Homestead at Bridle Creek

Life is Good

There’s Zucchini in This Cake? Really?

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zucchini 1 When my husband and I bought our first home, one of the first things we did was remove a large portion of the backyard lawn – to make room for a garden.

In our exuberance, we planted 7 hills of zucchini.  As the  garden grew, we began to realize that we were being over-taken by zucchini plants.  We would lay in bed at night, listening to the plants grow.  It seemed as though they would engulf the entire house!

As we looked for ways to share our bounty, it soon became apparent that our friends and neighbors had had enough of our generosity.  They refused to answer their door when they saw us with bags of the green cylinders in hand.  Drop and run didn’t work either.  People at church began to lock their car doors – out of the fear that the ‘zucchini fairy’ might leave  10 pounds of the stuff in the front seat during services.

In an effort to disguise our gift, I began baking zucchini bread. . . . which soon joined the list of banned substances in our neighborhood.  Experimentation and research finally joined in harmonious results.  Soon, batches of zucchini relish, mock apple pies, and chocolate zucchini cakes were flowing from the kitchen – much to the delight of all recipients. . . .

And so, with that as an introduction – I share with you my recipe for chocolate zucchini cake – topped with a decadent chocolate ganache frosting. . . . I promise – if you don’t tell anyone that there is zucchini in this cake – they won’t know the difference.  This cake is rich, moist, and almost brownie-like.   You will want to grate and freeze zucchini in 3 cup amounts – just so that you can make this year round!

Enjoy,

Kathy

Chocolate Zucchini Cake with Ganache Frosting

Moist, decadent, almost brownie-like.
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Ingredients
  

  • 1/2 cup butter – room temperature 8 ounces
  • 1/2 cup coconut oil or vegetable oil
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs room temperature
  • 1/2 cup sour cream, buttermilk or yogurt
  • 2 1/2 cups all-purpose flour
  • 3/4 cup unsweetened baking cocoa Dutch-process works well with this recipe
  • 3 cups shredded zucchini
  • 1/2 cup semi-sweet chocolate chips

Ganache Frosting

  • 7 Tablespoons heavy cream
  • 8 ounces semi-sweet chocolate chips

Instructions
 

The Cake

  • Preheat the oven to 325 degrees.
  • Lightly grease a 9" x 13" pan.
  • Grate the fresh zucchini - until you have 3 cups. Set aside.
  • In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.
  • Beat in the eggs, adding one at a time.
  • Stir in the sour cream, buttermilk or yogurt.
  • Measure out 1 cup flour and set aside.
  • Combine the remaining 1 1/2 cups flour and the baking cocoa.
  • Add the flour/cocoa mix to the wet ingredients, beating together until well incorporated.
  • Drain any accumulated moisture from the shredded zucchini. If your squash is exceptionally moist, gently squeeze the squash to remove excess liquid.
  • Combine the drained squash with the reserved 1 cup of flour (this will help suspend the squash throughout the batter).
  • Add the squash and the chocolate chips to the batter, stirring gently to combine.
  • Spoon the batter into the prepared cake pan,
  • Bake for 40 minutes, or until the top of the cake springs back when gently touched, and the cake looks set.
  • Remove from the oven and cool completely before frosting with Ganache Frosting

Ganache Frosting

  • In a small saucepan, combine 7 Tablespoons heavy cream or half and half with 8 ounces semi-sweet chocolate chips.
  • Heat over low heat, stirring constantly, until the chocolate is completely melted.
  • Pour the melted chocolate/cream mixture onto the cooled cake.
  • Spread over the top of the cake.

Notes

If you don't have buttermilk, sour cream or yogurt on hand, you can sour milk by adding 1 Tablespoon vinegar or lemon juice to 1 cup milk - and letting it sour for 5 minutes before using.

Lemonade Anyone?

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Lemonade-on-the-Porch-214-editedHave I mentioned that it is hot?!  With the heat and humidity soaring this past week, we have gone through gallons of lemonade.  A frosty cold glass of sunshine – seems to hit the spot.

I have been surprised at how many requests I get for my lemonade recipe.  Having had fresh lemons available my entire life, I forget that for most of the country, lemonade is made from a frozen concentrate or powdered substance  – and not from fresh lemons.

As good as those options may have become, (insert a shudder here), there is nothing that can compete with fresh squeezed lemonade. . . . and so – I gladly share my recipe.

Go out and find some fresh lemons, and treat yourself to this bit of heaven on ice!

