Search This Blog

Friday, December 30, 2011

Fantastic Pumpkin Bread

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla
2 eggs
1 cup canned pumpkin (I use homegrown pumpkin or cushaw)
1/2 cup melted coconut oil
1/2 cup chopped walnuts optional
1/2 cup raisins optional

(Note:  If using store bought pumpkin add 1/2 cup water)

In a large small bowl, combine the flour, sugar, baking soda cinnamon, salt, baking powder, nutmeg and cloves. In a small bowl, whisk the eggs, pumpkin, oil, and water. Stir into dry ingredients just until moistened. Fold in walnuts and raisins if desired.


Pour into a greased 9-in. x 5-in. loaf pan. (I grease with coconut oil) Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).


This bread is moist and delicious and just gets better with age!  It also freezes well. 

Pie Crust made from Leaf Lard



Single Crust




1 1/4 cups flour (Do not use self-rising!)

1/4 tsp. salt

1/3 cup leaf lard

4-5 Tablespoons cold water (you may have to use more than this)



Double Crust



2 1/4 cups flour

3/4 teaspoon salt

2/3 cup leaf lard

8-10 Tablespoons cold water (you may have to use more than this)



Sift together flour and salt. "Cut"  in room temperature lard until pieces are pea size. Make a hole in the center of flour mixture and add a small amount of very cold water (1 TBS at a time) Mixing flour mixture into the water until the mixter is damp enough to stick together but not wet.  (You may have to use more than the recommended amount but you don't want your mixture too become too wet or sticky.) Form dough into a ball.   Do not knead and do not over handle. 

On a lightly floured surface, use your hands to flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

Fold crust in half and place in center of pie plate. Unfold. Trim edges and crimp or press down with a fork along edges of pie crust.

For pre-baked shell: prick bottom and sides of pastry with a fork. Cover with foil and bake for eight minutes. Remove foil and bake for five more minutes (or until golden) at 450 degrees.

Note: I am not an expert at making pie crusts, but it has been my experience from knowledge passed down to me from my grandmother that the less the crust is handled, the more light and flakey it will be. The goal is to roll the dough out once. Using lard instead of shortening also makes a flakier pie crust.

Saturday, December 24, 2011

Winner of the AMJA Registered Bull Raffle

Photo Courtesy of Career Attraction



It's Christmas Eve and that means it's time to announce the winner of the raffle for Jim Dandy, an American Miniature Jersey Association registered, nine month old bull calf!

Thank you to everyone who contributed towards the raffle!  So many people contributed asking to not even be entered in the drawing.  Donations were given in amounts of $50 -$400 dollars and a total of $1200 was raised to help Rosie in Guatemala with her cleft palate surgeries.  We are currently only $800 shy of having the total amount needed for all of Rosie's surgeries and I just want to thank each one who has contributed from the bottom of my heart.  Rosie has already had her first surgery and is doing well. 

I wrote the names of each entry on paper of equal size and folded the paper into fourths and dropped the names in a bowl.  I then asked my husband who is not familiar with the contestants to reach in and pull a name out for me.  The name drawn as the winner for the bull is






MELISSA UTTERBACK LEWIS



Congratulations, Melissa!  I have never met Melissa but do know that her family operates a small farm in Red House, West Virginia.  You can view her facebook page here

In the event that Melissa has changed her mind about wanting the bull calf or is unable to follow through with the terms posted for accepting him, I did pick a second name from the bowl to be our runner up.  If for any reason Melissa is not able to take the calf or meet the terms associated with the drawing, the runner up will be given the opportunity to get him.  The second name drawn from the bowl was Tonya Harmon.  Tonya also has a facebook page at this link

Merry Christmas Everyone and thank you so much for your donations!

Thursday, December 22, 2011

AMJA REGISTERED BULL RAFFLE & ESSAY FOR FREE TICKET

Picture courtesy of Rankopedia


I posted a few weeks back that I was offering an AMJA registered bull calf to the winner of our drawing in exchange for $50 donations to World Help for Rosie's surgeries.  You can read more about the bull calf and the raffle at this link

The drawing will be on Christmas Eve and the cut off for accepting money towards the drawing is midnight December 23rd.  (We will continue to accept donations towards the Rosie Project until all of the needs are met.  We currently need $1200 more to have the total $6500 needed for her surgeries.  And the good news is she has already received her first surgery!)

Included in the drawing were a few "free tickets" that were donated by individuals who did not want to be considered for the drawing themselves.  To date, I have only had one individual write to me to be considered for the free tickets.  (I have four available.)

