FARMHOUSE SAMPLER

Recipes

Apple Butter Bread Submitted by Clearbrook Farms

• 1 ½ cups Clearbrook Farms Apple Butter
• 2 cups all purpose flour
• ½ cup apple juice
• 1 cup brown sugar
• ½ cup margarine, melted
• 1 ½ tsp baking powder
• 1 egg, beaten
• ½ tsp baking soda
• 1 cup raisins
• ½ tsp salt
• ½ cup chopped walnuts

Directions:

1. Preheat oven to 350° F. 
2. Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl.
3. Stir in ¾ cup apple butter, apple juice margarine and egg.
4. Fold in raisins and walnuts.
5. Grease and flour loaf pan.
6. Pour half the batter into pan.
7. Gently place remaining ¾ cup apple butter over batter.
8. Bake at 350° F for 65 – 75 minutes or until top springs back when lightly touched in center.
9. Cool 15 minutes before removing from pan and continue to cool on rack.

Yields 1 loaf.

*You can substitute Clearbrook Farms Pumpkin, Peach or Pear Butters for the Apple Butter.

Pecan Pumpkin Bars Submitted by Clearbrook Farms

• 2 cups flour
• 1 ½ cups sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 ½ tsp vanilla
• 1 cup butter (melted)
• 2 cups pecans
• 1 jar Clearbrook Farms Pumpkin Butter

Directions:

1. Preheat over to 325° F. Grease a 9" x 13" pan with shortening.
2. Excluding the Pumpkin butter, mix all the ingredients well. Batter will be firm.
3. Spread in prepared pan.
4. Pour Pumpkin Butter over batter.
5. Bake until bubbles have risen to the top and bars feel firm to the touch, about 45 minutes.
6. Cool on rack. Cool overnight or refrigerate before cutting.

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter.

Caramel Apple Butter Bars Submitted by Clearbrook Farms

Crust:

• 2 cups flour
• ½ cup powdered sugar
• 1 cup butter, softened

Topping:

• 1 jar Clearbrook Farms Apple Fruit Butter
• 1 ½ cups Granny Smith apples, peeled, cored and chopped (approx. 1 ½ apples)
• 1 cup chopped pecans

Directions:

1. Preheat over to 350° F. Grease and flour an 8" x 8" pan.
2. Using a food processor or a pastry blender, combine flour, powdered sugar and butter. Blend until mixture resembles coarse crumbs.
3. Press crust mixture into the bottom of an 8"x 8" square baking pan, saving ⅓ of mixture for topping.
4. Sprinkle apple pieces over bottom crust.
5. Pour Caramel Apple Butter over apples; then top with pecans.
6. Crumble remainder of topping mixture over apple mixture.
7. Bake at 350° F for 40-50 minutes, until golden brown.
8. Let cool and cut into squares.
9. Yields 4-6

*You can substitute Clearbrook Farms Pumpkin, Peach or Pear Butters for the Apple Butter

Apple Butter Cupcakes Submitted by Clearbrook Farms

• 1 ¾ cups flour
• 1 cup Cleabrook Farms Apple Butter
• 1 ½ tsp baking powder
• 1 tsp. vanilla 1 tsp. baking soda
• 2 tbsp lemon juice
• ¼ tsp salt
• 1 (5 oz.) can (2/3 cup) evaporated milk
• ½ cup margarine or butter
• 1 recipe Penuche Frosting (optional)
• 1 cup sugar
• Cinnamon
• 1 egg

Directions:

1. Preheat oven to 350°.
2. In a small mixing bowl stir together flour, baking powder, soda, and salt; set aside.
3. In a medium mixing bowl beat margarine or butter with an electric mixer on medium speed for 30 seconds.
4. Add sugar; beat until fluffy.
5. Add egg; beat well.
6. Beat in apple butter and vanilla.
7. Stir lemon juice into milk (mixture will curdle).
8. Add flour mixture and milk mixture alternately to apple butter mixture, beating on low to medium speed after each addition just until combined.
9. Grease muffin cup or line with paper bake cups; fill two-thirds full.
10. Bake in a 350° F oven for 20 to 25 minutes or until toothpick inserted in the centers comes out clean.
11. Cool on wire racks. If desired, frost with Penuche Frosting. Makes 24 cupcakes.

