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Suzanne McMinn


active 1 month, 2 weeks ago

  • Mix together butter and sugar; add the eggs, vanilla, and baking soda, then stir in the flour a cup at a time until you’ve got it all mixed well. Gently stir in the vanilla chips and toffee bits. Chill the dough […]

  • In a large bowl, combine water, yeast, sugar, salt, olive oil, and pepper. Let sit five minutes. Stir in the first cup of flour with a heavy spoon. Add the crumbled blue cheese. Add more flour a little at a time […]

  • Beat butter and peanut butter together with all the ingredients except the apple and flour. Stir in apple then stir in the flour. Wrap and chill dough for about an hour or until easy to handle. Shape into balls […]

  • In a large bowl, combine milk, syrup, butter, yeast, sugar, maple extract, cinnamon, and egg. Let sit five minutes. Add salt and begin stirring in flour gradually with a heavy spoon until dough becomes too stiff […]

  • Beat butter and brown sugar together then add egg, vanilla, and buttermilk. Mix in dry ingredients and beat well to combine. Stir in diced apples. Spoon into muffin cups, greased or lined with cupcake papers. Bake […]

  • Pulse the roughly chopped cauliflower in a food processor until it resembles short-grained rice. (Don’t over-do it!) Heat olive oil in a large skillet on high heat. Add the cauliflower and minced garlic. Lightly toast over high heat for a few minutes. Turn heat to medium-low. Add the bouillon cube, milk, and water, stirring to dissolve the bouillon. Simmer until the mixture reduces and thickens. Stir in the cheeses. Sprinkle in chives. Serve immediately, or transfer to a casserole dish to reheat just before serving.

  • Place self-rising flour in a medium-size bowl. Cut in butter. Add buttermilk until you have a nice biscuit dough–not too moist, not too dry. Roll dough out on a floured surface to a rectangle about 6 inches by […]

  • Preheat oven to 375-degrees. Beat the eggs. Add the sugars, pumpkin, and spices. Mix again. Add the flour and baking powder. Mix well and pour into a 15 x 10 x 1 pan lined with parchment paper. Sprinkle the pecans across the top. Bang it down on your kitchen counter to make sure the batter is spread evenly. Bake at 375-degrees for 15 minutes. Slide off the parchment paper together with the cake. Roll up the cake inside the parchment paper. (This will keep the cake from sticking to itself.) Rolling the cake now, while it’s still hot and pliable, “trains” the cake to take a rolled form without breaking the cake. Let the cake cool completely. Prepare the frosting–combine all the ingredients and mix well with a spoon. When the cake is cooled, unroll it. Spread with frosting, keeping back a bit from the edges. Then roll it back up. (Without the parchment paper inside this time, of course.) Sprinkle with powdered sugar on top to serve.

  • *Substitute with quinoa if you have it on hand, or leave it out entirely.
    **Substitute with vegetable oil or butter if you prefer.

    Toast millet in oil in a skillet over medium heat, about three to five minutes. Line a baking sheet with parchment paper or wax paper. In a medium bowl, mix together the peanut butter, powdered sugar, flour, and vanilla until it thickens into dough. Fold in the millet and mix thoroughly. Make walnut-sized balls with the dough and place them on the baking sheet. Put them in the freezer for 30 minutes to two hours. Just before removing balls from the freezer, melt the chocolate. Gently lower a ball into the chocolate using a fork. For the buckeye look, leave a small hole exposed. Drip off the excess chocolate and place the buckeye down on the baking sheet and repeat with the rest of the balls. Freeze for at least 30 minutes to firm before serving.

  • Combine soda pop, lemon juice, and sugar in a pot. Bring to a boil. Stir in liquid pectin. Bring to a boil again, and boil hard one minute. Remove from heat. Ladle hot jelly into hot jars and process in a […]

  • Sure, that sounds delicious!

  • Bake chicken at 350-degrees for one hour in a 9 x 11 casserole pan. Remove from pan. Reserve 1/2 cup broth from pan to mix with the stuffing/breadcrumbs, if using instead of butter. Transfer the remaining broth […]

  • Melt butter in a medium-size saucepan with two beef bouillon cubes. Dice onions and add to pan. Saute over medium-high heat until bouillon cubes are dissolved and onions are caramelized. Turn off heat and set […]

  • Combine juices, fruits, and powdered pectin in a large pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from […]

  • *You can just use the pineapple juice in the canned pineapple.

