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Praline Crunch Cake “My mother, Kathy Knolles, made up this recipe years ago. It keeps well. It’s good as dessert or for breakfast and even freezes well.” — Donna Hepp, PA Cake Batter 1/2 cup shortening or Horizon organic butter, softened 1-1/4 cup sugar 2 eggs 2 tsp instant coffee powder 1 cup Horizon organic milk 1 tsp vanilla 2 Tbsp molasses Preparation
2 cups flour 2 tsp baking powder 1 tsp salt Streusel Topping 2 Tbsp Horizon organic butter 1/2 cup flour 2 Tbsp brown sugar 1/4 cup chopped walnuts or pecans
Preheat oven to 350°F. Grease and flour 9x13-inch cake pan. Cream shortening or butter and sugar until blended. Add eggs and instant coffee, beating well. Stir in milk, vanilla and molasses. In a separate bowl whisk together flour, baking powder and salt. Combine wet and dry mixtures until blended. Spread batter in prepared pan. For topping, using a pastry cutter or two forks, cut together butter, flour, sugar and nuts until mixture is crumbly. Sprinkle on top of batter. Bake 40-50 minutes or until a knife inserted comes out clean.
Crow Nest Pudding “A recipe that my mother used to make in the wintertime and served warm with ice cream. She passed away in 2007, so her hand-me-down recipes seem more special. We love this recipe with blueberry pie filling.” — Jonas & Lizzie Esh, PA Ingredients 1 pint pie filling 1 cup sugar 1 Tbsp Horizon organic butter, softened 1 egg 1-1/4 cups flour
1 tsp baking powder 1 tsp vanilla 1/2 cup Horizon organic whole milk Homemade or Horizon organic ice cream as accompaniment
Preheat oven to 350°F. Grease 9-inch square cake pan. Pour pie filling into pan. In bowl, mix sugar, butter and egg. Add flour, baking powder, vanilla and milk. Mix and pour over pie filling. Bake 45-50 minutes. Serve warm with ice cream.
Potato Stuffing “My mother-in-law, Onetta Hepp, gave me this recipe. It’s good to take with you to a — Donna Hepp, PA potluck or as a side. My mother-in-law was Pennsylvania Dutch.” Ingredients 5 large potatoes, cooked and mashed 1/2 cup Horizon organic butter, melted 1 cup celery, chopped 1 large onion, chopped 2-1/2 slices bread, cubed Preparation
1/2 cup Horizon organic milk 1 egg 1/2 tsp salt Pinch pepper Parsley, chopped, as desired
Preheat oven to 400°F. Grease 2-quart casserole. Melt butter in saucepan. Add celery and onion and sauté until soft, about 3 minutes. Add bread cubes and cook for an additional 5-7 minutes until lightly browned. Remove from heat. In separate bowl, whisk together egg, milk, salt and pepper. Add potatoes and then gently fold in bread mixture. Spoon mixture into prepared pan and sprinkle with parsley if desired. Bake 30-40 minutes until warm throughout.
“We have a large Winesap apple tree over 50 years old. The apples are super abundant this year, with some weighing 3/4 pound. This is a good cake any time of year, but — Donna Hepp, PA especially when apples are in season.” Cake Batter 1/2 cup Horizon organic butter 1/2 cup shortening 1/2 cup brown sugar 1 cup white sugar 1 cup buttermilk
2-1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 2 cups raw apple, grated
Topping 1/2 cup brown sugar 1/4 cup white sugar 1 tsp cinnamon
Preheat oven to 400°F. Butter or coat 9x13-inch pan with cooking spray. Cream butter, shortening and sugars until light and fluffy. Add buttermilk. In another bowl, mix together flour, baking powder, baking soda, salt and cinnamon. Combine wet and dry mixtures until just combined. Fold in apples. Spread batter in prepared pan. Mix together topping ingredients and sprinkle on top. Bake 40-50 minutes or until knife inserted comes out clean.
Peanut Butter Fudge Ingredients
“Delicious!” — Martin Detweiler, OH
4 cups sugar 1-1/2 cups Horizon organic milk 1 Tbsp corn syrup 1-1/2 cups creamy peanut butter 1 tsp vanilla Preparation
Grease a 9x13-inch pan. In saucepan, stirring constantly, bring sugar, milk and corn syrup to 234-240°F on candy thermometer (soft ball stage). Remove from heat and stir in peanut butter and vanilla. Pour into pan and cool several hours in refrigerator. Cut into small squares.
