Crafting 1800s Cookies with a Sweet Twist!
Step back in time with us as we embark on a culinary journey inspired by the 1800s. In this episode, we'll take our freshly pressed homemade sorghum syrup, extracted from our own sorghum stalks, and recreate an old-fashioned cookie recipe that's bursting with historical flavor and a sweet twist from the garden. ????????
Our homemade sorghum syrup is a labor of love, pressed from the very same sorghum stalks that grace our garden. Its rich, molasses-like sweetness adds depth to our vintage cookie recipe, transporting us to a bygone era.
Join us as we mix, knead, and bake these timeless treats, savoring the aroma of spices and the nostalgia of simpler times. These cookies are a testament to the enduring appeal of traditional recipes made with homegrown ingredients.
Don't forget to like, comment, and subscribe to our channel to stay updated with more culinary adventures, garden-to-table delights, and the art of preserving tradition. Hit the notification bell to ensure you never miss a moment of our shared experiences and the joy of creating delicious history.
Thank you for being a part of our community, and for embracing the values of heritage, sustainability, and the joy of savoring the flavors of the past.
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Baking Simple & Nutrient-Rich Sourdough Bread at Home!
Join us in the heart of our homestead kitchen as we unravel the secrets of baking a simple and nutrient-rich sourdough bread. In this episode, we'll guide you through the process of using our homemade sourdough starter to create a delicious loaf using just a handful of key ingredients: sourdough starter, bread flour, salt, water, and a touch of olive oil.
Discover the exceptional benefits of sourdough bread, from its natural fermentation process that enhances nutrient absorption to its gentle impact on blood sugar levels. It's not just bread; it's a healthier choice for you and your family.
Learn the art of sourdough breadmaking as we demystify the steps, from mixing and kneading to shaping and baking. We'll share tips and tricks for achieving that perfect crust and crumb, along with the satisfaction of creating homemade bread from scratch.
Don't forget to like, comment, and subscribe to our channel to stay updated with more homesteading adventures, DIY delights, and the joys of nurturing your culinary skills. Hit the notification bell to ensure you never miss a moment of our shared experiences and the wonders of sourdough magic.
Thank you for being a part of our community and sharing our values of sustainable living, wholesome nourishment, and the simple pleasures of baking with love. ???????? #SourdoughBread #HomemadeBaking #NutrientRich #BreadMakingMagic #SustainableLiving #TheDenmanHomestead
Last minute dinner from scratch
My husband requested a specific meal at the last minute and I was able to get it done in under an hour! Chicken Parm, a big salad, and the most delicious French loaf that only takes 45 minutes from start to finish!
Shop my kitchen & all my favorites here:
How to Start a Sourdough Starter:
45 Minute French Bread Recipe
- 1 cup warm water
- 1 T instant yeast
- 1 T sugar
- 1 t salt
- 1 T butter
- 3 cups AP flour
Add everything to a mixing bowl and mix until it comes together, turn out onto a floured surface and knead for 5-7 minutes or so. DO not let it rise. Immediately shape into a french loaf and proof on a cookie sheet in the oven at proof setting. Proofing should only take 20 minutes. Remove the proofed bread from the oven, preheat it to 425 and while its preheating, score the bread. Then brush with an egg white wash and bake for 18 minutes or until the top is golden brown.
Garlic Butter for Garlic Cheese Bread
- 1/2 cup butter
- A few cloves grated garlic
- 1 tsp of salt if butter is not salted
- Handful of freshly chopped parsley
Cut the French loaf in half once it’s cooled and spread the garlic butter over each side. Top with lots of cheese, then bake at 350 for 5-10 minutes until cheese is melted. Turn to broil for 1 minute at the end so cheese is nice and bubble
Chicken Parm
Halve chicken breasts and soak in buttermilk up to 1 whole day before breading and cooking.
Make the breading
- 3 cups flour
- 1 T salt (heaping)
- 1 T pepper
- 1 T onion powder
- 1 T garlic powder
- 1 T smoked paprika
Remove the chicken from the buttermilk and set in a separate dish while you make the wash
Buttermilk Wash
- Reserved buttermilk from soaking chicken
- 1 egg or egg yolk
Whisk and use in the breading process.
For breading the chicken, coat in the breading mixture first, then coat in the buttermilk wash, and then in the breading mixture again. Yes, this is a double coating. And this is the best way to fry chicken! Once chicken is breaded, it's ready to fry.
I usually use lard or tallow for frying, but coconut oil is great as well. Just make sure you have about 3/4” oil in whatever skillet you are using to fry the chicken. Fry with oil at 360F until chicken is golden brown on each side and cooked through.
Once all the chicken is fried, place it on a cookie sheet, top with a bit of sauce and cheese, and bake in the oven for 5 minutes at 350 or until the cheese is melted
I used this tomato sauce recipe from my blog for the chicken part sauce:
Serve over fresh pasta, here’s my homemade egg pasta recipe:
Delicious Christmas Cookies Part 2
Easy Christmas Cookie Recipes.
