A Country Path Member Recipes
We all love watching cooking shows and drooling over the recipes, right? Our members also love cooking and we are sharing recipes that they have put into our past newsletters.
Click on any of the tabs for the full recipe and find links so you can easily print them out for your own use! We will be adding more in the coming months.
Hot Toddy with 3beez.buzz Honey
- ¾ cup water
- 1 ½ ounces whiskey
- 2 to 3 teaspoons 3beez.buzz honey, to taste
- 2 to 3 teaspoons lemon juice, to taste
- 1 lemon round
- 1 cinnamon stick (optional, for garnish)
Bring the water to a simmer and pour into a mug. Add whisky, 2 teaspoons of 3beez.buzz honey
and lemon juice. Stir until the honey has dissolved into the hot water. Taste and add more honey
for sweetness, if desired. Add 1 or more tsp of lemon juice for zing! Garnish with a lemon round
and a cinnamon stick! Enjoy!
Archibald's Apple Cookies
- 1 cup all purpose flour
- 1 tsp. ground cinnamon
- ¼ tsp. nutmeg
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 ¾ cups rolled oats
- ½ cup butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg – room temperature
- 1 tsp. vanilla
- 1 cup chopped apple – Honey Crisp is a great choice
Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt until well combined. Stir in the rolled oats and set aside.
Using a handheld mixer beat the butter, brown sugar and granulated sugar together for 1 or 2 minutes or until fully combined. Mix in the egg and vanilla extract, scraping down sides as required.
Add the dry ingredients to the wet ingredients and mix well. Gently fold in the chopped apples.
Scoop & drop cookie dough onto the prepared baking sheets, leaving a little room between the cookies.
Bake for 12 to 15 minutes or until the tops are set
Remove from oven and allow to cool. Store in airtight container for 2 to 3 days.
Almet Egg Tacos
Tasty Topping Ideas
1 cup shredded romaine lettuce
½ cup frozen corn, cooked
½ cup grated cheddar cheese
¼ cup salsa
1 avocado, peeled and slice
Crack the eggs into a medium-sized bowl. Add the salt and pepper. Whisk together until yolks and whites are blended.
In a medium non-stick pan, heat the butter over medium heat until melted.
Add the eggs to the pan. Cook, stirring gently, until the egg mixture is set but still soft, about 2
minutes. Spoon the eggs onto each warm tortilla. Add your favourite tasty toppings.
Uncle Bruce’s Famous Cheese Ball
1 small yellow onion
1 large garlic clove
1 Tbsp sour cream
1 Tbsp Mayo
1 tsp Worcestershire
1 celery stalk
Blend in food processor until a uniform “slurry”. Then add pickled jalapeno slices – hot. Start with 2 Tbsp. Finally, add: 400g of grated old cheddar cheese. Mixture needs to become stiff. So, you may need to add up to 500g of grated cheese. At this point, you could add more jalapeno slices if you desire more heat. But do it in moderation! Line a small bowl with wax paper. Shape cheese into a ball & place into the bowl. Refrigerate for 2 to 8 hours – the longer the better. Optional: Before serving, roll cheese ball in finely ground walnuts or pecans. Serve with corn chips, veggie slices, crackers… & our newest cider – Strawberry Lime – would be a perfect match. Cheers!
Sargent Family Dairy - Suzy’s Caprese
1/2 cup @sargentfamdairy 3.25%MF Milk
1 clove of garlic, grated
1 tsp white wine vinegar
3 tbsp olive oil, divided
6 on-the-vine tomatoes
1 cup @sargentfamdairy Cheese Curds
1 tbsp oats, toasted
1 tbsp barley, toasted
1 handful fresh chives, cut into 1-inch pieces
- In a small mixing bowl, whisk together milk, garlic, vinegar and 1 tbsp olive oil and season to taste with salt and pepper. Set dressing aside.
- Heat 1 tbsp olive oil in a cast iron skillet set over medium-high heat, add tomatoes, and cook until blistered and beginning to release their juices, about 5 minutes. Season to taste with salt and pepper.
