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BUTTERCREAM FILLING
TOPPING
Recipe courtesy of: http://allrecipes.com
|
| 1 small | Butternut Squash |
DRY INGREDIENTS (flour mixture)
• Turn oven down to 325° F. Butter an 8- by 8-in. baking pan and set aside.
• In a small bowl, combine dry ingredients.
• Set aside.
| 2 cups 1 tsp 1 tsp 1 tsp 1 tsp 3/4 tsp 1/2 tsp 1/4 tsp |
Whole-wheat Pastry Flour |
BUTTER MIXTURE
• With a mixer, cream together butter and brown sugar in a large bowl until smooth and a bit fluffy.
• Add eggs one at a time, beating for 30 seconds after each addition.
• Mix in vanilla.
| 1/2 cup 1 1/2 cups 2 large 1 tsp optional |
Unsalted Butter - at room temperature Light Brown Sugar - packed Eggs Vanilla Powdered Icing Sugar or Whipped Cream - as topping |
COMBINE & BAKE
• Add half of the flour mixture to the butter mixture and stir to combine.
• Stir in the cup of mashed squash.
• Add remaining flour mixture and stir just enough to combine.
• Pour batter into prepared baking pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
• Serve plain or with a dusting of powdered sugar or a dollop of whipped cream.
Recipe courtesy of: http://find.myrecipes.com
Dessert Crepes
• Makes approx. 6 crepes.
• Bring France to your home by making crepes (thin pancakes) in your own kitchen.
In Paris, they're sold by vendors on the side of the road and are filled with a variety of sweet or savory fillings:
- Fresh fruit (berries, peaches & kiwi)
- Apple sauce
- Sauteed pineapples drizzled with hot fudge
- Chocolate sauce
- Chicken
- Melted cheese, ham and egg filling.
1 1/2 cups+ 5 Tbsp |
Milk |
MIX INGREDIENTS
• Using a high-speed blender helps to ensure that all lumps are removed from batter.
• Place milk, vanilla, and orange flavouring in blender. Add yolks, sugar, salt, flour, and then butter.
• Blend on high speed for 30 seconds. Scrape sides of blender; blend 30 seconds more.
REFRIGERATE
•Transfer batter to an airtight container; refrigerate at least 2 hours or overnight.
HEAT PAN
• Brush a 6 1/2" to 7" crepe pan or nonstick skillet with oil.
• Heat on medium until just starting to smoke.
COOK
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Step 1 Remove skillet from heat; quickly pouring 2 tablespoons of batter across the pan's mid surface.. |
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Step 2 With speed (in 2 to 3 seconds) tilt skillet in all directions to thinly cover the batter over the entire bottom of the pan. Return it to heat for about 1 minute. Sharply shake pan in a horizontal motion to loosen the crepe. |
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Step 3 Lift edges with a spatula to inspect underside. When golden brown, turn crepe by using two spatulas or by flipping crepe with a toss of the pan. |
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Step 4 Cook about 30 seconds more, until spotty brown. Slide crepe onto a plate. To keep warm & moist, cover with a 100% cotton tea towel in a 200° oven. Repeat steps 1- 4 Grease pan again with oil, heat to just smoking, and repeat with remaining batter. To keep warm, cover with an ovenproof dish in a 200º F oven. Or make up to a day in advance; reheat, covered with foil, in a 300º F oven until warm. |
• To serve, fill with filling of choice, roll in a tube or fold in quarters. OPTIONAL: Sprinkle crepes with a little powdered sugar & dollop of whipping cream.
Adapted recipe courtesy of: www.mahalo.com & www.marthastewart.com
Cherry Pie
• Makes one 9" two-crust pie
PRINTER-FRIENDLY VERSION
PASTRY
| 2 cups 1 tsp 1/3 cup 1/3 cup 4-5 Tbsp |
Flour Salt Butter (plus 1 tablespoon) Shortening (plus 1 tablespoon) Cold Water |
Preheat oven to 425º F.
• Place flour and salt into a medium mixing bowl or into the food processor.
• Cut in shortening and butter and work with a fork or pastry cutter until mixture is like coarse corn meal.
....• If using a food processor use the "S" blade.
