Information

Recipes

Ramseyer Farms is located near Akron and Canton, Ohio

Potato Recipes

Cream of Potato Soup	Mashed Potato Casserole
Favorite Baked Potatoes	Potato Salad
First Place Baked Potato Soup	Twice Baked Potato
First Place Potato Salad
Gourmet Potatoes

Pumpkin Recipes

Pumpkin Bars	Pumpkin Pie Squares
Pumpkin Bread	Pumpkin Roll
Pumpkin Muffins	Pumpkin Seeds
Pumpkin Pecan Pie	Shaker Pumpkin Loaves

Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds

2 teaspoons butter, melted

1 pinch salt

Preheat oven to 300 degrees F (150 degrees C).

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Optional: Take out after 30 minutes and add your favorite spices (cinnamon, chipotle, garlic salt, etc.). Then, put back in the oven for another 15 minutes.

Cream of Potato Soup

6 C. cubed potatoes

1 1/2 tsp. salt

1/2 C. sliced carrots

1/4 tsp. pepper

6 slices fried bacon

1 C. chopped onion

1 C. sliced celery

2 C. milk

2 C. light cream (or use all milk)

shredded cheddar cheese, parsley sprigs

Cook potatoes and carrots in boiling water until tender, drain. Fry bacon until crisp, drain and crumble. Sauté onion and celery in 2 T. bacon drippings. Combine cooked vegetables, bacon, salt, pepper, milk and cream. Simmer 30 min. Do not boil. Garnish with shredded cheese and parsley. Makes about 2 quarts.

Favorite Baked Potatoes

8 medium potatoes

1 Cup half and half (or milk)

1/2 Cup margarine or butter

1 onion

salt and pepper

paprika

Cook potatoes with skins on. Cool, peel and shred into 9 x 12" baking dish. Heat milk. margarine, salt and pepper. Grate onion into milk mixture and pour over potatoes. (The potatoes will not be covered with milk.) Sprinkle with paprika and bake at 350 degrees for 45 minutes. May be made ahead and kept in refrigerator until ready to bake.

First Place Baked Potato Soup

2/3-cup butter or margarine

2/3-cup all-purpose flour

7 cups milk

4 large baking potatoes, baked, cooled, peeled and cubed

3/4-teaspoon salt

1 small onion, chopped

12 bacon strips, cooked and crumbled

1 1/4-cup shredded Cheddar cheese

1-cup (8 ounces) sour cream

1/2-teaspoon pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Garnish with shredded Cheddar cheese. Serve immediately. Yield: 8-10 servings (2 1/2-quarts)

First Place Potato Salad

Peel and dice 6 to 8 potatoes; cook until tender. Dice 2 stalks of celery and 1/2-red onion.
Dressing:
Heat till boiling in microwave:
1/2-cup vinegar
1/2-cup sugar
1 heaping tablespoon mayonnaise
1 heaping tablespoon mustard
Add a little of the vinegar mixture to 2 beaten eggs. Heat all at 30% in microwave until thick. Add to vegetables. Cool and serve. Salt to taste. Line serving bowl with green lettuce leaves; garnish with red onion rings.

Gourmet Potatoes

6 medium potatoes

2 C. shredded cheddar cheese

1/4 C. margarine or butter

1 1/2 C. sour cream

1/3 C. finely chopped green onions

1 tsp. salt

1/4 tsp. pepper

2 T. margarine or butter

Cook potatoes in skins; cool. Peel and shred coarsely. In a saucepan over low heat, combine cheese and 1/4 C. margarine, stirring occasionally until almost melted. Remove from heat and blend in sour cream, onion, and seasonings. Fold in potatoes and place in greased quart casserole baking dish. Dot with 2 T. margarine and sprinkle with paprika. Bake uncovered at 350 degrees for 30 min. Can be frozen and baked later.

Mashed Potato Casserole

10 - 12 potatoes (cook and mash)

1 Cup sour cream

8 oz. cream cheese

1 1/2 tsp. garlic salt

1 tsp. onion salt

milk

1/2 tsp. celery salt

shredded cheese or paprika

Mix in cream cheese, sour cream and salts. Add milk to thin. Mix into mashed potatoes. Put in casserole dish and sprinkle with cheese or paprika. Bake at 350 degrees for 45 minutes. Can make ahead.

Potato Salad

3 C. cooked, cubed potatoes
(boil whole, with skins, then peel and cube)

2 hard cooked eggs, sliced

1 onion, diced

1 C. celery, sliced

1 carrot, finely shredded

Dressing for potato salad

1/2 C. sugar

1/2 C. vinegar

1/2 C. water

1 tsp. salt

1/2 tsp. dry mustard

1 T. flour

2 eggs

Combine sugar, salt, mustard and flour. Add eggs and vinegar, mix well. Add water, stir until smooth. Cook until thickened, cool slightly. Pour over salad mixture. Serves 8.

Twice Baked Potato

Scrub and wrap in foil, potatoes. Bake 1 hour at 400 degrees or until soft. Cut in half, lengthwise, and scoop out potato. Mash and add warm milk until smooth consistency. Add butter and onion salt to taste. Put back into potato skins. Cover with foil. Reheat,covered 325- 350 degrees for 30 minutes. May make ahead and keep in refrigerator until ready to heat. Top with fried bacon bits, cheddar cheese or dot of butter.

