Spring Dessert Menu

Triple Layer Naked Carrot Cake topped with Honey Cream Cheese Icing, YUM!!!

As we all await the arrival of Spring, warmer weather, blue skies and beautiful flowers, why not visit us at The Farm to add a little Sunshine to your upcoming Easter Brunches & Dinners!!  Please see our list of items below to place your order today.  

While the children enjoy tales of bunnies and chocolate eggs, may we also be drawn to scriptures during this time.  To celebrate God's word and his ultimate sacrifice of sending Jesus to the cross, to rise again and save us from our sins.

"He was chosen before the creation of the world, but was revealed in these last times for your sake.  Through him you believe in God, who raised him from the dead and glorified him, and so your faith and hope are in God."  

1 Peter 1:20-21

Blessings, Chris & Becca

How Can I Order from The Farm Bakery?

Our Farm is very conveniently located, only about 5 minutes from the main strip in Quakertown, PA and about 10 minutes from the Quakertown Exit off of the PA Turnpike.  In addition, we are only 20 minutes from the Lehigh Valley area.

Our Address:

2475 W. Zion Hill Rd.

Quakertown, PA 18951

To order visit us on our website at www.meyersfarmbakery.com , email us at meyersfarmbakery@yahoo.com or call at 267-490-9394.

Easter Brunch Box $32

(Assorted Breakfast Items in a Cute Gift Box)

6 Scones

2 Almond Joy, 2 Cranberry Orange, and 2 Lemon Poppy Seed

6 Assorted Muffins

2 Blueberry, 2 Molasses Crumb, and 2 Banana Chocolate Chip

Our Signature Seasonal Family Size Pies – 10”

Apple Tart & Apple Crumb - $14

Cherry, Blueberry, Triple Berry, and Salted Caramel Apple Crumb- $18

For lattice pies, or double crust pies add $2

Add a Special Message on your pie add $5

Check out our new Pie Grams!  Customize for Special Occasions, Birthday's, Thanks You's and more!!!

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

Old Fashioned Pecan Pie - 10”– $25

Chocolate Bourbon Pecan Pie or Ginger Bourbon Pecan Pie– 10” – $28

Triple Layer Naked Carrot cake topped with Honey and Cream Cheese Icing

(Serves 8 People, Pictured above)

$30

Our “Signature” Apple Dumplings - $6

(minimum order of 6)

Mini Apple Dumpling Gift Pack - $32

6 Mini Apple Dumplings in a Gift Box

Healthy Options

Morning Glory Muffins - $3.50

(minimum order of 6)

Spelt Flour Muffins, made with healthy ingredients and no refined sugars. Filled with Carrots, Apples, Zucchini, Raisins, Pecans, Coconut Oil and sweetened with a touch of honey and coconut palm sugar. If you are a health nut, this is the muffin for you!

Our “Healthy” Heritage Grain Apple Dumpling- $7

Made with Spelt Flour** Crust and filled with Coconut oil, Honey and Cinnamon

**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.

****Please ask about our Vegetarian and Vegan options. ****

(Pricing & availability can change at any time due to the seasons and changes in ingredient costs)

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.