Pumpkin Apple Bread Recipe
3 cups sugar
1 cup applesauce
4 eggs (or if you want to go vegan, substitute 1/4 cup applesauce for each egg and omit the water)
2 cups flour
1 1/2 cup old fashioned oats
2 tsp. baking soda
1 1/2 tsp salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2/3 cup water
2 cups neck pumpkin puree (or regular pumpkin puree)
In a large bowl, mix sugar and applesauce; add eggs and beat well. Set aside.
In another large bowl, combine flour, oats, baking soda, salt and spices. Slowly add to sugar mixture, alternating between adding water and flour mixture.
Beat in pumpkin and spoon batter into greased loaf pans: two 9x5x3 inch pans or three 8x4x2 inch pans.
Bake at 350 for 50-55 minutes.
Healthy Maple-Spice Pumpkin Latte Syrup
1/3 cup pumpkin purée, juice of butternut squash (extracted with a juicer), or cooked butternut squash purée. (Do not use neck pumpkin—the flavor is too floral.)
2 cups water
2 tsp. vanilla
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. cardamom (or ginger)
1 cup maple syrup (Reserved for the LAST step)
1. Bring water, spices, and pumpkin puree or butternut squash juice or puree to a boil; simmer for 30 minutes until cooked down.
2. Run through a cheesecloth 1 to 2 times to remove excess chunks of spices. (You can use a fine strainer if you don’t have cheesecloth.) You should be left with about a cup of liquid. If you have less than this, measure the amount left so that you can use equal parts maple syrup.
3. Transfer mixture to a glass pint jar, add maple syrup and stir until mixed. If you prefer to go totally sugar-free, you can omit the maple syrup, or add your preferred sweetener to your coffee separately. I always just added equal parts pumpkin-spice mix and maple syrup to my cup of coffee—we were running low on maple syrup!
4. Add 1 to 2 tablespoons of this mixture per cup of coffee or latte. Top with steamed milk or whipped cream and sprinkle with nutmeg.
The pumpkin-spice mix can be stored for up to 3 weeks in the refrigerator. If you don't think you'll use it in three weeks, it may be a good idea to not mix in the maple syrup so you can use the precious maple syrup for other recipes!
Campfire Apple Crisp
-6 Fuji apples, cored
-1/2 cup brown sugar
-1 tsp sugar
-1 Tbsp. flour
-1 cup of quick oats
-1/2 cup of flour
1. Pack apples half full with filling and then half with topping.
2. Wrap apples in tin foil, and bake on a camp fire for 30 minutes or for one hour (unwrapped) in an oven at 375 degrees.
3. Enjoy in the chill of autumn air around a nice fire.
Mom’s Skillet Pear Cake
Cook Time: 35 minutes
For this rich and tasty cake, I use Bosc pears because they retain their shape and texture better than some varieties. I make it in my mother’s cast iron skillet, which she passed on to me when she purchased new lightweight cookware. Just bringing out that heavy old pan conjures up all kinds of memories. She used it for everything, from bacon and eggs to baking cakes. You can bake this in any pan, but the cast iron skillet gives it a warm, homey look on a chilly fall day.
Preheat oven to 350 degrees.
Butter the inside of an 8 or 9 inch cast iron skillet.
- ¼ cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp grated orange peel
Beat till light and fluffy.
In separate bowl, mix:
- 1 ¼ cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ginger
Mix dry ingredients with creamed mixture. Beat till just blended. Batter will be very stiff.
Peel, finely chop and add to batter:
- 2 cups Bosc pears
Mix well and spoon into skillet. Spread evenly and top with:
2 peeled, thinly sliced Bosc pears
1/3 cup chopped pecans or pistachios
Bake at 350 degrees for 35 minutes. Serve warm, with ice cream. I recommend Nelson’s Butter Brickle—which was also my mother’s favorite ice cream!
Apple Nut Cake
-2 cups sugar
-2 teaspoons baking soda
-2 teaspoons vanilla
-2 cups all purpose flour
-4 cups diced apples
-1/2 cup vegetable oil
-1/2 cup nuts (English Walnuts or Pecans)
1. Beat the eggs and sugar until light and fluffy; add oil, and beat until incorporated.
2. Add dry ingredients, and beat on medium speed until incorporated.
3. Add diced apples, and beat until apples are crushed into small pieces.
4. Grease a 9” X 13” ceramic or metal pan, and bake at 350 degrees for 45 minutes or until a toothpick comes out of the cake clean.
To make a layer cake: Bake in two 9" round pans, greased and floured. Bake at 350 for 40 minutes or until a toothpick comes out clean. Double the frosting recipe and ice the cake once cooled.
-1 1/2 cups confectioners’ sugar
-6 oz. cream cheese
-3 tablespoons soft butter
-1/2 teaspoon vanilla
1. Beat until smooth.
2. Spread on top of cooled cake (but a double-layer may be best, note).
3. Enjoy this scrumptious cake!
Pumpkin Sheet Cake
- 1-1/2 cup sugar
- 1 (15 oz) can pumpkin
- 1 cup vegetable oil or canola oil
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cloves
Mix sugar, pumpkin, oil & eggs together. Combine flour, baking powder, cinnamon, baking soda, salt, & cloves; gradually add to pumpkin mixture. Mix well. Pour into greased baking sheet (I used my jelly roll pan). Bake at 350 degrees for 20-25 minutes.
