Wednesday, November 30, 2011

"Little House in the Present"

This is a story written by Aimee Levitt, journalist in the River Front Times. (You'll need to look up the article once you get to the web site.)  Once there & reading; about page 4, my name is mentioned - Jim Kaiser - and if you click on my name it will take you to another page and click on "more" and you can read more about me and my shop.
Aimee interviewed me and others during the 2011 Wilder Day Festival.  Hope you enjoy her perspective. Thanks Aimee!

The Old Man in the Bib Overalls

Monday, November 28, 2011

Farmer Boy Christmas Recipes - Pfeffernusse Cookies

Nothing says, "Christmas" like all the great sweets associated with the feasting that goes on during the holiday season.  And, to me, Pfeffernusse Cookies are one of the best of Christmas cookies!  This is another one of my family recipes, handed down from one generation to the next.  Pfeffernusse is loosely translated as, "Pepper-nut". That may be an intriguing sounding name for a cookie; but more intriguing is the taste!  These put most other spice cookies to shame!

It took me a while to wade through the needed translations and interpretations of this recipe, which was written down in "Broken English" from one of my ancestors.  And the first time I made it I didn't realize how large a batch it actually made.  After counting nearly 12 dozen, I decided to go back over the recipe and cut it in half!  That is what I bring to you today.
Farmer Boy Pfeffernusse Cookies
  • 1 3/4 Cups of all-purpose flour
  • 1/8 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of allspice berries (ground)
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground anise seed
  • 1/4 Cup of blanched almonds (ground)
  • 1 Cup of sugar
  • 2 eggs
  • 1/4 Cup - finely chopped Citron
  • Brandy or Brandy flavoring
  • Powdered sugar
Directions:  In a bowl: sift together the flour, salt, cinnamon, allspice, cloves, anise seed, and nutmeg.  Mix thoroughly.
In another, larger bowl: cream the eggs and sugar.  Add the flour mixture a little at a time to this.  Mix thoroughly.  Stir in the citron and almonds.  Cover and place in the refrigerator for at least 2 hours.  Place the chilled dough out on a floured surface.  * Roll the dough to about 1/2 inch thick. *(I suggest you divide the dough into a couple pieces before you roll it out - this makes it easier to handle.)  Cut the cookies out, using a 1 inch donut hole cutter.  Place them on a lightly greased or non-stick cookie sheet.  Cover the sheet (or sheets) with muslin toweling and put them somewhere cool * to rest overnight. *(You can put them in the refrigerator if you have room.) On the next day: bring them up to room temperature.  Place a drop of the flavoring on each of the cookies.  Bake in a pre-heated oven at 350 degrees F.  for about 12 minutes.  (Be careful - don't let them get over-baked!) Take them out of the oven and transfer to a wire rack to cool.  As they cool, dust each with powdered sugar.  Store in a tightly covered container with a piece of apple in it. (The apple keeps the cookies from getting too hard - or so the story goes.)

These cookies are great with a glass of milk or a a cup of hot tea, coffee or even hot chocolate!  For me, tasting them brings me back to my childhood at Christmas.  Those are good memories.  :)

You might find that you want to make the original 12 dozen, so you can give them as gifts at Christmastime!  Anyway, I hope you'll try this recipe.  I'd sure appreciate it if you'd let us know how they turn out, by leaving a comment here.  Thanks. The Old Man in the Bib Overalls

"Let us make memories carefully of all good things, rejoicing in the wonderful truth that while we are laying up for ourselves the very sweetest and best of happy memories, we are at the same time giving them to others." Laura Ingalls Wilder

