Feeding the Wild Yeast!

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Pipping!

Tuesday (5/10) I candled the 24 eggs in the incubator & found 22 appeared to be viable.  Thursday was the last day of turning and since then I’ve been checking the temp and humidity as often as possible to make sure we’re remaining in the correct range.  So far so good.

Early this morning (day 20) I went down to check the incubator before going out to milk the goats & sure enough we have one starting to pip!  I am very excited to see how we do over the next couple of days.  I’ll be sure to post more pictures as we go.

Cochin or Brahma egg pipping on day 20 in the incubator.

Cochin or Brahma cross egg pipping on day 20 in the incubator.

In other news, we sent the two Mini Nubian doelings off to their new home this morning.  I hope they have long, happy & productive lives with their new family.  We also have 3 broody hens setting on another couple dozen eggs out in the shed (one Phoenix hen and 2 black Silkie hens).  AND, we are getting over a gallon of goat milk daily.  I’m planning to make a rhubarb custard pie today with our fresh milk & fresh eggs & rhubarb from the garden.  I’ll let you know how that turns out!

Heirloom Seeds & Pancakes from Scratch

I want to thank all the people who visited our blog and signed up for our seed giveaway.  There were enough seeds to send some to ALL those who entered the drawing!  YAY!  I love being able to pass on good heritage garden varieties to gardeners who will put them to good use.  If you signed up, be sure to check your email & I’ll be getting your seeds in the mail right away.

On to pancakes!  I use to make pancakes with those boxed mixes – just add water.  Well, a few years back I found a recipe that seemed simple enough.  I tweeked it a little to get the texture & loft we like in our flapjacks and we haven’t ever looked back!  They are yummy and filling and just the thing to warm up a coooold spring morning.   I thought I’d pass on the recipe & give you the chance to try homemade pancakes for yourself.

1 1/4 c. milk
3 T. butter
1 Large egg (or 3-2 bantam eggs)
1 1/2 c. flour
4 t. baking powder
1 1. salt
1 T. sugar
cooking oil
(fresh blueberries or chocolate chips are a yummy option)

 

Warm milk & butter over low heat just until butter melts, remove from heat.  Whisk dry ingredients in a medium bowl.  Pour cooking oil onto griddle & begin preheating to 300-350 degrees.  Whisk egg(s) into milk mixture – temper egg if the milk is hotter than “pee warm”  Whisk liquid mixture into the dry ingredients.  Pour by 1/4 cupfuls onto griddle.  If adding chocolate chips or berries scatter over top surface of the pancake as soon as you pour batter on griddle. Flip pancakes when the rising bubbles burst & remain slightly open.  Serve hot with syrup and/or butter – or just eat plain from the griddle!

Hope you enjoy these as much as we do!

Mmmmm – Biscuits! Recipes You’ll Enjoy.

These days families are trying to stretch their food budget as far as they can and homemade biscuits are a wonderful way to make simple meals more filling.  Recently on the Country Life and Homesteading email list a member asked for a good homemade biscuit recipe because she wanted to get away from buying them premade.  Biscuits are so easy to make and so quick there is no reason to pay for the processed and frozen critters from the store.  Anyone can do it from scratch!

I have two biscuit recipes, one for a breakfast biscuit and the other for a cheesy, savory supper time biscuit.  I hope you enjoy them!

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Buttermilk Breakfast Biscuits

2 1/2 c. flour
3 t. baking powder
1 t. salt
1/2 t. baking soda
1/3 c. butter, melted (I use unsalted)
1 c. buttermilk
1 – 1 1/2 T bacon drippings
additional melted butter to brush biscuit tops

Preheat oven to 450.  Grease cookie sheet with bacon drippings.  Sift
together dry ingredients.  Pour in butter & buttermilk, mix to form
sticky dough.  Turn out onto floured surface and knead briefly,
folding the dough onto itself.  Pat out to about 1/2 inch thick.  Cut
with a 3 inch floured cutter (I use a drinking glass).  Place on
cookie sheet, leaving space for the heat to circulate around each
biscuit.  Bake 10-12 minutes.  Brush with butter during last minute of
baking. Makes 8 big biscuits.

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Cheesy Biscuits

2 c. flour
1 T. baking powder
1/4 t. onion powder
1/4 t. garlic powder
1 t. salt
1 T. sugar
1/3 c. shortening
1/2 c. shredded Colby Jack cheese
1 c. milk

Preheat oven to 425.  Grease cookie sheet.  Sift together dry ingredients.  Cut in shortening until lumps are pea-sized and well distributed.  Stir in cheese then milk.  Turn out onto floured surface and knead briefly,
folding the dough onto itself.  Pat out to about 1/2 inch thick.  Cut
with a 3 inch floured cutter (I use a drinking glass).  Place on
cookie sheet, leaving space for the heat to circulate around each
biscuit.  Bake 13-15 minutes.