Cast Iron Pam

Many of you may not know but, in addition to writing cookbooks, and helping my husband with his cabinet shop our family also has a

 business called Warfield Farms. 

Here at Warfield Farms we grow and sell watermelons in the summer and harvest our Chandler Walnuts, Hazelnuts, and Pecans in the

 fall.

Right now we have our walnuts for sale (meats only) mostly halves. The walnuts sell for :

1 LBS bag $8.50

3 LBS bag $24.00

We also can ship anywhere in the continental U.S.:

10 LBS for only $80.00 plus $22.oo shipping= $102.00

Do you like cookbooks?

We have a cookbook called "Warfield Farms  Nut Recipes ". It's chocked full of nut recipes and sells for $6.00 plus  $4.50 shipping.

SPECIAL OFFER

To place an order send us a check made out to Walnut Farms for the nuts or Nut Recipes cookbook. Once we receive it we'll ship it the

 next business day. We now take credit cards as well.

If you have any questions you can e-mail us at:

castironpam@gmail.com

warfieldfarms@yahoo.com

or you can call us at:

(530) 528-8825

My husband said he wanted some type of bars for dessert. Not having alot of time to make them in I was wracking my brain trying to

come up with some. Then I remembered he likes "Dead Fly Biscuits." So I was trying to figure out a recipe similar to that but more 

nutritious with less sugar. My "Apple Crisp" recipe came to mind. So I decided I'd make the crust using pear sauce (apple sauce) and 

just a little bit of butter, and only 2/3 cup sugar to sweeten it with in the crust. For the filling I used raisins and pear sauce (apple sauce) 

and sweetener. The dessert turned out well. The kids and I loved it. My husband said it was o.k.. What I really liked about them is that 

they were very healthy as far as a dessert goes,very moist ,and not too sweet. I hope you try them and like them too. Next time I'm 

going to try it with fig puree. I'll be sure to let you know how they work out.

Oatmeal Raisin Bars:

Preheat oven to 350 F.

Butter a 9"x 13" pan.

Crust:

Mix together:

2 cups Old Fashioned Oatmeal

1 cup Pear or Apple Sauce

1 1/2 tsp. Ground Cinnamon

1/3 cup Evaporated Cane Juice

1/3 cup Rapadura Sugar

1 cube (1/2cup) Butter-melted

1 cup All Purpose Flour

Press 1/2 of the crust mixture into the pan.

Bake for 15 min.

In a blender blend together:

1 cup Raisins

1 1/2 cups Pear or Apple Sauce

Pour over baked crust.

Press remaining crust on top. NOTE: the filling will come out on top too and cook into the crust.

Return pan to the oven and continue to bake for 25 min. and check. toothpick should come out clean. Depending on your oven you 

may need to add 5-10 min. baking time. Remove from oven and let sit a few min. before serving.

 I was barbecuing hamburgers for dinner but didn't have any french fries and desperately needed something as a replacement for the fries.

Looking for leftovers, I found I had some Orzo that was too salty but wanted to use it because it really tasted good (except that it had too 

much salt). So, I thought about it and wondered how I could fix it. I remembered that potatoes draws salt out of whatever you're cooking 

(hence you add the salt at the end of the recipe instead of with the potatoes).

I came up with this recipe for Orzo Potatoes. I hope you like it. This is the corrected recipe not the salty one.

Cook all together in a pan on the stove-top until onions are tender:

4 cups Italian Seasoned Orzo (the recipe for this is also on my site)

4 cups baked Potatoes- cut into 1/4" cubes

1/2 cup Olive Oil

1 small sweet onion- diced

2 cups water

2 Tbsp. Low Salt Chicken Bouillon Powder

NOTE: You can purchase Cast Iron Pam's Italian Seasoning from me. It cost $6.00 for a 4oz. package. If shipping is needed postage will

 be added. You can callme at (530) 528-8825 or email me at: castironpam @gmail.com.

I wanted to make some peanut butter cookies today for break but I wanted them to be different.

When I went into my baking cabinet I found out I had some peanut butter chips. Right then and there I decided to switch up my usual recipe and came up with this one. My family loved them, I hope you do as well.

They are very moist (not wet). Great with a cup of hot tea, coffee, or a big glass of milk. Mmmmm good.

This recipe makes about 5 dozen.

Peanut Butter Chip Cookies

In a large mixing bowl using a hand mixer mix together:

1 1/2 cups of Peanut Butter

2 cubes of Butter-melted

3/4 cup Rapadura Sugar (Brown Sugar)

1/2 cup Molasses

3/4 cup Evaporated Cane Juice (Sugar)

2 Lg. Eggs

1 tsp. Vanilla Extract

1 tsp. Sea Salt

Add and mix until all ingredients are incorporated:

2 1/2 cups All Purpose Flour

2 tsp. Baking Soda

1 10oz. pkg. Peanut Butter Chips

Preheat oven to 350 degrees.

Line cookie sheet(s) with parchment paper.

Using a 1/2 oz. scoop (ice cream type) scoop dough onto a cookie sheet (they spread to about 3" across, and you don't want them to 

touch so I put 8 to each cookie sheet).

Gently press down top of dough to flatten the dough.

Put into the oven and bake for 8-10 mins. Until cookies are lightly browned.

