Tuesday, August 25, 2015

Coleslaw Dressing

I love good coleslaw.

I recently went to a restaurant that had excellent pork but their slaw was just lacking. I like a creamy dressing with grated cabbage. Just enough sweet but not too sweet with some zip at the end.

I found this through a friend and love it. I just buy a head of cabbage and grate it in my food processor. Then I have a ready made slaw for meals all week.

 Coleslaw Dressing

1 small onion
2/3-3/4 cup sugar (depending how sweet you like it)
1 cup canola oil
1/3 cup vinegar
4 Tbsp. Mayo
1 Tbsp. mustard
1 tsp. salt
1/2 tsp. celery seed

Blend well in a blender and chill until ready to toss on cabbage.


Saturday, August 15, 2015

Special Orders

Hello to all.

Just in case you live close by and you like pie.

Current Market Menu 
flavors change weekly
 Cream pie (coconut & PB), pound cake, chocolate cake,
scones, ham biscuits, cinnamon rolls, 
apple tarts & biscotti.

With love,

Thursday, July 30, 2015

Mill House Kitchen

Today was our first market day for the Mill House Kitchen.

It was one of the most humid days of the year, but we survived. It was so nice to meet the community people who came out. 

We plan to be there this Saturday 7am-12pm. Stop by and say "Hi".

Here are a few captures of our products and the process of making them.


Tuesday, July 21, 2015

Cobbler Cake

Need a quick and attractive cake for guests? Try this cobbler cake. A bit more formal than a regular cobbler and can still be served with ice cream.

The neat thing is you can pair any fruits. I've used this recipe with rhubarb and strawberries. The sky is the limit!

Cobbler Cake

1/2 cup butter, room temperature
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
pinch of salt
2 tsp. baking powder
2 cups flour
4 cups of fruit
1/4-1/2 cup sugar

Cream butter and sugar, add eggs one at a time, add remaining ingredients mixing just until combined. Spread in a greased (or line with parchment paper for easy removal) 9x13 pan and top with fruit of your choice. Sprinkle top with sugar. I gauge the amount by how sweet the fruit is. Bake at 350 for 45-50 min. 


Monday, July 20, 2015

A realistic photo shoot...

I've been wanting to take Caroline's 1 year photos for awhile now and this evening the sun was setting just perfect over our lawn. So I ran got my camera and few dresses for her.

I was thinking of dreamy photos with the sun just setting over the hill with Caroline perched happily on her wooden chair.

The realistic version is me sweaty from me picking her up, sitting her on her chair, running back to snap a photo before she gets up again. Josh had just mowed the lawn so we had wet grass clumps to add to the mixture.

So here are the realistic photos of a busy, one year old.

 Modern day Clifford and Emily


Monday, June 22, 2015

Cherry Pickin'

Sour cherries! I finally go to pick some sour cherries!

I had been wanting to pick sour cherries for five years now. Something always came up or I missed sour cherry season. To me there is nothing like a fresh, sour cherry pie... but let me tell you, a lot of work goes into a sour cherry pie.

We started picking them this afternoon and just finished canning the last of our cherry pie filling. Mom was the matriarch of the day... mom's always know best.

 Pitting sour cherries is what makes the process so long. 
Each seed is pushed out with a hairpin by hand.

 Then we made a thickening and mixed it with the cherries.

 Caroline likes cherry pie too!

We canned 14 quart of cherry pie filling to grace our cellar shelves this winter.


Saturday, June 20, 2015

Low Country Boil

I threw a party for my good friend, Amy, last evening. Once in a great awhile you run across friends like her. Someone who appreciates what you appreciate. It makes doing things together twice the fun. Food is our common ground; creating it, critiquing it and realizing the importance of wholesome food. 

We made low country boil over the fire. A perfect summer meal. It's easy and it's good.