Home Farm Herbery

  (Munfordville, Kentucky)
Home Farm Herbery Blog
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Get your free $16.98 pkg. of Winter Savory in this 4 day Super Sale


July Super Sale! Every Home Farm Herbery order totaling $50.00 or more gets a free 4 oz. $16.98 pkg. of our Gourmet, chemical Free, Culinary Winter Savory. Offer valid until midnight July 26, 2014.

Home Farm Herbery offers over 350 herbs, herb blends, hand blended gourmet seasonings, herb teas, dehydrated vegetables, medicinal herbs, vegetable powders and heirloom organic seeds direct from our farm in Kentucky.  We make the best jerky and sausage seasonings just to mention a few items.  Plus all our net proceeds go to St. Jude Children's Research Hospital so buy now. 


 
 

No longer just for drinking, chai tea has made a big splash in baking

Oregon Chai Cakelettes

No longer just for drinking, chai tea has made a big splash in baking recently; enhancing everything from healthy breakfast granola with chai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea You can make them in a regular cup cake pan or even into a loaf cake. We have adapted this recipe we received from King Arthur Flour which is the only flour we use in our baking.


Ingredients:

1 1/2 cups Unbleached King Arthur All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1/2 cup brewed Oregon Chai tea  
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.

Yield: 22 cakelette.ai spices to decadent cupcakes with rich chai butter cream frosting. These cakelettes are a sweet and simple way to enjoy the aromatic spices of your favorite chai tea.

Ingredients:

1 1/2 cups Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
2 large eggs
1/2 cup sour cream

Syrup
1 cup granulated sugar

Directions
1) Preheat the oven to 350°F. Lightly grease the wells of an autumn cakelets pan, or mini muffin pan (see "tips," below left).

2) To make the cakelettes: Whisk together the flour, spices, baking powder, baking soda, and salt. Set aside.

3) Beat together the butter and sugars until light.

4) Beat in the vanilla; then the eggs, one at a time, scraping down the sides of the bowl between each addition.

5) Add half the dry ingredients, then all of the sour cream, then the remaining dry ingredients, stirring just to combine.

6) Scoop the batter into the prepared wells until they're ¾ full — a jumbo cookie scoop works well here.

7) Bake the cakelettes for 14 to 17 minutes, until a cake tester inserted into the center of one comes out clean.

8) While the cakelettes are baking, prepare the syrup: Heat the tea and sugar in a saucepan until the sugar dissolves, stirring frequently.

9) Remove the cakelettes from the oven; cool them in the pan for 5 minutes, then turn them out onto a rack. Brush with syrup immediately.

10) Repeat with the remaining batter and syrup.


Yield: 22 cakelette.
 
 

Home Farm Herbery’s Natural Red Velvet Cake Recipe

Home Farm Herbery’s Natural Red Velvet Cake

Makes two 9-inch cakes or 24 cupcakes 

Ingredients 

2-1/2 cups cake flour
3 tbsp. NATURAL cocoa powder (not Dutch processed or dark)
1 tsp. salt
2 tsp. baking powder
1 tsp. cream of tartar
1 cup butter
1 tbsp. vanilla extract
2-1/2 cups white sugar
4 eggs
1/2 cup buttermilk
1/2 cup plain yogurt
1/2 cup to 1 cup  beet puree (from Home Farm Herbery Natural Beet Powder
(Just add a few tablespoons of water to the beet powder to make the puree)
1/2 cup raspberry juice (from frozen or fresh raspberries)  
2 tbsp. white vinegar
2 tbsp. lemon juice
.
Directions

Preheat oven to 350 F Grease two 9-inch cake pans and line the bottom with parchment paper OR line cupcake tins with paper liners.

Prepare beet puree and raspberry juice beforehand. For the raspberry juice, heat up raspberries in microwave until they become mushy. Strain to remove seeds.

Sift together dry ingredients and set aside.

Cream together butter, vanilla, and sugar.

Beat in eggs, one at a time.

In a separate bowl, mix together the buttermilk and yogurt. Whisk in the beet puree and the raspberry juice. Stir in the vinegar and lemon juice.

Alternate adding the dry and wet ingredients to the butter/egg mixture, mixing until combined.
Pour batter into the prepared tins. Bake cakes for 25-35 min (18-22 for cupcakes) or until toothpick comes out clean.
Allow to cool 10 minutes in the pan, and then completely on a wire rack.
Decorate with cream cheese icing.

You can make cupcakes, whoopie pies, roll or log, cakes.  You can use our all natural beet powder to color eggs at Easter time or as a natural dye.

Happy Cooking from Home Farm Herbery


 
 

Here is what is new this week for great cooking from Home Farm Herbery.


Here is what is new this week for great cooking from Home Farm Herbery.

Home Farm Herbery created their own Canadian Steak Seasoning  by hand blending the following ingredients: Organic Garlic, Black Pepper, Coriander, Chili, Salt, Dill, Corn Oil and Oleoresin of Paprika to produce a peppery, salty and full flavored taste and aroma whenever you use it on steak, hamburgers, potatoes, vegetables, fish, chicken and beef.  A gourmet meat eaters choice. Order now.



Corned Beef Spices are easy to use and are available from 1 oz. samplers to 50 lb. bulk.  Order now.

At Home Farm Herbery we have been corning beef for years and we use our own Epicurean, Gourmet Corned Beef Spices or Seasoning as some of our customers call it.
In our Home Farm Herbery Kitchen we use it for Corned Beef, brisket, pastrami and other meat.  It is easy to use.  Simply add approximately 1 tablespoon for each pound of meat.

We have created a spicy, powerful taste with a combination of many flavors and the complexity of our blend makes it have a wonderful aroma. Order now.




Home Farm Herbery’s New York Pizza Sauce Seasoning is hand blended from basil, marjoram, savory, ground rosemary, ground thyme, sage, oregano and parsley.

Regardless of the sauce or the crust the secret to great NY-style sauce is to achieve the perfect balance between acidity, heat, sweetness and a noticeable herbal base with a texture that's thick enough to keep your pizza from getting soggy but still thin enough to spread. 

Now while many of us prefer using fresh herbs over dried herbs when possible our pizza guy prefers using dried herbs in his classic pizza sauce. Because savory herbs tend to grow in dry relatively hot climates they remain relatively stable at high temperatures as the real flavor is contained deep inside the leaf.

Some people think the key to a good pizza seasoning is cut and sifted but we know the key to the herbs used in this pizza sauce blend is that some of them are ground. This is especially critical with the ground thyme and ground rosemary as when using these in the normal dried state they tend to create more flavor explosions which makes the sauce less smooth. Order today



Our Gourmet Baby Back Rib Dry Rub is our biggest seller so order yours today for any and all outdoor and even indoor cooking.

Home Farm Herbery chemical free, organic Gourmet Baby Back Rib Dry Rub is another secret blend of herbs and spices by The Little Old Lady in The Flowered Hat. All ingredients are organically grown. This 8 ounce or 1 lb. package is good for many, many fine meals and is great for a dry rub on any meat, chicken or fish. Order yours today.


Every order includes free shipping, a free herb, herb blend, tea sampler or heirloom seed and often free planting guides and free recipe cards. So order the best chemical free products from Home Farm Herbery today. We thank you in advance as all our net proceeds go to St. Jude Children's Research Hospital.



 
 
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