Saturday, July 28, 2007

Rosemary (or Lavender) Shortbread

2 cups all-purpose flour
3/4 t. salt
1/2 t. baking powder
1 T. chopped fresh rosemary (or lavender flowers)
Mix in electric mixer at low speed:
3/4 C. butter
2 T. honey
1/2 C. confectioners sugar

Add flour mixture and mix until dough resembles course meal. Can have small
butter lumps. Gather into a ball and transfer to lightly floured surface. Knead until it
just comes together about 8 times.
Halve dough and form each half into a 5 inch disk. Roll out each disk
between two pieces of parchment paper into a 9 inch round.
Remove top sheet of parchment and place dough and bottom sheet on baking
sheet. Score into 8 wedges by pricking with fork. Tidy up edges with fork marks.
Place a sprig of rosemary or lavender on each piece and sprinkle with
granulated sugar.
Bake in middle of oven until golden brown, 20-25 minutes.

Blackberry Pie

Preheat oven to 425 degrees.
Prepare your favorite pie crust for a top and bottom of pie

1-1/4 sugar
2 t. corn starch or I use tapioca flour

Mix in and mash slightly:
About 3 C. berries.

Fill the bottom crust with berries, cover with top crust. Prick and sprinkle with sugar, if desired.Bake until slightly brown

Strawberry – Lemonade Punch

1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted
1 (6 oz.) can frozen limeade concentrate, thawed and undiluted
1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted
1 quart Valley Home Farm fresh strawberries, Pureed
2 quarts apple juice
1 (2 liter) bottle of ginger ale or Sprite, chilled

Combine the first 5 ingredients; add the ginger ale or Sprite and stir gently. Serve immediately.

Fresh Strawberry Cream Cheese Spread

1 cup chopped, strawberries
1 tablespoon sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

Combine berries and sugar in a small bowl and let sit for 5 minutes. With electric mixer, whip cream cheese, cream and extract until light and fluffy. Add sweetened berries and gently mix to just combined. Serve on toasted bagels. Serves 6.

Strawberry Butter

1/2 pound strawberries, hulled
1/4 cup apple cider
2 tablespoons honey
1/4 teaspoon pure vanilla extract
Pinch of ground cinnamon

Combine all ingredients in a medium saucepan. Bring to a boil and reduce to a simmer. Cook until berries are soft. Drain, reserving the juices. Allow to cool slightly. Place berries in a food processor or blender and puree until smooth. Pass through a fine strainer. If too thick, add a few drops of reserved juices to thin to taste. Makes 1/2 cup

Peppermint Candy Cake

3 layers white cake (use your own recipe or see below)
1/3 cup Purity butter
1 cup sugar
1/3 cup Mayfield milk
1/2 teaspoon peppermint extract
1 cup crushed hard Brach's peppermint candies, divided
Vanilla frosting (use your own recipe or see below)
To make peppermint filling, melt butter in small saucepan. Add sugar, milk and extract. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. While cake layers are still warm, prick tops with a toothpick. Place 1 layer on cake plate and pour 1/3 of peppermint filling slowly over layer. Sprinkle with 1/4 cup of peppermint candy. Repeat with remaining layers, but don't sprinkle top layer with candy. Frost top and sides with frosting, then sprinkle top and sides with remaining 1/2 cup peppermint candy.

For Cake Layers:

2/3 cup shortening
1 3/4 cup sugar
3 cups Martha White all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups Turner Dairies milk
1 teaspoon pure vanilla extract
4 egg whites
Preheat oven to 350 degrees. Beat shortening at medium speed of mixer until fluffy. Gradually add sugar, beating at medium speed 5 minutes. Combine flour, baking powder and salt. Add to shortening mixture alternately with milk, beginning and ending with flour. Mix at low speed after each addition until blended. Stir in vanilla.

Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25-27 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool 10 more minutes on wire racks.

For Boiled Frosting:

3/4 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
Pinch of salt
2 egg whites
1/4 teaspoon almond extract
Combine sugar, water, cream of tartar and salt in a heavy saucepan. Cook over medium heat, stirring constantly until mixture is clear. Cook without stirring until mixture reaches soft ball stage or registers 240 degrees on a candy thermometer. While syrup cooks, beat egg whites at high speed with electric mixer until soft peaks form. Continue to beat egg whites, adding hot syrup in a heavy stream. Add extract and beat until stiff peaks form and frosting is thick enough to spread.

