HomeMARY, OUR MOTHERFREE LOW COST RECIPESPRODUCE CHARTMARY'S HOMESTEAD HANDBOOKS, NUMBER ONEMARY'S HOMESTEAD HANDBOOKS, NUMBER TWOMARY'S HOMESTEAD PLANTING GUIDEHARVEST AND STORAGEMARY'S HOMESTEAD HANDBOOKS, NUMBER THREECHEESEMAKINGHEIRLOOM SEEDSFREE RECIPES OF MUFFINS/QUICKBREADS.MAIN DISH RECIPESMARY'S HOMESTEAD FREE SALSA RECIPESFREE RECIPES, TIPS NUMBER ONE.FREE RECIPES, TIPS # TWOCOOKINGBAKED GOODSGRAINSTOMATOESBIOINTENSIVE GARDENINGSWEET BASIL PLANTBEAN RECIPESMY PYRAMIDPREPAREDNESS FOR DISASTERSSUBSTITUTIONSFREE RECIPES, TIPS # 3FREE RECIPES, TIPS, # 4FREE RECIPES,TIPS, #5-HOW TO MAKE TORTILLASFREE RECIPES, TIPS # 6, ITALIAN FOOD RECIPESFREE RECIPES, TIPS # 7, HOLIDAY RECIPESMARY'S free low cost recipes # 2 SOUPS, STEWS & GUMBOSFREE LOW COST RECIPES # 3, SOUPS, STEWS, GUMBOSPRESERVINGPRESERVING # TWOPRESERVING # 3FREE GUIDE TO HOME CANNINGFREE GUIDE TO HOME FREEZINGFREE GUIDE TO DRYING FOODSPICKLES, RELISHES, JAMS, JELLIESHERBSDEHYDRATINGFRENCH INTENSIVE GARDENINGHOMESTEADINGURBAN HOMESTEADERS WITH SMALL SPACESHISTORIC GEORGETOWNCHILDREN'S PAGECHILDREN'S PHOTO PAGELINK PAGE NUMBER ONETHE MOST HOLY ROSARYOUR LADY OF MEDJUGORJECHAPLET OF DIVINE MERCYOUR LADY OF FATIMAOUR LADY OF ALL NATIONSCHRISTMASCHILDREN'S CHRISTMAS PAGEEASTERSCRIPTURE PAGEAbout UsMARY'S HOMESTEAD MISSIONContact Us

EMAIL  mail@maryshomestead.com

stove.gif


SOURDOUGH

OLD-TIME SOUR DOUGH STARTER

2 1/2 C. milk, 1/2 yeast cake, 2 1/2 flour, 1 tsp sugar,

Mix and let set 2 days in a wam place to work. Save 1 Cup and put in pint jar with a tight lid. Refrigerate.



Southdough starter (without yeast)



2 C. lukewarm potato water, 2 C. flour, 1 T. sugar or honey,



Make potato water by cutting up 2 potatoes and boiling in 3  C. of water until tender. Remove the potatoes and measure 2 C. of liquid. Mix water, flour, and sugar or honey into a smooth paste. Store at room temperature for a few days. It should double in size. It's ready to use.



SOURDOUGH BUTTERMILK PANCAKES



1 1/2 C. starter, 2 eggs, 1 C. buttermilk, 1 C. flour,  2 T. sugar, 1 TSP baking soda, 1 1/2 TSP salt

Let starter sit at room temperature for an hour or so till warm. Separate eggs and stir yolks into starter. Stir in flour, oil, and buttermilk. Combine sugar, salt, and soda then mix into batter. Beat egg yolks and fold into the batter. Cook on warm griddle or frying pan.

 

SOURDOUGH BISCUITS (VERY OLD RECIPE)



1 C. Starter 1 TSP soda, 1 TSP salt, 2 TSP sugar, 2 T Shortening , 3 1/2 C sifted flour



Put flour into bowl. Make a well lin the center and add the starter and other ingredients. Mix. You may want to add more flour to the consistency you desire. Batter should be stiff. Roll out the batter and cut into biscuit shapes and bake on cookie sheet or do as the pioneers did and roll in melted butter and arrange in a Dutch oven with the sides touching. Let rise 20-25 minutes. Bake at 425F until brown. About 15 minutes.

