Monday, October 20, 2014

RECIPE: IRON SKILLET APPLE PIE

1 stick, plus 1 TBS butter
1 cup brown sugar (can be cut in half)
1 cup white sugar (can be cut in half)
1 tsp cinnamon
½ tsp nutmeg
4 cups apples, peeled and chopped into small pieces
1 double pie crust

In large iron skillet, melt 1 stick of butter and 1 cup brown sugar. Do not caramelize, just melt the two together.

Cover with 1 layer of pie crust. Add apples, ¾ c white sugar, cinnamon and nutmeg. Put 3-4 slits or cut outs in top crust and place on top.

Sprinkle top with remaining ¼ cup of sugar and dot with remaining TBS of butter.

Bake in 350-degree oven, for 30-45 minutes or until crust is brown and apples are tender.

UPCOMING CLASSES / SESSIONS

REMINDER: BREADMAKING CLASS THIS SATURDAY!!

We will close out the Breadmaking class at end of day, this Thursday. The class is this Saturday.

UPCOMING CLASSES / SESSIONS:

We are scheduling the following classes / sessions in the hopes that they will help you with your holiday baking and/or gift giving.

In order to sign up, you must pre-pay. Classes will be kept limited so that everyone is able to get the most out of the class and all the hands on experience that allows for. Sign ups are on a first come, first served basis.

All classes start at 10am and go until done (typically around 3pm). If we do not have a minimum number of folks coming to any given class, we will cancel it and refund those who have paid for it. Refunds will not be given for those who do not come to class or cancel less than 72 hours before class.

Children 8 yrs and older are welcome but must be with a participating and responsible adult. Breastfeeding Moms are welcome as is the baby. We ask that all other children be left with someone they love and you trust so that more can be accomplished in the class. Bring a sack lunch as we will not take a lunch break.

BREADMAKING CLASS - October 25th - $10 each
PIE MAKING CLASS- November 8th - $10 each
DECORATIVE BREAD MAKING CLASS - November 15th - $10 each
CANDY MAKING SESSION - December 13th - $25 each

Breadmaking Class - We will make loaves of both white and wheat bread from scratch. This is a hands on class that will help you be able to replicate it at home in the future. We'll cover how to tell what went wrong as well as how to correct the oopsies. Everyone will go home with a loaf of bread of their own making and recipes.

Pie Making Class - It seems pie crust making is intimidating to many. It's not hard...really. We'll go over it and make a crust of our own. We'll also learn about decorative crusts, types of pies (cream, fruit, traditional, etc). Everyone will go home with at least one pie of their own making and recipes.

Decorative Breadmaking Class - You need to be able to make bread on your own to take this class. We will cover everything from various styles of roll making to braided breads, and other shapes and sizes (including hamburger and hotdog buns). As always, this is a hands on class and you will go home with several types of breads of your own making and recipes.

Candy Making Session - While we will be teaching you how to make the candies this will be more of a candy making session where everyone makes the candies and can take a number of the candies home with them to make platters for gatherings or for gifts. They will keep for the holidays so have no fear! You will also go home with recipes.

Sunday, October 19, 2014

Instant Cream Soup Mix

RECIPE: INSTANT CREAM SOUP MIX

(Makes the equivalent of 1 can of Condensed Cream Soup - 10 3/4 oz)

2 cups Powdered Milk (instant milk)
1 cup Cornstarch
1/4 cup Chicken Bouillon / Base Granules
2 tsp Seasoned Salt
1 tsp Onion Powder
1/2 tsp dried Thyme
1/2 tsp dried Basil
1/4 tsp Black Pepper

Mix together and store in an airtight container (quart jar works too)

To make the equivalent of a 10 3/4 oz can of Condensed Cream Soup:

1/3 cup Soup Mix (from above)
1 1/4 cup water or milk

Combine soup mix and water or milk in soup pot. Bring to a boil and stir until thick. Milk makes for a richer soup.

If you will be cooking in a casserole or soup, just combine the soup mix and water or milk and it will thicken as it cooks in the casserole or soup. No need to boil it first s directed above.

VARIATIONS:

Cream of Mushroom Soup - add 1/2 cup sliced mushrooms, or 1 (4 oz) can of sliced mushrooms, drained.

Cream of Vegetable Soup - add 1/2 cup diced cooked vegetables or 1/3 cup dried vegetable flakes.

