Wednesday, December 29, 2010
Monday, May 10, 2010
Premium Choices is located on a small, beautiful farm in the hills of Juniata County, PA. We are a family owned cheese and yogurt processing facility. Premium Choices is PA Preferred and produces and markets the highest quality cheese and yogurt products giving the consumer an alternative healthy choice to other products in the market. Our specialty is goat milk yogurts and cheeses (both hard and soft).
People of all ages can benefit from goat milk. Many lactose intolerant people can tolerate goat milk products. The fat globules in goat milk are much smaller than cows milk and it is to some extent naturally homogenized. Very little cream can be skimmed off a container of milk.
To produce and market the highest quality yogurt and cheese products giving the consumer and alternative healthy choice over other products in the market.
Goat (Semi Soft Cheeses): Cheddar, Havarti, Jack, Colby, Gouda, Feta, Baby Swiss, and Smoke Cheddar
Tuesday, May 4, 2010
Wednesday, April 28, 2010
JOY because God has a plan for you."For I know the plans I have for you," declares the Lord, "...plans to give you hope and a future." JEREMIAH 29:11
PEACE because God will be wherever you go.I am with you always. MATTHEW 28:20
LOVE because God deeply cares for you.How wide and long and deep and high is the love of Christ. EPHESIANS 3:18
STRENGTH because God gives you everything you need.I can do everything through Him who gives me strength. PHILLIPIANS 4:13
CONFIDENCE because God made you who you are.God saw all that He had made, and it was very good. GENESIS 1:31
COURAGE because God can do more than you can imagine!With God all things are possible. MATTHEW 19:26
Friday, April 16, 2010
Monday, April 12, 2010
Saturday, April 10, 2010
Friday, April 2, 2010
Tuesday, March 30, 2010
Saturday, March 27, 2010
Friday, March 26, 2010
Wednesday, March 24, 2010
Tuesday, March 23, 2010
But I don't have a big red umbrella...so I'll walk through the rain with you.
God doesn't intend for us to go through our storms alone. We all need our "foul weather friends" who will venture out into the weather with us.
There are two questions we must answer to not only survive but thrive through life's storms;
Who will walk through the rain with us? And will we let them?
Friends love through all kinds of weather. Proverbs 17:17 MSG
Monday, March 22, 2010
Wednesday, March 17, 2010
Monday, March 15, 2010
Thursday, March 11, 2010
Wednesday, March 10, 2010
Here is the pie recipe:
Pat A Pan Crust
1 1/2 cups all purpose flour
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 cup vegetable oil
3 tbsp. cold milk
Place the flour, sugar, and salt in a 9in pie plate and mix with your fingers until evenly blended. In a measuring cup, combine the oil milk and beat until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. Flute the edges.
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 tbsp. apple cider vinegar
3 large eggs
1 tsp vanilla extract
Preheat oven to 350. In a large bowl, blend the butter and sugar until light and fluffy, about 2 minutes, stirring vigorously with a fork. Add the vinegar, eggs, and vanilla. Whisk vigorously for 1 full minute, until the mixture is creamy and smooth. Pour into the unbaked pie crust. Bake until butter knife inserted in the center comes out clean. About 45 minutes. The pie will be golden brown. Cool on wire rack until firm. Refrigerate.
Friday, March 5, 2010
Wednesday, March 3, 2010
Monday, March 1, 2010
Friday, February 26, 2010
Thursday, February 25, 2010
Tuesday, February 23, 2010
Saturday, February 20, 2010
Friday, February 19, 2010
Cats and chickens died in the fire, but members of the Amish community and firefighters rescued many young cows and work horses. Woodshop owner John Z. Stoltzfus said he believes an overheated woodburner started the blaze. “I was trying to operate the shop,” he said of the 20- to 25-year-old building that hadn’t been in operation for some time. He had left the one-story building for about 30 minutes before the fire broke out. “I saw the smoke,” he said. “The stove got too hot.” As firefighters had his woodshop blaze nearly under control, someone yelled that the barn, more than 100 yards away, had caught fire. Hay and straw fed the barn fire’s flames, and fire chiefs ordered volunteers out of the building.
Numerous tankers lined Strawberry Ridge Road, along with portable water tanks. The closest refill locations were Montour PPL Plant hydrants.
“We’re talking a mile or two away,” Valley Township Fire Chief Mike Kull said. “They have to fill up with water, drive back and pump it into the portable tanks.”
Word of the blaze spread quickly, drawing numerous neighbors by horse and buggy.
Neighbor John M. Stoltzfus, who isn’t related to the family, was among those neighbors arriving by horse and buggy.
Tuesday, February 16, 2010
I found this article that may help!
2 cups milk
1 cup mashed potatoes (no salt, milk, or butter added)
1/2 cup sugar + 1/2 tsp. sugar
1 stick margarine
1 packet rapid rise yeast
1/4 cup lukewarm water
6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
1-1/2 tsp. salt
1 can (3 pounds) Crisco® or similar vegetable shortening for fryingPreparation -Scald the milk. In a large mixing bowl, combine the scalded milk with the mashed potatoes. Add 1/2 cup sugar plus the margarine. Mix with an electric mixer. If the mixture is still warm, cool to about room temperature before proceeding with next step. - Dissolve the yeast and 1/2 teaspoon sugar in barely warm water. Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes.
Add the salt and beaten egg to the mixture. Add 4-1/2 cups flour, stirring it into the mixture with a large spoon. Turn onto a well floured board and knead for about 3 to 5 minutes. Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers. Grease a large bowl. Place the dough in the greased bowl. Cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size.
On a lightly floured surface, roll the dough 3/4" thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts - Cut the dough into 3" to 4" wide strips, then cut the strips into 3" to 4" pieces. To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife. Arrange the pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined trays. Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size.
Heat the shortening to 365º. Deep fry until both sides are golden brown, turning one time. Drain on white paper towels. Cool completely before serving. Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size. This recipe can be doubled with no change in preparation directions.
To use this raised doughnut recipe, for glazed doughnuts:Beat together: 2-1/2 cups confectioners' sugar, 4 tablespoons margarine and 1 teaspoon vanilla. Add enough milk to make a thin glaze. Drizzle the glaze over the slightly warm doughnuts or dip the doughnuts in the glaze.
For powdered doughnuts:Shake slightly warm doughnuts in a bag with confectioners' sugar, or a combination of confectioners' sugar and cinnamon.