by Texas Homesteader ~
Cast Iron skillets are usually the preferred cookware in my Homestead kitchen. And although cleaning and caring for cast iron is somewhat different than other materials, it’s not hard nor complicated.
A few simple tricks will keep your cast iron rust free, virtually non stick and ready to serve you well for decades.
By Texas Homesteader ~
Vanilla wafers. You know the ones, those small golden cookies that everyone uses when they make banana pudding. They’re delicious, but other than when eating banana pudding I’d never really given them much thought.
I’d invited my parents over to join us for supper. Dad loves when I make dessert so I almost always do when they join us for a meal. This time I’d decided to make banana pudding.
As I was making my grocery list for the meal, I paused when I added vanilla wafers to the list. I mean, how hard could they really be to bake up fresh? As it turns out, not hard at all!
by Texas Homesteader ~
Meat thermometers are nothing new. They’re certainly a handy kitchen helper to easily check internal temperatures of meat. That way you can be assured it’s reached a safe cooking temperature without overcooking it and making it dry or tough.
But could I find a fully wireless meat thermometer? One that could communicate through Bluetooth? A thermometer that would send data directly to my smart phone?
Oh yes I did! And you’re not gonna believe how easy it makes cooking meat to perfection, y’all!
by Texas Homesteader ~
Raise your hand if you love peach cobbler. (me, jumping up & down raising hand!!) Peach cobbler is one of my faves.
This peach cobbler is baked in a 10” cast-iron skillet. I love baking cobblers in cast iron. It just seems to add a little sumpin’ to the presentation. Plus the buttery crust seems to get just a little more crispy right at the edges in cast iron. And c’mon, I love my cast iron cookware!
This easy peach cobbler recipe uses canned peaches so you can whip it up any time of the year. But when it’s peach season you can use fresh peaches instead. Both options are included in this recipe.
by Texas Homesteader
I utilize garlic often in my cooking. It lends a vibrant flavor to even the simplest savory dishes.
Here’s how I plant, harvest and preserve the garlic harvest.
By Texas Homesteader ~
I love to serve homemade biscuits for their no-rise, quick baking simplicity. Recently I decided to whip up these cheddar biscuits because most of the ‘fat’ requirement in a typical biscuit recipe is just comprised of sour cream in this recipe. It adds a tangy creaminess that we love.
RancherMan really loves biscuits. And I have a ROCKIN’ Homemade Buttermilk Biscuit recipe that he loves.
But these cheddar biscuits are pretty much mix-n-bake simple. So I’m much more likely to whip up this faster, easier biscuit recipe as a quick option for a random weekday meal.
But I’ve made them plenty of times when we had company too. They always receive rave reviews.
by Texas Homesteader ~
Oh no! Your recipe calls for self-rising flour and all you have is all purpose flour. What will you do?
Must you stop mid-recipe and head to the store, plunk down money for MORE flour and then head back home before finally resuming your recipe?
Nope. You can make your own self-rising flour in a flash.
No, really – I mean it! Check out this helpful Homestead Hack.
~by Texas Homesteader ~
Several weeks ago I found myself with an abundance of potatoes and realized there was no way RancherMan & I could eat them all before they went bad.
So I went into high-gear preservation mode & dehydrated many of them. And some of them went into the freezer.
But I’ve found RancherMan’s absolute FAVORITE way to eat leftover mashed potatoes – POTATO CAKES!
