Category: Recipes

Sweet Potato Pound Cake

March 31, 2010
by Gary Huber

  

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 2 cups cooked, mashed, and cooled sweet potatoes (2 medium)
  • 1 tsp. vanilla
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. baking soda
  • ½ tsp. nutmeg
  • ¼ tsp salt

  

Frosting – 1 ¼ cup sifted powdered sugar, 8 ounces cream cheese (softened), 3 tsp. milk, 1 tsp. vanilla

  

Preheat oven to 350 and grease and flour a 10-inch tube pan.

 

For cake, beat together the butter or margarine and sugar until light and fluffy.  Add the potatoes and vanilla and beat well. Add the eggs one at a time, beating for 1 minute after each addition  (batter will look curdled) 

In a separate bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and salt. Slowly add the flour mixture to the potato mixture. Beat on low speed until just combined. Pour the batter into the prepared pan. 

Bake for about 1 hour and 20 minutes (or until a wooden toothpick inserted near the center of the cake comes out clean.) Cool the cake in the pan on a wire rack for 20 minutes. Then invert onto a serving plate. 

 

For frosting, in a small bowl, stir together the sifted powdered sugar, milk, cream cheese, and vanilla. Spread the frosting over the cake and, if desired, sprinkle with chopped walnuts.

– Angie and Kelly Tagtow

 

Arm Roast

March 31, 2010
by Gary Huber
Arm Roast
Recipe Type: Entree
Author: Weisshaar Family Farm
Prep time: 10 mins
Cook time: 3 hours 20 mins
Total time: 3 hours 30 mins
Roasting time will depend on the size of your roast. Plan on about 50 to 60 minutes per pound of meat.
Ingredients
  • Frozen arm roast
  • Vegetables of choice (potatoes, carrots, onions, mushrooms)
Instructions
  1. Heat oven to 450 degrees F.
  2. Cover frozen roast with foil or use a roasting pan with a lid and place in heated oven for 20 minutes or until browned.
  3. Turn roast over, reduce heat to 350 degrees F, add 1 cup water, cover and cook for 1 hour. Check water level and add more if needed to keep the meat moist.
  4. Reduce heat to 325 degrees F and cook for an additional hour.
  5. Add vegetables and cook for 1 hour, adding more water if needed to keep moist.

Butternut Squash and Ginger Soup

March 31, 2010
by Gary Huber
  • 1 medium-to-large butternut squash
  • 3 tablespoons butter or vegetable oil
  • 2 large leeks (white part only), cleaned and chopped
  • 4 teaspoons minced fresh ginger
  • 6 cups chicken or vegetable stock
  • 1½ teaspoons salt

Preheat oven to 400 degrees F. Halve and seed the squash. Oil a baking sheet and place the squash on it, cut side down. Bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the skin and discard skin.

Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned. Stir in squash pulp and 4 cups of stock; bring to a simmer and cook 20 minutes, stirring occasionally and breaking up squash with a spoon.

Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.

Return to heat adn stir in remaining stock and salt. Heat through and serve.

Roasted Leg of Goat

March 31, 2010
by Gary Huber
  • 3-5 pound leg of goat
  • ¼ cup brown sugar
  • ¼ cup Fields STone Farms Natural Honey
  • ¼ cup orange juice
  • 1½ cups water
  • 2 tablespoons Worchestershire Sauce
  • 2 tablespoons granulated garlic
  • 1 tablespoon Hungarian sweet paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons sea salt
  • 2 teaspoon fresh ground peppercorn melange

Preheat oven to 350 degrees F. Place meat in roaster pan; mix the remaining ingredients and pour over meat. Bake, covered with foil for 3 hours.

Or, place all ingredients in a crockpot and cook on high for 8 hours.

—LaVentosa Ranch

Beans and Franks

March 31, 2010
by Gary Huber
Beans and Franks
Recipe Type: Entree
Author: Timber Ridge Cattle Company
Cook time: 4 hours
Total time: 4 hours
This has cookout written all over it!
Ingredients
  • 2 large cans pork-and-beans
  • 1 cup ketchup, more or less to taste
  • 1 cup brown sugar, more or less to taste
  • 4 teaspoons molasses
  • 1 cup chopped onions
  • 1/2 pound bacon, cooked and crumbled
  • 1 package no-nitrite franks, cut into bite-size pieces
Instructions
  1. Combine all ingredients and bake at 300 degrees F for 3-4 hours, removing from oven occasionally during baking time and stirring.

White Bean-Garlic Dip

March 31, 2010
by Gary Huber
  • 1 cup dried white beans
  • 4 cloves garlic, peeled
  • 1 bunch rosemary
  • Salt and pepper to taste
  • Crusty bread

Rinse and pick over the beans. Soak in water to cover by 2 inches for at least 6 hours, or up to 24 hours. Drain.

Put beans in a stockpot or large saucepan and add water to cover by 2 inches. Bring to a rapid simmer. Skim any foam that rises to the surface. Reduce heat to low and simmer about 1½ hours or until beans are tender but not mushy.

