Grandaddy's Birthday Cards

Fruit Salad

Newest Additions to Laid Back Farm - Baby Goats

Video of our most recent additions to Laid Back Farm. 
http://www.youtube.com/watch?v=Im5hIwFRdAM

Blackberry jelly-making time

Yesterday, Kay and I put up 21 pints of blackberry jelly.  Enjoy the following videos:
Starting the process of jelly making:  http://www.youtube.com/watch?v=duECvnbtC2U
Admiring our final product:  http://www.youtube.com/watch?v=sk1NYXH-Qj8
Grandaddy - The official "taster":   http://www.youtube.com/watch?v=ORulvTDeKqQ

This is actually Kay posting on Granny's blog.  In late May, our daughter, Kaitlin came from Montana with her two small children for a visit.  Hudson is three and Ellie was born this year on March 16.   Visiting Laid Back Farm was quite a treat for Hudson.  We celebrated his third birthday at Granny's and Grandaddy's.  Hudson loved picking and eating blueberries fresh from the bush and he loved the miniature donkeys but most of all, he loved the baby goats. 

Baby Goats

We have 8 new baby goats. Most are all white since the Daddy is a registered Kiko, but we also have a chocolate brown, brown with black spots and black and white spotted. Oh, to feel as good as a baby goat feels, jumping and springing up in the air and running. We've had several families with children come to see the goats and the farm. The blueberries are ripening and the plants are loaded down. And sweeter than they've ever been.       Flowers blooming now are hydrangeas (they're blue when planted in the ground here but you can make it have pink blooms with the addition of lime) and they're so beautiful. Daylilies, zinnias, May Night salvia (blue) and Knockout roses are very pretty. I have Knockout red, pink and yellow and they don't get blackspot on the leaves like most other roses. Easy care/no care is what I need. The grapes are loaded down and will be picking in July for bunch grapes and September for muscadines (a Southern grape) The tame blackberries are producing well also and we'll be picking lots of figs soon. Busy, busy. Granny

Spring Flowers

You've not heard from me lately because I've been out in the yard working and having so much fun in the yard. I think I have at least one of every plant, but a gardener is always thinking about the next plant and next year and the changes we'll make. I was finally able to identify the snowball-type plant with white blooms as large as a soccer ball. It's a Chinese snowball. I bought a large 3-gallon size marked down at Lowe's and popped it out of the pot, divided it in half, repotted each half and the two will be ready to put in the ground early spring next year. I can't wait. I also bought two burgundy-leafed lorapetalum plants and did them the same way. I have plans for them. We're in a severe drought right now so I'm watering my pot plants but not the ones in the ground. We have a well but there is limitation on how long the water will last. The irises are blooming beautifully and the daylilies will be next. The roses are absolutely breathtaking this year. The clematis are blooming and budded. I could go on forever, but I'll give you a break and let you know that if you have any questions about gardening, cooking, housecleaning, just contact me and I can help. Granny

GRANNY'S SOUTHERN CORNBREAD RECIPE

The video demonstrating how to make this delicous cornbread is posted below beneath the recipe and is also available on youtube. Cornbread is a staple of any southern dinner table and I know you'll soon be making it a regular addition to your family's meals as well. Enjoy! Granny

Preheat oven to 500 degrees
Ingredients:
3 cups White Lily cornmeal mix
1 egg
1/2 cup shortening (can use bacon grease as part of measurement, if desired)
1 cup buttermilk

Spray iron frying pan with pan spray. Place small amount of bacon grease or shortening in pan. Put pan on stove eye and turn on high while mixing ingredients.(Pan should be hot, nearly to smoking, when cornbread is poured in.If it starts to smoke before batter is ready for pouring, turn stove eye off). Mix ingredients, adding extra buttermilk if necessary to make a thin batter. Pour into very hot pan (will sear and make a crisp bottom crust), place in oven. Cook 15-20 minutes till brown on top. Pour out onto cake cooling rack to keep it crisp. Place rack over a bowl or pan for air circulation till cool. Place on plate, slice into 6-8 generous portions.

Let me know how your recipe turns out and how your family likes it.

Here's the video: http://youtu.be/rR_vwbNjE24

Praline Pumpkin Cheesecake

I made this cheesecake and it's delicious beyond words.

Praline Pumpkin Cheesecake

Ingredients

Cheesecake crust:
2 cups crushed gingersnaps
4 Tbsp. melted butter

Pumpkin Cheesecake Filling Ingredients:
3 (8-oz.) pkgs. cream cheese, softened to room temp.
1 cup extra fine granulated sugar (see note below)
1/2 cup dark or light brown sugar, firmly packed
4 large eggs
1 can (15-oz.) solid pack pumpkin (not pumpkin pie filling) *See Helpful Hints below
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 tsp. vanilla

Praline Topping
1/2 cup light or dark brown sugar, firmly packed
3/4 cup whipping cream
4 Tbsp. butter
1/4 tsp. salt
1 Tbsp. vanilla
1 1/2 cups pecans, coarsely chopped

