Follow by Email

Thursday, October 29, 2015

Want to make your own #EvaporatedMilk ? ( #FromScratch #Homemade )



There are a number of reasons you might choose to make your own evaporated milk. I'm sure for many it's because you're in the middle of baking and realize you have condensed milk, but not evaporated. Of course, another is simply to know what you're ingredients are. A more natural way to have evaporated milk (concern for dairy cows and GMO's maybe?) - especially if it's from your own cow (your own milk). (There are other substitutions involving half and half and buttermilk, but I'm not going into those at this time.)

For me, we're trying to go more natural - more from our own resources rather than store bought. So, I realized my Christmas pumpkin pies were a great time for this.

You'll need 2 1/4 cups of milk and you'll want to cook it until it's reduced to 1 cup. This will give you, of course, 1 cup of condensed milk (so you'll need to adjust accordingly - if you need 2 cups of condensed milk, you'd have to cook down 4 1/2 cups of milk).

Essentially, evaporated milk is simply more "caramelized."

Keep in mind this process will take a bit. But anything worth it takes effort :)

You'll not want this to boil (besides, who enjoys cleaning a scorched pan?). I started mine at #6 (on my gas stove) and turned it down after it began boiling. After that, I was reduced to 1 cup in 40 minutes. (It even smelled like evaporated milk)
(NOTE: This is just my time estimate..keep in mind different stoves can effect this - so you'll need to keep an eye on it the first few times a bit closer.) 

Thursday, October 22, 2015

Homemade: Infused Water ~ Take a little #summer along for the #winter

Got this from Witch's Academy. Sounds yummy to me! 
Infused waters.
Here are the benefits to help with detoxification, energy, and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking (1) Green tea, mint, lime-fat burning, digestion, headaches, congestion and breath freshener. (2) Strawberry,kiwi-cardiovascular health, immune system protection, blood sugar regulation, digestion (3) Cucumber, lime, lemon- water weight management, bloating, appetite control, hydration, digestion (4) Lemon, lime, orange- digestion vitamin C, immune defense, heartburn, (drink this one at room temperature)
Do not keep longer than 48 hours - you can put more water using the same fruit, but discard after 48 hours.


Though pricey this time of year, you can still find some fruits and citrus to place in these. It just gives you a little bit of summer while you're watching the snow fall outside your window.

Friday, October 2, 2015

#Recipe #Desert ~ Sugar Cream Pie

 I always start out with my go to dough recipe. If you're in a hurry you can also purchase store bought. However, I will be sharing my dough recipe soon.
Be sure you've preheated your oven to 450.
 All rolled out and ready to go in the pie plate. Be sure to form your edges as you'd like since this pie doesn't have a top crust.
Do not prick your pie crust. Line with foil and pie weights (you may substitute uncooked rice or beans for pie weights). 
Bake 10 minutes.
Remove weights and foil and bake an additional 5 minutes.
Place pan on wire rack to cool and reduce your oven to 375.

For this filling, you'll need:

1 Cup Sugar
2 Cups milk (I use whole milk, but this is up to you, not sure I'd go less than 2% - Not yet tested with fresh goat milk - but soon)
1/2 Cup butter
1/4 Cup cornstarch
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

Combine cornstarch and sugar in a large saucepan. Stir in milk and stir until smooth.
Bring to a boil and then reduce heat. Cook and stir about 3 minutes or until thick (will be bubbly).
Remove from heat and add in your butter and vanilla - stir.


Transfer to pie crust, sprinkle with your cinnamon. Bake 15-20 minutes at 375. It should be golden brown.
Cool on wire rack and then transfer (when cool enough) into the fridge for several hours (until fully chilled).













Ready to serve - enjoy
If you enjoy my recipes, please feel free to join me on facebook https://www.facebook.com/pages/To-Kitchen-With-Love/971796706186659?ref=bookmarks
and/or follow me on twitter @thecheekycow

Thursday, October 1, 2015

Welcome ~ To Kitchen, With Love

Thanks so much for stopping by. I'm still trying to work out the details on how this will go. However, it's looking like here you will find:

*Recipes
*Kitchen Product Reviews
*Canning "Classes"
*Food Preserving

My "sister site" will have homesteading basics and how to. It's a learn as you go site. There will also be tons of homemade products from cleaners to candles to soaps and more. There may be some reviews on there as well, I'll have to see how it goes. You can find the link in the sidebar.

Also, both sites should have contests and other fun stuff from time to time. 

I've also started a "store front" that will include homemade products. Some will only be available locally (In Arizona), others will be able to be shipped.

Both links can be found in my sidebar.

I'm all about trying to eat and live as cleanly as possible. What I once took for granted growing up ~ I now dearly miss.