Thought everyone might like to see some of the food I have been trying out over the winter. I'll attach links to recipes as well.
When I first started a more homesteading lifestyle, I found it to be so empowering to make food from scratch. Homemade ketchup, mayonnaise, bread, pickled items. As well as growing my own produce, livestock and poultry. There was always something new to try that I found worthy of repeating or never trying again!
This winter I tried out these new to me food items, and I found all of them worth trying again and again. That being raised donuts, my own HOMEMADE bran flake cereal, deep dish pizza, and "kind bar" copycat nut snacks!
Below are pictures and links to try these recipes. Let me know what you think? Many of these recipes are good multi-person or family friendly recipes. Everyone can pitch in and help out making some delicious food!
I made these deep dish pizza's recently for Bob's birthday. I was a bit skeptical, but the pizza's turned out great. The crust wasn't grossly soggy. I made my own pizza sauce from frozen tomatoes. I think layering the mozzarella on the bottom before putting toppings on is important. Plus I used up a bunch of frozen veggies and made my own ground mutton sausage with Italian mixed spices. YUM! https://www.seasonsandsuppers.ca/meat-eaters-deep-dish-skillet-pizza/
Over the years cereal has become kind of a novelty. It's usually pretty pricey and full of sugar. Though, sometimes having a prepared snack is important to have on the shelves. So I dove into making my own bran flakes! Using parchment paper is important. My first batch I thought I could just use a well greased pan and the dough stuck horribly to it. And on my second batch I was able to roll the dough out more thin on the parchment paper. That way you get a more thin and crisp flake. Plus I am in control of house much sugar and what kind of sugar I put in these flakes. My choice was using maple syrup and only on tablespoon per batch. I used whole milk for my liquid, but I'm sure you can use water or like liquid substitutes.
One of my favorite snacks when working at my local co-op was kind bars. They are basically a bunch of nuts mixed with chocolate, peanut butter, or whatever else held together with some kind of liquid sweetener. This recipe uses maple syrup and I used bran flakes instead of crisp rice puffs. I also added some chocolate chips. I need to makes this a few more times to avoid the burnt corners. Otherwise this turned out great!
Sadly, this isn't a picture of my donuts. I KNOW I took pictures but I can't find them. I made traditional shaped donuts and fried of the donut holes. But I also used my unicorn and sheep cookie cutters and made fun shaped donuts as well. Prepare this dough the night before as it needs to rest in you refrigerator for at least 8 hours. I experimented with the glaze and used maple syrup instead of powder sugar. I thickened of the glaze with some flour. I also made variations by adding jams to the glaze to give it different flavors. My favorite was a crab apple jam from Mary Dirty Face Farm in Menomonie. I made plates and plates of donuts, for Bob and I and also for family holiday gatherings. Just be careful when frying and enjoy!
Born and raised in a small town, then moved back to the same small town. Jill of many trades and happy to be so.