The position of the traditional homemaker has evolved into the modern. Learn how to be a homemaker and work full time in today's society.
The position of the traditional homemaker has evolved into the modern. Learn how to be a homemaker and work full time in today's society.
The position of the traditional homemaker has evolved into the modern. Learn how to be a homemaker and work full time in today's society.
Love the Vintage Life? Start old fashioned homemaking and live the lovely life of your dreams through the wisdom of...
I'll help you embrace your calling back to your home. Get a healthier home in just 5 days when you sign up for my challenge!Challenge me! Join Other Homemakers for Weekly Encouragement Send me your
How to find your authentic homemaking style.
How to be a homemaker in the modern world? Homemaking for beginners is not so hard when you know these 7 super habits of a homemaker.
Inside: How to make an heirloom family cookbook that everyone will cherish. Turn random recipe collections into something meaningful (and practical!) You know those cherished family recipes scattered all over the place? In old recipe boxes, scribbled on scraps of paper, or saved in random emails and texts? This year, let's embark on a fun
Embracing technology without losing the charm of tradition. Discover the art and heart of modern homemaking today! 💐🔌
*Click on the picture to read the eBook.
*Adapted from over 50 sources from the 1940’s to present on the subjects of Southern Housewifery & Vintage homemaking. I hope you enjoy! ESTABLISH YOUR PURPOSE – At times, it may seem dif…
Hello, dear friends and fellow homemakers! Welcome to this new blog, Storing Up Knowledge. My name is Elizabeth, and I am so glad to have yo...
Embracing technology without losing the charm of tradition. Discover the art and heart of modern homemaking today! 💐🔌
Embracing technology without losing the charm of tradition. Discover the art and heart of modern homemaking today! 💐🔌
In Colonial America, women were discouraged from taking an interest in politics and were instead expected to focus only on traditionally 'feminine' matters, such as homemaking and childrearing. However...
Cream colored ponies and crisp apple strudels… I’ve never given much consideration to cream colored ponies. But strudels are a different...
This is the ultimate guide on how you can easily make a traditional German breakfast or Frühstück right in your home!
This is the ultimate guide on how you can easily make a traditional German breakfast or Frühstück right in your home!
Are you new to homemaking? Here are some tips to help you in this wonderful journey and calling as a homemaker!
Some of the best frugal living tips with a big impact come from our grandparents generation. Check out super frugal living's best secrets.
Informational booklet on Putnam Fadeless Dyes made by Monroe Chemical Company features sections on dying, tinting, bleaching, clothing care, and artistic dyeing. Includes color illustrations throughout the booklet.
Cream colored ponies and crisp apple strudels… I’ve never given much consideration to cream colored ponies. But strudels are a different story. Especially after spending time in the narrow brick lined corridors that make up Vienna’s city center. Strudel is everywhere in that part of the world. From Hungary to Slovakia and Germany, this pulled-dough pastry can be found, filled with everything from apples to curded cheese, poppy seeds and cherries. I came home from that trip (happily) five pounds heavier and ready to govern a strudel super-pack. This weekend, the weather changed. And my heart leaped like it has since I was a little girl. Because autumn, as it is for many of us, is my favorite season. It is, perhaps, what deep down I hope heaven will be like; knitted scarves, the babbled tones of game-day football commentators coming from the TV in the next room over, copious amounts of apple cider in pottery mugs, apple picking, bowls of chili, picnics on quilts (I argue that picnics are meant for fall, not summer), boots caked in mud and leaves after a strenuous hike, and…of course…baking. There are more than a few strudel tutorials floating around cyberspace and sitting on library bookshelves. I did my research, jotted notes from Google translated websites, and landed on the recipe below. A blend of three strudel variations that seemed to need some overlapping on each other. Don’t be intimidated by what you are about to see. It’s harmless. Enjoyable, in fact. It’s definitely doable by your lonesome, but it’s more fun with someone else. I happen to have a dashing 12 year old chef as a son…lucky me. Apfelstrudel (Traditional Apple Strudel) Dough: 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature 1 stick melted butter Apple Filling: 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste 1. Melt the butter in over low heat until melted through 2. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. 3. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. 4. The dough should be thin enough to read a page through. 5. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. 6. Brush the dough evenly with melted butter. 7. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. 8. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. 9. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). 10. Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. 10. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. 11. Gift to friends *For full recipe, without photos, for printing continue on here* Apfelstrudel - Art of Homemaking (homemaking101.com) Dough 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature *You can make this dough by hand (my preference), or in a stand mixer. I opted for a stand mixer this time around, only because it was a time saver and I needed to get out the door… In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil. Add the milk. Turn the mixer on low and pour the liquid mixture into the bowl. Keep it going until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed. Turn off the machine, and turn the dough out onto a (very) lightly floured surface. Knead by hand for another 5 minutes, until the dough is very smooth. Rest the dough, covered in a bowl, at room temperature for at least three hours and up to an overnight. Filling (for 1 strudel) 1 stick melted butter 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste Melt the butter in over low heat until melted through. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. The dough should be thin enough to read a page through. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. Brush the dough evenly with melted butter. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. One strudel serves 8-10.
