♪ They say ye'are what you eat, so I don't eat chicken feet ♪ ♪ But I love me summa' Grandma's pickled beets ♪ ♪ Well, cut it up, put it'na pan ♪ ♪ Throw it on these sholders see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters, taters, beans and corn ♪ ♪ The cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard ♪ ♪ Chasin' Grandpa's chickens, chickens, chickens ♪ ♪ Spices, slices, cuts and dices ♪ ♪ Gonna slash your grocery prices ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Help you grow your garden good ♪ ♪ With recipes to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ 'Fore, 'fore ♪ ♪ Smash it with a wooden mallet ♪ ♪ Gonna educate yer palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ We're gonna cook some good now.

Hello and welcome to the Farmer's Kitchen.

We're the Farmers and this is our kitchen.

And guess what?

What?

We're cooking up something good tonight.

That's right, we are.

We went freezer diving because meat's kind of expensive.

And here's what happens, like most of us, when we see something for sale and we have a few bucks extra, we buy it and we put it in the freezer.

So, chuck roast was on sale a while back.

And we bought some up.

Yes, we did.

So, what happens when you got some folks coming ov.. dinner?

You just want a fancy-schmancy dinner.

Something that tastes really good.

So, last night at a restaurant, I had osso bucco.

Good stuff.

It looked good.

It's like a veal shank in a ragu.

Oh, it was just absolutely wonderful.

So, what happens if you don't have a fancy cut of meat you wanna make a really good dish with really good taste?

And say you've been freezer diving.

That's right.

And you found a chuck roast that you bought when prices were cheaper.

We did.

But how can we do this to make this taste really g.. So, let's get started.

Let's take this little old chuck roast.

And let's put just a little bit of olive oil on there.

Salt and pepper.

Yum.

You can't go wrong with a chuck roast.

There's always something good.

You just can't.

There's so much you can do with it.

Now, the thing about it is you could slow cook this.

You could do this in a crock pot.

I'm gonna take it, though, and I'm gonna cook it in the oven.

[sizzling] Make that nice and brown.

Salt and pepper.

So, we're gonna brown this real quick.

Set it back over here.

We've got the oven preheated to 350.

This comes together, once you get everything going, fairly quickly.

Only the time that you have to cook it.

And it depends on the size of your chuck roast, this is a small one.

About two pounds, I think it was.

I think this will probably go an hour and a half.

And I'm gonna try to do everything tonight so we have one pan.

You like that, right?

I like that because -- I'm gonna try to do one pan.

Because you're doing the dishes, so you want one pan.

So, it's easier on you.

That smells good already.

Does that smell good?

Yeah.

And we're gonna start releasing just a little bit of those fats in here.

So, when we go to take our onions, if you wanna cut that onion up.

I will.

I think I'll use that whole thing.

I've been on a kick here lately.

I really enjoy fennel.

You do.

And it adds such a depth of flavor when you're cooking many things.

I'm even gonna come back with a little ground fennel because I want that taste to really be throughout this.

So, this will help start the whole cooking process.

Do you want me to -- I got your onions.

That's a whole onion.

You want your fennel cut up.

Yes, please.

And you just want the bulb, correct?

Yeah.

Just the bulb and cut it from about here down just.. small pieces.

So, this is a recipe that is not in any cookbook until we make it.

But this is something that I envision.

Once you start cooking and recognizing flavors, you think, "I could take this and put it in here and make this."

And I know what this is gonna taste like.

I know what it's gonna smell like.

Some of the things that I incorporate into a lot of dishes may seem repetitive, but it is my way, our way, the things that we found that we've enjoyed over the year My chef friend, Raul, almost every dish that he cooked with beef or lamb, and we've talked about this, a million times, but almost every time there was some red wine, there was some bouillon, there was some stock, and maybe some currant jelly.

Currant jelly, the best.

We love it.

Now you can add things to that and subtract from that, too.

That already smells delish.

You can't go wrong with beef.

All right, so now we're gonna come right in here, and I'm just gonna add a little bit more olive oil.

Want some onions?

We're gonna take our onions and our fennel.

How much onions do you want?

I've got a lot here.

You know what?

Let's do it all.

Do it all?

All right, and all the fennel?

All the fennel.

Now, I always look for fennel when I see it fresh and they have it.

Sometimes it's hard to find depending on where you are.

If you can find it, pick it up.

Start experimenting with it.

It's a wonderful flavor.

Oh, yeah.