Friday, November 25, 2011

Farmer Boy Recipe - "Diabetic" Sweet Tater Pie

Here is a pie that you can make for all those with Diabetes Type 2.  This one makes a 10 inch pie, so there is plenty to go around! 
  • 2 Cups - cooked, mashed sweet potatoes
  • 1 can - Evaporated Milk
  • 2 eggs, lightly beaten
  • 24 packets of Equal sweetener
  • 1 Tablespoon of softened butter
  • 1 Tablespoon of all-purpose flour
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of ground cinnamon
  • 3/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground mace
  • 1/2 teaspoon of salt
Directions: In a small bowl, mix Equal, flour and spices.  In another larger bowl, mix the sweet potatoes, evaporated milk, eggs, butter and vanilla.  Combine with the dry mixture.  Stir till smooth.   Pour into prepared pastry shell. *
Preheat oven to 425 degrees F.  Place the pie in the oven and bake for 20 minutes.  Turn the heat down to 350 degrees F.  & bake for another 30 - 35 minutes, till a probe comes out clean.
* You may want to put foil over the exposed crust to prevent burning.  And it may take a bit longer than the expected time to firm up the center.

This is a great pie, even if you aren't diabetic!  I made this at Thanksgiving for a diabetic friend.  I made a lard-based shell, but you could just use one of those pre-made shells that you buy at the grocery store.

You can use this pie in place of the sweet potatoes in the meal, or you can serve it as dessert - warm or cold.

If you try this recipe, please let us all know, by leaving a comment here.  Thanks.  The Old Man in the Bib Overalls

Wednesday, November 23, 2011

Thanksgiving by Tradition, Proclamation & by Exercise

Why have we set aside a special, particular day to give thanks in America?  How did this tradition start?  And, why do we do it in the first place?

These are all good questions.  And I believe we, the citizens, should ask these questions in order to know if we are doing the right things in our life and our country.

Through the study of the history of our country, we know that the first Thanksgiving feast was made by the Pilgrims and the natives.  But do we understand why they felt led to have a feast?  And was indulging in a feast the reason for the celebration?

In 1621 the Pilgrim settlers feasted after having a successful harvest season.  And they gave thanks to God for the success of their journey to a "New World", as well as the successful harvest.  They were thankful to the natives, who taught them how to have a successful harvest and to fend for themeselves in their new environment.  But they didn't worship the natives - they worshiped God.  They knew that it was the providence of God which had sustained them.

But this did not establish a special and particular day for a feast to be celebrated throughout our nation's future.

Throughout the ensuing years of colonizing, the people celebrated many feasts, but not by tradition, nor in any consistent manner.  And still their main concern was to set aside a day for prayer and thanksgiving, rather than a day just for feasting.  The days of thanksgiving were not just for a successful harvest.  Sometimes a thanksgiving day was had to celebrate a military victory or a local achievement.

According to Wikipedia, "During the American Revolutionary War the Continental Congress appointed one or more thanksgiving days each year, each time recommending to the executives of the various states the observance of these days in their states.  The First National Proclamation of Thanksgiving was given by the Continental Congress in 1777, stating:

"For as much as it is the indispensable Duty of all Men to adore the superintending Providence of Almighty God; to acknowledge with Gratitude their Obligation to him for Benefits received, and to implore such farther Blessings as they stand in Need of; And it having pleased him in his abundant Mercy, not only to continue to us the innumerable Bounties of his common Providence; but also to smile upon us in the Prosecution of a just and necessary War, for the Defense and Establishment of our unalienable Rights and Liberties; particularly in that he hath been pleased, in so great a Measure, to prosper the Means used for the Support of our Troops, and to crown our Arms with most signal success: It is therefore recommended to the legislative or executive Powers of these UNITED STATES to set apart THURSDAY, the eighteenth Day of December next, for SOLEMN THANKSGIVING and PRAISE: That at one Time and with one Voice, the good People may express the grateful Feelings of their Hearts, and consecrate themselves to the Service of their Divine Benefactor; and that, together with their sincere Acknowledgments and Offerings, they may join the penitent Confession of their manifold Sins, whereby they had foreited every Favor; and their humble and earnest Supplication that it may please GOD through the Merits of JESUS CHRIST, mercifully to forgive and blot them out of Remembrance; That it may please him graciously to afford his Blessing on the Governments of these States respectively, and prosper the public Council of the whole: To inspire our Commanders, both by Land and Sea, and all under them, with that Wisdom and Fortitude which may render them fit Instruments, under the Providence of Almightly GOD, to secure for these United States, the greatest of all human Blessings, INDEPENDENCE and PEACE: That it may please him, to prosper the Trade and Manufactures of the People, and the Labor of the Husbandman, that our Land my yield its Increase:  To take Schools and Seminaries of Education, so necessary for cultivating the Principles of true Liberty, Virtue and Piety, under his nurturing Hand; and to prosper the Means of Religion, for the promotion and enlargement of that Kingdom, which cosisteth in Righteousness, Peace and Joy in the Holy Ghost.  And it is further recommended, That servile Labor, and such Recreation, as, though at other Times innocent, may be unbecoming the Purpose of this Appointment, be omitted on so solemn an Occasion."

