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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
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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.
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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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acorn-squash

Acorn Squash Stuffed With Apples

Acorn Squash Stuffed With Apples
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Acorn Squash Stuffed With Apples
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Ingredients
Servings:
Instructions
  1. Cut squash in half length-wise. Scoop out and discard seeds. Sprinkle inside with salt, pepper and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with 2 tsp. brown sugar and a light shake of cinnamon. Dot each with 1 tsp. butter.
  3. Place squash in shallow baking dish and pour about a half inch of water around them. Cover with foil and bake at 375°F for 50 minutes or until squash is tender.
  4. Remove the foil. Return to oven and bake uncovered for 15 – 20 more minutes or until you can easily poke with a fork. Great as a dessert or a side dish!
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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462389511_apple

Apple Crisp

Apple Crisp
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Servings
8 servings
Servings
8 servings
Apple Crisp
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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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Rhubarb

Rhubarb Pudding

Rhubarb Pudding
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Rhubarb Pudding
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Ingredients
Servings:
Instructions
  1. Layer ingredients in cake pan in order given.
  2. Pour water over the top and bake at 350°F for 30 - 35 minutes.
  3. When ready to serve, top with whipped cream.
Recipe Notes
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