Category Archives: Non-Processed Recipes

Apple Cider Floats! OMG!

If you like ice cream drinks on a hot summer day,I like these better than root beer floats. And they are much better for you than all the sugar that’s in root beer. Imagine drinking apple pie a la mode.

Apple Cider Float Recipe:

Not that you really need a recipe to make floats, but here are a couple tips.

  1. 50/50 vanilla ice cream and apple cider.
  • Use good quality, rich, real vanilla ice cream. Ice milk just won’t cut it. If you live in Wisconsin, Sassy Cow makes an awesome vanilla ice cream.
  • Top with apple slices and dip them in the ice cream to eat. Yummm!
  • Sprinkle with cinnamon.

Green Bean Wild Rice Casserole Recipe

Yes, we currently have a ton of green beans. We grow a variety of bean that has the best flavor, texture, crispness and keeping quality of any bean we have ever tried. However, after canning 8 quarts for the winter for myself, and selling pounds to local consumers through our Farm Store, our mighty prolific green bean plants are still blossoming and still producing. So….it’s time to get creative. Here’s a recipe that is a little different take on the popular Green Bean Casserole.

 

Green bean casseroleGREEN BEAN WILD RICE CASSEROLE RECIPE: Makes 4 servings.

1 pound fresh green beans

1 cup wild rice

1 can cream of mushroom soup or chicken broth

1/4 cup grated Jack or Cheddar cheese

A couple handfuls of pretzel sticks

Cook the wild rice ahead of time since it takes at least an hour and a half to cook wild rice. When the wild rice kernels have burst open and are soft, they are done. Drain. Cut green beans into bite-sized pieces and steam 10 minutes just until crunchy soft but not mushy. Mix wild rice and green beans in a casserole dish. Mix in broth or soup and stir well. Mix in cheese. Bake at 350º just until cheese is melted and slightly brown. Crush pretzels slightly and sprinkle on top of green bean casserole. Serve warm topped with more shredded cheese if desired.

Optional: Can add pre-cooked chicken to this casserole to make a complete meal.

 

Apple Pecan Pie Cronuts: No, not donuts.

If your mouth isn’t watering after reading the title to this recipe, you’re not human. But I bet you are wondering why I misspelled donuts. Well, I didn’t. There’s this new idea that is a cross between a donut and a croissant that is just heavenly. And so there you are. The biggest difference between a donut and a cronut is of course, that a cronut is light and flaky like a croissant and a donut, well….isn’t.

INGREDIENTS

  • 1/2 ounce of this [croissant dough | http://go.foodgawker.com/1476964/https://www.halfbakedharvest.com/homemade-croissants-step-step-photos/] or 2 canisters Pillsbury refrigerated crescent dinner rolls 8-
  • 2 tablespoons butter
  • 1 1/2 cups honeycrips or pink lady apples cored and chopped
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

APPLE CIDER CARAMEL

  • 2 cups apple cider
  • 1/4 cup butter
  • 1 cup dark brown sugar
  • 3/4 cup cream
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract

FROSTING

  • 1 stick butter softened to room temperature
  • 2 ounces cream cheese at room temperature
  • 1 2/3 cups powdered sugar
  • 2 tablespoons apple cider caramel sauce
  • 1 tablespoon milk

Apple Bourbon Sorbet Recipe

Apple Bourbon Sorbet

Ingredients:

– 3 cups chopped apples

– 1 cup apple cider

– 1/2 cup sugar

– splash of bourbon

Instructions:
1. Freeze your chopped apples overnight. This will save time when you’re ready to freeze the sorbet.

