Recipes Collection

LOG HOUSE HOMESTEAD SPICED CIDER

(Makes 4 -6 servings – recipe may be doubled)

In large kettle stir together:
- 4 cups apple cider or natural style apple juice

- 3 tablespoons brown sugar

- ½ cup orange juice with pulp

- Juice of ½ lemon

In a cheese cloth bag put:

- ½ of a 3 inch cinnamon stick, broken

- 6 whole cloves

- 1/8 teaspoon freshly ground nutmeg

- 1/ 8 teaspoon ground all spice

Tie bag closed, put in juices, and bring to a boil. Reduce heat and simmer for at least 15 minutes. Remove spices. Serve warm. May be made ahead and reheated.

LOG HOUSE HOMESTEAD MEAT PYE
Adapted from a 1796 recipe

Pastry:   - Stir together: 2 cups unbleached, all-purpose flour

- 1 teaspoon salt

- Cut into flour: 1/3 cup butter and 1/3 cup lard ( or shortening)

- Sprinkle onto dry ingredients 6 to 8 Tablespoons cold water, stirring after each 3 tablespoons.

Gently toss ingredients until moist. Gather dough with hands into two equal balls. Roll out one ball of dough on a lightly floured waxed paper or pastry cloth. Line bottom of an 8 inch pie pan with this pastry. Roll out the second ball of dough, fold in half and cut a nice design in top. Reserve to cover the pie.

Meat Filling:  - 2 ½ cups of ¼ inch thick slices of cooked ham, cut in pieces

- 2 ½ cups of ¼ inch thick slices of cooked turkey or chicken breast, cut in pieces

- 1 small onion, thinly sliced

- A few sliced mushrooms if available

In the unbaked pie shell lay a layer of ham, then turkey, then onion and mushrooms. Sprinkle lightly with fresh ground pepper, 1/8 teaspoon thyme, and a pinch of sage and rosemary. Repeat layers until the pie is full. Lay top crust on pie. Trim edges and press together with fork tines. Bake at 425 F. for ten minutes, then reduce temperature to 400F. and bake 20 to 30 minutes until pastry is brown. Serve warm. Makes six servings.

LOG HOUSE SWEET POTATO MUFFINS

Preheat oven to 400 F
Cream together: - ½ cup butter and 1 cup plus 2 Tablespoons sugar

Beat in one at a time: - 2 eggs

Stir in:  - l cup cooked, mashed sweet potatoes or yams

Stir together in another bowl:

- 2 cups all purpose, unbleached flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 teaspoons baking powder
- ¼ teaspoon salt

Mix together in small bowl:

- ¼ cup chopped pecans
- ½ cup chopped dates

Stir into the nuts and fruit 2 Tablespoons of the flour mixture.

Measure out:   - 1 cup milk

Alternately add flour mixture and milk to sugar mixture, stirring well after each addition.

Lastly, stir in nuts and dates. Spoon into well-greased muffin pans. Bake 20 to 25 minutes until lightly browned. Makes 12 good sized muffins.

CORNBREAD CHEESE MUFFINS

Stir together:  - l cup all purpose unbleached flour

- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup stone ground cornmeal

Add to dry ingredients and stir till smooth:

- 2 eggs, slightly beaten
- l cup milk
- ¼ cup canola oil

Fold in:   - 4 ounces of shredded cheddar cheese.

Pour in greased 8" x 8" square pan, or 12 greased muffin tins, or in a well-seasoned and greased iron skillet. Bake at 425 F, muffins for 15 minutes or pan/skillet 20 to 25 minutes. Serve hot with butter.

NUTMEG POACHED PEARS
(Makes 2 servings)

- 2 medium pears
- 1 ½ cups cranberry-raspberry juice
- 1/8 teaspoon freshly grated nutmeg
- Mint leaves for garnish

Pare, cut in half and core the pears. If pears are very large, they may be cut in quarters. Place pears in medium saucepan, cover with cranberry juice, and grate nutmeg over fruit. Bring to a boil, then reduce heat. Simmer gently until pears are mostly transparent. Remove from heat. Chill at least 4 hours in the refrigerator in the juice. Serve in crystal dishes garnished with fresh mint leaves.