• Sprinkle in cold water, 1 tablespoon at a time, mixing until all flour is moistened and forms a ball.
• Slightly chill until ready to roll out the pie crust.
PIE FILLING
| 3/4 cups 1/3 cup 8 cups 1/4 tsp 2 Tbsp |
Sugar, up to 1 ¼ cups (depending on sweetness of cherries and personal preference) Flour Cherries (about 3-1/2 lbs.) - pitted Almond Extract Butter |
• In a large mixing bowl, stir together sugar and flour.
• Mix well with cherries.
ASSEMBLE PIE
• Roll pastry out on a cutting board that is dusted with flour and sugar. Place bottom crust in 9'' pie plate.
• Add cherry mixture.
• Sprinkle with almond extract and dot with butter.
•Moisten the outer edge of bottom crust with cold water, so that the top crust will adhere.
BAKE
• Cover pie with top crust, crimping edges and adding slits to allow for steam to escape.
• Sprinkle sugar lightly on top of crust before baking.
• Cut a piece of aluminum foil, about 3" wide, and cover the edge of the pie to prevent excessive browning.
• Bake at 35-45 minutes or until crust is brown and juices are bubbly.
....• Remove foil during last 15 minutes of baking.
• Allow to cool until it is lukewarm before serving (approx. 3 hours).
Gluten-free Blueberry Coffee Cake
• Makes 16 servings
• Use a 9” springform pan or 9” square baking dish
INGREDIENTS
| 3 cups 1 cup 1 tsp 1 tsp |
Wheat-free Biscuit Baking Mix - Bob Red Mill Evaporated Cane Juice Cinnamon Nutmeg |
1/2 tsp 1/2 cup 1 1/4 cups 1 cup |
Allspice Butter Milk - Almond, Rice, Soy or Cow Blueberries |
METHOD
• Combine biscuit mix, cane & spices in a large bowl & stir to combine
• Using a pastry cutter, cut in butter until the dough becomes pea-sized
•Take out 1 cup of the mixture & set aside
•Add milk to remaining mixture and stir until just combined
•Place dough into a greased 9” springform pan or 9” square baking pan
•Top with blueberries & sprinkle remaining mixture evenly
•Bake at 350 0 F for 50-55 minutes, or until top of cake is firm
•Cool at least 10 minutes prior to serving.
NUTRITION INFORMATION
| Calories per serving Fat Saturated Fat Carbohydrates Fibre Sugar Protein |
210 8 g 3 g 33 g 2 g 14 g 4 g |
Recipe courtesy of: bobsredmill.com
Fruit Tart
• A medley of summer fruits.
• Makes an 8-9” pastry tart pan with a removable bottom
• Filling can be refrigerated for up to 3 days!
SWEET PASTRY CRUST
| 1 1/2 cups 1/8 tsp 1/2 cup 1/4 cup 1 large |
Flour - all purpose Sea Salt Butter - unsalted Sugar - granulated Egg - lightly beaten |
• Preheat oven to 400 0 F. Butter pan
• Sift flour & salt in a bowl. Set aside
• In mixer, beat butter until softened. Add sugar & beat until light & fluffy.
• Gradually add egg until just mixed.
•Gently combine flour mixture & mix until a ball forms. Note: Overworked pastry becomes hard when baked.
• Flatten dough into a disk. Cover with plastic wrap & refrigerate for 20 minutes to firm.
• On lightly floured surface, roll out pastry into 11” circle - approx. 1/8” thick. Place in tart pan. With a small floured pastry piece, lightly press actual pastry into bottom & up sides of pan. Prick bottom.
• Cover & chill for 20 minutes.
• Line unbaked pastry shell with parchment paper & fill with rice.
• Place on center rack. Bake crust for 20-25 min. until dry & golden.
• Cool on rack with rice removed.
LEMON-ALMOND PASTRY CREAM
| 1 1/4 cups 1/2 zest of 3 large 1/4 cup 1/8 cup 2 Tbsp juice of |
Milk Vanilla Bean - split lengthwise Lemon Egg yolks Sugar - granulated Flour - all purpose Cornstarch Lemon |
• Use stainless steel bowl to mix sugar & yolks.