Sorghum Pecan Bars

For the Bars:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup light brown sugar
1/2 cup butter, softened
3/4 cup sorghum
1 large egg
2 teaspoons pure vanilla extract
1 cup pecans, chopped
For the Frosting:

1/2 cup butter, softened
2 ounces cream cheese
1 tablespoon light brown sugar
3 tablespoons sorghum
1/4 cup + 2 tablespoons confectioners' sugar
Toasted pecan halves for garnish

Preheat oven to 325 degrees. Grease an 8x8-inch baking pan and set aside. In a medium bowl, combine flour and soda. In a large bowl, blend sugar and butter to form a grainy paste. Add syrup, egg and vanilla. Beat at medium speed until smooth. Add flour mixture and pecans. Blend at low speed just until combined. Pour batter into a baking pan and smooth top with spatula. Bake 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then invert onto cooling rack Cool completely before frosting.

Meanwhile, in a medium bowl, cream butter and cream cheese. Add brown sugar and sorghum, beating until smooth. Reduce mixer speed and slowly add confectioners' sugar, mixing until smooth. Spread frosting on cooled bars, cut and garnish each with a toasted pecan half. Yield: 12-16 bars.

Goat Cheesecake With Spicy Herb Oil

1 pound cream cheese, softened
10 ounces goat cheese
4 eggs
1 cup cream
1 cup fresh basil
1 cup fresh tarragon
1 cup fresh chervil
1 tablespoon crushed red pepper
1-1/2 cups vegetable oil
1 red bell pepper, cut into strips

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and line with parchment paper. Lightly grease parchment.

In a large bowl, beat cheeses together until blended. Add eggs, one at a time, beating well after each addition. Stir in cream until smooth. Pour batter into prepared pan and place in a larger pan filled with enough water to come halfway up the sides of the springform pan. Bake for 45-55 minutes or until top is almost set, but still a little loose in the center. Cool, then cover and chill for at least 4 hours.

Heat remaining ingredients in a large saucepan over medium heat for 20 minutes. Remove from heat and allow to cool. Strain solids and discard. Refrigerate oil until ready to use. To serve, puddle infused oil on individual serving plates and top with a wedge of goat cheesecake. Garnish with red pepper strips and accompany with crackers.

Creamy Apple Pie

1/2 cup softened butter or margarine
1/4 cup sugar
1/2 teaspoon vanilla
1 cup flour
1 (8 ounce) package cream cheese, softened
1/4 cup + 2/3 cup sugar, divided
1 egg
1/2 teaspoon vanilla
4 cups thinly sliced peeled apples
1/2 teaspoon cinnamon
1 tablespoon butter or margarine
1/2 cup shopped pecans
For the crust, in medium bowl, with mixer on medium, cream butter, sugar and vanilla until smooth. At low speed or with wooden spoon, gradually add flour, beating constantly, until soft dough is formed. Press into bottom and up sides of 9-inch pie pan.

For the filling, in small bowl, with mixer on medium, beat cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over prepared pastry shell. Combine apples with cinnamon and 2/3 cup sugar and layer over cream cheese. Dot with butter and sprinkle with pecans. Bake 15 minutes at 400 degrees. Reduce temperature to 350° and bake 30 minutes longer. Cool on wire rack before serving. Serves 6 to 8.

Persimmon Pudding

2 cups persimmon pulp
2 cups sugar
2 eggs, beaten
1 3/4 cups sifted flour
2 tsp baking powder
1 cup half-and-half
1 cup buttermilk
1 tsp. soda
1/3 cup melted butter
dash of cinnamon

Combine persimmon pulp, sugar, and eggs. Sift flour with baking powder; add to persimmon mixture alternating with a combination of the ream, butter milk and soda. Melt butter in baking pan and coat pan with the butter. Stir the remaining butterinto the persimmon mixture. Bake at 325 for 60 minutes in a 13 x 9 pan.

Honey Jelly

3 cups (2 1/3 lbs.) strained honey
1 cup water
½ cup (½ bottle) pectin

Mix honey and water, heat to boiling quickly and add pectin at once, stirring constantly. Then heat to a full rolling boil and immediately remove from heat. Skim; pour quickly into sterile jelly glasses and seal with paraffin at once. Makes about 5 (6 oz.) glasses.