Traditional provencal Bouillabaisse is consists of a mix of fish and seafood simmered in a rich broth. My easy version requires only a few types of seafood and comes together in under an hour with the help of store-bought fish broth.
Cream colored ponies and crisp apple strudels… I’ve never given much consideration to cream colored ponies. But strudels are a different story. Especially after spending time in the narrow brick lined corridors that make up Vienna’s city center. Strudel is everywhere in that part of the world. From Hungary to Slovakia and Germany, this pulled-dough pastry can be found, filled with everything from apples to curded cheese, poppy seeds and cherries. I came home from that trip (happily) five pounds heavier and ready to govern a strudel super-pack. This weekend, the weather changed. And my heart leaped like it has since I was a little girl. Because autumn, as it is for many of us, is my favorite season. It is, perhaps, what deep down I hope heaven will be like; knitted scarves, the babbled tones of game-day football commentators coming from the TV in the next room over, copious amounts of apple cider in pottery mugs, apple picking, bowls of chili, picnics on quilts (I argue that picnics are meant for fall, not summer), boots caked in mud and leaves after a strenuous hike, and…of course…baking. There are more than a few strudel tutorials floating around cyberspace and sitting on library bookshelves. I did my research, jotted notes from Google translated websites, and landed on the recipe below. A blend of three strudel variations that seemed to need some overlapping on each other. Don’t be intimidated by what you are about to see. It’s harmless. Enjoyable, in fact. It’s definitely doable by your lonesome, but it’s more fun with someone else. I happen to have a dashing 12 year old chef as a son…lucky me. Apfelstrudel (Traditional Apple Strudel) Dough: 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature 1 stick melted butter Apple Filling: 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste 1. Melt the butter in over low heat until melted through 2. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. 3. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. 4. The dough should be thin enough to read a page through. 5. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. 6. Brush the dough evenly with melted butter. 7. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. 8. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. 9. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). 10. Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. 10. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. 11. Gift to friends *For full recipe, without photos, for printing continue on here* Apfelstrudel - Art of Homemaking (homemaking101.com) Dough 15 ounces (3 cups) all-purpose flour (I used King Arthur Flour for this recipe) pinch of salt 2 eggs, room temperature 1 tablespoon vegetable oil 6 ounces (3/4 cup) milk, room temperature *You can make this dough by hand (my preference), or in a stand mixer. I opted for a stand mixer this time around, only because it was a time saver and I needed to get out the door… In the bowl of a mixer fitted with the paddle, combine the flour and salt. In a medium bowl, whisk together the eggs and oil. Add the milk. Turn the mixer on low and pour the liquid mixture into the bowl. Keep it going until a shaggy dough comes together, then switch to the dough hook and knead for about two minutes until a smooth and elastic dough is formed. Turn off the machine, and turn the dough out onto a (very) lightly floured surface. Knead by hand for another 5 minutes, until the dough is very smooth. Rest the dough, covered in a bowl, at room temperature for at least three hours and up to an overnight. Filling (for 1 strudel) 1 stick melted butter 2 lb apples (I used Gala) 1/2 cup sugar 1/4 cup fine bread crumbs (I made my own from a few slices of rustic loaf bread) 1 Tbsp cinnamon raisins, dried fruit, optional, to taste Melt the butter in over low heat until melted through. For the pulling of the dough, you need a large table. Spread a clean tablecloth over the table or kitchen island. Flour the cloth (lightly) and turn the dough from the bowl in which it was resting, out onto the center. With a floured rolling pin roll it out long and narrow, as much as possible. This should be easy to do and the dough should be soft and supple. Brush the dough evenly with melted butter. Now it is time to begin stretching and pulling the dough. Lift and stretch the dough to about double its size. This takes time. No need to rush it – try treating it as an active meditation time. The dough should be thin enough to read a page through. Lift and stretch the dough (including the middle) until it hangs over all the sides. When finished stretching, remove the thickened edge by rolling it on a hand as it is torn off. Brush the dough evenly with melted butter. On one end of the long edge (about 6-10 inches from the edge), sprinkle with the bread crumbs, then mix the sugar, apples, raisins (if using) and cinnamon in a bowl and pile it, as shown, on your stretched dough. Fold the dough over by lifting the cloth and quickly flipping the dough over onto itself. Roll up the dough by grabbing the cloth on both ends of the filled side and lifting it so that the strudel rolls gently. Lift the roll in an S shape into a buttered pan (I buttered parchment paper). Brush the strudel with melted butter. Bake in a pre-heated 400F oven for about 10 minutes, then lower temperature to 350F. Bake until light brown for approximately another 25-35 minutes. Let the strudel cool a bit before cutting it into pieces. Best served when still warm from the oven. Can be frozen and reheated. One strudel serves 8-10.
This is the perfect day trip for the whole family.
