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active 7 years, 3 months ago

  • One added note – in my opinion the amount of sugar has little influence on food safety here.

  • I can this recipe (in half pints) with half of the sugar. Next round I’ll reduce the sugar a bit more. Good stuff. I have 1 jar left from my first batch from several years ago (in pints this time, that is when […]

  • My favorite is when my youngest granddaughter parades around telling everyone “my grandpa cooks for ME”.

  • David commented on the post, Happy Thanksgiving! 8 years ago

    Can you send your brother here?

    Happy Thanksgiving and we all should remember the things we are thankful for.

  • Hot biscuits, molasses and butter
    Bacon, scrambled egg and cheese in a hot biscuit
    Chocolate Bread pudding with the leftovers

  • I have a number of church cookbooks. Most all are from the church I grew up in and now attend once again. The recipes in the older church cookbooks are real scratch (rather than using some prepared thing) and also a reminder of church pot luck dinners from years past.

    Those pickles look awesome!

  • On a totally different note I can Bread and Butter onions (sliced onions only, no cukes) using the USBA Bread and Butter pickle brine with the addition of Pickle Crisp. In fact I’m planning a batch for this afternoon. I use the regular BWB processing, the onions retain good texture and after a couple weeks […]

  • I have a set of salad bowls (a serving bowl and four individual bowls) that were my great grandmother’s. I’m sure they were cheap when made but they do represent so many memories from my childhood. Value in the sense of what others would value them means nothing to me. In my mind they are […]

  • on the question of golden grapes when I dry grapes all end up looking the same (green, red, black – all seedless as I don’t bother with seeding).
    I haven’t tried soaking them in Fruitfresh, lemon juice or the like to retain the color – that might help.

  • Home dried raisins are greatly superior to commercial raisins. One tip to try as an alternate to poking each grape – after removing the stems and washing the grapes freeze them. Freezing will crack the skins (and the cell walls) thus giving the same effect as poking. Lazy man’s way . By the way I […]

  • My choice is to cook the greens in the water that clings to the leaves after they are washed. Once cooked more or less “southern style” (less being no added fat) I serve myself a portion and sprinkle on some pepper vinegar.

    I also can these almost southern greens.

  • David commented on the post, Turkey S**t 9 years ago

    Wondered when you were going to post the recipe.

    It really is that good!

  • David commented on the post, Make Ahead Gravy 9 years ago

    This is really good!

  • Mayo?? (Dede knows of my disdain for all things mayo) but beyond that if Dede says it is good those that are “normal” (mayo eating anyway) will most likely like the recipe.

  • This will probably join my broccoli/cauliflower salad when my church sunday school class takes annual fall trip to a church camp along the New River in October.

    I really like the idea.

  • Kelly,
    So true I also enjoy reading others solutions to life’s little challenges.

  • Very nice! It is such a comfort to know I can shop my “aisle 1” when I either can’t or don’t want to make a run to the super. Plus I garden quite a bit and this is where I store than bounty. I don’t have a basement here so I improvised. I do have […]

  • David and are now friends 9 years, 6 months ago

  • Growing up I always wanted the farm life but I also could see that just wasn’t in the cards. I went off to college to be educated and eventually to take an “easy” job. Fast forward more years than I’ll admit and I’m sitting here in what was my grandparent’s bedroom (now my study) back […]

  • 1.  Add about 1 cup brandy to figs, allow to plump. 2. Heat oven to 275°F. Sift flour, measure into bowl. Add baking powder and salt. Mix well. 3. In a bowl beat eggs until frothy. Gradually beat in sugar. Add egg mixture to all the fruit (drain the figs first). Stir in pecans. 4. […]

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