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Award winning recipes

Stuffed French Toast

Stuffed French Toast

Stuffed French Toast

One of my favorite Sunday mornings is stuffed cherry vanilla french toast.

A great Sunday morning breakfast. 


Take 1, 8oz. tub of whipped cream cheese and 1/2 jar of Seeds from the Earth's Cherry Vanilla or Triple-berry jam and blend well. 


Spread mixture between 2 pieces of French toast and place back into pan to warm everything. Sprinkle will powdered sugar and yum. 


A scoop of vanilla ice-cream or whipped cream goes well with this too.

Goat Cheese and Fig

Stuffed French Toast

Stuffed French Toast

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Your guests will be smiling.


Take crostini's and spread with goat cheese, or a soft cream cheese.


Add Seeds from the Earth's unique Figs and Wine jam to the top and garnish with sliced or blanched almonds.



Grilled Pepper Wings

Stuffed French Toast

Pork Chops with Cider Slaw

Mixed pepper grilled chicken wings take a Buffalo favorite and breaks tradition.

So good you will need to make more.


Take chicken wings, cut up or whole and rinse under cold water and pad dry. Season with salt and pepper and grill, turning regularly to cook all sides to your liking.


In a separate bowl place a jar of Seeds from the Earth's Mixed Pepper jam and 2 Tbsp. water. Whisk until smooth. 


Add hot chicken to sauce and toss until well coated. Serve or add back onto hot grill and caramelize for a few minutes. Be careful, the sugar can make flames flare. 


Remove and serve with our award winning Pears and Cinnamon Slaw. 

Pork Chops with Cider Slaw

Pork Chops with Cider Slaw

Pork Chops with Cider Slaw

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1 Tbsp. canola oil

4 center cut pork chops

1 cup apple cider jelly

4 Tbsp. cider vinegar

1 bag shredded cabbage

Wash and rinse pork chop and pat dry with a towel.  Heat a large skillet with oil on high until past smoke point. Sear pork chops on both sides for 5-7 minutes, covered. Remove from heat and set pan aside. In a large mixing bowl add cabbage, vinegar and apple cider jelly and toss. Divide cabbage onto four serving plates, add pork chop and enjoy. Serves 4

Peach Ricotta Crepes

Pork Chops with Cider Slaw

Black Current Oatmeal Bars

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1cup flour

2 eggs

3/4 milk

1/4 cup water

2 T melted butter

1 cup ricotta cheese

½ cup peach jam

In a bowl mix ricotta and sugar. Spread peach jam on (thick) a crepe to cover, add 2-3 tbsp. of ricotta to crepe and roll. Serves 4-6

Black Current Oatmeal Bars

Pork Chops with Cider Slaw

Black Current Oatmeal Bars

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1 cup all purpose flour

1 cup rolled oats

2/3 cup packed brown sugar

¼ tsp. baking soda

1/2cup butter

½-3/4 cup currant jelly

In a mixing bowl combine flour, oats, sugar and baking soda. Cut in butter into course crumbles. Remove 1 cup mixture and press rest into 9 X 9 ungreased baking pan. Spread jelly over pressed mixture and top with remaining 1 cup. Bake 350 degrees for 30-35 minutes until golden brown. Cut into squares and serve. Make 12-15 bars

Chili Sauce and Meatballs

Coconut Shrimp a la Orange

Coconut Shrimp a la Orange

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1 Tbsp canola oil

1 lb. ground beef

2 eggs

1 cup panko bread crumbs

1 Tbsp Italian herb mix

1 cup grape jelly

½ cup sweet chili sauce

Heat large skillet and oil while making meatballs. In a large mixing bowl add beef, eggs , bread crumbs and herbs and mix well. Make 18-24 small meatballs and add to heated pan. Cook meatballs until browned, add jelly and chili sauce to deglaze pan and simmer until hot. Serve as an appetizer or over pasta. Serves 4-6

Coconut Shrimp a la Orange

Coconut Shrimp a la Orange

Coconut Shrimp a la Orange

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1 box frozen coconut shrimp

1 cup orange marmalade

2 Tbsp. unsweetened apple juice

1 bag cabbage slaw mix or lettuce

Prepare coconut shrimp to package directions.  Mix marmalade and juice in a small bowl. Serve shrimp over lettuce or cabbage and drizzle with marmalade. Serves 4-6

Cherry Thumbprints

Coconut Shrimp a la Orange

Cherry Thumbprints

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1 1/3 cups butter 2 Tbsp. cold water

2 tsp. vanilla 3 cups flour

1 cup sugar 1 cup chopped walnuts

4 egg yolks ½ cup cherry jam

In a large mixing bowl add sugar, flour and cold butter. Cut butter into mixture with 2 forks or pastry cutter until batter looks like small crumbs. In a second bowl whip egg yolks, water and vanilla. Add liquid to flour mixture and blend well. Cover and cool in refrigerator for 1-2 hours.

Shape dough into small ball, roll in walnuts and using your thumb press onto a parchment paper lined cookie sheet. Bake in a 375 degree over for 10-12 minutes or until slightly browned edges. Cool and fill with cherry jam.