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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
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Servings
2 dozen
Servings
2 dozen
Pumpkin Chocolate Chip Cookies
Print Recipe
Servings
2 dozen
Servings
2 dozen
Ingredients
Servings: dozen
Instructions
Prep:
  1. Preheat oven to 375°F.
  2. Lightly grease two cookie sheets with vegetable shortening or butter.
Pumpkin Puree (for dough):
  1. To make your fresh pumpkin puree for the cookie batter, cut the pumpkin in half and scrape the insides. Remove stem. Cook the pumpkin in the microwave or roast in your oven. Cook until soft.
  2. Once soft and cool enough to handle, scoop out inside from skin. Add to blender or food processor to make the puree.
Recipe Notes
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Rhubarb

Rhubarb Sour Cream and Strawberry Crumb Cake

Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Ingredients
For Cake:
For Crumb Topping:
Servings: cake
Instructions
  1. Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  2. Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  3. Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
Recipe Notes
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Rhubarb

Rhubarb Crunch

Rhubarb Crunch
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Rhubarb Crunch
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Ingredients
Servings:
Instructions
  1. Combine rhubarb pieces with 1 cup sugar and 2 Tbsp. flour and place in greased, 8-inch baking pan. Dot with 2 Tbsp. butter.
  2. Mix baking powder, egg, 1 cup sugar and 1 cup flour in a bowl. When mixed, pour over rhubarb. Mixture will be crumbly.
  3. Bake at 350°F for 40 minutes.
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462389511_apple

Apple Crisp

Apple Crisp
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Servings
8 servings
Servings
8 servings
Apple Crisp
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Place apple slices in buttered 9x5x4-inch loaf pan.
  2. Combine water and cinnamon; pour over apples. In a blender, or by hand, mix the flour, butter, and sugar until crumbly.
  3. Pour mixture on top of apples and pack down, making sure all apples are covered. Bake 1-1 ½ hours at 350°F, until browned and bubbly. Best served warm with vanilla ice cream or market-fresh cream!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Thinkstock-153020411_sweet potatoes

Sweet Potato Muffins

Sweet Potato Muffins
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Sweet Potato Muffins
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Ingredients
For the muffins:
For the topping:
Servings:
Instructions
  1. In a medium bowl, combine all purpose flour, baking powder, salt, baking soda and ground nutmeg. Set aside.
  2. In a large pouring vessel combine whole milk, buttermilk, sweet potato puree and vanilla extract. Set aside.
  3. In a large bowl, cream unsalted butter and brown sugar with an electric mixer, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately mix in dry and wet ingredients into the butter, starting and ending with the dry; mix only until each addition is incorporated, DO NOT OVERMIX.
  4. Coat a muffin pan with nonstick spray and fill muffin cups 1/2 full. Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  5. While muffins are baking, in a shallow bowl, combine granulated sugar, ground cinnamon and ground nutmeg. In a separate bowl, melt 1 stick of unsalted butter.
  6. When the muffins are cool enough to handle, yet still warm, remove muffins from the pan, brush them completely with the melted butter, and roll in the sugar mixture to coat.
Recipe Notes

(Recipe Courtesy of Cuisine at Home)

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