Monday, November 26, 2012

Apple Walnut Scones

When I ran my Bed & Breakfast, I served a full breakfast to my guests.  One of the regular items on that breakfast menu included Scones.  This is a recipe I developed for the fall menu, when apples and walnuts are plentiful.
Farmer Boy Apple Walnut Scones
  • 2 3/4 Cups of all-purpose flour
  • 1/3 Cup of sugar
  • 3/4 teaspoon of salt
  • 1 Tablespoon of baking powder
  • 1 teaspoon of: ground cinnamon, ground nutmeg
  • 1/2 teaspoon of ground ginger
  • 1/2 Cup of chopped Walnuts, (Black Walnuts, if you can get them)
  • 1/2 Cup (one stick) cold butter, diced
  • 1 Cup of fresh apple, (any variety you like - I use Fuji)
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1/2 Cup of unsweetened applesauce
  • 3 Tablespoons of sugar & cinnamon with 1 1/2 Tablespoons of milk (optional topping)
Directions: In a large mixing bowl, combine the dry ingredients, except the walnuts.  Cut in the butter.  Then add the nuts and mix.  (I mix the walnuts with all the spices before adding them.) Next comes the wet ingredients.  Mix the eggs, apples, vanilla and applesauce together and then add them to the dry mixture.  Mix enough to saturate the dry ingredients, but don't over mix it or it will become tough.
Form into balls, about 2 1/2 inches in diameter.  Place each onto parhment paper and flatten slightly.  Place the parchment paper with the dough balls into the freezer for about 1/2 hour. (This will help to keep their shape and rise higher)
After the resting time, remove from the freezer to a sheet pan. *Note: if you want to, you can apply the optional topping at this time.
Bake in a pre-heated oven, at 425 degrees F. for 18 to 22 minutes, till the tops begin to brown slightly.
Remove the scones to cool on the pan. 
This recipe makes about 1 1/2 dozen.
They are exceptional when served warm. When cooled completely, they can be placed in plastic bags for storage - even frozen, and then re-heated slightly.
They are great, served with a pad of butter on them, or dipped in apple butter or even served with a scoop of ice cream (maybe not for breakfast though!)

"We can work our dreams into realities if we try, but we must be willing to make the effort." Laura Ingalls Wilder

Once you try this recipe, please get back here and tell us how it turned out! Thanks.  Enjoy! The Old Man in the Bib Overalls

Wednesday, November 21, 2012

Forgot the Sweet Potato Pie?

Everything is planned for the Thanksgiving feast - the turkey is getting stuffed, the green beaan casserole is ready to go, the rolls are ready, the mashed potatoes are ready, and "Oh, no!  I forgot to make the sweet potato pie!"   If that's the case for you, I have a simple solution!  Well, even if you didn't foget to make it, this is still a good dessert to use anytime.
Farmer Boy Sweet Tater Puddin'
  • 5 Cups of grated sweet potatoes, raw (you can use a food processor)
  • 1/4 Cup of sugar
  • 3/4 Cup of brown sugar
  • 1/2 Cup of all-purpose flour
  • 1/4 Cup of corn meal
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pumpkin pie spice
  • 1/2 Cup of dark corn syrup
  • 2 Cups of milk
  • 1/4 teaspoon of vanilla extract
  • 2 Tablespoons of butter, melted
  • 4 eggs, beaten
Directions: In a large bowl, combine the dry ingredients.  Bring all the wet ingredients to room temperature.  Add the wet ingredients to the dry.  Stir in the grated sweet potatoes.
Pour into a lightly greased baking dish or casserole.  Bake at 350 degrees F. for 1 1/2 hours.  Remove from the oven and stir completely. Put it back into the oven and bake about another half hour.
This can be served warm or cold.
If you don't want to use this as a dessert, it makes a good substitute for that sweet potato side-dish! 
If you fogot to make that pie - keep this in mind:
"It does not so much matter what happens.  It is what one does when it happens that really counts." Laura Ingalls Wilder

Have a great Thanksgiving Day, and remember: it is the Lord who blesses us and gives us something to truly be thankful for in the first place! The Old Man in the Bib Overalls

Monday, November 19, 2012

Cranberries gone Mad!

