Blueberry Peach Cobbler

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Blueberry Peach Cobbler

Blueberry Peach Cobbler

http://www.myrecipes.com/recipe/blueberry-peach-cobbler-10000001995700/

Ingredients

  • 5 pounds peaches, peeled, pitted, and sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup granulated sugar, divided
  • 3/8 teaspoon salt, divided
  • 6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups fresh blueberries
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat oven to 375°.
  2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
  4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
http://www.knowyourfarms.com/blueberry-peach-cobbler/

By |July 15th, 2013|Blueberries, Dessert, Peaches, recipe, Recipe Type|Comments Off
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Almond Lavender Cake

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Almond Lavender Cake

Almond Lavender Cake

http://www.tasteofhome.com/recipes/almond-lavender-cake

Ingredients

  • 2 cups sugar, divided
  • 1/2 cup slivered almonds
  • 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
  • 1 cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup (8 ounces) sour cream
  • 1/4 cup half-and-half cream
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons boiling water
  • 3/4 cup confectioners' sugar
  • Additional dried lavender flowers, optional

Instructions

  1. Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
  2. In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
  4. Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.
http://www.knowyourfarms.com/almond-lavender-cake/

By |June 3rd, 2013|Cake, Dessert, Lavender, recipe, Recipe Type|Comments Off
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Sweet Potato Ginger Cookies

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Sweet Potato Ginger Cookies

Sweet Potato Ginger Cookies

http://www.recipesquickneasy.com/sweet-potato-ginger-cookies/

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh grated ginger
  • Zest of 1 orange
  • 1 stick unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup mashed sweet potato (1 medium sweet potato)
  • 1 teaspoon vanilla extract

Instructions

  1. Wrap a medium-sized sweet potato in foil and roast at 400 degrees for 45 to 50 minutes (until the potato feels very soft). When cool enough to handle, mash the sweet potato flesh with a fork and set aside.
  2. Lower oven temperature to 350 degrees.
  3. In a bowl, combine the flour, oats, baking powder, baking soda, salt, nutmeg and whisk to combine. Set aside.
  4. In a mixer, cream the sugar and butter until smooth.
  5. Add the sweet potato puree, ground ginger, orange zest, and vanilla and mix to combine.
  6. Add the egg and mix just until incorporated
  7. Slowly incorporate the flour mixture into the wet mixture just until the dough forms.
  8. On a parchment-lined or lightly oiled baking sheet, drop spoonfuls of dough.
  9. Bake for 12-14 minutes until the edges are golden brown.
http://www.knowyourfarms.com/sweet-potato-ginger-cookies/

By |May 6th, 2013|Dessert, Know Your Farms, recipe, Recipe Type, Sweet Potatoes|Comments Off
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Mint chocolate chip cookies recipe

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Mint chocolate chip cookies recipe

Mint chocolate chip cookies recipe

http://www.sheknows.com/food-and-recipes/articles/951383/5-creative-ways-to-cook-with-fresh-mint

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup mint leaves and stems
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 eggs
  • 2 cups coarsely chopped dark chocolate

Instructions

  1. Preheat oven to 375 degrees F.
  2. In the bowl of a mini food processor, combine mint and sugar. Process until mint is finely chopped. Set aside.
  3. In a small bowl, whisk together flour, baking soda and salt.
  4. In the bowl of a standup mixer fitted with the paddle attachment, beat butter, mint sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. Stir in chocolate pieces.
  6. Drop by two to three tablespoon-sized balls onto ungreased baking sheets.
  7. Bake for nine to 11 minutes or until golden brown.
  8. Cool on baking sheets for two minutes, and then transfer to wire racks to cool completely.
http://www.knowyourfarms.com/mint-chocolate-chip-cookies-recipe/

By |May 6th, 2013|Dessert, Know Your Farms, Mint, recipe, Recipe Type|Comments Off
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Chocolate Zucchini Bread

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Chocolate Zucchini Bread

Chocolate Zucchini Bread

http://www.inspiredtaste.net/2108/chocolate-zucchini-bread/

Ingredients

  • 1 1/2 cup shredded raw zucchini
  • 1 cup all-purpose flour
  • 1/2 cup (45 grams) unsweetened cocoa powder (we used Ghirardelli)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F and spray a loaf pan (9x5x3) with nonstick cooking oil.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
  3. In a large bowl, using a hand mixer beat the oil, sugars, eggs, vanilla extract and coffee granules for about 2 minutes.
  4. Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. Remove from the oven and cool on a wire rack.
http://www.knowyourfarms.com/chocolate-zucchini-bread/

By |May 3rd, 2013|Bread, Dessert, recipe, Recipe Type, Zucchini|Comments Off
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Five-Spice Sweet Potato Pie

