Autumn means busy harvest season for our dairy farmers. That means late nights and long days on tractors, bringing in the harvest and storing it for the winter.
Our member, Andrea Stoltzfus uses easy, on-the-go dairy recipes to feed her busy family and farm crew! Try her French Dip Sandwiches for your crew tonight. Add her Sour Cream Spice Cake and Pumpkin Bars as an ending for a perfect fall Sunday supper. Serve with coffee and hot chocolate made with milk.
French Dip Sandwiches
Ingredients
3-lb rump roast
½ cup soy sauce
1 beef bouillon cube
1 bay leaf
1 teaspoon dried thyme
3-4 peppercorns
1 teaspoon garlic powder
Combine all ingredients in slow cooker. Add water to almost cover meat. Cover and cook until meat is tender, 5 to 6 hours on high or 7 to 8 hours on low. Serve with hoagie or French rolls.
Pumpkin Bars
Ingredients
2 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 15-ounce can pumpkin puree
4 large eggs
¾ cup vegetable oil
1 cup raisins or dried cranberries
Preheat oven to 350° and grease a 9 x 13-inch baking pan. Mix first eight ingredients in large bowl. Add the pumpkin, eggs, and oil and beat until well blended. Spread the batter in the pan. Bake until done, about 35 minutes. Cool in pan.
When the cake is cool, sprinkle with confectionary sugar. Or you can frost cake with your favorite cream cheese frosting recipe. Press raisins or cranberries on top in whatever pattern you like. Cut the cake into bars and serve.
Sour Cream Spice Cake
Ingredients
2 cups all-purpose flour
1 ½ cups packed brown sugar
1 cup raisins, cut up
1 cup dairy sour cream
½ cup chopped walnuts
¼ cup butter, softened
¼ cup shortening
½ cup water
2 teaspoons ground cinnamon
1 ¼ teaspoons baking soda
1 teaspoon baking powder
¾ teaspoon ground cloves
½ teaspoon salt
½ teaspoon ground nutmeg
2 eggs
Heat oven to 350°. Grease and flour 9 x 13 inch pan or 2 round 8 or 9 inch pans. Combine all ingredients in large bowl. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on high, scraping bowl constantly, 3 minutes. Pour into pan(s).
Bake until wooden pick inserted in centers comes out clean, about 40 to 45 minutes for rectangular pan, 30 to 35 minutes for round pans. Cool cake. Sprinkle cake with confectioner’s sugar or frost with your favorite browned butter frosting recipe. Serves 15.
