Meatballs browning . . . and afterwards they were put into a sauce and then simmered
After dinner, dishes, and chores, we enjoyed a family night with ice cream and an old TV western (have any of you ever seen Rawhide? We enjoy many of those!)
Our 4th of July berry pie was saved for the Sunday meal with our church . . .
I had found the recipe on pinterest, and Leah and I had a lot of fun making it together! It, too, was a 'homegrown' pie with strawberries, blueberries and wild raspberries all being either grown or harvested here on our little farm.
The recipe for the pie will be coming soon! And here is the recipe for the bread and honey butter . . . .
Sally Lunn Batter Bread
-1 package (2 1/4 tsp.) active dry yeast
-1/2 cup warm water (110° to 115°)
-1 cup warm milk (110° to 115°)
-1/2 cup butter, softened
-1/4 cup evaporated cane juice (or sugar)
-2 teaspoon salt
-5-1/2 to 6 cups all-purpose flour (I tried making this before with all whole wheat and also half wheat/half all-purpose, and neither worked successfully so now I use all-purpose when making it.)
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir the dough down. Spoon into a greased and floured 10-in. tube pan. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
- Equal parts of softened butter and honey
Stir together and enjoy on bread!
Did you all do anything special for the 4th?