The Zarb Homestead

Living natural and healthy on a simple budget

Interest in Pinterest: Blueberry Angel Food Cake March 9, 2013


I found this recipe while browsing Pinterest and thought it was easy enough to give it a try. All you need is a box of angel food cake mix and a 22 oz can of blueberry pie filling.

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Mix until blended well

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DO NOT cook how the instructions state. I also tried the pineapple one and it overflowed in the oven, big mess.

Cook at 350 in a ungreased 9×13 pan for 30 minutes.

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The taste was lite and fluffy. The picture above was my end product however the middle wasn’t cooked and it fell. Make sure you check the middle with a tooth pick.

This is a good dessert and pretty good for you. It is 2pts a slice on Weight Watchers!

Here is the original Pinterest post

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Smooth New Ideas January 15, 2013

Filed under: Postaday2013,recipes — Sheena @ 12:00 pm
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I am trying my hardest to start adding in more fruits and vegetables in my daily diet, but it is not easy thing to do. The best solution I have found is to start making smoothies from breakfast. That sounds easy, right? Well, once you wash, cut, blend, all the fruit it can eat up a lot of your morning. My smart idea, premake them, kind of.

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What I did was cut out all the time it takes to deal with all the fresh fruit. I know, you can use the frozen bag fruit and that works just as fast but I am all about fresh is always best. I blended about 3 servings sizes of smoothie, just the fruit, and stored them in mansion jars in the fridge. Now, when I wake up all I have to do is add a little bit of Greek yogurt along with a cup of ice = breakfast is served.

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How to Make Homemade Pumpkin Pie – No Can Involved November 17, 2012


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I thought that I was making a pumpkin pie from starch was when I didn’t purchase one in a box. Canned pumpkin is easy to buy and to make pies from but why not use a fresh pumpkin. I had 5 small to large pumpkins I purchased from my friends grandmother. Her brothers grows them and she sells them for cheap and I mean cheap. I think I paid between 50 cents to $1.50 per pumpkin. I didn’t crave them on Halloween and since pumpkins can last up to 6 months once picked from the vine, I decided to make good use of them and eat them.

For the pie you will need some of the following. I got this recipe from pickyourown.com and added some of my special touch.

Tools:

  • Large knife
  • Spoon
  • Large bowl
  • 1 large (10 inch) deep-dish pie plate
  • 2 large baking pans at least 2″ deep

Ingredients:

  • Pumpkin (Small to Medium)
  • 1 cup of sugar
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mace (optional)
  • 1/2 teaspoon of vanilla extract (optional)
  • 1/2 teaspoon salt (optional)
  • 4 large eggs
  • 3 cups of pumpkin puree
  • 1.5 cans of evaporated milk – make your own from nonfat dried milk and make it twice as concentrated as the directions on the box call for.

Alright, let get to cooking!

-Wash the pumpkins outside

-Cut in half

-Scoop out the seeds

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-Preheat oven at 375 F degrees

-Place in baking dish meat side down. Add 1 cup of water dish to help steam and cook the pumpkin.

-Bake for 1.5 hours

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I also tried some in the crockpot and it worked out just as well

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– You can test to see if it is done by sticking it with a fork. It should be soft.

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– Let cool then use the spoon to gently lift and scoop the cooked pumpkin out of the skin

– You can blend it in a blender for a smooth texture

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Mix all ingredients and place into a pie crust. Cook at 425 F degrees for 15 minutes then reduce temperature to 350 F degrees for 50-60 minutes. Let cool, then eat. Yummy!

 

How To Make Apple Butter In a Crock Pot August 20, 2012


I went to visit my Mom and Dad this weekend in Loudon. I don’t get out there as much as I like but I try to go at least once a month and stay for the day. My mother had just went to the Amish farm that morning and had gotten a little too much and decided to give me some of the extra. Well, knowing good and well I can’t eat 4 pounds of apples, a box full of tomatoes, and about 7 pounds of sweet potatoes, I had to find some way of using it all before it went bad. Thus, I had to learn the art of canning!

Yes canning, like your grandmother use to do. I had no clue where to start so of course I went to my go-to source, Mr. Google. There I found recipes for all my vegetables and the fruits and decided to spend my Sunday learning how to can. I started with an easy recipes for apple butter that you can make in a Crock Pot. I don’t know if apple butter is poplar everywhere in America but in the south this is a staple pantry product and one of my favorites. Anyways, I thought I would share this easy recipe and please note you DO NOT have to can the apple butter. You can make it and stick in the fridge. Just eat it soon, enjoy!

  • Approximately 3 lb. apples (I did around 4 pounds)
  • 3 cups sugar (you can sub 1 cup of sugar for 1 cup honey if you like your butter a little less sweet)
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves (I did not have cloves so I just left them out and it turned out great)
  • Dash of salt
  • 3/4 cup water or fresh apple cider

 

First: Fill Crock-pot 3/4 full with peeled, cored and sliced apples.

I have this apple peeler my mother-in-law gave me that worked out great for this project. It peels and can core and spiral cut the apples all at once but I just used it to peel them this time.

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After peeled cut up into small pieces.

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Fill up your slow-cooker with apples

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Add all the spices and stir. Let this cook for about 8 hours or overnight on low. If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

When mine was finished I ran it the blender because I still had quite a few clumps. Worked great and tasted delicious.

On a side note: Making this makes your house smell wonderful!

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If You Want To Can The Apple Butter

Get your jars ready: I soaked the lids and jars in a hot water bath for about 15 mintues

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Then place them on a cooling rack to dry.

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Fill your jars with 1/4 head room that the top for expansion and fingertip tighten the lids. Place jars into boiling water for about 10 minutes. Remove and  let cool and tighten lids. You should hear some popping when the jars are sealed. If you have some that do not pop simply place in the fridge and enjoy it now verses later.  Apple butter can be stored in refrigerator for up to 6 weeks and in the freezer for longer storage.

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How to Make Homemade Cheese July 2, 2012


In my last post I showed you how to make homemade butter from the cream that was on top of my raw milk. Well now I am making cheese from the leftover milk.

Start with a large pot. Rinse with water to help prevent the milk from burning.

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Pour about 1/2 gallon of milk and start to cook on medium high.

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While that is getting started get your vinegar ready. You will need about 1/4 cup. (Please note I have more measured because I put in about 1 1/2 gallons of milk)

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Once your milk has reached 182 degrees take it off the stove.

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Add your vinegar. The milk with separate fast into curds and whey.

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Use a cheese cloth to drain the mixture.

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You should be left with whey on the bottom and curds in the cloth.

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Wrap the cheese in the cloth and drain as much water out as you can.

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Let the rest drain in the refrigerator for a few hours. This is a very bland cheese after I tasted it. I need to find a whey 😉 to add some flavor.

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You can store your whey and use it for other things. I am keeping mine to add to dry dog food.

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How to Make Homemade Butter


I went to the Amish farm and picked up a gallon of Milk. FYI this is raw milk fresh milk.

I let it set in the refrigerator for about 2 days until I could see a clear line between the cream and the milk. You also can use cream from the store.

I basted the cream off the top and put it into a medium bowl.

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Let the cream set out until it is about 60 – 62 degrees.

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Place into a blender and blend about 5 minutes. You should start to see lumps and motor will start to bog down.

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Wait about 1-2 minutes to let the butter rise to the top. Scoop off the butter and place in small container.

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Rinse well with water and you will have your butter! You may also add a bit of salt for taste.

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The milk that is left is buttermilk. I keep mine to make biscuits or pancakes later.