The Farm Table

Goat Cheese Cupcakes
Creamy filling:
8oz Chevre 
2/3 c sugar
2 eggs
1/4 tsp salt (beat all ingredients together well)
Blend In - 1 1/2 c of chocolate chips (chill in fridge while mixing the cake)
Cake Mixture:
3 c flour
2 c sugar
2 tsp baking soda
1/2 tsp salt
1/2 c cocoa powder (sift together)
2/3 c oil
2 tsp vanilla
2 tsp vinegar
2 c water (beat until well blended)
Fill cupcake papers 1/2 full with cake mixture - add about 2 tsp of filling to each cake. Bake at 350 for 25 min - do not over bake. For added flair - top with a tsp of your favorite pie filling!
kid tested & mother approved!
Asparagus Quiche
This is an adaptation of a spinach quiche...the possibilities are endless!
Difficulty: Easy
Servings: 4 - 6 servings
Prep Time: 30 minutes   Cook Time: 40 - 45 minutes  


Unbaked 9″ pie crust – your own recipe or frozen
1 cup cottage cheese
3 eggs
1/4 cup Parmesan cheese
1 pound slim asparagus, snapped into 1″ pieces
1 shallot or small onion, chopped fine
2 cups diced mushrooms
1/4 tsp nutmeg; pepper to taste
1 handful of grated cheddar cheese (or our personal favorite - goat milk mozzarella)


Although it isn’t necessary, I prefer processing the cottage cheese in the processor for a smooth texture. Add the eggs and Parmesan cheese to mix with the processor then pour in a mixing bowl and set aside.
While the asparagus is cooking (stovetop or 4 minutes in the microwave), saute the onion and mushrooms in butter or olive oil to reduce the moisture to near dry. Drain the asparagus and fold the cooled vegetables into the egg/cheese mixture. Season to taste. Add cheddar cheese if desired and spread into the pie crust. Smooth the top and sprinkle paprika lightly over the center for color.
Bake at 400 degrees for 15 minutes; reduce to 350 degrees for 30 to 40 minutes or slim knife inserted at center comes clean.
This makes a nice light lunch or dinner with a cup of fruit.
Strawberry & Cream Coffee Cake
Strawberries and cream cheese go together like they were born for each other!
Difficulty: Easy
Servings: varies
Prep Time: 20 minutes   Cook Time: 25 minutes  


2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup shortening, butter, or lard
1 cup strawberries, chopped
3/4 cup milk
4 ounces cream cheese
4 ounces strawberry jam
Powdered Sugar Icing:
Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.


To use a baking mix (here's an easy recipe Quick Baking Mix), replace first 5 ingredients with 2 cups baking mix, adding a tablespoon of sugar.
Place first 5 ingredients (or 2 cups baking mix plus sugar) in a large bowl and cut in the shortening, butter, or lard with a pastry cutter. Mix in strawberries. Add milk.
Place dough on a floured surface. Sprinkle more flour on top and roll into an approximately 12 x 8 rectangle. Spread cream cheese down the center then top with jam. Make cuts, about an inch and a half apart, all along both long sides. Criss-cross cut strips of dough over the top. Pinch ends to seal.
Transfer to a greased baking or 13 x 9 casserole pan. (If you’re planning to take this somewhere, you might want to use the casserole pan.) I use two big spatulas to move it.
Bake in a 375-degree oven for 25 minutes or till nicely browned. Add powdered sugar icing.
Make long, lovely slices. Perfect for breakfast, lunch, dinner, and midnight snacks. Don’t tell anyone you made it and you can have the whole thing! Add some ice cream and it’s even dessert. And it’s delicious.
Note: This dough spreads out as it bakes, making one giant, sweet, delectable strawberries and cream coffee cake delight. If you don’t want it to do that, roll the dough into an 8 x 8 square and transfer it to a bread pan for baking to retain a loaf shape. Me, I like the long, gorgeous coffee cake slices it makes in free-form, making it turn out more like a pastry.
Cheesecake Cookies
Difficulty: Easy
Servings: 4 dozen Prep Time: 20 minutes plus chilling time   Cook Time: 8-10 minutes  


3/4 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups all-purpose flour
1/3 cup finely chopped pecans
1/3 cup crushed graham crackers


In a medium-size mixing bowl, beat butter and cream cheese. Add sugar, lemon peel, lemon juice, and vanilla; beat again. Mix in flour with a spoon. Refrigerate cookie dough for 30 minutes.
Crush pecans and graham crackers. Spread half of the pecan/graham cracker mixture on a piece of wax paper. Lay out half the chilled dough on top of it. Shape and roll into a cookie log, coating in crushed nut-crumb mixture.
Repeat with second half of dough. Transfer rolled, coated logs to fresh sheets of waxed paper and wrap. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds.
Place cookies on lightly greased cookie sheets. Bake at 375-degrees for 8-10 minutes. You only want to barely brown the bottoms. Don’t over-bake. Store as you would any cookie–they do not need to be refrigerated.
Susie's Tostadas
Low cost ingredients, a crock pot and a little muscle = tasty goodness!
Difficulty: Easy
Servings: 10


