by Esther Henry
Vanilla extract is such a necessary staple in every kitchen. If it's not...it should be! There's nothing more versatile to use across the board than this extract. Buying the pure extract, especially in large quantities, can break the bank! There is a cheaper option, but fake fillers, colors, flavors, etc that go into the imitation... Continue Reading →
One of the easiest dinners to make is a simple pot roast! Every Sunday my mother would put a roast in the slow cooker, early in the morning, and get it to cooking. We would wake up to the comforting aroma, get ready for church, go to church, come home and...dig in. We couldn't wait!... Continue Reading →
Marmalade is a very ancient method of preserving fruits and can be traced back to the ancient Greeks, who passed it on to the Romans, who traded and taught other cultures the art of preserving fruit, mostly using honey as the sweetener rather than the modern sugar. One thing I love about marmalade, is that... Continue Reading →
Chocolate Cream Cheese Cupcakes: my mother's favorite go-to recipe for get-togethers. Whenever she was involved in a ladies' gathering or church functions, many asked for these cupcakes. For years, she refused to share the recipe with anyone. They were "her special secret." My beautiful mother passed away a couple months ago after a short battle... Continue Reading →
The holiday season is a busy time for most kitchens and ours is no exception! I remember as a young girl, my mother started weeks before Christmas making lemon bars, peanut butter balls, blonde brownies, chocolate and peanut butter fudges, cookies, pies, etc in preparation for an annual open house she would hold every December... Continue Reading →
To view the how-to video, click here to go to my channel! https://rumble.com/vb9q59-foraging-and-processing-wild-honey-mushrooms.html?mref=6lled&mc=29ypj Subscribe to get access Read more of this content when you subscribe today. Log in Exploring along our creek bed the other day, I came upon this beautiful cluster of "honey" mushrooms (armillaria sp.) and harvested a full 5-gal bucket of them!... Continue Reading →
Ingredients: 15 cups of cubed fresh rhubarb 7 cups sugar Directions: Put sugar and rhubarb in a large stockpot. Mix, so sugar has coated all the rhubarb. Let it set on the counter for 2 hours, to give the sugar time to pull out much of the moisture from the rhubarb. When 2 hours have... Continue Reading →
Dry canning has been around for generations. Our grandparents and great-grandparents would use this method in making jams, jellies, and tomato sauces. Dry canning is the method of sterilizing your mason jars in an oven, soaking the lids in hot boiling water while the jars are in the oven, and making the tomato sauce or... Continue Reading →
I take you through, step-by-step on how to make your own sauerkraut...simply!
