Riverview Farms

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Home Recipes

Pumpkin Scones

1T. Butter 1 egg
2T. Sugar 2 cup self-rising flour
1/2 cup cooked mashed pumpkin (butternut pumpkin is best)
pinch of salt 1/2 cup milk

Cream butter and sugar. Add the egg and mix well. Fold in pumpkin, flour and salt. Knead well. Turn dough onto a floured board, roll out to 1/2-3/4" and cut into circles with a floured glass. Brush tops with milk and bake at 350 for 10-15 minutes. Wrap the scones in a clean tea towel and place on a wire rack to cool.

Zucchini Cinnamon Muffins

2 1/2 cups flour 1 tsp. ground cinnamon
1 1/2 cups sugar 1 cup chopped pecans
1/2 cup quick cooking oats, uncooked 1 T. baking powder
4 eggs 1 tsp. salt
10oz shredded zucchini 3/4 cup salad oil

Preheat oven to 400. Grease or spray muffin cups. In a large bowl, mix all dry ingredeients. In a separate bowl beat the eggs, salad oil and zucchini. Stir egg mixture into flour mixture just until moistened. Bake 20-25 minutes or until tooth pick inserted into center comes out clean.

Apple Harvest Soup

4 Lg. Granny Smith apples - peeled, cored and cut into 1/2" chunks 1 1/2 c. chicken broth
2 c. Riverview Farms Apple Cider 1c. heavy cream
Salt, sugar, and lemon juice to taste Ground Cinnamon - to dust

In a large saucepan place broth, apple cider and diced apples. Cook until apples are tender (20mins). Allow to cool. Puree in blender or food processor until smooth. Chill for at least 1 hour. Before serving, stir in 1 cup of cream. Add salt, sugar and lemon juice to taste. Garnish with a dusting of cinnamon and a thin slice of apple.

Pumpkin Chocolate Chip Muffins

1 1/2 c. flour 1/4 tsp salt
1 c. sugar 2 eggs
1 T. pumpkin pie spice 1 c. plain pumpkin
1 tsp. baking soda 1/4 tsp. baking powder
1/2 c butter or margarine - melted 1c. chocolate chips

In a large bowl mix flour, sugar, spices, baking soda, baking powder and salt. Set aside. In another bowl mix eggs, pumpkin and butter. Whisk until well blended. Stir in chocolate chips. Pour this over dry mixture and fold with a spatula until it is well blended. Pour into lined or greased muffin cups. Bake at 350 for 20-25 minutes.

Taffy Apple Dip

(2) 8oz. pkgs cream cheese, softened 1 1/2 cup light brown sugar
1 cup chopped dry roasted peanuts 2 tsp. vanilla
1 bag of your favorite apples  

Mix all ingredients except the apples until smooth. Microwave at 10 second intervals until mixture is able to be stirred easily. Chill and serve with wedged apples.