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Elderberry Syrup

Elderberry Syrup

I am sharing two recipes for this Recipe #1 2-pounds elderberries – woody stems removed and rinsed 4 cups water 2½ cups sugar – one nice-sized squirt of freshly-squeezed lemon juice 1. Put the elderberries in a large, non-reactive pot with the water. Bring to a boil, then reduce heat to a low boil and cook for 15-20 minutes, until tender and soft. 2. Pass through a food mill, then discard the skins. 3. Pour the juice back into the pot (I use … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

The Very Best Apple Pie Filling

The Very Best Apple Pie Filling

4 – 4 1/2 cups white sugar (depending on how sweet you like it) 1 cup cornstarch 2 teaspoons ground cinnamon 1/4 teaspoon fresh grated nutmeg pinch of cloves (to taste or preference) 1 teaspoon salt 10 cups water 3 tablespoons lemon juice in a large pan, mix sugar, cornstarch, cinnamon, cloves and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly (doesn’t take long). Remove from heat and add lemon juice. Fill jars with apples and pour … Read entire article »

Filed under: Canning, Plain Lifestyle

Canning Corn

Canning Corn

A lot of folks debate the issue of whether to preserve their corn by freezing or canning. I have done and continue to do both for several reasons. I want to share what I have learned about corn and also how to can corn if you decide to do so. We must begin with the growing of the corn. As most folks know there are two types of any crop grown in gardens: heirlooms or open-pollinated … Read entire article »

Filed under: Canning, Plain Lifestyle, Vegetables

Fig Preserves

Fig Preserves

100-YEAR-OLD FIG PRESERVES RECIPE 5 pounds peeled figs 5 pounds sugar 1 lemon sliced Peel and quarter figs, add sugar and sliced lemon. Let stand two or three hours to draw juice, stir now and then to help dissolve sugar. When sugar has softened, start cooking. Let come to a rolling boil. Boil 25-30 minutes, stirring constantly so liquid doesn’t stick to bottom of pot. After foam disappears and juice has thickened a little, ladle into hot jars and seal. QUICK-AND-EASY FIG … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

Breakfast Bread (Zucchini, Pumpkin and Carrot!)

Breakfast Bread (Zucchini, Pumpkin and Carrot!)

This time of year we usually have an abundance of two things: veggies and eggs!  So here is a great recipe for a delicious bread that is hearty and filling, but also nutritionally dense. Enjoy 🙂   Breakfast Bread (Zucchini, Pumpkin and Carrot!)       To Make One Loaf: 1/2 cup  Oil  1/2 cup Sugar (or preferred sweetening agent. I used Granulated Honey)  3 Eggs  1 tsp. Vanilla 1 cup Carrots, grated  1 cup Zucchini, grated**  1 cup Pumpkin puree  2 cups Whole Wheat Flour  1 teaspoon Nutmeg  1 tablespoon … Read entire article »

Filed under: Breads, Breakfast, Cookhouse, Recipes

Cranberry Muffins

Cranberry Muffins

1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup white sugar 1/4 cup vegetable oil 1 egg, beaten 3/4 cup milk 1 cup chopped cranberries tossed with a little flour to coat Directions: Preheat oven to 400 degrees.  Grease muffin pan or use paper liners. Mix together flour, sugar, salt and baking powder. Set aside. In another bowl mix beaten egg, milk and oil.  Add egg mixture to flour mixture all at once  and stir just until mixed – (batter should … Read entire article »

Filed under: Breads, Breakfast, Cookhouse

Finnish Pulla

Finnish Pulla

1 cup milk 1 TBSP Active Dry Yeast ¼ Cup Warm Water ½ cup sugar 1 tsp ground Coriander 1 tsp salt 2 large eggs, lightly beaten, at room temperature 41/2 to 5 cups unbleached all-purpose flour 1 stick unsalted butter, melted 1 large beaten egg with 1 TBSP milk, for glaze Scald milk in small saucepan and then cool lukewarm. In a large bowl, whisk yeast into warm water. Set aside for 5 minutes or until yeast is dissolved and creamy. Whisk in the milk, … Read entire article »

