Making and Canning French Onion Soup from Scratch

Published October 22, 2014October 22, 2014 by The Kneady Homesteader

One of the EASIEST soups you will ever make. And it has so many uses! I use it not only to serve as a dinner with a side of crusty bread, but I also add it to my cooked ground beef when making loose hamburgers, I also use it as an aus jus for beef. I LOVE this recipe, and any beginner can do this and impress themselves along with their family and friends. If you give this a try, let me know!

Pressure Canning:

Quarts

1″ headspace

10lbs of pressure

75 minutes

Original recipe can be found here:

http://canninggranny.blogspot.com/2012/10/canning-french-onion-soup.html

VIDEO on how I made and canned this soup can be found HERE:

French Onion Soup

2014-10-22 08:01:17

Simple. Easy, Delicious. As good as any fine French Onion Soup you will get at any top restaurant!

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Nutrition Facts

Serving Size

7848g

Amount Per Serving

Calories 1938

Calories from Fat 420

% Daily Value *

Total Fat 48g

74%

Saturated Fat 30g

150%

Trans Fat 2g

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 122mg

41%

Sodium 44037mg

1835%

Total Carbohydrates 227g

76%

Dietary Fiber 31g

126%

Sugars 79g

Protein 171g

Vitamin A

30%

Vitamin C

294%

Calcium

86%

Iron

167%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

12 Large onions
4 tbs butter
24 cups beef broth (your own, homemade broth... or store bought will do)
1 1/2 tsp. garlic powder
4 tsp. steak sauce (any kind, I used A1)
2 tsp. salt (I used canning salt)

Instructions

Saute onions in melted butter in fry pan or pot.
In a separate pot, make the broth starting with your water/beef base or beef broth.
Add all ingredients, stir and bring to boil.
Add onions to broth OR can your soup by adding 2 scoops of onions to the bottoms of each canning jar and ladling your broth over it.
Process quarts at 10 pounds pressure for 75 minutes. Enjoy!

By The Kneady Homesteader

Adapted from The Canning Granny

beta

calories

1938

fat

48g

protein

171g

carbs

227g

Adapted from The Canning Granny

The Kneady Homesteader http://thekneadyhomesteader.com/

Warm Apple Crisp

Published September 23, 2014September 23, 2014 by The Kneady Homesteader

This is one of my FAVORITE desserts. I have been making this recipe for the past 20 years. I found it long ago in a Betty Crocker Cookbook when I first began to teach myself how to cook. It is a simple, classic staple for fall….. and a MUST HAVE for Thanksgiving.

Warm Apple Crisp

2014-09-23 13:45:50

Serves 16

An All-Time FAVORITE of mine! A must have for Thanksgiving too! This recipe is good for 1-9x11 dish OR 2-9" pie's in crust. Can be used or without pie crust.

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Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Nutrition Facts

Serving Size

157g

Servings

Amount Per Serving

Calories 293

Calories from Fat 76

% Daily Value *

Total Fat 9g

13%

Saturated Fat 5g

25%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 20mg

Sodium 10mg

Total Carbohydrates 54g

18%

Dietary Fiber 4g

15%

Sugars 37g

Protein 3g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

8-10 tart and sweet apples (I like to mix and match. In this photo I used Paula Red & Gala)
2 cups packed brown sugar (I use homemade)
1 cup all-purpose flour
1 cup old fashioned oats OR quick oats
2/3 cup butter, softened
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg

Instructions

Preheat oven to 375 degrees.
Grease your pan/dish with butter OR omit if using pie shells.
Slice apples and remove peel. (I keep my sliced apples in a bowl of ice water with a little lemon juice to keep their color until I am ready to use them.
Spread apples into dish/pan or pie shells.
MIX: Mix together in your kitchenaid mixer or by hand in a bowl ALL of the remaining ingredients.... brown sugar, flour, oats, butter, cinnamon and nutmeg until nice and crumbled.
DIVIDE topping mixture in half if using 2 pie shells, or dump all of it into your pan/dish covering your apples completely.
BAKE in a 375 degree oven until bubbly, and apples are tender. 30-40 minutes.
SERVE with french vanilla or vanilla bean ice cream.
ENJOY!