Doesn't sound much like, "OK folks, let's watch football and have a meal so large that we stuff ourselves more than we did that grand turkey on the feasting table!" , does it?

These guys knew what Thanksgiving was all about!

But it still didn't establish a particular day for an annual Thanksgiving.

During the Civil War, President Lincoln, asked in quite a similar manner of speech, that the last Thursday of Novemeber in 1863 be proclaimed as a day of Thanksgiving.  But it wasn't until after that date that it was finally observed annually.  Since that time the date has been tweaked and changed until we finally came up with Thanksgiving Day to be observed on the 4th Thursday of each November.

But what is missing here?

When was the last time you heard anyone celebrating Thanksgiving Day by giving prayer and fasting?  For that matter, when is the last time you even were reminded that we were setting aside a day to give thanks to an Almighty God, and Divine Benefactor, to whom we owe it?

And then we wonder why our country is in the economic trouble we are in!

No, I'm not suggesting that we throw out all the traditions that we have come to associate with an American Thanksgiving Day.  But, what I am suggesting is that we do as God's Word tells us to do in 2 Chronicles 7:14 , "If my people, which are called by my name, shall humble themselves, and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land."  That is a conditional promise from God.  Don't do it and you'll pay for it!

It is my contention that we have systematically elininated God from public venue to the point that He has lifted His hand of protection and left us to our own devices.  And, through our pride, we have felt no need for His hand to guide and direct our country; and we are suffering because of that pride and arrogance.

I hope that you'll make a stand for and with God as you celebrate your Thansgiving Day.  I hope you'll set aside, at the very least, one day to give Him what is due Him, so that He will once again heal our land.

Just as ancient Israel was told by God to observe "The Feast of Weeks", whether they had a good harvest season or not, we should all be giving thanks to Him "in all things", as the scripture says in 1 Thessalonians 5:18.  And we should turn our attention to doing our duty, obeying God.  We should pray for our leaders; that they would serve God and the people for whom they were elected to serve.  Afterall, God has not changed, He is still our Divine Benefactor and dispenser of all Blessings.  Much to the chagrin of many of our Congressmen, the truth is: they do not come anywhere close to filling His shoes!  We should learn to trust Him for all things in our life - and life itself!  And let us keep in mind, the scripture also tells us, "to whom much is given; much is required."  America, more than any other nation in the world, has proven throughout its history to be a world leader.  We sit with a wealth of natural resources, waiting to be tapped into.  And one of our greatest resources is our workforce.  We should be ashamed to sit and collect unemployment benefits, if we are able to work!  The Bible tells us, that he who doesn't work, should not eat!  We must do what it takes to make America properous again.  We must not allow a socialistic ideology lead us into destruction!  America is a republic, where everyone has the right to tell the government how to do its job.  We must do our part to keep our country strong.  And the first thing is to get it out of the hands of tyranny and into the hands of God again.  This country was founded on the truths of God's Word and the majority of the people still believe in that Word, regardless of what the media says!  So, let's do what we know is right!
It's not too late.  We can still turn things around.  But we will have to admit that we have gone wrong.  And then to turn to God for direction.  Let us keep in mind the real meaning of Thanksgiving, and act accordingly.

