Upload

Log in to follow creators, like videos, and view comments.

eh-background

Create effects

See more
© 2023 TikTok

farmhouseonboone

Lisa Bass

69Following
69.1KFollowers
269.9KLikes

Homestead mom of 7 sharing from scratch recipes, natural living, handmade home.

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
Sourdough Herb + Cheese Rolls
Ingredients:
Sourdough Roll Dough-
1/2 cup sourdough starter, bubbly and active (113 g)
1/2 cup water (118 g)
4 cups all-purpose flour (560 g)
1/2 cup melted coconut oil (112 g)
1 tablespoon honey (21 g)
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (2.5 g)

Filling-
1⁄2 cup room temperature butter
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped thyme
2 cups of caramelized onion (5-6 medium onions raw)
2 1⁄2 cups of grated cheddar cheese

Instructions:
In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball. Place the dough in a greased bowl and cover with beeswax wraps or plastic wrap. Allow to rest in a warm place overnight or up to 24 hours. Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands. Cover it with a tea towel and put it in a warm place for about an hour. While the dough is rising, thinly slice and caramelize the onions; this process takes about 45 mins, stirring the onions occasionally. In a small bowl, combine room temperature butter and chopped fresh herbs, stirring well. Lightly dust the counter with flour, then roll out the dough to about 1/4 inch thickness. Add herbed butter to the dough and spread evenly. Evenly distribute caramelized onions over the dough, then sprinkle over the 2 1/2 cups of grated cheese. Roll the dough up as tightly as you can. Pinch the ends into the main roll. Slice to make 12-14 sourdough savory rolls.
Place the rolls into a well-seasoned 14″ cast iron skillet. Sprinkle with some extra chopped thyme. Allow them to rise in a warm spot for about 1/2 hour to 1 hour while your oven preheats. Bake them in a 375 degree oven for 20-25 minutes. Allow them to cool a bit and enjoy!

Sourdough Herb + Cheese Rolls
Ingredients:
Sourdough Roll Dough-
1/2 cup sourdough starter, bubbly and active (113 g)
1/2 cup water (118 g)
4 cups all-purpose flour (560 g)
1/2 cup melted coconut oil (112 g)
1 tablespoon honey (21 g)
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (2.5 g)

Filling-
1⁄2 cup room temperature butter
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped thyme
2 cups of caramelized onion (5-6 medium onions raw)
2 1⁄2 cups of grated cheddar cheese

Instructions:
In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball. Place the dough in a greased bowl and cover with beeswax wraps or plastic wrap. Allow to rest in a warm place overnight or up to 24 hours. Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands. Cover it with a tea towel and put it in a warm place for about an hour. While the dough is rising, thinly slice and caramelize the onions; this process takes about 45 mins, stirring the onions occasionally. In a small bowl, combine room temperature butter and chopped fresh herbs, stirring well. Lightly dust the counter with flour, then roll out the dough to about 1/4 inch thickness. Add herbed butter to the dough and spread evenly. Evenly distribute caramelized onions over the dough, then sprinkle over the 2 1/2 cups of grated cheese. Roll the dough up as tightly as you can. Pinch the ends into the main roll. Slice to make 12-14 sourdough savory rolls.
Place the rolls into a well-seasoned 14″ cast iron skillet. Sprinkle with some extra chopped thyme. Allow them to rise in a warm spot for about 1/2 hour to 1 hour while your oven preheats. Bake them in a 375 degree oven for 20-25 minutes. Allow them to cool a bit and enjoy!

To Carmelize Onions

Slice 5-6 medium sized onions (900g raw onion) thinly.
Warm oil and butter in pan on medium high.
Stir to coat onions in the oil. Cook, stirring every few minutes.
After 15 minutes, sprinkle some salt over the onions (also 1 tsp sugar, if you desire).
Cook for 30 mins to an hour, stirring them
Get TikTok App