You will need: heavy cream (36 percent) a jar with a tight lid
Fill the jar 2/3 full of chilled cream. Place the lid on the jar and make sure it is closed tightly. Shake the jar from end to end. After a few minutes you will start to hear a sloshing sound and see some solid chunks inside the liquid. Continue shaking the jar for about 10 to 12 minutes in total. You will know the butter is almost ready when you see a solid ball forming and separating from the liquid. This liquid is called buttermilk. The settler families would have used buttermilk for drinking and baking. Drain the liquid out of the jar and you will be left with butter like the settlers would have made in a churn. Tip: Before adding the cream to the jar get the jar nice and cold by putting it in the freezer for a few minutes. The colder the container stays the faster the butter will form.
You will need: 3/4 cup shortening 3/4 cup sugar 3/4 cup of light molasses 3/4 tablespoon vinegar 1 beaten egg 4 1/2 cups flour 3/4 teaspoon salt 3/4 teaspoon baking soda 3/4 teaspoon cinnamon 3/4 teaspoon ginger raisins cookie sheet, rolling pin (or bottle)
Mix the first five ingredients together well. Add the next five ingredients and mix well. Roll this dough into a ball and then flatten it to a large square on a flat surface. Draw a person shaped pattern on cardboard to trace with a butterknife or use a gingerbread man cookie cutter to make the cookies. Place on a cookie sheet and bake in an oven for 12 to 15 minutes at 375 degrees F. Let cookies cool and decorate with raisins for eyes.
You will need: 6 apples (peeled) 1 tbsp cinnamon 1/4 cup water 1/4 cup white sugar 1/4 cup brown sugar
Core the apples and chop them into chunks. Place in slow cooker. Add cinnamon, water and both sugars. Stir to coat apples with other ingredients. Cook on low for 4 1/2 hours. When cooking finishes, mash or puree until smooth. Store in small jars.
Old Fashioned Pickles
You will need: 1 cucumber 1 sliced onion (optional) 1 cup white vinegar 2/3 cup water 1/2 cup white sugar 1/2 teaspoon salt pinch of pepper 1 quart jar (mason jar size)
Mix the vinegar, water, sugar, salt and pepper together in a bowl. Slice the onion. Scrape the sides of the cucumber with a fork from one end to the other. Be sure to scrape all sides of the cucumber. Slice the cucumber. Add the onion and cucumber slices to the jar. Pour the vinegar mixture into the jar. Put the lid on the jar and refrigerate for 24 to 48 hours.
Strawberry Freezer Jam
You will need: 2 cups mashed strawberries 4 cups white sugar 2 tablespoons lemon juice 3 ounces (88 ml, one pouch) liquid fruit pectin potato masher, spoon small jars (big enough to hold 5 cups jam)
Chop up strawberries and mash until smooth. Place strawberries in a microwave safe bowl and add sugar. Stir for about one minute. Microwave the mixture on high for about three minutes to dissolve sugar. Remove from microwave and stir mixture for about one minute. Set aside for two hours, stirring about every thirty minutes. Combine lemon juice and pectin in a bowl. Add this mixture to the strawberries. Stir for three minutes. Fill containers to within one half inch of the top of each jar. Put lids on jars. Let stand on counter for twenty four hours. Store jam in the refrigerator for up to three weeks and in the freezer for one year.
You will need: 4 eggs 1 tablespoon cold water 1 cup white sugar 1 teaspoon vanilla 1 cup flour 2 teaspoons baking powder egg beater, knife shallow pan (can use cookie sheet with edges) damp tea towel
Beat eggs until very light. Add sugar gradually and beat after each addition. Add vanilla. Combine flour and baking powder and add to egg mixture, folding in gently. Fold in cold water. Pour batter into pan. Bake at 350 degrees F for 12- 15 minutes. Turn out of pan onto damp cloth. Spread jam over surface. Starting at one edge, roll the cake from one side to the other to form roll. Work quickly while cake is warm. Slice with a knife to desired width.
