Monday, December 22, 2014

Everything season.......................

This recipe has been a family favorite for many years, getting to make plenty of it this year due to an abundance of sweet potatoes.
As usual , use it as a guide line, almost any vegetable can be tossing in and it'll still turn out great!

                                     Sweet Potato Soup
Sauté together:
1 small bell pepper,chopped
1 onion, chopped
2 carrots, peeled and chopped
1 cup cabbage, finely chopped
2 cloves garlic, minced
1 T. olive oil
sauté for five minutes then add:
1 Pt. home canned tomatoes (OR 1 15 oz. can diced tomatoes) juice and all
1 qt. chicken broth (water can be used instead, if you prefer)
3 cups sweet potatoes, peeled and chopped
1/2 cup green beans, frozen or fresh
1 can (15 oz) kidney beans, rinsed and drained
Bring to a boil, then turn heat down and simmer till veggies are soft, about thirty minutes , then add
salt & pepper to taste
1/2 cup elbow pasta (and variety of pasta you have on hand will work)
1/2 cup sliced kielbasa sausage
Simmer about 10 more minutes or till pasta is tender.

*note this can also be made in the crockpot, combine all ingredients EXCEPT pasta and sausage
cook on low for 6-8 hours. Turn to HIGH and add pasta and sausage during last half hour of cooking time.

**Leave chicken broth and sausage out for an equally delicious vegetarian soup.

***Use cooked bacon or ham instead of sausage if you have it on hand

**** Any vegetable goes nicely in here corn, peas, broccoli whatever sounds good to you!

Friday, December 19, 2014

Pigeon Peeking.................

The long awaited incubating has begun! Amarillo has begun sitting, did you know that in pigeon hatching the male and the female take turns sitting on the eggs?? So far Amarillo is  much more dedicated than Hollywood though :)
We wanted to give you a peek too  and look how she accommodated us. She raised up just enough to show the eggs. If all goes well we think they should hatch on Dec. 28th.
Amarillo and her two eggs- daddy Hollywood in the background

Sunday, December 14, 2014

Sweet potato relish

How are you coming on your PILE of sweet potatoes? We still have quite a few to use up around here!
Well, here is a very unusual recipe that we all love. Believe me, every one prejudged this one and said it wouldn't taste right. Such a strange combination of ingredients! Please give it a try, you might be pleasantly surprised!

            Sweet Potato Relish or Dip


 2 cups cooked Sweet Potatoes, cut in small pieces

 1 cup cooked black beans, if canned beans are used, rinse and drain

  3 Tablespoons finely chopped sweet onion

  3 Tablespoons finely chopped parsley or cilantro

  5 ounces Rotel tomatoes, drained

  1 Teaspoon taco seasoning

  Juice of 1/2 lime

  Shake of salt (to taste)


         Combine all ingredients, and let sit a few minutes to blend flavors.

            Serve with tortilla chips or bacon flavored crackers.

Friday, November 21, 2014

Swans in Arkansas!

"Just had to repost this for everyone to see. It's such an event!  And wanted to include mention of a great book on the same subject. E.B. White's "The Trumpet of the Swan" 1970. The children and I have read this many times over the years. And then just imagine to have them come to Arkansas!" Try to go see them.

This beautiful full moon reminded me of something I want to tell you all. Every year in November, on the full moon, the Trumpeter Swans come to Magness Lake, near Heber Springs, Arkansas. (I suggest calling the chamber for directions, it is out of the way!!! 1-501-362-2444) If you live in the hills, the old saying "you can't get there from here" certainly applies, but for all who make the effort you will be rewarded. Here is a picture we took 2 years ago. So fellow Arkansans, or those who may be visiting, here's something natural to do in the Natural State. By the way the Swans leave the same way they come, right on schedule with the full moon in February.

Wednesday, November 19, 2014

Coffee break...................