Frost with cream cheese icing.
Cream Cheese Icing
2 (3 oz) pkgs. cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
4-1/2 cups confectioners sugar (I only used 2 ½ cups because I don’t like my icing to be too sweet—so add gradually and taste as you go).
Mix together cream cheese, butter, & vanilla. Gradually add sugar; mix until desired consistency. Spread over cake and sprinkle with cinnamon.
German Apple Pancakes (Yield: 4 pancakes – 4 servings)
-1 scant cup (4.5 ounces) all-purpose flour
-2 large eggs
-Pinch of salt
-3/4 cup milk
-1/4 cup seltzer water
-1 teaspoon vanilla
-2 to 3 Stayman apples (caramelized in advance—optional)
-5 tablespoons butter
1. In a bowl, mix the flour with the eggs, salt, milk, seltzer and vanilla using a wire whisk or an electric mixer. Beat until the batter is smooth and free of lumps. Set aside.
2. Mix sugar and cinnamon in a small bowl, to taste. I use about ½ teaspoon cinnamon for ¼ cup sugar.
3. Peel, quarter and core the apples. Slice them into even slices, about 1/8 inch thick.
4. Heat 1/4 tablespoon butter in a 10-inch non-stick skillet over low to medium heat. Place the apple slices in a single layer ,and sprinkle them lightly with cinnamon sugar. Fry until they start to soften and color, about 3 to 4 minutes. Turn them over and fry from the other side for about 2 minutes. Carefully remove them from the pan and place them on a large plate in a single layer.
5. Wipe the pan, if there is any sugar sticking to the pan. Heat 1 tablespoon butter in the pan. Pour 1/2 cup of the batter into the pan in a circling movement to distribute the batter evenly, then tilt the pan slightly so the batter covers the entire bottom of the pan.
6. Immediately place the caramelized apple slices on the batter. It does not have to be a decorative pattern, but is it important that the apple slices are placed apart and not overlapping. Fry until the top of the pancake is set and the bottom is lightly browned. You can check by lifting up the edges with a fork. Flip the pancake over using a large lid or a plate and cook from the other side until lightly browned. Slide the pancake onto a plate.
Keep the pancake warm by placing a large bowl over the plate, or put the plate in the oven, set to the lowest temperature. Prepare the remaining pancakes the same way. Serve sprinkled with cinnamon sugar.
If you are short on time, you can skip the step of caramelizing the apple slices and just place the apple slices on the batter as described.
Pennsylvania Dutch Apple Pot Pie Recipe
First, make the dough as follows:
-2 cups whole wheat flour
-1/2 teaspoon salt
-1/3 teaspoon baking soda (omitted for festivals)
-2 tablespoons lard
-1/3 cup cold water
Don’t Forget the Apples
Elisabeth Cook points out that how many apples are needed depends on the size of your baking dish or Dutch oven. She recommends starting with 6 apples and slicing them thinly as well as using butter and brown sugar to the measurement of your preferred taste.
1. Roll dough fairly thin, and cut into small squares.
2. Into bottom of an iron pot, put a layer of sliced apples.
3. Cover with 1/4 cup brown sugar and dots of butter.
4. Add a layer of the dough (about half).
5. Add another layer of apples with 1/4 cup brown sugar and butter.
6. Put the rest of the dough on top.
7. Gently pour 2 cups of cold water into the pot and cover.
8. Cook at over an open fire or in an oven at 350 for least 20 minutes or until apples are soft and the pot pie is light and fluffy.
Dr. Marisa & Ryan's Grilled Peaches
With Lemon& Mint Flavored Whipped Cream
Makes: 1 serving dish
- 1 peach, halved
- 1/2 cup granola (or oatmeal/leftover cookies) mixed with 1 finely chopped fig
- 3 fresh mint leaves finely chopped (reserve for garnish)
- 1/2 cup freshly made whipped cream, sweetened with 1 Tbsp honey, 1
- squirt of small lemon wedge, a pinch of fresh lemon zest.
- 1/2 tsp butter or coconut oil, melted
- Optional: Sprinkle finely chopped nuts or green apple with granola
1. Grill peach until grill marks appear. Turn off grill and close lid over peach so it softens.
2. Mix granola with honey, fig, and warm butter or coconut oil. (Serve over peach)
3. Top with whipped cream and sprinkle mint on top.
To make it extra special, you can make a homemade custard to drizzle on the peach:
Melt 1 tsp of butter in a sauce pan and add finely chopped fig
2. Add 1/4 cup of cream to the sauce pan.
3. Bring to a simmer. The following step is called "tempering."
4. Slowly add 1/2 of butter and cream mixture to a bowl with an egg yolk and whisk. (tempering)
5. Then pour egg yolk and the 1/2 of the butter and cream mixture back into the original pan and turn off heat. Continue to whisk until thick.