Scottish Oat Cookies
You will need: 1/4 cup brown sugar 1/4 cup white sugar 7/8 cup butter 2 tablespoons corn syrup 5/8 cup flour 1 teaspoon baking powder 1 1/3 cup rolled oats 1 egg cookie sheet
Beat butter with sugar until light and fluffy. Add egg and syrup and mix well. Stir in flour and baking powder. Add oats and mix well. Put heaped teaspoons of mixture onto a greased cookie sheet and flatten slightly with back of spoon. Bake for 12 minutes in a 350 degree oven. Cool on a rack.
Bateman Family Recipe
Traditional Strawberry Shortcake
Strawberries Put 6 cups of chopped strawberries in a bowl. Cover with 1/4 cup white sugar. Set aside in refrigerator.
Biscuits You will need: 3 cups flour (chilled) 1/4 cup white sugar 2 tablespoons baking powder 1 teaspoon salt 3/4 cup unsalted butter, cubed 1 cup whole milk (chilled) 2 tablespoons milk (for glazing) rolling pin, pastry cutter, cookie sheet, biscuit cutter or glass (about 3 inch diameter)
Preheat oven to 425 degrees F. Mix flour, sugar, baking powder and salt together in a bowl with a whisk. Add cubed butter and blend into flour mixture using a pastry cutter. Pour milk into the flour mixture and stir until blended. The dough will be crumbly. Put the dough on a slightly floured surface and form into a ball. Use a rolling pin (or bottle) to flatten the dough to about a half inch (2 cm) depth. Use a glass to cut circles in the dough. Gather scraps and repeat last two steps until all the dough is used. Place biscuits on cookie sheet and lightly brush tops with milk. Sprinkle with sugar, if desired. Bake for 12 - 15 minutes. Allow to cool for about 10 minutes. Makes about 8 biscuits.
Homemade whipped cream You will need: 1 cup heavy cream 2 tablespoons white sugar 1 tablespoon vanilla mixer Add ingredients to chilled bowl and beat with mixer until thickened.
Final assembly: Slice biscuits in half horizontally. Layer bottom half of biscuit with strawberries and whipped cream. Place other half of biscuit on top.
Rhubarb Crisp Muffins
You will need: Topping 1/4 cup brown sugar 1 teaspoon softened butter or margarine 1 teaspoon cinnamon Muffins 1 1/2 cups brown sugar 1/2 cup softened butter or margarine 1 egg 1 teaspoon vanilla 3 cups all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup milk 3 cups diced rhubarb muffin tins Make topping by combining melted butter, sugar and cinnamon. set aside. Preheat oven to 375 degrees F. Make muffins by blending together sugar, butter, egg and vanilla in a large bowl. In a separate bowl, mix together flour, baking powder and baking soda. Add the flour mixture into the first bowl and add the milk as you stir. Fold in the rhubarb until all is blended together. Pour mixture into muffin tins and sprinkle each muffin with the topping mixture. Bake for 25 - 30 minutes.
You will need: 1 1/2 cups all purpose flour 1 1/2 cups whole wheat flour 1/2 cup white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup buttermilk 3/4 cup milk 8 1/2 by 4 1/2 inch loaf pan Combine first six ingredients in bowl. Add buttermilk and other milk while stirring.. Turn batter into greased loaf pan. Bake at 350 degrees F for 30 minutes, then reduce heat to 325 degrees F and bake 25 minutes longer. Cool for ten minutes and then remove from pan. Bateman Family recipe
You will need: 6 lemons 1 cup white sugar 8 cups ice water 1 cup boiling water juice reamer strainer jug
Use the juice reamer to squeeze juice from the lemons. Strain the lemon juice into a large jug. Add the sugar and ice water. Stir until the sugar is dissolved. Set aside. Place the lemon rinds in a bowl and add the boiling water. Set aside until the water is room temperature. Discard the rinds and add the water to the jug. Stir well and refrigerate. Makes about 2 1/2 quarts.
