4D Farm Welcomes You!
4D Farm Fresh Recipes
2 Tblsps butter
3 Tblsps sugar
2 Tblsps (preferably light) molasses
1 Tblsp water
6 sweet/tart apples, cut into eights, cored
Melt butter in a medium skillet. Add in sugar, molasses, and water. Stir well. Add in apples, cover, and cook until tender. Remove cover and continue cooking until liquid is gone and apples are lightly browned.
Serves 6 to 8
4 cups fresh peaches, washed, peeled, pitted and chopped
5 cups fresh sweet red plums, washed, peeled, pitted and chopped
1 fresh lemon, ends cut off, thinly sliced
8 cups sugar
Place peaches, plums, and lemon slices in a large pot. Add in sugar and stir well. Bring to a rolling boil, stirring constantly so jam doesn’t scorch. Continue boiling until mixture thickens, about 20 minutes. Remove from heat and skim off any foam. (Kids love this on fresh homemade biscuits or bread!) Ladle into sterilized jars and process 10 minutes in a boiling water bath.
Makes 12 half-pint jars
1 ˝ lbs. squash
1 chopped onion
2 carrots, chopped
1 stick butter
1 pkg. Pepperidge Farm stuffing
˝ pt. sour cream
1 can cream of chicken soup
Boil squash, onion & carrots for 10 minutes in salted water. Set aside. Melt Butter. Add stuffing mix (dry), sour cream and soup to butter. Mix well. Grease a 2 quart casserole dish. Layer dish alternating the squash mixture and crumb mixture. Bake in 350 degree over for 35-40 minutes.
Serves 6 to 8
1 package (18 1/2 oz) cake mix (your choice)
1/4 cup oil
1/2 to 1 teaspoon flavering extract (optional)
1 cup chocolate chips, nuts, raisins, etc. (optional)
Preheat oven to 375 degrees. Combine half of mix with eggs, oil & extract until smooth. Stir in remainder of mix plus any additions of chips, nuts, etc. Drop dough by teaspoons full, about 2 inches apart on cookie sheet. Bake 10-12 minutes. Centers will be soft. cool slightly after removing from pan. Can ice with frosting.
Makes 3 to 5 dozen cookies.