4 cups dried pinto beans
Corn tortillas
Garlic Powder
1 Tsb. Oil
Shredded cheese
Shredded lettuce
Sour Cream
Favorite Salsa or Pico de Gallo


Put dried pinto beans in crock pot on high. Fill crock pot 3/4 full will water, sprinkle with salt & garlic powder. Stirring occasionally through out the day distributes heat evenly, recommended by not required.
As party time nears, ladle beans out of crock pot and into a deep sauce pan (for thicker beans, leave as much water as you can in the crock pot). Add a tablespoon of your favorite oil (I use olive), turn up the heat, grab your potato masher & favorite workout shirt. I re-fry the beans starting on high heat and lowering to medium as soon as the beans begin bubbling. Mash well and set aside. Shred lettuce and your favorite cheese (I use goat milk mozzarella) and set aside. If you want to add your own salsa – Pico de Gallo is easy to throw together. Chop tomatoes, jalapenos, onion & garlic – add cilantro & salt to taste. Wallah…Pico de Gallo!
Fill a frying pan about 1/2 full of your favorite fry oil (I use coconut) and turn on med/high heat, fry corn tortillas on both sides until crispy, drain on a paper towel. Top your crispy tortilla with your refried beans, cheese, lettuce, sour cream, salsa or pico and ENJOY!


 Cuban-Style Black Beans with Rice

There is something about beans and rice that I find very comforting. We can make a whole meal out of a simple dish such as this. I like to eat beans and rice just about any way, but this is probably my favorite. Cooking in the slow cooker makes it a really easy meal.
6 quart slow cooker
sharp knife
16 ounces dried black beans, rinsed and drained
1 large onion, chopped
1 large bell pepper, chopped
5 garlic cloves, minced
2 dried bay leaves
1 can (28 ounces) diced tomatoes, undrained
1 (28 ounce) can water
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 (4 ounce) can chopped green chilies (less if you want to reduce the heat)
1 teaspoon kosher salt
1. Stir together all ingredients in the slow cooker.
2. Cover and cook on high heat setting 8 hours or more, until beans are tender and most of the liquid is absorbed. Remove bay leaves.
3. Serve beans over cooked rice.
Stuffed French Toast
thick-sliced bread
6 ounces softened cream cheese (plain or strawberry-flavored)
5 eggs
2/3 cup milk
1/4 flour
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
powdered sugar
whipped cream
sliced strawberries
maple syrup


Using thick slices of bread, cut a pocket into the top of each slice. With a butter knife, stuff each pocket with cream cheese. Stack up your stuffed slices.
Whisk eggs, milk, flour, sugar, vanilla, and cinnamon in a medium-sized bowl. Soak slices one at a time, on each side, in the egg/milk mixture, then fry lightly on each side in hot butter. I like to dash some extra cinnamon-sugar on top while it’s cooking. Transfer to a plate.
Top with powdered sugar, whipped cream, and sliced strawberries then load on the maple syrup! This recipe makes enough for approximately six slices.


1 box of Yellow Cake Mix (I use this recipe to create my own mixes to keep on hand Homemade Yellow Cake Mix)
1 stick butter (I let it sit at room temp all morning to soften)
14 ounce can mandarin oranges, drained, 1/2 cup juice saved
4 eggs
1 teaspoon vanilla extract
4-ounce box vanilla instant pudding
20 ounce crushed pineapple, drained, save the juice
1/2 cup powdered sugar
4 ounces whipped topping (Cool Whip)
another can of mandarin oranges to garnish the cake, optional
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.

Asparagus Omelette Wraps 

8 eggs

1/2 cup milk 

1 tablespoon fresh sage, roughly chopped 

1 teaspoon fresh thyme, chopped  

2 garlic cloves, chopped   
1/4 cup pecorino cheese, grated (can subsitute your preference for cheese) 
24 stalks asparagus  2 tablespoons extra virgin olive oil

Prep Time: 10 mins
Total Time: 40 mins
  1. Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino and season with cracked black pepper.
  2. Lay the asparagus lengthways in a pan with just enough salted boiling water to cover the spears. Cook for 2 minutes until they are tender but still crisp.
  3. Heat a large non stick flat pan with a little olive oil. Pour a ladle of the egg mixture into the pan and roll the pan around until the egg is thinly layered over the base and it is cooked on one side. Reduce the heat and flip to cook the egg on the other side.
  4. Repeat until all the egg mixture is used up.
  5. Fill the crepes with asparagus and serve with an extra sprinkle of grated pecorino.
  6. Note: To prepare asparagus take the tender stalk in both hands; gently hold the spear end of the stalk with one hand while you snap the bottom end off with the other hand. Then trim the broken end with a sharp knife and the asparagus is ready to cook.