Ready for a coffee break?? With the weather the past few days, we've kept the coffee pot going!  These are one of our favorite coffee break snacks, more wholesome than some with the oats and peanut butter, they stick to your ribs  to keep you going while your out doing the chores, and are plenty sweet enough for a nice sugar boost :)

                                                                  JAM BARS
2 1/2 cups Rolled oats (NOT QUICK)
1 cup dry white or yellow cake mix (you’ll use the rest in a minute)
1/3 cup  light brown sugar
mix together and remove one cup, this will be used for topping later, to remaining add:
2 eggs
1/4 cup creamy peanut butter
press this mixture into a well greased 13 x 9 pan ((see tip))
to  the one cup of oat mixture you removed earlier add:
1/2 cup chopped pecans
1 cup dry cake mix
4 Tablespoons melted butter
stir with a fork till course crumbs form.
Jam layer:
sprinkle remaining DRY cake mix from package over crust in pan then spread with
 2 cups any flavor JAM ((see note))
sprinkle topping mixture over jam and bake at 350* for 30-35 minutes till top is lightly browned.
TIP: this crust mixture is very sticky it will press best if you dampen your finger tips first with cold water and use a light touch to press it out
NOTE: I always make this using our homemade jams which have a softer set, if using commercial jam beat a few seconds first to make it easier to spread.  any flavor works well, some of our favorites are Blackberry, Bumbleberry,  Cherry and Strawberry.
absolutely wonderful on a cold day with a hot cup of coffee!!!
These were made with our Blackberry/Zucchini jam
Check this recipe out on this blog-hop too!

one year anniversary sale

JonquilJunction is celebrating one year on FB this week! And to celebrate we are offering a big sale on our items! Check it out here

Wednesday, November 5, 2014


In our EVERYTHING garden series here's one for those boxes (or wheel barrow's ) full of Sweet Potatoes.

                 Sweet Potato Cookies

3/4 cup soft margarine

1 cup sugar

1/2 cup dk. brown sugar

1 lg. egg

1/3 cup cooked sweet potato, mashed well ( I bake mine)

1 1/3 cups all purpose flour

1/2 tsp. b. soda

1 tsp. cinnamon, pinch nutmeg also if you like

1 tsp. vanilla

2 cups old fashioned oats


Cream margarine and sugars thoroughly, add egg and beat. Beat in potato, add flour, soda and spices and cream. Stir in oats. Drop by tablespoons on lightly oiled cookie sheet, leave room to spread, and bake at 350* about 18 min. They should just start to brown and be barely firm to touch. Makes about 2 dozen.
These are great just like this with a cup of coffee or glass of milk. But they are also easily changed to your taste. Variations :

Add: 1/2 cups walnuts or pecans
Add: 1/2 cup chocolate or cinnamon chips
Replace Vanilla with Maple flavoring
Replace 1/4 of a cup of the margarine with 1/4 cup creamy peanut butter and add 1/2 cup chopped peanuts
or frost with our browned butter frosting recipe:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.

However you fix 'em enjoy!

Thursday, October 30, 2014

Shop handmade

We invite you to step back to a simpler time at , where crafters make their crafts one at a time often in the old style ways , we also share recipes, stories and photos about life in the country and the good ol' days--hope you'll stop by for a look around and say Hi

Saturday, October 18, 2014

Farm Adventures.............

My husband and grandsons’ latest project has been researching  designing, building and outfitting a pigeon “LOFT” {don’t make the mistake of calling it a ‘coop’ in front of any experienced
pigeoneers } Quite a bit a time, effort and detail went into this project
 (the LOFT even has it’s own clock!)
Last month I mentioned the cat's helpful supervision in this post
well after weeks of impatient waiting on our grandsons part, today was finally the day!
No doubt you’ve heard the saying.....................
                                                                         “Curiosity Killed the Cat”
                                                 but we coined a new saying at our farm yesterday, 
                                                                   “Cooing confounded the dog”.
Gunner just could NOT figure out what the new sound was coming from the 'loft', that had been silent through many weeks of construction! 
                                                         here's what he was hearing..............
                                                            four pedigreed pigeons the first of our flock 
Y'all come back soon, ye hear
(there's sure to be more adventures associated with this project!)

