Category Archives: Down Home Cookin’

Moms bestest, easiest buttermilk biscuits

It’s no secret- we like bread. Any kind of breads- Sourdough, pumpernickel, garlic-y cheesy breads, bruschetta …. and that all around staple- biscuits. IMG_1641

They go so easily with every meal…

But alas- I live a fair distance to the market. So in this recipe you will learn how to make ‘fake’ or substitute buttermilk and a great cheaters trick so you don’t have to cut in the butter…

Super simple ingredients too!

2 1/2 C flour       2 T baking Powder    1 Tsp sugar   8 T butter (yes son,  you can sub margerine)  1 C milk   1 T lemon juice (trust me)  1/2 tsp salt(optional)

mix the milk and lemon juice together and put in the freezer  for about 7-10 min… while it’s chilling, melt the butter and let cool.  In the meantime mix the dry ingredients in a bowl and make an indent (well) in the center.

Here comes some magic!– Add the butter to the chilled milk and watch it make little butter balls/slush. Pour into dry and stir until just mixed. Turn out and roll or pat –gently-(I prefer pat) to about 1 inch-ish. and fold and pat..repeat like 6 times.

Cut with a cutter or glass. *tip* Do NOT twist the cutter/cup it makes the edges ‘crimp’ and your biscuits won’t rise well.

Bake at 425 10 min -they’ll be golden on top- take out and brush with some melted butter.

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Mama used a cookie cutter

Gobble up.  Eat with jam, make biscuits and gravy, dunk in gravy, make sandwiches…..

*Tips for the boy-o-s

Need buttermilk in a jiff??? 1 Tablespoon ( a generous soup spoon will do) lemon juice per cup of milk. Let stand 5 min and use.

No rolling pin? No problem- beer/wine bottles, be creative, just keep an equal pressure when rolling.

 

Yes- you can sub Margarine in most of moms recipes, though it alters the taste and these biscuits won’t be quite as fluffy.

Mama

 

 

 

 

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A road trip, Espresso and truth in advertising…

Once upon a time in a far off land…. Okay, not so far off, but it sure seemed like it!

Cope, Colorado is 130 East of Denver and 75 miles from ‘anywhere else’.  We used to live there.  Mind you, this is out there in the sandhills, with a population of a hundred. If you wanted an espresso, or French press or any other ‘fancy’ coffee~ you were pretty well out ofespresso cup luck.

One day a huge 1/2 page ad popped up in our bitty local paper…. advertising for the small town 45 miles North…

NEW COFFEE SHOP OPENING!!!! WE HAVE ESPRESSO!!!!

Holy smokes!!  In the blink of an eye, I was the horn to my friend Shannon. We were both totally twitterpated!  ESPRESSO… here we come. We made plans…

20140614_125827Shann lived 15 miles South of town and were 15 North of town. I bundled my two kiddos into the van (yes.. the “Down by the river” van)  and headed off to pickup Shann and her three kids.  and off we went, backtracking 65 miles up to Yuma only to find out that the “Espresso” they served was that push-button gas station variety.

Talk about heartbreak!  We weighed the options, told the kids to settle in and we headed for

Sterling… another 50+ miles.. to a place we knew without a doubt had “the Real Deal”  Did I mention ‘Da Van had no AIR and it was the middle of summer??

So… 200+ miles and an entire day later, we had our two dollar drinks and the kids had theirs. (back then they were ‘only’ 2.50!)

Lesson learned…. When you live ‘out there’ call and ask first!

~Katy~

Mama’s Ukrainian Lokshyna Recipe

What the heck is Lokshyna??IMG_5019

Lokshyna is a Ukrainian “tasteless” egg noodle casserole. And it’s easy to make! (And cheap.)

All you need is:  1 pkg  egg noodles (cooked)                                      2 eggs -beaten

2 Tbs butter                        1/2 C heavy cream

1/2 tsp salt               (Or Sour cream or milk)

*and whatever you want  that sounds tasty.