6. Drizzle on top of grilled or baked peaches and enjoy!
For both recipes, peaches can be baked at 350°F for about 5 minutes (instead of grilling), or until desired softness is achieved.
Dr. Marisa's Roasted Veggie & Herb Salad
Will be served with small pieces of crusty Italian or French bread toasted
Serves: 40-50 people as an appetizer
- 11 pints small tomatoes (cherry or grape, washed and halved)
- 1 spring fresh Thyme, whole
- 1 Spring fresh Rosemary, whole
- 1 stalk of celery, chopped
- 1 large eggplant, chopped
- 3 cans (14 oz) artichoke hearts drained
- 4-5 oz. olives, pitted
- 3 medium onions, chopped
- 1 quart sweet peppers, chopped
- 1 hot pepper
- 2 oz. Non-pareil capers (optional)
- 2 full bulbs of garlic left whole, roughly chopped
- 1/2 lb. pine nuts roasted(reserve for topping)
- Extra Virgin Olive Oil
- Balsamic Vinegar
- 1 large handful each fresh basil, parsley, oregano
(Reserve some basil leaves for display)
1. Preheat oven to 425 degrees on bake or roast
2. Combine first 13 ingredients in an oiled casserole dish, sprinkle with salt and pepper.
Bake until very soft (about 30-45 minutes). Put into a serving bowl or plate
3. Drizzle generously extra virgin olive oil and balsamic vinegar – to taste
4. Add a handful each of chopped basil, parsley, and oregano spices. Stir in.
5. Sprinkle roasted pine nuts on top before serving.
6. Place toasted bread around bowl and decorate with more fresh basil.
** Serve room temperature on the Italian or French toasted bread.
Pizza Sauce Recipe
*Process these ingredients in a food processor or blender and boil for 1 hour.
½ bushel Tomatoes
4 large Onions
2 green Peppers
2 cloves Garlic (optional)
*Add these remaining ingredients and boil for another hour. Be sure to stir regularly.
½ c. Olive Oil
½ c. Salt
½ c. sugar (optional)
2 T. Oregano
2 T. Basil
2 T. Parsley
6 Bay leaves
8- 6oz. cans of Tomato Paste
Put into canning jars and process in the canner for 10-15 minutes: 15 min. for quarts and 10 min. for pints.
· 14 cups of chopped tomatoes
· 3 cups chopped onion
· ½ c. Jalepeno peppers (hot peppers)
· 1 green pepper- chopped
· 1 yellow pepper – chopped
· 3 T. Salt
· 1 T. Chili Powder
· 1 T. Garlic Powder
· 1 ½ tsp. Cumin
· 1 cup Tomato Sauce
· *5 T. Cornstarch
· *½ cup Vinegar
· *1 small handful of Cilantro
Cook all ingredients except the last three for about 15 minutes (until mostly soft). Blend the cornstarch, vinegar and cilantro in the blender and add them to the cooked ingredients and cook for a few minutes (until a bit thickened)
Put into canning jars and process in the canner for 15-20 minutes.
Burratta with Heirloom Tomatoes
THIS IS A CLASSIC. SERVE IT WITH GRILLED BREAD OLIVES, AND PROSECCO FOR A LIGHT APPETIZER.
1 POUND OF TOMATOES CUT INTO BITE SIZE PIECES (or about 2 cups halved cherry tomatoes)
8 large basil leaves
¾ cup balsamic vinegar
3-4tb extra virgin olive oil
2 – garlic cloves
Sea salt and finely crushed pepper
2 -3 mini burratta
1 – loaf of rustic Italian bread
Toss the tomatoes with the basil and balsamic. While they sit, make a quick garlic oil. Just heat the olive oil in a frying pan over medium heat for about a minute, then add the minced garlic. You don’t want it to brown, so as soon as the garlic begins to sizzle, remove the pan from the burner. Pour the hot garlic oil over the tomatoes and season with salt and pepper. Arrange the tomato mixture on plates and slice the burratta vertically in half. Arrange the burratta on top of the tomatoes.
Serve with thick grilled bread.
Goes well with any dry red wine, chianti or merlot.
Our brie is a double cream brie from France. It has a light rind which is very mild. The darker the rind, the more ripened the cheese is. The French like it dark, runny, and very ripe!
Because it is late in the summer, the fresh apples and peaches are arriving.
The Pairing for the French brie is:
Honey and sliced apples or peaches.
Put a wedge out of brie with apples or peaches sliced thin.
Drizzle honey over top.
Serve with a French baguette.
Melon and Sopresatta
HONEYDEW OR CANTALOUPE CAN BE USED FOR THIS RECIPE.
1 – PIECE OF SWEET OR HOT SOPRESATTA SLICED THIN
PLACE ON DISH WITH MELON SLICED THIN
The saltiness of the sopresatta goes well with the refreshing fruit.
Pair with some honey roasted pecans or Marcona almonds.
A sparkling white wine or spumante can accompany this.
Parmesan Reggiano with Balsamic Glaze and Olives
Once you taste real Parmesan Reggiano, you will never go back! Forget that green can! YIKES!
Real Parmesan Reggiano is labor intensive. Authentic parm can only be made in certain zones of Italy.
