"Louisiana "La-yers" Peeps"

Discussion in 'Where am I? Where are you!' started by Sassymygirl, Apr 10, 2009.

  1. mzstre

    mzstre Songster

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    near Baton Rouge, LA

    I'll try to snap a pic when I get home. I have mine milled pretty fine, but they will grind as coarse as you request. Even a coarse grind will have fines in it though because they add kelp and fish meal. It took my birds a week or so to get used to it, but they don't waste anything now. Umm...I have about 35 adult LF, 3 juvenile LF, 9 bantams, 2 sebbies & a brooder full of chicks. :) I can't really count the chicks though since they have their own food.

    We just processed a few boys, so I need to take into account their feed consumption, but I've been going through about 2.5 - 3 50lb bags per month. I have the feed in a gravity feeder so they eat as much as they want.
     
  2. kuntrygirl

    kuntrygirl Reduce, Reuse, Recycle

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    Opelousas, Louisiana

    That sure does sound healthy and yummy. I wish I could afford that. :/
     
  3. AprilsFrizzles

    AprilsFrizzles Chirping

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    Opelousas, Louisiana
    I did. I'm going to have to repost. I guess there just aren't very many around these parts!
     
  4. AprilsFrizzles

    AprilsFrizzles Chirping

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    Apr 3, 2012
    Opelousas, Louisiana
    Have y'all ever heard anything good or bad on Bluebonnet feed or used it before?
     
  5. TerriLaChicks

    TerriLaChicks Crowing

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    Central Louisiana
    somebody has White Jersey Giant hatching eggs on Ebay.
     
  6. AprilsFrizzles

    AprilsFrizzles Chirping

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    Apr 3, 2012
    Opelousas, Louisiana
    I was trying to find some pullets or older. I'll still check it out. Thank you!! [​IMG]
     
  7. kuntrygirl

    kuntrygirl Reduce, Reuse, Recycle

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    Opelousas, Louisiana

    No never heard of it before.
     
  8. PrimroseMom1

    PrimroseMom1 Crowing

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    Baton Rouge, LA
    I have a red/orange light that I bought when the girls were babies. It provides some heat. If I use that to warm the coop this winter, will that keep the girls from sleeping?
     
  9. TerriLaChicks

    TerriLaChicks Crowing

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    I would "geuss" that it shouldn't - I use red for my chicks when they are hatched--- but I never use heat in my coop -- it doesn't get cold enough here to justify it - I add extra shavings & hay & put visqueen over the 1/3 open area at the top of my coop & they do fine with that -- even a few years ago when we had snow, they were happy.
     
  10. TerriLaChicks

    TerriLaChicks Crowing

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    Apr 23, 2008
    Central Louisiana
    Old-Time Burnt Sugar Cake
    Burnt sugar syrup:

    1 cup sugar
    1 cup hot water


    Dump the sugar in a skillet on the stove. Turn the heat to medium-low. Stir only occasionally, for about 5-10 minutes, until it melts and turns into an amber-colored liquid. Keeping the heat on medium-low, carefully add a cup of hot water, a little bit at a time. It will bubble up, then simmer down. Keep the heat on low and simmer about another 5-10 minutes, again stirring only occasionally. Turn off the fire, remove the skillet & set aside to cool while you prepare the cake. The syrup is thin while hot but thickens as it cools.

    Making Burnt Sugar Cake:

    3 cups sifted cake flour--measure AFTER sifting
    2 teaspoons baking powder
    Pinch of Cream of tarter
    1/2 teaspoon salt
    3/4 cup butter, room temperature
    3 eggs, separated (yolks/whites divided)
    1 1/4 cups sugar
    1/2 cup Burnt Sugar Syrup
    1 teaspoon vanilla
    Water


    Preheat oven to 350 degrees. Combine flour, baking powder & salt in a large mixing bowl & set aside. In another bowl, combine room temperature butter and sugar; cream until light & fluffy. Add egg yolks & beat again.

    In a small bowl, beat egg whites until fluffy with a pinch of cream of tarter.

    Pour 1/2 cup of the Burnt Sugar Syrup into a one cup measuring cup. Add the teaspoon of vanilla & enough cool to lukewarm water to add up to one cup w/the vanilla & syrup. To the bowl with flour, add the creamed butter/sugar/egg yolks, the burnt sugar syrup mixture and beat well. Gently fold in the egg whites. (do not beat again).

    Divide the mixture between 2 round, greased cake pans. Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted near the center comes clean. Cool 10 minutes on wire racks, then invert on racks & cool completely. Fill & frost with Burnt Sugar Icing.

    Burnt Sugar Icing-

    16 ounces powdered sugar
    2/3-3/4 cup Burnt Sugar syrup (however much you have left in skillet)
    1/4 cup unsalted butter, room temperature
    1 teaspoon vanilla
    1/4 teaspoon salt


    Cream butter until light & fluffy. Gradually beat in powdered sugar, sifted with salt, add Burnt Sugar syrup and vanilla & beat until creamy smooth and spreadable. If mixture is too stiff, add water a teaspoon at a time. Frost cake & decorate with pecan halves.

    Variation: add 1/2 cup finely chopped nuts (pecan, hickory nuts, black walnuts) to cake

    and here's the burnt sugar muffins (which everybody like even better, since they get more icing on these):

    BURNT SUGAR MUFFINS
    1 1/2 cups sugar
    1 stick butter
    2 egg yolks beaten
    2 cups all-purpose flour, sifted
    3 teaspoons baking powder
    3/4 cup water
    3 teaspoons burnt sugar syrup
    2 egg whites beaten until stiff
    1/8 teaspoon mace


    To make burnt sugar: Burn 1 cup sugar in a saucepan over medium-low to low heat until it has turned to a dark brown liquid. Add 1 cup hot water, stir & boil for 1 minute.

    Preheat oven to 350 degrees. Cream sugar & butter. Add egg yolks. Sift flour & baking powder together & add alternately with the water. Add the burnt sugar & fold in the egg whites & mace. Spoon into 12 unit muffin pan & bake for 25 minutes.

    Burnt Sugar Icing-
    16 ounces powdered sugar
    2/3-3/4 cup Burnt Sugar syrup (use enough to make it easy to spread)
    1/4 cup butter, room temperature
    1 teaspoon vanilla
    1/4 teaspoon salt


    Cream butter until light & fluffy. Gradually beat in powdered sugar, sifted with salt, add Burnt Sugar syrup and vanilla & beat until creamy smooth and spreadable. If mixture is too stiff, add water a teaspoon at a time.
     

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