Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
1 ½ tablespoons of Almond Flour
1 tablespoon of oil
½ tsp of baking powder
1 egg
Pinch of Halladay's Spicy Garlic Dill or Farmhouse Five Onion Seasoning
Mix all ingredients and place in flat bottomed mug with a 3 or 4 inch diameter. Microwave for 90 seconds. Best if split in half and toasted or grilled before serving.
1 large egg
1 Tbs heavy cream
1 Tbs olive oil
1 Tbs coconut flour
1 Tbs almond flour
3/4 tsp baking powder
1 tsp Halladay's Dilly Herb seasoning
Grease a 4to5 inch mug or bowl with a flat bottom. Combine all ingredients. Microwave on high for about 2 minutes, or until done in the middle. Best served warm.
3 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
4 Tbsp. Halladay's Cheddar Ale Seasoning
1/2 cup extra-sharp cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
3/4 cup butter
1 cup milk
Preheat oven to 450˚F. Combine flour, baking powder, sugar, salt, cream of tartar and seasoning. Using a mixer, add in butter until mixture resembles coarse crumbs. Stir in cheese. Make an indentation in the middle of the flour mixture and add milk all at once. Using a fork, stir just until mixture is moist. Roll dough out onto lightly floured surface. Knead dough until it holds together. Pat dough until ¾ inch thick. Cut dough with 2-inch biscuit cutter. Place dough circles 1 inch apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Makes 12 biscuits.
2 cups raw almonds
1 Tbsp. butter, melted
1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning
1/2 tsp. salt
Preheat oven to 350˚F. Arrange almonds in a single layer on a baking sheet. Bake 5 minutes, stir and bake another 3-5 minutes, until lightly toasted, being careful not to burn. Combine butter, seasoning and salt; toss with almonds while still hot. Serve warm.
To Caramelize the onions:
3 large sweet onions sliced
2 Tbsp olive oil
1 Tbsp Halladays Harvest Barn Boursin Cheese Seasoning
For the Cheese Sauce:
4 Tbsp of all purpose flour
16 oz. of sharp cheddar cheese /grated
4 oz of shredded mozzarella
1 tsp of apple cider vinegar
pinch of coarse salt
pinch of black pepper
1 lb of pasta cooked according to directions
1 tablespoon of olive oil
For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter
Preheat the Oven to 350 degrees
In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.
To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.
Spoon the mac and cheese into a 4 qt. casserole dish.
To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.