Welcome to my channel! My name is Crystal and I'm a stay at home wife living a simple and wonderful life with my retired husband. I'm an empty nest mother of 8 (fully homeschooled children) and grandma to 17!

On my channel I share all about homemaking, home management, encouragement, ideas and tips to help you live your best homemaking life! My desire is to encourage homemakers in this blessed calling of caring for our family and home.

I post videos on Tuesday and Friday. At least that is my goal!

Cooking from Quilt Country:
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Here are the recipes from today's video. If you own the cookbook I've also added the page numbers of the recipes so you can find them.

Pat in Pan Pie Crust (page 170)

1 ½ cups plus 3T flour
1 ½ t sugar
½ t salt
½ cup vegetable oil
3T cold milk

Place flour, sugar and salt in pie pan. Mix with your fingers to combine. In a measuring cup combine oil and milk. Stir with a fork until creamy. Pour all at once over the flour in the pie pan.

Mix with a fork until the flour is moistened. Using your fingers pat the dough around the pan: across the bottom and up the sides.

Fill shell with pie filling. If you need to prebake the shell set oven to 425, prick the bottom with a fork and bake for 15 minutes.

Brown Sugar Pie: https://www.amish365.com/amish-brown-...

Overnight Butter Rolls (page 38)
Makes 30-32 rolls

I cut this recipe in half and used 2 medium eggs for the half recipe

2 packages active dry yeast
1 ¼ cups very warm water
3 eggs
5 cups flour
½ cup sugar
¾ cup (1 ½ sticks) butter, melted
2t salt

Mix yeast into ¼ cup warm water. I added a little of the sugar called for in the recipe to this. Stir and let yeast activate for 10 minutes. It should be nice and foamy.

In a mixer bowl combine eggs, and yeast. Add flour and mix to combine. Cover with tea towel and let rise for 1 to 2 hours or until doubled in size.

Punch down dough, cover with plastic and put in refrigerator overnight.

Next day, punch dough down and divided dough in half.

Roll dough into an 8x15 triangle. Spread liberally with butter. Sprinkle with seasonings of choice, but this is optional. Roll up dough as you would do for cinnamon rolls. Cut into 15 or 16 pieces.

Repeat with second half.

Place in 2 9x13 pans or a large jelly roll pan. Cover and let rise until doubled in size. About 1 hour.

Preheat oven to 400. Bake for 12 to 18 minutes or until golden brown (I baked mine for closer to 20 minutes). Remove from oven and brush with extra melted butter.


BBQ Chicken (page 102)

BBQ Sauce:
½ cup water
½ cup apple cider vinegar
2T oil
1 small bay leaf
1 ½ t garlic powder
1 ½ T Worcestershire sauce
1t sugar
1 ¼ t salt
¾ t pepper
¼ t celery salt

4 chicken breasts, boned & halved, skin on
*I used about 2lbs boneless, skinless chicken thighs because it was what I had on hand*

Make sauce by combining all ingredients except chicken in a saucepan. Bring to a boil and remove from heat.

Place chicken in a shallow baking dish. Pour sauce over chicken and cover with plastic wrap and refrigerate overnight.

The next day you can put this chicken on a grill for about 6 minutes per side.

I broiled the chicken for about 7 minutes (for thighs, breasts may take longer)


Hot Cabbage Salad (page 152)

3 slices bacon
¼ cup chopped onion
6 cups coarsely shredded cabbage, approx. 1 ½ pounds): Use the slicing disk on a food processor for this or cut by hand.
2T water
¼ t salt
¼ t sugar
1/8 t black pepper
1T apple cider vinegar
1T fresh dill, finely snipped (optional)

Cut bacon into small pieces and fry in large skillet over medium high heat for about 2 minutes. Add onion and continue cooking another minute.

Then add cabbage and remaining ingredients. Saute and toss for another 2 to 3 minutes. Don't over cook the cabbage you still want it to be crisp. Serve warm

*I added 1 large carrot that I shredded to the cabbage*


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Mailing Address:
Crystal Miller
PO Box 483
North Bonneville, WA
98639

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