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Challah Bread

~ pilgrimhomestead ~ 2 Comments

Challah Bread

Hey guys! Just wanted to share a quick recipe with you. A traditional Challah Bread often baked during our Hanukkah celebration.

It’s delicious and looks great on the table!

Ingredients:

1 cup warm

2 teaspoons yeast

4-4 ½ cups flour

¼ cup sugar

2 teaspoons salt

2 large eggs

1 large egg yolk (save the white for the wash)

¼ cup oil or butter

 

Instructions:

  1. Proof the yeast. Place the warm water in a bowl with a teaspoon of sugar and the yeast, mix to combine. Allow to sit until you can see a frothy layer across the top, should happen within 10 minutes. If no froth try again with fresh yeast.
  2. Mix together the dry ingredients. Flour, sugar, and salt. I use my stand mixer to knead and mix but this could easily be done by hand.
  3. To the flour mixture, add the eggs, egg yolk, and oil. Whisk.
  4. Mix the egg white with 2 tbsp. of water and set aside until time to use.
  5. Pour the yeast mixture in. Add flour a tbsp at a time until a nice dough forms.
  6. Knead on low for 10 minutes. The dough is finished kneading when it becomes soft, smooth, and can be shape into a ball.
  7. Place the dough in an oiled bowl, cover with a towel and place in a warm area. Let the dough rise until doubled in size, about 2 hours.
  8. Divide the dough into 6 equal pieces. Roll each piece of dough into a long rope about 16 inches long.
  9. Separate into 3 rolls each, doing a simple braid with each set. I like to do 2 sets of 3 but you could also do a 6 stranded bread.
  10. Place braids in a warm area and allow to rise again for 1 hour.
  11. Brush the braids with the egg wash while the oven is preheating to 350.
  12. Bake for 30-35 minutes.
  13. At last, allow the challah to cool. Slice and enjoy!

 

 

 

 

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Hanukkah, also called the Festival of Lights, is a Jewish holiday set aside to commemorate the rededication of the temple of the LORD in the 2nd century BC. Hanukkah is actually considered to be a minor holiday on the Jewish calendar, however it’s become very popular as it falls close to Xmas-time each year.

The Syrian-Greek Emperor Antiochus made the observance of Judaism, a crime punishable by death.

He desecrated the Holy Temple by having an altar to Zeus placed there and had pigs sacrificed.

A rebellion of the Jews, led by the Maccabees (a Jewish priest and his five sons) miraculously managed to defeat their oppressors and rededicate their Temple.

…So the story goes, after the temple was cleaned up and purified they needed olive oil to fuel the light of the menorah but there was only enough for one night. The miracle was it lasted for a full eight nights!

On Hanukkah, Jews celebrate their religious freedom and the great miracle that occurred at the rededication of the Holy Temple! It’s celebrated for eight nights to honor the miracles that occurred at that time.

How do we celebrate Hanukkah? Every community and family has their unique Hanukkah traditions, but there are some traditions that are practically universal. This includes:

Lighting of the Menorah- There is a candle used for lighting the other candles called the Shamash, which has a special place on the menorah. Blessings are said as the candles are being lit. On the first night the first candle on the right is lit. On the second night add a candle to the left of the first candle that was lit on the first night. Light the second candle first. Followed by the light which was lit on the previous night. Each night after an additional candle is added. On the eighth night all eight candles will be lit.

Spinning the Dreidel- The most popular game to play during Hanukkah is dreidel (similar to a top). The dreidel has four sides with Hebrew letters on each side: Nun, Gimel, Hay, and Shin.

Eating fried foods- Potato latkes and doughnuts are the most popular!

When?- On the Hebrew calendar, Hanukkah is celebrated on the 25th of Kislev.

 

Happy Hanukkah!

Trusting

~ pilgrimhomestead ~ 4 Comments

For those of you that may not know us personally, here’s what’s going on and a bit of the reason we’ve not been as active on the website lately.

Our home is selling and we are preparing to embark on a journey that will change everything. We are leaving Eastern Ky and going to the Northern Rockies in hopes of going off the grid to live a more self-sustainable lifestyle, Lord willing!

The process, however, has been… complicated.

We’ve had some setbacks (to say the least) but whenever we begin to question our goals and our hopes for the future, the Lord always makes a way to show us that we are on the right path.

