Bramble Creek Farms Recipes
Berry Oatmeal Bars
½ c. soft butter
2/3 c. sugar
½ tsp. vanilla
1 c. flour
2/3 c. oatmeal
2/3 c. coconut
1 c. berry jam
Mixing/Baking Directions:
Cream together butter and sugar.
Add remaining dry ingredients, mixing just until it holds together.
Set aside 1 c. for topping.
Press mixture evenly into greased 8 x 8 pan.
Bake at 350 degrees for about 25 minutes.
Mix jam with spoon to loosen and spread over base (within ¼ inch of edges.)
Break up reserved mixture, crumbling evenly over jam.
Bake until bubbly, about 15 minutes.
Cut into squares.
Berry Festival Loaf
1-3/4 c. flour
1 tsp. baking soda
1 c. sugar
2 large eggs
½ c. oil
1 qt. berries, slightly crushed
½ c. chopped walnuts
Mixing/Baking Directions:
Combine flour, soda and sugar.
Beat eggs and oil together well.
Add berries with juice and beat lightly at low speed until berries are slightly broken up.
Add flour mixture and beat at low speed or by hand until batter is smooth with bits of berries. Fold in nuts.
Pour into greased loaf or muffin pans.
Bake at 350 degrees for one hour or until done.
Grimm's Green Acres Recipes
Butter-Sautéed Apples with Almonds, Raisins, and Maple Syrup
Use a wok or roomy frying pan so that you may sauté the apple slices without crushing or breaking them apart.
1 c. sliced almonds
4 T. unsalted butter
1 tsp. cinnamon
1 tsp. vanilla extract
4 Golden Delicious Apples (2 lbs.), peeled and cut into 1/4 inch slices
½ c. raisins
½ c. maple syrup
Mixing/Baking Directions:
Heat wok over medium heat. Add almonds and cook 2 to 3 minutes, or until toasted and golden brown, stirring constantly. Transfer almonds to a plate.
Melt butter in wok over medium heat, then add cinnamon and vanilla. Reduce heat to medium-low and add apples. Cook apples 10 minutes, or until softened, stirring frequently but gently. Add raisins and maple syrup, increase heat to medium, and cook 3 to 5 minutes more until syrup thickens.
Divide apples among 4 bowls and garnish with toasted almonds. Can be served with your favorite ice cream, whipped cream, or granola.
Pinwheel Apple Dumplings
2 c. granulated sugar
2 c. water
½ tsp. cinnamon
½ tsp. nutmeg
2 T. butter
2 ½ c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. solid vegetable shortening
½ c. milk
2 ½ c. chopped apples such as Galas, or Golden Delicious, Enterprise, Cameo, Empire, GrannySmith, GoldRush or any combination
Mixing/Baking Directions:
Combine sugar, water, spices and butter in saucepan. Cook, over medium heat, stirring constantly, until the sugar dissolves. Set aside.
Combine flour, baking powder and salt in bowl. Cut in shortening until mixture resembles coarse meal. Stir in milk, to moisten dough. Knead 4 or 5 times on a lightly floured board. Pat into a 12 X 9 inch rectangle. (a food processor can be used for this step of the recipe).
Cover dough with chopped apples. Beginning with the long edge, roll up in jelly-roll fashion, pinching edge to seal. Cut into 1 inch slices. Place in a 9 X 13 inch cake pan that has been sprayed with non-stick vegetable coating.
Pour syrup over the round rolls. Bake at 375 degrees for 30 - 40 minutes. Serve warm with whipped topping or cinnamon ice cream.
Serves 12.
Harra Covered Bridge Maple Syrup Recipes
Sugar Bush Softies
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. nutmeg
¼ tsp. salt
½ c. butter
1 c. Maple Syrup
2 eggs
1 c. chopped walnuts
1 c. raisins
Mixing/Baking Directions:
Preheat oven to 375 degrees.
In a medium bowl, combine all dry ingredients and set aside.
In a large mixer bowl, beat butter till fluffy. Beat in syrup. Add eggs. Stir in flour, then nuts and raisins.
Drop by tablespoon 2” apart on a greased cookie sheet.
