Coconut Mango Scorpion Pepper Sherbert

Just because it’s hot outside doesn’t mean you can’t enjoy a little fire & ice as a summer time heat!

Coconut Mango Scorpion Pepper Sherbert

Recipe makes a little over a quart.

Ingredients:

  • 1 pint of peeled cubed Honey Mango fruit.
  • 2 medium sized bananas
  • 2 1/2 cups of Coconut Milk
  • 1 can of thick coconut cream
  • 1 dried Golden Scorpion pepper crushed
  • 1 tablespoon diced fresh ginger
  • 3 tablespoons of Agave Syrup

Directions:

  • Make sure you have a freezer safe quart and a half container with a lid.
  • Add your fruit, ginger & Scorpion pepper to a large blender and blend thoroughly
  • Add your coconut cream and blend.
  • Add in your Agave Syrup and blend.
  • Add in half of your coconut milk in blend.
  • By now your blender is full.
  • Pull out half of your blended concoction into your freezer safe container.
  • Pour the rest of your coconut milk with what left in your blender and blend.
  • Pour the contents in your blender into your freezer safe container and stir contents until well mixed.
  • Put container in the freezer.
  • Every 30 min or so check your sherbet and stir up the forming ice sections. This makes it easier to spoon out when its completely frozen.
  • Once frozen dish out and enjoy.

Note: The heat does build, but it’s so hard to put the spoon down to stop!

Until next time,

Mrs. Kay Lynn Rice

Old-Fashioned Spicy Chow-Chow Relish

Summer is here! The gardens are growing fast and just waiting to burst with all kinds of treasures! Now is the busy time of year, as we prepare to work like busy ants and prepare for the long winter months ahead.

I enjoy making relish type preserves. Be it pickle style relish or hot pepper style relishes. A common relish made by the Amish is called Chow Chow. The recipe below is for a spicy Chow Chow. Canning steps are included.

Spicy Chow-Chow

Recipe makes 12 pints

Ingredients:

  • 2 quarts of green beans
  • 1 large head of cauliflower (separated into floweretes)
  • 3 cups of shelled baby lima beans
  • 3 cups of fresh whole kernel corn
  • 1 quart of chopped onions
  • 4 sweet green peppers chopped
  • 1 – 4 of your favorite hot pepper chopped and deveined and seeded (Note: You choose your level of pain, jalapeno pepper on up. If you want no heat, add in a sweet bell pepper of a different color other than green to the peppers above.)
  • 2 quarts of chopped green tomatoes
  • 3 quarts of apple cider vinegar
  • 4 cups of sugar
  • 1/2 cup of pickling salt
  • 2 tablespoons of celery seed
  • 2 tablespoons of yellow mustard seed
  • 2 tablespoons of dry mustard
  • 1 tablespoon of powdered turmeric

Directions:

  1. Cut the green beans into 1/2 inch pieces.
  2. Cook the green beans, cauliflower floweretes, lima beans and corn separately in boiling water until barely tender.
  3. Drain, mix with the onions, peppers and tomatoes in a very large kettle.
  4. In a separate pot, bring the vinegar to boil.
  5. Add in the sugar, salt, celery seed, mustard seed, dry mustard and turmeric into the boiling vinegar and stir until the sugar is dissolved completely.
  6. Pour the vinegar mixture over the vegetables.
  7. Bring to a boil and cook for 15 to 20 minutes or until thoroughly heated. Stir throughout the boiling process.
  8. Ladle into sterilized canning jars leaving 1/2 inches headspace (approximately 12 pint jars will be needed).
  9. Process your lids according to the water bath or steam bath method you are using for your canner.
  10. Place lids and bands on a clean top canning jar and screw on tight (not like Sampson tight, but tight enough to hold well.)
  11. Water bath/Steam bath can for 25 minutes.
  12. Take out of the canner and let rest for 24 hours (don’t move from their resting place for 24 hours).
  13. Listen for the glorious pop sound of the jar sealing.
  14. If any of the jars do not seal, you can exchange lids and re-can the jar or put that jar in the refrigerator to be the first to enjoy.
  15. Always refrigerate after opening a jar or an unsealed jar.
  16. The sealed jars will last about 2-3 years in a cool pantry.