Place tomatoes on a serving platter and arrange cheese curds around them. Spoon reserved dressing over top of tomatoes and garnish with chives, oats, and barley and remaining 1 tbsp olive oil and serve.
Basic Hearth Bread
- Dough Starter (Sponge) minimum 1 hour, maximum 24 hours
- Minimum Rising Time: about 3 hours
- Oven Temperature: 475F, then 425F
- Baking time: 30-40 minutes
- Dough Starter (Sponge):
- Bread Flour: 1 cup (156 grams)
- Whole wheat flour or kamut flour: ¼ cup (36 grams)
- Instant Yeast: 3/8 teaspoon (1.25 Grams)
- Honey: 1¼ teaspoons (9 grams)
- Water at room temperature: 1 1/3 liquid cup (322 grams)
- Hard Bread Flour: 1¾ cups plus 2 tablespoons (292 grams)
- Instant Yeast: ½ teaspoon (1.6 grams)
- Salt: 1½ teaspoons (10 grams)
- Make the Sponge:
In a mixer bowl or other large bowl, place the sponge ingredients minus the salt and whisk until very smooth to incorporate air, about 2 minutes, until it is a thick batter, Cover with plastic wrap and set aside while you make the flour mixture.
- Flour Mixture:
Combine the ingredients for the flour mixture, less the salt. in a medium bowl (if mixing by hand, reserve the two tablespoons of flour). Gently scoop the mixture onto the sponge to cover it completely. Cover the bowl tightly with plastic wrap and allow it to ferment for 1-4 hours at room temperature.
- Mix the Dough:
Mixer Method: With the dough hook, mix on low speed for about 1 minute, cover and allow to rest for 20 minutes. Sprinkle on the salt and knead the dough on medium speed for about 7 minutes.
Hand Method: Add the salt and mix by hand until the flour is moistened. Knead the dough in the bowl until it comes to together. Then knead on the counter for 5 minutes to develop the gluten. You may need the reserved 2 tablespoons of flour to keep it from sticking. Cover with the inverted bowl and allow it to rest for 20 minutes. Knead the dough for another 5 to 10 minutes until it is very smooth and elastic. If too sticky add the remaining reserved flour.
- Let the Dough rise:
Using an oiled spatula, scrape the dough into a 2-quart bowl which has been lightly oiled. Push down the dough and lightly spray or oil the top and cover the top with plastic wrap. Allow the dough to rise at room temperature until doubled, about 1 hour. Once doubled in size, remove to counter, fold over and form into a rectangle and return to bowl, oil the top, cover and allow it to double again. 45 min. to 1 hour.
- Shape the Dough and let it rise:
Turn the dough out onto a lightly floured counter and press it down. It will still be sticky but use any additional flour sparingly. To make a free-form round loaf, round the dough into a ball about 6 inches x 2½ high and place on a prepared baking sheet. Cover the shaped dough with a large container and allow it to almost double again, 45 minutes to 75 minutes. It should now be 8” x 3 inches high.
- Preheat the oven to 475F for one hour.
- Slash and Bake the bread:
Make several 1/2 “deep slashes in the top of the dough. Bake for 10 minutes and then lower the temperature to 425F and continue baking for 20-30 minutes until the bread is golden brown.
- Cool the Bread
For the best flavour development, allow the sponge to ferment for 1 hour at room temperature and then refrigerate for 8-24 hours. Allow to return to room temperature before using. Traditional breads of the 18th and 19th centuries were done this way as their yeasts and starters were not as strong as today’s. The longer fermentation of the sponge develops extra gluten strength for the dough, adds depth and complexity of flavour and increases the shelf life of the bread. It also makes it possible to use less yeast which allows the taste of the wheat to emerge.
GOOD LUCK! Taken from Rose Levy Beranbaum’s: The Bread Bible.
Almet Farm Pumpkin Pie
2 cups brown sugar 4 eggs
1 tsp salt 2 cups milk
1 – 796 ml can pumpkin (or 3 1/2 cups cooked fresh)
2 tsp cinnamon 1 tsp mace
Mix all ingredients together. Pour into unbaked pie shells. Bake at 450 degrees for 20 minutes
then 350 degrees for 25 minutes or until set in the center (Slide a knife into center and be sure
it comes out clean). Cool and top with fresh whipped cream. Makes 2 pies.
