The mercury has been climbing the past few days. This means it is great haying weather and miserable baking weather. The absolute last thing I want to do is stand over a hot stove while the sweat drips off my nose. Yet, the people need to be fed, and I need to keep the food moving out the door to their waiting taste buds. I have been trying to make more cookies, per the boys’ request, and have even found a few that are of the no-bake variety that have passed the test.  
    I combed my cookbooks and started delving into “Family Farm Favorites” by the Wisconsin Guernsey Breeders. This book of culinary delights was published in 1985. It had a few different owners before finding its way onto my shelf, and someone with lovely handwriting was kind enough to write a few notes in the margins. I smile as I recognize some of the names of those who were kind enough to share recipes. I always assume a woman would never put in a recipe that wasn’t a crowd pleaser, so the recipes within the binding of this book should all be pretty fantastic. I have found a new biscuit recipe that holds the BBQ inside perfectly for the chopping crew. I made date drops a few weeks ago on a whim, and the crew was thrilled.
    Working men (and growing boys) cannot live on cookies alone, and I have had to turn the oven on a few times to get haying meals ready. BBQ pockets, calzones, cheese bread with steak topping and pancake sausage muffins, a winner every time it is made. Though bacon-egg-cheese sandwiches aren’t popular with the kids, there are a few of us adults who love the cold meal on a hot day. Hope some of these recipes tickle your taste buds. Try to stay cool.

Date drops
1/2 cup butter
1 cup white sugar
1 cup dates, chopped
2 tablespoons water
1 teaspoon vanilla
3 cups corn flakes
1/2 cup chopped nuts, optional    
    Boil butter, sugar, dates, and water for eight minutes. Add vanilla.
Add date mixture to corn flakes and nuts. Mix well. Drop from spoon onto cookie sheet. Cool.

Bacon-egg-cheese sandwiches
8 to 10 hard-boiled eggs, peeled and chopped
4 to 8 strips of bacon, cooked and crumbled
1 cup shredded cheddar cheese
Chives, chopped
1/3-1/2 cup sour cream
1/3-1/2 cup mayonnaise
Salt, to taste
Pepper, to taste
    Mix all together. Tastes best after sitting for a day or so. As you can see, the amounts are flexible. I add a bit more of this, a bit less of that. Make as you wish.

Pancake and sausage muffins
Favorite pancake recipe
Browned sausage
Syrup
    Mix your pancake batter as usual, grease muffin cups. Fill each muffin cup two-thirds full with batter. Sprinkle sausage on top of batter, not so much that they overflow. Drizzle maple syrup over cups lightly. Bake at 400 degrees for about 15 minutes or until toothpick comes out clean.
    Jacqui and her family milk 800 cows and run 1,200 acres of crops in the northeastern corner of Vernon County, Wisconsin. Her children, Ira (14), Dane (12), Henry (7) and Cora (4), help her on the farm while her husband, Keith, works on a grain farm. If she’s not in the barn, she’s probably in the kitchen, trailing after little ones, or sharing her passion of reading with someone. Her life is best described as organized chaos – and if it wasn’t, she’d be bored.