Depending on the degree of hungriness, this might serve three people, OR, oh my goodness, ...just ONE "Starvin' Marvin"! (?)

INGREDIENTS:

  • 4 tablespoons (1/2 stick) butter, cut into pieces
  • 3 large eggs, lightly beaten 
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of ground nutmeg
  • pinch of salt
  • ...............................
  • 2 tablespoons confectioners' (powdered) sugar
  • ...............................
  • Blueberry Sauce with optional lemon wedges.  Recipe for sauce is below.
DIRECTIONS:
  1. Scatter the butter into a 10-inch cast-iron skillet.  Place on the middle rack of the oven and preheat to 450-degrees.  (Watch to make sure butter doesn't get too hot while you are making the batter.)
  2. Meanwhile, pour the eggs* into a blender and blend on high until light and foamy.  Remove the blender's lid and add the milk, flour, granulated sugar, vanilla, nutmeg, and salt.  Blend again until all the ingredients are completely incorporated.
  3. Remove the heated pan with the butter from the oven, pour in the batter (do not stir), and return to the oven immediately.  Bake for 15-20 minutes, or until golden and puffy.
  4. While the Dutch baby cooks, make the blueberry sauce (recipe is shown below).

 5.  When the Dutch baby is done, remove form the oven and use an offset spatula to loosen and lift it onto a cutting board.  Cut into wedges.  Sift the powdered sugar over each piece and serve with lemon wedges (optional) and blueberry sauce.  


This is also tasty served with Maple Syrup, or 
with... whatever you like!


BLUEBERRY SAUCE RECIPE:  (I cut the following amounts in half, and had enough.)
  • 2 pints blueberries, fresh or frozen.
  • 1/4 cup (or 4 tablespoons) granulated sugar
  • 1 tablespoon (or 3 teaspoons) lemon juice
     DIRECTIONS:  In a nonreactive*** sauce pan, and over medium heat, stir together the blueberries, granulated sugar, and lemon juice.  Simmer until the blueberries begin to pop, about 15 minutes.  Mash lightly to release more juice.  Let cool just until ready to serve.

* I found this recipe on Facebook.  It was submitted by Rachael Narins in November of 2016-- shared by Grit Rural American Know-How and can be found at (http://www.grit.com/food/recipes/dutch-baby-recipe-zerz1611zfis)  

** My 8-yr. old foster boy has taken a real interest in cooking/baking and I am happy about that.  He gets his stool to stand on and doesn't miss anything!  At first, he was uneasy while learning to crack an egg, but, ... He cracked the three eggs for this recipe just like a PRO!!! 
     

*** Non-reactive material is glass, plastic, stainless steel, glazed ceramic, unglazed clay, Corning Ware, or non-stick (which has the metal coated). Calphalon and Alpholon cookware have non-reactive surfaces on them. Le Creuset has a porcelain surface over the cast iron.