Fruitcake “This recipe came from my grandmother and now my mother makes it. The recipe has been in our family for many years. Let it cool completely if you can keep folks out of it!” — Scott Lewis, NY Ingredients 2-1/2 cups sifted flour 1 tsp baking soda 2 Horizon organic eggs, lightly beaten 2 cups mixed candied fruit (1 pound container) 1 15-ounce can sweetened condensed milk 1 cup chopped nuts Preparation
Preheat oven to 300°F. Grease and flour 2 loaf pans (or 1 10-cup Bundt® pan). Mix all ingredients together well. Pour into pans. Bake 2 hours. Let cool for 10 minutes on wire rack, then turn out of pan(s) and let cool completely.
Make-Ahead Mashed Potatoes
“Holidays are always filled with friends, family, fellowship and food. I love this recipe because it’s something I can make ahead of time! It’s a good way to reduce stress — Joanne Wenger, PA and enjoy the day!” Ingredients 5 pounds potatoes 8 ounces Horizon organic cream cheese 16 ounces Horizon organic sour cream Preparation
2 Tbsp Horizon organic butter, melted 1 tsp salt 1/4 tsp pepper
Cook and mash potatoes until smooth. Add remaining ingredients. Beat until light and fluffy. Cool completely. Cover and keep in refrigerator. To serve, place desired amount in greased casserole dish. Dot with butter. Bake at 350°F for 30-45 minutes. Use within two weeks. Also freezes well.
Delicious Fruit Dip “This recipe came from my grandmother and now my mother makes it. The recipe has been in our family for many years. Let it cool completely if you can keep folks out of it!”
— Daniel & Anna Lapp, PA
Ingredients 2 (8-ounce) containers Horizon organic cream cheese 1/2 cup Horizon organic milk or heavy cream 1/3 cup pure maple syrup 3 Tbsp strawberry JELL-O® Preparation
Put all ingredients in a blender and blend for 40 seconds or until smooth. Serve with bananas, apples or any fruit you like.
Weaver’s Favorite Potato Chowder “This is a recipe my grandma often made, so I’m actually the third generation using this favorite recipe!” — Norma Weaver, NY Ingredients 4 cups organic potatoes, peeled and diced 2/3 cup organic celery, diced 1/4 cup organic onion, diced 2-1/4 cups water 1/2 cup Horizon organic butter (divided) 1/4 cup flour 1 tsp salt Preparation
1/2 tsp pepper 2-1/2 cups Horizon organic milk 1 tsp dill weed 2 cups Horizon organic shredded Cheddar cheese 1 pint whole kernel or creamed organic corn 1 cup cooked, diced ham or fried, crumbled bacon
Combine potatoes, celery, onion, water and ¼ cup butter in soup kettle. Bring to boil, reduce heat, simmer about 15 minutes until vegetables are tender. Remove from heat and set aside. Do not drain. In separate saucepan, melt remaining butter and stir in flour, salt and pepper. Gradually add milk, stirring until smooth. Add dill weed. Pour milk mixture into potato mixture. Add cheese and stir until melted. Stir in corn and ham or bacon. Heat thoroughly.
Sour Cream Apricot Cake
— Cindy Masterman, Producer Relations Manager, New England
1/4 cup diced, dried apricots 2 Tbsp cognac or water 1/2 cup + 2 Tbsp Horizon organic butter, softened 1-1/4 cups sugar 3 large Horizon organic eggs at room temperature 1 tsp vanilla
1 cup Horizon organic sour cream at room temperature 2-1/2 cups sifted cake flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt
Soak apricots in cognac or water for 30-60 minutes. Preheat oven to 325°F. Grease and flour 8-inch Bundt® pan. Beat butter for 30 seconds with mixer on medium speed. Add sugar and beat for 5 minutes with mixer on medium speed. Add eggs one at a time. Beat in vanilla and sour cream. Combine dry ingredients and add to batter, blending well. Fold in apricots. Pour into Bundt pan. Bake 50-55 minutes.
Eggnog Pound Cake With Rum Glaze
— Cindy Masterman, Producer Relations Manager, New England
Cake Batter 1/2 cup dried currants 2 Tbsp dark rum or water 3 cups flour 2 tsp baking powder 1/4 tsp salt 1/8 tsp nutmeg, freshly grated or ground Preparation
Glaze 1 cup Horizon organic unsalted butter at room temperature 2 cups sugar 3 large Horizon organic eggs at room temperature 1 cup Horizon organic eggnog, mixed with 1 tsp vanilla
2 Tbsp water 2 Tbsp dark rum 3/4 cup sugar
Preheat oven to 325° F. Grease and flour 9-inch Bundt® pan. Soak currants in rum for 15 minutes. Combine dry ingredients and set aside. In separate bowl, beat butter for 30 seconds with mixer on medium speed. Add sugar and beat 5 minutes more. Add eggs one at a time, mixing after each addition. With mixer on low speed, alternately beat in eggnog and dry ingredients. Fold in currants and remaining rum. Pour into Bundt pan. Bake 55-65 minutes or until a knife inserted comes out clean. Cool ten minutes on wire rack. While cake is cooling, combine glaze ingredients. Turn cake out onto wire rack. Use pastry brush to spread glaze on cake. Allow to cool completely before serving.