Wild Blueberry Scones
You will need: 2 cups all purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons shortening 1 egg 1/3 cup milk 2 tablespoons milk 1 1/2 cups wild or frozen blueberries pastry blender, glass, pastry brush, pastry board, cookie sheet, rolling pin Sift flour, baking powder and salt together in a bowl. Add shortening and mix into dry ingredients with a pastry blender. Mix egg and 1/3 cup milk together in a separate bowl. Combine egg mixture with flour mixture until blended. Add blueberries. Turn dough onto lightly floured board and form into a ball. Use a rolling pin to roll dough to 1/2 inch thickness. Use edge of the glass to cut dough into rounds. Brush scones with 2 tablespoons milk. Place on cookie sheet and bake in 425 to 450 degree F oven for 10 - 15 minutes. Alternative: Bake scones without adding blueberries. Cut scones in half horizontally and spread with blueberry sauce (below). Blueberry Sauce You will need: blueberries 1/4 cup white sugar 1/2 cup water 1 tablespoon cornstarch small pot Add 1/2 cup water to blueberries in a small pan. Add 1/4 cup white sugar and stir until dissolved. Cook until mixture begins to boil. Stir in about 1 tablespoon cornstarch. Bring back to a boil and then reduce heat and simmer for about 3 minutes. Remove from heat and cool slightly.
You will need: Pastry: 1 1/2 cup sifted all purpose flour 1/2 teaspoon salt 1/3 cup shortening 3 tablespoons ice water rolling pin, rolling board, glass, pastry blender, muffin tins or tart forms, cookie sheet (optional) Sift flour and salt in a bowl. Cut shortening into mixture with pastry blender. Mix in cold water gradually. Chill dough for about 5 - 10 minutes. Place dough on lightly floured board and roll to 1/2 inch thickness. Cut dough into circles with a glass. Fit each circle into muffin tins or tart forms. Fruit filling: 1 1/2 cups chopped fruit 3/4 cup fruit juice 2 tablespoons white sugar 1 tablespoon cornstarch Mix fruit juice and sugar with cornstarch and cook until thickened. Set aside. Fill each tart chopped fruit. Pour thickened fruit juice mixture over the fruit. Bake in the oven at 450 degrees F for first 10 minutes. Reduce heat to 375 degrees F for another 30 minutes until fruit is cooked.
You will need: 3 cups chokecherries 3 cups white sugar 1/2 cup lemon juice water to cover cherries in pot 1 package fruit pectin 1 teaspoon butter (optional) pot with a lid (tall cooking kettle is best) masher, strainer, bowl jars with lids, canner for water bath Remove stems and wash chokecherries thoroughly. Put chokecherries in the pot and cover with water. Put a lid on the pot and bring to a boil. Then simmer until the fruit is softened (about half an hour). Remove from heat and gently mash the fruit. Put the fruit into a strainer over a bowl to catch the juice. Discard the pulp. Collect the juice and return it to the pot. Stir in the fruit pectin and lemon juice. Bring to a boil. Watch carefully to avoid boiling over. Hint: Add a teaspoon of butter to prevent the juice boiling over the top so easily. Add sugar and stir until dissolved. Boil juice mixture for about 15 minutes. Ladle the juice mixture into the jars leaving a half inch of space at the top. Put the lids on the jars and tighten slightly. Place the jars in a water bath just covering the tops by an inch. Simmer in the bath for about 5 minutes. Remove from water bath. Store jars in a cool, dark place.
You will need: Biscuit dough 2 cups all purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 2 - 4 tablespoons butter 2/3 cups milk flour sifter, pastry blender Sift flour, baking powder and salt together into a bowl. Add butter and blend with pastry blender. Mix in milk to form dough. Set aside. Fruit 4 cups pitted cherries 1 cup white sugar 1 tablespoon cornstarch 1 cup boiling water Heat cherries, sugar, cornstarch and water together until mixture is bubbly and thickened. Remove from heat and spread cherry mixture in a 9 x 9 inch greased pan. Spread dough over top of cherry mixture. Bake in a 350 degree oven for 45 minutes.
This sauce can be used to top ice cream or biscuits. You will need: 5 cups gooseberries (washed and tailed) 3 1/2 cups white sugar 1 1/2 cups water Heat water and sugar in a pot, stirring until sugar is dissolved. Add gooseberries and cook, stirring until mixture is clear. Store in a jar in the refrigerator.