3. Combine the frozen apples, cider, sugar, and bourbon in a blender. Blend until smooth.

4. Transfer to a freezer-safe container, and freeze until solid.

5. If the texture is too icy for your taste, run the mixture through your blender again and re-freeze.

APPLE CIDER OATMEAL MUFFINS WITH APPLE CIDER GLAZE

APPLE CIDER OATMEAL MUFFINS WITH APPLE CIDER GLAZE

INGREDIENTS:

2 honeycrisp apples, diced
3 tablespoons apple cider
1 1/2 cups whole wheat pastry flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cardamom
1 pinch of nutmeg
1 large egg
1/3 cup loosely packed brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
4 tablespoons brown butter, melted and cooled
1/3 cup apple cider

brown butter apple cider glaze
4 tablespoons brown butter, melted and cooled
1 1/2 tablespoons apple cider
1/2 teaspoon vanilla extract
1/2-3/4 cup powdered sugar

DIRECTIONS:

In a large bowl, whisk egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter, apple sauce and apple cider, whisking again until smooth. Gradually add in dry ingredients, mixing until just combined. Fold in diced apples. Do not overmix! Fill each muffin liner 2/3 of the way full with batter (I use an ice cream scoop to get the muffins to be of equal size).

Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Top with glaze if desired!

brown butter apple cider glaze
In a large bowl combine brown butter, vanilla extract and powdered sugar. Whisk until the mixture comes together then add in 1 tablespoon of apple cider, continuing to mix. I always stir my glazes for a good 3-4 minutes so they really come together. If it still doesn’t appear glaze-like, add in cider 1/2 tablespoon at a time and mix again. Don’t worry if it becomes too liquidy – just add a tiny bit of powdered sugar until you get the desired consistency. Spoon glaze on warm muffins or dip each top in the glaze, then serve.

Autumn Breakfast Hash Recipe

This is one of my favorite breakfast recipes because it’s so different; and a welcome treat when I get tired of eating the same old thing for breakfast.

Autumn Breakfast Hash Recipe

About  5 servings

  • olive oil
  • 1 sweet onion
  • 2 TBSP apple cider
  • 2 potatoes, our purple or yukon gold are best
  • 1/2 a butternut squash
  • 1 apple, chopped into cubes
  • 2 handfuls of brussel sprouts (I would guessimate at 1/2 pound), ends and loose leaves removed, or kale, broccoli, or any green you prefer
  • 2 pinches of pumpkin pie spice
  • salt and pepper to taste

 

Slice your onions into thin slices for caramelizing. Heat some oil in a skillet over medium low heat. Once hot, put your onions in the pan and stir. Keep stirring occasionally as your onions begin to caramelizing. Once then have begun to turn brown, about 10 minutes in, pour in your apple cider and stir. Let the apple cider cook down, stirring the onions occasionally. This should take another 10 minutes or so. When they are done, there should be no more liquid in the pan and your onions will be  dark brown and soft. Set a side.

Meanwhile, while your onions are cooking, begin to prep the veggies. Peel your potatoes and dice into small cubes. Peel your butternut squash (good luck with that!) and dice into the same size as your potatoes. You want them smaller so they will cook up fast in your skillet. I made mine about the size of a small brussel sprout.

Add a little more oil to a large skillet. When hot, add the potatoes and the butternut squash. Saute for about 5 minutes uncovered. Add the brussels sprouts, stir and cover with a lid. Cook for about 15 minutes, stirring occasionally, until your vegetables are soft enough to pierce with a fork. Stir in your chopped apple, caramelized onions, pumpkin pie spice and salt and cook for a few more minutes, uncovered, until they are heated through. If you want your apples soft like your veggies, throw in a few minutes sooner.

For more breakfast recipes, with or without cider, see our sister site: redstonepromotion.com/WPsites/recipes.

How to Use Rhubarb

Produce Update April 15, 2018

As we mentioned in a previous post, chives are ready, rhubarb is starting to come up and will be large enough to harvest in about a month.

fresh-rhubarbIs rhubarb a fruit or vegetable?

Good question. Technically, it’s a vegetable, but most recipes use it like a fruit. Rhubarb is extremely high in Calcium. Although not everybody is fond of its tartness, you can mix it with sweeter fruits to cut down on the tart taste if you like. Rhubarb is excellent when mixed with sweet fruits like blueberries, peaches, strawberries and sweet varieties of apples. Even those who do not care for rhubarb love our recipe for Rhubarb Cake.

