Recipe of the Day: Susan’s Pot Roast

Gill from Norway (yep, NORWAY!!) wanted the pot roast recipe…here you go! Complete with pictures!

I used a eye of round roast. About 4 pounds for our family. It was a very lean cut of meat…not my favorite but I knew Husband would like it. You will also need ground cayenne pepper, a large white onion, salt and black pepper to taste, plenty of fresh garlic, fresh carrots and potatoes…whatever is needed for your family – or whomever you are serving.

Here’s how I make a roast:

Preheat your oven to 325. Be sure your roast is completely thawed. You will need 8-10 gloves of garlic, one large white onion and ground cayenne pepper. Be sure and pour some pepper into a ramkin or small bowl, you dont want to contaminate your pepper shaker by dipping a meaty knife in it! Discard your left over pepper when finished. DUH!

Stick your very sharp paring knife into the roast and make Xs. Cut your garlic into strips that will fit in the Xs. Use all the garlic, which will make about 20 Xs

Then dip your knife in the cayenne pepper and stick the meat – say 20 or so times.

Put just enough oil in a skillet to coat the bottom and heat it for a few moments…of course not TOO hot…dont want a fire! Then place your roast in it, turning and browning it on all sides.

Remove it and place in in a roasting pan with a lid -spray both pieces with cooking spray. Slice your onion into fairly large pieces and saute in remaining oil in skillet just until becoming transparent. Add to the roasting pan.

Add 2 cups water to roaster. Cover and place in your preheated oven and cook for 2 hours. Check periodically to be sure it hasnt dried out. Scrub fresh carrots and new potatoes (these are from our garden…arent they beautiful!?) and set aside.

When your roast has been cooking 2 hours, add your carrots and potatoes. Salt and black pepper to taste. I just snip the ends of the carrots and put the potatoes in whole. If you have to use larger bought potatoes, cut them into 2-3 inch pieces…same for bought carrots. Cover again, return roaster to oven to cook an additional hour or until potatoes are done – not mushy…still firm but cooked through. There you have it! Easy as pie! Oh heck, you need a pie recipe too! Maybe later in the week!

YUMMY!!!! We had this for supper tonight (with biscuits) and it was great!

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Farmhouse Blend Coffee!

Amy B asked if she could buy the Farmhouse Blend Coffee online…yep you sure can!

Follow the link above and then when you arrive at my web shoppe, in the menu to the left will be a link to the Farmhouse Kitchen page…let me know if you have any trouble finding it!

So glad you are enjoying it! Told you it was delish!~

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Recipe of the Day:

This is by far my family’s favorite cookie. People have always assumed they are extraordinarily hard to make because of the delicate pastry and WOW, the butter cream filling. But quite frankly…they are a breeze to make. Keep that to yourselves, K?? When we ran our catering business, Kneadful Things, we probably made well over 10,000 over the 12 years we were in business. Below is a picture tutorial/recipe. As always gather all your ingredients before you start.

You will need:

• 2 cups flour
• 1/3 cup heavy cream
• 2 sticks butter at room temp (do not substitute)
• sugar for coating cut outs
• cookie cutter of your choice (the fluted ones like shown work BEAUTIFULLY)
• flour for dusting your work area
• Set your oven to 375

For Filling:

• 1 stick softened butter
• 4-5 cups confectioners sugar
• flavoring of choice (I use 1 tsp vanilla extract, and a 1/2 tsp coconut & lemon)
• Coloring if you like

I use parchment lined cookie sheets.

Cut the butter into the 2 cups of flour with a pastry cutter or fork until it is mealy…like cornmeal. Add cream all at once and mix until thoroughly incorporated.

Roll 1/3 the dough out adding just enough flour to keep it from sticking to the surface (I use a silicone mat). DO NOT over work your dough or your cookies will be tough. Cut what you can from this rolling and set the scraps to the side to use ONE more time. After the second rolling, discard the dough – too “used” to use, ya know?

Place your cut outs into a plate of sugar to coat.

Place the cookies on a parchment lined baking sheet and prick each one with a fork (3-4 times- no need to get “creative” like Husband!).

Bake about 10-11 minutes until set…not browned. Remove to a wire rack till cooled.

Mix your filling ingredients with a mixer until light. Spread one cookie and top with another. Makes a YUMMY sandwich cookie and delish with a great cup of Farmhouse Blend Coffee!

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