Becky's Farm Life

The simple life, living off God's land, one day at a time.


Here is were I’ll list the recipes from the home page and just add news ones. When I add new recipes, I’ll do so at the top. So as you do not have to scroll down to find the new ones. 

 A list in order of recipes: Fast Donuts, Recipes from Scratch, Canning Meats, Wonderful Oatmeal Cookies, Homemade mozzarella cheese with photos, Canning potatoes, homemade mayonnaise and tortilla chips, homemade parmesan cheese and mock mozzarella,  homemade hot chocolate mix, more brownies please, freezing eggs, freezing milk, canning hard cheeses, canning cheese sauce, home canned butter, canning raw cow’s milk.


 (Click titles below)

Fast Donuts

Recipes from Scratch = Pie crust or pastry( chicken and pastry dinner), No bake Choc. Oatmeal Cookies, Chocolate Cream Pie ( this will disappears very fast), Creamed Cheese Peas (the only way my kids will eat peas), Quick Pizza Dough, Coconut Dream Bars (a heavenly treat)

Canning Meats = how to’s and canning times

Wonderful Oatmeal Cookies (at the end of this post)

Homemade Mozzarella Cheese with photos 

 Canning Potatoes = how to’s and canning times

Homemade Mayonnaise and Tortilla Chips

Homemade Parmesan Cheese and Mock Mozzarella

Hello Becky: I just remembered (duh) I have the cookbook Natural meals in minutes by Rita Bingham which has a section on making cheese with dry milk powder. It is the same recipe you posted and is for non instant milk. But she says any powdered milk will work. You just have to reduce the volume of instant milk with large crystals (ie grocery store variety) by placing in a dry blender and producing to a fine powder. It can then be used in any recipe calling for dry milk powder. She also says not to throw out any old powdered milk. As the  rinsing and draining process washes away the yellow color and old flavor. I just made the Velveeta Cheese sauce today, thanks for posting it. Look forward to pouring over cauliflower this winter, yum. Please keep your great posts coming. I might even try cheese making this winter.  Cheers Debbie


Homemade Hot Chocolate Mix 

makes 14 cups (this makes a 28 cup batch)

2 cups instant non fat milk (1 cup)

1/2 cup cocoa (1 cup)

1  1/2 cup sugar ( 3 cups)

1/4 teaspoon salt ( 1/2 teaspoon)

Mix all together well, store in an air tight bowl. To use add 3 heaping tablespoons to a cup of hot water, not boiling water. If you have a coffee maker- run the water with no coffee, this is just the right temp. ( after making it with the hot water and stirring good, it can be put in the ice box and becomes choc. milk, this is good too.)

More Brownies Please

1 cup butter(2 sticks)

2 cups sugar

2 teaspoons vanilla

4 eggs

3/4 cup cocoa

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup nuts optional ( but are great with walnuts)

Preheat oven to 350, grease 13 X 9 X 2 pan, melt butter in a pan then turn heat off and stir in sugar and vanilla, add eggs one at a time beating well with wooden spoon after each egg, add cocoa, beat until blended,  add flour, baking powder, salt, beat well. stir in nuts.  Bake at 350 for 30 – 35 min. or until brownies pull away from the sides of pan.  Enjoy!


Freezing Eggs   
You crack say 2 -3 eggs into a bowl, add 1/4 tsp. of sugar or salt 9 use sugar or salt depending on what the eggs will be used for), just pop the yoke, and pour into a freezer bag. label your bag sugar or salt and how many eggs inside. Check your most used recipes to find the number of eggs you use the most. I use 6 eggs in ice cream with 1/2 tsp of sugar. Eggs to eat, I pack in 3’s with 1/4 tsp salt. Eggs for cakes add sugar to eggs. The only thing you can’t do with these eggs is have them fried. I have found they last 6 -12 months in the freezer. The older they get, its best to use them in recipes than to eat plain. A lot of people don’t know you can freeze eggs.  After the first year here of home grown eggs, the store bought eggs didn’t taste so good any more. So I found a way to keep us in eggs when the hens slow down. This does work with store eggs, too. Date your bags and always use the oldest first. 
 Freezing Milk: 
I have found that best way to freeze milk is to use juice bottles or 2 liter bottles, WHY? the jugs that milk comes in is very thin and weak.  And more times than not, when the milk thaws the jug leaks. In a 2 liter bottle put a 1/2 gallon of milk, this will leave room for it to freeze.  Always date your bottles.  And it will thaw over night in ice box. I have found it will last 6- 12 months in freezer, I know that is not what is said, but that’s what works here. Just always use the oldest first.  We have done this for over 6 years now, and same with eggs.