Black Bean Brownies
2 c. black beans (canned or cooked)
3 eggs
1/3 c. butter, melted
1/8 c. coconut oil, melted
1/2 c. honey or sugar
1/4 c. cocoa powder
1 tsp. vanilla
1/2 tsp. cream of tartar
1/4 c. semi-sweet chocolate chips
1/4 c. crushed walnuts (optional)
1/4 c. shredded coconut (optional)
NOTE: If you use unsalted butter or cooked beans, add 1/8 tsp. salt to the recipe.

Preheat oven to 350 degrees. Put all ingredients in blender or food processor. Blend until smooth. Grease 8x8 glass baking dish. Pour mixture into dish. Sprinkle chocolate chips, walnuts and shredded coconut on top. Bake for 40-50 minutes, until brownies set in the middle. Remove from oven and enjoy!

We like to chill the brownies in the fridge before eating them, but warm is good too!

Oat Soda Bread Recipe

I'm more likely to have rolled oats on hand than oat flour. So I instruct you to make your own oat flour below. But you can skip that step if you actually have oat flour in your pantry. As far as storage goes, loosely wrapped in parchment paper, this bread is great for a couple days.

 butter, to grease pan
2 cups / 7 oz rolled oats
10 ounces / 285 g / ~2 1/4 cups unbleached all-purpose flour, plus more for dusting and kneading
1 3/4 teaspoons baking soda
1 1/4 teaspoons fine-grain sea salt
1 3/4 cups / 415 ml buttermilk, plus more if needed, and 2T. for brushing
mixed seeds - sesame, caraway, poppy, etc.
Preheat the oven to 400°F / 205°C with a rack in the middle of the oven. Butter and line a 9x5x3 inch loaf pan (or one with ~8 cup capacity) with parchment paper and set aside. Alternately, you can bake this bread without a pan on a lightly floured baking sheet.
To make the oat flour, use a food processor to pulse the rolled oats a few times. Then process into a fine powder - another minute or two. If you are buying oat flour, not making your own, measure out 7 oz / scant 2 cups.
Sift the flours, baking soda, and salt into a large bowl. Make a well in the flour and pour in the buttermilk. Stir just until everything comes together into a dough. Turn out onto a lightly floured countertop and knead for 30 seconds or so, just long enough for the dough to come together into a cohesive, slightly flattened ball without many cracks or fissures. If your dough is on the dry side, add more buttermilk a small splash at a time. Now ease the dough evenly into the prepared baking pan - see photo if you need a bit of guidance.
Brush all over the top and sides with buttermilk and sprinkle generously with mixed seeds or flour, 2 tablespoons or so. Slice a few deep slashes across the top of the dough. Bake for about 30 minutes, then quickly (without letting all the hot air out of the oven), move the rack and the bread up a level, so the top of the bread gets nice and toasted. Bake for another 20 minutes, or until a hard crust forms and the bread is baked through. It will feel very solid and sound hollow when you knock on it. Carefully lift it out of the pan, in a timely fashion, and allow to cool on a wire rack. Enjoy with a good slathering of salted butter.
Makes one loaf.
Prep time: 10 min - Cook time: 50 min
How to make Toasted Oat and Bran Cereal with Nuts and Fruit:

6 cups oats
1 cup coconut
1 cup walnuts
¾ cup maple syrup
¾ cup vegetable oil
¾ cup brown sugar
1 teaspoon cinnamon
2 teaspoons vanilla
6 cups bran flakes
1 cup raisins
1 cup chopped dried cherries
If you don’t want to make this granola style, omit the syrup, oil, brown sugar, cinnamon, and vanilla coating mixture. Just toast the oats, coconut, and nuts for about 15 minutes at 350. When cool, add the bran flakes and dried fruit. Toss with a little sugar when serving, if desired.
To make it granola-style, combine everything but the bran flakes, raisins, and dried cherries in two 9 x 13 pans. Stir to coat evenly and spread out in the pans.

Toast until dry, checking and stirring frequently. If you toast at 225 degrees, it will take an hour or more. If you toast at 350, it will be done in about 30 minutes. Beware that if you toast at the higher temperature, you have to be vigilant at checking and stirring, and removing from the oven when it’s dry. You don’t want to burn it. Cool before combining with the bran flakes and dried fruit.

Store in an airtight container.


Balsamic Lamb Chops


  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter


  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. 
  4. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Rosemary Marinated Lamb Chops
Servings: 4
Prep Time: 30-60 minutes   Cook Time: 10-12 minutes  


2 tsp dried rosemary
1 tsp dried thyme
1 tsp black pepper
1 tsp garlic powder
½ tsp salt
1 cup finely chopped onion
½ c orange juice
¼ c dry white wine
3 T olive oil, divided
8 loin lamb chops


1. Mix rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 T olive oil. Whisk together and reserve ½ c marinade mixture for later use.
2. Place lamb chops in self-closing plastic bag; add marinade. Turn to coat. Refrigerate 30-60 minutes. Remove lamb from marinade and blot dry with a paper towel. Do not remove onion pieces from chops.
3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.
    Check out this link for more great Lamb Recipes


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