Friday, October 17, 2014

Sweet potato Biscuits

Have a few extra sweet potatoes to use up???? This is my Granddaughters favorite way to have sweet potatoes:

                                                 Sweet Potato Biscuits

2 cups all-purpose flour
4 tsp. baking powder
2 T. Brown sugar
3 T. soft butter
1 cup cooked, mashed and cooled sweet potatoes
2-4 T. Buttermilk
combine dry ingredients, cut in butter and sweet potatoes till crumbly. add Buttermilk a little at a time , just till dough comes together, but is not sticky. how much you need will depend on how ‘wet’ the sweet potatoes are.
Pat out on a floured board and cut into 8 large or 12 smaller biscuits bake in a greased pan for 25-30 minutes or till just browned.
Wonderful warm with butter and sorghum or honey!
But also really good with supper when you want to add another vegetable in a different way. 
I think we have enough to make a few batches of biscuits don't you?

Wednesday, October 15, 2014


We have just set up our Etsy store and want to invite you by to have a look around! Follow this link or come back anytime and click on the " I sell on ETSY" button on the left side of this page!

We will be adding many new items in the coming weeks so please check back often or sign up to follow us on FB

Y'all come back now, ye hear??

Friday, October 10, 2014

PearSauce cake with Browned Butter frosting

PearSauce Cake with Browned Butter Frosting

1/3 cup canola oil

1 1/2 cups brown sugar

3 eggs

3 cups pear sauce

3 cups all purpose flour

2 tsp. cinnamon

1/4 tsp. allspice

pinch cloves (optional)

1 tsp. baking soda

2 tsp. baking powder

Beat oil, eggs and sugar together, add pear sauce, stir well.

Add all the dry ingredients and stir just till combined.

Pour into a well greased 10" bunt pan or three greased loaf pans.

Bake at 325* for 50-70 minutes till a knife inserted in center comes out clean.

Watch closely after 50 minutes and don't over bake!

Cool completely then frost.

1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.

Pour over cake, eat immediately or refrigerate.

                                                        Y'all come back now, ye hear?

Thursday, October 9, 2014

Attention Cat Lovers!


Deadline is near for our CUSTOM cat calendar !!  We must send a

minimum order to the printer (their busy time of year) by Oct. 27th

to ensure delivery by early December. By the way, we will drop ship

for you on request.  
“A TALE OF SIX KITTIES” Our custom photo calendar from JONQUIL JUNCTION featuring our rescued cats, is ready to be printed!!! Each month features one of our cats and tells that cat’s own story below! PRE-ORDER now for special pricing. It ma...y seem early, but printer need four weeks production time, so I need to order by October 27 ! Comment below or Private message us to reserve yours!
Individual pricing:
1-$9.50 each +$2.00 postage
2-$9.50 each + $2.00 postage
3-$8.50 each plus $4.00 postage
As a special offer to those who would like to use OUR calendar as a Fundraiser for Your Rescue group (perhaps your group is unable to produce one) we WELCOME you to contact us for special discount pricing for 10 or more calendars. Private message me for details.
Just message us here or through our FB page

Wednesday, September 24, 2014

A tale of six Kitties

“A TALE OF SIX KITTIES” Our custom photo calendar from JONQUIL JUNCTION featuring our rescued cats, is ready to be printed!!! Each month features one of our cats and tells that cat’s own story below! PRE-ORDER now for special pricing, to reserve yours click on this link and comment on the pinned post or send us a private message through our FB page ! It may seem early, but printer need four weeks production time, so I need to order by October 15th!
Individual pricing:
1-$9.50 each +$2.00 postage
2-$9.50 each + $2.00 postage
3-$8.50 each plus $4.00 postage
As a special offer to those who would like to use OUR calendar as a Fundraiser for Your Rescue group (perhaps your group is unable to produce one) we WELCOME you to contact us for special discount pricing for 10 or more calendars. Private message me for details.
All of my cats, (and dogs) have been spayed by a mobile unit that travels our state offering this service and I very much appreciate all the volunteers and Vets who help with this large problem across our country!