Orange-Date Muffins

2 eggs Preheat oven to 375 degrees. Butter muffin tins. Squeeze enough juice from oranges to make ½ cup, combine with milk. Take one of the squeezed oranges and chop coarsely. Place chopped rind in the blender with milk, butter, eggs, honey and blend until finely chopped. Stir wet mixture into dry mixture and quickly mix together. Fold in dates. Spoon into tins and bake 20 minutes. Cool on rack. Can be frozen. Makes 18.
1 cup whole wheat flour
½ cup unbleached white flour
2 tsp. baking powder
2 oranges
½ tsp. salt
½ cup wheat germ
¼ cup melted butter
½ cup mild honey
½ cup dates, chopped

Farm Macaroons

4 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1 1/4 cups white sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 1/2 cups flaked coconut

Preheat oven to 300 degrees F (150 degrees C). Grease and flour cookie sheet.
In a medium bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form. Gradually beat in sugar, and whip until stiff. Toss together flour, salt, and coconut in a separate bowl; fold into egg whites. Drop by heaping tablespoonfuls onto the prepared cookie sheet.
Bake 18 to 20 minutes in the preheated oven, or until slightly golden. Allow cookies to cool on the baking sheet for easy removal.

Apple Pecan Pie

2 C. flour
1 C. Crisco
1 tsp. salt
5 T. water

Mix together with fork. Roll out and put in a 9-inch pie pan.

1 C. pecans, chopped
2 T. butter
1 tsp. vanilla
1 C. brown sugar
3 eggs, beaten
¾ C. dark syrup
½ C. thick applesauce
cinnamon to taste

Cream butter and sugar together. Add eggs. Add pecans, syrup, applesauce, vanilla and cinnamon. Pour mixture filling into crust.

Put crust on top of mixture and seal edges of bottom and top crust. Bake until crust is golden brown.

Heavenly Hash Cake

1 angel food cake

1, 12 oz. pkg. chocolate chips

Recipe Box

Breads - Rolls


Main Dishes


Sauces - Jams - Jellies

Soups - Sandwiches

6 eggs, separated

1 C. sugar, divided

1 container whipped cream

1 tsp. vanilla

½ C. chopped pecans

Melt chocolate and cool. Beat egg yolks, then add ½ C. sugar. Add to chocolate. Beat egg whites until stiff and add to chocolate. Add nuts. Add remaining sugar to prepared whipped cream. Combine with chocolate mixture. Break half of cake into bite-sized pieces into 13-inch pan. Pour half of chocolate mixture over cake. Repeat. Freeze until ready for use.

Zucchini Pancakes

6 medium zucchini
3/4 tsp.salt
1 T lemon juice
2 green onions, finely chopped
4 T finely chopped fresh basil, or 2 T dried
2 small cloves garlic, minced
4 eggs, lightly beaten
2 T butter
2 T oil

Shred zucchini, sprinkle with salt and let stand for 5 to 10 min. to draw off the moisture. Squeeze or wring the shredded zucchini in a clean tea towel to remove all the moisture you can. Combine the squeezed out zucchini with the rest of the ingredients, except the butter and oil, mixing well.

Heat the butter and oil in a skillet (you can probably use less of both in your skillet). Spoon the zucchini mixture into the heated skillet, shaping into pancakes. Cook over medium heat until set and light brown. Flip
pancakes and finish cooking the other side. Serve whole or cut into wedges.

Pickled Beets - speedy refrigerator version

4 small beets
1/2 tsp. salt
1/4 cup vinegar
1/2 cup water
3-4 T sugar

Cook washed beets in covered pan of water for 1/2 to 1 hour or until soft. Peel and slice when cool enough to handle. Mix remaining ingredients and pour over sliced beets. Cook for 5 minutes. Refrigerate for 2-3 days. One or two cloves and onions may be added to beets before the brine is poured.