Halupkie....Mmmmmmm (This post is originally from my genealogy blog HaveYouSeenMyRoots?) My mom would make Halupkie when I was little. Halupkie is another one of those family dishes that my mom made that had nothing (that I'm aware of) that had anything to do with my family history. Or perhaps I should say it had nothing to do with her family history. My mom's 100% Irish. Halupkie (as we spelled it) or Halupki (as I found on the inter-tubes) is apparently a dish of eastern European origins and is quite popular in northeastern Pennsylvania. Get a cabbage leaf ready for stuffing My father's side of the family was from Lithuania so perhaps this was a recipe that my mother made for him because he had it growing up. My father referred to them as "Polish hand grenades." As I mentioned he wasn't Polish, he was Lithuanian, but I should still give my mom a call in the morning and check to be sure if she learned to make them for him. She loved collecting recipes from her friend Linda Moyer's mom and would make them for us. Perhaps this was one of the Moyer recipes if it wasn't from my dad's side of the family. We grew up with family recipes that had nothing to do with our Irish heritage. I tried corned beef once...perhaps that's why she branched out...YUCK! Either way, this is a lovely family recipe that reminds me of happy times with my mom when I have it. She would make a much larger batch than this and would cook it in one of those large blue or black roasting pans...you know the ones with the little white flecks on them. I wish I still had mine. I'd post a picture. Either way, any large roasting pan with a lid will suffice. I altered the recipe to fit my crockpot. It worked too. Same taste and I love crockpot recipes (especially the ones that don't burn and this didn't). Add a good scoop of meat (how much depends on the leaf) One bad thing that happened was that the liquid started spitting out of my crockpot. It was about 1/2-inch from the top when I started cooking, but it all expanded during cooking which resulted in tomato soup on my hardwood floor and on seat of a nearby chair. Oh well. You live, you learn. Less liquid next time! Halupkie 1 large onion, diced 4 stalks celery, diced 2 lbs ground beef 1 tbsp salt 1 tbsp pepper 1-1/2 c cooked rice 1 large head of cabbage 1 (50 oz) can tomato soup Olive oil Fold the sides over the meat mixture and roll up Place the beef in a large bowl. In a pan with some olive oil, saute the onion and celery. Add to the bowl with the beef. Add salt and pepper. Generously shake Worchestershire sauce over the meat (this is not a precise measurement. Shake enough in until it smells good and Worcestershire-y). Add the rice and mix well with hands. Boil cabbage until bendy. Carefully remove cabbage from pot and remove the outer leaves of the cabbages to line the bottom of a large roasting pan (reserve some of the leaves from the center of the head of cabbage that are too small to use to cover the top of the halupkie in the roasting pan). Continue removing leaves from the cabbage. When this becomes difficult you can return the cabbage to the hot water and boil until it softens. I brought my cabbage to a boil, let it boil for about 5 minutes and then turned it off and just let it sit for about 30 minutes in the pot. It worked wonderfully! Fill the cabbage leaves (not the ones reserved for the bottom and top of the pan) with about ½ cup of the meat mixture on the leaf and roll. To roll the cabbage, place the meat in the center of the leaf then fold the left and right sides in, then bring the bottom of the leaf up over the meat and roll up. Place seam-side down over the layer of cabbage that is lining the roasting pan. Continue to make the halupkie in this manner until done. Place the second half of the reserved leaves over the top of the halupkie and tuck the sides into the pan. A nice cabbage roll Pour the tomato soup into a large bowl. Fill the empty can with water and mix with the soup. Pour the mixture over the halupkie being careful not to overflow the roasting pan. Cover with the lid and bake at 350 degrees (F) for about 2 hours. NOTE: You need to get really good sized cabbage for this recipe otherwise the leaves will not be large enough to roll the meat in. Crockpot variation - Make the halupkie as directed above, but when adding the tomato soup/water mixture stop pouring when you get about an inch from the top of the crockpot. Make sure the crockpot is not near anything of value or that would stain if it starts to splatter. Cook on low for 8 to 10 hours. I hope you enjoy this recipe as much as I did. As an adult I enjoy cabbage. As a kid...not so much, but I'd always eat this cabbage! Remember to put cabbage leaves on the bottom! More cabbage leaves on top Pour the tomato soup mixture leaving space at the top
By Mai Meyers
Finland's traditional fermented lemonade--but make it rhubarb!
94 p., ill., 28 cm., trade catalog
MILL GRAINS INTO FRESH FLOUR After years of research, I chose the Mockmill for it's power, speed, quality and traditional stone grain function. Milling your own grains into flour allows you to buy the highest quality grains and produce a nutrient dense, fresh flour that cannot be matched in a store. I have the Lino
Embracing technology without losing the charm of tradition. Discover the art and heart of modern homemaking today! 💐🔌
The Tim Collection by Czech lighting brand Bomma includes a floor lamp and pendant lights. Available at LightCo in Australia.
What routine can you tweak a bit to help your body be it's best? Use a few of these old fashioned, affordable biohacking tips to help you feel young again!
So I bet if the title of the post did not get you over here the graphic did... right? I mean what the hell could I be talking about? The BackStory "Real feminists don't quilt" or so I was told. This line was delivered in a disdainful tone that is usually reserved for
Just the Flax Ma'am - Cannabinoids from sources beyond hemp. Flax is a food and fiber crop that is traditionally grown in cooler regions of the world, including many states in the USA. It has been part of the global
