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Thursday, August 25, 2016

Memorial Health System Impact the Cure 2016

Saturday, November 28, 2015

A Traditional Farm Life - MeeMaw’s Pumpkin Pie

By Shasta Hamilton

Greetings from Enterprise, dear friends! Have you ever watched a boy make pumpkin pie? I had the privilege of doing so this morning.

As I write it is the Wednesday before Thanksgiving, and this year we are baking the pies a day ahead. (Last year, they took longer than expected Thanksgiving morning, making us late to the big Hamilton gathering. After my husband received repeated hints regarding the correct time to arrive this year, I decided arriving on time with day-old pie was a win-win situation.)

We will be taking seven pies tomorrow: three pumpkin, two apple, and two cherry. When finalizing this over the phone with my mother-in-law, she commented, “You have MeeMaw’s pumpkin pie recipe, right? She made the best pumpkin pies.”

My ears perked up, as I did not have this treasured family recipe in my recipe box. MeeMaw was my husband’s beloved maternal grandmother, so I had my pen and paper ready when my mother-in-law came back to the phone—with an time-worn label from a can of Libby’s pumpkin, marked “MeeMaw.” I transcribed the recipe over the phone and made a mental note to buy a can of Libby’s and compare.

As my 12-year-old son’s favorite pie just happens to be pumpkin, he quickly volunteered this morning to help make the pies.

We used MeeMaw’s method (hers was slightly different from today’s Libby’s label) when preparing the pie filling, mixing ingredients in the order listed. We got out our largest stainless steel bowl and a whisk, and got started.

Because we had found earlier this week on a pumpkin pie trial in the Test Kitchen that this pie recipe makes more than our 9-inch pie pan could hold, we decided probably two 8-inch pans would be about right. With this advance knowledge, we doubled the recipe for three 9-inch pies.

First came beating the eggs. My son asked, “Do I beat them like scrambled eggs?”

“Yes,” I replied.

Next thing I knew the whisk was vigorously circling the bowl, and the eggs were lemon-colored in a matter of seconds.

As I turned to get the sugar from the cabinet, I directed, “Go ahead and add the pumpkin.”

I turned just in time to see him give the can a hard shake to release the pumpkin—from about three feet above the mixing bowl. The resulting splash of lemon-colored eggs up and out of the sides of the bowl is permanently etched in my memory.

The mess wasn’t nearly as bad as I feared, so we pushed on and added the sugar, salt, ground cinnamon and ginger. After that was vigorously whisked, it was time to add the evaporated milk.

I got out the can opener and directed him to punch a hole in each side, one for the pouring of the milk, and the other to release the vacuum. It was a teaching moment, as his first pouring hole was too small to allow much to come out. After it was enlarged, he lifted the can up and down—with a big grin and a playful look in his eyes--as the milk now flowed freely into the pumpkin mixture.

Taking no chances with Thanksgiving’s pumpkin pies, I divided the filling evenly between the three prepared pie shells. It filled them perfectly—just full enough to carry them on their baking sheets to the oven without causing them to spill over the sides of the nicely fluted edges.

We followed the baking time as directed, switching baking pans top for bottom around halfway through.

All in all, we’re looking forward to a day full of food and family tomorrow. There’s a chance, however, that my growing boys may be putting slightly greater emphasis on the former. As we were preparing the pies this morning, my “bottomless pit” boy helper tentatively asked, “What’s my pie limit at Thanksgiving?”

MeeMaw’s Pumpkin Pie

2 eggs

1 can (15 oz.) Libby’s pumpkin

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger (optional)

1 can (12 oz.) Carnation evaporated

milk

unbaked pastry for 2 (8-inch) single

crust pies, or 1 (9-inch, 4-cup

volume) crust

1. Preheat oven to 425 degrees. Place pastry-lined pie pans on baking sheet.

2. Combine filling ingredients in order listed: Beat eggs, mix in pumpkin. Add sugar, salt and spices; mix well. Slowly whisk in evaporated milk.

