Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

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What You Will Need

  • 4-6 Cups Apples, Peeled, Cored, and Sliced
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/3 Cup Butter, Melted
  • 3/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7×11 Casserole Dish
  • Aluminum Foil (Optional)
  • Medium Mixing Bowl

Directions

  1. Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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Garden Planning 2021

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I’ve been planning my 2021 garden since fall and have altered the plans several times. It’s important to keep a record of your plans, and I so far have 5 sketches for my 2021 garden dating back to September. This year will be my second year with a garden, and I’m planning for a 3 season garden. This means I have plans for all seasons, Spring, Summer, and Fall, and plans on what goes well together and what will go in once one stops producing. With this planning also comes many decisions. I have decided to start everything from seeds except what doesn’t use seed. I have also decided to use two new small raised beds and to use two more fabric pots than last year, however since I flipped the beds this fall, I only have one of the five bags I need filled. I’ll also be figuring out how to fill them early this spring. The soil is very compact here and not very fertile. We do have a compost bin, but it is much too small to be a hot pile, so though there is some dirt at the bottom, it will take a very very long time before I’ll get any significant compost from it.

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The Plans

As I mentioned these plans have changed and evolved over time. The first things I did when planning my garden were to make a list of all the vegetables we eat a lot of and we feel would be a fun challenge for the next year. I also sketched out a layout for the garden. Then I began to place the plants I really wanted into the sketch accounting for plant spacing. Then, when you get to your last few plants you have to make the decision of what you want to plant this year. Take into account, how much you currently have stored, how often you eat it, and if you will have the means to store certain vegetables over an extended period of time.

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Once your vegetables are picked, you can tweak your plans over the span of a few weeks. However, when you finally are set on what you plan to grow, be sure to order seeds! Seeds are in a higher demand than normal and it could take a while to get seeds or for them to come back in stock. Beyond that, it will just be deciding when you can plant things, and what can be planted once one plant is ready to be pulled. For example, I already have my garlic in the ground and it came up before the hard freeze came, so I know that will be planted until late July when it will be time to harvest. After that, I will plant beets. I denoted that by a “/” on my sketch. I have several other plants I will be doing that with, I plant to plant Peas, once it gets warm, pull the peas and plant green beans, then come August/September, I’ll be able to plant a second planting of peas. I’ll be doing the same thing with my second new bed, but with two plantings of broccoli and one planting of cabbage. I also Plant to plant potatoes once the ground is warm, and once they are harvested, I will be planting Spinach in the fall. I am in zone 6A, so my timeline will likely be different than yours, however I hope you were able to get some helpful information.

Some possible questions you may have, I’ll try and answer before hand, but feel free to ask any questions you might have down in the comments. I’ll just hop into it. The circles not within a rectangle/square are my fabric pots. I plan to plant one with horseradish, two with sweet potatoes, and two with potatoes and spinach. The rectangles on the left side of the page are 4ft x 8ft beds that are 12 inches deep. These are the beds I started with last year. The square beds on the right of the page will be 4 ft x 4 ft beds, though they have not been constructed yet. There is also a possibility for another 4 ft x 8 ft bed for onions, but that will only happen if the cost of lumber comes down significantly before May. Most people in my area have a consensus not to plant anything in the ground before Memorial Day, however, plants like peas and broccoli are very cold hardy, so their spring planting will probably go into the ground beginning to mid-May. The picture above of dates and veggies underneath will be the days I will have to start my plants inside. For them, I will probably be starting them at the end of the time frame, just so they don’t get too big, if I do have to wait until mid- or late May before planting. What else… I will be planting two rows of tomatoes, and I’ll be doing one variety per row. I will also be planting both banana peppers and bell peppers in my pepper row. I have tons on Marigold seeds, so I’ll be starting them in every flower bed around my house, and I also learned to get them in the ground super early, or they won’t sprout. I learned the same with dill last year.

