LeeAnne’s 60 Minute Rolls

This recipe is from my friend LeeAnne, owner and operator of Swede Farm Dairy. Her blog Dairy Berries can be found here –  http://dairyberries.blogspot.com/

 

LeeAnne’s 60 Minute Rolls

 

 

2 pkts yeast (4 and 1/2 tsp)

1/2 Cup very warm water

1 Tsp sugar

1 Cup milk, scalded

1/4 Cup butter/margarine

1 Tsp salt

1/3 Cup sugar

1 egg, lightly beaten

4 -5 cups flour

 

Mix yeast, water, 1 tsp sugar and water. Set aside for 10 minutes or until very active and bubbly.

 

Mix scalded milk, butter, salt, sugar, egg. When lukewarm add yeast mixture. Blend. Add flour, one cup at a time until dough pulls pretty cleanly away from side of bowl. Knead for five minutes, adding flour as necessary. Dough should not be sticky, but remember that soft dough=soft rolls. Do not overwork. Oil bowl. Place dough back into bowl, turning to cover. Set to rise in warm place for 10-15 minutes or until doubled.

Punch down and shape. These can be shaped any way you like. I usually make them round to save time but have done crescents. Check a good basic cookbook for tips on shaping rolls. Set aside to rise 10-15 minutes.

(*nice sized* rolls ready for oven)

Bake at 350 degrees until golden brown. (About 15 minutes)

 

(ready to serve)

 

Makes around 12 LARGE rolls or 18 nice sized rolls

 

Tips…I do not presoften my butter, I just cut it into 1 tsp size chunks in the bowl with the egg, sugar, etc. I microwave my milk for a minute or two until quite hot. I then pour it over the butter, eggs, etc while stirring. This melts/softens the butter and cools the milk. I also do not do the egg wash that makes it glossy as I usually forgot and then realised my family didnt care one whit, LOL!

 

These are great served with –

Loaded Baked Potato Souphttp://texadus.com/blog/?p=683

Texas Two-Step Rainy Day Soup – http://texadus.com/blog/?p=637

Loaded Baked Potato Soup

Loaded Baked Potato Soup

 

Ingredients

10 large baking potatoes washed and cut up

3 large onions chopped

enough water to prevent burning (about 2 qts)

2-3 large colored bell peppers chopped (use red, orange or green to add color to this soup)

1 large package mushrooms rinsed and sliced

1 1/2 qts heavy whipping cream

3 bulbs of garlic peeled and chopped

2 cans corn (1 drained. 1 not drained)

3 cups of chopped ham (I pre-cooked it in Texas Two-Step Seasoning blend)

1-2 teaspoons crushed red pepper

4 Tablespoons chicken broth powder

Topping

shredded cheese

crumbled cooked bacon

Directions

Cook the potatoes & onions in water until just barely soft.  Add rest of ingredients (except toppings) and simmer 1-2 hrs (or longer). Serve with shredded cheese and crumbled bacon on top.

 

Great with LeeAnne’s 60-Minute Rolls – http://texadus.com/blog/?p=684

The *next* Farmer Jones

Micah is 6 and loves to work in the garden. Sunday he and daddy were planting broccoli.

 

Here is the broccoli seedling.

 

 

 

Then we gently set the seedling in the hole.

 

Pat the dirt in around it.

 

Next, we have to water it in…

 

Watering with a quart jar.

 

Planting is the fun part, but what about weeding? Yep, weeding can be fun too (especially WITH daddy)!

 

This is a weed.

 

 

This is a plant.

Rainy Day Wooden Log Fun!!

A rainy day and 4 very BOUNCY boys… what is a mom to do for recess (and sanity)??? Bring in the blocks, logs, or legos of course! Big brother Aaron hauled in the tote of wooden logs (these logs were all bought 15-20 years ago for my first set of boys mostly at yard sales).

 

LET THE FUN BEGIN!!!

 

They built a variety of houses and towers at first…

3 little boys with CaeLynn supervising

Micah’s General Store

Big sister Molly had to join the fun…

 

but then their unique interests and creativity came sneaking out…

What is Noah building??

Can you tell now?

Noah’s United States outline (done from memory) complete with Alaska and Hawaii

In the meantime Caleb was working on quite the tableau of the American Revolutionary War complete with Americans, French, British, Hessians, and Indians…

Complete with cannons, horses, and infantry

Of course then it was necessary to put on the dvd of Johnny Tremaine.

I think this definitely all *counts* as school… and I let recess run a bit long before calling everyone back.

Later that afternoon Noah was still intent on recreating what he is learning (we are doing a study on the United States)… and so what else should he make? The great state of TEXAS of course!

GO TEXAN!!

 

It is so awesome as a mom to see my child’s creativity expressed… but even better is as a home school mom to watch what they are learning come out in their play… it tells me they are getting it and owning it.

