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Recipes (278)

  • Herbed Pot Roast With Gravy

    Click Here To Down Load Or Print Recipe This recipe makes it easy to prepare a delicious family dinner in your crock pot, and the finished meal looks and tastes like you spent hours in the kitchen. Your crock pot is used to slow cook the pot roast, seasoned with fresh vegetables and herbs. The result is a tender, flavorful roast that tastes just like your best Sunday dinner! Ingredients For The Pot Roast: 3- 4 lb Rump, Pot or Chuck Roast 1 Tblspn onion powder 1 Tblspn garlic powder 2 Tblspn Olive oil 1/2 cup flour 2 Tblspns each: (dried) Parsley, Thyme, and Rosemary 2 tsp salt/pepper 3 cups small/tiny (whole) red potatoes 2 cups small (peeled) carrots 1 - 2 cups fresh baby whole white onions (peeled and left whole) 3/4 cup red wine 1 Tblspn Worcestershire Sauce 1 cup beef broth Rub the roast with the onion & garlic powder & salt and pepper and refrigerate overnight. Heat the oil in a fry pan and rub the roast with the flour. Fry the roast in the oil and brown all sides. Rub the browned roast with, 1 Tblspn each of rosemary, thyme and parsley, and 1 tsp of salt and pepper. Place the browned roast in a crock pot and cover with the red potatoes, carrots, and baby whole onions. Sprinkle the vegetables with 1 Tblspn of rosemary, thyme and parsley, and 1 tsp of salt and pepper. Mix together 3/4 cup red wine, 1 Tblspn Worcestershire sauce and 1 cup beef broth. Pour this mixture over the meat and vegetables. Cook on low in the crock pot for 6 hours. Directions & Ingredients For Gravy: After cooking the roast, remove the vegetables and meat from the crock pot and place on a serving platter. Place the liquid from the crock pot into a saucepan to make the gravy. Whisk together 1/3 cup water with 1/3 cup flour and 1 tsp salt, and then whisk this into the liquid in the saucepan. Continue stirring with the heat on medium low until thickened. Pour gravy over the meat and vegetables and serve. THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: #Recipes #UsingHerbs #OnionPowder #GarlicPowder #PotRoast

  • PERSIMMON COOKIES

    Click Here To Down Load Or Print Recipe We have had a persimmon tree in our backyard for years. In Smithfield, the fruit from this tree is ripe around the end of November. The persimmon fruit is juicy and sweet with a unique taste. This recipe uses the persimmon pulp, orange, walnuts, and 'Craisins' to make a great cookie. The added spices (True Cinnamon, Nutmeg, and C!ove), add to the wonderful flavors in this cake-like cookie. It is truly an deliciously different treat. Ingredients: 1 cup Persimmon Pulp (a generous cup) 1/2 cup (1 stick) butter - room temperature 1/2 cup white sugar 1/2 cup light brown sugar (packed) 2 tsp Orange Zest 1 egg 1 tsp Orange Extract 2 cups flour 1 tsp baking soda 1/4 tsp salt 1 tsp True Cinnamon 1 tsp Nutmeg powder 1/2 tsp Clove powder 1 cup chopped walnuts 1/2 cup 'Craisins' Directions: 1. Preheat oven to 350 degrees. Lightly grease a cookie baking sheet pan. 2. Remove the skin and stem from the persimmons. Process the pulp in a blender or food processor until smooth. 3. In a bowl, beat the butter and sugars until fully mixed. Add the zest, extract, egg and the persimmon pulp and beat until combined. 4. Add the flour, baking soda, salt, True Cinnamon, Nutmeg, and Clove to the butter/sugar mixture. Mix until well combined. Fold in the walnuts and the 'Craisins.' 5. Place rounded tablespoons of the cookie dough on the prepared cookie sheet. Bake for about 15 minutes or until light golden. Cool the cookies on a rack. #Recipes #UsingHerbs #TrueCinnamon #ClovePowder #Nutmeg

  • Pumpkin Pecan Squares

    Click Here To Down Load Or Print Recipe These little squares are easy to prepare, and loaded with pumpkin pie flavors. The pumpkin is made even better with the addition of the Pumpkin Pie Spice and True Cinnamon. With pumpkin treats this delicious and easy to make - you may find they are a great replacement for the traditional pumpkin pie! Ingredients: For The Crust: 1 cup flour 1/2 cup old-fashioned or instant oats 1/2 cup butter (room temperature) 1/2 cup packed light brown sugar For The Pumpkin Filling: 3/4 cup granulated sugar 1 can (15 ounces) pure pumpkin 1 can (12 fl. ounces) evaporated milk 2 eggs 1 Tblspn Pumpkin Pie Spice 1 tsp True Cinnamon For the Topping: 1 cup chopped pecans 1/2 cup packed light brown sugar 1 tsp True Cinnamon Directions: Preheat oven to 350 degrees. Prepare a 13 x 9 inch pan by lightly spraying it with cooking spray. To make the crust: Combine the flour, oats, brown sugar and butter in a bowl and mix until crumbly. Press this mixture into the bottom of the prepared pan. Bake the crust for 15 minutes. Let the crust cool completely before topping with the filling. To make the pumpkin filling: Combine the granulated sugar, pumpkin, evaporated milk, eggs and spices in a mixing bowl. Beat at medium speed for 1 -2 minutes. Pour filling over the prepared crust. Bake for 20 minutes. To make the topping: Combine the pecans, brown sugar and True Cinnamon in a small bowl. Sprinkle this mixture over the top of the cooked pumpkin filling. Return to the oven and cook for an additional 15 - 20 minutes (or until knife inserted into the center comes out clean). Cool completely on a wire rack and then cut into bars. Top with whipped cream if desired. #Recipes #UsingHerbs #TrueCinnamon #PumpkinPieSpice

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