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Breakfast for Dad — Father’s Day Weekend Recipes

I have the pickiest eating husband in the entire world. The madness never ends — one day he likes something, the next day it’s the worst thing he’s ever put in his mouth. So you can imagine how hard it is for me to choose what things to create for meals on special occasions like birthdays, our anniversary, and Father’s Day. Over the past decade of our marriage I have mastered a few recipes that he enjoys no matter what. If you have a picky Dad in your house, then these recipes will work perfectly for you this Father’s Day Weekend!

cinrolls2

©Amy Fewell

Homemade Cinnamon Rolls

DOUGH:
1 Tbs or package yeast
½ c warm water
2 c milk
½ c butter
2 Tbs salt (unless you’re using salted butter)
1/3 c sugar
7-8 c flour

 

COMBINE:

In a mixing bowl add yeast to warm water. Set aside.
Warm milk (just slightly) on stove.
Add butter, sugar, and salt to milk. Stir until somewhat dissolved or until butter is almost melted.
Add milk mixture to yeast mixture. Combine.
Add 5 cups of flour and mix well. Keep adding flour until you have a smooth and elastic dough. Dough will be slightly sticky but not too sticky where you can’t get it off of your hands.
Flour your surface and knead dough for 5 minutes. Continue to flour your surface while kneading should dough start to stick.
Let dough rise in a warm place until doubled. (I like to put in a bowl on a heating pad for faster rising)

Once dough is risen, divide dough in half and roll each half out into a ½” thick rectangle. If you’ve done it right, you’ll notice that your dough is very light and airy feeling as you roll it out.

FILLING:
1/3 c butter
2/3 cup sugar
1/3 c brown sugar
2 tbs cinnamon

Melt butter. Mix sugars and cinnamon together in a separate bowl. Drizzle melted butter all over rolled out dough. Sprinkle sugar and cinnamon mixture over top of butter until completely coated.

Roll dough, starting from a long side. Don’t roll too tightly, but make sure it’s tight enough to keep your filling in place.

Next, take a piece of thread and cut ¾” to 1” cinnamon rolls, depending on what size you’d like. Place in a buttered pan (I use 4+ round cake or pie pans, but you could use a rectangle baking dish). Let rise for approx. 20 minutes and then bake in a preheated 350 degree oven for 10-15 minutes OR until tops are hardening and start to color around edges. You do not want your cinnamon rolls brown on top. As soon as they start to turn, take them out. This keeps them extra moist. Allow to cool until warm to the touch, then add frosting while still warm.

FROSTING:
2 Tbs soft butter
4-6 cups powdered sugar
1 ½ tbs vanilla extract
3-4 Tbs hot water

Stir together all ingredients, starting with just 4 cups of p. sugar. Add sugar gradually until just “spreadable”. Frost rolls when they are still warm but not too hot. This allows the frosting to start melting, but still keeps frosting on top of rolls.

2

© Amy Fewell

Quick and Easy Homemade Pancakes

1 + 1/4 cup flour
1 egg
1 + 1/4 cup milk
1/4 sugar
1 tsp baking soda
1/4 cooking oil

Combine dry ingredients in large bowl.

Mix wet ingredients in a separate bowl.

Combine the wet and dry ingredients in large bowl.

Heat up a cast iron or non-stick skillet to medium heat. Melt a small pat of butter in skillet or use cooking spray. Pour pancake batter of desired sizes into skillet. Flip when golden brown. The key is to only flip the pancake once, otherwise it will become too dense.

Serve with organic maple syrup or King Syrup.

DSC_3998

© Amy Fewell

 Spinach, Bacon, Tomato and Cheese Quiche

6 eggs
3/4 cup heavy cream
Salt & pepper to taste (about 1 tsp each)
Onion and garlic powder to taste (about 2 tsp each)
1 to 1.5 cups of shredded mild cheddar cheese
1 box of spinach (10 oz, thawed and drained)*
Bacon (to taste), fried, drained and crumbled
Cherry tomatoes, sliced in half (again, as many as you’d like)

*You can use fresh spinach, however, you’ll need to wilt it in a skillet with some bacon drippings before adding to your quiche mixture.

Break open eggs into large bowl, mix until yolks are completely broken up and combined. Add heavy cream and seasonings, mix well. Add remaining ingredients and combine well. If you wish to  make a fancier top, you can place the tomatoes on top of the quiche instead of mixed into the quiche.

Place mixture in pan with raw pie crust (homemade or store bought) and bake at 400 degrees for 45-60 minutes.

You can use this same recipe for all types of quiche. The photo above is a spinach, mushroom and cheese quiche.

I hope that some of these breakfast dishes can bring joy to your sweet Papa’s face this Father’s Day weekend!  As always, these recipes can be tailored to suit your picky eaters needs if necessary (for example, my husband hates onions, so I use onion powder instead of onions). The best dishes are the ones made with love and thought!

Have a beautiful Father’s Day weekend.

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photo (4) Amy Fewell is the Advertising Manager of The Piedmont Virginian Magazine. She resides in Rixeyville, VA along with her husband, son and loveable lab. They run a small “mini-homestead” and Amy owns her own photography business. For more information, visit their homestead website and Amy’s personal photography website.

