Eatreal.Homestead

Eatreal.Homestead Homesteading kitchen | Cooking from scratch| Animals | Jesus is king

08/17/2026

Cobbler
I stick of butter
1 cup of flour
1 cup of sugar
1 cup of milk
1 tsp vanilla
1 tsp salt
4 tsp baking powder
About 15 ounces or two cups of fruit or pie filling
Cook at 350 for 40-45 min. This is an easy cobbler from scratch anyone can make.
Full credit to B. Dylan Hollis for “floof powder” check him out for some fun throwback recipes:)

Grape jelly from scratch. This recipe is very easy to scale. 1:1:1:1 for every cup of juice you need 1 cup sugar, 1 tsp ...
08/10/2026

Grape jelly from scratch.
This recipe is very easy to scale. 1:1:1:1 for every cup of juice you need 1 cup sugar, 1 tsp pectin, 1 tsp cal water and a little under 1 Tbl of lemon juice.

You can use juice from your own grapes or from juice from the store.

Anti-waste tip:

I always seem to have grapes going bad in the fridge. Whenever they get soft they go into the freezer. My kids like them frozen but you can also collect them this way and once you have a gallon zip lock bag full this will give you a bit over 4 cups of juice. You can also collect the half eaten apple or other fruit and have mixed fruit jelly. This recipe will work for that as well!

07/25/2026

Blueberry cream cheese roll

Cake
3/4 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking soda
3/4 cups of granulated sugar
3 eggs
2/3 a cup of blueberry purée
1 teaspoon of vanilla extract

Filling
8 ounces of cream cheese softened
2 tablespoons of softened butter
1 teaspoon of vanilla extract
1/2 cup of powdered sugar

preheat oven to 350°. Line of jelly roll pan with parchment paper ensuring the parchment paper goes up on the sides. Mix cake dry ingredients together then add in wet ones. Spread batter evenly on jelly roll pan. Cook an oven for 15 minutes.

What’s cake is cooked left in place on a heat safe surface. Let cool for a couple of minutes but while the cake is still hot, roll the cake up with parchment paper. Let the cake cool completely.

while cake is cooling, mix filling ingredients until smooth. Once the cake is cool unroll and spread filling in an even layer. Roll the cake back up removing the parchment as you go top with additional powdered sugar. Serve at room temperature or cold. Refrigerate any leftovers.

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