Tuesday, October 13, 2015
What does October look like.
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| Cover Crops are coming up... |
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| You'll never guess who these guys are... |
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| Thanks, Pam. You did a great job! |
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| 7 varieties of apples going off to be made into sauce... |
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| Debra and Katie work on Applesauce Labels. |
Friday, October 9, 2015
Apple Maple Pudding Cake , because we can't find the old posting!
APPLE- MAPLE PUDDING CAKE with
Manoff Market Gardens Cider
1 cup all-purpose flour
1 ½ tsp baking powder
½
tsp salt
2 tbsp butter, room temperature
½
cup sugar
1 egg
1/3 cup milk.
3 cups Braeburn or Stayman apple slices
1 tbsp sugar 1 tsp cinnamon
1/2 tsp chopped ginger
1/2 tsp chopped candied ginger
1/2 tsp nutmeg
Syrup:
1 cup
MMG Apple cider
1 cup
Kittredge's Maple Syrup
Heat oven to 350°.
In a small bowl combine
flour, bkg pwder and salt.
In a medium bowl, cream
butter and sugar. Beat in egg.
Stir in flour mixture, a third at a time
alternating with milk.
In a medium bowl combine
apples, sugar and spices .
Place in an ungreased
two-quart casserole dish.
Pour batter over apple mixture making sure
all apple pieces are covered.
Combine Syrup and Cider in a
saucepan over high heat
and bring to a boil, stirring
often.
Pour over batter; it will
sink.
(ignore how it looks at this time-it's not
pretty!)
Bake 35-45 minutes or until
toothpick inserted into
the center of the cake (not
liquid) comes out clean.
Serve with vanilla ice cream.
Thursday, October 8, 2015
Friday, September 25, 2015
Fruit Pie Recipe and Pumpkins
Fruit Custard Pie
Mix ½ cup sugar and 1 Tbsp flour
Put into bottom of
unbaked pie crust (9”)
Add fresh or canned Peaches and circle them in the bottom
Beat 2 eggs, ¼ cup sugar, 2 Tbsp flour
Pour over peaches and sprinkle with cinnamon and nutmeg
Bake at 450°
for 10 minutes then lower temp to 350°
and bake 25 minutes more.
Yummy!!
Thursday, August 13, 2015
Thursday, July 30, 2015
Peach Blackberry Crisp...because it's amazing!
Peach-Blackberry Crisp (stolen from webmd for peach raspberry crisp)
A fruit crisp offers the luscious flavor of a fresh fruit pie
without the fuss and calories of a crust. Celebrate the arrival of summer
peaches with this rich-tasting crisp. The nut-studded topping works great with
other fruit combinations too.
Ingredients
·
2 pounds peaches, peeled
(if desired, see Tip), pitted and sliced (5 cups), or frozen slices
·
1 pint blackberries, fresh
or frozen
·
2 tablespoons granulated
sugar
·
1 tablespoon lemon juice
·
2/3 cup whole-wheat flour
·
1/2 cup old-fashioned
rolled oats, (not instant)
·
1/2 cup packed light brown
sugar
·
1 teaspoon ground cinnamon
·
Pinch of salt
·
1 tablespoon butter, cut
into small pieces
·
1 tablespoon canola oil
·
3 tablespoons frozen
orange juice concentrate
·
1 tablespoon chopped
almonds, or walnuts
Instructions
Step 1
Preheat oven to 375°F. Coat an 8-inch-square baking dish (or
similar 1 1/2- to 2-quart dish) with cooking spray.
Step 2
To prepare filling, combine peaches, raspberries, granulated
sugar and lemon juice in a large bowl; toss to coat. Place the filling in the
prepared baking dish. Cover with foil. Bake for 20 minutes.
Step 3
Meanwhile, make topping. Mix flour, oats, brown sugar,
cinnamon and salt in a medium bowl with a fork. Add butter and blend with a
pastry blender or your fingertips. Add oil and stir to coat. Add orange juice
concentrate and blend with your fingertips until the dry ingredients are
moistened.
Step 4
After 20 minutes, stir the fruit filling and sprinkle the
topping evenly over it. Sprinkle with almonds (or walnuts). Bake, uncovered,
until the fruit is bubbly and tender and the topping is lightly browned, 20 to
25 minutes more. Let cool for at least 10 minutes before serving. Serve warm or
at room temperature.
Tips
Tip:
Dip peaches in boiling water for 30 or 40 seconds to loosen their skins. Let
cool slightly, then slip off skins with a paring knife. Or just let them ripen to perfection and peel the skins off!
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