Mrs. Hoot’s Focaccia Bread

September 7th, 2016|

1 1/2 teaspoons yeast (I used quick rise, bread machine) 1/3 cup warm water 1 Tablespoon sugar 3 Cups all purpose flour 2 Tablespoons olive oil 1 teaspoon salt 1 large egg 1/3 cup sour cream 1/3 cup cold water Mix the yeast, water and sugar and let it stand to proof (you should see [...]

Peach and Blueberry Greek Yogurt Cake

July 20th, 2016|

1 and 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 stick butter, softened 1 cup sugar 2 eggs 1/2 teaspoon vanilla 1/2 cup Greek yogurt 2 peaches, sliced into wedges 6 oz blueberries 1 teaspoon granulated sugar Instructions Preheat oven to 350°F with rack in middle. Grease the side and [...]

Pasta with Cauliflower Cream

January 8th, 2015|

We do vegetarian by request here on The Hill.  One of our favorite vegetarian dishes is Pasta with Cauliflower Cream.  It's really really easy, and filling too!  Especially delicious with our home made pasta and home grown cauliflower! Here is the recipe: Take one head of cauliflower, washed and cut up, saute it in olive [...]

Cranberry Salsa

November 23rd, 2014|

I adored my cooking teacher, Gloria Martin.  She was classy, clever, creative and organized.  Thank you, Gloria, for inspiring me all those years ago.  Your recipes and menus live on. 2 bags of cranberries, picked over and washed Juice and zest of 1 lime 1/4 cup of orange juice 1/2 cup of sugar 4 jalapenos, [...]

Mama Hoot’s Favorite Egg Souffle

November 23rd, 2014|

Hardly a breakfast goes by where we don't enjoy the gifts from our delightful chickens and ducks- farm fresh eggs!  This egg dish has been enjoyed by many a glamping guest at Hoot Owl Hill. Preheat the oven to 300 degrees. Melt 1/2 stick of butter in a casserole dish in the oven as it [...]

No-Knead Clover Honey Dough

November 23rd, 2014|

Judith Fertig is a talented and genuine writer and cookbook author.  Her recent publication Heartland: The Cookbook is just chock-full of wonderful recipes from farms and other locations around my favorite area- the Midwest.  Here is her versatile recipe for rolls and more.  Makes about 16 huge rolls, or check out her cookbook for other [...]

Poached Pears in Honey, Ginger and Cinnamon Syrup

November 23rd, 2014|

A Fall Favorite- Delicious served with Pumpkin Pancakes, Pork Roast, Pumpkin Oatmeal, ice cream or just on their own! 1 750 ml bottle of moscato wine or other sweet dessert wine 2 cups simple syrup (made by combining 2 cups sugar, 2 cups water, boil gently for 5 minutes) 1 cinnamon stick, broken 2 tablespoons [...]

Quick Pumpkin Pancakes

November 23rd, 2014|

From the October Issue of Betty Crocker Bisquick Mini cookbook These pancakes remind me of all that is fall.  Just delicious, and really easy when you use the mix! Maple Pecan Syrup 1 cup maple syrup 1 tablespoon butter 1/4 cup pecans, roughly chopped Heat all of this together and keep warm.   Pancakes 2 [...]

Broccoli Grape Harvest Salad

April 17th, 2013|

1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta 1 lb. fresh broccoli 1/2 cup light mayonnaise 1/2 cup non-fat plain yogurt 1/3 cup sugar 1/3 cup diced red onion 1/3 cup red wine vinegar 1 tsp. salt 2 cups seedless red grapes 6 cooked turkey bacon slices, crumbled 1/4 cup chopped pecans Preheat oven [...]

Easy Quinoa, Cumin & French Bean Pilaf

April 17th, 2013|

Easy Quinoa, Cumin & French Bean Pilaf: (1) cup quinoa (1.75) cups water (1)# french green beans or fresh green or yellow beans (1) cup cooked chickpeas (1) cup toasted almond slivers (1) tbsp cumin seeds (2) tbsp olive oil (1-1.5) tsp salt (1/3) cup thinly sliced red onions, cut vertically Halves of cherry tomatoes [...]

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