For many years our family has made this traditional Old English Roast for Christmas dinner, it has become a Classic for us.  The one time a year that we get to truly splurge and boy do we ever!  We love being able to share this very special, memorable dish with you.  Please enjoy, with love from our home to yours. 

For the Rib Roast:

Rub meat tenderizer all over meat, followed by Rosewoods Beef Seasoning (the seasoning is available for purchase by clicking on the rib roast picture or by visiting our Blended Herbs page).  Be sure to get a good coating of seasoning!   Place in a pan on a wire rack in order to catch the meat drippings for the Yorkshire Pudding.  Bake uncovered at 350 degrees until beef reaches medium, remember that the meat continues to cook while resting.  When done transfer beef to platter for carving and remove wire rack from pan.

Raise the oven temperature to 450 degrees. 

Now for the Yorkshire Pudding, which is the crowning touch to this famous meal;    

Beat together until well blended:

2 eggs

1 cup milk 

Stir in:

1 cup all purpose or bread flour

1/4 tsp. salt.

Beat until evenly blended, however be careful not to over beat.  Pour some drippings from the roasting pan into a 9x9 inch pan or 8 or 9 cupcake tins.  Pour in the pudding batter.  Fill up to 1/2 inch deep.  Bake until puffed and brown, about 30 mins.  Cut in squares and serve one with each slice of beef. A Delicious and memorable meal.

This recipe came from my mother Virginia Simpson and was one of her most requested meals by my kids when they were younger.  When we make this it always makes my children think of their grandmother.  It is a very warm, comforting meal.

Soak chicken in milk for up to 1 day before cooking, this helps to tenderize the meat.

In a large soup pot:  Add your chicken and water just to cover and bring to a gentle boil. While you are waiting for the chicken to come to a boil add your stock ingredients. We usually add onions, carrots, celery, fresh parsley, salt, pepper,  and Rosewoods Poultry Seasoning (the seasoning can be purchased by clicking on the country fried chicken picture or by visiting our Blended Herbs page). When the chicken pot comes to a gentle boil, reduce the temperature, cover, and simmer for up to an 1 hour or until tender.

After chicken is cooked, remove from water.  Add rice to your stock. Cover and cook on low for about  20 mins. or until most of the stock is absorbed. In the mean time: In a large skillet heat butter and olive oil.  Dredge chicken in flour and fry until brown and crispy on both sides.  Serve over top of rice and enjoy!

This is a recipe is so delicious and so decedent.  Not only does it taste great but it also makes a great presentation. 

4 chicken or veal cutlets (skinless and boneless)

2 tbsps. flour

2 tbsps. butter or butter & olive oil mixed 1/2 & 1/2

2 cups mushrooms, sliced

3/4 cup Marsala wine

1/4 cup water

2 tbsps. fresh parsley, chopped

1/4 tsp. rosemary

Pound veal or chicken, thin.  Dredge lightly on both sides with flour.  In large skillet, melt butter and oil and saute mushrooms over medium heat until browned (about 10 mins).  Remove and set aside.  Add veal to skillet and cook thoroughly 4 mins on each side.  Remove to serving platter.  Return mushrooms to pan and deglaze with the Marsala wine, then add the water, parsley and rosemary.  Heat and pour over veal or chicken cutlets.  Serves 4

This is my family's most favorite and most requested pie.  We tend to make it alot, pretty much every chance we get, birthdays, Thanksgiving, Christmas, birthdays, weekends, weekdays........   Anyway we hope you enjoy this as much as we do. 

This recipe makes 1 - 9" Pie

Make pastry for one-crust pie.

Filling:

Apples (roughly six cups, depending on the size of your pie pan)

1 cup sugar (when using Granny Smith, I usually add about 1/4 cup more sugar due to the tartness of the apples)

1 1/2 tsp. Rosewoods Apple Pie Spice

3 - 5 tbsps. flour

Crumb Topping:

1/2 cup butter

1/2 cup brown sugar

Cut in 1 cup flour

Preheat oven to 425 degrees. 

Bake pie at 425 for 15 mins., then reduce heat to 375 degrees and cook pie for another 35 - 40 mins.  Cover crust with aluminum foil - if necessary.  Test for doneness by poking fork in apples.

This marinade is very similar to the chicken recipe used by a famous restaurant located here in CNY - Brooks BBQ.  It is so yummy and delicious and the longer you let your chicken marinade in it the juicier it is.  Enjoy!

1/2 cup oil

1/2 cup water

1/2 cup vinegar

2 eggs

1 1/2 tsp. Rosewoods Poultry Seasoning

1/4 tsp. pepper

2 tbsps. salt

This recipe is enough for about 6 halves.  Marinade for up to 24hrs and grill chicken on med-high for 1 hour or until done.  (Throughout your grilling be sure to baste your chicken with the leftover marinade).

Our favorite chocolate chip cookie recipe, they're so scrumptious and they just melt in your mouth!

