GREAT for breakfast (Thanksgiving morning?) and as a snack. :D

Apple Strudel Muffins


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt.
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.


I call ‘em ‘pastina'; what do YOU call ‘em? Available now at the market –>

Acini Di Pepe w/ egg

from our distributor –> Made from semolina flour, this tiny little pasta is a highly versatile ingredient in a wide variety of applications. It is excellent in soups – it is often used in traditional Italian weddings soups. It can also be used in all kinds of cold salads, due to its ability to hold its form. In certain regions of the Southeast, it is used for a popular fruit salad nicknamed “Frog’s eye salad,” which contains mandarin oranges, pineapple, marshmallows, and whipped cream.


Little Roo has become quite handsome. He’s also begun to crow. :D



Set up and ready for sale in East Liberty. Stop by and say, ‘Hi’! :D


Cider-Braised Spicy Pork Stew
Courtesy Family Features

2 tablespoons all-purpose flour
1 teaspoon salt
2 pounds boneless pork shoulder or pork butt, cut into 1-inch pieces
2 tablespoons vegetable oil
1 large onion, coarsely chopped
1 cup apple cider
1 cup chicken broth
1 tablespoon dried or fresh chopped parsley
2 1/2 teaspoons Tabasco sauce
3 cups butternut squash chunks
2 cups halved Brussels sprouts
1 large apple, peeled, cored and coarsely chopped

Combine flour and salt in bowl. Add pork pieces and toss to coat well.

Heat oil in 12-inch skillet over medium-high heat. Cook pork pieces in batches until evenly browned on all sides. Repeat with remaining pork. Remove pork to slow cooker.

Add onion, apple cider, chicken broth, parsley and Tabasco sauce. Cover and cook on High for 2 hours or on Low for 4 hours. Stir in squash, Brussels sprouts and apple. Cover and cook 2 hours longer, stirring occasionally. Serve with crusty bread. Yields 6 servings.

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This is DELICIOUS! I made it last night and my ‘boys’ licked their bowls clean (not really…)! ;)

Slow Cooker Butternut Squash Soup


6 cups chopped butternut squash (3 pound squash)
2 medium apples, peeled, cored and chopped (I used granny smith)
2 medium carrots, peeled and chopped
1 small white onion, chopped
1 clove of garlic, chopped
2 cups chicken stock (or more if desired)
1/2 tsp. dried sage
1 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1 cup half and half or heavy cream OR milk of your choice

1. Place squash, apples, carrots, onion, garlic, stock and seasoning in a slow cooker on low and allow to cook for 6-8 hours.
2. Add the half and half or milk and stir to combine. Transfer the soup to a blender and blend until smooth (you may need to do two batches), or use an immersion blender to blend the soup. Add additional stock if a thinner consistency is desired.
3. Add additional sea salt and pepper to taste.

I forgot the garlic and it was not a problem at all. I also DOUBLED the recipe, adding a bit more of each spice than called for. I topped it with roasted and salted pumpkin seeds. You could use bacon, too… :)


We have several 50 pound bags of NICE looking PA grown potatoes available. Once they’re gone, though, they’re gone.


We use this year-round, but now is DEFINITELY the time to have it on hand. It comes in several sizes and a greaseless, too.

Amish Origins Medicated Salve

Amish Origins medicated salve works for arthritis, sore muscles and joints, cuts, abrasions, bruises, cough due to colds, head colds, throat congestion, sinus problems, dry and cracked feet and hands, psoriasis, burns and much more.


Caramel-Apple Muffins
Weight Watchers Recipe

2 large fresh apples
1 tsp fresh lemon juice
1 large egg
3/4 cup sugar, turbinado-variety (sugar in the raw)
1/2 cup reduced-fat sour cream
2 cups white all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
6 caramel candies, about 1/3 oz each
2 tsp vanilla extract


Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners.

Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.

Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples.

Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool.

Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.


*Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan.


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