Up and out of the house before 8:30 this morning to pick raspberries. Brandon, Ron and I started out and Renee joined us by the time we got to the second spot. We picked a huge amount (a little over 7 lbs) and I plan on going again in a couple of days. These bushes are along places where there once was some railroad tracks. I also spotted a small patch of blackberries that should be ready in a month or so. Right now the berries are in the fridge and I plan on making some raspberry jam and a raspberry cobbler tomorrow after I get the cheese started.
We separated the milk today that we got yesterday in the electric cream separator that Gale sent me. After churning the cream into butter I see where we will need to adjust the cream setting, it is all by trial and error. When I get the milk out to make cheese tomorrow I will try and skim some more cream from the top. I also need to save a little of it to make a quiche for supper one night this week. I think we will go down to get a little milk this coming weekend so we can try and get the adjustment set so I can have more butter to take to Gale when we go to Texas next month. So far I got 1 lb and 5 oz of butter put in the freezer to take.
Here is another time saving recipe to use, it is for Corn Bread Mix and I keep a batch of this in the fridge at all times.
Corn Bread Mix
4 cups flour
4 cups yellow cornmeal
2 cups instant nonfat dry milk or dry buttermilk powder
2/3 cup sugar
4 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
Mix all ingredients and store in an airtight container. Makes 10 cups.
For Corn Bread or Corn Muffins:
1 egg, beaten
1/2 cup water
2 tablespoons melted butter
1 1/4 cup Corn Bread Mix
Mix first 3 ingredients, add Corn Bread Mix until moistened. Pour into greased loaf pan or muffin pan and bake 20 to 25 minutes at 425 degrees.
Milk going through the separator. |
Butter in the churn. |
Look at those delicious raspberries. |
This many berries is a lot of hard work but worth it. |
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