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

Sourdough Starter Noodles

Sourdough starter can be used in so many recipes, and when you are feeding a good batch to keep the maturity & yeast going, you start looking for even more ways!

This is an easy egg noodle recipe using your sourdough starter. It gives the noodles a lighter texture and a “sour cream” taste. That’s the best way I can explain that perfect yeast taste.

Sourdough Starter Noodles made with fresh ground wheat flour.

Ingredients:

  • 1 whole egg
  • 1 egg yolk
  • 1 cup of mature sourdough starter
  • 1 tbsp of olive oil
  • 2 1/2 cups flour
  • Pinch of salt.

Directions:

  1. Whip your egg yolk & egg until fluffy.
  2. Pour eggs into a large bowl.
  3. Add your sourdough starter & stir.
  4. Add your salt & stir.
  5. Add your flour 1/2 cup at a time. Stir until a little sticky.
  6. Coat with the olive oil.
  7. Cover with a towel & allow to swell for about 30 minutes in a warm location.
  8. Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
  9. Keep each ball coated with flour and place back into the bowl.
  10. Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
  11. Slice into thin ribbons and set on a cookie sheet.
  12. Continue to your next ball.
  13. NOTE: I normally stop at 4 balls of dough in making the noodles. The remaining balls of dough I put in a freezer safe bag & freeze for the next time I need noodles.
  14. Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
  15. You can also use your dehydrator.
  16. Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
  17. To use, drop in boiling water or broth and cook like normal egg noodles.
Roll your dough into small fist size balls.
Place your noodles on a cookie sheet

Until Next Time,

Mrs. Kay Rice

Dehydrating Potatoes for The Pantry

While potatoes can remain stored in a cool place for a fairly long time, its always a good idea for back up.

Potatoes are perfect for dehydration & long term storage and only take about 15 to 20 minutes to rehydrate for use.

This method can be used for both sliced & hashbrown shredded potatoes. However, do NOT skip over any of the steps.

  • Wash your potatoes well.
  • Cut out any blemishes, soft spots & the eyes.
  • I do not peel my potatoes, but if you wish to do so, go for it. The peel is where the vitamins are.
  • Slice in thin slices OR shred your potatoes. Dont do both in the same drying session.
  • Immediately place in cold ice water to prevent browning & discoloration.
  • THIS IS IMPORTANT DO NOT SKIP! When all of your potatoes are done. Rinse from the cold water. And place potatoes in a large pot of boiling water with about 1/2tsp of canning salt. This will prevent the potatoes from turning a funky black during the dehydrator process.
  • Blanche your potatoes for about 5 min. You want them still very firm but easy to stick a fork in. To soft and the fall apart.
  • Drain potatoes well away from hot water.
  • Layer slices on your dehydrator shelves. Slices should not overlap. Hashbrowns can touch bgg but dont pile.
  • Dehydrate at 160 degrees F for at least 6 hours.
  • Check often as you want absolutely no moisture at all in them. Many times I do this step overnight.
  • To store, I put in Mason jars and vacuum seal my jar lid then store!

Until next time,

Mrs. Kay Rice

Dandelion Jelly

Dandelion Jelly, or as a friend of mine calls it “Yard Lion Honey” is not your typical seasonal treat. While it is referred to as a jelly, its really much more the consistency of honey or agave syrup. This is the way it really is supposed to be.  Dandelion Jelly is a seasonal treat among Amish and Mennonite and truly lives up to the “Use what you have” standard.

My favorite way to use Dandelion Jelly is in tea to replace honey.  I also use it on breads and baked goods and with buttered biscuits or in grits.  Pretty much anything you think of using honey for, you can use Dandelion Jelly.

INGREDIENTS:

  • 4 cups of (packed) dandelion blooms separated from all greens.  This is the labor intensive part.
    • 1. Your blooms need to be fully opened and full of “fragrance”. The bigger the bloom the better.
    • 2.  NO SPRAYING OF ANYTHING.  Blooms must be from an all natural not bug spray, fertilizer spray, weed spray, etc.
    • 3. Blooms must be fresh and separate best within minutes after picking them.
    • 4. NO GREENS are to be left with the bloom “fluff” the greens will be bitter.

