Grandma Evelyn's Ginger Snaps

This is a great recipe for ginger snap cookies, our whole family loves them!  It's another one from Grandma Evelyn, she always said the way to someone's heart is through their stomach! 

Grandma Evelyn's Ginger Snaps (24-30 cookies)

1 cup butter
1 & 1/2 cups sugar
2 eggs
1/2 cup molasses
2 dessert spoonfuls vinegar
1/4 cup finely chopped crystallized ginger pieces
3 & 1/4 cups flour
1 level tsp baking soda
1/2 tsp salt
1 rounded tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves
Start by mixing up the butter with the sugar, molasses, vinegar, crystallized ginger and eggs. Sift all the dry ingredients together and then add them to the wet ingredients in your electric mixer (if you don't have an electric mixer, they taste just as good made by hand with a spoon and bowl).  Drop by spoonfuls onto cookie sheets and bake for 10-15 minutes at 350F.  If you like them a bit crunchy, leave them in the oven closer to 15 minutes, chewier cookies come out earlier around 10 minutes. 
They're great with milk and smell incredible on a cool fall day. Enjoy!  XO, Kim. 
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Arizona Lemon Pie

I posted Grandma Clement's Pie Crust recipe, now you need something to put in it!  

My parents are snowbirds and they live in Arizona for the winter.  We love to go down and visit them every year, the retirement lifestyle is one for me.  I love the pace of everything and the sun keeps me smiling.  

She got this recipe from one of her neighbours a few years ago and it's the best lemon pie recipe you will ever taste.  It's also made in the blender so it takes minutes to do.  

Traditional lemon pie usually has a meringue topping but this pie is served with whipped cream on top, either way it would still be delicious! 

Arizona Lemon Pie

1 large lemon
1 cup sugar4 eggs
1 tsp pure vanilla extract
1/4 cup butter

Start by cutting both ends off the lemon and slicing it into pieces.  Remove all the seeds.

Put the lemon pieces in the blender along with all the other ingredients and blend on high until everything is smooth.

Pour it into the unbaked pie crust and remove any large chunks that the blender may have missed. 

Put it in a 330F oven for 30 minutes and be sure to watch it, it can burn quickly.  Pull it out when the top starts to turn brown.

Serve topped with whip cream or meringue and enjoy! XO, Kim. 


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Nana's Bucket Pickles

We call these bucket pickles because of how we make them but they're also known as bread and butter pickles, sweet pickles or sweet mustard pickles too.  My favourite way to eat these is on a plain saltine cracker with a piece of marble cheese!

They're so easy to make and at this time of year when there's cucumbers growing all over the place they're a great way to use them up so they don't go to waste.  

This recipe came from my Mom (Nana) and she's been making them for years this way, add more or less onions depending on your preference and feel free to add other veggies too, it's a versatile recipe.   

Nana’s Bucket Pickles

Unpeeled cucumbers, sliced
2 large white onions (or more or less), sliced (plus other veggies like cauliflower and carrots if you’d like)

3 cups white sugar
3 cups vinegar
1 tsp mustard seed
1 tsp celery seed
1 tsp turmeric
2 tbsp pickling salt

Slice all your cucumbers and onions and layer them in the ice cream pail.  You can also add things like cauliflower and carrots to make a pickle mix as long as cucumbers make up about 75% of the veggie mix and it all fits in one pail.

Get the other ingredients going in a saucepan on the stove and bring to a slow rolling boil to dissolve sugar and salt.  The turmeric makes it that awesome golden colour, it looks and smells so good!

Once everything is dissolved and mixed well, pour the brine over the pail of veg and put the lid on.  Sit it in the fridge right away and stir it once a day until all the cucumbers and onions have turned a golden colour.  Enjoy!  XO, Kim. 

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Grandma Clement's Pie Crust


Years ago before FWS, I started a blog called My Husband the Farmer.  It was all about our crazy farm life and basically how to cook everything I loved to eat.  Since then, I'm full-time into farming myself and I started up this little business so it's kind of gone by the wayside unfortunately.  

I used to share all kinds of great family recipes that were easy, full of real ingredients and tasted delicious.  I don't really know how else to share farm life with those not involved in farming already but food is a great start so I'm back at it here and I've got my Grandma Evelyn Clement's pie crust up first.  

You may recall her name, she's one of the namesakes of my collections.  She was a farmer's wife and she was a great cook. This recipe is special because it came right out of my Grandma’s Farm Women’s Union cookbook.  It's close to my heart because I never got to meet this remarkable woman but over the years I have met her through cooking and that’s a special kind of love.

Grandma Clement's Pie Crust (4 crusts)

5 cups flour
1 pound shortening (like Crisco)
1 tsp salt
Cold water
1 large egg
2 tsp baking powder
2 TBSP vinegar

Start by beating the egg in a measuring cup, add the vinegar and then fill the cup to 3/4 full with the cold water.  Mix all the dry ingredients in one bowl and cut the shortening into them with a fork or a pastry blender.  Add the cold liquid gradually stirring with a fork.  Place dough between two sheets of wax paper and work together until it holds.  Separate dough into grapefruit size portions and freeze individually to take out as needed.
The recipe above will make enough for four single crust pies or two double crust pies but if you only want one, the recipe for a single crust is modified below.  
Single Crust Pie 
1 & 1/4 cups flour
1/4 tsp salt
1 TBS sugar
1/3 cups Crisco (I like to use coconut oil)
6-8 TBS ice water
Repeat same steps as above.  Enjoy! XO, Kim. 
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