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Recipes

Recipes 2018-03-16T15:05:59+00:00

Apple Fritters 2013

1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
2 tart apples thinly sliced and chopped
1 egg well-beaten
1/3 cup milk
¼ teaspoon salt

Carefully drop tablespoons full of batter into ½ inch of hot oil. Fry at 350⁰ turning when browned on one side. Serve warm with syrup.
Alternative: Fry like pancakes and serve with syrup and sausage.


Apple Crisp 2014

6-9 apples peeled and sliced
Combine apples with ½ tsp of lemon juice

Combine 3 tablespoons of cornstarch
¼ cup sugar
1 ½ tsp cinnamon

Toss with apple and pour into greased 9 or 10 inch square pan
Drizzle ¼ cup honey over apples mixture and dot with butter

Topping:
Combine to form crumbs:

¼ cup oatmeal (uncooked)
1/3 cup brown sugar
Sprinkle crumbs over the apple mixture.
½ cup flour
1/3 cup softened butter
Sprinkle with cinnamon.

Bake at 350⁰ for 55-60 minute
Serve warm or cold, may top with ice cream


Apple Cinnamon Bread 2015

Makes 1 loaf, preheat oven to 350⁰, grease 9 X 5-inch loaf pan

½ cup packed brown sugar
2/3 cup granulated sugar
2 eggs
1 ½ cup flour
½ cup milk
½ teaspoon cinnamon
½ cup soften butter
2 teaspoons vanilla
1 ½ teaspoon baking powder
1 large apple, peeled and finely chopped

Topping:
Mix brown sugar and cinnamon together in a bowl and set aside.

Batter:
In a stand mixer, combine white sugar and soften butter until smooth. Add eggs and vanilla; beat. Add flour and baking powder and mix. Then mix in milk.

Assemble:
Pour half the batter into the prepared pan. Cover with half of the apples. Lightly pat apples into the batter with the back of a large spoon. Sprinkle with half of the cinnamon sugar mix. Pour in remaining batter. Top with remaining apples and cinnamon sugar mixture. Pat topping into the batter with the back of a large spoon.

Bake at 350⁰ for 50 minutes


Fresh Fruit Cobbler 2016

3 cups apples
¾ cup sugar
2 tablespoon flour
2 tablespoon butter
1 cup flour
1 egg
1 ½ teaspoon baking powder
½ teaspoon salt
2 tablespoon sugar
1/3 cup Crisco oil
¼ cup milk

Place sliced apples in a 9 X 2 inch round baking dish. Mix 2 tablespoons of flour and 2 tablespoons sugar together and sprinkle over fruit. Dot with butter. Sift together in a bowl 1 cup flour, baking powder, salt and ¾ cup sugar, add oil and blend, add milk and egg, stir until thoroughly blended. Batter will be stiff. Drop by tablespoons over the fruit, arranging in a circle, leaving the center open. Bake for 40 minutes at 350⁰. Serve warm with ice cream or milk. Serves 9.

Substitute: 3 cups fresh peaches or berries can be substituted for apples.


Apple Crumb Tart with Cinnamon Cream 2017

1 package (17 ½ ounce) sugar cookie mix
1 ½ tsp ground cinnamon, divided
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup cold butter cubed
4 large apples, peeled and finely chopped (about 6 cups)
¼ c packed brown sugar
½ c all-purpose flour, divided
¼ c raisins
½ c heavy whipping cream
1 Tbsp maple syrup

1. Preheat oven to 350⁰. In a large bowl, whisk the cookie mix, 1 tsp cinnamon, ginger, nutmeg and cloves; cut in butter until crumbly. Reserve 1 cup for topping; press remaining onto bottom and up sides of an ungreased 9-in. tart pan. Bake 8-10 minutes or until lightly browned. Remove to wire rack.
2. Meanwhile, in a large saucepan, combine apples and sugar. Cook and stir over medium heat 7-9 minutes or until apples are tender and sugar is dissolved. Remove from heat, stir in ¼ c flour, raisins and ¼ tsp cinnamon.
3. Increase oven setting to 400⁰. Pour the apple mixture into the crust. Add remaining flour to reserved topping and sprinkle over apples. Bake 20-22 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack at least 20 minutes.