Thanksgiving Potatoes Timeless Essentials
1. Scalloped potatoes, add 1 to 2 tablespoons Herby herb dip mix or Dilly Dill Dip mix to
your baking dish when layering the potatoes, or add it directly with your white sauce for
2. Whipped or mashed potatoes, add 1 tablespoon Garlic and Chive dip mix or Dilly Dill
Dip Mix to your butter and milk as you mash or whip.
Let these potatoes sit for five minutes with lid on to enhance flavor. An easy pot of
delicious potatoes fit for company, but loved by the whole family.
3. Baked potatoes, instead of using plain sour cream or butter to top your baked potato, try
any of our dips in prepared form. We enjoy the Garlic Ranch and Bacon dip on our baked
Grandma Brubacher’s Apple Crumble Pie! - Archibald's
5‐7 tart apples (depending on size) peeled, cored & sliced
½ cup brown sugar
2 Tbsp flour
½ tsp cinnamon
Combine sugar, flour and cinnamon. Mix in apples. Pour into unbaked pie shell.
1 cup brown sugar
1/3 cup flour
¼ cup butter
Combine sugar and flour. Cut in butter to make mixture crumbly. Don’t over work!
Sprinkle crumble mixture over the apples, making sure that you reach the edges. Bake at 450
for 10 minutes. Then 350 for approximately 30 minutes or until pie is bubbling at edges.
Gallery on the Farm Appetizer Meatballs
These are perfect for entertaining guests at Christmas.
For the meatballs:
2 pounds of Gallery on the farm ground beef
2 large eggs (pick up from Almet Farms)
1 cup shredded mozzarella cheese
1/2 cup bread crumbs
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
For the sauce:
1 3/4 cups of ketchup
2 tablespoons cornstarch
1 jar (12 ounces or 1 1/2 cups) apple jelly (or another jelly of your choice)
1 jar (12 ounces or 1 1/2) currant jelly (or another jelly of your choice)
In a bowl, combine the meatball ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.
Bake at 350° for 10-15 minutes; drain.
Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes or place in slow cooker to keep warm for guests. ENJOY!
Hope Farm Pull-Apart Christmas Tree
1 lb. refrigerated pizza dough
Egg wash (1 egg whisked with 1 tbsp water)
7 mozzarella sticks
1/4 c. melted butter
1/2 c. finely grated Parmesan
1 tbsp. Thinly sliced basil
1 tbsp. chopped parsley
1 tbsp. chopped rosemary
Marinara, warmed (for serving)
Preheat oven to 450°. Line a large baking sheet with parchment paper. Cut mozzarella sticks into 1” pieces and set aside.
On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total).
Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden, 15 to 20 minutes.
Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza balls. Serve warm with marinara for dipping.
Aunt Marie’s Lemon Jelly Roll
A light, refreshing dessert – just in time for spring!
Filling (make this first so it can cool while the cake is baking)
1 cup white sugar Juice of 1 lemon (about 3 tbsp)
1 cup water 3 rounded tbsp corn starch
1 egg 1 tbsp lemon zest
Beat together well and cook over medium heat, stirring until the mixture bubbles and thickens.
1 cup white sugar 2 rounded tsp baking powder
5 eggs, separated Pinch of salt
1 cup pastry flour 3 tbsp milk
1/3 tsp baking soda 1 tbsp cold water
Beat sugar and egg yolks together until well blended. Add flour, soda, baking powder, salt and milk and mix well.
Beat egg whites until stiff and gently fold into above mixture along with the cold water.
Line a 11 x 16 inch jelly roll pan (a cookie sheet with a lip) with waxed paper – greasing the top of the paper. Pour the batter in and spread it evenly over the pan. Bake 12 to 15 minutes in a 375 degree oven or until it springs back when gently poked with your finger. As soon as it is cooked, turn out onto a tea towel that has been sprinkled with white sugar. Gently peel off the waxed paper and spread the cooled filling on the cake. Using the tea towel to help you, roll the cake up and wrap it in the tea towel until it is cool. Slice and enjoy!