By The Kneady Homesteader

Adapted from Betty Crocker

beta

calories

293

fat

protein

carbs

54g

Adapted from Betty Crocker

The Kneady Homesteader http://thekneadyhomesteader.com/

Apple Pie Bread

Published September 23, 2014September 23, 2014 by The Kneady Homesteader

A warm, delicious quick bread using one of my favorite fruits…. apples! This is an Autumn “must bake”!

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Apple Pie Bread

2014-09-23 12:12:39

Serves 8

Served warm, this bread is incredible! It's like a cake and pie in one! Served cold, with cold butter spread on top and a warm cup of coffee is also delicious!

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Prep Time

30 min

Cook Time

50 min

Prep Time

30 min

Cook Time

50 min

Nutrition Facts

Serving Size

157g

Servings

Amount Per Serving

Calories 393

Calories from Fat 129

% Daily Value *

Total Fat 15g

23%

Saturated Fat 9g

44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 82mg

27%

Sodium 34mg

Total Carbohydrates 62g

21%

Dietary Fiber 2g

Sugars 42g

Protein 5g

Vitamin A

10%

Vitamin C

Calcium

11%

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1/2 tsp cinnamon
1 cup brown sugar
1/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 tsp vanilla
1 1/2 cups all-purpose flour
2 tsp baking powder
1/3 cup milk
2-3 apples (2 large or 3 small) peeled and chopped into bite-sized pieces
1 tbs melted butter

Instructions

Preheat oven to 350 degrees.
COMBINE IN A SMALL BOWL: 1/3 of the brown sugar (packed) and 1/2 tsp of cinnamon. Mix well.
MIX IN MIXING BOWL (I used my Kitchenaid Stand Mixer): remaining 2/3 brown sugar and white sugar and cream it together with the 1/2 cup softened butter until fluffy and light.
ADD: Both eggs (1 at a time)
ADD: vanilla
ADD: flour and baking powder
ADD: milk
Beat together well, but do NOT over mix.
POUR: half the mixture into a well greased and floured bread loaf pan.
ADD: half the amount of chopped apples and lightly place them on the top of batter.
SPRINKLE: half of the brown sugar and cinnamon crumble on top of apples.
MIX: Now, dump the rest of your chopped apples into the remaining batter and fold apples in until well coated.
ADD: add the remaining apple batter on top.
ADD: top he batter with the remaining brown sugar/cinnamon crumble.
BAKE: 40 minutes.
TOP: brush 1 tbs of melted butter on top of the bread using a pastry brush and then let it bake in the oven for another 10 minutes until golden brown.
REMOVE read from oven. Allow it to cool 10-15 minutes before removing from bread loaf pan.
ENJOY!

By The Kneady Homesteader

beta

calories

393

fat

15g

protein

carbs

62g

The Kneady Homesteader http://thekneadyhomesteader.com/

Mac & Cheese, Please!

Published September 4, 2014September 4, 2014 by The Kneady Homesteader

THANK YOU to one of my dear friends, TheGreenMachine over on YouTube for helping me get this recipe up and posted! He did the recipe typing for me. hahaha live safer. I think he shall be HIRED.

Mac & Cheese, Please

2014-09-04 12:56:33

Serves 12

The creamiest, easiest mac and cheese you will ever make. This recipe serves as a base. Feel free to tweak it and change it up as you so desire!

