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We bring the farm to your doorstep!
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Translate:
We bring the farm to your doorstep!
2 apples
2 ripe Bartlett pears
1 tsp lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1 cup old-fashioned oatmeal
1/2 lb. (2 sticks) cold butter, diced
Preheat oven to 350
2 apples
2 ripe Bartlett pears
1 tsp lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1 cup old-fashioned oatmeal
1/2 lb. (2 sticks) cold butter, diced
Preheat oven to 350 degrees F. Peel, core, and
cut the pears and apples into large chunks.
Place the fruit in a large bowl and add the zest,
juice, sugar, flour, sugar, flour, cinnamon.
Pour into a 9"x9"x2" oval baking dish.
For the topping: Combine the flour, sugars,
salt, oatmeal, and butter in a bowl with a pastry
blender until mixture is in large crumbles.
Sprinkle evenly over the fruit, covering the fruit
completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream!
5 medium apples, peeled and cut into 1/2 in chunks (use Gravenstein, Melrose, Jonagold, or Golden Delicious, those are the best)
1 cup granulated sugar
1/2 tsp cinnamon
pinch of salt
1 tbsp butter, cut into small chunks
1 egg white, beaten
Place apples into prepared bottom crust. Top with remaining ingredients. Add top crust. Pierce to
5 medium apples, peeled and cut into 1/2 in chunks (use Gravenstein, Melrose, Jonagold, or Golden Delicious, those are the best)
1 cup granulated sugar
1/2 tsp cinnamon
pinch of salt
1 tbsp butter, cut into small chunks
1 egg white, beaten
Place apples into prepared bottom crust. Top with remaining ingredients. Add top crust. Pierce top crust several times with a butter knife. Brush top crust with egg white. Bake at 425 degrees for 20 minutes, then lower heat to 350 degrees for 45 minutes. (for crust, see Pie Crust recipe)
1 pear, use Anjou or Bosc
1 tbsp sugar per pear, also cinnamon if desired
2 tbsp cream per pear or real whipped cream
butter
Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Generously butter a baking dish just large enough to hold the pears. Sprinkle dish with half the sugar. Put pears cut side d
1 pear, use Anjou or Bosc
1 tbsp sugar per pear, also cinnamon if desired
2 tbsp cream per pear or real whipped cream
butter
Preheat oven to 375 degrees. Peel each pear, cut in half lengthwise and remove seeds. Generously butter a baking dish just large enough to hold the pears. Sprinkle dish with half the sugar. Put pears cut side down in dish. Sprinkle with remaining sugar and bake for 20 minutes. Remove from oven. If using cream, pour cream over pears. Return pears to oven for 15 minutes. Serve pears hot from oven or warm.
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon or pumpkin pie spice
2 cups grated beet (fresh)
1 15 oz can of crushed pineapple, drained
1 cup shredded coconut
Cream wet ingredients, add dry ingredients 1/3
at a time and blend well after each addition.
Fold in
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon or pumpkin pie spice
2 cups grated beet (fresh)
1 15 oz can of crushed pineapple, drained
1 cup shredded coconut
Cream wet ingredients, add dry ingredients 1/3
at a time and blend well after each addition.
Fold in beet, pineapple, and coconut. Grease
and flour pan(s), two 9"x5" or one 9"x11"
baking pan. Bake at 350 degrees for 45 minutes
to 1 hour, until toothpick is inserted in
center of cake and comes out clean.
Frosting:
8 oz cream cheese, softened
2 tbsp butter, softened
1/4 to 1/2 cup powdered sugar
Milk, if needed
Beat ingredients until fluffy.
2 cups fruit (blueberries, blackberries,
pitted cheries, gooseberries, josta berries,
etc.)
1 tsp vanilla
1 cup sugar
1/2 tsp flour
Topping:
1 3/4 cup flour
4 tsp baking powder
6 tbsp sugar
5 tbsp butter, softened
1 cup milk
Preheat oven to 375 degrees. Stir together
fruit, vanilla, sugar, and flour in a large
bowl and spread into
2 cups fruit (blueberries, blackberries,
pitted cheries, gooseberries, josta berries,
etc.)
1 tsp vanilla
1 cup sugar
1/2 tsp flour
Topping:
1 3/4 cup flour
4 tsp baking powder
6 tbsp sugar
5 tbsp butter, softened
1 cup milk
Preheat oven to 375 degrees. Stir together
fruit, vanilla, sugar, and flour in a large
bowl and spread into a 9"x9" baking pan.
Stir dry ingredients together, then cut butter
into flour mixture with a fork or pastry knife.