From the Horizon organic Test Kitchen Yield: 24 bars
1 cup Horizon organic unsalted butter, melted 2 cups unbleached, all-purpose flour 2 cups quick oats 3/4 cup brown sugar 1 tsp baking soda 1 tsp salt 1 tsp vanilla extract
1 cup semisweet or bittersweet chocolate chips 1 cup walnuts, toasted and chopped Caramel Sauce 1 cup granulated sugar 1 Tbsp corn syrup 1 cup Horizon organic heavy cream
Preheat oven to 325°F. Spray or lightly grease a 13x9-inch baking pan. In a medium bowl combine melted butter, flour, oats, brown sugar, soda, salt and vanilla. Lightly press half of the mixture in prepared pan and bake until golden, about 12-15 minutes. Meanwhile make caramel sauce: In a saucepan bring heavy cream to a simmer and whisk in corn syrup. Keep warm. In another heavy-bottomed saucepan heat granulated sugar over medium-high heat until sugar melts and begins to turn golden, about 10-12 minutes. Remove from heat and carefully whisk in warm cream. Caution: Cream will sputter and burble when it hits the hot sugar. When the pan of oat mixture has finished baking, remove pan from oven and sprinkle with chocolate and walnuts and then drizzle with 2/3 of caramel sauce. Crumble remaining oat mixture over top and drizzle with remaining caramel sauce. Bake for an additional 15 minutes. Cool on a metal rack. Store, tightly covered, at room temperature for up to one week.
Sour Cream Sugar Cookies From the Horizon organic Test Kitchen
Yield: 3-4 dozen
Ingredients 1-1/2 cups sugar 1/2 cup Horizon organic unsalted butter 2 large Horizon organic eggs, slightly beaten 1 cup Horizon organic sour cream 1-1/2 tsp vanilla extract
1 tsp baking soda 1 tsp fresh grated nutmeg 1/4 teaspoon salt 4 cups unbleached all-purpose flour
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Blend in slightly beaten eggs, sour cream and vanilla. In a separate bowl, combine dry ingredients. On low speed, add dry ingredients to butter mixture, mixing until combined. Don’t overmix. Form dough into a ball, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 350°F. On a lightly floured surface, roll out dough 1/4-inch thick and cut in desired shapes. Bake on ungreased cookie sheets for 10-12 minutes until bottoms are slightly golden brown. Remove from cookie sheet and cool on racks. Can be served with decorative creamy butter icing and decorated with colored sugar or sprinkles. Makes 3-4 dozen cookies depending on the size of your cookie cutter.
Eggnog Pumpkin Swirl Cheesecake From the Horizon organic Test Kitchen
Yield: 16-18 servings
Crust 1-1/2 cups gingersnap crumbs (about 8 ounces) 1/3 cup butter, melted Cheesecake 4 (8-ounce) containers Horizon organic cream cheese at room temperature 3/4 cup sugar, divided
1/4 cup flour 1 tsp vanilla extract 4 large Horizon organic eggs 1/2 cup Horizon organic lowfat eggnog 1 16-ounce can pumpkin puree (not pumpkin pie filling) 2 tsp pumpkin pie spice
Preheat oven to 350째F. In a small bowl combine cookie crumbs and butter. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and cool. In the bowl of a stand mixer combine cream cheese, 1/2 cup sugar, flour and vanilla until blended. Add eggs one at a time, beating well after each addition. Remove 2 cups batter, place it in a small bowl and whisk in eggnog. Chill eggnog mixture. Add 1/4 cup sugar, pumpkin and spices to the remaining batter. Mix just until incorporated. Alternately layer pumpkin and eggnog batters over the gingersnap crust, beginning and ending with pumpkin. Gently swirl a knife through the layers once or twice to create a marbled effect. Bake for 60-75 minutes. Cheesecake is done when sides are firm and center jiggles slightly. Cool on a rack. Remove sides, gently cover with plastic and chill before serving. Cheesecake can be refrigerated up to four days. Bring to room temperature before serving.
