DELICIOUS Gluten Free Cut Out Sugar Cookies!
Welcome to The Ranchers Homestead's You Tube channel. We are a family of 5 living on a ranch in California and getting ready to move our cattle operation and homestead cross country to Missouri! On this channel you will learn more about how we do ranching, homesteading, and just overall how we live a more natural, homegrown, homemade way of life! Everything I share in the kitchen is gluten free and usually made completely from scratch. Follow along on our journey and subscribe today for my upcoming How-To videos!
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Stephanie
Easter Cookies! Baking Chocolate Mini Eggs Thumprint Cookies!
Mmmm....these delicious cookies will not last long! Perfect cookie for Easter ????????????
Have a wonderful day, friends!
xo
~Stephanie ❤️
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Smore Cookies!
*******************************This video is NOT for anyone 18 and younger ******************************
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Good Day Guys! Today in my pj's we made some smore cookies! Yup we did thinking of summer and a camp fire this cookie is for you.
Here's the recipe for you!
Recipe:
1 cup softened butter
3/4 cups of white and brown sugar
2 eggs
1 tsp baking powder
1 tsp vanilla
pinch of salt
3 cups of flour
1 1/2 cup crushed graham cracker crumb
halved marshallows and 8 oz chocolate bar
with a hand mixer cream together butter and sugar when it is light and fluffy add in the eggs mix until everything is combined.
Add in the flour half at a time along with graham cracker crumbs.
mix until all combined.
taking out a handful at a time roll into a ball and flatten it. add your chocolate and marshmallows
bake at 350 for 7-8 minutes or until golden around the edges.
Hope you enjoy this and love as much as Diane and Fred did. Have a very blessed and Merry Christmas!
Don't forget to check out Peggy at Paige Family Homestead give her some love!
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How to Make A Calendula Rose Herbal Salve
Calendula Rose Herbal Salve is a beautifully easy recipe to make for yourself and/or for your loved ones during the chilly weather & holidays! Add a little something special to that stocking this year, or make it for yourself!
Ingredients include calendula, beeswax pastilles, roses, rose absolute, & olive oil.
Full Recipe:
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How to Make WHOLE Fig Preserves-Old Fashioned Southern Recipe-Steph’s Stove
Whole Fig Preserves
Fresh figs
Sugar
Lemon juice
Pint or half-pint jars
New jar lids (don’treuse lids)
Jar rings (these can be reuse)
Cannings tongs
Funnel
Two pots (one large and one small/medium)
Wash figs and remove stems.
Add figs to a large sturdy pot and cover with granulated sugar until sugar is covering the tops of all figs. This will be about 4 cups or more. Feel free to add more or less sugar according to your personal preference. However, you will need a minimum of 1 cup sugar for every cup of figs. Once figs are covered in sugar add two generous squirts of lemon juice (1 tablespoon if fresh) to the top of sugar. Do not stir at this point.
Place the pot on the lowest setting on your stove and cook for approximately 30 minutes. After 30 minutes, gently stir the mixture and cook for another 30 minutes. After the second 30-minute point you will have quite a bit of juice released from the figs and a syrup will begin to develop. Gently stir the mixture to ensure nothing is sticking to the bottom during the cooking process.
Turn the heat up to medium low, about 4-5, and cook for another 30 minutes bringing the mixture to a low simmer and stirring about every 5-10 minutes.
Cook for another 30 minutes and adjust cooking temperatures as needed. You do not want the mixture to start a full boil but just a low boil/simmer (this should be about 2 hours into the cooking process) and continue to stir frequently to prevent sticking to the bottom of the pot and scorching. At the end of this cook time, check the figs for sweetness by tasting one. If you need to add more sugar, add according to your preference.
Check the temperature of your figs at this point. Using a digital thermometer, check to see if the figs have reached a temperature of 220-225° this is the point your preserve jelly like. If they have not reached this point, continue cooking for 30 additional minutes and recheck again.
Total cook time will be about 2 1/2 hours.
Once the temperature has reached 220-225° your preserves are ready. ????
If you do not water process the figs they are not considered shelf-stable and should be stored in the refrigerator.
To water process the figs for long term storage (up to 12 months):
Using either pint or half-pint jars, clean and thoroughly wash jars, rings, lids, funnel, and ladle. Bring two pots (one medium pot for lids and rings / one large pot for jars) of water almost to the boiling point on the stove and add a trivet to the bottom of the largest pot to prevent the jars from touching the bottom. Add the jars, lids, and rings to the pots to sterilize, being sure they are about 1 inch above the jar lids (covering rings and lids in a smaller pot) for about 10 minutes. Gently remove the jars and place on a towel in the upright position.
Place a funnel in each jar and fill leaving about ½” open space at the top of each jar. Using a plastic or silicone utensil, move around the edges of the figs to remove any trapped air. Do not use a metal instrument for this.
When all jars are filled and air has been removed, wipe the tops with a clean damp cloth to ensure there is no residue (you may need to do this part twice if they are extremely sticky) on the tops before adding the lids. The surface must be clean in order to ensure a proper seal. Place the lids on each top and then the rings. Tighten the rings to “fingertip” tightness. Not super tight but firm.
Bring the largest pot of water to a boil and gently lower each jar into the boiling water to process for 10-minutes. After the 10-minutes mark, remove the jars and place back onto the towel to cool. You will begin to hear the “ping” sound within approximately 2-3 minutes. This is the sound that your jars are completely sealed. Process additional jars if needed - I did have to process in two batches.
Jars are EXTREMELY HOT!!!! Be Careful!!!
Once they have cooled for about 30 minutes, tighten the rings completely. Allow to sit, undisturbed, until they have come to room temperature before you store them in the pantry. The fig preserves will be shelf stable for about 12 months. Once they have been opened, store them in the refrigerator. Enjoy on toast, a hot biscuit, or on top of meat. Delicious!!!
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