Directions

Preheat oven to 325

1. To make cheesecake crust, crush gingersnaps in food processor to obtain 2 cups. Add melted butter and mix well. Press onto bottom of 9-inch springform pan and place in oven for 9 minutes.
2. When cool enough to handle, place pan on a layer of heavy-duty foil and wrap outside of pan with foil. Place pan in roasting pan and set aside.
3. To make pumpkin cheesecake, beat soft cream cheese and both sugars on low speed until well blended with no lumps.
4. Add one egg at a time waiting for previous added amount to be fully incorporated. Scrape bowl and beaters well in between additions.
5. Add pumpkin, spices and vanilla and mix to combine. Don't overbeat mixture. Pour into cake pan over ginger crust. Pour water into roasting pan, about an inch high and place in oven.
6. Bake until center of cake no longer trembles, about 1 hour and 45 minutes to 2 hours.
7. Pull roaster out of oven and pull out cheesecake. Allow cheesecake to cool on a rack at room temp. for 1 hour. Place in refrigerator, covered and still in pan, overnight. Remove from fridge, remove outer ring of springform pan. (Run a sharp knife around edge of ring before removing)
Leave bottom of springform pan in place.
8. Praline topping: Toast pecans for 8 minutes in 350 degree oven. In a saucepan, bring all ingredients, excluding pecans to a boil. Boil for 3 minutes ensuring that mixture will not boil over. Remove from heat and stir in pecans.
9. Allow to cool for 10 minutes and spread on surface of cake.

Helpful Hints:
1. Drain pumpkin on paper towels to remove excess moisture. (This step is very important. Spread pumpkin out on several layers of paper towels and use more paper towels spread out over to press moisture out. Will take several times to get it dry enough.
2. Just to be safe, butter the inside of the springform pan.
3. You don't have to buy extrafine sugar for this recipe. Put the granulated sugar in the food processor for a minute or so and you have extrafine sugar.

Pomegranate Jelly

I made pomegranate jelly from the fruit of our bush. The taste is excellent and such a lovely red color. It's made the usual way of any jelly. To prepare the pomegranates split open the skin of the fruit and pull the seeds out into a pan. Barely cover with water and proceed as usual.

Cleaning Tip

For dusty lampshades roll a Lint Roller over it; lifts the dust right off. Tables with a decorative cloth can be cleaned by rolling the Lint Roller over the top. Can also carefully remove the tablecloth (to keep from spreading dust) and tumble in dryer using the cold air cycle.

Another tip: If you wear decorative pins or a corsage keep a bar of soap handy and push the point of the pin into the soap several times. before pinning onto garment. Pin glides right in. I wear a live flower every Sunday to church and I use the bar of soap. (Hold onto and recycle your bars of soap when they're mostly "used up". You won't have to use a new bar)

Japanese Fruitcake

This is a cake that our mothers and grandmothers made for Christmas. The longer it sits in the fridge, wrapped airtight, the better it tastes. The cake is stacked with a plain layer and a dark layer, plain and dark. Makes a lovely presention. When wrapping something to be completely airtight use a small kitchen trash bag (make sure it's not perfumed in any way). Pull the top of bag together and suck the air out, place twist tie on. This idea works for many irregularly shaped items that plastic or foil wrap just will not do.

Japanese Fruitcake

1 cup butter
2 cups sugar
4 eggs
1 cup buttermilk
3 cups all purpose flour
1/2 tsp. salt, 1 tsp. soda
1 cup raisins, 1 cup chopped pecans

Mix cake in usual manner. Divide dough into TWO PORTIONS. Use one-half of batter to make layers that will be plain. Pour into two prepared cake pans. Into the other portion add 1 tsp. each of cinnamon, allspice, cloves and nutmeg. Flour raisins and pecans and add to mixture. (One Tbsp. flour mixed in a bowl with raisins and pecans keeps them from dropping to bottom of cake pan during cooking.) Pour into two prepared cake pans. Layers will be thin; don't overcook.

FILLING

3 cups sugar
1 cup milk
1 whole coconut (This recipe is from the era before frozen coconut. Then, you had to crack the coconut, peel the brown off, shred it.) Now I buy frozen coconut
3 oranges, peeled, sectioned and chopped into small pieces, with small amount of zested peel. (You'll want to purchase a kitchen gadget, Micro-Plane that's perfect for fruit zest.)
1 lemon, peeled, sectioned and chopped, with small amont finely grated peel
1/4 stick butter

Mix all and cook until it begins to thicken. You don't want it to get too thick because you want it to soak into the layers. Put filling between and on top of the four layers. If you want enough icing to put on the outside of layers, double the recipe and thicken enough to stick to outside of layers.

pomegranates

We have lots of pomegranates we're picking now off our bush. They'll start to crack, and even crack open when they're ready to pick. I've picked up about 2 1/2 gallons of pecans. We take them to a man who has a machine to crack them at 30 cents a pound. Sure beats dragging the skin off your fingers to shell them. Then I freeze them. The taste of fresh is so much better than the small bags of very expensive pecans at the grocery. Makes the cooked product so much better. Pecan pie, cakes with pecans, candy with pecans. I always make tons of goodies at Christmas, starting right after Thanksgiving and refrigerating them. I usually make a Japanese Fruitcake, an old-time cake that our mothers and grandmothers in the South made at Christmas. The longer it sits the more moist and better it is. We prepare baskets of the Christmas goodies to take to our neighbors. Christmas is a fun time with the whole family gathering in, eating, and eating again. We have a white elephant gift exchange each year that's always a lot of fun, with some begging and pleading for somebody to take the gosh-awful gift they just opened and let them get something else. I go to Home Depot or Lowe's the day after Thanksgiving and get potted poinsettias to decorate the house. They're really cheap that one day only, so I'm always there. An easy and inexpensive way to decorate. I do have a small Christmas tree and other decorations too though.