Form a well in center of mixture and pour in
milk. Stir quickly until moist. Let resh 10
minutes. Pour over fruit and sprinkle 2 tsp
sugar over top. Bake for 25 to 30 minutes.
Serve while still warm. (Vanilla icecream is
a must!!!)
2 cup brown sugar
1 cup vegetable oil
1/4 cup molasses or brown caro syrup
3 eggs
1 1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1 1/2 tsp ground ginger
1/4 tsp allspice
4 firm pears, peeled & thinly sliced
(preferably D'Anjou pears)
3 cup flour
Preheat oven to 350 degrees. Grease and flour
2 large loaf pans
2 cup brown sugar
1 cup vegetable oil
1/4 cup molasses or brown caro syrup
3 eggs
1 1/4 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground cloves
1 1/2 tsp ground ginger
1/4 tsp allspice
4 firm pears, peeled & thinly sliced
(preferably D'Anjou pears)
3 cup flour
Preheat oven to 350 degrees. Grease and flour
2 large loaf pans. Combine brown sugar, oil,
molasses, and eggs. Mix in salt, cinnamon,
cloves, ginger, and allspice. Stir in pear
slices, coating them evenly. Stir in flour.
Pour batter into prepared loaf pans. Bake
50 to 65 minutes, depending on loaf size, and
allow to cool in pan about 10 minutes before
removing them. Place them on a wire rack to
cool completely.
1 1/4 cup shortening (Crisco is best)
3 cups Sun Gold Farm Pastry Flour
1 tsp salt
1 tsp sugar
1 tsp vinegar
4 tbsp water
Mix shortening and flour. Blend in other
ingredients and stir in. Roll out crust to
1/8 to 1/4 inch on a floured surface. Cut to
size of pie tin. Place into bottom of tin.
With the remaining dough you will roll to the same size as the bottom to make the top of the pie.
This recipe can be used with almost any winter
squash, including pumpkin.
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups cooked, pureed pumpkin or squash
(see Winter Squash Basics for cooking inst.)
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nu
This recipe can be used with almost any winter
squash, including pumpkin.
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups cooked, pureed pumpkin or squash
(see Winter Squash Basics for cooking inst.)
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 cup raisins
1 1/2 cup chopped nuts
1/4 tsp ground allspice
2 1/2 tsp baking powder
Preheat oven to 375 degrees. In a large bowl,
cream butter and sugars until fluffy. Beat in the
eggs and squash. Sift together the flour, baking
soda, baking powder, and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets, bake for 10 to 12 minutes or until edges are golden.
2 cups cooked pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-12 oz. can evaporated milk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. Wash pumpkin
and remove stem. Cut in half and remove
seeds. Place cut side down in baking dish
filled with 1/8 in
2 cups cooked pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-12 oz. can evaporated milk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. Wash pumpkin
and remove stem. Cut in half and remove
seeds. Place cut side down in baking dish
filled with 1/8 in water. Bake in oven for
about 1 hour or until soft to the touch.
Cool. Scoop out flesh and puree. Preheat
oven to 425 degrees. Combine pumpkin, sugar,
salt and spices. Blend in beaten eggs and
milk. Pour into unbaked pie shell. Bake
15 min. Reduce heat to 350 degrees and bake
45 min. more or until knife inserted into
center comes out clean. Makes one 9 inch pie.
4 to 6 cups diced rhubarb (or 3 to 4 pints mixed berries)
1/4 to 1/2 cup sugar
1 large pkg strawberry jello (use sugar free, if desired)
(use lemon jello if berries are used)
1 box cake mix, yellow or white
2 cups water
1 cube butter cut up on top
Spread diced rhubarb, and/or fruit, in an 11"x13" glass dish. Dump dry jello and cake mi
4 to 6 cups diced rhubarb (or 3 to 4 pints mixed berries)
1/4 to 1/2 cup sugar
1 large pkg strawberry jello (use sugar free, if desired)
(use lemon jello if berries are used)
1 box cake mix, yellow or white
2 cups water
1 cube butter cut up on top
Spread diced rhubarb, and/or fruit, in an 11"x13" glass dish. Dump dry jello and cake mix in on top of fruit. Then pour water over that and finally, butter on top. Bake at 350 degrees for 50 minutes. Let cool to cold before you serve.
1 double pie crust (see Pie Crust recipe)
Filling:
3 eggs
3 tbsp milk
1 3/4 cup sugar
4 tbsp flour
1 tsp vanilla
4 cups finely cut rhubarb
2 tbsp butter
Beat eggs, milk, sugar, flour, and vanilla in large bowl until blended. Stir in rhubarb. Pour into prepared pie shell. Dab butter over top and cover with crust. Bake 15 minutes at 425 degrees, then decrease temp to 350 and bake
for 45 minutes.
