Category Archives: Cooking

Homemade Coffee Creamer

Things have been crazy-go-nuts here on the homestead with harvesting, cutting and splitting wood, prepping for fall classes, and having a mobile little one running amuck. That being said, I figured that I owed you all at least a quick post seeing how it’s been so long.

For the past month or so I’ve been living off from homemade creamer in my coffee. It was an idea I found mentioned on a few other homesteading blogs and I decided to run with it. The recipe is easy enough to memorize and make any time you’re out:

– 2 cups of any type of milk or creamer

– sweetener to taste

– 1 tsp. of vanilla

– spices to taste

So far I’ve played with using cow’s milk, coconut milk, almond milk, heavy creamer, whipping cream, and light cream. Maple syrup, honey, and sugar all work well for sweeteners. Cinnamon sticks, cloves, and almond extract have all joined in the mix on occasion. This is a wonderful add on to any cup of coffee, chai, or cocoa.

Homemade Ice Cream


In an attempt to try to eat more wholesome on the dessert side of things, we decided to try our hand at homemade ice cream a couple of months ago. (Normally we would have raw sugar in the house only, but with wanting to try this recipe and with canning season fast approaching, we purchased some white sugar.) The recipe itself was super easy:

4 cups milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups cream
1 package instant pudding (optional)

The consistency comes out similar to ice milk without the pudding and more like soft-serve with it. After making a patch each way, we decided we liked it better without the pudding, but that it would be a great thing to keep in mind as an easy way to flavor the ice cream.

Pigs-in-a-Blanket and General Goingons

Before I get around to doing a general update on what’s been happening around our little patch of land, I wanted to share the new family favorite when it comes to hot dogs. In lieu of trying to make our own buns or eating them with bread, which is sacrilegious in the way of hotdogs, if you ask me, we’ve come to making homemade pigs-in-a-blanket.

I can’t recall where or when I came across the recipe, but what we used for the blankets I titled “Super Quick Wheat Buns.”

  • 1 c. warm water
  • 3 tbs. warm water
  • 1/3 c. oil
  • 1/4 c. sugar or honey
  • 2 tbs. yeast
  • 1 tsp. salt
  • 1 egg
  • 3 1/2 c. whole wheat flour

Begin by combining the water, yeast, oil, and sweetener, letting that rest for 15 minutes. After adding in the additional ingredients, roll out and cut into triangles. Wrap a triangle around each hotdog, using a little egg wash or water to help seal the dough down. Bake these off at 400F for 8 to 10 minutes on a greased cooking sheet. We’ve also made hamburger buns with this recipe as well. It’s very universal.

In other news, we’re almost there on the gardens. We’ve been slowly fencing them all in, recycling some old cribs and pallets for some of the fencing and using basic chicken wire in other areas. It’s a bit of a hodge-podge, but each garden will have it’s own style and look to it.  Our chickens like to follow me wherever I am, and unfortunately this also means into the gardens for weeding. Some plants have already been started, and others transplanted. Onions, chives, green peppers, carrots, and bush beans have all found their way into the soil. Here’s hoping that cucumbers, tomatoes, spinach, lettuce, pole beans, bush peas, pumpkins, and potatoes will be soon after.

There’s a lot to go, still, and we’re hoping to chip away at it this week and have everything done this weekend.  I’m hoping in the new future to get a chance to update the garden page and add some photos of our garden beds as well. Hopefully that will become more of a living record of how things progress through the season.

Joe has been doing a lot of work on the front and back stairs that we’re hoping to post pictures of eventually. The back stairs needed a lot of shoring up, especially since there were no braces underneath. The front stairs, while intact, we really wanted to add a larger top landing to for safety’s sake. We were able to recycle free pallets for the wood in both projects, and once their painted, they will both look great!

Speaking of painting, we’ve been spending the last four weekends working on patching up the paint on our house to appease the powers that be. Joe’s folks have been kind enough to help us out with that. It will be grand when everything’s done and over, though, as it’s really cutting into the time that we’ve been able to spend on the gardens and putting up next year’s wood supply. With the upcoming long weekend, we’re hoping to play catch-up.

First Spring Freshet

So our little family went fiddlehead picking this weekend. (It was a great work-out for the Ergo carrier, which up until now hadn’t really been used.) While it’s been an early season, there hasn’t been much up it seems. I think this might have more to do with a lack of spring flooding more than anything else. Maine had spent the last few weeks in a high risk fire warning. After today, I don’t think that will be a problem. The doozy of a storm that tracked through the area of Cold Antler Farm has hit here, leaving a flood advisory for our area.

Gee. I wonder why.

The far left of the backyard...

...the middle of the backyard...

...and the far right of the backyard.

Needless to say, I’m glad I didn’t let the chickens out. Knowing my luck they would have tried to follow the duck that went swimming across out lawn. The plus side to all this rain is that next weekend, when we go for our second round of fiddlehead picking, the crowns should be up more. Here’s to trying to beat the 15 pounds from last year!

 

Pumpkin Day!

This year’s pumpkin harvest left a lot to be desired. The issue seemed to stem from how much rain there was at the beginning of the year. This spurred their growth, creating a full-grown pumpkin that was starting to turn orange well before the correct time in the season. Last year gave a wonderful harvest that was just recently used up. This year’s harvest will have to be savored for holiday treats only. Thankfully, the amount of berries that were picked will compensate for delicious treats throughout the winter!

The pumpkins that are in this photo, and the other medium sized one already in the pan, are all that were harvested. Half of them still need to be pureed and frozen, but there was a waiting game on the little green one to finish ripening.

This year the process for the pumpkins was much faster after fine-tuning it from the previous two years. The trick is to set the oven at 350F or slightly lower and, once the pumpkin is in there, get busy doing other things four about an hour to two hours. By then, when you remember what that wonderful smell in the house is, the pumpkin is just right for pureeing. My only complaint this year is the stringiness of one of the pumpkins. That may have to do more with water, or lack there of, during the last of i’s growing. Normally stringiness isn’t an issue with sugar pies. We’ll see if next year’s growing season produces the same or different.