Between April 15th and November 11, when the cows are eating the lushest of grass. Each wheel must
Be stamped with its birth date to ensure that it’s properly aged a full 18-24 months, before it is released
on the market.
Break off chunks of Parmesan and pair with balsamic vinegar drizzled over, and some good imported Italian olives!
A sparkling red or a Prosecco goes well with this. Lambrusco would work!
This is to Italians what peanut butter and jelly are to Americans. Balsamic and Parmesan Reggiano.
Peach & Balsamic Compote
Soft cheeses and stinky cheeses love the acidic sweetness of peaches, especially when they’ve been
Cooked down. Whip up this compote during peach season to make a luscious pairing for some creamy cheeses, Bries, havartis.
MAKES 1 ½ CUPS
3 LG RIPE PEACHES ABOUT 3 CUPS CHOPPED
¼ CUP GRANULATED SUGAR
2 TB BALSAMIC GLAZE OR BALSAMIC VINEGAR
¼ TSP SALT
Mix the chopped peaches, sugar, vinegar and salt in a small saucepan over medium high heat. Simmer the mixture for about 5 minutes, stirring occasionally, until fruit has softened.
The sugar will melt as the peaches release their juices. Remove from heat, let cool.
Great with Mascarpone or Ricotta over waffles!
• 4 pound fresh berries
• ½ cup lemon juice
• 1 cup water
• 2 cups sugar
• Place berries in a food processor and blend until raspberries begin
to smooth out. Add in remaining ingredients and pulse for one more
minute until all ingredients are combined.
• Place a cheese cloth or fine mesh strainer over a large bowl and
scrap berry mixture into the bowl. For this next step I recommend
gloves unless you want your hands to be a lovely shade of
reddish-purple. Pull the ends of the cheesecloth together, twist, and
begin to squeeze the liquid. Continue until you feel like you only
have seeds left.
• Cover bowl with plastic wrap and chill in the refrigerator for 2-3
hours. Once chilled, pour into ice cream maker and freeze according to
your ice cream maker’s directions.
Berry Compote Recipe
• 2 cups blueberries, strawberries, blackberries or raspberries
• 2 tablespoons maple syrup, or to taste
• 1 teaspoon ground cinnamon
Place berries, maple syrup and 1 teaspoon cinnamon in a small heavy
saucepan. Bring to a simmer over medium heat and cook, stirring
occasionally, until the berries are mostly broken down, 3 to 5
minutes. Remove from heat and cover to keep warm. Use to top
pancakes, ice cream or pound cake.
FOR THE CRUMBS:
• 24 vanilla wafers
• 1/2 stick unsalted butter, melted
• 1/8 teaspoon salt
FOR THE CUSTARD:
• 3 large egg yolks
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/2 cup water
• 1/4 cup whole milk
• 1 1/2 teaspoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1 tablespoon unsalted butter
FOR THE TOPPING:
• 1/2 cup chilled heavy cream
• 2 tablespoons confectioner’s sugar, for dusting
• 1 cup fresh or thawed frozen blueberries, strawberries, blackberries
• Make the crumbs:
Preheat oven to 350F with rack in middle.
• Coarsely crush vanilla wafers between sheets of plastic wrap with a
rolling pin or bottom of a heavy skillet, then stir together with
butter and salt in a bowl. Spread mixture on a baking sheet and toast
in oven until lightly browned, about 5 minutes. Cool on sheet, then
break up with a fork.
• Make the custard:
Stir together yolks in a small bowl. Whisk together sugar, cornstarch
and salt in a small heavy saucepan. Slowly whisk in water and milk,
then whisk until smooth. Bring to a boil over medium heat, whisking
frequently as mixture begins to thicken. Remove from heat and
gradually whisk about 1/2 cup milk mixture into yolks, then whisk yolk
mixture into pan. Add lemon zest and juice and simmer, whisking
constantly, 3 minutes. Remove from heat and whisk in butter until
incorporated. Transfer custard to a metal bowl, then set bowl in a
larger bowl of ice water and stir custard until cooled to room
temperature. Cover surface with wax paper to prevent a skin from
• Make the topping:
Beat cream and confectioner’s sugar with an electric mixer until it
just holds stiff peaks.
• Assemble parfaits:
Reserve 2 teaspoons crumbs and 4 raspberries for garnishing all
parfaits. Assemble one parfait in layers using a total of 1/4 cup plus
1 tablespoon custard, 1/4 cup berries, a rounded 1/4 cup crumbs and
one fourth of whipped cream. Assemble 3 more parfaits, then top with
reserved crumbs and berries. Serve parfaits at room temperature or
• Make ahead: Assembled parfaits may be made 3 hours ahead and kept
- 1 quart fresh or frozen blueberries
- 1 medium yellow onion, peeled and finely chopped
- 1 cup red wine vinegar
- ¼ cup port wine
- ½ cup dried cranberries, preferably unsweetened
- ¾ cup packed light brown sugar
- 2 teaspoons yellow mustard seeds, whole
- ½ cinnamon stick
- 1 teaspoon coriander seeds, crushed
- ¼ teaspoon chili flakes, crushed
- 1 tablespoon finely chopped candied ginger
- ¼ teaspoon salt
1. Wash, drain and sort the blueberries. Place them in a heavy large saucepan with all the other ingredients and mix well. Slowly bring to a boil, then reduce to a simmer and cook uncovered, stirring regularly until the mixture thickens and the spoon leaves a trace, for about 1.5 to 2 hours. Towards the end, stir often to make sure it does not stick to the bottom.
