Makes 4 Jars
6-cups berries
3-cups sugar
1-6 oz. strawberry gelatin
Rinse and cap strawberries.
Mash berries and add sugar, let stand for 4 hours.
Heat berries and sugar to boiling point, lower heat and simmer for 10 minutes, stirring often.
Stir in gelatin, remove from heat and let stand for 30 minutes.
Spoon into containers and freeze.
Ingredients
1 1/2 c. shortening
2 c. brown sugar
2 eggs
1/2 cup sorghum (or molasses)
4 1/2 c. white flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt
white sugar (for rolling)
Instructions
Cream shortening and brown sugar until fluffy.
Add eggs and sorghum and mix well.
Add all the rest of the ingredients and mix until incorporated into dough.
Chill dough for several hours.
Shape into 1" balls.
Roll each ball in white sugar.
Bake at 350 degrees for 12-15 min.
Yields 8-10 dozen
yield: 6-8 SERVINGS
Recipe Note: The below recipe is for a 2.5 lb cushaw. It is sometimes hard to find a cushaw that small. If you are unable to find a small cushaw, use half for this recipe and freeze the rest for use at a later date.
INGREDIENTS:
2.5 lb Cushaw, cored, peeled, and sliced
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 cup brown sugar
6 tablespoons unsalted butter, sliced
3/4 cup heavy whipping cream
1/4 cup half & half
DIRECTIONS:
Preheat oven to 400 degrees.
Coat an oven safe glass dish with butter or a non stick spray. Arrange cushaw slices into an even, flat layer along the bottom of the dish. You do not want the cushaw slices packed in too tightly. Leave a little wiggle room for cream along the sides of each slice.
Give each cushaw slice a heavy sprinkle of cinnamon. Then follow up with some fresh grated nutmeg. Lastly, sprinkle the brown sugar all around the pan. Don't worry about being precise, just make sure each piece is brown sugared!
Lay the butter slices on top of each slice of cushaw. Larger pieces get two slices of butter....smaller pieces get 1. And your personal piece you already picked out gets 3 slices of butter.
Pour the heavy cream around the edges of the pan...and then come back a second time and do another round with the half & half. The liquid will come up to about half way up the sides of the cushaw.
Cover the dish with foil and bake for 1 hour, or until incredibly tender when pierced with a fork. Then remove the foil and bake for 10 minutes more. Serve immediately.
Cook time: 1 hour
Yield: Serves 8
2 eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamon
1/2 teaspoon of lemon zest
2 cups of pumpkin pulp purée from a sugar pie pumpkin or from canned pumpkin purée (visit our website for an easy recipe for fresh pumpkin puree)
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1 good pie crust
1 Preheat your oven to 425°F.
2 Beat eggs, mix in sugars, salt, spices, lemon zest: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
3 Add pumpkin and cream: Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
4 Pour into pie shell and bake: Pour the filling into an uncooked pie shell. Bake at a high temperature of 425°F for 15 minutes. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more, or until a knife inserted in the center comes out clean. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
5 Cool on a rack: Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
Serve with whipped cream.
3 1/2 cups all-purpose flour, sifted
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp salt
1/2 tsp baking powder
15 oz. fresh pumpkin purée (see our recipe for fresh pumpkin puree) or can pumpkin
1 cup oil
2/3 cup water, warm
4 eggs
3 cups granulated sugar
1/2 cup nuts, optional
Preheat oven to 350 degrees. Prepare two loaf pans by spraying with cooking spray. Place parchment in each pan sticking up over each long side. These will be your handles to pull out the loaf when cooled. Press parchment to stick to sides of pan and spray again. Set aside.
Combine flour, baking soda, cinnamon, nutmeg, cloves, salt and baking powder in medium bowl and set aside.
Mix pumpkin purée, oil and warm water in large bowl. Add eggs 1 at a time to pumpkin mixture, stirring continuously. Add sugar and mix well.
Add dry ingredients 1 cup at a time, stirring continuously. Add nuts if desired.
Pour mixed ingredients into 2 prepared pans and bake 60-75 minutes.
Remove from oven, let cool 10 minutes in loaf pan before inverting to cooling rack. Enjoy!
BAKED APPLE CIDER DONUT HOLES
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 40 donut holes or 16 donuts
Delicious donut holes that are loaded with the flavors of apple cider and rolled around in cinnamon sugar. Use this recipe to make donut holes or donuts, either way, they’re super-moist and soft little pillows. They’re baked, not fried, which makes them totally waistline friendly!