Proverbs 3:5,6 

"If we, the people, hold fast to and live by beautiful ideals, they are bound to be enacted by our government, for, in a republic, the ideas of the people reach upward to the top instead of being handed down."  Laura Ingalls Wilder

Sunday, November 20, 2011

Laura Ingalls Wilder & the Golden Spike

In the October 9, 2011 posting on the blog "As A Laura Ingalls Wilder Researcher Thinks", it was brought to my attention that Laura had been "A Spike Striker" at a railroad ceremony in 1908 Mansfield. (See that blog for the story, "Why Laura?"  I have a link to that blog on this page.)   I got busy to corroborate this story.  I found that the Mansfield Mirror (our local newspaper) had lost all their story archives in a fire that took place in 1916.  So the Mirror editor, Larry, suggested that I check with the Douglas County Herald, the newspaper in Ava, MO.  I visited them and they graciously allowed me to search for their story of the event in their archival microfilm.  This is what I found; in the Douglas County Herald of Thursday August 27, 1908:

So, the story proved factual. (I knew it would!)

If you know what happened to the spike after the ceremony, I'd like to know.

But now I wonder if this spike (pictured here) could be the one they used that day.  It was brought up out of my basement after some construction work.
Now it is in a very safe place, just in case it's the one that Laura pounded in that day!  :)

You just never know, till you check things out!  Just ask Nancy Cleaveland!

The Old Man in the Bib Overalls

Friday, November 18, 2011

Farmer Boy Christmas Recipes - Weihnachtsstollen

"Weihnachtsstollen" is a special loaf cake that is made for Christmas or Christmas giving.  It is something that you'll have to start about a month ahead, according to tradition.  It origianlly was baked to resemble the baby Jesus in swaddling clothes.  As time passed, German miners re-named it "Stollen", meaning "entrance to a mine".  They said it reminded them of the opening of the mine shaft.  But I prefer to remember Jesus at Christmas time, not a mine!  :)

This recipe is one of the older ones I have from the family collection.  The paper it was written down on was so brittle that it didn't make it - even being taped and re-taped several times!  So, I'm happy to be printing this up here, for posterity, if for no other reason.

This recipe uses a sourdough starter, rather than yeast or any other leavening agent.  This was typically what was used; since they didn't have cakes of yeast available over a hundred years ago, when this recipe was first made.  So, in order to make this, you'll need to have some starter on hand.  If you don't, you can go back to my posting showing you how to make sourdough starter and make what you need for this recipe.  And you'd better have stamina and strong arms, if you don't have a strong electric mixer with a kneading hook.  :) (I have the electric mixer with the kneading hook, but I still like to do it by hand!)

Farmer Boy Weihnachtsstollen
(This recipe makes 2 loaves)

  • 1/2 Cup of milk
  • 1/4 Cup of butter
  • 1/2 Cup of sugar
  • 2 eggs
  • 2 Cups of sourdough starter *
  • 1/2 teaspoon of salt
  • 1 teaspoon of almond extract
  • 1 teaspoon of lemon peel (grated)
  • 5 Cups of all-purpose flour (divided - 2 Cups with the starter & 3 with the dough)
  • 1/3 Cup of candied orange peel
  • 1/2 Cup of golden raisins
  • 12 Cup of seedless raisins
  • 1/2 Cup of currents
  • 1/2 Cup of slivered almonds
  • 1 egg white with 1 Tablespoon of water
  • 1/4 Cup of melted butter
  • 1/3 Cup of powdered sugar
Directions: The night before: take 2 cups of starter out of the refrigerator.  Mix this with 2 cups of water, 2 cups of flour and 1 Tablespoon of sugar.  Cover and let stand on the counter overnight.  Add the raisins to 3 Tablespoons of dark Rum or rum flavoring.  Cover and let sit overnight also. Next morning: put 2 cups of starter back into the refrigerator and use the rest in the making of the recipe. (Hey, don't ask me, it's what the recipe says to do!)

In a small pan: combine the milk, butter and sugar.  Scald over medium heat, and stir to dissolve the sugar.  Set this aside to cool.  Beat the eggs into the cooled mixture.  Add this to the 2 cups of sourdough starter.  Beat till well blended.  Add the salt, almond extract, lemon peel, and 3 cups of flour.  Mix till well blended.  Stir in the orange peel, rasins, currents, and almonds.  Add enough flour to knead.  Knead till smooth and elastic. (about 10 minutes)  Turn the dough out into a greased bowl.  Cover and let it rise in a warming oven (or any warm place) till it has doubled in size.  Punch it down and divide it in half.

