Recipeof the Week – Ecuadorian Potato Soup

ecuadorian potato soupThis wonderfully flavorful soup is also easy on the budget. We had a truly unforgettable trip to South America in October and one of the culinary highlights was fabulous ecuadorian potato soup. We found this recipe after we got home but it duplicates those great meals in Ecuador and brings back such good memories. We served it to friends on New Years Eve to rave reviews… but don’t wait for a special occasion. Add salad and crusty bread and you have the perfect winter meal. You might want to try  Tres Leche Cake for dessert but that’s next week’s recipe.
10 medium sized potatoes, peeled and chopped into small pieces
2 tablespoons canola oil
1 white onion, diced
2 garlic cloves, minced
2 tsp cumin
1 tsp achiote powder (I found it with the Mexican foods in our local supermarket)
7 cups of water ( I used chicken stock)
1 cup of milk or more
1 cup grated or crumbled cheese – quesillo, queso fresco, mozzarella or monterey jack ( I used grated Mexican Cheese mix)
1 bunch of cilantro, leaves only, minced
Salt to taste
To serve:
1 cup of queso fresco, feta cheese, or grated mozzarella
Maiz tostado –just like Corn Nuts – In Ecuador they also frequently served popped corn with soup
Chopped scallions
Avocados, sliced or diced
Aji or hot sauce
Preparation:
1. Prepare a refrito or base for the soup by heating the canola oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
2. Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
3. Add the water/ stock and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
4. Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
5. Add salt to taste
6. Add the grated cheese and cilantro, mix well, and remove from the heat.
7. Serve warm with the avocados, scallions, feta cheese and aji or hot sauce.

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Recipe of the Week – Apple Pie Cake

Apple Pie Cake

We always like to have some type of cake as well as cookies waiting for guests when they arrive. This cake is

perfect late in the afternoon with a cup of coffee or tea – dense, flavorful and not overwhelming sweet.

 

 

Topping
1 cup all-purpose flour
1/2 cup packed brown sugar
¼ teaspoon salt
½ cup butter, cut into small pieces

Apple Mixture
6 apples, peeled, thinly sliced. I used Granny Smith.
3 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Cake
1 box yellow cake mix
1 1/3 cups water
1/3 cup oil
3 eggs

Instructions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with baking spray with flour.
2. In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.
3. In another medium bowl, gently stir together Apple Mixture ingredients; set aside.
4. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
5. Spread apple mixture evenly over cake batter. Sprinkle Topping evenly over top.
6. The original recipe said to ake 30 to 35 minutes or until toothpick inserted in center comes out clean. In my oven it took close to 45 minutes. I took it out when it golden brown at the edges but there were a few crumbs on the tooth pick/
7. Cool completely, about 30 minutes.
8. Sprinkle with confectioners sugar if you wish but it is not necessary.

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Recipe of the Week – Peppermint Bark Recipe

peppermint bark recipe

This is my December indulgence: Peppermint Bark Recipe! It’s ridiculously easy, and I am absolutely addicted to it. I have to give it away as soon as I make it or I would end up weighing more than Santa. It’s a great Christmas gift and fun to make with children. They love smashing the candy canes.

Ingredients:

1 pound dark chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract
3/4 cup crushed peppermint candies, such as Starlight mints

Instructions:

Line a 13 x 9 inch pan with foil.  Set aside.

In top of a double-boiler or in microwave (I used the microwave), melt dark chocolate chips.  Spread into prepared pan.  Refrigerate until JUST ABOUT set, about 15-20 minutes. The just about part is important as this will help meld your chocolate together.

In top of a double boiler or in  microwave, melt white chocolate chips.  Stir in peppermint extract.  Spread on top of dark chocolate.  Sprinkle with crushed peppermint candies.

Refrigerate until set, about an hour. Remove from pan and break into pieces.  Store at room temperature.

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Recipe of the Week :: Vegetarian Chili Recipe

Here’s a perfect recipe for a cold winter evening: Vegetarian Chili Recipe! It’s healthy and easy and very, very good… and if you prefer meat in your chili, we use browned crumbled Italian sausage.

Ingredients:

1 3/4 cups organic vegetable broth
1 cup chopped onion
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powderrecipe of the week: vegetarian chili
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 can (15.25 oz.) gold and white corn (drained) — optional –

Add during the last 1/2 hour of cooking:
1/2 cup reduced-fat sour cream
2 ounces shredded Monterey Jack cheese with jalapeño peppers or very sharp cheddar (about 1/2 cup)
1/4 cup chopped fresh cilantro

Preparation:

1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.

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Recipe of The Week – Classic Peanut Butter Cookie Recipe

 

We delight in coming up with recipes for folks on special diets. This wonderful peanut butter cookie recipe is now a favorite at our Hershey bed and breakfast. We started making these peanut butter cookies for vegans, but they are so good that everyone loves them. They are crispier than the standard peanut butter cookies — Oh so wonderful with a glass of milk!!

 

 

Ingredients:

1/2 cup vegan margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 teaspoon vanilla
1 cup flour
2 teaspoons baking soda

Instructions:

Preheat oven to 375F.
Combine margarine and sugars until blended. Add vanilla and peanut butter until smooth.
In a separate bowl, mix dry ingredients, and then mix them into wet ingredients.
Roll into balls and place on cookie sheet. Make criss-cross marks on top of the cookies with a fork.
Bake for 10 minutes.