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  • 4 cups of water
  • 4 cups of sugar
  • 1 box of low sugar natural fruit pectin
  • Yellow food coloring

SUPPLIES:

  • A large pot for Jelly Making
  • 5 half-pint canning jars with rings and lids
  • Water bath canner
  • Candy thermometer
  • Fine strainer tiny, tiny, tiny holes!

DIRECTIONS:

  1. After perfectly shredding your dandelion blooms to a bowl of dandelion petals. Measure out 4 cups of petals.
  2. Boil all 4 cups of water  in your jelly pot.
    1. We are beginning the process of making your “tea”
  3. Once up to a boil measure ot 2 cups of petals and put directly into the boiling water, stir in.
  4. Let boil for about 5 minutes.  Take off the heat, then let steep for 20 to 25 minutes.
  5. With your strainer over a large bowl, pour the water and dandelion petals through the strainer.  Press the dandelion mush to get all the water out.  The water will look “dirty” it’s supposed.  The Dandelion mush can go to your chickens, compost bin or garden.
  6. Put the water back into your Jelly pot and bring back to a boil.
  7. Repeat the process with the next 2 cups of petals.
    1. put petals directly into the boiling water, stir in.
    2. Let boil for about 5 minutes, Take off the heat, then let steep for 20 to 25 minutes.
    3. With your strainer over a large bowl, pour the water and dandelion petals through the strainer.  Press the dandelion mush to get all the water out.  The water will look “dirty” it’s supposed.
  8. Put 3 cups of water BACK into your Jelly Pot and bring to a boil.
    1. I personally use any extra tea to add to kombucha brewing or save for the next batch of dandelion jelly.
  9. Add in your 4 cups of sugar and the pectin and bring to a boil. (I actually use 2/3 of a cup of natural pectin which I get in bulk from an Amish store instead of using mass produced boxed pectin).
  10. Have your candy thermometer in your liquid.
  11. When your thermometer gets to 250 degrees F, start your timer for 7 minutes.
    1. If you start foaming (and you will) add a pat of real whole butter as with any jam to deaden the foam.
  12. Once your time is up, remove the liquid from the heat.
  13. Add in 2 to 3 drops of yellow food color to intensify the golden color (the more pollen in the blooms the brighter the color will be).

CANNING & PRESERVING

As with anything made in season, its nice to stock up during God’s bountiful season, so you will want to preserve for the months when dandelions no longer bloom in mass amounts.

DIRECTIONS:

  1. Prepare your water bath or steam canner as directed.
  2. This recipe makes 5 half-pints of jelly so sterilize and prepare 5 half-pints, I usually have 1 or 2 4 ounce jars “just in case” ready to go as well.
  3. Prepare your lids and make sure you have good fitting rings.
  4. While your canner is getting ready fill your jars with the jelly leaving 1/2 inch headspace.
  5. Wipe down the rims of the jars with a wet warm towel.
  6. Place your rings on your jars.
  7. Tightly screw on the rings (not like Samson tight, but nice and tight).
  8. Once your canner is ready, place your jars in the canner.
  9. Water Bath or Steam Can for 15 minutes.
  10. Remove from the canner and let rest for 24 hours.
  11. Hearing that wonderful “POP!” letting you know that the jar is sealed, should happen fairly soon after the jars leave their hot canner.
  12. Let your jars rest for 24 hours before storing in a cool place like your basement pantry.

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I hope you enjoy this new seasonal treat and it finds a regular spot in your home pantry.

Until Next Time,

Mrs. Kay Rice

 

 

Sourdough Butter Biscuits

The best way to have your biscuits come out perfect, light & fluffy is to use sourdough starter in the ingredients.

Sourdough Butter Biscuits : Makes 6 – 8 biscuits.

