Recipes

Mom’s Pumpkin Pie from Stocker Farms

 

Ingredients:

  • 4 Eggs separated                
  • 1 C brown sugar
  • 1/2 tsp salt                       
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice                
  • 1/2 tsp nutmeg
  • 2 C cooked pumpkin pulp
  • 1/3 C whipping cream– not whipped
  • 1/4 C melted butter
  • 1 tbsp cornstarch
  • 1 unbaked pie shell

Directions:

In a large bowl beat the egg yolks, add brown sugar, salt and spices. Mix well. Stir in pumpkin, cream, and melted butter until well mixed.

In another bowl beat the egg whites with the

cornstarch to form stiff peaks. Fold into the pumpkin batter.

Pour into unbaked pie shell. Bake at 450 for 15 minutes. Reduce heat and bake 20-25 minutes or until knife inserted comes out clean

 

Getting the pumpkin out of the pumpkin

Slice the pumpkin in half, scoop out the seeds and strings and give a good sprinkle of salt. Pour a bit of oil on a cookie sheet and position the halves cut side down. Bake at 325 for 45-60 min.

 

 

Dill Pickles
                                                                                                               

Cucumbers

Ingredients:
8 pounds 4-inch pickling cucumbers
48 black peppercorns

2 garlic bulbs, cloves peeled and chopped

12 small dried chili peppers (optional)

12 dill heads with fronds

5 1/2 cups cider vinegar, white wine vinegar or distilled white vinegar

6 cups water

1/2 cup pickling salt

Directions:

Gently wash the cucumbers and remove the blossom end.  Halve or quarter the cucumbers lengthwise or if you like, leave them whole.  Divide the peppercorns (8), garlic cloves (1-2), and chili peppers (1-2 if using them) into 12 pint or 6 quart mason jars.  Pack equal portions of the cucumbers,dill heads and fronds in each jar.

In a nonreactive (preferably stainless steel) saucepan bring the vinegar, water and salt to a boil, stirring to dissolve the salt.  Pour liquid over cucumbers, leaving 1/2 inch headspace.  Close the jar with hot two-piece caps.

In a boiling water bath, process pint jars for 10 minutes, quart jars for 15 minutes.  Or pasteurize the jars for 30 minutes in water heated to 180-185 degrees.

Store the cooled jars in a cool, dry, dark place for at least one month before eating pickles.



Pumpkin Cake

 

Ingredients:1 pumpkin bars cake

  • 4 eggs
  • 12/3 cup sugar
  • 1 cup oil
  • 2 cups cooked pumpkin or squash
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 8oz cream cheese, softened
  • 1/2 cup butter, softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar, sifted

Directions:

Beat eggs and sugar in mixer. Add in the following ingredients in the order listed: oil, cooked pumpkin, flour, baking powder, cinnamon, salt, baking soda. Pour into un-greased 9x13 pan.

Bake at 350 degrees for 35-40 minutes.

Frosting:
Mix together in mixer: cream cheese, butter, vanilla and powdered sugar.

 

 

Fry Pan Apple Dessert

Ingredients:apple tarte tatin 3

3 large granny smith apples
3/4 cup brown sugar
4 eggs, separated, room temperature
3 Tbsp butter
Juice from 1/2 a lemon
Zest from 1/2 a lemon
Cinnamon

Directions:

In 8” cast iron skillet sauté apples over medium heat in butter with 1/4 cup brown sugar and lemon juice until glazed, turning frequently.

Beat egg whites to soft peaks. Add 1/4 cup brown sugar and beat until stiff. Beat yolks with 1/4 cup brown sugar and lemon zest until thick and lemon colored. Fold in whites.

Sprinkle apples in pan with cinnamon.

Spoon whites over apples and bake at 375 degrees for 15-20 minutes or until golden brown and set.

Serve at once flipped over and topped with whipped cream.