SOURDOUGH FRENCH BREAD

1  1/2 CUPS OF WARM WATER, 1 PACKAGE OF DRY YEAST, 1 CUP OF SOURDOUGH STARTER, 4 CUPS FLOUR, 2 TSP FLOUR, 2 TSP SALT, 1/2  TSP SODA
POUR WARM WATER INTO THE BOWL AND ADD THE DRY YEAST. DISSOLVE , THEN ADD THE STARTER, FLOUR AND SUGAR. STIR VERY WELL UNTIL WELL MIXED.  COVER AND LET SIT AT ROOM TEMPERATURE UNTIL DOUBLE IN BULK.  ( APPROX 2 HOURS).  TURN THE DOUGH ONTO  THE FLOURED COUNTER AND KNEAD UNTIL SATINY. YOU WILL PROBABLY NEED TO ADD A LITTLE MORE FLOUR.
SHAPE INTO A LOAF. ( OBLONG OR ROUND).  PLACE ON A BAKING SHEET AND COVER WITH A DAMP CLOTH AND  LET RISE UNTIL NEARLY DOUBLE  IN SIZE.  BRUSH VERY GENTLY WITH OIL .  BAKE AT 450 F UNTIL NICELY BROWNED. ABOUT 35 TO 40 MINUTES.






 

 

 

thumbnail.jpg

 

BUCKWHEAT PANCAKES

2 TB molasses, 2 pkgs yeast, 2 cup buckwheat flour, 1/2 tsp baking soda,  1/2 tsp salt, 1 T drippings, 1/4 pound chunk salt pork, ( or oil ), 1/2 cup brown sugar.

The night  ( or 8 hours ) before serving put 1/2 cup of warm water in the bowl, stir in the molasses, and crumble yeast on the top. When the yeast has softened, stiir in another 2 cups of tap water and both the flours.  Cover with a cloth and let stand at room temperature ( under 70 F. , refrigerate if the room is hotter to make the sponge.

Next morning remove 1 cup of the sponge to a jar as a starter for the next batch. Store in the refrigerator . Dissolve soda and salt in 1/2 cup hot water  and add drippings. Beat this into the sponge until well mixed. 
 
Heat the griddle and grease with salt pork.Cook until bubbles form and burst, then turn over  & cook equally as long.  As you stack cakes on the warm plate , sprinkle each with a little brown sugar.
The starter will keep for a number of days in the refrigerator. For your next batch of cakes, make the sponge by mixing  the starter with 2 tablespoons molasses, 2 cups very warm water, 1 1/2 cups buckwheat flour, and 1 cup whole wheat flour. Let stand overnight, then procceed as before, setting a new cup before adding final ingredients.

thumbnailCAUD2453.jpg

 

DATE NUT BREAD

2  3/4 CUP FLOUR,  4 TSP BAKING POWDER, 1 TSP SALT, 3/4 CUP BROWN SUGAR, 3/4 CUP NUTS, 1 PKG PITTED CHOPPED DATES,  1 BEATEN EGG, 1 1/4 CUP MILE,  3 TB LIGHT BAKING OLIVE OIL

SIFT THE FLOUR, BAKING POWDER, & SALT, STIR IN THE BROWN SUGAR, AND THE  NUTS & THE DATES, COMBINE EGGS & THE MILK, STIR IN  DRY INGREDIENTS, ADD MELTED SHORTENING. LAST, BAKE 350 F. IN A LOAF PAN. 35-40 MINUTES.

cookies.jpg


MARY'S HOMESTEAD HANDBOOK

GRAINS AND RECIPES FOR BAKED GOODS

THE HANDBOOKS ARE NOW GOING TO BE

FREE ONLINE.
PLEASE ENJOY THEM & WE HOPE THE FREE RECIPES WILL BE A HELP TO YOU.


The above handbook has the recipes about sourdough baking.

Here is some more information and education for you from the MARY'S HOMESTEAD HANDBOOK called GRAINS AND RECIPES FOR BAKED GOODS.

GUIDELINES FOR GRAINS

Packaged flour from the supermarket lasts 10 months before opening. There is long-term storage that lasts 10-15 years. This is stored in a cool place. If  you are just storing 3 months grains use plastic or glass. Store in a cool place. If  you are going to store grains like wheat, rye, split, or triticale berries, you will need a wheat grinder. The best way is to store grains for a longer period of time and to invest in  a wheat grinder.

