I use fresh ingredients in all my cooking and feature locally grown produce as it becomes available from season to season. I am an active member of the Vermont Fresh Network, a partnership of farmers, chefs, and producers dedicated to promoting Vermont’s local food system. Each time you stay at the farm there is bound to be some of your favorite dishes served and some new ones to savor!!
The farm breakfast with pancakes and eggs and home made sausage with hot from the oven coffeecakes and muffins is appreciated by all my guests, but the breakfast item that really gets rave reviews morning after morning is the baked oatmeal. So simple, so filling, so good for you!!
Dinner at the farm is a time for our family and guests to gather around the table and share their day’s adventures, whether they stayed on the farm or explored other Vermont activities. A typical meal includes homemade breads, fresh vegetables and salad, a main course and a fresh baked dessert. A guest favorite is chicken pot pie with biscuits, which is often served with carrot soufflé, green beans and mashed potatoes. Healthy food and hearty laughter abound at the table.
The first year that Bob and I were married we lived in Addison VT in a wonderful farm community on the shores of Lake Champlain. I felt especially welcomed when Alberta Jackson shared her fabulous apple pie recipe at a church potluck supper. Whenever I make this pie I always think of the warmth and fellowship that sharing recipes means to me.
Ingredients:
1 1/3 cups oats — I use old-fashioned, steel cut, never use quick oats
1/4 cup brown sugar or maple syrup
1 apple peeled and diced
1/3 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
2 cups milk — for best flavor and nutrition, I use whole milk
Stir all ingredients together in an oven proof bowl. Bake at 375 degrees for 45 minutes. Enjoy a hearty breakfast to get your day off to a great start!!
Ingredients:
1 unbaked pie shell
4 cups apples, peeled and sliced thin — I use Cortlands or a mix of apple varieties.
Place apple slices in pie shell; do not over fill
1/2 cup sugar and 1 teaspoon cinnamon; sprinkle over apples
Batter Crust:
1/2 cup Cabot butter, melted
1 egg
1 cup flour
1/2 cup chopped nuts
Pinch of salt
Beat together ingredients for batter crust and pour over top of apples. Bake at 375 degrees for 45 minutes. Serve with ice cream and Cabot cheddar cheese. Vermont lore states that “Apple pie without Cheddar Cheese is like a Hug without a Squeeze!”
Carrot Soufflé
3 lbs carrots, diced
½ cup Cabot butter
¼ cup sugar
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ cup flour
4 eggs
Cook carrots and mash well. Beat together the carrots, butter, sugar, and dry ingredients. Beat in eggs for 3-4 minutes. Grease a 4-cup (1 quart) soufflé dish. Pour in carrot mixture. Bake at 400 degrees for 50 minutes until golden on top.
This is a great way to get kids (young and old alike) to eat their vegetables!!
It’s the Oatmeal!! Rev your engine for the Day–whether you are debating in Congress, milking cows, or hitting the ski slopes Oatmeal will fuel you up for Life’s adventures! Try Oatmeal recipes from Liberty Hill Farm with Cabot butter and VT maple syrup, the secret ingredients for a yummy start to the day.
Last week Bernie Sanders ate a bowl of oatmeal before his marathon 9 hour speech in Congress. This week McDonalds introduced oatmeal in their menu. Oatmeal is HOT!! But we always knew that. Our guests love my baked oatmeal as part of their hearty farm breakfast. David and Lois compete to scrape the bowl as a morning snack. Oatmeal: energy for barn chores, Congress, or having fun with friends. It is the “stick to your ribs” breakfast.
Recipe #1:
1 1/3 cup oats, 2 cups milk, 1/4 cup VT maple syrup, 2 Tbsp Cabot butter, 1 apple peeled and diced, 1/2 cup Ocean Spray Craisins, 1 tsp cinnamon.
Stir together in lightly buttered bowl. Bake in oven for 40 minutes at 350.
Recipe #2: For more protein in your day try David’s favorite treat. The secret is that you mix it together and then throw it the oven while you are getting dressed for the day, but be careful not to Burn it……not to long, not too much. Keep your oatmeal just right!
2 cups oats, 4 cups milk, 2 eggs, 1/2 cup VT maple syrup, 1 Tbsp Cabot butter, 1 tsp cinnamon, 1/2 tsp nutmeg.
Stir together put in buttered casserole dish or individual ramekins, Bake in oven 30 minutes at 350. Add Ocean Spray Craisins, or other fruit as desired. Serve with a pat of Cabot butter on top, maple syrup, and milk! Delish!
| © 2012 Liberty Hill Farm Liberty Hill Farm Inn LLC is part of the Cabot farm-family cooperative. |
Liberty Hill Farm 511 Liberty Hill Rochester, VT 05767 802.767.3926 beth@libertyhillfarm.com |
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