The great Murray County get together is over for another year and now it is time to start getting ready for school to begin again. Most of the college kids have already gone back and classes have started. The local schools will begin after Labor Day even though we do have some football games before then. Practice began for most on the 14th. A lot of athletes attended various camps during the summer and I’m sure they are glad to be preparing for the fall sports.
Fair is always quite busy for me. I don’t recall every missing a year for entering exhibits since I joined 4-H. I almost missed last year but Leah decided we had to bring something to the fair. This year I had a problem finding a flower exhibit except for the hibiscus that almost got picked too late because of the rain. The pears are late in developing and there aren’t many to pick from. The garden is smaller, however one tomato plant produced some very nice ones that were equal in shape and size for an exhibit. My baking wasn’t quite as good as it should have been but I entered it anyway, at least there is something to look at when one tours the buildings. It is fortunate some of the children and grandchildren of many of the usual exhibitors have taken an interest in exhibiting. Those ribbons and checks mean a lot to them.
The weather wasn’t the best on Wednesday as it rained most of the day and evening. It didn’t seem to hamper the crowd as parking was limited if you could find a space. Thursday made up for the rain as the crowd came out to enjoy all the festivities. Friday started out very nice until about 6 o’clock when a weather warning was issued and everyone was to evacute the fairgrounds The school gymnasium was opened and many took refuge there. Later the buildings were reopened and the food stands were ready to serve again. We got some rain but southwest of Chandler closer to the county line the hail did a lot of damage especially to the soybeans. Maybe the corn will come back some but it was certainly stripped. Difficult for the farmers this time of year.
I have a request for using zucchini and peanut butter. It is a combination that I haven’t given a try but perhaps someone has. Zucchini makes a wonderful quick bread and is also used in many other dishes such as casseroles. We only grew it one year and because it is so prolific it isn’t difficult to find someone that would be glad to give it to you. Jon dug my potatoes last week, I pulled the onions and the tomatoes continue to ripen enough to share and eat for salads and BLTs. We have certainly been blessed in this area with enough rain and sun to produce good crops. After the hail on Friday we quickly learn not to count our chickens before they’re hatched.
Cowboy Casserole
1 pound ground beef
2 cans whole kernel corn, drained
1 can condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese, divided
2/3 cup 2% milk
1/4 cup sour cream
1 1/2 teaspoons onion powder
1/2 teaspoon pepper
4 cups frozen Tater Tots
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/2 cup cheese, milk, sour cream, onion powder and pepper.
Place 2 cups Tater Tots in a greased baking dish. Layer with beef mixture and remaining Tater tots. Sprinkle with remaining cheese. Bake uncovered, at 375º for 20-25 minutes or until bubbly. Serves 4
Baker’s Dozen Yeast Rolls
2 to 2 1/2 cups all-purpose flour
2 tablespoons sugar
1 package quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp Cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt
In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9 inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375º. Bake 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack. 13 rolls.
Malted Oatmeal Cream Pies
1 1/2 cups all-purpose flour
1 tablespoon malted milk powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned oats
1/2 cup sliced almonds
2 sticks unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
Filling:
5 tablespoons unsalted butter
2 cups confectioners’ sugar
1 tablespoon malted milk powder
2 tablespoons whole milk
1/4 teaspoon vanilla extract
Whisk the flour, malted milk powder, baking soda, cinnamon and salt. Set aside. Pulse the oats and almonds in a food processor until coarsely ground; set aside. Beat the butter with the brown sugar and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, add vanilla. Reduce speed on the mixer and beat in the flour mixture until just combined. Add the oat mixture and beat until just combined
Line a baking sheet with parchment paper. Scoop 1/4 cup balls of dough about 2 inches apart onto the prepared baking sheets. Freeze until firm, a least 1 hour.
Preheat oven to 350º. Bake cookies until just golden and crisp around the edges. Let cool 5 minutes then remove to cooling rack.
Make the filling: Beat butter with confectioners’ sugar and malted milk powder until combined. Add milk and vanilla and beat until light and fluffy. Sandwich the filling between two cookies.
