I always think of peach season as cobbler season, so I was excited when I saw a hundred-year-old recipe for Individual Peach Cobblers. The cobblers are delightful when served warm with whipped cream or vanilla ice cream. These cobblers are a double peach dessert that contains both sliced and mashed peaches. Hot juicy peach slices […]
Peach Cup (Individual Peach Cobblers) Recipe — A Hundred Years Ago
Hello everyone, I hope today finds you happy and well. It is a gloomy day outside today in Florida. But I have found that happiness comes from within and shines throughout your day. Hope you are smiling now!
Last night, I created this pumpkin spice creamer and I thought for a minute there that I had died and gone to heaven. It was pure bliss for me as I am one of many in this world, that are the lovers of all the things that fall has to offer to us, so that we are allowed to see the beauty of nature, changing right before our very eyes.
I am in love with fall as you can tell. So when I tasted this concoction that I created, this fall creamer. I almost died! It was that yummy-licious! Here is a photo and I hope it makes you happy, as it did me.
There is just a taste in the bowl for you to see. This fills up a creamer plastic jug and has a little more that is left-over. I put all the ingredients except the 3/4 th can of plain pumpkin puree in this photo so that you can see what you will be needing, that is, if you want to make this recipe.
Use a large bowl and a whisk. Pour 2 cans of sweetened condensed milk, along with 1 can of condensed milk together in the bowl. Add the can pumpkin. Whisk and then add 2 tsp. of pumpkin pie spice and whisk again.
Then you just use a funnel and pour this into an empty coffee mate container. This should last a week, but I wouldn’t bet on it staying around for that long! I will not be buying creamer again for the rest of my life. Not with this recipe or my irish whiskey creamer recipe. I am very content with these two recipes. And I hope you will be also.
Thank you for visiting my blog today and do please come back soon! I post on Tue- Thur- and Saturdays. https://www.wisdomforpennies.com
Hello everybody, I hope this day finds you well and happy. There is so much going on in our world at this time, that I know that there are so many that are blown away in their minds. If I did not have the peace of God that lives in my soul every waking moment, I couls easily let myself fall into the deep void of confusion and fear of what is to come.
All I can say, is to keep God in your lives and you will come through anything, and with only the peace that He gives to you.
Even though I love God with all my heart and soul. I still believe that we should prepare for what may be coming. None of us know, what that will be. But we can watch and learn, always be learning.
Ok, here is my food prep tip of the day. First I made the biggest mess that you will hope to never see! I used raw eggs in the oven on trays that were lined with wax paper. I used a low temp of 170 degrees for 10 hours. DO NOT DO THIS!
Two dozen eggs at 10 hours later, will give you melted wax paper onto concrete hard eggs. And not to mention the concreted eggs that were stuck to 4 huge pans, hours of soaking and scrubbing. And those eggs went into the trash.
So I decided to go another route with dehydrating the next time. This is how I do them now. I used 30 eggs and put into a big bowl and whisked them up well, with nothing added to it.
I scrambled the eggs in a large pan and let cool off. hen I used parchment paper “Hey these are not gonna take 10 hours” so the paper won’t be a problem. Also I used my dehydrator this time.
The eggs will dry very hard, so you do not want huge pieces of egg, as it might break your little coffee grinder. So break them up small. You will be glad that you did this step.
I don’t remember how many hours, 6 to 8 hours. I have a powerful dehydrator. I think 6 hours. When they are unbreakably hard and dry.
When cooled off. If they are very very dry, then use your coffee grinder or what ever else you have to grind to a fine powder. Store in quart mason jar with an absorber in the jar. Date the jar and label. Keep in dark cool place. These should store for 5-10 tears unopened. Once open, store in refridgerator for 7-30 days.
To reconstitute, you use 1 tbsp of egg to 1 tbsp of warm water and whisk and sit for 5-10 minutes before cooking as scrambled eggs. Fine for baking also. 1 tbsp. of egg powder for each egg needed. Remember this, these will not be as good as a fresh egg. This is for WTSHF and you are grateful to have an egg to cook!
PS. These photos are both at the beginning and not the finished product as in dried.
Thank you for visiting my blog and please, do come back soon
Beegle Homestead on youtube is where I found this recipe. And we are not USDA so do this at your own risk! But I trust this lady and know how to smell and taste test everything that I have canned for all of my life. I really like this lady!.
Good morning everyone on the glorious Saturday morning. I hope you are doing well and that your spirit lives with joyful hope. I know that I do and pray for all of you.
Ok, today I want to discuss with you, how easy it is do do a little prepping with storing food or purchasing food that can last for 30 years, if need be.
I am not USDA or anyone highly trained. I just study a lot of things, in this life. I always have, that is the very reason for this blog of mine. I enjoy learning, even at a young 61. So that I can hopefully teach others to take care of themselves and their family also.
This is a very cheap food to prep for storing and it will fill up the tummy, if you happen to be really hungry, sometime in the future. You never know what is coming next in these days and times! If some of us pass through it, there will be many sad stories for our future generations.
