BV Colonial Crafts

With Steve’s and his beagles hunting skills and Sarah’s cooking ability, the Millers butcher, work up, and cook whatever is brought home after a hunt!   And as January is a good rabbit hunting month we eat our share of…

Rabbit Scrapple (makes 3 bread pans)

You may want to divide the recipe in 1/3 or 1/2 if this recipe looks like too big of a recipe for you.

Bring 2 quarts of broth (any kind of broth will work) or water to a boil in a 4 or 6 quart kettle.

Add 1 quart of cooked and chopped very fine or ground cooked meat. (I use my food processor to chop the cooked meat fine or I often use fried ground beef if no rabbits hop in the door! )

Add 1  1/2 teaspoon salt and 1 teaspoon black pepper ( I use 4 teaspoons of black pepper and add it closer to the finished cooking so the pepper doesn’t cook out. – to make it spicier!)

In another bowl mix 3 cups whole wheat flour, 1 cup buckwheat flour and 1 cup course ground corn meal.

Slowly and 1 quart of water or broth to make a mush.

Slowly add this mixture to the boiling broth and meat mixture. This will get very thick, which is what you want. Turn your burner down lower than medium, basically the scrapple steams to cook.

Cook/ steam slowly for 30 minutes.

At this point we would dip some fresh scrapple from the hot pan and serve it in our soup bowls. We then would eat the scrapple with soft boiled eggs. When my youngest sister was about 3 or 4 years old she would ask for “round scrapple”. Mom tried to figure it out, then my sister said “we eat it in a round bowl not square on our plate”! So it has started a family tradition to serve the first meal of scrapple as “round scrapple” often for supper.

When the scrapple is cooked and you are ready to pour the scrapple into 3 bread pans to mold.

Place the scrapple in the fridge over night to get good and cold to set up well.

When the scrapple is cold, slice around the edges of the bread pan and plop the pan upside down and the scrapple should fall right out of the pan. You can then slice the scrapple  into 1/4 to 1/2 inch slices.

Fry the slices of scrapple in hot fat till crispy and crunchy on both sides. A medium burner works better than a high burner. An iron skillet can fry the scrapple to a crisp – that’s the way we like it!

Eat your scrapple with fried eggs, morel mushrooms, toast or in a sandwich.

It is also good with lots of molasses, pancake syrup, maple syrup, or honey drizzled over the top.

Enjoy!!

You can freeze the sliced scrapple.

I place the slices of unfried scrapple between layers of waxed paper or parchment paper in an closed container.

Then I get out just enough slices of the frozen scrapple that we need to fry for a meal.

It can be placed right from the freezer onto the frying pan. 

This scrapple lasts a week or so in the fridge or months in the freezer.

I have used all kinds of meat in this scrapple recipe – rabbit, squirrel, venison, beef, pork, chicken, and turkey!

I think my favorite meat for in scrapple is using ground ham ends!

This rabbit scrapple recipe can also be made gluten-free by omitting the wheat flour and using 4 cups of buckwheat flour with the 1 cup of cornmeal. Follow the directions as with the regular recipe. This gluten free scrapple actually hangs together better than the scrapple made with the wheat.

We have assorted Cast Iron Skillets for sale. All of our cast iron skillets have been cleaned and seasoned. All of our cast iron skillets are ready to use. Contact us for the availability of the kinds (whether they are Wagner, Griswold, USA Made, etc) and sizes of the cast iron skillets that we have on hand.

Our contact information:
Stephen and Sarah Miller
9018 Glades Pike
Berlin, Pa 15530
Phone: 814-267-5887
e-mail: millersroxburystore2011@gmail.com
https://www.facebook.com/millersolderoxburystore
Please contact us by either telephone, e-mail, or on facebook messenger with your complete order, address, and telephone number.
As our items are handmade there may be a waiting time until we get an item/items completed. 
Thank-you for your patience!
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I will then contact you with your total amount of your purchase.
All sales and info will be kept confidential.
We accept cash, checks, money orders, Visa, or Mastercard. 
All credit card sales will have a 4 % convenience fee added.
We do not keep any credit card info on file for repeat orders.
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Thank-you for your business!

15 pounds ground deer burger

4 cups of raw sugar or brown sugar

1 Tablespoon Black Pepper

1 Tablespoon Lawery’s Season Salt

1/4 cup salt

1/2 cup plus 2 Tablespoons tenderquick

1 cup maple syrup (or 1/2 cup water and 1/2 cup karo)

1/2 cup honey

1/2 cup liquid smoke

Mix altogether and put in cloth bologna bags – see directions below for making the bologna bags.

Place them on cookie sheets and refrigerate for 24 hours

Bake at 225* for 4 hours.

Turn the bologna every 30 minutes.

When finished baking and cooled, wrap the bologna in freezer paper or zip lock bags.