    Preheat oven to 350-degrees. Grease muffin tins. In a mixing bowl, add eggs, sugar, and pineapple juice. Beat two minutes. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and mix another two minutes. Meanwhile, prepare the topping.

    In a small sauce pan, melt the butter; add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin. (Depending on the size of your muffin cups, this will make 6 to 9 cupcakes. Your mileage may vary.) Place a pineapple ring on top of the butter-brown sugar mixture in each muffin cup, cutting the rings if necessary to fit your muffin cups. Put a cherry in the middle of each pineapple ring. Pour cake mixture over the pineapples and cherries, filling each cup about 3/4 full. Bake at 350-degrees for about 20 minutes. Cool on a wire rack.

  • Combine the flour, sugar, baking powder, and salt in a mixing bowl. Add the egg, milk, butter, lemon juice, and zest.

    Stir to combine–the batter should be lumpy. Don’t mix it too hard. Muffin batter doesn’t […]

  • Thumbnail*For the mashed potatoes, you can cook and mash plain potatoes, or use leftover mashed potatoes. If you use leftover mashed potatoes, you’ll be adding some milk, butter, and salt to the dough–which is extra […]

  • In a large Dutch oven, combine chicken, onion, water, and bouillon cubes. Bring to a boil then reduce to simmer. Cover and simmer for 25 minutes. Add carrots and celery. Cover and simmer another 10 minutes.

    Time for dumplings!

    2/3 cup flour
    1 1/2 tablespoons seasonings and herbs of choice
    2 tablespoons cooking oil

    Combine the flour, seasonings/herbs, and oil in a bowl. Start adding milk gradually. Stir in enough milk to bring the mixture to the consistency of dropped biscuit dough. The dough mixture should be moist, but hold together.

    Drop the dumplings by heaping tablespoonfuls on top of the chicken and vegetables in the pot. Cover and simmer 12-15 minutes until dumplings are fluffy and cooked through.

    Remove the chickens, dumplings, and vegetables from the pot with a slotted spoon, transferring to a baking dish. Skim fat from the broth. Place about 1/2 cup of the broth in a cup, adding 1/4 cup of flour. Whisk together then add back into the broth in the pot, whisking and simmering to a smooth gravy. Season to taste with salt and pepper.

    Pour gravy over the chicken and vegetables. At this point, you can keep the dish warm in the oven or serve immediately!

  • Combine the dry ingredients in a mixing bowl. Add the cheese and butter. Using a pastry cutter, blend the cheese and butter into the dry mixture. This will remain a very dry mixture. Add water a tablespoon at […]

  • Combine 1 1/2 cups of the flour with the yeast in a large bowl. In a small pan, heat milk, honey, butter, and salt on low. Pour warm milk/butter mixture into the bowl with the flour and yeast. Add eggs. Using an electric mixer, mix on low for 30 seconds then on high for 3 minutes. Stir in the next cup and a half of flour with a spoon as much as possible, then begin kneading. Add a little more flour if necessary to make a soft but not sticky dough. Let rise in a covered, greased bowl for about an hour. Punch dough down and turn out onto a floured surface. Roll out to a half-inch thickness. Cover and let rise till nice and light, about another hour. Roll the dough out flat and fairly thickly on a floured surface then start rolling it up. Put the roll in the refrigerator for at least 30 minutes to firm up. You could do this ahead of time and have the roll ready to slice and fry in the morning! Make 12 thin slices and then flatten the rolls a little extra with your hand or a rolling pin. Let sliced buns rise for about 30 minutes.

    Fry in medium-hot oil one to two minutes per side. (If your oil is too hot, your buns will brown too quickly on the outside and not be done inside–be sure your oil temperature will allow you to fry one full minute per side. Oil temperature should be around 365-degrees.) Drain and cool then glaze.

    Powdered Sugar Honey Glaze:

    3 tablespoons butter
    1 tablespoon honey
    1 1/2 cups sifted powdered sugar
    hot water
    nutmeg (optional)

    In a small saucepan, melt butter with the honey. Remove from heat. Add sifted powdered sugar and hot water, stirring well. Add just enough hot water to bring glaze to drizzling consistency. I added about 1/4 teaspoon freshly grated nutmeg. It seemed to make the taste of the glaze just right. You can leave that out if you want.

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