Tag Archives: recipes

At Christmas time our children got together and gave us a gift certificate to take a baking class at the King Arthur Baking School. After looking through the schedule we decided to sign up for the class called Sticky Fingers; Breakfast Buns. After reading the description we couldn’t resist. These are the old-fashioned ultimate cinnamon buns you crave. You’ll make two sweet temptations–the classic iced cinnamon buns, and sticky buns with a finger-licking gooey caramel topping! Who doesn’t want to learn how to make the Ultimate Cinnamon Buns!ultimate cinnamon buns

 

We’ve both taken classes at King Arthur before and you not only come home with delicious baked goods but you always learn so many useful tips. If you’ve never checked out their website before it’s worth a look. Not only does their store carry everything you could possible need for baking from flour to the perfect cookie sheet but the site has wonderful recipes as well.

 

We were not disappointed with the class. We made two types of ultimate cinnamon buns, the classic cinnamon bun with icing on the top and a classic quick maple sticky bun. One was made with traditional dough, which you had to let rise and the quick maple sticky bun was made with a quick bread.ultimate cinnamon buns

 

Both were delicious and our freezer (which I’m trying to clean out) is now filled with delicious cinnamon buns. Luckily both freeze well.

 

I will share the recipe for the ultimate cinnamon roll. Both recipes are can be found on the King Arthur Flour website.

 

Ultimate Cinnamon Rolls

 

Yields one 8×8 inch pan 9 cinnamon rolls

 

Ingredients:

 

3 cups flour

2 tsp. instant yeast

2 Tbsp. sugar

1 tsp. salt

¼ cu unsalted butter, soften

½ cup plus 2 Tbsp. milk, more if needed

1 egg

 

Prepare a non-stick 8×8 inch pan with non-stick spray. Set aside. In a medium bowl combine the flour, yeast, sugar and salt. Cut in the butter. Stir in the milk and egg to form a dough. If the dough feels dry and stiff, add a little more milk to create a soft dough. Turn dough onto a lightly floured surface and knead, adding flour only as needed to prevent sticking to your work surface. Place the dough back into the bowl and cover. Allow to rise until puffy, 30 minutes to an hour.ultimate cinnamon buns

 

While the dough is rising prepare your filling.

 

Filling Ingredients:

 

Water to coat

½ cup brown sugar

2 tsp. Cinnamon

 

Once the dough has risen roll the dough out on a lightly floured surface into a rectangle about 12 x 14 inches. Bush the dough lightly with water and sprinkle the brown sugar and cinnamon evenly over the dough, leaving a small border free of filling.

 

Roll the dough from the rectangle’s longer sides and pinch the seams together well. ultimate cinnamon buns Using floss or a serrated knife, cut off slices about 1 inch wide.ultimate cinnamon buns Place the slices in the prepared pan. Let the rolls rise until they fill the pan generously, about 15-20 minutes. Preheat your oven to 350. Bake rolls for about 16-20 minutes or until golden brown and baked through.ultimate cinnamon buns

 

Rolls can be glazed with a mixture of 2 cups confectioners’ sugar, 1 teaspoon of vanilla and 6 tablespoons of heavy cream if desired or enjoyed warm from the oven.

 

If you want to learn how to make the quick maple sticky bun try King Arthur Flour’s recipe which can be found HERE Both recipes  are prefect for a weekend treat.

Sometimes you just want to enjoy a delicious curry for dinner. Where we live take-out is not an option so I have to make it myself. This Vegetable and Scallop Curry comes together with about twenty minutes of preparation and thirty minutes of cooking. Not bad if you’re pressed for time. You could even chop the vegetables ahead of time and make the prep even quicker. The recipe serves four and the leftovers are delicious for lunch the next day.Vegetable and Scallop Curry

 

Vegetable and Scallop CurryVegetable and Scallop Curry

 

 

Ingredients:

 

2 sweet potatoes, peeled and cut into 1 inch chunks (about1 pound of sweet potatoes)

½ head of cauliflower, cut into small florets (3 cups)

2 tsp. oil

4 scallions, thinly sliced

2 jalapeno peppers, seeded and minced

1 6oz bag of baby spinach

1 tsp. curry powder

½ tsp. Salt

1 cup light coconut milk

1 pound bay scallops

1 large tomato, coarsely chopped

Garnish: chopped fresh cilantro and lime wedges

 

Directions:

 

Bring the potatoes and enough cold water to cover to boil in a medium saucepan. Reduce heat and simmer for 8 minutes. Add the cauliflower, return to simmer. Cook until the vegetables are tender, 3-4 minutes longer. Drain, reserving ½ cup of the cooking water.

