Individual Recipes

APPLE CAKE

Sharon Temple Illumination Cake aka Swiss Apple Cake Recipe is for an 8’’ round cake.
May easily be doubled.
¼ cup soft butter
1 cup sugar (half white and half brown works well)
3 eggs
1 Cup All purpose flour
1 tsp cinnamon
½ tsp baking powder
½ tsp nutmeg
½ tsp ground ginger
¼ tsp baking soda
1/8 tsp salt
1/8 tsp ground cloves
3 tart (Spy) apples peeled and sliced thinly
Cream butter and sugars.
Add eggs and beat.
Add dry ingredients and beat.
Stir apples in gently.
Pour batter into an 8” greased round cake pan.
Spread batter smoothly over apples. Bake for one hour at 350 degrees F. Serve with whipped cream or cheddar cheese.
Cake does not rise much but is dense and moist.

APPLE PORKCHOPS

Season four pork chops with salt and pepper,
Brown pork chops on both sides in a little olive oil in a skillet, let simmer for five minutes maybe.
Set aside on plate.
½ cup chopped onion
3 cups apple juice
½ cup cider vinegar
2 tsp salt
3 tbsp brown sugar
1 ½ tsp cinnamon
2 tbsp cornstarch
In the same pan which you browned the pork chops, saute onion,
pour 2 ¾ cups apple juice, vinegar, brown sugar, cinnamon and 2 tsp salt.
Bring to a boil.
In a cup combine cornstarch and ¼ cup apple juice, and then pour into main mixture to thicken.
Pour that over pork chops and bake in a square glass baking dish in the oven for an hour ay 375'ish.
Its also nice to quarter an apple and toss it in there too.
Or little baby potatoes work well

APPLE CRANBERRY CRISP

Preheat oven to 375F and grease a shallow baking dish.
Peel, core and slice 6-7 apples and place in a baking dish.
Fill crevices with some dried cranberries.
Coat the fruit with the following:
½ cup white sugar
1 tsp. cinnamon
1 Tbsp. flour
Combine the following and sprinkle over the top:
¼ cup all-purpose flour
2 Tbsp. packed brown sugar
¾ cup rolled oats
½ cups almonds[opt]
3 Tbsp. melted butter.
Bake for 40 minutes and let stand for 10 min.
Serves 6-8

BEEF & BROCCOLI

Serve over cooked rice.
Serves 4
1 lb Beef Sirloin
1 Tbsp. Oil
1 can Tomato Soup
3 Tbsp. Soya Sauce
1 Tbsp. Vinegar
1 Tsp. Garlic Powder
3 cups Broccoli
4 cups Cooked Rice
Brown beef and oil over medium/high heat until juice is gone. Add soya sauce, soup, vinegar and garlic,
heat to a boil.
Add broccoli and cook over medium heat until broccoli is tender/crisp. Enjoy!!!!

BOUNTY BUTTERNUT SQUASH

Preheat oven at 400F
In a 9” baking dish combine:
3 tbsp extra virgin olive oil
12 cloves garlic, peeled
3 cups peeled, seeded butternut squash, cut into ½” cubes
Toss well and season to taste with: 1/8 tsp freshly grated nutmeg
Sea salt and freshly ground pepper Cover and cook for 10-15 minutes Remove the cover and cook for 10-15 minutes longer until squash is golden brown on bottom
Add 2 tbsp fresh parsley chopped or 1 tsp dried parsley and stir gently. Sprinkle with 4 tbsp freshly grated parmesan cheese
Return to oven and bake 10 minutes longer until cheese is lightly browned Yield: 4

CINNAMON APPLE CAKE

This recipe comes from a recipe book from the International Plowing Match held in 2014.
Its full of great recipes from many of the Simcoe County Farm Ladies. Preheat the oven to 325F and grease a 8”x8” pan.
Prepare filling and set aside:
1 cup brown sugar
2-3 chopped peeled apples
2 tsp. cinnamon
Cream together well until light and fluffy:
½ cup soft butter
1 cup white sugar
Add and mix well:
1 ½ cup all-purpose flour
1 tsp. baking soda
Combine and add to creamed mixture just until combined:
1 cup sour cream
1 tsp. vanilla
Spread half the mixture in the pan and then half the filling.
Repeat with the rest of the batter and then the filling.
Bake for 35-45 minutes until golden brown or until tester comes out clean.