We just have to remember that it will be in His time, not ours. To put Him first in EVERYTHING and HE will not let us down. He knows what we need more than we know what we need.

So, we’re Trusting in Him!

…We’ll be sharing more as our story continues.

A man’s heart plans his way, But the Lord directs his steps.

Proverbs 16:9

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Fall is here! And at the Pilgrim Homestead that means Pumpkin Flavored Everything. Not only does it taste great, it’s super healthy! This week we’re celebrating Sukkot and kicking things off with Pumpkins!

Pumpkin Loaf

Ingredients:
2 cups Pure Pumpkin
3 cups of sugar
1 cup olive oil
2/3 cup of water
4 eggs
3 ½ cups of flour
2 tsp of baking soda
1 ½ teaspoon of salt
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground clove

Instructions:
1. Preheat oven to 350.
2. Mix together pumpkin, sugar, oil, water and eggs in a large mixing bowl until well combined.
3. In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir well.
4. Gradually pour into the bowl of pumpkin mixture. Stir until completely combined.
5. Oil two loaf pans (9×5).
6. Pour mixture evenly into both pans.
7. Bake at 350 for 1 hour, or until a toothpick inserted in the center comes out clean.
8. Transfer to wire racks and allow to cool. Slice, Serve and Enjoy!

Layered Pumpkin Cheesecake

Ingredients:
The Crust:
2 cups Graham crackers, crushed
1/4 cup sugar
1 stick of melted butter

The Filling:

2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice

Instructions:
1. Heat oven to 325 degrees.
2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth.
3. Add in eggs, one at a time, beating well after each.
4. Remove 1 cup of batter and spread into bottom of crust; set aside.
5. Add pumpkin, cinnamon, and pumpkin pie spice to the remaining batter and beat until combined. Spread over the batter in the crust. Set aside.
6. Cook for 40-45 minutes. The edges should be puffy and look done while the center should still be slightly “jiggly”.
7. Let the cheesecake cool completely on a cooling rack. Once cooled, let it refrigerate for at least 6 hours or overnight. For best results, refrigerate overnight.

 

CLASSIC PUMPKIN ROLL

Ingredients:
For the cake:
3-4 tablespoons powdered sugar
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs room temperature
1 cup sugar
2/3 cup canned pumpkin
For the filling:
1 package 8oz cream cheese, softened
1 -2 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla
More powdered sugar for garnish if desired

Instructions:
1. For the cake: Preheat oven to 375° F. Grease a 13×18-inch half sheet pan; line with parchment paper. Grease and flour paper.
2. Combine flour, baking powder, baking soda, spices and salt in small bowl. Beat eggs and sugar in larger mixer bowl until thick and pale yellow in color. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately but gently, roll up cake and parchment paper together, starting with narrow end. Cool on wire rack.
4. For the filling: Beat cream cheese, powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove parchment paper. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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It’s time for another celebration!

For those of you that don’t know, Sukkot is one of the three pilgrimage ‘Holy Days’ referenced in the Bible. It’s also known as Feast of Booths or Tabernacles.

A sukkot is a hut-like structure that the Israelites lived in during their 40 years of wandering through the wilderness, after their exodus from Egypt. Sukkot simply means ‘temporary dwelling’.

We celebrate by constructing our own sukkot. The festival lasts for seven days. During which we spend much of our time outside in our sukkot. We try to cook our meals and eat them in our sukkot during the weeklong event.

We use this celebration as another way to educate our children and reflect on the time when God lead His people through the wilderness. Talk about a History lesson!

This joyous celebration is a reminder of God’s deliverance, protection, provision, and faithfulness.

This is important not only for Jews but for Christians as well. Jesus not only celebrated the Feast of Tabernacles, He used it as the occasion to reveal His nature and His mission.

…And the Word became flesh and dwelt (tabernacled) among us… (John 1:14 NKJV)

In celebrating the Biblical feasts like Jesus and His disciples did, we as Christians can get a better understanding of the Jewish life that Jesus lived while he was here on Earth as man.

In the New Testament, Jesus attended the Feast of Tabernacles and spoke these words on the last day of the Feast: “If anyone thirsts, let him come to Me and drink. He who believes in Me, as the Scripture has said, out of his heart will flow rivers of living water.”(John 7:37-38 NKJV)

The next morning while the torches were still burning Jesus said, “I am the light of the world. He who follows Me shall not walk in darkness, but have the light of life.”(John 8:12 NKJV)

Sukkot points to the truth that our lives rest on the redemption which is in

Jesus Christ and His forgiveness of our sin.