To make the bologna bags, use a cotton fabric like muslin.

For sandwich bologna size cut 4 pieces 13’x16″.

Sew the fabric into a tube leaving the one end open.

Stuff the bag with the bologna mixture then take a strip of the fabric to tie the end shut.

When you get the bologna out of the bag just nip the seam to get it started and peel the bologna bag back over the bologna.

Before you take the bologna out of the bag let it cool thorughly.

Last evening my 10 year old neighbor girl came to my house to experiment with a new recipe. Actually this recipe is an old favorite of my family. It is a tricky but interesting candy recipe!

As we started she said, “with my family of 12 I am used to making BIG recipes.”

As we were working she said, “Oh, this is making more than I thought it might!”

Recipe of the Month – May 1, 2010

OLD FASHIONED MASHED POTATO CANDY

1/2 cup of cold mashed potatoes with no butter or milk added.

Slowly add 1 cup of powdered sugar. Stir well. Yes it will get very runny!

Add 3 more cups of powdered sugar  – 1 cup at a time.

Stir until it needs to be kneaded a bit. You may need to add a bit more powdered sugar. Put this ‘dough’ between 2 layers of wax paper. Gently press it down with your hand.till it is slightly flattened.

Then roll it with a rolling pin to 1/4 inch thick.

Remove the top layer of wax paper. If it sticks you will need to add a bit more powdered sugar.

When the top paper is removed – spread a generous layer of smooth peanut butter over the dough.

While holding the edge of the bottom wax paper slowly roll the dough and peanut butter together while removing the wax paper!

Place the finished roll in the refrigerator to chill.

Slice and eat!! – ( sometimes we dip this in chocolate too!)

What an interesting combination!!

I have always enjoyed working with yeast dough. Here is a basic Homemade White Bread Recipe that I use. Of course I make changes to it depending on what we or our friends are hungry for!!

I mix this in my 5 quart kitchen aid mixer. Or for a double batch I mix it by hand.

3 cup lukewarm water

2 Tablespoons dry yeast ( or 2 1/2 packets)

1/3 cup white sugar —  mix these three items together and let set for about 10 minutes or until the yeast is working and it is all bubbly.

Then add – 1/3 cup shortening

1 1/2 Tablespoons salt

Then keep adding approx. 2 1/2 pounds of all purpose flour.

Use the dough hook that comes with your mixer or if mixing by hand stir well. Do not add all the flour at one time … after adding the first 2 pounds of flour,  just add about 1/2 cup at a time … as you don’t want to add too much flour. You will want the dough to not be too sticky when you touch it… neither do you want it to be tough feeling. Knead it for 5 minutes if making by hand or at least 3 minutes by mixer.

Put it in a well greased bowl and set it in a draft free warm place to raise until doubled in size.  Divide the dough into 4 dough hunks. Work with your hands until a nice loaf is formed. Then put your bread dough in greased bread pans. Let it rise again until doubled and the bread pan feels lighter when you lift it. Pre-heat your oven to 350 degrees. Bake your bread for 20 to 25 minutes until it is golden brown. Remove it from the oven. Remove it from the pans. Place the loaves on a wire rack. Brush butter on the tops. And let cool!

Now here comes the fun part!!

Other Suggestions:

Instead of water use cooked potato water, coffee, tomato juice or whey

Instead of white sugar use: brown sugar or honey or molasses

For the shortening use: butter, crisco,  margarine, oil, chicken grease, lard,

For the white flour use up to 2 cups of : whole wheat flour, wheat bran, cornmeal, buckwheat flour, oatmeal softened in water(precooked), rye flour, flax seed meal, whole flax seed, caraway seeds, poppy seeds, sesame seeds, cocoa, cooked brown rice.

I have found my own concoction of the above that we like the best!!

For wheat and flax bread  – 1 Tablespoon of flax seed, 1 heaping teaspoon of flax meal, and whole wheat flour.

For raisin bread add cooked raisins – ground or whole and cinnamon.

For poppy seed bread one Tablespoon of poppy seeds.

For cheddar cheese bread add 1 cup of shredded cheddar cheese.

For tomato bread use tomato juice for instead of water and add italian seasoning and parmesan cheese.

For rye bread use rye flour,cocoa, coffee, and caraway seeds.

My Cast Iron Lamb Cake Mold

It has been a family tradition to have a Lamb Cake Mold to bake a Lamb Cake for special occasions in our family. But growing up with four sisters , well not all of us could inherit Moms Lamb Cake Mold. So when my hubby and I decided to stop in at an antique mall in Missouri … Guess what I found! You guessed right! I could hardly believe my eyes! A Cast Iron Lamb Cake Mold in very good condition! Well, since I had a little bit of $$ burning a hole in my pocket, I decided to remedy it! So I  bought it!