I'm not gonna say it tastes like anything because I think it tastes like fennel.

Some people would say it may taste like star anise a little bit.

I think it's got its own thing going on.

It gives everything a great smell when it's cooking, I think.

There's a real depth of flavor there that is hard to explain, but it's just absolutely beautiful.

We've got some mushrooms.

Want me to slice those up for you?

We'll slice those up.

And if you don't have fennel and you don't want fennel, that's just fine.

You could use a liqueur that has an anise in it or a fennel that would give it that flavor to some degree.

Or if you have fennel seeds, you could add some fennel seeds and let them cook up.

So, I'm releasing the sugars in this dish.

Is your mouth watering?

Yes.

There's all these smells and wonderful things going.. here.

You know, we always start with an onion.

That's the best thing, isn't it?

Many, many times.

[laughs] You know, I hear a lot of people say they don't like onions, but they eat dishes that they don't know they're in and they love them.

That's right.

You don't know.

We were with our friends last night.

Karen said that when she watches, even if she's had dinner, she has to go make it.

So, see, they can just go make it.

She says she gets hungry even if -- That's right.

Even if she already ate.

And that's our goal.

Food is beautiful.

That's right.

Food is fantastic.

Some people get stuck in a rut, and that's something that we try not to do.

This is our kitchen.

When I say that, I'm not joking.

We're cooking dinner.

I know what Kelli likes.

I know what you like.

I know what I like.

And I'm gonna try to make something that everybody enjoys.

So, let's go ahead and harvest a little place out here.

Ready for your garlic?

I wanna pay special attention to the garlic.

I don't wanna overdo it.

I'm gonna even get a little olive oil right there for its own little batch.

Ready?

You wanna squeeze it?

If you want me to.

Yes.

You got more strength than me.

Ready?

That's about four cloves of garlic.

And that's as fresh as it can be.

And we put our own little spot in here because we don't wanna overdo garlic.

We know that if you overdo garlic, it's gonna be bitter.

Here we are about where we need to be.

I'm gonna go ahead and put a little more.

Let's just lightly pop those mushrooms in here for a minute.

All right.

And for the stock, we want some carrot flavor in th.. So, in a minute, when I get this going, if you will, Mrs.

Farmer, I would like some just maybe julienne some carrots in here.

I'm gonna make a little hole for our beef.

Now remember, the smaller your chuck roast, the quicker it's gonna get done.

I'll put a little more pepper.

Now I'm gonna come in with some beef stock.

This is two cups.

And some red wine.

Let me know when you want your carrots.

Good flavor.

This will in no way, shape or form, there's no way .. putting that in your dish can cause you to become imbibed.

That's right.

Is that a word?

Imbibed?

That's a good word.

All right.

Now, let's take some carrots and just julienne them.

Slide them around the sides just for some of that sweet, wonderful flavor.

Yum.

Oops.

Whoopee.

It landed there, so that was there.

Look out, look out.

And we'll put a couple of carrots in here.

We're gonna put in a heaping tablespoon of bouillon.

We're gonna put in some currant jelly, about a tablespoon and a half there.

We're gonna take some ground fennel.

I'm gonna do a major pinch.

That's a big pinch.

That's a good pinch.

A pinch of fennel.

Come back with our bouquet garni -- Isn't that cute?

-- which is, again, fresh basil, fresh rosemary, thyme, and some oregano.

I might even pop some of that fennel in.

You know what?

That's a good idea.

Let's put a little bit of that fennel in there.

You want some of that in there?

Because I love my fennel.

That looks pretty.

I like how it looks.

It looks -- Love the smell.

It looks fancy.

You smell that?

I know, I know.

I'm excited.

So, we've taken our chuck roast, and we've taken it off the bench and put it in a starting position.

There you go.

And it's the final four.

Oh, get away from that, Mrs.

Farmer.

Wow.

That goes in the oven at 350, and we're gonna watc.. about an hour and a half.

We want just a little bit.

We don't want it to completely fall apart.

We want it to have a little shape and form still there, but all those flavors.

Oh, I can't wait.

Let's put it in the oven.

[music playing] [music playing] There's nothing more enjoyable, living on the farm, than putting something together and enjoying the rewards of that later, maybe several months later.

I'm looking around in the kitchen.

I'm seeing some green tomato, chow-chow relish.

I'm seeing some fish that we canned.

And over there, is that another mincemeat?

I think it is.

What's mincemeat, Mrs.

Farmer?

This is a pear mincemeat.

It's delicious.