Canning hard cheeses:

We love sharp cheddar cheese but don’t like it frozen. You can, can any hard cheese this way. So I found a way to can it. In jelly/ or pint jars, in a pan of water (put jars in water), put cheese in jars(slice into small pieces) , allow to melt down  to 1 in. from top,  then put lids on and hot water bath 40 min. for both pints and jelly jars.The longer it sit on shelf the sharp it gets. We just got plans to build a cheese press, so as I can make my own cheddar cheese. We have had to wait to make it because I had no way or place to allow cheese to ripen. So now I’ll make it and can it. The can cheese will last 2 plus years in a cool dark place.
 Home canning Cheese sauce

6 lbs of velveeta cheese ( I used a off brand, which was half in price)

3  1/2 cups of heavy cream

1/4 lb butter

1 quart milk

( I used our fresh cows milk, our butter and cream. This cut the price of my sauce way down. I just had to buy the cheese.  In case any of you have your own cows, I’m not sure if goats milk will work.)

*melt butter in a big sauce pot

*add milk and cream

*slice cheese into above mixture

*melt cheese slowly, if melted too fast it will burn on the bottom.

*put into hot jars

*seal and hot bath for 20 minutes.

Makes 20 jelly jars. ( mine made 22 jelly jars)

The cheese sauce is great. I found that a jelly jar is enough cheese for a batch of mac & cheese for 4 people. And here, they like to spread the cheese on crackers too ( it’s like a cheese whiz).   The best part for me is that it stores on the shelf. If keep in a cool dry place, it should last at least 2 years.   ( I got it at   It’s called “home canned nacho cheese sauce”, But I just wanted the cheese sauce above.

Home canned butter

I also found out you can, home can butter see here:  I have not tried this one yet as for time and it’s been to hot to make big batches of butter.  I only make what we need, and all the extra cream I freeze for now. Then when it cools off, I’ll thaw the cream and make butter, then can it.

Canning raw  cow’s milk

With our milk cow giving  us 3 plus gallons a day ( it’s only her first calf). I have extra milk. So I freeze some (for when she is dry) and I can some( this canned milk makes the best white gravy you ever had. I use the canned milk for cooking only.We have been doing this for years. Can be used any where you would use milk or store can milk.)

Fill quarts and/ or pints with milk to with in 1/4 in. from rim. Then pressure can (cook) 10 minutes at 15 lbs pressure for both qt’s. and pt’s.

The milk will be a light tan color. I have canned the milk whole (without decreaming it, which will give you a thick cream like butter on top of the milk, which is good in cooking)  and I have canned decreamed  milk ( I take just the heavy cream off first, which gives you a little of the cream like butter on top). Both ways are good.  And I have not used goats milk, but I think it would be the same but I’m not sure. If any one knows please let me know, Ok.



  1. I have canned goats’ milk and it turned out OK. I am looking for real recipes to do some now. I will try your suggestions as to time and pressure amounts. Thanks.