Blueberry Overnight French Toast Bake
Make this delicious French toast the night ahead so that you can enjoy Easter morning without the work.
12 slices day-old bread, cut into 1-inch cubes (Italian bread works best I have found)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh or frozen blueberries
12 Almat Farm eggs, beaten
2 cups Sargeant Dairy milk
1 teaspoon vanilla extract
⅓ cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
Grease a 9×13 inch baking dish.
Place half the bread cubes in the dish and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour this mixture over the bread cubes. Press down the cubes in order to “soak” them and make them “French toast-like”. Cover and refrigerate overnight.
In the morning, remove the bread cube mixture from the refrigerator about 30 minutes before baking.
Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Serve this over the French toast and enjoy!
Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!
Gallery on the Farm Slow Cooker Beef Stew
- 1 tablespoon olive oil
3 pounds beef chunks from Gallery on the Farm
Freshly ground salt and pepper
1 1/2 cups beef broth (or beef bone broth – made from bones available in store)
1 cup dry red wine (or sub extra beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1 teaspoon dried thyme
1 teaspoon salt
Lots of freshly ground black pepper
6 garlic cloves, minced
1 large yellow onion, cut into chunks
4 large carrots peeled and cut into 1/2-inch diagonal slices
1 pound potatoes, diced into ½ inch cubes
¼ cup all purpose flour
1 cup frozen peas
Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
Next add in beef broth, dry red wine, tomato paste, Worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately!
Gallery on the Farm Slow Cooker Chili
1 Tbsp oil
2 lbs Gallery on the Farm ground beef
1 large yellow onion, finely chopped
3 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
3 (8 oz) cans tomato sauce
1/2 cup beef broth (or make your own with Gallery on the farm beef bones)
2 Tbsp chili powder
2 1/2 tsp ground cumin
2 tsp paprika
2 tsp unsweetened cocoa powder
1 tsp granulated sugar
1/2 tsp ground coriander
Salt and freshly ground black pepper
2 (15 oz) can of kidney beans, drained and rinsed
Shredded cheddar cheese, for serving
Heat oil in a large and deep non-stick skillet over medium-high heat.
Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into slow cooker.
Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned. Pour browned beef into the slow cooker.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
Cover with lid and cook on low heat for 5 – 6 hours.
Stir in kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.
*Note: You can always add corn, squash, chickpeas, etc. to pot and serve with sour cream and cilantro to spice things up! I often save any left overs to serve over nachos and cheese.
Gallery on the Farm Hamburgers
2 lbs of Gallery on the Farm certified organic ground beef
1/2 cup of Panko crumbs
2 tbsp of Worcestershire sauce
2 tbsp of milk
1 tsp of onion powder
1 tsp of garlic powder
1 tsp salt
1/4 tsp ground pepper
Form into patties and grill! Pairs great with a strawberry, cucumber and watermelon salad. Enjoy!
Beez.buzz Garlic Honey Salad Dressing
Whisk all ingredients well and serve!
Tyrone Mills Spelt Tea Biscuits
- Preheat oven to 450F
- Soak raisins and cranberries in hot water for 3 – 5 min. Drain water, and soak them again in cold water for 30 min. and drain well.
- Mix together all the ingredients including the raisins and cranberries. If too dry, add 1 to 2 tbsp of your choice of milk.
- Knead slightly 7 to 8 times. Roll down dough to a 1 inch thick and cut it with a round cookie cutter. Place on a cookie sheet and
bake for 12 min.
- You can also pat it down into a circle and cut it into 8 pieces like a scone.
Note: this recipe can be used with:
1 cup whole wheat flour
1 cup all-purpose flour
Timeless Essentials Yummy Burgers
- Mix 1 pound ground beef
- 2 tablespoons Timeless Essentials
- 1/2 cup fine bread crumbs
Shape into burgers. Refrigerate until ready to grill or cook, can be frozen in raw form to be cooked later.
Cook until Center is no longer pink.
Enjoy topped with Timeless Essentials summer harvest cucumber relish, chopped tomatoes and lettuce. And a nice cool glass of cider.