Happy Sukkot!

Preparing for a Crisis

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To go along with our last post ‘Our Homestead Secret’ here is a list we have printed out and posted with our important things to keep in mind!

 

1. Generators (Good ones cost dearly. Gas storage, risky. Noisy…target of thieves; maintenance etc.)
2. Water Filters/Purifiers
3. Portable Toilets
4. Seasoned Firewood. Wood takes about 6 – 12 months to become dried, for home uses.
5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
6. Coleman Fuel. Impossible to stockpile too much.
7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
8. Hand-can openers, & hand egg beaters, whisks.
9. Honey/Syrups/white, brown sugar
10. Rice – Beans – Wheat
11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
12. Charcoal, Lighter Fluid (Will become scarce suddenly)
13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY – note – food grade if for drinking.
14. Mini Heater head (Propane) (Without this item, propane won’t heat a room.)
15. Grain Grinder (Non-electric)
16. Propane Cylinders (Urgent: Definite shortages will occur.
17. Survival Guide Book.
18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
20. Washboards, Mop Bucket w/wringer (for Laundry)
21. Cookstoves (Propane, Coleman & Kerosene)
22. Vitamins
23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
24. Feminine Hygiene/Haircare/Skin products.
25. Thermal underwear (Tops & Bottoms)
26. Bow saws, axes and hatchets, Wedges (also, honing oil)
27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
28. Gasoline Containers (Plastic & Metal)
29. Garbage Bags (Impossible To Have Too Many).
30. Toilet Paper, Kleenex, Paper Towels
31. Milk – Powdered & Condensed (Shake Liquid every 3 to 4 months)
32. Garden Seeds (Non-Hybrid) (A MUST)
33. Clothes pins/line/hangers (A MUST)
34. Coleman’s Pump Repair Kit
35. Tuna Fish (in oil)
36. Fire Extinguishers (or..large box of Baking Soda in every room)
37. First aid kits
38. Batteries (all sizes…buy furthest-out for Expiration Dates)
39. Garlic, spices & vinegar, baking supplies
40. Big Dogs (and plenty of dog food)
41. Flour, yeast & salt
42. Matches. {“Strike Anywhere” preferred.) Boxed, wooden matches will go first
43. Writing paper/pads/pencils, solar calculators
44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
45. Workboots, belts, Levis & durable shirts
46. Flashlights/LIGHTSTICKS & torches, “No. 76 Dietz” Lanterns
47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
48. Garbage cans Plastic (great for storage, water, transporting – if with wheels)
49. Men’s Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
50. Cast iron cookware (sturdy, efficient)
51. Fishing supplies/tools
52. Mosquito coils/repellent, sprays/creams
53. Duct Tape
54. Tarps/stakes/twine/nails/rope/spikes
55. Candles
56. Laundry Detergent (liquid)
57. Backpacks, Duffel Bags
58. Garden tools & supplies
59. Scissors, fabrics & sewing supplies
60. Canned Fruits, Veggies, Soups, stews, etc.
61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
62. Canning supplies, (Jars/lids/wax)
63. Knives & Sharpening tools: files, stones, steel
64. Bicycles…Tires/tubes/pumps/chains, etc
65. Sleeping Bags & blankets/pillows/mats
66. Carbon Monoxide Alarm (battery powered)
67. Board Games, Cards, Dice
68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
69. Mousetraps, Ant traps & cockroach magnets
70. Paper plates/cups/utensils (stock up, folks)
71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
72. Rain gear, rubberized boots, etc.
73. Shaving supplies (razors & creams, talc, after shave)
74. Hand pumps & siphons (for water and for fuels)
75. Soysauce, vinegar, bullions/gravy/soupbase
76. Reading glasses
77. Chocolate/Cocoa/Tang/Punch (water enhancers)
78. “Survival-in-a-Can”
79. Woolen clothing, scarves/ear-muffs/mittens
80. Boy Scout Handbook, / also Leaders Catalog
81. Roll-on Window Insulation Kit (MANCO)
82. Graham crackers, saltines, pretzels, Trail mix/Jerky
83. Popcorn, Peanut Butter, Nuts
84. Socks, Underwear, T-shirts, etc. (extras)
85. Lumber (all types)
86. Wagons & carts (for transport to and from)
87. Cots & Inflatable mattress’s
88. Gloves: Work/warming/gardening, etc.
89. Lantern Hangers
90. Screen Patches, glue, nails, screws,, nuts & bolts
91. Teas
92. Coffee
93. Cigarettes
94. Wine/Liquors (for bribes, medicinal, etc,)
95. Paraffin wax
96. Glue, nails, nuts, bolts, screws, etc.
97. Chewing gum/candies
98. Atomizers (for cooling/bathing)
99. Hats & cotton neckerchiefs
100. Goats/chickens