Penuche Frosting:

• ½ cup margarine or butter
• 1 cup packed brown sugar
• ¼ cup milk;
• 3 ½ cups powdered sugar

Directions:

1. In a small saucepan melt ½ cup margarine or butter.
2. Stir in 1 cup packed brown sugar. Cook and stir until bubbly.
3. Remove from the heat. Add ¼ cup milk; stir until smooth.
4. Add 3 ½ cups powdered sugar; beat by hand until spreading consistency.
5. Frost cooled cupcakes immediately. (If frosting thickens, stir in hot water, a few drops at a time, until spreading consistency again.)

*You can substitute Clearbrook Farms Pumpkin, Peach or Pear Butters for the Apple Butter

Apple Butter Cookies Submitted by Clearbrook Farms

• 6 cups flour
• 4 tsp vanilla
• 2 cups butter
• Clearbrook Farms Apple Butter
• 12 tbsp cold water

Directions:

1. Preheat oven to 350°.
2. Mix flour and butter together like pie crust.
3. Add water and vanilla. Do not chill.
4. Roll out very thin.
5. Cut into 2 ½ inch squares.
6. Place ½ tsp apple butter on each square.
7. Pull 4 corners to center and pinch tightly together.
8. Bake at 350° F until brown.

*You can substitute Clearbrook Farms Pumpkin, Peach or Pear Butters for the Apple Butter

Pumpkin Pancake Recipe Submitted by Clearbrook Farms

• 2 cups Pancake Mix or Bisquick
• 1 cup Milk
• ½ cup Clearbrook Farms Pumpkin Butter

*For richer, thicker pancakes, add 1 egg and 2 tablespoons oil

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter.

Winter Squash Soup with Apple Butter and Thyme Submitted by Clearbrook Farms

• 1 large butternut squash
• 1-8 oz. can of chicken stock (vegetable may be substituted)
• 1 bunch fresh thyme
• 1 small onion - diced
• 2 tbsp butter
• 1 jar Clearbrook Farms Apple Butter
• Salt and black Pepper
• 2 tbsp Olive oil (Extra Virgin is best)
• 1 large roasting pan
• 1 medium stock pot
• Blender

Directions:

1. Preheat your oven to 375 degrees F.
2. Find largest chef’s knife, cut the squash in half lengthwise and scoop out the seeds.
3. Find a roasting pan that can hold the squash cut side down. Sprinkle the inside with salt, pepper, and olive oil.
4. Place squash cut-side down tucking a few sprigs of thyme in the hollow space.
5. Cook 45 min or until the flesh is soft.
6. After 45 min - discard the thyme and scoop out the orange flesh into a bowl.
7. Get out a pot and add 1 Tbls of the butter and the diced onions to it.
8. Cook over medium low heat until the onions are soft but not browned (3-5 min).
9. Add cooked squash and chicken stock, a few more sprigs of thyme (yes, sticks and all) and simmer for 15 minutes.
10. Remove thyme sprigs – most of the leaves will remain in the soup see – and puree in a blender until smooth.
11. Return to pot, and add remaining butter and olive oil. Now’s the time when you can adjust the salt and pepper –add more if you like.
12. Serves 4

To Serve – ladle 1 cup of soup into warm bowls and garnish with a spoonful of Clearbrook Farms Apple Butter – it will melt in and give the soup a magical flavor with hints of cinnamon and nutmeg.

You can make this several days ahead – just be sure to add the Clearbrook Farms Apple Butter prior to serving or it will lack the magic.