Sausage Stuffing

 Holiday Recipies, Recipes  2 Responses »
Nov 282011
 

One of my favorite parts of a holiday meal is the stuffing!  While I normally cook this on the side, I guess technically it would be called dressing right?  But our family has always called it stuffing, perhaps it’s a Canadian thing.

This is our family’s favorite stuffing recipe.  I start it off with homemade sausage, similar to the sausage hubby makes for his pizzas, but with a little less salt.

A note, if you are using this to stuff a chicken or turkey do not add the full amount of stock in my recipe!  I would add 1/2 to 2/3′s of a cup of stock.  Then mix it to gather and spoon lightly into the bird’s cavity.  As the stuffing cooks it will absorb a lot of liquid from the turkey.

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Sausage Stuffing

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 45 minutes

Ingredients

    For the sausage
  • 2 lb ground pork
  • 4 cloves garlic minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 TBS Oregano
    • Bread mixture
  • 12 Cups bread cubed
  • 2 Cups Onion chopped
  • 1 1/2 Cups Celery Chopped
  • 1 Tsp Thyme
  • 1 TBS Rosemary
  • 1 1/2 TBS Sage
  • 2/3 Cup Parsley fresh, chopped
  • 1/2 Cup butter melted
  • 2 Cups Chicken or turkey stock

Instructions

    Bread
  1. Cut bread into cubes and spread out on baking trays.
  2. Bake at 350F for 5 to 10 minutes until toasted.
  3. Set aside
    4. For the Sausage
  4. Cook ground pork and garlic, salt, pepper and oregano together.
  5. Add onions and cook until tender.
  6. Add celery and remaining herbs. Cook for 2 minutes.
    7. Stuffing
  7. Combine bread cubes and meat mixture in a large baking dish or roaster. If you are making this a head of time, cover the stuffing and place in the fridge. Do not add any liquid until ready to bake. If your baking right away continue to the next step.
  8. Pour in melted butter and chicken stock.
  9. Cover and bake at 350F for 45 to 60 minutes.
http://homestead-acres.com/blog/recipes/sausage-stuffing/

 

 

Kim Mills on Google+

Braided Apple Bread

 Breads, Recipes  13 Responses »
Nov 222011
 

When I was a little girl our family often made a braided apple bread.  It was one of my favorite treats I looked forward to each winter!  Unfortunately I don’t have our family recipe and so I’ve been trying to recreate it.  This recipe uses the dinner roll recipe I posted the other day.  But you could also use your favorite bread recipe or my basic bread.

While this isn’t quite what I remember from childhood, it’s wonderful!  I had to hide the last piece so hubby would be able to try some. lol  We’ll be making this often over the winter.

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Braided Apple Bread

Ingredients

    Filling
  • 5 Apples pealed and sliced
  • 1/2 Cup sugar
  • 2 Tsp cinnamon
    • For the bread dough
  • 1 Cup Warm water
  • 3 Tbs Sugar
  • 3 Tsp Yeast
  • 1 Tsp Salt
  • 2 Tbs Butter
  • 1 Egg
  • 3 to 3 1/4 Cups All Purpose Flour

Instructions

    Filling
  1. Peal and slice apples.
  2. Mix with sugar and cinnamon.
  3. Pour into a baking dish and bake at 350F for 10 to 15 min.
    4. To Make in a bread machine
  4. Combine all dough ingredients in the order specified by your manual. Select the dough setting. Then continue at step 10.
    5. To make by hand
  5. Combine warm water, sugar and yeast in a bowl. Let sit for 10 min.
  6. Stir in butter, salt and egg.
  7. Stir in flour.
  8. Kneed for 10 minutes.
  9. Cover and let rise until doubled in size.
  10. Roll our dough into a square and cut 1 inch slices from the sides.
  11. Pour apple filling in the middle.
  12. Fold the top of the dough in and fold sliced dough strips over each other to braid.
  13. Transfer to a baking sheet and bake at 350F for 25 minutes.
http://homestead-acres.com/blog/recipes/braided-apple-bread/

 

 

 

Kim Mills on Google+

The Best Dinner Rolls!

 Breads, Recipes  10 Responses »
Nov 182011
 

These are our family’s favorite dinner rolls.  They are so easy to make, light and fluffy on the inside with just a slight crust on the outside.  Yummy!

I make these in my bread machine, but they work up just great by hand to!