Ingredients:

  • 1 cup of flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup of real butter — warmed to room temperature
  • 1 cup of sourdough starter (matured)

Directions:

  • Preheat oven to 425 degrees F.
  • In a medium to large bowl, sift together the flour, baking soda, baking powder & salt.
  • Cut the butter into the sifted ingredients. I use two butter knives to evenly “cut” the butter through the mixture.
  • Fold in your sourdough starter. Mix well.
  • Turn the dough out on a lightly floured surface.
  • Knead together until no longer “sticky”
  • Gently roll your dough keeping fairly thick.
  • Cut your biscuits out with a biscuit cutter. I use a canning jar ring, regular size.
  • Place on an ungreased baking sheet.
  • Bake for 12 min or until golden brown

This makes some of the lightest biscuits perfect for any side, meal or with jam & butter.

Rice Homestead Sourdough Butter Biscuits

Adding in herbs, garlic, cinnamon or other spices creates wonderful variations as well.

Until next time,

Mrs. Kay L. Rice

Pineapple Spice Bread

My husband comes up with the ideas, I make them a reality. This one turned out exceptionally well. Enjoy this newly created recipe from our homestead.

Ingredients:

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground ginger powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup crushed pineapple
  • 3 eggs, beaten
  • 2/3 cup oil
  • 1/4 cup real non salted butter, melted
  • 1/2 cup pineapple juice
  • 1 tsp real vanilla extract
  • 1 tsp rum flavoring
  • 1/4 cups sweet carrots shredded
  • 1 1/2 tbsp Bravado Spice Co brand Blueberry Ghost Pepper Sauce
  • 1 cup white sugar
  • 3/4 cup Brown sugar packed

Directions:

  • Preheat oven 350 degrees Farenheit. Grease & Flour large loaf pan or 9×13 cake pan.
  • Sift all dry ingredients together into a large mixing bowl. (Not the sugars)
  • In a separate bowl whip together the wet ingredients.
  • Add in the sugars the to the wet ingredients and stir until well mixed.
  • Fold the wet ingredients into the large bowl with the dry ingredients.
  • Add in your carrots and crushed pineapple. Mix well.
  • Pour into prepared pan.
  • Sprinkle sugar down the middle of batter in the loaf pan.
  • Bake for 45 min at 350 degrees F.
  • Check the loaf with placing a toothpick into the loaf. No batter should come back on the toothpick.
  • If not done, bake an add’l 5 minutes then repeat the toothpick test. Repeat until toothpick comes back clean (not wet).
  • Remove from oven
  • Allow to cool on a wire rack in the pan for 20 minutes.
  • After 20 minutes, remove the bread from the pan and allow to cool, bottom up, allowing any additional “moisture” to dry.
  • Turn over, slice & enjoy.
The Rice Homestead Pineapple Spice Bread
The consistency should be that of a moist dessert bread.

Enjoy & until next time,

Mrs. Kay Lynn Rice

Zucchini Bread

Ingredients:

  • 3 Cups Sifted flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup of whole milk
  • 1 cup of purified butter ( liquid)
  • 2 tsp real vanilla extract
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 1 large carrot shredded (I use a vegetable peeler to create ribbons)
  • 2 cups of zucchini shredded (press out liquid)

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease & flour bread loaf pan (large) & set aside.
  3. In a large bowl sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold together until well mixed. Set aside.
  4. In a medium bowl whisk together the milk, purified butter,vanilla, white sugar and brown sugar.
  5. Fold in shredded zucchini and shredded carrots.
  6. Once well mixed. Pour wet ingredients into the dry ingredients. Stir until well blended.
  7. Pour batter into the greased & floured loaf pan.
  8. Bake at 350 degrees F for 1 hour or until a toothpick is inserted and comes out clean. **NOTE: I start checking at 45 minutes. Moisture in zucchini can change the baking time.
  9. Allow to cool in the pan for 20 minutes before releasing from the pan.
  10. Once done, sprinkle top with sugar & cinnamon.

Enjoy warm or cooled.

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Zucchini Bread

Until next time, Mrs. Kay Rice

The Rice Family Banana Dream Pie

IMG_20200131_202247_759.jpg

One of my husband’s absolute favorite pie that I make is my Banana Dream Pie.  Do you remember the old soda shop Banana Milkshakes or better yet the Banana Vanilla Wafer Pudding dessert from Sunday potlucks of years gone by?  Well, that is exactly what this tastes like.