That’s all I can think to clarify. If you have any questions or comments, feel free to comment below! Thanks for reading!

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Molasses Crinkles

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These cookies are a soft and sugary cookie that has good flavor depth thanks to the warm spices and warm molasses. This recipe is a recipe I received from my In-laws, and is one of my husband’s favorite cookies. These cookies not only taste great, but they look great too. These are not your ordinary sugar cookies, but they are a must try, even just once! These are very flat cookies. They come out of the oven puffed up, but as it cools, it will flatten. Give the cookies 7-10 minutes before pulling them off their baking sheet. I also substituted butter for shortening, and the cookies came out the same! This recipe made 31 cookies.

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What You Will Need

  • 1 Cup Sugar
  • 3/4 Cup Shortening
  • 4 Tbsp Molasses
  • 1 Egg
  • 2 1/4 Cup Flour
  • 2 tsp Baking Soda
  • 1 tsp Ginger
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Cloves

Directions

  1. Heat oven to 350 F. Cream together sugar, shortening, and molasses until light. Add egg, then dry ingredients, then mix together. Form into small balls, dip top of each ball into graduated sugar and place on cookie sheet leaving room to spread.

2. Bake for 10-12 minutes. Cool slightly before removing from pan.

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Sous Vide Venison Tenderloin Roast

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Here’s another sous vide venison post! I know many people find these to be very helpful, so I hope this post will also offer some cooking options. For this recipe, I used one venison tenderloin, but you can use this same cooking time and temperature for different roasts as long as they are a similar size. Larger roasts can take significantly longer, but 1-2 pound roasts should take about the same. You will want to season your meat with atleast salt and pepper. Other cuts of meat will have more flavor, but the tenderloin specifically doesn’t have much flavor on it’s own and can use extra flavor, so consider a touch of fresh thyme or some minced garlic. This recipe made one tenderloin roast, enough to serve 2-3 adults with lighter sides.

What Is Sous Vide?

Sous vide is a technique that has been growing in popularity among home chefs over the last several years. It is the process of placing a sealed container of food or ingredients into a water bath that is holding a consistent temperature because of the sous vide machine. Sous vide is also special because cooking with it is meant to take a longer time at a lower temperature, in turn giving consistent results.

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What You Will Need

  • 1 Venison Tenderloin Roast, about 6 inches and 1 lb
  • Sous Vide
  • Salt & Pepper
  • Vacuum Bag/Freezer Bag
  • Frying Pan
  • 2 Tbsp Oil
  • 1 Tbsp Butter

Directions

1. Set your sous vide to 139.5 F, and wait for it to heat up. Cover tenderloin with salt and pepper. Place your tenderloin roast, & any other seasoning into a vacuum sealer bag and seal, or a freezer zip lock bag, and use the water displacement method to remove almost all the air from the bag. Once up to temperature, add the roast and cook for 2.5 hours (or 1/2 to 1 hour longer for bigger cuts) for medium.

2. Heat frying pan over high heat. Add oil and butter, and once butter is melted, add tenderloin. Cook 1 minute per side and flip until everything has a nice crust on it. Remove from heat, place on serving plate, cut and serve immediately.

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Marshmallow Topping

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This marshmallow topping is easy and delicious. This standard marshmallow flavor makes any dessert delicious, and if you want to kick it up a notch, place it under the broiler for a minute, or hit it with a torch. While the icing is still hot, you will want to top your dessert, and if your dessert is sensitive to heat, you can place it back in the freezer once topped. This topping tastes normal for about 2 days, after that the topping gets a jello-like texture. This recipe is enough it top one 8 inch pie.

What You Will Need

  • 2 Cups Marshmallow
  • 1 Tbsp Butter
  • 4 Tbsp Powdered Sugar
  • Small Saucepan

Directions

1. Place your saucepan over medium low heat. Add your butter and marshmallows. Cook until marshmallows melt. Remove from heat, and add powdered sugar. Stir until combined and use as desired.

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