Sorry to run on but, have you ever seen Mace, the seed coat of the Nutmeg? It is like a bright red, waxy flower. When you were blending the apple butter with the immersion blender, I thought, " What if I don't have an immersion blender?" Well I guess I just need to buy one. 😁

Hi there! I liked your comment about clove oil. My late MIL, used it for a tooth ache also, plus, when the kids were teething, she'd put a tiny drop on a cotton swab and rub it on their gums. Apple peels can be dehydrated and placed in little tea bags with cinnamon, and nutmeg. Makes the most delicious tea, and is good for several cups! 🍎🍏🍎🍏

I loved listening and watching you make things in the kitchen. I was taken back to times when I was a child at my aunties and grandparents in England - Because those times are long gone, I want to thank you xxx

I have been making kefir now for a few months and have never gotten the more firm grains everybody seems to get, lol. I get the sludge on the bottom and then I put the sludge into another jar and Brew it again and it ferments fine but for some reason I never get the little firm globules.

I made this recipe to the tee according to this recipe. But, my cookies didn't flatten, they stayed more thick. This seems to be every Choc chip cookie recipe I make. Every time they're thicker rather than thin and gooey. HELP!! What am I doing wrong???

Hi there! Happy Saturday ~ I look forward to every Saturday video you put out. Thank you so much for all the info. Looking forward to next week! Maybe some fall type dishes you cook would be great for future videos!!!

Enjoyed watching and so proud of you my beautiful daughter 🥰

Boy, I wish I would have had someone to share all of this with me 20 years ago. Like you I have learned not all rules are to be followed!! This was an excellent tutorial and will really be a blessing to someone new to kefir. It will reassure them that they are not going to harm their family. When I first started out there was no KZbin, all I had was a thin little book by a fellow named Kloss. I didn't know anyone else who made kefir, and I bought my first starter culture from Hoegger goat supplies. Times have certainly changed. Last week's video was awesome, people don't know what they are missing, and the creamer recipe was delicious. I need to make some more!! I will be 54 in October and have found cod liver oil to really help with the brain farts. Thanks for all of the sunshine and laughs, your channel really is a bright spot in a dark world. Have a blessed week.

Great information!❤

Hello my friend! I really enjoyed watching this video. I agree abot raw milk. Also goat milk is much easier to digest for those of us who are lactose intolerant. My neighbor gave me raw goat milk and I drank it with no problem. PS Keto has nothing to do with milk. It us a high protein, high fat, Low Carbohydrate diet. So if anyone wants a Keto creamer, it's the maple syrup that would be the problem. But maybe a bit more cream and some Maple flavor would work. 🙏🙏🤗🤗❤️❤️

Getting ready to make some and I always look to see what others do for theirs. I am surprised you didn't mention honey - that really makes it more palatable for me! This is my first time watching you, I look forward to seeing more of your videos. Greetings from Ohio 💕

Love the muffin top tip and the extra ch chips On top.

Now I want a cookie. Too bad it’s 3 am

Love the longer video! Fall is my favorite season, maybe because I am an October baby. I also start decorating in August and then decorate for Christmas, (my favorite holiday) during the second week of November. We quite often have snow on the ground by the end of October and of course, that really will give me the Christmas bug. I can't grow pumpkins here but can usually grow a bush butternut that is 85 days with lots of extra care and transplanting out a plant that is quite substantial in size. Last year I was able to harvest 23 off of 5 plants. I use these in place of pumpkin. This year has been so bad that I pulled everything mid, August because there were no pollinated fruits. Those muffins looked amazing!! Chocolate and pumpkin were made for each other. I always admired your crocheted pumpkins when you would post photos to your old blog. I would love to learn how to make them for myself!! Have a blessed week.

I immensely enjoyed this video while I was sewing...it was like bein in my mamas kitchen...loved how u tenderly explained everything like u were talkin 2 ur children...thank u...I miss my mom whose been gone 10yrs now...

Yes! Love my memories of my grandmas kitchen. The smell, the food, the family gatherings. She’s been long gone but we still carry on the traditions of food and family gatherings.

Thank you for explaining things like you do! I’m one of the ones who loves cooking/baking but am scared of terms like “pinch” so thank you for breaking it down to simpler terms for those like me! 👏 🎉

Thank you I love all the pumpkin ideals🧡🎃

Thank You so much for sharing..❤

love watching from uk

Cooking MUST be a measured, weighed, scientific process! Or at least that’s what my engineering brain tells me. It’s fascinating watching you and others cook by “feel”. I don’t get it but it’s cool.

right! so many eggs, we have very happy chickens ps. you are so pretty, your hair looks really good

I was taught to cook that way

I missed u Saturday! Usually, when i see your uploads

Loved seeing this! My mother's family always made applebutter in the Fall. We used a 29 gallon copper kettle and spent the night before the boil cutting apple schnitz with lots of family and neighbors, usually about 9-12 bushels of apples. We have carried on the tradition with my family and I know my daughters will continue it on too. It is a yearly family get together with cousins from Wisconsin, New Jersey, Pennsylvania, and Florida coming here to Virginia for a great weekend of fun and catching up. Love family traditions!!