3. Divide filling between the two pans; carefully place in oven on rack near bottom to ensure a crisp bottom crust.

4. Bake 15 minutes; reduce heat to 350 degrees. Bake an additional 40 to 50 minutes or until thin-bladed steak knife inserted near center comes out clean.

Yield: 2 (8-inch) pies.

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas. She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children. You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.

Sunday, November 22, 2015

"Bear Sign" Buttermilk Doughnuts - A Traditional Farm Life

A Traditional Farm Life - "Bear Sign" Buttermilk Doughnuts

By Shasta Hamilton

Greetings from Enterprise, dear friends! Our town’s new Grist Mill has bones and skin, but unfortunately it doesn’t have a head on its shoulders!

Turnout was great last Saturday morning for the mill’s “barn raising.” The girls and I took a break from preparing the crew’s lunch to walk down the block that beautiful morning, and were rewarded with an awe-inspiring sight. Just as we came to the corner with the site within view, the first 32-foot wall was “walked” up into place by a large group of men. It is always amazing to see how something that would be impossible for one or two is relatively easy for a group of folks with a goal in mind.

Work progressed well that day—the four framed walls were put up and were in the process of being “skinned,” but there was, and still is, much to be done to make the dream a reality. The amount of behind-the-scenes planning that goes into such an endeavor is incredible. Joe Minick has spent a lot of time and effort putting the plans in order and coordinating the building old-fashioned building “bees” that have got the project on its way.

Work on the mill did not begin last Saturday, of course. Men were on site the week before, cutting wood so the walls could be quickly framed, as well as other preparatory work.

Work has continued since Saturday. Both stories are now skinned and doors and some of the windows have been installed. Although work has on hold for the time being, by the time you read this, trusses will probably be installed in preparation for putting on the roof.

As a lover of history and a resident of this fine city, it’s exciting to see the Hoffman Mill rising again. It’s been encouraging to see folks from our community coming together to see this nod to Enterprise’s founding fathers become a reality. Our family is honored to be able to contribute our boy’s time to help with construction and have been delighted to feed hungry crews of workers as needed.

In the spirit of the community “work bees” of days gone by, the girls and I whipped up a batch of buttermilk doughnuts this morning. The crew we were feeding was limited to a bunch of hungry Hamilton’s--and perhaps that’s all right, because there would not have been enough left to feed the construction crew.

Buttermilk doughnuts would have been a familiar treat when the original Hoffman Mill was founded. The following recipe was handed down to the King Arthur Flour Company from a farmwife in Wisconsin, and was believed to be over one hundred years old. We’ve made it several times over the years to the delight of the children.

Made the way I’ve revised the recipe, it resembles a cowboy treat we’ve read about called “bear sign.” Bear sign was the cowboy term for doughnuts made out on the range for hungry cowhands by the dishpan full, and from my research I’ve learned the cook who made them was highly regarded.

They were not particularly difficult to make in my home kitchen, but I can only imagine how difficult it would be to whip these treats up for the boys on the range from the tailgate of the chuck wagon.

Though I won’t be traveling down the Chisholm Trail next week with a chuck wagon ready to feed my hungry boys, I will be in the kitchen preparing pies and other goodies for the Thanksgiving holiday. Please note: The Buggy Stop will be closed November 25-28.

“Bear Sign” Buttermilk Doughnuts

1 cup sugar

2 eggs

1 teaspoon baking soda dissolved in

1 cup buttermilk

3 tablespoons butter, melted

1 tablespoon vanilla extract

1 teaspoon baking powder

about 4 cups all-purpose flour (enough to hold a spoon upright)

1/4 teaspoon ground nutmeg

6 cups (3 lbs.) lard or vegetable

shortening, for frying

confectioner’s sugar

1. In medium bowl, beat together the sugar and eggs until smooth. Beat in the baking soda/buttermilk, butter, and vanilla. Add baking powder, flour, and nutmeg, stirring until well combined. Dough will be sticky, but should be stiff enough to hold a spoon upright.