CREAMY ZUCCHINI SOUP

In a Dutch oven, melt 3 tbsp butter Cook ½ cup chopped green onions until soft Add:
6 cups chicken stock
5 cups unpeeled sliced zucchini
1 ½ tsp red wine vinegar (or tarragon) ¾ tsp dried dill weed (or tarragon) Bring to a boil;
slowly stirring constantly, add 1/3 cup cream of wheat.
Reduce heat and simmer until zucchini is soft.
Heat and simmer until zucchini is soft.
Puree and enjoy!
Note: ½ cup of sour cream can be added, if desired (after puree or on top of soup)
Freezes well

CARROT & GINGER SOUP

You will get your daily servings of vegetables in this flavor packed soup. Ingredients:
2 tsp oil
1-2 cloves garlic, minced
1 onion, chopped
1 tsp coriander (cilantro)
1/2 tsp cumin
1/4 tsp curry
1/4 tsp pepper
4 cups carrots, chopped
2 Tbsp ginger, minced
3 cups chicken stock
2 cups milk or cream (or milk alternative thickened with 1 Tbsp starch of your choice)
Salt to taste
Directions:
In a stock pot, sauté garlic and onions with oil for 1 minute.
Add spices and continue cooking until onions are soft.
Add carrots, ginger and stock and simmer until carrots are tender. Remove from heat and puree using an immersion blender, food processor or blender.
Return to pot and add milk, then season to taste with salt.
Serve with a dollop of sour cream if you like.

CINNAMON APPLE BREAD

Preheat oven to 350 F (325F for glass pan)
Grease a 9”x5” loaf pan.
STREUSAL TOPPING-make and set aside until the end
Combine 1 Tbsp. +1/4 cup all-purpose flour
1 Tbsp. cinnamon
3 Tbsp. light brown sugar
2 Tbsp. white sugar
Add 3 Tbsp. cold butter
Using a pastry cutter, break butter up until well-combined
Step 1: In a small bowl, combine & set aside
1 ½ cups all-purpose flour
1 ½ tsp baking soda
½ tsp. salt
Fluff with fork and add 1 tbsp. cinnamon.
Set aside.
Step 2: Peel & shred 2-3 large apples(1 heaping cup)
Fluff with fork and add 1 Tbsp. cinnamon & set aside
Step 3: Combine:
½ cup oil
2 eggs
2 tsp. vanilla
Add & beat well: 1 cup white sugar Add & blend well: ½ cup sour cream Add dry ingredients to the wet ingredients until flour starts to combine.
Fold the apple/cinnamon mixture into the above.
Layer half the batter in pan, then put half streusel mixture over the top & swirl gently through the batter. Repeat with remaining batter & streusel.
Bake 50-60 minutes or until tester comes out clean.
Cool in pan at least one hour before slicing.
Wrap well with saran wrap and enjoy!

DUTCH PEACH CREAM PIE

Heat oven to 375F
STEP 1:In medium bowl,
Combine 2 cups all-purpose flour and 1 cup soft butter
Using a pastry blender or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
Reserve 1 cup mixture.
Add 3 Tbsp. Dairy sour cream to remaining flour mixture;
toss with fork until dough forms. Shape dough into a ball.
With floured fingers, press the dough evenly in bottom and up the sides of a 9”pie plate or a 10” tart pan with removeable bottom.
Flute the edge.
Bake at 375F for 20-25 minutes or until lightly browned.