• Sift flour & cornstarch. Combine mixtures to form a smooth paste. Set aside.
• In saucepan combine milk and vanilla until boiling. Watch carefully: done when milk foams up to top of pan.
• Remove from heat, add slowly to egg mixture, whisking to prevent curdling (strain if it occurs).
• Remove vanilla bean, scrape out seeds & add seeds to egg mixture.
• Place the mixture back into saucepan over med. heat - whisking constantly.
• At boil, whisk another 30-60 sec., until thickening makes it hard to stir.
• Remove from heat & add lemon juice.
• Pour into clean bowl, immediately cover with plastic wrap & refrigerate up to 3 days.
• Beat before using to remove possible lumps
• Fill pastry crust with the chilled cream.
• Begin placing fruit on the tart’s perimeter, artfully working inwards to arrang berries with their rounded side facing up.
• Optional: Glaze.
Recipe courtesy of: www.thejoyofbaking.com AND www.bigoven.com
Harvest Spice Muffins
• Yields: 20 muffins
• A healthy snack for the whole family.
WET INGREDIENTS
• Whisk together eggs, milk, and oil until completely blended.
• Stir in diced fruit.
| 2 1 cup 1/2 cup 2 cups |
eggs Low-fat Milk Olive Oil Pears &/or Apples - unpeeled |
DRY INGREDIENTS
• Combine remaining ingredients in separate bowl.
| 3 cups 1 cup 4 tsp 1 tsp 1 tsp 1/4 tsp 1/4 tsp |
Flour - white or brown Sugar Cane - Sucanat Baking Powder Salt Cinnamon - ground Cloves - ground Nutmeg - ground |
LET BATTER SIT
• Add dry to wet ingredients and stir just until blended.
• The batter needs to sit for 15-20 minutes: this is optional, it seems to make the muffins rise higher. You have two choices:
......• Allow the batter to sit in large bowl.
......• Let the batter sit after you divide it into the muffin cups.
• Divide batter between 20 greased muffin cups.
• Bake at 400º F for 20-25 minutes, until golden brown on top.
• Serve warm with a drizzle of honey!
Recipe courtesy of: www.recipezaar.com
Hot Chocolate Fudge Cakes
• Makes 10 servings (One 4 oz. cake-filled ramekin per serving)
• Make up to 2 days ahead prior to baking.
PRINTER-FRIENDLY VERSION
SIFT TOGETHER DRY INGREDIENTS
• Sift together in medium-sized bowl.
| 3.4 oz 2/3 cup 5 tsp 1 1/2 tsp 1/4 tsp |
All-purpose Flour (less than 3/4 cup)
Unsweetened Cocoa Instant Espresso Coffee Powder Baking Powder Salt |
COMBINE & REGRIGERATE FOR UP TO 2 DAYS
• Place butter in a large bowl; beat with a mixer at medium speed 1 minute.
• Add granulated and brown sugars, beating until well blended (about 5 minutes).
• Add egg substitute and vanilla, beating until well blended.
• Fold dry ingredients into sugar mixture; fold in chocolate.
• Divide batter evenly among 10 (4 oz..) ramekins
....• OPTIONAL RASPBERRY FILLING: Divide chocolate batter in half - filling all 10 ramekins evenly.
....• Place 1 tsp of raspberry filling in each ramekin.
....• Use remaining half of chocolate batter to complete each ramekin (filling 3/4 of each ramekin)
• Arrange ramekins on a jelly-roll pan.
• Cover and refrigerate 4 hours or up to 2 days.
| 1/4 cup 2/3 cup 2/3 cup 1 cup 1 1/2 tsp 1 1/2 bars 2 Tbsp |
Unsalted Butter - softened Granulated Sugar Packed Brown Sugar Egg substitute Vanilla Extract Dark Chocolate - coarsely chopped, approx. 4 oz. (RALPH'S carries Green & Black's Organic - Dark 70%; Cote d'Or's - Experiences Noir 70% Cacao; Ritter Sport - Fine Extra Dark Chocolate 71% Cocoa) Powdered Icing Sugar |
BAKE WHILE EATING DINNER!
• Preheat oven to 350ºF.
• Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350º F for 21-25 minutes or until cakes are puffy and slightly crusty on top.
• Sprinkle evenly with powdered sugar; serve immediately.
| 16 oz | Raspberries (1 cup juice) - fresh or frozen |
MAKE JUICE
• In a saucepan, heat berries until just warm and juice is released.
• If using fresh berries, add 1/4 cup water.
• Force the mixture through a sieve or juicer.
• Discard solids. Return juice to saucepan.
| 1/3 cup 2 Tbsp 1/2 tsp |
Granulated Sugar Orange Juice - freshly squeezed Orange Extract |
REDUCE
• Add sugar to taste.
• Cook over medium high heat until liquid is reduced to half (approx. 10 minutes).
• Remove from heat, add & combine remaining ingredients.
Recipe courtesy of: www.cookinglight.com
Back to Hot Chocolate Fudge Cakes
Nectarine Bran Muffins
Makes 12 servings
| 1 cup 1/2 cup 1 cu 1/4 cup 2 1/2 tsp 1/2 tsp 1 1/4 cup 1 cup garnish |
All-bran Cereal |
MAKE 2 MIXTURES - THEN COMBINE
• #1 Combine bran cereal and orange juice; let stand several minutes for bran to absorb juice.
• # 2 In a separate bowl, combine flour, sugar, baking powder and salt.
• Stir egg and oil into mixture #1 (bran) until well mixed.
• Chop nectarines & add to mixture #2
• Add mixture #1 (bran) to mixture #2; stir only until dry ingredients are moistened. (Batter will be thick and lumpy.)
• Spoon batter into 12 greased 2-1/2 inch muffin cups.
....• OPTION: Top with sliced almonds
BAKE
• Bake in 400º F oven for 25 minutes or until golden brown.
• Remove from pan and serve hot.
Recipe courtesy of: www.eatcaliforniafruit.com
Raspberry Coulis
• Makes: 1-1/2 cups (375 mL)
• Make-ahead: Refrigerate in airtight container for up to 4 days.
15 oz |
Fresh or thawed raspberries (425 G) - keep any syrup |
MAKE JUICE
• After cleaning the raspberries properly, place them in a bowl and purée by crushing with a fork.
• Place puréed raspberries into a sieve over a clean bowl and use the back of a spoon to force the berries ..through the sieve into the bowl.
• Measure syrup. Add water to make liquid measure 1 1/4 cups. Pour into saucepan.
THICKEN
• Combine sugar & corn starch.
• Stir into rasberries. Heat, stirring constantly, until mixture boils & thickens.
• Sweeten raspberries to desired taste.
• If desired, add a little lemon or orange juice to the coulis to enhance its colour.
Recipe courtesy of: www.canadianliving.com/food
Pears stuffed with Gorgonzola Cheese & Drizzle
• Delicious as a 1st-course or dessert!
• Makes 4 servings.
PASTRY
| 1 1/2 cups 2 cups 3/4 cup 1/2 stick 4 4 2 tsp |
Dessert Wine or Grape Juice Water Sugar Cinnamon Cloves - whole Bosc or Bartlett Pears Lemon Juice - freshly squeezed |
1 oz. 4 oz. 1 Tbsp Pinch Pinch 1/4 cup |
Cream Cheese - softened @ room temp. Gorgonzola (blue cheese) crumbled & softened @ room temp. Honey Sea Salt Pepper - freshly ground Pecans, Pistacio or Pine Nuts - lightly toasted & chopped |
• In a large saucepan combine first 5 ingred. over medium-high heat & bring to a boil, stirring to dissolve sugar & ..become the poaching liquid
• Meanwhile peel the pears, leaving the stem intact.
• Rub the pears with lemon juice to keep them from discolouring
• When poaching liquid has come to a boil, add pears & simmer until tender, about 30 minutes. Then use slotted ..spoon to carefully transfer pears to a plate to cool.
• Return poaching liquid to a boil & reduce to a syrup, about 20 minutes. Strain & transfer to a bowl.
• Once cooled, carefully remove the pears’ inner core. Pat dry on all sides & set aside.
• In a small mixing bowl combine the two cheeses, honey, salt & pepper - mix thouroughly.
