Some of our favourite recipes were requested at our Open House, so we thought why not share them on our website...enjoy!

Butternut Squash Soup

Everyone I serve this to wants the recipe!

3 pounds unpeeled butternut squash, halved & seeded
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive or vegetable oil
2 tablespoons  minced fresh thyme or 2 teaspoons dried thyme
3 to 3-1/2 cups chicken broth
1/2 cup whipping cream
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
fresh thyme sprigs, optional

Cut squash into eight large pieces.  Place cut side up in a 15" x 10" x 1" baking pan.  Cut 1/4" off tops of onion & garlic bulbs (the end that comes to a closed point).  Place cut side up in baking pan.  Brush with oil; sprinkle with thyme.  Cover lightly & bake at 350 degrees F for 1-1/2 to 2 hours or until vegetables are very tender.  Uncover & let stand until lukewarm.  Remove peel from squash & onions; remove soft garlic from skins.  Combine vegetables, broth & cream.  Puree in small batches in a blender or food processor until smooth; transfer to a large saucepan.  Add parsley, salt & pepper; heat through (do not boil).  Garnish with thyme if desired.  Yield:  8 servings (2 quarts).

Shrimp Dip

An absolute standby for a buffet table or to take to a pot-luck.

8 oz package cream cheese, softened
seafood sauce
small shrimp (canned or frozen, thawed)
grated old or medium cheddar

Spread cream cheese in bottom of 8" or 9" pie plate.  Cover with seafood sauce.  Scatter shrimp over top.  Scatter grated cheese over shrimp.  Amounts of each ingredient depends on your personal taste.  Personally, I like a medium amount of sauce, but lots of shrimp & cheese!

Li'l Cheddar Meat Loaves

Even John likes these.........

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1-1/2 teaspoons prepared mustard

In a bowl, beat the egg & milk.  Stir in cheese, oats, onion & salt.  Add beef & mix well.  Shape into eight loaves; place in a greased 13" x 9" x 2" baking dish.  Combine ketchup, brown sugar & mustard; spoon over loaves.  Bake, uncovered, at 350 degrees F for 45 minutes or until the meat is no longer pink & a meat thermometer reads 160 degrees.  Yield:  8 servings.

 

Glazed Beets with Balsamic Vinegar

Beets are so delicious and so underrated. They have stunning colour, great texture and sweet taste. Baking beets brings out all the flavour!

Makes 6 servings

2 lb beets (6 medium) 1 kg
2 tsp olive oil 10 ml
1/4 cup balsamic vinegar 50 ml
2 tbsp brown sugar 25 ml
1 tsp chopped fresh rosemary, or pinch dried 5 ml
1/2 cup water, salt and pepper to taste 125 ml
1/4 cup chopped fresh chives or green onions 50 ml

1. Wrap beets in foil in single layer. Bake in preheated 400 degrees ferenheit / 200 degrees celcius oven until very tender, about 1 hour. Pierce with tip of sharp knife to see if they are ready.

2. Cool beets slightly. Trim ends and peel while still warm (it is easier). Cut into wedges.

3. Heat oil in large non-stick skillet. Add beets and toss to coat with oil. Add vinegar and sugar. Bring to boil.

4. Add rosemary and water. Cook until liquid evaporates and beets are well glazed. Season with salt and pepper. Sprinkle with chopped chives before serving.

 

Two-Tone Potatoe Wedges

2 medium potatoes
1 medium sweet potatoe
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tbsp grated parmesan
2 garlic cloves, minced

Cut each potatoe into 8 wedges, place in large resealable plastic bag. Add oil, salt, and pepper. Shake to coat. Arrange in single layer in 10 x 15 x 1 baking pan coated with non-stick cooking spray. Bake, uncovered, at 425 degrees for 20 minutes. Turn potatoes, sprinkle with parmesan and garlic. Bake 20 - 25 minutes longer or until golden brown, turning once.