Remove from oven and slide onto the counter top or table to cool before serving.

Pecan Pie

1 cup Evaporated Cane Juice (Sugar)

1 cup Brown Rice Syrup (Corn Syrup)

3 Large Eggs

2 Tbsp. Butter-melted

1 tsp.  Vanilla Extract

2 1/2 cups Chopped Pecans (Walnuts)

1 Deep Dish Pie Shell or 2 regular pie shells

Preheat oven to 350 F.

Mix together in a small mixing bowl, then pour into pie shell.

Bake for 50-55 mins. It must dome up when cooking.

Remove from oven. Let Pie cool completely before serving.

NOTE: You can buy Brown Rice Syrup from me if you'd like it is $7.50 per 20 oz. jar. If I need to ship it there will be postage added.

Call me at (530) 528-8825 or email me at: castironpam@gmail.com.

I needed something for dinner and thought I have chicken to cook, but I wanted something really different. Then I thought I have some 

pesto, spaghetti, and chicken. This recipe just kinda came together effortlessly. Everybody seemed to really enjoy it. I hope you try it and 

like it too.

In a heated (medium high) cast iron frying pan cook until lightly browned then remove from pan:

2 Tbsp. Olive Oil

1 small Sweet Onion- diced

1/2 cup Pine nuts

1 1/2 Tbsp. Garlic- minced

Using the same frying pan cook:

1/4 cup Olive Oil

4 Chicken Breast halves- cut into thin bite size pieces

Cook until chicken turns from raw to white.

Return pine nut mixture to frying pan with chicken.

Add and cook 'til hot:

1 1/3 cups Pesto

Cook 1 lb. Spaghetti according to the package directions.

Drain and rinse.

Top cooked spaghetti with pesto chicken and sprinkle with feta cheese.

I guess we're kinda nutty here at our Nut Farm, plus the fact we love Coconut. We also love good cakes. Sometimes I need a change 

from the same old recipes. I love coconut and pineapple so I thought I'd make a Pina Colada Cake. Sounded good to me and my 

wonderful husband so this is what I came up with. I hope you like it.

Preheat oven to 375̊F.

In a 10"x14" pan melt:

1 cube (1/2 cup) of Butter

Sprinkle on top of melted butter:

1 cup of Rapadura Sugar (organic brown sugar) 

Then drain (reserve the juice):

2 16 oz. cans of crushed Pineapple

Spread Pineapple all over the Rapadura Sugar but DO NOT mix together.

Mix together and set aside:

2 cups Shredded Unsweetened Coconut

1/4 cup Coconut Oil

In the meantime mix together and pour on top of the Pineapple:

4 cups All Purpose Flour

3 cups Evaporated Cane Juice

2 Tbsp. Baking Powder

1 cup Powdered Milk

1 1/2 cups Canola Oil

3 large Eggs

1 Tbsp. Vanilla Extract

1 1/2 cups Pineapple Juice ( you may need to add a little water to make 1 1/2 cups)

1/2 cup Rum

Add Coconut from above.

Mix all together and pour on top of Pineapple.

Bake 45 min at 375̊F

5 Lbs. Pork Butt Roast

Black Pepper

1 bulb of Garlic

2 32 oz. cans of Sauerkraut-drained

Sprinkle black pepper all over pork roast.

Make 10 slits in roast -big enough for cloves of garlic to be pushed into.

Peel garlic and put the cloves into the slits (10 large cloves).

Put roast into a cast iron Dutch oven or a roasting pan (the sauerkraut picks up the meat juices and turns brown).

Put into a 375 degree oven.

Stir the sauerkraut every 30 min. 

Bake for about 2 hours and check with a meat thermometer -should be 165 degrees when it’s fully cooked.

Remove from oven and let sit 10 minutes before cutting into bite size pieces.

The meat is very tender and has a wonderful flavor.

My mom used to do this with pork chops but my husband doesn't care for pork chops, so I used pork butt roast. 

By the way, this was much better with pork butt than with pork chops.

Cast Iron Pam is proud to have three cookbooks now available!

My Mother's Recipes $12 while supplies last

Cast Iron Pam Nut Recipes $6 while supplies last

Pulled Pork

5 pound Pork Roast (off bone) /6 pounds with bone

3/4 to 1 cup of Cast Iron Pam Taco Seasoning recipe

2 Large Yellow Onions- sliced

1  12 oz. can of Coke (Pepsi, R.C. or other cola)

Preheat oven to 250 degrees.

Using gloves, heavily coat roast with taco seasoning and rub in well.

Put roast into Dutch oven or roasting oven.

Put in sliced onions and Coke.

Put lid on.

Cook  6 hours. DO NOT OPEN during cooking!

After 6 hours remove from pan.

Shred using two forks.

Put into serving dish with enough juice to coat meat.

Serve with rice, beans, and salad.

NOTES:

1.  In cooler weather I do this in my dutch oven in the house. When it's hot I do it outside in my roasting oven on top of my barbecue with

 the lid pulled down on it. Why? Because one time I had it outside on my porch and my golden retriever got into it and ate the whole 

thing. The only thing left of it was a small portion of the bone from it. Good thing I love my dog or she would be someone else's dog by

 now.

2.  The left overs makes wonderful burritos and enchiladas.