In Loving Memory

Joanne Bonney Bresko Perron, 72, passed from this life October 24, 2017, at her home in Leslie, AR. She was born in Salem, MA, February 11, 1945 to Natalie Hill and John Bresko. She spent her childhood in New Hampshire and California. She married Richard Perron in April of 1964, they worked together in construction, farming and owned their own restaurant before moving to Arkansas in 1979. The hard work continued as the carved out a farm in the Ozarks, built their home own home and owned the Leslie Café. Joanne loved her family and much of her life was dedicated to caring for her brother and sisters, nurturing and educating her daughter, and being like a second mother to her grandchildren. She was always thinking of everyone elses well being over her own, right till the end. Her love of animals was well known, and many rescued animals found a forever home on the farm. We will remember that she always had a smile for everyone no matter how bad she felt.
Joanne was preceded in death by her parents and sister Cynthia Kenison. She is survived by her husband of the home, daughter and son-in-law Amberly and Phill Treat of Leslie, grandchildren, Chance Treat and Anna Treat of Leslie, brother, Ray Shelton of Hawaii, sister Valerie Galbraith of New Hampshire, eight nieces and nephews.
Per her instructions, no service will be held.
Arrangements are entrusted to Clinton Funeral Service. To sign Joanne Perron's Book of Memories, please go to www.clintonfuneralservice.com

Homemade Wheat Bread.... Cloudy...warm

Homemade Wheat Bread

 

3 cups warm water

2 T. sugar

2 T. yeast (NOT rapid rise)

1 cup warm milk

3 T. Canola oil

1/4 cup sorghum ( can use molasses or honey if you prefer)

6 cups whole wheat flour (my favorite it Prairie Gold, any wheat flour made from white wheat will work)

2 tsp. salt

1 1/2--2 cups all-purpose white flour

 

Warm water to 110* ( to test without a thermometer ,you should be able to comfortably stand water touched to your little finger or wrist, but it should feel quite warm)

 In very large bowl or stand mixer bowl, combine 1 cup of warm water with the sugar and yeast, let sit for five minutes or till yeast is foamy, Add remaining warm water and milk, oil, sorghum and three cups of wheat flour, beat with a large spoon, or dough hook, until all flour is incorporated, add remaining three cups of wheat flour and continue to beat till smooth and elastic, will still be quite soft and sticky, add white flour in half cup increments until you can easily knead the dough by hand with out it sticking to you but it is still very soft,  form into a smooth ball and let raise covered about half and hour or till it has doubled in size.

Turn out onto a floured surface and knead with floured hands  a few times, just to smooth out, divide into fourths and shape into a loaf shape, place in well greased loaf pans and cover, raise again about 15-20 minutes till loafs are nicely puffed up. Bake at 350* for 25-30 minutes till lightly browned.

Remove from oven and immediately take out of pans and cool on a wire rack.

Wonderful warm and buttered right from the oven (one loaf never makes it to the ‘cool’ point!)

 

Delicious with soup as is or toasted or grilled for breakfast!

Second Rise-ready for the oven

To make cinnamon swirl bread. Make recipe exactly as above until you divide into fourths then:

 Gently  roll each fourth out till it is a rectangle  slightly longer than the length of your loaf pan and about half as wide as it is long, sprinkle cinnamon sugar down center , spread out evenly and tightly roll up starting on a long side, then fold each short end under to seal ends and place in loaf pan with seam on the bottom ,  raise and cook as above.

 I use 1/4 cup sugar and 1/2 T. cinnamon per loaf.

Sunday Quotes... cloudy... cooler

As Summer Fades

 

See the fading light of summer.

Feel the fleeting breath of warmth.

Hear the gentle tree tops whispering,

The songbirds tune break forth.

 

Oh, burning sun above me,

From whence shine thy rays?

The brilliant light is waning,

And shorter grow the days.

Ye fallen rose of summer,

With petals fading fast,

Are telling me that summer is short,

Alas, 'twill soon be past.

