The Big White Farmhouse

intentional living, little by little

No.904: A Year of Vintage Recipes // Peach Jam

I know, I know…this is a curious recipe to be sharing in late winter!

I had purchased a few bags of frozen peaches for my teenage sons to add to their protein shakes…only to be told that they don’t really like them, ha!  So in the frugal accomplishment spirit, I unearthed this Vintage Recipe series to find a way to use them up.  The recipe declares that this jam is “as delicious spooned over vanilla ice cream as it is on hot breads” which is something we will definitely need to try.

Print Recipe

Peach Jam

taken from Farm Journal's Country Cookbook
Servings: 4 half pints

Ingredients

  • 2 (10oz.) pkgs frozen peaches
  • 3 tbsp lemon juice
  • 3 cups sugar
  • 1 pkg powdered fruit pectin
  • 1 cup water

Instructions

  • Thaw frozen peaches and mash or chop into pieces. Stir in 3 Tbsp. lemon juice.
  • Blend the peaches in blender to make a puree.
  • Add sugar, mix thoroughly and let stand 20 minutes, stirring occasionally.
  • Combine powdered pectin and water and boil rapidly for 1 minute, stirring constantly.
  • Remove from heat. Add the fruit to the pectin; stir for 2 minutes.
  • Pour into clean containers; cover with tight-fitting lids. Let stand at room temperature 24 hours. If jam does not set, refrigerate until it does.
  • Freeze at 0℉ or lower, or refrigerate.

Notes

According to the cookbook: "If the jams seem a little stiff when you open them for serving, stir gently to soften.  Or if they "weep" when cut, stir to blend them.  They will mold or ferment if kept at room temperature more than a few days, so always store in the refrigerator."
Previous Posts from the Year of Vintage Recipes

No.479: Hearty Slow Cooker Beef Stew

Rosie is starting a new “Just Because” linkup and I love the idea.  I’ve always been a cheerleader for “old fashioned” blogging, even when it seemed like everyone left for social media.  So happy to see that it’s making a comeback!  Anyway, I was brainstorming a post idea to include in the linkup and what’s more “old fashioned blogging” than sharing what I made for dinner last night?  This recipe is one of our winter favorites and perfect for my family of eight.  I like to make a crusty loaf of bread to serve on the side.

Print Recipe

Hearty Slow Cooker Beef Stew

Prep Time15 minutes
Cook Time8 hours 20 minutes
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds stew beef trimmed and cut into 1" cubes
  • 1 tbsp olive oil
  • 2 medium-sized onions chopped into large pieces
  • 2 ribs celery chopped
  • 4 carrots peeled and chopped
  • 20 mini red potatoes cut in half
  • 1 28 oz. can diced tomatoes
  • 1½ tsp Italian seasoning
  • 3 cups beef broth divided
  • 2 bay leaves
  • 1 cup frozen peas
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cups flour

Instructions

  • Heat the oil in a large skillet over medium heat. Lightly brown the meat in batches, then transfer the browned beef to a plate and set aside.
  • Dump the tomatoes, including the juice, into the slow cooker. Add the onions, celery, carrots and potatoes. Sprinkle Italian seasoning over the vegetables and then add the beef and any accumulated drippings. Add the bay leaves. Pour 2½ cups of the beef broth over the top and give the mixture a stir. Cover and cook on low for 8-10 hours.
  • 20 minutes before serving, add the peas (no need to defrost), salt and pepper to the stew.
  • In a small bowl, whisk together the flour and remaining ½ cup of beef broth, making a smooth paste. Stir into the stew and cook until thickened, about 15-20 minutes. Remove bay leaves before serving.

No.262: Iced Peach Tea

Iced tea is a summer staple around here!  I like this recipe because it’s easily adaptable – you can change the tea flavor and add or subtract the amount of sugar.  Also: I just bought this glass pitcher (since I’m scared to pour boiling hot liquid in plastic now) and I love it.

Instructions

Pour 4 cups of boiling water over 8 tea bags.
Steep for 5 minutes and then remove tea bags.
Stir in 1/2 cup sugar (or stevia) and then add 4 cups cold water.
Stir once more and chill in the fridge.
Serve with frozen peaches.  Enjoy!

