Shepherds Hill Homestead » Recipes
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 »
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 »
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 »
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 »
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
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 »
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
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 … Read entire article »
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