Enjoy,

Kathy

Homestead Lemonade

Tart, sweet, icy cold - pour a glass and sit a spell.
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Servings 6

Ingredients
  

  • 1 cup lemon juice fresh squeezed
  • 1 cup granulated sugar
  • 4-5 cups cold water

Instructions
 

  • In a 2 quart pitcher, combine the lemon juice and sugar. Stir to dissolve the sugar.
  • Add 4 cups of cold water, stirring to combine. Taste and adjust to your desired strength/sweetness - adding water and/or sugar as needed.
  • Serve chilled.

Notes

Here at the homestead, we have very different opinions on how lemonade should taste.  I like my lemonade to taste like lemons!  My other half prefers a watered-down version of lemonade.  The basic recipe for lemonade is as follows:
1 part lemon juice, 1 part granulated sugar, 4-5 parts water.
The type/tartness of lemons you use will determine how much you use.  As with all recipes, taste and adjust to suit your liking. . . .

Ice Cream – the Homestead Way

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Homemade Vanilla Ice Cream 43 editedThere is nothing like a bowl of ice cream at the end of the day – unless of course, it’s two bowls of ice cream!  Our love of this frozen confection borders on obsession.  When Dave and I were married, we received an ice cream freezer (hand crank model) as a gift – and as much as we loved it, the chipping of ice, the layering of salt, and the cranking – oh, the cranking – of that ice cream freezer resulted in its very limited use.  Several times each summer we would dust off the old relic and make the most delicious ice cream. . . . but it was a rare occasion that would merit the effort.

And then, one blessed Mother’s Day, enter the electric counter top ice cream freezer (bless you Cuisinart!)  Our lives have never been the same (nor have our waistlines).  Although vanilla is my very favorite ice cream flavor (I think of it as an incredibly rich and smooth blank canvas), we – or should I say, the machine – cranks out flavors from vanilla to rhubarb, chocolate chip, coconut, banana, peach, peppermint, strawberry, strawberry cheesecake and Heath Bar Crunch – just to name a few.  It just wouldn’t be summer here without the whirring sound of the ice cream freezer working away on the counter.

The recipe for my basic – and favorite homemade ice cream came from a book of instructions on how to use that first freezer – (printed during the stone age).  It has been our standard by which all other recipes are measured. . . . and to this day, it stands alone – frozen or liquid form – it is a winner!

Sippin Homemade Ice Cream through a straw
One of the often overlooked – but most important things about a recipe is quality of the ingredients used.  As in all recipes, use the best and freshest ingredients possible.  It really does make a difference.

The ice cream base is very easy to make, and can be chilled in the refrigerator in an air-tight container for several days before freezing.  It is a non-cooked base, and uses raw eggs.   (For those who may be concerned about using raw eggs, here is a link to instructions on how to pasteurize eggs at home.)

Don’t let that stop you from trying it – you won’t be disappointed. . . .I promise!

Enjoy,

                             Kathy

Homemade Vanilla Ice Cream

This recipe is our all-time favorite. It is old-fashioned homemade ice cream at it's best. Although the recipe is for vanilla ice cream, you are limited only by your taste and imagination.
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Ingredients
  

  • 4 eggs (raw) pasteurized if desired
  • 2 1/4 cups granulated sugar
  • 4 1/2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 4 cups heavy cream
  • 5 cups milk

Instructions
 

  • In a large bowl, beat eggs until frothy.
  • While continuing to beat the eggs, gradually add the sugar. Continue to beat until mixture is very stiff and light in color.
  • Add vanilla, salt, milk and cream, mixing thoroughly.
  • Pour into ice cream freezer following manufacturer’s instructions.

Notes

If you are using a small ice cream freezer, use the recommended amount of ice cream base and store the remainder in the fridge.  The recipe can always be halved.
Try adding 1/4 cup finely shaved dark chocolate (use a serrated knife to shave the chocolate) - or 1/4 cup crushed candy canes during the last 10 minutes of churning.
Note:  This recipe calls for using raw eggs.  If you are concerned about using raw eggs and are unable to find pasteurized eggs at your local market, I have included a link on how to pasteurize eggs at home.  If you are pregnant, undergoing chemotherapy, have a compromised immune system, are elderly, have very young children, or are cooking for anyone that may fall into any of these categories, use wisdom and good judgement.

 

 

From Wheat to Eat: Some basics on whole wheat, and how to use it

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from wheat to eatIn June of 2016, I was asked to teach a class on storing and using whole wheat.  There were many who were unable to attend, and requested the handouts that I provided.  The requests for the info have continued – and thus this post.   I have also included links to the recipes for that class. . . . and a few more (links are at the bottom of the page).  Sorry – the tasting samples are long gone.  They were delish!