Topping rhubarb pie or other desserts with whipping cream or vanilla ice cream also helps to sweeten them up a bit. Below, we also have a recipe not on our recipe site for Roasted Rhubarb Salad. Yum.

For numerous ways to use rhubarb, see our recipe site on our sister site where we have dedicated an entire page to just rhubarb recipes: http://redstonepromotion.com/WPsites/recipes/

Rhubarb is worth eating just for its nutrient value, and if you can find clever ways to hide its tartness from those who don’t like tart foods, it is well worth it.

 

Roasted rhubarb salad recipeRoasted Rhubarb Salad Recipe: 4 servings

Ingredients:

2 cups ½-inch pieces fresh rhubarb
2 tablespoons Sucanat or Rapadura organic sugar
2 tablespoons balsamic vinegar
1 tablespoon canola oil
1 tablespoon minced shallot
¼ teaspoon salt
¼ teaspoon freshly ground pepper
8 cups mixed baby greens
½ cup crumbled goat cheese or feta
¼ cup chopped walnuts, toasted in a frying pan for about 3-4 minutes
¼ cup golden raisins

Preheat oven to 450°F.

Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Toast the walnuts. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.

Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

 

rhubarb-pie Another traditional rhubarb favorite is Strawberry Rhubarb Pie. A la mode; who can resist?

 

Blackberry or Black Raspberry Clafoutis

Clafouti, pronounced cla foo tee) is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick batter that tastes a bit like flan. This recipe for Berry Clafoutis is another great way to use berries that may not have a lot of flavor on their own: such as black raspberries and blackberries as well as Bluebird Orchard’s mulberries. Although, this is pretty delicious with any type of berry and even with rhubarb.

When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate. But don’t worry, it tastes delicious anyway.

 

Berry Clafoutis Recipe

Ingredients:

1 cup flour

1/4 tsp salt

1 cup organic heavy whipping cream

1 1/2 tsp vanilla extract

2 cups blackberries, raspberries, strawberries or blueberries

1/2 cup scant, cane sugar or 1/3 cup honey

3 large eggs

1 cup milk

1 tbsp orange liqueur or brandy

2 Tbsp butter cut into chunks

DIRECTIONS:

Heat oven to 350º. Butter and flour a 10” quiche pan or pie plate.

Whisk flour, sweetener and salt in a bowl. In another bowl, whisk eggs, cream, milk, vanilla and liqueur.

Stir wet mixture into dry ingredients until lumps are gone. Pour batter into prepared baking dish. Scatter fruit over batter and dot with chunks of butter.

Bake for 40-50 minutes until clafoutis is barely set and lightly brown. Serve warm with additional whipping cream or vanilla ice cream.

OPTIONS: Can also be made with rhubarb, cherries, plums or figs. Top with whipped cream or vanilla ice cream.

Applesauce Cornbread Recipe

We love cornbread; the only thing we don’t particularly like about it is that it’s always so dry, especially after it sits in the frig a couple days. I finally found a way to make cornbread moist. I add applesauce, honey and oil to the batter. Another great way to eat cornbread is to spread homemade apple raisin butter on it. YUM. And this is so easy to make, you won’t believe it. Dump it all into a pan and bake. My kind of recipe.

This is the moistest cornbread I have ever had.

Moist Cornbread Recipe:

Makes 9 servings.

1/4 cup grapeseed oil

1 cup cornmeal (organic is best – no GMOs)

1 cup flour

6 Tbsp honey

3/4 Tbsp baking powder

3/4 cup milk

2 eggs

1/2 cup organic applesauce

1/2 tsp salt

Directions:

Lightly grease an 8×8 baking dish. Mix all the dry ingredients together well. Add wet ingredients and mix. Stir in applesauce.  Pour batter into prepared baking dish and back at 375º for 30-35 minutes until golden brown.

Cool and cut into squares. Spread with Bluebird Orchards apple raisin butter and serve. If you’re a cornbread lover; you will love this less dry version.