Fox Run Farm Recipes

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We love to cook at Fox Run Farm and so do our students and friends.  Many of our recipes are shared during our Fox Run Farm camps.  Here are some of our favorite recipes for you to enjoy! 

8 oz. cream cheese

3/4 cup brown sugar

1/2 cup (one stick) butter

1 t. vinegar

Melt butter.  Beat first three ingredients together till smooth.  Add vinegar.  Beat. Refrigerate.

Serve with sliced apples.  Also good with other fruits such as strawberries, grapes, etc.  One of our very favorite recipes that's popular with everyone!

1 stick of butter, melted

2 eggs - beaten

1 can corn, drained

1 can cream corn

1 cup sour cream

1 package Jiffy corn muffin mix

Mix all ingredients.  Bake at 350 degrees until golden and set - about 1 1/4 hours.  

For Cake:

2 cups flour

1 Tbsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. ground ginger

pinch of salt

1 1/2 cups white sugar

1 cup mayonnaise

3 eggs

2 tsp. vanilla extract

2 cups finely shredded carrots

1 ( 8 oz.) can crushed pineapple, with juice

3/4 cup dried cranberries or raisins, plus more for garnish

1/2 cup chopped tasted pecans (optional)

For frosting:

1 ( 8 ox.) package cream cheesed, softened

1/2 cup butter, softened

2 tsp. vanilla extract

5 1/2 to 6 cups powdered sugar

Make cake: 

Preheat over to 350 degrees.  Grease three 8-inch round cake pans.  Line bottoms of pans with wax paper or parchment paper. Grease and flour paper.  ( I just sprayed Pam on pans without the paper).

Whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.  In a large bowl, cream together sugar, mayo, eggs and vanilla with an electric mixer until blended, scraping bowl occasionally.  Stir in flour mixture, then fold in carrots, pineapple and raisins (or cranberries).  Divide evenly between prepared cake pans. 

Bake until a toothpick inserted into centers comes out clean, 30 - 35 minutes. Let cool in pans to wire racks 10 min. then remove from pans and let cool completely.

Make Frosting:

Beat together cream cheese, butter, vanilla in a large bowl with an electric mixer until light and fluffy.  Gradually beat in powdered sugar to reach spreading consistency.  Spread frosting on cake.  Sprinkle with toasted pecans and if desired, drizzle with caramel syrup.  

Recipe credit from allrecipes.com  

 1 cup water

1 clup soy sauce

1/4 cup pineapple juice

1 tsp. garlic powder

1 cup sugar

1 tsp. ginger

1/4 cup oil

2 - 4 pounds of chicken wings

Mix first  six ingredients together and add wings.  Marinate 24-48 hours.   Place chicken wings skin side up on a cookie sheet lined with foil.  Bake at 350 degrees 1 1/2 hours until golden. Delicious!

1 ( 8 oz. package) cream cheese.  

1/2 cup mayonnaise

1/2 cup pecans (crushed)

1 cup olives

2 Tbsp. olive juice

Put olives on paper towel to drain. Mix all ingredients together with mixer until blended thoroughly.  Serve with Club crackers, Wheat Thins or on rye bread. 

Another favorite dip recipe even with people who don't like olives!

Recipe coming soon!

1 pound Oreo Cookies

1/3 cup melted butter

Combine and pat in a 9 x 13" cake pan

Spread 4 cups of soft vanilla ice cream over this.

Sprinkle 1/2 can of Spanish peanuts over ice cream and freeze until hard.

Soften 2 jars of fudge sauce in the microwave. Spread over frozen ice cream and freeze again. 

May want to set out 15 minutes ahead of serving to make it easy to cut.   

Recipe on the way!

3 Tbsp. chopped onion

1/4 c. chopped green pepper

1/2 c. oil

6 Tbsp. flour

2 cups milk

1 can cream of chicken soup

2 cups chopped ham

1 Tbsp. lemon juice

Saute onion and green pepper in oil.  Remove from heat, blend in flour and gradually add mil and soup.  Boil for one minute.  Remove from heat.  Add ham and lemon juice.  Pour into greased 8 x 12" dish and add biscuits ( I use the biscuit recipe on Bisquick) on top to which shredded cheese (cheddar or or your choice) has been added.  

Bake at 450 degrees 15 - 20 minutes until mixture is bubbly and biscuits are golden on top. 

This is an old time family favorite!

1 package 8 oz. cream cheese

9 oz cool whip

1 1/2 cup frozen strawberries (with sugar), slightly thawed.  

14 oz crushed pineapple, drained

1/2 cup sugar

3 - 4 bananas, finely chopped

Cream cream cheese and sugar with mixer.  Add cool whip, strawberries and pineapple. Fold in bananas.  Freeze.  To serve, set out a bit ahead of time to make cutting into pieces easier.  Cut into squares.  Can be served as a salad or dessert. 

Recipe from Susan Farmer

Cake

1 stick butter

2 eggs

15 oz. can of peaches

2 C self-rising flour

2 C sugar

1 tsp baking soda

1 tsp cinnamon

Topping

3/4 C evaporated milk

3/4 C sugar

1 stick butter

1/2 C reserved peach juice

In a large bowl, cream butter and eggs together.

Drain peaches and reserve liquid.  Smash peaches; add to butter and eggs, mix well. 

Add flour, sugar, baking soda and cinnamon.  Mix well until combined.  Pour into a grreased 9x13 - inch cake pan; bake in preheated ovenat 325 degress for 40 minutes.  

In a small saucepan, add evaporated milk, sugar and butter over medium-high heat.  Bring to a boil for 5 minutes, stirring often.  Remove from heat.  Add reserved peach juice and mix well.  

Remove cake from oven and let cool slightly.  Poke holes all over the warm cake.  Pour warm topping over cake.  Enjoy!  Serves 12.