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Apple
Bread |
½
cup butter (1 stick)
1 cup granulated sugar
2 Jersey Fresh eggs
2 cups all-purpose flour
½ tsp salt ½ tsp baking soda
1 tsp baking powder
2 tsp buttermilk
½ cup chopped nuts (optional)
1 tsp vanilla
½ tsp cinnamon
1 cup Jersey Fresh apples, coarsely chopped, unpeeled |
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Cream
butter; gradually add sugar. Add eggs and beat well. Add the sifted dry
ingredients to the creamed mixture. Add buttermilk. Stir in apples, nuts,
and vanilla. Do not over mix. Bake at 350 degrees for 50 – 60 minutes
in a greased 9-in. by 5-in. loaf pan.
Contributed
by: Pamela Wildrick, Long Valley, NJ
Autumn
Chowder
2
TBS olive oil
1 cup chicken broth
½ tsp pepper
2 TBS flour
2½ cups Jersey Fresh potatoes, peeled and diced
1 cup Jersey Fresh carrots, sliced
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1
cup Jersey Fresh onion, finely chopped
3 cups milk
½ tsp salt
2 cups sharp cheddar cheese, shredded
3 cups Jersey Fresh corn, cooked and cut from the cob |
Heat oil in a Dutch
oven. Add onion and cook until tender. Stir in chicken broth, potatoes,
and carrots. Simmer until potatoes are tender, about 20 minutes. Stir
in milk, corn, pepper, and salt, and heat until simmering. Mix cheese
and flour and add to soup mixture, stirring constantly until cheese is
melted. Serves 8.
Contributed
by: Elizabeth Blazejewski, Trenton, NJ
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