This honey beet bread is simply delicious! It’s soft and tender and the beets help keep it moist while the honey gives it a slight sweetness. I love beets but sometimes their earthy flavor can be overpowering — but not in this bread. I don’t taste that at all. It simply tastes like bread. I…
Category: Recipes From Our Kitchen
Corn Cob Jelly
Corn cob jelly dates back to 1875 when the pioneers used dried red corn cobs from field corn used to feed livestock to create a rose colored jelly. It only needed a few ingredients to make jelly that claimed to taste like apples. That has definitely intrigued me. Today I’m making corn relish and since…
Raspberry Jelly
There’s a few steps to jelly, but I think it’s worth it. We love raspberries, especially raspberry jam, but not all those little seeds. So instead of seedless jam, we decided to make jelly. Since we had a couple of cups of cherries from our tree, I decided to toss them in with the raspberries…
Sweet and Sour Chicken
I have been making this delicious sweet and sour chicken for over 20 years. The sauce is tangy with a bit of sweetness and goes great with chicken or even meatballs! You can easily add bell peppers or pineapple if you like. I have made it the way I am sharing with you since my…
Butterscotch Syrup from the 1940s
We enjoyed our month long experience of 1940s Days so much that we decided to have a 1940s style breakfast today with scrambled eggs & spam cooked from dried eggs, homemade syrup – this butterscotch syrup along with Mock Maple Syrup and Oatmeal Griddle Cakes which we enjoyed this syrup served warm. This butterscotch syrup…
Mock Maple Syrup from the 1940s
This mock maple syrup from the 1940s is easy to make and has only three ingredients. It actually tastes like maple syrup and reminds me of maple flavored store bought syrups, only so much better! It’s amazing and one of my family’s favorite homemade syrups. It is fantastic on Oatmeal Griddle Cakes or any other…
Oatmeal Griddle Cakes
These oatmeal griddle cakes are fluffy and tender, and are quite filling. I can definitely understand why they were a popular meal during wartime. Griddle cakes, pancakes and the like were prepared as a way to use cheaper flours and meals such as barley, buckwheat and oatmeal which were considered unusable for bread. This was…
Rendering Pork Belly to Lard
Lard is animal fat derived from pork belly, butt or shoulder when the meat is separated from the fat and rendered down by cooking. Historically, lard has been used for cooking, baking, soap making and even in preservation before there was refrigeration. Lard was primarily the fat used since before medieval times, all the way…