Happy Reading,

 

Kathy

 

                                                         From Wheat to Eat

There are many different types of wheat.  Their uses are as different as their colors.  But basically, wheat is categorized by the following:

Red vs. White

 Red wheat makes up over 65% of the wheat grown in the US.   In it’s whole state, it is high in protein (up to 15%), fiber, B vitamins, Vitamin E, potassium, magnesium, manganese, iron, copper, zinc, niacin, and selenium.  It tends to have a stronger wheat flavor than other wheat.  It is the familiar “storage” wheat.  Red wheat is an acid based grain.  The red comes from tannic acid in the outer layer – or bran of the wheat.  The tannins in the bran tend to produce a somewhat bitter taste.  When using this wheat, bakers tend to add extra sweeteners – to counter the bitterness. The acid in red wheat can cause digestive issues in some people.  If you plan to begin using red wheat, introduce it into your diet gradually.  Flour from red wheat is best for hard artisan type breads.

White wheat is relatively new on the scene.  Although is has been the main wheat in Australia for many decades, it has only been commercially available in the US since the 1990’s.    Although the nutritional value of white wheat is nearly identical to that of red, the bran of the white wheat has no gene for color.  The tannins that are present in red wheat are missing in white wheat and give it a much more mild flavor.  Unlike red wheat, white wheat is an alkaline grain, making it easier to digest.

When ground into flour, white wheat yields more flour per bushel than it’s red cousin.

Hard vs. Soft

Hard wheat has a higher gluten content than soft wheat.  It is better for breads and  hard pastas.

Soft wheat – with it’s lower gluten content– is a better choice for pastries – and where a light, fine flour is required.  It is also lower in protein (ranging from  6-10%) and nutrients.  It is best suited for recipes where baking soda or baking powder are part of the recipe – (cookies, pancakes, waffles, biscuits, etc.)

Spring vs. Winter  – refers to the time of year the wheat was planted

Spring wheat is planted in April/May – and grows through the spring and summer.  It is typically harvested in August or September.

Winter wheat is planted in the fall.  It grows to a point and then becomes dormant during the winter months.  It resumes growth as the weather warms, and is harvested  beginning in early June and running through July.  Winter wheat has slightly less protein than Spring wheat (dry conditions during the summer growing season increase the protein in wheat).  The lower protein content in winter wheat makes it a favorite of noodle makers.

Storage

Wheat, in it’s whole state, when properly stored, can remain viable for decades.  Ideally, you are using it and rotating it through every 5-10 years.  The older the wheat, the heavier your bread will be.  It should be stored in clean, air-tight containers, away from moisture and heat.  Unless you purchase your wheat already packaged for storage, the use of oxygen absorbers or dry ice is a must to insure that your wheat will not be consumed by bugs. . .

Once the wheat kernel is broken open, the oil in the germ is exposed to oxygen and begins to degrade.  With time, the oils become rancid, giving the flour an off taste and making them unusable.

As soon as the flour is ground, if left at room temperature, the nutritional value of the flour declines quite quickly.  Whole grain flour should be used within a week or two, or stored in air-tight containers in the refrigerator or better yet, in the freezer.  To use the flour, just measure out the amount you need, and allow the flour to come to room temperature before using it.

If you  purchase whole wheat flour  – pay close attention to the “best if used by” date on the package.  Store it in your freezer if possible.

Now – the “To Eat” part!

Why Whole Wheat?

 Of the 44 known essential nutrients needed by the human body, wheat is lacking only 4 of them – vitamins A, C, B12, and iodine.  In the milling of wheat – to produce white flour, the bran and germ of the wheat are removed, leaving only the center of the grain – which is mostly simple carbohydrates.  The fiber and nutrition are removed, the flour is bleached and the result is a beautiful, white, soft flour. . . that is delicious . . . . and that’s about it.

Grinding:

1 cup of wheat berries typically produces 2 cups of flour

Types of grinders:

Hand vs. Electric

Stone vs. Steel

Other options include high powered blenders with a dry blade option – such as Vitamix or BlendTec

Small batches for ‘cracked wheat’ can be done in a small coffee grinder

To use whole wheat flour in a recipe that calls for All-Purpose flour, you will need to adjust your recipe slightly.  It may take a few attempts to get it just right – but don’t give up.

Whole wheat flour takes longer to hydrate than all-purpose flour.  Allowing the batter to sit a bit before baking will allow the moisture to soften the bran and germ.  If you forget to hydrate, let the baked good sit overnight before eating.