©Jonquiljunction 2016

 

 

Persimmon fruitcake...sunny...hot..humid

1/2 cup butter, softened
2/3 cup honey (OR sorghum)
3 eggs
1 cup raisins
1 cup nuts
1/2 cup dried fruit of your choice (pineapple tidbits or apricots are really good)
1 cup persimmon pulp
2 T. lemon juice
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon

Mash persimmons flat with a fork separate one cup pulp from seeds.
Cream honey, butter, and eggs together. add raisins, dried fruit and nuts.
sift dry ingredients into wet, stir just till combined.
Bake in two greased loaf pans at 325* for about an hour, test at 50 minutes, a knife inserted near center should come out clean. Cool five minutes in pan then remove to cooling rack and let cool completely. Wrap in plastic wrap and keep in the fridge at least over night, flavor gets better after a couple of days.

Sunday Quotes

Three things you cannot recover in life:
The moment after it's missed
The word after it's said
The time after it's wasted
~Unknown

Ozark Treats... Breezy...warm

Ozark Treats
1/2 cup softened butter
1 cup brown sugar
1/2 cup coffee
1 egg
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 rounded Tablespoon unsweetened cocoa powder
1/2 cup raisins
1/2 cup black walnuts

Cream together butter and sugar, add coffee and stir till mixed. beat in egg. add dry ingredients and beat till smooth, fold in raisins and nuts (if you don't have black walnuts, English walnuts or pecans can be used)
Pour into a greased 9x9 inch pan and bake at 350* for 30 minutes.
enjoy with coffee or tea on a cold day.

This is my adaptation of a recipe that  originally came from this book:http://www.amazon.com/Take-Hills-A-Chronicle-Ozarks/dp/1432610759
A pretty good read if your interested in the life and stories from the Ozarks. Check out your local library to see if they have it.

Old Fashioned Thumbprint Cookies.... Cooler

As with many old timey recipes, there are a lot of versions of how thumbprint cookies came about and just when they date back to. But regardless of all that, the fact remains that they are a well known cookie reminisint of 'the good old days' when Grandma still baked cookies with the grandkids while wearing her apron!
This recipe is quite simple, and the tender flaky cookies, show off the filling wonderfully. Traditionally thumbprints are filled with jam or jelly and though that will work beautifully in these, in springtime when we have so many eggs I love them filled with our Lemon curd

1 cup butter, very soft
1/2 cup powdered sugar
2 tsp's Almond extract
2 cups flour
1 cup homemade or prepared Lemon curd (cooled completely) OR your favorite Jam
 ** Find our Lemon Curd recipe HERE

 Mix butter and sugar together till very creamy, add extract.
Add flour and still well, it will be very crumbly at first, keep stirring, it will come together into a nice silk ball, cover with saran wrap and refrigerate for an hour (longer is fine too).
Lightly dust hands with flour and pinch off small balls of dough, roll into a ball about 1 inch in size place on ungreased cookie sheet and as you set down use your thumb to make an indentation in center of cookie. You can place them quite close together as they hardly spread at all.
When all your cookies are formed, take a teaspoon and place a dollop of lemon curd in indentation (don't overfill--about 1/2 a tsp. will do it) Bake at 350*15-18 minutes. Cookies will be slightly firm to the touch but will not brown. Remove from tray to a wire rack and cool completely.

Glaze: Mix together 1/2 cup powdered sugar and enough lemon juice (about a teaspoon)  to make a glaze that is thick but will easily drizzle off the end of a spoon, glaze cookies and serve!!!

Farm Life....Sunny... too hot for fall!

There comes a day, it's sad to say

When strength and stamina ebb away

When all the work you have to do

Seems overwhelming to you

So while there's time to make some plans

And take care of matters at hand

I've come to you my friends

To ask if any of my farm family

Could have a home with you

And become your friend
And I won't deny become your task for every day



5 month old mini lamancha buck

2 male ducks ~2 years old~ One friendly male goose 12 years old



Mama kitty about 1 year old spayed 14 week old female kitten ~Both very sweet

 

 

 

Sunday Quotes...sunny...too hot!

