Homestead at Bridle Creek

Life is Good

From the Kitchen

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It is said that the kitchen is the heart of the home.  This is certainly true here at the Homestead. Our kitchen is the gathering place of choice for most of our guests.  It is a place where we gather to enjoy good food and great conversation.  Around the kitchen table, not only do we eat, but important decisions are made, life's joys celebrated and problems solved.  My mission is to provide food that will not only nourish the body but feed the soul as well.  Our food is clean, wholesome, and delicious.

Folded Bunny Napkins

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Folded Bunny NapkinNothing says spring like bunnies, and these folded bunny napkins will add a fun touch to any spring table.  I have adapted the instructions from those I found on the Pier1 website.

The process is simple, and though these can be done with colorful spring napkins, they look equally wonderful done with plain white napkins.  There is plenty of room in the body of the napkin to insert a colored boiled or plastic egg, Easter grass or Excelsior and candy eggs.  Let your imagination be your guide.

Below I have included the written directions and included a pictorial.

Ready, Set, Fold!  Hop to it!

 

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Begin with a square cloth napkin and place it on the table in front of you with the hem side facing up.  Spin the napkin around until it is on point (a diamond shape) and fold the napkin in half, forming a triangle.

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Beginning at the point, fold the napkin over about 1-inch.    Continue folding, heading to the long edge of the napkin, until you reach the top of the napkin.

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You will have a long tube, and the edges of the folds should be lined up.

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Fold the napkin in half, making sure that the ends meet.

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Grasp the napkin about 1/4 to 1/3 the way up from the fold.  Pick up the napkin and begin the overhand knot.

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 Fold the napkin down,over your fingers.

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Wrap it around your fingers and bring it up and over the front of the napkin.

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Tuck the ends of the napkin over the top and in the hole created by your fingers.  Pull the ends through.

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Grab the points (the ears) and pull them through, working with the napkin to bring it to the desired length.

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Pull on the knot to tighten up the ‘head’ and secure the body.

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Shape the bunny and enjoy. Feel free to work with the fabric to even up the folded edges and hide any wrinkles or imperfections.  Fabric is wonderful that way – it is incredibly forgiving.

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Happy Spring!

The Tale of Two Bunnies

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Spring.  Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page.  The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes. pier1-catalog-page

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions  – which I immediately did.

Upon arriving at the page, I  searched for the Bunny Fold pier-one-bunny-ears-directionsand found this.   I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding.  It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

wrong-way-bunny-napkinI had created this.  I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living  . . . and his response was immediate – these are not right.  They have rolled from the long side and not the point – and used directions for a granny knot.  It needs to be an ‘overhand’ knot.  (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture.  Success!    folded-bunny-napkin-perfection

 And so, as much as I LOVE Pier1, no one is infallible.  I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures.  Such a simple way to dress up a spring  or Easter table.

Just Click Here to go to the instructions.  Happy Spring!

Enjoy,

Kathy

Yorkshire Pudding

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For as long as I can remember, Prime Rib and Yorkshire Pudding have been a Christmas Eve tradition in my family.  While many, if not most of us have enjoyed Prime Rib at one time or another, I am ever amazed at how many people have never tried Yorkshire Pudding.  yorkshire-pudding-009Admittedly – the name sounds like something that might contain kidneys or liver, heart or some other organ – (an apology to my friends from across the pond – who enjoy these ‘delicacies’) – but trust me – it’s not.  It is a wonderfully rich, glorified popover, and is absolutely delicious.  Traditionally cooked in the renderings of fat from the roast, it puffs into a golden rich bready goodness.  It can be baked in a popover pan – but is most often baked in a 9″ square pan.  The recipe can be doubled and baked in a 9″x 13″ pan – but the finished product is best when baked in a smaller pan.   Here at the Homestead we have access to rendered chicken fat (Schmalz) and rendered turkey fat.  I have used both in making this recipe – and have been very pleased with the results.  I have also used the fat in place of the melted butter with great success.

The recipe is simple – with only 5 ingredients – and always a crowd pleaser, but the batter does need to sit for about an hour before baking – plan ahead.  It doesn’t take long to bake, and can be ready to go by the time the roast is ready for carving.  Leftovers, if any, can be stored in an air tight container and reheated in an oven . . . . ready to be served with breakfast . . . or leftovers . . . .  or for a midnight snack . . . you get the idea.

