Blog posts September 2021
The Gypsy Homestead Astro-Vibe for Thursday September 9, 2021
The Gypsy Homestead Food Vibe of the Day:
Squash Casserole:
SQUASH CASSEROLE
about 3 lg squash
1 small Vidalia onion
1 cup mayo
1 can cream mushroom soup
2 cups shredded sharp cheddar cheese
1 egg
Tspn salt( or less if you prefer)
1/2 Tspn black pepper
1 stick of butter
1 1/2 sleeve ritz crackers
Slice and Mix squash and onions
Then mix mayo ,egg,soup and cheese salt and pepper all together and mix into squash
Melt butter and crush crackers
Mix together and spread over squash
Cover with foil and bake in a 350 degree oven for 50 minutes
Uncover and bake 10 minutes uncovered
The Gypsy Homestead Food Vibe of the Day:
Slow Cooker Fall Off The Bone Ribs!!!!!
Ingredients
- 1/4 cup brown sugar
- 2 TBSP smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 1/2 tsp cracked pepper
- 2 racks of pork ribs (membrane removed)
- 1/2 cup of Sweet Baby Ray's BBQ sauce
Instructions
- Mix all dry ingredients.
- Rub both sides of ribs with dry rub.
- Place ribs in slow cooker and try to stand ribs up and lean against the sides.
- Cook on low 6-8 hours.
- Remove ribs carefully.
- Brush with Barbecue sauce.
- Place on baking sheet and broil for 4-5 minutes OR finish cooking on the grill for 10 minutes.
The Gypsy Homestead Music Vibe of the Day:
The Gypsy Homestead Music Vibe of The Day:
Dr. Hook "Sharing the Night Together"
Album: Pleasure and Pain (1978)
The Gypsy Homestead Astro-Vibe for Wednesday September 8, 2021
Delicious Fall Scarecrow Cupcakes!!!!
Delicious Fall Scarecrow Cupcakes!!!
Butter cake ingredients:
1/2 tsp salt
2 tsp baking powder
1/2 C butter, room temperature
1 C white sugar
2 eggs, room temperature
1 tsp vanilla
3/4 C milk, room temperature
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
Shredded wheat
Wafer cookies
1 bag of candy corn
Royal Icing Ingredients:
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black gel food coloring
Cupcake Directions:
-Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
-Combine the flour, salt, and baking powder. Whisk to blend.
-Using an electric mixer beat butter and white sugar until light and fluffy.
-Add eggs one at a time, beat after each addition. Next stir in the vanilla.
-Gradually add half of the dry ingredients to the creamed mixture alternately with the milk.
-Stir all ingredients just until just blended
-Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for 10 minutes.
-Transfer to a wire rack to cool completely before frosting. Enjoy!!!!
The Gypsy Homestead Asto-Vibe for Tuesday September 7, 2021
The Gypsy Homestead Astro-Vibe for Friday September 3, 2021
The Gypsy Homestead Astro-Vibe for Thursday September 2, 2021
Dill Dip Recipe
Dill Dip Recipe:
Ingrediants:
- 2–3 tablespoons finely chopped onion
- 2 cloves garlic minced
- 1 cup mayo
- 1 cup sour cream
- 1 1/2 teaspoons seasoned salt (see notes)
- 1/4 cup fresh chopped dill (or 1 1/2 tablespoons dried dill)
- Assorted veggies (see notes)
- Rye bread chunks
INSTRUCTIONS
- In medium bowl mix together chopped onion, garlic, mayo, sour cream, seasoned salt and dill. Chill for 2 hours to overnight.
- Serve with assorted veggies and/or rye bread chunks.
NOTES
- Serve with celery sticks, carrot sticks, grape or cherry tomatoes, sliced cucumbers and with both red and green bell peppers.
- If filling a hallowed out loaf of rye bread you may need to double or triple the recipe depending on the size of the bread.
- Use fresh dill if at all possible. It really is worth the extra expense.
- Present an array of vegetables and bread as it makes such a pretty presentation.
- This dip is best if allowed to chill for several hours up to overnight.
- For even more fun hallow out a small loaf of round rye bread, fill it with dip and using the bread that you removed for dipping.
- Seasoned salt is a blend of table salt, herbs, and spices. It is available in most grocery stores in the spice section.
The Gypsy Homestead Wisdom Card of The Day:
The Gypsy Homestead "Wisdom Card of The Day"
"I Love and Respect Myself"
"I see my authentic self and love what I see, I see the magnificence of my presence.
I see the perfection in me and this breaks any doubt that anyone else ever put in my head."
The Gypsy Homestead Astro-Vibe for Wednesday September 1, 2021:
The Gypsy Homestead Wisdom Card of The Day:
The Gypsy Homestead Wisdom Card of The Day:
"I Am Here To Enjoy Life"
"I am not here to suffer. I am here to be a dreamer, to be an artist, to be a seer.
The Mission of my Life is to enjoy every single moment of my Life!!!"
Croissant Bread Pudding!!!!!
Croissant Bread Pudding!!!!
INGREDIENTS
CROIsSANT BREAD PUDDING
- 6 large day old croissants (about 8 cups)
- 4 large eggs
- 2 ½ cups whole milk
- 1 cup sugar
- ¼ cup butter melted and slightly cooled
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 1 ½ teaspoons vanilla extract
- ½ cup raisins (optional)
VANILLA SAUCE
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup heavy whipping cream
- 2 teaspoons vanilla
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray 9×9 inch (or equivalent size) with nonstick baking spray.
- Cut the croissants into bite size cubes. Layer them in the prepared casserole dish. Whisk together the eggs, milk, sugar, butter, cinnamon, nutmeg, and vanilla extract. Pour it over the bread gently pressing the bread down into the mixture. If desired sprinkle the top with raisins.
- Let the mixture sit for about 30 minutes so the bread can soak up the custard. Bake for 50-55 minutes or until the top is browned and the pudding is set. Let the pudding sit for 15 minutes before cutting.
- Meanwhile in a small saucepan combine butter, sugar, brown sugar and cream. Heat over medium heat stirring constantly until the mixture coats the back of a spoon. It will bubble a lot so it needs constant stirring. Remove from the heat and it let it cool for 10 minutes before stirring in the vanilla. Be careful it may still bubble up.
- Drizzle the hot sauce over the warm bread pudding.
NOTES
- You can substitute challah or brioche bread for the croissants.
- Bake until the center of the pudding reaches 160 degrees. The top will be browned and the pudding will puff up a little bit. Another way to tell is to gently press down on the top and see if any custard comes to the surface. If so then cook longer checking about every five minutes.
- Cook the vanilla sauce over medium high heat stirring constantly. It will bubble and almost look like it does when you are making candy. Keep stirring and cooking until it is thick enough to coat the back of a spoon. See here for more tips and a visual.
- Remove the sauce from the heat and let cool 10-15 minutes before stirring in the vanilla. It may still bubble up so be prepared to stir vigorously.
- I find it best to add the vanilla sauce to each slice as I serve it. That way the pudding does not get soggy and leftovers taste just like the day I made them.
- The vanilla sauce reheats very well on the stove top or in the microwave at a reduced power.
- To reheat cover the casserole with aluminum foil and reheat in a 350 degree preheated oven for 10-15 minutes. You can also reheat in the microwave by the slice for 1-2 minutes at 50% power.
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