Tuesday, September 23, 2014

Let me in!

Since Lonesome can't knock to let us know he wants in, he paws the glass, rapidly and furtively until someone hears the squeaking noise and investigates!
Still TOP CAT.( and knows it!)

Monday, September 22, 2014

Celebrate Fall with Pumpkin bread

                                  Special Pumpkin Bread

1 box yellow cake mix
1 sm. box vanilla pudding mix
2 tsp. pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp baking powder
3 large eggs
1 15 oz can pumpkin
1/2 cups chopped pecans (optional)
1/2 cups cinnamon flavored chips (optional, but recommended )

Combine cake mix, pudding , baking powder and spices.
Add pumpkin and eggs beat well, fold in chips and pecans.
Bake in a greased bunt pan at 350* for 45-50 minutes till knife inserted near center comes out clean, watch closely after 45 minutes, don't overcook.
Cool in pan 10 minutes then remove to wire rack and finish cooling, wonderful with coffee just like this or sprinkle with a dusting of powdered sugar to serve for dessert .

Tuesday, September 16, 2014

Newest project on the farm............

My husband and grandson have a new project in the works,  and as is typical around here a lot of planning and building are going on before we get to the actual project............ which is going to be raising Homing Pigeons.
Curious as always the cats have been overseeing and supervising the work :)
Marmalade offers her thoughts on the project below ........................

 "This is nice, I like it"


"What do you mean, it's for the pigeons?

We're getting pigeons? Oh yum!"

Y'all come back now ye hear???

Thursday, August 21, 2014

Dog Days........................

Summer may have been a little (ok a lot) late this year, but here we are in mid-August and it has arrived right along with the dog days, just like it always does this time of year.
It's hot, it's humid, it's terribly dry. The dogs are lazy, the cats don't know if they want to be out or in, and last night we killed a 4' long Rattlesnake with 10 rattlers, trying to get into the pet bunnies cage.
Yes, the dog days have arrived here in the Ozarks for sure!

The phrase dog days typically  refers to the sultry days of summer.
Historically it goes back to the Greeks and earlier referring to the time of the year the 'dog star' was in the sky.
In ancient times Dog Days were popularly believed to be an evil time when "the Sea boiled, the Wine turned sour, Dogs grew mad, and all other creatures became languid; causing to man, among other diseases, burning fevers, hysterics, and phrensies (frenzies)." according to Brady’s Clavis Calendaria, in 1813..

In our neck of the woods, when we refer to the "DOG DAYS" we just mean a time of year when the dogs are 'dog tired' all the time, the cats are more lethargic than usual and the snakes shed their skins making them even crankier than usual!

What's your favorite way to pass the Dog Days of August??

Friday, August 15, 2014

Farm adventures..............

There's been a change of  the  'rooming' arrangements here at the farm, Valerie wasn't quite sure about Pocket moving in next door .................
 "We have a new neighbor and I'm checking him out.
  Mama A.Wyse always says:
'know your territory, especially those that live in your neighborhood, lest you get a rude surprise'.
He seem alright, rather small though."

