Enjoy these Great Tasting Recipes!
 

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BERRY RECIPES
PEACH RECIPES
APPLE RECIPES
OTHER RECIPES

BERRY RECIPES

1. Blueberry Stuffed French Toast

This recipe comes from Ty Strohl - one of our awesome corn cops!  It needs to be prepared the night before and refrigerated overnight.

• 12 slices thick bread
• 16 ounces cream cheese
• 3 c fresh blueberries
• 10 eggs
• 1/3 c real maple syrup (we sell this at the farm!)
• 2 c milk
• pinch of cinnamon
• 1 c water
• 1 c sugar
• 2 T cornstarch
• 1 T butter

1. Grease a 9 x 13 glass pan.
2. Remove the crust from the bread and cube it.
3. Put half the bread in the bottom of the pan.
4. Distribute cream cheese over the top of the bread.
5. Sprinkle 1 c of the blueberries over the cream cheese and then put remaining bread over berries.
6. Beat eggs, maple syrup, and milk in bowl.  Add cinnamon and pour over bread.
7. Cover with plastic wrap and refrigerate overnight.
8. The next morning, preheat oven to 350 degrees.
9. Place foil over dish and bake for 30 minutes.
10. Remove foil and bake an additional 30 minutes.
11. Prepare sauce: Mix 1 c water, 1 c sugar, 1 c blueberries, and 2 T cornstarch in pan and cook until thick.  Add remaining blueberries and 1 T butter.  Pour sauce over the top of cooked french toast.

2. Red, White, and Blueberry Squares

Crust:

• 1 1/2 c flour
• 3/4 c packed brown sugar
• 3/4 c margarine or butter
• 3/4 c finely chopped pecans or walnuts

Filling:

• 2 c fresh blueberries
• 1-8 oz. package cream cheese, room temp.
• 1 t vanilla
• 1-7 oz. jar marshmallow creme
• 1-8 oz. container frozen whipped topping, thawed
• 3 c fresh red raspberries

Glaze:

• 1 1/4 c sugar
• 1/4 c cornstarch
• 2 c water
• 1-3 oz. package raspberry Jell-O

1. Heat oven to 325 degrees.
2. In large bowl, combine flour and brown sugar; mix well.
3. With a fork or pastry blender, cut in butter until coarse crumbs form.
4. Stir in chopped nuts.
5. Lightly press crumb mixture into an ungreased 15x10x1 jelly roll pan.
6. Bake at 325 for 10 to 15 minutes or until light golden brown.
7. Remove from oven and cool.
8. Sprinkle blueberries over cooled crust.
9. In large mixing bowl, beat cream cheese and vanilla until light and fluffy.
10. Add marshmallow creme; beat just until blended.
11. Fold in whipped topping and spread over blueberries.
12. Refrigerate for at least one hour.
13. Sprinkle raspberries over top of cheese mixture.
14. In medium saucepan, combine sugar, cornstarch, and water; mix well.
15. Cook and stir over medium heat until mixture thickens and becomes clear (Karen's note: When I made it, it never actually became clear - just nice and thick).
16. Remove from heat and stir in Jell-O.
17. Let glaze cool 20-30 minutes and carefully spoon over raspberries.
18. Refrigerate for 1 hour and then cut into squares.  Store in refrigerator.

3. Strawberry Jelly

• 3 quarts strawberries
• 7 1/2 c sugar
• 2 pouches fruit pectin
• 1/4 c lemon juice

1. Wash berries and remove stems.
2. Crush berries and put in a dampened jelly bag.
3. Squeeze to get 3 3/4 c juice.
4. Pour juice into large sauce pot.
5. Add sugar and lemon juice.
6. Bring to a full boil, stirring constantly.
7. Add pectin and boil 1 minute.
8. Remove from heat and skim off foam.
9. Fill hot jars to 1/2 inch from top.
10. Seal jars with hot lids and cook in hot water bath for 20 minutes.
11. Yields 8 cups.

4. Kid's Strawberry Daiquiris

A quick and easy recipe for a fun summer drink.

• 6 ice cubes
• 16 Strawberries
• 1/2 c frozen concentrated limeade
• 1/2 c water

1. Crush ice cubes in blender.
2. Add other ingredients and puree until smooth.  Makes 2 servings.

5. Strawberry-Rhubarb Pie

This recipe comes from one of our employees, Marcie Fuhrman.

• 1 1/2 c sugar
• 1/4 c flour
• 1/4 t salt
• 1/4 t nutmeg
• 3 c rhubarb, cut into 1 inch pieces
• 1 c strawberries, sliced
• pastry for pie shell

1. Combine sugar, flour, salt, and nutmeg.
2. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit.
3. Let stand 20 minutes.
4. Meanwhile, prepare and roll out pastry.
5. Line a 9-inch pie plate with pastry.
6. Pour fruit mixture into pie plate.
7. Dot with butter.
8. Bake 40-45 minutes at 400 degrees.

An alternative to this recipe is to use equal amounts of rhubarb and strawberries (2 c each).  You can also make pastry for a double crust and place pastry on top of filling.  Cut slits in top to allow steam to escape, seal and flute edges.  Brush top of pie with cold water and sprinkle with 1 T sugar.  Bake at 425 for 40 to 50 minutes..

6. Strawberry Bread

• 3 c flour
• 1 (3 oz) package strawberry Jell-O
• 1 t salt
• 2 c sugar
• 1 t cinnamon
• 1 t baking soda
• 4 eggs
• 2 c mashed strawberries
• 1 1/4 c oil
• 1 1/4 c chopped nuts

1. Sift first six ingredients together.
2. In a separate bowl, mix eggs, strawberries, and oil.
3. Combine wet and dry ingredients together, and add nuts.
4. Bake at 350 deg. in small loaf pans for 45 minutes, in big loaf pans for 60 minutes, or in muffin tins for 25 minutes.

7. Fruit Pizza

This is a very simple recipe that turns out great.

• 1 package crescent rolls
• 16 oz cream cheese, softened
• 1 c sugar
• Assorted Fruit: Strawberries, Raspberries, Blackberries, Blueberries, Kiwi, etc.
• Lemon Juice

1. Heat oven to 350 deg.
2. Roll crescent dough onto square cookie sheet (or use double recipe for rectangular pan) and bake until golden brown.  About 10 min.
3. Blend cream cheese and sugar together until smooth.  Gently spread over cooled pastry.
4. Arrange fruit over cream cheese mixture and brush fruit with lemon juice.
5. Chill 2-3 hours before serving.

8. Blue Heaven

This changes a plain oatmeal breakfast to an extra special oatmeal cake.

• 1 egg
• 1/4 c butter
• 1/2 c sugar
• 1 1/2 c oatmeal - quick or old fashioned
• 1 t baking powder
• 1 t salt
• 1/2 c milk
• 1 t vanilla
• 1/8 c vegetable oil
• 2 t cinnamon
• blueberries

1. The night before, mix everything except blueberries until well blended.  Cover and refrigerate.
2. The next morning, spray baking dish with Pam.  Pour the mixture into the baking dish and bake at 350 degrees for 30-35 minutes.
3. Cut into squares and put in individual dishes.
4. Put a dot of butter on each and sprinkle with brown sugar and blueberries.
5. Microwave about 2 minutes for each dish.
6. Serve with heavy whipping cream.

9. Fresh Blueberry Cobbler

• 1/2 c sugar
• 1 T cornstarch
• 4 c blueberries
• 1 t lemon juice

Dough:

• 3 T shortening
• 1 c flour
• 1 T sugar
• 1 1/2 t baking powder
• 1/2 t salt
• 1/2 c milk

1. Heat oven to 400 degrees.
2. Mix 1/2 c sugar and cornstarch in 2-qt. saucepan.  Stir in blueberries and lemon juice. 
3. Cook, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.
4. Pour into ungreased 2-qt. casserole.  Keep hot in oven.
5. Cut shortening into flour, 1 T sugar, baking powder, and salt until mixture resembles fine crumbs.
6. Stir in milk.
7. Drop dough by 6 spoonfuls onto hot blueberry mixture.
8. Bake until topping is golden brown, about 25-30 minutes.
9. Serve warm

10. Nan's Blueberry Coffee Cake

This recipe is from Dan's grandmother.  She often made it for us when we visited.  Great for breakfast or as a dessert served warm with vanilla ice cream.

Coffee Cake:

• 3/4 c sugar
• 1/4 c shortening
• 1 egg
• 1/2 c milk
• 2 c flour
• 1/2 t salt
• 2 t baking powder
• 2 c blueberries

Topping:

• 1/2 c sugar
• 1/3 c flour
• 1/2 t cinnamon
• 1/4 c soft butter

1. Cream shortening, sugar, and egg with mixer.
2. Stir in milk.
3. Add flour, salt, and baking powder.
4. Hand stir in blueberries.
5. Spread in 13x9x2 pan.
6. Make crumbs by cutting butter into dry ingredients and sprinkle on top.
7. Bake at 350 deg. for 25-30 minutes.

