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Lincoln County Egg Farm donates dozens of eggs to Lincoln County Sheriff’s Office

by Kayla Wheeler | KSDK - St. Louis | Apr 15, 2020
LINCOLN COUNTY, Mo. — A local farmer recently donated dozens of eggs to the Lincoln County Sheriff’s Office. The sheriff’s office said Tim Asbridge, with Rose Acre Farms, donated the eggs as a way to say thank you. So, the office made a post on Facebook to say thank you to him.
“Well, thank you Mr. Asbridge for thinking about the men and women of the Lincoln County Sheriff’s Office. We are very much appreciative," the sheriff's office wrote.

The sheriff’s office said Asbridge donates eggs to its youth camp every year and has fed Lincoln County campers for more than 10 years.

“Thank you for all you do,” the sheriff’s office wrote.

"The Sheriff’s Office would like to thank Mr. Tim Asbridge, with Rose Acre Farms, for his generous donation of eggs this morning. Mr. Asbridge provided Sheriff’s Office employees with several dozen eggs as a way to say thank you. 

Well, thank you Mr. Asbridge for thinking about the men and women of the Lincoln County Sheriff’s Office. We are very much appreciative. 

"Mr. Asbridge also donates eggs annually to support the Sheriff’s Office Youth Camp. Rose Acre Farms has fed Lincoln County campers for over 10 years. Thank you for all you do."

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

        
          
Ingredients:
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
Instructions:
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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