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The Best Dinner Rolls

Rating: 51

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 23 Rolls

Ingredients

  • 1 Cup Warm water
  • 3 Tbs Sugar
  • 3 Tsp Yeast
  • 1 Tsp Salt
  • 2 Tbs Butter
  • 1 Egg
  • 3 to 3 1/4 Cups All Purpose Flour

Instructions

    To Make in a bread machine
  1. Combine all ingredients in the order specified by your manual. Select the dough setting.
  2. Form into rolls and place on greased baking sheet 2 inches apart.
  3. Cover and let rise for 30 minutes or until doubled in size.
  4. Bake at 350F for 20 to 25 minutes.
  5. Rub the tops with butter.
    6. To make by hand
  6. Combine warm water, sugar and yeast in a bowl. Let sit for 10 min.
  7. Stir in butter, salt and egg.
  8. Stir in flour.
  9. Kneed for 10 minutes.
  10. Cover and let rise until doubled in size.
  11. Punch down and forum into rolls. Place on a greased baking tray 2 inches apart. Cover and let rise 30 min or until doubled.
  12. Bake at 350F for 20 to 25 min.
http://homestead-acres.com/blog/recipes/the-best-dinner-rolls/

 

 

 

Kim Mills on Google+

Baked Apples

 Desserts, Recipes  8 Responses »
Oct 212011
 

It’s been raining and windy here for the past few weeks.   It’s perfect time for comfort food to cheer up the gloom.  So I decided to surprise the little ones with baked apples for a snack!

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Baked Apples

Rating: 51

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6

Baked Apples

Ingredients

  • 6 Cooking apples
  • 1/2 Cup sugar
  • 2 Tsp cinnamon
  • 4 Tsp butter
  • 1/2 Cup raisins
  • 1 cup water (or apple juice or apple cider)

Instructions

  1. Combine sugar and cinnamon in a bowl and stir well. Mix in raisins.
  2. Wash and core your apples, leaving the bottoms whole.
  3. Fill apples with filling mixture and place in a baking dish.
  4. Top with 1 tsp of butter per apple.
  5. Pour 1 cup of water into the baking dish.
  6. Bake for about 40 minutes at 350F.
    7. For The Topping:
  7. Pour sauce from the baking tray into a pot, bring to a boil. Boil gently for abt 5 minutes or until thickened.
  8. Pour over top of apples.
http://homestead-acres.com/blog/recipes/baked-apples/

 

 

 

Kim Mills on Google+

How To Cook And Puree A Butternut Squash

 Homesteading, In the Kitchen, Recipes  5 Responses »
Oct 092011
 

This time of year gardens and stores are filled with a bounty of different squashes.  Squash is one of my favorite foods, it can be cooked in so many ways from veggie side dishes to pies and cakes.  The flavor of home cooked squash can not compare the cans you buy in the store.  Fresh squash has a rich taste that even my 2 year old says is “delicious”!  We were blessed with a good yield of Butternut squashes this year.  I’m busy baking and pureeing it up to preserve for the winter.

To bake a butternut squash lay it on it’s side and carefully press a knife through the center.  Cut down towards the bottom end, then turn the squash around and cut from the middle back to the top.  Open the squash and remove the seeds that are in the bottom of the squash.

Place them upside down in a baking tray and add about 3 cups of water.  This will help keep the squash from sticking to the pan as it cooks.  Cover with foil.

Bake at 350F for about 45 minutes.

To tell if the squash is done, gently press with a fork.  If the fork easily presses through the squash you know it’s done!  Let it cool until it’s easy to handle.  Turn the squash over and scoop out the the cooked flesh.  Puree this in a food processor or a blender.  If you don’t have one you can also use a potato masher and hand mixer.

If your not wanting to use the puree right a way, you can freeze it in storage containers or freezer bags. I prefer to measure mine out in 2 cup portions, I find most of my recipes use this amount.  You can also dehydrate the puree.  I will be adding a video on how to do that soon.

This same basic method can be used for most squashes and butternut puree can be substituted easily in any recipe calling for pumpkin puree.

 

 

Kim Mills on Google+

Rice Pudding

 Desserts, Recipes  4 Responses »
Jan 122011
 

Rice Pudding is a family favourite of ours.  It makes a wonderful dessert or a great breakfast!

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Rice Pudding

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients

  • 2/3 cup sugar
  • 7 cups milk
  • 1 cup rice
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 tbs vanilla extract
  • Ground cinnamon to taste

Instructions

  1. Combine sugar, milk, salt and rice in a large sauce pan. Bring to a boil over medium heat.
  2. Pour into a large greased casserole dish. Cover and bake for 45 minutes at 325F.
  3. Remove from oven, stir in raisins and vanilla. Cover and bake for another 15 minutes.
  4. Top with desired amount of cinnamon, cover and allow to sit until the pudding thickens.
  5. Serve warm or chill in the fridge over night.
http://homestead-acres.com/blog/recipes/rice-pudding/

Kim Mills on Google+

How To Can Pickled Beets

 Canning, Recipes  1 Response »
Aug 182010
 

Pickled beets are one of my favorites!  This recipe is a staple in my kitchen.  I hope you enjoy!

