PRINTER-FRIENDLY VERSION • 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 ½ cups Flour – all purpose 1/8 tsp Sea salt ½ cup Butter – unsalted ¼ cup Sugar – granulated 1 large Egg – lightly beaten • … Read More
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 … Read More
Prune Plum Clafouti
PRINTER-FRIENDLY VERSION • 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, … Read More
Dessert Crepes
PRINTER-FRIENDLY VERSION • 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 Sautéed pineapples drizzled with hot fudge Chocolate … Read More
Summer Berry Cobbler
PRINTER-FRIENDLY VERSION • Makes 9 servings • Great antioxidants & delicious! BERRY MIXTURE • Preheat oven to 400º F. • Mix the following ingredients gently. • Place the following in a greased 9″ x 9″ x 2″ baking dish…or single mini baking dishes: 3 cups 3 cups pinch 2 Tbsp 3/4 cup 1 Peaches Blueberries Salt Cornstarch – to help … Read More
Raspberry Coulis
PRINTER-FRIENDLY VERSION • Makes: 1-1/2 cups (375 mL) • Make-ahead: Refrigerate in airtight container for up to 4 days. 15 oz 2 Tbsp 4 tsp optional 1 Tbsp Fresh or thawed raspberries (425 G) – keep any syrup Water (approx.) Sugar of choice Cornstarch (up to 4 tsp) Lemon, Lime or Orange Juice MAKE JUICE • After cleaning the raspberries … Read More
Carrot and Pineapple Cake
PRINTER-FRIENDLY VERSION Ingredients – 2 cups all-purpose flour – 2 teaspoons baking powder – 2 teaspoons ground cinnamon – 3/4 cup oil – 4 eggs -1 teaspoon salt – 1 1/4 cup sugar – 3 cups fresh grated carrots – 2 cups raisins – 3/4 cup crushed pineapple Directions Combine oil, crushed pineapple and sugar and add eggs. Beat with … Read More
Nectarine Bran Muffins
PRINTER-FRIENDLY VERSION Makes 12 servings 1 cup 1/2 cup 1 cup 1/4 cup 2 1/2 tsp 1/2 tsp 1 1/4 cup 1 cup garnish All-bran Cereal Orange Juice Flour Sugar Baking Powder Salt Egg Vegetable Oil Nectarines – fresh, chopped (about 1-1/2 nectarines) Sliced Almond (optional) MAKE 2 MIXTURES – THEN COMBINE • #1 Combine bran cereal and orange juice; … Read More
Gluten-free Blueberry Coffee Cake
PRINTER-FRIENDLY VERSION • Makes 16 servings • Use a 9” springform pan or 9” square baking dish INGREDIENTS 3 cups Wheat-free biscuit baking mix – Bob Red Mill 1 cup Evaporated cane juice 1 tsp Cinnamon 1 tsp Nutmeg ½ tsp Allspice ½ cup Butter 1 ¼ cups Milk – almost, rice, soy or cow 1 cup Blueberries METHOD • … Read More
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 4 1 cup 1/2 tsp. Pumpkin – cooked & puréed 1% Milk Eggs Brown sugar – organic Ginger 1 tsp. 1/2 tsp. 1/4 tsp. 1 tsp. … Read More