Christmas Crack Cookies: The Easy Way!Ingredients:- 1 pack of saltine crackers- 12 oz of your choice of chocolate (dark, milk, or white)- 1 cup of unsalted butter- 1 cup of brown sugarInstructions:1. Prepare Your Baking Sheet: Start by lining a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze. Spread the saltine crackers evenly across the parchment-lined sheet, covering the entire surface.2. Make the Toffee Mixture: In a saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to simmer for about 5 minutes, stirring constantly to prevent burning. You want the mixture to become a smooth, golden toffee.3. Assemble the Crackers and Toffee: Remove the saucepan from heat. Carefully pour the hot toffee mixture over the arranged saltine crackers, spreading it evenly to coat all the crackers.4. Melt the Chocolate: For the chocolate, you can either melt it in a microwave-safe bowl in short bursts (30 seconds at a time, stirring in between) or use a double boiler for a gentler melt. If using the microwave, be cautious not to overheat, as chocolate can seize easily. Once melted and smooth, pour the chocolate over the toffee-covered crackers, spreading it out evenly. I find the adding a little bit of coconut oil to the chocolate helps it melt evenly.5. Add a Festive Touch: If you’re feeling festive, sprinkle some colorful sprinkles or chopped nuts over the melted chocolate for added flair!6. Let it Set: Allow the assembled cookies to cool at room temperature for a few hours or overnight in the refrigerator. Once set, break the candy into pieces and enjoy!Tips for Melting Chocolate:- Always use a dry bowl and utensils; even a hint of moisture can cause chocolate to seize.- Stir the chocolate frequently while melting to ensure even heat distribution.- If your chocolate starts to clump, add a teaspoon of oil to help smooth it out.Enjoy your deli
Easiest way to make pigs in the blanket! #appetizers #aprilsunrisefarm #pigsinablanket #easyrecipes
Healthier version of an oatmeal cookie. But we are just going to call it an Oatmeal treat! (Makes about 8 cookies) 2 ripe banana (mashed)1 cup oats1 teaspoon cinnamon1/4 cup raisins1 tsp of your choice of either honey, maple or cane syrupPreheat oven to 350°F Line a baking sheet with parchment paper.Add all ingredients into mixture bowl, and Mix until uniform.Scoop out the mixture into balls. Place them on the baking sheet and flatten them slightly. bake for 15 to 20 minutes until brown on the sides.cool completely before eating.#aprilsunrisefarm #cookies #healthyeating #easyrecipes #cookingwithkids #oats
🍋 Lemon Possett 🍋Ingredients:- 4 tbsp lemon zest- 10 tbsp fresh lemon juice- 4 cups heavy cream- 1 ½ cups honeyInstructions:1. In a saucepan over medium heat, combine the heavy cream and honey. Whisk them together until well mixed.2. Bring the mixture to a gentle boil, stirring constantly to prevent it from scorching. 3. Once boiling, reduce the heat and let it simmer for about 3 minutes, continuing to stir. The mixture should thicken nicely during this time.4. Remove the saucepan from heat and immediately stir in the lemon juice and lemon zest until fully incorporated.5. Allow the mixture to cool for a moment before carefully filling your chocolate cups or serving bowls.6. Refrigerate for at least 2 hours to set.Enjoy your delightful Lemon Possett! #aprilsunrisefarm #lemonposset #easyrecipes #partyfood
My favorite lunch! Tuna fish served on collard greens! Ingredients: Any combination of Tuna fishBell peppers- sweet peppers jalapeños Purple onions Mayonnaise Sweet pickle relish pinch and mustard Little salt and pepper #sprilsunrisefarm #eatwhatyougrow #tuna #tunafishsandwich #healtyfood #easyrecipes