Cream of Broccoli Soup - add 1/2 cup diced cooked broccoli. **NOTE: don't be afraid to use frozen broccoli. Just defrost it first and pat dry or reduce liquid (milk or water by 2 TBSP)

Cream of Chicken Soup - add 1/2 cup cooked or diced chicken or you may add another 2 TBSP chicken bouillon / base granules.

Mom's Master Mix

ANOTHER HOMEMADE MIX WORTH KEEPING AROUND:

Mom's Master Mix

5 lbs Flour (whole wheat, all purpose, or oat flour)
2 1/2 cups Powdered Milk
3/4 cup baking powder
3 TBSP Salt
2 TBSP Cream of Tartar (or 3 TBSP angel cream)
1/2 cup Sugar
4 2/3 cups (2 lbs) Vegetable Shortening

Sift all dry ingredients together. Cut in shortening until mix has a cornmeal like consistency/look. Store in refrigerator if you use whole wheat flour or oat flour. Room temperature storage is okay if using all purpose white flour. Use your Mom's Master Mix whenever a recipe calls for "baking mix" or "bisquick" or you may use it in the following recipes. Enjoy!

=============

BISCUITS

3 cups Mom's Master Mix
3/4 cups water

Blend and knead for a few strokes. Pat out and cut. Bake at 450 degrees for 10 minutes. Yields 1 dozen

=============

PANCAKES OR WAFFLES

3 cups Mom's Master Mix
1 egg
1 1/2 cup water

Blend together. Fry on griddle or in waffle maker. Yields 18 pancakes or 6 waffles.

=============

MUFFINS

3 cups Mom's Master Mix
2 TBSP Sugar
1 Egg
1 cup Water

Mix water and egg, then add dry ingredients. Fill muffin tin holes 1/2 - 3/4 way, depending on desired size of muffins. Bake at 400 degrees F for 15 - 25 minutes, depending on size f the muffins. Makes 1 dozen medium sized muffins.

**For variety, try substituting juices for the water. Try pineapple juice with pineapple chunks. Or try 2 cup apple sauce and reduce your water to 1/2 cup and add 1/4 tsp cinnamon. Orange juice can be added with 1/2 tsp grated orange peel or you could add 1 tsp grated lemon peel and 1 TBSP poppy seeds. Experiment for different flavors!

=============

GINGERBREAD

2 cups Mom's Master Mix
1/4 cup Sugar
1 egg
1/2 cup Water
1/2 cup Molasses
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves

Beat egg, water, and molasses. Then mix in dry ingredients. Pour into greased or sprayed 8"x8" pan. Double recipe for 9"x13" pan. Bake at 350 degrees F for 40 minutes. May need to cook slightly longer for 9"x13" pan.

=============

DROP COOKIES

3 cups Mom's Master Mix
1 cup Sugar
1 egg
1/3 cup Water
1 tsp Vanilla
1/2 cup nuts and / or chocolate chips

Mix all ingredients together. Drop onto prepared cookie sheet and bake at 375 degrees F for 10 - 12 minutes.

=============

COFFEE CAKE

3 cups Mom's Master Mix
1/2 cup Sugar
1 Egg
2/3 cup Water

Topping:

1/2 cup Brown Sugar
3 TBSP Melted Butter
1/2 tsp Cinnamon
1/2 cup Nuts and or Raisins (optional of course)

Blend all coffee cake ingredients. Pour into greased 9" round pan or 8"x8" cake pan and cover with topping. Bake at 400 degrees F for 25 minutes or until inserted knife comes out clean.

=============

YELLOW OR CHOCOLATE CAKE

3 cups Mom's Master Mix
1 1/2 cups Sugar
3 Eggs
1 cup Water
1 tsp Vanilla
1/2 cup Cocoa for chocolate cake

Blend sugar into Mom's Master Mix in bowl. In a separate bowl, Beat eggs, water, and half of Mix with sugar in it. Beat for 2 minutes. Then add rest of Mix with sugar in it and beat for 2 more minutes. Bake at 325 degrees F for 25 minutes. Makes 2 8" layers or 1 9"x13" cake. ***For chocolate cake, mix cocoa with the dry ingredients.

=============

CORN BREAD

1 1/4 cup Mom's Master Mix
3/4 cups Yellow Cornmeal
1 TBSP Sugar (or if you want Southern Sweet Cornbread, add 3/4 cups Sugar)
1 Egg
1/2 cup Water

Mix all ingredients and pour int an 8"x8" pan or iron skillet. Bake at 450 degrees F for 25 minutes.