http://www.thepowerhour.com/news/items_disappearfirst.htm

Our Homestead Secret

~ pilgrimhomestead ~ 1 Comment

Okay, so we’re gonna share a little secret….we’re preppers!!

Not weird, antisocial, really paranoid preppers; although I’m sure some people would argue with that, but preppers out of necessity.

Like, a hundred years ago when everyone had to be a prepper.

People back then had to prepare for the seasons. They would plant in the spring and harvest in the fall. They had to can, pickle and preserve.

If they didn’t…they starved!

Here at the Pilgrim Homestead, it’s that type of prepping that we do; well it’s what we want/try to do!

I guess you could say, that’s our goal.

Go to the ant, you sluggard!
Consider her ways and be wise,
Which, having no captain,
Overseer or ruler,
Provides her supplies in the summer,
And gathers her food in the harvest.
Proverbs 6:6-8

We’ve had a few experiences that we wish we would have been prepared for.

A few years ago, there was a big ice storm that hit our area. We were without power for over a week. We didn’t homestead at that point and had maybe a week’s worth of food for our family.

Next, a major snow storm took out power for over a week. Another was a tornado that took power for days. More flooding and power outages. And recently it seems as though we’re losing power or water at least once a month.

If we were prepared with certain skills, along with enough food and water we would have been more comfortable during these disasters.

I hate to admit it but when some of these disasters hit, we just packed up and got a room in the next town.

This got us thinking….

What if we didn’t have the money for that?

What if we couldn’t get out and we were forced to stay in our home for an extended time?

We had a fire place, but no wood!

We barely had flashlights and no candles.

What if we couldn’t get to Wal-Mart, or anywhere else for that matter?

When the lights went out, we were completely helpless!

So that, along with some other things have prompted us to be more prepared.

We got to thinking…with all the uncertainty in the world there are any number of things that can happen that we should be prepared for.

Natural disasters, economic hardship or collapse, terrorist attacks, etc, ect.

If you think about it, it’s really just a smart way of living and if nothing ever happens, you’ll have a few extras. BUT if something does happen, you’ll know that you’ve done all you could to see that your family is taken care of.

Here are some steps we took to better prepare ourselves:

1. Started homesteading, raising animals, hunting and planted a garden.

2. We stocked up on flashlights, oil lanterns, batteries and candles.

3. Bought a generator to run our freezer if the power outage last for more than a day.

4. Learned simple survival skills, things like making fire and cooking without electricity.

5. We converted our heating and cook stove to propane and always keep a few extra tanks on hand.

6. When we go to the store we always buy extras and shop sales.

7. We also bought books, lots of books about living off the land, survivalist skills and how-to.

We want to encourage you to step out of your comfort zone and take a look at the world and ask yourself, IF…

If something does happen, am I prepared?

Only To Us…

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While making dinner tonight I reminisced about our first milk cow and dreamt about getting another one.

Her name was Goldie. She was a beautiful Jersey-Guernsey Mix. A great starter cow. More like an oversized puppy than a cow. She was spoiled, and demanded our attention, which often included just a hard scratch on the head and she was happy.

Goldie was four years old and bred, when we got her. She had always been hand milked and like I said, very tame.

I remembered our first time milking Goldie. We had milked goats before and assumed it would be practically the same.

Udders, Teats, Grab, and Squeeze…. No Problem!

So we brought her home late one evening after she had already been milked. We settled her in for the night and the transition seemed to go well.

That night I could hardly sleep. It was so exciting!

We had waited so long and finally had gotten our very own milk cow!

The next morning, I got my bucket, my cleaning solution and rags. All the kiddos were up and followed me outside for our very first milking.

We were really farmers now!

