Happy National Banana Cream Pie Day!

March 2 – It is National Banana Cream Pie Day!  Jacob’s favorite pie!  Grandma  B. spoils him by making it quite a bit.  One year he even requested it for his birthday and Grandma delivered!  So, today I am sharing the recipe for Banana Cream Pie.

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The birthday pie on the musical cake carousel.

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Grandpa and Grandma B. with Jacob and his birthday Banana Cream Pie.

BANANA CREAM PIE

¾ c. sugar

1/3 c. all-purpose flour

1 Tbsp. cornstarch

¼ tsp. salt

2 cups milk

3 slightly beaten egg yolks (You will need the egg whites for the meringue.)

2 Tbsp. butter

1 tsp. vanilla

1 9 inch baked pastry shell (see recipe below)

Meringue (see recipe below)

In saucepan, combine sugar, flour, cornstarch, and salt; gradually stir in milk.  Cook and stir over medium heat until mixture boils and thickens.  Cook 2 minutes longer.  Remove from heat.  Stir small amount of mixture into yolks; return to hot mixture; cook 2 minutes stirring constantly.  Remove from heat.  Add butter and vanilla. Cool to room temperature.  (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top of pudding.)  Pour into baked pastry shell.

MERINGUE

Beat 3 egg whites with ¼ tsp. cream of tartar, and ½ tsp. vanilla until soft peaks form.  Gradually add 6 Tbsps. sugar, beating until stiff peaks form and all sugar is dissolved.  Spread atop pie, sealing to pastry.  Bake in moderate oven (350 degrees) about 12 to 15 minutes, or until meringue is golden.  Cool.

PLAIN PASTRY

2 cups all-purpose flour

1 tsp. salt

2/3 cup shortening

5 to 7 Tbsp. cold water

Sift together flour and salt; cut shortening with pastry blender or blending fork.  Add water very slowly until moistened.  (Too much water will make the dough too tough, but too little will make the crust dry and it will fall apart when you are working with it.)  Form into ball.  (This recipe will make two single – crust pies shells or one double crust.)

Flatten ball on lightly floured surface.  Roll from center to edge until dough is 1/8 inch thick. (When transferring the crust to the pie plate, fold it in half or quarter to transport it to pie plate.) Fit pastry into pie plate, trim ½ to 1 inch beyond edge, fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides with fork.  Bake in a very hot oven (450 degrees) for 10 to 12 minutes or until golden.

Enjoy a slice of banana cream pie.

On a side note – if you do not have time to make pie today – Aunt Dee makes delicious pie for the Coffee Cup Cafe in Sully.

Julie

Memory Monday – February 27th

February 27 – a day that brings many fond memories for us.  First, my dad (Grandpa B. would have been 90 today.  He was a man who did his job, and pretty much kept to himself.  We (especially Grandma B.) were always amused how involved he was with his grandchildren!  He did things with them that he never did with my sister and I!  It was just my sister and I; and, Jacob and Emily are the only grandchildren on that side of the family. Dad  retired from John Deere Des Moines in Ankeny (good thing I married a John Deere farmer – sometimes when we would buy parts we would tell Dad that we were contributing to his pension fund) before we had children, so Grandpa and Grandma B.  took care of J & E quite a bit; and Grandpa loved to mow, so he would help me out by mowing the yard.  Being a tool and die maker  – perfection was one of his strong points.  So, we had to explain to him that a farmyard usually has a few dandelions and does not need to look quite as prefect as a town yard!

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Dad was a good basketball player in high school.   So, you can imagine his excitement when Jacob played high school basketball.  Seven years ago, on Dad’s 83rd birthday, Jacob’s high school basketball team, the Lynnville-Sully Hawks, played the game that earned them the honor of playing in the state tournament.

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February 27, 2010 – What a great birthday present for Grandpa B.!!

For Meatful Monday and in honor of Grandpa B. – click here to see the recipe for ham balls, one of Grandpa B.’s favorite recipes.

