Millcreek homestead

04/28/2024

From Optimal Recipes

🍍✨ Fresh out of the kitchen: Pineapple Cowboy Candy! Perfect for adding a sweet kick to your meals!

Ingredients:
Fresh pineapple, diced (3 cups)
Jalapeño peppers, thinly sliced (1 cup)
Apple cider vinegar (1 cup)
Granulated sugar (2 cups)
Lemon juice (2 tablespoons)
Mustard seeds (1 teaspoon)
Turmeric powder (1/2 teaspoon)
Ginger, grated (1 tablespoon)
Garlic, finely chopped (2 cloves)
Directions:
In a large saucepan, combine vinegar, sugar, lemon juice, mustard seeds, turmeric, grated ginger, and chopped garlic. Bring to a boil, then reduce heat and simmer until the sugar is dissolved.
Add the diced pineapple and jalapeño slices to the saucepan. Simmer over medium heat until the pineapple is tender and the liquid becomes syrupy, about 20 minutes.
Sterilize jars and lids in boiling water for at least 5 minutes.
Carefully ladle the hot jelly mixture into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, fix the lids, and process in a boiling water bath for 10 minutes.
Remove the jars and let them cool completely. Check the seals before storing in a cool, dark place.

Servings: Makes about 4 jars

04/25/2024

This looks yummy. I think I'm gonna try this

You can live for 100 years with healthy bread without flour. Quick recipe without soaking the lentil
Ingredients:

3/4 cup lentils (160 g), ground in a coffee grinder
1 glass of water
1 tablespoon olive oil
2 eggs
Salt to taste
1 teaspoon baking soda
1 tablespoon apple cider vinegar
40 g psyllium seeds
30 g pumpkin seeds
30 g sunflower seeds
Instructions:

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a bowl, mix the ground lentils, water, olive oil, eggs, salt, baking soda, and apple cider vinegar until well combined.
Stir in the psyllium seeds, pumpkin seeds, and sunflower seeds until evenly distributed throughout the batter.
Pour the batter into the greased loaf pan and smooth out the top.
Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy your healthy lentil bread with your favorite toppings or as a side to soups and salads.

04/08/2024

Something to remember. The 4-8-2024
Eclipse.

03/09/2024

Don't know who the original poster is but thank you for sharing

02/29/2024

I'm excited I scored on 180 plus jars today $60.00
Bonus find complete set of smurf glasses from Hardee's and a few others from Macdonalds. Big Bonus full case of asparagus jars. Yippee slowly building my jar supply back up. Happy day

02/20/2024

Sorry it's been a long time between updates on projects. I finally got the basement more or less done. It's as far as I can do for now. Over the weekend I did some much needed canning. Here is some pictures of what I've gotten done. Getting ready to start working on the new barn. This year's focus is food security and being food independent.

02/06/2024

Sharing from my favorite canning group canning rebels not my recipe but dang I'm going to give this a try.....Hi all! I just wanted to introduce myself and share a photo I took. Canned tamales. Oh - I was kindly asked to leave a “safe” canning site today ( actually two sites ) for this. So Im hoping yall will “get” me. 😉.

So giving credit to the woman who made up this recipe - Maryoke Brown. I followed her recipe to a “t” with two exceptions - I soaked my husks for two hours. I added about 1 Tbs of water to the cans. They steam in the canning process and cook through beautifully! Instructions are for cooking now, or if you keep reading through for canning!

Mexican Tamales Ingredients:
Tamale Filling:
1 lg pork roast
1 large onion, diced
1 clove garlic crushed
1 can mild chile peppers 1 bell pepper, diced
1 T Cumin
1 T chili powder
1 cups water
1 T salt
Season pork with salt, Place pork into a Dutch oven all other ingredients. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. (I pressure cooked mine in the Instant pot, high pressure, 2 hours.) Drain broth, and set aside. Pull pork, and return to pot on low. Add 1 Cup Salsa Verde.
For the Dough:

4 cups Masa Harina
3 cups broth (saved from the pork roast)
2 tsp salt
1 T cumin
1/3 cups lard
T 2 sugar
1 tsp baking powder
8 ounce package dried corn husks