In a small bowl, beat the cream until it begins to thicken. Add the syrup and remaining cinnamon; beat until soft peaks form. Serve tart warm or at room temp with whipped topping.


Apple Butter 2017

16 cups homemade applesauce
4 cups sugar
¾ cup apple cider vinegar
3 teaspoons ground cloves
4 teaspoons ground cinnamon
1 teaspoon ground allspice

Mix all ingredients together in a roasting pan. Bake in a 325⁰ oven for 3-4 hours stirring every 20 minutes. Your house will smell lovely! Place in 1 or 2 cup containers when cooled. Freeze for future use. Makes 8 pints of applesauce

Peach Julius 2011

4-5 Ripe Peaches
½ tsp vanilla
½ cup water
Mix in blender
Makes 3 cups, Enjoy!
5 or 6 Ice Cubes
½ cup milk
¼ cup sugar or sugar substitute

If using frozen peaches, partially thaw, do not use ice cubes, add 1 ¼ cup milk (Tastes like summer during the winter months)


Peach Crumb Cake 2012

To make peaches thick:
½ cup water
2 tbsp corn starch
½ cup sugar

Mix together and boil for 5 minutes, then add 5 or 6 peeled and diced peaches. Remove from heat

Cake:

2 eggs
½ cup oil
1 ¼ cup sugar
1 cup milk
Pinch of salt
2 tsp baking powder
2 ½ cups flour

Crumbs:

1 ¼ cup flour
½ cup butter, softened
1 ¼ cup sugar

Mix together with pastry knife or fork

Assemble:
Pour batter into two 8 inch square pans, spoon peach mixture on top and sprinkle with crumbs. Bake at 350 degrees for 50-60 minutes


Peach Crumb Pie 2013

To make peaches thick:

½ cup sugar
6-8 peaches diced
3 tablespoons minute tapioca

Mix together. Cook on medium heat stirring frequently until thickened. Remove from heat.
Allow to cool while making your crumbs

Crumbs:

1 ¼ cup flour
½ cup butter, softened
1 ¼ cup sugar

Mix together with pastry knife or fork

Assemble:
Pour thickened peaches into an uncooked deep dish pie crust and top with ½ of the crumb mixture. Sprinkle with cinnamon. (Save other ½ of crumbs in freezer for next pie)

Bake at 350 degrees for 30-40 minutes until peach mixture is bubbly at the edges and crumbs are golden brown


Peach Fritters 2013

1/2 cup sugar
2 eggs
1/3 cup butter
2 cups flour
3 tsp baking powde
½ tsp salt
1 cup milk
½ tsp lemon juice
½ tsp vanilla
1 ½ cups chopped peaches

Cream melted butter and sugar, add eggs and beat thoroughly. Sift dry ingredients together. Add dry ingredients and add milk slowly to creamed mixture. Fold in peaches, lemon juice and vanilla. Drop by tablespoonful into hot oil. Fry till golden brown. Serve with whipped cream or powdered sugar.

Alternative: Fry like pancakes and serve with syrup and sausage.


Peach Kisses 2014

Filling:

2 cups diced fresh peaches
¼ cup sugar
2 tablespoons minute tapioca
1 tsp lemon juice

Stir in a medium saucepan and bring to a boil over medium heat until syrup is thick and peaches are soft. Remove from the heat and set aside.

Dough:
Mix
½ pound softened butter
8 ounces softened cream cheese
2 cups flour

Form dough into small balls and press into muffineer tins.
Fill shells 2/3 full with peach filling.