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Five-Spice Sweet Potato Pie

Five-Spice Sweet Potato Pie

http://www.myrecipes.com/recipe/five-spice-sweet-potato-pie-10000001134062/

Ingredients

  • 2 pounds sweet potatoes (about 5 medium)
  • 3/4 cup packed brown sugar
  • 1/2 cup 2% reduced-fat milk
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon five-spice powder or pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, lightly beaten
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Instructions

  1. Preheat oven to 375°.
  2. Pierce sweet potatoes several times with a fork. Place sweet potatoes on a baking sheet. Bake at 375° for 1 hour and 15 minutes or until tender. Cool slightly. Peel and discard skins. Place the pulp in a medium bowl, and mash. Add 3/4 cup brown sugar and the next 8 ingredients (through eggs) to pulp. Beat with a mixer at medium speed until well blended.
  3. Fit refrigerated pie dough into a 9-inch pie plate; fold edges under, and flute. Pour sweet potato mixture into pie shell. Bake at 375° for 55 minutes or until a knife inserted in center comes out clean. Cool pie completely on a wire rack.
http://www.knowyourfarms.com/five-spice-sweet-potato-pie/

By |April 25th, 2013|Dessert, recipe, Recipe Type, Sweet Potatoes|Comments Off
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Beet Surprise Cake

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Beet Surprise Cake

Beet Surprise Cake

http://allrecipes.com/recipe/beet-surprise-cake/detail.aspx

Ingredients

  • 2 teaspoons lemon juice
  • 1 cup beets, boiled and grated
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups melted butter
  • 4 eggs, beaten
  • 2 tablespoons honey
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 3 tablespoons cream
  • 3 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 pound confectioners' sugar

Instructions

  1. Grease one 9x13 inch pan. Preheat oven to 350 degrees F (175 degrees C). Sprinkle lemon juice over beets, set aside.
  2. Combine flour, 1 teaspoon salt, soda, white sugar, cocoa, melted butter, eggs, honey, milk, and 2 teaspoons vanilla in a large mixing bowl. Stir in beets. Beat 2 minutes at medium speed of mixer. Pour into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) about 40 minutes. Cool and frost.
  4. To make frosting: combine cream and cream cheese, 1 teaspoon vanilla, and pinch of salt. Add confectioners' sugar, beat until fluffy. Spread on cake. Add nuts if desired.
http://www.knowyourfarms.com/beet-surprise-cake/

 

Do you want other vegetables in your dessert?

By |April 22nd, 2013|Beets, Cake, recipe, Recipe Type|Comments Off
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Blueberry Empanadas

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Blueberry Empanadas

Blueberry Empanadas

http://www.connoisseur4thecure.com/2012/02/27/blueberry-empanadas/

Ingredients

  • package empanada dough, thawed
  • 1 1/2 to 2 cups blueberries, fresh or frozen
  • 2 T flour
  • ¼ cup organic sugar
  • A sprinkle cinnamon
  • 1 teaspoon vanilla extract
  • ½ tablespoon lemon juice
  • Pinch salt
  • 1 tablespoon butter, melted or cooking spray
  • Serve with vanilla ice-cream or sifted powdered sugar

Instructions

  1. Pre-heat oven to 400 degrees. Combine the flour, sugar, cinnamon, and salt. Add blueberries and toss with mixture. Add vanilla and lemon juice and gently combine. Place about 2 tablespoons filling on empanada round. Fold in half creating a moon shape. Press around the edges to seal the dough and then crimp with a fork. Place the empanadas on a lightly greased or parchment lined baking sheet. Brush with melted butter or spray lightly with cooking spray. Bake for 15 to 18 minutes, until golden. Serve with powdered sugar or vanilla ice-cream.
http://www.knowyourfarms.com/blueberry-empanadas/

Here are a few of the health benefits of blueberries.

By |April 17th, 2013|Blueberries, Dessert, recipe, Recipe Type|Comments Off
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Harvest Pie

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Harvest Pie

Harvest Pie

http://www.myrecipes.com/recipe/harvest-pie-10000001545736/

Ingredients

  • 1 large butternut squash, halved and seeded (about 2 1/4 pounds)
  • Cooking spray
  • 1/2 cup fat-free evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons chilled butter, cut into small pieces
  • 3 tablespoons chopped pecans
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 10 tablespoon fat-free whipped topping (optional)

Instructions

  1. Position oven rack to lowest setting. Preheat oven to 400°.
  2. Place squash, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° 30 minutes or until squash is tender. Cool slightly, and peel. Mash pulp to measure 2 1/2 cups. Combine the pulp and milk in a food processor; process until smooth. Add granulated sugar and next 5 ingredients (through cloves); process until smooth.
  3. Increase oven temperature to 425°
  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
  5. Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven.
  6. Reduce oven temperature to 350°.
  7. Sprinkle flour mixture evenly over filling; shield edges of piecrust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired.
http://www.knowyourfarms.com/harvest-pie/

Check out these other desserts made with vegetables!

By |April 5th, 2013|Butternut Squash, Dessert, recipe, Recipe Type|Comments Off
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