It's just sweet yum, is what I call it.

This is an old-fashioned thing.

It reminds me of Christmas.

When I was a kid, they'd make mincemeat pies.

Oh, yeah.

And they'd make mincemeat cakes and jam cakes.

Cookies, everything.

Yeah.

We had a bonus year with pears last year.

Everything worked out just right.

Now, we're gonna show you how to make a batch of this, if you would like to do that.

You don't have to have a pear tree to do this.

You can go to the store.

Now, we used about 24 of these little bitty pears.

So, if you got 10 or 12 decent-sized pears, you could make this batch, which she's gonna show you real quick.

This is a unique, old-fashioned flavor that really brings back the church ladies.

Oh, yeah.

It does.

Remember the stuff that they would cook way back when?

So, let's watch Nicki mix up some mincemeat real quick, and we're gonna make a recipe of that.

Now, if you don't have this, you could use all sorts of things.

You could use jams or jellies and make whatever you want.

But here's how to make a pear mincemeat.

Go to the store.

Pears are everywhere.

That's right.

So, we have rinsed our pears off.

And I need 24 of those.

And you know what's really nice is this apple core.

Perfect for the pears.

Boom.

And another thing, I know in this recipe, some people like to peel them.

We're not gonna peel them.

We're leaving the peels on because that's what this recipe calls for.

[music playing] The only other thing that goes in this now is we've got a whole lemon.

See, the peel's still on it.

The only thing I'm gonna make sure is we wanna get seeds out of this.

We don't want seeds in there.

But everything else we want.

So, we've got our lemons, our pears, our raisins.

And you're just gonna chop.

We've got four cups of raisins here, one lemon.

And like I said, what do we got, 24 pears?

So, I'm gonna just start chopping.

All right.

Put a little bit in each.

And we're gonna get us a mixture here.

Do you want me to sing you a song while you're chopping?

You could because this is -- I'm trying to think of good chopping music.

All right.

What's good chopping music?

Here, I'll start chopping.

You start singing.

All right.

Ready?

One.

So, you just put like thirds in there.

Yeah, I'm gonna do it.

And just chop.

I'm gonna just keep chopping.

And like you said, you could get a food processor.

And I think back in the old days, they probably got a chopper out and did it by hand.

They probably chopped like mom chops her chow-chow.

All right.

So, we've got this wonderful concoction going.

It smells good already.

Man, I'm telling you.

It already has that minced meat smell.

Of course, I've got the tops off of the cloves and the nutmeg and allspice.

So, we put our seven -- This is six and three quarters.

Just like -- Six and three quarters.

Yeah, that's a lot of sugar.

Now, all this is gonna be used in sweet stuff.

And that preserves -- That sugar will preserve that along with the vinegar.

All right.

We've got a cup of vinegar.

Cup of vinegar, white vinegar.

Mm-hmm.

And then, this is a quarter cup of brandy.

Quarter cup of brandy.

This is just regular brandy right here.

You could use peach brandy or whatever you wanna do.

Mix that up.

Stir it.

So, we're gonna get that going.

So, we're gonna make this real easy on you.

It's one tablespoon of each.

That's right.

Starting off with cloves.

Now, these cloves, we're using a whole cloves.

They'll cook up.

This is 40 minutes, correct?

Yes.

Once it boils, we have 40 minutes.

Close.

Next.

Cinnamon.

One tablespoon.

One.

What's next?

And nutmeg.

Nutmeg.

Tablespoon.

Tablespoon everything.

How can you go wrong with this?

You can't.

Allspice.

Tablespoon.

Oh, it smells like something wonderful.

Yes, it does.

And last but not least, ginger.

All right.

And we wanna get this to a good boil.

Once it boils, we're gonna turn it down and we're gonna let it simmer for 40 minutes.

And it's gonna start getting thick and dark and beautiful.

[music playing] So, a little bit of head space there.

Yeah, just a little bit on each of them.

Then how long for the hot bath?

We're gonna give them 25 minutes and we'll be done.

And it really firms up.

And so what we have is your end product, which looks like this.

And look how thick that is.

It really thickens up.

All right.

I'm gonna wipe them off.

Wipe these off so they will seal properly.

We're rolling.

Now, do you want these covered with water or just about up to the top?

Just up to the top.

Here's one.

All right, in 25 minutes.

So, as these boil up, 25 minutes from now, we're gonna have more of these.

Yum.

Look.

[laughs] Oh, I love it.

This makes me happy.

It is so beautiful.

