Holiday Season "Farm Bakery" Menu

Merry Christmas & Happy New Year!

It's hard to believe that Christmas Season is here!  This has always been my favorite time of the year.  Growing up in the restaurant business holiday's were always one of our busiest times, except for Christmas.  We always closed the restaurant on Christmas Eve and Christmas Day, which gave us quality time to spend together!  

This season, I'm even more thankful for all that God continues to do in our lives.  I pray that despite the hustle and bustle this season can bring that I'm not too busy to see those who need an extra smile or a "Thank You" or just someone to listen to in a time of need.  I pray that I give more than I receive.  I pray that God allows his light to shine through me to spread the wonder of his love and the joy he brings to my heart.   

As this special time of the year approaches I also pray that we all take time to slow down, connect with family and celebrate the true meaning of Christmas, the birth of baby Jesus.   We are so thankful that God sent his one and only Son so we could be saved and are forever grateful.  

We hope that we can serve you this Holiday Season with some of our great new baked goods to add sparkle to all of your celebrations.  Check out our menu items below!  We have great new Gift Boxes that make wonderful, thoughtful gifts as well as some of our favorites from the Meyers Restaurant Days!

Merry Christmas and Happy New Year!  May God bless you and guide you closer to him this Holiday Season!

Warmly, Becca

"But the angel said to them, "Do not be afraid.  I bring you good news of great joy that will be for all the people.  Today in the town of David a Savior has been born to you; he is Christ the Lord."  Luke 2:10-11

"New" Christmas Items

Christmas Cookie & Brunch Boxes

A box of assorted holiday cookies or a dozen assorted scones & muffins in a cute gift box with a customizable gift tag!

Cookie Box - One Dozen - $20 or Two Dozen - $35

Brunch Box- 6 Muffins & 6 Scones - $32

Cookie Varieties:  Gingerbread Cut-Outs, White Chocolate Cranberry Chip, Lemon Shortbread wreath w/ Pistachio-Cranberry Topping & Classic Chocolate Chip

Scone:  Gingerbread, Orange Cranberry, Almond Joy (Brunch Box has 2 of each flavor)

Muffins:  Pumpkin Chocolate Chip, Egg Nog, Jewish Apple Crumb (Brunch Box has 2 of each flavor)

Holiday Gourmet Cupcake Flavors

Gingerbread Cupcakes with a Mascarpone Filling & topped with Caramel Icing

Chocolate Peppermint Stick Cupcakes with a Chocolate Mousse Filling

$3.50/Cupcake or $38/Dozen

(Minimum of 6)

Holiday Pie Menu

(All Pies are 10” Family Size)

Apple Crumb & Pumpkin - $16

Apple Cranberry Ginger Crumb,  Cherry Crumb, Blueberry Crumb, Salted Caramel Apple Crumb, Apple Tart - $18

Assorted Lattice or Double Crust Pies - Add $3 

PA Dutch Shoo Fly or Funny Cakes - 9” - $10

Old Fashioned Pecan Pie - 10”– $25

Chocolate Bourbon Pecan Pie – 10” – $28

APPLE DUMPLINGS

Our “Signature” Apple Dumplings - $6

Mini Apple Dumplings - $4.50

Mini Apple Dumpling Gift Pack - $32

6 Mini Apple Dumplings in a Gift Box with 2 sauces &  a Holiday Greeting Tag

Mini Apple Dumpling Gift Pack - Perfect gift for a teacher, co-work or someone special!

**** All pies and dumplings can be made with Spelt Flour.  Spelt contains higher amounts of vitamins and minerals than wheat.  It is also easier to digest than wheat due to its high water solubility, which makes the nutrients available to the body with minimal digestive effort. Spelt does contain gluten, but the gluten strength is less than wheat and many people with wheat sensitivities may be able to tolerate spelt. ****

We use only Organic Whole Wheat White Pastry Flour or Natural Spelt Flour from Small Valley Milling in Halifax, PA for all of our baking.  

Hearty Salmon Salad

I always have a hard time taking the time to make a salad for myself. But, I'll always eat a salad that's made for me! No idea why. For whatever reason I enjoyed making this salad. It looks good, was easy to assemble, and tasted great!

Enjoy, Chris

Serves 4

Ingredients:

• 4 8oz Salmon Filets
• 2 tbs. creole seasoning
• non-stick olive oil spray
• Box of Salad Greens
• 1 pint of Raspberries, rinsed
• 1 apple, sliced thin
• 1 cucumber, quartered and diced
• 1/4 red onion sliced thinly

Candied Pecan topping

• 1 c. pecans
• 3 tbs brown rice syrup (you could also use corn syrup)
• 1 tbs. coconut palm sugar
• 1/2 tsp. cayenne pepper
• 1/4 tsp. salt
• 2 tbs. water

Salad dressing

• 3 tbs. balsamic vinegar
• 1 tbs. lemon juice
• 1tsp. honey
• 1/4 canola oil
• kosher salt and freshly ground black pepper

Instructions

1. Make the candied pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
2. Combine the brown rice syrup, sugar, salt, and cayenne pepper in a medium bowl. Add a tbs. of water to thin the mixture. Add pecans and stir to coat. Spread on baking sheet. Bake for 5 minutes, stir, then bake an additional 5 minutes. Let cool. Turn the oven up to 400 degrees.
3. Make dressing. Whisk together vinegar, lemon juice, and honey. Gradually add oil whisking continuously. Season with salt and pepper.
4. Make Salmon. Line a baking sheet with tin foil and spray with oil. Add Salmon and spray the top with oil. 