 

 

 

Homemade Strawberry Jam

Last year was the very first year we went strawberry picking. It was a no-brainer this year. We had to go strawberry picking at Messick’s Farm again this year. And then when we discovered that they were running a special of buy two-gallons get one free, we were on it! When we got home with this years pick, I instantly knew what I would make first — strawberry jam. Last year I wanted to make it so badly, but never had a chance to make anything but a quick strawberry jamy-syrup topping for ice cream. This year, it was much different.
There was some amazing, yummy goodness going on in my kitchen the other day….
strawberry jam 2 strawberry jam 3 strawberry jam 4
And I just have to share the recipe with you!

This is a recipe that is found all across the internet, in cookbooks, and in your grandmas memory. It is quick and easy, and not to mention, very simple. It has been tried and tested for years, and it’s about time you put it to test for yourself.

DSC_0374
Homemade Strawberry Jam
2 quarts of fresh strawberries (de-stemmed and sliced in half)
1/3 to 1/2 cup fruit pectin (depending on your preference of thickness)
4 tbs fresh lemon juice
1 tsp butter
7 cups refined sugar (organic cane juice works too)
— Before you begin — 
Whenever making jam, you want to make sure that you have all of your utensils and ingredients together before you begin. All jars need to be sterilized and set aside before starting your jam. Make sure you have jars, lids, a ladle, and a jar funnel for pouring the jam into your jars. Have all of this ready before proceeding to make the jam.
 
Measure 2 quarts (I just use quart jars) of de-stemmed and sliced strawberries into a large bowl.
Smash strawberries to break into smaller pieces and to release juice from the berry. If you prefer not to have larger chunks in your jam, then you’ll need to pulse your berries in a food processor a few times.
Pour crushed berries into a large (6 qt +) pan.
Add pectin, butter and lemon juice to crushed berries.
Bring to a boil over medium high heat — stirring constantly. Do not allow it to scorch on the bottom.
Pour in pre-measured sugar until it is completely dissolved. Stir constantly.
Bring mixture back up to a boil that cannot be stirred down, stir constantly for 2 minutes while it boils.
Make sure you are careful and do not burn yourself! Boiling jam is extremely sticky and painful!
After 2 minutes, immediately remove from heat and immediately skim off what little foam may be on top of jam.
Quickly ladle into jars, cap with lid and ring. Do not tighten too hard — fingertip tightening.
Over the next few hours your jars will begin to seal themselves. They will last in your pantry for well over a year or more.
If any of your jars do not seal, remove the lid, replace with new lid, and place in a hot water bath canner for 20 mins.
Don’t want to use commercial fruit pectin? Try making your own! Click here to find out how.
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photo (4)Amy Fewell is the Advertising Manager of The Piedmont Virginian Magazine. She resides in Rixeyville, VA along with her husband, son and loveable lab. They run a small “mini-homestead” and Amy owns her own photography business. For more information, visit their homestead website and Amy’s personal photography website.

Living the Small Farm Dream….

Pic1_JamesandHollyHammond

For Throwback Thursday this week I was looking for something to also serve as a preview for our upcoming Farm to Table themed summer issue, and I found it in the Summer 2010 issue, which contains an article written by Rose Jenkins about a course given at Airlie called “Exploring the Small Farm Dream. ” The course was developed by the New England Small Farm Institute and sponsored by the PEC and the Local Food Project at Airlie. The purpose of the course was to guide potential farmers through starting a farm or food business. One of the couples profiled was Holly and James Hammond, who, after doing an internship at Waterpenny Farm in Rappahannock County and completing the course at Airlie, started their own small farm in Culpeper County on 3 acres, raising vegetables, herbs, and cut flowers.

I chose this article because in our upcoming issue we have articles that update us on both subjects: James and Holly’s farm and business, which will be covered in an excerpt from Our Local Commons in Charlottesville, and Airlie’s continued role in the Farm to Table movement, by our regular writer, Hardie Newton.  Enjoy, and pick up the summer issue to read more!

Photo: James and Holly Hammond entering their first growing season (2010) at Whispering Hills Farm in Rapidan. “Something like this is exactly what [we’ve been] hoping for,” Holly says. Photo by Rose Jenkins

Read the Summer 2010 article here.

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Pick up a copy of the Fall 2014 issue, on newsstands now! Click the following link to find the closest location to you: http://www.thepiedmontonline.com/page.cfm/go/pick-up-a-copy

Our newest issue includes our annual fall art guide with artwork from around the Piedmont.

Featured stories include Virginia’s Moonshiners, Hot Air Ballooning in the Blue Ridge, lamb recipes, two local art clubs: The Loudoun Sketch Club and Firnew Farm’s Artists’ Circle, photo contest winners and more!

Take a peak at other featured articles on our homepage: http://www.thepiedmontonline.com/index.cfm

 

On newsstands now—the Summer 2014 issue! The Castleton Festival, history, hiking and more.

Pick up a copy of the Summer 2014 issue, on newsstands now!

Our newest issue highlights the sixth annual Castleton Festival with the full program published in the back of the magazine.

Featured stories include the Alvictus Spy House, the history of Hurricane Camille, five great hikes in the Piedmont, beautiful summer landscape paintings, poetry, photo contest semi-finalists and much more!

Take a peak at other featured articles on our homepage. http://www.thepiedmontonline.com/index.cfm

Click the following link to find the closest newsstand to you: http://www.thepiedmontonline.com/page.cfm/go/pick-up-a-copy

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