Baking time:  15 min   |  Prep. Time:  30 min  |  Chill Time: Over night (min 2 hours)

The Rice Family Banana Dream Pie

Ingredients:

  • 1 box of mini vanilla wafers
  • 2 tsp of sugar
  • 3 bananas
  • 1 large box of banana instant pudding (Jell-o brand)
  • 1 1/2 cups of whole chilled milk
  • 1  8 oz. container of cool-whip topping
  • 1 stick (1/2 cup) real butter, melted (DO NOT USE MARGARINE!)
  • Fresh Fruit powder (or lemon juice) to keep the bananas from browning
  • 1 deep dish pie pan.

Directions:

  1. Preheat your oven to 325 F.
  2. Empty 3/4 of the box of mini vanilla wafers into a food processor and pulse until the consistency of gram cracker powder.

     

  3.  Mix together until crumbly but in “marbles”.
  4. Press into the pie pan, if a foil pan, fold the edges upward and press the crust evenly to the very edge.
  5. Bake the pie crust in the oven at 325 F for 13 to 15 minutes until there is a slight golden glow to the crust.  Do not over bake.
  6. Take out of the oven and let cool.
  7. Cut 2 bananas in thin slices and place the slices in a bag with a sprinkle of Fresh fruit or a touch of lemon juice and shake coating the banana slices.  This keeps your bananas from browning fast.20200131_201121.jpg
  8. Arrange your banana slices on the pie crust once the pie crust is cool.20200131_200649.jpg
  9. Set your pie crust to the side.
  10. In a large bowl add your Banana Instant Pudding and 1 1/2 cups of whole milk. Blend with a hand mixer until thick.  20200131_195454.jpg
  11. Add in all of the cool-whip EXCEPT for one big spoon full.  Mix into your pudding mix.
  12. Continue to mix until a thick creamy pie filling.
  13. Spoon over pie crust and banana slices, smoothing the top.20200131_200947.jpg
  14. Slice the 3rd banana and treat with Fresh Fruit/Lemon juice as you did for the pie base.
  15. Arrange cool-whip and banana slices over the top of the pie.
  16. With your remaining Mini Vanilla Wafers, create an edging around the edge.         IMG_20200131_202247_759.jpg
  17. Chill overnight or a minimum of 2 hours in your refrigerator, to finish firming up.

 

Serve and enjoy!

Until Next Time,

Mrs. Kay Rice

 

My Fruit Cake

myfruitcake

I have had requests for this yummy fruit cake several times. This is not the brick that gets passed around as the dreaded white elephant every year at the holidays. No, this is a recipe given to me by my Grandma and it is yummy!

It is also enjoyable ANY time of year! When I was little my favorite way to enjoy it was to have a slice slightly toasted and slathered with fresh butter (the real stuff). The preserves throughout really doesn’t need butter, but when you have southern family, EVERYTHING is better with butter!

Cook Time: 1 hour 30 minutes | Prep. Time: 2 hours (You can not rush awesomeness)

Ingredients:

  • 3/4 c butter
  • 2 c sugar
  • 4 eggs
  • 3 c flour
  • 1/2 tsp allspice, ground
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 tsp baking soda
  • 1 c buttermilk – REAL Honest thick creamy butter milk!
  • 2/3 c cherry preserves — I make my own, perhaps next year I will use my cherry chipotle jam!
  • 2/3 c apricot preserves – I make my own
  • 2/3 c pineapple preserves – I make my own
  • 1 c pecans, in pieces
  • 1 tsp REAL vanilla extract

Directions:

  1. Preheat oven to 325F.
  2. Mix Buttermilk with Baking soda and set aside.
  3. Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture.
  4. Fold in the remaining ingredients.
  5. Bake in a large tube or bundt pan (You can also use the mini bundt pans for sharing sizes) for 1.5 hrs check at 1 hour at 325F. Cool in pan for 15 mins before removing.
  6. I also sprinkle a little powder sugar or some of my lemon sugar over the top for a look of a kiss of frost.

Now the best part! ENJOY! You may not want to share this fruit cake!

Until Next Time!