Castle Creek Farm

Specializing in Culinary Herbs

Baked Oatmeal

 1/2 Cup butter, melted             1 Cup brown sugar            2 eggs, beaten                          3 cups quick oats                      2 tsp. Baking Powder          1 tsp. Salt                                   1 cup Milk                                 1 cup fruit (Optional)        ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~        

Pre-heat oven to 350 degree. Spray and flour pan.                                                          Mix all ingredients together. Bake for 20-30 minutes.                                                         

Why not try it topped with some freshly made whipped cream. It's so easy to do and much better for you than the artificial kind sold in your freezer section. 

For a variation: use any of our flavored oatmeals, this is a great recipe for cold winter mornings, this recipe can be mixed up the night before and refrigerated and ready to bake in the morning. 

Castle Creek Farm      529 West Siddonsburg Road   Dillsburg, Pa. 717-432-8449


Honey Pumpkin Tea Bread

      1/2 cup (1stick) unsalted butter (at room temp., plus additional for the pan)                      2 cups all-purpose flour            1 teaspoon baking soda         1/2 teaspoon salt  2 teaspoons Castle Creek Farm Harvest Thyme Spice Dip Mix           1 cup Honey        1cup-canned pumpkin (not pumpkin pie filling)               2 eggs, at room temperature          2 teaspoons lemon juice                                     1 teaspoon vanilla extract  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat Oven to 350 degrees. Generously butter a 9X5 inch metal loaf pan and set aside.

Sift flour, baking soda, salt,  Castle Creek Farm Harvest Thyme Spice Dip Mix  in a medium bowl. Set aside.

In a large bowl, combine butter and honey and beat with mixer at medium speed for 2 minutes or until smooth.  Add the pumpkin; beat for 1 minute or until well combined.  Beat in the eggs one at a time, beating each for 1 minute.  Stir in lemon juice and vanilla extract.

Add the sifted dry ingredients. With the mixer on low, beat just until incorporated. Increase mixer speed  to medium and beat for 2 minutes or until the batter is smooth, scraping down the sides of the bowl as necessary with a rubber spatula.  Spread into the prepared pan.

Bake about 65 minutes, or until a cake tester inserted into the middle of the loaf comes out clean.  Cool the bread on a wire rack for 10 minutes, then unmold and continue cooling on the rack for 30 minutes before cutting.                                 Makes 1 loaf (16 servings)

Castle Creek Farm      529 West Siddonsburg Road   Dillsburg, Pa. 717-432-8449  

Zesty Cranberry Meatballs

    40 Meatballs              1 (9ounce) jar Castle Creek Farm's Cranberry Jalapeno Jelly            3 Tbs. Worcestershire Sauce         1 Tbs. Mustard (German Style Horseradish-is best,         can use regular Mustard and 1/2 Tsp. Horseradish)    1 Tsp. Deli Style Mustard     1/4 cup Honey   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

Mix Jelly, Worcestershire Sauce, Mustard, and Honey together over medium heat until well blended. Pour over meatballs and cook in crock-pot.

Castle Creek Farm  529 West Siddonsburg Road Dillsburg, Pa.   717-432-8449

Country Jam Dip

                1 (8 ounce) package of Cream Cheese              1 cup whipped cream                                              1 Jar of any Flavor of Castle Creek Farm  Farmhouse Jams ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

                        Blend Cream cheese and whipped topping together then fold in jam.                              A great dip for Fruit or with our German Chocolate or Graham Bretzels.

Castle Creek Farm      529 West Siddonsburg Road   Dillsburg, Pa. 717-432-8449