Cooked oats on the stovetop are a quick breakfast. It took me about 10 minutes to make Kirk and me a hearty breakfast. I used freeze-dried peaches in this recipe to give it the chewy flavor/texture I enjoy. The oats are plant-based and vegan, as well, if that is something you care about. Peach Oats… Continue reading Peach Oats
Baking Bread : Swiss Sensation Loaf
Vintage recipes are always "interesting" to try out. The biggest is the little information you get from the tiny recipe card companies published long ago. This was brought to you by SARAN WRAP (must be in all capitals, right?). As always, I muddled my way through the recipe, using my years of baking skills to… Continue reading Baking Bread : Swiss Sensation Loaf
Date Gingerbread
I found this recipe online with a scanned picture from Better Homes & Gardens. What era is it from? It is hard to tell, but there are a few clues about when the original recipe originated. Using baking soda with vinegar to activate the soda is an older method, often seen in Great Depression recipes… Continue reading Date Gingerbread
Freeze-drying Frozen Vegetables
One of the simplest things we can preserve in our Harvest Right Freeze-dryer is frozen vegetables. A couple of times a year, we run batches to preserve and tuck away. Where we live power outages are a real issue in winter months, and I don't like keeping a lot in the freezer. I have lost… Continue reading Freeze-drying Frozen Vegetables
Apple and Blueberry Baked Oatmeal
This recipe came from our book Oats Gone Wild (page 72), a plant-based cookbook of recipes; half is stove-top recipes, and the other is baked oatmeal. I have adapted the recipe for how we eat now, where we went back to eggs (that we produce on our homestead). We had to change our diet when… Continue reading Apple and Blueberry Baked Oatmeal