    Comment by rebecca gring | August 20, 2008 | Reply

  2. Rebecca,
    Have you tried your canned goats milk yet? If so, how did it turn out?

    Comment by jordansfarm | August 24, 2008 | Reply

  3. […] found the instructions for canning cheese at: – scroll down towards the bottom of the page.  She has tons of great information on her blog! I […]

    Pingback by Going on a canning spree! « Arkansas Soaper’s Weblog | August 30, 2008 | Reply

  4. Could you share your cinnamon roll recipe as well?

    Comment by D. | August 31, 2008 | Reply

  5. Becky – Have you tried canning butter yet? I just bought 14 pounds on sale, and would really like to can it. I’ve read the directions, got the jars, just haven’t gotten it done … yet!

    For what it’s worth, most of my family thinks I’m crazy for stockpiling too, but this has been on my heart for months. I really believe the Lord is preparing us for something big. There are a couple of people at our church who feel the same way, but most just think the stores will always have food. I’m so glad to know that others share this conviction.

    Your blog has been a *huge* help, and I can’t thank you enough.

    Praying for you and your husband.

    Comment by arksoaper | September 5, 2008 | Reply

    • Hello, I have canned butter that I got on sale. You can find a tutorial on Youtube, just type in “canning butter” and there is a girl on there that shows you how. Also I got a detailed recipe on a site called she also shows you how to dehydrate hamburger which she calls hamburger rocks. Canning butter is very easy but I’ll give you a tip that I learned the hard way, use a metal funnel. I know duh of course. I now have some butter with blue plastic in it. My hubby says it’s inert but it will be the very last butter we use. Hope this helps.

      Comment by Crissala | July 27, 2009 | Reply

  6. arksoaper,
    No, I have not had time yet to even make butter. But I do have about 15-20 gallons of cream in the freezer just waiting on me to make butter. Please let me know how it turns out. I would start out with just a small batch of canned butter, and see how it works and if you like the taste. This canning butter, I have not tried, I want too. But I will make a small batch first. When I tried the canned cheese sauce and canned hard cheeses, I made small batches and let everyone try it, first.

    And welcome to the crazy stockpiling group, the group is growing, and doing so fast.

    Have a wonderful week.

    Comment by jordansfarm | September 5, 2008 | Reply

  7. Hey Becky,

    Just wanted to give you an update on the butter. I took your advice and canned one pound first to see how it turned out before I wound up ruining 14 pounds of it. :o) I think overall it went well. The jar sealed with no problem, and I shook it several times as recommended while it was cooling. The consistency of the butter is grainier than normal, but it is beautiful in the jar! I think for now, I’m just going to freeze the butter, and if we have a major power outage, I at least have the option of canning it. I wouldn’t hesitate to use the canned for cooking, but just to eat on toast or something, it’s a little gritty for our taste (maybe because it’s the store brand?). I think it would be fine otherwise though.

    Thanks for all of your help!

    Have a great weekend,

    Comment by arksoaper | September 6, 2008 | Reply

  8. D.
    The cinnamon roll recipe is coming, I didn’t forget. I will post it next week.

    Thank you for letting me know about the butter. I found the “how to” for and if the power was out for to long. It’s my back up. Later this fall, I will try it with homemade butter and let you know. Thank you again.


    Comment by jordansfarm | September 7, 2008 | Reply

  9. Hello Becky:
    just found your web site and wish you and your family all the best. I was wondering regarding the Parmesan cheese and Mock Mozzarella recipe it calls for 1 cup of powered milk and 3 cups of powdered milk. Is the milk already made up (from the powder) or is it in the powder form that you add altogether. I have never used powdered milk but have just acquired some for my food storage. Thanks in advance for your answer.

    Comment by Debbie | September 20, 2008 | Edit

    Hello again Becky: I forgot to ask if the powdered milk is instant or non instant. I do have both. Thanks

    Comment by Debbie | September 20, 2008 | Edit

    Thank you for stopping in. As for the powdered milk: you are to add it in it’s dry form. Both say to blend all ingredients together. The recipes each have the water in them.
    Now for the instant or non instant: I am not sure as I have not tried these two yet, but the book just says powdered. i would think you can use either, or, as they both are cooked.
    Please let me know how it turns out. I posted these two because I know not everyone has a milk cow. And I’ll use it when mine is dry.
    Thank you again, and have a great weekend.

