The Yum Factor!

Delicious full farm breakfasts served for Farmhouse guests each morning. Fresh fruit platters delight the eye and palate.
- Country bacon, ham, or sausages.
- Fruit smoothies–loved and requested by returning guests.
- Homemade sour dough pancakes.
-Yeast breads…cinnamon rolls, orange rolls, or tasty whole grain treats.
- Strawberry shortcake with cream scones.
-Fresh eggs from our hens (in season).
-Yummy evening snacks. Guests are welcome to use the kitchen for other meals than breakfast. We have refrigeration and places to store your food items. Outside cooking accommodations include a gas barbecue grill and a chimnea (great for marshmallows). Please discuss special dietary needs so we can serve just what you like to eat.

The Toast Tent

From late May through Labor Day, guests in the Bunkhouse, Hay Barn, and RV Sites are welcome to hang out at the Toast Tent and enjoy a light breakfast.

-Breads and spreads…some homemade, some not.

-Hot beverages…coffee, tea, and cocoa.

-Evening cookie snacks have been known to appear nightly as well.

Daryl's Recipes (Nate: I tried the anchor link to the recipe. Haven’t got that learned yet!)

“Healthier Than Not” Whole Spelt Brownies
“Thar’s None Left” Coffee Cake
Busy Day Ahead Whole Grain Waffles
Cedar Mountain Bread
Chilly Dilly Chicken
Convection Oven Bacon
Debbie’s Wild Elk Pot Roast
Kickin’ Back Kettle Korn
Lazy Cow Smoothies
Misty Morning Cream Scones

"Healthier than Not" Whole Spelt Brownies
The recipe for these is adapted from the back of a Hershey’s Cocoa can. My sister says that any recipe on the back of a product has got to be good because the company is staking their reputation on it! Our guests devour these!

½ cup butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
¾ cup whole spelt flour
3/8 cup cocoa
¼ teaspoon baking powder
1/8 teaspoon salt

Mix butter and sugar, add vanilla and eggs, mix well. Combine dry ingredients and stir everything together. Pour into sprayed 9×9 inch pan. Bake approximately 25 minutes at 350 (not convection). I usually remove them from the oven when the center starts to fall down. Cut into squares before they cool.

"Thar's None Left" Coffee Cake
This Cedar Mountain Farm favorite is really just Betty Crocker revisited. Our guests love it and we do too!

¾ cup sugar
¼ cup soft shortening (I use butter.)
1 egg
¾ cup milk
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt

Heat oven to 375 degrees. (Sometimes I like 350 just as well—but don’t use convection.) Spray a 9 x 9 x 1 ¾ “ pan. Cream sugar and shortening. Beat in egg. Stir in milk. Mix the dry ingredients and stir into the wet mixture. Pour into pan.

Topping:
Mix ½ cup brown sugar (packed), 2 tablespoons flour, 2 teaspoons cinnamon, and 2 tablespoons melted butter.
Spread the topping over the batter. Using a table knife, make a pattern similar to slicing the cake
to allow the topping to penetrate the batter. Bake for about 25 minutes or until a toothpick in the center comes out clean. Serve warm.

Spelt Coffee Cake
Here is a variation for the whole grain lovers. Substitute hazelnut or rice milk (from the health food section) for the milk. Use 1 2/3 cup whole spelt flour instead of 1 ½ cups white flour.

"Busy Day Ahead" Whole Grain Waffles
Just this morning our guests raved about these whole grain “pancakes with treads!”

3 eggs and 1/3 cup oil put in blender

1 ½ cups milk with 2 Tablespoons white vinegar added. Let stand in bowl or measuring cup to let it sour. (Or omit vinegar and use 1 1/2 cups of cultured buttermilk.)

2 cups whole spelt flour (or 1 cup spelt, 1 cup unbleached white flour)

1 teaspoon soda

2 teaspoons baking powder

½ teaspoon salt

Heat the waffle iron while you make the batter. Combine the dry ingredients in a bowl. Blend the egg/oil mixture and add the soured milk and briefly blend once more. Hand stir the egg/oil/milk mixture into the dry ingredients. Do not over mix. Spray the waffle iron with pan spray, add dough to iron, and bake. To keep waffles warm and crisp, place in convection oven at 170 degrees. We serve these with butter, syrup and sour or whipped cream.

Cedar Mountain Farm Bread
When I was a little girl, my mom taught me to make bread using a Kitchen Aid stand mixer. To this day I still use a Kitchen Aid, although I’ve experimented with others! This recipe is good for standard loaves, cinnamon rolls, dinner rolls—in fact, even French bread (just leave out the oil and reduce sugar to ¼ cup).
Place the following in the mixing bowl:
½ cup oil (I use light olive oil or avocado oil)
½ cup sugar
1 Tablespoon salt
1 Tablespoon yeast
3 cups warm water
(Add 1 ½ cups raisins at this point if you want raisin bread.)

Mix with standard batter attachment (not the bread hook) just a tad and let set for 5 minutes. The yeast will start to make the mixture bubble.

Add 4 cups of flour (I prefer unbleached white, whole wheat or spelt. If you use spelt flour you will need to increase the amount by about ½ to 1 cup since it doesn’t absorb as much liquid).

Let this stand until it is showing signs of rising some (about 5 to 10 minutes).

Add 2 cups more flour and mix thoroughly. Switch to the bread hook attachment.