Bake 6-8 minutes till brown.
Cool on a rack.
Ice with Maple glaze.
Maple Glaze
2 c. powdered sugar
2tsp. vanilla
2T. milk
4-6 T. Maple Syrup
Mixing/Baking Directions:
Combine all ingredients until smooth.
Ice top of cookies when cool.
Pecan Pie
1 9” pie crust
2/3 c. sugar
1/3 c. melted butter or margarine
3 eggs, beaten
13 tsp. salt
1 c. Maple Syrup
1 c. pecans
Mixing/Baking Directions:
Heat oven to 375 degrees.
Prepare a single crust pie shell and set aside.
In mixing bowl, beat together sugar, margarine, eggs, salt and syrup. Stir in pecans.
Pour into an unbaked pie shell.
Bake for 10 minutes at 375 degrees.
Reduce temperature to 350 degrees and bake for 30 minutes or until set and pastry is brown.
Remove from oven and cool.
L.E. Huck & Sons Farm & Greenhouses Recipes
Sausage Potato Soup
Cajun style sausage spices up this tasty potato soup, or use your favorite smoked sausage in this recipe. Serve this potato soup with biscuits or crusty rolls and a salad for a delicious lunch or dinner.
3 T butter
1 c. chopped onion
½ c. chopped celery
12 to 16 ounces andouille sausage or other smoked sausage
¼ c. flour
½ c. chopped green onions
1 T chopped fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried leaf basil
1 tsp. salt, or to taste
¼ tsp. ground black pepper
3 c. chicken broth
2 lbs. baking potatoes, peeled and diced
1 ½ c. heavy cream
Corn Chowder
3 c. of fresh sweet corn kernels - 7 to 10 ears depending on size
(Marietta corn is my preference but then again I'm partial)
1 large red or yellow onion
2 T butter
1 T olive oil
2 c. chicken stock
6 new potatoes, cut up into small cubes
2 c. milk
1 tsp. fresh thyme leaves, minced
Fresh ground pepper, to taste
1 c. heavy cream
Salt, to taste
R&K Wagner Farms Recipes
Strawberry Pie
Slice 1 quart of strawberries and place in a graham cracker pie shell.
Strawberry glaze for pie
1 c. sugar
1 c. water
2 T. white kayo syrup
4 T. cornstarch
Mixing/Baking Directions:
Mix together and boil until clear.
Add 1 small box strawberry Jell-O.
Pour glaze over sliced berries.
Cool in fridge.
Top pie with cool whip.
Broccoli and Cauliflower Salad
1 bunch of broccoli separated into florets
1 head of cauliflower separated into florets
8 strips of bacon, fried and crumbled
1/3 c. chopped onion
2 hard boiled eggs sliced
1 c. salad dressing (miracle whip)
1/3 c. sugar
2 T. white wine vinegar
Mixing/Baking Directions:
Combine all vegetables in one bowl, add bacon and eggs.
Combine salad dressing, sugar and vinegar. Mix until smooth.
Pour over veggies and toss.
Stacy Family Farm Recipes
Strawberry Cake
Oven Temp: 350 degrees
1 box white cake mix
4 eggs
¾ c. oil
1 c. strawberries
1 small box strawberry Jell-O
Mixing/Baking Directions:
Mix all ingredients together and bake until done.
Can be done in a 9x13 pan or in layer pans.
Cool and ice.
Icing
1 lb. confectioner’s sugar
1 stick softened margarine (not melted)
½ c. strawberries
Mixing/Baking Directions:
Mix together and ice cake.
Strawberry Salsa
2 ½ c. finely chopped fresh strawberries
1 c. chopped green pepper
2 T. chopped green onions
2 T. minced fresh parsley
½ c. Catalina salad dressing
A dash of hot pepper sauce
Pepper to taste
Tortilla Chips
Mixing/Baking Directions:
In a bowl, combine strawberries, green peppers, green onions, and parsley.
Stir in the Catalina salad dressing hot pepper sauce, and peppers.
Cover and refrigerate for 2 hours.
Service with tortilla chips.