2. Remove the cinnamon stick and fill the piping hot chutney into jars with bands and new lids. Process in a boiling water bath as described in the Peach Amaretto Jam recipe below.
Makes about 4 cups
Peach Amaretto Jam
- 4 pounds ripe juicy peaches, white or yellow (do not have to be freestone)
- 2 tablespoons freshly squeezed lemon juice
- 1 package Sure Jell for less or no sugar (pink package)
- 3 cups sugar
- ¼ cup amaretto (almond-flavored Italian liqueur)
1. Wash the peaches and cut an X into the bottom of each peach. Bring a
large pot of water to a boil and drop the peaches into the boiling water for
1 to 2 minutes. Remove them with a slotted spoon and let them cool.
Remove the skins and the stones. Mash the peaches with a fork and place
them in a heavy large saucepan. Stir in the lemon juice.
2. Mix ¼ cup of the sugar with the Sure Jell and add it to the peaches. Mix
well and bring to a full rolling boil that does not stop bubbling when stirred.
Add the remaining sugar and stir well, also scraping over the bottom of the
pan, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
Remove the pan from the heat and stir in the amaretto.
3. Fill the piping hot jam into sterilized jars placed on a damp kitchen towel,
leaving about ½ inch headspace. Wipe the rims of the jars with a damp
piece of paper towel to remove any drips. Place the lids and the bands on
the jars and process in a boiling water bath for 10 minutes.
4. Let cool and set for 24 hours without moving the jars.
Makes about 5 cups
Carrot Cake with "Cream Cheese" Frosting
5 cups carrot pulp from about 3 lbs. juiced carrots
1 3/4 cups sunflower seeds
2 1/4 cups pitted dates
2 3/4 cups shredded coconut
1 1/2 tsp. grated nutmeg
3 tsp. ground cinnamon
"Cream Cheese" Frosting
1 1/2 cup cashews
Juice of 1 lemon (about 2 Tbsp)
2 Tbsp agave syrup or honey
1/2 cup water, as needed
To make cake, place carrot pulp in a large bowl.
Next, process sunflower seeds in a fine powder in your food processor. slowly add in dates and mix well. Scoop into bowl with carrot pulp. Add nutmeg and cinnamon and mix well.
To make frosting, place cashews, lemon juice, agave and water in your blender. Blend into a smooth frosting.
Mold dough into desired cake shape.
Spread frosting over cake and serve.
Will keep 4 days in the fridge.
Red Quinoa Fruit Salad
1 quart strawberries
1/4 cup raisins
1/4 cup cooked red quinoa
coconut flakes to garnish
1/8 cup olive oil
2 T flax oil
1/4 cup Bragg's raw apple cider vinegar
1 T agave
pinch of sea salt
3 shakes ground nutmeg
Slice the fruit into a large bowl.
Cook quinoa according to package directions; cool.
Combine the dressing ingredients.
Pour dressing over the fruit mixture and mix until well combined.
Ginger Hopper Juice Recipe
1/4 inch slice of ginger (This herb helps to eliminate intestinal gas, helps with motion sickness and is good to relieve nausea and vomiting associated with pregnancy. It also has anti-inflammatory properties.)
4 carrots - Carrots contain Beta-Carotene, which is transformed into vitamin A. It benefits vision and is good for complexion problems including acne, rough and dry skin. It helps lower blood pressure, boosts the immune system and is a good cancer fighter.
1 apple, cut into wedges (Apples are high in vitamin A, B and folic acid. It reduces cholesterol and aids in appetite control. Beneficial for healthy skin, hair and fingernails. It is a source of quercetin, and antioxidant and keeps the heart and lungs healthy.
Add ingredients to the juicer, juice and enjoy!
Smoothie combination recommendations:
Blackberry-arugula with apple cider
Banana-almond butter with nutmeg and ginger
Mint-lime with spinach and green tea
Mango with carrot juice
Apple cider is available frozen and helps add liquid to smoothies without "watering" it down.
Mint always adds a refreshing hint to smoothies.
Lavender is also great in smoothies, juices, teas and lemonades.
Strawberries, blueberries and peaches freeze very easily. Plus, they are great in smoothies. Read below for tips on freezing fruit!
