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

almet eggs8 eggs
¼ tsp salt
¼ tsp pepper
2 tsp butter
4 tortillas, warmed

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

CheeseballAn Archibald family favourite


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

Sargent Caprese1/2 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

Time Schedule:

  • 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)

Flour Mixture:

  • Hard Bread Flour: 1¾ cups plus 2 tablespoons (292 grams)
  • Instant Yeast: ½ teaspoon (1.6 grams)
  • Salt: 1½ teaspoons (10 grams)



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 475F for one hour.
  7. 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.
  8. 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

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
added flavour.
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


Apple Filling:
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.

Crumble Topping:
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!

Download and save or print recipe here.

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.

Download and save or print recipe here.

Gallery on the Farm Hamburgers

gallery-on-the-farm2 lbs of Gallery on the Farm certified organic ground beef
1/2 cup of Panko crumbs
1 egg
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

beez-salad-dressing2 tablespoons garlic infused 3Beez.buzz honey
2 tablespoons olive oil
3 tablespoons 3Beez.buzz honey vinegar
1 pinch salt
1 pinch black pepper

Whisk all ingredients well and serve!


Tyrone Mills Spelt Tea Biscuits

Tyrone Mills1 1/3 cup light spelt
2/3 cup whole spelt
4 tsp baking powder
Cut in ¼ cup butter
1 ¼ cup each raisins and cranberries
¾ cup milk – substitute: soya or rice or any other milk

Cooking Directions:

  • 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

burgerIngredients & Instructions

  • 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

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.

Download and save or print recipe here.


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

Baking Directions:
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.

Download and save or print recipe here.

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 eggs
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.

Download and save or print recipe here.

Archibald's Mimosas

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!

Kid’s version:
Our Sparkling Apple Cider blended with orange juice is great.

Optional garnish: Slices of fruit. Cheers to a great Holiday Season!