Homestead at Bridle Creek

Life is Good

Holidays

Holidays. This single word is capable of stirring up memories and emotions from years, even decades gone by. Many of our most vivid memories center around holidays and the traditions that go with them.

We love holidays at the Homestead. Whether it is a large family gathering, or Thanksgiving dinner for the two of us, holidays and the celebrations and gatherings that go along with them are a big part of our lives.

Join us as we celebrate. Let’s make every day a holiday!

To New Beginnings and Fresh Starts

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new-yearHappy New Year!  It’s January  – and – be still my heart, it is –  National Soup Month!  If that were not enough – it is also – National Slow Cooker Month – and – ready for it? –  It is National Oatmeal Month!   Comfort food – breakfast, lunch and dinner!!!!  I will be posting some of my favorite soups, slow cooker masterpieces, and ways to fix oatmeal, but not today.

The great thing about the beginning of the new year is that it signals a fresh start – a new beginning – a clean slate.  We resolve to try harder,  do better, and be better.  And so, this year, that is exactly what I plan to do – try harder, do what ever I do a little better, and be a better person than I was last year.  I learned long ago that setting unrealistic goals is a guaranteed way to fail. . . . and since failure is not an option, I will do as a wise man once said, “Try a little harder to be a little better.”

Over the years, I have come to realize that the New Year is not the only time that I am given a clean slate – a fresh start.  One of the greatest gifts each of us is  given is that of a new day.  Every morning we wake – we have a chance to start all over again.  A chance to make each day better than the day before.  And so, Here’s to 2017!  365 fresh starts and new beginnings!

I hope you will join me in my quest for this year.  I believe that we can make this world a better place if we would all “try a little harder to be a little better”.

Happy New Year from all of us.

Kathy

 

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.
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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.
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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/
 

Did you say Cranberries?

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cranberries-019I will admit – I am the crazy woman outside the grocery store – waiting impatiently for it to open – when fresh cranberries have arrived.  There – I’ve said it!  I think admission is a big part of my addiction recovery.

These gorgeous, tart, healthy little gems, have my heart.  As soon as they appear in the market, I load up my cart, my refrigerator, and my freezers with these precious little fruits. . . . . and then, we are off and baking.

cranberry-nut-pudding-067-editedOne of the desserts I look forward to most this time of year, is a warm, cranberry pudding.  It consists of a brown sugar, cranberry and walnut (optional – but really – you must) gooey, sweet and tart base, covered with a light, airy, baked -cakey top.  It is at it’s best served warm, with a cold, vanilla cream – reminiscent of sweetened creme fraiche (and let me say, I could drink this stuff!).  Baked in a pie plate, it is supposed to serve 6. . . but after you taste this, you will be fortunate if it serves 2!!!  You will want to bake several if you are serving very many.

cranberry-nut-puddingIt is great left over – and is one of those recipes that works well with a Gluten Free flour swap-out.  Simply replace the all-purpose flour with your favorite gluten free flour blend. . . . and enjoy.

 

Kathy

Warm Cranberry-Nut Pudding with Vanilla Cream

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Servings 6 people

Ingredients
  

  • 1 1/2 cups whole fresh cranberries or frozen
  • 1/2 cup brown sugar packed
  • 1/4 cup walnut pieces
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup flour
  • 1/3 cup butter melted
  • 1/2 teaspoon vanilla extract

Vanilla Cream

  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Pre-heat oven to 325º.
  • Generously butter an 8 or 9-inch pie plate.
  • Melt the butter. Set aside to cool slightly.
  • Layer cranberries, brown sugar and walnuts in bottom of pie plate.
  • Beat egg. Gradually add sugar, beating until well blended.
  • Add flour, beating until well blended.
  • Gradually add melted butter and vanilla. Beat until smooth.
  • Pour over cranberry, sugar, and nut mixture.
  • Bake at 325º for 45 minutes. Serve warm with vanilla cream.

Vanilla Cream

  • In a pint sized glass jar, combine the heavy cream, sour cream, 1 tablespoon granulated sugar and 1 teaspoon vanilla. Mix to combine well.
  • Cover the glass jar and set on the counter, at room temperature, until the mixture thickens - at least 4 hours.
  • When the mixture thickens, store, covered, in the refrigerator, until needed.
  • The vanilla cream will store, covered, in the refrigerator, for up to 10 days.
  • Makes 1 1/2 cups.