    Comment by jordansfarm | September 21, 2008 | Reply

  10. […] Recipes […]

    Pingback by Road Ahead - Recipes from Scratch - Part 6 « Becky’s Farm Life | October 22, 2008 | Reply

  11. Hi Becky ! New to canning and simply *love* your site (was looking for info on canning potatoes when I found). Have a question regarding home-made buttermilk. I found a recipe from USDA which said to take 1/2 cup commercial buttermilk, add to 1 1/3 cup powdered milk and 3 cups water. You shake in covered jar and let sit on counter to ‘clabber’ 5 to 10 hrs.

    I tried this recipe and came up with very thick, goopy ‘stringy’ stuff (my husband said it looked like white nasal extract) that smells vinegary. I repeated recipe in case I made an error and came up with same result. I’m scared to death to use it for fear of being brought up on homicide charges ( thats supposed to be a joke ) – have you ever tried this? is my end result SUPPOSED to look this way? comments from anyone else?

    Comment by Robin | November 12, 2008 | Reply

  12. Thanks for all the great recipes and tips. I’d like to share one with you that my family loves and is very quick meal on cold days.

    1 1/2 lbs of ground beef
    1 large can of Manwich
    1 med onion diced
    1 med green pepper diced
    any kind of cheese you like
    canned biscuts

    Cook meat, onions, and peppers in large pot til brown and crumbled. Add your large can of manwich and simmer for about 5 min. Transfer your meet mixture to a caserole dish, spread evenly and top with cheese of your choice. I use American Deli slices. Take your canned biscuts or if you choose to make homemade and place on top of the cheese leaving no space uncovered. Follow the baking directions on can of biscuts or til the biscuts are light brown and serve. The whole dish only takes about 30-35 min start to finish and we never have leftovers. Hope your family enjoys it as much as mine does. Let me know. I look forward to seeing more recipes and tips in your blog in the future.

    Comment by Candace | January 28, 2009 | Reply

  13. Candace,
    Thank you for the recipe, it looks like it’ll be good. And thank you for stopping in. Have a great day.

    Comment by Becky | January 29, 2009 | Reply

  14. Hi Becky,
    I found your blog when I googled for Stockpiling Food. I started stockpiling but now I would LOVE to learn to can cooked beans.I get everything with coupons except canned beans! I do not have a pressure cooker anymore and wanted to know how could I can without one? Do you fully cook them first or cook them half way because canning will cook them fully? Sorry if I sound confused but the truth is that I am lol. I bought a few bags of dry beans (pinto,red beans and kidney beans) I bought a few cans at my grocery store but they are not cheap. So I only have 8 jars to start with. Could you give a step by step on how to best can cooked beans without a pressure cooker? How long will canned beans last?

    thanks for your blog!


    Comment by Genie | March 1, 2009 | Reply

  15. Hi Becky, I wanted to let your readers know that I have been canning butter for years. I never had a problem with the outcome. Recently, I found a jar in hiding that was prepared in 7/2002. There was no discoloration, the butter looked and tasted great!

    Comment by Robin | March 2, 2009 | Reply

  16. I understand that if you’re using milk from your own cow, raw milk is fine because you know the animal is healthy and well cared for. But what if some of us are able to obtain raw milk from others and we don’t know as much about the health of the animal? I’ve read a description somewhere about how to pasteurize the milk yourself, if you have any doubts about it, and it involves heating the milk and cooling it rapidly in an ice bath. So I wonder how this all works if you’re planning to can the milk? Should you pasteurize it and then can it? Anyone have experience with this kind of thing?