 

Heat oil in a large non stick skillet over medium high heat. Add scallions and peppers; cook, stirring constantly, until scallions are wilted, about 30 seconds. Add spinach and cook, stirring constantly, until wilted, about one minute. Stir in curry powder and salt.

 

Add coconut milk and reserved cooking water. Bring to a boil; reduce heat and simmer 1 minute. Stir in scallops, tomato, and potato mixture. Bring to a boil and then reduce heat and simmer, stirring often, until scallops are just opaque throughout, about 2-3 minutes. If you like you can garnish with chopped fresh cilantro and lime wedges.Vegetable and Scallop Curry

 

This Vegetable and Scallop Curry is delicious, not extremely spicy but just a nice warmth.

 


Welcome to the Simple Homestead Blog Hop!

 

We’re so glad you’ve stopped by for a visit! Every week we get together here for another hop and I hope you’ll join us. The Hop runs from Thursday morning to Sunday evening. Have fun exploring all the great ideas that have been shared, and add your homesteading, homemaking and homeschooling posts with us if you’re a blogger. I’m sure you’ll be blessed and inspired by all these great ideas!

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5 Seed Catalogs for 2018

 

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Nine Plastic Cling Wrap Alternatives

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Growing up my mother never used dryer sheets. When our children were younger I used dryer sheets, as I loved that the clothes smelled “clean” and there was no static. As time went on and our lifestyle changed I began to experiment with making my own laundry detergent. I never thought of making my own homemade dryer sheets!homemade dryer sheets

 

To deal with the static I made my own dryer balls. As you might remember I got carried away and made so many dryer balls! I’m still using them! Wool dryer balls remove static cling, and also shorten the time it takes to dry a load of laundry.

 

To replace commercial dryer sheets I decided to try making my own. Recently I received this wonderful recipe for homemade dryer sheets from a friend of mine. Jen is also the one who has introduced me to essential oils and I think I am hooked!

 

Directions for Homemade Dryer Sheets

 

Finding some old cotton t-shirts to cut up and use as cotton fabric squares was no problem. In fact since setting our goals to de-clutter we’ve been getting rid of a lot of old shirts. The first step is to cut up squares of cotton fabric, 4 inch squares seems to work well.homemade dryer sheets

 

Add ½ cup of white vinegar to a 16 oz. jar, . I used a large mouth-canning jar I had on hand. Add 12 drops of Grapefruit essential oil to the vinegar. Or use an essential oil of your choice. If you do a lot of laundry this recipe can be doubled.homemade dryer sheets

 

Fold each fabric square and place inside the jar. The cotton fabric will absorb all of the vinegar. The vinegar smell will evaporate during drying but the essential oil scent will remain.homemade dryer sheets

 

Next time you throw a load of laundry in the dryer add one of these dryer sheets. Let me know how you think it works.

I recently celebrated my birthday. What better way to celebrate than with a special homemade Chinese dinner with friends! Since we were out of town visiting my mother-in-law we took over her kitchen and created a fabulous meal.Chinese Dinner This was our menu for the dinner:

 

Crab Rangoon in Tartlet Shells

Spiced Asian Snack Mix

Mandarin Almond Salad

Simple Egg Drop Soup

Beef with Oyster Sauce

Kahlua Brownies with Ice Cream

 

It was such a fun evening! Celebrating with friends and family with good food in the perfect way to enjoy a birthday. I was in charge of the appetizers, which were so easy. The ingredients were made ahead of time and I just added the filling to the tartlet shells and popped them in the oven for a ten minutes. When the company walked in the door they were ready to enjoy.

