Thursday, August 25, 2016
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.
Copyright © 2015 by Shasta Hamilton
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.
Wednesday, November 18, 2015
Salina Airport Authority Appoints EDO Board Members
Salina Airport Authority Appoints EDO Board Members
Pete Brungardt and Jeff Thompson Offer Leadership and Experience
Brungardt served as Chair of the EDO Working Group that recommended the formation of an independent economic development organization for Salina and Saline County. Brungardt served in the Kansas Senate from 2001 to 2013. In the Kansas Senate he held leadership positions, which included Chair of the Federal and State Affairs Committee. Locally, Brungardt served on the Salina City Commission from 1991 to 1999. Prior to his service on the city commission Brungardt served on the Salina Planning Commission.
Thompson is President and CEO of Salina Vortex Corp, a Salina based manufacturing company that conducts business worldwide. Prior to joining Salina Vortex in 2002, Thompson spent 10 years with Koch Industries and was previously with Chrysler Capital Public Finance. Thompson served on numerous local community boards including the Salina Area Chamber of Commerce and the Stiefel Theater. From 2007 to 2013, Thompson served on the Salina Airport Authority Board of Directors.
Salina Airport Authority Board Chairman, Mike Hoppock stated "Both Brungardt and Thompson understand the need to renew our community's economic development efforts. The new SCEDO will promote and support economic development for all of Salina and Saline County."
The new economic development organization is being established in partnership with the City of Salina, Saline County and the Salina Area Chamber of Commerce.
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 |
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.
Copyright © 2015 by Shasta Hamilton
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.
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
Great Plains Theatre Presents On Golden Pond
Great Plains Theatre Presents On Golden Pond
Fifth Show of GPT's 21st Season On Golden Pond begins Nov. 13th
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| L-R Front : Lindsay Odegaard, Marcia Sattleberg, Herman Johansen L-R Back: Paul Evans, Ted Kitterman, Nick Wright |
Tickets for On Golden Pond may be purchased at the box office, 401 Cottage Ave., or by phone at 785.263.4574 or online at www.greatplainstheatre.com.
Great Plains Theatre's entire 2015 Season is graciously underwritten by ASTRA Bank, with Corporate Sponsorship provided by Brierton Engineering, Inc., First Bank Kansas, Holm Automotive Inc., and Pinnacle Bank.
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
Leadership Salina and Salina Area Young Professionals Present "Get on Board!"
Leadership Salina and Salina Area Young Professionals Present "Get on Board!"
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
Business After Hours Salina - November 19th
Business After Hours Salina - November 19th
Hosted By: EyeCare Associates of Salina
900 Westchester
Thursday, November 19
5:00pm - 7:00pm * $5 per person
EyeCare Associates of Salina proudly serves the Salina area with a tradition of quality service, products and a friendly staff. We take great pride in offering every patient the best in vision care – fitting them with glasses or contacts, diagnosing cataracts, glaucoma or other eye diseases, or recommending LASIK and other procedures. Our dispensary has a huge selection of frames. For more details, visit www.eyecaresalina.com.
For reservations call 785.827.9301 or email dsmith@salinakansas.org
REFRESHMENTS *TOURS *DOOR PRIZES (must be present to win)
$100 CASH ATTENDANCE DRAWING
$500, $500, $1,000 MEMBERSHIP DRAWING
Keep up-to-date with everything Salina with the Salina Kansas app.
GET The Free Mobile App HERE.
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