Ingredients
For the baked apple cider donut hole:
2 cups apple cider
2 whole cloves
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
2 tablespoons salted butter, melted
2/3 cup light brown sugar
1/2 cup buttermilk
2 tablespoons apple sauce, naturally sweetened – no sugar added
1 teaspoon vanilla extract
For the cinnamon sugar coating:
3 tablespoons butter, melted
1/2 cup granulated sugar
1 tablespoon cinnamon
Instructions
For the baked apple cider donut holes:
Start by simmering the apple cider with the 2 cloves in a small saucepan over medium heat for 15-20 minutes until the apple cider reduces down to 1/2 cup. Remove the cloves from the concentrate and pour the apple cider into a container and refrigerate while you prepare the donut batter.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spray a mini muffin pan, with non-stick cooking spray and set aside.
In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, combine the egg, melted butter, and brown sugar, whisk until smooth. Then, add in the apple sauce, vanilla, buttermilk, and the apple cider concentrate.
Add the wet ingredients to the dry ingredients and whisk until just combined. Its okay if a few small lumps remain.
Pour the batter by the teaspoon into the prepared muffin pans about 3/4s of the way full. Make sure to not overfill. Bake the donut holes for 9-11 minutes. Super mini donut holes take between 8-11 minutes. If making donuts, they will take about 9-12 minutes.
For the cinnamon sugar coating:
In a medium bowl, combine the sugar and cinnamon together. Dip the tops of each donut hole into the melted butter then coat with the cinnamon sugar mixture. Repeat with all the donut holes (donuts). Depending on how long you dip the donuts into the butter, you may need more butter and/or more cinnamon sugar. Donuts taste best the same day but can be stored up to 2 days if tightly wrapped and kept at room temperature.
This delicious apple pie recipe makes my favorite apple pie ever! Mouthwatering apples with sugar and cinnamon are nested between 2 layers of the flaky and tender crust - amazing!
Serves: 8 servings
Ingredients
4 tbsp butter
2½ lbs cooking apples, peeled, cored and sliced
½ cup sugar
1 tsp cinnamon
2 tbsp freshly squeezed lemon juice
1 tbsp cornstarch
1 egg
Pie crust dough or use a store bought crust
2½ cups flour
½ tsp salt
¼ tsp baking powder
1 cup (2 sticks) butter
⅓ cup cold water
Instructions
Preheat the oven to 375F.
Make the pie crust dough
Cut 2 sticks of butter into cubes.
Put butter, flour, salt and baking powder in a food processor bowl fitted with a steel blade, and process for 30 seconds.
Add ⅓ cup cold water to the food processor and process for 1 minute, or until the mixture turns into dough.
Remove the dough from the food processor and divide into 2 equal pieces.
Shape each piece of dough into a ball, then flatten into a disk, wrap with plastic wrap and refrigerate for at least 30 minutes.
Make the apple filling
Add the lemon juice to apple slices and toss to evenly distribute.
Melt 3 tbsp butter in a large non-stick frying pan over medium heat. Add the apple slices, sugar and cinnamon, and cook, stirring periodically, for 5 minutes.
With a slotted spoon, lift the apples from the pan and move the to the bowl, leaving the released liquid in a frying pan. Discard the liquid.
Sprinkle the apple slices with cornstarch and toss to combine.
Assemble the apple pie
Use 1 tbsp of butter to butter the 10-inch non-stick round pie dish.
Lightly flour a pastry board and a rolling pin.
Remove the dough from the refrigerator.
Roll out the first dough disk to about 12 inches in diameter.
Carefully lift the dough and transfer it to the baking dish, so the dough lines up the bottom and sides of the dish. Pierce the dough on the bottom in several places with a fork.
Put the apple filling in the apple pie on top of the dough.
Roll out the second dough disk to 11 inches in diameter.
Carefully lift the dough and put it on top of the apple pie.
Pinch the edges of the pie all around the pie to seal.
Whisk the egg in a small bowl to make the egg wash. Brush the top crust with the egg wash using a pastry brush.
With a sharp knife, make several slits in the top crust to allow steam to escape.
Bake the pie in a preheated 375F oven for 40 minutes.
Remove from the oven and let cool for 15 minutes before slicing.
Notes
If the dough has been refrigerated overnight and gets too hard to roll, just leave it on the counter for 20 minutes or until it's pliable enough to be rolled.