No.134: Homemade Vanilla Granola

This is one of our favorite snacks.  Easy to make and it feeds my crew for about two days.  We usually eat it over plain Greek yogurt, but it’s delicious by the handful too!

INGREDIENTS

8 cups oats
1 cup brown sugar
1 tsp. salt
1 tsp. cinnamon
1 cup raisins (more or less, depending on your preferences)
optional additions: sliced almonds, wheat germ, dried cranberries, or coconut flakes
3/4 cup coconut oil
1 cup honey
3 tablespoons vanilla extract

INSTRUCTIONS

1. Preheat the oven 300°.
2. In a large bowl, combine the oats, brown sugar, salt, cinnamon, raisins and any other optional additions.
3. In a saucepan, add the oil, honey and vanilla extract together.  Bring to a boil.  Let the mixture boil for about 1 minute, then pour over the dry ingredients.  
4. Mix until all of the dry ingredients are moistened.  Spread the mixture over two cookie sheets and then bake for 20-30 minutes.  (I usually go for about 22.)
5. After removing from the oven, leave the granola on the pans until it hardens a bit.  If you like your granola not chewy at all, let it dry completely.  If you prefer a bit of chew, break it up a bit earlier.
Serve plain, with yogurt or milk.  Enjoy!

{in the kitchen} Meal Planning: A Link List

Day 22 of my Write 31 Days Challenge and I’m trying hard not to fizzle out!  I had lofty plans to post about meal planning and how we’re making it work in our house, but am quickly running out of time.  Instead, here are a handful of links I’ve found really helpful:


+ Bringing Back our Family Meals – Peanut Blossom
+ 8 Make-Ahead Recipes That Will Change Your Menu Planning – Clean Mama
+ A Year of Meal Planning – Team Studer
+ The $1 Per Person Meal Plan & Shopping List – Moms by Heart
+ 10 Tips for Better Meal Planning – Modern Parents Messy Kids


What works for you?  What are your go-to meals?  Do you plan weekly or monthly?  Let’s talk meal planning!

{in the kitchen} Pumpkin Chocolate Chip Cookies: A Fall Tradition

This post originally aired last November, but I thought it was fitting to share it again this weekend.  We’ve already made our first batch of the season! 

One of my favorite things about having a family is creating traditions that we all look forward to each year.  My kids are still quite young, so we’re still in the stage of trying new things and seeing what sticks.  Baking pumpkin chocolate chip cookies has become one of those traditions. 

 This year seemed particularly special.  With Pandora playing in the background, the kids danced while Mark and I chatted as I whipped up a batch of these cookies.  They all watched eagerly (my husband included!) through the oven window as the cookies baked.  We even had running commentary as they counted down the minutes.  And then, when they heard the beep of the timer, there were cheers all around and I couldn’t get the cookies off the tray fast enough!  The kids all managed to burn their fingers or mouths, but to them, it was totally worth it.  Life is rarely picture perfect, but it felt pretty close that night.

 If you like pumpkin, these cookies are definitely worth a try.  They are fluffy, a little bit cakey and perfect with a cup of coffee, if you can keep them long enough to brew some!  I hope you enjoy.

 

To print: Right click the recipe card above to save to your desktop.  You should be able to print from there.

 

{in the kitchen} Pumpkin Chocolate Chip Cookies: A Fall Tradition

One of my favorite things about having a family is creating traditions that we all look forward to each year.  My kids are still quite young, so we’re still in the stage of trying new things and seeing what sticks.  Baking pumpkin chocolate chip cookies has become one of those traditions. 


This year seemed particularly special.  With Pandora playing in the background, the kids danced while Mark and I chatted as I whipped up a batch of these cookies.  They all watched eagerly (my husband included!) through the oven window as the cookies baked.  We even had running commentary as they counted down the minutes.  And then, when they heard the beep of the timer, there were cheers all around and I couldn’t get the cookies off the tray fast enough!  The kids all managed to burn their fingers or mouths, but to them, it was totally worth it.  Life is rarely picture perfect, but it felt pretty close that night.


If you like pumpkin, these cookies are definitely worth a try.  They are fluffy, a little bit cakey and perfect with a cup of coffee, if you can keep them long enough to brew some!  I hope you enjoy.