2. Place dough on a well-floured surface, sprinkle flour on top and roll 1/4 inch thick. (Dough may be divided in half for easier handling.) Cut dough with a 2 to 2-1/2 inch biscuit cutter or rim of a large drinking glass. (Dough can also be cut into traditional doughnut shapes.)

3. In a large, deep kettle, melt the lard or shortening and heat to 375 degrees. Carefully slip doughnuts into oil and fry 1-1/2 to 2 minutes per side or until golden brown. Remove and drain on paper towels; cool slightly. Put confectioner’s sugar in a paper bag, add a couple donuts at a time, and shake to coat. Excellent served warm with a cup of coffee strong enough to float a horse shoe in.

Yield: 1 dishpan of doughnuts.

Wednesday, November 18, 2015

Clay County Meadowlark Hospice Tree of Light

The Tree of Light ceremony is a treasured event in Meadowlark Hospice history. This year we celebrate the 25th anniversary of the first Tree of Light ceremony. Thanksgiving weekend in 1990 was the beginning of this memorial tradition in the Clay Center Courthouse square. The names of those being honored were read and the lights on the tree were lit for the holiday season. The ceremony included music and the reading of a litany. Through the years, the Tree of Light ceremony has changed to better meet the needs of our communities, but the heart of the ceremony remains.

From that one ceremony, the Tree of light has now grown to six ceremonies throughout our service area. Meadowlark Hospice volunteers have become the coordinators behind each of the ceremonies. The ceremonies are now traditionally held indoors and include music, litany, and the reading of names of honored individuals. As the individuals' names are read, a symbolic votive candle is lit. The ceremony also includes memorial recognition of the Meadowlark Hospice patients that have passed away during the past year.

The tree of light ceremony is a blessed tradition of Meadowlark Hospice. It is an honor to have families remember their loved one at one of the Tree of Light ceremonies. Providing hospice care to the communities of North Central Kansas is a privilege. Our staff are members of all of these communities and are honored to provide end of life care to their friends and neighbors. We are humbled to see the amount of support the community provides to Meadowlark Hospice.

Gifts to Meadowlark Hospice are made in memory of a hospice patient, someone who has passed away, or in honor of an individual still living. Meadowlark Hospice continues to use the gifts to help provide care to any person in need of hospice care regardless of their ability to pay and to cover costs not covered by Medicare. It is a comforting reminder that our loved ones are still remembered and gives families a moment to treasure their memories.

There will be a Tree of Light Remembrance on Thursday November 19th on the Court House Square. We will be leading the community in singing Christmas Carols. This will be in remembrance of the 1st Tree of Light Ceremony in 1990. On Sunday December 6th at 2:00 PM, the 25th Annual Tree of Light Ceremony will be held at the Family Life Center at the United Methodist Church

CCBA Shop Punch Card

Community Orchestra WINS Award

The Community Chamber Orchestra LLC of Morganville, KS was recently awarded a 2015 Award of Merit from the Kansas Department of Commerce (admin@kansascommerce.com; KansasCommerce.com; 785-296-3481). The Award was made in the category of Professional Service by the Office of Minority & Women Business Development, Directed by Rhonda Harris. The Orchestra has been directed and performing continuously since 1997 by Dr. Anne Clark of Morganville . It employs youth and adults to perform live chamber orchestra and trains musicians in rural, economically depressed areas of North Central Kansas where the public school orchestra programs have been eliminated

Sunday, November 15, 2015

Hot Fudge Sauce - A Traditional Farm Life

A Traditional Farm Life

By Shasta Hamilton

Hot Fudge Sauce on Deb Sanders Gluten Free Pumpkin Cheesecake

Greetings from Enterprise, dear friends! Blustering winds and dropping temperatures are a cool reminder that winter is indeed on its way.

