farmhouseonboone
Lisa Bass
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Homestead mom of 7 sharing from scratch recipes, natural living, handmade home.
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The ultimate comfort food, this is the best homemade chicken noodle soup recipe made from scratch. Made with homemade chicken stock and noodles, and packed full of vegetables for a truly nourishing meal. Find the recipe at FARMHOUSEONBOONE.com and search “Homestyle Chicken Noodle Soup Recipe From Scratch” 🧡 #chickennoodlesoup #fromscratchrecipes
A morning spent in the kitchen with the kids making delicious pumpkin pie 🧡
Ingredients:
Filling-
3 eggs
2 cups pumpkin purée (from one medium pie pumpkin)
1 cup heavy cream
1 tsp vanilla extract
¾ cup brown sugar
½ tsp sea salt
1 tsp cinnamon
2 tsp pumpkin pie spice
Pie Crust-
I prefer my einkorn pie crust
or sourdough pie crust
2 1/2 cups Einkorn all purpose flour
1/2 tsp salt
3/4 cup frozen unsalted butter
6-7 tbsp ice water
Instructions:
Cut pumpkin in half (or quarters if the pumpkin is large) and scoop out the seeds. Set the seeds aside to roast for a yummy snack. Add pumpkin to large stockpot with a little water over medium-low heat. Place the lid onto the pot and steam with lid on. Once soft, scoop out the flesh and mash with a potato masher. You could also place in a blender.
Pie Crust: For Einkorn Pie Crust
Stir einkorn flour and salt together. Chop up frozen butter and cut into the flour with a fork or pastry blender. Add ice water until dough comes together.
Place dough on a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover tightly with plastic wrap and refrigerate for at least one hour.
Make Pumpkin Filling And Assemble Pie:
Preheat oven to 350 degrees. In a large bowl, add all the filling ingredients and whisk until smooth.
Roll out pie dough to about 1/4″ thickness and drape over the pie dish. Cut off excess dough and pinch edges. Pour filling into pie dough and bake for one hour. The edges of the crust should start to turn golden and the filling should set. Allow to cool for at least an hour before serving. Serve with fresh whipped cream or homemade ice cream. #pump#pumpkinpie mscratchrecipes
Ingredients:
Filling-
3 eggs
2 cups pumpkin purée (from one medium pie pumpkin)
1 cup heavy cream
1 tsp vanilla extract
¾ cup brown sugar
½ tsp sea salt
1 tsp cinnamon
2 tsp pumpkin pie spice
Pie Crust-
I prefer my einkorn pie crust
or sourdough pie crust
2 1/2 cups Einkorn all purpose flour
1/2 tsp salt
3/4 cup frozen unsalted butter
6-7 tbsp ice water
Instructions:
Cut pumpkin in half (or quarters if the pumpkin is large) and scoop out the seeds. Set the seeds aside to roast for a yummy snack. Add pumpkin to large stockpot with a little water over medium-low heat. Place the lid onto the pot and steam with lid on. Once soft, scoop out the flesh and mash with a potato masher. You could also place in a blender.
Pie Crust: For Einkorn Pie Crust
Stir einkorn flour and salt together. Chop up frozen butter and cut into the flour with a fork or pastry blender. Add ice water until dough comes together.
Place dough on a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover tightly with plastic wrap and refrigerate for at least one hour.
Make Pumpkin Filling And Assemble Pie:
Preheat oven to 350 degrees. In a large bowl, add all the filling ingredients and whisk until smooth.
Roll out pie dough to about 1/4″ thickness and drape over the pie dish. Cut off excess dough and pinch edges. Pour filling into pie dough and bake for one hour. The edges of the crust should start to turn golden and the filling should set. Allow to cool for at least an hour before serving. Serve with fresh whipped cream or homemade ice cream. #pump#pumpkinpie mscratchrecipes
We haven’t always lived on our homestead in the country… the reality is that I began living the sweet country lifestyle that my heart desired back when we lived on a quarter acre in town (for the first ten years of our marriage!) You don’t have to live in the country to start living as if you do… this applies to so many things in life! #simplecountryliving #countrylife
Sourdough Pumpkin Shaped Bread! 🍞🧡
Ingredients:
475 g all-purpose flour
100 g active sourdough starter
200 g water
100 g pumpkin puree
10 salt
10 g sugar
1 tsp pumpkin spice
Instructions:
Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together. Don’t knead the bread, you just want it to come together.
Cover and allow to autolyse for 30 minutes.
Perform 4-6 stretch and folds in the first two hours about 20-30 minutes apart. This is when you take the dough in the bowl and grab the edge firmly. Pull up, stretch the dough upwards and then push the dough into the center. Turn the bowl about a quarter turn and do this process again. Repeat two more times.
Cover with a tight lid or plastic wrap and bulk ferment for 3-8 hours.
Shape into a ball and add to a banneton. Place in a plastic bag (I normally use a grocery bag) and refrigerate overnight.
The next day, preheat a cast iron dutch oven to 500 degrees. Cut 4 strings about 20” in length.
Arrange them in a criss cross pattern on top of a piece of parchment paper.
Place the cold bread dough top side down on the strings. Tie each string around the bread dough, so that you have 8 even sections.