~In Theory~
"I'd like to live in Theory....Everything works there!"
....If I lived in THEORY my house would be cleaner in winter, because I can't work outside. It isn't!
....If I lived in THEORY I wouldn't be looking at seed & chick catalogs, because I would remember all the failures, from years gone by. I don't!
...If I lived in THEORY, my theory of staying strong and active by working hard would have kept me strong and active. It didn't!
....And in THEORY my ''get up a...nd go" would not
have 'got up and went'. IT DID!!!!!!!!!!!!!!!!!!!
Anyone else want to live in Theory with me?

Sunday Quotes....Sunny...warm

Farming looks mighty easy when you plow is a pencil and you're a thousand miles from the cornfield ! ~Dwight D. Eisenhower

 

Apple Blondies...sunny & warm

Believe it or not ,Fall is just around the corner.....here's a favorite to make with fresh fall apples !

1/2 cup smooth peanut butter
1/2 cup applesauce-unsweetened
1/4 cup oil
1 tsp. vanilla
1 1/2 cups sugar
2 cups all purpose flour
1 tsp. baking soda
2 cups, peeled and grated apples

Cream peanut butter, oil, applesauce and sugar together, add apples and vanilla, mix baking soda and flour together and add to mixture. Will be dry at first continue to stir until evenly mixed batter will be stiff. Spread into a well greased 13 x 9 inch pan. Bake at 350* for 25-35 minutes. A knife inserted near center will come out clean when done.

Wonderful just the way they are, warm with coffee OR milk.

Sunday Quotes...sunny...warm

Pumpkin Pie Squares..Sunny, warmer

A family favorite, this is a  quick and easy recipe to satisfy your pumpkin cravings!

1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup brown sugar
3 Eggs
1 tsp. Maple flavoring
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 box yellow cake mix
1/4 cup butter or margarine (see note)

In large bowl beat eggs and sugar together, add pumpkin, milk, flavoring and spices, beat till smooth. Pour into a lightly greased 13 x 9 inch pan.
Sprinkle evenly with dry cake mix. Dot with butter.(Note: I use a frozen stick of butter and my hand-held grater for this, evenly distributes butter over top with very little mess!)
Bake in 350* oven for 30-35 minutes, center will just be set and a knife inserted  near center should come out clean, top will brown lightly.
Allow to cool to room temp and serve, or refrigerate and eat cold the next day. Some in our family like them warm, some cold, try 'em both and see which you prefer!!!



ENJOY

Farm life.... cooler , sunny 52*

Good Morning, remember when Buck & Bubbles were born?
See how they've Grown! Buck & Bubbles are now five months old and it's time for them to go to a good home! details below!

 Doe & Buck, 3/4 Mini LaMancha, 5 months old. From good milking stock.Will wether if wanted. Doe, $75.  Buck, $50. Contact by email, can't text      jonquiljunction@gmail.com

Farm Life.... partly sunny, HOT!

Who needs a sweet cat and/or her kitten.??

Mother is about 1 yr. old, spayed, very friendly and sociable.

Would make someone a great companion. Kitten is female, 11 weeks old, and quite friendly.

See the rest of the story HERE

 

Sunday Quotes, sunny & pleasent

Gardening is the only unquestionably useful job. 
George Bernard Shaw

Fresh Apple Cake..... Cooler, sunny

3 eggs
1 cup sugar
1/2 cup brown sugar
1 cup unsweetened apple sauce
1/2 cup vegetable oil
2 tsp. Vanilla extract
3 cups peeled & shredded apples
3 1/2 cups all purpose flour
3 tsp. baking powder
1 tsp. baking soda

Beat eggs, sugars, apple sauce, oil and Vanilla till smooth add shredded apples stir to mix. Add dry ingredients all at once and stir just till all moistened. Pour in to a well greased 10'' tube pan. Bake at 350* 45 minutes or until a knife inserted in cake comes out clean. Cool on wire rack.

