Vidalia Onion Relish Dip (Our Most Popular Gourmet Item!)
Soften cream cheese, blend with relish. Serve immediately or refrigerate. Choose regular or hot relish for a little kick.
- 3/4 Cup Cooper's Mill Vidalia Onion Relish
- 1 Block Cream Cheese (8 oz)
Soften cream cheese, blend with relish. Serve immediately or refrigerate. Choose regular or hot relish for a little kick.
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Pumpkin Streusel Muffins
Serves 12 Ingredients: Bread:
Streusel Topping:
Instructions: Preheat oven to 325°F. Grease and flour 12 cup muffin tin (or line with cupcake liners). Mix dry ingredients in medium mixing bowl. In Separate mixing bowl beat sugar with oil until blended. Add eggs one at a time, beating well after each addition. Continue beating until light and fluffy. Mix in pumpkin on low speed. Add in dry ingredients on low speed and mix well. Divide into muffin tins. For Streusel topping: Mix all ingredients with a fork or pastry blender until crumbly texture. Top each of the muffins with streusel. Bake 35 minutes or until toothpick inserted near center of muffin comes out clean. Let cool for 5 minutes before removing to wire rack to finish cooling completely. |
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Peach Breakfast Casserole
NOTE: this casserole can be made in a variety of fruit and fruit butter combinations!
Instructions:
Blend together cream cheese and peach butter. Add eggs and mix well. In a large bowl, mix sliced peaches and cubed bread. Coat the bread and peach mixture with the wet mixture. Spring with cinnamon and nutmeg. Pour into a greased 9x13 pan, Bake at 350 degrees for approx. 40 minutes, uncovered or until eggs are cooked through. Pairs well with PA Maple Syrup.
Note: This can be prepared the night ahead. Prepare, refrigerate and bake in the morning.
NOTE: this casserole can be made in a variety of fruit and fruit butter combinations!
- 1 Quart of Peaches, washed and sliced
- 4 oz. Cream Cheese, softened
- 9 oz. Rohrbach's Peach Butter; available in our gourmet section
- 6 Cups Cubed Bread
- 8 Eggs
- Pennsylvania Maple Syrup
- Cinnamon and Nutmeg, Optional
Instructions:
Blend together cream cheese and peach butter. Add eggs and mix well. In a large bowl, mix sliced peaches and cubed bread. Coat the bread and peach mixture with the wet mixture. Spring with cinnamon and nutmeg. Pour into a greased 9x13 pan, Bake at 350 degrees for approx. 40 minutes, uncovered or until eggs are cooked through. Pairs well with PA Maple Syrup.
Note: This can be prepared the night ahead. Prepare, refrigerate and bake in the morning.
Butternut Squash Mac & Cheese
· 16 oz. Pasta · 2 tablespoons butter · 8 oz. Shredded Sharp Cheddar Cheese · 1 cup Heavy Whipping Cream · 2 cups cooked Butternut Squash* (or another favorite squash) · 1 teaspoon of salt Instructions: Cook pasta according to package directions. While the pasta is draining, melt butter in the warm pot on low. Add the pasta back into the melted butter, and stir in the cheese, squash, heavy whipping cream and salt. Heat and serve! |
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Sloppy Joes
In a skillet brown the ground beef. Drain. Stir in the relish and the sauce. Heat all the way through and serve on rolls.
- 1 lb Farm Raised Ground Beef
- ½ Cup Favorite Relish
- ½ Cup Favorite Ketchup or BBQ Sauce
In a skillet brown the ground beef. Drain. Stir in the relish and the sauce. Heat all the way through and serve on rolls.
Kid-Friendly Spaghetti Squash
Instructions:
Prepare the squash by washing it, cutting it in half lengthwise and scooping out the seeds. Place it in a shallow dish and bake at 375 degrees for 45 minutes to 1 hour (when knife inserts easily). In the meantime, brown the sausage & set aside. When the squash is done, allow it to cool just a little, the using a fork, create spaghetti. In a large pan, melt the butter, add the squash, sausage and peas. Season to taste. Heat thoroughly and serve!
