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@judyschickens

Italian style meals and sustainable gardening advice you'll love!

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Sorghum

  • Roasted Butternut Squash, Brussels Sprouts, and Cranberries
  • Sorghum, Oats, and Cranberry Granola
  • Raising Sorghum Cane to Make Sorghum Syrup
  • Oats, Sorghum, Ginger and Cranberry Cookies
  • The Biscuit King

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Top Posts & Pages

  • Cranberry Muffins with Orange Zest and Pecans
  • Mary's Award Winning Chocolate Chip Cookies
  • Grandma's Cranberry Chutney
  • Hot Pepper Jelly or Cranberry Brie Bites
  • Growing Cranberries in Cape Cod
  • Thanksgiving Week
  • Roasted Butternut Squash, Brussels Sprouts, and Cranberries
  • Mrs. Walker's Cranberry Nut Pie

Instagram Photos

Cranberry Muffins with Orange Zest and Pecans. Moist and with a vibrant flavor. Recipe link in👉BIO. #cranberries #oceanspray #cranberrypecanorangezest #transplantednewenglander
It’s the most wonderful time of the year: Cranberry Season! I’ve just created a new page on the menu of Judy’s Chickens full of favorite cranberry recipes including a post about how cranberries are grown. My favorite recipe of all is my grandmother’s cranberry chutney. It’s our family’s version of cranberry sauce. It’s addictive—so bittersweet. Lonkin👉Bio. #cranberrysauce #cranberrybog #cranberrypie
Mary’s Award Winning Chocolate Chip Cookies post now up on blog! Recipe link in bio. #awardwinning #favoritecookie #chocolatechipcookies #pecans #chocolateandpecans
Coming soon: the very best chocolate chip cookie I have ever eaten.
Once a month, I show up as a volunteer cook @stlukescommunityhouse to help cook lunch for 500. When I arrive, It’s like Mission Impossible; the team leader tells me what I need to prepare, I take a deep breath, and do it. Sometimes, it’s old-hat stuff and sometimes it’s new. I love an adventure, so I never lose sleep over it. Today, I was tasked with making 8-10 gallons of cheese sauce starting with a roux. Yes, of course I was apprehensive! That’s part of the fun. David, the kitchen manager helped me with some of the ingredient amounts. I melted 5 pounds of butter, and then added 10 cups of flour. A roux always starts with equal amounts of fat and flour. 1 pound of butter equals 2 cups times 5 pounds equals 10 cups of flour. I cooked the flour in the butter until I could smell the flour toasting. That was my signal to add the milk. I started with 1 gallon milk per pound of butter. Using a whisk, I stirred the mixture constantly until it started to boil. At that point, I cut off the heat in the tilt skillet and added 16 pounds of cheddar cheese. I stirred until all the cheese was melted and incorporated into the sauce. I added 6 T of kosher salt and 1 T of pepper. It was divine. The part I was most proud of was that I didn’t scald the milk. That was my goal. It is a bear to clean the bottom of a scalded pan. A bigger bear if it is a huge pan. This sauce would have been perfect for Mac and Cheese. We needed it for a chicken casserole so I thinned the sauce with 2 more gallons of milk. Mission accomplished. Come down to @thenashvillefoodproject and volunteer! We always need helpers. #thenashvillefoodproject #whereeveryoneknowsyourname #growcookshare
My Favorite Rollout Butter Cookies. New Post on blog. I’ve been making the same recipe since my dear friend @vtmama802 first gave it to me when we were new moms living in Boston in 1988. @things_raccoons_do this photo makes me weep 💙 Recipe link 👉in Bio. #cutoutcookies #rolloutcookies #buttercookies #royalicingcookies
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