Filed under: Breads, Cookhouse

Salzburger Raisin Bread

Salzburger Raisin Bread

Ingredients 1 1/2 cups milk 1/2 cup butter or margarine, softened 1/2 cup sugar 2 teaspoons salt 2 Tbsps dry yeast 1 teaspoon sugar 1 cup warm water 2 eggs, beaten 7 to 8 cups all-purpose flour, divided 2 1/2 cups raisins 1/4 cup all-purpose flour Butter or margarine, melted Preparation Scald milk; remove from heat, and add butter, 1/2 cup sugar, and salt, stirring well. Let cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in warm water; stir well, and let stand 5 minutes or until bubbly. … Read entire article »

Filed under: Breads, Cookhouse

The Better Oatmeal Cookie Recipe

The Better Oatmeal Cookie Recipe

So if your family has jumped on the “let’s stop eating so much sugary, buttery, but oh-so yummy junk” wagon, you have probably googled and pinned your way through lots of Healthy Cookie recipes. They can range from the “Look at me; I’m using canola oil instead of butter” all the way to the “Okay, yes it tastes like saw dust and gravel, but it won’t make you fat”.  And if you are anything like … Read entire article »

Filed under: Desserts, Plain Lifestyle, Recipes

Apple Streusel Muffins

1 3/4c all-purpose flour 1/3c sugar 2 tsp baking powder 1/4tsp salt 2 Tbsp brown sugar 1 egg, beaten 3/4c milk 1/4c cooking oil 1 pint apple pie filling(slightly mashed) I used some of our homemade pie filling.   Streusel Topping 3 Tbsp flour 3 Tbsp brown sugar 1/4tsp cinnamon 2 Tbsp butter 2 Tbsp chopped pecans or walnuts(optional)   Directions Preheat oven to 400*F. Grease or oil a 12ct muffin pan, or line with paper bake cups. Make topping by mixing all ingredients together and cutting in butter until it resembles coarse crumbs. In a medium bowl combine flour, sugar, baking powder, salt, and brown sugar. Make a well in the center of flour mixture: set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixture and stir. Pour in apple pie filling and mix thoroughly. Spoon batter into prepared muffin … Read entire article »

Filed under: Breakfast, Cookhouse, Recipes

Fresh Cranberry Sauce

Fresh Cranberry Sauce

Fresh Cranberry Sauce 4 cups of Cranberries 1 Orange 1 Apple (optional) 1/2 to 1 cup sugar or splenda (depending on taste) This has been a Burrell family favorite for years! It is super easy to make and the taste of the fresh berries really puts the canned jelly to shame. I decided to add the apple for a new flavor element and I am really pleased with result. Toss all ingredients into a blender or food processor. Add a little … Read entire article »

Filed under: Cookhouse, Jams and Jellies, Plain Lifestyle, Thanksgiving Dinner

Winter Squash Chowder

  On tonight’s menu is one of Andy’s Favorite Soups – Winter Squash Chowder! I use whatever squash I have on hand. Andy just harvested our Seminole Pumpkins so that will be what I will use tonight. Winter Squash Chowder 2 TBSP Olive Oil 2 TBSP Unsalted Butter 3 cups chopped Onions 2 Large Bell Peppers 2 TBSP Seeded and Minced Jalapeno Pepper 1/2 cup All Purpose Flour 1 TSP Salt 1 TSP Red Pepper  Flakes (this is optional depending on how spicy you like your food – I use Cayenne Pepper chopped up really fine) 8 cups Chicken or Veggie Broth 3 cups Peeled, Seeded and Medium Diced Squash 2 cups Peeled and Medium Diced Potatoes 3 cups Corn – Preferably Fresh or Frozen 1 1/2 cups Half-n-Half 2 1/2 cups Grated Cheddar Cheese Heat oil and butter in a large stockpot over medium heat. Add the onions and peppers and saute until the onions are transparent – … Read entire article »

Filed under: Cookhouse, Erin's Kitchen, Recipes, Soups and Stews

Jams and Jellies

Jams and Jellies

Kudzu Jelly 4 cups kudzu blossoms (make sure that they haven’t been sprayed with chemicals or harvested near a road -exhaust fumes) 4 cups boiling water 1 tablespoon lemon juice 1 (1 3/4 ounce) package powdered fruit pectin 5 cups sugar Directions Wash kudzu blossoms with cold water, drain well and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Strain liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice … Read entire article »

