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Tuesday, May 31, 2016

Quick Breakfast Puffs

I was looking forward to looking the Rumford Complete Cook Book again this month to try another recipe. It is fun to read how the recipes are written from 1908. This time I picked the Quick Breakfast Puffs. I always look for easy breakfast ideas for the kids, sometimes needing something that is "grab and go."

After making these Quick Breakfast Puffs, I definitely think they would be great for breakfast!! My kids loved them too!

The Quick Breakfast Puffs recipe is on page 120 of the Rumford Complete Cook Book. Below is the photo that is in the cookbook.

Here is my version of the recipe. 

Quick Breakfast Puffs


2 eggs
1 cup milk
1 Tbsp melted butter
1 1/2 cups flour
2 tsp Rumford Baking Powder
1/2 tsp salt


In a mixing bowl, beat the eggs well. Then add the milk and melted butter and mix. Add the flour, salt, and baking powder to the liquid mixture and beat with hand mixer for roughly 2 minutes. Pour the batter into a greased muffin pan, or add muffin liners.  Bake at 450 degrees F for 15 to 18 minutes. 

They have a light and fluffy egg taste and are so yummy! Cut in half and add a little butter or some bacon and cheese for a complete breakfast. 

This post is sponsored by Clabber Girl Baking Powder but my
 thoughts/opinions are always 100% my own.

Saturday, May 28, 2016

Strawberry Rhubarb Pie

One of my favorite summer desserts is homemade Strawberry Rhubarb Pie! I am a big fan of fruit pies, so this is one I make every summer when we can harvest the ingredients right from my own garden. The combination tartness from the rhubarb and sweetness from the strawberries is just SO delicious. Paired with the crust from the pie making it truly a summer dessert must have!!

Our strawberries in the garden and producing so good! We have a decent size patch and the end of May/most of June we enjoy strawberries fresh from our own patch. This is the second year for our rhubarb plants and they are producing good stalks as well for us to harvest! What better way to use both the strawberries and rhubarb than in a pie!!

Strawberry Rhubarb Pie

1 1/2 cup all-purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

2 Tbsp. Clabber Girl Corn Starch
2 cups fresh rhubarb, chopped
1 cup granulated sugar
3 cups fresh strawberries, sliced
2 Tbsp. butter
1 egg white
2 Tbsp. granulated sugar
1/4 tsp. vanilla

Pie crust:
In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.

Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips.  Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.

Pie Filling:
Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.

Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.

Bake at 400 degrees F for about 35 minutes or golden in color. Let cool for filling to settle and thicken.


 This post is sponsored by Clabber Girl Corn Starch but my
 thoughts/opinions are always 100% my own.

Thursday, May 26, 2016

What is the difference between onions and how they grow?

Growing onions is simple. Poke a hole in the ground and plant a small onion plant or an onion set and you're on your way to a great onion crop, grown easily. So what are the different types of onions, how do they grown, and what are they used for?

Different types of onions can be grown from seeds, sets, and plants, with planting from seed taking the longest to mature as it starts out much smaller. For green onions, plant onion sets. For larger red, white, or yellow onions (sweet onions) plant onion plants.

Which onion is right for you to grow?

Onion sets are small, dry bulbs that are grown the previous year. They are the easiest to grow. When you buy a bag of onion sets, simply pop them in the soil, cover slightly so the tops are showing, and the onion quickly starts to grow. They are sold as white, yellow, or red onion sets and are grown for green onions or left in the ground a little longer to form a onion bulb.

Onion plants are best if you are wanting large, firm onion bulbs. You'll most likely find the plants bundled together around groups of 25 or so. These plants are grown from seed the year they are sold. They are pulled and bundled to sell and grow for larger onions. To plant these onion plants you simply can did a trench and lay them in. Straightening the plant and covering the end with soil as you completely plant them. Generally they are planted in the spring and harvest large onions in the fall. These onion plants come in an assortment of different varieties like, Walla Walla, Candy, Red Candy, Yellow Spanish, etc. You would choose the right varieties that fit the needs you are looking for in onions (short day, long day, sweet onion, best for storage, etc).

Onions are always a must on our "To Plant" list every year! We plant both onion sets for green onions  that we pull and harvest in spring and mid summer, as well as onion plants, that we plant in the spring and harvest the large sweet onions in the fall and later in the growing season.

If you don't already grow onions in your garden, be sure to add them in the following years to come! They are super easy and great to cook with!

Thursday, May 12, 2016

Corn Casserole

I always love a good side dish to go with out main part of our meal. This simple corn casserole recipe is a great companion to any meal or perfect to take to any potluck dinner.

We just got done planting our second round of sweet corn this past week. Our first planting is coming up nicely. We plan to plant 2 or 3 more sweet corn plantings throughout the rest of the early summer to be able to harvest sweet corn continuously in the upcoming months.

We sell out sweet corn at our local farmers market and also include it in our CSA weekly basket shares. Then at some point in our sweet corn harvest I put up a good amount in the freezer to enjoy during the late fall and winter months.

