~Loving the Simple Ways of Living~

Saturday, December 29, 2012

Momma's Rum Cake Recipe


Momma's Rum Cake 

1- 8 1/4 oz. Yellow Cake Mix
1- 3 1/2 oz. Pkg. Instant Vanilla Pudding
4 Eggs
1/2 cup Cold Water
1/2 cup Oil
1/2. cup  rum (Captain Morgan Coconut )

2 Cups Powdered Sugar
1 Tsp. Vanilla Extract 
Enough Rum to make a consistency to drizzle over cake.

1/2 cup of chopped Pecans soaked in rum overnight. 

Combine Cake ingredients Beat on medium speed for 2 min. Pour into greased and floured Bundt Pan. Bake on 325 degrees for 1 hour. Cool invert on plate. Prick top with fork and pour a little rum over cake. 
Mix Frosting ingredients to form a medium consistency to pour or drizzle over cake top. Frost cake.
Drain pecans, and place on top of cake.

Enjoy with a good cup of hot coffee. 

Thursday, December 27, 2012

2013 Homestead Goals


As I relax by the warm fireplace, I think of the up coming year 2013 and some homestead goals for the new year.

   One goal that is already in the works are Goat Babies that are due to be born in February and will be joining our farm in May. We are currently in the process of building a barn for them, and putting up goat fencing.

Tulip and Star from Our Little Farm

Another goal I'm shooting for in 13' is more heirloom seeds, and saving more seeds from the garden. 

Here is a list of more 2013 Goals.... I have many and probably will not get to all of them this coming year, but I have them down, and this really helps me in being able to look at them in print and stay focused on what needs to be done.

  1. Fencing off Garden Area
  2. Learning to Crochet
  3. Adding more Chickens to our Coop. 
  4. Looking into Raising a few White Turkeys
  5. Looking into Ducks and Geese.
  6. Live Stock Guard Dog.... Great Pyrenees
  7. Making more Walking Trails in our Woods.
  8. Making Homemade Blackberry Wine.... just like my Great Grandfather did. 
  9. Honey Bees
  10. Looking into plans for a Root Cellar. 
  11. Would love a Jersey Cow.
  12. Looking into purchasing a few Hogs for Pork.
  13. Looking into using more Solar Power. 
  14. Fruit Trees.
  15. Tapping Maple Trees for Real Syrup.
I'm sure I could think of lots more, but I have down the most important ones, more steps to self sufficient living. The great thing about the goals ..... they are so exciting, and I look forward to each step. As we work toward our goals we always remember to enjoy the simplicity of the whole homestead lifestyle, which is the main reason behind it all. 

Monday, December 10, 2012

Barbecue Chicken Pizza

Barbecue Chicken Pizza

I made this pizza and it was absolutely wonderful. I used a great dough recipe a friend gave me and just did my own thing on the rest.
1/2 of the Italian Round Bread recipe http://jennifer-yates.blogspot.com/2012/04/plantin-flowers-bakin-bread.html

Sauce:  Sweet Baby Ray's Barbecue Sauce

Toppings: Grilled Chicken Breast Strips
                Red Onion Slices
                Cheddar Cheese Shredded 
                 Mozzarella Cheese Shredded

Place Dough on Baker's Stone, Add Sauce and Chicken, Onion and Cheeses. 

Bake in a preheated 400 degree oven for about 15-17 minutes.  

Thursday, December 6, 2012

Making Homemade Sauerkraut

    Another one of our favorite foods here on the farm is Homemade Sauerkraut. My Mamaw Cora made this, and as a child I loved eating it with mashed potatoes. It seemed like we always had it growing up. It's also great with smoked sausage, or topped on your favorite sandwich. 
    Sauerkraut is a very healthy food that has been made since 200 b.c. It's very high in vitamin C and natural probotics. Eating sauerkraut regularly is great for the immune system. A good food to eat during cold and flu season, to help your system fight against bad viruses. 
    I just started making sauerkraut this year, and my family is crazy over it. The best kraut is made from home grown cabbage (of course.) So don't forget to include cabbage when planning your next veggie garden. 

Homemade Sauerkraut

Start by selecting a good food quality bucket

Next... Wash and remove two large outside leaves from a large head of cabbage. Set aside leaves for later use. 

Next... Cut Cabbage into fourths and remove center core.

Using a very sharp knife shred cabbage into fine shreds. 

For a 20 lb. head of cabbage I like to use 1/2 cup of this canning salt. This will be something that you can adjust to your liking as you make more later.
Place shredded cabbage into bucket, and then add measured salt. Using a large wooden spoon begin beating the cabbage until reduces in proportion, and liquid from cabbage is almost over top of cabbage. 

Next step is to take the two large leaves  and  place on top of cabbage , covering as much as possible. Then take a clean  unscented kitchen garbage bag and place on top of cabbage (like you were putting into trash can.)
Next, pour clean cool water into bag, filling bucket to about 3/4 full.  Place lid  loosely on top  (but not sealing) and place in a cool dark room for 3-6 weeks.
Note: I usually wait 3 weeks, but this too will be something that you can decide for your own liking.
Next, remove the bag of water, and two large leaves on top of kraut. Stir with a large wooden spoon, and fill pint canning jars with kraut. Jars can be placed in frig for up to 6 weeks ( mine never make it to 6 weeks, because we love to eat it.)