Semper Fi Acres

06/05/2026

Doeling...unregistered...$100.00. Great milk line, clean tested herd. Can go Tuesday or Wednesday as a bottle baby. MUST have experience with bottle babies.

06/05/2026

Just happened....I noticed 5 weeks ago that she had an udder. Hubby argued with me that she always has a small udder even after drying up. Been monitoring her...told him this morning she was going to have her babies by Saturday. Weeeeeell, here we are. Sire? Unknown...because hubby doesn't remember breeding her. (He has a TBI) He has been very oppositional in the last 8 months and his cognitive skills and memory have become worse. Almost unbearable. These babies are up for sale. I will keep them on their dam until Tuesday and then they can go immediately as bottle babies. S*x will be determined tomorrow. Will be unregistered and VERY reasonable.

06/02/2026

Tiny...Elite 5* and Jimmy B* buck. Bred for an October freshening. This may very well be Tiny's last set of kids. I believe I am retiring her. Blue eyes and polled...highly possible. Bucklings from this breeding will be B bucklings.

05/19/2026

05/16/2026

No wining and dining going on here...straight to the point. Miss Rosie is the apple of Bang Bang 11's eye. October babies! Great lines here...let's see what they give us.

05/08/2026

SOLD!

05/08/2026

Buttery Rhubarb Shortbread Bars

🛒 Ingredients:
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

👩‍🍳 Directions:
1️⃣ Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
2️⃣ In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3️⃣ Add the flour, salt, and vanilla extract to the butter mixture, mixing until a dough forms.
4️⃣ Press two-thirds of the dough evenly into the bottom of the prepared baking dish to create the crust. Set aside the remaining dough for topping.
5️⃣ In another bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, salt, and vanilla extract. Mix well until the rhubarb is evenly coated.
6️⃣ Spread the rhubarb filling evenly over the crust in the baking dish.
7️⃣ Crumble the reserved shortbread dough over the rhubarb filling to create a topping.
8️⃣ Bake in the preheated oven for 45-50 minutes, or until the top is golden and the filling is bubbly.
9️⃣ Remove from the oven and let cool completely in the pan before cutting into squares.

⏰ Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

🥗 Nutrition (Per Serving – Estimated):
Calories: 195 kcal
Protein: 1.8 g
Carbohydrates: 29.1 g
Fat: 11.7 g

05/07/2026

Rhubarb Custard Cake

Ingredients:

3 cups rhubarb, chopped
3 eggs
1 cup sugar
1 cup heavy cream or whole milk
½ cup melted butter
1 tsp vanilla extract
1 cup flour
½ tsp baking powder
Powdered sugar for dusting

Instructions:

Preheat oven to 180°C (350°F). Grease a baking dish or square pan.
Spread rhubarb evenly in the pan.
Whisk eggs and sugar until pale.
Add cream, melted butter, and vanilla.
Stir in flour and baking powder until smooth.
Pour batter over rhubarb.
Bake 40–50 minutes until puffed, golden, and just set in center.
Cool slightly and dust with powdered sugar before serving.

05/07/2026

SOLD!! B buckling.

05/07/2026

SOLD!!!