11. Berry Pie

This is a favorite of Dan's.  The recipe comes from Karen's mom.  We have made it many, many times - it's delicious!

Crust:

• 1  1/2 C Flour
• 1  1/2 T Sugar
• 1/2 t Salt
• 1/2 C Vegetable Oil
• 2 T Cold Milk

Filling:

• 1 Qt. Fresh Berries (we usually use strawberries or raspberries - but any berries will work)
• 1/2 C Sugar
• 1 Box Jell-O (small box, pick flavor to go with berries)
• 2 T Cornstarch
• 1 C Boiling Water

1. Sift flour, sugar, and salt for crust into a pie plate. 
2. Mix the vegetable oil and milk and pour over dry ingredients for crust.
3. Mix with a fork and pat to cover pie plate.
4. Bake crust for 10 minutes at 425 degrees.  Then cool.
5. For the filling, mix the cornstarch, Jell-O and sugar in a small sauce pan.
6. Add water and heat to boiling. 
7. Stir constantly for 1 minute.
8. Cool completely.
9. Add berries to pie shell and pour liquid over berries.
10. Refrigerate until set.
11. Serve with Cool Whip.

PEACH RECIPES

1. Peach Cobbler

Filling:

• 1 quart sliced peaches
• 3/4 c water
• 1 c sugar
• 2 T margarine
• 1 1/2 t lemon juice
• 1 t cornstarch
• 1/2 c water

Topping:

• 2 1/4 c flour
• 1 1/2 c sugar
• 3 t baking powder
• 1/2 t salt
• 1 1/2 c milk
• 1 t vanilla
• 1/2 stick margarine, melted
• sprinkle of sugar and cinnamon

1. Stir first five ingredients for filling in a large saucepan.
2. Heat over medium heat until mixture comes to a boil.
3. Dissolve 1 t cornstarch in 1/2 c cold water in small bowl.  Add to mixture and return to a boil and heat until thickened.
4. Pour filling into an 8 1/2 x 11 casserole or baking pan.
5. Mix first seven topping ingredients together and pour over the filling mixture. 
6. Sprinkle with sugar and cinnamon.
7. Bake at 300 degrees for approximately 45 minutes or until brown.

2. Yummy Peaches in the Crock Pot

• 1/3 c buttermilk baking mix
• 2/3 c quick oats
• 1/2 c brown sugar
• 1 t cinnamon
• 4 c sliced peaches (canned or fresh)
• 1/2 c peach juice, or water

1. Mix together baking mix, oats, brown sugar, and cinnamon in greased crock pot.
2. Stir in peaches and peach juice.
3. Cook on low for at least 5 hours.  (If you like a drier cobbler, remove lid for last 15-30 minutes of cooking.)
4. Serve with ice cream.

3. Peach Pie

This recipe (along with a slice of this delicious pie!) was given to me by Wesley Shoemaker.  Thanks Wesley - it was great!

• 3 c peeled and sliced peaches
• 3/4 c sugar
• 1/4 c flour
• 1/4 t nutmeg
• 1/4 t salt
• 1 c light cream
• unbaked pie crust

1. Mix sugar, flour, nutmeg and salt.
2. Pour over sliced peaches and toss to coat.
3. Pour into an unbaked pie crust.
4. Pour the light cream over the top, do not stir.
5. Bake at 400 degrees for 45 minutes.

4. Peach-Blueberry Crisp

This yummy recipe is from my mom. 

Filling:

• 1 quart blueberries
• 4 white peaches, peeled and diced
• juice of half a lemon
• sugar to taste

Crumb Topping:

• 1 stick unsalted butter, softened
• 1/2 c all-purpose flour
• 1/2 c oats (regular or quick cooking)
• 1/2 c packed brown sugar
• 1/2 t cinnamon
• dash nutmeg
• dash salt

1. Combine crumb topping ingredients in medium bowl and work into a crumbly mixture.  Mixture should look gravely.  Do not overwork or the mixture will become oily.
2. Preheat oven to 375 degrees.
3. Combine berries, peaches, lemon juice, and sugar in a rectangular baking dish.
4. Top evenly with crumb mixture.
5. Bake for 40 minutes, or until topping is crisp.
6. Serve with vanilla ice cream.

5. Pork Chops with Peach Teriyaki Glaze

This recipe is from my mother.  Dan likes it a lot and requested her recipe - I hope you like it too!

• 1/4 c soy sauce
• 6 T light brown sugar
• 3 T rice wine vinegar
• 1/4 t ground ginger
• 2 t fresh garlic, minced
• 2 T onion, finely minced
• 1 T cornstarch, dissolved in 1 T water
• 2-4 fresh peaches, halved - or 15 oz. canned peaches, drained
• 1 T sliced almonds
• 1 T fresh basil leaves, chopped
• salt and pepper to taste
• 4 center cut pork chops, weighing 8-10 oz each
• 2 T soy sauce
• 1 1/2 t dry mustard
• 2 T canola oil

1. Heat soy sauce, brown sugar, rice wine vinegar, and ginger in a 1 quart saucepan over medium heat.
2. Add the garlic and onion, simmer gently for 3-4 minutes.
3. Stir in the cornstarch, lower the heat and whisk until the teriyaki glaze has thickened, about 20 seconds.
4. Carefully stir in the peaches with a rubber spatula, covering completely in glaze.
5. Gently simmer for another minute to warm the peaches.
6. Whisk 2 T soy sauce into the dry mustard in a stainless steel bowl.
7. Toss the pork chops in this mixture and drain well.
8. Heat the canola oil in a large skillet over medium heat and sauté the pork chops for 8-10 minutes on each side. (The pork may also be grilled or baked.)
9. Remove from skillet, season with salt and pepper, and allow to rest for 3 minutes.
10. Place the pork chops onto 4 warmed plates and top with the peach teriyaki sauce.
11. Garnish with sliced almonds and basil.

6. Homemade Peach Ice Cream

If you have an ice cream freezer, this recipe is sure to please!  This is for a 4 quart freezer.  Adjust recipe if you have a different size.

• 4 c milk
• 2 cans evaporated milk
• 4 large eggs
• 1 3/4 c sugar
• 1/2 t salt
• 3 T vanilla
• 1 pound peaches, crushed, with extra sugar on top (we actually go a little heavier on the peaches)

1. Cook milk, eggs, sugar, and salt until thick.  (I do this in a glass bowl in the microwave stirring frequently - depending on your microwave it will probably take about 10-20 minutes on high.)
2. Cool and refrigerate overnight (or at least a few hours).
3. In blender, mix the cooked milk mixture with the peaches.
4. Pour into inner freezer chamber and add the evaporated milk and the vanilla.
5. Put freezer chamber in the ice cream bucket and layer crushed ice and rock salt and freeze according to your freezer's directions.
6. To make strawberry ice cream, substitute 1 qt mashed berries sprinkled with sugar.

7. Peach Bread

This recipe is from Joann Fissel, one of our wonderful customers.  We've had customers make this and then e-mail us to tell us how much they loved it!

• 1/2 c butter or margarine, softened
• 1 c sugar
• 3 eggs (room temperature)
• 2 3/4 c flour
• 1 1/2 t baking powder
• 1 t salt
• 1/2 t baking soda
• 1 1/2 t cinnamon
• 3 c fresh diced peaches
• 1/2 c orange juice
• 1 t vanilla

1. Preheat oven to 350 degrees and spray 9 inch loaf pan with non-stick spray.
2. Cream butter, then gradually add sugar and combine well.
3. Add eggs, one at a time, beating well after each one.
4. In a separate bowl, combine flour, baking powder, salt, baking soda, and cinnamon.
5. Stir dry mix into creamed mixture alternately with peaches, starting and ending with dry mix.
6. Add orange juice and vanilla and stir well.
7. Pour batter into prepared pan.
8. Bake at 350 degrees for one hour, or until done. 
9. Cool and serve.  Makes one large loaf, or two small loaves.  Makes a nice gift.

8. Peach Dumplings

• 8 perfect peaches (easily found at Paulus Orchards!)
• 1/4 c packed brown sugar
• 1 T ground cinnamon
• pastry for 2-crust pie
• spicy honey sauce (recipe below)
• sweetened whipped cream

Spicy Honey Sauce

• 2/3 c maple syrup (PA Maple syrup sold at Paulus Orchards)
• 1/3 c honey (Use honey made from the bees at Paulus Orchards!)
• 1/2 t ground allspice
• 1 t ground cinnamon

1. Heat oven to 400 deg.
2. Peel peaches and cut in half.  Removes stones.  Drain on paper towels, keeping pairs matched.
3. Combine brown sugar and cinnamon.
4. Fill each peach pit hole with brown sugar and cinnamon.  Press matched halves together.
5. Divide pastry in half and roll each half into a 14-inch square.
6. Cut each 14-inch square into four 7-inch squares. 
7. Place a peach on each square.  Moisten corners of pastry squares; bring 2 opposite corners up over peach and pinch.
8. Repeat with opposite corners; pinch edges to seal.
9. Place dumplings in a baking dish large enough that dough does not touch.
10. Bake for 30 to 40 minutes until crust is golden brown.
11. Meanwhile, prepare spicy honey sauce by mixing maple syrup with honey in a small, heavy saucepan and heating over LOW heat while stirring.  When syrup is hot, add spices and cook over MEDIUM heat, stirring until sauce boils.  Makes 1 cup.
12. Serve dumplings warm or cool with warm sauce and sweetened whipped cream.