Your kitchen is so pretty, but all of the fall decorations just sent it over the top. I make apple butter every couple of years and agree that it is one of those smells that says home and comfort. Making your fried pies would be an excellent video. I tried making them once, many many years ago and it was a definite fail. I might be inspired to try again with a video. Thank you for the fun video, hope you have a blessed week.

how many pints did this make? and if you did a double batch, would you put in your roaster? thanks! enjoyed the video.

Made this with a few tweaks (working with what i had on hand) and OMG it's delicious! I would go so far to say that if you're only using 6 cups of apples to use half the sugar and spices. You can add more if needed, but i don't think you'll need the extra. Also my crockpot runs hotter, so i had it on low or keep warm for most of the cooking time. The whole house smelled wonderful! My modifications: 5 qt. crockpot full of apples (peeled, sliced, cored), 1 cup brown sugar, 2 cups of white sugar ( was running low on white sugar), 3 Tbsp cinnamon, 2 tsp nutmeg, 2 tsp all spice (no cloves on hand/ i don't like cloves).

Probably my 5th time making it. Love it. 🤩♥️🧺

Gorgeous recipe! I'll try and make some of this when I have the time!

I’m so excited to try this! Can you show us how you can it too?

This looks delicious. Might make a batch with the wild apples we have growing in our neighbourhood. I loved hearing you talk about your memories of eating apple butter at your grandma's. I had to google cathead biscuits. I have never heard of this before. Would you please make a video to show how to make them? All the best from a friend in Norway 🇳🇴

Looks so yummy. I do the simmer pot too, love the smell of all those spices and add an orange peel. Thank you for good info.

I agree about the fresh nutmeg. I've been using it for years. 😊❤

Great job enjoyed watching🥰

We all say "Um" -- it is a multi-purpose word that expresses so many things. It is also understood in all languages!

Recipe?

I Love Your Story!! 💕 I too struggle with being a visionary when walking through disaster. Thanks for sharing and the reminder of hope ahead!

How long will your homemade mayo las? In refrigerator?:)

For what it is worth I steam can using my pressure canner. A gal from Out the Back Door introduced me to it and although it is a rebel idea I feel confident in it and have had success. I could not afford another piece of equipment nor did I have the space. I can also double stack when I have a lot of pint jars, 20 to be exact. You put your 3qts. of water in heat up add jars put your lid on and wait for the steady stream of steam from the vent. Once you have that you start timing. You are not adding the weight to pressure can but I think there is still a small amount of pressure that developes. When time is up you remove from heat, wait 5 min, remove lid and voila. THIS IS NOT AN FDA APPROVED METHOD.

@heritageacreshomestead how long do you find this lasts in your fridge? Thank you for sharing!!! I’ve tried making it with olive oil🤐 I’ll be trying your recipe!

The things you say about the food reminds me of Ron Rosedale M.D. He put out info on the food we eat years back. amazing info.

Love your peach blouse with the peaches. Love your videos.

Your peach BBQ sauce sounds fabulous! I made apple BBQ sauce last year because I had 2 huge limbs of my apple tree buckle under the weight of apples! But I'll keep your recipe, because we just planted a peach tree this year. I got a steam canner this year, using your link, and I love it for the same reasons! I always dreaded carrying that heavy water bath canner over to the sink! And this is the year that I finally decided to make my own mayo. I also use avocado oil. My husband uses it almost exclusively. I don't use it much, and why not make homemade? He really likes it!

I only recently realized steam canning was tested and approved for use. I like the lower power use! (We are completely off grid these days). Now add a teaspoon of buttermilk, whey, or yogurt to your mayo and leave it out on the counter over night to ferment. This doesn't change the flavor at all but does extend the life of your mayo to months rather than days. And if you've not made a Cajun mayo (check Nourishing Traditions for a recipe), you're missing out!

Im going to do this with my tomatoes now. What temperature should i set the oven?

Excellent information. You are so right about starting your kids out when they are little on ferments. I think I have fermented everything but the kitchen sink but have never tried plain garlic. We always have a half gallon jar of honey garlic, and my husband eats several cloves most days. I however do not care for it and have to plug my nose and wash it down with a swig of water. I am getting ready to harvest my cabbage and will be turning it into kraut. I also love kombucha, but it unfortunately hurts my teeth. I like to use my kefir in place of anything that calls for buttermilk. This is a really great way to sneak it in on people who might not willingly try ferments---especially in homemade ranch mix. Chas, have you ever tried the SIBO yogurt? If so, what do you think of it?

I made honey garlic last fall. I haven't kept in in fridge. Should I toss?

@heritageacreshomestead do either of them have to be refrigerated or is there a way to keep them shelf safe for long term? Thank you ❤

Great information! I’m going to try this. Thank you for the great tutorial and new subscriber here! 😊👍❤️