Category: Food

1. Heat the oven to 350 degrees.
2. Spray a 15x10x1 inch pan with non-stick cooking spray.
3. In a large bowl, beat the eggs, sugar, oil and pumpkin with a wire whisk until smooth.
4. Stir in the flour, baking powder, baking soda, salt and the spices.
5. Spread the mixture into the pan.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely then frost with cream cheese frosting.
8. Cut into bars and top with nuts if you wish.

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease and flour an 8 inch square baking dish.
3. In a medium bowl, toss together the apples, butter and brown sugar. Let this stand while you prepare the batter.
4. In another medium bowl, stir together both flours, the baking powder and the salt.
5. In a large bowl, beat the egg then add the sugar, oil and vanilla. Beat until combined.
6. Stir the flour mixture into the egg mixture then spread this mixture into the prepared pan.
7. Layer the apples on top then sprinkle the granola on top of the apples.
8. Bake for approximately 45 minutes or until a wooden pick inserted in the center comes out clean.

1. Preheat the oven to 350 degrees Fahrenheit
2. Grease an 8 inch square baking dish
3. Cook the potatoes in boiling water 5 to 7 minutes or until tender, then drain
4. In a 1 quart saucepan, melt the butter over medium heat. Once melted, stir in the flour until it’s absorbed
5. Stir in the milk using a whisk
6. Heat this through stirring until the mixture comes to a boil
7. Remove the mixture from the heat and stir in 3/4 cups of the Swiss cheese, 2 tablespoons of the grated Parmesan, the salt, pepper and the garlic
8. Arrange half of the potatoes in layers in the baking pan then pour 1/2 of the sauce over the potatoes; arrange the rest of the potatoes on top and pour the rest of the sauce over them
9. Sprinkle the remaining 1/2 cup Swiss cheese and 1 tablespoon Parmesan cheese over all
10. Sprinkle lightly with paprika
11. Bake 30-40 minutes or until browned on top
12. Let stand for 10 minutes before serving

Really delicious!

1. Soak the beans overnight in enough water to keep them covered then drain them and put them in a large kettle with 4 quarts of water.
2. Add the garlic, onion and the olive oil then simmer
3. for about 1 1/2 hours.
4. Add the potatoes, carrots, zucchini, string beans and leek to the pot.
5. Season the soup with salt and pepper.
6. Add the parsley, celery seed, basil and oregano.
7. Simmer for another 45 minutes.
8. Add the cabbage and the rice to the soup and simmer for another 20 minutes.
9. Add more water if the soup is getting too thick for you.
10. About 5 minutes before the soup is ready to serve, add the tomatoes.

1. In a large skillet, heat oil over medium-high heat
2. Add the onion and saute until browned in spots
3. Add the sweet potato and stir until it starts browning in spots (approximately 5-7 minutes)
4. Stir in the garlic, cumin and salt then saute until fragrant (about 30 seconds)
5. Add water and cook the mixture (scraping up any browned bits) until liquid is absorbed
6. Stir in the corn and beans then cook until heated through and the sweet potato is soft (prick a fork through a piece to test it)
7. Season with salt and pepper

Very easy and you can have most of the ingredients in your cupboard most of the time.

1. Preheat oven to 325°F.
2. Cream the goat cheese and butter in a mixer.
3. Add the sugar, salt, lemon juice, and vanilla.
4. Beat until the mixture is very light.
5. Add the eggs one by one and beat until light and fluffy.
6. Reduce the speed of the mixer to low and add the flour, beating just until the batter is mixed.
7. Spoon the batter into a 10″ tube pan thickly buttered and floured.
8. Bake the pound cake for 1 1/4 hours or until an inserted skewer or toothpick comes out clean.
9. Remove the pan from the oven and let cake stand for 5 minutes. Invert the cake onto a rack and cool completely.

Thanks for any feedback!

I found this recipe at the Westfield Farm website http://www.chevre.com/recipes.html

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1. Heat the oven to 375ºF
2. Mix the sugars, butter and egg in a large bowl
3. Stir in the flour, baking soda and salt (the dough will be stiff)
4. Stir in the chocolate chips
5. Drop the dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet or use parchment paper as a liner on the cookie sheet
6. Bake 8 to 10 minutes or until light brown — the center will be soft, then cool slightly and remove from cookie sheet
7. Cool on a wire rack