Notes

For those who need to be Gluten Free in their diet, this recipe works very well when substituting a gluten free flour blend for the all-purpose flour.  Use your favorite, or make your own.  Here's a link to one of my favorite homemade blends: https://thehomesteadatbridlecreek.com/recipe/gluten-free-flour-mix-1/

Fifty Years and Running

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plain-chocolate-mint-sticksThere is something to be said for family traditions.  Most of them – in my family anyway, have to do with food!  It has been fifty Christmases since Chocolate Mint Sticks were introduced into my life. . . . That’s a lot of Christmases.  These soft, sweet, chocolate/peppermint masterpieces have been part of my Christmases since then – every year – but one.  That year . . . . well, let’s just say it won’t happen again!

My love for these little bars of all that is good, has been passed on to my children – especially my eldest – who has made it her job to bake these decadent delights every year. She now carries on the tradition in her family – and on the years that they are able to come and visit for the holidays, makes sure to remind me to have all the needed ingredients on hand to make these.

The original recipe calls for a peppermint buttercream frosting and a drizzling of bittersweet chocolate ganache. . . . a deliciously sweet treat – very sweet – and memorable.frosted-chocolate-mint-sticks

But, the majority of my family prefers them plain – in all of their soft, chocolatey, peppermint goodness.

This year, I decided to try to satisfy my peppermint bark obsession, by trying something new. . .

peppermint-bark-chocolate-mint-sticks-011I topped them with a white chocolate buttercream frosting – and crushed candy canes. . .   The sugar coma was almost immediate (I am not a sugar eater – it doesn’t take much to push me over the edge) – but my craving for peppermint bark was satisfied . . . . (I will be paying for this indulgence for quite awhile!)

The good news is, we only make these at Christmas.  The bad news is, that I will eat them!

This is one of those recipes that lends itself well to a Gluten Free swap out – the all-purpose flour can very successfully be replaced with your favorite Gluten Free blend of flours.
They are a very welcomed contribution to a cookie exchange, and disappear quickly from any dessert table. . .

However you decided to try them, plain, frosted, or peppermint bark style, I hope you will give them a try. . . .Just imagine – the entire world filled with the aroma of Chocolate Mint Sticks baking in the oven. . . I’m quite sure there would be – at least for a moment – peace on earth.  .  .  they are that good.

Enjoy,

Kathy

Chocolate Mint Sticks

Chocolate, peppermint, brownies. . . . what more can I say? This recipe works very well with a gluten free flour swap out. Just substitute your favorite gluten free flour blend for the all-purpose flour.
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Servings 12 Brownies

Ingredients
  

  • 1/2 cup butter melted
  • 2 squares unsweetened chocolate (2 ounces)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped nuts optional
  • pinch salt

Peppermint Buttercream Frosting

  • 2 tablespoons butter softened
  • 1 cup confectioners' sugar sifted after measuring
  • 1 tablespoon milk or heavy cream
  • 3/4 teaspoon peppermint extract

Chocolate ganache drizzle

  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter

Instructions
 

For the Brownies

  • Preheat oven 350º.
  • Butter a 9-inch square pan.
  • Melt butter over low heat. Remove from heat.
  • Place the unsweetened chocolate into the melted butter and stir until completely melted.
  • Beat eggs until frothy.
  • Stir in sugar, chocolate mixture and peppermint extract.
  • Add flour, salt and baking powder.
  • Add nuts if using.
  • Pour into greased 9” square pan.
  • Bake for 30– 35 minutes or until set.
  • Cool completely before frosting (if desired).

Frosting

  • Beat the softened butter until creamy. Add the sugar, milk or cream, and peppermint extract. Beat until light and fluffy. Spread over cooled brownies.

For the Chocolate Drizzle

  • Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
  • Place the melted butter/chocolate mixture into a small plastic sandwich bag. Snip a tiny bit off of one of the bottom corners of the bag. Drizzle over the frosted cake.

Notes

These brownies are great plain - but can be taken to another level by frosting.  The frosting recipe included is great, but for those who love Peppermint Bark,  try frosting with my White Chocolate Buttercream frosting - and topping with crushed candy canes.
 
 
 

 

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