We love to cook and we love to eat here on the Farm. Over the years we have collected many favorite recipes for foods grown and raised at LoganBerry. Bon Appetit!
Ingredients for Shortbread Crust:
- ½ cup Pecans or Walnuts; ground
- 1 cup Organic All Purpose Flour
- ¼ tsp Sea Salt
- ½ cup Organic Butter; room temperature
- ½ cup Organic Brown Sugar
Preparation of Shortbread Crust:
- Preheat oven to 350 degrees.
- Butter a 9”x13” baking pan.
- Mix Nuts, Flour, Salt and Sugar together. Add Butter and stir until well blended.
- Press the dough into the bottom of the pan.
- Bake about 15 minutes or until shortbread is set and beginning to brown around the edges.
- Remove from oven and place on wire rack.
Ingredients for Filling:
- 2 cups Pumpkin or Squash Puree
- 1 cup Organic Brown Sugar
- ½ tsp organic Vanilla extract
- 2 LoganBerry Eggs
- ½ tsp Organic Ground Cinnamon
- ½ tsp Organic Ground Nutmeg
- ½ tsp Sea Salt
- 1 ½ cups Organic Heavy Cream or Half & Half
Preparation for Pie:
- Prepare the Pumpkin/Squash Filling.
- In large bowl, whisk Eggs.
- Add Pumpkin or Squash, Sugar, Vanilla, Spices and Salt, stir until well blended.
- Add Cream or Half & Half, mix well.
- Pour filling into pre-baked crust and bake 25 – 30 minutes, or until filling is set in the center and knife comes out clean.
- Remove from oven and place on a wire rack to cool.
Makes 24 bars.
- 2 ¾ Cups Self Rising Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Ginger
- 1 Cup Light Brown Sugar, Packed
- ¾ Cup Butter, Softened
- 1 Egg
- ¼ Cup Sorghum Syrup
- Granulated Sugar, to coat dough
Combine flour, baking soda, cinnamon and ginger. Set aside. Cream the sugar with the butter. Beat in egg and sorghum syrup until light and fluffy. Stir in flour mix just until blended. Chill in refrigerator for an hour or two.
Preheat oven to 375 degrees. Shape the dough into balls about ¾ inch in diameter and roll in sugar to coat well. Place on lightly greased baking sheets about 2 inches apart, then flatten with the bottom of a glass dipped in sugar.
Bake for 8 to 10 minutes. Makes 7 to 8 dozen cookies.
Braising is the way to cook these flavorful Chuck or Shoulder Roasts. This searing and slow cooking tenderizes the meat and as it cooks, the bones release nutrients into the cooking liquid.
Thaw Roast in refrigerator and then bring out to room temperature. Season generously with LHF Garlic Powder, Sea Salt and Ground Black Pepper.
Preheat oven to 500 degrees for oven searing. Place roast in ovenproof roasting pan and place under broiler to brown. When one side is browned, turn to brown other side. When both sides are sufficiently browned, remove pan from oven.
If oven braising, cover roast with water, (and onions or potatoes), cover roaster with lid or heavy foil, and return to oven. Reduce heat to 225 degrees. Cook for around 6-8 hours or until roast is fork tender and pulls away from the bones. If using a slow cooker, place roast in cooker and cover with water. Place cooker lid on and cook on low for about 6-8 hours or overnight until fork tender.
When braising is complete, remove roast and enjoy the meat and broth in your favorite dish. If making gravy from the broth, add a little flour to some of the broth in a small bowl and mix well. Add back to main broth and cook until thickened.
The broth is nutrient-laden and should be used as a nutritional supplement or broth/soup.
Enjoy and give thanks for the life of a healthy and ethically raised animal. Organic Rose
OUR FAVORITE SWEET ‘SWEET POTATO’ RECIPES
SENATOR RUSSELL’S SWEET POTATO SOUFFLE
- 3 cups of cooked, mashed Sweet Potatoes
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup milk
- ½ cup butter, melted
Combine the above and place in buttered casserole dish and top with the following mixture:
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup butter, melted
- 1 cup brown sugar, packed
Bake 30 minutes at 350 degrees.
Very sweet, but worth the calories. Actually good as a dessert! Recipe from Louise Mauney
SWEET POTATO COBBLER
- Sweet Potatoes, about one pound+/- (enough for 2-3 cups, diced)
- Wash, peel and dice Sweet Potatoes
- 1 Cup Sugar
- 1/4+ Teaspoon Salt
- 1 Whole Nutmeg, Grated, about 1 teaspoon. Add more, if desired.
- 1 Stick Butter
- 1 Cup Sugar
- 1 Cup Self-Rising Flour
- 1 Cup Whole Milk
Prepare Cobbler Center
Place Sweet Potatoes in saucepan and cover with water. Add sugar and salt and bring to a boil. Reduce heat and simmer until potatoes are tender.
Grate a whole Nutmeg or use 1-2 teaspoons grated Nutmeg (depending on the amount of Potatoes and liquid in pan). Add to Potato Mixture. (You should have about 4 cups of this mixture. Proportions should be about half Potatoes and half liquid.)
While Potatoes are cooking, preheat oven to 350 degrees.
Prepare Baking Dish, Pan
After Potatoes are cooked, place one stick of butter in baking pan to melt. Remove from oven and pour Sweet Potato/Liquid mixture into baking dish over melted butter.
Combine 1 cup Self-rising Flour with Sugar and mix together. Add Milk and mix well. Pour mixture over Potato/Butter mixture in baking dish.
