Recipe of the Week :: Beer Bacon Soup

Recipe of the Week

 Recipe of the Week  – Bacon Beer Cheese Soup with Chicken

It’s been so cold here that all I want is soup for supper. It seems to be the one thing that warms me through and through. Here’s a different, but easy, recipe that men love. It’s a great first course or  add salad and good biscuits for quick supper.

6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons

Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces.

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally. Garnish with chives and croutons.  Enjoy!   serves 6-8 

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Recipe of the Week – Sacher Torte

Sacher Torte

Recipe of the Week – Sacher Torte

This recipe is a quite special treat, worth every bit of the work. We are just back from an amazing trip to Austria with our grandson Nicholas. The trip was wonderful including beautiful scenery, lots of music, skiing even curling and fabulous food especially desserts. The original Sacher Torte found in Vienna is almost magical. The recipe is a closely guarded secret but this one comes very close. The photo we is just as it was served to us at the Hotel Sacher in the loveliest cafe imaginable.

Cake:
4 ounces semi sweet chocolate (chopped)
1/2 cup butter, softened
1/4 cup confectioners’ sugar
2 teaspoons confectioners’ sugar
6 eggs, separated
1/2 cup white sugar
2 tablespoons white sugar
1 cup cake flour

Filling:
1/4 cup water
1/4 cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water

Icing:
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Directions
• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
• Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
• Beat the butter together with confectioners’ sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
• Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
• Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
• Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
• To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
• Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving

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The Best of Hershey : Lancaster County’s Mud Sales

There’s so much that’s unique in Hershey and our Central Pennsylvania Region but sometimes these special experiences get missed in the excitement about Hershey Park and all that chocolate. This year we’re on a bit of a mission to let you know about some of our favorite attractions in Hershey, PA

Mud Sales are great place to start!

Lancaster County’s Mud Sales provide day long adventures that are worth getting up early and putting on your sturdiest boots. Top Attractions in Hershey PAA weekend staple in Pennsylvania Dutch Country and something that’s unseen anywhere else in the country, they run through mid April and some re-designated consignment sales continue into the summer and fall. Named for the just thawed fields in which they are held, the sales are a combination auction, flea market, livestock and quilt show all rolled into one. They began in the 1960 as a way of supporting the local volunteer fire companies. Today fifteen fire companies hold sales, some of them twice a year.

The sales are giant auctions that bring the Amish and English (us) together to bid on everything from produce and livestock to handicrafts, antiques, housewares and clothing. Quite literally there’s everything including the kitchen sink up for sale. It’s also a great opportunity to purchase an authentic Amish quilt. These treasures, handmade and donated by Amish quilters are displayed and auctioned inside the firehouses

Lancaster County Mud SalesThe sales often have as many as six or seven auctions going on at the simultaneously, with teams of Amish young people on hand to help winning bidders cart purchases to their cars. For English visitors, it is perhaps one of the best ways to rub elbows with the Amish community. It’s an opportunity to immerse yourself in an environment where you – everyone who is not Amish is in the minority.

And, of course, there’s the food – filling farm fare such as chicken corn soup, pot pie, hot cider, home made birch beer, soft pretzels, sticky buns and shoo fly pie offer chilly bargain hunters warmth and rest in the fire hall.

Pennsylvania Dutch Country

Participating is easy. They start early at 8 or 8:30. Thousands come from all over the area –more than half in traditional dark clothing and straw hats worn by the Amish. After parking in a designated area (BMW’s and buggies side by side) you take a shuttle to the sale where you show a driver’s license, get a bidder number and you’re ready. When you leave, you get back in line and pay for what you bought with cash, an in-state check or a credit card. We’re happy to provide directions from our Hershey bed and breakfast.

Here’s a list of upcoming sales:

March 8 — Gordonville Spring Mud Sale & Auction, Gordonville Fire Company, Old Leacock Road, Gordonville, 768-3869.

March 15 — Bart Township Building Materials and Craft Sale, Bart Township Fire Company, 11 Furnace Road, Quarryville, 786-3348.

March 15 — Penryn Volunteer Fire Company Sale, Penryn Volunteer Fire Company, 1441 North Penryn Road, Manheim.

March 22 — West Earl Fire Company Quilt & Consignment Auction, West Earl Fire Company, 14 School Lane Ave., Brownstown, 989-5986.

March 21-22 — Gap Fire Company Sale, Gap Fire Company, 802 Pequea Avenue, Gap, 442-9549.

April 5 — Robert Fulton Sale, Robert Fulton Volunteer Fire Company, 2271 Robert Fulton Highway (Routes 272 & 222), Peach Bottom, 548-8995.

April 12 — Rawlinsville Sale, Rawlinsville Volunteer Fire Company, 33 Martic Heights Drive, Holtwood, 284-3023.

May 10 — Honey Brook Fire Company Quilt Sale & Consignment Auction, Honey Brook Fire Company, Romano 4-H Center, 1841 Horseshoe Pike, Honey Brook, 610-273-2688.