Freeze and Bake Raspberry Thumbprint Sugar Cookies:Raspberry Jam (this is more jam than needed)Ingredients:- 12 oz bag frozen raspberries (about 2 cups)- 1/4 cup sugar (adjust to taste if you prefer a sweeter jam)- 1/4 cup cornstarchInstructions:1. In a saucepan over medium heat, add the frozen raspberries and let them heat for a few minutes, stirring constantly.2. Once the raspberries are heated, add the sugar while continuing to stir.3. Bring the mixture to a boil, then stir in the cornstarch.4. Allow the jam to boil until it thickens and the taste of cornstarch is gone. This should not take long. A minute or two. Stir constantly 5. Remove from heat and let the jam cool completely.Sugar CookiesIngredients:- 1/2 cup (1 stick) soft butter- 2 tsp vanilla extract- Pinch of salt- 2 1/2 cups all-purpose flour- 2 egg yolks- 3/4 cup sugarInstructions:1. In a large mixing bowl, cream together the softened butter, sugar, and vanilla extract until well combined.2. Gradually beat in the egg yolks until mixed thoroughly.3. Add a pinch of salt and gradually knead in the flour, doing so slowly until you achieve a smooth, non-sticky dough. Adjust the flour quantity as needed based on the type of flour used.4. On a lined cookie sheet, spoon out portions of cookie dough and roll each into a ball. Use your thumb to create an indentation in the center of each ball.5. Fill each thumbprint with the cooled raspberry jam.6. Place the cookie sheet in the freezer until the cookies are frozen solid.7. Once frozen, transfer the cookies to a freezer-safe container for storage.Baking Instructions1. When you’re ready to bake, preheat the oven to 375°F 2. Place the desired amount of frozen cookies on a cookie sheet.3. Bake for 8-11 minutes, keeping a close eye on them as baking times may vary based on cookie size.4. Allow the cookies to rest on the sheet; they will continue to harden as they cool.#cookies #homemadecookies #easyrecipes #freezeandbake #aprilsunrisefarm #sugarcookies #raspberry
Freeze & Bake Chocolate Chip Cookies 🍪:Ingredients: - 1 cup butter (grass-fed for a healthier option)- 3/4 cup brown sugar- 3/4 cup cane sugar (regular granulated sugar can be used as a cheaper alternative)- 1 tsp vanilla extract- 1 tsp baking powder- 2 1/2 cups flour (Einkorn is what I used, however any all purpose will work)- 1 bag of chocolate chips- 2 eggs -pinch saltInstructions:1. In a large mixing bowl, cream together the butter, brown sugar, cane sugar, and vanilla extract until well combined.2. Slowly beat in the eggs, one at a time, mixing thoroughly after each addition.3. Blend in the baking powder and a pinch of salt.4. Gradually knead in the flour, adding it slowly until you achieve a nice dough that is not sticky. Depending on the type of flour used, you may need a little more or less.5. On a lined cookie sheet, spoon out your cookie dough portions. Place the cookie sheet in the freezer until the cookies are frozen solid.6. Once frozen, transfer the cookies to a freezer-safe container for storage.7. When you’re ready to bake, preheat the oven to 375°F (190°C). Place the desired amount of frozen cookies on a cookie sheet and bake for 10-11 minutes.8. Allow the cookies to rest; they will continue to harden as they cool.#aprilsunrisefarm #einkorn #chocolatechip #chocolatechipcookies #cookies #homemadecookies #easyresipe
☕️Homemade Instant Hot Chocolate Mix Recipe☕️Ingredients:- 4 cups instant dry milk (choose any type: non-fat, whole, almond, oat, or soy for dairy-free options)- 1 cup cocoa powder (select between milk chocolate for a creamier texture or dark chocolate for a healthier alternative)- 1 tsp salt- 1 cup sugar of your choice (adjust to taste; feel free to use brown cane sugar, coconut sugar, or a sugar substitute like stevia or erythritol, keeping in mind that sweeteners may vary in sweetness)Instructions:1. In a mixer or food processor, combine the instant milk, cocoa powder, salt, and sugar.2. Blend until the mixture is well combined and has a uniform texture.3. Store the hot chocolate mix in an airtight container in a cool, dry place for easy access.To Prepare:- When you’re ready for a cup of hot chocolate, mix 4 tablespoons (or 1/4 cup) of the cocoa mixture with 1 cup of boiling water.- Stir until fully dissolved. Allow to cool slightly before serving.Tips for Dietary Adjustments:- **Dairy-Free/Vegan:** Use plant-based instant milk (like almond, oat, or coconut milk) to make the recipe dairy-free and vegan-friendly.Sugar-Free: Substitute sugar with your preferred artificial sweetener, adjusting the quantity according to the sweetness level of the sweetener used.Low-Carb/Keto: Use unsweetened cocoa powder and a low-carb sweetener like erythritol or monk fruit sweetener to keep the recipe keto-friendly.Flavored Options: For a twist, add a teaspoon of vanilla bean or a pinch of cinnamon to enhance the flavor.Enjoy your custom hot chocolate tailored to your dietary preferences! #aprilsunrisefarm #homemade #homemadehotchocolate #hotchocolate #selfstable #easy #easyrecipes
