Thyme Log or Cheese Ball
8 ounces Cream cheese 4 ounces of any desired cheese (grated finely)1 Tbsp. freshly chopped thyme1 Tbsp. freshly chopped parsley1 Tbsp. freshly chopped chives or scallions ½ clove of garlic (smash with the edge of a chopping knife, to release the sweetness of the garlic)
Blend all ingredients together and roll into a 1" diameter log in wax paper. Refrigerate overnight. Slice into 1/4" wheels and serve on crackers. Roll in Topping–(listed below) Can also be rolled into a ball and served with crackers.
** Topping- 1 Tbsp. dried parsley, and rosemary ground up in food processor. Use after your cheese log or ball has been refrigerated and then roll in this mixture to coat the outside.
Colonial Dill-Thyme Bread
1 package dry active yeast1/4 cup warm water1 cup creamed cottage cheese or sour cream2 Tablespoons sugar1 Tablespoon dried onion1 Tablespoon Olive Oil1 ½ teaspoons dried Thyme2 teaspoons dried Dill, minced1 teaspoon salt1/4 teaspoon baking soda1 egg, beaten 2 1/4 to 2 ½ cup all-purpose flour or use ½ all- purpose flour and ½ whole wheat flourDissolve yeast in warm water. Heat cottage cheese (or sour cream) to lukewarm and combine with yeast mixture. Add rest of ingredients, except for the flour, and blend together.Add enough flour, and blend to form a stiff dough. Cover with buttered wax paper and a linen cloth. Let rise in warm place (80-90 degree) until light and double in size, about 50-60 minutes.Push down dough and turn onto a floured surface and kneed a little to mix well and place into a well- buttered 8" round ceramic or glass casserole. Cover and let rise again in a warm place until light about 30-40 minutes.Bake in a preheated 350 degree oven for 40-50 minutes until golden brown.Brush with melted butter and sprinkle lightly with salt. Remove from casserole and cool on rack. Serve warm. Makes one round loaf.
Un-Fried Chicken With Thyme.
1/8 cup milk2 beaten eggs1 cup crushed saltine crackers½ tsp. paprikadash of pepper and salt½ Tablespoon Fresh Thyme or 1 tsp. crushed, dried thyme2 LBS. of chicken (breasts are the healthy option)2 Tablespoon butterCombine milk and eggs in a bowl. In a separate bowl combine crushed crackers and seasonings. Dip chicken into egg mixture and then dry crumb mixture. Place in a greased baking dish and drizzle with melted butter (optional). Bake at 375 degree for one hour or until chicken is cooked through.No need to turn the chicken during cooking.
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 Minnutes.
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
1/2 cup (1stick) unsalted butter (at room temp., plus additional for the pan) 1 cup Honey 1cup-canned pumpkin (not pumpkin pie filling) 2 eggs, at room temperature 2 teaspoons lemon juice 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons Castle Creek Farm Harvest Thyme Spice Dip Mix ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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
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
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
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