Category Archives: Recipes

I’ve shared my recipe for our Amazing Waffles but another favorite in our house is the recipe for Perfect Pancakes. Quick and easy to mix up, you’ll be enjoying these perfect pancakes in no time!Perfect Pancakes

Recipe Box: Perfect Pancakes

2 cups flour
2 Tbsp baking powder
2 Tbsp sugar
½ tsp salt
2 cups milk
2 eggs
½ cup sour cream
4 Tbsp butter, melted

Mix the dry ingredients in a large bowl. Scramble the eggs in another bowl with some of the milk. Add all wet ingredients to the dry mix with a whisk. Mix just enough so the batter is fairly smooth, there may be some lumps. Use 1/3 cup measure to pour. Cook on each side until golden brown.Cook until golden brown on each side

Makes 16-20 perfect pancakes!

Perfect Pancakes

Perfect Pancakes

Can’t think of a better way to start off the weekend!Perfect Pancakes Delicious to the very last bite!Perfect Pancakes

 

I love warm gingerbread for dessert, but we’re also trying to limit our desserts and when we do make them I try to lighten them up a bit. This recipe is as good as regular gingerbread. A perfect dessert to enjoy on a crisp autumn night.Applesauce Gingerbread

Recipe Box: Applesauce Gingerbread

Preheat your oven to 325.

1 ½ cups flour
1 cup whole wheat flour
2/3 cup sugar
2 ½ tsp. baking soda
1 tsp. ground ginger
1 tsp. Cinnamon
1 tsp. ground allspice

1 ½ cups applesauce
1 cup molasses
3 egg whites

Combine the dry ingredients in a large bowl. Add the applesauce, molasses and the egg whites. Stir to mix well. Spread batter evenly in a greased 9×13 pan. Bake at 325 for 40 minutes. Cool for at least 20 minutes. Serve warm with a light whipped toping. Makes 16 servingsApplesauce Gingerbread

Good to the last bite!Applesauce Gingerbread

I love mini-muffins. These muffins are delicious and low fat, sounds like a win-win to me! Perfect for snacking or packing in lunch boxes.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Banana Chocolate Chip Mini Muffins

1 cup light vanilla yogurt
½ cup fat-free milk
½ cup uncooked quick oats
½ tsp vanilla
1 large egg, beaten
1 large banana, mashed
¼ cup brown sugar
1 ¼ cup flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
½ cup mini chocolate chips

Preheat your oven to 375.

Combine yogurt, milk, oats, vanilla and egg. Set aside for five minutes to allow the oats to soften then stir in the banana.

In a separate bowl combine brown sugar, flour, baking soda, baking powder and salt. Combine the two mixtures to moisten. Dough will be very thick. Stir in the chocolate chips.

Prepare your mini muffin tins by spraying with cooking spray. Spoon batter into the tins and bake until golden brown, about 15-18 minutes. Enjoy right away or let cool and freeze to enjoy later.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

A few years ago I took part in a Raw Dairy Processing Class, the description of the class intrigued me, “Learn how to make delicious soft cheeses, yogurt and butter in your own kitchen! Get acquainted with using butter molds and adding herbs, or other flavors to your final product. With simple instruction and good quality raw milk, it is an easy and exciting activity adding delicious artisanal treats for any occasion.” The class was held on a farm where they raised cows, heritage turkeys, pigs and had large gardens. The house was off the grid yet you never would have known.

Not only was the class a lot of fun but I learned that making yogurt is so easy! I always thought you needed special equipment. Other than the culture you don’t need any special equipment and the yogurt you can make at home is so tasty! Freshly made yogurt really does taste better than store bought. I purchased my yogurt culture from www.cheesemaking.com. You do not need to use raw milk to make yogurt, you just do not want to use the ultra high pasteurized milk.

homemade yogurt

Only two ingredients needed.

Here are the simple directions. Pour ½ gallon of cold milk into a heavy stainless pot for heating. Heat the milk to 185 degrees and then hold it there for 10-20 minutes.

temperature, yogurt, prudent living

Hold the mixture at 185 degrees.

