It’s another rainy, windy day here on the ranch. Windy may be an understatement….it actually sounds like a freight train outside. It feels like March outside and not the almost beginning of May…..ready for some nice weather that sticks around!
I was elated to see the cattle in such good shape on my check this morning. We have had close to 4″ of rain in the last two days mixed with snow and howling winds. It always amazes me how tough cattle are! Here are a few sights from today:
I heaved a sigh of relief at how well everything looks. The running water is just the beginning of what we may be dealing with in a day or so. The pool above is about 15 feet deep already! It is crazy muddy out here and I won’t be surprised if I don’t get to town until Friday. Stone’s preschool graduation is in the evening so we are hoping we can make it in for that.
While the weather may be cruddy right now for outdoor activities it comes at a good time for me for baking. I’ve been planning the menu for our upcoming branding on Mother’s Day (this is our annual tradition). Branding is one of the most important days of the year for a rancher and ours is no exception. We like to work hard with friends and neighbors to get the job done as quickly and safely as possible. Then we celebrate with good food and entertainment….shotgun style. We shoot skeet after we eat….sometimes it goes until dark. It’s a blast….literally! 🙂
I pretty much have our branding menu planned. I decided instead of getting caramel rolls from the bakery in town I would do some baking ahead of time. This weather has served well so I can spend some time in the kitchen. When considering what to serve at our branding one has to take several things into consideration. Brandings are not a leisurely outing…..they are intense and very focused events. The treats we serve need to be hearty and mess free for the most part. There is no time for a plate, fork, and knife during our break. Treats need to be mobile, good, and filling. When I was thinking about what to make one things popped into my mind….CRISPIES!!!! If you’ve never had a Crispie, let me just say that you haven’t lived yet until you’ve had one……or two…..or three! The recipe goes back to my Grandma June (It’s awesome how I can pull out one of her recipes and I instantly feel connected to her – she passed away a little over two years ago…..I miss her a lot). My mom makes them often so it’s only fitting that the succession of making them falls to me.
What I said in the title line is true about Crispies……I believe they helped me “catch” my hubby. 🙂 I laugh about it, but I honestly think it’s true a little bit at least! My husband and I had been dating for a couple of months. I had cooked for him and his buddies while he was working on a place as a hired hand. They needed some good nourishment during calving season and they were always very appreciative when I cooked. I had never done a lot of baking when I was younger, but for some reason I felt the need to prove myself in the kitchen. So, I got out the big guns…..I called my mom! She emailed me the recipe for Crispies……I made them…..and it was love at first taste. Haha!! I really had no idea that Shane had such a sweet tooth and that he loved homemade baked goods. BUT…..no matter who you are…..once you try one of these you will know why he fell head over heels in love with me after that first taste. (I’m joking a little…..I personally think he was head over heels for me before that….as I was with him, but handiness in the kitchen can only sweeten the deal….right?) 🙂
Here is the recipe……you can thank me later! 🙂
- 1 pkg. yeast, dissolved in ¼ cup warm water (almost hot)
- 4 cups flour
- 1 tsp. salt
- ¼ cup sugar
- 1 cup butter or margarine (softened a little, but not melted)
- 2 eggs, beaten
- 1 cup milk, scalded and cooled
- Cinnamon & Sugar (sprinkled on dough till covered)
In a small bowl dissolve yeast in water. In a large bowl combine flour, salt, and ¼ cup sugar. Cut in butter with a fork.
Combine eggs, milk, and yeast.
Add to flour.
Cover tightly and refrigerate overnight.
When ready, take dough out of the fridge.
Divide it in half. Roll out and sprinkle with cinnamon and sugar.
Roll and cut slices with a piece of thread or string (slip it under the rolled up dough and put together – a knife will get all doughy).
(Yes, I used fishing line – don’t worry it was new, unused, and still sealed in the package…..I had to improvise out here in the wet gumbo so far from town!)
Place on greased sheet and flatten with hand.
Bake at 350 degrees for 10 minutes. The bottoms should only be light brown. Do not brown on top as they will get tough. Frost while hot.
- 1 ½ cups powdered sugar
- 4 tsp. hot water
- 1 TB. butter
- 1 tsp vanilla or almond flavoring
Stir all ingredients together and spread with a knife (less is more as the thick frosting will get runny when on the warm Crispies). Remember to have frosting ready so you can put it on right away.
Repeat with the second half of the dough.
Deliciousness abounds!!! BUT….be careful of Crispie thieves….they are everywhere!! 🙂
I hope you try these…..everyone who eats one will comment on them….want the recipe…..kiss you…..or you may even get a marriage proposal out of it…..so beware! 🙂 ~Cheyenne