=============

SHORTCAKE

2 cups Mom's Master Mix
1/2 cup Water
1/4 cup melted Butter
2 TBSP Sugar

Mix and knead a few strokes. Roll 1/2 " thick. Cut into 3 3" cakes or bake in an 8"x8" greased or sprayed pan. Bake at 450 degrees F for 10 minutes.

Wednesday, June 18, 2014

THIS WEEK'S PRODUCE BOX CONTENTS (06/19/2014)



Each Produce Box is $25 plus tax.

Pick up is anytime after 10am Thursday, Friday, or Saturday for those signed up for this week's box.

See link below for program sign up information.

6 Gala Apples
6 Bananas
4 Kiwi
1 LB WA Bing Cherries
1 pint Blueberries
1 head LOCALLY GROWN Lettuce
3/4 LB LOCALLY GROWN Snow Peas
1 LOCALLY GROWN Cucumber
1 LOCALLY GROWN Zucchini
1 LOCALLY GROWN Yellow Squash
2 LOCALLY GROWN Red Tomatoes
1 LOCALLY GROWN Green Tomato
1 LOCALLY GROWN Sweet Onion
4 ears Sweet Corn
1 LB Carrots
6 Jalapenos
1 bunch Cilantro
1 bulb Garlic
3 LBS Russet Potatoes
1 dozen Brown Farm Eggs (from free range chickens)
***THOSE WHO PICK UP ON THURSDAY IN WAYNESVILLE OR ON FRIDAY IN OSAGE BEACH WILL RECEIVE A LIVE BASIL PLANT IN ADDITION TO THE CONTENTS OF THEIR PRODUCE BOX***

**Please note, we do not clean off the onions as they last much longer if you wait until ready to use them to clean and skin them.**

For Produce Box Program sign up information:
http://docs.google.com/document/d/17wYf79_62ZtbXs698TXYV7J5bNID68tPmS89H4VRVAA/edit

PRE-ORDERS FOR PEACHES & CHERRIES!!

We will begin taking pre-orders for peaches and cherries. We've struggled with how to go about this since we do not yet know when exactly they will be in or what price they will bring. We won't have that information until the day they call us to say they are ready to be picked up. So, we will be taking names, amount wanted and a phone number. We sell these by the box only.

Cherries are typically 15-18 lbs per box, depending on which company packaged them. We typically get both Bing cherries and Rainier cherries and they are shipped in from Washington state. Some carry the CA cherries but they just do not have near the flavor so we try to stick with the WA cherries.

Peaches typically come in 1/2 or 3/4 bushel boxes. We don't get to choose. The first wave will come out of Georgia and then later we'll have Missouri peaches. Some carry the CA peaches but again, they just do not have near the flavor so we try to stick with the GA and MO peaches.

TO PRE-ORDER, JUST CALL THE STORE AND GIVE US YOUR NAME, NUMBER, AND AMOUNT WANTED. PLEASE DO NOT POST HERE AS WE MAY NOT ALWAYS SEE IT. WHEN THE PRODUCT IS COMING IN, WE WILL THEN BEGIN CALLING FOLKS IN THE ORDER THEIR ORDERS WERE RECEIVED AND LETTING THEM KNOW WE HAVE THEIR PRODUCE COMING IN. IF AFTER 24 HRS IT IS NOT PICKED UP, IT WILL BE RELEASED TO THE NEXT PERSON IN LINE. WE APOLOGIZE BUT DUE TO PAST PROBLEMS THIS IS THE BEST WAY WE KNOW TO HANDLE IT. THIS HELPS PREVENT US FROM GETTING STUCK WITH BOXES FOLKS ASK FOR BUT DO NOT PICK UP.

Wednesday, November 14, 2012

PRE-ORDER YOUR TREE RIPENED FLORIDA ORANGES TODAY! - 40 lbs - $15 + tax

PRE-ORDER YOUR TREE-RIPENED FLORIDA ORANGES TODAY!

40 lbs (approx a bushel) for $15 + tax.

These are a very sweet orange and absolutely delicious!


We are bringing in oranges by the box just like we did last year. They are not sprayed/painted and are literally ripened on the tree vs after they are picked. Our driver is bringing them in straight from FL. For those of you who got them last year, you know they are delicious!


We ordered a set amount. If you wish to get some, stop in and make payment and we'll set yours aside when they arrive. The oranges are scheduled to arrive late in the week, the 2nd week of December. Just in time for Christmas gifts!


Please help us spread the word by sharing this post and telling others. Thank you and Enjoy!