Recipes

The Cheese Dip(s) Everyone Loves!

The Cheese Dip(s) Everyone Loves!

If you come out the Farm Market, you will probably taste a sample of our cheese dips. They're pretty simple and I do them in various flavors. These two however are the most popular and I'm always asked for the recipes. Well I finally got around to doing them. Enjoy!

Goat Cheese, Cranberry and Walnut Cheese Dip

Ingredients

Mix the cheeses and Fangboner Farms Italian Blend with a small hand mixer. Fold in the cranberries and walnuts. It's that easy. I use Blue Diamond Nut Thins Crackers, usually Pecan flavored although they have many varieties. They are gluten free and very yummy. 

 

Gorgonzola, Dates and Pecan Cheese Dip

Ingredients

Mix the cheeses and Fangboner Farms Italian Blend with a small hand mixer. Fold in the dates and pecans. This cheese dip has that wonderful sharp and sweet mix of the gorgonzola and dates. I also use the Blue Diamond Nut Thin crackers. I really love this one - my personal favorite and very different. Try it!

 

 

 

 

Lemon Rosemary Loaf

Lemon Rosemary Loaf

I love the contrast of sweet and savory. And I love lemons. And sweet loaf breads. Add it all together and you get a yummy sweet and savory lemon loaf. Pair it up with some coffee or tea. You'll feel decadent. 

Ingredients

  • 1/2 C butter, softened
  • 1 C sugar
  • 2 large eggs
  • 2 Tbs lemon juice
  • 1 Tbs grated lemon peel
  • 1-1/2 C all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 tsp salt
  • 3/4 tsp ground rosemary
  • 1/2 cup 2% milk
  • GLAZE:
  • 1/2 C confectioners' sugar
  • 2 tablespoons lemon juice

Directions

Preheat oven to 350°

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel.

Combine the flour, baking powder,salt and rosemary; gradually stir into creamed mixture alternately with milk, beating well after each addition.

Pour into a greased 8x4-in. loaf pan. Bake for 45 minutes or until a toothpick inserted near the center comes out clean.

Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).

Lavender Snickerdoodles

Lavender Snickerdoodles

I love Snickerdoodle cookies. The warm sugar cookie with cinnamon and sugar reminds me of my Gram when I was little. I decided to change them up just a bit - Fangboner style. Lavender gives them just an extra special touch - perfect with a cup of tea. Enjoy!

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 teaspoon baking soda
  • 1/2 tsp ground lavender
  • 1/4 teaspoon salt
  • 2 Tb white sugar
  • 2 tsp ground cinnamon
  •  

    Directions

    Preheat oven to 400 degrees F.

    Cream together butter, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda, lavender and salt. Shape dough by rounded spoonfuls into balls.

    Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets

    Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.