Wednesday, August 13, 2014

Farm adventures

I'm working on a project that has me knee deep in notes
If you love cats and/or goats
Keep watching our page
for updates .................
meanwhile enjoy one of my favorite 'make ahead' recipes
                    Refreshing Lemon Ice pie

1 large can evaporated milk
1/2 cup lemon juice
1 tsp. lemon extract
1 cup sugar
graham cracker crust

Place milk (Undiluted) in a large bowl and place in the freezer till just beginning to freeze around edges.
Beat with a stand or hand mixer until foamy, add sugar, continue to beat until soft peaks form add lemon juice and extract, beat just to incorporated and spoon into a prepared graham cracker crust(will be quite high, just pile it in.) Place immediately into the freezer and freeze for four hours or overnight.
Can be cut and eaten straight from the freezer for a refreshing summer treat!
Sophie, all tuckered out from helping me at my desk

Thursday, August 7, 2014

Meet our Caprine Consultant

If you've been following along with our farm adventures "goat edition'' you've probably noticed references to 'A. Wyse', did you wonder who she is?, what she looks like ?,
what she does??
Mrs. A. Wyse  Ol'goat

She's our behind the scenes  senior advisor to the caprine community at JonquilJunction.
The self appointed "expert" on 'all things goat'.
And we have a feeling you are going to be hearing a lot more from her in the coming months.
(Rumor has it she's even writing her own book (with a bit of help of course)!

                                     Y'all come back now ye hear??

Tuesday, August 5, 2014


       When it's been ''Everything" season for awhile and your getting a bit tired of all the ways you've been fixing your squash, tomatoes and peppers, try this recipe for a
Delicious different way to have those veggies you've been eating all summer. 
                                                        SQUASH MEDLEY

 8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes

Make filling while squash cools enough to handle


1 large bell pepper, chopped fine

3 medium ripe tomatoes, chopped fine

2 medium onions, chopped fine

3 slices cooked bacon or ham, diced

8 ounces shredded cheddar cheese

1 tsp. salt and 1/2 tsp. pepper

Slice squash in half lengthwise. Scoop out  center including seeds (could save in freezer for soup).
Fill squash cavities with filling and place on baking sheet.
Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. melted
butter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.

Wednesday, July 30, 2014

Farm adventures................

"My friend A.Wyse always tells me
'don't give up on your goal'.............................
I've been trying to reach this grape vine for weeks!"

......And today I GOT IT!

Tuesday, July 29, 2014

The grass is always greener..................

Today in the farm adventures Riley and Bandit offer some sage advise from their friend and mentor
                                                                        A. Wyse

"A. Wyse" told me
'the grass on the other side of the fence ALWAYS tastes better.'
and boy is she right!

"Yep Riley, she's right about that, but  I just remembered, she also  said
 ' only if your head fits!'

Friday, July 25, 2014


Everything season: The time of year (whenever it may be) when you realize EVERYTHING you make needs to have eggs, or milk, or zucchini, or tomatoes, or green beans in it.
 Because you just have  (insert current item here) coming out your ears?
There are lots of "everything" seasons on the farm, but summer is probably best known as 'everything zucchini season' so here's another great use for Zucchini:
                       Zucchini Blondie's With Fudge Frosting

1/2 cup peanut butter
1/4 cup canola oil
1/4 cup apple sauce
1 tsp. Vanilla
1 1/2 cups sugar
2 cups all-purpose flour
1 tsp. baking soda
2 cups grated zucchini

Cream together peanut butter, oil, apple sauce, vanilla and sugar. Add flour and baking soda, stir (mixture will be dry and crumbly) add zucchini and continue to stir. mixture will go from very stiff and dry to a thick moist batter as the zucchini is incorporated.
Spread into a greased 13 x 9 inch pan and bake for 30-35 minutes at 350* (until a knife inserted in center comes out clean)

                                            Fudge Frosting
4 Tablespoons butter OR margarine
6 Tablespoons unsweetened cocoa powder
2 cups powdered sugar
1-3 Tablespoons milk

In small sauce pan melt butter, remove from heat and stir in cocoa powder. In a large bowl and cocoa mixture to the sugar along with 1 Tablespoon of milk, beat, adding milk as needed to get a smooth spreadable consistency, (you want it thick, but spreadable)
Frost cooled Blondie's. Serve or refrigerate for later