9. Peach and Raspberry Cobbler

This is another favorite of Dan's.  I've also made it with blueberries instead of raspberries.

Filling:

• 3 cups 1/2 inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
• 1 cup fresh raspberries
• 2 T fresh lemon juice
• 1/2 c sugar
• 2 T cornstarch
• 2 T unsalted butter, melted

Topping:

• 2/3 c all-purpose flour
• 1/4 c sugar
• 1 t baking powder
• 1/8 t salt
• 2 T unsalted butter, melted
• 1/4 c regular or low-fat sour cream
• 1 T milk
• 1 T sugar
• Vanilla Ice Cream (optional)

1. Heat oven to 375 deg.  Butter a 9x9x2 inch square baking dish or other shallow 2 1/2 quart baking dish.
2. Filling: Mix together peaches, raspberries, and lemon juice in a large bowl.  Stir together sugar and cornstarch in a small bowl.  Add to the berry mixture; toss together to mix well.  Pour into prepared pan.  Drizzle evenly with melted butter.
3. Topping: Stir together flour, sugar, baking powder and salt in a large bowl.  Stir together melted butter and sour cream in a small bowl.  Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
4. Roll the dough out on lightly floured surface to 1/3 inch thickness.  Cut out pieces with a 2 1/2 inch round cookie cutter or other desired shape.  Arrange cutouts evenly over fruit.  Brush cutouts with milk.  Sprinkle with sugar.
5. Bake in 375 deg. oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly.  Transfer to a wire rack to cool.
6. Serve with ice cream if desired.

10. Blackberry Peach Pie

• 1 1/2 c Sliced Peaches
• 1 1/4 c Blackberries
• 1 T Lemon Juice
• 1/2 t Nutmeg
• 1/2 t Cinnamon
• 1/2 c Sugar
• 2 T Tapioca Mix

In large bowl combine all of the above ingredients.  Pour into a prepared bottom pie crust.  Cover with a top crust, overlapping around edges.  Cut hole in center of top crust.  Bake at 325 degrees for 20-25 minutes.  Brush with milk and sprinkle with sugar.

11. Peach-Apple Sauce

• 4 large sweet apples
• 5 large peaches or nectarines
• 1 T apple juice, water, or canned peach juice
• 1 t ground cinnamon
• 1/2 t ground nutmeg
• 1/4 c honey

1. Peel, core, and slice the apples and place in a large, heavy-bottomed pan.  Pit and slice the peaches and add to the apples, along with the apples juice, cinnamon, and nutmeg.
2. Cover the pot and simmer over low heat for 20 minutes.  remove the lid and simmer 10 minutes longer.  Mash with a potato masher or puree in a food processor or blender in two batches.  Stir in the honey.
3. Spoon over oatmeal, pancakes, waffles, French toast, and quick breads or enjoy by itself.
4. Refrigerate for up to 2 weeks; freeze for up to a year.

    

   APPLE RECIPES

1. Apple-Maple Glazed Chicken Breasts

• 1 1/2 c Apple Cider, plus 2 T Apple Cider - separated
• 1/3 c light corn syrup
• 2 T Maple Syrup
• 1 T Dijon Mustard
• 1 T Apple Cider Vinegar
• pinch of Red Pepper Flakes
• 1/2 c All-Purpose Flour
• 4 boneless, skinless, chicken breasts, trimmed of fat
• 2 t vegetable oil
• 1 medium shallot, minced
• 1/8 t salt
• 1/8 t pepper

1. Heat oven to 375 degrees.
2. Whisk together 1 1/2 c apple cider, corn syrup, maple syrup, mustard, vinegar, salt, pepper, and red pepper flakes in medium bowl.
3. Spread flour in shallow pie plate.
4. Season chicken breasts with salt and pepper and then dredge each chicken breast in flour, patting off the excess.
5. Heat oil in an oven proof 12 inch skillet on the stove until it is shimmering but not smoking.  Lay chicken breasts in a single layer and cook 12-14 minutes, turning once, until both sides are golden brown.  Transfer chicken to a plate.
6. Pour off all but 1 t of fat and saute shallot until softened, about 1-2 minutes. 
7. Increase heat to high and add cider mixture to skillet.
8. Simmer, stirring occasionally, until mixture has reduced to about 1 cup (about 6-10 minutes).  A spatula should leave a slight trail when dragged through the mixture.
9. Remove skillet from heat, and tilt so that all of the glaze pools on one side.  Use tongs to coat each chicken breast and lay in a single layer in the skillet.
10. Transfer the skillet to the oven and bake until the thickest portion of the chicken reaches 160 degrees (about 20-25 minutes), turning chicken about half way through.
11. Remove from oven and set chicken on a plate.
12. Return the skillet to high heat on the stove top (be careful - skillet will be very hot!).
13. Cook until glaze has thickened and is syrupy, about 1 minute.  A spatula will leave a wide trail when dragged through.
14. Remove from heat and whisk in the remaining 2 T of cider.
15. Spoon 1 t over each breast, and serve.

2. Apple Roasted Pork Loin

This recipe comes from a web site I found called Rock Recipes, from Newfoundland.

• 3 lb pork loin or rib roast
• 3 large granny smith apples, peeled and cored
• 3 T olive oil
• 2 cloves garlic, minced
• 1/2 c honey
• 1/4 c apple cider vinegar
• 1/2 t pepper
• 1/4 t sea salt
• 1 t Chinese five spice powder
• 1/2 t nutmeg

1. Season the pork with salt and pepper and place roast on a rack in a roasting pan.
2. Cook roast for 30 minutes at 375 degrees.
3. While roast is cooking, dice apples (about 1/4 inch dice).
4. Add garlic and olive oil to a large saute pan and cook for a minute or two over medium heat to soften garlic.
5. Add honey, apple cider vinegar, pepper, sea salt, Chinese five spice powder, and nutmeg.
6. Bring the mixture to a boil and then simmer until volume is reduced by about half. 
7. Increase heat to medium-high and add diced apple.  Cook until most of the liquid has reduced off.
8. After roast has cooked for 30 minutes, spoon the apples over the top.  Put roast back in oven and cook uncovered at 350 degrees until internal temperature reaches 170 degrees. 
9. Let pork rest for 15 minutes before serving.

3. Applescotch Crisp

• 4 c sliced, peeled tart apples
• 1/2 c packed brown sugar
• 2/3 c + 1 T all-purpose flour, divided
• 1/2 c water
• 1/4 c milk
• 1/2 c quick cooking oats
• 3.5 ounce pkg. butterscotch pudding mix (non-instant)
• 1/4 c sugar
• 1 t ground cinnamon
• 1/2 t salt
• 1/2 c cold butter

1. Place apples in an ungreased 11 in x 7 in x 2 in baking pan.
2. In a bowl, whisk brown sugar, 1 T flour, water, and milk.  Pour over apples.
3. In another bowl, combine oats, pudding mix, sugar, cinnamon, salt, and remaining flour.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over apples.
4. Bake at 350 degrees for 40-45 minutes or until topping is golden brown and fruit is tender.  Serve with ice cream.

4. Roasted Pork Spareribs with Maple Syrup and Rosemary

I put this recipe under the apple recipes because it uses apple cider.  :)  This recipe requires the ribs to be marinated at least 15 hours prior to cooking.

• 24 pork spareribs
• 2 T olive oil
• 5 T maple syrup (we sell PA Maple Syrup)
• 1 T chopped fresh rosemary leaves, stripped from the stalks
• 2 T soy sauce
• 1 3/4 c apple cider
• 8 garlic cloves
• salt and pepper to taste

1. Place the ribs in a large bowl and season with salt and pepper, then add all of the other ingredients.
2. Use your hands to rub the marinade into the ribs.
3. Cover with plastic wrap and put in refrigerator for at least 15 hours.  If you can rub the marinade into the meat about every 3 hours.
4. Once ready, preheat oven to 400 degrees and place the ribs in a large roasting pan.
5. Cover with foil and cook in the middle of the oven for 15 minutes.
6. Remove foil and cook an additional 30 minutes.
7. Turn ribs in pan and cook an additional 45 minutes, or until ribs look sticky and glossy.
8. Serve immediately.

5. Apple Custard Pie

This recipe comes from Diane Kreider of Salem United Church of Christ.  My sister-in-law and her family attend this church and they have a cookbook that is one of my favorite's.  This is one of the recipes.