Just when you thought it was safe to sit down to a Thanksgiving meal - the cranberry sauce has gone nuts ... well, nuts, raisins, apples, oranges and some other ingredients!

A few years ago, I thought I'd like to try something different from that traditional cranberry sauce.  So I developed this recipe for a change of pace, but now I have made it my traditional cranberry dish!
Farmer Boy Harvest Chutney
  • 1 bag of fresh cranberries
  • 1/2 Cup of sugar
  • 1/2 Cup of brown sugar
  • 3/4 Cup of Apple juice
  • 1/4 Cup of Balsamic vinegar
  • 1 apple, cored and chopped
  • 1 Orange, peeled and chopped
  • 1/2 of a medium-sized onion (I use a white onion)
  • 1 medium-sized Sweet Pepper, chopped
  • 1/4 Cup of raisins
  • 1/4 Cup of Walnuts, chopped
  • 2 teaspoons of ground cinnamon
  • 1/4 teaspoon each of ground: allspice, nutmeg, cloves and ginger
Directions: Place the washed and sorted cranberries into a large saucepan, cover with sugars.  Add the juice and vinegar.  Cover the pan and simmer over medium heat, stirring occasionally, till the berries begin to pop open.  Add the chopped Apple (you may leave the peel on).  Add the Orange, onion, chopped pepper, raisins and walnuts.  Stir in the spices.  Cover, bring to a boil and simmer for another 15 minutes, stirring to prevent sticking.  Remove from the heat and serve warm or cool in the refrigerator and serve cold - or re-heat if you like.
"Thanksgiving will soon be here, and it is time to be getting our blessings in order. - But why wait for Thanksgiving?  Why not just be thankful now?"  Laura Ingalls Wilder

I couldn't agree more!  A blessing is always welcome, more that a cursing!  May you be blessed at Thanksgiving and anytime you repent of your sins, yield to the Lord, and be a blessing! The Old Man in the Bib Overalls

Thursday, November 15, 2012

A Dear Friend Dies

No wonder our world is in the condition it is!  The Old Man in the Bib Overalls

Tuesday, November 13, 2012

National Indian Pudding Day!

I'm celebrating this special day by passing on this recipe - it was given to me a number of years ago, (more than I care to number!) by a Native American.   They told me that it was an authentic tribal recipe, which was handed down for generations.  I have always been a little skeptical about that claim, but it is still a very good recipe.  If you know of it being authentic, I'd like to hear on that!
Farmer Boy Indian Pudding
  • 1/2 Cup of coarse ground Corn Meal
  • 1 Cup of hot whole milk
  • 1/4 Cup of sugar
  • a pinch of baking soda
  • 1/2 teaspoon of ground Ginger
  • 1/2 teaspoon of ground Cinnamon
  • 1/4 teaspoon of ground Nutmeg
  • a scant pinch of ground Cloves
  • 1/2 teaspoon of salt
  • 1 Cup of Apples, finely chopped
  • 1/4 Cup of raisins
  • 1/4 Cup of Molasses
  • 1/2 Cup of cold milk
Directions: Heat the milk in a pan.  Pour it over the corn meal in a bowl.  Stir and transfer back into the pan.  Heat and stir constantly, till it thickens.  Put aside to cool.
In a bowl, combine the cold milk and molasses.  Add the chopped apples and raisins.   Stir this mixture into the cooled corn meal mixture.   Pour this into a lightly greased quart-sized casserole dish.  Place in a 275 degree F. oven and bake for 2 hours.  (I was told that this recipe was baked in the sun for hours by the Squaws.  I couldn't figure how they would have had some of these ingredients on hand! So, I dispute the story - maybe I'm wrong!  The person who gave me the recipe is now in the "Happy Hunting Grounds" and unable to clear this up for us.)

* Note: I've found that baking it in the casserole dish and then immersed in a larger pan full of water, helps keep the pudding more moist.  But I like the crustiness on the top myself!

Even if this turns out to be a non-authentic Native American recipe, and is more like a Pioneer Recipe which Caroline Ingalls might have made, it is still really tasty! 

