Homemade butter

The Butter Experiment

I love cooking and wouldn’t trade my modern conveniences for anything, but I’ve always been fascinated at how we have cooked throughout history.  This is rather obvious when you look at my cookbook collection … I have as many heritage cookbooks as modern; I think reading about historic cooking methods serves as a great way…

Slow Cooker Venison Roast
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My take on Ree’s Braised Beef Brisket: Venison Roast

I have greatly enjoyed watching Ree Drummond’s The Pioneer Woman show over the years.  I ran across her blog several years ago not realizing she had a new TV show at the time.  She is one of my favorite Food Network “chefs” … she’s family oriented and down to Earth, and she fixes simple and…

Sausage gravy, biscuits and gravy, milk gravy
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Sausage Gravy

Biscuits and gravy was a staple breakfast item when I was growing up. It’s food that sticks with you during long work days.   My daddy loved these, my grandpa loved these! I remember my mom and my grandma getting up early in the morning on the weekends to pull together breakfast of big fluffy…

blueberry muffin recipe
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Blueberry Muffins and the St. Louis World’s Fair

When I was a little girl, portraits of my dad’s grandparents and great grandparents hung on the wall outside my bedroom. These are from the early 20th century and earlier … a time when it wasn’t appropriate to smile in photographs like it is today.  These portraits scared the crap out of me! Especially the…

Cranberry Sauce
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Cranberry Sauce

I am going to admit something. I strongly disliked cranberry sauce when I was a kid. I always pressured Mom into buying jellied cranberry “sauce” in a can to put on the Thanksgiving table. I can still vividly hear the “swoosh thump” sound it makes as it slides slowly out of the can and lands…

Potato Leek Soup
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Potato Leek Soup

I grew up on potato leek soup; a traditional Scottish dish.  My family recipe has been passed down from traditional Scottish grandmas … and grandpas … for at least 4 generations that I know of.  I had “create” this recipe, because it’s one of those meals I just make … no book, no recipe card, nada.  So, I…

Cheesy Spaetzle
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Spaetzle with Onion and Mushroom Sauce

[wpurp-searchable-recipe]Spaetzle with Onion and Mushroom Sauce – – butter, onion (sliced), mushrooms (sliced), Marsala wine, cornstarch (optional), chicken stock (optional), spaetzle, Melt butter in skillet, add onions and cook until they begin to brown. Add the the mushrooms and Marsala and continue cooking until the wine begins to thicken – this only takes a few…

Cheesy Spaetzle
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Spaetzle with Onion and Mushroom Sauce

I’m continuing with my spaetzle (spätzle) adventure! After a bit of research on how this dish is typically served in Germany, I decided to mix the variations and … well … do my own thing!   Cheesy Spaetzle After you make your spaetzle, melt 1-2 tablespoons of butter in a large skillet and add your…

Pumpkin custard
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Pumpkin Custard

I’ve been doing a lot of reading about historic food preparation in the US … you know, colonial and pioneer days.  I love books that explain cooking methods used by early settlers and talk about all the foods they had at their disposal. The First Pumpkin Pie When we first learn about Thanksgiving, we learn how…

beer bread
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Cheesy Beer Bread

I love fresh-baked bread, but I am not very good at baking much of anything let alone bread. However, beer bread is simple because it does not require yeast. The yeast in the beer is all you need.  One day when Chili and I were sitting in a doctor’s waiting room (of all places), I…

Applewurst and sauerkraut
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Applewurst and Kraut – an easy weeknight meal

German wurst (or wurste) can be loosely translated as sausage … and sometimes cold cuts.  There are many different varieties of wursts, but only a few are readily available to us in the US.  That’s too bad, because they’re all pretty amazing. My grandpa used to eat blood sausage (blutwurst), and there was pretty much…