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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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331 Centennial Ave.
Cranford, NJ 07016
Apple Blondies
3/4 cup butter, melted
1 1/2 cup packed brown sugar
1 1/2 cup white sugar
3 eggs
3 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 teaspoon baking powder
3 cups all-purpose flour
3 cups apples, diced (a tart baking apple is best like granny smith)
1 cup chopped walnuts (optional)
1 Tablespoon white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Spray a 9 x 13 casserole dish with cooking spray.
In a bowl, mix together butter, brown sugar & 1 1/2 cup white sugar.
Add eggs, vanilla, cinnamon, salt & baking powder, mix well.
Add flour and mix again. Batter will be thick, don’t worry!
Add apples and walnuts (if desired) and mix well. Batter should begin to thin to more brownie like consistency.
Spread mixture evenly into prepared pan.
In a small dish, mix 1 Tablespoon sugar and 1/2 teaspoon of cinnamon. Sprinkle on top of apple mixture.
Bake for 40 – 45 minutes or until brownie consistency then remove from oven.
Allow to cool. Once cooled, cut into bars and devour immediately by itself or with a large scoop of ice cream!
recipe from numstheword
Feta Stuffed Pepper
Feta Stuffed Pepper
Preheat oven to 390°F. Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften.
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Tomato Basil Bruschetta
Tomato Basil Bruschetta
Blanch and peel the tomatoes: Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel).
Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife.
Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
Preheat oven to 450°F (230°C) with a rack in the top slot of the oven. Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper: Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp. extra virgin olive oil, and the balsamic vinegar.
Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
4 Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
When the oven has reached 450°F place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil.
Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
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