Homestead Kitchen: Recipes to Share

 

Since Friday is the Homestead Kitchen Day here on the Homestead Blogger, I thought I would share a little from my kitchen.

 

Here are some recipes and pictures from yesterday’s baking and cooking at my house.   

 

I baked 6 loaves of whole wheat bread.  I or one of my “Homemakers in Training” (read teenage daughters) bakes all of our bread.  We don’t have a regular day to bake bread, we just do it when we run out.. which with 6 hungry kids at home can be quite often!  Here is the recipe and a picture of yesterday’s efforts.

 

If you want to make the 6 loaf recipe, here is the link to that: http://www.thefamilyhomestead.com/wwbreadbosch.htm

 

If you only need a couple loaves, here is the same recipe scaled down a bit: http://www.thefamilyhomestead.com/deliciouswwbread.htm

 

 

 

 

Also one of our favorite desserts is brownies and vanilla ice cream.  Emily made brownies for our dessert last night.  Here is the recipe and a picture of those:

 

Here is the recipe:

 

Brownies

1/2 C or 1 cube butter
1 3/4 C sucanat
2 tsp vanilla
2 eggs
1 1/3 C whole wheat pastry flour
2/3 C. unsweetened baking cocoa
2 tsp baking powder
chocolate chips, grain sweetened and sprinkled over the topÂ… this is purely optional and may not be something in your pantry!

In medium saucepan, melt butter and remove from heat. Stir
in sucanat.  Sucanat needs a few minutes to soften so take an extra few minutes stirring this in. It may even help to have the Sucanat on the stove to still feel some of the heat.  Then stir in the vanilla and egg and beat well. Add the flour and baking powder and blend well.  The mixture will be quite stiff and that is normal.  Spread it into an ungreased 9x9 pan. Bake in a 350 degree oven for 20 to 25 minutes until they are golden and chewy. Cool, cut and serve to your family to enjoy!!

 

 

And finally my daughter Hannah made coleslaw to go with our dinner tonight.  I love coleslaw.  Since I don’t like to go to the grocery story very often I find cabbage a good ‘second week’ veggie to keep in my fridge.  It keeps longer than lettuce and still allows us to have a fresh type salad.

 

 

Here is the recipe:

 

Coleslaw
Crystal Miller

1 medium head cabbage, chopped very finely
¼ cup shredded carrot
1/3 cup fructose, or cane juice crystals
½ t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 T white vinegar
2 T lemon juice

Put chopped cabbage and shredded carrots in a large bowl.  Combine remaining ingredients in a separate bowl.  Add this to the cabbage and mix until cabbage is well coated with dressing.  Cover and refrigerate for minimum of 2 hours before serving