About Ryan

Living the simple life and simplifying. I live on a rural Kentucky homestead with my wife and two daughters. Soli Deo Gloria.

Ryan’s Sorghum Sweet Potato Pie

Over the course of about three years I perfected this pie. To my taste, it’s not too sweet, nor is any flavor overpowering. The sorghum gives it an earthy sweetness, the ginger some mild bite, and the bourbon vanilla extract plays a subtle yet important supporting role for the star, the sweet potatoes.

Poor pic of a great pie

Oddly, no other sweet potato pie recipe I’ve found calls for salt. It was the last thing I added to the recipe, and it absolutely ties all the flavors together perfectly. The ginger goes great with the graham cracker crust. When making fresh whipped cream, throw in some of that bourbon vanilla extract.

  • 2-3 sweet potatoes (1.25-1.5 lbs raw)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sorghum (not molasses)
  • 1/3 cup heavy cream
  • 2 eggs
  • 1 tsp vanilla extract (preferably homemade with bourbon)*
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 9″ graham cracker pie crust

Bake sweet potatoes at 425* for one hour. Turn off heat and let sweet potatoes remain in oven for 40-50 minutes until tender. Preheat oven to 350*. Remove sweet potato skins and place in large mixing bowl. Add butter and mix. Add sorghum, brown sugar, cream, eggs, bourbon vanilla extract, spices and salt. Mix until smooth. Pour filling into pie crust and bake at 350* for one hour. Let cool and fall. Serve warm with fresh whipped cream.

*If you don’t have bourbon vanilla extract, add 1/4 tsp bourbon with 3/4 tsp regular vanilla extract

BB Podcast will return in 2020!

I just wanted to let both of you know that I’m still here. Between family, work, church, holidays, illnesses, the homestead, songwriting, and more–well, let’s just say I’ve barely had time to think about the podcast. I look forward to getting back into it next month (next year). Until then, may your mind be on the ways of the Lord!

How To Make Fermented Honey Garlic

This was one of my first ferments. I, my uncle, and neighbor keep bees, so there’s no shortage of raw honey here.

Why make it?

First of all, it’s crazy easy. Peel garlic. Pour honey. Put in a dark place. Turn it over/swirl it around every few days. Wait.

That’s it.

Another reason is that it increases the immune-boosting and medicinal properties of honey and garlic. Fermentation partially digests food for us, making more goodies bio-available.

It also tastes good. Use if for sauces, marinades, and glazes.

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The More I Read …

… the less equipped I feel.

I can’t recall as much of what I read as I used to, and I don’t have the time to study and build up knowledge as I would like. So, I read Scripture for songwriting, sermons, and personal study; and read books and articles by those with far greater knowledge and education than I, and I wind up thinking, “Why am I even trying to contribute? I know so little!”

Thankfully, I know as long as I preach and sing according to God’s Word, even if it is on the simple side, God uses it. God uses me. ME! as a means for his glory.

How small I am.

How great HE is.

How To Make Fermented Mustard

When I was a boy, I hated mustard. But like many things, my taste buds improved with age 🙂 Now I take every opportunity to eat it! I use it for:

  • Sandwiches, of course (ham and bologna especially)
  • Smoked brats and Polish sausage
  • Marinating chicken (with buttermilk, garlic, honey, soy sauce, etc.)
  • Topping butter crackers to eat with summer sausage or salami
  • Topping salmon patties
  • Homemade salad dressing
  • Coating pork shoulders and ribs to help BBQ rub stick
  • GIFTS!
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The finished product.

Mustard is not only tasty, but it’s good for you. So if you make your own, you can feel especially good about piling it on because it is fresh, cheap, and healthy!

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An Autumnal Poem

The drupes on the dogwoods that bloomed
Aren’t the only red here in these shadowy woods
Because the maple leaves are turning now
In a few, shortening days the Almighty
Will dip a big hog bristle brush into
Paint the three shades of fire and let loose
With a thousand foothill-wide strokes
By rifle deer season, all but the evergreens
Will yield to the coming winter’s turn
Sunlight will reach the forest floor
And the trees will give back to the earth
Has it ever occurred to you
That the cooling shade doesn’t fall away
Until we don’t need it anymore?
And boy, does it go out in style

— Ryan Cornett

Fermentation 101

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Making sauerkraut.

Books upon books have been written about fermentation. This is by no means meant to be an exhaustive post on the subject; this is a basic overview of fermentation and the science/art (scart?) of fermenting.

I hope to lure you into the wonderful world of friendly bacteria and yeasts; let’s put these little microscopic critters to work!

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