Traditional Lokshyna  is just the base recipe with a little  cloves and sometimes 1 C cottage cheese thrown in-

WE happen to LOVE it with some cooked diced bacon (and the fat.. or at least some) and sometimes Ham and onions. It is also good with 1/2 C cheese and some spinach.

~In large bowl -Combine the cooked noodles with melted butter. Add in the eggs, salt and sour cream. Mix well. Pour into a greased cake pan.

You can also make this in a bunt pan. Some of the old timers do this and fill the center with ‘stuff’. Usually something like Deviled Ham or some such craziness.

Also if you melt some butter and mix it with bread crumbs and sprinkle on top before baking, it gives the Lokshyna a crunchy top.

Bake 350 for 45 minutes.  *doubles and triples easily*

shchaslyva yizha

(Happy Eating in Ukrainian)

~Katy~

 

 

 

 

 

 

A little Italian humor…

~  Today on the radio I listened to an interview between well known Italian chef  Gino D’Acampo and a British talk show host… and of course the moment I got in the house I HAD to Google the live event….

In a nut shell~ The host insults the poor man by saying “If you just add ham….” who quickly replies with

if’a my Grand-a-mutha had wheels, she’d’a be a bike-a”  

Can you Hear the cadence and inflection in your head?? I can.

I laughed and laughed.

Because I am half Italian. and I understand. COMPLETELY.

 

~When we were younger, my brother told my mother that her cooking was “ALMOST as good s Chef-Boy-R-Dee”

My mother went on strike with some gestures and muttering with what we loosely translated to mean  “If we ever wanted another hot meal, we’d damn well better fix it ourselves because we sure the heck-0 weren’t getting it from her.”   (ever)10154406_10200976135483947_550699380467426684_n

I actually have some very funny stories about being Italian… But we’ll save those for a later date! WHY??? Because I will have to run fast when my Mother finds out I put her picture in here! ~

 

~Ehhh Tu~

Katy

 

L-A-R-D you are a friend of mine!

LARD.

How do I love thee? Let me list the ways~

Mouthwatering cakes, finger-licking good fried chicken, crispy onion rings….well you get the idea. But I could go on.

Potato Pancakes…. sizzling!

In todays world, most people cringe when you say LARD. “Whaaaaat?? Lard???? That’ll kill you! ”   In the past century some of the greatest recipes called for rendered lard.  Pork. Beef. Chicken. What do you think people used before all these processed oils???

(*ok.. besides the Italians, Greeks and Spanish that had a direct line to God with their olive oils.)

In the years we butcher a pig, we render our own.~ otherwise I suffer with Armour or Morrell  because it’s what we can find locally. Want to know how to render your own lard?? here’s a great link for making your own in the crock pot : http://www.theprairiehomestead.com/2013/01/the-mystery-of-the-missing-pig-fat-and-how-to-render-lard.html

My grandmother made the moistest, richest chocolate cakes with lard. And I have made some incredible Chocolate/Apricot COOKIES with a recipe gleaned from an old boyfriends mom…. It was in  her WW2 era cookbook.1305759103-minimalistic-cookie-monster-pac-man-wallpaper

 Happy cooking!

~Katy~

Chickens and Kittens and Calves…Oh mY

 

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How did wanting 4 layers and 1 noisemaker (rooster) turn into 50 chicks and 10 ducks????

I was perfectly ok with buying a few grown layers from the neighbor. But alas, over coffee with the father-in-law…they morphed!

(but he did promise he would help at butchering time)

And Yes…. If I thought for a minute I could add food coloring  to their water and make them change color ~ I WOULD~ 🙂

That being saidOLYMPUS DIGITAL CAMERA… It’s springtime here on the farm… That means lots of little calves, kittens and chicks..

Our cows are mostly Catholic according to hubby… They are trained to line up and stick their tongues out on cue and ‘accept’ their treats. The one , I am sure is boarder line diabetic… she LOVES peppermint and brownies.