Yield: 4 servings
Preparation Time: 10 minutes
Bake Time: 40 minutes

 

Cheese Ball

This was a HUGE hit at my annual Christmas open house!
 

1 pkg cream cheese, softened

1 1/2 cups old cheddar, grated

4 tbsp maple syrup, divided

1/2 cup pecans, finely chopped
 

In a medium bowl, blend cheeses with 2 tbsp maple syrup.  Shape into a ball & chill until firm.  Pour remaining maple syrup over the ball & roll in pecans.  Wrap well & refrigerate until ready to serve.

 

 

Cherry Snowballs

Tasty little morsels that looked like you fussed a lot more than you did!
 

1 cup butter, softened

1/2 cup icing sugar

2 cups flour

maraschino cherries, drained & halved
 

In a mixing bowl, cream butter & icing sugar; gradually add flour.  Shape a tablespoon of dough around each cherry half, forming a ball.  Place 1 inch apart on ungreased baking sheets.  Bake at 325 degrees F for 18-20 minutes, or until bottoms are browned.  Roll warm cookies in additional icing sugar.  Cool on wire racks.  Yield:  about 2 1/2 dozen.

 

Brownie Muffins

 

I experimented with these for a recent barn meeting & they went over very well. Any left-over topping is GREAT in a cup of hot chocolate!!

 

1 cup chocolate chips
1/2 cup butter

1/4 tsp almond extract

1/2 cup sugar

2 eggs

1/2 cup flour

1 tsp baking powder

 

Topping

4 cups miniature marshmallows

3/4 cup milk

1 tsp almond extract

1 cup whipping cream, whipped

 

In microwave-safe bowl, melt chips & butter, stir until smooth. Stir in extract, sugar & eggs. Combine flour & baking powder; gradually stir into chocolate mixture until smooth. Fill paper-lined muffin cups half full.  Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean (they will fall in centre). Remove to wire rack to cool.

 

Microwave marshmallows & milk in 2-minute increments, stirring until smooth. Stir in extract. Cover & refrigerate until cool.  Fold in whipped cream.  Refrigerate until of spreading consistency (an hour or more). Spread over muffins or top each with a dollop. Chill at least 1 hour. Store in the refrigerator.

 

CHOCOLATE BARK

 

A micro-waved sweet made in 5 minutes. It will keep two to three weeks in a covered box in a cool place.

 

3 semi-sweet squares of chocolate

1 tbsp butter

3/4 cup sliced or slivered almonds

1/2 cup raisins

 

Place chocolate squares and butter in a microwave-safe bowl.  Microwave on High for 2 minutes, stir, nuke again until all squares have melted. Add nuts & raisins & stir. Spread on a piece of waxed paper set on a cookie sheet. Cool. Break into pieces.

Mystery Pecan Pie

VERY rich—you’ll want to serve this in small (but delicious) portions! 

Pastry for 9-inch one crust pie
8 oz. Package cream cheese, softened
1/3 cup sugar
¼ tsp. salt
1 tsp. vanilla
1 egg
2 ½ cups chopped pecans

Topping:
3 eggs
¼ cup sugar
1 cup light or dark corn syrup
1 tsp. vanilla 

Heat oven to 375 degrees Fahrenheit.  Prepare pastry.  In small bowl, combine cream cheese, 1/3 cup sugar, salt, 1 tsp vanilla and 1 egg; beat at medium speed until well blended.  Spread in bottom of pastry-lined pan.  Sprinkle with pecans.  In small bowl, combine all topping ingredients; beat on medium speed JUST until blended.  Gently pour topping over pecans.  Bake at 375 for 35 to 40 minutes or until centre is firm to touch.  Refrigerate leftovers.  8 servings.

 

Chocolate Chip-Oatmeal Cookies

 

An absolute standby for student & Rockwood Trail Riders meetings--Sheila once said "I never realized you could make a meal out of Chocolate Chip Cookies......"