Filed under: Canning, Cookhouse, Jams and Jellies

French Baguettes

French Baguettes

2 1/4 tsp instant yeast 2 cups warm water 5 1/2 cups unbleached bread flour 1 tbsp salt – I use sea salt     Mix all ingredients and make a stiff, shaggy ball.  Let rest for 5 minutes then knead for about 5 more minutes until dough is smooth. The dough will be dense. Place dough in an oiled  bowl and cover with plastic wrap.  You can place in refrigerator at this point to use the next day or allow … Read entire article »

Filed under: Breads, Cookhouse, Recipes

Pickle Recipes

Pickle Recipes

More to come!! Pickled Okra    3 1/2 pounds small okra pods 4 cloves garlic 2 small hot peppers, cut in half 3 cups water 3 cups vinegar 1/3 cup canning salt 2 teaspoons dill seed Combine water, vinegar, salt and dill seed and bring to boil. Pack okra firmly into hot jars, leaving a 1/4 inch headspace.  Put garlic clove and half a pepper in each jar.   Pour hot liquid over okra, leaving 1/4 inch headspace.  Remove air bubbles.  Adjust caps.  Process 15 minutes … Read entire article »

Filed under: Canning, Cookhouse, Pickles

Pantry Basics

Baking Soda 1.           1 teaspoon baking soda and 2 teaspoons cream of tartar into a bowl. 2.           Mix until thoroughly combined and use immediately. Tips: 1. If you plan to store it, add a teaspoon of corn starch and make sure you keep it tightly sealed in an airtight container. Brown Sugar 1 cup sugar 2 tablespoons molasses. Mix ingredients together well and start using in recipes. This makes one cup of brown sugar. *This was sent to me by one of our readers.  Thanks Anna More to come!     … Read entire article »

Filed under: Cookhouse, Pantry Basics, Recipes

The Pantry

The Pantry

It is so important for everyone to have some kind of food storage for their family.  In 1993, the South had a blizzard.  This was something that none of us expected – a couple of inches perhaps – but we were literally snowed in.  Our van was buried half way in snow and then of course it began to blow and snow drifts piled up.  We were without power and water for 7 days.  Our home … Read entire article »

Filed under: Cookhouse

Baked Ham

Baked Ham I am adding this recipe in honor of our finishing with our hog BarbieQ.  She is safely processed and in the freezer.  :-)))   Get a nice bone-in Ham.  I get the full ham myself not a halved one. Also you can buy a fresh ham or a cured ham.  Here is a chart on internal temp of the different types:   Type Internal Temperature Fresh (uncured) 170°F Cured, “uncooked” 160°F Cured, “fully cooked” 140°F, or serve cold if you prefer    Preheat the oven to 325* The first thing I do is wash the surface of the ham with cool water.  Then place it fat-side up in a roasting pan. Next I cut diagonal slices about 1/4 inch deep into the fat/meat and then slice again in opposite directions to make diamond shapes.  Then I put a clove in each diamond section.  Place the ham … Read entire article »

Filed under: Cookhouse, Hogs, Livestock, Meats

Cornbread Dressing

Cornbread Dressing 2 pones of Cornbread 1 loaf of white bread (can use biscuits, wheat bread, etc) Onions and Celery, sautéed in butter Poultry Seasoning Salt and Pepper Chicken Broth 4 eggs, lightly beaten   Crumble cornbread and other bread into a large bowl.  Add celery and onion, poultry seasoning, salt and pepper. Taste to see if you have enough seasoning.  This will vary with every family.  Add eggs.  Pour in enough broth to make a soupy mixture – about like pancake batter.  It the mix is dry now it will be dry when baked.  (If dry make lots of gravy!!!)   Pour mixture into greased baking dish.  Bake at 350* for 45 minutes or until knife inserted comes out clean.   This makes a huge recipe of dressing and should give you plenty for leftovers.  Paul’s favorite thing to do is have a bit of cold dressing out of the … Read entire article »

Filed under: Cookhouse, Recipes, Starch Sides, Thanksgiving Dinner

Million Dollar Salad

8 oz. cream cheese 1 tbsp. mayonnaise 1 small jar maraschino cherries, chopped 20 oz. drained crushed pineapple 1 bag mini marshmallows 1/2 pt. whipping cream, whipped or 1 small tub whipped cream 1 c. chopped nuts Combine cream cheese and mayonnaise until smooth. Drain pineapple and mix with marshmallows. Fold in whipped cream and nuts. Add cherries … Read entire article »

Filed under: Cookhouse, Desserts, Recipes, Thanksgiving Dinner