And the chicks always make me want to go to another Mike The Headless Chicken Festival! Mike is a true story about a chicken that didn’t die after they tried to butcher it!! No kidding!! he went on to perform at Coney Island, the Santa Monica Pier and more.. it’s really an interesting story.  Click the link and read all about it.mike-the-headless-chicken

The festival is great fun too. They have “Mike parade” where you and your pets have to dress up as “mike’,  fried chicked and all manner of strange fun! The kids still regale their friends with tales about it.

~Katy~

 

The Old Boys Club- a funny entrepreneur story

Once upon a time in a far off land… Ok, more like a in a little town nobody has ever heard of..

We (the ex) owned a little café.   We wound up with this place sight unseen on a handshake with a stranger. That in its self is a whole nother story. (A pretty dang funny one at that! )

TOASTIES CAFE

We won the BEST BUSINESS award for Washington County. I almost wasn’t ALLOWED to accept it.

This little café was smack in the center of town. A tiny town. 96 people. A town where time stood still. Literally.  The home of the ‘old boys club’. A staunch old school German community.  130 miles from Denver and another 60 or so to St. Francis, KS.                                                ~If you wanted food, you were getting it here. ~

cope5 001   cope4 001

We worked our rumps off to make this place a success. We had regular customers that would drive 50 miles just for our fried chicken! We tons of truck traffic and catered far and wide. Tony had been a well known chef in Denver before we made the move.  I worked extra hours so we’d have the money to employ the teenagers an moms that came looking for work.  We had a wonderful friend, also an award-winning chef from California come join us, as well as the Mom-in-law.

In our neck of the woods, there were many organizations one could join. However… MEN were the end all-be all of the area. If a woman showed up for say, an economic development meeting, it was “Understood” that it was by Proxy as a stand in for her husbanOLYMPUS DIGITAL CAMERAd. And that everything would be rehashed with HIM the following morning over coffee.


We were awarded Best Business of the Year by Washington County. This was  for our efforts to attract business and for being the main employer after the rural school. (The elevator had shut down)

Hubby couldn’t make it. He had to mind the café. So I asked my friend Shannon Lewellen to come with me to the dinncope3 001er to accept the award.  Shannon was also the photographer for the Akron Newspaper.

So, we dress up. And we go. Dinner was good. The company was interesting. I think many of them were a little uncomfortable. It was mostly men, all patting themselves on the back.

They announce the award. I stand up. Shannon is clapping wildly. And…… SILENCE. Utter and complete silence.  The very nice fellow looks around asks when is your Husband going to get here?  I said that he was unable to attend. And he said that if They Had Known , they would have waited until another date. newspaper cope 001

I popped a cork. And let the Old Boys Club know in no uncertain terms what I thought about that.

I got the award.

Just goes to show… sometimes you have to blaze new trails!

Katy

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Make a Blue Ribbon cake from a BOX!

   YES!

           You CAN make a State Fair, Blue Ribbon winning cake from a BOX!



Strawberry Cake
 

*This is a fabulous tip I learned from an old boyfriends mom*


   We all love a moist, fluffy cake made from scratch. One that melts in your mouth and is loaded with flavor. One that reminds you of going to grandma’s house.
   If my grandma were here today to give us a cake baking a lesson.. she would have said SIFT! SIFT! SIFT!
    Ask any Blue Ribbon winner at any State Fair and they will all tell you that the ‘prefect cake’ requires the dry ingredients being sifted a minimum of THREE times.
     But for us ~ Once is great. Twice is divine.  ~ Boxed cake mixes settle and get clumpy. Sifting eliminates that and puts the ‘fluffy‘ back in.     

A suitable alternative

    Get out that sifter you’ve tucked away and never used. If you don’t have one- have whatever you have on hand. At the very least put the dry mix in a Tupperware and flip over a couple times.  If you want, add a teaspoon of Baking Powder for extra fluffiness.

Substitute the Oil for Applesauce for extra moistness or a heaping spoon of sour cream for moistness and Tang.
                              and viola~ Make and bake as directed.
   Want to really rev it up?  Add some flavoring or food coloring.. Making a German Chocolate one? Add coconut and pecans.  Add candy sprinkles from the Dollar Store for ‘FunFetti’ ..
        Use your imagination!

Happy Baking!
~Katy~

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