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Farm-to-Table Fruit & Veggie Recipes
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Fresh Pear Cake
Ingredients:
3 eggs
2 c. sugar
11/2 c. vegetable oil
3 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
11/2 c. pears, peeled and finely chopped (2-3 pears)
1 tsp. vanilla
11/4 c. confectioners' sugar
2 Tbs. milk
In a mixing bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) Spoon into a greased and floured 10 in. tube pan.
Bake at 350° for 60-65 minutes or until cake tests done. Let cool in pan for 10 min. before inverting onto a serving plate. In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely. Yield: 14-16 servings.
Used by permission from Reiman Publications - Taste of Home
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Old Fashion Apple Dumplings
Editor's Note: An old time favorite, Apple Dumplings are great for breakfast, dinner, dessert, and anytime in between. Some baking apples I suggest trying are as follows: Jonamac, Jonathan, Smokehouse, Crispin, and Stayman ( may need to bake longer). For a faster prep. time: 2 unbaked pie crusts can be substituted for the pastry. Enjoy!!
Ingredients
Pastry:
2 c. flour
21/2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1/2 c. milk
Mix flour, baking powder& salt together.
Cut in shortening (until particles are about
the size of small peas). sprinkle milk over
and work dough only enough to hold together.
Sauce:
11/2 c. brown sugar
2 c. water
1/4 c. butter
1/4 tsp. nutmeg or cinnamon (nutmeg has a stronger flavor)
Combine brown sugar, water and spices. Cook for 5 minutes, remove from heat & add butter.
Pare & Core Apples. Roll dough as for pastry and cut into 6 squares. Place an apple on each. Fill cavity in apple with sugar and cinnamon. Fold dough around apple to cover it completely. Fasten edges securely on top of apple. Place dumplings in a greased baking pan. Pour sauce over them. Bake at 375° for 35-40 minutes. Baste occasionally during baking.
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Tomato Onion Phyllo Pizza
Editor's Note: With a delicate crust and lots of tomatoes
on top this dish is a special one to serve to guests.
Ingredients:
5 Tbs. butter or margarine, melted
7 sheets Phyllo dough
7 Tbs. grated Parmesan cheese, divided
1 c. shredded mozzarella cheese
1 c. onion, thinly sliced
7-9 plum tomatoes, sliced
11/2 tsp. fresh oregano minced or 1/2 tsp. dried oregano
1 tsp. fresh thyme or 1/4 tsp. dried thyme
salt & pepper to taste
Brush a 15 in x 10 in x 1 in bakeing pan with some of the the melted butter. Lay a sheet of Phyllo in pan, folding edges in to fit (keep remaining dough covered with waxed paper to avoid drying out). Brush dough with butter & sprinkle with 1 Tbs. of parmesan cheese. Repeat layers 5 times, folding edges for each layer.
Top with remaining sheets of dough; brush with remaining butter. Sprinkle with mozzarella cheese; arragne onion & tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper, & remaining parmesan cheese. Bake at 375° for 20-25 minutes or until edges are golden brown.
Used by permission from Reiman Publications - Taste of Home
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Autumn Apple Tart
Ingredients:
Crust:
11/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. sugar
1/2 c. butter or margarine
1 egg, beaten
2 Tbs. milk
6 medium baking apples, peeled, cored & sliced 1/4 inch thick
Topping:
1/3 to 1/2 c. sugar2 Tbs. butter or margarine
41/2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Combine flour, baking powder, salt and sugar in medium bowl. Cut in butter with pastry blender until crumbly. Combine egg and milk; add to flour/butter mixture. Stir to blend. With lightly floured hands, press dough into a 12 in. diameter tart pan (with removable bottom). Press dough up sides to form a 1 in. rim. (May use a 13 x 9 x 2 in. baking pan instead of tart pan.) Fill tart shell with overlapping apple slices, beginning at outer edge.
Combine topping ingredients; sprinkle evenly over apples. Bake at 350° for 50-60 mins. or until apples are tender. Cut into wedges. Serve warm or at room temperature.
Yield: 12 servings.
Used by permission from Reiman Publications - Taste of Home
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