Sunday at the Farm

 Happy, sleeping Nacho

Spoiled Scamp

 Mr. Scaredypants, the neighborhood rooster

Mr. Scaredypants visits my girls.  They don't really care.

Ginger Snaps

Do other cooking hobbyests keep a collection of recipe clippings?  How do you keep them?  When I got Mom's, I began putting them in photo albums with other little momentos, like pictures, emails, and other miscellanea.  I still have about four folders with others that are...well...sort of organized at best.  Once, at a garage sale,  I acquired a popcorn tin full to the brim with recipe clippings.  I enjoy going through these and handpicking a few I want to try in the following days, which is something I did during the cold spell this week that kept us inside.  Here is the hand-written jewel I baked today, and we all loved them.  Enjoy!

GINGER SNAPS

3/4 cup shortening

1 cup brown sugar, packed

1 unbeatened egg

1/4 cup molasses

2 cups flour

1/4 tsp. salt

2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/2 tsp. cloves

Preheat oven to 350 degrees.  Combine shortening, brown sugar, and egg in mixing bowl; beat until fluffy.  Add molasses and beat well.  Mix in well the salt, baking soda, and spices.  Add flour, mixing in thoroughly.  At this point, you may chill the dough so it is easier to work with, and I would probably do that on a warmer day (but didn't today).  Shape into 1 inch balls and roll in granulated sugar.  Place 2 inches apart on greased baking sheets.  Bake for 12 to 15 minutes.  Remove from baking sheet to a wire rack to cool at least slightly before family gobbles them up.  Makes about 2 dozen "crinkle-top" cookies.  (They were absolutely wonderful warm!)

Just a Cold Day in Texas

  We don't get many really cold days here in Texas.  Today, I believe the high was 18 degrees F.  The sleet came down hard off and on all last night, and apparently was mixed with snow, as the yard was white when I got up this morning.  We knew the weather today was serious stuff when Tony ventured out only to find the overpass just before our local Walmart was closed due to ice.  You know it's bad when you can't get out to shop! ha ha!  And I'm sure you noticed that it was Tony who did the venturing, not yours truly, who is quite the home body!

We moved the hens into the laundry room till the weather gets better.  I read somewhere that chickens can handle temps down to minus 20, but I'm thinking those might just be yankee chickens!  (I'm from Wisconsin, so it's okay if I say "yankee!")  Other chicken farmers here are moving theirs inside as well, or putting heat lamps in the coops.  I am surprised at how well the animals have all been behaving today.  Nacho and Scamp, our dogs, have to cut through the laundry room to get outside to do their thing.  Nacho was a bit curious about the chickens, but he knew they were ours and didn't aggravate them.  Not that I'd be so trusting to let them all hang out together, but it was much better than what I expected.  The girls have also taken well to their temporary abode.  I was gifted with two eggs today! : )  Nice!  Normally laying slows during the winter, but these girls have kept up well.

Wintertime is also when I tend to use the oven more.  This weekend, I made Tony's favorite muffin:  blueberry.  Thought I'd pass that recipe to you today.  A side of sausage made this the perfect breakfast.

BLUEBERRY MUFFINS

1/2 cup butter or margarine, room temperature

1 cup sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. salt

1 (12 oz.) pkg. frozen blueberries (do not thaw)

2 cups flour

1/2 cup milk

Heat oven to 375 degrees.  Grease 12 muffin cups or add the paper liners instead for easier clean-up.  In medium bowl, beat butter with electric mixer until creamy.  Add sugar and beat until well-blended.  Add eggs, one at a time, beating after each addition.  Add vanilla, baking powder and salt, mixing well.  With a rubber spatula, fold half the flour, then half the milk into the batter.  Repeat with remaining flour and milk.  Fold in frozen blueberries.  Spoon batter evenly into the muffins cups.  Bake 25 to 30 minutes until lightly golden brown.

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