Thursday, October 10, 2013

The House is Smelling Good! - Cooking

I haven't milked the last few mornings because Willow now has two babies to  nurse.  Once in a while I have to strip out a quarter but didn't this morning.

The calf is about a month younger and is a Jersey/Angus cross bull calf.

The good smell is coming from the mincemeat slowly cooking down.  It has cinnamon, cloves and nutmeg in it and aroma is wonderful.  I used my exact same recipe from 2009 and 2010.  I did use more apples because they were so small.  I made my own candied orange and lemon peel.  I will add just a touch of brandy just before it is finished cooking down.

DIY Mincemeat

Glenda first made in December 2009
Second in November 2010
Third Time October 2012

2 lbs apples (8-10)

l lb dark raisins

½ lb golden raisins

¾ to l cup candied cherries

1 cup grated candied orange peel (I used food processor to grate)

2 cups peaches (used some darkened ones from frig been left too long)

2 oranges peeled – just pulp (no whites or seeds)

l cup sugar

¾ cup raw sugar (because I had it)

1 cup reduced cider (boiled down)

½ to 1 cup apple cider (hard or whatever)

2 teaspoons cinnamon

1 teaspoon cloves

1/2 teaspoon grated nutmeg

I ran all through the grinder attachment. Cooked down.

Let ripen at room temp for several days ; then stored in fridge.

2010-I froze; like it better just in fridge. The freezing caused it to
get slimy. Next year will just keep in jars in cool place.

Note: I made my own candied orange peel because I couldn't find any in the stores
Hard cider could be replaced with some brandy but I had let some cider get bad.
Reduced cider could be substituted with frozen undiluted apple juice.

See what I mean, I just taste along until I get what I want.

It lasts forever in the fridge without canning. Mine is the 2010 version from the fridge.

I think I have about a gallon; this should keep me and my Sis stocked for two years....maybe.  We love the little mincemeat pies/turnovers.  Our husbands aren't so crazy about them.

The pot is now resting in the kitchen ripening before I jar it up.  I can't resist eating a bite now and then.

Thursday, October 10, 2013

Around 6 AM I put on a pot of pinto beans to  cook.  They were done by the time
I went out to oversee the  nursing process. Willow gets impatient once in  a while and butts the new baby so we don't leave  them unattended yet.  They emptied her nicely so I just turned her out to pasture and came  back to the house.

I had an extra dozen eggs that my Sis brought down to me when she visited.  I wanted to use them up since our girls are now giving us 3-5 daily.  I made an angel food cake,  then used the 12 yolks to bake a Lemony Sponge Cake.  The oven is still hot, so I used  my last frozen pie crust (thawed) to make several of the little turnovers.  I am trying to use up the old mincemeat.  By now it is near lunch time and I took advantage of the hot oven to make a skillet of cornbread.  Whew done baking for some time ............until it is bread time  again.

Sorry about the premature publishing, Kris.  I guess the house smelled good two days.


  1. I love fried pies!

    Here's my dough recipe for fried pie crust.

    1/2 cup water
    1/2 cup oil
    1 egg
    2 1/2 to 3 1/2 cups of flour

    Mix to consistency you like and roll away.

    1. I am definitely saving this to my recipes! Thanks. I have never had the perfect pie crust for fried pies.

  2. I forgot mention how much your cow looks like our cattle...Gelbvieh

  3. She is a registered Milking Shorthorn, not the brindle version. Her first daughter that we bought at the same time is.

  4. Glenda,

    Your Milking Shorthorn is beautiful, so are her babies.

    I can only imagine what your house smells like with the mincemeat cooking.
    Smells so good, I would have to sneak a taste before it's totally done.

    1. Sandy, I have to take a taste several times a day.....just checking to be sure it is ripening ok........I do love the stuff!

  5. Gosh sure your house must've smelled like a heavenly bakery after all that goodness in the oven and in the pan! Yummo.

    Glad you got another calf for Willow. What a great couple of pics. Will the little bull be sold off or fed out for your freezer? And how is Jewel coming along?

    1. I will take a picture of Jewel soon. She is looking good....I sure hope she is pregnant. If so, should know by late November. I haven't broken a cow to milk since 2003 or 2004. Should be interesting.

      Probably the calf will be for the freezer 2 years from now. We may have to butcher a yearling due to the negligence or 'greed' of my mate! He sells everything in sight if I don't watch him closely.

    2. Oh dear.... darn DH ... I know you were hoping for a freezer full of beef this Fall. Good luck on that.

  6. Mincemeat! To die for. Our mincemeat at home, more than fifty years ago, had beef in it, and currants and raisins. I used to buy mincemeat in a jar and add chopped apple, raisins, shredded roast beef and brandy. Then I gave up such treats. I might be tempted to try out Gail's pastry recipe and make some mincemeat, not in that order.

    Willow is a sweet cow if she takes a strange calf. Maybe it is because she's a milk cow? Beef cows are not usually so agreeable.

    Just take the money the yearling brought and buy only the cuts you like. That usually works out well.