 

1 cup butter

2 cups brown sugar

2 eggs

2 1/2 cups oatmeal

1 1/4 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. vanilla

pinch of salt

1 1/2 cups Chocolate Chips

 

Melt butter. Add remaining ingredients in the order given.  Drop on cookie sheet and bake at 400 degrees Fahrenheit.

 

Truffles Royale

"Here's a sweet treat for your Valentine from my Webmaster"
(they are heavenly anytime...so we won't remove the recipe!)

Swiss Steak In Foil

 

This recipe was my younger brother's standby whenever it was his turn to make supper.

 

1 cup catsup

1/4 cup flour

2 lb. steak

1 large onion, sliced

2 tbsl. lemon juice or 1 lemon, thinly sliced

 

Tear off a 5 foot length of aluminum foil, fold double with the shiny side in. Combine catsup & flour, spoon 1/2 of mixture in centre of foil. Place steak on top, season with salt & pepper as desired. Cover meat with onion slices & remaining catsup mixture. Sprinkle with lemon juice or top with lemon slices.  Fold foil over & seal edges securely.

 

Place in a shallow baking pan. Bake in a very hot oven (450 degrees) for 1 & 1/2 hours or until the meat is tender.  Remove foil, cut steak into pieces.

 

Makes 5 or 6 servings.

 

SWEET & SOUR SAUCE

 

My mother developed this recipe in the late 1950's........

 

Use 1 1/2 cups water & juice from a can of pineapple tidbits.  Combine with 3 tbsp brown sugar, 1/4 cup vinegar, 1/4 cup ketchup, 1 tbsp soya sauce & 1 heaping tbsp corn starch.  Cook over medium heat until clear & starting to thicken.  Add pineapple chunks & add to approximately 3 pounds of spareribs.  Serve over hot rice or noodles.

Variations:  add chopped sweet mixed pickle, chopped pimento, or chopped mushrooms.

MUSHROOM & LEEK SOUP

Here's an often-requested recipe for lunch on those cold winter days.  Nothing like hot soup for comfort food!!

 

1/2 cup butter, divided

2 bunches leeks

1/2 lb. mushrooms, chopped

1/4 cup flour

1 tsp. salt

dash cayenne pepper

1 cup chicken broth

3 cups milk

1 tbsp. dry sherry (or lemon juice)

 

Wash leeks very well, slice & use white part only.  In 1/4 cup butter, sauté leeks until tender but not brown.  Remove & set aside.  In remaining 1/4 cup butter, sauté mushrooms until soft--about 10 minutes.  Blend in flour, salt & cayenne.  Gradually stir in broth & milk.  Cook, stirring, until mixture thickens & comes to a boil.  Add leeks, sherry, salt & pepper to taste.  Simmer 10 minutes.  Serve with thin slices of lemon & a sprinkling of parsley, if desired

SOFT SPICE BARS

These bars have the old-fashioned taste of gingersnaps, but they're chewy and quick to fix.

 

3/4 cup butter or margarine, melted

1 cup plus 2 tablespoons sugar, divided

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon salt

 

In a mixing bowl, combine butter, 1 cup sugar and molasses.  Beat in egg until smooth.  Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture.  Spread into a greased 15"x10"x1" baking pan.  Sprinkle with remaining sugar.  Bake at 375 degrees F for 10-12 minutes or until lightly browned.  Do not over bake.  Cool on a wire rack before cutting.  Yield:  2-1/2 dozen.

 

1-2-3 SHORTBREAD

 

This recipe was brought over from Scotland by my Great-Grandmother.

 

1 cup fruit sugar (extra fine granulated)

2 cups butter

3-4 cups flour

 

Combine ingredients and knead until the dough cracks.  Roll out 1/2" thick.  Cut out cookies.  Prick with fork.  Bake at 325 degrees Fahrenheit for approximately 20 minutes--until the cookies are golden brown on the bottom.

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