Crust:

• 1 3/4 c flour
• 1/4 c sugar
• 1 t cinnamon
• 1/2 c plus 2 T butter
• 1/4 c apple juice or water

Filling:

• 8 McIntosh Apples, peeled and thinly sliced
• 1 2/3 c sour cream
• 1/3 c flour
• 1 c sugar
• 1 egg
• 2 t vanilla
• 1/2 t salt

Topping:

• 1 c chopped walnuts
• 1/2 c flour
• 1/3 c brown sugar
• 1/3 c sugar
• 1 T cinnamon
• 1/2 c butter at room temperature

1. Preheat oven to 450 degrees.
2. Prepare crust and fit in 10 inch pie dish.  Slightly prebake crust.
3. Mix all filling ingredients together except apples, and then toss in apples.  Spoon into crust.
4. Before baking, cover crust with foil to prevent it from becoming too brown.
5. Bake 10 minutes at 450 degrees, then bake about 40 more minutes (until filling is slightly puffed) at 350 degrees.  Remove from oven.
6. For topping, mix dry ingredients and then blend in butter until mixture is crumbly.  Remove foil from crust and sprinkle crumbs over the top of the pie.  Bake at 350 for 15 minutes longer.

6. Apple Butter

This recipe comes from Kim Young who works for us.  She brought some in recently and it was yummy!  This is not a fast recipe!  It takes a lot of cooking time - but it's worth it.  Kim says to be patient - it tastes like applesauce until the last few hours.

• 2 quarts apple cider
• 4 quarts cored, peeled apples (about 10 medium apples)
• 1 c sugar
• 1/2 c brown sugar
• 2 c dark Kayro syrup
• 2 1/2 t cinnamon
• 1 t ground cloves

1. Put cider in a heavy stock pan and bring to a boil.  Cook until volume is halved (approximately 45 minutes).
2. Add apples and cook uncovered on low heat until smooth, stirring regularly (approximately 2 hours).  You can use a masher to help smooth it out.
3. Add sugar, brown sugar, and Kayro syrup.  Heat on high, stirring constantly, until boiling.  Reduce heat to low.
4. Add cinnamon and cloves.  Cook on low for an additional 2-4 hours.
5. To test to see if it is done, drop some onto a plate and let cool.  The consistency should be easily spreadable.

7. Open-Face Garden and Orchard Sandwich

This recipe won first place in the broccoli/cabbage/cauliflower category of the Simply Delicious, Simply Nutritious Pennsylvania Vegetable Recipe Contest.  It is also one of the recipes listed in the "Settings" cookbook that you can purchase at the farm.

• 1/4 Red Delicious Apple, thinly sliced
• 1 slice Whole Wheat Bread
• 1/2 T Butter
• 1/3 c Broccoli
• 1 Mushroom, sliced
• 1 T Chopped Onion
• 2 T Golden Raisins
• 1 T Chopped Walnuts
• 1 1/2 T Mayonnaise or Thousand Island Dressing
• 1 ounce Pepper Jack Cheese, sliced

1. Arrange the unpeeled apple slices on the bread.
2. Melt butter in a small skillet.  Add the broccoli, mushroom, onion, raisins, and walnuts.  Sauté until the vegetables are tender-crisp.
3. Stir in the mayonnaise.
4. Spoon over the apple.
5. Top with the cheese.
6. Place on a baking sheet and broil about six inches from the heat for one minute or until the cheese melts.
7. Serve immediately.

8. Apple Feta Chicken

Dan used to sell chicken for Perdue so, of course, we recommend Perdue chicken!  The recipe calls for one red and one green apple, but you can certainly substitute two red apples, I made it with 2 Fuji.  The recipe calls for the apples to be wedged, but I think it would be great sliced as well.

• 4 large boneless, skinless chicken breasts
• 1 green apple, cored and cut into wedges
• 1 red apple, cored and cut into wedges
• 4 T crumbled, reduced-fat feta cheese
• 1 T apple juice
• 1/4 t pepper
• 1/4 t thyme

1. Preheat oven to 350 degrees.
2. Pound chicken to 1 inch thickness.
3. Put chicken in a single layer in a rectangular baking dish. 
4. Sprinkle with pepper and thyme.
5. Scatter apple wedges and feta cheese on top.
6. Drizzle with apple juice.
7. Cover with foil and bake for 30-35 minutes or until juices of chicken run clear and apples are tender.  Uncover for last 10 minutes.

9. Apple Crisp

• 4 c sliced apples (about 4 medium)
• 3/4 c packed light brown sugar
• 1/2 c flour
• 1/2-2/3 c Quaker Oats
• 1/3 c softened margarine
• 1 t cinnamon
• 3/4 t ground nutmeg

1. Place sliced apples in a greased 8 x 8 pan.
2. Mix sugar, flour, oats, cinnamon, and nutmeg.
3. Cut margarine into mixture until crumbly.
4. Pour mixture over apples.
5. Bake at 375 degrees for 30 minutes, or until apples are tender.
6. Serve warm with ice cream.

10. Apple Roll

This recipe is from Lucy Micsky.  Lucy works at the farm on weekday afternoons.  She brought some in for us - it was great!

• 1 1/2 c sugar
• 6 T shortening
• 2 c water
• 2/3 to 3/4 c milk
• 2 c sifted flour
• 3 c cut-up apples
• 3 t baking powder
• 1 T butter
• 1 t salt
• 1/2 t cinnamon

1. Sift flour, 2 T sugar, baking powder, and salt into a bowl.
2. Cut in shortening until quite fine.
3. Stir in milk to make a dough.
4. Roll 1/3 inch thick into an oblong 6 x 12 inches.
5. Spread with apples, dot with butter, and sprinkle with cinnamon.
6. Roll into long roll.  Pinch edges to seal.
7. Cook sugar and water together until sugar is dissolved and boiling.
8. Pour boiling syrup into 13 x 9 inch pan.
9. Cut apple roll into 1 1/2 inch thick slices and place in syrup, or lay entire roll in hot syrup.
10. Bake at 450 degrees, 20 to 25 minutes.
11. Serve hot with cream.

11. Applesauce Cake

• 1 c sugar
• 1/2 c butter
• 1 egg
• 1/2 t cinnamon
• 1/4 t cloves
• 2 c flour
• 2 c applesauce
• 1 c nuts, coarsely chopped
• 1 c chopped raisins
• 1 t vanilla
• 2 t soda

1. Cream butter and sugar in large bowl.
2. In a small bowl, beat the egg.
3. Add beaten egg and other ingredients to the creamed butter and sugar.
4. Pour into well greased pan.
5. Bake at 350 deg. for 1 hour.

12. Fresh Apple Cake

Dan's Great Aunt Winnie makes this cake for us every year.  She has given me permission to share this great recipe.  It's worth the work!  Dan really looks forward to it and I am pretty sure this is the ONLY recipe Dan eats with coconut - so if you're not a fan of coconut (Dan isn't), don't skip the recipe.  Give it a try first.

Cake:

• 1 1/2 c oil
• 3 eggs
• 2 c sugar
• 2 t vanilla
• 1 1/2 t baking soda
• 3 c flour
• 1 t salt
• 1 c chopped nuts
• 1 c coconut
• 3 c chopped apples

Icing:

• 1 stick margarine
• 1 c brown sugar
• 1/4 c milk

To make cake:

1. Combine oil, eggs, sugar, vanilla, baking soda, flour, salt, nuts, coconut, and apples in a large bowl.  Beat well.
2. Pour into a large, greased tube pan.
3. Bake at 350 for 1 hour and 30 minutes (check cake at 1 hour and 15 minutes - ovens vary)

Icing:

1. Mix together margarine, sugar, and milk.
2. Boil for 2 1/2 minutes.
3. Pour over cake while still warm.  Leave cake in pan until cold.  (Winnie leaves her cake in the pan overnight and uses a knife around the cake and tube in the morning.)

13. Applesauce

When we make applesauce, we don't peel or core the apples.  We quarter the apples and throw them in the pot with water to boil.  Then we use a sauce master.  These are wonderful - it removes all of the solids.  If you do not have a sauce master (or similar kitchen gadget) you will want to peel and core your apples.  We also make a lot at once - you may want to double, triple, quadruple, etc. this recipe.

• 4 medium apples, each peeled, cored, and cut into fourths
• 1/2 c water
• 1/3-1/2 c sugar, if needed
• 1/4 t cinnamon

1. Heat apples and water to boiling over medium heat; reduce heat.
2. Simmer uncovered, stirring frequently to break apart the apples, until apples are tender and of the right consistency (at least 5-10 minutes).
3. If you are using sweet apples, such as Ginger Gold or Golden Delicious, you may not even need to add sugar.  If you are using tarter apples, you can add sugar and cinnamon to taste.

14. Wassail

This recipe is from Megan Hakes.