Herby Sweet Potato- Carrot Soup

We are a soup family in the winter and I'm always making a bunch of different soups with what we have left in the fridge.  This week, I had a ton of carrots and wanted to do something creative to use them up before they went bad. Some soups are made by recipes. Other times I build a soup. This was one of those "builds."  Even our girls enjoyed every last bite.  I hope you like it too!

Enjoy, Chris

Ingredients:

(Serves 8)

• 1 tbs. olive oil
• 1 tbs. unsalted butter
• 2 cloves garlic, smashed
• 1 large yellow onion, chopped
• 4 sweet potatoes, peeled and cubed
• 4 carrots, peeled and chopped
• 1 tbs. ground ginger
• 1 qt. chicken stock
• 1 13.5oz. can full fat coconut milk
• 4 tbs. coconut palm sugar
• 2-3 sprigs fresh thyme
• 1 tsp. pepper
• 1 tbs. salt

1. Heat a medium-sized stock pot over medium heat. Then add onions. Cook until softened. Add garlic and stir until fragrant, about one minute.
2. Add all remaining ingredients (except sugar and coconut milk). Bring to a boil, then simmer until carrots and sweet potatoes are soft. 
3. Remove the thyme sprigs. Pull off stove and use an immersion blender to cream the soup. 
4. Place back on the stove and add the sugar and coconut milk. Stir for a couple minutes until heated through. Add additional seasonings if needed.

Who doesn't like a Sloppy Joe...

I made this for our girls when Becca was out of town. Immediate hit. Funnily enough Gracie has secretly wanted to buy a sloppy joe when they're served for school lunch. When she saw this at home she couldn't eat it fast enough!

Enjoy, Chris

Yields- 4-6 servings

Ingredients:

• 1 tbs olive oil
• 1 lb. Ground Beef
• 1/2 c. chopped onion
• 3/4 c chopped green pepper
• 1 tb tomato paste
• 1 8oz. can tomato sauce
• 1 1/2 tbs apple cider vinegar
• 1 tbs dijon mustard
• 1/2 tsp minced garlic
• 1/2 tsp chopped fresh parsley
• 1/2 tsp salt
• 5 medjool dates, pitted
• 2/3 cup water (reserved)
• potato rolls

Instructions:

1. Heat olive oil in a large pan. Add onion and cook until translucent. Add minced garlic and cook for an additional minute, stirring continuously. Then add ground beef and cook until no longer pink. Drain grease.
2. Over medium heat add green pepper, apple cider vinegar, dijon mustard, parsley, and salt. Mix well.
3. In a separate small pot bring 2/3 c water to a boil. Add the dates. Boil for a minute or until the dates are soft. Remove the dates from the pot (reserving the water for later).
4. Blitz the dates in a food processor. Add tomato sauce then tomato paste. Blend then add to beef mixture. Add 2-3 tbs reserved date water.
5. Heap a large spoonful onto a potato roll. Enjoy!

Turkey Chili!

This Turkey Chili has become a regular staple in our house during the colder months. It's very simple to throw together. I usually make a double batch because the chili tends to taste better when re-heated!

Enjoy, Chris

Yield 4-6 servings

Ingredients

•  2 tbs. olive oil
•  1 lb. ground turkey
•  1 large yellow onion, finely diced
• 3-4 cloves of garlic
• 4 tbs. tomato paste
• 2 c. chicken stock
• 1 14 oz. can diced tomatoes (I like the fire-roasted)
• 2 tbs. chile powder
• 2 tsp. cumin powder
• 1 14 oz. can white northern beans, drained
• 1 14 oz. can black beans, drained
• 1 14 oz. can kidney beans, drained
• 1 tbs. salt
• 1 tsp ground black pepper

**Seasonal additions**

• 1 zucchini, finely diced
• 1 yellow squash, finely diced
• 1/2 each of a red, yellow, and orange peppers, finely diced
• 1/2 a butternut squash, diced

Instructions

1. Add the olive oil to a large stock pot over medium-high heat.  Add onion and cook until soft (about 3-4 mins). Then add garlic and cook for another minute
2. Add the turkey, chile powder and cumin.  Cook until completely browned
3. Add the tomato paste and cook for 2-3 mins. Stirring continuously.
4. Add the chicken stock, then all remaining ingredients. 
5. Bring to a boil, then drop to a simmer for 60 mins.