The New Barn

Several have asked how the barn was coming so I thought I would bring you up to date.  It has been raining in Lampasas so construction has slowed.  It started raining the day we poured the slab and has rained off and on a little every few days since.  If I had known all I had to do to get rain was pour some concrete we could have poured some kind of slab a long time ago. Since we are in the worst drought of our lives we are happy to have the rain.  The barn is now up but we still need to pour some concrete ramps so we will just have to wait until it gets dryer.  Here are a few pictures of the barn at the stage we are right now.  Wild Ed

New Barn and New Friends

As we are in the process of building a new barn on our place in Lampasas I have been spending a lot of time in the area.  We have had some land clearing done, a well drilled, electric lines put in, electrical boxes and breakers installed on the meter pole along with other miscellaneous expenses.  We have had the slab poured and actual construction has now begun on the barn.  Along the way we have made some new friends.  Last week I met a couple of great kids that have a passion for the outdoors.  One of my new buddies sent me a picture of a salmon he caught on a trip to Alaska in 2008 along with his recent kill of an axis doe back home in Texas, all pretty impressive for a kid just starting his hunting and fishing adventures.

Klein I hope you continue to have such adventures just remember to be safe in the field.  Also don't forget to be appreciative of your dad for taking you hunting and fishing as someday he will need you to take him with you on your adventures.  Wild Ed

Uncle Bob's Famous Homemade Yeast Rolls

My Uncle Bob and I have been more like brothers most of our lives as we are not that far a part in age and probably not that far apart in our beliefs and politics. Uncle Bob and I both end up doing a lot of the cooking in our families especially around the holidays. Bob is an excellent cook but often traverses on the edge of gourmet and spice filled ethnic dishes where I tend to stick mostly with Texas Style Barbecue, Country and Southern foods as my field of expertise. Bob has become famous with family for his pancakes and rolls. They have been found to be most excellent fare by not only his kids but also passed muster with the grand kids this year at the Thanksgiving table. I finally convinced him to pass on his roll recipe so that the rest of us could try and master these wonderful rolls. If you make them in big squares they also make wonder rolls for sandwiches and other tasty treats that you might wish to put between two wonderful pieces of bread. I prefer them with Chicken Fried Steak and cream gravy or stuffed with sliced BBQ Brisket. Here is Uncle Bob’s recipe for you to make yourself and hopefully your family will approve also. Wild Ed


UNCLE BOB’S FAMOUS ROLLS

Ingredients:

6&1/2 cups all purpose flour


1Tbs Yeast


2 eggs beaten


1/2 cup of sugar


1/2 cup of shortening (liquid)


1/2 cup Butter (melted)


1tsp salt


2 cups milk (warm to 95ºf)


1/4 cup water 95ºf



Preparation:


Sift flour and salt into a container set aside.


In a large bowl add 1/2 cup. Oil and 1/2 cup butter with the 1/2 cup of sugar.


Cream the above mixture, add eggs and cream again.


Add the yeast to the water and let it dissolve until it begins to foam.


Add the warm milk and yeast water mixture to the eggs, oil,& butter mixture, beat with beater a few seconds.


Add 2 cups of flour to the mixture, beat and continue adding flour until you can no longer beat with the hand beater.


Switch to a spatula, and stir in flour until a thick tacky ball is well mixed.


Turn the dough into a large bowl that has been well greased with oil, roll the ball around so the entire mix is coated with oil, and cover with a clean dishtowel, let rise until double in size.


Beat the risen dough down, cover with plastic wrap and place in the refrigerator until about 80 minutes before rolls are to be cooked:



Cooking the rolls:


Preheat oven to 400ºF, place rack in center of the oven.


Melt 1 cup of butter on low heat in a sauce pan


Grease a large baking pan with butter.


Pour dough onto a floured bread board, and divide in half.


Roll out to desired thickness, and cut desired shape with a knife. I like to cut strips about 2"X 2", to be used for sandwiches later, if any are left after dinner.


(This dough can be made into any shape one desires.)


Place dough on to baking pan about 1/8" apart in all directions.


When the trays are full brush all around the rolls and on top with melted butter, cover and let rise until double in size. Repeat process with the other half of the dough.


When dough is ready, place in oven for 10-12 minutes, remove once the tops are golden brown, brush with melted butter again. COOL on rack and serve



Warning: Once the kids get a taste of this bread they will have to be guarded or they will be gone before it is time to eat.


Hope you enjoy, Uncle Bob

Texas Style Mexican Pralines

With the Christmas season right around the corner I thought some of you might like to have a Texas Style Praline Recipe to make some candy for gifts or guests.  I have tried many through the years and these are the best I have come across.  Whenever I make them they don't last long around my house or friends.  Enjoy, Wild Ed

Mexican Pralines


½ stick of butter


1 cup white sugar


1 cup brown sugar


2 cups chopped pecans or walnuts


¾ cup evaporated milk (small can)


1 teaspoon vanilla

Mix sugar, milk and butter in sauce pan and bring to a boil. Add nuts, cook to hard ball stage when tested in cold water. Remove from heat add vanilla and beat until slick and starting to cool. Drop onto wax paper and let it harden into pralines. Enjoy, ET


For a little different taste add one square of chocolate bark and a dash of cinnamon to mixture.