Soak the corn husks in a bowl of very hot water for 30 minutes or until softened. (Separate them, and submerge, because they need to be really soft.)
Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, sugar,baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top. Scoop about 1⁄4 cup of dough onto the top, center of the corn husk. Lay a piece of plastic wrap over the dough and use your hands to press and spread the masa into a thin square layer, about 1/4 inch thick. Keep the dough spread along the top
half of the corn husk to allow plenty of room to fold the bottom husk up, when it’s time.
Place 1-2 tablespoons of desired filling in a line down the center of the dough. (You don’t want too much filling).
Fold in one long side of the husk over the filling, bringing the two edges of the masa dough together, and then tuck, and fold the other side up over the first. Fold the bottom of the husk up. Use a strip of corn husk to tie around the tamale. The strips are easiest to tie if they are about 1/2” wide, and very soft.
For immediate use; Cook on the stove-top or Instant Pot: Add water to
the bottom of your steamer or instant pot. (About 1 cup for IP and a few cups for a steamer pot—don’t fill above the steamer rack.) Lay a few extra corn husks on the bottom rack to keep the tamales from falling through and any boiling water from directly touching them.
Place tamales standing upright, with their open end up, just tightly enough to keep them standing. If using a steamer pot, lay a few soaked corn husks or a wet towel over the top of the tamales before closing the lid.
Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release for 10 minutes, and then quick release.

For Canning: Place 4 tamales, (or as many as you can squeeze in,) open end up, in a wide mouth pint jar or 2 in a 10oz jelly jar (for single servings). Wipe rims, place seals and lids on, and place in pressure canner and process for 90 minutes.
Notes
To test the masa dough. You can test if the masa tamale dough is ready by placing a tiny ball of dough into a glass of water — If the dough floats, it’s ready. If the dough sinks to the bottom of the glass then beat it for longer and add a little more broth. Test again.Tamale Filling Suggestions: You’ll need about 3 cups of filling for one batch of tamale dough.

01/19/2024

Shared from another group

Crackers with Sesame Seeds (gluten free)

Ingredients:

1 1/4 c amaranth flour
3 1/2 Tbsp salted butter
1/2 c toasted sesame seeds
1/2 tsp salt
1 tsp brown sugar
2 Tbsp sourdough starter
1 tsp garlic powder
1 tsp chili flakes
1 Tbsp mixed herbs (basil, oregano, thyme and rosemary)
2 Tbsp water

Directions:

Toast the sesame seeds in a 350 degree F oven for 10 to 15 mins, stirring occasionally, until golden brown.

In a bowl add sourdough starter, Amaranth flour, sesame seeds, brown sugar, salt, chili flakes, mixed herbs, butter, and garlic powder. Using your fingertips, mix butter into dry ingredients until it looks like bread crumbs.

Add 1 tablespoon water at a time to bind the dough.
Cover it with cling wrap and refrigerate it for 12 hrs.

After 12 hours rest, place the dough between two sheets of parchment paper and roll it into a thin sheet of 1/4th-inch thickness.

Meanwhile, preheat oven to 320 °F.

Using a cookie cutter or sharp knife, cut the desired shapes and prick every cracker with a fork.

Place all the shaped crackers on a lined baking tray and bake in the preheated oven for 20 min.

After baking take the tray out of the oven. Let the baked crackers rest on the tray for some time before shifting them on a cooling rack.

The crackers with sesame seeds are ready to serve. Makes about 30.

01/19/2024

Shared from another group
Gluten Free Flour Mix

Note - Especially good for making bread or pancakes.

Ingredients:

1 1/2 c millet flour
1 1/2 c sorghum flour
1 1/2 c amaranth flour
1/2 c quinoa flour

Directions:

Make flour from any whole grains by blending them in a spice grinder or high-speed blender.

To make this flour blend: Combine all the flours in a large mixing bowl and mix thoroughly. Store in an airtight container and use as needed. For longer shelf life, store in the refrigerator. Makes 5 cups.

01/19/2024

Shared from another group
Quinoa Bread with Sunflower Seeds and Pecans

Ingredients:

¾ c quinoa, soaked overnight
2 c rice or cassava or oat flour
2 tsp gluten-free baking powder
2 eggs
½ c agave syrup
1 c plant based milk (almond, cashew, macadamia)
¼ c olive oil
¼ c sunflower seeds
½ c broken pecan pieces
powdered sugar for garnish

Directions:

Heat oven to 355 degrees F.

Rinse the quinoa well and put in a blender with the 2 eggs, almond or other plant milk, and oil. Blend using blender.

Place the mixture in a bowl and add in the flour, baking powder, seeds, and pecans. Stir and pour into a 5 x 10” loaf pan.

Bake for 20 minutes at 355 degrees F.

When the time is up, take out the bread and wait for it to cool. Unmold and garnish with powdered sugar or as you wish. One loaf yields 8 slices.

01/19/2024

Shared from another group.
Details in recipe:

Dried Hulled Corn Soup

Ingredients:

1 lb dried kidney beans;
1 Tbsp baking soda for soaking beans
water to cover the beans for soaking
4 qt dried white flint corn kernels hulled from the cob
3 lb salt pork
1 qt hardwood ashes.
lots of water
salt and pepper to taste

Directions:

Place kidney beans in a medium pot, pour in water to cover the beans by 2 inches and add 1 tablespoon baking soda.

