been away

So sorry, for some reason I was unable to log in. Finally today I was able to so hopefully will have some new posts up soon.

Thank You for your support,



Old Ways

As I was looking through old family cookbooks, I came across the coolest books.Image

Now realize I have a ton of cookbooks and I did not necessarily forget I had these I just don’t look at them every day. I have not however taken the time to just sit and LOOK at them. I was not surprised how much times have changed. It is funny that as I went through these that I said to myself “how did they survive?” Some of the ideas are crazy; but then I came across something that was amazing and asked myself  “how did they know that?”

Living on a modern day “homestead” I try to do as much as I can the “old” way. I can cook on a wood stove,  I can garden, and preserve with the best of them. But with that said I do use modern conveniences, as I have said before I can do everything I do without all the modern stuff, but as long as I have it I will use it.

THE NEW HOUSEHOLD DISCOVERIES book was written by Sidney Morse and the last copyright was 1917. This book has interesting things; at the very beginning it has functions and uses for food.















The composition of food covers everything from ham to grapes and raisins it is amazing.

It has a page that lists what prices were then, I realize that pay sucked back then, much like it does today, but wow $.12 a pound for pork shoulder.

Another book “Rumford complete cookbook” by Lily Haxworth Wallace last copyright was 1918 by the Rumford Chemical Works in Providence, RI. In the table of contents the thing that stuck out was the recipes for the sick.

the first paragraph reads:

             “The food eaten by a sick person has in many cases as much to do with rapid recovery as have drugs. It must be remembered  that the palate is more sensitive in sickness than in health, both to seasonings and temperatures, so that less seasonings and more moderate degrees of heat and cold must be observed.”

It also says, I’m paraphrasing here, to give food in Recepticles other that those given with medicine so the patient won’t associate the food with drugs. Wow reverse psychology.

Some of the recipes for sick people include: Lemonade, Barley water,Toast water, Eggnog, Junket eggnog, Albumenized Milk, Wine whey, And the list goes on.

All these brought back some memories of family stories long ago but nothing like this one.













A handwritten and typed recipe book, and I had to giggle at the Stock Liniment and also wonder if it really works, Im afraid to try it on a cow, it might not give milk because of the smell, and it has to burn like fire.

The recipe:

Stock Liniment

2 tablespoons coal oil

1 tablespoon turpentine

1 teaspoon salt

1 egg well beaten

Vinegar to make a pint

Mix coal oil, turpentine, salt and vinegar, lastly add well beaten egg and shake well. For cuts and sprains.

Not sure I will ever try this but you never know desperate times call for desperate measures.

Thanks for reading and walking down memory lane with me.





Are We Homesteaders Or Preppers?

Are We Homesteaders Or Preppers?

We do not consider ourselves Preppers we are just living as green as we possibly can and being prepared for whatever life throws at us.

Homesteading in this day and age is a lot like prepping I guess, being raised the way I was it just seems to be a way of life. Not that I want something bad to happen but look around, you never know what GOD is going to throw at you, what trial HE is going to place in your way. It is our job to be prepared and gain knowledge to survive and help when a tragedy happens.

Take into consideration Joplin Missouri, on May 22, 2011 the deadliest tornado in history hit a Midwest town killing and injuring hundreds. This is close to my heart because we live 60 miles from the devastation.








People that had things stored may have lost it all, BUT there were some of us because we do what we do had extra to share. AND WE DID. If the tornado had hit anywhere else the people in Joplin that were prepared would have helped with what they had. It is just the way it is and the way we are. I am not saying EVERYONE is that way but the people we know are in fact that way.

That first weekend, my family and some friends joined forces with the office of human concern(OHC) in Rogers Arkansas. We worked hard and delivered 693 sandwiches, water, cookies, flashlights, and personal care items to the streets of Joplin.

There was such an outpouring of Love from all over the country it is hard to imagine unless you witnessed it.

Because of the lifestyle we live we were able to help. I cooked 7 turkeys that we and our friends had stored, an assembly line was set up in my kitchen with my sister-in-law, daughter, and I. The sandwiches were put together.


The first day we had 255 turkey salad, 138 ham and cheese, and 300 PB&J sandwiches (PB&J were put together by the volunteers at the OHC) totaling 693 sandwiches (along with ice cold water, and cookies); because of what we do and the way we live

The second day we passed out ice cold water (water was available but it was not cold) toilet paper, flashlights, batteries, and personal care items. Most of this came from OHC but some came from individuals and their personal storage.

We were there to let them cry on our shoulder or lend a helping hand and share what we had in our storage.  Storing food, necessities, and having knowledge of survival is not a weird or a bad thing. It is to help ourselves and our neighbors in a time of need.

This is in no way to pat myself or anyone else on the back it is just one example of the reasons why we store food and necessities.

If you want to call us preppers go ahead, but I do not feel like we are. We feel like GOD put us on this earth to serve, teach, and learn. And we do.



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In my house we like cinnamon raisin toast at breakfast (or a midnight snack). It freezes well and keeps well in the refrigerator.

Filling: For two loaves, the bread recipe makes four loaves, so you can double this or spread it between the four loaves, I personally double it.

1 cup butter

½ cup brown sugar

½ cup white sugar

And ½ cup cinnamon

Mix these until it forms a paste


You will need the bread dough from trilogy #1

After the bread has risen once, flour the counter or workspace and flatten the bread out like you would do for the regular loaves of bread. Make a rectangle (this should be almost as wide as two bread pans) about ½ inch thick. Make it into a square.

Cover with the cinnamon mixture

Add those yummy raisins, we like a good solid layer but once again that is a personal preference.


Roll it up into a log and make sure you don’t stretch it as you roll. It is easy to do.