Drain beans in a colander set over a bowl. Reserve cooking liquid. Transfer beans to a blender or food processor. Add garlic cloves and puree until smooth, adding as much of the cooking liquid as necessary to make a thick, spreadable or dippable consistency.

Gently stir dip with the rosemary bunch for about 3 minutes or until the dip is fragrant with the scent of rosemary. Discard rosemary. Season dip with salt and pepper and serve with bread.

Apple Crisp

March 20, 2010
by Gary Huber
Apple Crisp
Recipe Type: Dessert
Author: David and Linda Gobberdiel
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8
Ingredients
  • 5 cups peeled and sliced apples
  • 2-4 Tblsp. Granulated sugar
  • 1/2 cup regular rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour (can use whole wheat)
  • 1/4 tsp. ground nutmeg and cinnamon
  • 1/4 cup butter or margarine
Instructions
  1. Place fruit in 2-quart baking dish.
  2. Stir in granulated sugar.
  3. For topping, combine rest of ingredients in a medium bowl except butter/margarine. Then cut in butter/margarine until mixture resembles coarse crumbs.
  4. Sprinkle topping over fruit.
  5. Bake at 375 for 30-35 minutes until fruit is tender and topping is golden.

Brussels Sprouts with Cauliflower and Mustard-Caper Butter

March 20, 2010
by Gary Huber

This recipe is from the book Local Flavors by Deborah Madison.

Brussels Sprouts with Cauliflower and Mustard-Caper Butter
Recipe Type: entree
Author: adapted from Local Flavors by Deborah Madison
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4 to 6
Ingredients
  • 2 garlic cloves
  • Sea salt
  • 6 tblsp unsalted butter, at room temperature (may substitute olive oil)
  • 2 tsp Dijon-style mustard
  • 1/4 cup drained small capers, rinsed
  • Grated zest of 1 lemon
  • 3 tblsp chopped marjoram
  • Freshly ground pepper
  • 1 lb Brussels sprouts
  • 1 small head white cauliflower
  • 1 small head broccoli Romanesco
Instructions
  1. To make the butter: Pound the garlic with ½ tsp. salt in a mortar until smooth, and then stir it into the butter with the mustard, capers, lemon zest, and marjoram. Season with pepper. The butter can be made a day ahead and refrigerated. Bring back to room temperature before serving. (I use olive oil instead of butter.)
  2. To prepare the vegetables: Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.
  3. Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes. Drain, shake off any excess water, then toss with the Mustard-caper Butter.
  4. Taste for salt, season with pepper, and toss again.

Beet Salad

March 20, 2010
by Gary Huber
Beet Salad
Recipe Type: side dish, entree
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Each ingredient in this recipe can be adjusted to your taste or the number of servings you desire. You can make this with two beets and a spoonfull each of cheese and walnuts to serve one person or two pounds of beets for a potluck!
Ingredients
  • Beets, tops removed and scrubbed well
  • Olive oil
  • Goat cheese
  • Walnuts
  • Balsamic vinegar
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 425.
  2. Place beets on a sheet of foil and drizzle with olive oil. Wrap foil up to make a tight package and roast beets for one hour. You should be able to easily pierce them with a knife when they are done.
  3. Let beets cool, then peel. Slice and arrange on plate with goat cheese and walnuts. Sprinkle with salt and pepper and drizzle with balsamic vinegar.

Roasted Butternut Squash over Pasta

March 20, 2010
by Gary Huber
Roasted Butternut Squash over Pasta
Recipe Type: Entree
Author: David and Linda Gobberdiel
Cook time: 30 mins
Total time: 30 mins
Serves: 6
Ingredients
  • 3 ½ – 4 pounds of butternut squash, peeled, seeded and cut into bite-size chunks
  • 1 medium onion cut into 1 inch chunks
  • 2 handfuls of washed and dried escarole, torn
  • 1/3 cup fresh basil leaves, torn
  • 16 fresh sage leaves, torn
  • 5 cloves garlic, coarsely chopped
  • 1/3 cup olive oil
  • tsp. hot red pepper flakes
  • 1 Tblsp. Brown sugar
  • Salt and pepper to taste
  • cup half and half
  • 1 pound bow tie pasta, cooked and drained
  • 1 – 1 ½ cups shredded Asiago cheese
Instructions
  1. Set oven to 450.
  2. Heat one large sheet pan in oven.
  3. Prep the ingredients. In a big bowl, toss together all the ingredients except half and half, pasta, and cheese.
  4. Turn the squash blend onto the heated pan in the oven. Spread the mixture and bake 25 minutes, turning twice, or until squash is tender.
  5. Once the squash is tender, place pan under broiler for about 5 minutes until the squash has crusty brown edges and the greens and wilted and slightly crisp.
  6. Scrape everything into a serving bowl. Add the half and half, the hot pasta, and 1 cup of cheese. Toss to blend, adjust salt and pepper.
  7. Use remaining cheese as a topping when served.