A Farmer's Daughter: Recipes from a Mennonite Kitchen
Format: PDF / Kindle (mobi) / ePub
Over 200 mouthwatering recipes--fresh from the farm
I'm Dawn Stoltzfus. Welcome to my kitchen! I was raised on a Mennonite farm where simple, wholesome food was a key ingredient of the good life. Now I'm opening up my recipe box, wiping away the crumbs and wrinkles from the well-loved recipe cards, and sharing them with you. From Pumpkin Cinnamon Rolls and Strawberry Shortcake to Old-Fashioned Beef Stew and Chicken and Herb Dumplings, all the best comfort foods I learned to cook from my mother are here, along with some dishes that may surprise you!
In addition to the simple, wholesome recipes for starters, main dishes, sides, and desserts, I share favorite stories from my Mennonite upbringing, tips and tricks for easy meal planning and preparation, and ideas for serving with flair.
If you enjoy feeding your family hearty, wholesome meals made with fresh ingredients and lots of love, please join me in the kitchen!
Dawn Stoltzfus is a wife, a mother of two sweet little boys and one precious baby girl, and a lover of anything creative. She started and ran The Farmer's Wife market until 2008, when she sold it in order to stay at home to raise her family. She loves to cook, for one or three hundred. Her love of cooking was inspired by her mother and developed as she cooked for her family of six on their active, working dairy farm in Ohio.
music, with candles, with good food, and with traditions that will continue to warm their hearts long after they leave. Simple things grab my attention, pull me in, and make me feel welcome, like I want to stay for a long time! Soft music, the warm glow of a candle, my son’s tiny arms wrapped tightly around my neck, summer rain, a hint of rosemary on the grill, that first daffodil that peeps its head through the ground, a campfire, fresh baked brownies, a bouquet of hydrangeas, maple icing, a
and green onions into cooled cranberry sauce. Add red pepper flakes, cumin, lime zest, and lime juice. Stir well. Yields 3 cups. Place the salsa in a pretty jar with the instructions to serve Cranberry Salsa over Cream Cheese attached as a beautiful hostess gift! And Another Thing . . . And Another Thing . . . Fresh cranberries are hard to find after January, so I like to stock up over the holidays. I place the extra bags in my freezer for use at a later date. All year long I can make cranberry
vinegar fresh cracked pepper, to taste sea salt, to taste 10–12 leaves fresh basil, chopped 4 oz. feta, crumbled (or 8 oz. fresh mozzarella, sliced) Slice tomatoes and lay half of them on a flat platter. Drizzle with half the oil and vinegar. Sprinkle with fresh pepper and salt, then half of the basil and cheese, if using feta. (If using mozzarella, I like to tuck the cheese under the tomatoes a bit.) Repeat layers, starting with tomatoes. Serves 10–12. And Another Thing . . . And Another
1 Tbsp. Worcestershire sauce � tsp. cinnamon � tsp. red pepper flakes (or more if you like hot) 2 cups pecan halves Melt butter in a skillet over medium heat. In a small bowl, mix together brown sugar, Worcestershire sauce, cinnamon, and red pepper flakes; add pecans. Pour pecan mixture into skillet. Cook, stirring frequently, about 5 minutes or until pecans smell fragrant. Make sure they don’t burn. Remove from heat and spread pecans out on a cookie sheet to cool about 1 hour. And Another Thing
bunnies. I was so proud of them, I wanted them to have the best food. I would save every vegetable green we had, sneak carrots to take to them, and even take them fresh cut grass. One day in my attempt to feed my bunnies something other than grain pellets, I found the perfect thing: the large, green rhubarb tops. I proudly fed them the lush greens—but to my dismay they both died by the next morning. Rhubarb leaves are very poisonous. It was a very sad day to this little six-year-old. My father