Reduce the oven heat to 450 and bake for 20 minutes with the lid on and 20 minutes with the lid off.
Allow to cool completely before serving. #sourdoughpumpkinbread #sourdoughbread
Ingredients:
475 g all-purpose flour
100 g active sourdough starter
200 g water
100 g pumpkin puree
10 salt
10 g sugar
1 tsp pumpkin spice
Instructions:
Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together. Don’t knead the bread, you just want it to come together.
Cover and allow to autolyse for 30 minutes.
Perform 4-6 stretch and folds in the first two hours about 20-30 minutes apart. This is when you take the dough in the bowl and grab the edge firmly. Pull up, stretch the dough upwards and then push the dough into the center. Turn the bowl about a quarter turn and do this process again. Repeat two more times.
Cover with a tight lid or plastic wrap and bulk ferment for 3-8 hours.
Shape into a ball and add to a banneton. Place in a plastic bag (I normally use a grocery bag) and refrigerate overnight.
The next day, preheat a cast iron dutch oven to 500 degrees. Cut 4 strings about 20” in length.
Arrange them in a criss cross pattern on top of a piece of parchment paper.
Place the cold bread dough top side down on the strings. Tie each string around the bread dough, so that you have 8 even sections.
Reduce the oven heat to 450 and bake for 20 minutes with the lid on and 20 minutes with the lid off.
Allow to cool completely before serving. #sourdoughpumpkinbread #sourdoughbread
I love purchasing grains in bulk and have been milling my own flour for over 12 years! It’s a great way to save money, and you’re getting a fresher, more quality product compared to flour that has been sitting on the store shelf for months and months. Some of my favorite places to buy wheat berries include: •Mockmill •Azure Standard •Country Life Natural Foods •Jovial •Amazon •Local Natural Grocery Stores You can check out stories today for links to all of these places + discounts for some of them! ❤️ #wheretobuywheatberries #wheatberries #millingyourownflour
SALE ending today!!
With fall baking just around the corner, there’s never been a better time to jump into sourdough. In Simple Sourdough, we will not only go into how to start a brand new sourdough starter and baking your first loaves, but also some wonderful baked goods! From cinnamon rolls to pumpkin boules, there’s a lot to learn and create.
If you’ve been on the fence, the sale ends TODAY September 12 and I’d love to see you there!
Use the code LAUNCHSALE at bit.ly/farmhousesourdoughcourse 🍞🤍 #sourdough #simplesourdough
With fall baking just around the corner, there’s never been a better time to jump into sourdough. In Simple Sourdough, we will not only go into how to start a brand new sourdough starter and baking your first loaves, but also some wonderful baked goods! From cinnamon rolls to pumpkin boules, there’s a lot to learn and create.
If you’ve been on the fence, the sale ends TODAY September 12 and I’d love to see you there!
Use the code LAUNCHSALE at bit.ly/farmhousesourdoughcourse 🍞🤍 #sourdough #simplesourdough
I find that much of the information out there on sourdough really tends to over complicate it. It can then seem super daunting to someone who would like to get started - however, there are SO many benefits!
It is great for your gut due to the fermentation and easier digestion, it’s a lovely slow living hobby, and it’s a delicious part of a good homestead!
My new course, Simple Sourdough, makes it simple and easy for anyone to add sourdough baking to their home and life.
Use the code LAUNCHSALE at bit.ly/farmhousesourdoughcourse for $10 off - and HURRY, the sale ends Tuesday, September 12! 🍞 #sourdough
It is great for your gut due to the fermentation and easier digestion, it’s a lovely slow living hobby, and it’s a delicious part of a good homestead!
My new course, Simple Sourdough, makes it simple and easy for anyone to add sourdough baking to their home and life.
Use the code LAUNCHSALE at bit.ly/farmhousesourdoughcourse for $10 off - and HURRY, the sale ends Tuesday, September 12! 🍞 #sourdough
Many people hesitate to get started with sourdough because it seems far too complicated. I’ve been maintaining my sourdough starter and baking beautiful bread and other baked goods for over a decade now, and I love to keep it simple + uncomplicated!
In my brand new course, Simple Sourdough, I want to show you a simple and easy approach to baking with sourdough. This course is great for beginners and experienced bakers alike - it includes a complete recipe book of over 100 original Farmhouse On Boone recipes all in one place as well as a private Facebook group for Simple Sourdough students to connect and become official recipe testers for Farmhouse On Boone!
For a LIMITED time only, you can save $10 and grab the course for just $39 with the code LAUNCHSALE at bit.ly/farmhousesourdoughcourse
I hope to see you there! 🤍🥖🍞 #simplesourdough #sourdoughrecipes
In my brand new course, Simple Sourdough, I want to show you a simple and easy approach to baking with sourdough. This course is great for beginners and experienced bakers alike - it includes a complete recipe book of over 100 original Farmhouse On Boone recipes all in one place as well as a private Facebook group for Simple Sourdough students to connect and become official recipe testers for Farmhouse On Boone!
For a LIMITED time only, you can save $10 and grab the course for just $39 with the code LAUNCHSALE at bit.ly/farmhousesourdoughcourse
I hope to see you there! 🤍🥖🍞 #simplesourdough #sourdoughrecipes