Place a lid on the pot and soak beans overnight.

After the beans have soaked overnight, change the water and bring to a boil. Reduce heat to medium and cook beans until tender (about 1 and 1⁄2 hours). Set aside.

Put the dried corn kernels in a kettle with enough water to cover the corn. Bring to a boil and add ashes. Cook for about 20 minutes, stirring frequently. You will notice the color of the white corn kernels turn from an off- white color to red-orange. This is the result of the chemical reaction of the ashes and water on the corn. This loosens the hulls or shells on the corn and breaks open the hard outer shell. When this color change occurs, the “lye action” has begun, and actually changes the corn from a carbohydrate to a protein.

When the hulls slip off the kernels easily, remove the kettle from the heat, drain the water and rinse corn in cold water, working the corn with the fingers to remove the hulls. (A handmade basket called a corn hulling basket, is traditionally used for this purpose)

Place the corn back in the kettle and replace the water and return to a boil. Boil for about 20 to 30 minutes and drain and rinse again.

Continue to rinse until the water runs clear and no evidence of ashes remain.

Place corn kernels back in the kettle, replace water and return to a boil. You may need to repeat the rinsing and boiling several times until the water is completely clear.

When the corn kernels are good and clean, place them in a large kettle or canning kettle with clean water. Add beans, and bring to a boil.

Cut salt pork into small pieces and add to the corn and bean mixture and continue to boil. Be sure to use plenty of water, because the corn swells as it cooks.

Cook 3 to 4 hours, or until corn is tender stirring occasionally and adding water as needed. Season to taste with salt and pepper as desired.

Some people add cut up cubes of squash to this hulled corn soup, using all of the Three Sisters. Others add vegetables, such as cabbage and carrot, and may use pork hock or pork loin instead of salt pork. Makes 16 quarts of soup.

01/15/2024

Mix together
200g sourdough starter
2 T melted butter
Seasoning of your choice ( i did ~1 cup shredded parmesean cheese and sprinkled in garlic powder)
Spread in a thin layer on parchment paper lined baking sheet
Bake 350 for 10min, take out and score with pizza cutter or any tool you have.
Bake another 20min

12/29/2023

Yummy

12/17/2023

Angie Kasun love this homemade Cheez Whiz. It tastes the same, as store-bought. When I make it, I always double the recipe, because it only makes 2 Cups.
HOMEMADE CHEEZ WHIZ
(Credit to spendwithpennies)
INGREDIENTS
1 cup Evaporated milk
1 teaspoon gelatin
2 cups grated cheddar cheese, shredded
2 ounces cream cheese
1/2 teaspoon dry mustard
¼ teaspoon sea salt or kosher salt
INSTRUCTIONS
Pour milk in a small saucepan and sprinkle gelatin over to soften. Let sit for about 5 minutes, then heat slowly over medium-low heat until steaming, but DO NOT BOIL.
Meanwhile, shred cheese and pulse in a food processor with the salt. When the milk is hot, turn on the food processor and with the motor running, slowly pour the milk-gelatin mixture over the cheese and process until completely melted and very smooth, 30-60 seconds. Pour into prepared containers.
Chill for at least 1 hour. Keeps up to two weeks in the refrigerator.

12/14/2023

Yummy

It's similar to fudge, but it's made with milk instead of heavy cream,and brown sugar instead of white sugar, which gives it a more caramel/toffee flavor that is absolutely addictive! And don't worry, we'll show you how to pronounce it 😉

Get recipe: https://bit.ly/3QDQNN9

12/12/2023

Hello 🔵 It's official. Signed at 12:53. It even came on tv.
Mine really turned blue. Don't forget, the new Facebook rule starts tomorrow (aka... new name META) where they can use your photos. Dont forget the deadline is today!!! I do not give Facebook or any company affiliated with Facebook permission to use my past and future photos, information, messages or posts.
With this statement, I inform Facebook that it is strictly forbidden to publish, copy, distribute or take any other action against me based on this profile and/or its contents. The violation of privacy can be punished by law.
NOTICE: Facebook is now a public entity. All members must publish such a note.
Whoever wants can copy and paste this version. Failure to post a statement at least once will be tacitly allowing the use of your photos, as well as information in profile and status posts.

Hold your finger anywhere in this message and copy will pop up. Click the copy button. Then go to your page, create a new message and put your finger anywhere in the blank field. "Paste" will appear and click Paste.
This will bypass the system....
He who does nothing agrees.

