Homemade Creamer

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Fresh cream from our jersey cows Daisy & Maisy


If there was something I could change about myself, it would be that I didn’t need creamer for my coffee! SO MANY CALORIES! GAH! Yet, I do like creamer in my coffee and I really prefer to avoid soy if possible and almost all coffee creamers seemed to be soy based.

You can buy half n half or just heavy cream but a product that Jeremy and I really liked was the Dunkin Donuts Extra Extra coffee creamer. It actually is made with cream unlike International Delight or Coffee Mate. I do like those but… soy. I know they have the Natural Bliss stuff that seems a bit better but I have Jersey cows, surely I could figure out how to make cream.

In my mind, it seemed only logical that it would be half milk/half cream (half n half) but definitely wasn’t. Something that isn’t on my side through all of this is that I can’t homogenize my milk and cream. Homogenization is when the fat droplets in milk are emulsified and the cream does not separate. So it is uniform and not separate. In my case, either you have milk or cream and that’s your only option.

I tried different amounts, sugar syrup mixed in, flavors, etc. I just got frustrated and we kept buying the Dunkin Donuts kind. I even went on Pinterest to find a “natural” creamer and even tried a few that involved using sweetened condensed milk and didn’t really like them. I use to go to a dear ladies house every Friday to write letters. Her name was Carol and she was always in high spirits to have me and several other girls over every Friday no matter her health (which was pretty bad) she passed away last year. I sure do miss her. She would always have coffee ready for us and all she had for cream was heavy cream. It got me to thinking, I can just use the cream and add sugar and cook it over a stove top until the sugar dissolves. It was so simple and it was exactly like the Dunkin Donuts Extra Extra. The only thing I’ve changed about it is I’ve cut the sugar in half. It starts to add up.

Oh yeah, and if you have the cream from cows… It’s so much cheaper to make your own creamer rather than buying it from the store so that’s always a plus.

Farm Fresh Creamer

Ingredients:

  • 1/2 gallon of fresh cream or heavy whipping cream from the store
  • 1 1/2 cups of sugar (or an alternative but I haven’t really tried anything else other than my homemade coffee syrups)

**If you don’t like it too sweet, you can always decrease the amount of sugar

You’ll need a medium size sauce pan

Instructions:

  1. Take cream and sugar and put into sauce pan over low to medium heat (I put on 4 setting on my stove top)
  2. Stir every once in a while so that it doesn’t stick
  3. Cook 5 min or more until dissolved
  4. Let cool and put into old creamer container
  5. Shake before use

Hope you like it! We do!

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Here’s a pic of when they were little 🙂

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Yes, I know our barn needs work! Here is my cow Maisy following after Jeremy leading her with her own calf

100 Year Old Doughnut Recipe

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1 egg
1 cupful of milk
1 and 1/3 cupfuls of sugar
2 teaspoonfuls of cream of tartar
1 teaspoonful of soda
Piece of butter the size of a walnut
1/4 teaspoonful of cinnamon or nutmeg salt
Flour enough to roll soft

Beat the egg and sugar together and add the milk and butter. Stir in the soda and cream of tartar into the flour, dry; mix all together, with the flour and salt. Cut into rings and fry in deep fat. Lay them on brown paper when you take them from the fat.

So that’s the recipe. This is just my measurement and I could be wrong but I used about 4 and half cups of flour

This came from a book called Things Mother Used to Make A Collection of Old Time Recipes, Some Nearly One Hundred Years Old and Never Published Before. I think it was printed in 1913 or 1914.

Not Just Another Simple Poke Cake

I have seen on Pinterest lately that Poke Cakes and Dump Cakes are kind of… trending?? I think the basis of it is because it’s easy. Everybody falls into the… “I don’t have time” category and I understand or at least I did when I was working the 40 hour work weeks and trying to maintain a farm. You know, take a Saturday that you’re at home in the kitchen and make it. It’s a lot of work but it’s so worth it. You’ll feel a complete since of pride. You didn’t use a cake mix, you didn’t use canned fruit, you didn’t use boxed pudding… That amazing taste from the moist cake you made, came from your hands and your hands alone so I encourage you to try this. There might also be people like me that don’t stock their kitchens worth a darn… No powdered sugar, no pudding mix, nothing. It might seem like I’m a failure but you know, I came up with some things on my own.

