Sigyn’s day 16

Well another recipe in a style that She would cook. She choose it for todays posting. Late int he day as it is.


Steak and Potato Pie

Submitted By: A Cake in the Park

Prep Time: 45 Minutes

Cook Time: 1 Hour 25 Minutes

Ready In: 2 Hours 20 Minutes

Servings: 8


“An English-style pub pie is made with red wine, carrots, potatoes, and spices. You can use the recipe for two pies (make two batches of pastry) or bake one pie and enjoy the rest as a bowl of stew.”




2 3/4 cups all-purpose flour

1 teaspoon kosher salt

1 cup lard, chilled and cut into small


1/2 cup ice water, or as needed

2 1/2 tablespoons all-purpose flour

1/2 teaspoon dried thyme leaves

1/2 teaspoon paprika

1/8 teaspoon ground black pepper

1/8 teaspoon ground ginger


1/8 teaspoon ground allspice

1 1/2 pounds boneless beef round steak,

cut into 1-inch pieces

1/3 cup olive oil

2 cups chopped sweet onion

1 cup beef broth

3/4 cup dry red wine

1 cup peeled and diced potatoes

1 cup sliced carrots

1/2 teaspoon dried thyme leaves (optional)




1. Combine 2 3/4 cups flour and 1 teaspoon kosher salt in a large bowl. Cut lard into the flour mixture until it resembles coarse bread crumbs. Add ice water a tablespoon at a time, tossing to mix. Gather the dough into a ball, divide it in half, and wrap each piece in plastic wrap. Refrigerate the dough while you prepare the filling.

2. Mix together 2 1/2 tablespoons flour, 1/2 teaspoon dried thyme, paprika, pepper, ginger, and allspice in a bowl. Dredge the steak pieces in the seasoned flour and set aside.

3. Heat olive oil in a skillet over medium-high heat. Stir in beef cubes and onion; cook and stir until the onion has softened and turned translucent and the beef is browned on all sides, about 10 minutes. Pour in beef broth and red wine and simmer until sauce thickens, about 20 minutes.

4. Roll out one pastry crust on a lightly floured surface to fit a 10-inch pie plate. Place the crust in the pie plate, cover it loosely with plastic, and refrigerate. Roll out the top crust for the pie and set it aside.

5. Stir the potatoes and carrots into the beef mixture and simmer until tender, about 20 minutes. Remove the pan from the heat and allow it to cool slightly.

6. Preheat oven to 400 degrees F (200 degrees C).

7. Transfer the beef mixture to the pastry-lined pie plate. Sprinkle with an additional 1/2 teaspoon of thyme, if desired; cover the pie with the top crust and crimp edges to seal. Cut vents in the crust or prick with a fork to allow steam to escape.

8. Bake in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.


Sigyn’s Missing day Eight!

A group friend on facebook asked me to share this saying ti would go good with bread. I am sure it would go well with scones too! I was like sure I will share it. The URL is thus:

Yes I dragged and dropped the shared page that my friend shared with me. It is all here. You can follow the link to if you do nto believe me. I will be following her blog.

Canning 101: Freezer Jam (Recipe: Nectarine Raspberry Freezer Jam)

by on July 17, 2010
in Preserving · 33 Comments

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Written by Cheri of Kitchen Simplicity.

Freezer Jam is a great way to break into the preserving scene. The recipes are made in smaller batches, require little to no cooking (which gives them a fresher taste) and need no special canning equipment.

All you need to do is puree or mash some fruit, mix it with sugar and pectin and throw it in the freezer!
There are a several different options for making freezer jam:

  • It can be made with freezer jam pectin, which is simply mixed together with sugar and stirred directly into the mashed or pureed fruit.
  • You can use regular pectin by boiling it with water and stirring it into the sugar/fruit mixture.
  • In some recipes you can even omit the pectin because they are cooked long enough to thicken up such as this Last Minute Strawberry Jam or because the fruit itself contains pectin as the cranberries do in this Grapefruit Cranberry Marmalade. This makes an already easy project that much easier.

Whichever pectin you choose don’t be afraid to get creative with the fruit combinations you use, just follow the fruit/sugar/pectin ratios on the back of the box.

You can get really creative and add addition flavors such as vanilla, almond or maple like this Strawberry Maple Freezer Jam.

There’s no reason not to make your own jam when it’s this simple and the results are so delicious. Besides, you can’t get these endless combinations at your local grocery store!

Recipe: Nectarine Raspberry Freezer Jam

I prefer using nectarines over peaches in many recipes because there’s no need to peel their thin skin.

  • 3 nectarines, pitted and chopped
  • 2 cups raspberries
  • 1 tablespoon lemon juice
  • 4 cups sugar
  • 3/4 cup water
  • 1 (1-3/4oz) package powdered fruit pectin
  1. Puree nectarines and raspberries. Strain through a sieve to remove seeds.
  2. Add sugar and let sit 10 minutes.
  3. Stir water and pectin together in a small saucepan. Boil for 1 minute.
  4. Stir into fruit mixture for 2 minutes or until sugar is dissolved.
  5. Divide into storage container and allow to sit, sealed at room temperature until set (up to 24 hours).
  6. Store in the fridge for 3 weeks or in the freezer for 6 months.

Makes approximately: 5 cups

Sigyn’s day 12

A recipe for scones. She likes these treats. The Recipe is from they got it from USA Weekend. Enjoy. I know she would enjoy making such things.

Simple Scones


Original recipe makes 8 scones


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


  • Cranberry-Orange Scones
  • Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
  • Lemon-Blueberry Scones
  • Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
  • Cherry-Almond Scones
  • Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.
  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Sigyn’s day four

For this day I choose to post a recipe to honor her. She is a homemaker. She loved backing bread and taking care of her family. Here is a bread recipe for people to try. I found it on The URL:


Original recipe makes 3 loaves

  • 3 cups warm water (110 degrees F/45 degrees C)
  • 2 (.25 ounce) packages active dry yeast
  • 1/3 cup honey
  • 5 cups bread flour
  • 3 tablespoons butter, melted


  1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
  2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
  3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Prep time 20 mins.  Cook time 30 mins. Ready in three hours.