 

 

Freezer Corn

 

Ingredients:corn
- 36 ears of corn
- 1lb butter cubed
- 4 cups half and half

 

Directions:
- Cut corn off the ears into a large roasting pan
- Pour cream over corn
- Set cubes of butter on top of corn
- Cover with roaster lid
- Bake at 350 for 30 minutes
- Stir well
- Bake another 30 minutes
- When cool put into quart Ziploc bags
- Freeze

 

 

Stocker Farms Zucchini Relish

 
Ingredients:

  • 11 Cups grated or ground Zucchini w/ skin (we use an old-fashioned hand crank meat grinder)zucchini relish su x
  • 4 Cups diced Onions
  • 5 Tablespoons Canning Salt (not iodized table salt)
  • 1 chopped Green Pepper
  • 1 chopped Red Pepper – a must to make your relish attractive and cheery!
  • 2 ½ Cups Apple Cider Vinegar
  • 5 ¾ Cups Sugar
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Dry Mustard
  • 1 Tablespoon Turmeric
  • 1 Tablespoon Corn Starch
  • 1 Tablespoon Celery Seed
  • ½  Tablespoon Black Pepper

Directions:

Stir zucchini, onions and canning salt together and let sit overnight.Rinse with cold water the next morning and drain thoroughly by squeezing and pushing with your hands in a colander.Add to this mixture to the chopped green pepper and red pepper. Set aside for the next step. Place the following ingredients in a large cooking pot: apple cider vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed and black pepper. Bring all this to a boil. Add the Zucchini mixture to the hot liquid and simmer for 30 minutes. Ladle into hot sterile pint jars (or smaller) and process in a hot water bath for 10 minutes. Makes 7 pints or more if smaller jars used.

This relish is especially good added to tuna/mayonnaise spread and to
deviled eggs. ~Cheers

 

 

Double Blueberry Muffin

 

Ingredients:double blueberry muffins new

  • 1 stick unsalted butter, softened at room temperature
  • 1 cup plus 2 tbsp sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 ½ cups fresh blueberries
  • 2 cups flour
  • ½ cup milk
  • ¼ tsp cinnamon

Directions:

- Preheat oven to 375. Line a muffin tin with paper cups

- In a mixer with fitted paddle attachment (or use hand mixer), cream butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder and salt and mix. In a shallow bowl, mash ¾ cup of the blueberries with the back of a fork. Add to the batter and mix.

- With the mixer at low speed, add ½ of the flour, then ½ of the milk, repeat then repeat again. Fold in the remaining 1 ¾ cups whole blueberries by hand until well mixed. In a

separate bowl, mix the remaining 2 tbsp sugar with the cinnamon. Use ice cream scoop or large spoon to fill the muffin cups ¾ full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25-30 minutes.

- Let cool in the pan before turning out.

 

 

Red, White and Blue Yogurt Parfait

 

Ingredients:red white blue parfeit
*Fresh Berries- We used Raspberries and Blueberries
*Vanilla Yogurt- You can use whip cream or vanilla ice cream as well
*Granola
 
Directions:
Place a small hand full of raspberries in the glass, then a layer of vanilla yogurt and blueberries. Sprinkle with granola and repeat until your glass is full. Enjoy

 

 

 

Raspberry Coconut Coffee Cake

 

Serves 12blueberry raspberry cake v

 

Topping:
1/3 cup flour
1/4 cup butter (room temperature)
1 cup flaked coconut
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon

 

Cake:
2 cups flour
2 1/2 teaspoons baking powder

1/2 teaspoon salt

 

1/2 cup butter (room temperature)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract

 

1 cup milk or cream
2 1/2 cups fresh raspberries or frozen unthawed

Directions:

For the topping, combine flour, butter, coconut, brown sugar and cinnamon in a medium bowl. Mix until moist and crumbly. Set aside.

Preheat oven to 375. Butter and flour a 13x9x2 - inch baking pan. Sift 2 cups of flour, baking powder and salt into a small bowl. Using electric mixer, beat 1/2 cup of butter in a large bowl until fluffy. Add vanilla extract and mix again. Gradually add 1 cup sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Mix dry ingredients into the batter alternating with milk, 3 additions each.

Pour half of the batter into the bottom of the pan. Spread it out evenly and sprinkle raspberries over the top. Sprinkle 1/2 cup of the topping mixture on top of the raspberries. Dot the remaining batter on top. Sprinkle remaining topping evenly over batter. Bake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Let cool. Serve warm or at room temperature. 


 

 

Stocker Farms Fresh Strawberry and Yogurt Parfait

Ingredients:
- 1 cup sliced fresh strawberries
- 1 teaspoon sugar
- 1/2 cup yogurt or whipped cream
   (we like to use vanilla Greek yogurt)
- 1/4 cup granola, shortcake, angel food cake, etc

Preparation:
1) Combine strawberries and sugar in a small bowl and let stand until the strawberries become juicy, about 5 minuets

2)To assemble parfait, layer yogurt, strawberries and granola then repeat. Top with granola and fresh strawberries then enjoy!

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