I sat on a stool, cleaned her up, and grabbed a teat.

Gave it a firm squeeze…AND…Nothing!

I tried again, just like I had done on our goats.

I squeezed, moving my hands around switching positions from one way to another. Some squirts would come out and as soon as I thought I was on a roll, Nothing!

Minutes turned into hours and I started to cry.

My husband helped.

My kids helped.

After 3 hours of begging this cow to give us some milk, we stopped!

We were defeated.

We tried and failed miserably!

We took our hard earned half-gallon of milk into the house and savored every drop.

My hands were tired! I had used muscles I didn’t know I had. At that point I was afraid that I hadn’t milked her out enough and she was going to dry up.

I thought ONLY US!

This stuff only happens to us.

We bought a perfectly good milk cow, get her home and she dries up.

Really?

By that evening, all of my excitement had turned to dread and I wasn’t sure if I could handle this again.

We did fine!

And Goldie did just great!

It took us (as a family effort) a full hour to milk her out completely but we got the hang of things quick. She really let it go!

She had given us well over a gallon and a half.

I guess she was just stressed. Or maybe she sensed that I didn’t have a clue…either way we were blessed to have her with our family for a year.

She gave us many, many gallons of wonderful, healthful milk that we miss so much.

Doughnuts

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So, my daughter’s been reading a book called Doughnut Day, where a mother and daughter take the day to make doughnuts together. Needless to say, upon finishing the story, she had a craving for some ‘momma time’ in the kitchen.

Here’s our recipe:

Ingredients:

2 ½ cups of flour

¼ cup of sugar

3 tbsp of softened butter

1 tsp salt

½ cup of kefir or milk

1 egg

1 pk yeast

½ cup of mixed flour and water (1/3 cup of flour and 1 cup of water)

Olive oil for frying

Glaze:

3 cups of Powdered sugar

½ cup of water

4 tsp vanilla

  1. First, make the mixture of flour and water to act as a dough enhancer by heating 1 cup of water, then adding in 1/3 cup of flour until thick. Set aside to cool.
  2. Mix all ingredients together and knead for 15 minutes. I used my kitchen aide mixer with a dough hook attachment.
  3. Set aside and let rise 45 minutes.
  4. Punch down and let rise another 45 minutes.
  5. Next, place the dough on a floured surface and roll out to 1/2” thick. (tip: don’t over handle the dough at this stage or it’ll get tough)
  6. Cut into doughnuts.
  7. Final rise! 1 hour.
  8. Heat oil. I used a deep fryer, but a deep skillet would also work.
  9. While the oil is heating, make the glaze. Just whisk together powdered sugar, vanilla, and water.
  10. Fry the donuts in the oil about 30-45 seconds on each side, until golden brown.
  11. Scoop out onto a towel and allow to dry.
  12. Once slightly cooled, dip in glaze and set aside.
  13. For powered sugar doughnuts, you could also place doughnuts in a large Ziploc baggie filled with 1-2 cups of powered sugar, shake well.

We made half our batch glazed and the other half powdered sugar.

Hope you enjoy them as much as we did!

 

Bagels

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My kids love Bagels! Unfortunately, they take a few extra steps to make and time is never on my side.

So I enlisted the help of a few extra hands and we had ‘cooking class’.

Here’s the Recipe:

Ingredients:

4 – 4 ½ cups of flour

1 pk yeast

1 ½ cups of warm water

3 tbsp of sugar

1 tbsp of honey

1 tsp salt

 

  1. Mix together flour, yeast, sugar, and salt.
  2. Add warm water.
  3. Knead for 5 minutes.
  4. Cover and let rest for 20 minutes.
  5. Cut evenly into 12 rolls.
  6. Roll into a ball, put your finger through the middle to form a 2 inch hole. Shape and place on a baking sheet.
  7. Let rise for 20 minutes.
  8. Next, broil in the oven for 2 minutes on each side.
  9. Meanwhile, bring a pot of water to a boil, adding in 1 tbsp of honey.
  10. Once broiled, place bagels in the pot to boil (I did 3 at a time). 4 minutes on each side, turning only once.
  11. Do the same with the remaining.
  12. Once removed from boiling water, let them drain on a towel.
  13. Next, you’re gonna Bake at 375 for 20-25 minutes until golden brown.
  14. These Bagels slice well, taste great with butter, and even better with cream cheese! Enjoy!