I wanted to share with you all the essay that was contributed for the free ticket and a chance at winning Jim Dandy:

Tammy-
If you would consider us for one of the “unwanted” raffle tickets I would greatly appreciate it.


Having the opportunity for a bull like Jim Dandy would make huge difference in our little farm. I’ve always wanted to jump into jerseys head first but due to financial constraints can never afford to buy our dream. We’re well prepared to care for our herd, just the initial investment makes it just out of reach for us. We are trying our best to create a down to earth environment to raise children and educate others. I get so much satisfaction out of seeing my friends’ children interact with our farm animals. We’ve decided that we’re just about ready for kids, I’m just trying to get the farm in line. I want to be able to raise my children to know the meaning and value of every animal-whether they are to be eaten or to provide products for consumption. We are steadily improving our farm. In 2011, we’ve turned a great deal of junk into working equipment. We’re now raising all of our own hay on my great grandparents’ home place and bringing it home to our little farm. We have big plans to add pigs next year if everything falls into place. Things are coming together-it is hard to believe at this point, but it is finally happening. Just this week we found my great grandparents old Surge vacuum pump and are starting to restore it. Life is coming together on a shoestring budget. The value of living local is taking hold. To be able to have our own bull would be a dream come true. When I first saw your photos of Dave I was in love. The thought of having a bull like him was unimaginable, I never realized that an opportunity might really exist. I’ve tried to locate a bull to lease for breeding my girls with no luck. Jim Dandy would alleviate all of my worries about getting my girls settled, and help shape our calves to be the size a jersey is supposed to be!


My farm is also my haven from a very stressful career. Some days just coming home to the routine of the farm is good medicine. As an animal control officer I spend each day dealing with peoples lack of respect and care for animals. I’ve tried to use my animals to educate as many people as possible. My horses have been used in training for other animal control officers. I hope to be able to do the same with my cows (and eventually pigs). Lack of experience is the main obstacle that animal control officers overcome. Most want to help, but have no prior experience with livestock. The more complete my farm becomes, the more it benefits local officers and therefore local animals. Several officers have expressed interest in coming down for some hands on experience and I look forward to having them! Even if they only take home one small piece of information it will be a better chance for them to make a difference. I’ve also made arrangements with some of my college professors to have field trips out to the farm. One of my cows has a field trip of her own coming up-she is going to a local school for show and tell for history class!

I wish we were in a position to be able to make a financial contribution to the Rosie fund. What you’ve done for her is amazing and I love to follow your posts about her.


Thanks for taking the time to consider us!


Tonya
 
*********************************************************************
 
We have received $800 to date on the bull raffle to be contributed to the fund for Rosie. (This has already been sent in to World Help.)  The following is a list of individuals that have entered into the drawing:
 
Ann


Joelle

Jodi

Liz

Janene

Tonya

Melissa

I am expecting a few more donations in the mail and those names will be included in this list and in the raffle.  If you do not see your name on this list and you have mailed me a check, please let me know.  I can include your name and contingent upon receiving your check that has been postmarked before the date of the drawing, we can go ahead and add your name to the hat!

Good luck to everyone!

*One minor correction on the information about Jim Dandy:  I went off my memory and did not look at his registration when I posted.  Upon reviewing his registration information, he is actually nine months old.  He is going to make someone a great bull!  *

Friday, December 9, 2011

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

Ingredients


2 teaspoons active dry yeast

1-1/2 cups warm water (110° to 115°)

1-1/4 cups canned pumpkin

1/2 cup butter, softened

1/3 cup sugar

2 eggs

2 teaspoons salt

2-1/2 cups whole wheat flour

4-1/2 to 5 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.

Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks. Yield: 3 dozen.

Recipe Courtesy of Taste of Home.

Thursday, December 8, 2011

Meet Abraham

Photo courtesy of Awee Farm


Abraham is our new, Miniature Nubian buck.  He is a flashy boy and seems to have a great disposition.  I have seen his offspring and they are gorgeous.  And yes, he does throw spots!  Looking forward to kids in May!

Registered with the Miniature Dairy Goat Association
Sire's Sire:  Springs Run Taliesin
Sire:  Awee Farm Topaz
Sire's Dam:  Awee Farm Precious Jewel

Dam's Sire:  Tiny Blessings King Barnabus
Dam:  The Awee Farm Rachael
Dam's Dam:  Merrythought Farm Laura

Tri colored, brown with black and white spots, white ears, crown, muzzle.