The Moses family maintains a small farm at Mt. Nebo, the 200 year-old farmhouse where Will Moses has his studio.  It is as solidly traditional as the surrounding landscape…the white house where the legendary Grandma Moses began her career.  Will and his wife Sharon raise chickens, Highland cattle, occasionally keep a few pigs, and make maple syrup.    

     “I look forward to Will’s visit every year.”  Says Ginger Chambers, manager of the Heritage Loft at Pine Tree Barn.  “Not only for the chance to see his original artwork, but also for the great recipes his wife, Sharon, sends along with him.”  Many of Will and Sharon’s recipes use the maple syrup tapped on their farm, but Ginger has used locally produced maple syrup with scrumptious results as well.   Will’s favorite recipe is Yummy Maple Scones.

Yummy Maple Scones
3 Cups all-purpose flour
1-1/4 Cups chopped pecans
1-1/2 tsp. baking powder
¾ tsp. salt
¾ Cup Cold Butter
2/3 Cup Maple Syrup
1/3 Cup half & half
syrup for brushing over unbaked scones
Preheat oven to 350° F.  Stir first four ingredients together.  Cut butter into mixture until it resembles coarse meal.  Mix syrup and cream, then add quickly to dry mixture.  Place dough on floured counter top and form into circle, about 2” thick.  Cut dough into 12 wedges.  Place wedges on baking stone and brush with maple syrup to coat the tops.  Bake 20-30 minutes until nicely golden and firm to the touch.

Jason Bove from Cedar City Redware will be with us on Saturday for our Meet the Artist series held in the Heritage Loft. Jason creates his reproduction redware and functional earthenware from his studio in Lebanon, Ohio. He’ll have clay in hand on Saturday making face jugs; our Pine Tree elves personally recommend his 'Monkey Bread Pan' & accompanying recipe...perfect to take along to your holiday gatherings, or keep all to yourself and enjoy warm and gooey with your morning coffee!

     What recipe does Ginger usually share in exchange for the ones from the guest artists?  “The recipe I get requests for time and time again is Pumpkin Curd Fluff” says Ginger.  We make it every year to sample in the loft for Christmas Preview, and I’ll get calls for months afterward requesting the recipe.  It’s my go to fall recipe when I need something easy and elegant to take to a potluck or mix up quick when unexpected guests drop in.”

Pumpkin Curd Fluff
4 oz whipped topping, such as cool whip
1 Jar Robert Rothschild Farm Pumpkin Curd and Tart Filling
¼ Cup Sweetened Condensed Milk

Christmas Preview is also the first chance to tag your perfect, fresh fragrant Christmas Tree grown right here on the farms at Pine Tree Barn!