Iced Hibiscus Tea
You will need: 1/3 cup fresh, chopped ginger 5 cinnamon sticks 2 cups dried, edible hibiscus flowers (available at tea shops, International sections of grocery stores, Walmart and online) 12 cups water strainer, pot Boil water with ginger and cinnamon for about 15 minutes. Remove from heat. Add hibiscus flowers and steep for about three hours. Strain and chill. To sweeten, dissolve agave syrup or sugar in warm water and add to the mixture. The amount of sweetening will depend on personal taste. Hibiscus tea can be bitter so adjust accordingly. Also, steeping for a shorter period of time may result in a weaker brew. To serve, mix equal amounts of hibiscus mixture and water. Add ice, as desired. Recipe makes about 12 cups of hibiscus mixture.
Grandma's Easy Cucumber Pickles
You will need: 32 cups ripe cucumbers (peeled and seeded) 5 cups white sugar 6 cups white vinegar 3 ounces pickling spices tied in a bag large pot Cut cucumbers into chunks. Dissolve sugar in vinegar and bring to a boil. Add cucumbers and spices in their bag. Boil until clear, about 30 minutes.
To make your own pickling spice: Mix together a desired combination of these spices: 2 tbsp mustard seed, 2 bay leaves, 2 tsp dill seed, 2 cinnamon sticks (broken in pieces), 1 tsp ground ginger, 2 tbsp allspice, 2 tsp black peppercorns, 2 whole cloves, 1 tbsp celery seed, 1/2 tbsp chili flakes Store in an air tight jar. To make a pickling spice bag: use cheesecloth and cord
Cornbread (Johnny Cake)
You will need: 1 cup flour 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 cup cornmeal 1 egg 1 cup milk 1 tablespoon melted butter sifter, cake pan (8 x 8 inch) Mix and sift flour, sugar, baking powder and salt. Add cornmeal. Beat eggs and milk and add to flour mixture. Mix thoroughly and add melted butter. Bake in a greased cake pan in a 350 degree F oven for 30 minutes. Variation: Cover cornbread batter with a layer of apple slices. Sprinkle with a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon before baking.
You will need: 6 medium cooking apples 1 cup orange juice or apple cider 1 cup rolled oats 1/2 cup brown sugar 1/3 cup slivered almonds, toasted 1 tablespoon flour 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup melted butter apple corer, baking dish with lid, pastry brush Slice 1/2 inch off the top of each apple and remove the core, stopping about 1/2 inch from the bottom of the apples. Brush with 1 tablespoon of orange juice or cider. In a bowl, combine oats, brown sugar, almonds, flour, cinnamon and nutmeg. Stir in melted butter until well mixed. Fill the apples with oat mixture. Place in baking dish. Pour remaining juice or cider over apples. Bake, covered, at 350 degrees F for about 50 minutes. Uncover and bake another 10 - 15 minutes. Variation: Core apples, as above. Combine 1/4 cup dried fruit, 3 tablespoons finely chopped nuts, 3 tablespoons honey and 1/2 teaspoon of spices (cinnamon, nutmeg) Spoon mixture into apples. Place apples in a slow cooker. Pour 1 cup apple cider over apples. Add a pinch of fresh ginger to slow cooker, if desired. Divide 1/4 tablespoon butter to top each apple. Cook on high for 2 1/2 - 3 hours. From: Better Homes and Gardens: 100 Best Apple Recipes 2020
You will need: crabapples sugar (3/4 - 1 cup for each cup of juice) water (about 1 cup for 4 quarts of fruit) (5 cups = 1 quart) large pot or preserving kettle, jars, jelly bag or cheesecloth, vegetable masher, large bowl Wash fruit and remove the stems. Cook in a large pot with just enough water to keep the apples from burning. Heat to boiling and cook until the fruit is tender. Use a vegetable masher to crush the fruit. Dampen the jelly bag (or cheese cloth) and pour the apples and juice into the bag suspended over a large bowl. Let the juice drain into the bowl overnight. Measure the amount of juice collected in the bowl. Boil the juice for 10 minutes and skim off any foam collected on the surface. Add 3/4 - 1 cup of sugar for each cup of juice. Stir until the sugar is dissolved. Boil an additional 3 - 10 minutes until the syrup mixture jells. The syrup has reached the jelling point when it drops off a spoon and breaks apart. Use a candy thermometer to check for a temperature range of 216 degrees F to 220 degrees F. Pour the jelly into sterilized jars, leaving 1/2 inch at the top. Set aside to cool. Store in the refrigerator. Crabapples are among the fruit that have natural pectin and will jell without adding it. Preparing the jars: wash jars with soap and water. Scald in a water bath to sterilize by immersing (covering) jars in water in a deep pan and bringing the water to a boil. Boil for 2 minutes and let cool. Draining the juice: use a jelly bag or 1 square meter of cheesecloth folded into layers and suspend the bag or cloth over a bowl. Do not squeeze the bag during the draining process. Variation: Wash, stem and cut crabapples into quarters, removing the core. Cook in a pot with just enough water to keep from burning. Cook until apples are tender. Mash apples and serve warm.
