Homemade BBQ Sauce

A year ago, I found the absolute perfect barbecue sauce recipe on the back of a molasses jar. Of course, I had to “fix” it a bit for our family. We eat a lot of barbecue sauce; it is Danny and Bella’s first choice when it comes to dip and sauce.

Homemade Barbecue Sauce

  1 c ketchup
 ¼ c vinegar
  2 t mustard (prepared, not powdered)
 ¼ c honey
 2 T molasses
  1 t garlic powder
Layer all ingredients in a pint jar. Screw on the lid tightly and hand off to your way-too-hyper three-year old. Tell them to shake it while hopping around the room.  Viola! Barbecue Sauce. For a spicier sauce, add 1 teaspoon-1 tablespoon of hot sauce. For a sweeter sauce, increase the honey to 1/2 cup. For a stronger sauce, increase the molasses to 1/4 cup. Enjoy on chicken, steak, roast, bread, or any other number of foods! I think Bella has dipped her cooked broccoli in it…

Apple Butter

Once upon a time, I discovered that Danny had never had apple butter. In fact, he didn’t even know what it was. He had missed out on this delicious addition to homemade bread. Maybe apple butter is a Southern thing? Who knows.

Apple Butter

  8 c applesauce
  1 T cinnamon
½ t nutmeg
½ t cloves
½ c honey or maple syrup
Combine all ingredients in a pot and cover partially with a lid. Bring the applesauce mixture to a slow simmer; simmer until it is very thick and almost half the amount remains. It will turn a deep brownish red color. Store in the refrigerator or freeze. Eat warm or cold on biscuits or sliced bread.

Homemade Applesauce

So, I still haven’t finished all of the applesauce. Do you know how long it takes to cut 2 bushels of apples into quarters, cook them, and run them through a sieve? A long time, when you figure in at least twenty interruptions made by each of my two children per batch of applesauce.

Homemade applesauce is worth the time and energy. (Although I seem to have misplaced those. Has anyone seen them?)


1 pint of water
Wash the apples with a small amount of soap. Rinse well.
Quarter each apple and remove the core. Place in a large pot. Continue cutting until the pot is almost full; pour in the water.

I enjoy watching a movie and sitting on the comfy couch while cutting apples.
Bring to a boil then cover and simmer until the apples are softened but not brown. This can take anywhere from 5-30 minutes depending on your apples.  (If they turn brown, it’s okay; you can make Apple Butter with them.)

Run apples through a sieve to “sauce” them. Allow the applesauce to cool before placing it in bags to freeze. If desired, you can add honey, maple syrup, and/or cinnamon to your applesauce.
Applesauce really is simple. But you do have to be ready to set aside enough time to cut the apples. It takes me about 45 minutes to cut one-quarter bushel of apples. The time involved is heavily reliant on how large the apples are. The ones that I am using are quite small, so there are more in a bushel than there would be if they were large.

Cinnamon Swirl Bread

Another bread recipe? Yep. We eat a lot of whole wheat bread. Everyone in our family has their own favorite way of eating this bread. Bella likes it plain or with butter. I like it with cream cheese. Danny eats his with butter or cream cheese. It also makes GREAT french toast!

Cinnamon Swirl Bread
    1     loaf’s worth of prepared Soaked Whole Wheat dough that has gone through                  the first rising
    2 T cinnamon
3-4 T honey

Soaked Flour Whole Wheat Bread (Recipe!)

The reason why I soak my grains is explained in “Is Your Flour Wet?” a free e-book available from Kitchen Stewardship.  I’m not going to take the time to re-write the whole explanation now. Suffice it to say that soaking your grains/flour begins the process of breaking them down so our bodies can better use the nutrients available in the grains.

When I make bread, I really make bread. I soak enough flour to make about 9-10 loaves at a time. My newest plan is soaking my flour, then separating 3 cup portions into individual loaf pans and freezing them.  Before, I made the dough into loaves after the first rising and froze those loaves before the second rising. When I want bread, I thaw one portion per loaf on the counter. I allow it to come to room temperature, then proceed with adding the yeast mixture.  I will first give the recipe that I follow. At the bottom of this post I will put a smaller recipe. The pictures show exactly how things should look. If you haven’t made bread before, DEFINITELY make the smaller recipe first!!! Continue reading Soaked Flour Whole Wheat Bread (Recipe!)