• Transfer to a pastry bag with a plain tip. Pipe into the cavity of each pear.
• Place on desert plates & drizzle with room temperature syrup.
• Garnish with nuts & serve.
Recipe courtesy of: foodnetwork.com AND wholefoodsmarket.com
Prune Plum Clafouti
• Makes a great summer recipe which works well with many other summer fruits.
• Preheat the oven to 375º F.
• Grease small round cake pan.
| 12 1/3 cup plus 3 Tbsp 1/4 cup 2 1/3 cup plus 3 Tbsp 1/4 cup plus 2 Tbsp |
Prune Plums - fresh (OR one 340 g canned plums - drained, pitted) Self-raising flour Sugar Eggs Milk Unsalted Butter - melted |
COMBINE INGREDIENTS
• Cut each prune plums into 4 pieces and put them in a greased shallow ovenproof dish (3 cups capacity).
• Sift the flour and sugar into a medium bowl. Make a well in the centre.
• In a separate bowl, combine the eggs, milk and butter in a bowl.
• Gradually stir the eggs/milk/butter mixture into the flour mixture. Beat until batter is smooth.
ASSEMBLE & BAKE
• In cake pan, spoon the batter evenly between the prune plums.
....• Optional: Sprinkle with 1 Tbsp sugar.
• Bake for about 30 minutes, until cake is firm and golden brown.
• Serve warm. Enjoy!
Recipe courtesy of: chowtimes.com
Warm Plum Shortcake
• Makes 4 servings
PREPARE THE BISCUITS
| 2 cups 1 1/4 cups 1/2 cup 2 Tbsp 1 tsp 12 Tbsp 1 1 1/2 cups sprinkle |
all-purpose flour cake flour - not self-rising granulated sugar baking powder salt cold unsalted butter - cut into pieces Vanilla Bean (or 1 tsp Vanilla Extractinstead of a 2 inch piece of bean) heavy cream, plus more for brushing tops of biscuits Sanding sugar - for tops of biscuits |
PLUM TOPPING
| 4 to 5 2 Tbsp 2-3 Tbsp |
Plums (about 1 1/4 pounds -, pitted and cut into wedges Butter - unsalted Sugar Whipped cream, for serving |
• In a medium skillet melt the butter over medium heat. Add the sugar and vanilla pod. Cook, stirring, until sugar ..dissolves, about 2 minutes.
• Add plums and cook, stirring, until plums are slightly softened and heated through, about 4 minutes.
•Discard vanilla pod (if used).
• Split cooled biscuits horizontally. Top with plums and whipped cream.
• Serve immediately.
Recipe courtesy of: www.marthastewart.com
Prune Plum Tart
• Makes 6 servings
PREPARE PASTRY DOUGH
| 1 1/4 cups 1/2 tsp 1 Tbsp 1/2 cup 1/8 cup |
All-purpose Flour Salt Sugar Butter - unsalted , chilled; cut into 1” pieces Ice Water - up to 1/4 cup |
BLEND INGREDIENTS
• In a food processor, place the flour, salt, and sugar and process until combined.
• Add the butter and process until the mixture resembles coarse meal (about 15 seconds).
• Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together ..when pinched.
• Add remaining water, if necessary. Do not process more than about 30 seconds.
CHILL PASTRY - 1 HOUR
•Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about ..one hour to chill the butter and allow the gluten in the flour to relax.
ROLL OUT PASTRY SHELL & FREEZE
• Once the pastry has chilled sufficiently, remove from refrigerator and place on a lightly floured surface. Roll out ..the pastry to fit into a 9 inch (23 cm) tart pan.
• To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning ..the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
• To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry ..should be about an inch larger than your pan.
• When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess ..flour as you roll.
• Unroll onto the top of your tart pan. Never pull the pastry or you will get shrinkage (shrinkage is caused by too ..much pulling of the pastry when placing it in the pan). Gently lay in pan and with a small floured piece of pastry, ..lightly press pastry into bottom and up sides of pan.
• Roll your rolling pin over top of pan to get rid of excess pastry. With a thumb up movement, again press dough ..into pan. Roll your rolling pin over the top again to get rid of any extra pastry.
