​Pecan Shortbread Cookies Makes: 2 dozen cookies (2 oz)   3 cups butter 2 cups sugar 2 tsp vanilla 2 tsp vanilla extract 2 tsp almond extract ½ tsp salt 6 cups flour 2 cups pecans, chopped   Cream together butter, sugar & wet ingredients. Add dry ingredients & mix thoroughly.  Roll into 2” round log.  Chill in refrigerator.  Slice into ½” or 2 oz cookies.  Bake at 325 degrees for 15 minutes or until light brown ..read more

Delicious Addition to Salads & Sandwiches Makes: 1 Pound of Almonds Spread 1 lb of raw sliced or slivered almonds onto a baking sheet Mix together: 1 stick salted butter melted 1 tbsp granulated garlic 1 tbsp dill weed 1 tsp onion salt 1 tsp black pepper 1⁄4 tsp salt Pour mixture over raw almonds. Coat them evenly and bake at 350 degrees for 20 minutes or until light-medium toasted. BAKING TIP:​ This recipe makes wonderful croutons. ​Instead of using Almonds​, substitute your favorite bread- 1” cubed (preferably dried before baking, but not necessary). Cover bread cubes with sea ..read more

PEPPERMINT CHEESECAKE Makes: (1) 10” Springform pan Crust: 1 cup graham cracker crumbs 1⁄2 cup melted butter 1⁄2 cup sugar 1⁄2 cup cocoa powder Mix together. Press into 10” springform pan. Press up on sides 1 inch. Peppermint Filling: 1/2 can sweetened condensed milk 12 oz soft cream cheese 2 eggs 2 tsp peppermint extract 1 tb red food dye Beat cream cheese and sweetened condensed milk. When smooth add eggs one at a time, beating well. Mixing on low, slowly pour in melted chocolate. Add extract and dye. Scrape bowl and mix again until smooth. Chocolate Filling: 1/2 can sweete ..read more

CINNAMON ROLL BREAD PUDDING Mix together: 9 eggs 3⁄4 tsp salt 2 1⁄4 cups milk 1 1⁄2 tsp ground cinnamon 1 1⁄4 cups brown sugar 1 1⁄4 tbsp vanilla 2 1⁄4 cups heavy cream 1⁄2 tsp pumpkin pie spice Put roughly 48 oz of baked Coffee Pot Cinnamon Rolls, cut into 1-inch pieces into a greased 9 X 13 pan. Pan should be filled to the top with cut cinnamon roll pieces. Pour mixture over cinnamon roll pieces, press mixture to absorb milk mixture- let set 45 minutes before baking. Preheat oven to 350 degrees and bake for 1 1⁄2 hours or until set. Serve with Caramel Sauce and Whipped Cre ..read more

HOMEMADE CHICKEN STOCK Makes 3 gallons   3 (5 or 6 pound) roasting chickens (raw) 5 large yellow or white onions, unpeeled cut in quarters 8-10 large carrots, unpeeled & halved lengthwise 8-10 celery stalks with leaves, cut in half 6-8 parsnips unpeeled & halved 15 sprigs fresh thyme (or 1 Tbsp ground Thyme) 20 sprigs parsley flat-leaf 20 sprigs fresh dill 2 heads garlic, unpeeled and cut in half across the middle 2 heaping tablespoons coarse salt 1 tablespoon whole black peppercorns (not ground) ​   Using a 16-20 quart stockpot; place raw chickens, onions, carrots, celery, pars ..read more

AUTUMN CHOWDER Makes 1 gallon Dice one package of bacon into small pieces & cook until crispy, either in the oven or in a pan on the stove top.  Cool and set off to the side to be used as a garnish at time of serving.  Fill large pot with 12 cups water. Add 1.5 cups of corn Using an immersion blender, or a food processor to blend until the corn is in small pieces. Then add: 1 tsp thyme 2 Tbsp parsley 1 ½ Tbsp Old Bay Seasoning 2 cups onions diced 2 cups celery diced 1 cup carrots diced 2 cups whole kernel corn ⅓ cup chicken base paste or powder 2 tsp pepper ⅛ cup garlic ¼ tsp bay ..read more

(Makes 20 bars) 19 oz pumpkin 2 ⅓ cups sugar 1 ⅓ cups vegetable or canola oil ¾ cups sour cream 6 eggs 3 ⅓ cups bread flour 1 tbl & 2 tsp pumpkin pie spice 1 ½ tsp salt 1 ½ tsp baking soda 2 ¾ tsp baking powder Mix pumpkin, sugar, oil and sour cream.  Add eggs.  In a separate bowl mix all spices, salt, baking soda, and baking powder.  Add flour & spice mixture. Pour batter into a greased half-sheet pan.  Bake at 325 degrees for 30 minutes or until toothpick comes out clean.  Cool completely. Frost, generously, with Cream Cheese Frosting. ______________________________________ ..read more

Sour Cream Lemon Pie Makes: 2 pies (9”) 1 ½  Cups Sugar 6 TBSP Melted Butter 4 TBSP Cornstarch 6 TBSP Lemon Juice 1 ½ Cups Milk 5 Egg Yolks 1 TBSP Lemon Zest In a large microwave safe bowl whisk together all of the ingredients.  Cook in microwave until thick, approximately 10 minutes total, stopping to whisk every 2 minutes. While hot, whisk in 1 ½ cups sour cream.  Pour into baked pie shell.  Seal with plastic wrap, refrigerate until cool.   Top with a generous amount of whipped cream ..read more

We have a very plentiful rhubarb patch out back and have been making tons of delicious recipes using it.  This is one of our customer's favorites - Enjoy! RHUBARB CRISP Vegetarian * Serves 9 Rhubarb Layer: 4 cups ½” pieces of rhubarb 1 cup sugar ⅓ cup flour ½ sp cinnamon Topping: ½ cup butter, melted ½ cup oats 1 cup flour 1 cup brown sugar ½ tsp salt ½ tsp cinnamon Heat oven to 375 degrees.  Pour ingredients for the rhubarb layer; rhubarb, sugar, flour and cinnamon into an 8” X8” baking dish.  Then mix the toppings; butter, oats, flour, sugar, salt & cinnamon in a medium bowl ..read more

Buttermilk Biscuits Makes: 12 large biscuits Preheat oven to 450 degrees 6 ¾ cups all purpose flour 4 ½ teaspoons baking powder 2 tsp salt 2 tsp baking soda 8 oz butter stick cut into small cubes 2 oz lard stick cut into small cubes Mix dry ingredients in a large bowl.  Add butter and lard with the flour mixture into a food processor and process until the butter and lard is the size of peas (you will need to split this into 3rds to accommodate the size of your food processor). Pour the processed mixture into a large mixing bowl.  Cut 2 ½ cups of buttermilk into the dry into the dry in ..read more