Salsa de Tomatillo Cocida

1 lb tomatillos, husks removed (about 8)
1 jalapeno, stem, seeds, and ribs removed (use 2 if you want to make it very hot)
1/2 cup of white onion (about 1/2 a large white onion; no need to chop, you're going to blend it)
1/2 cup of loosely packed cilantro (take off the big stems)
2 cloves of garlic, peeled
1 tsp of salt
3 cups of water or thereabouts

In a saucepan, bring the water and salt to a boil. Add the garlic, chiles, tomatillos, and onion and simmer uncovered for 8-10 minutes. Drain reserving liquid. Transfer the vegetables to a blender. Add the cilantro and a pinch of oregano. Puree briefly (adding liquid as necessary to make correct consistency - usually the tomatillos are watery enough and you don't have to add any liquid).

Red Cinnamon Pickles

2 gallons large cukes, peeled, seeded and sliced.
2 cups lime
8 quarts water

Day 1: Put cuke chunks into lime water. Let stand 24 hours.
Day 2: Drain and wash in cold water. Soak in cold water for 3 hours.
Drain. Add 1 cup vinegar, 1 T alum, 1 T red food color and water to cover. Simmer 2 hours and drain.

Prepare Syrup: 3 cups vinegar, 2 pkgs. red hots, 12 cups sugar, 3 cups water, 12 cinnamon sticks. Boil syrup - Pour over cukes. Stand overnight.
Day 3,4,5 - Drain and reheat syrup 3 mornings.
Last day boil cukes in syrup, put in jars and can.


8oz package cream cheese, softened (250 ml)
2 cups fresh or frozen (thawed) strawberries, chopped (500 ml)
1/3 cup chopped pecans (75 ml)
2 tablespoons honey (25 ml)
1/8 teaspoon ginger (dash)
2 tablespoons milk (25 ml)
In medium bowl, beat cream cheese until fluffy. Add strawberries, pecans, honey and ginger; blend well. Stir in milk. Refrigerate several hours to blend flavors. Serve with assorted fruit such as whole strawberries, kiwi slices, pineapple chunks, apples slices, etc.


2 cups fresh ripe strawberries (500 ml)
1 banana
1/3 cup orange (or other unsweetened fruit) juice (75 ml)

Wash and hull strawberries; peel and thinly slice banana. Freeze fruit solid. Combine fresh-frozen fruit with juice in food processor, using the metal blade and process into soft-serve sorbet. (Sweeten to taste with low-calorie sweetener, if desired.) Serve immediately. Makes 6 servings; 45 calories each.


9 inch baked pie shell
3oz. cream cheese
1 cup sugar
3T cornstarch
Whipping cream

Soften cheese and spread over bottom of crust. Place strawberries (standing up) over cheese.
Mix sugar and cornstarch together. Puree enough berries in blender or processor to make 1 1/2 cups liquid. Bring to boil and slowly add sugar-cornstarch mixture. Cook stirring constantly until thick, about 1 minute. Cool. Pour over berries. Refrigerate. Before serving put a circle of whipped cream around edges of pie and decorate with whole berries.

Strawberry Pie

1 pt. strawberries
1 cup sugar
2 T corn starch
2 cups water
1 3-oz. pkg. strawberry flavored gelatin

Boil mixture until thick. Add one small package strawberry jello. When it begins to set; pour it over sliced berries that have been arranged in a pre-baked pie shell. Top with whipped cream.


1 1/2 cups fresh, slightly crushed strawberries (375 ml)
1 tablespoon gelatin (15 ml)
2 tablespoons cold water (25 ml)
1 cup heavy cream, whipped (250 ml)
2/3 cup powdered sugar (175 ml)

Soften the gelatin in the cold water. Heat until the gelatin dissolves. Add 1 cup (250 ml) of the berries, mix thoroughly and chill. Whip the cream until thick, add the sugar and combine with the chilled strawberry mixture. Chill again. Pour the cold mixture into sherbet glasses and cover each with the remaining strawberries. Serves 4-5.


2 cups flour (500 ml)
1 tablespoon sugar (15 ml)
1 tablespoon baking powder (15 ml)
1/2 teaspoon salt (2 ml)
1 egg, beaten
1/2 cup milk (125 ml)
1/2 cup margarine, melted (125 ml)
1 teaspoon grated orange rind (4 ml)
1 12oz. container (4-1/2 cups) shipped topping with real cream, thawed
2 pints strawberries
2 tablespoons orange juice (30 ml)
2 tablespoons sugar (30 ml)
Combine dry ingredients. Add combined egg, milk, margarine, rind and 1 cup whipped topping, mixing just until moistened. Drop 1/4 cup batter, 3 inches apart, onto greased cookie sheet. Bake at 450F, 10 to 12 minutes or until golden brown. Remove from cookie sheet immediately; cool. Split.

