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Recipes

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Haley Farm Bed & Breakfast - Recipes

Haley Farm Bed & Breakfast - Deep Creek, MD. Various recipes. Also you can check out cooking with kam on YouTube
We have listed a few recipes that you may want to try. We would love to hear about how they turned out.

Apple Pancake Soufflé

Ingredients:
4 Tbsp salted or unsalted butter
2 medium apples, peeled, cored, cut into 1/3 inch thick slices
1/2 tsp ground cinnamon
2 Tbsp sugar
2 eggs at room temp.
1/2 cup milk
1/2 cup all-purpose flour
1/2 tsp salt
Confectioner's sugar for dusting

Preheat oven to 350 degrees and grease a 9" or 12" oven-proof dish. In another fry pan over medium heat, melt 2 Tbsp of butter. Add apple slices (granny smith is a good variety to use), cinnamon and sugar and sauté, stirring occasionally until apples begin to soften and brown, 5-6 minutes. Set aside.

In a bowl, beat eggs with a whisk, add milk and beat mixture until blended. Sift flour and salt into egg mixture and beat just until blended. Melt remaining 2 Tbsp butter, add to flour-egg mixture and beat until smooth. Pour half the batter into prepared dish. Next spread the cooked apples. Top with remaining pancake mixture. Bake until top is puffed up and nicely browned (not burned) - about 40-45 minutes. It takes less time in the 12 inch dish than in the 9 inch.

Dust with confectioner's sugar and serve with maple syrup.

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Nested Eggs (breakfast dish)

• 2 lrg (2 lb) pkgs frozen hash brown potatoes
• 2- 12 cup muffins tins (makes 24)
• 7 eggs
• 3 cups milk
• 2 Tbls flour
• Fresh parsley chopped finely (dried can be substituted if necessary)
• Salt and pepper to taste

Preheat oven to 375-400 degrees. Generously spray muffin tins with non-stick coating and set aside. Thaw hash browns and evenly place into muffin tins, making an indentation in the center of each tin. Mix the eggs, milk, flour, salt and pepper, and pour mixture into the muffin tins to slightly below the top of each tin. Sprinkle with fresh parsely, reserving some for garnish.

Bake for 25-30 minutes or until hash browns are slightly brown and egg mixture is solid. Remove from oven and let cool slightly. Remove from muffin tins with fork, being careful not to break nests apart. Set two on each plate, garnish with fresh parsley.

You can serve this with salsa, sausage and bacon and toast.

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Zucchini Fritters

• 1 lb or more of zucchini
• Remove ends,peel skin (optional), remove seeds, grate
• 1 onion grated or chopped fine
• 2 cloves garlic minced
• 2 eggs (beaten)
• 1 cup of flour (could be more or less)
• 1 tablespoon cumin seeds
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• Red pepper to taste (about 1/2 teaspoon)
• Salt to taste (! teaspoon)
• Canola oil for frying

Zucchini is abundant in the summer time and this is an excellent way to use them up. Squeeze excess liquid out of grated zucchini and onion. Add the rest of the ingredients (except the oil) until you have a thick batter consistency. You can substitute chick pea flour for the regular flour if you want to make this gluten free (but then omit the eggs).

Spoon batter into hot oil (size of a plum, and not too thick or the center will not cook) and fry until golden brown. Drain on paper towels so its not greasy.

Eat while hot with a sauce. Hienz hot ketchup is good or you can make your own with ketchup and Chinese hot sauce. Or you can dip it in a coriander chutney.

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Mandarin Chicken Salad

Mix the following in a bowl:

• 4 cups diced chicken
• 1 cup chopped celery
• 1 can water chestnuts
• 1 can (20 oz) pineapple chunks, drained
• 1 can drained Mandarin orange slices, 15 oz
• 1 cup toasted coconut

Dressing:

• 2 Tbsp. grated onion (can omit if don't like onions)
• 1 ½ cups mayo
• 1 ½ Tbsp. soy sauce
• 1 tsp. curry powder
• 1 ½ Tbsp. lemon juice

Mix together and pour dressing on top of salad. Sprinkle 1 cup toasted coconut on top. Enjoy

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Focaccia

• 5 cups of flour (if don’t want all white substitute one cup with whole wheat flour)
• 2 teaspoons of salt
• 2 cups of warm water
• 1 envelope of yeast
• ¼ cup of olive oil
• Optional herbs

Focaccia is a wonderful flat bread much like peasant bread and yet is so much easier to make and requires no heavy kneading or effort. In a bowl mix flour, salt and herbs if adding them (about 1 tablespoon). Stir together. Mix the yeast in the warm water (make sure it is not hotter than 110 degrees or will destroy the yeast). You don’t have to wait for yeast to ferment. Add this mixture to the flour. Add olive oil. Mix with a spatula until all the flour is incorporated in the dough. May need to add more water (depends on the humidity). Should end up with a sticky dough.

Leave the dough in the bowl; spray with cooking oil on top and cover with plastic wrap and place somewhere warm. After an hour or so the dough should have risen to double. Get a 10 x 15 inch jellyroll pan and oil generously with olive oil. Spread the dough onto the greased pan (don’t worry if it doesn’t quite touch the edges). Spray with oil on top. Cover with plastic wrap for 30-45 minutes.

Remove plastic wrap and sprinkle with kosher salt or even better with a black spice called kalonji (often find this on Afghan bread) and place in a preheated oven at 425 degrees for 15 minutes, and then lower to 350 degrees and bake for another 10 - 15 minutes or until brown (don’t let bottom of bread get too dark). If want bread to be extra crispy can splash ½ cup cold or iced water in the bottom of oven when baking (they do this all the time when they bake French bread).

This bread is really great with soup or cheese.