- 1 large spaghetti squash
- half stick of butter
- 1 pound of sausage
- 1 cup of frozen peas (more is OK too!)
- Salt & Pepper to taste
Instructions:
Prepare the squash by washing it, cutting it in half lengthwise and scooping out the seeds. Place it in a shallow dish and bake at 375 degrees for 45 minutes to 1 hour (when knife inserts easily). In the meantime, brown the sausage & set aside. When the squash is done, allow it to cool just a little, the using a fork, create spaghetti. In a large pan, melt the butter, add the squash, sausage and peas. Season to taste. Heat thoroughly and serve!
Apple Butter Baked Apple Dessert
Baked Apples with a Sweet Cake Like Topping
Instructions:
Blend butter and apple butter; store in oats, 1 Cup Flour and brown sugar; mix well.
Peel, core and slice apples. Toss in 2 Tablespoons of flour and sprinkle with cinnamon to preferred taste.
Place apples in a baking dish, 12" circle or 12" rectangular will fit best!
Spread the apple butter blend on top.
Bake at 375 degrees approx. 35 minutes until apple butter blend tests done.
Baked Apples with a Sweet Cake Like Topping
- 1 Stick Butter, Softened
- 1 Jar, 9 oz. Rohrbach's Apple Butter
- 1 Cup Quick Oats
- 1 Cup Flour + 2 Tablespoons Flour
- 1/4 Cup Brown Sugar
- Cinnamon to Taste
- 6 Cups Sliced Apples (approx. 6-8 apples)
Instructions:
Blend butter and apple butter; store in oats, 1 Cup Flour and brown sugar; mix well.
Peel, core and slice apples. Toss in 2 Tablespoons of flour and sprinkle with cinnamon to preferred taste.
Place apples in a baking dish, 12" circle or 12" rectangular will fit best!
Spread the apple butter blend on top.
Bake at 375 degrees approx. 35 minutes until apple butter blend tests done.
No-Bake Strawberry Cake: Kid Friendly!
Layer the Whipped Topping, Graham Crackers & Freshly picked, washed and sliced Rohrbach’s Strawberries
Create as many layers as you would like!
Drizzle with melted chocolate
Refrigerate for approximately 2 hours or more before serving
Alternate: you can use pudding instead of whipped topping
- Whipped Topping
- Graham Crackers
- Rohrbach's Strawberries
Layer the Whipped Topping, Graham Crackers & Freshly picked, washed and sliced Rohrbach’s Strawberries
Create as many layers as you would like!
Drizzle with melted chocolate
Refrigerate for approximately 2 hours or more before serving
Alternate: you can use pudding instead of whipped topping
Pumpkin Bars with Cream Cheese Icing
Beat eggs, pumpkin, sugar & oil. Mix well. Add dry ingredients. Spread in 15x10x1 pan. Bake 350° at for 25-30 minutes.
Cream Cheese Frosting
Blueberry Lavender Cheesecake
Blend the first three ingredients. Spoon into the Graham Crust.
Bake 375° degrees, approximately 35 minutes until set in the middle. Cool completely before serving.
- 2 Cups Flour
- 2 teasp. Baking Powder
- 2 teasp. Cinnamon
- 1 teasp. Baking Soda
- 1 teasp. salt
- 2 Cups Pumpkin
- 2 Eggs
- 1 1/2 Cups Sugar
- 1 Cup Oil
Beat eggs, pumpkin, sugar & oil. Mix well. Add dry ingredients. Spread in 15x10x1 pan. Bake 350° at for 25-30 minutes.
Cream Cheese Frosting
- 1 lb. Confectioners Sugar
- 1– 8oz. Cream Cheese
- 1/2 Cup Margarine
- 1 teasp. Vanilla
Blueberry Lavender Cheesecake
- 1 9oz. Jar Blueberry Lavender Jam
- 1 Block Cream Cheese, softened
- 2 Eggs
- 1 Graham Crust
Blend the first three ingredients. Spoon into the Graham Crust.
Bake 375° degrees, approximately 35 minutes until set in the middle. Cool completely before serving.