Browned butter frosting
Frosting:
1/4 cup Butter (no substitutions)
2 T. half and half
1 tsp. Vanilla extract
2 cups powdered sugar

Melt butter in a skillet (cast iron works great, but watch it closely) till it is golden brown 5-10 minutes. Remove from heat and stir in the half and half and vanilla let cool five minutes then add powdered sugar, beat for 2 minutes till smooth and creamy, add a bit more half and half in needed but you want it thick.
Brown Sugar Glaze
1/4 cup butter (no substitutions)
3/4 cup brown sugar
1/2 cup half and half
1/2 cup finely chopped pecans
Melt butter in sauce pan, add brown sugar and half and half, simmer, stirring one minute, or till all sugar is dissolved, remove from heat add nuts, cool five minutes and drizzle over cake!

Sunday Quotes.. partly cloudy...80's

Let us give thanks for children who are our second planting,
and though they grow like weeds,
and the wind too soon blows them away,

may they forgive us our cultivation

         and fondly remember where their roots are.

~Max Coots

 

 

Wheat-Free Oatmeal Cookies.. cloudy...80's

A surprisingly easy  recipe that requires no flour, and is wonderfully tender and tasty!

 

1 cup peanut butter

1 cup brown sugar

1 cup & 2 Tab. old fashioned oats

1/2 cup evaporated milk

1 tsp. flavoring of your choice, almond or maple are wonderful

 Cream peanut butter & sugar, add milk & flavoring & mix. Stir in oats. Drop by spoonful's on oiled cookie sheet, makes about 20. Bake at 350 for about 15 minutes, till firm but still soft. Let cool at least 10 minutes before removing to rack. If too soft to handle leave on pan longer. They will stiffen up.

These are delicious and guess what, no wheat for a change. Enjoy!

Sunday Quotes.....Sunny & Hot

FRIENDS,We are so thankful for friends, many of whom we've never met, but who share with us as if we'd seen each others' smiles. We've come to know each other online, and words from this community help us through each day.

"For those friends now gone,
 like gardens past that have been harvested,

 but who fed us in their times that we might have life thereafter."

~Max Coots

\

 

 

Watermelon Rind Pickles.... Sunny and HOT!

Watermelon Rind Pickles

4 quarts watermelon rind
1/2 cup salt
water to cover
 Cut dark green and most of flesh off rind leave a hint of red, then cut into 1 inch chunks.
place in large glass bowl add salt and water, mix well, cover and let sit in the fridge overnight.
In the morning rinse rind and place in large pot , just cover with water and simmer till just tender about 20 minutes
Drain. combine:
8 cups sugar
1 quart vinegar (5% acidity)
7 cinnamon sticks (broken in half)
2 tsp. whole cloves * see note*
Bring to a simmer, add rind and simmer till translucent.
Ladle into HOT sterilized jars (use pints or half pints NOT quarts)
include a cinnamon stick and some cloves in each jar. Cover with hot syrup, leaving 1/4" headspace
wipe rim, add lid and process in boiling water bath for 10 minutes (add 5 minutes if your in a high altitude area)

*NOTE: I have substituted 2 tsp. whole all-spice for the cloves and like that taste even better!

***If you aren't familiar with standard canning procedures please refer to a good book or web site about canning before trying this recipe!

Sunday Quotes.... clouds, rain likely

“While the earth remains,
    Seedtime and harvest,
      And cold and heat,
         And summer and winter,
            And day and night
              Shall not cease.”
                                                    Genesis 8: 22

Summer Medley...80's

Wondering what to fix for supper tonight??? Here's one of our favorite summer meals ......................................                                                     
                                                               SQUASH MEDLEY

 8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes

Make filling while squash cools enough to handle

                                                                         Filling

1 large bell pepper, chopped fine
3 medium ripe tomatoes, chopped fine
2 medium onions, chopped fine
3 slices cooked bacon or ham, diced
8 ounces shredded cheddar cheese
1 tsp. salt and 1/2 tsp. pepper (or to taste)

 Slice squash in half lengthwise. Scoop out  center including seeds (could save in freezer for soup).

Fill squash cavities with filling and place on baking sheet.

Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. melted

butter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.