Makes 12 servings
1 liter bottle of white wine
8 cups fresh apple cider
1 cup caramel vodka
4-5 apples, chopped
Place chopped apples in the bottom of a large pitcher. Add white wine, apple cider and vodka, then stir well to combine. Refrigerate at least four hours before serving or overnight. Fill glasses with chilled sangria, including apples, and sip!
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Thinly sliced cooking apples baked with a cinnamon glaze and oatmeal crumb topping. The BEST Apple Crisp recipe Ever!
Servings 6
Ingredients
For the crumb topping:
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
dash of salt
1/3 cup unsalted butter diced into small chunks
For the Apple filling:
3-4 large cooking apples peeled and sliced thin
3 Tbsp butter melted
2 Tbsp flour
1 Tbsp lemon juice
3 Tbsp milk
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon
dash of salt
Instructions
Preheat oven to 375 degrees F.
For the topping:
In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
For the Apple Filling:
In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with Vanilla Ice Cream.
Recipe Notes
Make ahead instructions:
Make the apple filling, adding a tiny bit more lemon juice so the apples don't brown. Store the apple filling in an air-tight container, in the fridge, for up to one day. Make the crumble topping and put it in a separate ziplock bag, in the fridge. When ready to bake, remove from the fridge, and sprinkle the topping on top. Bake as directed.
To Freeze:
Bake and cool the crisp completely, then cover it with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.
PREP TIME
30 MINS
COOK TIME
33 MINS
TOTAL TIME
1 HOUR 3 MINS
Fresh, sweet and tart concord grapes are made into the perfect fruit puree to top these creamy Concord Grape Cheesecake Bars.
Serves: 12 squares
INGREDIENTS
Topping
6 oz. stemmed concord grapes
Crust
¾ cup graham cracker crumbs
3 tbsp. salted or unsalted butter, melted
Filling
8 oz. block cream cheese, softened
¾ cup vanilla Greek yogurt
2 large egg whites
¼ cup granulated sugar
2 tbsp. all-purpose flour
1 tsp. bottled lemon juice
2 tsp. vanilla extract
INSTRUCTIONS
Topping
Cook the concord grapes in a small saucepan on low-medium heat for 5-8 minutes, stirring and mashing frequently with a spoon. Once your mixture is almost completely mashed and resembles jam, remove from heat.
Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible. Once you have about 3-4 tbsp., set aside to cool and throw away the skins and seeds.
Crust
Preheat oven to 350 degrees. Line a 8x8 square pan with aluminum foil, allowing foil to hang over the sides, and grease lightly with cooking spray.
Combine graham cracker crumbs and melted butter in a small bowl. Spread graham mixture evenly on the bottom of the prepared pan. Bake for 8 minutes in preheated oven. Let cool for 5 minutes, then place in refrigerator to continue cooling as you prepare the filling.
Filling
Beat the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment for 30 seconds to one minute on medium power, or until light and fluffy. Add in the Greek yogurt, egg whites, sugar and flour and beat 1 minute until mixture is completely incorporated and creamy. Add the lemon juice and vanilla and beat again for 30 seconds to combine. Do not overmix.
Pour filling into cooled graham cracker pan and spread evenly.
Assembly and Baking
Using a teaspoon, scoop concord grape mixture and drop onto the top of the filling randomly. Using a toothpick or chopstick, drag through the filling and concord grape mixture to create swirls, cleaning each time you swirl the stick. Bake for 25 minutes, placing aluminum foil over the top if it starts to brown.
Remove from oven and cool for at least 20 minutes, then refrigerate for at least three hours (I left mine overnight).
Once cooled, lift foil and cheesecake out of the pan and cut with a sharp knife. Run knife under warm water after each cut.
PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins
Easy and healthy Stuffed Acorn Squash packed with an abundance of sweet and savory flavor! Caramelized onions, sweet Italian sausage, apples, spinach and fresh herbs stuffed inside perfectly roasted acorn squash, then broiled to perfection
Serves: 4-6 servings
INGREDIENTS
2 small/med acorn squash, cut in half lengthwise and seeds/strings scooped out
1 lb sweet Italian sausage, casings removed
1 large onion (or 2 small) cut in half and sliced thin
3 tbsp coconut oil, or other cooking fat (for caramelizing the onions) + 2 tsp (for sauteing the garlic)
2 cloves garlic, minced
1 medium-large apple, cored and diced
2 cups fresh spinach, roughly chopped
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
sea salt and black pepper to taste
INSTRUCTIONS
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Place the 4 acorn squash halves (seeds removed) open-side down on the baking sheet and roast in the preheated oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. You can always check them and continue to roast a few more minutes if they aren't tender enough. Set aside after removing from oven.