May 17 — Schoeneck Fire Company’s Consignment Auction , Schoeneck Fire Company, 125 N. King St., Denver, 336-6767.

June 27 — Lancaster County Carriage & Antique Auction, Bird-in-Hand Volunteer Fire Company, 313 Enterprise Drive, Bird-In-Hand, 392-0112.

June 28 — Refton Fire Company Mud Sale, Refton Volunteer Fire Company, 99 Church St., Refton, 786-9462.

August TBD — Intercourse Fire Company Consignment Auction, Intercourse Fire Company, 10 N. Hollander Road, Intercourse, 768-3402.

August TBD — Kinzer Fire Company Mud Sale, Kinzer Volunteer Fire Company, 3521 Lincoln Highway East (Route 30), Kinzers, 442-4121.

Aug. 30 — Bareville Fire Company Consignment Auction, Bareville Volunteer Fire Company, 211 E. Main St., Leola, 656-7554.

Sept. TBD — Gordonville Fall Mud Sale & Auction, Gordonville Fire Company, Old Leacock Road, Gordonville, 768-3869.

October TBD — Strasburg Fall Consignment & Mud Sale, Strasburg Fire Company, 46 W. Main St., Strasburg, 687-7232.

Oct. 25 — Cochranville Fire Company Mud Sale, Cochranville Volunteer Fire Company, 3135 Limestone Road, Cochranville, 610-593-5800.

 

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Recipe of the Week – Tandy Cake Recipe

Hershey, PA easy cake recipes

Tandy Cakes

My guilty indulgence is Tandy Cakes. One bite and I’m a happy 10 year old. It’s easy to capture that same memorable flavor at home with this quick recipe.

4 eggs
2 c. sugar
1 c. milk
1/4 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 c. peanut butter or more
8 oz. melted  Hershey’s Milk Chocolate

Beat eggs with mixer until thick and lemony. Gradually add sugar while beating. Add milk and vanilla. Blend dry ingredients together and carefully fold into egg mixture by hand. Blend well. Pour batter into greased 11 x 17 inch cookie sheet with sides. Bake at 350 degrees for 15-20 minutes. Remove from oven and spread with peanut butter while hot. Allow to cool completely and gently cover with melted chocolate. Let harden and cut into cut into squares. (you can speed up the hardening by putting it in the refrigerator)

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Recipe of the Week – Slow Cooker Beef Sandwiches

great sandwich recipes

Many of you know we love to ski. Here’s a great recipe for slow cooker beef sandwiches we throw in the crock pot before we head  to slopes. It’s the perfect après ski dinner – just add really good chips  and a salad  alongside and of course, a glass of wine.

Ingredients

  • 1 (3 pound) beef chuck roast
  • 1 onion, sliced
  • 1 (10.5 ounces) can beef broth
  • 1 (1 ounce) packet dry au jus mix
  • 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

1. Place beef chuck roast into a slow cooker and scatter onion quarters around the
meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad
dressing mix, salt, and black pepper over the roast.

2. Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

3. Shred beef with fork. Serve on crusty rolls with your favorite condiments.

Original recipe makes 8 servings

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Recipe of the Week – Pumpkin Patch Chili

Hershey, PA B&B recipes

Pumpkin Patch Chili

Our good friend, Karen brought this great chili to the farm’s Caroling party. At the end of the evening there was not a scrap left and everyone wanted the recipe. It’s simply perfect for a cold winter night.

  • 2 Tb. Vegetable Oil
  • 2 C. chopped onion
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 2 cloves garlic, chopped
  • 2 lbs. ground turkey breast
  • 1 28 oz. can diced tomatoes with juice
  • 2 15 oz. cans pumpkin puree
  • 3 Tb. Chili powder
  • 1 tsp. black pepper
  • Dash of salt
  • 2 14 oz. cans chicken broth
  • 2 C. shredded light cheddar cheese
  • 2 C. reduced fat sour cream

Saute onion, bell peppers and garlic for 10 min. until softenened. Stir in turkey breast, and cook until no longer pink. (I sauté the peppers, etc. and the turkey separately, then combine).

Mix in tomatoes, pumpkin, broth, Chili powder, black pepper and salt. Reduce heat to low and cover. Simmer 25 min. or until desired thickness. Ladle into bowls and garnish with cheddar cheese and sour cream.

Note: If it’s too thick, add more broth or water. Karen’s was just right.

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Recipe Of The Week – Recipe of the Week – Roger’s Apple and Pecan Pie Recipes

hershey pa bed and breakfast reciptes

If you’re hoping for favorite child status just do what our son Roger did and make these wonderful pies. He brought them to Thanksgiving dinner and both were outstanding. The pecan may be the best I’ve ever had. Of course, now he has a lifetime job.

Here are the recipes and his notes.

OK. I actually experimented with the apple pie recipe a bit last week. I will give you both versions.