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Recipe of the Week–Pumpkin Spiced Pancake Recipe with Apple Cider Syrup

pumpkin spiced pancake recipe

 

Our pumpkin spiced pancake recipe with homemade apple cider syrup is one of our favorite fall breakfast recipes. Guests and family always ask for them. What a perfect start to a crisp autumn day!

 

Ingredients:

2 1/3 cups Original Bisquick® mix
1/3 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cups milk
¼ cup vegetable oil
2 Tbl. brown sugar
1 tsp pumpkin pie spice
2 eggs

Instructions:

Heat griddle or skillet over medium heat or to 350°F. Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients until well blended. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. For a special treat, we use heart shaped pan cake molds and sprinkle the pancakes with confectioners sugar just before serving. Frank is convinced they taste better cooked in the molds.

Apple Cider Syrup:

½ cup white sugar
1 Tbl. corn starch
1 tsp. cinnamon
1 cup apple cider
1 Tbl lemon Juice
2 Tbl. butter

To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

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Recipe of the Week – Jane’s Gingersnap Cookie Recipe

Gingersnap Cookie Recipe: From our Westwynd Farm Cookbook

 

Here’s a fall treat from our cookbook: Jane’s Gingersnap Cookie Recipe. These are the perfect cookie for a brisk autumn day. We just got some spiced cider for the Keurig… so my afternoon plan is a mug of cider, cookies, and a book by the fire while wait for you to arrive… such hard work!

 

Ingredients:

¾ cup shortening
1cup sugar
¼ cup molasses
1 egg
2 cups flour
2 tsp soda
1tsp cinnamon
½ tsp cloves
½ tsp ginger
¼ tsp salt
coarse sugar

Instructions:

Cream shortening and sugar. Add molasses, blend in. Add egg, blend. Combine dry ingredients. Add to mixture & blend. Form into balls and roll in coarse sugar. Bake in upper 1/3 of oven at 350 about 8 -10 minutes, depending upon size, your preferred crispness and your oven. Enjoy!

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Recipe of the Week — Chicken Corn Soup Recipe



Chicken Corn Soup Recipe
Chicken Corn Soup. Here is a quick version of our famous local favorite. It’s the perfect comfort food for a blustery day and so easy. We’re sure you are going to love our chicken corn soup recipe!

Ingredients:

  • 1 (3 1/2 lb.) chicken or 3 1/2 lb. chicken parts
  • 3 qt. water
  • 1 lg. onion, diced fine
  • 2 stalks celery, diced
  • 1 tsp. ground white pepper
  • 1 tbsp. salt
  • 1/2 tsp. celery seed
  • 2 1/2 c. whole kernel corn (yellow or white)
  • 2 c. cream corn
  • 1/2 can condensed cream of celery soup. (I add the whole can).

 

Instructions:

  • In a large pot, place chicken, water, onion, celery, white pepper, salt and celery seed.
  • Bring to a boil, then lower heat and cook for 2 hours.
  • Once cooked, remove the chicken from the pot. Pick all the meat from the chicken discarding the skin, bones, grizzle and any excess fat.
  • Dice the chicken meat and return it to the pot.
  • Add the kernel corn, cream corn and condensed celery soup to the pot.
  • For a traditional taste, you can also add some chopped hard boiled egg just before serving.
  • I also sometimes add a little parsley for color and sour cream as I serve it  –just because we like sour cream
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Recipe of the Week – Iced Pumpkin Bars

hershey bed and breakfast

 

Our leaves are just starting to turn, and the air is crisper. It’s definitely pumpkin season, and these bars are the perfect autumn treat. We like them with a cup of hot spiced cider.

 

 

Ingredients for Bars:
4 eggs
1 c. oil
2 c. flour
2 tsp. cinnamon
1 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 (16 oz.) can pumpkin

Ingredients for Icing:
1 (3 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. softened butter
2 c. powdered sugar

Instructions:
Beat together eggs, sugar, and oil, and pumpkin until fluffy.
Mix flour, baking powder, cinnamon, salt, and soda; add to pumpkin mixture. Spread on greased and floured cookie sheet.
Bake at 350 degrees for 25-30 minutes. Spread icing on when cooled.

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Recipe of the Week – Peanut Butter & Jelly Bars

peanut butter bar recipe

 

 

Just like the very best peanut butter and jelly sandwich, but so much better! Kids will love it! But we saw quite a few guys taking more than one. We used some of our wonderful grape jam, but any preserve will do.

 

 

Ingredients:

1 stick (1/4 lb.) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups preserves
2/3 cup salted peanuts
2/3 cup peanut butter chips

Preparation & Instructions:

Preheat oven to 350°F. Butter and lightly flour a 9-by-13-inch baking pan.
Using an electric mixer on medium speed, cream butter and sugar until light and fluffy. Lower speed; add egg, vanilla and peanut butter and beat until combined.
In a separate bowl, sift flour, baking powder, and salt.
(I did not sift, and it was just fine). On low speed, slowly add flour mixture to peanut butter mixture. Mix until just combined. Set aside 1/2 cup dough.
Using your fingertips, press remaining dough into an even layer in pan. Spread preserves over dough. Crumble reserved 1/2 cup dough over preserves and then sprinkle with peanuts and peanut butter chips.
Bake until golden and bubbly, 45 minutes. Cool on a wire rack and cut into bars.

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