One at a time: Roll and shape the dough into a 7 x 9 inch oval, about an inch thick, on a greased sheet pan.  Brush with some of the egg white mixture.  Then, fold 1/3 of the dough onto itself lengthwise.  Overlap the next fold.   Turn the dough over and brush the top with the egg white mixture.  Turn it back over and brush the seamed side.  Cover and let rise to double its size.

Bake in a pre-heated oven, at 375 degrees F. for 40 minutes, or till golden braun.  Remove from the oven, but don't turn the oven off!  Brush each top with melted butter and sift powdered sugar on the top.  Put them back into the oven for about 3 minutes.  Remove from the oven and cool on a wire rack.

Once you have completed this and they've cooled completely - wrap each one in wax paper and place in the freezer till Christmas.  (or until you are ready to send them off as gifts) You should sift more powdered sugar on top before slicing and serving.

It just wouldn't be Christmas in our family without this Stollen.  I hope you'll give this a try.  It seems that the resting in the freezer and thawing out does something to it - makes it richer and almost like it was stale, but not really stale - it's hard to explain!  Anyway, it is good!
If you don't really care for that dense, ultra-rich Fruit Cake of Christmas, this is for you!

Let us all know how it turns out for you, by leaving a comment here.  Thanks.  And if it turns out good and you want to - you could send me one!  :)  Frohe Weinachten!  (Merry Christmas!) The Old Man in the Bib Overalls

Tuesday, November 15, 2011

Farmer Boy Kitchen Tips: How to boil water

Things you'll need to work with:
  1. Water (preferably clean)
  2. A Container (pot, kettle, pan, bucket, or something of adequate size to hold the amount of water you wish to boil - it should also preferably be clean.)  * Note: it must be fireproof.
  3. A source of heat (stove top, microwave, open fire, the sun, or in a pinch - the hot air coming from a politician will do.)
  1. Pour the water into the container.
  2. Place the container over the heat. *Note: Be careful not to spill it on an open flame, as it will extinguish the flame.
  3. Wait till it boils - but don't watch it; or it will never boil! * Note: After it boils, use it as you see fit. But be careful, it's hot!
If this doesn't work out for you, please don't blame me!
* Note: An alternative to waiting for it to boil would be, to add salt to the water; which speeds up the process. *Note adding salt to the water will make it taste saltly.  * Note: If you add salt to the water, be careful not to spill it onto an open wound, as it would be like adding salt to an open wound!  * Note: That would hurt!

Please feel free to leave a comment on this subject.  Thanks.  :)                         The Old Man in the Bib Overalls

Sunday, November 13, 2011

Laura's "Sweet Memories" Shop - Closed for the Winter

Now that my shop is closed for the winter season, it means that I can sit back, relax and rest... NOT!  While I may not have day full of waiting on customers in my shop, it doesn't mean that I will be sitting idly by with nothing to do!  That is just not my nature at all.  I would rather wear out than rust out!

Perhaps I'll be able to get to some of those tasks that I've been putting off - like cleaning out and re-organizing my office!  It sure doesn't take long before a pile of papers, notes, book keeping, and receipts finds its way into the fray.  And I found myself saying all year, "I'll get to it soon." And soon never came!

I also have a number of craft projects to work on, as well as more research on Laura and her family.  I'm hoping to get my family recipes better organized.  And, who knows, I may even be able to put them together into a book form and share them with everyone.  Now, that is a real ambitious project!  We'll see what the Lord allows.

But, one thing that I know I will do all winter is, continue to write postings, here on my blog.

I'll be including some additional recipes, since they seem to be popular with my readers.  Since I prepare each dish before I post them, in a recipe testing, it means that I'll be busy in the kitchen. It also means that I'll be eating on a regular basis!  Hope I don't put on too much extra weight! :)  But, maybe, since I won't be in the shop, snacking on my candy stock, it will balance out!  :)

I hope winter finds you trying out some of those recipes.  And I hope that you'll leave comments on there as you do.  I love hearing how things came out for you.  I'd like to have more followers of my blog as well.  If you haven't become a follower, I hope you'll sign up right now.  And, if you would, forward the blog page to a friend, so they can sign up too.

