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.

Saturday, April 8, 2017

ABC Meat Loaf

My long-time favorite "go to" meatloaf recipe...
I also like this for my "make ahead" meals.

It was "way back when" that I first saw this recipe on a container of Quaker rolled oats-- since then, it has been my most favorite "go to" recipe. 

Preheat oven to 350-degrees.

INGREDIENTS:

1 and 1/2 lb. med. lean ground beef
3/4 cup quick oats
1/4 finely chopped onion
1/4 teaspoon pepper
1 egg, beaten
1 can Campbell's ABC vegetable soup (undiluted)
1 teaspoon salt (I usually skip this because of the salt that's already in the ABC soup)
1/2 cup milk

DIRECTIONS:

Mix together, pack (not too tightly) into a loaf pan*, or lightly flatten out in a 9x13" pan* for a meal in less time. If desired, spread a bit of  ketchup-based sauce on top (recipe below).  Baking time:  Bake in a loaf pan at 350-degrees for about 1 hour, or bake in a more flat pan for about 30 minutes OR until done.

* More recently, instead of putting the combined/prepared meat into a loaf pan, I just put scoops (about 2/3 cup each) of the meat mixture into each well of a larger-sized muffin tin that I've sprayed with "non-stick" oil.  Bake in a 350-degree oven for about 35 minutes, or until done.  Serve immediately.  Or, for serving later, ...

When done and  slightly cooled, I remove each "ball of goodness" from the muffin tin and put them into a "non-stick sprayed" glass baking dish; cover tightly and refrigerate until closer to serving time.  
To prepare for serving:  I first spread a little of the ketchup-based sauce on top of each "ball" of the meat mixture (see recipe below, or use whatever sauce you prefer).  Re-heat at 325-degrees for about 30-35 minutes (or until hot all the way through).  Sometimes I cover for only the first half of the re-heating time.  Do whatever works best for you.

`````````````````````````````````````````````````````````

MEATLOAF SAUCE:

Blend together:  1/2 cup tomato ketchup, 5 tablespoons brown sugar, 1 teaspoon dry mustard, dash of Worcestershire sauce, and a dash of hot sauce (IF you like a little "heat").

Friday, April 7, 2017

Raised Doughnuts*

The photos below belong to me.

This is the recipe I should have tried before I tried the last one I tried!  Follow THAT jargon, huh!   I didn't do these up all fancy-like, but they sure are light and  'poofy'.


Remembering the Saturday afternoon raised doughnuts my mother would make when everyone was so busy around the farm with outside projects (jobs), I've been wanting to learn how to make them for a long while and had tried various recipes-- for me, none of them turned out a doughnut as light and  as my mother's!  (My mother had her doughnut recipe "in her head".)

About these?.....I say.....
"M-m-m-m-m-m-m!"

By the very feel of the dough with this recipe, I was so sure these were going to be LIGHT, and I was right!
Because I used a large doughnut cutter, these are 
almost 5" across and just under 2" thick.


For this great recipe, click on the link below:

* https://www.justapinch.com/print/dessert/cake/moms-raised-doughnuts-3.html

For plenty of "how to" photos, click here...
http://www.justapinch.com/recipe/cookiequeen/moms-raised-doughnuts/cake

No wonder these doughnuts taste so much 
like the ones my own mother made-- 
because they just are!

Thursday, April 6, 2017

Maple-Sweetened Banana Muffins

I just HAVE to save this recipe here
because I do not ever want to lose it.

These are not the "dessert" kind of muffin--
but are so good for a "grab and go" of 
...GOODness!

These ameteurish photos are mine.


I had a supply of "ripe" bananas--
I googled "whole wheat banana muffins" and found this recipe!


This recipe caught my eye because
it called for "all things good"!
Whole wheat flour, coconut oil,
maple syrup, ripe bananas,
milk (reg. or almond milk),
eggs, oatmeal, etc.

You can find the recipe for these at:

http://cookieandkate.com/2015/healthy-banana-muffins-recipe/


(There are all kind of good/interesting recipes on her site. Check it out.)