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Enjoy each day with family and take lots of pictures!  (I was going to post this earlier tonight, but I was distracted by old pictures as I walked down memory lane.)

Have a great week!

Julie

 

 

 

National Wear Blue Day to Celebrate National FFA Week

Across the nation this week National FFA week has been celebrated.  FFA is one of the three parts of an integrated agricultural education program which also includes classroom instruction and a supervised agricultural experience (SAE).  With the exception of myself, all members of my immediate family have been involved with FFA.  So, I thought today would be a good day to share some pictures of the blue jackets. Emily, or I should say Miss Van Manen, is still involved as she is currently student teaching at Newton Senior High School under the direction of Mr. Horn. She left for school early this morning in order to assist the FFA officers as they prepared breakfast for the faculty as one of the activities to celebrate National FFA week.

It has been fun to witness Miss Van Manen prepare for her teaching experience each day! In the picture below you find Emily (Miss Van Manen)  with her students.  In front of Miss Van Manen(2nd from right) is Logan.  Logan is our neighbor and he has worked for us for the last four  years as part of his SAE project – that could be an entire blog post!

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Miss Van Manen with her FFA students at the Iowa State Capitol.

Following is  a little background and definition of FFA:

The letters “FFA” stand for Future Farmers of America. These letters are a part of our history and our heritage that will never change. But FFA is not just for students who want to be production farmers; FFA also welcomes members who aspire to careers as teachers, doctors, scientists, business owners and more. For this reason, the name of the organization was updated in 1988 after a vote of national convention delegates to reflect the growing diversity and new opportunities in the industry of agriculture.

Today, the National FFA Organization remains committed to the individual student, providing a path to achievement in premier leadership, personal growth and career success through agricultural education.

FFA continues to help the next generation rise up to meet those challenges by helping its members to develop their own unique talents and explore their interests in a broad range of agricultural career pathways. So today, we are still the Future Farmers of America. But, we are the Future Biologists, Future Chemists, Future Veterinarians, Future Engineers and Future Entrepreneurs of America, too. – National FFA website

Now for a few pictures that highlight the FFA experiences of my family as they proudly wore the blue jackets.

Read about Miss Van Manen in the Newton Daily News as she shares her FFA experiences and explains why she is doing what she is doing today!

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“Van Manen hopes for future in ag education and FFA”  was the caption in the Newton Daily News and “Major Change” was the headline of the article in the Central Iowa AG Mag  that featured Emily in March 2014.

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Emily and her friend Kristin Samson prepare to walk in the FFA Parade of Champions at the Iowa State Fair.

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One of my favorites of Emily taken during her senior picture photo shoot by Four Seasons Photography

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Emily and her friend Mikalya Vos

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Cousin Dillon and Emily

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Jacob was not quite as active in FFA as Emily; however, he really enjoyed exhibiting at the Iowa State Fair and won several awards in the horticulture division.  He still enjoys gardening and competing in the horticulture open class division at the Iowa State Fair.

Jacob’s love of gardening and his passion for the sweet corn business can be linked to his interest from his FFA projects and inspiration from his FFA advisor, Mr. Lowry.

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Photo credit to Joe Murphy, Iowa Soybean Association

Kate was an active member of the Sioux Central FFA in NW Iowa.  She and Emily both had the opportunity to be presidents of their respective FFA chapters.

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And…last but not least – here is Kevin in his FFA jacket in 1978.  Emily had fun last night modeling her dad’s jacket and comparing pins on their jackets, and comparing the colors of the emblems and lettering.

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If FFA was or is still a part of your life, I hope this blog post brings to mind some of your own memories.  On the other hand, if you do not know much about FFA, I hope you have learned a few things.

Happy National FFA week and have a great Friday!