Zucchini Blondie's

Wednesday, July 23, 2014


Everything Zucchini Season

Everything season: The time of year (whenever it may be) when you realize EVERYTHING you make needs to have eggs, or milk, or zucchini, or tomatoes, or green beans in it.
 Because you just have  (insert current item here) coming out your ears?
There are lots of "everything" seasons on the farm, but summer is probably best known as 'everything zucchini season' so here's our favorite Zucchini Bread Recipe (and it's good for you too)

3 cups shredded Zucchini

1 cup white sugar

1/2 cup brown sugar

Mix these together in a large bowl and let sit while you beat together:

3 eggs

1/2 cup applesauce

1/4 cup yogurt

1/4 cup canola oil

2 tsp. vanilla

Add to zucchini mixture stir together then add:

3 1/2 cups all purpose flour

1 tsp Baking soda

3 tsp. Baking powder

3 tsp. cinnamon

add 1/2 cup raisins and/or

1/2 cup chopped nuts to batter

sprinkle top with cinnamon sugar before baking

Stir until all dry is incorporated.

Bake in either a greased 10" tube pan OR 3 loaf pans.

For 55-65 minutes in a 350* oven. check every five minutes after 55 minutes by sticking a knife in the center, done when it comes out clean. Cool five minutes in pan, remove from pan and finish cooling.

You can frost this with your favorite frosting, for more of a dessert bread. Or leave plain and grill with a little butter for a good-for-you breakfast or snack!

Monday, July 21, 2014

Sophie's strolls..........................

Here’s our periphery (a word which here means " always staying out of the way and hanging around the edges") cat, Sophie, who’s always lurking on the outskirts of the yard because she never knows when one of the other cats will ambush her. We don't know why this is, she is one of our four kittens (now all grown up) that were born here, she's just never fit it, her momma Butterscotch is the only one in the feline family that likes her.... which is  too bad since she's really sweet (when she's not looking over her shoulder or jumping at her shadow!) you can "meet" her HERE too.

Up on the split rail fence, taking a  stroll, sniffing as I go..............

Haying season is really late this year, due to all the cool, wet weather, so poor Sophie is still forced to take the rough gravel drive to the house instead of strolling through the soft she'd prefer!

Sunday, July 20, 2014

Around the farm.............

It's been a busy month around the farm, summer always is!
An extra treat this year we just got through having a nice visit with my Niece and her family, hadn't seen them in six years so that was wonderful,,,, now back to work :)

Valerie getting spoiled by Wayne :)

Wednesday, July 9, 2014

Life on the farm.....never a dull moment....

And if you still have too many eggs.... we have one more way of getting rid of them ((BUT WE DON'T SUGGEST IT!))

This feller was over five feet long, caught red handed! He got a free trip farther down the road!

New items for sale

New items listed on our Facebook page today : Check them out here

40x 45 inch biscuit quilt

hand-hammered copper 'diamond'(shaped) earrings

Tuesday, July 8, 2014


Farm Fresh eggs! Nothing like 'em, they are the best for everything you make................until you try to PEEL a fresh hard boiled egg. So frustrating! An egg peeler's worst nightmare!

All you have to do is Google 'hardboiled farm fresh eggs' to realize you aren't alone in your frustrations because  you get a whole page of suggestions to try such as these :
** Poke 'em
**Roll them before peeling
**Cook longer
**Cook shorter
**Peel under a running stream of water
** Baking soda
**Age them to at least 10-14 days old before boiling

But the reason the fresh egg is so hard to peel is exactly the reason you want to use it---because it's fresh!!!!!!!!!!
In fresh eggs, the  (egg white) tends to stick to the inner shell membrane. As the egg gets older the egg becomes porous, absorbs more air, and releases some of its carbon dioxide.  The egg white also shrinks slightly, so the air space between the eggshell and the membrane grows larger, resulting in boiled eggs that are easier to peel. ((Stop a minute and think how easily the store bought eggs peel--how old do you think they  are?))

