Category Archives: Recipes

Getting ready to leave the west coast and head back to our home state of Vermont. Couldn’t resist sharing this wonderful jam recipe with you. Fall in Vermont means beautiful foliage and crabapples! I can never resist making a batch of this wonderful jam. Before making this delicious jam I had never cooked with crabapples before. Usually they are used in jellies rather than jam. When combined with plums they impart a sweet-tart flavor and the color is absolutely gorgeous. A perfect fall jam. Don’t overcook it as both plums and crabapples are naturally high in pectin and this jam thickens considerably after it is cooked. Plum and Crabapple Jam 3 cups of quartered unpeeled crabapples 1 ½ cups water 1 cinnamon stick about 4 inches long 4 cups of sliced blue or purple plums 5 cups of sugar ¼ cup dry red or white wine or grape juice. Place crabapples, water and cinnamon stick in a very large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 10 minutes or until fruit is soft. Remove from heat and discard cinnamon stick. Press crabapples though a sieve; discard solids. Return Read More […]

We had a good carrot crop this year. I love the taste of fresh home grown carrots and one of my favorite ways to use them is in this wonderful Cream of Carrot Soup. It’s a perfect soup for a wet, chilly fall day. I’ve been making this recipe for years and it freezes well although if you are planning on freezing it I would add the light cream later. This soup does not need to be blended but I have one of those wonderful emersion blenders, which I love to use! So before adding the cream I puree the soup. I hope you enjoy this recipe! Cream of Carrot Soup 2/3 cup diced onion (from my garden) 2/3 cup diced leek (from my garden) ¾ cup diced celery 2 cups shredded carrots (from my garden) 6 TBSP butter ¼ cup white wine 6 TBSP flour 6 cups chicken broth (made from our meat birds) 2 cups light cream (I used whole milk) Salt, pepper and thyme Soften leeks, onions, and celery in the butter. Add wine and reduce heat. Add broth and cook for ½ hour. Add flour and spices. I used about 1 tsp of thyme. Add carrots and cook until tender. Add Read More […]

I realize I have shared a lot of blueberry recipes this year, however our bushes kept producing and I don’t want the berries to go to waste! Even our chickens have been enjoying the blueberries.They are so funny to watch as they jump up and try to grab a blueberry. I posted the video on my Facebook page, if you haven’t seen it click here. This recipe is similar to an apple crisp but made with blueberries. Blueberry Crunch 4 cups blueberries 1 cup brown sugar ¾ cup flour ¾ cup oats ½ cup butter, melted Place the blueberries in a 9×9 inch square baking pan. Combine the brown sugar, flour and oats and mix well. Add the melted butter and mix well. Spread over the blueberries. Bake at 350 for 45 minutes. Tastes wonderful with some vanilla ice cream! Linked To: TheWeekendReTreat, FlashFridayBlog, WeekendBites, PinJunkiePinParty, FoodieFridays, FreedomFridays, FoodieFriday, FromTheFarm, WhatToDoWeekends, FridayFavorites, WeekendPotluck, FarmgirlFriday, SimplyNaturalSaturdays, CleverChicksBlogHop, MeltInYourMouthMonday, MixItUpMonday, What’dYouDothisWeekend, LinkUp#53, MunchingMondays, MerryMonday, HomesteadBarnHop, InAndOutOfTheKitchen, TastyTuesday, You’reGonnaLoveItTuesday, HearthAndSoulHop, TheGatheringSpot, FatTuesday, TastyTuesdays, TuesdaysWithATwist, TuesdaysTable, WhimsyWednesdays, StopTheYuck, TickleMyTastebuds, RealFoodWednesday, FreshFoodsWednesday, WakeUpWednesday, WonderfulWedneday, WonderfullyCreativeWednesdays, RivertonHousewives,, CreateAndShare, CreateItThursday, ThursdayFavoriteThings, LinkParty, ThinkTankThursday, FullPlateThursday,

A few weeks ago we were cleaning out the freezer to make some room for beef from a nearby farm. I found some frozen pumpkin and decided to make these muffins. They have a gentle spiciness and hold up well when traveling in the car! Pumpkin Muffins 2 cups flour 2 tsp baking powder ¼ tsp baking soda ¼ tsp salt ¾ tsp cinnamon ½ tsp Ground ginger 1/8  tsp nutmeg Pinch of allspice 8 Tbsp butter, room temperature ½ cup sugar ¼ cup light brown sugar 2 large eggs ½ tsp vanilla ¾ cup unsweetened pumpkin puree ¼ cup buttermilk ½ cup raisins ½ cup chopped nuts ⅓ cup sunflower seeds for topping Preheat your oven to 400 degrees. Prepare your muffin tins by buttering them or using paper liners. Whisk together the flour, baking powder, baking soda and spices. Combine the butter and sugars. Add your eggs one at a time then add the vanilla. Add the pumpkin and buttermilk and then the dry ingredients. Fold in the raisins last. Divide the batter evenly into the muffin cups. Bake 25 minutes or until done. Cool for five minutes in the pan. Then remove the muffins to a wire Read More […]

Blueberry Torte

This recipe is adapted from one I found on the King Arthur website. If you haven’t discovered their site stop by and check it out, they not only sell all sort of wonderful flours and kitchen bakeware but they have so many wonderful recipes! This is a dense, thin cake, which is wonderful with any of the end of the summer fruits: raspberries, blueberries, plums or a mixture. I’ve made it with plums and it was delicious. Today I used blueberries. Blueberry Torte ½ cup butter ¾ cup sugar 1 tsp baking powder ¼ tsp salt 2 large eggs 1 tsp vanilla extract 1 cup all purpose flour 2 cups of blueberries 2 Tbsp sugar mixed with 1 tsp cinnamon, to sprinkle on the top Preheat your oven to 350 degrees and lightly grease an 8” square pan. Combine the butter, sugar, baking powder and salt, beat until smooth. Add the eggs, beating until combined. The mixture may look somewhat coagulated, which is just fine. Add the vanilla. Add the flour, mixing to make a smooth, stiff batter. Spread the batter in your pan, It will be stiff and will be spread fairly thin. Sprinkle the blueberries on top and Read More […]

Looks like we’ll get our first frost this week! Over the weekend I went and picked everything I could that might be damaged by a frost including the zucchini. I mentioned last week that I had an abundance of zucchini; yesterday I made a batch of zucchini relish. The same friend that shared her chocolate zucchini cake recipe also gave me this wonderful relish recipe. I don’t even buy relish any more as this is the family favorite. Another wonderful way to use up zucchini! Making this relish is a two-day affair so be sure to plan accordingly. Zucchini Relish Shred 10 cups of zucchini and 4 cups of onion: let stand in a big bowl overnight in water with 10 Tbsp of canning salt. The next Day: Drain zucchini, rinse and drain again. Place in a large pot. Add these remaining ingredients and cook over medium heat for 30 minutes: 2 cups white vinegar 4 cups sugar 1 tsp. dry mustard 1 tsp. nutmeg 1 tsp. tumerick 2 tsp. cornstarch 2 tsp. celery seed After the zucchini mixture comes to a boil add one chopped green pepper, one chopped red pepper. Have your canning jars good and hot, pack relish Read More […]

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