Time for a rousin’ barn raising get together, folks. I think it is a time we get politics and religion out of our systems for a bit and just enjoy life. All are invited, black and white, those who are on the right as well as those on the left. Got a couple of steers barbequing on the pits as well as plenty of sweet corn a roasting in the coals just awaiting to be chomped off their cobs. Vittles will be aplenty and gallons of good ol’ home brewed apple cider to wash it down.
Bib overalls and clodhoppers will be the dress of choice for the men while the ladies will be expected to wear their best cotton dresses and prettiest aprons with a colorful babushka adorning their heads. Also, the ladies are expected to be bare foot but not bare breasted. Those who have them, bring your fiddles, musical spoons, wash boards, guitars or what other instrument to help kick up the dust from dancin feet after the barn is up.
Come afoot, come on horse back or on the back of a mule but not in one of those new fan dangled things they call automobiles. The only things allowed through the gate will be gas emitters not gas guzzlers. Got oats for the critters and plenty of room under the oak trees for those who come from afar and want to spend the nights here with plenty of straw for bedding available.
If you be the law enforcement officers leave your badges at the office for none will be permitted during this time. All disputes will be settled out behind the wood shed as they should. This will be a time politically correctness goes flying out the windows.
To get things started let’s have a bit of “Shortnin bread”, a song with as many lyrics as there were singers. The first be one of the originals by Nelson Eddy and then you can listen to the Tractors as they sing a modern version.
For all you rich city folk, shortnin bread was a su’thun po’ folk treat made with nuttin but shortnin, flour and a bit of sugar. A couple of recipes follow the videos.
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1 1/2 cups whole wheat flour
Cream together the butter or margarine and brown sugar in the Bosch mixing bowl.
Add the whole wheat flour, and mix well.
Roll out dough to 1/2 inch thickness, and cut with a biscuit cutter.
Place circles 1 inch apart on lightly greased baking sheets.
Bake in a 350Â° F.
Oven for 20 minutes.
1/2 cup butter, softened
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
2 Tablespoons cornstarch
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans
12 pecan halves
Cream butter and sugar. Mix in flour, cornstarch, vanilla and chopped pecans. Shape dough into an 8″ circle on ungreased baking sheet. Score into 12 wedges with knife. Decorate each wedge with a pecan half. Bake at 325 degrees for 25 to 30 minutes until shortbread looks dry but is not brown. When cool, recut shortbread along scored lines.