I'm still doing a lot of exploring into my ancestry, trying to find out more about the people whose recipes have been passed down to me.  It's been fun and very revealing to see who my ancestors were.  My folks never talked much about ancestry as I was growing up.  So I really didn't know about much more than a couple grand parents, great grand parents, and some cousins.  Now that I'm older I have a deeper appreciation for those people who have gone before me.  And it is really interesting to find out about those folks that I didn't even know existed way back when.  I don't think finding facts about them will really change me, but it is fun to see how certain gifts and talents from the Lord are handed down through the generations.  Of course, you also find out about some of the curses that people brought upon the family too!  As time goes on, I'll try to share some of the good things with you in my blog postings.

The Wilder Home & Museum are also in, "Off Season".  They will, no doubt, also be involved in working on projects over the winter months.  They have a large-scale expansion program underway, which I will keep an eye on for you.  But, for the moment, Rocky Ridge Farm will be resting from the annual 50,000 visitors it receives, readying itself for the spring tourist season again.

So, life goes on in the Ozarks.  I, for one, hope that this is a mild winter; not like that seventh winter the Ingalls family experienced!  But it might be a good time to re-read that account, "The Long Winter".  I also try to re-read all of Laura's books over the winter.  I may blog about those as I read them too.  Anyway, I'll be here.  If you wanted to contact me about anything regarding my blog or my shop, the web site has a link to email me -   And I'd love to hear from you.  I've made a lot of nice friends all around the world, by having Laura's "Sweet Memories".  Hope to have you join in that group.  So check back on this blog from time to time and keeep in touch. Thanks.

So, for me, it will not be a vacation time, but just some more work - a work of love!
Wishing you a wonderful winter, The Old Man in the Bib Overalls

"To know that I have helped someone a little or made a day brighter will make my own work easier and cause the sun to shine on the dark days, for we all have them. 'Tis then a little place of sunshine in the heart helps mightily.  And there is nothing that puts so much brightness there as having helped someone else." Laura Ingalls Wilder

Thursday, November 10, 2011

A Salute to all Veterans

Veterans Day is a national, federal holiday in the United States of America.  It was originally observed as "Armistice Day", named after the signing of the Armistice which ended World War One.  That signing took place on the eleventh hour of the eleventh day of the eleventh month of 1918.

President Wilson proclaimed the day, in 1919, saying, "To us in America, the reflections of Armistice Day will be filled with solumn pride in the heroism of those who died in the country's service and with gratitude for the victory, both because of the thing from which it has freed us and because of the opportunity it has given America to show her symapathy with peace and justice in the councils of the nations."

WWI was, at the time, not called by that name - not realizing that the world would ever allow another conflict so terrible, it was called, "The War To End All Wars".  Too bad that title didn't prove true!
In 1954 Armistice Day was replaced by "Veterans Day" to honor all veterans, not just those of WWI.

In this family photo is one of my family members who was a soldier in WWI.  Others in my family served in other wars as well.  I hope you'll join me in honoring all the men and women who have served their country in service during any and all wars.  We salute you, who were faithful and courageous!  We shall never forget!
The Old Man in the Bib Overalls

Monday, November 7, 2011

Farmer Boy Pumpkin Recipe - Pumpkin Bread

This was probably one of the very first recipes that I ever made, when I was a young teenager. It's one of those time-tested, hand-me-down recipes that can be tweaked with your choice of added ingredients.  This version is my favorite!