This video is for informational purposes only.
My Kitchen, My Rules.
How to Make Perfect Cinnamon Buns from Scratch: A Beginner's Guide to Urban Homesteading
I have always struggled with making the perfect soft and gooey Cinnamon Buns, UNTIL NOW!
This recipe is SO EASY and tasty, you'll be going back for second and third helpings, but NO ONE will believe that YOU baked them yourself!
This is my friends mom's recipe, and although long, its very detailed so that you will have AMAZING buns EVERY TIME!
Cinnamon Buns
Makes 12 buns
Oven:
375 F bake for 20-25min
Frosting:
1 package cream cheese (room temp)
2tbsp butter (softened)
¾ cup powder sugar
1 tsp maple extract (or vanilla)
1 ½ tsp milk
3 tbsp real maple syrup
Dough:
1 cup milk
1 egg (beaten)
4 tbsp melted butter
4 tbsp water
½ box instant vanilla pudding (g box)
4 cups bread flour (all purpose is fine too)
1 tbsp sugar
2 ½ tsp yeast
Secret Sauce for the bottom of your baking pan:
2 tbsp butter (melted)
2 tbsp maple syrup
2 tbsp milk
Inside of the bun
3tbsp very soft butter
5tbsp cinnamon
5tbsp brown sugar
Make the coating for the bottom of your glass baking pan.
In a 9 x 13 glass pan, combine melted butter, maple syrup and milk. Mix everything together and set aside.
Make your dough.
In a microwave safe bowl combine, butter, milk, sugar and heat until it reaches about 115-120 F. About 50 seconds. If you don’t have a thermometer, then just heat it until you can mix the contents with your finger and its very warm to the touch, but your finger isn’t on fire.
Take it out of the microwave and add in the yeast. Mix and set aside for 10minutes.
In a separate bowl, mix together flour and instant pudding.
Beat your egg in a separate cup.
If you’re using a mixer, you’re going to want to use your dough hook at this point and set your mixer at the lowest setting. If you aren’t using one then your going to just mix in your egg slowly using a large spoon or spatula.
When your 10minutes is up for the yeast mixture, slowly mix in your beaten egg into the yeast mixture, if you do this too quick you may end up getting scrambled eggs.
Once your egg is in, slowly start adding your flour mixture. If you’re not using a mixer, you’re going to slowly fold in the flour mix.
Be careful not to mix this too much. Once all of the flour is in the mix, just kneed your dough until it all comes together. In the mixer this should only take about 3-4minutes. By hand, about 4-6, depending on how fast you’re kneading.
You’re going to need to roll out the dough, so whatever surface you’re using, sprinkle just a little flour onto the surface. Roll out the dough into a rectangle shape with the longer side of the rectangle at your waist. Roll out the dough until its about ¼ inch thick.
Spread out about 3 tbsp of very soft butter over the entire piece of dough, its ok if there are empty spots, do your best. Sprinkle about 5tbsp worth of cinnamon onto the buttered dough. Sprinkle about 5 tbsp worth of brown sugar onto the dough just like you did with the cinnamon. (If you family is like mine and REALLY loves cinnamon and brown sugar, you’re going to want more then this).
Starting from the furthest side of the rectangle away from you, start rolling the dough onto itself, and roll the dough down towards yourself. Do this until the very bottom and you end up with a log.
Starting from either the right or left of the log, cut the log into equal pieces. Then as you cut each piece, they will be a little squished. I you want, plump them back into a circle again and place them swirly side up into the glass baking pan. Repeat this for all the pieces until the whole log is cut up and in the glass pan.
Let this rise in a warm area for about 20-30minutes (depending on how warm your space is)
After they plump up a bit (they don’t have to double in size) place them in your hot oven.
After baking, while they’re still hot, grab a tray or wooden cutting board, and place it on top of your glass pan. Carefully flip the whole thing and remove the glass pan. All of the maple syrup and brown sugar mixture will be oozy and drooly on the top of all the buns. At this point you can drizzle the icing over everything, or let your guests put the icing over their own bun. Your choice.
Enjoy!
This video is NOT sponsored.
Here are the places where I have gotten vegetable seeds from.
8 Pack Grow Lights
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I am not an paid, sponsored or an affiliate, but these are the things that I use and recommend.
Heading into Fall on the Homestead
Let's make some food, talk about cast iron, do a fall front porch refresh, and chat about Halloween for Christians.
2 weeks ago I posted a video of cooking and food prep on the weekend. This video was filmed just a couple days later and is sort of a follow-up since I finished some of the food I prepped previously, recipes from the video below!
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My favorite dresses:
Sourdough Chocolate Chip Cookies:
Sweet Potato Crumb Casserole
Sweet Potato Filling
4 cups baked sweet potato
1/2 cup butter
1/3 cup cream
2/3 cup brown sugar
Crumb Topping
1/2 cup butter
1 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1 cup chopped pecans
Bake for an hour at 350