It has long been a dream of ours to write a cookbook using our
customer's favorite recipes. If you have a favorite recipe
using one of the fruits or vegetables that we grow, please
submit it to us either through email or letter. We also
have a drop box at the farm store.
If we use your submission, we'll send you a Grisamore Farms gift
certificate! |
Tasty Recipes Using our Produce
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RHUBARB
COOKIES
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Cookies:
1 cup shortening
1 1/2 c packed brown sugar
2 eggs
3 c flour
1 tsp baking soda
1 1/2 c diced fresh or frozen rhubarb
3/4 c flaked coconut
Frosting:
1 pkg 3 oz cream cheese, softened
1 tbsp butter softened
1 1/2 confectioners sugar
3 tsp vanilla extract
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Preheat
the oven to 350 and grease baking sheets (enough for 4 dozen
cookies).
Cream shortening and brown sugar
then beat in eggs. Combine flour, baking soda and salt then
gradually add to the creamed mixture and mix well. Fold in rhubarb and coconut,
then drop by rounded tablespoon, 1 inch apart onto prepared baking sheets.
Bake for 10-14 mins or until golden brown.
For frosting beat cream cheese and butter until fluffy then beat in confectioners sugar and vanilla.
Spread over cooled cookies.
Enjoy!
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Recipe from
Cappers Magazine mar/apr 2012
submitted by Carolyn Decker
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STRAWBERRY-ALMOND MUFFINS
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1/2
cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 1/2 teaspoons almond extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups strawberries, chopped
3/4
cup slivered almonds
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Preheat
the oven to 375
and line a 12 cup muffin tin with paper liners.
In the bowl of an electric mixer or food processor, cream
the butter and sugar.
Add the eggs, one at a time, and blend until fluffy.
Mix in the milk and the almond extract.
In a separate bowl, sift the flours, baking powder, and
salt.
Add the flour mixture to the milk mixture and blend until
just combined.
Fold in the strawberries and almonds.
Fill the muffin cups to the top and sprinkle with alittle
sugar.
Bake for 30 minutes, or until golden brown.
Makes 12 muffins
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STRAWBERRY SLUSH
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6
ice cubes
16 strawbereries
1/2 cup frozen concentrated
limeade
1/2
cup water
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Place
ice cubes ina blender or food processor and pulse until crushed.
Add the strawberries, limeade, and water.
Puree until smooth and thick.
Pour into tall glasses.
Serves 2
Strawberries are very high in vitamin C.
They are higher than oranges ounce per ounce
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RASPBERRY PIE
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1
recipe Baked Pastry Shell
5 cups fresh or frozen raspberries
1 cup sugar
1/2 cup cold water
3 Tablespoons lemon juice
3 Tablespoons cornstarch
3/4cup whipping cream
2Tablespoons
sugar
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Prepare
Baked Pastry Shell as directed; set aside.
In a medium saucepan , stir together 2 cups raspberries,
the 1 cup sugar, cold water, lemon juice, and corn starch.
Cook and stir over medium heat until thickened and
bubbly; cook and stir for 2 minutes more.
Remove from heat.
Cool slightly.
Cover and refrigerate until thoroughly chilled.
Carefully fold 2 cups of the remaining raspberries into
the chilled mixture.
Spoon into pastry shell.
Cover; chill for at least 2 hours or until firm.
To serve, in chilled medium bowl, combine whipping cream
and the 2 tablespoons sugar; beat with chilled beaters of a
electric mixer on medium speed until soft peaks form.
Serve pie with whipped cream and remaining berries.
Serves 8.
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Baked Pastry Shell:
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Stir
together 1 1/4 cups all-purpose flour, and 1/4 teaspoon salt.
Cut in 1/3 cup shortening.
Moisten dough with 4 to 5 tablespoons cold water total,
adding 1 tablespoon at a time and tossing with a fork.
On a lightly floured surface, roll dough into a 12-inch
circle.
Ease pastry into a 9-inch pie plate.
Fold under extra pastry.
Crimp edge.
Prick bottom and side of pastry.
Line pastry with a double thickness of foil.
Bake in a 450 F oven for 8 minutes.
Remove foil.
Bake for 5 to 6 minutes more or until golden brown.
Cool on wire rack
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APPLE
CRISP
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Apples (use your favorite
variety)
1/4 cup water
1 tsp. cinnamon
1/2 tsp. salt
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Peel and slice enough apples
to make 4 cups.
Sprinkle with water, cinnamon and salt.
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Topping:
1 cup sugar
3/4 cup flour
1/3 cup soft butter
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With a pastry blender, mix
topping ingredients until crumbly. Spread mixture evenly
over apples. Bake uncovered in a 350 oven for about
40 minutes or until topping is golden. Makes 6 servings
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BLUEBERRY
CRISP
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3 pints fresh blueberries
½ c sugar or slightly less
(if berries are sweet)
3 Tbsp flour
Juice and grated zest 1 lemon
Topping:
1 C flour
1 C packed brown sugar
2/3 c rolled oats
½ tsp cinnamon
¼ tsp salt
10 Tbsp cold butter, cut into pieces
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Preheat 400 degrees. Putter 9x13 glass baking dish. Mix blueberries, sugar, lemon w/ zest, and flour and place in baking dish.
Combine topping ingredients in food processor, and pulse 2-3 seconds at a time until clumpy or use a pastry blender or fork to blend. Spread over the berries. Bake 30 minutes or until hot and bubbly.
Submitted by Amanda
Birch
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BLUEBERRY
SAUCE
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2 tsp. cornstarch
1 tbsp. water
1/4 cup sugar
1/3 cup water
1/8 tsp. salt
2 c. fresh blueberries
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In a saucepan, blend the cornstarch and 1 tbsp. water.
Add sugar, salt, and remaining water. Cook over low heat until clear and slightly thickened, stirring constantly.
Add blueberries and boil for two or three minutes. Let cool. Serve warm sauce on vanilla ice cream or on pound cake. Makes a great cheesecake topping. Store refrigerated. This does freeze well.
Submitted by Amanda Birch
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RASPBERRY
CRUMBLE
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3/4 cup butter or margarine
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberries with 1/4 cup sugar and
2 Tbsp flour, blended
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Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 30-45 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with berry mixture. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 minutes. Serve warm.
Submitted by Amanda
Birch
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