Category Archives: Dessert

Strawberry Rhubarb Crumble

Dessert, Snack,

Strawberry Rhubarb Crumble
6 to 8 serving

strawberry rhubarb 7

Topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons brown sugar
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, softened

Filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries hulled & quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt
optional: 1 teaspoon of vanilla paste or extract & 1/4 teaspoon of cinnamon

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and cut in softened butter. Mix until small and large clumps form. Refrigerate until needed.

strawberry rhubarb 2

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt into 9 inch dish.  I prefer pyrex or ceramic dishes.

strawberry rhubarb 6

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place dish on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

strawberry rhubarb 7

Homemade Applesauce

Breakfast, Condiment, Dessert, Side Dish, Uncategorized

Type of dish: Breakfast, Condiment, Dessert, Side Dish

4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Recipe courtesy of Gazy Brothers Farm

Peach Dumplings

Breakfast, Dessert, Uncategorized

Type of dish: Breakfast, Dessert

1 cup sugar
1 Tablespoon butter
2 cups hot water
2 to 3 cups fresh sliced peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar, optional
1/2 milk or cream, more or less
cinnamon sugar, optional

In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil.

In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes.

Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream.

Serves 4 to 6.

Recipe courtesy of Gazy Brothers Farm

Apple Bake

Breakfast, Dessert, Uncategorized

Type of dish: Breakfast, Dessert

2 large baking apples, peeled and cored
3 Tablespoons butter
1/4 cup quick rolled oats
1/4 to 1/2 cup firmly-packed brown sugar
Ground cinnamon

Preheat oven to 350°F. Slice apples into thick slices.

In your cast-iron skillet or baking pan, either in your oven or on your stovetop, melt butter. Layers apple slices on top of the melted butter. Sprinkle with rolled oats, brown sugar, and cinnamon.

Baked for approximately 20 to 30 minutes or until apples are tender when poked with a knife. Remove and serve either serve warm or at room temperature.

Makes 2 servings.

Recipe courtesy of Gazy Brothers Farm

Oven Pear Pancake

Breakfast, Dessert, Muffins, Biscuits, Breads, Uncategorized

Type of dish: Breakfast, Dessert, Muffins, Biscuits, Breads

2 pears
1/2 cup sugar
1/4 cup all-purpose flour
3 eggs
1 cup whole milk
2 teaspoons vanilla
1 Tablespoon unsalted butter, melted
salt
1/2 teaspoon ground cinnamon
2 Tablespoons sugar

Heat oven to 400º F.

Lightly coat a 9-inch pie plate with vegetable cooking spray. Peel, core, and cut into eighths and arrange them in the pie plate.

Combine 1/2 cup minus 2 Tablespoons sugar, flour, eggs, whole milk, vanilla, unsalted butter, and a pinch of salt in a blender. Pulse until smooth, about 30 seconds.

Pour over the pears. Place in the oven and bake until springy to the touch, 25 to 30 minutes. Remove from oven. Heat broiler. Sprinkle the pancake with ground cinnamon and the 2 Tablespoons sugar. Broil until browned, about 1 minute. Serve warm.

Recipe courtesy of Gazy Brothers Farm

Peach Pie

Dessert, Uncategorized

Type of dish: Dessert

Did you know that you can freeze your pie filling? Simply mix your filling as though you were making a fresh pie. Then wrap your pie pan in saran wrap and freeze your filling in the pan. When it is frozen solid, wrap it tightly in foil and store in the freezer. When you’re ready to bake, just make a fresh crust, place your filling inside and bake at the normal temperature. A wonderful winter treat!

Recipe for 9″ double pie crust
5 cups peach slices, peeled and pitted
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust

Preheat oven to 375ºF.

Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.

Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice. Fold into prepared pie crust and dot with cold butter. Put top crust on and bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.

Remove to cooling rack and let cool for 30-60 minutes. Serve Peach Pie à la mode with ice cream or sweetened whipped cream.

Refrigerate leftovers if there are any!

Recipe courtesy of Gazy Brothers Farm

Plum and Almond Cobbler

Dessert

Type of dish: Dessert

1/2 cup firmly packed light brown sugar
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds shiro plums or other plums, pitted and quartered
2 Tablespoons fresh lemon juice
2 Tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sliced almonds
1 large egg, beaten lightly

Preheat oven to 375ºF.

In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.

Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.

Serve cobbler warm or at room temperature.

Recipe courtesy of Gazy Brothers Farm

Grilled Peaches with Crème Fraîche

Breakfast, Dessert, Uncategorized

Type of dish: Breakfast, Dessert

1/2 cup plus 2 Tablespoons honey
3 Tablespoons balsamic vinegar
1/4 cup water
1 teaspoon vanilla extract
1 8-ounce container creme fraiche (homemade recipe below)
6 firm but ripe peaches (halved, pitted)
lemon/lime zest (optional)

Whisk 1/2 cup honey, balsamic vinegar, water and vanilla in small bowl. Whisk crème fraîche and remaining 2 Tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Re-whisk both before using.)

Prepare grill (medium-high heat). Brush peaches generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.

Arrange 2 grilled peach halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center or on top of grilled peaches.

Grate lemon/lime zest for a bright, aromatic citrus punch!

Crème Fraîche
Crème fraîche is super simple and quick to make, plus, it adds a new dimension beyond sour cream. Make this, it will make you happy. We’ve included 2 variations for culturing the cream, buttermilk and sour cream. The culture is ultimately what dictates the flavor of the crème fraîche, and the sour cream will give a slightly sweeter, and creamier texture. The buttermilk will give you a bit more tang. Enjoy.

2 cups heavy cream
2 Tablespoons sour cream or buttermilk

Combine ingredients and gently heat to approximately 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm (yes, warm place, it is perfectly safe) until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple weeks.

Recipe courtesy of Gazy Brothers Farm

Apple Pie

Dessert

Type of dish: Dessert

1 1/2 cups all-purpose flour
1/2 cup vegetable oil
2 Tablespoons cold milk
1 1/2 teaspoons white sugar
1 teaspoon salt
6 apples, cored and sliced
3/4 cup white sugar
3 Tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup butter

Preheat oven to 350° F.

To make crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9-inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.

To make filling: Mix together 3/4 cup sugar, 3 Tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.

To make topping: Using a pastry cutter or clean hands, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.

Put pie in oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes at 350° F.

Recipe courtesy of Gazy Brothers Farm

Apple Bread Pudding

Breakfast, Dessert

Type of dish: Breakfast, Dessert

2 apples, peeled and sliced
2 cups day old bread, cubed
4 cups milk, scalded
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 cup raisins

Preheat oven to 350° F. Grease a 2-quart baking dish.

Place cubed bread in a bowl, pour scalded milk over bread until well soaked and slightly cool. Beat eggs only until mixed. Add sugar, salt and vanilla to eggs. Stir egg mixture into bread mixture. Add melted butter and stir.

Pour pudding into prepared dish. Add apples, walnuts and raisins; stir together. Set baking dish in a pan containing 1″ of hot water and bake in a 350° F oven for 60 to 75 minutes or until a knife inserted into the middle is not too wet.

Recipe courtesy of Gazy Brothers Farm