Just letting you know, you will have the insane need to brag on yourself if you make these recipes from scratch, but it’s okay, you deserve to if you didn’t use a cake mix!

The example of a Poke Cake that I’ve seen is through my old boss (she was a caterer, which made me a catering assistant at the time) and would take a cake mix and bake it, then pokes holes in it. Either she’d add sweet condensed milk or a pudding to it and either cool whip or whipped cream. I think Pioneer Woman does the “Dump Cake” which is taking canned fruit, adding to the bottom of pan, pour cake mix over and add pieces of butter to it. Which really sounds like a crisp to me. (By the way, I have a great crisp recipe that I’ll share some other time, super simple and delicious) WARNING: I do have to warn you, from this point on, there will be about 3 recipes I’m listing and that’s not counting whipped cream. It will take a bit of time but if you do it right like, prepare you cake and get it in the oven then make your pudding and put in the fridge then make your blueberry sauce…. By then your cake should be done and you can start poking holes and add the your other recipes to it.

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Yellow Cake Recipe

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 tsp vanilla
  • 2-1/2 cups all-purpose flour
  • 2-/2 tsp baking powder
  • 1/2 tsp salt
  • 1-1/4 cups milk

This is how you do it:

  1. Cream butter and sugar until light and fluffy, add eggs one at a time, beat in vanilla.
  2. Combine the flour, baking powder, and salt and add to creamed mixture alternately with the milk. Beating well after each addition.
  3. Transfer to a 9×13 pan, spray or grease it. Bake at 350 degrees F for 30-35 min (I’m not sure how much the time was, I’m not a timer kind of gal, my oven never matches the time when I do use a timer, just keep an eye on it and test in the middle with a tooth pick)

Vanilla Pudding Recipe

  • 3/4 cup sugar
  • 3 tbs cornstarch
  • 3 cups milk
  • 4 egg yolks, beaten
  • 1 tbs butter (I’m not saying “or margarine” because that is chemical crap…. Use sweet cream butter, better yet buy a cow and you can make your own butter or just get some heavy cream and here’s how)
  • 1-1/2 tsp vanilla (Even more delicious would be vanilla bean but I’m out need to order more)

Here’s how you do it: (If you’re tired at this point, I don’t blame you if you want to use the pudding mix)

  1. In a sauce pan combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for for 2 minutes more. Remove from heat. Gradually stir in milk to the beaten eggs. (TIP: This is called tempering the eggs. If you add them all at once or too quickly, you’ll have chunky scrambled egg pudding. Remember to stir/whisk when you’re tempering eggs)
  2. Add egg mixture to saucepan. Bring to a gentle boil, reduce heat. Stir in butter and vanilla, pour pudding into a bowl. Cover surface with plastic wrap, put in fridge to cool.

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Blueberry Sauce Recipe

  • 2 tbs cornstarch
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 cups fresh or frozen blueberries (by the way, it doesn’t have to be blueberries I’m sure you could do whatever berry you prefer I just had a lot left over in the freezer from when we went to Persimmon Hill Farms which I LOVE! It’s in Lampe, MO. If you’re a local, I highly recommend this place they have a little bit of everything including an amazing blueberry muffin that they serve with ice cream)

This is how you do it: (If you’re tired at this point, I don’t blame you if you don’t want to make whipped cream there’s always cool whip 🙂

  1. Combine sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add blueberries; bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer or until thickened.

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After I “poke” the cake, I thought adding some blueberry sauce over the cake would be awesome sauce (haha pun intended)

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Time to add your pudding to the cake

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Yes, it looks sloppy but that won’t matter. Put this baby in the fridge for 30min-1hr

 

Since your cake has been chilling in the fridge a few minutes before you’re ready to serve or eat it or whatever make up some whipped cream (or cheat and buy some or cool whip)
The final touch which adds another flavor profile to the decadent cake is zest a lemon and orange, maybe about 1 tsp each and put it in the whipped cream. Put the whipped cream on the cake and then add the last of your blueberry sauce. AMAZING!!!!!!! Take a bite into heaven, don’t you agree??