Grilled Flat Bread
2 1/2 teaspoons active dry yeast
1 cups all-purpose flour plus more for dusting
2 1/4 cups whole wheat flour
¼ cup wheat germ
1 TBS dried Rosemary ( substitute garlic, red pepper your choice)
1 TSP dried thyme
4 TBS ground flaxseed
3 table spoons olive oil
2 tablespoons kosher salt
One cup warm water
Note: when using food processor use plastic dough blade
1. Add one cup wheat flour to food processor with all dry ingredients pulse all ingredients together.
2. Slowly add water to mixture until it becomes smooth mixture, should be creamy. Blend together about one minute.
3. Add remaining 1 ¼ cups flour to mixture. The mixture will start to firm into a ball, slowly add olive oil to mixture.
4. Pulse mixture until a ball is formed.
5. At this time you may need to add more water or flour to find right blend.
6. After ball is formed cover with towel and let rise for 30-45 minutes.
7. Lightly flour clean dry surface with all-purpose flour.
8. Break small piece of dough and roll to gold ball size.
9. Roll ball into round bread about 8 inches in diameter.
10. Repeat steps 7-9 until 12-20 flat breads are made.
Grilling flat bread
1. Prepare grill to medium high temperature.
2. Lay flat bread on grill about 30-45 seconds, flip bread when small bubbles start to form.
3. Turn bread and grill another 30-45 seconds, remove from grill and place on cooling rack.
4. Allow to cool and enjoy!
Our favorite toppings
Goat cheese, marinated tomatoes, fresh mozzarella, and basil.
If you desire melted cheese, place flat bread on cookie sheet and place back on grill for 2 minutes to melt cheese.
Grilling Steak Outside the Box
Seasoning Basting mixture
1 cup sea salt 1 ¼ cup extra virgin olive oil 2 TBS minced onion
2 tablespoons fresh ground pepper 10 TBS unsalted butter 2 tsp.kosher salt
2 tablespoons garlic powder 1 TBS soy sauce 2 tsp. fresh pepper
1 teaspoon cayenne pepper 1 TBS granulated sugar 1 TSP red pepper
1 tablespoon smoked paprika 2 TBS crushed garlic ½ cup beef broth
1 teaspoon onion powder 1 TBS fresh thyme
Place all ingredients in 2 quart sauce pan and bring to simmer. Let simmer 5 minutes and remove from heat. Let cool and store in refrigerator 2 days before using.
Combine rosemary, thyme and sage use butchers twine to secure herbs to the end of a wooden spoon.
After the steak cooked, he rubbed it with a fresh clove of garlic to give it an extra punch of flavor.
1. Allow steak to sit at room temperature for 20 minutes/ make sure steak is dry before adding seasoning.
2. Prepare grill to cook at highest temperature.
3. Sprinkle each side of the steak with seasoning creating a meat paste.
4. Place basting sauce on indirect heat for 10 minutes to warm.
5. Grill steak to desired wellness/ about 8 minutes for medium.
6. Add one handful apple wood to coals, let smoke for 1 minute.
7. Place steak on grill and brush top with basting brush, let grill for 45-60 seconds per side.
8. Turn steak and baste only top of steak, if flare up starts move steak, do not fear the flame just move meat.
9. Continue until you reach preferred wellness, use meat thermometer.
10. Remove steak to basting board and let rest for 5-10 minutes, the cooking process is still ongoing.
11. On clean board prepare baste, two table spoons olive oil, minced shallots, basil and parsley chopped one pinch sea salt.
12. Slice steak and rub through basting board.
13. Serve and enjoy!
Grilled Holiday Sliders And Corn
1 pkg. ground beef
One half packet onion soup mix in ground beef
Dimple center of each burger
Prepare grill to medium high temperature cook each burger four minutes per side, if flare ups start move burger, try to only flip burger once
Add desired cheese last minute of cooking
NEVER press a burger down with spatula, this will push all the good juices out of the burger!
While the burgers were cooking, Ed demonstrated how to grill corn on the cob. "Peel back all but about 5 of the husks. Remove the silk. Take one of the removed husks and use it to tie closed the ends of the remaining husks. Soak them in water for about an hour, and then grill them for about 10-15 minutes on the top rack turning occasionally," Ed explained.
Grilled Turkey Burger
1 pkg. lean ground turkey
Onion and garlic powder
Salt and Pepper to taste
One full avocado mixed in with turkey meat
Place small thumb print in center of each burger
Prepare grill to medium high temperature, cook each burger four minutes per side, if flare ups start, move burger, try to only flip burger once
Add desired cheese last minute of cooking
NEVER press a burger down with spatula, this will push all the good juices out of the burger!
Fruit Freezing Tips
Make sure that fruit is dry before freezing; using a colander or patting them gently with paper towel is a good way to do this. Once fruit is frozen, place the fruit in zip-lock freezer bags, make sure to force as much air as possible out of the bags before sealing. Frozen berries and cherries will be good up to six months and peaches will be good up to ten months in your freezer. It’s a good idea to label and date your frozen fruit.
Blackberries- Remove stems, rinse gently and place on baking sheet. Once frozen, transfer berries to a zip-lock freezer bag.
Blueberries- Rinse gently and place on baking sheet. Once frozen, transfer berries to a zip-lock freezer bag.
Raspberries- Remove stems, rinse gently and place stem-side down on baking sheet. Once frozen, transfer berries to a zip-lock freezer bag.
Strawberries- Remove stems, rinse gently and place stem-side down on baking sheet. Once frozen, transfer berries to a zip-lock freezer bag.
