Let us know! Jeff would love to taste-test some new treats!
Barley Pancakes have a slightly nuttier taste to them. Enjoy them classically made with some local Birch Syrup or topped with freshly made strawberry sauce.
Replace half of the milk with strawberry yoghurt. Add in a ripe mashed banana to the batter. Serve with sliced strawberries.
Add ¼ cup pure maple syrup (or more to taste) and ½ cup toasted pecans to the batter. No need to serve with syrup – maybe just a dusting of icing sugar!
I was reluctant to try this recipe since I thought it was too early in the year to dive into our stock of frozen strawberries. However, these are delicious! They aren't too sweet and the goat cheese is creamy and decadent.
1/4 cup butter
1/2 cup sugar
1 egg
1 cup Greek yogurt or sour cream
1/2 cup buckwheat flour
1 cup red fife flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries
1/2 cup crumbled goat cheese
Preheat oven to 375°F. Line a muffin tin with cupcake papers. Cream together butter and sugar then add in the egg and yogurt. Sift together dry ingredients and add into wet ingredients. Gently fold in the strawberries and goat cheese. Spread batter evenly into the muffin tins and sprinkle with a bit more cheese. The batter will be thick. Bake for 25 minutes.
There are endless possibilities with our Whole Wheat Pizza Dough Mix. You can make a more traditional pepperoni and cheese pizza pie or get creative with whatever ingredients are fresh and plentiful. Just about anything tastes great on pizza!
Swap your traditional tomato sauce for some fresh basil pesto. Top it with a bit of mozzarella, romano and parmesan cheeses. Add grilled chicken, fresh halved cherry tomatoes, chopped spinach and grilled red peppers. Our favourite!
That's right... who needs store bought frozen pizza when you can do it so much better! Mix your crust as usual. Back the crust alone for about 3 minutes or just until it will hold its shape. Next, top it however you like, wrap and freeze. When you don't feel like making dinner preheat your oven to 400°F and pop your frozen pizza (unwrapped of course) right on the rack. Bake it until the crust is golden and the cheese is deliciously melty.
Some might not know this but Jeff is a sucker for sweets. I make this as a special treat once in a blue moon. Make the dough according to the package and bake until it's golden brown. Once it has cooled, top with cream cheese icing (1/4 cup butter, 1/2 cup cream cheese & 2 cups icing sugar) and whatever else you like. We've done strawberry banana, chocolate and caramel and even plain cinnamon.
These are my all time favourite cookies! Jeff claims that he doesn’t like them, but the dough sure keeps disappearing…
2/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 ½ cup rolled oats
1 ½ cups Partially Sifted Flour
1 tsp salt
6 oz / 170g craisins (dried cranberries)
2/3 cup white chocolate chips
Preheat oven to 375ºF. Cream together butter, sugar and eggs. Mix together rolled oats, Partially Sifted Flour and salt. Combine dry ingredients to butter mixture a bit at a time. Finally, mix in the craisins and white chocolate chips. Spoon onto a cookie sheet and bake for about 10 minutes or until nice and golden.
Jeff absolutely loves these perogies. Sadly, they are a rare commodity around our farm since it is a bit time consuming to make these little guys.
2 cups Partially Sifted Flour
½ tsp salt
1 egg
½ cup sour cream
¼ cup butter softened, cubed
Knead the ingredients together just until mixed – you don’t want the dough to get tough! Refrigerate for 20 – 30 minutes before rolling out the dough. Roll the dough out on a slightly floured surface and use whatever is handy to cut circles – a can, a cup, a cookie cutter… Fill with your favourite filling, such as mashed potatoes with cheddar and chives. Wet the edges of the dough and seal with a fork. Boil the perogies until they float and enjoy with a dollop of sour cream or freeze for another day.
