Recipes and Entertaining Displaying items by tag: food
Franklin Farmers Market has the 'super' for your bowl party
It's Super Bowl weekend! Are you ready? It's time to load up on delicious food and
snacks to watch the big game. We've got what you want this Saturday at the Franklin
Farmers Market. Start with some tender beef or chicken for the grill. You can also
pick up delicious greens for salads and fresh veggies to enjoy for the pre-game
meal.
MoonShadow Farm will be at the market with Kenny's Farmhouse Cheeses to add to your
Super Bowl snacks! MoonShadow Farm's farm fresh pastured eggs are great for egg
salad, eggnog, quiche and more. Your guests will be impressed! And if you mention
that you read about MoonShadow Farm in this newsletter, you'll get a $1 discount
off your purchase of yummy cheese.
Don't miss out on Jones Mill Farms Famous Vince Lombardi Beer Cheese Soup! You'll
also find Gourmet Chocolate Chip & English Toffee Super Bowl Cookies plus Pecan
Brownies from Jones Mill Farms at the market too. Perfect for snacking while watching
the game.
Or enjoy munching on BB's Gourmet Pretzels while cheering on your team. There's
three delicious flavors of BB's Gourmet Pretzels to enjoy. Delicious!
It would not be the Super Bowl without yummy snacks and appetizers on. Get super
bites for the Super Bowl at the Franklin Farmers Market thisSaturday. Game on!
Final Weekend for Summer Veggies - August 5, 6 & 7
Our summer vegetables are winding up for the season and we will have one final U-Pick weekend Friday (7-7), Saturday (7-7) & Sunday (1-7), August 5, 6, & 7. The veggies that will be available are:
Green Beans have rallied since the rain...so we do have those available this weekend
Yellow Squash
Zucchini (limited)
Tomatoes
Okra
Purple Hull Peas (limited)
Cucumbers
Herbs (oregano, lemon balm, thyme, rosemary, sweet basil, thai basil, cilantro)
We will re-open in the Fall sometime in September for Fall Veggies (pumpkins, kale, greens, broccoli, cabbage, tomatoes and more). We will also have dried corn stalks and hay for Fall decorating needs.
Thank you so much for your patronage at Stoney Creek Farm! We appreciate your business!
Olin and Leigh Funderburk
Stoney Creek Community Garden
615-591-0015
Drakes Ribbon Cutting
Drakes Ribbon Cutting
Hours of operation:
Sun - Wed 11:15am - Midnight or later
Th-Sat 11:15am - 2am or later
Franklin Tn - I just attended my first Ribbon Cutting in the Franklin area and I am learning more and more everyday why this is one of America's Most Beautiful Towns. Drakes is Franklin's newest Restaurant/Bar and I was able to meet one of the managing partners, Eric Finch. According to Eric, Drakes is a place to have fun but responsibly. Franklin's newest Restaurant/Bar prides itself on a combination of service, ambiance, and an overall good time:) On Thursdays, Fridays, and Saturday nights after 9:00pm Drakes will have a DJ performing as well as an onsite courtesy officer to compliment and support the "responsible" theme that will be implemented into their business model. I also found it a great asset that Drakes has also produced 70 new jobs for our Franklin community. Overall, I really enjoyed the Ribbon Cutting and meeting new faces. I encourage you to take an evening and go see for yourself Franklin's newest "kid on the block" and be sure to tell them HobNob sent ya :)
THREE FOR THE PRICE OF ONE
I’ve never been one to simply follow directions anyway, in the kitchen or anywhere else. Here’s a prime example of why: When I was a teenager, living with my dad, he’d bought me a set of paperback Betty Crocker cookbooks. Of course, I was thrilled, and decided to try a recipe for hash browns, made from scratch. He wasn’t there when I tried it, and I’m so glad he wasn’t. The directions said to put three large potatoes in 1/4 cup of water and boil until tender. Does something sound wrong with the proportions here? Oh, well, cookbooks never have mistakes in them, do they? I set the timer for 20 minutes and returned to find the water completely evaporated and the REALLY EXPENSIVE ceramic pot stuck to the electric eye of the stove!! I could actually see the rings from the eye through the pot. Holy Cow! Dad is going to kill me!
What happened next remained a secret for more than 30 years. I poured water into the pot to release it from the stove. I dumped the potatoes, of course. I then took the pot to the farthest point in the backyard, dug a hole and buried it! Problem solved. Whew! He had lots of pots, and that was the medium-sized one of the set. If he missed it, he never said anything. About five years ago, he was digging in the backyard for a new fencepost, and I thought I’d better come clean, in case he found the pot. I was too old to be grounded at that point, right? He thought my story was funny. I doubt it would have had the same result if I’d told him at the time it happened. Moral of the story: Don’t blindly follow along if something doesn’t seem right. Trust your own judgment enough to ask questions.
So on to the recipe of the day. My daughter and I were having the conversation about the “coopiecake,” and I asked her what combination she’d like to try. Her favorite pie is pecan, and her favorite cake is carrot. A sugar cookie seemed to fit nicely in the combination, and I was off to the grocery store. What follows is my version, but I encourage you to try your own and think out of box.