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Pumpkin Bars

4 eggs beaten

1 Cup oil

2 Cups sugar

2 Cups pumpkin

2 Cups flour

2 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. baking soda

1 Cup nuts, chopped

Combine all ingredients and pour into a greased and floured 10x14 inch jellyroll pan. Bake at 350 degrees, 20-25 min. Cool, frost with cream cheese frosting.

Cream Cheese Frosting

3 oz. cream cheese

1 tsp. vanilla

6 T. butter

1 tsp. milk (or more)

3 Cups powdered sugar

Beat all ingredients together. Frost cooled bars.

Pumpkin Bread

3 C. white sugar

1 tsp. cinnamon

1 1/2 C. oil

2 tsp. baking soda

4 eggs

2 tsp. ground cloves

2/3 C. water

3 1/3 C. flour

2 C. pumpkin

1 C. nuts

1 1/2 tsp. salt

Mix well with beater. Pour into 2 greased and floured bread pans. Bake at 350 degrees for 1 hour.

Pumpkin Muffins

4 eggs, slightly beaten

2 Cups white sugar (or less)

1 1/2 Cups cooking oil

1 3/4 Cups pumpkin

3 Cups flour

1 T. cinnamon

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 Cups raisins (optional)

brown sugar

1. Blend eggs, sugar, oil and pumpkin and beat thoroughly. Add all dry ingredients except brown sugar, and mix until smooth. Stir in raisins.

2. Fill greased muffin cups 2/3 full and sprinkle tops with brown sugar. Bake at 375 degrees for 15-20 min. Makes 2 dozen muffins.

Pumpkin Pecan Pie

1 egg

2/3 Cup light corn syrup

1 Cup pumpkin

2 eggs

1/3 Cup sugar

1/2 Cup sugar

1 tsp. pumpkin pie spice

3 T. melted butter or margarine

1 - 9" unbaked pie shell

1/2 tsp. vanilla

1 Cup pecan halves

1. Mix 1 egg, pumpkin, 1/3 C. sugar and pumpkin pie spice. Spread into unbaked pie shell.

2. Mix corn syrup, 2 eggs, 1/2 C. sugar, butter, vanilla and pecan halves and spoon over pumpkin layer.

3. Bake at 350 degrees for 50 minutes or until set.

Pumpkin Pie Squares

1 Cup sifted, flour

1/2 tsp. salt

1/2 Cup quick cooking rolled oats

1 tsp. cinnamon

1/2 Cup brown sugar, packed

1/2 tsp. ginger

1/2 Cup butter, melted

1/4 tsp. ground cloves

1 lb. can pumpkin

1/2 Cup chopped pecans

1, 13 1/2 oz. can evaporated milk

1/2 Cup brown sugar, packed

2 eggs 2 T. butter, melted

3/4 Cup sugar

Combine flour, oats, 1/2 C. brown sugar and 1/2 C. butter; mix until crumbly. Press into ungreased 13 x 9 x 2" pan. Bake in 350 degree oven 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in bowl; blend well. Pour onto crust. Bake at 350 degrees for 15 minutes. Combine pecans, brown sugar and butter. Sprinkle over filling. Bake 15 - 20 minutes or till set. Cool in pan on rack. Dot with whipped cream and whole pecan.

Pumpkin Roll

3 eggs

1 Cup sugar

2/3 Cup pumpkin

1 tsp. lemon juice

3/4 Cup flour

1/2 tsp. salt

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. ginger (or less)

1/4 tsp. nutmeg (or less)

1 Cup chopped nuts

Beat eggs at high speed for 5 min. Gradually, add sugar. Stir in pumpkin and lemon juice. Mix together: flour, salt, baking powder, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour into greased and floured 10 x 15" pan and sprinkle with 1 Cup chopped nuts on top. Bake at 375 degrees for 15 min. Turn out on towel sprinkled with powdered sugar. Roll cake and towel together, cool in refrigerator.

Filling

1 Cup powdered sugar

4 T. butter or margarine

6 oz. cream cheese

1/2 tsp. vanilla

Beat until smooth then spread on cooled cake and re-roll. Wrap with plastic wrap and refrigerate.

Shaker Pumpkin Loaves

2 Cups sugar

1/2 tsp. baking powder

1 Cup melted butter

1 tsp. baking soda

3 eggs

1 tsp. ground cloves

2 Cups pumpkin

1 tsp. cinnamon

2 Cups flour (unbleached)

1 tsp. nutmeg

1/2 tsp. salt

In bowl, beat sugar and melted butter to blend. Beat in eggs, one at a time and continue beating until light and fluffy. Next, beat in pumpkin. In separate bowl, sift together flour, salt, baking powder, baking soda and all spices. Beat this mixture into pumpkin mixture. Divide batter between two greased 5 x 9 x 2 1/2 " loaf pans, fill about 2/3 full. Bake about 50 min. - 1 hr. at 350 degrees or until browned and toothpick comes out clean.