Cherries- Rinse cherries and pat them dry. Then, pit the cherries over a baking sheet to catch the juices. Place the cherries on the same baking sheet and freeze both fruit and juices. Once frozen, transfer cherries to a zip-lock freezer bag.
Peaches- First step is to remove the skin of the peaches; you can do this by blanching them. Blanching is a simple process of bringing a pot of water to a boil and then placing the peaches in the boiling water for about 45 seconds. Then, quickly remove the peaches with a slotted spoon and place them directly into a bowl of ice water. Once the peaches are cool enough to handle remove the skins. Next, cut the peach in half to remove the pit. This part of the process is much easier if you use freestone peaches. Then slice the peaches and toss them in a bowl with the juice from half a lemon and a third cup of sugar (this is for a quart using half a dozen peaches). Then place the slices on a baking sheet covered with parchment paper. Once frozen, transfer peach slices to a zip-lock freezer bag.
Spring Strawberry Salad
2 cups arugula
1 cup spinach
3 Tbs Balsamic Vinegar
3 Tbs Olive oil
¼ tsp sea salt
3 cups sliced strawberries aprox (you can use less if you just want a hint of berries)
½ block September Farms or Conebella Farm aged smoked cheddar shredded
Mix vinegar, oil, and salt together and lightly toss with strawberries and greens. On a nonstick skillet, (I use my electric one heated to 350) sprinkle ¼ of the shredded cheese and toast it until you’re able to scoop it up with a spatula—quickly flip it and lightly toast the other side for a few seconds. Transfer to a paper towel and allow it to cool. Repeat process with the remainder of the cheese, toasting ¼ of the cheese at a time. Right before serving crumple the toasted cheese and toss it with your salad—this makes a nice crispy addition to this delicious salad—enjoy the salad and see you in the strawberry patch!
1 ready made round pizza crust (available in our market) Or make your own, my favorite recipe so far can be found at this link.
½ pound ground burger (We have burger available from Lone Star Farm in our freezer)
1 TBS chili powder (substitute the chili powder and cumin for Southeastern Mills taco seasoning)
1 TBS cumin
1 tsp garlic powder
1 tsp onion powder
1 jar Vesper brothers pizza sauce or spaghetti sauce
Colby Jack marble cheese or your other favorite taco cheese (available in our Deli)
1-2 diced Roma tomatoes
1 jar of your favorite salsa (check out the Amish Wedding Salsa in our canned goods aisle)
1. Brown burger over med/high heat. When using free range meat it is helpful to add a little olive oil as it tends to be leaner meat. As it cooks, add all the spices.
2. Meanwhile, put desired quantity of pizza sauce on your crust. Add the cooked burger to your crust, sprinkle on cheese.
3. Bake at 350 for 30 min or until crust is finished. Pull out of oven and top with shredded lettuce, tomatoes, and your favorite salsa. Enjoy!
Steak marinade recipe:
½ cup olive oil
¼ cup Worcestershire sauce (contains vinegar)
6 Tbsp soy sauce
2 Tbsp minced garlic
¼ cup chopped onion
1 Tbsp pepper
1 Tbsp rosemary
1 Tbsp A-1 steak sauce (contains vinegar and tomato)
Becky’s Oreo Ice Cream Dessert
My friend Becky made this one year for her son’s birthday party. It became a family favorite, and would be delicious with Nelson’s Dutch Farms Ice Cream, available at Weaver’s.
Mix, spread in 9 x 13 pan and refrigerate till set:
11 oz oreos, crushed
1/3 c. melted butter
1 gallon mint chip ice cream.
Spread over oreo crust. Put in freezer till hard.
Topping: (Make this when ice cream has hardened again)
One square unsweetened chocolate
2/3 cup granulated sugar
1 small can evaporated milk
½ stick butter
Nuts or colored sprinkles
Melt chocolate and butter. Add sugar and milk. Bring mixture to a boil. Boil 3 minutes. Cool several minutes and pour onto ice cream. Sprinkle with nuts or sprinkles. Return dessert to freezer.
Sonja’s Kiwi-Berry Cream Pie
For Bible study one night, my friend Sonja made this fruit pizza. This dessert is always as hit. It has an exquisite taste and appearance, and is easy to make.
Mix and chill:
1 can sweetened condensed milk
½ cup sour cream
¼ cup lemon juice
1 tsp vanilla
Beat till fluffy:
½ c. softened better
¼ c. + 1 t. brown sugar
Mix in, to form soft dough:
1 c. unsifted flour
¼ quick oats
¼ c. ground walnuts
Sliced kiwis (or kiwiberries!) and other berries
Oil a 12” pizza pan and press dough onto it. Prick. Bake 10-12 min. at 375. Cool. Pour cream mixture on top and garnish with kiwis and other sliced fruit or berries.
Pie Crust Recipe #1
3 cups flour
1 cup Crisco or shortening
1/2 cup water + 2 tbsp. oil
1/2 tsp. salt
Mix flour, salt and Crisco or shortening with pastry blender. Add water with oil to flour and make dough. Makes 3 single crusts.