You will have a seam and you do not want that, all the yumminess will fall out as you bake it. Like the bread, pinch the seam and roll it until smooth. (NOTE: I forgot to take a picture so this is from trilogy #1 just to show you how to pinch close the seam)

Cut the log in half and pinch both ends to seal. Very important step you want ALL the goodness inside the bread not on the outside. Place in a greased bread pan.

Let rise until double in bulk (about 30 minutes), bake in a 350 degree oven for 40 minutes or until golden brown. Remove from pan to cooling rack and brush with butter.

Let cool and slice mmmmmmmm it is so good.






As I promised here is #2 of the whole wheat trilogy, we call these little bites. But here is the thing, I did cinnamon but you can put ANYTHING in these. The options are endless. We have used pizza sauce with cubed peperoni or ham and a little cheese. We have used just cheese, or ham and cheese. Chocolate chips or pie filling can be used. I have made cooked chicken with  celery, onions, and carrots, veggies need to be grated and sauted just a little, add a little cheese and you have a great snack.

As I said the possibilities are endless.

The bread recipe will make A LOT of these, I don’t know how many, I usually make some and make the rest into bread. When my 48 mini muffin tins are filled the rest goes to bread or something else.


Make the filling: I used ½ cup butter and ½ cup brown sugar and a ¼ cup cinnamon. This is really up to you and your taste; play with it until it is to your liking. My family LIKES cinnamon. You mix it together until it forms a paste, this will get soft as it sits out and that’s ok but if you prefer it stiff just keep it in the refrigerator until time to use it.

Here we go, you have the wheat bread recipe from trilogy #1, take a ball about the size of your hand, you can work in bigger groups but I prefer to do 4 or five at a time. You need to work quickly so if you have kids tie them to a chair and have them help. Just kidding, but if you can get help it goes much faster.  The dough won’t rise too much by the time you get the last group done.

Put a little flour on the counter and work the dough with your fingers until all air is out and is a flat rectangle about ¼ inch thick.

Cut into squares and add the filling to the center of each square.


Bring up all four corners until they meet and then pinch the side until completely sealed. Place in a greased mini muffin tin. You can make them bigger with more filling and use a regular size muffin tin if you prefer.









Let rise slightly (about 10-15 minutes) Bake for 30 – 40 minutes until slightly brown, brush with butter and enjoy.


You can also sprinkle Parmesan cheese or powdered sugar, depending on your filling.









I did not intend to have another trilogy but when I got started I could not help myself. The first one will show you how to make the bread, #2 is what we call little bites, and the #3 is cinnamon raisin bread.

Whole wheat bread is more dense than white bread, you can do half wheat and half white flour but then you will not have the benefits of whole wheat. I like the denseness of the bread and the flavor cannot be beat by any bread you buy in the store.

This makes 4 loaves

You will need:

3 tablespoons yeast

2 tablespoons sugar

½ cup warm water

2 eggs

4 1/2 cups HOT water

2/3 cups honey

2/3 cups vegetable oil

2 tablespoons salt

1/2 cup dough enhancer (optional)

14 cups whole wheat flour (more or less)


To start with place your eggs in a bowl with really warm, not hot, water to bring them to room temperature. (Notice there are 3 eggs you only need 2)


Place the 5 cups hot water and 7 cups of wheat flour in a mixing bowl, mix until combined, then let sit for 10 min.



In a small bowl mix together the ½ cup warm water, 2 T. sugar, and 3 T yeast. Set aside until proofed (foamy looking).



Add yeast mixture, eggs, honey, oil, salt, and dough enhancer to the flour and water mix. And mix well.(Note: the enhancer is totally optional, the bread is good without it but it adds lightness. I use Blue Chip Dough Enhancer, I have a friend that ships it to me when I need it, the stores in my area do not carry it. Manufactured for blue chip group, I’m sure you can get it online)

Gradually add the remaining flour one cup at a time, this might get too big for your mixer and have to finish off kneading it on the counter. Because Whole Wheat is stiffer and harder on your machine, the last 4 cups or so I do on the counter. Pour the remaining flour on a clean counter and pour your dough onto it.

Knead the flour into the dough, adding more flour ½ cup at a time if needed. This you will learn with practice it may be more than the exact 14 cups but most the time the 14 cups are just about right.

You will know when your dough is a smooth elastic dough ball like the one here.



Grease a bowl and the dough well, place dough ball in the bowl, cover with a damp towel and let rise (30 min to an hour) until double in size.









Now unlike white bread that you can just roll into a log with your hands and throw in the pans wheat bread is a little more work. You can certainly do it that way but it has a tendency to get big air pockets, so I will show you how I was taught, with practice it does not take that long.

Dust the counter with flour. Divide your dough into 2 sections (this will fill 2 pans) flatten with your fingers, work from the inside out, until all the air bubbles are out and shape into a rectangle. The width should be almost the same length as 2 bread pans.



Roll it up into a log; you will have a seam, pinch it together until the seam is sealed.








Gently roll the sealed log until smooth, but don’t roll it so much that it becomes longer. Cut the log in half.





Place both logs in a greased bread pan, repeat with the other dough ball.




Let rise until double in size (about 30 min), bake in a 350 degree preheated oven for 30 to 45 minutes. You will know if it is done when you thump on the top and it sounds hollow, if you do not hear that  hollow sound remove at 45 minutes.


 For a softer crust spread some butter on it while it is still hot. Slice and enjoy.

 We keep our wheat bread wrapped and in the refrigerator, I think it keeps better. This bread also freezes well.














This blog is dedicated to my late mom. She was known by Mary Lee to many, mama by her kids, and Grammy by her grandkids. Mom was a great cook and loved to garden and she passed that on down to me. Join me in the kitchen and garden keeping up with her traditions, and starting some of my own.

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