Transform your summer BBQs with an unforgettable twist—introduce Cowboy Candy BBQ Sauce to your culinary repertoire. This sweet and smoky delight blends the rich flavors of leftover cowboy candy syrup with tomato, brown sugar, and a hint of liquid smoke for a mouth-watering glaze that dances on your palate. Whether you're grilling up a storm or looking to elevate your canning game, this sauce guarantees to add a flavorful kick that will have everyone at your table coming back for seconds. Ready to dive into this unique recipe? Try it once, and it might just become your new go-to BBQ staple.
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Disclaimer:
I am not a fluff writer when sharing recipes... You are welcome, HA! Let's get to it!
Know thy farmer, my friend
Grandma Helen's Lard Pie Crust Recipe
Grandma Helen's Lard Pie Crust Recipe
Makes 4-5 Pie Crusts
Ingredients:
5 Cups Flour
1 Tablespoons Sugar
2 teaspoons Baking Powder
2 teaspoons Salt
1 lb Lard
1 Egg
2 Tablespoons Lemon Juice
1/2 Cup Cold water
Directions:
Add the flour, sugar, baking soda, and salt to a bowl. Whisk to mix those ingredients. Cut the lard into chunks and add to the flour. Use a pastry blender (or a fork or your hands) to blend the lard into the dry mixture. Blend until it is in uniform pea-sized crumbles.
Add the egg and then pour the lemon juice and water over the top of the flour. Mix with a spoon or begin to knead it together with your hands. Once mostly combined, add to a lightly floured surface and knead until fully combined and smooth.
Cut into four equal pieces. At this point, you can begin to make your pies or wrap them in plastic wrap and store them in the fridge or freezer. This pie dough works great even when not chilled. In fact, I recommend if you store it in the fridge, let it warm up before forming.
✨ Pie crusts can be placed in the fridge or stored in the freezer for future use
✨ If the pie crust is very sticky, add more flour, a teaspoon at a time, and knead in
If you try, please let me know ♥️ pictured My Sweet Grandma Helen & me
Happy Pie making! Reach out if you have any questions.
Over here at The Haven Homestead, we like our Saturdays slow. Well as slow as it can be when Mama Ruby (the milk cow) needs to be milked first. Add on that it felt like -25° this morning and it was the perfect time to trade milking chores with #mybeardedbestie. As cold as it was, I think I won this trade deal.
This Quiche recipe is a TOTAL hit with my fam and the ingredients can be switched out to reflect your family's fave add-ins. Get creative! And the buttermilk pie crust is one of the best I have found. Let's dive in!
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