Bake at 350⁰ for 15 minutes, reduce heat to 250⁰ and bake 5 more minutes.
To form the kiss, use whipped cream, ice cream or dream whip
Makes about 36; Serve at room temperature.


Peach Crisp 2014

6-8 peaches peeled and sliced
Combine with 1 to 1 ½ tablespoons of minute tapioca
Pour into a greased 9 or 10 inch square pan and dot with butter

Topping:

Combine to form crumbs:
¼ cup oatmeal (uncooked)
½ cup flour
1/3 cup brown sugar
1/3 cup softened butter
Sprinkle crumbs over the peach mixture
Sprinkle with cinnamon

Bake at 350⁰ for 55-60 minute
Serve warm topped with ice cream


Peach Upsidedown Cake 2015

Cake:

3 egg yolks
1 cup sugar
8 Tablespoons milk
1 ¼ cup flour
1 ¼ teaspoon baking powder
3 egg whites

Cream egg yolks and sugar until lemony colored. Add milk and beat. Add flour and baking powder. Fold in stiffly beaten egg whites.

Topping:
Mix 1 cup brown sugar and 5 Tbsp of butter in a medium sauce pan. Combine on medium heat until butter melts and brown sugar is mixed into the butter. Pour into the bottom of a large round cake baking pan (9 X 2 ¼ inch pan), with inside of pan lightly greased.

Assemble:
Peel and quarter 4-5 peaches. Lay quartered peaches on top of the butter/sugar mix. Top with cake batter.

Bake at 375⁰ for 25 minutes, turn down to 350⁰ for 20 minutes longer.
Test cake for doneness. Remove from oven. Immediately, loosen edges of the cake from the pan, carefully flip onto large plate.


Light ‘n Fruity Pie 2016

3 ounce pack peach or apricot Jell-O
2/3 cup boiling water
2 cups ice cubes

8 ounce container cool whip
1 cup diced fresh peaches
8 or 9 inch graham cracker crust

Dissolve Jell-O completely in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until Jell-O is thick. Remove any unmelted ice cubes with a spoon. Using a whisk, blend in whipped cream until smooth. Fold in fruit. Chill if necessary until mixture will mound. Spoon into crust. Chill for 3 hours. Garnish if desired.

Other fruits that can be used:
1 cup fresh strawberries with strawberry Jell-O
1 cup fresh raspberries or blueberries
1 cup diced orange sections or bananas


Peachy Lemonade 2017

3 lemons at room temperature
2 quarts water
¾ cup sugar
4 peaches pitted and peeled
1 tsp vanilla
¼ cup sugar
½ cup water

Squeeze lemons using a citrus press. Add ¾ cups sugar and stir. Add 2 quarts cold water, stir.
Peel and pit 4 ripe peaches. In a blender, mix peaches, vanilla, ¼ cup sugar and ½ cup water. Blend until smooth. Mix into the lemonade. Refrigerate. Serve over ice if desired.

Golden Parmesan Potatoes 2015

4-5 Ripe Peaches
6 large potatoes
¼ cup flour
¼ cup Parmesan cheese
5 or 6 Ice Cubes
¾ teaspoon salt
1/8 teaspoon pepper
1/3 cup butter

Peel potatoes; cut into quarters. Combine flour, cheese, salt and pepper in a plastic bag. Moisten potatoes with water and shake a few times in the bag, coating potatoes well with the cheese mixture. Melt butter in a 13 X 9” baking pan; place potatoes in the pan. Bake for 1 hour, turning once during baking at 375⁰.