So after reading all the 'suggestions' I put together my own combination and have been peeling perfectly pretty eggs this year.

*Pan large enough to hold amount of eggs you want to cook
*Water to cover

First I take a clean safety pin and poke a small hole in the LARGE (Rounder) end of the egg
place all your poked eggs in pan and cover with cold water
add 1 tsp. of baking soda

Bring water to a gentle boil and cook 7 minutes (adjust heat to keep at a low boil)
turn burner off, cover pan with a lid and let sit 5 minutes,
immediately drain eggs and rinse in cold water or place in a bowl of ice water---you want 'em to cool down quickly to stop the cooking process.

Peel or place in the refrigerator for later use.

Friday, July 4, 2014


Everything egg season:

So after you've made Lemon curd, Angle food cake, deviled eggs, omelets, and hard boiled eggs till your family is sick of them. What then??????
Freeze 'em!!!!!
Because even if you think you'd rather not see another egg right now, you'll be happy to have some farm fresh eggs in January when the days are at their shortest and the hens are on 'winter break' !

I freeze my eggs in threes, which is a  perfect amount for an omelet, pancakes, scrambled eggs and cakes.

use your freshest eggs, beat together with a whisk. adding 1 tsp. of corn syrup or 1 tsp. of water per three eggs (this is suppose to help them not separate when you thaw them later. I've done it both ways and have settled on water, though corn syrup is what I used first years ago when I started doing this)

Pour into a quart freezer bag and label :
Here's some I did earlier this spring
Freeze flat then stack in the freezer and they take up very little space, and thaw quickly when you need them!

Thursday, July 3, 2014


Everything season: The time of year (whenever it may be) when you realize EVERYTHING you make needs to have eggs, or milk, or zucchini, or tomatoes, or green beans in it.
 Because you just have  (insert current item here) coming out your ears?
 Right now on the farm it's eggs: we've had a cool spring/summer so far and the girls are still laying really good, so good in fact they are having to stack the eggs in the nest boxes for us :)

So here's one of our favorite recipes to use up lots of eggs

Homemade Lemon Curd

3 cups sugar
3/4 cup cornstarch
2 1/4 cups water
12 egg yolks
2 T. butter
1 1/2 cups lemon juice
1 tsp. lemon extract

Separate eggs (save whites for angle food cake). Beat yolks with a wire whisk. In sauce pan mix together sugar and cornstarch, add water, stir well, cook over medium heat till small bubbles start to form, pour some of hot mixture into bowl of egg yolks, stirring the whole time, add egg yolk mixture back  to saucepan and stir with the whisk, till all incorporated. Cook over medium heat till it begins to boil, then turn to low and cook five minutes stirring constantly (will get very thick) add lemon juice and butter, whisk till incorporated, remove from heat and stir in lemon extract.
Allow to cool, then put in freezer containers and freeze. I usually freeze in two cup containers. Allow to thaw overnight in the fridge to use.
Wonderful on our Lemon cheesecake Recipe here , as a topping for Angle food cake. with fresh fruit or on biscuit or toast. We're known to eat it right from the jar too :)
Y'all come back now, ye hear?

Tuesday, July 1, 2014

Farm life---never a dull moment...........

Our Wyandotte ,Wynonna learned a lesson most animals (and people) find out at some point in their life.
“A fix is A LOT easier to get into than out of !"
While free ranging, she flew down into this spool of wire I had sitting out to mend fences’ (part of the reason she was free ranging , fence needed mending)
but was unable to fly straight up as would be needed to get out again!
So being the opportune photo taker that I am -I grabbed the camera-

When I returned Earl had arrived-- I could almost hear their dialog:
EARL:  "Earl to the rescue!"“Wynonna, if this wire weren’t between us I could save you”
Wynonna (in disgusted tone):
"Earl, If this wire weren’t in the way.......I wouldn't be in trouble in the first place!”