Julie

Winter (Spring) Update and an Easy Recipe – Potatoes, Broccoli, and Bologna

WOW!  The weather the past couple of weeks certainly does not feel like February in Iowa!  This afternoon it was 72 degrees and I was skimming some leaves off of the top of the pool with a T-shirt on!  I think that is about to change tomorrow.  Oh well, I am not quite ready for yard work yet!  Today I am including a few of the happenings on the farm this last month.

Jacob doing some serious thinking.  (This was obviously not today as he would have roasted in his coveralls!)  Are the markets up?  What do we need to sell the group of cattle for next year to make a profit?  How much corn do we need to keep for feed?  Who will buy our Holsteins(black and white cattle)?  (Tyson, a large cattle  buyer has not been buying Holsteins for a few months!  Not a good thing!!)  We know our black and whites make just as good if not better steaks and hamburger as any other breed of cattle!!

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Last month we received a new group of pigs!

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On the day our new pigs arrived we had the opportunity to do a Farm Skype with a 4th grade class in Waukee ( west of Des Moines).  I think Farmer Jacob did a good job of answering the students’ questions.  They wanted him to pick up a pig; so he did. (I need to practice my technology skills.)

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When the roads and fields were dry we were able to haul some natural fertilizer (cattle manure)  for our crops that we will plant this spring.  Speaking of hauling manure – today Kevin attended a class this afternoon in order to receive a required certification to haul and apply manure.

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It has been so nice outside!  This weather makes it so much more enjoyable to open gates!

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Saturday morning  – when Jacob hollered in the house, “Mom, what are you doing?  I need a gate opener.” –  I must admit, I let out a groan as I had just started a project; however, after enjoying the warmth and beauty of the morning, I was glad I was able to open gates while Jacob put in cornstalk bales for bedding and hay in the hay bunks.

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                                                      The sky really was that blue!

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This is what a whole beef and 1/4 looks like when it is ready to be consumed!  Thanks to our local locker we have fresh beef.  The newlywed were happy to get their first 1/4 beef with their name on it!  The back sacks are meat we canned in quart jars.  It is so handy for beef and noodles, BBQ beef, or hot beef sundaes!

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Well, we moved Jacob out in November, and we moved Emily back home as she is student teaching in Newton.  She keeps busy working on lesson plans.  30 years ago I did not use a laptop to do such things!  Snickers thinks Emily needs a study break!!

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Today I was working from home – so I wanted a quick dinner.  I had some broccoli that needed to be used.  Thought about baked potatoes, but it was too hot!  I have not made this for quite some time (Jacob acted like he didn’t even remember it)!  So here is a quick, easy recipe.

POTATOES, BROCCOLI, AND BOLOGNA

Potatoes – one per person, cooked and mashed,

Broccoli – cooked (fresh or frozen)

Bologna – one ring, chopped finely (The original recipe I have says to grind it.)

(Today I used deer bologna. I know I usually use our own beef and pork; however, in a way we feed the deer too!  The guys take the opportunity to do some hunting the first week of December – they call it “crop protection”!  Yes, we usually see a herd of deer crossing the road each day!  They were extremely hard on one section of the sweet corn this summer.)

Combine potatoes, broccoli, and bologna, and add some (lots of) butter!  Season with salt and pepper.

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You see chunks of cheese in the picture, because the bologna I used had cheese chunks in it.

One last update for today.  On Wednesday afternoons I have had the opportunity to help out with our STARS program at church.  Currently I have a crew of children that I  lead to Bible memory, a Bible story, and an activity.  Today our activity was constructing robots.  Here is Conner, one of my crew members with my friend, Karna, who is also a crew leader.

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Have a great rest of the week!

Julie

Celebrate National Popcorn Day with Caramel Corn

When driving down the road in the Midwest during growing season, many people think the endless acres of corn they see could be picked and eaten for dinner, or dried and popped for a snack.  However, the majority of those acres are field (dent) corn, which is used for livestock feed and other products.

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99 percent of corn grown in Iowa is “Field Corn”.

