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.
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 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.