Dessert Recipes

PUMPKIN PIE

Ingredients:
1 egg
2 cups Pumpkin Puree
3⁄4 teaspoon cinnamon
1⁄2 teaspoon ginger
1⁄2 teaspoon nutmeg
1⁄8 teaspoon ground cloves
1⁄2 teaspoon salt
3 tablespoons brown sugar
11 ounces sweetened condensed milk
1 (9 inch) pie crust 


Directions:
•    Beat egg lightly.
•    Add and mix next 8 ingredients in order given.
•    Pour into unbaked pie shell.
•    Sprinkle top with more cinnamon if desired.
•    Bake on bottom shelf in 450° oven for 10 minutes.
•    Reduce heat to 350° and bake about 30 min or until inserted knife comes out clean.
•    Serve with whipped cream.

 

BAKED APPLES

Ingredients
Recipe yields 6 servings
1 teaspoon butter
2 tablespoons brown sugar
3 teaspoons vanilla sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 large apples - peeled, cored, and sliced apples 

Preheat oven to 350 degrees F. Grease a large baking dish with the butter.

Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more.

Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

 

PUMPKIN PUREE

A simple method for preparing pureed pumpkin that may be stored in the freezer for later use in breads, pies, cookies, soups and other recipes. 

Preheat oven to 325 degrees. 

•    Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.
•    Bake in the preheated oven, foil side up, for 1 hour or until tender.
•    Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. 
•    Store in the freezer in freezer safe bags.

 

GREEN SMOOTHIE 

Ingredients
1 cup of Almond Milk (substitute with coconut water)
1 cup of Kale (substitute with spinach, romaine)
¼ cup of blueberries, raspberries or blackberries
1 Banana (preferably frozen)
1 Tbsp. of chia seeds and flaxseed (substitute with additional supplements)

Begin with your choice of liquid, then add all other ingredients and blend until smooth. To adjust sweetness honey may be added.

 

FRESH PEACH COBBLER

Filling: 
8 fresh peaches - peeled, pitted and sliced
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons flour 

Topping:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
  
Directions
Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and flour.

Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and cover with topping. Bake until topping is golden, about 30 minutes.

 

STRAWBERRY SMOOTHIE

Recipe makes 4 cups

Ingredients:
1 banana  
2 cups strawberries  
1 cup blueberries  
6 ice cubes  
1/2 cup orange juice  
3/4 cup Greek yogurt  
1 tablespoon chia seeds  
1/2 teaspoon honey (optional)  

Directions: 
Place the banana, strawberries, blueberries, and ice cubes into a blender. Pour in the orange juice, yogurt, chia seeds and honey. Puree until smooth.

Strawberry Tips
Keep in mind that locally picked strawberries have a much shorter shelf life than the berries in stores that were shipped across the country. These strawberries have a better flavor and texture.  

Here's some tips to keep your berries fresh: 

  • Store berries in a tightly sealed container in your refrigerator as soon as possible. 
  • Do not wash or clean your berries until you are ready to use them. 
  • Do not stack berries more than a few high to prevent softening. 
  • Use berries within three or fewer days. 

 

STRAWBERRIES AND CREAM

Ingredients:

1 pint strawberries
2 cups whipping cream
¼ cup powdered sugar
2 mint leaves

 

1. Beat 2 cups whipping cream, 1/4 cup powdered sugar and 2 mint leaves at medium speed with an electric mixer until stiff peaks form. Fold in sliced strawberries and serve over pound cake. 

Pick up fresh baked pound cake at The Farm Market Bakery or at Lynette's Cupcakes.

 

Strawberry rhubarb tart with lemon mascarpone frosting

Executive Chef Thomas Hall
901 Restaurant & Bar 

Yields 1 nine-inch tart or 8 individual small tarts

Filling

2 cups Rhubarb, Small Dice
3 cups Strawberries, Sliced
1/4 cup Sugar
1 TBL lemon juice
1/2 tsp lemon zest
1 1/2 tsp cornstarch
1  tsp cold water

Frosting

1/3 cup sugar
2 TBL lemon juice, fresh
Zest of one lemon
1# Mascarpone Cheese

Method:
To make the filling combine rhubarb, strawberries, sugar & lemon juice together in a sauce pot and bring to a simmer. Simmer for about 6-8 minutes until the rhubarb is tender. Add and mix in the lemon zest until aromatic. In a small bowl combine the cornstarch and cold water to create a slurry for the sauce. While the sauce is simmering, slowly add the cornstarch slurry into the sauce to thicken. Make sure to continually stir while adding the cornstarch to prevent lumps.  Simmer for a 3-5 more minutes to cook out the starch from the sauce (shouldn't have a starchy/flour like feel on the palate).  Once all the starch has been cooked out of the sauce and filling has reached a thicker consistency, reserve and cool.  

To make the frosting whisk the sugar and lemon juice together until incorporated.  Add the cheese and lemon zest and whisk together until light and fluffy.

Once the filling is cooled you can assemble your tart. It is best to assemble closer to the time you are serving to prevent the crust from getting soggy.  If you are making your own tart shell make sure shell has been baked and cooled completely before assembling tart. To finish your strawberry rhubarb tart simply take your cooled tart shell, premade tart shell, or mini/individual tart shells and fill them with the filling. Allow to settle for a few minutes and spread mascarpone frosting over the top to cover. If you are not serving immediately place in refrigerator to help the tart further set.