Here’s to Holiday traditions – especially the delicious ones!

Enjoy,

Kathy

Yorkshire Pudding

Yorkshire pudding has been a Christmas Eve dinner tradition at our house since I was a little girl. This recipe has been passed down for generations. Usually a side dish accompaniment to Prime Rib, if you save beef drippings and freeze them, it can be made any time of year.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 6 people

Ingredients
  

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter melted
  • 2 large eggs
  • 2- 4 tablespoons beef drippings

Instructions
 

  • Mix all ingredients together.
  • Let stand, covered, at room temperature, for about an hour. After 40 minutes, preheat the oven to 450 degrees.
  • Place 2-4 Tablespoons of beef drippings into a 9-inch square glass baking pan.
  • Place the pan into the preheated oven for 10 minutes to get the pan good and hot.
  • Carefully pour the batter into the pan with the hot drippings. .
  • Bake at 450 degrees for 15 minutes.
  • Reduce oven heat to 350 degrees. Bake an additional 15 to 20 minutes – until puffy and golden.
  • Serve hot along side roast beef or prime rib.

Notes

This recipe is traditionally baked in a 9-inch square pan.  Muffin tins or popover pans can be used, but baking time will vary.  If you are using popover/muffin pans, add at least 1 teaspoon of the drippings in each well.  Make sure that you add batter only until each cup is 1/3 full.
I have made this using rendered chicken fat and rendered turkey fat - and it turns out wonderfully.  If you have access to it, try it.

Happy Birthday Mom

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cranberrry-cake-011It was the year 1980.  That’s when it began.  In that year I was introduced to this recipe by a dear friend – and the rest is history.  I made this cake to celebrate my mom’s Christmas-time birthday that year. . . and it has become the only cake request she has had since.  It is such a favorite that, in the years where distance has separated us for her birthday, she makes this for herself. . . . (proof my cranberry obsession is genetic).  This cake is moist, filled with whole cranberries, and not too sweet.  It is served with a warm butter sauce (and yes, I have considered drinking this stuff) and is a family favorite.  Even the youngest, most discriminating palates in our family, dive into this cake.

cranberrry-cake-024-editedAnd so, again this year, this cranberry treasure will be served to mom on her special day.  I have no doubt, that after she has completed her life her on earth, we will continue to bake and serve this cake – as an offering of love and remembrance – and because it is delicious.  It just wouldn’t be December at the Homestead without it.

Enjoy,

Kathy

Cranberry Cake with Warm Butter Sauce

Moist, filled with whole cranberries, and topped with a warm butter sauce. A cake sure to become a family tradition.
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • 3 tablespoons butter room temperature
  • 3 teaspoons baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour sifted
  • 1 cup milk
  • 3 cups whole cranberries (one package)

Warm Butter Sauce

  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350º.
  • Butter a 9-inch spring form pan. Set aside.
  • Cream together butter and sugar.
  • Sift dry ingredients together. Add to the butter/sugar mixture, alternating with the milk. Do not over-mix.
  • Gently stir in the cranberries.
  • Pour into greased 9 inch spring form pan.
  • Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool slightly before releasing the spring on the pan. Cake can be served warm or cold.
  • Top with warm butter sauce.

Warm Butter Sauce

  • Combine all of the butter sauce ingredients in a small saucepan.
  • Heat, stirring occasionally, over low heat, until the butter is melted, and the mixture is hot and bubbly. Do not let it boil - or boil over!
  • Serve warm over cranberry cake. Store any left-over, covered, in the refrigerator.
  • This sauce can be made in advance and reheated just prior to serving.

The Homemade Eggnog That Saved Christmas

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eggnog-014-editedIt wouldn’t be the holiday season here without this ‘Nectar of the Gods’.  This eggnog is the request we receive most from our friends and neighbors.  Every year, we make up huge batches of this deliciousness. We fill crates with bottles of this holiday cheer – and my husband begins his annual deliveries.  This beverage actually saved Christmas for us one year.