 2/3 cup shortening (1/2 butter)

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 tsp. vanilla

1 1/2 cups flour

1/2 tsp. soda

1/2 tsp. salt

1/2 cup chopped nuts (optional)

1 pkg. or 1 cup chocolate chips

Preheat oven to 375 degrees.  Mix shortening, sugars, egg and vanilla thoroughly.  For a softer rounded cookie add 1/4 cup more flour.  Stir dry ingredients together.  Mix in nuts and chocolate chips.  Drop by rounded tbsp. full of dough about 2" apart on an ungreased cookie sheet.  Bake 8-10 mins.  Cookies should still be soft.  Cool slightly before removing from pan.    Makes 4 - 5 doz.

This recipe was created for my son's wedding in Sept. of last year.  My daughter-in law and I made this together to be served as a first course.  It is sweet and creamy and the creme fraiche makes it irresistible.  Please enjoy!

To get started take 2 large eggs and mix with 1 tsp. Vanilla Extract, & 2 tbps. Cognac, beat eggs and allow to sit so the alcohol cooks the raw eggs.

1 small pumpkin cooked and shelled and puree

1/2 tsp. salt

1 1/4 cups heavy cream

1/4 cup brown sugar

1/4 cup honey

2 tsps. Rosewoods Pumpkin Pie Spice

Blend all ingredients together in a food processor until smooth.  Chill for @ least 2 hours before serving.  To make a beautiful presentation serve in a hollowed out pumpkin with a dollop of creme fraiche. 

 ***Rosewoods Herbs suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells .***

We can't leave out our furry friends.  We wanted to share this recipe with everyone because our dogs absolutely love them and we hope yours will to.

2 cups whole wheat flour

3/4 cup old fashioned oats

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. garlic powder

2 eggs

1/2 cup molasses

1/3 cup oil

Place dry ingredients in medium mixing bowl.  Blend with a whisk.  Add eggs, molasses and oil.  Mix until blended.  Mixture will be crumbly.  Place dough on waxed paper.  Knead until smooth.  Roll 1/4" thick.  Cut with 2 1/2" cookie cutters or cut into rectangles.  Place on greased cookie sheet.  Bake at 325 degree for 20 - 30 mins.  Makes 20 - 24.

Out of all the dog treat recipes I've made so far these ones happen to be our dogs absolute favorite.  They hover around the counter and table when we are baking them.  They are our take on the Cheesy Biscuits from Red Lobster only the dog safe version.  Once again they have been taste tested and approved by our dogs.

Ingredients

1 cup rolled oats

1/3 cup margarine

1 cup boiling water

3/4 cup cornmeal

1tbsp. sugar

2tsps. chicken or beef flavored instant bouillon

1/2 cup milk

1 cup shredded cheddar cheese

1 egg beaten

2 - 3 cups whole wheat flour

1tsp. poultry seasoning or Bell's Seasoning will work

1/4tsp. garlic powder

Instructions

Preheat oven to 325 degrees

Grease your cookie sheets

In a large bowl, combine rolled oats, margarine and boiling water, let stand 10 minutes.  Stir in cornmeal, sugar, bouillon, garlic and poultry seasoning, milk, cheese and egg; mix well.  Lightly spoon flour into measuring cup; level off.  Add flour 1 cup at a time, mixing well after each addition to form a stiff dough.

On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes.  Roll or pat our dough to 1/2" thickness, cut with bone shaped cookie cutter.  Place 1" apart on greased cookie sheets.  Bake at 325 for 35 to 45 minutes or until golden brown.  Cool completely.  Store loosely covered.  Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits. 

Stuffed Squash Blossoms

This is a family favorite for sure.  This makes all the hard work of having a garden absolutely worth it!  It is so rewarding as it is one of the first edibles to come out of the vegetable garden and we enjoy every mouthful. We hope you and your family enjoy it as much as we do.

Start by harvesting your squash blossoms, clean, remove stamens and gently pat dry.  Set aside.  Now onto the stuffing mixture.

For Stuffing (this is enough for about 4 - 5 lg. blossoms):

1 cup ricotta cheese

1 egg

1/4 cup mozzerella

2 tbsps. parmesean cheese

1/2 tsp . grated nutmeg (this is one of the most important ingredients)

1 tbsps. rosewoods parsley (click on squash blossom pic to be linked to our parsley page)

Salt & Pepper to taste

For Batter:

1 cup flour

1 egg

Add enough milk so that mixture resembles pancake batter

Heat deep fryer to 375 degrees or you can fry in frying pan with olive oil.

Stuff the squash blossoms about 1/2 full with cheese mixture being careful not to tear the blossom.  Then with a fresh chive or bakers twine carefully tie the end of the blossom so no cheese escapes.  Dredge blossom in batter mix and deep fry until golden brown.  This makes a lovely afternoon treat with a nice tall glass of iced sun tea.