• Cover and place in the freezer until firm, several hours or even overnight.
PLUM FILLING
• Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven.
| 1 lb 1/4 cup 1/8 tsp |
Prune Plums (454 grams) Sugar Salt |
• With a sharp knife, cut the plums in half by following the natural crease in the plum's skin. Then, holding one ..half of the plum, gently twist the other half. The plum should easily fall into two halves so the pit can be ..removed. Then cut each half into thirds.
• Place the cut plums in a large bowl and gently toss with the sugar and pinch of salt.
ASSEMBLE & BAKE
• Remove the tart shell from the freezer and quickly place the plums, cut side up, in neat concentric circles in the ..frozen tart shell. Crowd the fruit, but do not overlap.
• Scrape any remaining sugar from the bowl and sprinkle over the plums.
• Bake the tart until the crust is golden brown and the fruit has sunken into itself, about 45-50 minutes.
Recipe courtesy of: www.joyofbaking.com
Pumpkin Layer Loaf
• Makes 1 loaf - aprox. 16 servings
• Preheat the oven to to 350º F. Grease a nonstick 9x5-inch loaf pan; set aside.
1 cup |
Pumpkin - NOTE: Fresh has more nutritional value than canned. |
MIXTURE # 1
• Mix pumpkin, 1 cup granulated sugar, all brown sugar, 3 of 4 egg whites, milk and oil in large bowl.
• Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside.
MIXTURE # 2
• Beat cream cheese spread, remaining 2 Tbsp granulated sugar and the remaining egg white with wire whisk ..until well blended.
ASSEMBLE & BAKE
• Spoon half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover ..with remaining pumpkin batter.
• Bake 1 hour & 5 min. or until wooden toothpick inserted in centre comes out clean. Run knife or thin spatula ..around edges of pan to loosen bread.
• Cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.
• Wrap cooled bread in foil or plastic wrap. Store in refrigerator up to 4 days.
Recipe courtesy of: http://www.kraftcanada.com
Steven's Pumpkin Dessert (Pie)
• Makes one 9" x 13" pan
• There’s no need to add a pie crust or topping. It’s a great low-calorie fall family dinner treat.
PRINTER-FRIENDLY VERSION
PUMPKIN BASE
| 4 cups 1 cup 1 cup 1 tsp. |
Pumpkin - cooked & puréed 1% Milk Brown sugar - organic Ginger |
1 tsp. 1/2 tsp. dash 1 tsp. |
Sea salt Cloves - ground Nutmeg Cinnamon |
• Preheat oven to 350 0F.
• Grease a 13" x 9" baking dish (Coconut oil is a healthful choice.)
• Combine ingredients until mixed thoroughly and pour into baking dish.
• Bake approx. 45 minutes - 60 if Streusel Topping is not added. Let cool before serving.
STREUSEL TOPPING - Optional to add a few extra calories when entertaining.
| 1/2 cup 3 Tbsp 3 Tbsp 3/4 cups |
Brown sugar - organic Butter Flour Oats |
Recipe courtesy of: Steven Merk (Farmer Ralph's son) of Langley BC
Pureed Pumpkin
• For loaves, pies, custards, soups...
• ‘Sugar Pie’ pumpkins are best for baking & cooking due to their higher quality of flesh - sweeter with a lower water content.
• 4 cups pumpkin pulp = 28 oz. canned pumpkin
PRINTER-FRIENDLY VERSION
BAKE
• Preheat oven to 375 0F.
• Cut ‘Sugar Pie’ pumpkin in half.
• Discard stem and stringy pulp.
• Optional: Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake for approx. 11/2 hours for a medium-sized pumpkin (4-5 lbs.) or until tender.
PURÉE
• Once cooled, scoop out the flesh.
• Purée flesh with a blender or mash by hand.
• For custards or soups, press the pumpkin purée through a sieve for a silky smooth texture.
Recipe courtesy of: allrecipes.com
Pumpkin Raisin Loaf
• Makes one (or four) 4.5” x 8.5” pan
• Lovely for school lunches, after school snacks & when unexpected guests arrive.
• Preheat oven to 350 0F.
• Lightly grease baking dish with butter or coconut oil.