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Nutrition Facts

Serving Size

201g

Servings

Amount Per Serving

Calories 545

Calories from Fat 246

% Daily Value *

Total Fat 28g

43%

Saturated Fat 17g

85%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 77mg

26%

Sodium 652mg

27%

Total Carbohydrates 49g

16%

Dietary Fiber 2g

Sugars 7g

Protein 24g

Vitamin A

18%

Vitamin C

Calcium

57%

Iron

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

5 Tbs butter for the sauce
5 Tbs flour
4 cups milk
3 cups grated cheese (see notes)
1 box (1 lb or 1 quart) elbow macaroni

Topping Ingredients

2 cups bread crumbs
1/2 - 1 stick butter
herbs and Parmesan cheese to taste

Instructions

Melt the butter on the stove. Add the flour and whisk for 30-60 seconds. Slowly whisk in the milk. Bring to a boil then immediately down to a simmer. Add 1 cup of water if it's too thick. Add the grated cheese and whisk until creamy (tends to clump more if you don't grate your own fresh).
Pour over cooked, drained macaroni (just follow the directions on the box). Mix with a spoon, then put it all in a 9x14 casserole dish or whatever fits. Bake at 350 degrees for 20-30 minutes.

Directions for crumb topping

Melt the butter in a pot, mix in the herbs and parm, then mix in the bread crumbs

Notes

Just cheddar is good, but so is substituting a cup of colby jack or pepperjack. Play around with it.

By The Kneady Homesteader

Adapted from Naida Robinson

beta

calories

545

fat

28g

protein

24g

carbs

49g

Adapted from Naida Robinson

The Kneady Homesteader http://thekneadyhomesteader.com/

Heather’s Infamous Schweaty Meatballs

Published August 26, 2014September 29, 2014 by The Kneady Homesteader

Heather's Infamous Schweaty Meatballs

2014-08-26 16:28:35

Serves 8

Probably what I am best known for. Even my mom LOVED my meatballs. I would bake her 4 dozen in freezer bags so she could have them on hand. haha I miss cooking for her.

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Prep Time

15 min

Cook Time

40 min

Total Time

1 hr

Prep Time

15 min

Cook Time

40 min

Total Time

1 hr

Nutrition Facts

Serving Size

59g

Servings

Amount Per Serving

Calories 112

Calories from Fat 23

% Daily Value *

Total Fat 3g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 48mg

16%

Sodium 469mg

20%

Total Carbohydrates 17g

Dietary Fiber 1g

Sugars 2g

Protein 5g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2lbs ground round, raw
1 small onion, chopped
1/2 cup milk
2 eggs
1 1/2 cups bread crumbs
1 tsp black pepper
1 tsp salt
1 tsp granulate onion
1 tsp granulated garlic
1 tsp sweet basil
1 tsp oregano
1 tbs parsley

Instructions

Place all ingredients into a large mixing bowl.
Mix by hand, folding gently until all ingredients is well incorporated.
Shape into meatballs, any size you like.
Place into a greased 9x11 pyrex dish. I use 2 dishes.
Bake, uncovered at 375 degrees for 40-45 minutes, keeping an eye on them, as each oven bakes differently.
When golden brown and bubbles appear, they are cooked.
Remove from oven and eat plain or add to sauce or gravy.
Enjoy!

By The Kneady Homesteader

beta

calories

112

fat

protein

carbs

17g

The Kneady Homesteader http://thekneadyhomesteader.com/

If you want to see how I make these meatballs, go ahead and watch my YouTube video posted below:

The Kneady Homesteader’s Homemade Marinara Sauce

Published August 26, 2014 by The Kneady Homesteader

The Kneady Homesteader's Homemade Marinara Sauce

2014-08-26 12:10:52

Serves 25

The perfect marinara sauce!

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Total Time

30 min

Total Time

30 min

Nutrition Facts

Serving Size

50g

Servings

Amount Per Serving

Calories 18

Calories from Fat 6

% Daily Value *

Total Fat 1g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 162mg

Total Carbohydrates 3g

Dietary Fiber 1g

Sugars 2g

Protein 1g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

#10 can of crushed tomatoes
1 tbs olive oil
1 tsp of black pepper
1 tsp thyme
1 tsp rosemary
1 tsp salt
1 tsp red pepper flakes
1 tbs + 1 tsp sweet basil
1 tbs + 1 tsp parsley
1 tbs granulated garlic
1 tbs granulated onion
1 tbs oregano
1 tbs sugar

Instructions

Add crushed tomatoes to large pot or saucepan.
Add spices.
Heat on medium heat and bring to a boil.
Reduce heat to low and cover with lid, simmering at least 20 minutes.
The longer you simmer the sauce, the better it tastes!