Apple Pie 1

Filling:

  • 1/3 to 1/2 cup sugar
  • 1/4 cup flower
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp salt
  • 6 thinly sliced and pealed apples. (mine were 5 grannies and a fuji)
  • 2 tablespoons butter

In a large bowl mix the sugar, flour, cinnamon, nutmeg, and salt. Stir in apples until well mixed . Spoon mixture into crust. Cut butter into small pieces and place around top of mixture. Place second crust on top, overlap and seal edges of crust. Cut vent slits into top crust . Wrap edges of crust with 3 inch strips of aluminum foil.

Bake at 425 for 40-50 min. Remove foil for last 15 min.

Apple Pie 2

Filling:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp salt
  • 6 thinly sliced and pealed apples ( 5 fuji and a grannie)
  • 2 tablespoons butter

The crust I used was Pillsbury – easy and apparently very tasty.

Pecan Pie

  • 1 cup sugar
  • 3 tablespoons brown sugar
  • 1/2 tsp salt
  • 1 cup corn syrup ( dark)
  • 3/4 tsp vanilla
  • 1/3 cup melted butter
  • 3 eggs beaten
  • 1 cup ( heaping ) Pecans. I took 1/2 the cup of pecans and smashed them
  • with a meat tenderizing hammer. The other choice would be 1/2 cup whole and
  • 1/2 cup chopped pecans.

Mix the sugar, brown sugar, salt, corn syrup, butter , eggs and vanilla in a bowl. Pour pecans into the bottom crust, pour mixture into crust . Cover with aluminum foil. Bake at 350 for 30 min. Remove foil and bake for an additional 20 minutes. As good as the apple pies at Thanksgiving were I think the second version was better. I included both because I know it will be a matter of personal preference.

I hope everyone makes and enjoys these.

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Recipe of the Week – Cherry Bars

cherry bars

Lucky Me — while clipping coupons I found one for Lucky Leaf Cherry Pie filling and also this nice little recipe. It tastes so good with a cup of tea or glass of milk. We had a group of a lovely women here for a needlework retreat over the weekend and almost everyone asked for the recipe.

Ingredients

• 2 cups graham cracker crumbs

• ¼ cup sugar

• ½ cup butter, melted

• 1 14-ounce can sweetened condensed milk

• 1 21-ounce can LUCKY LEAF® Regular or Premium Cherry Pie Filling

• 1 cup coconut

• 1 cup chopped pecans

Instructions

Preheat oven to 350ºF.

Combine graham cracker crumbs, sugar and butter in a small bowl. Press into a 13×9-inch baking pan.

Pour sweetened condensed milk over crust. Chill for 10 minutes.

Top with Lucky Leaf Cherry Pie Filling. Evenly sprinkle coconut and pecans over pie filling layer.

Bake uncovered at 350°F for 25 to 30 minutes or until lightly browned.

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Recipe of the Week — Fall Pear Galette

Pear Galette Recipe

We brought this delightfully easy dessert to a pot luck dinner this past weekend and everyone loved it. It looks lovely and tastes even better.

Ingredients

1 Pillsbury® refrigerated pie crust, softened as directed on box

1/2 cup shredded sharp Cheddar cheese (2 oz)

5 ripe Bartlett or Anjou pears, peeled, cut into 1-inch slices

1 tablespoon lemon juice

1/8 teaspoon ground nutmeg

1 egg

coarse sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

1/3cup granulated sugar

Steps

Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.

Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 11-inch round; place in pan. Sprinkle cheese over crust to within 1 inch of edge.

In large bowl, toss pears with lemon juice and nutmeg. Add brown sugar and flour; toss gently. Mound pear mixture on center of crust to within 2 inches of edge. Fold edge of crust over pears, pressing gently to seal (crust will not cover pears in center).

Brush crust with beaten egg then lightly dust with coarse sugar

Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.

In 1-quart heavy saucepan, heat granulated sugar over medium heat about 4 minutes, stirring frequently, until sugar is dissolved. Cook and stir 1 minute or until golden. Remove from heat; drizzle caramelized sugar over pear galette.

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Recipe of the Week – Spiced Pumpkin Fudge

Pumpkin Fudge

Pumpkin Fudge

Here’s a sweet seasonal treat that your family will love. I made it for the first time
yesterday and guests just gobbled it up. When I told Frank I was going to make pumpkin
fudge he was a little skeptical but now he’s lobbying for me to make again.

Ingredients

• 2 cups granulated sugar

• 1 cup packed light brown sugar

• 3/4 cup (1 1/2 sticks) butter or margarine

• 2/3 cup (5 fl.-oz. can) evaporated milk

• 1/2 cup pumpkin puree

• 2 teaspoons pumpkin pie spice

• 2 cups (12-oz. pkg.) white chocolate morsels

• 1 jar (7 oz.) marshmallow crème

• 1 cup chopped pecans

• 1 1/2 teaspoons vanilla extract

Directions

LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium,
heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234°
to 240º F (soft-ball stage). I used my old Pampered Chef thermometer stirring until it
reached 234° and it turned out beautifully.

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir
vigorously for 1 minute or until morsels are melted. (It took more than a minute for the
morsels to melt.) Immediately pour into prepared pan. Let stand on wire rack for 2 hours
or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil.

Cut into 1-inch pieces. Makes about 3 pounds.

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