DRY INGREDIENTS - Sift together in bowl:
| 2 cups 11/2 tsp. 3/4 tsp. 3/4 tsp. |
Flour (8 cups = recipe X 4) Baking powder (2 Tbsp) Baking soda (1 Tbsp) Sea salt (1 Tbsp) |
1/4 tsp. 1/2 tsp. 1/4 tsp. 1/2 cup |
Cloves (1 tsp.) Cinnamon (2 tsp.) Nutmeg (1 tsp.) Sugar (2 cups) |
LIQUID INGREDIENTS
• Stir together beaten egg, milk, pumpkin & melted butter.
• Make a well in dry ingredients and add liquid, all at once.
• Mix lightly until just combined. Stir in raisins.
• Turn into pan(s) & sprinkle generously with brown sugar.
| 1 2/3 cups 1/2 cup |
Egg - beat well (4) Water or ‘Rice Dream’ (2 2/3 cups) Puréed pumpkin - cooked ( 2 cups) |
1/4 cup 1/2 cup sprinkle |
Butter (melted) (1 cup) Raisins (2 cups) Brown sugar |
BAKE
• Bake for 1 hour @ 325-350 0F.
• Place pan on rack to cool for 10 min. Remove from tins to cool completely.
Recipe courtesy of: Anne Burnett - a friend of Farmer Ralph's family
Rochelle's Tasty Apple Crisp
• Makes 6 servings
• PEEL & CUT
| 10 | Apples (Best results with MacIntosh or Golden Delicious varieties) |
• MIX WITH APPLES. Place in greased 9" x 9" baking dish.
| 1/2 cup 1 tsp 1 Tbsp |
Brown Sugar Cinnamon Lemon Juice |
• TOPPING: Combine & crumble on top of the apples
| 3/4 cup 1/2 cup 1/3 cup |
All Purpose Flour Sugar Butter |
• Bake 375º F for 40 - 45 minutes.
Recipe courtesy of: Rochelle - A former RALPH'S employee who won our fall, 1999 Staff Apple Bake-Off.
Mom's Rhubarb Crisp
• Makes 8-10 servings
• This lovely dessert is wonderful with vanilla ice cream!
• Wash and cut Rhubarb into 1" pieces.
• Place in 9" x 13" baking dish & sprinkle with sugar:
| 4 cups 2 Tbsp |
Rhubarb White Sugar |
• Mix with fork until crumbly. Sprinkle over rhubarb:
| 1 cup 1 cup 1 tsp |
Flour Brown Sugar Baking Powder |
3/4 tsp 1 |
Salt Egg - unbeaten |
• Melt & cool. Drizzle over rhubarb mixture:
| 1/3 cup | Shortening |
• Sprinkle as final topping:
| 1/2 tsp |
Cinnamon |
• Bake ~ 350º F for 30-40 minutes.
Recipe courtesy of: Dianne (Ralph's sister & store manager) who imported this lovely recipe from Saskatchewan back in 1987.
|
3 cups 3 cups pinch 2 Tbsp 3/4 cup 1 |
Peaches Blueberries Salt Cornstarch - to help thicken the juices Sugar Lemon - freshly squeezed juices |
• Fill baking dish with berry mixture.
• Place on baking sheet lined with parchment paper (to ease cleaning & catch any drips).
CREAM BISCUIT DOUGH
• Mix the following ingredients together:
| 1 1/4 cup 1 Tbsp |
Flour Sugar |
1 tsp 2 tsp |
Salt Baking Powder (fresh) |
• Use pastry cutter to create rough pea-sized dough:
| 6 Tbsp | Butter - unsalted |
• Stir in - keeping it nice & wet with lumps :
| 3/4 cup |
Cream, Half 'n Half, or Buttermilk (add 2 tsp baking soda to counteract the acid of buttermilk) |
FORM COBBLESTONES ~ palm-sized rectangles to make 9 servings
• Brush tops of biscuits with any of the dairy suggestions noted above.
• Generously sprinkle with sugar.
BAKE~ 400º F for approx. 40 minutes, when juices are bubbly.
• Cool & eat with ice cream or whipped cream.
Recipe courtesy of: www.marthastewart.com