SUGAR COOKIE PECAN PIE CARROT CAKE (COOPIECAKE)
INGREDIENTS:
FOR THE COOKIE:
1 (17 1/2 ounce) package Betty Crocker sugar cookie mix
1/2 cup butter or 1/2 cup margarine, melted (I used butter)
1 egg
FOR THE PECAN PIE FILLING:
1 cup packed brown sugar
2 tablespoons all-purpose flour
(or self-rising and omit baking powder and salt)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon light or dark Karo syrup (your preference)
2 eggs
1 1/2 cups chopped pecans
FOR THE CAKE AND FROSTING:
1 box Pillsbury carrot cake + ingredients on the box
1 container cream cheese frosting
1/2 cup chopped pecans
DIRECTIONS:
MAKE THE COOKIE AS FOLLOWS:
1. Heat oven to 350°F, 325 for dark or nonstick pans.
2. Spray bottom of 13x9-inch pan with cooking spray.
3. In medium bowl, stir all cookie ingredients until soft dough forms.
4. Press dough in bottom of pan, using floured fingers.
5. Bake 20 minutes, or until brown around the edges.
NEXT COMES THE PIE FILLING:
6. While the cookie is baking, in a medium bowl, stir all pecan filling ingredients until well blended.
7. Once the cookie is done, remove from the oven and pour filling over the cookie, covering completely.
8. Return to oven and bake 15 minutes or until center is set.
9. Let cool approximately one hour and cut into bars.
Here’s a photo of the pecan pie cookie…
Yummy on their own!
But wait... there's more.
AND THEN THE CAKE:
10. Heat oven to 350oF, 325 for dark or nonstick pans.
11. Mix the cake according to the directions on the box.
12. Spray the bottom and sides of a 13x9 pan with cooking spray.
13. Pour 1/3 of the cake batter into the pan and spread out evenly.
14. Take the pecan pie-cookie bars and place on top of the cake batter. If you want, you can save some bars out, just in case there are people in your life who aren’t as adventurous as you are. Ha!
15. Pour the remaining 2/3 batter on top of the pecan pie-cookie bars and bake as directed on the box. Test for doneness by wiggling the pan a bit. If it moves in the middle, add another three minutes and check again. Remove from the oven when the center is set.
16. Let cool for at least an hour.
17. Frost with cream cheese frosting.
18. Sprinkle the top with chopped pecans.
And here’s the resulting Coopiecake.
Look out, neighbors. Here I come again!
If you’ve tried this recipe and have gotten to the point of reading this, Welcome to my world! It’s a great, big world, which is only limited by our imagination. Don’t be afraid to try something new in the kitchen. The worst that could happen is that you’re not successful. But if you never try, it’s guaranteed that you won’t be.
Try other combinations. What about chocolate cake and pecan pie, with a chocolate chip cookie crust? Hmm… that really sounds good to me! As always, if you have questions, comments or suggestions for this, or any of my other articles, please feel free to post them. Thanks for reading. I hope you’ve enjoyed it!
TN Reverend Says Food Freedom Movement May be a Solution to Economic Crisis
Tennessee Rev. Franklin Sanders proposes growing your own food and buying food locally as a way to rebuild the US economy.
The solution to the current economic crisis won’t come from “tyrannical” Washington, according to Rev. Franklin Sanders. Rebuilding the economy, he said, could start in your own back yard.
Sanders, author of the newsletter “Moneychanger” and author/coauthor of four books, traveled to Heritage Community Church in Severn from Dogwood Mudhole, TN to speak at The Institute on The Constitution’s First Friday event last night.
“Washington is never going to do anything to get us out of this depression,” Sanders said.
Sanders said government spending as a major problem in the US. He said that he gathered economic facts about 15 southern states and found approximately 48.8 percent of the states’ income goes to federal spending.
“I’m not going to mention to you what [the government] spends money on,” Sanders said.
Sanders said he thinks the people in the US government are arrogant, and that he has seen no humility in the government’s reaction to the economic crisis. However, he said there are two ways out, rebuilding the economy through decentralization, or economic collapse.
Americans could rebuild an economic network with their neighbors to move into a different world that no longer depends on government money, he said, and one way to do that is to “start just with the food,” as it will create a local cash flow.
“We’re standing on acres of diamonds,” said Sanders. “The answer to the economic crisis is decentralization.”
Sanders said before the Fordson tractor was introduced to the U.S. in 1917, the whole U.S. was not a national economy. It was, he said, a collection of local economies that were, for the most part, self-sufficient.
Farmers grew their own crops, Sanders said, so they raised most of what they needed. When they went into town, they spent money at the local shops, so the money stayed “mostly in the system.”
“As long as the farmer prospered, the rest of the town prospered," said Sanders.
He said that after tractors were introduced in the US, the cash flow started leaving the towns to go to companies like Standard Oil.
Sanders proposed The Food Freedom Movement as a solution to the economic crisis.
This movement, which encourages people to grow their own food and buy food locally, “is the most powerful movement for human freedom that has happened in this country for the last 150 years.”
The reverend said he drinks raw, non-pasteurized milk daily, and so do his children and grandchildren. “In Tennessee,” he said, “you get in less trouble for dealing heroin than for dealing raw milk.”
“Regulations put people out of business,” Sanders said. “I’ll take my chances if a farmer eats [the food he grows].”
Sanders also said “pasteurized milk will kill you,” and noted high fructose corn syrup and artificial sweeteners as possible causes of obesity because they make you hungrier, he said.
Sueann West of Heritage Harbor agreed with Sanders.
“In reality,” she said, “we’re the ones that need to solve [the economic crisis]. It has to start with each individual.”
“I’m going to get educated on The Food Freedom Movement,” West said. “It comes back to self-government, taking care of yourself and your own local area. Big government will not solve this.”
Martha Rogerson of West River said she will be doing some local shopping after hearing Sanders’ speech.
“Who knows,” she said, “I might plant sweet potatoes.”
Cristy Eslick, the community outreach pastor of Heritage Community Church, said “We have a long way to go to undo what the government has done. We the people do not even know the rights the government has taken away from us.”
“People are going to criticize my ideas,” said Sanders. “They’re going to say that the problem is too big.”
He said, “We built the first [economy] by the grace of God. We can build it again.”