 

 

 

 

Homemade Vanilla Extract

We use a lot of Vanilla at our home… and buying enough can be expensive. We often bought large bottles of Vanilla Extract from Mexico, but I was never completely confident of it… I am definitely one who prefers to make from scratch as much as possible what I am feeding my family.

 

So a few years ago I started making my own vanilla extract. It is very simple to do.

 

You can order Vanilla beans online. I usually buy from herbalcom.com, but I have friends who order from Amazon. Besides vanilla beans you need some form of alcohol, vodka is the one generally recommended. I prefer the depth of flavor though from using vodka and Captain Morgans Spiced Rum. A friend recently made some using bourbon… so I am thinking next time of trying a batch made with Jack Daniels.

Gather your supplies – besides vodka, rum, and vanilla beans, your need a cutting board, sharp knife, and a glass canning jar with lid.

 

Cut the vanilla beans in half then slit them almost all the way up the middle.

Place 6-8 halves in a glass canning jar.

Fill the jar 1/3 of the way with bourbon.

Fill the jar the rest of the way, leaving a couple inches head space, with vodka.

Put on the lid and give it a nice shake.

Date and label the jar and place in a cool dark spot.

Every couple days give the jar a nice shake.

The best things in life take time and your vanilla is no exception. It should be ready for use in 90 days. The longer it sits though the better it gets.

You can reuse the beans. For the second batch I usually combine the used beans from 2 jars and add the rum and vodka. This batch will take longer… allow 120 days.

Optionally you can add a bit of sugar to your vanilla… up to 1/4 cup can just enhance the flavor. I usually skip the sugar, but recommend brown for it’s depth of flavor.

 

 

Vanilla bean is resting on the jar of vanilla.

BEAN SOUP WITH CHIPS

BEAN SOUP WITH CHIPS

Soak overnight, or by quick method: 2lbs small red beans

drain and rinse beans

Add:

3 onions chopped

2-3 large or 5 small cans of chopped green chilis

3 large cans of crushed tomatoes

1 carrot shredded

1 small zucchini shredded

Spices: to taste

2T. chicken broth (powdered or granules)

5T. garlic

Simmer on low about 4 hours, add more water if needed.

Add 1-2 handfuls fresh cilantro leaves right before serving.

Serve with grated jack cheese on top and tortilla chips on the side.

Carne or Pollo Asada

Carne or Pollo Asada

Ingredients

2 pounds flank or skirt steak or 2 pounds boneless chicken sliced thin

Marinade:
8 garlic cloves, minced
6 jalapeño chile peppers, seeded and minced

1/4 c minced onion
1 teaspoon ground cumin
1 lsmall handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems) about 1/2 a bunch
Kosher salt and freshly ground black pepper
8-10 limes, juiced
2 tablespoons white vinegar
1/2 cup olive oil

 

**note the above recipe is cut from what I make for my family LOL, below is what I make for us**

8 pounds meat sliced thin
Marinade:
40 garlic cloves, minced
24 jalapeños seeded and minced

1c minced onion
2T ground cumin

1 large handful fresh cilantro chopped (about 2 bunches

2-3T Kosher salt

1/2T freshly ground black pepper
20 limes & 3 lemons juiced
6 tablespoons white vinegar
2 cup olive oil

We serve this with warm flour tortillas and homemade pico de gallo. I do not have a recipe for pico… but I add the same ingredients each time –

 

 

 Pico de Gallo

fresh tomatoes diced

limes juiced

cilantro chopped

minced onion

minced peppers – jalapenos & bells I like colored bells for this

fresh garlic minced

cumin

kosher salt

just a touch of black pepper

 

This is a recipe though that requires lots of tasting as you go. 🙂

Texas Two-Step Rainy Day Soup

Texas Two-Step Rainy Day Soup

 

 

INGREDIENTS

2-3lbs smoked sausage

1-2lbs chicken

6-8 slices of bacon cooked and crumbled

4c strong chicken broth

6T granulated garlic

1 onion diced

4T Texas Two-Step seasoning

2 large bell peppers diced

1 qt home canned tomatoes

1 can rotel style tomatoes

3 large yellow squash sliced

3 cans corn

1qt water

 

PREPARATION

Slice and sauté smoked sausage & chicken with 2T Texas Two-Step. Add to pot. Add all remaining ingredients to pot. Simmer 3-4 hrs. Serve over rice.