If want to make the focaccia into a pizza you can add toppings of goat cheese or mozzarella , roasted peppers, sun-dried tomatoes (prior to cooking), and then bake as shown above.

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Pumpkin Bars

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup vegetable oil
• 1 cup chopped nuts (walnuts)
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 4 eggs (beaten)
• 2 cups pumpkin pie filling
• 2 teaspoons baking soda

This a really easy recipe and great for the holidays. First preheat the oven to 350 degrees F. and grease two 9" x 13" pans. Mix all the ingredients together (first the dry ingredients and then add the wet ingredients) until well blended. Pour into the greased pans and bake for 25 minutes. Allow the bars to cool and then frost them with a cream cheese frosting (but they are delicious even without the frosting). I really like them with a cup of hot mulled cider. Cool the bars and cut them into desired squares. Makes about 20 bars.

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Almond Rocha (these are so delicious)

• 1 stick of butter (1/2 cup)
• 1 stick margarine (1/2 cup)
• 1 1/3 cup cups sugar
• 1 cup sliced almonds
• 1/2 large Hershey chocolate bar
• 1/2 cup slithered almonds (lightly toasted)

In a heavy iron pan add butter, margarine and sugar. Cook until the mixture is lemon colored. Add the 1 cup of sliced almonds. Cook until velvety brown and mixture begins to smoke, but not burn. Pour into a cookie sheet lined with foil. Melt 1/2 a large Hershey bar chocolate bar on top and sprinkle the toasted almonds on top. Wait until candy sets and then break into pieces (these can be any shape or size). This makes a wonderful Christmas present and tastes really delicious and crunchy.

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Haley Farm B&B - Turkey Chili

Chili is always a great favorite. It's easy to make and very satisfying. You will love this recipe, and you can omit the meat and make it vegetarian.

• 3 lbs. of ground turkey meat
• 1 onion (chopped)
• 4 cloves of garlic minced
• 1/2 green pepper (chopped)
• 1/2 red pepper (chopped)
• 1 cup chopped celery
• 2 each green and yellow Zucchini (diced)
• 2 cans of dark red kidney beans (rinsed and drained)
• 2 small cans of tomato paste
• Salt and pepper to taste

Put turkey in a large pot and let the meat brown, turning it frequently. Drain off any fat once turkey is cooked (no longer pink in color). In a separate skillet saute the onions, garlic, peppers and celery. Once the onions are cooked (they become translucent) add the zucchini. Cook a little longer. Add salt and pepper. Add the onion mixture to the turkey. Put in the two cans of tomato paste, kidney beans and 2 cups of water (you can add more water if you want the chili to be more runny). Let the flavors mingle for another 20 minutes on low heat. If you want this to be more spicy, add some Tobasco sauce.

This is a very healthy meal and is great on the new South Beach diet which I recently started. You can make a big pot and freeze some of it for later. Isn't it great when you can have a healthy meal and enjoy it at the same time. Happy Eating.

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Haley Farm B&B - Hot Crab Dip

Delicious and easy recipe for hot Crab Dip. A great appetizer for your next party.

• 1 lb Backfin Crab Meat-(pat out excess water)
• 8 oz Cream Cheese (can be low or non fat)
• 8 oz Sour Cream (can be low or non fat)
• 1 tsp. Dry Mustard
• 1 to 1.5 tablespoon Lemon Juice
• 3 shakes of Garlic Salt
• Dash of Old Bay

Thoroughly mix all the ingredients except the crabmeat (if you can't get the backfin crab meat, you can use a couple of cans of crabmeat (drained), but the crab meat is usually of a lower quality in the cans. Now fold in the crabmeat. Spray a glass pie dish with Pam or some other non-stick spray. Pour mixture into pie dish. Cover with a thin layer of cheddar cheese. Sprinkle with Paprika (I actually prefer cayenne pepper to paprika, but this may be little too hot for most of you). Bake at 325° for 30 minutes and simmer. You can make this dish a day ahead and cook it just prior to serving. Serve with Triscuit or other cracker of your choice and enjoy. Its a great appetizer.

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Haley Farm B&B - Pickled Vegetables

These pickled vegetables are delightful with sandwiches and with appetizers. They are a gorgeous pink color and have a nice crunch.
I know this may sound like a wierd recipe to list, but it really is delicious and easy to make, and its such a pretty pink color, that I think you should give it a try.
Ingredients:

• 6 turnips peeled and sliced
• 3 raw beets peeled and sliced
• 10 cloves garlic
• 2 cups of cauliflower cut up
• 1 green pepper sliced into strips
• 2 1/2 Tablespoons sea salt
• 1 1/2 cups vinegar
• 1 cup water

Start with really fresh ingredients and a clean sterilized glass jar for pickling. Peel turnips, beets and garlic. If you don't like turnips you can substitute with daikon. Chop up cauliflower into bite size florets, and slice green pepper. You can even add carrots.

Mix the water and vinegar with the salt in a separate container. Arrange the vegetables in jar so that beets are layered in between. Top with vinegar mixture. Color starts becoming a lovely pink almost immediately. Make sure jar is filled to above the vegetables with liquid. Can top up with extra water if not sufficient. The ratio for liquid to salt should be approximately 1 cup liquid to every 1 Tablespoon of salt

Leave for two days in the sun and then enjoy. Refrigerate afterwards or vegetables will lose their crunch. Serve with sandwiches or with appetizers.

“From the beautiful farm, scenery, fantastic breakfasts, and the hosts, Bobbi and Pete, we couldn't ask for a better place to get away. We've made this a yearly tradition!!” [more reviews]

“My boyfriend gave me this for my birthday. We have stayed at a number of B&Bs and just love the personal service and pampering you get. We just loved Haley Farm. Its so beautiful.” [more reviews]