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How To Can Pickled Beets

Rating: 51

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 7 pints

Ingredients

  • 30 beets (aprox)
  • 2/3 cups water
  • 4 cups sugar
  • 4 cups vinegar
    • In each pint jar place
  • 1/2 tsp pickling salt
  • 1/2 a cinnamon stick
  • 4 whole cloves
  • 2 allspice berries

Instructions

  1. Wash beets and cut tops off leaving 1 inch of stem on.
  2. Place in a large pot and cover with water. Boil until tender.
  3. Drain and let cool until comfortable enough to handle. Slip stem and skins off.
  4. Slice into 1/4 inch rounds, or leave whole if small.
  5. Add salt, cloves, berries and cinnamon to each jar. Add sliced beets.
  6. Combine water, sugar and vinegar and bring to a boil.
  7. Pour over beets, leaving 1/2 inch head space.
  8. Release air bubble, wipe rims, add lids and process in a water bath canner for 30 min for pints 35 min for quarts.
  9. Let sit for 6 weeks for flavor to fully absorbed.
http://homestead-acres.com/blog/recipes/how-to-can-pickled-beets/

Kim Mills on Google+

How To Can Bread And Butter Pickles

 Canning, Recipes  9 Responses »
Aug 102010
 

Bread and Butter pickles are my favorite, and bring back memories of lunches with my Grandma.  They are also so easy to make.  An excellent way to use up medium to large cucumbers.

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How To Can Bread

Rating: 51

Prep Time: 3 hours, 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 40 minutes

Ingredients

    Small Batch
  • 13 cups sliced Cucumbers
  • 3 cups sliced Onions
  • 4 1/2 cups Sugar
  • 4 cups Vinegar
  • 2 TBS Mustard Seed
  • 1 1/2 TBS Celery Seed
  • 1 TBS Ground Turmeric
  • 1/2 cup Course Salt
    • Large Batch
  • 40 cups sliced Cucumbers
  • 10 cups sliced Onions
  • 13 1/2 cups Sugar
  • 12 cups Vinegar
  • 6 TBS Mustard Seed
  • 4 1/2 TBS Celery Seed
  • 3 TBS Ground Turmeric
  • 1 cup Course Salt

Instructions

  1. Wash cucumbers and trim a thin slice off the blossom end. Slice cucumbers and onions into rounds 1/4 inch thick.
  2. Combine in a large bowl or pot sprinkle salt over top. Cover and place in the fridge for 2 to 3 hours.
  3. Drain cucumber mixture and rinse.
  4. In a large stock pot combine remaining ingredients and bring to a boil. Boil for 10 minutes then add cucumber mixture. Return to a boil and remove from heat.
  5. Ladle into jars.
  6. Run a spatula around the outside edges of the jar to remove air bubbles.
  7. Wipe the jar rims with a damp cloth.
  8. Add lids and water bath can for 10 minutes or according to your altitude.
http://homestead-acres.com/blog/recipes/how-to-can-bread-and-butter-pickles/

Kim Mills on Google+
 Posted by on August 10, 2010 at 2:52 pm

Zucchini Brownies

 Recipes  3 Responses »
Jul 272010
 

This time of year our zucchini plants are producing very well.  Our second planting is flowering and also will be producing soon!  Yes we love zucchini!  I’m always looking for new ways to use it up.  I stumbled on a recipe of zucchini brownies that I just had to try.

They came out good but seem to be just missing a little something.  Perhaps its because I left the nuts out, I also didn’t use the frosting.  I will be trying another batch soon with some nuts sprinkled in.

When you mix this together it looks VERY dry.  But as it cooks the liquid from the zucchini brings it together nicely.

Here is the recipe as found on all recipes.

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup margarine
  • 2 cups confectioners’ sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Kim Mills on Google+

Homestead Series How To Dehydrate Sliced And Shredded Zucchini

 Recipes  6 Responses »
Jul 222010
 

Its that time of year again!  The gardens starting to produce and I’m dehydrating and canning for the winter.  Dehydrating zucchini is so easy to do and saves a lot of freezer space!

Wash and slice your zucchini into 1/4 inch slices, or shred.  Place on your dehydrator rack and dehydrate at 115F until done.  Mine took about 24 hours in the high humidity weather we have been having.

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