Skillet cornbread

1/2 lb lean Hamburger or Sausage
1 onion chopped fine
salt, pepper and garlic powder to taste

 In a ten inch cast-iron skillet (or other oven safe pan) Sauté together until the meat is cooked, drain off any fat.

In a separate bowl mix together:

1 1/3 cups cornmeal
2/3 cup flour
2 T. sugar
2 tsp. baking powder
1 tsp. salt
***SEE NOTE**
1 egg
1 15 oz. can cream corn
2 T. vegetable oil
1/3 cup milk

Combine all ingredients and stir just until moistened pour over meat and onions in pan and bake at 350* for 20 minutes, sprinkle top with 1/2 cup shredded cheese and bake 10 more minutes.

****NOTE: you can use 2 boxes of Jiffy cornbread mix instead of the dry ingredients in this recipe, just fix according to recipe instead of fixing by box.

This dish is a good base for a meal year round~~~Some ideas:

*in winter serve with a pot of beans or vegetable soup
*in spring serve with fresh greens and boiled new potatoes
*in summer add potato salad and  squash medley     
*in fall serve with baked sweet potatoes and fresh green beans
                                                                
                                          Fresh Fruit cake

Fresh Fruit Cake, not to be mistaken for a ‘fruitcake’, this light cake is quick  to make, healthier than most cakes and tastes great simply topped with whatever fresh fruit is in season.

 We've been eating strawberries for a couple of weeks here now, blueberries and cherries will be ready soon followed shortly after by blackberries and peaches..........use your favorite to top this cake!

 

2 eggs

1 cup sugar

1 tsp. Almond flavoring (you can use different flavoring

                                        depending on what kind of fruit you will be serving with)

1 cut flour

1 tsp. baking powder

1/2 cup milk

1 Tablespoon butter

 

 

In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.

In mixing bowl beat eggs well, add sugar and flavoring and continue beating till until very light and thick, 2-3 minutes ,( a large wire whisk works best for this).

Add flour and baking powder all at once and stir together, add hot milk and quickly beat together, pour into greased 8 x 8 inch pan and bake in a pre-heated 350* oven for 24-30 minutes till tests clean when a knife is inserted near center.

Cool on and top with crushed fresh fruit.

Strawberries, Blueberries, Blackberries, Peaches...................................................

                                                                  

                                                            ~~~ENJOY~~~~~~~~~~

 

Sunday Quotes... 70's..rain

The best thing one can do when it's raining
is to let it rain.
Henry Wadsworth Longfellow

Pineapple Carrot Cake ... cloudy... 80*s

Soft yellow cake with flecks of bright orange and a fluffy, creamy frosting... this cake is perfect for spring.......... and it's quick and easy to put together too!

 

1 box pineapple cake mix

3 large eggs

1/3 cup melted butter

2 cups shredded carrot

1 cup crushed pineapple (un-drained from a 20 oz can--reserve remaining for frosting)

 

Combine dry cake mix, eggs, butter and pineapple, beat till moist and smooth, fold in carrots.

Pour into a greased 13x9 inch pan and Bake in a 350* oven for 25-30 minutes till tests done. Cool on wire rack till completely cool.

Drain remaining pineapple well, for frosting.

 

Frosting:
1 small box cheesecake flavored pudding mix (dry)

1 cup milk

reserved drained pineapple

1/2 of an 8 oz. carton of cool whip

 

Combine pudding and milk , beat with a wire whisk just till starts to thicken, then fold in pineapple and cool whip, frost cake immediately, then refrigerate  cake for at least 30 minutes or cover & refrigerate overnight.

 

 

Sunday Quotes.... Sun.. 65*/80's

FRIENDS,
We are so thankful for friends, many of whom we've never met, but who share with us as if we'd seen each others' smiles. We've come to know each other online, and words from this community help us through each day.

"For old friends, nodding like sunflowers in the evening-time, and young friends coming on as fast as radishes.
For loving friends, who wind around us like tendrils, and hold us despite our blights, wilts, and withering's."

