Chet Yoder, director of Father’s Farm in Wolford, a longer-term, faith-centered rehabilitation center for men reentering the community, shares two of his family’s favorite recipes.
His daughter, Kiera Yoder, is to thank for this stovetop mac and cheese, a quick-and-easy comfort meal your family will request time and again. And the juneberry pie – as delicious as it is beautiful – comes from Chet’s sister, Chalon Yoder.
Read about Chet and Father’s Farm here!
1 lb. pasta shells or elbow macaroni
¼ cup butter
¼ cup flour
3 cups white cheddar
1 cup heavy cream
2 cups whole milk
¾ tsp. salt
½ tsp. black pepper
½ tsp. ground mustard
¼ tsp. hot sauce
Start by shredding the cheese and measuring all ingredients. Next, boil a pot of salted water and cook the pasta according to package instructions. Drain and return to pot.
While pasta is cooking, melt butter in a saucepan over medium heat. Whisk in the flour and stir until it begins to turn a golden color, about 30 seconds to a few minutes. The mixture will give off a nutty aroma as the raw flour cooks out. Slowly whisk in the heavy cream and milk in splashes. Continue to stir until desired thickness is reached. Add the seasonings and hot sauce. Remove sauce from heat, then add in the cheese, whisking until fully incorporated. Toss the pasta in the sauce. Taste, adjust seasonings and enjoy!
RECIPE by Kiera Yoder, Chet Yoder’s daughter, Father’s Farm, Northern Plains Electric Cooperative member
PIE CRUST
1¼ cups unbleached, all-purpose flour
¼ tsp. salt
1/3 cup cold butter, cut into cubes
5-6 T. ice water
FILLING
5 cups juneberries, fresh or frozen
4 T. all-purpose flour
½ cup white sugar
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
Juice from ½ lemon
1 T. butter
CRUMB TOPPING
½ cup all-purpose flour
1/3 cup white sugar
3 T. butter
1/3 cup chopped nuts
For the crust, sift flour and salt together in a medium bowl or food processor. Cut in the butter using a pastry blender or food processor. When the mixture resembles coarse crumbs, add the water one tablespoon at a time, until the dough forms a rough ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the cooled dough on a generously floured countertop until it’s a bit larger than the diameter of a 9-inch pie plate. Flip dough over once or twice as you roll, flouring both sides to prevent sticking or tearing. Carefully transfer the dough into a 9-inch pie plate. Trim around the edges, if needed, and gently crimp the edges to make it pretty!
For the filling, toss juneberries in flour. Mix the remaining dry ingredients together. Add juneberries and lemon juice, tossing to coat. Put filling into pie crust and dot with the butter.
For the crumb topping, mix flour and sugar. Cut in butter. Add nuts. Sprinkle over filling.
Bake uncovered at 425 degrees for 15 minutes, then reduce heat to 350 degrees and bake for another 45 minutes, until the crust is golden brown and the filling is bubbly, but set. Tent crust edges with foil to avoid overbrowning. Remove from the oven and cool on a wire rack. Serve warm with ice cream.
TEST KITCHEN TIP: Frozen juneberries can be added straight from the freezer when preparing the pie filling. Do not thaw.
RECIPE by Chalon Yoder, Chet Yoder’s sister, Father’s Farm, Northern Plains Electric Cooperative member