• 1 gal. Apple Cider
• 1 qt. Orange Juice
• 1 c Lemon Juice
• 1 Large Can Pineapple Juice
• 24 Whole Cloves
• 1 c Granulated Sugar
• 4 Sticks Cinnamon

1. Combine all ingredients in a large pot and simmer at least 10 minutes.
2. Remove cinnamon and cloves and serve hot.
3. Store leftovers in refrigerator and shake and heat to serve.

15. Apple Strata

This recipe is from a lady at our church.  It makes a great breakfast!

• 14 slices bread
• 7 slices cooked ham
• 7 slices cheese
• 4 apples, thinly sliced
• 1/2 c raisins (optional)
• 6 eggs, beaten
• 3 c milk
• cinnamon
• scant 1/4 c sugar
• melted butter

1. Cover bottom of 9 x 13 inch greased pan with half the bread slices.
2. Place 1 slice ham, 1 slice cheese, sliced apples, raisins (optional), and cinnamon on each slice of bread.
3. Top with remaining slices of bread.
4. Combine beaten eggs, milk, and scant 1/4 c sugar.  Pour over bread.
5. Cover and refrigerate overnight.
6. Before baking, drizzle with melted butter and sprinkle with cinnamon.
7. Bake at 350 deg., uncovered, for 60 minutes.  Temperature may need to be reduced after 30 minutes.
8. Let stand 10 minutes before serving.

16. Saucy Pancakes with Cider Syrup

Pancakes:

• 2 eggs
• 2 c flour, sifted
• 1 c milk
• 1 c applesauce
• 1 t salt
• 2 T baking powder
• 4 T melted butter

1. Combine all of the ingredients, mixing until smooth. 
2. Cook on a hot griddle or skillet. 
3. Serve with apple cider syrup (see below).  Makes about 16 pancakes.

Apple Cider Syrup:

• 2 c apple cider
• 1 c sugar
• 2 T cornstarch
• 1 t cinnamon
• 2 T fresh lemon juice
• 4 T butter

1. Combine all ingredients, except butter, in a saucepan.
2. Heat over medium heat until mixture thickens.
3. Boil for one minute.
4. Remove from heat and stir in butter.
5. Serve hot over pancakes.

17. Apple Cranberry Sauce

This recipe comes from "At Home" magazine.

• 1/2 c apple juice or apple cider
• 12 ounces fresh cranberries
• 9 medium apples - a mixture of Gala, Fuji, and Rome is a great combination
• 1 T lemon zest
• 1/4 to 1/2 c sugar

1. Add apple juice or cider and the cranberries to a large saucepan. 
2. Bring to a boil over medium heat.  Simmer for 10 minutes. 
3. Add the cut up apples and cook on medium heat for about 10 to 15 minutes until the apples can be pierced with a knife.
4. Turn off the heat and add the zest and the sugar to taste.  Start with the 1/4 c sugar and add more depending on the sweetness of the apples.
5. Serve warm or cold. 
6. Store in the refrigerator.

18. Applesauce Maple Muffins

• 2 c whole wheat flour
• 1 T baking powder
• 1 1/4 c applesauce
• 1/2 c maple syrup
• 2 egg whites

• 1/2 c raisins or chopped walnuts

1. Combine the flour and baking powder, and stir to mix well.
2. Add the applesauce, maple syrup, and egg whites.  Stir just until the dry ingredients are moistened.
3. Fold in raisins or walnuts.
4. Coat muffin cups with non-stick cooking spray, and fill 3/4 full with the batter.
5. Bake at 350 degrees for 16-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.  Makes 12 muffins. 

19. Sausage, Apples, and Sauerkraut

• 2 T butter
• 1 med. onion, chopped
• 1/4 c chopped green pepper
• 1 large apple, peeled, cored, and grated
• 2 T brown sugar
• 12 small red potatoes
• 1 1/2 c sauerkraut, drained
• 1 lb smoked beef or kielbasa

1. Melt butter and add onion and pepper.  Cook until tender.
2. Add apple, brown sugar, potatoes, and sauerkraut.  Mix well.
3. Place sausage on top of mixture.
4. Cover and cook over medium-low heat for 30 minutes.

20. Baked Apples

I included this recipe in a newsletter last year right around Thanksgiving time.  We love to make this when it's cold out and we often have it as part of our Thanksgiving meal - but you can enjoy it anytime!  We have it as part of a meal but it's sweet enough to be used as a dessert.  The recipe comes from Dan's mom, Jo Ann.

• 10 Medium Apples
• 1/2 c + 2 T Sugar
• 1/2 c + 2 T Brown Sugar
• 2 t Cinnamon
• 1/2 t nutmeg
• 1/2 c butter or margarine

1. Grease a rectangular pan. 
2. Peel and slice apples and put them in the pan.
3. Mix sugars, cinnamon, and nutmeg.  Pour over apples.
4. Put butter, in small pieces, on the top.
5. Cover and cook for 55 minutes at 350 degrees.

21. Baked Apples without Sugar

This recipe comes from Beverly Cullen, one of our customers, who got it from an Amish family.  She tells me that it is great with ice cream or whipped cream.  It has zero fat and low sugar.

• About 10 Apples (Mix of tart and sweet)
• 1 c raisins
• nutmeg
• cinnamon

1. Peel and slice apples.  Use enough to fill a 9 x 13 baking dish.
2. Add raisins - spread around dish.
3. Sprinkle with nutmeg and cinnamon.
4. Cover with foil and bake at 350 degrees for 45 minutes.

22. Easy Apple Dumplings

These are a favorite in the Paulus family - loaded with calories I'm sure - but worth every bite!  I've made them for Christmas presents for teachers and friends - they're a big hit!  Use Refrigerated Pie Crust Dough or follow the recipe below for pastry:

Pastry:

• 1 c Shortening
• 2 2/3 c all-purpose flour
• 1 t salt
• 7-8 t cold water

1. Cut shortening into flour and salt until particles are size of small peas. 
2. Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. 
3. Gather into a ball; divide into 6 equal parts.
4. Roll out each part for the apple dumpling.

Apples:

• 6 Apples, peeled and cored
• Stick of margarine
• Cinnamon mixed with Table Sugar
• 2 c Brown Sugar
• 1 c Water

1. Heat oven to 425 degrees.
2. Roll pastry into squares.
3. Place apple on each square.
4. Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).
5. Then add a spoonful of the cinnamon sugar to each.
6. Bring up pastry and pinch corners together; make sure apple is completely covered.
7. Place dumplings in ungreased rectangular baking dish.
8. Heat brown sugar and water to boiling; carefully pour around dumplings.
9. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
10. Serve warm.  Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!

23. Pork Roast with Apples (Crock Pot)

This recipe comes from Karen's Dad.  We were lucky enough to have it once while visiting them, and since then we have made it many times.  Karen loves the convenience of doing it in the crock pot, and the entire family loves the taste.  We serve it with mashed potatoes.

• 2 cans of Cream of Mushroom Soup

• 1 T Brown Sugar
• 1 T Worchester Sauce
• 1/2 c Water
• 1/2 t thyme
• 4 apples - sliced, but not peeled
• 1 onion, sliced
• Pork Roast

1. Mix everything in the crock pot but the meat.
2. Put the Pork Roast on top.
3. Cook for 8-9 hours on low.

24. Spiced Apple-Pear Freezer Jam

• 4 c chopped, peeled, and cored apples (about 5 medium)
• 4 c chopped, peeled, and cored pears (about 5 medium)
• 1/4 c water
• 1 c sugar
• 1/2 c brown sugar
• 3/4 t cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1 pouch freezer jam pectin

1. Combine apples, pears, and water in a sauce pot.  Cover and simmer 5 minutes.
2. Lightly crush fruit.
3. Measure 4 c cooked fruit and combine with sugars and spices in medium bowl.
4. Let stand 15 minutes.
5. Gradually stir freezer jam pectin into fruit mixture.  Stir 3 minutes; let stand 5 minutes.
6. Ladle jam into containers, leaving 1/2 inch head space.
7. Freeze.

OTHER RECIPES

1. Creamy Chicken Thighs with Potatoes or Noodles

Stop by the orchard to pick up some Paulus Potatoes or a bag of homemade Little Barn Noodles for this recipe.

• 1/2 c chopped dried beef
• 8-10 chicken thighs, skinned
• 6 slices bacon, cooked, and crumbled
• 1/4 lb cream cheese, softened
• 2 (10 1/2 oz) cans cream of mushroom soup
• 1 1/2 c sour cream
• chopped parsley
• either baked potatoes or cooked buttered noodles

1. Sprinkle dried beef in an 8 x 12 baking dish. 
2. Arrange chicken thighs on top. 
3. Top each thigh with crumbled bacon. 
4. Combine the next 3 ingredients and beat until blended.  Pour over chicken. 
5. Cover tightly with foil and bake in preheated oven at 325 degrees for 2 hours.  Remove foil, and bake uncovered for 20 more minutes. 
6. Sprinkle with parsley and serve over baked potatoes or buttered noodles.

