Buttermilk Biscuits

Have at last found a milk producer from whom i can get real milk again.  However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter.  Shaking separates the butter from the buttermilk.  Perfect for buttermilk biscuits.

BUTTERMILK BISCUITS

Ingredients:

  • 2 cups Sunrise Mills Flour (or other all purpose)
  • 1 tablespoon baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 5 tablespoons chilled butter
  • 1 cup buttermilk

Directions:

Preheat oven to 425˚F.  In a large bowl, sift together flour, baking powder, salt, and baking soda.  Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.

Add the buttermilk, tossing with a fork until a dough forms.

Turn dough out onto a lightly floured surface.  Gather into a disk.  Knead lightly a few times just until smooth.

Pat the dough to ¾ inch thick.  Using a biscuit cutter or a glass dipped in flour, cut out biscuits.  Place the biscuits 2 inches apart on a pan or cast iron skillet.  Gather dough trimmings and pat to ¾ inch and cut out more biscuits.

Bake the biscuits until golden 12-15 minutes.  Serve hot.

NOTE:  to produce flaky biscuits, take care not to over handle the dough.

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Using Sunrise Flour Mill older variety Red turkey flour.  
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Best light and flaky biscuits i’ve ever made.  Enjoying the home churned (shaken) butter and Rafter 7S Sandhill Cowboy’s Jelly from The Whistle Stop in Bassett, Nebraska.

Zucchini Brownies

I found this recipe online and made a few modifications and voilá!  hit it right.  Have made this multiple times this summer.  It freezes up beautifully.  Typically, i cut it into small squares – like 36 pieces – separate them slightly onto a tray, then they are ready to just pop out one, put in your lunch pail and easily by lunch it is thawed.  One note – i’ve not added the chocolate chips – it’s so sweet and chocolaty without, but one day i will try them.

ZUCCHINI BROWNIES

INGREDIENTS:

  • ¼ cup applesauce
  • ¼ cup olive oil
  • 1 ½ cups sugar
  • 1 tbsp vanilla extract
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 cups finely shredded zucchini
  • 1 ¼ cup semi-sweet chocolate chunks (optional)

DIRECTIONS:

  • Preheat oven to 350˚ and prepare a 9×13-inch pan with butter or baking spray.
  • In a large bowl, combine applesauce, oil, sugar, and vanilla until fully mixed
  • Add flour, cocoa, baking soda, and salt. Mix until combined.  Batter will be very dry
  • Fold in zucchini by hand. Allow batter to rest for 5 minutes
  • Add in chocolate chunks and stir again. Batter should appear more wet
  • Spread brownie mixture into pan and bake for 30-35 minutes. Brownies are done when inserted toothpick is removed with crumbs.

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Molasses, Ginger, and Zucchini

Once in a very great while, i make a substitution in a recipe and it works!  This is one.  Still working on those uses for zucchini.

I simply substituted half the butter with shredded zucchini and no other changes.  If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.

Gingersnap Cookies (Soft & Chewy)

Prep Time: 15 mins   Total Time 25 mins   Serves 24

INGREDIENTS:

  • 1 cup white sugar
  • 1 cup butter*
  • 1 egg
  • ¼ cup molasses
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ cup sugar on a plate for later

DIRECTIONS:

In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes.  Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand.  Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball.  On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.

Bake at 350°F for 10-12 minutes on cookie sheet.  Adjust time as needed.

*during zucchini season, try substituting squeezed out shredded zucchini for half the butter.  It is excellent!

 

 

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and sauté until moisture is lessened
  • Meanwhile, slice onion  and mince garlic then add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.
Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

Already Dead

Already Dead –

By Kit Pharo

Henry Ford once said, “The man who is too set to change is dead already.   The funeral is a mere detail.”   I had to read that quote a couple of times before I fully understood how powerful it is – and how appropriate it is to the current beef industry.   You may have to do the same thing.

I want you to think back to the drastic changes that were taking place when Henry Ford made this bold statement.   The horse and buggy were being replaced by automobiles.   Draft horses were being replaced by tractors.   For many people, these changes were beyond comprehension.   If you and I lived during that time period, there is an excellent chance we would have been extremely reluctant to accept those changes.

People hate change!   Nowhere is this more prevalent than in the cow-calf sector of the beef industry.   It often takes two or three decades for cow-calf producers to make simple changes – even though they know the change will be for their own good.   Some changes are not possible until one generation gives way to the next.   As stated in the leadoff article of our Summer 2020 Newsletter, many family businesses advance one funeral at a time.   If you don’t think this is true, you are living in la-la land.

Cow-calf producers who think they can continue to do things the way they have always done them need to WAKE UP and smell the coffee.   As Henry Ford said, “Those who are too set to change are already dead.   The funeral is a mere detail.”   Are you already dead?   I hope not.   It’s not too late to make the necessary changes in your program and genetics – but time is of the essence.   Nothing stays the same.   It’s Time to Change Horses!