I hope you'll try this recipe and then leave a comment here to let us all know.  Thanks.  The Old Man in the Bib Overalls

Saturday, November 10, 2012

Laura's sister, Grace dies - Nov. 10, 1941

Laura experienced the death of all her immediate family.  She lost her baby brother first, in 1875, then her father died, in 1902.  Her mother died in 1924, followed by her sister, Mary, in 1928.  Next to die was Grace, the youngest, and finally, Carrie, died in 1946.

By that time, she only had left, her husband, Almanzo and daughter Rose.  It may not be uncommon to lose your parents and siblings in your lifetime, but it wouldn't have been easy for Laura. 

By the time Grace died, Laura had written 6 of her books about her early life.  So, she had immortalized them.  Just think, we wouldn't be remembering Grace today, 71 years after her death, if Laura hadn't written those books!

We are all richer, having the known the Ingalls family through the writing of Laura Ingalls Wilder. Thanks Laura!
"If we would not be satisfied until we had passed a share of our happiness on to other people, what a world we could make!" Laura Ingalls Wilder

If you haven't read Laura's account of Pioneer life, by all means, begin today to read all her "Little House" books - you'll be blessed!  The Old Man in the Bib Overalls

Tuesday, November 6, 2012

Election Day Sandwich!

In the Republic of the United States of America, we have democracy at work at least every 4 years!  After a long campaign year it is time to sit back, and see what the voters have come up with for newly elected officials.  It is time to have my version of an "Election Day Sandwich" a BLT.  But it is not what you might think! (Just like those politicians!)  It is made with Bologna (or Baloney) - just like most politicians!
You make it, just like you'd make a Bacon, Lettuce & Tomato (BLT), except you fry up the bologna instead of the bacon.  It is best served warm.

"People join in with what they think is popular opinion until it is almost impossible to tell where anyone stands on any subject or to do anything because one cannot tell upon whom to depend." Laura Ingalls Wilder

Hope the election turns out to suit you!  God bless America! The Old Man in the Bib Overalls

Saturday, November 3, 2012

Celebrating "National Raisin Bread Month"

Usually, when you think of Raisin Bread, you think of it as a sweet treat.  But this is a Raisin Bread that you will want to use for making sandwiches!  It is a hearty bread, full of all those things that are good for you.  I'll try to include another recipe for that sweet treat type Raisin Bread in another post this month.

Since this is also "National Peanut Butter Lovers Month", after you make this loaf of bread, you can use it to celebrate this special day today, "National Sandwich Day" and make a peanut butter sandwich!  How's that for good timing?  :)
Farmer Boy Raisin & Nut Bread
(Note: You may use a bread machine to make this recipe.)
  • 2 1/2 Cups of Bread flour
  • 1/2 Cup of Whole-wheat flour (or all-purpose flour)
  • 3 Tablespoons of Toasted Wheat Germ
  • 4 Tablespoons of nonfat dry milk
  • 1 Tablespoon of dark Brown sugar
  • 1 Tablespoon of ground Cinnamon
  • 1 1/2 teaspoons of salt
  • 1 Cup of tepid water
  • 1 large egg
  • 1 teaspoon of lemon juice
  • 3 Tablespoons of regular raisins
  • 3 Tablespoons of golden raisins
  • 1/3 Cup of toasted Walnuts, chopped
  • 1 Tablespoon of butter
  • 2 1/4 teaspoons of Active dry yeast
Directions: If you aren't using a bread machine: Place all the dry ingredients in a large bowl.  Add the wet ingredients and mix well.  Form a ball and knead, till it is smooth and not too sticky. (add a little more flour if it is too sticky, more water if it is too dry.)
Place it back in the bowl, which you have lightly oiled.  Cover and let rise in a warm place for about 30 minutes.  Punch it down and re-cover it and let it rise again.
Lightly oil a bread loaf pan.  After the loaf has risen for the second time, place it in the pan.
Cover it and let it rise again, till it is within 1/2 to 1/4 inch from the top of the pan.
Bake in a pre-heated oven, at 350 degrees F. for about 40 to 50 minutes.  It should be a dark brown color on top and sound hollow when tapped on top.  Remove it from the oven and the pan to cool before slicing. 

I hope you'll try this recipe and then leave a comment here. Thanks. The Old Man in the Bib Overalls