Wonderful served with LeeAnne’s 6-minute rolls – http://texadus.com/blog/?p=684#

Whassup VS Hiy’all

Whassup VS Hiy’all
My wife and I were both born in California and spent our teenage years in Tucson, AZ. Neither of us really enjoyed the town but it’s what we knew. We had talked about moving to Texas or Oregon several times but had never made up our mind as to where. We both graduated high school in Tucson, attended college in Tucson, and started our professional careers in Tucson.  So when our daughter CaeLynn was born  in late April we resigned ourselves to the fact that we would never be able to escape. It’s what we knew.
Then I lost my job. I had been working as a collections agent for a large corporation but after the birth of our baby I missed too much time trying to juggle a newborn, a post-partum wife, and a house and car that was falling apart. As is often the case with large companies my family’s struggles made no difference. It was all about the bottom line.
After realizing that we would face eviction my family stepped in and gave us a helping hand. The family farm was booming and there was not enough hands to keep up with the growth. So we were offered the opportunity to start a fresh new life in Texas while helping out with the day to day operations of the farm. We jumped at the chance to escape the black hole that is Tucson and quickly raised the money to get out of town.
We arrived at Texadus Family Farm on Friday, August 10th. I will never forget the smiling faces of my mother and the little kids who were excited that CaeLynn was coming to live with them…oh yeah, Bryan and Virginia too! After weeks of not knowing if we would be able to keep a roof over our heads in Arizona we had finally arrived at a safe haven and refuge where family counted above anything else! My wife and I breathed our first sigh of relief in months. We had fresh start!
Later that afternoon we climbed in the truck for our first adventure into Center, TX. Pulling into Bole’s Feed Store we climbed out and followed my mother and brother Isaac in to witness our first feed transaction. That’s when it happened!!! We came into the store and were introduced to Mr. Boles. A cheery  middle-aged man who welcomed us with a loud and hearty “Hi Y’all!”  However, to our city slicker ears we were not sure what we had just heard. For those of you not familiar with Deep East Texas there are certain phrases in the English language that have been shortened to make up for what I can only imagine is the lost time spent speaking clearly! It’s an American tradition or as my brothers would say…”Is a Tex’s thang ‘n y’all would’n understan!”
My wife and I looked at each other and tried to comprehend what the man had spoken. We nodded and smiled and said “hello” but upon leaving the feed store my wife looked at me and said, “Is that really how people talk here?” I replied that I imagined so and she retorted, “Is our baby gonna grow up talking that way?” I laughed, my mother laughed, my brother laughed and we all went to lunch.
By Sunday, I was getting slightly confused. I had noticed that several of my brothers and sisters would not return my salutations. I would pass by my brother Caleb and call out “Whassup?!” but would receive no response just an awkward shrug. The same was happening with my sister Molly who I had helped raise as a baby and normally was my little buddy! It was not until Sunday afternoon when myself and a few of the older boys went out to work on the fall garden I was questioned as to what exactly I meant by “Whassup!” My brother Isaac first mentioned it to me, asking, “Are you asking us what is above us or do you mean what‘s wrong?” I nearly died with laughter. Growing up in SoCal and Arizona it had become a daily greeting not a literal question so I had never thought of the phrase not being translated into the general language of the piney hills country.
We have immersed ourselves into a whole new world and it’s very exciting but also confusing. I have never tilled a garden until this week and my wife has never canned a fruit before but we both rose to the occasion and learned something in the process. But’s that’s what this farm is built on. Family banding together to learn how to make a better life for each other. And regardless of the funny ways we all talk differently that’s exactly what is happening at Texadus Family Farm.
America has been blessed a thousand times over with a diverse geography and the diversity of the people who live and work from place to place is something worth celebrating. We may not work the same jobs or say things the same way but we are all striving toward the same goal. To make life better for ourselves and more importantly our children. The daring to be different is what characterizes life at Texadus Family Farm and it’s what America is built on.
Written by Bryan Thomas Edwards Parker
Pictures added by Texadus Farm-Wife aka Lynn
Aunt Becca with CaeLynn
 
Uncle Aaron & CaeLynn
Uncle Isaac with CaeLynn
Aunt Molly & CaeLynn
Uncle Micah & CaeLynn
CaeLynn at her first market the day after she arrived… being cute and getting shown off wore her out.
Bryan working in the garden… while Micah supervises
Bryan milking Trinity
Bryan, Virginia, and CaeLynn… just outside the milk rm… a happy family.
Virginia helping Lynn peel pears for canning…
Grandma & CaeLynn in the garden…
**I’ve been asking & asking my family to help with this blog. Farmer Jones (Harold) has a few times. Thank you Bryan for responding so quickly to my request. **

A family’s Texadus: Southern California to the Piney Woods

We are excited to be featured in the Nacogdoches Daily Sentinel today! Thanks to Robbie Goodrich for a great article!

A family’s Texadus: Southern California to the Piney Woods

Maybe this will inspire me to blog more. 🙂

But you can also follow us on Face Book.

Texadus Family Farm business page – Texadus Family Farm

And if you want to follow the daily adventures of Lynn as she stays busy caring for and schooling our children, gardening, canning, soaping, and doing lots of laundry go ahead and friend Texadus Farm-Wife at Texadus Farm-Wife.

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