The Recipe Box

Garlic shrimp and angel hair pasta

Cook pasta per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Discard garlic. In garlic oil, add shrimp, salt, pepper, 1 tablespoon parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained pasta, Parmesan and remaining parsley. Serve immediately with your favorite bread. This makes a perfect dinner for two.

  • 2 garlic cloves, minced
  • 1/4 lb angel hair pasta
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 10 medium shrimp, cleaned
  • Pinch of salt
  • Pinch of pepper
  • 1 1/2 Tbsp chopped parsley
  • 1/8 cup real Parmigiano-Reggiano, grated

Goat Cheese Spread with Pecans and Herbs

Combine the parsley, chives, garlic and pecans in a food processor and mince finely. Add goat cheese, olive oil, paprika, cumin, cayenne and black pepper. Process until completely blended. Transfer to a crock and refrigerate. Serve at room temperature with toasted baguette slices or bagels. Makes 1 1/2 cups.
  • 3 Tbsp. finely minced parsley
  • 1 Tbsp. snipped chives
  • 1 small clove garlic, peeled and minced
  • 2 Tbsp. pecans, finely chopped
  • 12 oz. soft Haystack Chèvre, room temperature
  • 2 Tbsp. olive oil
  • 1/4 tsp. paprika
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper

Original Haystack Mountain Goat Cheesecake

Crust: A traditional graham cracker crust. Combine these ingredients and press into 9" springform pan:

  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 4 Tbsp. melted butter

Bake at 350 degrees for 10 minutes or until crust sets up.

Filling: Cream in mixer until fluffy:

  • 12 oz Haystack Goat Cheese (Chèvre Spread or Boulder Chèvre)
  • 12 oz Cream Cheese
  • 3 cups dairy sour cream
  • 1 1/2 cup sugar
  • 3 eggs
  • zest of 2 lemons, minced
  • juice of 2 lemons
  • zest of 1 orange
  • minced juice of 1 orange
Pour gently into pre-baked crust and bake at 275 degrees for 2 hours until puffed and cooked in center. Let cool entirely before removing from pan. Refrigerate prior to serving. Can be served plain or with fresh berries or fruit.

Pumpkin Bar Cookies With Orange Buttercream Frosting

There are still a few late season pumpkins around, and they are wonderful in this holiday favorite. Get your farm-fresh milk, eggs and butter for baking at Ranch Foods Direct.

YIELD: Makes 2 dozen cookies

PREPARATION:

Preheat oven to 350°F. Grease 13X9-inch baking pan. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl.

Beat butter and granulated sugar in large bowl of electric mixer on medium-high speed until light and fluffy. Beat in pumpkin, egg and vanilla until well blended.

Gradually beat flour mixture into pumpkin mixture. Stir in walnuts, if desired. Spread mixture in prepared pan. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.

Beat butter in small bowl of electric mixer at medium speed until fluffy. Gradually beat in powdered sugar until well blended. Beat in vanilla and orange peel. Beat in enough orange juice until spreading consistency. Add 4 drops of red food coloring and 8 drops of yellow food coloring; stir until evenly tinted.
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon baking powder
  • One-half teaspoon baking soda
  • One-half teaspoon salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup solid-pack pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts (optional)
  • 3/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange peel
  • 2 to 3 tablespoons orange juice
  • Red and yellow food coloring