 

My husband took over the rest of the meal; after all it was my birthday! The Egg Drop Soup was a new recipe but very easy to prepare for company. All the chopping was done before hand. The vegetables were cooked in the broth and at the last minute the eggs were added. After the soup course everyone sat at the table for a few minutes while my husband cooked up the Beef with Oyster Sauce. I have to say next to the World’s Best Eggrolls Beef with Oyster Sauce is a real favorite. You can use Bok Choy or Broccoli or any green vegetable in the recipe. Bok Choy is the preferred way we enjoy it. The rice was pre-cooked and was quickly heated up in the microwave.Homemade Chinese Meal

 

Everyone loved the meal! We had to show off our Pei Mei cookbook, which we’ve been using since 1980! So many memorable meals!Homemade Chinese Meal

 

I picked up dessert from our local Farmer’s Market bakery. You can purchase three good-sized Kahlua Brownies and split them all in half for a perfect dessert. Just warm in the microwave for about 20 seconds and serve with ice cream. These brownies were the perfect finish to our Homemade Chinese dinner.

 

I have shared the recipe for Beef with Oyster Sauce previously. Here is the recipe for the Simple Egg Drop Soup.Homemade Chinese Meal

 

Simple Egg Drop Soup

 

Ingredients:

 

3 eggs, lightly beaten

4 cups chicken broth

1 Tbsp. cornstarch

½ tsp. Minced ginger

1 Tbsp. Soy sauce

3 scallions, chopped

¼ tsp. White pepper

¾ cup sliced shitaki mushrooms

 

Directions:

 

Take ½ cup of the chicken broth and combine with the cornstarch until the cornstarch is dissolved. Set aside.

 

Put the chicken stock, ginger, soy sauce, scallions, and white pepper in a large pot and bring to a boil. Add the cornstarch mixture and stir. Reduce the heat to simmer. Stir in the beaten eggs. The eggs will spread out into ribbons. Turn off the heat and garnish with a few more sliced scallions. Serve immediately.

 

I hope you enjoyed our homemade Chinese Dinner. I will be sharing the Crab Rangoon in tartlet shells in a future post.

I’ve made a similar dish using the grain farro, and if you are not familiar with faro you should check out my post. Farro is a wonderful grain to cook with. In the winter I love soups and creamy comfort food. This Barley with Roasted Parsnips and Carrots is an easy dinner that tastes very much like comfort food! You can enjoy the leftovers for lunch the next day or use them to make a Chicken and Barley Soup. However you enjoy this Barley with Roasted Parsnips and Carrots, it will warm you up on a chilly day. I like the fact that the whole meal only takes about 15 minutes of prep time and then 40 minutes of roasting/cooking time. The meal will be on the table in no time.Barley with Roasted Parsnips and Carrots

 

Barley with Roasted Parsnips and Carrots

 

Ingredients:

 

2 large carrots cut into ½ inch slices

2 medium parsnips cut into ½ inch slices

1 tsp. olive oil

½ tsp. salt

¼ tsp. pepper

½ cup shallots, chopped

1 cup barley

½ cup white wine

3 cups homemade chicken broth

1 tsp. Ground coriander

2 cups baby spinach

4 Tbsp. grated Parmesan

 

Directions:

 

Preheat your oven to 400 degrees. Place the carrots and parsnips in a large rimmed baking pan and drizzle with olive oil. Season with salt and pepper. Arrange the vegetables in a single layer and roast, stirring once, until lightly browned and tender, about 30 minutes.

 

Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the shallot s and cook, stirring often until softened, about two minutes. Add the barley and cook until lightly toasted, about 5 minutes. Stir often. Add the wine and cook, stirring until the wine is absorbed, about to minutes.

 

Add the broth and the coriander to the saucepan and bring to a simmer. Cook until the barley is tender, about 25 minutes. Stir in the roasted vegetables and 2 tablespoons of the Parmesan. Transfer to the serving bowl and sprinkle with the remaining Parmesan cheese.Barley with Roasted Parsnips and Carrots Serve at once.Barley with Roasted Parsnips and Carrots

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