Place in oven and bake for 30-40 minutes. Baking time depends on the depth and thickness of your baking dish. When the crust is nicely browned, the pie is done. It thickens as it cools.
SIMPLE BAKED SWEET POTATOES
Preheat oven to 350 degrees.
Wash Sweet Potatoes to be baked.
Prick with cooking fork.
Bake 45 minutes or until fork tender.
Serve with skin on with butter. (Some folks like to further sweeten the potato with brown sugar and cinnamon, but we think they are sweet enough!)
OR… take the skin off, smash the potatoes and and serve as a mashed side dish.
- 4-6 Medium Bell Peppers
- 1 Cup Rice, Uncooked
- 1# Ground Beef or 15-oz Can Black Beans, drained and rinsed
- 1 Onion, Chopped
- 2 Garlic Cloves, minced
- 4 Tablespoons Olive Oil
- 2 Cups Tomato Sauce
- 2 Tablespoons Fresh Parsley, chopped
- 1 Teaspoon Chili Powder
- Sea Salt, Pepper to taste
- 4 ounces Cheddar Cheese, grated
Place rice in 2 cups water and bring to a boil. Reduce heat and simmer for 20 minutes.
Preheat oven to 400 degrees. Sauté’ Onion and Garlic in Olive Oil until tender, add Beef and brown. Combine rice with remaining ingredients, except for ½ cup Tomato Sauce and Cheese. Mix well and stuff into Peppers, layering with Cheese in between. Top with Cheese and remaining ½ cup Tomato Sauce.
Cover and bake about 45 minutes, until Peppers are softened. Top with additional Cheese, if desired.
- 4 cups Organic Milk
- 6 large LoganBerry Eggs
- 2/3 cup Organic Sugar
- 1/2 tsp Sea Salt
- 1 tsp Organic Pure Vanilla Extract
- pinch of ground Organic Nutmeg
Preheat oven to 325 degrees.
Heat the milk in a large saucepan until bubbles form around the edges.
Toss the eggs, sugar and salt in a blender until smooth.
Remove hot milk from stove and slowly add to egg mixture while stirring vigorously.
Stir in vanilla extract.
Pour the mixture into a 9×13 pan or individual cups and sprinkle with ground nutmeg.
Place custard pan/cups in a large roasting pan filled with enough water to reach about 1 inch from the top on the custard pan/cups.
Bake for about 45 minutes or until custard has set.
Enjoy warm or cold. But, be warned! It is highly addictive. If you are feeling really bad, this is the medicine of choice (at least from OR’s perspective)
- 2 cups Blueberries
- ½ tsp Cinnamon
- 3 TBSP Butter
- ¾ cup Organic Sugar (*Adjust sugar if fruit is already sweet)
- ½ cup Organic Milk
- 1 cup Organic Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 1 TBSP Cornstarch
- ¾ cup Organic Sugar
Preheat oven to 375 degrees. In 8×8 buttered pan, place 2 cups of Blueberries and sprinkle Cinnamon over them. Cream Butter and ¾ cup Sugar, slowly add and beat in Milk with Flour, Baking Powder and Salt. Spread above mix evenly over berries. Mix remaining ¾ cup Sugar and Cornstarch together and sprinkle over berries and batter. Pour 1 cup Boiling Water over all…do not stir. Bake at 375 degrees for 45 minutes.
- 1 Cup LHF Cornmeal
- 1 Cup OG All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- Up to ¼ cup Sugar
- 2 Eggs
- 1 to 1-1/2 Cups Buttermilk
- ½ Stick Butter, Melted
Melt Butter in cast iron pan. Mix everything together and bake at 425 for 25 minutes for cast iron corn pone and 12 – 15 for mini muffins (for mini-muffins, brush pans with melted butter).
LOGANBERRY GARLIC SCAPE PESTO
- 20 Garlic Scapes
- 2/3 cup finely grated Parmesan Cheese
- 2/3 cup slivered Almonds, toasted
- 1 cup Olive Oil
- Sea Salt
- Freshly ground Pepper
Put all in food processor and blend well. Keep in refrigerator. Use with veggies or crackers as a dip. Serve over grilled or baked fish and chicken. Use on a sandwich or pizza. Serve over your favorite pasta.
LOGANBERRY MAC & CHEESE
- 1 box Elbow Macaroni
- 1 1/2 sticks Butter
- 3 Cups Shredded Cheddar Cheese
- 1 1/2 Cups Shredded Parmesan Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 2 Cups Milk
- 5 Eggs
- 3 medium Onions – chopped
- 1 1/2 tsp. Granulated Garlic
- 2 tsp. Salt
- Ground Black Pepper to taste
- 1 TBSP Butter
- 1 Leek (halved & thinly sliced)
- Sea Salt
- Ground Pepper
- 1 lb. Asparagus (ends cut & sliced diagonally)
- 4 large Eggs
- 1 ¼ cups Half & Half
- Ground Nutmeg
- 1 cup shredded Gruyere cheese
- 9” Pie Crust
Preheat oven to 350 degrees, with rack in lowest position. Melt Butter in large skillet. Sauté Leek and Asparagus with Salt & Pepper until crisp-tender, 6-8 minutes. Whisk Eggs in large bowl with Half & Half, ½ tsp Salt, 1 tsp Pepper and a pinch of Nutmeg. Place Pie Crust on rimmed baking sheet. Sprinkle with Cheese, add Asparagus & Leeks, then pour Egg mixture on top. Bake until center of quiche is set, about 50 to 60 minutes. Rotate sheet halfway through. Let stand 15 minutes before serving.