Bake at a lower temperature (25º) and increase the time

For bread recipes:

Use ¾ cup whole wheat flour to replace 1 cup All-purpose flour – or use cup for cup – but add 5 teaspoons water for each cup substituted.

Add some of the flour to the water in your recipe, mix it up, and allow it to sit for 10  minutes or so before adding the yeast and remaining ingredients

Reduce the baking temperature by 25º and bake for a few minutes longer.

For Cookies and Cakes:

Use ¾ cup whole wheat flour to replace 1 cup All-Purpose flour  – or use cup for cup and  add 1-2 Tablespoons liquid for each cup of flour exchanged.

Reduce the amount of butter, fats, oils, shortening called for by 20%Mix up the cookie dough and let it sit for 10-15 minutes – or up to overnight before baking.

If the dough seems stiff, add in liquid 1 Tablespoon at a time until the dough is the desired       consistency.

Bake a test cookie to see if the cookie flattens the way it should – adjusting flour/water as needed.

Recipe Links

Basic Cracked Wheat Cereal

Cooking Whole Wheat Berries in a Thermos

Apple Cinnamon Cracked Wheat Cereal

Slow Cooker Apple Cinnamon Cracked Wheat Cereal

Favorite Whole Wheat Pancakes

Overnight Whole Wheat Tortillas

Blue Ribbon Whole Wheat Bread

Whole Wheat Chocolate Chip Cookies

Best Ever Banana Cake

Pumpkin Apple Streusel Cake

 

When Life Gives You Lemons . . .

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lemon curd 21Yes, I know it’s Tax Day . . . so I know you need something to brighten your day. . . to lift your spirits. . . to take your mind to a better place. . . .

Find a fresh lemon.  Wash it, dry it, and slice it open. . . . Breathe deeply!  Take several slices from that lemon and put it into a glass of ice cold water.  . . drink up!  (yup – this is the hard stuff around here!)

If that doesn’t do it for you, then try making some lemon curd.

What’s that you say?  You’ve never heard of – or had Lemon Curd?!!!!

Oh, you will kick yourself when you find out what you have been missing!  (Please capture the kicking of self on video and send me a copy – I could use a good laugh!)

You may have seen jars of this stuff on shelves of specialty shops, or in your grocery store.  They may be labeled ‘Lemon Curd’ – but once you  have had it fresh – and find out how easy it is to make it, you will never buy the imposters off the shelf again.

How do I serve it?  you ask –

The traditional way is to serve it with cream scones, or on toast.  Try it on biscuits, waffles, crepes, as a filling for white or yellow cakes, piped into cupcakes, spread on a tart pastry and topped with fresh berries and whipped cream . . . . or my favorite way – on a spoon – and right into the mouth!

However you use it, don’t deny yourself a spoonful of sunshine any longer.  Mix up a batch and save a little to share with a friend!

For my friends who have come from across the pond, hope this takes you home – if for just a bit!

Enjoy,

Kathy

Here’s my recipe. . . .

Lemon Curd

All the flavor of lemons in a heavenly curd. Sweet, tart, perfect! Not sure how to serve this? Try it on biscuits, cream scones, spread on a waffle, with crepes, or on a spoon, strait from the jar. It is wonderful spread between layers of your favorite white or yellow cake, or as a surprise filling in a cupcake or pastry.
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Ingredients
  

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound butter room temperature, (1 stick or 8 Tablespoons)
  • 4 extra-large eggs
  • 1/2 cup lemon juice 3 to 4 lemons
  • 1/8 teaspoon salt

Instructions
 

  • Using a microplane or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith. Set aside. (If you do not have a fine grater or microplane, you can peel the lemon with a vegetable peeler - being careful to remove only the yellow outer layer.)
  • Squeeze the juice from the three lemons you just peeled. You should have close to 1/2 cup of juice. If not, squeeze another lemon and add the juice until you have 1/2 cup. Set aside.
  • Put the sugar in a food processor fitted with the steel blade. Add the lemon zest and pulse until the zest is very finely minced into the sugar.
  • Using an electric mixer, cream the butter.
  • Beat in the sugar and lemon mixture until well mixed.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the lemon juice and salt and mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
  • The curd is done when you can trace your finger across the back of the spoon and it leaves a clean path - when it reaches about 170 degrees.
  • Remove from the heat and allow to cool before using or refrigerating.
  • Store in clean, air-tight containers in the refrigerator for up to 3 weeks.

Notes

This should be stored in clean, air-tight containers in the refrigerator and will keep for 2-3 weeks - although is never lasts that long around here!

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