Wanda E. Brunstetter’s Amish Friends Farmhouse Favorites Cookbook:

Ever feel as famished as a farmer and long for simple country cooking ideas? Find them in this new collection of recipes, tips, and stories from Amish cooks.

CUSTOMER
5.0 out of 5 stars Beautiful Color Photos
Reviewed in the United States on November 19, 2020Verified Purchase
This cookbook is a treasure for my collection! Color photos on heavy glossy paper. Includes Recipes, Time-Tested Home Medicinal Remedies, Cooking Tips & Wisdom, Condiments from scratch, Homemade Cottage Cheese, and has a bonus of natural bug and critter repellents, barnyard tips for animals, and garden tips. Just simple & just fabulous

Deanna Stevens, Kindle Customer

5.0 out of 5 stars Nice collection of Amish recipes
Reviewed in the United States on August 30, 2020
I enjoy browsing through cookbooks and this sample cookbook was a nice example of what Wanda's Amish Friends Farmhouse Favorites contains. I tried a few and found many more I am wanting to try. Wanda's books are always a pleasure to buy or receive.
I received a copy of this book from Netgalley and Barbour Publishers my review is voluntary.
Kimberly S
5.0 out of 5 stars Amazing Cookbook
Reviewed in the United States on August 10, 2020
This cookbook is another wonderful treat from Wanda E. Brunstetter! It is packed full of easy recipes, wonders stories and advice. I love that anyone, of any age can pick this cookbook up and start cooking!
Filled to the brim with beautiful pictures and over 200 delicious recipes. The Breakfast Protein Cookies are a family favorite now!
I highly recommend this cookbook to everyone!
I was given an ARC from NetGalley and this is my honest review

Canning Essentials: Jam-Packed with Essential Tools, Techniques, and Recipes for Fruits, Veggies, Jams, Pickles, Salsa, and More

Canning Essentials is a go-to beginner’s guide that will take you step-by-step through the different processes of canning fruit and produce. From canning vegetables, like tomatoes and squashes, to preparing homemade jam, salsas, relishes, and so much more, this book simplifies food preservation so that even today’s busiest people can find time to do it themselves. Emphasizing cost-saving and sustainable food safety, you’ll learn methods for both freezing, canning, pressure canning, and water-bath canning, then discover over 60 delicious recipes for homemade jelly, chutneys, pickles, and more. With helpful charts throughout to detail methods with specific timings, temperatures, and required equipment, this book will teach you everything you need to know about preserving and canning fruits and vegetables.

Full of useful information. The recipes are interesting and ones that I plan to try. I just wish that more of the recipes gave you some idea of the yield. It is very hard to make sure you have sufficient jars ready if you don’t know how much the recipe will yield. The Formatting in Kindle version was somewhat messy.

Having said that, I enjoyed the book enough to purchase a copy for my house.

T. Crane
5.0 out of 5 stars Healthy Food you preserve yourself
Reviewed in the United States on August 12, 2020
This book could not being coming out at a better time. As we learned while dealing with a pandemic, you can not always count on a grocery store to have what you need. This is a must have for every household.
Great book full of great information for someone who is new to canning, and some stuff you may not have known if you have been canning a long time.
Great recipes with mouth watering pictures! It has information for freezing, pressure canning and tons more.
I was given a copy of this book for my honest opinion

cindy

4.0 out of 5 stars very very good
Reviewed in the United States on June 18, 2020
This is a good solid book for a home canner. Especially if you are new to preserving foods.
There is discussion about freezing foods ( what you can and cannot ) along with how to do it.
As for the canning. She covers the supplies needed, helpful tips, how to pick and clean/prepare the item you are canning. Talks about things that can well and those that don't. Covers pressure canning vs. hot water bath canning.. And supplies many recipes.
A very good all round book

100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More

100 Cookies is a go-to baking resource featuring 100 recipes for cookies and bars, organized into seven chapters.

Chocolatey, fruity, crispy, chewy, classic, inventive—there’s a foolproof recipe for the perfect treat for everyone in this book.

• Introduces innovative baking techniques
• Includes an entire chapter dedicated to Kieffer’s “pan banging” technique that ensures crisp edges and soft centers for the most delicious cookies
• Nearly every recipe is accompanied by a photograph.

Recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration. 

This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.

• Highly giftable with a textured case and a ribbon marker
• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S’mores Cookies, Snickerdoodles, and more
• A great pick for the home baker who loves cookies, as well as fans of Sarah Kieffer’s blog and Instagram
• Add it to the shelf with cookbooks like Sally’s Cookie Addiction by Sally McKenney; Dorie’s Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America’s Test Kitchen,

Absolutely love the organization of this book!

There are some very interesting recipes in this book! The organization looks really good. I love the large, color photo of each different type of cookie. It makes browsing in search of something new much easier. What really stuck out to me was the approximation of how many cookies each batch would make. I’m an “empty nester” and I don’t need to make huge batches of cookies until we get closer to Christmas. So that is a Godsend to me.