By The Kneady Homesteader

beta

calories

fat

protein

carbs

The Kneady Homesteader http://thekneadyhomesteader.com/

To watch how I make this sauce, check out my YouTube video down below:

Italian Herb Braided Bread Loaf

Published August 26, 2014 by The Kneady Homesteader

Italian Herb Braided Bread Loaf

2014-08-26 09:36:46

A delicious Italian loaf bread perfect for any supper! Full of flavor! Crusty yet soft.

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Total Time

3 hr

Total Time

3 hr

Nutrition Facts

Serving Size

1248g

Amount Per Serving

Calories 2723

Calories from Fat 1698

% Daily Value *

Total Fat 193g

297%

Saturated Fat 119g

594%

Trans Fat 8g

Polyunsaturated Fat 11g

Monounsaturated Fat 50g

Cholesterol 491mg

164%

Sodium 5834mg

243%

Total Carbohydrates 213g

71%

Dietary Fiber 12g

49%

Sugars 19g

Protein 40g

Vitamin A

117%

Vitamin C

Calcium

76%

Iron

64%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2 1/2 cups warm water
1 tbl instant yeast
2 tsp salt
2 tbl sugar or honey
2 tbl butter or shortening
4 tbs milk powder OR 1 cup warm whole milk MINUS 1 cup of warm water listed above.
6 cups of bread or all-purpose flour.
1 additional cup flour, to tweak dough into perfect shape.
1 tsp granulated garlic
1 tsp granulated onion
1 tsp thyme
1 tsp rosemary

Instructions

Mix ingredients in stand mixer.
knead 5-7 minutes
shape dough ball and place into greased bowl.
1st rise: 1 hour
punch down dough.
remove air pockets.
slice into 3 and shape each section into long strands.
braid bread.
knot bread.
2nd rise: 30 min
Bake @ 375 for 45 min.

By The Kneady Homesteader

beta

calories

2723

fat

193g

protein

40g

carbs

213g

The Kneady Homesteader http://thekneadyhomesteader.com/

To watch me make this bread, check out my YouTube video:

Chocolate Chip Cookies with an Almond Twist!

Published August 26, 2014August 26, 2014 by The Kneady Homesteader

My boys are spoiled. I love tweaking and trying new things, and I love that they let me test all my concoctions out on them. haha Something new almost every night. Tonight’s new treat….. a twist on the plain chocolate chip cookie. Tonight I decided to add 1 tsp of Almond Extract to the mix, and WOW, was it ever GOOD! It gave it a bit more depth and flavor. No one knew what I had added….. they just knew that this cookie, tasted different. Better! hahaha So, this one was a winner! If you give it a try, let me know what you think!

Chocolate Chip Cookies with an Almond Twist

2014-08-26 09:21:41

Serves 48

A delicious chocolate chip cookie with an added extra depth.

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Prep Time

10 min

Prep Time

10 min

Nutrition Facts

Serving Size

24g

Servings

Amount Per Serving

Calories 105

Calories from Fat 45

% Daily Value *

Total Fat 5g

Saturated Fat 3g

16%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 19mg

Sodium 83mg

Total Carbohydrates 14g

Dietary Fiber 0g

Sugars 8g

Protein 1g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

2.5 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter (2 sticks)
3/4 cups sugar
3/4 cups brown sugar
2 tsp vanilla
2 eggs
1 cup chocolate chips
1 tsp Almond Extract

Instructions

preheat oven to 350
cream sugars and butter together.
mix flour, baking soda and salt in one bowl.
add vanilla, almond extract and eggs (1 eggs at a time) to creamed sugars.
slowly add dry mixture into wet. do not over mix.
add chocolate chips and stir in.
form cookie balls onto baking sheet, then by hand.
bake 9-11 min…… allow them to cool slightly on cookie sheet before placing them on a cooling rack. Made 4 dozen for me. ENJOY!

