Paul Hollywood’s Soda Bread

  • Ingredients
    • 9 ounces whole meal flour
    • 9 ounces white flour plus a little extra for dusting
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ~16 ounces or 2 cups buttermilk (I like to use the left over buttermilk from when I make fresh butter)
  • Tools
    • Parchment paper
    • Bowl
    • Wire rack or towel
    • Baking sheet

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine first four ingredients together in a large mixing bowl.
  • Add the buttermilk a little at a time until you get a dough that sticks slightly to your fingers. You may or may not use all of your buttermilk!
  • Dust a portion of your countertop and dump the dough out on top.
  • Work the dough very lightly until it is mixed together. Don’t spend much time doing this or it won’t rise properly.
  • Form the dough into a ball and flatten the top slightly.
  • Cut the dough into four quarters(like pie shapes)
  • Dust the dough with a little more flour.
  • Take the four quarters and place them back together on a parchment lined baking sheet. They should be just barely touching.
  • Bake for about thirty minutes. You can check the bake by thumping on the bread and listening for a slightly hollow sound.
  • Cool on a wire rack. A towel works ok too if you don’t have cooling racks.

I am a big fan of Paul Hollywood and this is by far my favorite soda bread recipe. Of course I like to put my own twist to it by using buttermilk from my home made butter. It’s also another fun one to do with the kids!

You can find his original recipe by clicking here!

Enjoy!

The Ag Wife

Homemade Butter

  • Ingredients
    • 32 ounces whipping cream
    • 1/4 teaspoon salt
    • 2 cups ice
  • Tools
    • Electric standing mixer
    • Tea towel

Instructions

  • Pour 32 ounces of whipping cream into your stand mixing bowl. You will want to use a whisk attachment.
  • Cover your stand and bowl with a tea towel to prevent splashing.
  • Beat the cream until the butter separates from the buttermilk. It will stick to your whisk and turn slightly yellow. This takes about 10 minutes.
  • Pour off the butter milk and set aside. Don’t throw it away! You can use it in pancake batter, biscuits, breads, and all sorts of baking.
  • Scrape your butter from the whisk and place back in the bowl.
  • Add salt to hand mix into the butter to taste. Use sparingly because it doesn’t take much.
  • Remove butter from the bowl and form into a ball. Place this ball on your tea towel.
  • Gather the edges of the towel and twist tightly.
  • Place the butter and tea towel into a bowl of ice water for 5 minutes.
  • Rinse and squeeze the butter inside the tea towel under cold tap water until the water coming out of the fabric becomes fairly clear.
  • Squeeze as much remaking liquid out of your butter as you can. The “dryer” your butter is the longer it will last.
  • I keep a small amount in a butter keeper on my counter for spreading and store the rest in the refrigerator.
Enjoy!
The Ag Wife

Apple Cinnamon Dump Cake

  • Ingredients
    • Cake
      • 2 cups all purpose flour
      • 2 cups sugar
      • 3 teaspoons cinnamon
      • 2 teaspoons of baking soda
      • 2 tablespoons of salt
      • 1 can of apple pie filling
      • 2 eggs
      • 1/2 cup oil
      • 1 teaspoon vanilla
      • 1/2 cup chopped pecans (optional)
    • Frosting
      • 1 package of instant vanilla pudding
      • 16 ounces of whipped topping

Instructions:

  • Preheat oven to 350 degrees Fahrenheit
  • Grease a 9×13 glass baking dish and set aside
  • In a large bowl, combine first 5 ingredients and stir.
  • Add the pie filling, eggs, oil, vanilla, optional pecans, and mix well.
  • Pour mixture into the baking dish and cook for 30-45 minutes or until an inserted toothpick to the middle of the cake comes out clean.
  • In a separate bowl, combine the instant pudding and whipped topping. Mix thoroughly.
  • Spread frosting onto a completely cool cake and serve.
Enjoy!