While the squash roasts, make the filling. Begin by caramelizing the onions (this process takes a good 20-25 minutes to really bring the flavor out!)
In a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions have been cooking for about 25 minutes and are deep golden brown, remove from heat and set aside.
While the squash roasts and the onions cook, heat a large saucepan over medium low heat and add the remaining 2 tsp cooking fat to melt. Add the garlic and cook until just tender, then add all the sausage and increase the heat to medium.
Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts.
Add the caramelized onions to the sausage mixture, leaving excess cooking fat in the pan. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was)
Arrange the squash on the baking sheet, stuffing side up, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven, allow to cool a bit and then serve warm. Enjoy!
Skill Level: Easy
Serving: 9" Cake (6 to 8 slices)
Strawberry Cake Ingredients:
2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8 oz) sour cream
½ cup light olive oil or vegetable oil
1 tsp vanilla extract
2 cups (260 grams) all-purpose flour (*measured correctly)
2 tsp baking powder
¼ tsp salt
12 oz (340 grams) strawberries, hulled
Powdered sugar to dust the top, optional
Strawberry Sauce Ingredients:
16 oz (450 grams) strawberries, hulled and halved
¼ cup (50 grams) granulated sugar
Prep:
Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.
Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.
How to Make Easy Strawberry Cake:
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla and beat on low speed until well combined.
In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and ¼ tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter ⅓ at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean without wet cake batter. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and ¼ cup sugar (or add sugar to taste) and blend until pureed.
Allow cake to rest in the pan for 15 to 20 minutes then run a thin spatula around edges to loosen from pan. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6
Ingredients
1/2 cup cold unsalted butter, cut into pieces
6 cups fresh blueberries
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cup rolled oats
Vanilla ice cream, for serving (optional)
Instructions
Preheat oven to 375 degrees.
Butter a 9x13 inch baking dish and set aside.
Combine the flour, sugar, and cinnamon in a bowl.
Blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.
Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them.
Bake 30 to 35 minutes.
Serve with vanilla ice cream, if desired.
2 pounds fresh green beans
8 slices bacon
1 onion, diced
3-4 large red potatoes, peeled
4 cups chicken broth
3 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1. Wash and trim beans then cut into 2-inch pieces; set aside.
2. Cut bacon into 1/2-inch pieces then sauté over medium heat in a large skillet until browned. Add onion and beans then continue to sauté until onion is translucent. Remove from heat.
3. Cut potatoes into large cubes and add to a large pot or Dutch oven. Add chicken broth, butter, salt, pepper and bean mixture (with pan drippings) to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low and cook for 30-45 minutes, stirring occasionally. Let rest 10 minutes before serving.
Southern Fried Corn makes a simple, classic southern side dish. Made of corn, milk, butter, and bacon, this fried corn recipe is one you'll love.
Serves: 4
Ingredients
4 strips bacon, cut into bite-sized pieces
4 ears corn, cleaned
½ teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
¾ cup milk
1 tablespoon butter
Instructions
Fry bacon pieces until browned.
Cut corn off of ears into the frying pan.
Scrape milk from corn cob into the frying pan.
Add in all ingredients except butter.
Cook over low to medium heat, stirring often for about 20 minutes.
Add in butter and cook another minute.
Serve warm.
Ingredients
Pastry for a 9-10 inch double crust pie
¾ - 1 cup sugar depending on sweetness of the peaches
4 tablespoons flour
½ teaspoon cinnamon or nutmeg
dash salt
1 teaspoon vanilla
6 cups peeled sliced fresh peaches
2 tablespoons butter
egg wash made with 1 egg yolk and 2 tablespoons water
sanding sugar
Instructions
Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.
Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.
Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.
Serve warm with a big scoop of vanilla ice cream.
Ingredients
2 1/2 c blackberries, washed
1 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 c milk
1/2 c unsalted butter, melted
Directions
Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375º. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps. Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan. Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.
Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for 5 minutes so it will hold its shape.
Check out our social media accounts for updates on new products
If you would like to receive our weekly email news letter sign up below
Store Hours:
Monday - Saturday:
10:00 am - 6:00 pm
Sunday :
12 pm - 5 pm