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461 million bushels or 21 percent of Iowa Corn went directly into livestock feed in the 2014/15 marketing year. In livestock feeding, one bushel of corn converts to about 8 pounds of beef, 15.6 pounds of pork, or 21.6 pounds of chicken. (Source: Iowa Corn)

Sweet corn and field corn differ from popcorn.

Sweet Corn Stand 2016

Sweet corn is harvested when the kernels are still tender.

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Field corn is harvested when the kernels are dry or begin to dent.

The Popcorn Board does a great job explaining the different types of popcorn here.

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Photo credit to The Popcorn Board.

Now to learn a little more about popcorn!  When Emily was in 4-H she gave a presentation on popcorn. POP, POP, POP!

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Nearly all of the world’s popcorn is produced in the United States.

Each kernel has water inside it. When the kernel is heated, the water turns to steam. Because of the kernel’s hard coating, the steam has difficulty escaping. The steam eventually escapes, causing the kernel to explode, or “pop”.

The average American eats about 60 quarts of popcorn each year. (This is illustrated by the 5 gallon buckets in the picture above.)  As a whole, Americans consume 17.3 billion quarts of popcorn each year.  Popcorn is said to be America’s favorite snack food. Popcorn is a healthy snack.  (Yesterday, at our church’s after school program, we served popcorn for the snack!)

Find other great information about popcorn from the Popcorn Board.

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We like to eat popcorn for supper on Sunday nights; however we also support the dairy and beef industries by adding a little butter and  serving beef sticks on the side!

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MICROWAVE CARAMEL CORN or CARAMEL CORN IN A BAG

1 c. brown sugar

1 stick of butter

1/4 c. corn syrup

1/2 tsp. salt

1/2 tsp. baking soda

1 tsp. vanilla

16 cups popped popcorn

  1. Combine brown sugar, butter, corn syrup and salt in a 2 qt. glass bowl.  ( I use the 2 qt. Pampered Chef Measuring Bowl.)
  2. Place bowl in microwave. Bring to a boil (about 2 minutes), then cook on high for another 2 minutes.
  3.  Remove from microwave and stir in soda and vanilla.
  4. Put popped corn in brown paper grocery bag.
  5. Pour syrup over corn.  Close bag and shake.
  6. Cook in bag on high in microwave for 1 1/2 minutes; shake.
  7.  Repeat, but shake every 30 seconds.
  8.  Pour into wax paper lined pan and allow to cool.

This recipe is from the Silver Anniversary Cookbook from Community Reformed Church, 1983.  

(I actually combined two different recipes.  When I make this I think of these two families.  I have fond memories of working with them in the Sunday School department several years ago!)

As we come to the end of another gloomy day here in central Iowa, I think it is a great evening to curl up with a great book or a movie and enjoy some fresh popped popcorn or maybe even some caramel corn!

Have a great evening!

Julie

 

 

A recipe from my Great Great Grandma Bunse: German Brown Cookies

CHRISTMAS IS TOMORROW!

My mom’s parents both have German roots, and most of their ancestors are from Germany. In fact, my grandpa was born in Germany when his parents were back visiting. So, of course we need to have a German recipe included in our Christmas goodies. My Grandma Bunse bakes these cookies a lot, but she told my that the recipe originally came from my Great Great Grandma Bunse. Beware this recipe makes A LOT of cookies.

We thought that this might even be the perfect cookie for Santa tonight!

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Merry Christmas!

Love, Emily

Homemade Oreos

TWO DAYS UNTIL CHRISTMAS!

Tonight, I am sitting in the living room while watching Christmas movies with Mom, Dad, and Snickers. Between commercial breaks, I asked mom and dad for a few quotes about the Oreos. Here is what they came up with:

“They taste good.”

“Mighty tasty.”

“They are easier than they look.”

And I’ll I got from Snickers was a groan.

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The Oreo tops fresh out of the oven. The Oreos are also pictured in the bottom center of the top picture.

Enjoy!

Love, Emily