Choosing Voluntary Simplicity » My Family’s Favorite Recipes

Peanut Butter Cookies with a Great Peanut Taste

Shirley — Fri, 04 Sep 2009 12:57:59 +0000

Reader question... "My family loves your other cookie recipes, but I'm wondering if you have a recipe for peanut butter cookies. Whenever I make them, they do not taste as 'peanutty' as I would like. Any ideas or hopefully a recipe you would share?" --Rhonda P.

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There’s No Meat in Our Favorite Meatballs

Shirley — Wed, 10 Jun 2009 13:40:15 +0000

Katy, a reader from Idaho who sent me this recipe several months ago, told me that she has had people insist that these meatballs are really made of meat. I must admit I was skeptical at first... but she's right, these mock meatballs are incredible. They actually taste like "real" meatballs... the texture is the same... and they even look the same! Thank you, Katy... this recipe is definitely a keeper.

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By Request — My Oatmeal Bread Recipe

Shirley — Tue, 02 Jun 2009 16:01:38 +0000

Several people have written to ask for the oatmeal bread recipe I mentioned in some of my breadmaking posts. I have been making this bread for a long time and it is one of our favorites. I would guess that this recipe originally came from the back of a bag of Quaker Oats... although I am not sure. The recipe as it was given to me is simply a list of the ingredients... there are no instructions given... but here is how I make this bread.

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Corn and Chicken Soup with Rivels

Shirley — Fri, 13 Mar 2009 13:59:12 +0000

There are many versions of this popular Amish corn and chicken soup with rivels... this is mine. On the first day I make the rivels and spread them out on my cutting board to dry. I also make the stock for the soup by simmering chicken pieces (usually thighs) in a large pot of water. Since any soup is only as good as the stock it is made in, I try to make the stock as flavorful as possible. I always add dried or fresh sage, basil, salt, and pepper... sometimes celery, onions, and carrots... and simmer the stock until it has reduced by about half. Then I refrigerate the stock overnight. Once it has cooled any fat in the stock has congealed and can be easily skimmed off the top.

How I Make Rivels, Couscous Size

Shirley — Wed, 11 Mar 2009 18:24:37 +0000

This recipe for rivels comes from one of my mother's wonderful recipe scrapbooks. I have written about these books before... they are simple three-ring binders with pages of plain notebook paper, and the first entries date back to shortly after my mother was married. Some of the recipes were cut from magazines or newspapers and pasted on the pages... others are handwritten by the person who gave her the recipe or by my mother herself. I especially enjoy the notes and comments my mother has made in the margins of each recipe... and the variety of information she has in these books.

A Delicious & Frugal Homemade Spaghetti Sauce

Shirley — Thu, 19 Feb 2009 17:47:52 +0000

My family loves pasta! And spaghetti with a sauce you make yourself is not only quick to prepare, hearty, and delicious, it is also one of the least expensive meals you can make. Here's my favorite way to make this sauce...