Spice Lamb Cake

3/4 cup shortening

1 1/4 cup brown sugar

1 cup white sugar

3 eggs

1 1/2 cups buttermilk

3 cup flour

1 teaspoon salt

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp nutmeg

3/4 tsp cloves

Mix altogether very well. Pour 1/2 of the batter into a very well greased and floured mold in the face side down . Put the other half on top for a lid.  Bake it in a preheated 375 degree oven for 25 minute.  Flip the mold over and continue baking for 25 more minutes. Take it out of the oven and let set for 10 minutes. Very carefully remove the back of the lamb mold. Let it set for 10 more minutes. Gently dump the lamb cake out of the mold. Set it up on its ‘feet’ . You may need to prop it so it won’t fall over. Let it cool completely then put icing on it and sprinkle it with coconut to look all woolly! Add chocolate chips for its eyes. Add a red strip of licorice for its mouth.  Enjoy!

1 1/2 package yeast (or 1 1/2 Tablespoons)

1/2 cup warm water

2 cup mashed potatoes

1 cup sugar – Mix the above 4 ingredients and let stand for 1 hour

Add 3/4 cup shortening

1 egg

1 cup of potato water

1 teaspoon salt

7 cups of bread flour – mix altogether well.

Let the dough rise until it doubles.

Then roll the dough out to 1/2 inch thick on a floured surface.

Cut the dough with a round cutter.

Put the cut out dough on a greased cookie sheets to rise until doubled again.

Bake the donuts at 350 degrees for 15 minutes or until nice and brown!

When you remove the donuts from oven. spray the tops of the donuts with a butter spray, or grease lightly with butter.

Place the donuts on a rack to cool.

When the donuts are cooled cut them in half and put your favorite icing  in the center.

Place the other half on for a lid.

Roll the donut in powdered sugar right before you serve them!

This recipe is another ‘keeper’ ! I also use it for dinner rolls or cinnamon buns!

Steve likes his hamburgers with thin sliced dill pickles.  And we both like whole pickles at any picnic.  As I had grown up on a truck farm where we raised lots of fresh produce I never did see any sense in buying dill pickles. My most favorite and easiest pickle recipe I got from my home where my mother got it from her mother.

This recipe is called Saccharin  Pickles

Saccharin Pickles

Prepare your cucumbers by washing and trimming your cucumbers

You can thin slice your cucumbers in a food processor, spear cut the cucumbers, chunk your cucumbers, or leave the thumb size cucumbers whole.

Now don’t get excited as it is hard to find the saccharin tablets on the store shelves.

So I substitute the saccharin with the packs of sugar substitute.

3 cups of 5% vinegar

6 cups of water

Bring the brine to a boil.

Add the washed and cleaned cucumbers to the boiling brine.

Watch the cucumbers change their bright green color to a dull green.

The larger the cucumbers the longer it will take for the cucumbers to change color.

Have your pint jars clean and sterile. I place my clean jars in a 170 degree oven.

OPTIONAL – Into the clean jar place 1/2 teaspoon of dill seed or a sprig of dill weed and a clove of garlic.

Pack  the hot cucumbers into the hot jar. Be careful so you don’t burn yourself.

Add 1 heaping teaspoon of salt

Add 1 packet of sugar substitute.

Then fill jar with the hot brine.

Place a clean hot lid on the jar and screw on the ring.

(This kind of canning is called open kettle cooking. No hot water bath is needed.)

Let the canned pickles set for 24 hours so the seal can set.

Check the lid to make sure it is sealed.

If the jar is not sealed refrigerate the jar of pickles.

I like to let the pickles set in the brine for several days before we eat them so the flavor can get thru the pickles.

The sealed pickles it will keep safely in a cool dark place for a year or longer.

Enjoy!

Sugarless  Cheese Cake

In a mixing bowl place all of the ingredients:

2  packages (8 oz. each) cream cheese

12 packets  Nutra Sweet or Stevia

3 large eggs

3 Tablespoons lemon juice or maple flavoring

1  1/2  teaspoon vanilla

1/4 teaspoon salt

3 cups fat free sour cream

Preheat your oven to 350 degrees

Beat all the ingredients together well.

Pour the batter into a nine inch graham cracker crust or a greased 9 inch pie pan if you prefer a crust less cheesecake.

Bake the cheesecake for 45 minutes.

Do Not Open The Oven Door While The Cheese Cake Is Baking or Cooling.

Turn off the oven and let the cheese cake in the oven to cool for 1 hour.

After one hour of cooling in the oven, remove the cheesecake from the oven and let the cheese cake cool to room temperature for about another hour.

Cover with plastic wrap and refrigerate overnight.

Serve with a thickened fruit sauce, or maple walnuts drizzled on the top, or cool whip.