To print: Right click the recipe card above to save to your desktop.  You should be able to print from there.

{in the kitchen} Fruity Desserts

After a couple of months of not being able to stomach being in the kitchen (thank you, morning sickness!), I am back and it feels good.  We’ve been experimenting with lots of new recipes, so I thought I’d link to a few desserts we’ve made recently that were big hits.  And perks to having a large family: we are all able to have a slice or two and then it’s gone.  No temptation for mamma to eat it all.  🙂

BLUEBERRY CRISP with homemade whipped cream


What are you cooking in your kitchen lately?

{in the kitchen} A Month of Warm Breakfasts: Cheesy Hashbrown Crusted Quiche

Winter has hit us in Virginia in a big way.  Is it the same where you live?  We’ve had frigid temperatures and even snow!  It’s the perfect time of year for warm, hearty breakfasts before heading out the door in the morning.  But if I’m being honest, lazy Mamma tends to show her face these days.  Too often, I just pour a bowl of cereal and call it done.  It’s a habit I want to change.


This January, I’m committing to making a warm breakfast for my family at least three times a week.  Today I thought I would share a recipe we made last weekend, a Cheesy Hashbrown Crusted Quiche.  


2 cups frozen hash browns, thawed
12 oz package cubed ham (I used about 3/4 of the package)
½ cup chopped green bell pepper (you could also do a cup of thinly sliced zucchini)
4 large eggs
1 cup milk
salt and pepper
3/4 cup shredded Cheddar cheese
————————————————-
Preheat oven to 375 degrees. Coat a 9-inch pie plate with cooking spray. Press hash browns into bottom and up sides of pie plate. Bake for 10-15 minutes. Layer ham and bell pepper over hash brown crust. Whisk together eggs, milk, and seasoon with salt and pepper; pour over all in pie plate. Bake for 30-35 minutes or until center is set. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.  Enjoy!


{30 days of pinspiration} Day 29: Gettin’ Healthy with Green Smoothies

My sweet husband got me a Nutri Bullet Hi-Speed Blender for Valentine’s Day.  Maybe it’s just me, but I think it’s so much better than chocolates or roses.  I couldn’t get it out of the box fast enough.  


I’ve been intrigued by the whole juicing phenomenon, and after watching a few interesting documentaries, I knew it was something I needed to try.  This little appliance is awesome so far.  (I sound like an infomercial, but I promise they have no idea who I am!)  We started out with pure fruit smoothies and everyday I have increased the amount of greens.  I think I’m probably up to 1/2 cup of spinach now?  The boys gobble it up.  


So far, we’ve been spontaneous in our fruit/veggie selections, but I’m also curious to see what combinations other people find delicious.  This list of recipes all come from my Pinterest boards:

What’s your favorite smoothie?  What’s your favorite veggie to juice?  I’m all ears!

{30 days of pinspiration} Day 22: Flourless Chocolate Brownie Cookies

We’re jumping on the gluten-free train today.  My husband has almost entirely cut out grains from his diet, which has done wonders for his overall health.  His influence is causing me to try to reduce my intake as well, but I’m not nearly as disciplined as he is!  


Today’s recipe was my attempt at meeting him halfway.  I wanted to bake him something sweet, but with ingredients I knew he’d eat.  So while these are no where near “healthy” (I mean, 3 cups of confectioner’s sugar?  Come on!), they are delicious.  I find them on the rich side, so you may only need a piece to satisfy your sweet tooth!


Flourless Chocolate Brownie Cookies
recipe pinned from Mother Thyme

Ingredients:
3 cups confectioners sugar
2/3 cups unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
3 large egg whites, room temperature
1 tablespoon vanilla extract
1 1/2 cups milk chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line baking sheets with parchment paper and set aside.
2. In a large bowl, mix together confectioners sugar, cocoa powder and salt.  Add in vanilla extract and egg whites just until combined.  Stir in chocolate chips.
3. Spoon small dollops of batter on baking sheet.  Set in refrigerator for about 5 minutes for batter to set.  
4. Bake in preheated oven for 10-12 minutes until tops are lightly cracked.  Cool on wire rack. 


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