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Acorn Squash Stuffed with Blueberries

Acorn Squash Stuffed with Blueberries
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Acorn Squash Stuffed with Blueberries
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Ingredients
Servings:
Instructions
  1. Cut the squash in half, length-wise. Scoop out and discard the seeds. Sprinkle the inside of the squash with salt, pepper, and cinnamon.
  2. Divide the chopped apple evenly among the squash halves. Sprinkle each with two tsp. of brown sugar and a light shake of cinnamon, then dot each with one tsp. of butter.
  3. Place the squash in a shallow baking dish and pour half a cup of water around them. Cover the dish with foil and bake at 375°F for 40 to 50 minutes or until squash is tender.
  4. Remove the foil and put an equal portion of blueberries in each half. Return to the oven and bake uncovered for ten more minutes.
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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.
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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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Glazed Brussels Sprouts

Glazed Brussels Sprouts
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Servings
6-8 servings
Servings
6-8 servings
Glazed Brussels Sprouts
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Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Melt butter in frying pan over medium heat; add Brussels sprouts. Stir lightly until soft (about five to eight minutes.) Sprinkle sugar over the sprouts and stir until dissolved.
  2. For variation, add two cups of sliced carrots and an additional tbsp. of butter and tsp. of sugar. *Be sure not to cook the sprouts too long as a sour, displeasing scent and taste are released.
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Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
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Slow-cooked Cabbage Rolls
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Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
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Roasted Brussels Sprouts with Bacon, Apples and Onions

Roasted Brussels Sprouts with Bacon, Apples and Onions
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Roasted Brussels Sprouts with Bacon, Apples and Onions
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F.
  2. Trim root ends of sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoon of olive oil and roast uncovered in oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along edges.
  3. In a pan large enough to contain all ingredients, sauté bacon until just starting to crisp at edges and remove to drain on paper towel. Pour all but 1 Tbsp. of bacon grease from pan and discard. Add onions and apples, lower the heat to medium and sauté, stirring occasionally, until starting to turn soft, about 5-6 minutes. Stir in sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to syrup. Remove from heat and stir in mustard
  4. Chop the bacon and add to pan, then add the sprouts to the pan and stir and toss to combine. Add salt and hot sauce to taste.
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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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