Monday, June 30, 2014

Lemon cheesecake

So did you try the Yogurt cheese yet???? If not.. here's another recipe to temp you to make it.
Sweet and good for you. The yogurt cheese in place of cream cheese, greatly reduces fat and calories and it's still delicious!

4 eggs
1 cup sugar
1 rounded Tablespoon cornstarch
1 tsp.vanilla
1 tsp. lemon extract
2 cups of yogurt cheese (made from one quart of yogurt)
1 T. of lemon juice

Strain your yogurt the night before, see post HERE

Combine all ingredients and beat with a hand mixer or stand mixer till light and foamy (about 3-5 minutes).
Pour into prepared graham cracker crust in a 7" spring form pan.
Bake in a 350* over for 50 minutes, then check every five minutes till done, (center will crack just slightly and will be set around edges but center will jiggle slightly)
Remove from oven and cool on rack for one hour. Refrigerate for at least four hours before serving.
this is wonderful served with fresh fruit,  bumbleberry sauce, or our favorite, lemon curd(recipe coming soon) on top.


Friday, June 27, 2014

I remember.........................

From time to time we will be doing a feature called the " I remember series" a nostalgic look back at days gone by, a look at our yesteryears .

I love sayings and  quotes, My mother used them all the time.
I've repeated them over the years to my daughter and now my grandchildren, most of them have remained in tact, just the way she used them, but sometimes I find myself expounding on them and making them more suited to the present situation.

One of her favorites was "We'll just give it a lick and a promise" , this meant something needed a good cleaning or tidying but we didn't have time so we'd give it a quick cleaning and a 'promise' to come back later and do a better job. And we always did too.

But I've found I've gotten to the point where "A lick and a promise'' has turned into "We'll just give it a lick....with very little hope of a promise"

Thursday, June 26, 2014

The adventures of Valerie & Grace..............

                                                 Eight weeks old and look how they've grown.

                                                Copper and Penny going to their new home next week,
Valerie and Grace still looking for theirs'.

Grace defends her log from Copper while Valerie looks on
and Penny says "I don't want any part of this!"

Wednesday, June 25, 2014

Yogurt Cheese..............

Have you ever tried Yogurt Cheese??

Yogurt cheese isn't really cheese, but more like the popular Greek yogurt you hear so much about these days. We were making yogurt cheese long before the 'Greek yogurt' fad of the past few years, so I guess we were just being 'country before country was cool' so to speak :}
You can make this with either homemade yogurt or store bought, of course homemade is going to be tastier, but when we don't have homemade we like it made with Dannon plain yogurt with active cultures.

All you need to make your Yogurt cheese is
a quart of yogurt (you can use any amount, but there is going to be a lot of shrinkage-a quart of yogurt will yield about 2 cups of yogurt cheese)
a strainer/sieve
cheesecloth or coffee filters
a large bowl

To make it :
line your sieve with a double layer of cheese cloth or coffee filters ( I prefer coffee filters- works great and you can just toss them after)
place sieve in a bowl, making sure there are a few inches under the sieve (it should not touch bottom of bowl)
place a small clean plate on top of the yogurt and put something heavy on top of it (another quart  container of yogurt works quite well)
Place in refrigerator overnight.

In the morning you are going to have a nice tight ball of "cheese" and a bunch of whey under it in the bowl. ((You can save this whey and use instead of buttermilk in pancakes, biscuits, cornbread  and muffins as long as you use it up in the next couple of days. ))

Peel off the coffee filters and toss, now you have a nice creamy lump of yogurt cheese.
Use as is, to dollop on fresh fruit, spread on toast or bagels. You can sweeten it with a little bit of honey or sugar if you want. We love it with fresh herbs tossed in , chives, parsley, mint, and garlic are especially good.
Mix in your favorite flavoring and keep in a covered dish in fridge for up to a week.
You can also cook with this substituting for cream cheese, sour cream, or regular yogurt.
 Will be sharing some of our favorite ways to use it with you soon .

                                                         Y'all come back soon, ye hear?

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