Home Farm Herbery

  (Munfordville, Kentucky)
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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 


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

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


Cucumbers and Tarragon, a Nifty Combination©

Cucumbers and Tarragon, a Nifty Combination©

by Arlene Wright-Correll
Home Farm Herbery

We all know how to prepare cucumbers. When our organic garden starts producing lots of them we put them in salads, we prepare pickles, we make relish, we eat them raw, we have cucumber sandwiches and we start to give them away to anyone who will take a few off our hands.

However, have you ever made soup with them? No! Why not? You can eat it hot or cold and either way it has the most delicate of flavor.

I used to serve this at our restaurant on the river at Laurel Creek Lodge when we owned it. It was quite a hit, especially to the Appalachian hikers coming off the trail to stay in our hostels.

Cucumbers are mostly water and their nutritional value includes sodium, iron, Vitamins A and C, plus Calcium which was all things these hikers needed after spending 3 to 6 months on the Appalachian Trail eating mostly trail food.

Arlene's Elegant Cucumber and Tarragon Soup.

This soup serves 8, but you can halve it easily to serve 4 or you can serve half of it hot one meal and 24 hours later serve the other half chilled at another meal.

Using vegetable stock when I have it or water when I do not, I put 9 cups of either into a large sauce pan adding 2 peeled and chopped large cucumbers, 2 medium sized onion chopped, 2 cloves of peeled garlic and 8 to 10 sprigs of fresh tarragon. I bring this all to a boil and simmer for about 15 minutes and once the cucumbers are tender, I remove the pan from heat, allow cooling slightly and then carefully pouring this warm mixture into my blender or food processor. I now puree it all and then pour it back into my saucepan and bring back to a boil and then let stay warm over medium to low heat.

Taking a small bowl I mix 2 tablespoons of cornstarch with 1/3 cup of light cream until smooth. Now I add 1 cup of light cream to this mixture and gently pour into the soup, stirring constantly over medium heat until the soup thickens.

Now I add about 8 springs of chopped fresh tarragon, or 2 tsp. of Home Farm Herbery Organic dried tarragon,

2 tablespoons of lemon juice, some freshly grated nutmeg, a pinch of salt and some freshly ground pepper stir gently.

I serve this immediately if I am serving it hot and any I am serving chilled I transfer to a bowl and store covered in my refrigerator.

"Tread the Earth Lightly" and in the meantime… May your day be filled with…Peace, Light and Love

Arlene Wright-Correll

Home Farm Herbery

Where you can get the best organic dried tarragon all year round. http://www.localharvest.org/tarragon-french-organic-C25245

Author's note: This article was originally written for GreenThumbArticles.com


Amaranth Pancakes

If I could ever get the picture icon to work on this site I would put in a picture of these good pancakes.

Amaranth Pancakes

Makes 12 4-inch pancakes

1/2 cup amaranth flour
3/4 cup white whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup low-fat buttermilk, at room temperature
1/2 cup whole milk, at room temperature
1 egg, well beaten
3 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons honey
Butter or oil, for greasing

Sift together the dry ingredients in a medium mixing bowl.

Separately, whisk together the buttermilk, milk, egg and melted butter. Pour into the flour mixture and stir to combine, do not over-mix.

Allow batter to rest for 10 minutes.

Heat a pan or cast-iron skillet over medium until hot. Brush lightly with butter or oil.

Spoon the batter (about 1/4 cup) onto the skillet. Cook until bubbles appear along the surface, about 1-2 minutes.

Flip and cook on the other side, 1-2 additional minutes. The pancakes should be neither too dark nor too pale. Adjust the heat as needed so that they brown evenly.

Repeat with remaining batter.

Serve warm with honey or syrup and topped with fruit with additional nutritional benefit like blueberries, blackberries or pomegranates

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