The kitchen smells so good.

Yes, it does.

So, now that you have some pear mincemeat, how would you make what you're making tonight?

Well, we have about 50 million jars because I didn't wanna waste any pears.

No, you didn't So, you know, I just kept making it and making it.

So, actually, I was trying to think, what could we do fun?

And my grandma used to make cinnamon rolls.

So, I thought, well, why can't we do that same recipe and put my pear mincemeat in there?

And I made you some the other day.

I think you liked it.

It was really different.

And it had the nutty, fruity flavor that was just a step above what you normally get.

And then, you put the confectioners' sugar.

You like that, don't you?

Oh, my goodness.

I had to give them away so you wouldn't eat them all.

We did give those to our friend Karen.

And her and Robert, like, I think they didn't make it home.

They didn't.

She said she ate them all.

So, I'm making you some more tonight.

How's that?

You're gonna see why they disappear quick.

Go ahead, Mrs.

Farmer.

This is kind of a unique way to make dough that she used to do.

It's not like a real big, fluffy dough.

It does get bigger, but it's a heavier dough.

And this is how she did it.

This is a cup of flour I have right here.

I have another cup over here for later.

Just all-purpose flour?

Just all-purpose flour.

If we don't say anything other than that, it's always gonna be all-purpose.

Right.

This is one of the containers of yeast.

So, that is active dry yeast, two and a quarter teaspoons.

And that's usually in a packet for you.

So, it's perfect.

Three tablespoons of sugar.

And I want about a half a teaspoon of salt.

You know how I like to measure.

That's all the sugar you put in there.

That's it.

Because the sugar's all -- This is the base.

The sugar's all in the middle.

All right.

So, I have this.

Now, I'm gonna need you -- This, I have a half a cup of heavy whipping cream.

This is what makes this different.

And we're gonna warm this up.

We don't want it to boil or scald.

We just wanna get it a nice, warm -- Nice and warm.

Yeah, So, if you wanna be my stirrer, you can be in charge of the whipping cream.

So, just warm it up.

We're gonna.

So, there are lots of different minced meat recipes.

Some of them have -- Way back when they had meat, Yes some of them had nuts.

But that one you make is hard to beat, Mrs.Farmer.

So, the meat, for us, is the pear.

That's right.

So, how are we doing?

You know how I kind of test it?

I like to touch it.

All right.

Stick your finger in there.

And we took a little bit.

Heavy whipping cream's good.

If I can get a huge -- That's how I like to taste it.

3 -- blister on the end of my finger, I know it's there.

[laughs] That's right.

That's about there, Mrs Farmaer.

You think it's there?

All right.

Feeling pretty good?

All right.

Now, what I'm gonna have you do is you're gonna pou.. in here for me.

And I'm just gonna stir it up with this.

Just a little bit at a time?

The whole thing.

Oh, the whole thing?

Yeah.

Just dump it.

Because it's gonna be wet at first because I have more flour to add later.

And this is really different when you have the yeast in the milk like this.

Now, see how it's just like that?

I'm gonna add one egg.

And my butter is room temperature, two tablespoons.

Gotcha.

We're not gonna melt it.

We're just gonna mix this into the side.

That's all the butter?

Yeah.

You know, really, there's not a whole lot of sugar.. whole lot of butter in this.

I'm kind of surprised.

Yeah.

It's all in the middle.

[laughs] It's all in the mincemeat.

This has no sugar in it.

That's right.

And I kinda got this kinda mixed where I want it.

Can I have your spoon?

I'm gonna use that because I'm gonna do the rest with the spoon, and then I'm gonna have to knead it with my hands.

I like to use this whisk at first to get it going because you're doing dishes tonight, so I'm using a lot of dishes, right?

I'm doing dishes?

Yeah.

You're in charge of dishes.

I will do them, love.

All right.

See how it's kinda gooey still?

We're gonna turn this into a dough.

Here's where I have another cup of flour.

And I'm gonna slowly put in the bowl.

I'm gonna save about a quarter of it for when I roll the dough, but we're gonna slowly add this back in until it gets where I have to use my hands.

Now this is your grandmother's?

Yeah, she did this for cinnamon rolls.

Well, I was being so good.

I know.

It's not gonna happen tonight but I ate light today.

You did.

Now I'm gonna put my hands in here and get dirty.

And this needs to be -- I'm gonna knead this by hand for probably three or four minutes.

You're gonna see how it's gonna get kind of elasticky.

Well, you can be my flour person.

