GIFTS THAT EXCEED EXPECTATIONS...EVERY TIME YOU GIVE!
Our new strawberry rhubarb preserves are the perfect taste for the season, and a sweet reminder that summer can be enjoyed all year round. Serve them on a scone next to a steaming cup of coffee in our brand new ruby artisan-made coffee mug! Enjoy the fragrant reminders of days gone by in a very modern form – scented wax cubes for your favorite warmer! Need a gift for that lucky person who has everything? No one could turn down a reusable gift bag of their favorite flavored Big Slice, preserves, jellies, or butters!
Mushroom Herb Sauce$11.95
Ceylon Vanilla Big Slice$5.95
Mediterranean Truffle Sauce$11.95
OUR GIFT SHOP
An amazing, behind-the-scenes view of a full time natural and organic foods production plant. Learn all about canning, labeling, and food production. Visits are available to senior, student, church, travel, educational, and local groups. Please contact us two weeks in advance.COME VISIT US
OUR NATURAL RECIPES
What You Need ¾ cup Grandma Hoerner’s Orange Marmalade 2 tbsp White Vinegar 1 tbsp Honey 1 tbsp Brown Sugar ½ tsp salt ¼ tsp pepper 1 cup Canola oil Preparation COMBINE Orange Marmalade, white vinegar, honey, brown sugar, salt & pepper in a jar. Shake thoroughly ADD half the oil & shake. Add remaining oil until combined. TOP your favorite salad! Learn More
What You Need 1 - 32oz. bag Frozen Meatballs 1 Jar Grandma Hoerner’s Organic Concord Grape Jelly 1 Jar McCoy’s Real Spicy BBQ Sauce Preparation COMBINE frozen meatballs, Organic Grape Jelly & BBQ Sauce in slow cooker STIR well COOK for 6-8 hours on low or 2-2 ½ on high until completely cooked through. SERVE out of slow cooker with setting on “keep warm” and ENJOY! Learn More
What you need Ingredients: 4 pork loin chops, boneless, about 3/4 to 1-inch thick ¼ C Miraclear pepper for seasoning 2 Tbs. Extra Virgin Olive Oil 1 C Grandma Hoerners Pecan Pie Filling Directions: Pat the pork chops with a paper towel to remove some moisture. Season pork chops well with pepper on both sides. Place corn starch in a small bowl and dip the pork chops, making sure to coat each side with the corn starch. Heat the Olive Oil large heavy skillet over medium-high heat. Brown cutlets on one side, then flip to brown on the other side. After the other side is browned, add the pecan pie filling to the skillet and stir gently. Cover and lower the heat to a simmer for 7-8 minutes until the pork is done (about 145 degrees on an instant thermometer). Learn More
Ingredients Needed: Olive oil, for baking sheets 2 Large Eggs ¾ cup Italian breadcrumbs 2 Large Eggplants (sliced into 1-inch rounds ¾ cup finely grated Parmesan, plus 2 tablespoons for topping 1 jar GH Mediterranean Truffle Sauce 1 ½ cups shredded mozzarella Directions: Preheat oven to 375 degrees. Brush 2 baking sheets with olive oil and set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons of water. In another bowl, combine breadcrumbs, ¾ cup Parmesan. Dip eggplant slices in egg mixture, then dredge in breadcrumb mixture, coating well: Bake until golden brown 20 to 25 minutes. While eggplant is baking, simmer the GH Mediterranean truffle sauce. When eggplant is done make a 3 layer stack by putting the eggplant on a plate, then top with the Truffle Sauce, then 2 more layers of eggplant and sauce. Top with shredded Mozzarella and serve with warm crusty bread and a Caesar salad. Learn More