 

baked apples with roasted nuts and dried fruit

Excerpted from "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations" (LifeLine Press, 2011)
www.KatherineTallmadge.com

4 servings

4 large apples
1 C water, sweet white wine or apple juice
8 tsp sugar, brown sugar or maple syrup
1 tsp cinnamon mixed into the sugar (optional)
1/2 C chopped nuts or dried fruit (optional)

Peel the top half of the apples and, using a apple corer or melon baller, core the apples. Put about 1” of the water in a baking pan. Place the apples in the pan, blossom end down. Sprinkle about 1 tsp of the sugar in the cavity of the apple and 1 tsp around the top. If desired, stuff chopped nuts and/or dried fruit into the cavity.

Bake uncovered for about an hour, or until apples are very tender. Cool and serve warm or at room temperature, or refrigerate. Serve with sweet or sour cream or yogurt.

About 90 calories each.

 

seasonal fruit granita

By Katherine Tallmadge, M.A., R.D.
Excerpted from "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations"(LifeLine Press, 2011)
Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com

The best ice cream in the world can be found in Italy, hands down. But much more typical of Italian fare is granita, the wonderfully fresh, flavored ice that is so refreshing after a meal. Here is a granita you can whip up in a flash, and at any time of the year. If using frozen strawberries, the taste says “fresh” thanks to the helpful addition of orange flavoring. Any seasonal fruit can be used. When pureeing, simply find a juice which matches the flavor. For instance, with peaches, use a peach or apricot nectar.

8 servings

Grated peel and Juice of 1 Orange (or another matching juice)
2 teaspoons orange or other matching liqueur (optional, for adults)
20 ounces frozen sweetened or fresh strawberries, (and/or raspberries and/or blueberries, if desired and in season)
1 Tablespoon sugar (optional, if using fresh berries)
Optional: 8 mint sprigs

Put eight small sherbet dishes (or martini glasses) in the refrigerator to chill. If using fresh berries, place them (along with the sugar, if desired) in the freezer until frozen. Cut the frozen sweetened or unsweetened berries into large-sized chunks and put into a food processor. Add the orange juice, peel, and liqueur. Pulse for about 30 seconds to break up the chunks, then process on high until the mixture is smooth. When the mixture has been pureed, spoon immediately into the chilled dishes and place in the freezer. If the granita has been frozen for more than six hours, remove it from the freezer 10 minutes before serving time. If desired, decorate with the mint sprigs.

(Muffin cup liners can also be used. Fit each one into a cup in the muffin pan and fill to the 3/4 level, the frozen ice will expand. Place immediately into the freezer.)

Per serving: 80 calories, 0 grams fat, 20 grams carbohydrate, 2 grams fiber, 0 mg sodium, 0 grams protein

 

strawberry granita

Excerpted from Diet Simple (LifeLine Press, 2011) by Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com

The best ice cream in the world can be found in Italy, hands down. But much more typical of Italian fare is granita, the wonderfully fresh, flavored ice that is so refreshing after a meal. Here is a granita you can whip up in a flash, and at any time of the year. Even though it is based on frozen strawberries, the taste says "fresh" thanks to the helpful addition of orange flavoring.

8 servings

Grated peel and juice of 1 orange
2 teaspoons orange juice, or for the adults orange liqueur
20 ounces frozen sweetened strawberries
Optional: 8 mint sprigs

Put eight small sherbet dishes in the refrigerator to chill. Cut the frozen berries into large-sized chunks and put into a food processor. Add the orange juice, peel, and liqueur. Pulse for about 30 seconds to break up the chunks, then process on high until the mixture is smooth. When the mixture has been pureed, spoon immediately into the chilled dishes and place in the freezer. If the granita has been frozen for more than six hours, remove it from the freezer 10 minutes before serving time. If desired, decorate with the mint sprigs.

(Muffin cup liners can also be used. Fit each one into a cup in the muffin pan and fill to the 3/4 level, the frozen ice will expand. Place immediately into the freezer.)

 

dark chocolate dipped strawberries

By Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com
“Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations” (LifeLine Press, 2011)

Serves 6 – 8

Ingredients:
For the Fondue:
½ cup Skim Milk
8 ounces Semisweet Chocolate, finely chopped
1 teaspoon Vanilla Extract

To Serve:
2 quarts Whole Strawberries (or other seasonal fruit)
Long toothpicks or Kebab Sticks
Finely Chopped Nuts (optional)
Santa Lucia Estates Ground Coffee (optional)
Granola (optional)
Heat the milk in a double boiler. When the milk begins to bubble around the edges, turn off the heat, and whisk in the dark chocolate chips. When melted, mix in the vanilla. Be careful not to burn the chocolate! Keep it on very low heat or in a double boiler. Pour into a fondue pot, keep on low, stirring occasionally. Spear each strawberry or piece of fruit with a long toothpick or kebab stick, and dip into the chocolate. If desired, roll in a bowl of chopped nuts, granola – or for the adults: course ground coffee for “mocha” dipped strawberries. To harden the chocolate, place each chocolate-dipped strawberry separately on parchment paper and let cool.