Tuesday, September 28, 2010

Tasty Tuesday: Pumpkin Praline

I know it's a little early to doing all of our pumpkin/fall baking, but I thought this one sounded interesting! I like to try making new foods before serving them to guests, and this one makes the house smell like Thanksgiving!

16 oz. pumpkin
1 cup sugar
3 eggs
1 can evaporated milk
3 tsp. pumpkin spice (I use pumpkin pie spice)

Whip all ingredients with a whisk. Set aside.

1 yellow cake mix (dry)
3/4 cube of melted butter
3 oz of your favorite nut, chopped

Spray a 9 x 13 pan. Pour pumpkin mixture on the bottom. Spread the yellow cake mix on top. Sprinkle with nuts and spread the butter on top of the entire cake. Bake for 55 minutes at 350 degrees.

Once slightly cooled, this is great with Red Barn vanilla ice cream, whip cream, or just plain. I bet it would be great with a spice cake. Try adding a tsp of cinnamon for extra holiday flavor!

Monday, September 27, 2010

Have you been yet?

Have you been down to Rowley's South Ridge Farms yet? Not only are the hayrides, produce, and treats affordable, but it's beautiful down here! Come check out the Red Barn to start your own fun fall family traditions!

Don't forget to bring your camera to take pictures in the pumpkin patch. Want to share them? Upload them to our fan page on facebook!Pictures provided by Dan Lund Photography

Tuesday, September 21, 2010

Fall Family Fun

Fall is one of our favorite seasons at The Red Barn. There is so much to look forward to! In addition to our new crop of peaches and apples, we also have our famous fall hayrides! Our hayride schedule this year is Monday and Friday from 3:30-8pm and Saturday from 10:30am- 8pm. (The pumpkin patch closes at 8pm, the last wagon will leave the Barn at 7:40pm) New this year is free admission to our maze with purchase of a hayride! Hayride prices are $3 for all riders, and babies who can not walk are free. Our pumpkins range in price from $1-$6. Our pumpkin patch is also a great place for family photos, so don't forget your camera! Hayride season also means fresh apple cider doughnuts, turnovers, and caramel apples! We also have a new selection of chocolate covered fruit as well. The Red Barn is a must see stop on your next family adventure. Hope to see you soon!

Saturday, September 18, 2010

Hayride Season

We are now taking group reservations for hayrides. We have a special programs and pricing for schools, day cares, and preschool groups. For more information, call Kristy at 801-754-5511.

Tuesday, September 14, 2010

Tasty Tuesday: Caramel Apple Bars

Here is a great back-to -school bake sale recipe from Laura at RMK.

Caramel Apple Bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 cup finely chopped peeled Red Barn apple
3/4 cup caramel topping
1/4 cup Gold Medal® all-purpose flour

Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly.
Reserve 1 1/2 cups cookie mixture (I would do 1 1/4 cups) . Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 4, bake 23 to 28 minutes.

Friday, September 10, 2010

Class Reminder

Just a quick reminder that we are holding our free peaches and pears canning class tomorrow, Saturday, Sept. 11 from 10 am to noon. These classes are fun and informative, and taught by USU extension specialist Jana Darrington. Usually USU extension classes cost $6 or more to attend - so don't wait - come learn at the Barn tomorrow for free!

Tuesday, September 7, 2010

Tasty Tuesday: Caramel Peach or Apple Topping

If you are looking for a recipe to use those last few ripe peaches, or your fresh new apples - check this out!

6 Red Barn peaches, peeled and sliced
2 tsp lemon juice
1 cup packed brown sugar
3 tbsp melted butter
1/4 cup whipping cream
1/2 tsp ground cinnamon
Red Barn vanilla ice cream (optional)

In a bowl, toss together peach slices and lemon juice. In a slow cooker, combine brown sugar, butter, cream, and cinnamon; mix well. Add peach slices and toss to coat with sugar mixture. Cover and cook on low for 4 to 6 hours until fruit is bubbling. If desired, serve over vanilla ice cream. Serves 4 to 6.

Note: Sliced apples can be substituted for peaches.

Thursday, September 2, 2010

Ice Cream Parlor Progress

While I know you are more excited about what's in the parlor, than how it was made, I thought you might like to see how our new parlor came to be! The new parlor is in the old location of the cooler. The Cooler has been moved to the greenhouse area, making it over double its original size, and the greenhouse has yet to be rebuilt!

There are still a few more changes that need to be made before our parlor is 100% complete, but we are now serving 40 flavors of ice cream from our new parlor! Come try out some of our brand new flavors and tell us what you think!