Well, this post went haywire and now I am repairing it! These 3 boxes of instant potato flakes will fill up a 2 -gallon food storage bucket. Then you add about 8 bay leaves on the top of the flakes.
Last of all you put your moisture absorber on the top and close up the bucket. Make sure to write the item and the date on the bucket. You can buy your absorbers or make your own, either way. I use the cat litter (CLEAN) mini crystal unscented. I just put some in a coffee filter and staple it shut or 1/2 of an envelope and staple it shut. This will keep moisture out of your food. But do not add this to salt or sugar as they will harden like a rock. Just put bay leaves only on top of those in the bucket or jar, etc. This is just the way I do it, and I am no USDA professional. I just love to study many things about life. Thanks for visiting and please do come back. While you are already here please feel free to look towards the bottom of my page for more posts, or the archives so that my little blog can grow. I post on Tue-Wed and Saturdays.
This is a great old recipe that I cooked in an old steel pot. I cook a whole lot of things in that pot.
I have been wanting peas for quite a long time now. I used to go to the fields and pick all types of them and bring back home to sit on the porch and shell. Those were the day’s. But as they is only myself now, I have not wanted to make them for just me for quite a few years now.
I decided what the heck, I want some peas. So I bought the hamhocks and peas at the store and came home and put this pot of peas together. I am glad that I did. They lasted me for many days.
The recipe is: A frozen bag of peas–zipper-white acre-pink eye etc. etc.
A package of ham hocks.
Cover the ham hocks with water after you wash them off. Boil on high heat for one hour. Then add in the peas and cook on medium for one hour. Make sure the water covers the ham hocks. About thirty minutes before done add in four tablespoons of bacon grease and maybe a teaspoon of salt or less. Enjoy over rice.
This is the old country ways of cooking and eating. Add this to meat and bread and you have a fine meal. I only cook in small amounts so I am sorry that the whole dinner is not there.
I hope you come back again as I post on Thur-Sat and Tuesdays.
Good morning everybody! Hope you are all doing well on this rainy looking day, here in north Florida. I happen to find rainy days calming to my soul, so to me it is a beautiful day.
I was starting out on a cool idea the other day, but I had to stop and put a hold on it for a few days. I was really excited to get this recipe started out as it takes six months to be completed.
The recipe is for a very strong coconut extract that does take it,s time to absorb the flavor of real coconut. I can only imagine a coconut pie, with some of this extract, poured into that pie!
Later when the time comes and it is done, I will post about it and show you a photo, if you are still with me, at that time. I do hope you are!
On to the reason that this recipe is on hold, now. This recipe calls for un-sweet coconut so of course I purchased a real coconut in the shell at the grocery store.
Well this is how the story goes. I needed to crack open the coconut to get the coconut meat out, along with the juice also. And then I needed to peel the dark brown skin off of it.
The coconut was scored with a slight line around the middle of it. So I took my little charlie brown hammer outside, along with said coconut, onto the porch concrete floor. And everytime I hit that coconut, it would bounce off the floor. It was bouncing about half a foot high. so I had to really hold it down with one hand and crack it with that charlie brown little hammer, with the other hand.
Well this is what that coconut did to me! It cracked apart just about an inch, just enough to grab the skin on my pointing finger. And it closed back up with my finger in it, Hurt!! Yeah it hurt!
I had to pry it back open with both hands to get my finger out! It was finally opened up now. There,s where the blood blister comes in. It was half the width of my finger and throbbing with plenty of pain.
So I put an ice cube on my finger and repeated this again, so the pain would stop. I do knot know why, but the blood blister went away and I did not have to deal with pain or infection with it for days, until it healed up. So that is the story on how to heal a blood blister. It worked for me.
Hope you come back again, as I post on Tue-Thur and Saturdays. Until next time we meet. Stay safe and well. https://www.wisdomforpennies.com #heal #extract #recipe
I have never been able to make these come out right!
But this lady, Miss Lori can cook now. So I am sending you to her link.
I adore this lady and the warmth that she radiates from within to all out to everyone that comes across her youtube channel.
Not to mention that the name of her channel is Whippoorwill Holler.
And I have always loved whippoorwill,s and hollers just seem like special people live in them
https://www.wisdomforpennies.com
http://www.youtube.com\whippoorwill holler #potato #pancakes
Look under her video,s and you will find the recipe that I am sending you too.
Here are more of my favorites!
https://wwww.collardvalleycooks
EudaemoniosMarkll on YouTube Is An Awesome Chief ( I can’t get the link down) so go to youtube and look him up.
This is the best tasting sloppy joe recipe that I have ever tasted. No more can product from the stores for me anymore.
I will add the image later, when I can pull it up. You brown 2 pounds of hamburger meat and drain off the grease. Then you add the smallest can of tomato paste. Fill can with water 3 times and stir into the skillet of meat and sauce. Add 1 teaspoon of salt and also sugar. The sugar helps cut down the tomato acid.
Last of all add in 4 tablespoons of your favorite barbeque sauce and stir and cook for 5 minutes. Serve this on toasted hamburger buns!