Pie Crust Recipe #2
2 to 4 cups flour
Pinch of baking powder
1 tsp. salt
1 1/2 cup shortening
1/3 to 1/2 cup cold water
1 tbsp. vinegar
1 egg, beaten
Mix flour, baking powder and salt. Cut in shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. Roll dough to desired thickness on floured board. Makes 4-9" pie shells.
Use a pastry tool to cut the shortening into the flour to make the dough.
Roll out the dough to the approximate length and width and pinch between your thumb and finger to make a perfect edge - no need to buy a fancy tool!
For a unique taste and crunch, add coconut flakes and walnut to your crumb topping.
Since pies tend to spill over, place a baking sheet underneath the pie pan to catch any drips.
If you don't need to use all of the dough at once, freeze the rest one of two ways: either place it in the pie pan and freeze the entire pan, or roll it out on wax paper and then roll it up.
Pumpkin Spice Latte Syrup
1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 teaspoon vanilla
1 1/4 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
Heat all ingredients in a saucepan and bring to a boil. Cook at medium heat for 10-15 minutes until mixture becomes syrupy. Refrigerate remaining syrup.
1/2 c unbleached all-purpose white flour
1/4 tsp salt
1 cup 2% milkfat cottage cheese
1/4 c non-fat dry milk
3/4 cup water
1/3 c vegetable oil
Makes 4 large waffles, about 340 calories each
Leftovers can be reheated in the waffle iron.
Recipes for Sautéed Apples
2 honeycrisp apples, peeled, cored and sliced ¼ inch thick
1 cup Weaver’s apple cider
1 teaspoon cornstarch
4 packets stevia
Pinch of allspice and nutmeg
½ teaspoon cinnamon
Make a slurry by mixing cornstarch with 1 Tbsp of the cider. Combine remaining cider, stevia and spices in a saucepan and stir. Heat the liquid to a simmer, then whisk in the slurry. When it is well mixed, add the apples. Heat the mixture over medium heat for 5 minutes, stirring occasionally with a large spoon until apples are almost tender.
Keep warm until the waffles are ready!
4 honeycrisp apples, peeled, cored and sliced ¼ inch thick
1/4 cup butter
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
In a large skillet, melt butter over medium heat; add apples. Cook, stirring constantly, about 6 or 7 minutes until apples are almost tender. Mix cornstarch with ¼ cup water. Add to skillet and stir. Stir in the remaining water, brown sugar and cinnamon. Boil 2 minutes, stirring occasionally. Remove from heat and serve warm with your waffles!
Fresh Gingered Mango Salsa
2 cups chopped peeled mango
½ cup chopped red onion
½ cup minced fresh cilantro
2 limes juiced
¼ cup fresh mint
2 Tbs minced fresh ginger root
1 tsp olive oil
½ tsp salt
In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Fresh Monterey Jack Salsa
Makes 24 Servings
2 cups shredded Monterrey jack cheese
5 green onions chopped
1 avocado peeled pitted and diced
1 tomato chopped
1/4 cup chopped cilantro
1 can diced green chiles
1 6oz can black olive chopped
1 cup zesty Italian dressing
Mix all together and let sit overnight for optimum flavor.
Fresh Watermelon Salsa
Makes 14 SERVINGS
2 cups diced seedless watermelon
¾ cup finely chopped red onion
1 can black bean rinsed and drained
2 jalapeno peppers seeded and chopped
¼ cup minced fresh cilantro
2 tsp brown sugar
1 clove garlic minced
½ tsp salt
Mix together, cover and refrigerate for 1 hour. Drain if necessary before serving.
Fresh Apple Salsa
Makes 24 servings
8 Tart apples, cored and cubed
4 limes juiced
5 fresh jalapeno peppers minced
2 medium onions chopped
½ cup chopped cilantro
2 cups chopped toasted walnuts
¼ cup ginger finely minced
1 tsp salt
Add all ingredients to large bowl. Mix thoroughly.
Salsa (For Canning)
Makes 3 pints
5 cups skinned tomatoes, chopped
2/3 cup onion, chopped
1/2 cup green peppers, chopped
1/2 c. Jalapeno peppers
1 clove garlic, minced
1 T. salt
1/4 cup vinegar
Cornstarch, as needed.
Peel tomatoes by covering them with boiling hot water and let stand for three minutes. Drain and peel skins. Dice tomatoes into a colander to allow excess juice to drain. Place tomatoes and remaining ingredients into a large kettle and bring to a boil. Turn down and allow to simmer forty-five minutes. Mix several tablespoons of cornstarch with a small amount of water and stir into your salsa to thicken as needed.
Water Bath Canning:
Fill canner with water (approximately half full) and allow water to heat to boiling.
Place pint jars in heated oven to prevent the jars from breaking when you pour hot liquid in.
Place lids and caps into boiling water and keep hot until ready to use.
Pack salsa into jars allowing half an inch head space.
Wipe tops and threads of jar before capping. Cap and screw caps tight.
Place jars into canner, water should be two inches above jars.
Bring water to a boil and reduce heat to hold water at a steady but gentle boil. Start timing process after water has reached a boil. Process for twenty minutes.
Remove jars from canner. Set jars upright and allow to cool (24 hours).
Test to be sure each jar is properly sealed. If lid center is down and will not move, jar is sealed.