Posts in category Dessert

Chocolate & Orange Olive Oil Cakes

Chocolate & Orange Olive Oil Cakes

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 Ingredients

3 cups Gluten Free Flour blend + 1 teaspoon xanthan gum (omit if using a cup-for-cup flour blend)
2 cups sugar
6 tablespoons Dutch Processed Cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup Extra Virgin Olive Oil
2 tablespoons white vinegar
1 1/2 tablespoons Gluten Free vanilla extract
2 cups cold orange juice
zest of 1/2 a medium-sized orange

For serving:
Orange Zest Whipped Cream
Extra Virgin Olive Oil
more orange zest, for garnish

Directions

Heat oven to 375°F.

Mix the flour, sugar, cocoa, xanthan gum, baking soda and salt together in a large bowl. With a hand mixer on low speed beat in the olive oil, vinegar, vanilla, zest and orange juice until smooth. Pour the mixture into ramekins lightly greased with butter.

Bake for 25 – 30 minutes or until a cake skewer inserted in the center of the cake comes out clean. Do not overbake the cake. They should be slightly firm to the touch.

Cool before topping with Orange Zest whipped cream & drizzling with a bit more Olive Oil. Garnish with Orange Zest

Raisin Bread Apple Crisp

Raisin Bread Apple Crisp

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Ingredients 

6 tablespoons melted butter
1/2 cup packed brown sugar
1/2 cup chopped walnuts
4 slices Sun-Maid Raisin Bread
3 large Granny Smith apples peeled and cut in 1/4 inch wedges

Directions

Preheat oven to 350 degrees F.

COMBINE butter, brown sugar and walnuts.
TEAR raisin bread into 1/4 to 1/2-inch pieces.
MIX bread with butter mixture.
PLACE apples in a 9-inch square or round baking dish. Pat bread mixture firmly over apples.
BAKE 40 to 45 minutes or until top is golden brown and apples are soft.
Serve warm.

Hudson Farms Fruit Stand Our Favorite Peach Cobbler Recipe

Hudson Farms Fruit Stand Our Favorite Peach Cobbler Recipe

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Ingredients

¼ cup, plus 2 Tbls. butter (must be butter!)
1-1/4 cups sugar, divided
¾ cup all-purpose flour
2 tsp. baking powder
1 tsp. vanilla
Dash of salt
¾ cup milk

3 cups sliced and peeled fresh or fresh-frozen peaches (can use more!)
Pre-heat oven to 350-degrees. Melt butter in a two-quart baking dish in the oven.  While it is melting, combine ¾ cup sugar, flour, baking powder and salt; add milk and vanilla,  and stir until mixed. Pour batter over melted butter in baking dish, but do not stir.

Combine peaches and remaining ½ cup sugar; spoon over batter. Do not stir. Sprinkle a  cinnamon and sugar mixture on top, if you like. Bake at 350 degrees for one hour (60- minutes). Makes six-to-eight servings. This recipe can easily be doubled or tripled for  use in larger baking pans.

NOTE: Tastes best if made with fresh California peaches! But you can use fresh-frozen  peaches. To freeze, take fresh peaches in-season, peel and slice, rinse in a “Fruit Fresh” bath or lemon juice bath to help preserve color.  Drain, sprinkle with sugar, if you like, and place desired quantity in a freezer bag.  Lay flat, and squeeze air out of bag and seal. Lay flat in the freezer. To use, simply defrost and  eat immediately or use to make cobbler, pie, fruit smoothies, etc.

Tastes great with ice cream! You can enjoy fresh peaches year-round!

Mrs. Krause Plum Pie

Mrs. Krause Plum Pie

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Servings: 9″ double crust pie

Ingredients:

FILLING

  • 4 cups Nature’s Partner® Plums
  • (1 ½ bags, or 3 lbs), unpeeled, cut into pieces w/pits removed
  • 1-1/2 cups sugar or artificial sweetener
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 Tbsp almond extract
  • 2 Tbsp Minute® Tapioca

CRUST

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup canola oil
  • 1/4 cup milk

TOPPING (optional)

  • 1/8 cup milk
  • 2 Tbsp cinnamon
  • 2 Tbsp sugar

BAKING EQUIPMENT

  • 9” Pie Pan, Bread Board, Mixing Bowls, Plastic Wrap and Pastry Brush (for optional topping)

Instructions:

  1. Preheat oven to 400°F. Mix filling ingredients and set aside.
  2. In separate bowl, mix flour and salt. Using a fork, stir oil and milk into flour with until mixture is damp.
  3. Dampen a clean, dry breadboard and cover with plastic wrap.
  4. Form 1/2 of the crust mixture into a ball and place on the board.
  5. Cover the top of this crust mixture with another large piece of plastic.
  6. Using a rolling pin, roll out the crust. Reposition the plastic as needed to keep the pin from touching the dough.
  7. Continue rolling until the dough is slightly larger than the pie plate.
  8. Remove the top layer of plastic wrap and using the bottom piece of plastic, lift the dough and turn over onto the pie pan.
  9. Form the remaining dough mixture in a ball and repeat steps 4 through 8. Set aside.
  10. Place the pie filling into the pan.
  11. Remove the plastic wrap from the second layer of dough and using the bottom layer of plastic, turn over onto the pan, completely covering the filling.
  12. Tuck the top and bottom crust together, crimp with fingers or the tines of a fork.
  13. Prick the top of the crust several times to allow steam to escape.
  14. Optional Topping: Dip a pastry brush into milk and brush top of pie then sprinkle with cinnamon and sugar.
  15. Bake for one hour, remove from oven and cool completely on rack.