My Crazy Life as a Farmers Wife

Old Fashioned Apple Sheet Cake

We've endured the hot sticky months of summer, the busy days full of fun, water, and the outdoors, and for me, it means I've survived another year of gardening, weeding, and putting up my bounty. The cool fall air brings relief, and while the whole world will be indulging in everything pumpkin related, I like to send out a big cheer and remind everyone that apples should not be forgotten! This delicious apple sheet cake is one of my favorite fall desserts! We like to serve it to our harvest crew during our fall potato harvest, and my kids also love to pack any leftovers in their lunch bags to take to school. This moist and tender cake has a soft cinnamon flavor and the apples bake to perfection without being mushy. I hope your family enjoys it as much as mine does!

Old Fashioned Apple Sheet Cake

 

-2 cups plus 2 Tbs. flour

-2 cups sugar

-1 tsp cinnamon

-1/2 cup shortening

-1/2 cup butter

-1 cup water

-1/2 cup buttermilk

-3/4 tsp baking soda

-2 large eggs

-2 - 2 1/2 cups peeled and chopped apples

 Combine flour, sugar and cinnamon in a large mixing bowl or mixer. In a small saucepan, combine shortening, butter, and water. Bring to a boil and pour over dry mixture. Mix until well incorporated. Add in buttermilk, then soda, then eggs, stirring well in between each ingredient. Gently fold in apples. Pour into a 15"x3" greased jelly roll pan. Bake at 400 degrees for about 20 minutes. Set on wire rack to cool.

 

Icing

-1/2 cup butter, melted

-6 Tbs. milk

-1 tsp. vanilla

-3 3/4 cup powdered sugar

Melt butter and add milk and vanilla. Add in enough powdered sugar to make a slightly thick frosting, but still thin enough to drizzle. Gently drizzle frosting over cooled cake. Enjoy!!!

Broccoli Bacon Ranch Pasta Salad

The kids and I have been picking and shelling fresh peas from the garden, and while I do freeze/can the extra garden produce to eat during the winter months, I also love to eat seasonally and make the most out of the fresh garden pickings. I found this delicious recipe on Pinterest, and was able to use fresh peas, onions, broccoli, tomatoes, and herbs from my garden. I mixed it up in the early afternoon and let it chill until dinner. I paired it with fresh potatoes (cooked in the pressure cooker) from our potato fields. It was a perfect summer dinner, straight from the garden.

BROCCOLI BACON RANCH PASTA SALAD

-2 cups shell pasta, cooked and drained

-2 cups fresh broccoli florets

-1 cup chopped tomatoes

-1 cup shredded sharp cheddar cheese

-1 cup sweet peas, cooked

-10 slices bacon, crumbled (or you can cheat and add real bacon pieces)

-2 green onions, chopped

-fresh dill and basil, chopped

-about 3/4-1  cup prepared ranch dressing (please don't use the hidden valley bottled stuff...i would suggest a dry pkg. mix or my homemade ranch dressing)

Cook and drain pasta, run under cold water to cool. Add remaining ingredients and toss with ranch dressing. Cover and refrigerate.

Mom's Homemade Hamburger Buns

Once the weather begins to warm up, one of the things we look forward to the most, is having a BBQ or hot dog roast after being cooped up indoors all of those long winter months. This recipe for homemade hamburger buns will take your burgers to the next level, and you can even shape them into longer rolls to become hot dog buns. We also like to make Sloppy Joes and serve them on these delicious buns.

Mom's Homemade Hamburger Buns

-2 Tbs. sugar
-2 Tbs. active dry yeast
-1/2 cup warm water

Dissolve yeast in warm water and all to sit for about five minutes. Transfer to a large bowl or mixer fitted with bread hook. Add the following:
-2 cups warm milk
-2 Tbs. olive oil
-2 tsp. salt
-6-7 1/2 cups flour (just enough to pull dough away from sides of the bowl, but don't add too much...you want dough to be slightly sticky)

Knead dough well until smooth and elastic. Transfer to a greased bowl and cover and place in a warm place to rise for about 1 hour, or until doubled. Divide dough in about 12-15 pieces. Grease hands before shaping. Shape dough pieces into a roll shape, and then flatten gently with your hand when you transfer to a greased baking sheet. Preheat oven to 400 degrees. Cover and allow buns to rise about 30 minutes. Beat the following in a small bowl:
-1 egg
-1 Tbs. water

Brush egg wash over tops of buns (this will give them a nice crusty brown top) and sprinkle tops with the following:
-poppy seeds
-sesame seeds
-any herbs you might like

Bake at 400 degrees for about 20 minutes. Allow buns to cool completely, and slice in half using a serrated knife. Enjoy!