Posts tagged Fruit

Farmer’s Daughter Cocktail

Farmer’s Daughter Cocktail

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  • 1 – 1 1/2 oz. Strawberry Basil Syrup (recipe below)
  • 1 oz. Vodka
  • 1 tablespoon diced strawberries & fresh basil

Add ice to a glass, and top with vodka, syrup and strawberry mixture.

Finish with Vanilla or Lemon-Lime Soda & enjoy!

Strawberry-Basil Syrup

2 cups water
4-6 strawberries, sliced
5-7 basil leaves
1 1/2 cups sugar

Directions: In a small sauce pot add water and sugar and bring to boil. Add strawberries and basil, simmer for 10 minutes. Cool and strain.

*G-Free Foodie

Individual Blueberry Crisps

Individual Blueberry Crisps



For the Berries:
2 pints fresh blueberries, rinsed

2 tbsp raw sugar (or light brown sugar)

1 tsp Gluten Free vanilla bean paste (or vanilla extract)

2 tbsp cornstarch or tapioca starch

zest of 1 medium lemon

juice of 1/2 the medium lemon (watch the seeds!)

For the Topping:

1/2 cup Gluten Free Rolled oats

1/4 cup raw sugar (or light brown sugar)

2 tbsp Gluten Free Flour blend

juice of the other half of that lemon (keep the seeds out!)

2 tbsp Extra Virgin Olive Oil (or corn, canola or baking blend oil)


Heat oven to 350 degrees.

In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.

Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.

Rest at least 10 minutes before serving.

*G-Free Foodie

Raisin Bread Apple Crisp

Raisin Bread Apple Crisp










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


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



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!