Frosted Molasses Drops From the Horizon organic Test Kitchen
Ingredients 6 Tbsp Horizon organic unsalted butter at room temperature 1/2 cup sugar 1 Horizon organic egg 1 tsp vanilla extract Preparation
Yield: about 5 dozen
1/2 tsp cinnamon 1 tsp grated fresh ginger or 1 tsp ground ginger 1 tsp baking soda 1 cup molasses 3/4 cup Horizon organic sour cream
2-1/2 cups all-purpose flour Glaze 3 cups powdered sugar 4-5 Tbsp water 1 tsp freshly grated lemon zest
Preheat oven to 350째F. Line baking sheets with parchment paper or foil. Using an electric mixer, cream butter and sugar until light and fluffy. Beat in egg, vanilla, cinnamon, ginger and baking soda, scraping bowl as needed. In separate small bowl, whisk together molasses and sour cream. With mixer on low speed, add flour and the molasses mixture to batter in several alternating additions, beginning and ending with flour. Scrape the bowl and beat a few seconds more to ensure ingredients are well distributed. Drop batter by spoonfuls on baking sheets, leaving space in between for cookies to spread. Bake for eight minutes, until cookies are barely firm on the edges and still quite soft in the middle. Cool briefly on the pans then transfer to racks to cool completely. Whisk together the powdered sugar and enough water to form a spreadable glaze. Stir in lemon zest. Frost the cookies and set them aside for about an hour while the glaze sets. Store at room temperature up to four days. For best results, keep the cookies separated by layers of waxed paper in an airtight container. (Cookies can be baked ahead and frozen unfrosted for up to three months, then thaw and glaze as needed.
Milk Chocolate Mint Truffles From the Horizon organic Test Kitchen
Yield: about 30
Ingredients 8 ounces good-quality milk chocolate, chopped 1/2 cup Horizon organic sour cream 1/8 - 1/4 teaspoon peppermint extract Preparation
Melt chocolate in the microwave on low power, pausing to stir every 20 seconds. (Alternatively, you can melt it gently in a double boiler set over a pan of barely simmering water.) Stir the sour cream into the chocolate, mixing vigorously to blend. Add the peppermint extract a drop at a time until you have achieved the desired flavor. Place the truffle mixture in a pastry bag fitted with a star tip and pipe rosettes on a foil or parchment-lined baking sheet. Refrigerate for 30 to 60 minutes until firm, then place the truffles in paper candy cups. The truffles can be prepared up to two days ahead and stored in the fridge in an airtight container. Note: If you donâ€™t want to use a pastry bag, you can spoon small mounds of the truffle mixture onto the baking sheet, then roll them into smooth balls after chilling. For a pretty finish, roll the balls in powdered sugar or cocoa powder before placing them in paper candy cups.
Amazing Artichoke Dip From the Horizon organic Test Kitchen
Yield: 3 cups
Ingredients 1 (14-ounce) can water-packed artichoke hearts, drained 1 (8-ounce) container Horizon organic reduced fat cream cheese 1 (10-ounce) package frozen chopped spinach, thawed Preparation
2 cloves garlic, chopped 1/3 cup freshly grated Parmesan cheese 2/3 cup Horizon organic plain whole yogurt 1/4 teaspoon salt 1/2 teaspoon red pepper flakes, to taste Parmesan for sprinkling
Preheat oven to 350ËšF. Spray or butter a 1-quart baking dish. Process all ingredients in a blender or food processor until combined and artichoke hearts are roughly chopped. Spread into prepared baking dish, sprinkle with additional Parmesan and bake for 20 to 25 minutes or until cheese is melted and bubbly.
Hearty Apple Cheese Latkes From the Horizon organic Test Kitchen
Yield: Serves 4
Ingredients 1 cup Horizon organic cottage cheese 1 cup apples, peeled and coarsely grated 1/4 tsp salt 3/4 cup flour 1 Tbsp honey 1 tsp lemon juice 1/2 tsp cinnamon
1 Tbsp almonds, chopped (optional) 3/4 cup golden raisins, plumped in apple juice (optional) 4 large Horizon organic eggs, yolks separated from whites
Mix cottage cheese, apples, salt, flour, honey, lemon juice, cinnamon and egg yolks together. Beat egg whites until stiff and fold in with raisins and almonds (if desired). Spray a skillet with cooking spray or lightly coat with olive oil or Horizon organic unsalted butter. Heat skillet, and drop batter to form pancakes. Turn when bottom is browned and brown other side.
Yam Gratin with Nutmeg & Sage From the Horizon organic Test Kitchen
Yield: Serves 4
Ingredients 3 small yams 1 - 2 pinches dried sage 1 pinch ground nutmeg salt and freshly ground black pepper 1 Tbsp Horizon organic unsalted butter, cut in pieces 1/2 cup Horizon organic shredded Cheddar cheese Preparation
Preheat oven to 350Â°F. Butter a shallow one-quart casserole or gratin dish. Peel yams and cut in slices about 1/3-inch thick. Arrange the slices, slightly overlapping, in a single layer in the dish. Sprinkle with sage, nutmeg, salt and pepper. Dot with butter. Bake for about 1-1/2 hours, until the yams are slightly tender. Top with cheese and bake for 30 minutes more until yams are very tender and cheese is melted and golden.
Celebrate the season with recipes from Horizon farmer partners and Horizon Test Kitchen chefs: sparkling sugar cookies, delicous desserts, s...