We’re hoping to see walls and a roof up on Enterprise’s new Grist Mill before cold weather truly sets in. Concrete was poured, and walls are in the process of being built to be put in place on Saturday’s “Barn Raising.” By the time you read this, the barn raising will be history, but the historical nature of the project will continue.

Joe Minick has spearheaded this nod to Enterprise’s long history connected to the Hoffman Mill. We appreciate his desire to see a flour mill back in Enterprise. It is located on Abilene and Smoky Valley Railroad property immediately after you cross the bridge across from Great Plains Manufacturing—and within eyesight of the location of the old Hoffman Mill.

Flour has been flying lately here in the Test Kitchen, but for an altogether different reason. I’ve been busy putting together bakery and spice mixes for sale at our restaurant and specialty shops here in the area.

Currently we have Buttermilk Pancake, Maple Cornbread, Wholegrain Maple Cornbread, Quick Cream Biscuits and Country-Style Milk Gravy mixes to make your meal preparation a little less hectic this time of year.

We are also offering four spice blends our Buggy Stop customers will find familiar. You can now make Buggy Stop Chili anytime in your own kitchen with our Chili Seasoning blend. Don’t forget the Maple Cornbread!

We use our “House Seasoning” on our ribs and chicken, add it to ground beef we’re browning, to simmering soups and gravies, and even stir it into sour cream for a quick chip or veggie dip.

We’re even multiplying the many ways you can eat Buggy Stop Bread. With the help of our Garlic Bread Seasoning, you can now make garlic butter at home just like we use for our Custom Grilled Sandwiches. In addition, we are even offering our own Cinnamon Sugar blend to sweeten up you next slice of toast!

I’m currently developing a line of gourmet pancake mixes here in the Test Kitchen to add some welcome variation to our Buttermilk Pancake Mix. Our children have been willing taste testers as I’ve served up Gingerbread Pancakes, Double Chocolate Chip Pancakes, and even Sunflower State Multigrain Pancakes--taking hint from our popular Sunflower Multigrain Bread.

Next up in the Test Kitchen are Apple Cinnamon, Blueberry, Banana Nut, Pumpkin Spice, and just for fun—Cranberry pancakes. And to think our children used to think breakfast was boring!

While it is true that a chocolate pancake with chocolate chips topped with whipped topping and hot fudge sauce for breakfast will rival—and perhaps exceed--my childhood favorite, “Cocoa Pebbles,” for an early morning sugar rush, at least your blood sugar will be on an “all-natural with no artificial ingredients” high! (Parents with young children, a note of caution--maybe you better save this one for the weekend!)

Surprisingly, it turns out the pancake the children all flipped for was my Brown Sugar Oatmeal version. With chocolate chips it was superb—no topping needed--but I couldn’t resist trying the Hot Fudge Sauce recipe I’d been wanting to try on top. Since our goal is usually to restrict sugar at breakfast, none of our children passed up the chance at putting what they would usually only see on ice cream on top of a pancake!

And so, friends, the choice is yours: Sweeten the family up at breakfast, or wait for until later for a Hot Fudge Sundae. Either way, this simply rich homemade fudge topping is sure to bring a smile to their faces.

Hot Fudge Sauce

1 cup sugar

1/4 cup cocoa

dash salt

1/4 cup butter, cut in 4 equal pieces

1/2 cup milk

1/2 teaspoon vanilla extract

1. In medium saucepan, mix sugar, cocoa, and salt.

2. Add butter and milk; bring to a boil over medium high heat, stirring constantly. Reduce heat, but maintain the full rapid boil for 2 minutes, stirring constantly; remove from heat.

3. Stir in vanilla extract. Let cool at least 20 minutes before serving. Sauce will thicken considerably as it cools. Refrigerate leftovers.

Yield: 1 cup.

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