This will prepare the whey proteins, which are largely responsible for the thickening of the yogurt body. Set the milk pot directly on the burner and begin heating with careful stirring to prevent the scorching of the milk. Cool the milk as quickly as possible to your target temperature for inoculating the yogurt (116 degrees F).

yogurt making, prudent living

Cool to 116 degrees F

When the milk reaches the proper temperature for inoculation, it is time to add the direct set yogurt culture. The culture will be a mix of Streptococcus thermophiles and Lactobacillus bulgaricus plus and probiotic additions the culture may contain.

Incubate the cultured milk for the required time. This can be done easily by pouring your cultured milk into containers and placing those containers inside an insulated cooler.

making yogurt, yogurt, prudent living

Cultured milk in cooler, water up to lids

Pour warm water (116 degrees F) into the cooler so that your container lids are just an inch or so above the water line. This “water bath” will maintain the temperature so that the appropriate bacteria will thrive and populate. The time of incubation is about 8-10 hours for most yogurt cultures. Place the yogurt in the refrigerator when the incubation is complete.

I inoculated my milk, poured it into glass jars and placed them into my cooler. I added the warm water, put the lid on the cooler and let it sit on the counter for 10 hours. Before going to bed I placed the yogurt in the fridge. In the morning I had two containers of plain yogurt ready to enjoy! I have always preferred flavored yogurt but I find this yogurt to be delicious. If you want, feel free to add fruit to flavor it yourself.

yogurt, homemade

Finished product.

I love using my spiralizer to create zucchini noodles. I use the noodles is all sorts of ways. Sometimes I use zucchini noodles in place of pasta when serving spaghetti and meatballs. I also love this Chicken and Zucchini noodle recipe I found on the Lean Green Bean blog.

Chicken and Zoodles

Chicken and Zoodles

I’ve recently been experimenting to create a Fettuccine Alfredo using zucchini noodles and a light sauce. This extra light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated Parmesan cheese. I think it’s a winner! Perfect all by itself of serve a s a side dish with grilled steak.

Zucchini Fettuccine Alfredo

3-4 zucchinis sliced into noodles (or use a spiralizer)
2-3 cloves garlic, chopped
1 cup of ricotta cheese
½ cup finely grated Parmesan cheese
¼ cup chopped fresh basil leaves
salt and pepper to taste

Prepare your zucchini.Spiralized Zucchini Once it is spirlaized place in a colander and lightly salt.Ingredients

Allow to sit for 15-20 minutes to remove some of the water from the zucchini. Give it a quick rinse and dry with paper towels.

Spray a large pan with cooking spray and add the zucchini and the garlic. Cook until tender but not soft. Remove and set aside. Add the ricotta and the ½ cup of Parmesan to the pan, stir until smooth. Add the zucchini. Add the basil and season with salt and pepper.Zucchini Fettuccine Serve immediately. Delicious!

Zucchini Fettuccine

Zucchini Fettuccine

Last year we purchased ¼ cow for our freezer. One of the packages of meat we got was the beef liver. Since neither my husband nor I are very fond of liver I decided to make Riley, our Boston Terrier, some treats. This was a simple recipe I found which I thought I would try. You can mix up a batch and store it in the freezer for as long as three months. Be warned as it is a bit nasty chopping up liver in a food processor!

Ingredients:

1 pound of sliced beef liver
¼ cup water
1 small box of corn muffin mix

Preheat your oven to 350 degrees. Spray an 8.5 x 11 inch baking pan with cooking spray.

Grind the liver in a food processor one slice at a time. Add a little water with each slice so you end up with a liquid.

Thoroughly combine the muffin mix and the liver liquid in a large bowl.

Pour the liver mix into the prepared pan.

Liver treats ready for the oven.

Liver treats ready for the oven.

Bake until the middle springs back at your touch, 20-25 minutes.

Cool and cut into small cubes. I think Riley approves!

Liver treats

Liver treats

I split the treats into two batches, both stored in an airtight container. One went into the refrigerator to use immediately and the other went into the freezer for later use. Riley absolutely loves these treats!

Store in an airtight container.

Store in an airtight container.

Organ meant, while good for your dog, is too rich to be given in large amounts.

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