5 minute, 5 Ingredient Brown Gravy

Ingredients:

1/4 cup unsalted butter
1/4 cup organic flour
1 teaspoon onion powder
2 cups water
4 teaspoons beef bouillon granules

Instructions:

Combine water and bouillon in glass measuring cup
Heat beef broth in sauce pan for 1 minute till steaming hot
Melt butter in medium sauce pan over medium heat, add flour
and onion powder whisk together.
Allow to cook for 1 minute whisking occasionally
Add beef broth to flour mixture and whisk.
Bring to boil, reduce to simmer for 1 minute.

Makes approx. 2 cups of gravy

You can substitute Chicken bouillon granules for the Beef to make chicken gravy.

 

Apple Crisp Dessert

Ingredients:

8 cups raw apples (peeled and sliced) – Honey Crisp is best
1 lemon juiced (approx. 4 tsp)
1 cup sugar
1-1/2 sticks butter (cut into 1 inch pieces)
1-1/2 teaspoon cinnamon
1-1/2 cups flour
1 cup oatmeal
3/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup chopped nuts (I use walnuts)

Instructions:

1. Pre-heat oven 350 degrees.
Lay sliced apples in 9 X 13 baking pan
Toss with lemon juice.
Mix sugar and cinnamon together and then sprinkle over apples
In large bowl combine the flour and butter with a pastry mixer
(or by hand)
Then add in oatmeal and brown sugar and crumble over the
apples
Bake for 20 minutes
Remove from oven and top with nuts and coconut. Return and
bake for 10 minutes more.
Drizzle caramel over the top

2. Enjoy!

Homemade Apple Cider Vinegar

Put in mason jar

Let Apple scraps turn brown fill with water and cover with cheese cloth for 1 month.

Set aside in a warm dark spot

After 1 month strain the Liquid, leaving the scraps, and bottle the liquid. Leftover sediment is good – it’s called the “mother”.

Strawberry/Rhubarb Jam

Ingredients:

5 cups Rhubarb, chopped finely
4 cups sugar
2 boxes of Jell-0, Strawberry flavored

Directions:

Mix chopped rhubarb and sugar together, I use the pot I’m going to cook the jam in so I don’t dirty more dishes. Let rhubarb and sugar sit for an hour.

Add the two boxes of jell-o and mix well. Bring to a boil on the stove and let boil for a half-hour. Watch carefully and stir often.

Fill sterilized jars with hot jam, mixture.
Clean top of jars, add lids, and screw on rings.
At this point you can do one of two things:
1) turn the jars over on their tops and let the heat seal the jars
2) process in water bath canner for 10 minutes.
This recipe makes 2 pints or 4-1/2 pints.