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.

10 comments:

  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.

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

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

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

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  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.

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    Replies
    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!

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  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?

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    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.

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

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  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.

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