Monday, April 20, 2009

Cropping Starts Today

Colin has lately started supplying a restaurant in Pembroke with pork. It's called JJ's if anyone's nearby. Grandma took Ella for a sleepover (she was having Ella-withdrawls), so I decided to take Daddy out for supper -likely our last real date night until the end of summer. I was right, today he started injecting the "organic soil conditioner", aka piggie pooh, today and has already said to eat without him.

On the house front, things are going well. We were at the Home Show in Petewawa on the weekend. We found another modular home builder, Guildcrest, that is actual based in Ontario. A definite plus. Also, their homes arrive complete, inside and out (except of course for the "seam"). Their prices are equal to or less than the company we were thinking of using. And those homes were completely NOT finished inside. Colin would have months of work to do before we could move in. We even got a quote for the new septic that was half of what Colin was expecting. Getting quotes has been the hardest part of all this -except the waiting. I'm getting so excited, I just hope we can work mortgage payments that we can afford.

Here's the floorplan we're thinking about. Room size is subject to change because I don't know what I'm doing :)

Cookie day today (in between loads of laundry). I made Bushel Cookies. I made the 1/4 batch because it's a new recipe. The 1/4 batch made 8 dozen cookies, plus 4 "Daddy size" cookies. I hope you've got a scale. Next time I make them I'll measure my ingredients and update the recipe. Also hope you've got a cookie scoop, the dough is rather slack and sticky.


Bushel Cookies
Full Batch 1/4 Batch 1/2 Batch
Brown sugar 5 lbs 1 1/4 lbs 2 1/2 lbs
Lard 2 1/2 lb scant 3/4 lb 1 1/4 lbs
Eggs 12 3 6
Maple Syrup 1 c. 1/4 c. 1/2 c.
Baking Soda 2 oz. 1/2 oz. 1 oz.
Baking Powder 2 oz. 1/2 oz. 1 oz.
Milk 1 qt 1/4 qt 1/2 qt
Flour 6 lbs 1 1/2 lbs 3 lbs
Oatmeal 2 lbs 1/2 lb 1 lb
Raisins and Chocolate Chips, mixed 2lbs 1/2 lb 1 lb
Ground salted peanuts 1 lb 1/4 lb 1/2 lb

Mix as you would any other cookie. Cream shortening and sugar. Mix in eggs and syrup and oatmeal. Alternate milk with flour and leavenings. Then gently mix in raisins, chips and peanuts. Bake 350F for 10-12 min. on greased cookie sheets. Let cool 5 min before removing from sheets or they will stick.

Personally, next time I will save the maple syrup for my pancakes, as you can't really taste it in the finished cookie. I may put in at least 1/2cup (per 1/4 batch) of peanut butter. I also did not put in the ground peanuts. I don't like nuts in things so I didn't have any around. I did have some sunflower seeds in the freezer, so I added some of them.

I always keep my nuts and seeds (and yeast) in the freezer. Please don't keep them in your cupboard, they can go rancid very quickly.



3 comments:

Kimberly said...

I think that it is pretty neat that you can just add a modular onto your existing home- Your yeast, is the dry kind or another kind? I keep mine in an air tight container in a pantry, but I do loose some after I've had it a while.

Paula said...

My yeast is Fleischman's Dry active yeast. I currently use the Instant yeast, it can be added right with the flour, doesn't need disolved. It's granular. I used to use the little individual packets, but they cost too much making our own bread. Try keeping it in the freezer, it never goes off.

Kimberly said...

Mine is Red Star - not instant, I proof it in a cup of warm water. I'll try keeping it in the freezer, it goes rancid more quickly when the weather warms. I get such a great value on it, it would be nice for it to last.