    Comment by Lorraine | May 2, 2009 | Reply

  17. You had a recipe for laundry soap on on your web page a week or so ago…could you please put that up again? I would love to try it. I really enjoy all you have on here and I have passed your web page on to many of my friends and family members. Keep up the great work you do.
    Thanks agan,
    Sherrry Stephens

    Comment by Sherry Stephens | July 17, 2009 | Reply

  18. Sorry…just found your laundry soap recipe on you house tips,so I have now copied it.

    Comment by Sherry Stephens | July 17, 2009 | Reply

  19. Sherry S,
    Have made the soap yet? And how did it turn out for you?

    Comment by Becky | July 20, 2009 | Reply

  20. Made the laundry soap today. Used Irish Spring as bar. Have done two loads of laundry so far, and it works great. Smells good, clothes are white and clean!. All for a fraction of the cost. One question, I have some white foam settling at top of jugs, is that normal, do you know how to get rid of?

    Comment by Sherry Stephens | July 20, 2009 | Reply

  21. Sherry,
    Dampen a cloth with vinegar and wiping the soap scum off. I’m not sure why unless it’s the kind of water you have or using Irish Spring. You might want to try Irovy, it’s cheap too. Hope this helps.

    Comment by Becky | July 21, 2009 | Reply

  22. Thanks Becky….I will try it:)

    Comment by Sherry Stephens | July 21, 2009 | Reply

  23. I have been reading about your canning of milk products…I just got done trying the canning of clam chowder. Of course then I look at the sites and find that I was not supposed to add milk?? I cooked it thouroughly, and then processed for 45 minutes?? Should I throw it away??

    Comment by Shawn | July 21, 2009 | Reply

  24. Co-workers are wanting to know if this soap would be safe for the new models of washing machines that say to use only liquid soap. I am sure it would be fine, just wanted your input before having them use it. Thanks so much!!!!!
    Sherry Stephens

    Comment by Sherry Stephens | July 22, 2009 | Reply

  25. Shawn,
    I would throw it away, or give it do the dogs/cats/ chickens. What did it look like in jar? Sorry about the mistake.

    I would tell your co-workers it’s fine. It is a liquid soap, and does not have all the extra things in it. And it would be easier on their machines. They could even, if they had to, dissolve the powdered soap in water and use it, in it’s liquid form. Hope this helps.
    Have a great day.

    Comment by Becky | July 25, 2009 | Reply

  26. Becky have you ever pickled celery
    we planted some this year an we have so much
    an we have to do something with it
    we can’t eat it fast enough. please let me know
    an also what about strawberries we are still getting
    a lot of them, I’ve made Jam an froze some what about making
    a sauce to use as topping?

    Comment by grandma | August 30, 2009 | Reply

    • Grandma,
      I puree my celery and then freeze it in small portions. maybe this will help you, in what to do with the extra. I plan on growing my own this year. Can’t wait. I am new at it all!! and so excited too!!
      Kelly Baugher/oklahoma

      Comment by Kelly Baugher | January 21, 2010 | Reply

  27. I just found your websit and LOVE IT! I am an avid canner, have done butter, cheese,pinto beans, meats, fruits & veggies. I have never canned milk. I am wondering if you can can milk purchased from the grocery store that has already been pasturized? Any thoughts on this?

    Comment by Shari | September 21, 2009 | Reply

  28. I have only been canning green beans, tomatoes,pickles,and jellies for a few years and I am planning on having a big garden this year to cut down in the price of food. We are a family of seven and I am trying to learn all i can about canning different foods. Can I use store bought milk if I want to can milk or is it only good if it is fresh? For the cheese sause can I use bigger jars like the pint jars, do they have to be the little jelly jars? Does it matter where I get the butter from?

    Comment by Chanel | January 12, 2010 | Reply

  29. Chanel,
    Thank you for stopping in.
    Raw/fresh milk is for canning. But store brought milk can be frozen, buy when it’s on sale. I would not trust the pint size jars for canning the cheese sauce. And no, it does not matter where the butter comes from. If I can help in any other way, please let me know.
    Have a great day.

    Comment by Becky | January 12, 2010 | Reply

  30. Just make mozzarella from cheese kit had agreat time and it actually turned out.I am so glad there are other women out there that have the heart,soul and talent of doing things for them selves.thank god for our mothers and grandmothers.

