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Recipe of the Week – Lemon Drop Cookies

  We think these are the perfect summer cookie. Pour yourself a glass of iced tea and enjoy!     Ingredients: 1/2 cup butter, softened 3/4 cup sugar 1 egg 1 tablespoon half-and-half cream 1 teaspoon grated lemon peel 1-1/2 cups all-purpose flour 1/2 cup finely crushed lemon drops 1 teaspoon baking powder 1/4 teaspoon…

Our Bed and Breakfast Recipes are now Published in our New Cookbook!

We’re so excited! You’ve been asking for so long for our Hershey bed and breakfast recipes, and now our Westywnd Farm Cookbook has been published at last. We have gathered together 200 of our favorite bed and breakfast recipes. Our criteria for selection was simply how often we were asked for the recipe. In addition to…

Recipe of the Week – Peach Crisp

  Fresh ripe peaches are my favorite fruit and they are in season now. I love them so many ways but this crisp is near the top of the list. Of course, it tastes best served with vanilla ice cream   Ingredients: 6 cups peaches, peeled and sliced (or canned peaches can be used) 1…

Recipe of the Week – Blistered Tomatoes

  Tomatoes, tomatoes every where!!! Try this quick side dish for cherry tomatoes. It’s just a little change up but so good.     Ingredients: 2 teaspoons butter 1 teaspoon dried or fresh basil 1 pint cherry tomatoes 1/2 teaspoon white sugar salt and pepper to taste Directions: Melt butter in a skillet over medium-high…

Recipe of the Week – Chicken Piccata

  This delightful chicken dish is perfect for an easy dinner for two. We like it with salad and wild rice as a side dish.       Ingredients: • a 3/4-pound whole skinless boneless chicken breast, halved lengthwise • 2 tablespoons unsalted butter • 1 tablespoon olive oil • 2 tablespoons dry white wine…

Recipe of the Week – Fruit Salad Parfaits

  If you’re looking for a new way to entice your family to eat their fruits and vegetables, these salad parfaits may do the trick. They are pretty to look at and even better to taste!   Ingredients 1 pkg. (6 oz.) baby spinach 4 cups assorted fruit, cut into bite-size pieces (i.e. banana, orange,…

Recipe of the Week – Apple Bars

  What to do with one or two left over apples? Make these oh so good apple bars.   Ingredients • 1/2 cup melted butter • 1 cup white sugar • 1 egg • 1 cup all-purpose flour • 1/2 teaspoon baking soda • 1 teaspoon ground cinnamon • 1 cup apples – peeled, cored…

Cream Cheesy Cubed Zucchini with Lemon and Oregano

We just picked our first zucchini! (I won’t be this excited in August). Frank and I just love this quick easy recipe. Ingredients 2 tablespoons olive oil 4 cups cubed zucchini 1/2 teaspoon lemon zest 1 pinch red pepper flakes salt and freshly ground black pepper to taste cayenne pepper to taste 2 tablespoons cream…

Recipe of the Week — Charred Corn Salad with Basil and Tomatoes

  Believe it or not we’re starting to see local corn in the markets. The farmers say the unusually mild spring got them off to an early start. Our good friend Becky brought this wonderful dish to a recent picnic and everyone wanted the recipe.     Ingredients for Charred Corn Salad with Basil &…

Recipe of the Week – Blueberry Muffins with Streusel Topping

  The blueberries in the garden are almost ripe and there are plenty at the farmers markets. These muffins are one of my personal favorite summer treats.     2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 tablespoons all-purpose flour 1 1/2 cups fresh blueberries 1/2 cup butter 3/4 cup…