Chicken Cacciatore Recipe by Tasty

This is a quick, under 30 minutes, meal you can whip up for a weeknight supper. It can be easily adapted for the number of people eating or the ingredients in your pantry.

What’s more, it’s relatively low in calories with a good amount of protein. I enjoyed it immensely.

Find the full recipe here: Chicken Cacciatore

Weeknight Stir-fry Dinner

This is a simple recipe for a weeknight dinner that can be adjusted to feed more people if needed. Stir Fries are usually made with leftover rice but my husband can’t eat rice so I use Orzo pasta instead.

I start by cooking the orzo first. Another good substitute would be brown rice. Doing this first gives the rice/orzo time to cook while you prep the remaining items.

Cut the meat up into bite sized pieces. Use whatever leftover meat you find in your refrigerator. Don’t be afraid to mix up different kinds of meat if you’re feeding a crowd!

Vegetables come next. Take a good look at the refrigerator shelves. I tend to skip this soft ones and go for the crunchy ones. Another good choice is frozen vegetable mixtures. I used Broccoli Normandy for my picture.

At this point, your rice/orzo should be done that you can drain it. Drag out a non-stick deep skillet. If anything isn’t cooked, do those next. If you have to, as things get done, take them out and place in a bowl.

By now everything should be done and all you need to do is assemble it. I start with the Orzo so I can brown it a little bit. Add the veggie and meat(s). If it starts to stick, add a little bit of soy sauce. Serve in Bowls with additional soy sauce on the side. Enjoy!

Homemade Ricotta – Instant Pot

Store-bought ricotta can’t hold a candle to creamy, rich homemade cheese. You don’t need any special equipment, and the YOGURT setting on most Instant Pot models gently heats the milk to the perfect temperature, so there’s no worrying about scorching the milk on the stove. If you don’t have a Yogurt setting, heat the milk on Sauté on Normal/Medium heat, stirring occasionally, until a thermometer reaches 190°F before proceeding as directed. Ricotta is only as good as the milk you use to make it, so buy the best milk you can find and make sure that it isn’t ultra-high-temperature (UHT) pasteurized milk. The UHT process changes the proteins in the milk and will prevent it from forming curds. You can use fresh lemon juice to make the milk coagulate, but I find it easier to add citric acid, which you can find at spice shops or buy online. The liquid left over in the pot after cheese making is called whey, as in Little Miss Muffet’s “curds and whey.” It’s full of beneficial probiotic organisms, amino acids, vitamins, and minerals, so don’t pour it down the drain! You can use it in soups, sauces, and smoothies as a neutral-flavored liquid that adds a big nutritional boost.

The full recipe can be found here:

Instant Pot® Lasagna

You might feel like making lasagna in a pressure cooker is crazy. Don’t you need an oven for those crunchy edges? To make sure the meat is cooked through? How can anyone make lasagna without baking it? Well, trust us – this one is well worth making. If you have a 6- or 7-inch springform pan and you kept the trivet that came with your Instant Pot®, you can make a delicious layered lasagna pie in 30 minutes. And if you want to make it ahead, you can prep the lasagna, put it in the freezer, then put it right into the Instant Pot® for an easy dinner.

  • Servings – 4
  • Prep time – 15
  • Cook time – 35

Totally Off Topic – #SugarCookies #ReluctantRetiree’sKitchen

Okay, all bloggers deserve to have one totally off topic category on their blog. I’ve been through several, and I’m doing it again. This started out as a basic Sugar Cookie recipe I found in the “Joy of Cooking” cookbook. As far as it went, it’s nice, but a bit bland. So here is a somewhat jazzed up version:

Basic Sugar Cookies – Cherry Flavored

2 1/2 cup all purpose-flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
1/4 cup butter or margarine
1/2 cup vegetable oil
2 eggs
1 teaspoon cherry flavoring
3 ounces pecans, chopped

  1. Heat oven to 375 deg.
  2. Sift dry ingredients together in small bowl.
  3. Mix oil, butter and sugar together until smooth. Add eggs and flavoring and beat well after each addition.
  4. Add flour mixture and beat well.
  5. Form dough into small balls and place one lightly greased cookie sheet. If desired, flatten cookies before baking.
  6. Bake for 10-12 min. Cool on rack.

Makes 36 cookies approx. Here’s the nutrition info:

Serving size: 1/36 of a recipe (0.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 112.56
Calories From Fat (50%) 55.83
% Daily Value
Total Fat 6.36g 10%
Saturated Fat 1.45g 7%
Cholesterol 13.72mg 5%
Sodium 73.13mg 3%
Potassium 23.83mg <1%
Total Carbohydrates 12.65g 4%
Fiber 0.5g 2%
Sugar 5.69g
Protein 1.48g 3%

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