Add 3 cups more flour and mix until bread pulls away from the sides of the mixing bowl and forms an elastic dough. Mix for a minute or two. You may need more or less flour depending upon humidity, flour, etc.

Cover the dough (still in the mixer, but drop the bowl down) with plastic wrap. Let rise until doubled in bulk. Remove the plastic wrap, bring the bowl up and mix briefly to punch down the dough. Restore the plastic wrap and let rise again.

To make loaves, punch down again, shape into loaves and let rise. For cinnamon rolls, do not punch down the second time. Just gently cut off portions of the dough, pat or roll out into rectangles, spread with sour cream, brown sugar and cinnamon, roll up, cut and place in pan. I spray all pans with pan spray before putting dough into them.

Cinnamon rolls can be raised in the fridge overnight (just cover the baking pan with plastic wrap) and baked fresh the next morning. (Remove the rolls from the fridge about 30 minutes before baking.) Bread will rise overnight as well, but the finished product is not as nice as a loaf baked just after the pan rising is complete.

I bake both loaves and rolls in a convection oven at 345 degrees F. Loaves bake from 25 to 35 minutes depending upon their size. Rolls need 15 to 17 minutes—more if they are thick.

Chilly Dilly Chicken
There probably isn’t an easier baked chicken recipe on the planet. This one came about because we make pickled dilly beans some summers from our own green beans. The jars of beans are soon eaten leaving an abundant supply of pickle juice. Hence, chilly dilly chicken evolved. The juice in the recipe doesn’t need to be from dilled beans–cucumber dill pickle juice works fine.

Cut up a frying chicken. Lay the pieces skin side up in a baking pan. Pour dill pickle juice over the pieces until it is about ½ to ¾ inches deep. Sprinkle the top of the pieces with chili powder and granulated garlic powder. Bake at 350 for about an hour, basting occasionally.

Convection Oven Bacon
Here at Cedar Mountain Farm we do all of our bacon in the convection oven. Daryl’s Dad (affectionately called “Beard”) managed food services at North Idaho College Student Union. He taught Daryl their method. Thank Heaven for Daddies!

Spray broiler pans with pan spray. Arrange strips of bacon not quite touching on the top tray. Bake on convection about 385 degrees. Time varies depending upon thickness of the bacon, but I usually check after 12 minutes. Be sure to turn on the vent fan as lots of steam comes out as it cooks. No need to turn the strips—just wait until they’re done and place them on paper towels to absorb extra fat.

Elk Pot Roast
Our neighbor, Debbie, is blessed with lots of wild game hunters in her family. We think this recipe is definitely a keeper—from a neighbor who is near and dear to us!

1 can tomato sauce
½ cup catchup
½ cup chopped onion
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
1 teaspoon garlic powder or granules

Place the elk in a slow cooker. Mix the above ingredients together and pour over the meat. Cook until tender. Then eat and enjoy!

Kettle Korn
Guests at Cedar Mountain Farm love to crunch on a bowl of this country favorite.

Use a 4 quart pan. If you have one specifically for making popcorn (with a turner handle) that is great. If not, any ordinary pan and lid will work.

Place the following in the pan:

¼ c. oil
2 Tablespoons sugar
½ c. popcorn

Heat over medium heat stirring or shaking as you go. When the corn stops popping, dump it out, sprinkle with salt and enjoy.

Lazy Cow Smoothies
This non-dairy fruit smoothie is a daily morning staple at Cedar Mountain Farm. Here’s how we do it.

One-half can of 100% juice concentrate
A handful of ice cubes if no frozen fruit is used.
3 or 4 bananas—(I usually use fresh ones, but sometimes freeze them in plastic bags)
One-half juice can of water (may need more depending upon what else goes in)
Other frozen or fresh fruits if desired—strawberries, blueberries, peaches, etc.

Just blender it up and serve—we usually need a spoon to help pour since we serve them thick. The choice is yours. Note: adjust quantity of frozen to fresh ingredients to control thickness of the smoothie and longevity of your blender!

Some of the flavor combinations we enjoy are as follows:
Orange (concentrate), banana, pineapple—we add nectarine or tangerine sometimes.
Orange, apple (from frozen concentrate) blueberry, banana.
Apple (concentrate), banana, strawberry (the eternal favorite).

Misty Morning Cream Scones
Having milked dairy animals for most of my life, cream is a favorite ingredient! We simply forget calorie counting and enjoy these delicious, dairy-rich scones. They are particularly loved with strawberries and whipped cream for a strawberry shortcake breakfast!

2 cups flour (unbleached white, whole spelt, or a gluten free mix)
4 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
¼ cup butter
2 eggs
3/4 cup heavy cream
A bit of water

Mix flour, baking powder, sugar and salt in bowl. Cut in butter until crumbly. (I do this part with a stand mixer and batter attachment.)

Put the eggs and cream in a blender and briefly mix. Reserve a tablespoon of this for brushing the tops before baking. Using the mixer bowl but mixing by hand, add the cream and egg mix to the dry ingredients. If the mix is too stiff, add water. It should be of soft biscuit dough consistency. Gently knead for 30 seconds on a floured surface. Divide into three balls and shape into flat circles about 3/4 inch thick. Place on cookie sheet sprayed with pan spray. Brush reserved egg/cream mix over the top. Use a knife dipped in water to cut pie wedge lines into the circles. Sprinkle with sugar. Bake at 435 for 12-15 minutes. I use traditional bake rather than convection.