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Preheat oven to 350. Prepare 2c rhubarb diced small and set aside. Stir together 1.5c unbleached flour, 1tsp baking powder, 1/2tsp baking soda, 1/2tsp salt and set aside. Cream 1/2c butter with 1/2c sugar. Blend in 1 egg and 3/4c greek yogurt, 1tsp vanilla extract. Blend in flour mixture in thirds but don’t overmix then stir in the rhubarb. Roughly divide dough into quarters and Spoon onto parchment covered cookie sheet roughly making 3 dozen cookies then bake 10 minutes until the edges are golden. Let cool fully and enjoy. The cookies are soft and light so keep cool or freeze after 48 hours.
Preheat oven to 350. Cream 1/2c butter with 1/2c packed brown sugar. Blend in 1 egg, 1tsp vanilla, 2c grated zucchini. Fold in 1 3/4c flour, 1 tsp soda and cinnamon, 1/2tsp nutmeg, 1/4tsp salt, 1c raisins. Line 8x12 baking dish with parchment paper, spoon batter and level then bake for approximately 30min until golden. optionally frost with cream cheese icing.
Finely dice 5c sunchokes, cover 1” over the top with water and simmer until tender. Add 5c chopped apples, 1c water, 1/2c apple cider vinegar, 2c raisins, 1.5c brown sugar, 1T nutmeg and cinnamon, 1tsp cloves, allspice and salt. Let simmer an hour or so stirring to prevent sticking until thickened. The sunchokes give a lovely nutty flavor. Process in boiling water bath as per canning methods.
Chocolate Zucchini Cake with Frosting
2 cups all-purpose flour
1.5 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
3 cups grated zucchini
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake
Chocolate Frosting (changed from fudge frosting)
1 cup sugar
1 cup milk
1 T dark chocolate
1 teaspoons vanilla
1 cup butter
1. In medium sauce pan, whisk sugar, flour, milk and vanilla, heat until thickened then add chocolate. Let cool completely. Cream butter and add cooled mixture until creamy and whipped. Smooth over cooled cake.
In a large bowl cream 3/4c butter, 1c brown sugar. Beat in 2 eggs, 1c roasted squash and 1tsp vanilla. Separately combine 2c flour, 1tsp each baking powder,cinnamon, 1/2tsp each baking soda, salt, nutmeg, allspice, cloves, optional 1/2c each raisins, chopped dates, nuts, Combine to creamed mixture and drop rounded teaspoons onto parchment covered baking sheets. Bake in 350 over for 10-12 minutes until golden brown. Makes 60 cookies.
Green Tomato Mincemeat
Finely chop 10c green tomatoes, 5c apples. Add 2c raisins, 1c currents, 1.5c sugar, 1.5c brown sugar, 1T cinnamon and nutmeg, 1tsp cloves, allspice and salt, 1/2c vinegar. Let simmer 2 hours or so stirring to prevent sticking until thickened. Process in boiling water bath as per canning methods.
Moist Zucchini Loaf
Optional see below Soak 1/2c raisins in hot water then drain
1/2tsp each baking powder, baking soda, salt, nutmeg
Optional 1/2c each coconut, walnuts and drained raisins
1c grated zucchini
Add dry mixture all at once, mix until blended
Turn into parchment papered 9x3 loaf pan and bake 1 hour until toothpick in cener come out clean. Cool 10 minutes. Cuts better the next day