2. Sweet Potato Pone

This recipe comes from a farm friend in South Carolina.  They enjoy it every Thanksgiving and Christmas!

• 3 c grated sweet potatoes (wash well, no need to peel)
• juice of one orange or 2 T juice concentrate
• 1 c sugar
• 1/2 stick margarine
• 2 T dark Karo Syrup
• 1/8 t cinnamon
• 1/8 t allspice
• 1/2 c milk
• 3 eggs, beaten
• 1 1/2 t ginger
• 1/8 t nutmeg

1. Melt margarine in a casserole dish.
2. Mix other ingredients in bowl.
3. Pour into casserole dish, on top of margarine, without mixing.
4. Bake at 350 degrees for one hour, uncovered.

3. Pumpkin Cheesecake

• 2 c vanilla wafer crumbs
• 1/4 c melted butter
• 2- 8 oz packages cream cheese, softened
• 3/4 c sugar
• 1 t vanilla
• 1 c prepared pumpkin (see below)
• 3 eggs
• 3/4 t cinnamon
• 1/4 t nutmeg

Cooking the Pumpkin:

1. Peel and remove stringy pumpkin from the inside.
2. Cut into small chunks and boil with water until soft, about 30 minutes.
3. Drain well.
4. Blend in a food processor, food mill, sauce master (pumpkin screen), or blender.
5. Freeze any leftovers.

Cheesecake:

1. Crumble the wafers and mix with the melted butter.  Press onto 9-inch springform pan.
2. Combine cream cheese, sugar, and vanilla in large bowl.
3. Add eggs, one at a time, mixing well.
4. Add pumpkin and spices and mix well.
5. Pour over crust.
6. Bake at 350 degrees for approximately 55 minutes.
7. Remove from oven and loosen rim, but do not take rim off until completely cooled.
8. Keep in refrigerator.

4. Baked Spaghetti Squash

This recipe originally called for 12 oz of cooked spaghetti.  We made it with spaghetti squash and spaghetti and really enjoyed it both ways!

• 1 lb ground beef
• 1/4 c  chopped onion
• 1 c chopped green pepper
• 1/2 c chopped celery
• 1 T margarine or oil
• 28 oz can tomatoes
• 4 oz can mushrooms
• 2-1/4 oz can drained, sliced olives (optional)
• Italian Seasoning to taste
• Spaghetti Squash or 12 oz of spaghetti
• 10-1/2 oz can cream of mushroom soup
• 1/4 c water
• 2 c shredded cheddar cheese
• 1/4 c parmesan cheese

1. Cook spaghetti squash ahead.  To cook you can cut it in half, scrape out the seeds and pulp, and then bake rind side up for 30 to 40 minutes at 375 degrees.  Separate strands by running a fork through.  If you prefer, you can cook it whole (it's pretty hard to cut in half prior to cooking).  To cook it whole: pierce the squash several times with a sharp knife and bake for one hour at 375 degrees or put it in your crock pot with a cup of water and let it go all day (8 to 10 hours) on low.
2. If not using squash, cook and drain spaghetti.
3. Sauté ground beef, onion, green pepper, celery, and margarine or oil until beef is brown.
4. Add can of tomatoes (with liquid), mushrooms, olives, and Italian seasoning and simmer for 10 minutes.
5. In small bowl, mix soup and water.  Set aside.
6. Place half of the spaghetti or squash in greased 9x13 inch baking dish. 
7. Top with half of the meat mixture. 
8. Sprinkle with 1 c cheddar cheese. 
9. Repeat layers. 
10. Pour soup over casserole and spread evenly. 
11. Sprinkle with parmesan cheese. 
12. Bake, uncovered at 325 degrees until bubbly, approximately 45 minutes.

5. Stuffed Pepper Soup

This recipe comes from Lucy Micsky; she works at the stand and made it for all of us recently.  It was great!

• 2 pounds ground beef
• 1 large onion, chopped
• 5 green peppers, chopped
• 12-14 c fresh tomato puree (Take fresh tomatoes, heat on stove, run through sauce master, and then heat to reduce volume and thicken.)
• 2 beef bouillon cubes
• 2 c water
• 1 T brown sugar (you can add additional sugar to cut the acidity of the tomatoes if you like)
• 3/4 c uncooked white rice
• Spices to taste such as salt, pepper, and garlic powder

1. Brown the first 3 ingredients and drain well.
2. Add remaining ingredients and simmer on low until the rice is cooked or cook rice separately and add to soup after simmering. 
3. Add more water if soup is too thick.

6. Honey Noodles

• 1 stick butter
• 2-3 cloves garlic, minced
• 1 t basil
• 1 t thyme
• 1/3 c honey
• 1 package angel hair pasta
• parmesan cheese

1. Cook pasta according to package directions.
2. Melt butter in small skillet.
3. Sauté garlic in butter.
4. Add basil, thyme, and honey.
5. Drain pasta.  Pour honey/butter mixture over noodles and toss. 
6. Top with parmesan cheese.

7. Corn Pie

This recipe is from Andy Derr, a senior at Messiah College and a part-time employee at the orchard.

• Two large pie crusts (one for the bottom and one for the top)
• 4-5 c corn
• 2 potatoes
• parsley
• 1 or 2 hard boiled eggs
• salt and pepper
• milk
• butter

1. Preheat oven to 400 degrees.
2. Cook fresh corn ahead of time.   Optional: Cook it with the potatoes.
3. Boil cut up potatoes for 5 minutes or just until tender.
4. Drain potatoes/corn.
5. Put pie crust in pan.  Add corn, potatoes, cut up egg, parsley, salt and pepper to taste.
6. Add milk to cover - but not too much that it cooks over.
7. Dab the top with butter.
8. Put the second crust on top and cut slits.
9. Bake at 400 degrees for 10 minutes, reduce heat to 375 and bake another 30 or until crust is golden brown.
10. Serve hot with extra warm milk.

8. Country Pear Cobbler

Recipe shared by C. Brown.

Filling:

• 3/4 c firmly packed brown sugar
• 3 T all-purpose flour
• 1/8 t salt
• 1/8 t ground nutmeg
• dash of cloves
• 2 T lemon juice
• 6 to 8 medium pears, peeled, cored, and thinly sliced

Topping:

• 1 c all-purpose flour
• 2 T sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/2 c buttermilk
• 3 T margarine or butter, melted
• 1 T sugar
• light cream, if desired

1. Combine all of the filling ingredients, except pears, in a large skillet.
2. Stir in sliced pears and cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently.
3. Remove from heat and set aside.
4. To make topping, place flour, sugar, baking powder, and baking soda in a mixing bowl.
5. Beat on low speed of electric mixer for about 30 seconds.
6. Add buttermilk and melted margarine.
7. Continue to mix on low speed about 30 seconds, or until just blended.
8. Pour hot filling into an 8 inch baking pan.  Top evenly with large spoonfuls of topping.  Sprinkle with 1 T sugar.
9. Bake at 375 degrees for 30-35 minutes, or until pears are tender and bubbly and topping is golden brown.
10. Serve warm with light cream if desired.

9. Cherry Pie

• 4 c cherries
• 1 c sugar
• 1/4 c cornstarch
• 1/4 t almond extract
• Two unbaked 9 inch pie crusts
• 2 T butter, cut into bits

1. Preheat oven to 400 degrees.
2. Stem and pit cherries and place in a medium bowl.
3. Add sugar, cornstarch and almond extract to the cherries.  Gently stir.
4. Bake one pie crust for 8 minutes and cool for 5 minutes.
5. Pour filling into crust and dot with butter.
6. Place second unbaked crust over top of pie .  Cut some vent holes.
7. Place pie on a foil-covered baking sheet and bake until crust is golden brown, about 40 minutes.  (Check after 30 minutes and cover with foil if crust is getting too brown.)
8. Cool 15 minutes before serving.

10. Cherry Pudding

Another delicious recipe from Dan's mom, Jo Ann Paulus, it originally came from Dan's great grandmother.  Serve this recipe warm with milk.

• 1 c sugar
• 1 egg
• 1 c milk
• 2 t baking powder
• approximately 2 c flour
• 1 quart seeded cherries
• 1 1/2 c boiling water
• lump butter
• 1 c sugar

1. Mix sugar, egg, milk, baking powder, and flour and pour into a 9 x 13 pan.
2. Mix cherries, boiling water, butter, and sugar.  Pour this juice over the top.
3. Bake at 350 degrees for 30-45 minutes or until brown on top.
4. Serve warm with milk.

11. Corn Chowder

Dan makes this recipe and I love it!  I don't know why I don't make it - I guess it's just something he does well and he has stuck with it.  I definitely eat it!

• 5 slices bacon
• 1 onion, diced
• 1 can cream of mushroom soup
• 2 c corn (we freeze corn in the summer and use it for this recipe)
• 1 c diced potatoes (cooked)
• 2 1/2 c milk
• salt (to taste)
• pepper (to taste)

1. Fry bacon and onion.
2. Drain grease.
3. Add all other ingredients and heat to boiling.

12. Sweet and Sour Kraut

Pick up some Paulus Sauerkraut on your next visit for this recipe!