STEP2:In a small bowl, combine the reserved mixture with ¼ cup firmly packed brown sugar and set aside.

STEP 3: In a medium bowl, combine and mix well:
1/3 cup firmly packed brown sugar
¼ tsp. each ginger & nutmeg
1 cup sour cream
1 egg, beaten
Pour half the mixture into cooled, baked pie shell.
Arrange 4 medium peaches,peeled, thickly sliced or halved [2 cups] on the filling.
Pour remaining filling over the peaches.
Sprinkle with the remaining crumb mixture..
.Bake at 375F for 25-35 minutes or until center is set and topping is golden brown.
Serve warm or cooled.
Store in refrigerator.
NOTE: If peaches aren't in season, one 16 0z. Can peach halves, well drained, can be substituted for the fresh peaches.
From: Piilsbury-The Complete Book of Baking.

BUTTERNUT APPLE SOUP

In a skillet, heat 1 Tbsp. olive oil
Add 2 onions, chopped and cook, stirring, until softened, about 3 minutes
Add 4 cloves garlic, minced
2 tsp. dried rosemary, crumbled or 1 Tbsp. chopped fresh
½ tsp. black peppercorns, cracked Cook stirring for 1 minute
Transfer to slow cooker stoneware and stir in 5 cups vegetable broth Add 2 tart apples [such as Granny Smith], peeled and chopped 1 butternut squash, peeled and cubed Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the squash is tender
Preheat broiler
Puree soup using an immersion blender [You can also do this in batches on a food processor or stand blender]
Season to taste with salt, if desired Ladle soup into ovenproof bowls Shred 1 cup Swiss cheese And divide between the soup bowls
Broil until the cheese melts, about 2 minutes.
Sprinkle with finely chopped walnuts, if desired and serve

SOUP A LA CRECY

In French cooking, crecy is a term for certain dishes containing carrots.
This soup which comes from “The Vegetarian Slow Cooker” by Judith Finlayson
*may be thickened with potatoes or rice.
In a large skillet, heat 1 Tbsp. olive oil over medium heat.
Add -2 leeks, white part with just a bit of green, cleaned and thinly sliced
-4 cups thinly sliced, peeled carrots Cook stirring, until softened, about 7 minutes
Add 2 tsp. dried thyme, crumbled,
1 tsp. cracked black peppercorns
2 Bay Leaves
Cook, stirring for 1 minute.

ZUCCHINI BREAD

In a large bowl mix together: 2 eggs
¾ cup oil
1 cup white sugar
Add and mix well:
1 tsp lemon rind
In another bowl, mix together:
1 ½ cups all purpose flour
1 tsp cinnamon
½ tsp salt
½ tsp baking soda
½ tsp baking powder
Stir in the above flour mixture into egg mixture.
Fold in:
1 cup shredded zucchini, unpeeled
½ cup dried apricots, chopped
½ cup chopped pecans
Mix and pour into a greased and floured 9”x 5” pan.
Bake for 1 hour at 350F or until tester comes out clean. Cool 10 minutes

VEGETABLE LENTIL SOUP

In a large pot, over medium heat, cook 2 Tbsp. each butter & olive oil. Add 2 cups each diced onions, carrots, celery & 2 cloves Garlic, finely chopped.
Cook over medium-high heat about 5-7 minutes until tender, stirring occasionally
Add ½ cup fresh parsley,
1 tsp. each pepper, salt, dried oregano & cook for 3 minutes.
Stir in: 2 cups green lentils, rinsed
1 large can diced tomatoes with juice 8 cups vegetable or beef broth( 1 tsp. our soup bases to 1 cup water) Reduce heat and simmer for 10 minutes, stirring occasionally.
Add 2 cups water, cover & simmer for 20-25 minutes until lentils are tender. Pour 1/3 of soup into blender and puree until smooth.
Return to pot; stir until combined. Ladle into bowls.
Serve with crackers or crusty buns. From:2023 calendar Foodland Ontario