Winter inspired recipe: homemade eggnog

by Jerome Farmers Market, December 06, 2011
Homemade, Classic Eggnog: A simple recipe that you can customize to your tastes | CBC Life

Homemade Eggnog:  (makes 1 1/2 quarts)

  • 5 egg yolks*
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 1/4 cups good quality bourbon or whiskey*
  • 1/4 cup spiced rum*
  • Pinch of salt
  • 1 tsp vanilla
  • 1/2 tsp nutmeg plus more for garnish
1. Whisk yolks* with sugar until creamy and sugar begins to dissolve.
2. Add cream, milk, *bourbon and *rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.
4. Serve chilled on the rocks with a sprinkle of nutmeg if desired.

*Cook the eggs:

Making a danger-free eggnog is pretty easy too. Simply follow the same recipe above, but leave out the alcohol and mix only half the milk and cream into the blend, then heat the mixture in a glass or metal bowl over a pot of simmering water for about five or six minutes. Be sure to stir constantly. Refrigerate until well chilled.
When ready to serve, simply stir in the remaining cream and milk, as well as the bourbon and rum.

* Virgin Eggnog

Follow the recipe as directed, omitting the alcohol and adding an extra 3/4 cup of whole milk, 3/4 cup of cream and 1-2 tablespoons of rum extract to the mix.  Chill and serve.
recipe courtesy of : Simple Bites
picture courtesy of: Sweet Tooth


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November giveaway winner!

by Jerome Farmers Market, November 20, 2011
And the winner is...


Michelle Bennett!


Michelle please contact Kathy Bartholomew to receive your gift basket!

kkbartholomew@aol.com


to see the winner being picked go to our facebook page!




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Fall inspired recipe: Ninety minute cinnamon rolls...

by Jerome Farmers Market, October 16, 2011
...with cream cheese frosting


Ingredients

  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)

Directions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Cream Cheese Frosting:
In a large bowl mix:
1 pound powdered sugar
1 cube butter/margarine
1 cube/package of cream cheese
1 tsp vanilla
milk, add 1 tbsp at a time until you get your desired consistency


Recipe courtesy of allrecipes.com
Picture courtesy of Jenika's Lense



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October giveaway winner!

by Jerome Farmers Market, October 15, 2011
And the WINNER is.......



Congratulations!! 
Robyn Lloyd
We will be contacting you soon!

For all of you who entered, we appreciate your support.  And remember there will be a giveaway each month so please continue to enter!  


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ps....giveaway ending date....

by Jerome Farmers Market, October 11, 2011
The end date for our October Giveaway is:
OCTOBER 15th
(this Saturday)
Winner will announced 5:00pm on the 15th

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October giveaway!

by Jerome Farmers Market, October 06, 2011
click to enlarge
Our October Giveaway is finally here!  So those of you who missed last month, here is your chance to win big!  This month is our biggest giveaway yet, worth over $75!

This basket includes a large gazing ball, darling green and black witch's hat, crackled amber colored glass pumpkin,  amber colored glass vase and large trick-or-treat wall and/or door hanging. 

To enter this giveaway do one or ALL of the following (doing all of the following increases your chances of winning!)

* look through our blog 
and tell us what your favorite post is by leaving a comment 
at the bottom of this post 

* FOLLOW US on our blog 
by clicking the Join this site button 
and entering your email address.  
You do not need to have a blog to do this. 

* LIKE us on facebook either by visiting our FB page or by
using the LIKE link on the left side of this page

* visit our FACEBOOK page and leave a comment


Good Luck!
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Market inspired recipe(s): Peaches!!!

by Jerome Farmers Market, September 23, 2011
peach-ginger-blueberry cobbler




A childhood friend of mine from Northern California began a fabulous cooking blog a few years back.  She has a plethora of scrumptious recipes.  
Her blog is called:
 Caroline's Bake Shop 
and if you want some fun recipes, this is the place to look!



RECIPE: 

PEACH COBBLER
7 cups peaches (peeled, sliced and chunked)
1/2 cup sugar
2 tbsp. flour
1 tbsp. lemon juice
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 tsp. cinnamon
1/4 tsp. salt

(i added about 1/2 tsp. of nutmeg and cloves. and about 1 tsp. fresh ginger.)

Mix together and put in a 9x13 pan.

topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg

mix topping ingredients together and spoon over peach filling.

bake 375 degrees for 35-40 minutes or until the topping is browned and thoroughly cooked. You
could top with ice cream, or english custard like i did.

recipe & image courtesy of: Caroline's Bake Shop


     Dutch-oven Peach Cobbler



Filling -
4 cups of ripe peaches, peeled and sliced
2 tablespoons of sugar
1/4 teaspoon of vanilla extract

Batter -
6 tablespoons of butter, cut into pieces
1 1/4 cups of Flour
3/4 cup sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1 teaspoon of cinnamon
1 cup of buttermilk
1 teaspoon of vanilla extract
1 tablespoon of brown sugar

**remember, i adapted this recipe for my dutch oven. so this original recipe was meant for an
8x8 pan. so, if you use a dutch oven, just substitute that for the 8x8 parts.**

Preheat oven to 350 (i did 325° to be safe with the dutch oven). Combine the 3 ingredients in
the filling and set aside. In an 8 inch baking dish place the butter pieces and place in the oven
until the butter melts. While it is melting combine the flour, sugar, baking powder, salt and cinnamon
in a bowl. In another bowl mix together the buttermilk and vanilla extract. Add the buttermilk mixture
to the flour mixture and mix until everything is moistened. Remove the pan from the oven and spoon
the batter over the
butter spreading evenly but not stiring. Spoon the filling over the top and gently press in the peaches.
Bake for 35-40 minutes and then sprinkle with brown sugar (i doubled the amount of sugar for good
measure) and bake for an additional 5-10 minutes or until the crust is golden.

recipe courtesy of: Caroline's Bake Shop
image courtesy of: The Sweet Chef




(I apologize for the skee-wom-pus margins, but I did copy and paste it so sometimes that can 
tweak things)
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