11/28/2023

Sophia is getting ready to have kits soon

11/22/2023

Yummy

3-2-1 Cake Mix - Mug Cake Mix - DIY

Here's a homemade mix that's great to have on hand for a snack or to put in cute jars and give as Christmas gifts. One of my grandsons loves this, it's his 'go to' when he wants something sweet that's easy and quick to make. I'll be making up more to give to him on Christmas!

Ingredients

I Angel Food Cake Mix - This needs to be the single step kind of Angel Food Cake Mix and not one that has more than one packet of mix in the box. I used Betty Crocker brand.

1 Cake mix any flavor you want - I used Pillsbury's Devil's Food cake mix.

Directions To Make the Mix:

Put both cake mixes in a bowl and using a whisk stir them up throughly so they are well blended.

Now put the mix in a jar with a good lid.

To Make the Cake:

Get a good sized mug

Put 3 Tablespoons Cake mix in mug - level tablespoons

Add 2 Tablespoons Water

Mix these throughly

Put in microwave and cook for 1 minute.

You can let the cake sit for a few minutes after if you want.

The cake will be moist and even a little gooey.

You can top with frosting, ice cream, whipped cream, or just eat it plain!

Enjoy!

11/22/2023

Hopefully will taste good

Real Food. Real Life.

10/30/2023

A healthy eggnog recipe? Can it be done?...

10/12/2023

This is an interesting thought for extra cucumbers

Make thick and creamy tzatziki with this shelf-stable mix made from dehydrated cucumbers! Add to a bowl of yogurt, and enjoy!

10/11/2023

Tortitas de Maiz – Puerto Rican Cornmeal Pancakes

These Gluten Free Pancakes are perfect for a Caribbean style breakfast. Moist and sweet enough on their own, they don't even really need syrup, but are just as delicious with just fruit and coffee or tea. They also make a great afternoon snack for tea time.

Prep Time
15 minutes mins

Cook Time
15 minutes mins

Course: BreakfastCuisine: Caribbean Servings: 9 pancakes
Calories: 181kcal

Ingredients
1 cup lowfat milk
1 1/2 cups yellow cornmeal
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
3 eggs
non stick spray for frying

Instructions
Bring the milk, sugar and salt to a boil with 1 cup water.

Reduce heat to medium. Using a whisk, slowly add the cornmeal a little at a time, while whisking constantly to avoid lumps. (Due to the nature of cornmeal, it will not be smooth. You want it to be lump free.) Remove from heat and leave 10 minutes to cool.

Add vanilla and eggs and whisk well until thoroughly combined.

Heat a skillet and spray with non stick spray. Spray a 1/3 measuring cup with non stick spray. Using measuring cup, place a scoop of batter in the pan for each pancake. It will be in a big lump.

Using the back of a spatula, carefully flatten into a pancake. You may have to put a little water on the back of the spatula, so it does not stick to the batter.

Cook on medium heat until golden brown on both sides, about 2-3 minutes on each side.
Enjoy for breakfast with coffee.

Notes
Remember to put a little water on the back of the spatula, so it does not stick to the batter.

Leftovers can be kept in the fridge in an airtight container for up to 5 days. Freeze cooled pancakes by wrapping individually in plastic wrap, and then storing the batch in a sealed freezer bag for up to 3 months.

Nutrition
Calories: 181kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 98mg | Potassium: 145mg | Fiber: 2g | Sugar: 13g | Vitamin A: 131IU | Calcium: 43mg | Iron: 1mg

08/13/2023

Learn something new everyday. To make brown sugar you use😊😊😊
1 Tablespoon molasses per cup of sugar for 1 cup light brown sugar. 2 Tablespoons makes dark brown sugar.

08/04/2023

PENNY PICKLES
syrup:
1 qt. vinegar
1 tbsp. whole allspice
6 c. sugar
3 sticks cinnamon
SALT BRINE:
13 c. cold water
1 c. pickling salt
Use 1 pounds of 3 inch cucumbers for this recipe. Cover cucumbers with salt brine 3 days. Drain off. Then cover with clear water each morning for 3 days. Drain.
Cut each cucumber lengthwise, cover with 3 parts water to 1 part vinegar and 1 tablespoon alum. Add 15 to 20 new pennies, simmer for 2 hours. Drain, omit pennies, pack in jars and cover with boiling syrup, but do not seal. Next day, reheat syrup to a boil, cool and pour on cucumbers. Seal. Set jars in pan of hot water and leave until cool.

07/28/2023

escabeche

Good on tacos and taco salad.

Thin slice carrots, radishes, jalapenos - I just mix and match until it fills a medium sized bowl.

Brine:
4 cups water
4 cups white vinegar
1/2 cup apple cider vinegar
1/2 cup tequila
1/4 pickling salt
1 cup sugar
1 tblsp chopped cilantro
1 tblsp lime juice
This does about 7 pints

30 min hot water bath