Using sweet corn from the freezer is great for this recipe! You can also used canned corn. The recipe is super simple and a great way to enjoy sweet corn from the garden or to make it any time of the year.

Corn Casserole 
10 oz can corn, drained or about 1 1/2 cup frozen sweet corn, thawed
10 oz can cream-style corn
1 egg, beaten
1/3 cup milk
1 stick of butter, softened
8 oz box corn bread mix 

Pre-heat oven to 350 degrees. In a medium mixing bowl, add all the ingredients together and mix well. Pour mixture into a 2 quart casserole dish. Bake at 350 degrees for 45 to 50 minutes. Add shredded cheese on top if desired. 

Add a sprinkle of shredded cheddar or Parmesan cheese add in another flavor. Yummy!


Tuesday, May 10, 2016

Apple Turnovers

A simple grab and go breakfast, a dessert after a meal or a snack, apple turnovers are a great recipe to make! A childhood favorite continuing and make for my kids as well. Everyone loves them!! The delicious pastry outside with a hint of sugary icing on top. Then when you bite inside you get the gooey deliciousness of the cinnamon apples!

Apple turnovers for me go way back! I remember my mom, aunts, and grandma getting together one day and preparing and backing up big batches of apple turnovers! My cousins and I would help anywhere we could. We would make up several eat then and for each family to take home to put up in the freezer for later. I continue to do this today for my own family as everyone loves them! My daughter enjoys helping make them too! She rolls out her own crust and works at making her own turnovers. They are even great to take to the field for dessert. 

Apple Turnovers


5 cups flour
2 cups + 4 tablespoons shortening
1 teaspoon salt
3/4 cup sweetened condensed milk
2 eggs
1 packet yeast

Mix together the flour, shortening, and salt. Dissolve the yeast in slightly warmed sweetened condensed milk. Let stand for a few minutes and then add the beaten eggs. Mix together with the flour, shortening, and salt mixture. For a ball and leave in refrigerator overnight.
Set crust ball out in room temperature. Roll out thin. Cut circles for the turnover crust. Use any shape depending on what size you want your turnovers to be. I use a small bowl for my circles.


1 1/2 cup sugar
1 dozen apples diced
1 Tablespoon flour
1 Tablespoon cinnamon

Mix all ingredients together in a large pot and cook until apples are tender. I put a little bit of water at the bottom of my pot.

Directions for Turnovers:
Place 1 tablespoon of filling in on each turnover crust piece. Fold over the crust and press the seams down with a fork. Dip fork in flour to prevent crust from sticking to fork. Brush a little melted butter on top of each turnover before baking.

Optional: Sprinkle with sugar before baking.

Bake at 375 degrees for 15 to 20 minutes. Recipe makes about 3 dozen turnovers.

Optional: If you didn't sprinkle sugar before baking on each turnover, you can also make a glaze from powdered sugar and water and drizzle over top of the turnovers after they have cooled. (This is how I have done it in this post).


The apple turnovers can easily be split over 2 days to make as well. One day make the crust and the filling and the next day cut out the individual crusts and bake them all. They are so tasty freshly baked, but will also keep for a few days after as well. They are great for freezing!

If you love to bake with apples, especially in the Fall season like I do, then be sure to add these apple turnovers to your recipe list!

Our chickens sure enjoyed the apple peelings too!

 This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own.

Friday, May 6, 2016

Lemon Cake with Lemon Frosting: A Rumford Complete Cookbook Recipe

Looking through the Rumford Complete Cookbook again I was looking forward to making this Lemon Cake! Lemon is one of my favorite flavors when it comes to desserts! Its such a light and fresh flavor. Perfect for Summer!!

The Lemon Cake recipe is on page 134 of the cookbook. Below is a photo of the recipe in the cookbook.

Here is my version of the recipe with some updates:

Lemon Cake 


2 cups sugar
1/2 cup butter
3 eggs
1 cup milk
2 tsp Rumford Baking Powder
Grated rind of 1 lemon
1/2 tsp salt
3 cups flour


Beat the butter and the sugar together in a mixing bowl. Then add the well beaten eggs and mix together with the butter and sugar. Add the grated lemon, milk, flour, salt, and baking powder to mixing bowl and mix everything together well. Pour batter into a 9 x 13 greased baking pan. Bake for 40 minutes at 350 degrees. Cool completely and add lemon frosting over top of cake.

Lemon frosting recipe from the page 156 of Rumford Complete Cookbook.

Lemon Frosting

Juice of 2 lemons
About 3 cups powdered sugar

Strain and squeeze the juice of the lemons into a bowl. Then add the powdered sugar and mix together. You may need more or less powdered sugar depending on the size of the lemons and how much juice came out. Mix juice and powdered sugar together until thick enough to spread over cake. Pour over top of cake and use knife to spread smooth.


 This post is sponsored by Clabber Girl Baking Powder but my
 thoughts/opinions are always 100% my own.

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