The Ag Wife

Smoked Queso

  • Ingredients
    • 32 ounces of American melting cheese, cubed
    • 8 ounces of cream cheese
    • 10.5 ounces of condensed cream of mushroom soup
    • 1 pound sausage
    • 1 package of taco seasoning
    • 2 jalapeños finely chopped
    • 1 onion finely chopped
    • 1 can of diced tomatoes with green chili
    • 2 tablespoons minced garlic
    • 1 bag of tortilla chips for dipping
    • Toppings if you are making nachos
      • Fresh cilantro leaves
      • Salsa
      • Sour cream
      • Green Onions
  • Tools
    • Large recyclable aluminum pan
    • Smoker (If you do not own a smoker you can make this recipe in an oven or crockpot)

Instructions:

  • Cook sausage according to instructions on the taco seasoning packet.
  • Combine American melting cheese, cooked sausage, cream cheese, soup, jalapeños, onion, chili tomatoes, and minced garlic into the recyclable aluminum pan if you are using a smoker or an oven. If you are using a crockpot, put the ingredients directly into the pot.
  • If you are using a smoker, smoke pan of ingredients at 250 degrees Fahrenheit for 1 hour. Stir ingredients together and let smoke for another 30 minutes and serve.
  • If you are using an oven, preheat to 225-250 degrees. Wait until ingredients are melted in order to stir together and serve.
  • If you are using a crockpot, set on high until ingredients are melted. Stir ingredients together and place crockpot setting on low to keep dip warm and serve.
  • This can be used as a dip or on top of nachos.
Enjoy!
The Ag Wife

Nacho Casserole

  • Ingredients:
    • 1 pound ground beef
    • 1 tablespoon minced garlic
    • 1 yellow onion, chopped
    • 1 package of taco seasoning mix
    • 1 16oz can refried beans
    • 1 bag of tortilla chips
    • 12oz of shredded Mexican style cheese
    • 2 cups of salsa
    • Toppings:
      • Sour cream
      • 1 large diced tomato
      • 3 chopped green onions

Instructions

  • Preheat oven to 350 degrees F. 
  • In a large skillet, brown your beef and onion. 
  • Drain grease and add minced garlic.
  • Finish cooking according to the taco packet seasoning instructions.
  • In the bottom of a 9×12 pan, spread the refried beans.
  • Then layer on the beef mixture, shredded cheese, salsa, and top with a thick layer of crushed tortilla chips.
  • Bake in oven at 350 for 20 about minutes.
  • After 20 minutes, raise the oven temperature to 375-400 and bake until the chip topping is golden brown.
  • Top with sour cream, chopped tomatoes, and green onions. Sometimes I will add extra shredded cheese for the top as well.
Enjoy!
The Ag Wife

Memaw’s Sausage Gravy

Home made sausage gravy will be slightly darker than gravy made with bacon grease.
  • Ingredients:
    • 1lb Breakfast Sausage
    • ~1/2 cup All Purpose Flour
    • ~4 cups 2% or Whole Milk
    • Salt and Pepper for taste
  • My Preferred Tools
    • Cast Iron Skillet
    • Granny Fork

Instructions

  • Patty out breakfast sausage into to about 7 or 8 small patties. Place patties into skillet and cook at medium high heat until seared on both sides and cooked thoroughly in the center.
  • Remove patties from skillet.
  • You should be left with 4 or so tablespoons of grease in the bottom of your skillet. If you feel there is not enough grease, you can substitute with a couple tablespoons of vegetable oil or butter in order to make your roux.
  • Add flour to your skillet until all visible grease is soaked up. If you want to make a slightly bigger batch or you want thicker gravy, you may add flour until the mixture begins to form little balls in the bottom of your skillet.
  • Cook roux mixture for about three minutes while constantly stirring. I use a three tonged granny fork to mix my gravy. You can also use a regular fork or whisk.
  • Add 2-3 cups of your milk and stir on medium to medium-low heat.
  • Once mixture starts to thicken turn off heat and continue stirring until your desired thickness. Salt and pepper to taste.
  • If your gravy turns out thinner than you want simply turn the heat back on and continue stirring. If you really have trouble you can stir in a couple of teaspoons of 50/50 cornstarch/water mixture to your gravy.
  • If it turns out thicker than you want, stir more milk into your gravy.
  • At the very end I crumble the cooked sausage back to my gravy for extra flavor and texture, but this is completely up to you.
  • Best served over warm biscuits!
Enjoy!
The Ag Wife