Homestyle Revolution

Change begins at home

TP Tube Dragon Craft

Fire Breathing Dragon

Fire Breathing Dragon

We have been reading How to Be a Pirate, by Cressida Cowell at the elementary Summer Reading program at the library the past two weeks.  The story picks up where How to Train Your Dragon left off, and features lots of dragon sidekick jokes, so for this week’s craft we made tp tube fire-breathing dragons! This craft was inspired by tpcraft.com.

Canning Green Beans

Canning Green Beans

Batch #1 of Canned Green Beans. After thoroughly cleaning them, I snapped the beans into 1-1 1/2 inch pieces, dropped them into boiling water for 5 minutes, drained, rinsed, packed them hot into sterilized pint jars, added 1/2 tsp salt to each jar and boiling water to with 1/2 inch of the rim. I then topped them with fresh lids, which had been hanging out in a pot of boiling water along with the rings. I added the rings and carefully tightened them. Then I pressure canned them for 20 minutes at 10lbs pressure.

New to P-Canning? Ball offers a great printable guide to pressure canning, available HERE.

Pie no. 4

Pie no. 4

Zucchini Mock-Apple Pie

Pie no. 3

Blueberry Lemon Custard Pie

Blueberry Lemon Custard Pie

Pie no. 3 is a Blueberry & Lemon Custard. Simple, easy and delicious! I used a basic baked pie shell, and then spread about 1/2 Cup (4oz.) of homemade blueberry jam in the bottom. Next I poured on a lemon custard, and baked the pie.  What really great about this pie is that the ingredients are typically in my pantry/fridge! If you don’t have blueberry jam, you could simply use any flavor jam you have on hand. The lemon custard was lifted from a recipe in the Taste of Home: Fresh & Easy cookbook, called Mom’s Lemon Custard Pie (sent by J. Fritson of Kearney, NB).

  • 1 baked pie shell
  • 1/2 Cup Blueberry jam

Mom’s Lemon Custard:

  • 1 Cup Sugar
  • 1 Tablespoon Butter, softened
  • 2 eggs, separated
  • 1 Cup Milk
  • 3 Tablespoons Flour
  • 1/8 teaspoon Salt
  • 1/4 Cup Lemon Juice
  • 2 teaspoon grated lemon peel (optional)

Heat oven to 325° F. Beat together sugar & butter in a large bowl. Add yolks, one at a time, blending really well. Next beat in milk, then flour and salt. Beat in lemon juice (and peel, if using). Set aside. In another bowl, beat whites until stiff. Fold whites into first mixture.  Spread jam into baked pie shell. Pour custard mix over jam layer. Bake about 1 hour. Test with knife (should come out clean). Chill & Serve!

52 Pies A Year

I have challenged myself to bake a pie a week for the coming year. A different pie each week. I started this baking adventure before I began the blog, so please let me catch up the record of my year of pies. My first effort was a classic lemon meringue, from an old Betty Crocker cookbook. Easy enough. My tip for novice meringue makers – keep beating those whites well after you think you can’t do it any longer!  The second was a Rhubarb Cream Pie, which was not actually a cream pie, but a sweet vanilla custard!

Classic Lemon Meringue Pie

Classic Lemon Meringue Pie

Blueberry Jam

Sweet Hubby and I picked some blueberries this weekend down in Little Meadows, and I made them into this super easy jam.

  • 4.5 Cups fresh Blueberries
  • 2.5 Cups Sugar
  • 1/4 Cup Lemon Juice

Cook over medium heat in heavy-bottomed pan, mashing about half the berries with a potato masher or wooden spoon. Cook, stirring occasionally, until thickened. Remove from heat and pour into sterilized jars.  Makes Approx. 3 Cups.

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