~ Max Coots

 

Layered Lemon Bars ... Sunny..dry air .... cooler... 80's

1 box Lemon cake mix

1 3 oz. box instant lemon pudding

3 egg whites

1/3 cup melted butter

Beat egg whites till foamy, add rest of ingredients, stir together till all moistened, with dampened fingers press into a well greased 9 x 9 inch pan.

8 oz. softened neuftachel cheese

1 T. lemon juice

1/3 cup powdered sugar

Combine all in a bowl and with hand held mixer beat until light and fluffy, spoon on top of crust and gently spread to cover stopping about 1/2 an inch from edges.

2 cups lemon curd (see our homemade recipe HERE )

Spread lemon curd on top of cream cheese mixture and bake at 350* for 25-30 minutes.

Cool completely and dust with powdered sugar.
 

ENJOY!

Sunday quotes... Hot & Sunny

To own a bit of ground, to scratch it with a hoe, to plant seeds, and watch the renewal of life---this is the commonest delight of the race, the most satisfactory thing a man can do.  

Charles Dudley Warner

 

 

Refreshing Lemon Sorbet...Sun...HOT 96*

1 1/2 cups water
1 1/2- 2 cups sugar * See Notes
2 cups Lemon juice (fresh or Real Lemon)
1 cup Lemon Curd (homemade recipe HERE or use store bought)

Combine sugar and water in small sauce pan, heat, stirring, till sugar dissolves. Place in bowl in fridge or freezer till very cold .
When cold stir in lemon juice and whisk in lemon curd till smooth, pour into a ice cream freezer and process according to your machines instructions ( I process 30 minutes then freeze for 4-5 hours)

**NOTES: This is softer set than homemade ice cream, and I find it needs more freezer time.

** Adjust sugar to your taste we use the 1 1/2 cups of sugar, but we like things tart, you may prefer to use the 2 cups if you like it sweeter!

Happy As Kings.... Sunny & Hot

The world is so full
of a number of things,
I'm sure we should all be
as happy as kings
                                                                Robert Louis Stevenson

Lemon Pie... Humid and Hot

A Summer favorite around here, if you like lemon you can't go wrong with this refreshing pie, make it this morning and come in out of the heat to a refreshing ready made dessert tonight!

Refreshing Lemon Ice Pie

1 large can( 12 oz.) evaporated milk
1/2 cup lemon juice
1 tsp. lemon extract
1 cup sugar
graham cracker crust

Place milk (Undiluted) in a large bowl and place in the freezer till just beginning to freeze around edges.
Beat with a stand or hand mixer until foamy, add sugar, continue to beat until soft peaks form, add lemon juice and extract, beat just to incorporated and spoon into a prepared graham cracker crust(will be quite high, just pile it in.)
Place immediately into the freezer and freeze for four hours or overnight.
Can be cut and eaten straight from the freezer for a refreshing summer treat!

Farm Life... Sunny & HOT!

Mrs. Hopeful's babies are 3 weeks old today, only 3 weeks until you could adopt one of these sweeties! (if you missed their story you can read it HERE

What a difference a few day makes!

Bed in Summer... sunny and hot

In winter I get up at night

And dress by yellow candle-light.

In summer, quite the other way,

I have to go to bed by day.

I have to go to bed and see

The birds still hopping on the tree,

Or hear the grown-up people's feet

Still going past me in the street.

And does it not seem hard to you,

When all the sky is clear and blue,

And I should like so much to play,

To have to go to bed by day?

   Robert Louis Stevenson

This poem is from "A Child's Garden of Verses" , one of my daughters favorites when she was a little girl (30+ years ago) you can see from the  .49c price tag it's been around awhile, it survived many readings with my daughter and then my Grandchildren.
Some of our favorites from it are "the swing", "Autumn Fires", "The Cow", and "My Shadow"....................
Did you have a favorite poem from this book?????