It was 1991.  We were living in a trailer while building the homestead.  We had stored nearly all of our earthly possessions in a storage unit – including our carefully selected Christmas gifts.  On Christmas Eve day, I reminded my husband that he needed to stealthily retrieve Christmas from the Storage Unit before they closed that afternoon.  Dutifully, he went to the locker and packed gifts into the trunk of the car.  It wasn’t until very late on that night (Christmas Eve) – as I was wrapping packages and getting ready to put gifts under the tree that I discovered that he had only brought home the gifts for our youngest child.  My state was an awful mix of being horrified, angry, and desperate!  There was absolutely nothing for our oldest child  – Miss Christmas herself!  It was 10:30 at night.  The stores were all closed.  There was not one gift for Miss Christmas. . . . It took me a few minutes to collect myself. . . and then,  I calmly told my husband – “I don’t care how you do it – but you will get into that storage unit.  You will get her gifts.  You will do it tonight. . . . and if you get arrested, you will spend the night just where you deserve to be!  Do not return without those gifts!”  eggnog-013-editedI poured a quart of this magic elixir into a Mason jar, and handed it to him with the instructions not to return without Christmas. . . . I told him that I didn’t care how he used the eggnog – but suggested that it just might be the only thing that would keep him out of jail.

He was gone for a very long time.  I kept expecting a call from the county jail.  It was just about midnight that he pulled up.  He had retrieved Christmas. This was his story:

He arrived at the storage facility – only to find it locked up tight.  The only sign of life was a very large guard dog.  And then he spied it. . . . a light coming from underneath a nearly closed pull-down door.  He could hear someone moving around inside.  With some effort, he managed to get the attention of the occupant – the manager of the facility – who was busy assembling Christmas for his children.  My husband explained his plight, offered the eggnog, and gained entrance.  He loaded the ‘sleigh’, thanked the manager – and returned home victorious.  Christmas had been saved.

Weeks later, I was at the storage unit and the manager came to talk to me at our unit.  He told me that the eggnog was the best he had ever tasted – and that I would always have entry to the facility – any time – night or day – as long as I had eggnog with me.  The eggnog had saved Christmas!

This has been so coveted, that I recently found out that one of my dear friends had no idea that eggnog had been delivered to her home, year after year.  It turns out that her husband had secreted the treasure away to his workout room refrigerator.  She, an eggnog lover,  had no idea that she had been missing out on it.  Another family reported that their dad had proclaimed that the eggnog was his  – allowing them only tiny sips.  We solved these problems by delivering family bottles and a ‘private reserve’ for the ‘head’ of the household.

Although the containers that the eggnog is delivered in are part of the gift, one friend, in particular, would return the container – with a request for a refill in the coming years.  This year, sadly, the one who religiously returned the container – and one who loved this eggnog – was taken from us very unexpectedly.  This will be his family’s first Christmas without him.  I pray for his family.  For strength in their sadness, and joy in the ultimate gift of Christmas. . . our Savior.  The oldest son of this family,  who is like a second son to us, has requested that I share this recipe. . . and lovingly I do it. . . .for your enjoyment – and as a gift of love, in memory of my dear friend Pat.

I think Tiny Tim said it all:  “A Merry Christmas to us all; God bless us, every one!”

 

Kathy

Homestead Egg Nog

This recipe has been a family favorite for 40 years. It is the holiday treat that is most requested by our friends and neighbors.
Print Recipe Pin Recipe
Servings 12 servings

Ingredients
  

  • 2 large eggs well beaten (see note below on using raw eggs)
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 cup heavy cream whipped
  • freshly grated nutmeg

Instructions
 

  • Combine eggs, sweetened condensed milk, vanilla and salt.
  • Gradually beat in milk.
  • Gently fold in whipped cream.
  • Sprinkle nutmeg on top.
  • Chill several hours before serving.

Notes

**This recipe calls for raw eggs. Although we have never had a problem using raw eggs, I pasteurize our eggs when taking this treat to friends and neighbors. Raw eggs should never be served to those who may be pregnant, the elderly, or those with a compromised immune system.  For those who do not have a source of fresh/safe eggs, pasteurized eggs can be found in the dairy case at most grocery stores - or you can make your own by following my simple instructions for pasteurizing eggs at home.  Here is the link to this process. . . and believe me - it's worth the trouble.  This stuff is just that good!
https://thehomesteadatbridlecreek.com/recipe/how-to-pasteurize-eggs-at-home/
 

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