In today's Family Farm Vlog, we are leaving the farm!! This is our first year homeschooling MaryCarl, & today we are leaving the homestead to go on our first ever homeschooling fieldtrip to Cathedral Caverns & The Space & Rocket Center in Huntsville Alabama. Plus we surprise MaryCarl with a trip to a bird & reptile show!
Cog Hill Farm
In today's Farm Vlog, we are doing a seasonal farm makeover to make the farm, the barn & the chicken coops super festive for the holidays. Also we are going to treat the garden for pest organically, and then Mrs. Cog Hill is going to make Scott Peacock's sweet potato casserole for thanksgiving.
5 pounds sweet potatoes (about 10)
1 stick (4 ounces) unsalted butter, cut into pieces
2/3 cup granulated sugar
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
2 1/2 cups hot milk
1 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch dice and chilled
1 cup (4 ounces) coarsely chopped pecans
Preheat the oven to 350°. Spread the sweet potatoes on a rimmed baking sheet and bake for about 1 1/2 hours, or until tender. Let cool slightly, about 10 minutes, then peel.
In a large bowl, beat the hot sweet potatoes on low speed. Beat in the butter. Add the granulated sugar, brown sugar, honey, vanilla, salt and nutmeg and beat until blended.
Add the eggs and beat on medium speed for 2 minutes. Reduce the speed to low and gradually add the hot milk.
Preheat the oven to 375° F. Butter a 13- by 9- by 2-inch baking dish and pour in the sweet potatoes; spread in an even layer.
In a bowl, rub together the flour, brown sugar, cinnamon, nutmeg and salt. Add the butter and rub or cut it in until the mixture resembles coarse meal. Stir in the pecans.
Sprinkle the topping evenly over the potatoes and bake for 1 to 1 1/4 hours, until the topping is golden brown and crisp. If the topping browns too quickly around the edges before the center is crisped, cut a large hole in the center of a sheet of foil and rest it on the dish while it finishes baking. Serve hot.
MAKE AHEAD: The puréed sweet potato mixture and the topping can be refrigerated separately for up to 1 day. Bring to room temperature before proceeding.
This Just Made Her & The Entire Family SUPER Happy!! (New Chick Brooder)
In today's Farm Vlog, We just got a new GQF chick brooder that is going to make raising chickens way easier, & also make our entire family super happy, for several reasons!
16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
1/3 cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 1/2 cups milk
1 3/4 cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided
Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.