Yield: 3 cups
Stonebridge Farms & Apiary Recipes
Tin Roof Fudge Pie
2 squares (1 ounce each) semisweet baking chocolate
1 T. butter
1 pastry shell (9 inches), baked
Peanut Layer
20 caramels
1/3 c. heavy whipping cream
1-½ c. salted peanuts
Chocolate Layer
8 squares (1 ounce each) semisweet chocolate, coarsely chopped
2 T. butter
1 c. heavy whipping cream
2 tsp. vanilla extract
Whipped cream and salted peanuts, optional
Topping
3 caramels
5 tsp. heavy whipping cream
1 T. butter
Mixing/Baking Directions:
In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.
For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.
For chocolate layer, in a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from the heat; let stand for 15 minutes.
Meanwhile, in a large mixing bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired.
For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.
Yield: 10 servings.
Honey Grilled Chicken
Honey Pepper Sauce
¾ c. honey
1/3 c. soy sauce
¼ c. dark brown sugar, packed
¼ c. pineapple juice
2 T. lemon juice
2 T. white distilled vinegar
2 tsp. olive oil
1 tsp. ground black pepper
½ tsp. cayenne pepper
½ tsp. paprika
¼ tsp. garlic powder
4 servings Perdue Perfect Portions Chicken Breasts, Original
Mixing/Baking Directions:
In 2 quart saucepan make the sauce by combing all ingredients (minus the chicken) and cook over medium/low heat.
Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to make sure it doesn't bubble over.
Once sauce is in simmer, heat skillet to medium/low and cook chicken for 15 minutes flipping frequently.
Once cooked, turn off heat and glaze chicken. I drizzle sauce over one side and then flip and do the same on the other. Let it cook for a few minutes and then flip again, swirl in extra sauce that's over flown to make sure there is plenty still on the other side.
I like to use 90 second Uncle Ben's rice and I'll remove chicken to plates and let cool while the rice cooks. When rice is done and on plates I'll drizzle a little more sauce over the chicken and then the rest of the serving on the rice.
Witten Farms Recipes
Italian Zucchini Soup
1 bulk Italian sausage
1c. chopped onion
2 c. chopped celery
1 medium chopped green pepper
2 - 4 T. sugar
2 tsp. salt
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. pepper
1 qt diced tomatoes
4 c. diced zucchini
Grated parmesan cheese (to taste)
Mixing/Baking Directions:
Remove sausage from casing and brown with onions.
Drain excess fat.
Add next eight ingredients.
Cover and let simmer for 1 hour.
Stir in zucchini and simmer 10 more minutes with lid on.
Add about 2-3 cups of water or to desired thickness.
Sprinkle parmesan cheese if desired.
Serve while hot.
Cucumber Tomato Salad
4 large cucumbers, peeled and sliced
2 sweet onions, thinly sliced
4 large tomatoes, peeled and diced
Dressing
1 c. water
¼ c. red wine vinegar
½ c. zesty Italian dressing
½ c. sugar
Mixing/Baking Directions:
Salt and pepper to taste.
Pour dressing over vegetables and allow to marinade in refrigerator for at least 2 hours.
Serve chilled.
Worthington Produce Recipes
Cantaloupe Pie
¾ c. sugar
4 T. corn starch (level)
1 c. cold water
Mixing/Baking Directions:
Boil these ingredients until thick.
Stir in one 3 oz. box of orange Jell-O.
Let set for 5 minutes.
Add 2-3 cups sliced and chunked cantaloupe.
Pour this mixture into a baked pie shell.
Chill for 2 hours in the fridge.
Zucchini Bars
4 eggs (beaten)
2 c. sugar
1 c. oil
2 ½ c. flour
2 T. vanilla
2 T. baking soda
Pinch of salt
2 T. cinnamon
2 c. grated zucchini (I use ½ -1 cup more)
Mixing/Baking Directions:
Grease and flour 11x15 inch jelly roll pan.
Mix all ingredients together and bake at 350 degrees for 20-30 minutes. (Mine is usually done in 20 mins.)
Frosting
3 oz. cream cheese
2 tsp. vanilla
2 T. melted margarine
1 ¾ cup powdered sugar