I'm gonna knead that in my belly.

There you are.

Give me a little bit more flour in there.

And I'll probably end up using almost all of this, so you'll almost use about two cups.

Thank you.

And this dough we're gonna let sit for two hours.

And it doesn't -- It's gonna maybe double in size.

It doesn't -- Go ahead and dump me more flour.

So, it's not gonna get huge.

It doesn't get huge like when you make biscuits or when you make yeast rolls, but it's the best.

It's delicious.

It's kind of dense.

And it tastes absolutely wonderful.

It's not, like you say, real sweet like some things would be, but that's where the sweet comes in.

So, we're gonna put olive oil on it.

Then what?

Go ahead and put a little olive oil in that pan.

In the pan.

Yeah, yeah.

I'm just gonna roll it around in it a little bit.

And we're gonna throw this down here.

That's why I'm glad you bake.

That's right.

I'm gonna have to wash my hands.

We're gonna get a piece of plastic wrap, and we're gonna throw that over the top and just let it lay lightly because it's never gonna go up.

It's gonna maybe get double the size, maybe, just a little bit bigger.

How long?

Two hours?

Let's this sit for two hours.

I have to wait two hours to eat that?

I'm gonna wash my hands.

Wonderful.

Through the magic of television, Mrs.

Farmer, that dough has sufficiently raised.

That's right.

See how it's not huge, but it's poofed up about double the size.

Let me get rid of this.

Wait a minute.

It's poofed up?

It's poofed.

That's what I call it, poofed.

I like poofed up dough.

And I have two tablespoons of butter here I'm melting because we're gonna need that.

You're in charge of that.

So, see how it's kind of a -- I'll give you this.

Take it away.

I'm in charge of the butter?

You're in charge of the butter again.

Dangerous.

[laughs] And I'm just gonna roll this out, kind of.. when you do cinnamon rolls.

I just wanna roll it out so we can put stuff on it.

I don't know exactly where you're going.

Do I?

Do you?

Because you eat some?

Because I ate some the other day.

That's right.

By the way, you can do apple mincemeat.

You can use apples.

They're much more available.

But if you can do the pears and you like pears -- Oh, they're good.

-- you can try to do them.

All right, it looks like our butter's good.

All right.

I thought I was in charge of butter.

You are.

Get your spoon.

You slather this around.

Slather it for me.

Slather.

Is that a word?

Slather and poof.

Mm-hmm.

Get it all even for me.

All right.

Good job.

Thank you.

You know, I didn't want you to do this part.

Yeah, this is the best part.

Look at that.

Beautiful.

Oh, that smell.

We're gonna just use it all.

Such an interesting, wonderful, old-fashioned smell.

Got to use it.

Got to use our mincemeat.

That's good stuff.

All right.

I'm gonna roll this up.

Let's see what you're doing.

This is grandma's cinnamon rolls that we turned into our pear mincemeat rolls.

What do you think?

I need to get back out in the woods and start cutting some wood.

Do you?

Exercise?

Got something going on here, Mrs.

Farmer.

That's all right.

That means you're healthy.

This is a pan.

My grandma actually got me this.

This is a neat, old -- I'm gonna put my cinnamon rolls on that.

And even if there's too many, I just wanna make it fit in there because it's such a neat pan.

I'm just gonna cut these like this.

Oh, the smell.

I wish you could smell this.

There's something very unique and very old-fashioned about that smell.

It brings back so many memories.

It does have a great smell, doesn't it?

When we were cooking it, it smelled so good.

All right, I'm gonna bring this up where I can work with it a little better.

These are -- Look at that.

I hope they all fit in here.

This is kind of big.

I know what you're doing.

I'm gonna try to make them all fit.

Aren't they pretty?

And these can sit a little bit while we're waiting for dinner and let them raise a little bit in this pan.

Oh.

I know.

All right.

Let's just let them -- Let's put them aside and let them sit while we get dinner.

Put them aside?

Yep.

Okay.

Thank you, Natalie.

Put them on the other side.

That's right.

More side?

Mm-mm.

Perfect.

More side.

Let's let those sit there until we're ready and they're gonna grow and more beautiful.

How long?

30-35 minutes.

We'll watch them.

Now, at the very end, the confectioners' sugar, and what is that?

Confectioners' sugar and water?

And I put a little vanilla in it and I actually used heavy whipping cream in it.

I like my whipping cream.

I'll let you do that part.

You know what?

It's about time to check that beef.

All right, let's do it.