Crabapples ready for picking.
Crabapples are native to North America
Tomato Jam Relish
You will need: 12 ripe tomatoes 2 1/2 cups white sugar 2 cups white vinegar 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon salt
Peel tomatoes. Hint: pour boiling water over tomatoes to loose skins. Place tomatoes in a pot with sugar and bring to a boil. Reduce heat and simmer for about an hour, stirring as needed, to avoid burning. Add vinegar, cinnamon, cloves and salt. Boil until thickened to jam consistency. Store in jars in the refrigerator. Serve on meat or use as a relish.
Grandma's Pumpkin Pie
You will need: Crust: 1/2 pound lard (1 cup) 1 cup flour 1/2 cup hot water 1 1/2 cup flour pinch of salt 2 teaspoons baking powder Using a pastry blender or knife, mix lard into first amount of flour in a bowl. Add hot water to mix thoroughly. Sift second amount of flour, salt and baking powder together and stir into first mixture. When ready, mixture should form a ball. Set aside and chill in refrigerator for at least two hours. On a lightly floured bake board, use a rolling pin to roll the crust into a circular shape with a thickness of about 1/8 inch. Fit into pie plate and trim edges with a knife. Filling: 1 cup pumpkin* 1/2 cup maple syrup 1 egg, beaten 1/2 teaspoon of each: cinnamon, nutmeg, ginger, vanilla Mix filling ingredients together and add to pie shell. Bake in a preheated 450 degree F oven for 10 minutes. Reduce oven heat to 375 degrees F for 20 - 25 more minutes until filling is firm. Remove from oven and set aside to cool. *Note: Pumpkin can be cooked by washing the shell and cutting it into chunks. Remove the seeds and rind. Bake or steam in a casserole-type dish with a small amount of water in the bottom to avoid burning at 350 degrees F until tender (about 1 - 3 hours). Test with a fork. Scrape flesh of pumpkin off the shell. Aitken family recipe
Grandmas had a special way of writing down their recipes for generations to follow.
Pear, Apple and Cranberry Cobbler
You will need: Filling 4 ripe pears, peeled, cored and chopped 3 cooking apples, peeled, cored and chopped 2 cups fresh cranberries 1 cup sugar 3 tablespoons flour 2 teaspoons orange zest 1 teaspoon lemon juice 1/8 teaspoon salt ****** Topping 3/4 cup flour 1/4 cup cornmeal 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 cup butter, cut up 1/3 cup milk or half and half 1 egg, lightly beaten Combine the first eight ingredients in a bowl. Spoon mixture into a 2 quart casserole dish. Bake, uncovered in a 375 degree F oven for 25 minutes. In a bowl, combine the next four ingredients. Using a pastry blender, cut in butter until combined. Combine egg and milk. Add to flour mixture. Stir until combined. Spoon mixture in dollops over the hot fruit. Bake for 25 minutes more. Cool and serve. From: Better Homes and Gardens 100 Best Apple Recipes