    Comment by lee ann glasser | May 10, 2010 | Reply

  31. I would like to add, that when canning anything, you need to can according to your altitude, and everyone’s is different.
    I live at a very low altitude, so my pressure, and canning times, are different.

    Before you can, find out the altitude in your area first. Mine is 0, so you can see, that if yours is a higher altitude, it means either more pressure, or more time.

    Use your canning guide, it’s designed for your canner, and they are not the same.

    It’s not safe to use the wrong pressure, so check first.

    I’ve so enjoyed your site, and I have a lot of new things to try, just from reading a few of your hints and what you have posted here.
    Bless, Sheila

    Comment by Sheila | June 27, 2010 | Reply

  32. I am really enjoying your site. I also started college 3 months ago. Was also widowed early in life, Troy and I were both 36 when he passed with 4 kids, between the ages of 9 and 15(now 22 to 16) and I also adopted his brother’s child 8 months after his passing(at 4 months of age and is now 6 1/2, with special needs).

    I also try to make things my self and have started with laundry soap this spring and will not go back to store brand laundry soap, just to expensive. However still need to buy bleach and stain removers, unless you know some good recipes to take the place of these. I would really appreciate it.

    I have canned all my jars that I thought would never get used and now in the process of looking for more jars. As I do not have the money to buy these new. As a widow you know how tight life is and still taking care of family. Could you tell me about making tissue and would this be for nose or behind?

    Also what do you use for your chickens water? Any homemade get up, if you will. My chicks are getting big and its looking more like I’ll be keeping now that we can sex them. Turning out to be more hens(Amen) Fresh Eggs. I just do not want to spend the 25 dollars for a waterer for it just to come unwelded from its bottom a year after I get it. Done that once will not waste the money on store bought again.

    Again I really appreciate your site, seems we have so much in common. They say life heals all wounds however with grief. You never stop grieving for at any time it will sneak up on you. However we adapt and our normal becomes a new normal. Also after my husbands passing I started keeping a notebook of things of need to know, the stuff my husband knew but I did not. Like the 2 cycle engine oil and the mix of gas that ran the snowblower, or the diluting of engine coolant for the vehicles.

    May God Be With You and Yours

    Comment by Sherrie | September 6, 2010 | Reply

  33. for a homemade laundry stain remover:
    1?2 cup ammonia
    1/2 cup white vinegar
    2 tbsp laundry detergent
    2 quarts water

    mix all ingredients well and and store in old bottle (either laundry detergent or fabric softener bottle, use in spray bottle for spray on stains, or pour on stains let sit 10 min or so and wash as usual. VERY HEAVILY stained items might need overnight before washing

    Comment by Karoline | April 7, 2011 | Reply

  34. My first time cooking fresh cream corn, Im cooking a guart size, Can you please tel me a easy way and what i need to add!! Ilove your site!! so helful!! God Bless

    Comment by Brenda | May 16, 2011 | Reply

  35. Need a newsletter or recipes sent to me. Thanks! Great website

    Comment by virginia carter | August 14, 2011 | Reply

  36. Just wanted to comment that I have been making my own homemade laundry detg. for several years now. I love the money I am saving as it is only a few cents per load. The only problem I have is that after a while the whites become a lttle dingy and I have to to soak them in bleach for a whild.
    Just love this site, found it a few days ago and am anxious to try some of the things I have never canned before, like dried beans, cheese etc.

    Comment by prettylady2 | October 2, 2011 | Reply

  37. Becky have you ever canned any squash of any variety?
    please let me know

    Comment by darlene | May 23, 2012 | Reply

  38. Canned Cheese . . . how is the consistancy of your canned cheese? does it slice or grate well after it’s been canned? better than frozen? I have tried waxing my store bought hard cheeses but am not impressed. would like to try canning it. it doesn’t separate once melted and water bathed? would love to hear more. my kids would really have a hard time going without cheese 🙂 Thanks, great site.

    Comment by Terri | November 12, 2012 | Reply

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