[music playing] Once you get that out and you take your beef and cut it up into bite-sized pieces -- I snuck a couple.

I know you did.

Shame on you.

So, you put this back on the burner and you let the meat become acquainted with its -- Oh, yeah.

Get it juiced back up.

Now, we have our mushrooms.

We have all our wonderful tastes and flavors in here.

And if you want to, if you wanna thicken that up, you can use some flour and water or you can use cornstarch and water.

And you can see how we're beginning to have some thickening going on here.

Yummy.

Now, look at that luscious bunch of stuff right there.

So, we're about to where we wanna be.

So, we've got some ziti.

You could use whatever kind of pasta you wanna use on this.

All right.

It's time.

Now, this is a pound of pasta.

And I'm gonna let this go just about 10 minutes.

Now, if you remember, I think it was last week, we did a show and you made some of your butter.

This is honey butter.

You did a shallot butter and you did an herb butter.

And we're just gonna put this on the bread.

I let it get room temperature and I'm just gonna load it.

Oh, yeah.

And we're just gonna put that under the burner.

That won't be good.

So, look at this.

I got your bread.

Look at this.

I'm gonna throw that in.

Look at this.

Look at this.

You know where we're going?

I do.

And I see your rolls over there.

They're looking good.

Oh, my.

They're looking good.

[music playing] Now, what's one thing you could do to make that extra special good?

Okay.

I know you like this.

I got confectioners' sugar.

Now, remember, there wasn't that much sugar on the front side.

That's right.

It's just -- And here's some.

I got about a teaspoon of vanilla.

And I got heavy whipping cream.

That's what I like to add.

I'm just gonna add a little bit.

How much is that?

I'd say about a tablespoon.

Maybe a tablespoon and a half.

Do you want it nice and thick like that?

Oh, my.

Would you look at that?

This is what a country kitchen looks like.

And it's gonna be tough on me to have to clean all this stuff up.

Yes, it is.

You're gonna be working all night long.

All right.

[music playing] All right.

Now, I want you to look in here.

Yum.

I want you to look at this.

Look at that.

Wonderful meat.

Those wonderful mushrooms.

Do I have to look?

Can I eat?

That wonderful gravy.

Do I have to look?

You can take a bite.

Okay, I'm gonna take a bite of the noodle.

Mm-hmm.

Can you dig it?

Oh, wow.

Can you taste the fennel?

That is delicious.

I'm on a fennel cake.

Wow.

The meat's amazing.

I'm gonna eat another one.

Mm, mm, mm.

Now, here's what we've got to do.

Let's go ahead and try these real quick.

Oh, wow.

You get to try those first.

Mm-hmm.

I've been working hard here.

You have.

So, you deserve that.

[music playing] What do you think?

Let me take a little bite of yours.

[music playing] Mm, mm.

That's special.

I like the minced meat.

That really is special.

You know, I can remember when I was a kid.

I had vivid memories of tastes and smells.

And that brings back, you know, the flavors as a kid when you taste a nutmeg for the first time.

That just bounces off the roof of your mouth.

And it's not terribly sweet, but it's just sweet enough.

Yes, it is.

Now, if somebody had watched this and said, "Mrs.

Farmer... They do that, yes.

..where can I get this recipe?"

Where would you say?

I say TimFarmersCountryKitchen.com.

And if they also said, "We'd like to be your friend on Facebook, but it's so difficult.

It's so difficult."

It is very difficult.

What would you do?

You hit like.

That's it?

Mm-hmm.

It's really difficult.

It's been a wonderful evening.

Yes, it has.

But it's getting late.

I'm ready to eat.

Kelli told me it would take long enough.

I know.

Cut and dry.

So, here's what we're gonna do.

We're gonna eat.

We're gonna bid you a good evening.

And it's all about... Good times.

Good friends.

And really good eats.

We'll see you next week on a brand new Farmer's Kitchen.

That's right.

This is our kitchen.

Ooh, yum.

[music playing] [music playing] Funding for Tim Farmer's Country Kitchen is brought to you by Amerson Farms Country Store.

Something for every member of the family.

[music playing] Ephraim McDowell Medical Center in Danville, Kentucky.

[music playing] Gulf Coast Connection, seafood straight from the Gulf to you.

The Spine Center of Central Kentucky.

[music playing] Wilderness Road Hospitality, Stanford, Kentucky.

Visit Frankfort, Kentucky's spirited capital city.

[music playing] [music playing] To order a cookbook, email TimFarmerCK@gmail.com.