Combine strawberries, juice and sugar; let stand 10 minutes. For each serving, cover bottom half of shortcake with strawberry mixture and whipped toppling. Top with second half of shortcake, additional strawberry mixture and whipped topping.

Yield: 8 servings


Filling: 3 Tbsp. Flour
1/3 C. Sugar
1/2 tsp. cinnamon
3 c. peaches
1 pie crust

Topping: 1/2 c. brown sugar
1/3 c. flour
1/3 c. Rolled oats
2 Tbsp. Butter (soft)

- preheat oven and baking sheet to 375oF
- combine flour, sugar, and spices
- stir in peaches and toss (coat well)
- pour mix into pie crust

- Combine dry ingredients
- Cut in butter with pastry knife until crumbly
- Sprinkle on pie

Bake on preheated sheet 40 minutes or until golden brown. Serve piping hot over vanilla icecream! These pies freeze very well.


1 envelope unflavored gelatin
1/2 to 3/4 cup sugar
Dash salt
1/2 cup water
2 cups desired fresh fruit puree*
1 13-ounce can
(1 2/3 cups) evaporated milk
2 egg whites
1/4 cup sugar

In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (depending on sweetness of fruit), and salt. Stir in water; heat and stir till gelatin dissolves. Stir in desired fruit puree and evaporated milk. Turn into a 9 x 9 x 2 inch pan; cover an d freeze till firm. In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/4 cup sugar, beating till stiff peaks form (tips stand straight). Break frozen mixture into chunks; turn into chilled large mixer bowl. Beat till fluffy. Fold in egg whites. Return to pan; cover and freeze till firm. If necessary, let stand a few minutes before serving. Makes about 1 1/2 quarts.

Mash or blend 3 to 4 cups of peaches to obtain 2 cups puree.

Better Homes & Gardens • Fruit Recipes


1 1/2 to 2 cups Peaches, peeled and sliced
1/2 cup (1 stick) butter, melted
1 cup sugar
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk

Spread melted butter in 9" round pan.
Combine dry ingredients.
Add milk to dry ingredients and stir.
Pour batter over butter.
Add sliced Peaches.
Bake at 375F for 45 minutes. Dough will rise, and cover Peaches while baking. Serve warm with whipped cream and cold milk.


4 eggs
1 cup flour
1/2 cup sugar
2 cups milk
2 Tbls butter, melted
1/4 tsp salt
1 - 2 Tbls butter, softened
1 tsp. ground nutmeg
1 lb peaches, pitted and sliced (3 - 4 medium peaches)
Vanilla ice cream

Beat eggs and flour until smooth; set aside.
Heat milk until just warm, then with electric mixer or wire whisk, add it to egg/flour mixture.
Beat in sugar, melted butter and salt.
Butter deep sided quiche or pie dish. Pour thin layer of batter into dish and sprinkle with nutmeg.
Bake until just set - about 5 minutes.
Remove from oven and top batter with peaches and remaining batter.
Reduce heat to 400F and bake 30-35 minutes until it is set. Serve warm with ice cream


Unbaked 9" pie shell
3 or 4 large Peaches
1/2 cup sugar
2 Tbls flour
Dash salt
1/4 tsp nutmeg
1/2 cup heavy cream
1/2 tsp vanilla
Heat oven to 450F
Peel Peaches, cut into eighths. Arrange in pie shell.
Combine rest of ingredients. Pour over Peaches.
Bake at 450F for 10 minutes. Reduce heat to 350F and bake for 30 to 40 minutes or more until cream is set. Serve warm.


1 to 2 quarts sliced Peaches
1 quart sugar
1 quart cream*
1 lemon, squeezed
*The cream can be all heavy whipping cream for the richest of ice creams, or any combination of cream and milk that you wish (the more milk, the less rich the finished product).

Puree Peaches - should be one quart or more.
Stir in sugar. Add lemon juice.
Stir in cream.
Put Peach mixture in freezer container. Add milk to fill-line, if necessary.
Freeze according to manufacturer's directions. Store in freezer several hours to mellow.