Blackberry Cheesecake Ice cream... sunny & HOT

Summer started off cool and rainy for us here in the Ozarks, but now that July is in full force so is Summer heat, this is one of our favorite quick refreshing summer desserts. Use it with blackberries now or adapt it so... Use any fruit you may have on hand, works great with peaches, strawberries, etc.......or leave the fruit out substitute French vanilla pudding for the cheesecake pudding, vanilla extract for the almond extract, and have wonderful homemade vanilla ice cream!
 


2 cups half and half
2 cups whole milk (2% can be used instead to make  it lighter)
1 box (3.9 oz) instant cheesecake pudding
1 can (14 oz) sweetened condensed milk
2 cups blackberries
1 tsp. Almond extract (optional)

Place blackberries in blender and puree till liquefied, pour through a sieve and press to remove juice and some pulp, discard seeds, to this add 1/4 cup sweetened condensed milk, & Almond extract if using, stir well and place in the fridge.
Combine the rest of the sweetened condensed milk, half & half, milk and pudding mix, whisk till smooth, immediately pour into ice cream maker and process according to instructions for your machine. When ice cream is done remove from ice cream maker and gently swirl in the blackberry mixture---you don't want it all stirred in just swirl randomly leaving plenty of white showing too.
Place in freezer for 3-4 hours depending on whether you prefer soft-serve or harder ice cream.......



You can find this and many more of our recipes in our Everything Season
Cookbook download here: https://www.etsy.com/listing/254958239/digital-download-cookbook-digital?ref=shop_home_active_33

Sunday Quotes....sunny.... warm.... humid

If you have a garden and a library, you have everything you need. 

~Cicero

 

Chigger Cobbler...rain overnight..humid and warm

July is the season of  'everything Blackberries' here,
when you've just come in from the patch and need to throw together a quick dessert this is the recipe to use! (if your wondering about the name see HERE )


Chigger Cobbler

1 quart blackberries
1/2-1 cup sugar (adjust to the sweetness of your berries)
1 T. lemon juice
1 rounded tablespoon cornstarch
1 tsp. almond flavoring (optional)
1/2 box yellow cake mix, dry
1/4 cup melted butter

 In medium pan, crush half of blackberries, add lemon juice and sugar, remove 1/4 cup juice, and stir in cornstarch till smooth, heat berries, add cornstarch mixture, bring to a boil and cook one minute, pour into 2 quart baking dish, sprinkle with cake mix and drizzle with butter, bake at 350* for 25 minutes or till top is lightly browned and bubbly................Serve warm with vanilla ice cream.

  

Farm Adventures... Sunny...cooler

Mrs. Hopeful's Plight

Last Saturday evening I had muted the T.V. while on the phone. As I

hung up I heard a little meow at the screen door. At first I thought

of Lonesome, for all his 20 pounds he has a small voice. But something

wasn't quite right, and sure enough when I got to the door I saw a

kitty I didn't know. She left, but only went a few feet and sat under

a bush. I got the flashlight and went outside watching all the while

for copperheads. Anytime after 8:30 p.m. is official copperhead

appearance hour. She waited right where she was and let me pick her

up. Now what do I do?????  I carried her back inside, and while

holding her and the flashlight managed to get some food and water. We

then went out to the goat barn where the large pet carrier was and

made an overnight motel for her. The whole time of being carried, she

never once wiggled or scratched. While handling her I got the distinct

apprehension that her stomach was disproportionally large. In the

morning she was more interested in getting to know me and be petted

than fed. What a sweetheart she is. Not a stray for sure, but no doubt

dumped when her condition was realized. We live so FAR from only one

other home, she couldn't have been theirs. Well all day Sunday I tried

to think of where I could put her. Monday, I took the kids out to see

her mid-afternoon and look what we found! Tuesday I renovated and made

raccoon, possum and snake safe, a large wooded dog house. Now begins

the task of finding good homes for she and the little ones. I am still

in the dog (make that cat) house for keeping Butterscotch's 4,

nine years ago.

So her staying here permanently is not an option. 

Anybody want a very sweet kitty that I have named Mrs. Hopeful?

 

Sunday Quotes.... Sunny...warm

"What a man needs in gardening is a cast-iron back, with a hinge on it."

Charles Dudley Warner