🥧🫐Delightful Homemade Blueberry Pie 🫐🥧For a 9-inch pie dishIngredients:- Your favorite pie crust (store-bought or homemade) - 4 cups frozen blueberries- 1 teaspoon lemon zest- 2 tablespoons fresh lemon juice- 2/3 cup sugar (for a holiday twist, try using brown sugar)- 5 tablespoons cornstarch (or any thickener of your choice)- 1/2 teaspoon cinnamon- A pinch of salt- 2 tablespoons grated butter- 1 egg (for egg wash)- 2 tablespoons sugar (for sprinkling on the crust)Instructions:Prepare the Pie Crust: Begin by fitting your chosen pie crust into the 9-inch pie dish, ensuring it’s well-pressed against the edges.Mix the Filling: In a mixing bowl, combine the frozen blueberries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and a pinch of salt. Stir everything together until well-blended.Thicken the Filling (if necessary): If you’re using a super thin pie crust, transfer the blueberry mixture to a saucepan. Bring it to a gentle boil over medium heat, stirring constantly for about one minute. This step helps activate the thickener before adding it to the crust. If you’re using a regular or thicker pie crust, you can skip this step.Assemble the Pie: Pour the blueberry mixture into the prepared pie crust. Sprinkle the grated butter on top of the filling, allowing it to rest on the surface without fully mixing in.Top Crust Preparation: Cover the pie with your top crust. Beat the egg and brush it over the crust for a beautiful golden finish. Finish by sprinkling a little sugar over the top for added sweetness and a delightful crunch.Bake: Preheat your oven to 400°F (200°C) and bake the pie for approximately one hour, or until the crust is golden and the filling is bubbling. Baking times may vary depending on your pie crust, so keep an eye on it and follow any specific instructions for best results.Cool and Serve: Once baked, allow the pie to cool for at least 30 minutes before slicing. This will help the filling set perfectly. Serve warm or at room
Here’s a step-by-step guide to making brown sugar from the sugarcane plant! Step 1: Harvest the Sugarcane- Cut mature sugarcane stalks close to the ground.Step 2: Extract the JuiceCrush the Cane: Use a sugarcane press or a heavy roller to crush the stalks and extract the juice.Strain the Juice: Filter the extracted juice through a fine cloth or sieve to remove any solid particles.Step 3: Heat the juice: Pour the juice into a large pot and heat it over medium heat.Skim Off Foam: As the juice heats, skim off any foam or impurities that rise to the surface.Slowly render down the Jews into it becomes cane syrup. This can take a while counting on how much you’re using. You will slowly watch the Jews go from a thin consistency to a thick syrup like consistency. Watch this carefully and keep it stirring to make sure you don’t scorch. Remember to go slow. Syrup is normally syrup at 320° to 325° (Step 4 & 5 are simultaneously)Step 4:: Boil the syrup: Bring to a Boil: once the juice becomes a syrup, you’re gonna bring it to a hard boil. (at this point you’ll be stirring the mixture constantly.) Monitor the Temperature: Use a candy thermometer to monitor the temperature. Step 5: CrystallizationTo produce brown sugar from sugarcane, the syrup needs to be boiled to a temperature of about 240°F to 250°F (approximately 115°C to 121°C). This temperature allows the sugar to crystallize properly. If the syrup is cooked to a higher temperature, it may result in a candy-like texture (known as jaggery) instead of the desired brown sugar. Keeping an eye on the temperature is crucial for achieving the right consistency.(but don’t worry if you get jaggery out of it it’s just as good!!) Once the desired temperature is reached, remove the pot from heat.Step 6: Pour and SetPour into Molds: Pour the syrup into molds or a shallow dish to allow it to cool completely.Let it Sit: Allow the syrup to sit undisturbed until it crystallizes and solidifies.Step 7: Once set, break the
