I used to think all honey was pretty much the same. But then I found this tupelo honey… it offers buttery undertones with a soft, smooth, slowly vanishing sweetness. (I just had a Julia Childs moment there.) And–this was earth shattering for me–this tupelo honey will never crystalize and turn hard in your jar.
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I love the warm flavor of maple syrup in baking. And I highly recommend this particular wood-fired, all-natural syrup. Bear Mountain Maple has been making syrup the old-fashioned way for three generations, and let me tell you, the Plante family knows what they’re doing.
I order from Thrive at least once a month and get spices, herbs, condiments, dry beans, and pantry supplies. It’s a fantastic option if you are rural like me, plus with this link you’ll enjoy 25% off and a free 30-day membership! (Bonus, there’s free shipping on orders over $49.)
An ancient type of wheat that hasn’t been tampered with like our modern flours. It produces nutritious, golden baked goods with lots of flavor.
Homemade broth is always best, but if you can’t make it yourself for some reason, Kettle & Fire is a great one to purchase without all the junk of many brands.
I always recommend rendering your own tallow if possible, but if you don’t have access to beef fat, here is a source of pure, grassfed beef tallow.
I get all of my coconut oil from Tropical Traditions, and no it doesn’t actually taste like coconut in my baked goods. If a recipe calls for shortening this is usually what I use, so I’ll buy the refined coconut oil by the 5-gallon bucket. Yes, I’m sure my UPS delivery man thinks I’m crazy.
I use this culture when making high-temperature cheeses and dairy recipes.
I use this in many of my low-temperature cheese and dairy recipes.