Recipes

Noodlemaking

November 7, 2011 by NZ Filbruns Leave a Comment

Today’s special project was making noodles with my new toy–a noodlemaker that I bought using money I was given for my birthday with instructions to use only for myself. (That’s a hard order for a mom to obey, by the way.) The boys think it’s a toy for them. They had fun and were a great help!

I make noodles by mixing 4 eggs with about 3 1/2 cups of flour, adding more flour or a tiny bit more water as needed, to make a stiff dough that holds together well.

For supper tonight, I opened two jars of the beef broth I made a couple of weeks ago, and cooked about a fourth of the noodles in it, then chunked up half of a beef roast I cooked a couple of days ago. Everyone loved it so much that I had to make a point to save out enough for Gayle’s lunch tomorrow or it would have been gone!

I’ve noticed that a lot of my posts on here seem to be about food. Wonder if that’s a result of lots of hungry boys in the house? They all love to help me in the kitchen! It is one of the most important things we do, too, and takes more time than anything besides school.

One boy feeding in the dough, one cranking, and two carrying to the rack to dry.This one thought he was helping, too!

Look at all that good eating!

Beef Broth

October 28, 2011 by NZ Filbruns Leave a Comment

This is the project I just finished up this morning, after working on it for nearly a week. My husband works in a small factory where they do everything from slaughter the animals to making sausage, ham, bacon, etc. By “small” I mean that they do 100-150 sheep and 8-10 cattle per day, and 125 or so pigs once a week. Last week on Friday he was working in the boning room, where they break down the carcasses, and brought me home a big bag of “dog tucker”–meaty brisket bones! We don’t mind eating that sort of dog food. I have a stock pot that holds about 25 quarts/liters, but it still took two rounds to get all those bones cooked. I filled the pot as full as possible with bones, then added water nearly to the brim. When the meat was cooked, I pulled the bones out and picked off the meat, then put the bones back in, with a bit of vinegar to draw out the minerals, and cooked it again for several hours. Then, I strained out the bones and bits of other things, and set the pot of broth outside overnight to chill. In the morning, the tallow had solidified and was easy to get off, so I did that, and scraped off the broth that was stuck to it. The tallow went into a pan to boil off the water that was left so it will keep, and I’ll use it for greasing griddles. I heated the broth till it was totally liquid again–it gelled nicely–and put it in jars and processed it at 10 pounds pressure for 25 minutes. The results: A big pot of soup for Sunday potluck dinner, with broth and meat, which also lasted us for two more meals; four meals’ worth of cooked meat in the freezer; another meal with meat from the second pot; about 10 quarts of broth in jars for adding to soup or making gravy when I need it later (my version of “convenience food!); and lots of tallow for greasing pans. One of the boys also wants to make tallow candles, and Esther has her eye on it for making doughnuts! We’ll see.

Mashed Potato Pancakes

October 22, 2011 by NZ Filbruns Leave a Comment

This is Saturday morning, so I spent a little more time than usual on breakfast. I made mashed potatoes yesterday, and had nearly two quarts left over, so I beat about six eggs into them this morning and fried them up into cakes for breakfast. Yummy! They take a long time to cook, so I don’t do it very often. That gave me time to mix a batch of bread while I made breakfast, though!

The “batter”–I love how yellow our pastured eggs make it!

Breakfast time!

Pumpkin Crisp

October 17, 2011 by NZ Filbruns Leave a Comment

Esther and I invented a new dessert this evening: Pumpkin Crisp! Gayle sorted through the pumpkins (in New Zealand, winter squash are called pumpkins) the other day and found several that were going bad. Some were beyond salvage, but a couple were still usable. We decided to try something new with a Butternut. We peeled it, and sliced it into pieces about an inch by two inches and 1/4 inch thick (they varied a lot, though), then tossed about two or three quarts of pieces with half a cup of sugar and a sprinkling each of cinnamon, cloves, nutmeg and ginger. We put it in the casserole dish with about half a cup of water and baked it for 45 minutes or so, then made a topping like we use for apple crisp (1 cup flour, 1/2 cup sugar, 1/4 cup butter) and baked for another half an hour. We served it with whipped cream. Yummy!

Doughnuts

September 19, 2011 by NZ Filbruns Leave a Comment

A few days ago, Esther got in the mood to make doughnuts. It worked out well because that evening Gayle was away for a few hours at a Bible Study, and I like to do something special with the children those evenings. She found a recipe for Fluffy Raised Doughnuts in the Basics and More cookbook that I have. If you’re interested, here’s the recipe:

Fluffy Raised Doughnuts

2 C water (lukewarm)
1 T yeast
½ C vegetable oil
½ C sugar
2 eggs, well beaten
2 tsp salt
Approximately 6 C flour

Soften yeast in water. Add next 4 ingredients, then 2 cups flour. Let rise 30 minutes. Add rest of flour, just enough to work well with your hands. Knead till smooth. Let rise till double. Lay out, do not punch down or use rolling pin, just pat it out and cut. Let rise again. Fry in hot fat, deep enough so doughnuts float.

We used a jar ring to cut the doughnuts, and a milk-bottle cap to cut out the centers. We also used whole wheat flour, and lard instead of oil, then fried them in lard because that’s what we have in abundance. They were delicious! The next day, she made a glaze and dipped them in, and that was better yet.

The raised doughnuts, waiting to fry.

Yumm!

They were even better with the glaze!