We’re thinking ice cream and jelly, nothing to beat fresh made ice cream with raspberries mixed in. I have to pick them daily because the chickens have found the stash and are eating what they can reach. We’ve picked about a gallon so far and should get at least that many more from this small patch.
First pickings cleaned and ready for the freezer.
There’s three clumps of wild raspberries behind our garage. They’ll be gone before we know it.
There’s an old freezer filled with scrap metal sitting in the middle of the clumps. Next year I hope the freezer and old metal will be gone and the bushes spread with more delicious fruit.
When I clean them, I drain all of the water off and spread them out on a cookie sheet. Once they’re frozen I put all of them in large Ziploc freezer bags. They stay loose and I can take out a cup or whatever my recipe needs and reseal the rest. The bags don’t take up a lot of freezer space. In the winter if I want to make jam it’s very convenient to take out just what’s needed. We like to put them on a bowl of ice cream and it only takes a couple of minutes to thaw them just for the ice cream. How about a fruit cobbler hot out of the oven in the wintertime!
Fall is in the air and cooler weather keeps me in the kitchen making comfort food.
I’ve added a few more goodies to my Recipe Page if anyone is interested. Hope you will enjoy them as much as we do! They include Pumpkin Pie Squares, Steamed Asparagus, Grilled Chicken Salad, and Pumpkin Cookies.
Thanksgiving is just two days away and we will have a wonderful house full this year. Most will be here for the whole day and some will be coming for dessert. I’ve been quite busy today making desserts for our Thanksgiving feast. Here’s a preview:
Pumpkin Roll and my personal favorite.
Hershey Bar Cake
I’ve also made the following treats to have for the entire week:
I made six dozen peanut butter cookies and still hope to get some German Christmas Cookies made tomorrow and two other desserts called Mountain Mama Chocolate Slide and Dutch Apple Pie. I’ll also prepare some of the appetizers and salads tomorrow.
BUT, what I’m most proud of is that I didn’t eat one bite of anything while I was cooking!!!
As promised quite some time ago, here’s a few of my favorite Thanksgiving dishes! They’re not any particular order and I’m pretty sure if you click on the recipe card it will enlarge for you. Here we go:
Hubby’s favorite fruit salad
No dinner is complete without the main dish of turkey or ham and of course, my homemade bread. Recipes for that and more to follow in a later post.
These are quick and you’ll think what kind of mess have I made but trust me, they’re the quickest peanut butter cookies you’ll ever make and they’re gluten free!!
1 cup Peanut Butter
1 cup sugar
2 Tablespoons warm water
1 teaspoon vanilla
Combine peanut butter and sugar and mix well. Stir in beaten egg, water and vanilla.
Drop by teaspoon (for small ones) or tablespoon (for large ones) on greased cookie sheet. Mine looked like little mounds of soft icing and that’s when I was sure I had a mess! Bake at 350* for no more than 10 minutes (small), 12 minutes (large). Cool before removing from cookie sheet and place in airtight cookie keeper. I’ll bet they won’t last long!! I has about a 1/2 inch between each spoonful before baking. You should have about an inch between the large ones because they will spread out. They’re a light thin cookie but soooooo good!
This is the blog for our little farm in Skagit county. Here we have Shetland sheep and Nigerian Dwarf goats. In addition we have donkeys, llamas, cattle, pigs, chickens, geese, and peafowl. The blog describes the weekly activities here.