Steckle Farm Recipes

Summer Camp  Recipes– Your kids ate these, we swear it!

(School tour cookies and muffin recipe at bottom of the page!)

Pesto
1 cup basil leaves     4 tbsp parmesan
1-3 cloves of garlic   1/3 cup olive oil
1/2 tsp salt

Add ingredients to food processor and pulse until mixed and pureed.

Naan Bread (Steckle Style!)

2 c flour                  3/4 c water
2 tsp canola oil      1 tsp salt

  • Stir all ingredients, then knead dough until smooth
  • Split into balls, flatten thinly and fry in oiled skillet until golden
  • Tastes GREAT topped with Pesto!

Bruschetta

2 yellow tomatoes diced, 2 red tomatoes diced                      1/2 c. fresh basil
1/2 c. grated mozzarella                                           2 tbsp grated lemon peel
1/2 c. olive oil                                                   6 cloves minced garlic
1 loaf french bread or a baguette

  • Chop all ingredients and mix in a bowl
  • Slice bread, put in oven at 425F to crisp up
  • Remove bread, spoon mixture on to bread and put back in oven to melt

Trail Bars

1/2 bran                        1/2 c. margarine
1/4 c shredded coconut          1/2 c. brown sugar
1/4 c dried cranberries         1/4 c. sesame seeds
1/3 c honey                     1/2 c. shelled sunflower seeds
-Melt honey, margarine and brown sugar in a pot on low heat on the stove
-Mix dry ingredients, once the margarine mixture has melted combine dry with this.
-Spread on a parchment lined baking tray
-Bake for 15 minutes at 350 degrees

Veggie Patties
1 cup each of shredded zucchini, carrots and potatoes
1/2 cup sliced onion
2 eggs
1 cup bread crumbs
1 tsp salt
1/4 tsp pepper

-Combine ingredients in a bowl
-Form mixture using your hands into small patties
-Heat butter or oil in skillet
-Place patties in hot skillet and cook for 8 minutes

Nicole’s Fun Buns (aka cinnamon biscuits)

2 cups flour
3 tbsp sugar
4 tsp baking powder
1/2 tsp cream of tartar
1/4 butter
3/4 cup milk
+ 6 tbsp brown sugar mixed with 2 tsp cinnamon and 1 tbsp butter for topping

-mix flour, sugar, baking powder and cream of tartar
-add butter and cut into flour until crumbly
-add milk and stir until mixed in
-on a floured surface, knead dough until smooth
-divide into 12 balls, which you will foll into ropes
-sprinkle ropes with cinnamon sugar topping
-coil ropes into buns
-place on greased or parchment lined cookie sheet
bake at 425 degrees for 12-15 minutes

Zucchini Cookies

3/4 cup of softened butter/margarine
1/2 cup of white sugar
1/2 cup of brown sugar
1 egg
1 1/2 cups of whole wheat flour
1 cup of regular flour
1 1/2 tsp of baking powder
1 tsp cinnamon
1/2 tsp cloves
1 1/2 cup shredded zucchini
3/4 cup chocolate chips (optional)

-cream butter/margarine with sugars and egg
-pre-mix dry ingredients (flour to spices)
-add shredded zucchini into butter mixture
-mix in dry ingredients
-mix in chocolate chips
Bake at 375 degrees on a parchment lined/oiled cookie sheet for 10-12 minutes

School Tour Oatmeal Cookies
(recipe easily doubled or tripled)

1/2 cup butter/margarine
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1 1/2 cups of rolled oats

-Cream butter, sugar, egg and vanilla
-mix in flour
-add baking soda
-when thoroughly mixed add in rolled oats

Bake at 350 degrees until edges are browned (approx 15 minutes)

Steckle Squash Muffins (recipe is easily doubled or tripled)

1 1/2 cups squash puree (any kind is good! Acorn, Butternut, Pumpkin etc)
1/2 cup oil
2 eggs
1 1/2 cups of sugar (this can be reduced to your tastes)
1 1/2 tsp baking soda
1/2 tsp baking powder
2 1/4 cups of flour
2 tsp cinnamon

-Mix oil, squash and eggs
-add sugar
-mix dry ingredients and add into wet mixture scoop by scoop
-once mixed, put in lined muffin cups
Bake at 350 degrees for 30 minutes