• 4 bacon strips, diced
• 1 medium onion, chopped
• 27 ounces Sauerkraut, rinsed and drained
• 14.5 ounces canned tomatoes, diced and drained
• 1 c packed brown sugar

1. In a large skillet, cook bacon until crisp.  Remove to paper towels; drain, reserving 1 T drippings.
2. Sauté onion in the drippings until tender.
3. Stir in sauerkraut, tomatoes, brown sugar, and bacon.
4. Bring to a boil.
5. Transfer to a greased 1-1/2 qt. baking dish.
6. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

13. Pittsburgh Potatoes

• 4 c diced potatoes
• 1 small onion, grated
• 1 t salt

White Sauce:

• 4 T butter
• 4 T flour
• 2 c milk
• 1 c grated sharp cheddar cheese

1. Cook potatoes, onion, and salt in boiling water for five minutes and then drain.
2. In a small saucepan, melt butter and then add flour mixing until smooth.
3. Slowly add the milk to the saucepan, stirring constantly.
4. Add the cheese to the saucepan and heat and stir until cheese has melted.
5. Place potatoes in a greased baking dish and pour the white sauce on top.
6. Optional: Combine 1/2 c crushed cracker crumbs and 2 T melted butter and then sprinkle over the potatoes.
7. Bake at 350 degrees for 25-30 minutes.

14. Chili and Potatoes

This recipe is from my mom, Nancy.  Don't let the crazy ingredient list scare you away.  It taste's great and makes a perfect topping on baked potatoes.

• 1 lb ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 15 oz tomato sauce
• 1 c water
• 1/2 oz unsweetened chocolate
• 1 T red wine vinegar (this is the original recipe - I always use apple cider vinegar)
• 1 T chili powder
• 1 t ground allspice
• 1/2 t cinnamon
• 1/2 t salt
• 15 oz light red kidney beans
• baked potatoes or spaghetti noodles
• shredded cheddar cheese

1. Brown beef, onion, and garlic.  Drain Fat.
2. Stir in everything but the kidney beans, potatoes, and cheese.
3. Bring to a boil.
4. Simmer for 30-45 minutes.
5. Add kidney beans and simmer 15 minutes more.
6. Serve over baked potatoes or spaghetti noodles with shredded cheese on top.

15. Beef Stroganoff - Another Potato Topper

This recipe comes from Dan's mom, Jo Ann.

• 1/4 c butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 lb ground beef
• 1/2 t salt
• 1/2 t pepper
• 8 oz can mushrooms
• 2 T flour
• 10 oz can cream of mushroom soup
• 1 c sour cream

1. Melt butter.
2. Add onion and garlic and sauté.
3. Add beef and brown.
4. Add mushrooms, flour, and soup.  Cook for 20 minutes.
5. Add sour cream.
6. Serve over baked potatoes or noodles.

16. Chunky Crab Chowder

Another awesome recipe from Dan's mom, Jo Ann.

• 1 lb crab chunks
• 1 c chopped sweet red pepper
• 1/2 c chopped onion
• 1/4 t crushed basil leaves
• 2 c shredded zucchini
• 5 T butter
• 4 T flour
• 4 c milk
• 1 c peas, cooked and drained
• 1 c corn, cooked and drained
• salt and pepper to taste
• 8 oz cream cheese, chunked
• 1 c fresh tomatoes

1. Cut crab into bite sized chunks and set aside.
2. In large pan, sauté red pepper, onion, and zucchini in butter until tender.
3. Add basil, salt, and pepper. Stir to mix well.
4. Stir in flour.
5. Add milk slowly, stirring to blend well, until bubbly.
6. Add peas, tomatoes, and corn.  Cook 2 minutes.  Tomatoes will be crunchy.
7. Stir in cream cheese and crab.
8. Heat slowly and stir gently until cream cheese is melted.

17. Cream of Crab Soup

This recipe comes from Russ Whisler, Jr.

• 6 T flour
• 1 stick margarine
• 2 t Old Bay Seasoning
• 4 c milk
• 1 large potato
• 1/2 lb crab meat

1. Microwave potato until smashable.  Remove skin and smash with fork until you have 1/4-1/2 inch pieces.
2. Melt margarine in non-stick soup pot.
3. Add flour and Old Bay and mix until smooth.
4. Add milk slowly, stirring to keep smooth.
5. Add potato.
6. Heat until boiling, stirring constantly to prevent soup from sticking to bottom of pan.
7. Fold in crab meat.

18. Pumpkin Cookies

This recipe comes from the wife of one of my Chemistry professors at Salisbury Sate University, Karen Kundell. 

Cookies:

• 1 c Crisco
• 1 c sugar
• 1 egg
• 1 c pumpkin
• 2 c flour
• 1 t baking powder
• 1 t baking soda
• 4 t cinnamon
• 1 c chopped nuts

Frosting:

• 3 T butter
• 4 T evaporated milk
• 1/2 c light brown sugar
• 1 t vanilla
• 1 c (plus or minus) powdered sugar

Make Frosting First:

1. Mix butter, milk, and sugar in sauce pan. 
2. Boil for 2 minutes. 
3. Cool to room temperature. 
4. Stir in vanilla and powdered sugar.

Cookies:

1. Cream crisco and sugar.
2. Add egg and pumpkin.
3. Stir in flour, baking powder, baking soda, and cinnamon.
4. Add nuts.
5. Bake on greased sheets at 350 degrees for 15 minutes.
6. Allow to cool then spread frosting.

19. Chicken and Potato Soup

This recipe is from Lucy Micsky.  You might have seen Lucy at the farm, she works in the stand on weekday afternoons.

• 2 1/2 quarts chicken stock
• 3 c dry white wine
• 1 T tomato paste
• 1 1/2 t Worcestershire sauce
• 2 t dried basil, or 1 c fresh basil
• 3 medium potatoes, scrubbed, peeled, and cut into 1/2 in dice
• 1-2 c peeled, seeded, and diced butternut squash
• 1 T butter
• 1 T corn oil
• 2 large onions, diced
• 1 large red bell pepper, diced
• 1 fresh tomato, chopped and seeded if desired
• 1/2 lb fresh green beans, cut into pieces
• salt and pepper to taste
• 1 T garlic oil or minced garlic
• 1 1/4 to 2 c cooked chicken

1. In a heavy soup pot, combine the chicken stock and wine and bring to a boil.  Reduce heat and simmer.
2. Whisk in tomato paste and Worcestershire sauce.
3. Add basil and potatoes.
4. Cover and let cook for 10 minutes.
5. Uncover, and add butternut squash.
6. Meanwhile, in a 9 in skillet, heat the butter and oil over medium heat.  Add onion and sauté 3-4 minutes. 
7. Add bell pepper and stir fry 1 minute. 
8. Add tomato and toss vegetables until slightly softened, about 3 minutes.
9. Place vegetables into stock mixture.
10. Deglaze the skillet with a bit of the stock and add the skillet contents to the soup pot.
11. Continue to simmer, covered, for 5 more minutes.
12. Add green beans and cover again.
13. Add basil, salt, pepper, garlic, and chicken.
14. Continue cooking until squash and beans are tender, about 5 minutes.

20. Pumpkin Pie Crunch Bars

This recipe was sent in by Gay Kirkpatrick.  She says that she likes it cold with whipped cream or warm with vanilla ice cream.  Gay also says that it can be made with 1/2 the butter/margarine and it still tastes great.  Thanks Gay!  By the way - we carry both the neck pumpkins and the pumpkin pie spice!

• 2 c freshly cooked pumpkin
• 1/2 c granulated sugar
• 1/2 c brown sugar
• 1 can fat free evaporated milk
• 3 eggs
• 2 t Pumpkin Pie Spice
• 1/2 t salt
• Yellow Cake Mix
• 1 c chopped pecans (or walnuts)
• 1 c melted butter or margarine

1. Beat first 7 ingredients and pour into a greased 9 x 13 pan. (Can substitute a 15 oz can of Libby's easy pumpkin pie mix for the first 3 ingredients if desired.)
2. Pour cake mix over pumpkin mixture.
3. Sprinkle nuts over the top.
4. Drizzle butter over all and bake at 350 for 50 minutes or until golden brown.

21. Vegetable Soup

This recipe was sent to me by Myra Leonard.  I made it and liked it, but enjoyed it even more the second day.  Sometimes soups are like that.  I would suggest simmering the soup longer, maybe an hour on low.  The next time I make this I think I am going to add cooked ground beef and stewed tomatoes.  Let me know what you add!

