Big Buck in the Big Woods


One night just before Thanksgiving, the little trail camera’s cousin (who lives at the edge of an open field) had an especially dignified visitor. A massive whitetail buck with split brow tines was passing through the area and stopped by for a quick chat.



He stayed a few minutes before heading down the field to find some supper.


Thanks for visiting A Homespun Country Life!

~Kerstin, Elisabeth, and Gabrielle


Frosted Cranberries


Making (and eating!) cranberry sauce is one of the BEST parts of the holidays. At least, that’s what we think! We always make our cranberry sauce with frozen cranberries, and it gives us some lovely photos. Look at the frost on those bright red berries! It’s so festive!


We added the cranberries to a large pot of boiling water and sugar, cooked it until it was thickened, and set it outside to chill.

Here is our recipe:

Cranberry Sauce

4 cups fresh and frozen cranberries
2 cups water
2 cups sugar

Wash cranberries. (We always wash our cranberries before we freeze them.) Stir together water and sugar in a saucepan. Heat to boiling; boil uncovered 5 minutes. Stir in cranberries. Heat to boiling; boil rapidly 5-10 minutes. Cool; cover and refrigerate at least eight hours.

Thank you for visiting A Homespun Country Life!

~Kerstin, Elisabeth, and Gabrielle


Snowy Pines


Last Monday, we had a large rain/snowstorm move through the area. On Tuesday morning we awoke to snow everywhere!


This is General’s paw print in the snow. It’s just so cute!



Mom got this picture of the sunrise….I was out hunting this morning, and let me tell ya, the sunrise was so much prettier without the trees in the way! I just wish I’d had a camera along.


Thank You for Visiting A Homespun Country Life!



Day Eight: Pumpkin Torte

This is Day Eight in an 8 part series featuring yummy pumpkin recipes. Click here to start reading at the beginning of the series. DSCN2584

Our big brother Nate asks us girls to make this fluffy pumpkin torte almost as soon as the weather gets cool in September. Of course, we know that is already a few months ago, and by now most of us are searching Pinterest for yummy Christmas cookies and new frosting recipes. But we had to finish our pumpkin series with this dreamy dessert!

It starts with a simple graham cracker crust, which is topped with a smooth mixture of pumpkin, pudding mix, spices, milk, and whipped topping. Then we cover it all with a fluffy layer of whipped topping, and refrigerate it until dessert time.

Here’s the recipe:

Pumpkin Torte

Graham cracker crust:
2 cups graham cracker crumbs
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup butter, melted
Pumpkin Filling:
1 can (15 oz.) solid pack pumpkin (not pie filling)
3 packages (3.4 oz. each) vanilla pudding mix
1 teaspoon pumpkin pie spice
2   1/2 cups 2% milk (or 2 cups 1% milk)
1 package (12 oz.) whipped topping, divided

Combine crust ingredients and pat into a 13 x 9″ pan. Beat together pumpkin, pudding mixes, pie spice, and milk. Fold in half the whipped topping. Spoon pumpkin mixture on to crust. Spread with remaining whipped topping. Chill until serving.

 Thank you for visiting A Homespun Country Life!

~Kerstin, Elisabeth, and Gabrielle