  • 1/2 Cup of vegetable oil
  • 1/3 Cup of sugar
  • 2 eggs
  • 1 Cup of canned pumpkin
  • 1/3 Cup of water
  • 1 3/4 Cups of all-purpose flour
  •  1/4 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon of vanilla extract
  • 1/2 Cup of chopped nuts (walnuts or pecans)
  • 3/4 Cup of chocolate chips
Glazing: 1/2 Cup of powdered sugar, 1/8 teaspoon of pumpkin pie spice, 1 Tablespoon of melted butter, 1/2 Tablespoon milk

Directions: Preheat the oven to 350 degrees F.  Lightly grease and flour a loaf pan.  Cream the oil and sugar.  Beat into this, the eggs, water and finally the pumpkin.  Add this mixture to the flour, baking soda, baking powder, salt, spices and vanilla.  Stir well.  Mix in the nuts and chips.  Spoon the batter into the pan.  Bake for about 65 to 70 minutes. (test with a probe for proper baking)   Remove from the oven to cool in the pan and then to a wire rack to cool the rest of the way.  As it cools, prepare the glazing.  You can drizzle this over the top with a spoon or put the glaze into a plastic food storage bag and snip one closed corner to create a piping bag.
This recipe is so versatile that you could use any type of chips that are available out there these days - cinnamon, peanut butter, white chocolate, etc.  And you could use raisins or dried berries in place of the chips - almost anything goes!  I've seen folks use unsalted pumpkin seeds in it too!  So, experiment and have fun - if you don't like the results, just try again.  If you have kids, and this doesn't turn out the way you'd hoped - just put more sugar on top - they'll eat just about anything with sugar on it!  :)
I can just imagine that little Farmer Boy gobbling up as much as he could fit in his mouth at one time!

Please let us all know how it comes out, by leaving a comment here.  Thanks. The Old Man in the Bib Overalls

Friday, November 4, 2011

Farmer Boy's Pumpkin Recipes - Scones

I just love fall harvest time and all the great dishes that can be made from those harvests!  Here is a recipe that uses canned pumpkin, (which is much easier to use than fresh cut pumpkin!) but you can use fresh cut pumpkin, if you wish to go through all the trouble of peeling, cooking, mashing and straining!

Anyone who visited my B&B, when I had it open, will remember my fresh baked scones!  They were the highlight of the breakfast meal!  But those were blackberry scones, not pumpkin.  (Everyone went home with that recipe!)  I'll put the Blackberry Scone recipe on the blog soon, in case you didn't get it from me before.

Farmer Boy Pumpkin Scones
(This recipe makes 24 scones)
  • 2 1/4 Cups of all-purpose flour
  • 1/3 Cup of brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 1/2 teaspoons of pumpkin pie spices
  • 1/4 teaspoon of salt
  • 1/2 Cup of butter (chilled and diced, to make it easier to mix)
  • 1 large egg (beaten)
  • 1/2 Cup of canned pumpkin
  • 1/3 Cup of buttermilk
Glaze Ingredients:
  • 3 Tablespoons of powdered sugar
  • 1 - 2 Tablespoons of milk
  • pinch of pumpkin pie spices (optional)
Directions: Pre heat the oven to 400 degrees F.  In a large bowl: combine the flour, brown sugar, baking powder, spices, baking soda, and salt.  Cut in the butter, till it resembles coarse oat meal.    In another bowl: combine the egg, pumpkin, and buttermilk.  Add this mixture to the dry mix.  Mix all till you have a loose, saturated dough.   Knead long enough to form a log, about 3 inches in diameter.  Divide the log into 2 equal logs.  Divide each log into 12 pieces.  Make a ball of each piece.  Slightly flatten each ball as you place them on an ungreased baking sheet.  Bake on center rack, 15 to 18 minutes, till a probe comes out clean and you have a light golden color.                        While they bake, mix the glazing ingredients in a small bowl.  As you take them out of the oven, brush each scone with the glaze.  Transfer them to a wire rack to cool.  They can be eaten as soon as they cool enough to eat without burning your tongue.  I know that will seem a very long time!  :)

Scones are easy to make and great to experiment with, using different added fruits.  Some suggestions for fruit to go in these would be: raisins, dried cranberries, or blueberries.  You might also like to add walnuts.  Chocolate chips or any other chips go good too!  They store easily in a plastic bag in the refrigerator and can be re-heated, wrapped in a paper towel, for a few seconds in the microwave.  Have a good time experimenting - remember: working in the kitchen should be fun!

Look for more Farmer Boy Pumpkin Recipes on my blog site.

If you make these, please let us all know, by leaving a comment here.  Thanks. The Old Man in the Bib Overalls