By The Kneady Homesteader

beta

calories

105

fat

protein

carbs

14g

The Kneady Homesteader http://thekneadyhomesteader.com/

Enchilada Mole’ Sauce

Published August 15, 2014 by The Kneady Homesteader

A….. enchilada sauce….. also known as mole’ sauce. I was tired of paying a few dollars for one can of it at the grocery store every time I wanted to make enchilada’s. So I decided to make my own…… and I have to admit, the first 2 times I made it, it just wasn’t quite right. hahaha But I kept working on it and tweaking it and now, I have it down pat! I don’t add chilies to it, but feel free to if that is what you or your family like. I feed a bunch of kids, and they still like foods kept simple. SO…… here we go!

Enchilada Mole' Sauce

2014-08-15 10:42:53

Yields 2

A simple and easy mole' sauce for your enchilada's!

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Total Time

25 min

Total Time

25 min

Nutrition Facts

Serving Size

492g

Yields

Amount Per Serving

Calories 409

Calories from Fat 237

% Daily Value *

Total Fat 27g

41%

Saturated Fat 3g

14%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 17g

Cholesterol 7mg

Sodium 1728mg

72%

Total Carbohydrates 36g

12%

Dietary Fiber 10g

38%

Sugars 16g

Protein 13g

Vitamin A

121%

Vitamin C

32%

Calcium

11%

Iron

34%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

3 tbs vegetable oil
1 tbs flour
1/4 cup chili powder
2 cups chicken stock OR 2 cups hot water and 1 chicken bouillon cube
6 oz tomato paste
1 cup warm water
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt

Instructions

In a saucepan heat oil.
Turn saucepan to med-low.
Add flour and use a wire whisk and stir together, cooking flour for 1 minute.
Add chili powder and whisk together 1 minute.
Add stock/bouillon water, tomato paste, water, cumin and oregano.
whisk well to combine all ingredients well.
Bring to a boil.
Set to low and allow to simmer for 15 minutes. Sauce will thicken and become beautiful and smooth.
When making enchilada's, coat the bottom of your dish with sauce. Place enchilada's or burrito's on top. This will prevent your tortilla's from sticking to the bottom, eliminating the need for non-stick spray. Then pour the remaining sauce over top of your enchilada's/burrito's. Enjoy!

By The Kneady Homesteader

beta

calories

409

fat

27g

protein

13g

carbs

36g

The Kneady Homesteader http://thekneadyhomesteader.com/

Caprese Salad

Published July 22, 2014July 22, 2014 by The Kneady Homesteader

It’s summertime! And I don’t think there is anything more tasty than a good caprese salad. I love serving this for dinner as a side dish or even for lunch with a fresh loaf of baked bread. Super easy to make…. so let’s get started!

Ingredients:

fresh, ripe tomatoes

fresh mozzarella cheese

fresh basil

extra virgin olive oil

salt to taste

and a balsamic vinegar reduction! Buy a good balsamic vinegar! I try to buy organic….. and i use the entire bottle! It’s too good not to. Just pour the bottle into a saucepan, and bring it to a gentle boil for about 15-20 minutes, until it is thick and beautiful. I try to make mine the consistency of chocolate syrup. You want to be able to drizzle it over your tomatoes and cheese. 😀

Just slice your tomatoes and mozzarella cheese on the medium-thick side, alternating them on your plate. Top with fresh basil leaves. Drizzle olive oil and balsamic reduction glaze on top (I am pretty heavy handed and like a lot of drizzle on mine) and THAT’S IT! Sprinkle it with a touch of salt. Serve and ENJOY!

My boys LOVE it! Nothing tastes more like summer than this salad. ENJOY! 😀

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