Gallery on the Farm Chili
2 tablespoons olive oil
2 pounds Gallery on the Farm top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
3 tablespoons all‐purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock (you can make your own
with our beef bones)
4 sprigs fresh thyme
2 bay leaves
1 large potato, peeled and cut in 1/2″ chunks
2 tablespoons chopped fresh parsley leaves
Heat olive oil in a large stockpot over medium heat. Season steak with 1 teaspoon salt and 1
teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally,
until evenly browned; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 4 minutes.
Add garlic and cook, stirring occasionally, until tender and browned, about 4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until
beef is very tender, about 30 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes.
Remove and discard thyme sprigs and bay leaves. Stir in parsley. Enjoy!
3Beez.Buzz Old Fashioned Honey Baked Apples
2 medium tart apples
1/4 cup dried cranberries
core apple and fill with cranberries and honey till full
bake at 350 till the apple has softened
Knox Pumpkin Farm Spice Loaf
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 2 eggs from Almet Farms
- 1/3 cup water
- 1 cup purée from a Knox Pumpkin Farm pumpkin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
Preheat oven to 350 degrees and line or grease a 9×5 loaf pan.
In large bowl, combine sugar, oil and eggs and whisk until smooth. Add water and whisk until blended. Add spices and pumpkin purée and whisk until blended.
In a medium bowl, combine flour, salt, baking powder and baking soda.
Add the dry ingredients to the wet ingredients and blend just until combined and no streaks of flour remain.
Add batter to the prepared pan. Bake at 350 degrees for 60-70 minutes or until cake tester inserted in center of loaf is clean.
Tyrone Mills Ginger Chocolate Cookies
2 1/2 cups All-Purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground clove
1 cup packed brown sugar
1/4 cup finely chopped candied ginger
3/4 cup semi-sweet chocolate chips
Preheat oven 375F
In a large bowl, mix together all the above ingredients.
Add 1 egg, 3/4 cup butter and 1/4 cup of molasses (room temperature)
Beat together using an electric mixer on medium high until combined.
Refrigerate 20 minutes.
Lightly spray or cover with parchment paper 2 cookie sheets.
Make 1 inch balls, arrange on prepared sheets 2 inches apart.
Bake in center oven until cookies are golden 10 to 12 minutes.
Remove to a rack to cool completely.
Makes 2-3 doz.
Almet Farms Apple Pie French Toast
Ingredients for Apple Pie Filling:
½ tbsp butter
½ cup apples, peeled and chopped
1 tbsp maple syrup
½ tbsp whole wheat flour
¼ tbsp cinnamon
⅛ tsp nutmeg
2 thick-cut slices brioche bread
2 tbsp milk
½ tsp ground cinnamon
½ tbsp maple syrup
2 tbsp butter
Ingredients for Garnish:
2 tbsp granulated sugar
1 tsp cinnamon
Apple Pie Filling: In a small pan over medium heat, melt butter. Add apples, 1 tbsp. maple syrup, flour, cinnamon and nutmeg. Mix until apples are coated. Cook 8-10 minutes, until apples are soft and tender. Remove from heat, allow to cool slightly.
Cut a wide slit into the bottom of each slice of brioche to create a deep pocket. Fill each slice of brioche with cooked apple mixture.
In a shallow dish, whisk together eggs, milk, cinnamon and ½ tbsp. maple syrup.
In a large non-stick frying pan over medium-low heat, melt butter.
Working one slice at a time and using tongs, dip bread into egg mixture until fully soaked on each side. Cook both slices of bread at the same time until golden, about 3-4 minutes per side.
Garnish: Mix sugar and cinnamon together to make cinnamon sugar. Sprinkle cooked French toast with cinnamon sugar and enjoy.
Ingredients: Archibald’s Hard Cider (or Hard Core if you prefer a dry version) & orange juice.
The traditional blend is half & half Hard Cider to orange juice. However, you can vary the ratio
depending on your palate. The more orange juice, the sweeter it will be. Whichever ratio you
choose, remember to pour the Hard Cider first!
Our Sparkling Apple Cider blended with orange juice is great.
Optional garnish: Slices of fruit. Cheers to a great Holiday Season!