PRINTER-FRIENDLY VERSION Makes 12 servings 1 cup 1/2 cup 1 cup 1/4 cup 2 1/2 tsp 1/2 tsp 1 1/4 cup 1 cup garnish All-bran Cereal Orange Juice Flour Sugar Baking Powder Salt Egg Vegetable Oil Nectarines – fresh, chopped (about 1-1/2 nectarines) Sliced Almond (optional) MAKE 2 MIXTURES – THEN COMBINE • #1 Combine bran cereal and orange juice; … Read More
Gluten-free Blueberry Coffee Cake
PRINTER-FRIENDLY VERSION • Makes 16 servings • Use a 9” springform pan or 9” square baking dish INGREDIENTS 3 cups Wheat-free biscuit baking mix – Bob Red Mill 1 cup Evaporated cane juice 1 tsp Cinnamon 1 tsp Nutmeg ½ tsp Allspice ½ cup Butter 1 ¼ cups Milk – almost, rice, soy or cow 1 cup Blueberries METHOD • … Read More
Steven’s Pumpkin Dessert (Pie)
• Makes one 9″ x 13″ pan • There’s no need to add a pie crust or topping. It’s a great low-calorie fall family dinner treat. PRINTER-FRIENDLY VERSION PUMPKIN BASE 4 cups 1 cup 4 1 cup 1/2 tsp. Pumpkin – cooked & puréed 1% Milk Eggs Brown sugar – organic Ginger 1 tsp. 1/2 tsp. 1/4 tsp. 1 tsp. … Read More
Pumpkin Layer Loaf
PRINTER-FRIENDLY VERSION • Makes 1 loaf – aprox. 16 servings • Preheat the oven to to 350º F. Grease a nonstick 9×5-inch loaf pan; set aside. 1 cup 1 cup + 2 Tbsp 1/2 cup 4 1/2 cup 1/4 cup 2 cups 2 1/2 tsp 2 tsp 1/4 tsp 250 g Pumpkin – NOTE: Fresh has more nutritional value than … Read More
Warm Plum Shortcake
PRINTER-FRIENDLY VERSION • Makes 4 servings PREPARE THE BISCUITS 2 cups 1 1/4 cups 1/2 cup 2 Tbsp 1 tsp 12 Tbsp 1 1 1/2 cups sprinkle all-purpose flour cake flour – not self-rising granulated sugar baking powder salt cold unsalted butter – cut into pieces Vanilla Bean (or 1 tsp Vanilla Extract instead of a 2 inch piece of … Read More
Mom’s Rhubarb Crisp
PRINTER-FRIENDLY VERSION • Makes 8-10 servings • This lovely dessert is wonderful with vanilla ice cream! • Wash and cut Rhubarb into 1″ pieces. • Place in 9″ x 13″ baking dish & sprinkle with sugar: 4 cups 2 Tbsp Rhubarb White Sugar • Mix with fork until crumbly. Sprinkle over rhubarb: 1 cup 1 cup 1 tsp Flour Brown … Read More
Cherry Pie
• Makes one 9″ two-crust pie PRINTER-FRIENDLY VERSION PASTRY 2 cups 1 tsp 1/3 cup 1/3 cup 4-5 Tbsp Flour Salt Butter (plus 1 tablespoon) Shortening (plus 1 tablespoon) Cold Water Preheat oven to 425º F. • Place flour and salt into a medium mixing bowl or into the food processor. • Cut in shortening and butter and work with … Read More
Black Forest Ham Sandwich
PRINTER-FRIENDLY VERSION Makes 2 sandwiches Ingredients • 4 slices of Calabrese Bread • 200 grams of Black Forest ham, sliced • 2 slices Cheddar cheese • 2 slices of tomato •2 leaves of romaine •2 teaspoons of mustard •4 teaspoons of mayonnaise DirectionPlace all ingredients on bread Serve with Turkey Soup Recipe courtesy of: Steven Merk (Farmer Ralph’s son)
Corned Beef Sandwich
PRINTER-FRIENDLY VERSION Makes 2 sandwiches Ingredients •4 slices of Silver Hills Squirrelly Bread •300 grams of corned beef, sliced •2 teaspoons of mustard •4 ounces sauerkraut •2 slices Swiss cheese •2 tablespoons of butter Direction Place all ingredients on bread except butter. Pan fry in butter Serve Recipe courtesy of: Steven Merk (Farmer Ralph’s son)
Asparagus with Orange Sauce
PRINTER-FRIENDLY VERSION Ingredients 2 oranges 1 pink shallot 3 tablespoons white wine vinegar 1/2 teaspoon Dijon mustard 4 tablespoons olive oil Salt and pepper 20 spears green asparagus, trimmed Parmesan cheese, for shaving Directions First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 … Read More