HINTS FOR USING WHEAT

If possible, grind wheat just before you use it to retain its full nutrition. It is rich in vitamin E and wheat germ, both of which are soon lost after grinding.

Wheat sprouts are good as a snack or in salads. The sprouts add vitamin C and vitamin A to your diet.

USES FOR WHEAT

Flour, cereal for breakfast, chili, substiture for potatoes in stew, substitute for rice in fruit salad, add (cooked) to tossed salad.

WHEAT FLOUR FOR WHITE FLOUR SUBSTITUTION

1 C. minus 2 T. WHEAT FLOUR=1 C. white flour.


OIL PASTRY FOR YOUR PIE RECIPES

2 CUPS ORGANIC WHITE FLOUR, 2 TSP SALT, 1/4 CUP MILK ,  1/2 CUP LIGHT OLIVE OIL

SIFT TOGETHER THE FLOUR AND THE SALT, POUR THE OIL AND THE MILK INTO A CUP, ADD ALL AT ONCE TO THE FLOUR MIXTURE AND FORM INTO 2 BALLS, PLACE EACH BALL OF THE DOUGH BETWEEN 2 SQUARES OF WAXED PAPER. ROLL  THE DOUGH INTO A CIRCLE, ROLL OFF THE WAXED PAPER AND SLIDE THE DOUGH INTO THE PIE PAN. THIS MAKES 2 SINGLE OR 1 DOUBLE CRUSTS. BAKE A SINGLE PIE CRUST FOR 15-20 MINUTES AT 400 F.






 

chocolatepieDSC7409.jpg

 

THIS IS AN OLD TIME RECIPE

FOR CHOCOLATE PIE

CHOCOLATE PIE

1 CUP SUGAR, 3 TABLESPOONS CORNSTARCH, 2 TABLESPOONS FLOUR,  1 TSP  VANILLA, 2 CUPS MILK, 1 EGG,  2 T.  COCOA, 1 T. BUTTER

MIX THE CORNSTARCH, FLOUR, SALT AND THE COCOA AND ADD THE MILK SLOWLY. BE SURE TO STIR UP ALL THE LUMPS. I PUT 2 T. OF THE FLOUR IN THE PAN AND THEN ADD A LITTLE MILK AND MIX IT UP AND THEN ADD MORE MILK.  I MIX THE COCOA IN WITH THE SUGAR.

COOK UNTIL IT BEGINS TO THICKENN IN A DOUBLE BOILER PAN ON A NON-STICK PAN. USE A LOW FLAME STIRRING IT CONSTANTLY. BEAT THE EGG AND ADD A SMALL QUANITY OF THE CHOCOLATE PUDDING  TO THE EGG. YOU USE 1 OR 2 T 'S. COOK UNTIL THICK THEN ADD 1 T OF BUTTER AND 1 TB OF VANILLA. COOL AND THEN PUT IN A BAKED PIE SHELL. SERVE IT IF YOU WISH WITH WHIPPED CREAN AND NUTMEG ON THE TOP.

e458a8a70e22e500.jpg

 

PUMPKIN PIE

2 CUPS CANNED OR FRESH PUMPKIN,  12 OUNCE  OF WHOLE OR EVAPORATED MILK , OR USE 1/2 CUP DRY INSTANT MILK, 2 EGGS ( SLIGHTLY BEATEN ) OR 1 T. EGG POWDER WITH 3 T WATER, 3/4 CUP BROWN SUGAR OF YOU MAY USE 1  T POWDERED STEVIA EXTRACT AND 1 T MAPLE SYRUP, 1/2 TSP SALT, 1/2 TSP CINNAMON, 1/4 TSP EACH GINGER, NUTMEG AND CLOVES.

FOR THE FILLING:

BLEND  ALL THE INGREDIENTS AND POUR INTO A UNBAKED PIE SHELL. BAKE FOR 45- OR 60 MNUTES IN A PREHEATED OVEN

YOU MAY USE SWEET POTATOES INSTEAD OF THE PUMPKIN FOR THIS PIE. ANOTHER OPTION IS WINTER SQUASH.