Oven Fried Potatoes 2016

3 Sprigs of oregano and basil (fresh, chopped finely)or {1 tsp dried basil and 1 tsp dried oregano}
¾ teaspoon paprika
½ teaspoon pepper
¾ teaspoon salt
2 tablespoon olive oil

Mix together in a small bowl:

6 potatoes cut shoestring style
1 onion sliced thin

Mix potatoes and onions with spices. Spread in a single layer on cookie sheet and bake at 450⁰ for 20-30 minutes until golden brown and fork tender

How to cook a neck pumpkin 2011

Wash the pumpkin
Cut off the stem and ball ends
Cut the neck into 5 or 6 inch chunks
Place in a roasting pan with 1 inch of water to cover the bottom of the pan
Cover
Bake at 325⁰ until fork tender, about 2 hours
When cooled, cut off the shell and scoop out the pumpkin into a colander and drain well. Discard liquid.
Run pumpkin through the food processor for a smoother consistency
Strain pumpkin well before using
Puree is ready to use or freeze for up to 1 year.

Ball end is stringy but can be used for breads, cookies or cakes.
Cut ball in half and scoop out the seeds. Place in a roasting pan flesh side down, add 1 inch of water to cover bottom of the pan. Bake at 325 until for tender about 1-2 hours. When cooled, scoop out pumpkin flesh, strain well and run through food processor.


Pumpkin Bread 2012

1 cup sugar
½ cup oil
2 eggs
1 cup cooked pumpkin (well drained)
2 cup flour
1 tsp baking soda
½ tsp salt
¼ tsp nutmeg
¼ tsp ginger

Makes 1 loaf.
Cream sugar and oil, add egg one at a time, and beat well. Mix in pumpkin. Sift flour, salt, baking soda and spices. Add to creamed ingredients. (mix in ½ c of raisins or chopped walnut as desired)
Pour into greased loaf pan.
Bake at 350 ⁰ for 1 hour


Pumpkin Cake Roll 2015

Cake:

3 eggs
1 cup sugar
½ teaspoon salt
2/3 cup pumpkin
1 teaspoon lemon juice
¾ cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 cup finely chopped nuts (optional)

Beat eggs for 5 minutes. Add rest of the ingredients except the nuts. Spread batter in a greased jelly roll pan. Sprinkle nuts on top. Bake 15 minutes at 350⁰. Remove cake from pan onto a moist towel sprinkled with powder sugar. Roll starting at narrow end and let cool.

Filling:

1 cup powder sugar
8 ounces cream cheese
Beat cream cheese and butter.
4 tablespoon butter
½ teaspoon vanilla
Add powder sugar and vanilla and beat.

Unroll cooled cake and spread with filling. Roll and refrigerate. Sprinkle with powder sugar before serving.


Pumpkin Cake 2016

2 cups cooked pumpkin, stained well
4 eggs
½ cup vegetable oil
2 cups flour
2 teaspoons cinnamon

2 cups sugar
¼ cup milk
2 teaspoons baking soda
½ teaspoon salt

Mix pumpkin and eggs, add sugar and mix, add oil and milk and mix. Stir in dry ingredients then mix.
Turn into a greased 9X13 pan
Bake at 350⁰ for about 35 minutes

When cake is completely cool, icing with cream cheese frosting

Cream Cheese Frosting:

2 cups powder sugar
8 ounces cream cheese
4 tablespoons butter
½ teaspoon vanilla

Beat cream cheese and butter. Add powder sugar and vanilla and beat.

Herbed Spaghetti Squash 2015

1 small spaghetti squash (about 2 ¼ lbs.)
2 ½ tablespoons butter
2 ½ tablespoons finely chopped mixed soft herbs (such as basil, chives, parsley and sage)
½ teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 375 degrees.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½ inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place squash strands in a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Serves 4


Spaghetti Squash with Marinara 2016

2 whole spaghetti squash
¼ cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared marinara sauce
Preheat oven to 450 degrees.

Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt and pepper. Place flesh side down and roast for 30-40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
Meanwhile, heat the marinara sauce in a large sauté pan.

When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

Visit Our Farm

We offer a variety of fresh, in-season fruits and vegetables from July to October, with pick-your-own available for most of our crops. Visit us at Gogle Farms to experience the difference. Please note we do not allow dogs on the farm.

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