Brynwood Needleworks: Recipes

Showing posts with label Recipes. Show all posts

November 26, 2025

Canned Soup Mix Recipes...

Yesterday I was asked about the recipes for my canned soup mixes, so I decided to share them with you from the source where I found them. The YouTube channel is called "Wicked Prepared", and the hostess is from the northeast part of the United States. She's got some other great videos, and although she refers to herself as a prepper, I'm there for the recipes that help me create the best food for our family.

You can watch the video and then find links to all her recipes under the caption for the video. Just clink on her video description to locate them. If you have trouble linking to the recipes, let me know, and I'll try to help. (HERE'S a direct link to the video, too)

There are three recipes (remember these are for the condensed soup versions). These are shelf-stable dry mixes for Cream of Mushroom Soup, Cream of Chicken Soup, and Tomato Soup. She shows you how to make them, and then has sources for some of the ingredients. I just made sure I purchased non-GMO, organic alternatives for the healthiest options (in my humble opinion).

I'm mixing up some dry, seasoned rice mixes today. I purchased half gallon jars yesterday, too, so I have plenty now for my other mixes. It's always nice to see everything lined up in the pantry, and believe me, I've got enough things prepared now so that we'd be well-fed should we get a storm that snowed us in for a week this winter. I even have dried whole milk and cream so we'd be able to make Handsome's favorite morning cereal or our coffee.

I hope you enjoy watching the video, and be sure to let me know if you try them. I'd love to know what you think. If you're traveling tomorrow, please be safe. The farmers that came into the station yesterday all told me to hunker down for the storm they say is going to hit us over the next few days. I'm going to take them at their word. The rain started last night, and the wind is up. I'm hoping if it turns to snow, we're just not blasted all at once. Nothing like a Thanksgiving storm to wake us up, right?

May 19, 2022

Desserts By Handsome...

Handsome surprised me by making dinner and dessert last night. We had a lovely meal of roast beef with carrots, mushrooms and onions in gravy, mashed potatoes, and spring peas. It was delicious.

He also made a dessert of brownies, deciding they would be better with frosting. Man, was he right! He topped these brownies with a fabulous Caramel Frosting!!! It was soooo perfect and tasty that I figured you might like the recipe. So here you go. (I'll also link this in my Recipes page so you can find it again later if you need to.)

CARAMEL FROSTING

• 1/2 c. (1 stick) of butter, room temperature

• 1 c. packed brown sugar

• 1/3 c. milk

• 3 c. confectioners sugar (powdered sugar)

• 1/2 t. vanilla extract

In saucepan, melt butter. Stir in brown sugar and milk. Bring to boil over medium heat, and boil for 2 minutes. Remove from heat and let cool to lukewarm. Stir in powdered sugar and vanilla. Beat with mixer. If frosting is too thick, add a little milk to desired consistency.

It couldn't be easier, and it's well worth trying. Now to keep my nose out of the brownie pan!

See you tomorrow!

January 19, 2019

Sharing Another Recipe Today...

Brynwood Needleworks - Roast Beef and Yorkshire Pudding Dinner

Last week I made a roast beef dinner with my family's traditional British Yorkshire pudding and roast potatoes. I added roast carrots and garlic for the finishing touch. I shared a photo on Facebook and got a few questions about Yorkshire pudding and what it tastes like. I also was asked to share my recipe here on my blog, and of course, I'm happy to oblige!

First, Yorkshire pudding doesn't taste like sweet pudding. It's a breadlike dish, that's more like American popovers. It's often baked in muffin cups, but I prefer to bake mine in a sheet or 9" x 13" cake pan. It's quite simple to make, and delicious with homemade beef gravy. (It was certainly a hit with Handsome and our Florida friends!)

Here's the recipe for you.

Yorkshire Pudding

Donna Liljegren • Brynwood Needleworks • Hickory Hill Farm

Ingredients:

2 cups all purpose flour

2 cups milk (or 1 cup milk and 1 cup water)

2 eggs

Salt and pepper to taste

1/4 cup olive oil

Preheat oven to 400º

Once the oven is preheated, place the oil on your baking pan and place in oven to heat oil. (If you use muffin pans, put about a teaspoon in each compartment.)

Mix together milk and egg, gradually adding flour and seasoning to taste. Whisk until completely mixed. When the oil is smoking in the pan, add the mixture and put back into oven. Bake until the pudding rises and turns a lovely golden color, approximately 30 minutes. They'll also have a nice cripsness, too.

It's traditional for the British to serve this dish with roast beef, beef gravy and roast potatoes. I roast the potatoes in the same hot oven. I use small, yellow potatoes, cleaned and cut in half.

TIPS:

You can easily double this recipe.

I've always made Yorkshire pudding according to these proportions, but my sister told me that she adds more eggs to get a nice rise. She adds six eggs! I'd do 2 c. flour, 2 c. milk and 4 eggs to try this for the first time. If I like how they rise with these proportions, I wouldn't add more.

If you make them in muffin tins, they rise high, all the pieces have crispy edges, and they form with a perfect well in the center for gravy. They get lovely "hills and valleys" when made in a regular baking pan.

If you make this recipe, please let me know how you like it. I'll have a link for this recipe on my Recipe page in the top menu bar for future reference.

November 23, 2018

Creating In The Kitchen...

Peanut Butter Bars Image and Recipe via OurBestBites.com

This weekend will be spent in the kitchen. I'm making this recipe for Reese's Peanut Butter Bars from OurBestBites.com. I've made this recipe multiple times and it's a huge hit with everyone who's tasted it. It's become our new favorite.

I'll also be making multiple loaves of my Banana Nut Bread recipe. I shared this recipe with you before HERE. I have bananas just waiting to reach their full potential in my bread. (translation: they're so ripe, they're almost slipping out of their skins. Perfect for my recipe!) I also use our tasty hickory nuts in the batter.

We also need bread, now that Handsome is feeling better. There will be fresh, homemade bread in the kitchen, too, this weekend. My sandwich bread recipe yields two loaves, and will hold us over to next weekend.

I love this time of year because cranberries go on sale. I picked up jalapenos, so I'll be making up a batch of Cranberry-Jalapeno Jam from a recipe I found HERE.

Finally, I've only got one or two bottles of Hickory Hill Farm Hickory Syrup left from Thursday's batch, so I'll brew and bottle more for stock (and personal use!) today or tomorrow.

Next weekend is my niece's annual holiday cookie exchange, so next week, I'll be making cookies to take to the party. Last year I made White Wing Dove cutout cookies. I've got something in mind for this year, but won't lock in my decision until later next week. Check back later, so you can see what I'm making.

So, you can see I'm going to be busy in the kitchen. Oh, and our new freezer arrived yesterday! We're really happy with it. It's a Frigidaire upright, and we can see it's going to really come in handy. We won't need to worry about running out, if the weather is too "Wisconsin-y". lol

Our turkey dinner was delicious yesterday. Day late or not, it was exactly as we'd planned...and the leftovers will be just as tasty. Hmmm. Would it be bad to have a turkey and dressing sandwich for breakfast?

December 31, 2015

My Favorite Recipes...

You'll be able to find any of the recipes I've shared with you on my blog here, in one, convenient place now. Just click on the titles below each picture to go to the original post/recipe. If you try any of our family favorites, I'd love to know what you think!