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Cinnamon Cider
Ingredients: 1 gallon apple cider 2/3 cup sugar 2 teaspoons whole allspice 2 teaspoons whole cloves 2 cinnamon sticks, 3 inches long 2 oranges, studded with cloves vanilla ice cream, optional Directions: In 4-quart Dutch oven, heat all ingredients (except oranges and ice cream) to boiling; reduce heat. Cover; simmer 20 minutes. Strain punch through
Cranberry Fluff Salad
Ingredients: 14 oz Whole Berry Cranberry Sauce 20 oz drained Crushed Pineapple 8 oz thawed frozen whipped topping 3.5 oz Marshmallow Creme 3 cups Mini Marshmallows Directions: Stir together cranberry sauce and pineapple in a large bowl. In another bowl combine whipped topping and marshmallow creme until well blended. Fold mini marshmallows and fruit mixture
Gingerbread Upside-Down Cake
Originally appeared in Farm and Dairy on October 21, 1948 Ingredients: 1/4 cup shortening 1/3 cup sugar 1 egg 1/2 cup New Orleans molasses 1 1/3 cups flour 1/4 tsp. salt 1 1/2 tsp. baking powder 1/8 tsp. soda 3/4 tsp. cinnamon 3/4 tsp. ginger 1/2 cup sour milk Bottom of the pan: 2 Tbsp.
Bacon-Cheddar Breakfast Muffins
Ingredients: 1 cup all-purpose flour 1/3 cup quick-cooking oats 1 Tbsp. baking powder 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. pepper 6 eggs 1/4 cup applesauce 1/2 cup shredded Cheddar cheese (2 oz.) 1/4 cup finely-chopped crisp-cooked bacon 1/4 cup chopped fresh parsley Directions: HEAT oven to 375°F. MIX flour, oats, baking powder,
Broccoli Salad
Ingredients: 4 cup broccoli florets 3/4 cup real bacon bits 1 large apple diced 1/2 cup slivered almonds 1/2 cup shredded cheddar cheese 2/3 cup fresh or frozen cranberries sliced in half 1/2 cup raisins 1/4 cup water 1 cup plain nonfat, Greek yogurt 1/8 teaspoon salt and pepper each Directions: Clear your area for
Hot Mulled Cider
First published October 28, 1982 Ingredients: 6 cups apple cider 1/2 cup light brown sugar 1 2” piece cinnamon stick 1 tsp. nutmeg 1/2 tsp. ginger 12 whole cloves 2 oranges, sliced 2 lemons, sliced Directions: In a large saucepan, combine cider, brown sugar, cinnamon, nutmeg and ginger. Push cloves into rinds of oranges and
Make-Ahead Stuffed French Toast
Ingredients: 30-36 slices French bread OR baguette, 1/2-inch thick (12 oz.) 4 oz. cream cheese, softened 1 cup strawberry preserves 8 Eggs 1-1/2 cups milk 1 can crushed pineapple, undrained 8 oz. 1/4 cup orange juice 2 tsp. freshly grated orange peel 1 tsp. vanilla 1/2 tsp. salt Directions: Heat oven to 350°F. Spread 1/2
Beef and Kale Queso Fundido
Ingredients: 8 oz. cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups) 1 can (10 ounces) diced tomatoes with mild green chilies, undrained 1/2 cup beer 2 cups shredded regular or reduced-fat Mexican cheese blend 1 Tbsp. cornstarch 1 cup finely chopped kale leaves Directions: Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple
Honey BBQ Sauce
Yield: Makes approx. 2 quarts Ingredients: 1/4 cup canola oil 3 cups sweet onions, chopped 1 cup roasted red bell peppers, chopped 1/2 cup Italian parsley, chopped 2 cups tomato sauce 1 1/2 cups honey 1 cup orange juice 1 cup dry white wine 3 T apple cider vinegar 2 T lemon juice 1 T
Pear Honey
Farm and Dairy Archives Wednesday, September 4, 1957 from Mrs. Doris Miller, of Salem, Ohio Ingredients: 9 pears, chopped fine 1 cup crushed pineapple 5 cups sugar Juice of 1 lemon Directions: Mix together the pears, pineapple, sugar and lemon juice. Bring to boil; cook over low heat for 35 to 40 minutes, stirring until