• 3 (14 1/2 oz.) cans Vegetable Broth (or make your own from cubes)
• 1/2 t dried basil leaves
• 2 c shredded cabbage
• 2 medium zucchini, cut in half length wise and sliced
• 2 c green beans, 2 " long
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 1/4 c uncooked regular long grain rice (or use a small box of Uncle Ben's Seasoned long grain rice for added flavor)

1. In a large soup kettle, mix everything except rice.
2. Over medium heat, bring to a boil.
3. Stir in rice.
4. Cover, reduce heat to low, and cook 20 minutes or until rice is done.

Laurel Burger wrote to me and said she likes to add frozen peas, lima beans, fresh turnips, crushed tomatoes, and creamed corn to her vegetable soup.  She also uses barley and pastina instead of the rice.  Sounds great - Thanks for the suggestions Laurel!

22. Cucumbers and Onions

This is a great summer recipe to take to a party or picnic.  Dan's grandmother made it frequently - it was always requested!

• 4-5 Large Cucumbers
• 1 onion
• 3/4 of a 16 oz. container of sour cream
• 5 T sugar
• 5 T Lemon Juice

1. Peel cucumbers.  Thinly slice cucumbers and onions, sprinkle with 1 t salt and let sit for 2 hours.
2. Drain, rinse well, and drain again.
3. Mix remaining ingredients for dressing and add to cucumbers and onions.

23. Zucchini Pickle Relish

• 10 c zucchini, chopped
• 4 c onions, chopped
• 4 green peppers, chopped
• 1/2 c salt
• 2 1/2 c white vinegar
• 4 1/2 c sugar
• 1 t nutmeg
• 1 t tumeric
• 1 t cornstarch
• 1 t celery seed

1. Mix zucchini, onions, and green peppers.  Add salt and let stand for a few hours.
2. Drain and rinse in cold water.
3. Heat vinegar, sugar, nutmeg, tumeric, cornstarch, and celery seed.
4. Add vegetables and boil for 30 minutes.
5. To can: Put in pint sized canning jars.  Put jars in water bath and bring to a boil.  Boil for 10 minutes and then remove jars.

24. Zucchini Beef Bake

• 4 small zucchini (about 1.5 pounds)
• 1 lb. ground beef
• 1/2 c chopped onion
• 1 1/2 c soft bread crumbs (2 slices)
• 3/4 t salt
• 1/4 t dried thyme, crushed
• 1/3 t pepper
• 4 T margarine
• 1/4 c all purpose flour
• 1/2 t salt
• 2 c milk
• 1 c chunks of velveeta
• 1 T margarine, melted

1. Wash and remove the ends of zucchini.  Cut into 1/2 inch thick slices.
2. Cook zucchini in boiling, salted water for 5 minutes or until tender.  Drain.
3. In skillet, cook ground beef and onion until meat is brown.  Drain well.  Stir in 1/2 c bread crumbs, 3/4 t salt, thyme, and pepper.  Remove from heat.
4. In saucepan melt the 4 T butter.  Blend in flour and remaining 1/2 t salt.  Add milk all at once.  Cook and stir until mixture thickens and bubbles.  Add cheese, stirring until melted.  Stir in meat mixture.
5. Alternately layer meat and zucchini mixtures into casserole dish. 
6. Combine remaining bread crumbs with the 1 T melted margarine and sprinkle on top.
7. Bake for 35 minutes at 350 deg.

25. Sausage-Sauced Cabbage

What do you do with a head of cabbage (other than coleslaw)?  Make this great tasting and filling dinner!  Another favorite from Jo Ann Paulus!

• 1/2 lb. bulk Italian Pork Sausage
• 1/2 c chopped onion
• 1/2 c chopped green pepper
• 1 c water
• 1 (8 oz.) can tomato sauce (or 1 cup)
• 1 (6 oz) can tomato paste
• 1 T chopped parsley
• 2 t sugar
• 1 t garlic salt
• 1/2 t crushed, dried oregano
• 1 large head cabbage, cut into 6 wedges

1. In 2 quart saucepan, cook sausage, onion, and green pepper until vegetables are tender.
2. Drain off excess fat.
3. Add water, tomato sauce, tomato paste, parsley, sugar, garlic salt, and oregano.  Cover and simmer for 15 minutes, stirring occasionally.
4. Boil cabbage wedges in a small amount of water until soft.
5. Serve cabbage with meat sauce poured on top.

26. Roasted Vegetables

This is a casserole dish of seasonal vegetables that is easy to prepare.  It can be made a day ahead - just reheat before serving.  Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Golds on hand.

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 T chopped fresh thyme
• 2 T chopped fresh rosemary
• 1/4 c olive oil
• 2 T balsamic vinegar
• salt and freshly ground black pepper

1. Preheat oven to 475 degrees.
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
3. Separate the red onion quarters into pieces, and add to the mixture.
4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.  Toss with vegetables until they are coated.  Spread evenly on a large roasting pan.
5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

27. Pumpkin Pie

We are often asked how to cook neck pumpkins, so I thought I would include this recipe for pie.  You can substitute the extra pumpkin for any other pumpkin recipes that you have that list canned pumpkin.

• Large Neck Pumpkin, cooked (See instructions below)
• 3/4 c Sugar
• 1 1/2 T Flour
• 1/2 t Salt
• 2 Eggs
• 1 1/2 c Milk
• 1 1/4 t Cinnamon
• 1/4 t Ginger
• 1/4 t Nutmeg
• 1/8 t Ground Cloves

Cooking the Pumpkin:

1. Peel and remove stringy pumpkin from the inside.
2. Cut into small chunks and boil with water until soft, about 30 minutes.
3. Drain well.
4. Blend in a food processor or blender.
5. Freeze any leftovers in 2-cup containers.

For Pie:

1. Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
2. Brush small amount of egg white on pie crust.  This helps to keep the crust from getting soggy.
3. Pour into pie crust and bake at 425 degrees for 10 minutes.
4. Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
5. If using a foil pan, set it on a cookie sheet so the crust will be well done.

28. Winter Squash

Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash.  Here is a simple way to prepare them.

1. Cut squash in half or into serving pieces; remove seeds and fibers. (OR: use a fork to poke holes in the squash like you would a potato and bake before cutting to make it much easier to cut.)
2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches.  Sprinkle cut sides with salt and pepper; dot with margarine.  Pour water into dish to 1/4 inch depth.  Cover and bake until tender in 400 degree oven 30-40 minutes.
3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling.  Add squash.  Cover and heat to boiling; reduce heat.  Boil until tender, 15-20 minutes; drain.

29. Squash and Apple Bake

• 1/2 c packed light brown sugar
• 1/4 c butter, melted
• 1 T all-purpose flour
• 1 t salt
• 1/2 t ground mace
• 2 lbs butternut squash - peeled, seeded, and cut into 1/2 inch slices
• 2 large apples - cored, and cut into 1/2 inch slices

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. 
3. Arrange squash in an ungreased 9 x 13 inch baking dish.
4. Top with slices of apple, then sprinkle with the sugar mixture.
5. Cover with a lid or aluminum foil.
6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.

30. Butternut Cream Pie

• 1 medium butternut squash (about 2 pounds)
• 1/4 c hot water
• 1 package (8 oz) cream cheese, softened
• 1/4 c sugar
• 2 T caramel ice cream topping
• 1 t ground cinnamon
• 1/2 t salt
• 1/2 t ground ginger
• 1/4 t ground cloves
• 1 package (5.1 ounces) instant vanilla pudding mix
• 3/4 c plus 2 T milk
• 1 pastry shell (9 inches), baked
• whipped cream and toasted flaked coconut (optional)

1. Cut squash in half and discard seeds.
2. Place squash cut side down in a microwave safe dish and add hot water.
3. Cover and microwave for 13-15 minutes, or until tender.
4. When cool enough to handle, scoop out pulp and mash.
5. Set aside 1 1/2 c (save remaining squash for another use).
6. In a mixing bowl, beat the cream cheese until smooth.
7. Stir in the squash until blended.
8. Add sugar, caramel topping, and spices; beat until blended.
9. Add pudding mix and milk; beat on low speed for 2 minutes.
10. Spoon into pastry shell.
11. Refrigerate for at least 3 hours.
12. Garnish with whipped cream and coconut if desired.

31. Baked Acorn Squash with Apple Stuffing

Acorn Squash is the most common member of the winter squash family.  Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender; and its pretty dark-green and orange-streaked shell makes a perfect container for the delicious apple stuffing.

• Small Acorn Squash, halved and seeded
• 1 c apples, peeled and diced
• 2 T celery, diced
• 2 T onion, finely chopped
• 2 t margarine, melted
• pinch of salt
• pinch of black pepper

1. Preheat oven to 400 degrees.  Spray a square baking pan with nonstick spray.
2. Place the squash cut-side down in a baking pan.  Bake for 20 minutes.
3. While the squash is baking, combine the apples, celery, onion, margarine, and 2 T water in a medium bowl; mix well.
4. Turn the squash cut-side up.  Sprinkle with salt and pepper.  Divide the apple mixture to fill the cavities of the squash.  Bake the stuffed squash halves, covered with foil, for 30 minutes more.  Serve hot.

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