1 1/2 cups diced rhubarb
3 cups sliced strawberries
1 cup sugar
2/3 cup flour
1/2 tsp cinnamon
1/2 cup packed brown sugar
1/2 cup rolled oats & 2-3 tbsp butter, melted
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees. Generously grease an 8" square baking dish. Combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnam
1 1/2 cups diced rhubarb
3 cups sliced strawberries
1 cup sugar
2/3 cup flour
1/2 tsp cinnamon
1/2 cup packed brown sugar
1/2 cup rolled oats & 2-3 tbsp butter, melted
1/2 cup chopped walnuts (optional)
Preheat oven to 375 degrees. Generously grease an 8" square baking dish. Combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put in baking dish. Combine remaining flour, brown sugar, oats, nuts, and melted butter. Sprinkle over rhubarb mixture. Bake for 35 to 40 minutes, or until topping is crisp and brown. Top with ice cream or whipped cream.
4 tbsp butter
1 1/2 cups firmly packed brown
sugar
1 egg
1 tbsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp talk
1 cup sour cream
4 cups rhubarb, cut in 1/2"
pieces
1/2 cup sugar
1/2 tsp nutmeg
Preheat oven to 350 degrees. Cream
butter and brown sugar until fluffy.
Beat in egg and vanilla. Sift flour
with baking soda and sal
4 tbsp butter
1 1/2 cups firmly packed brown
sugar
1 egg
1 tbsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp talk
1 cup sour cream
4 cups rhubarb, cut in 1/2"
pieces
1/2 cup sugar
1/2 tsp nutmeg
Preheat oven to 350 degrees. Cream
butter and brown sugar until fluffy.
Beat in egg and vanilla. Sift flour
with baking soda and salt. Add to
mixture. Fold in sour cream and
rhubarb. Spoon into greased 9"x13"
pan. Bake for 40 minutes. Sprinkle
with powdered sugar or frost with
cream cheese frosting.
9 inch pie crust
2 cup cooked sweet potato
(easily done in microwave)
1/2 stick melted butter
3 eggs
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1 cup canned milk
Use electric mixer to mix all ingredients. Pour
into unbaked pie shell. Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees until pie filling is set. Usually takes about one hour total.
1 lb walnuts, shelled
1 cup white sugar
2 tsp cinnamon
1/4 tsp salt
6 tbsp milk
Preheat oven to 350 degrees. Spread nuts on a single layer over baking sheet. Roast for approximately 8 to 10 minutes, or until nuts start to turn brown. Stir together sugar, cinnamon, salt, and milk in a medium sauce pan. Cook over medium heat for 8 minut
1 lb walnuts, shelled
1 cup white sugar
2 tsp cinnamon
1/4 tsp salt
6 tbsp milk
Preheat oven to 350 degrees. Spread nuts on a single layer over baking sheet. Roast for approximately 8 to 10 minutes, or until nuts start to turn brown. Stir together sugar, cinnamon, salt, and milk in a medium sauce pan. Cook over medium heat for 8 minutes, or until mixture reaches soft ball stage of 235 degrees F. Remove from heat and stir in vanilla. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed or parchment paper and immediately separate with fork. Cool and store in air-tight containers.
1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 tbsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup zucchini, finely shredded
12 oz chocolate chips
Combine all ingredients. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350 degrees, 10 to 15
minutes.
2 cups grated summer squash, unpeeled
2 cups flour
1 1/2 cups sugar
1 tsp salt
1/2 cup oil
1 1/2 tsp baking soda
1/3 cup cocoa powder
1/2 cups nuts, optional
2 tsp vanilla
Mix all ingredients and bake for 30 minutes at 350 degrees in greased and
floured 9x13 baking pan.
Icing:
4 tbsp butter, softened
4 tbsp milk
1 cup sugar
2 cups white
2 cups grated summer squash, unpeeled
2 cups flour
1 1/2 cups sugar
1 tsp salt
1/2 cup oil
1 1/2 tsp baking soda
1/3 cup cocoa powder
1/2 cups nuts, optional
2 tsp vanilla
Mix all ingredients and bake for 30 minutes at 350 degrees in greased and
floured 9x13 baking pan.
Icing:
4 tbsp butter, softened
4 tbsp milk
1 cup sugar
2 cups white chocolate chips
Boil first 3 ingredients for 2 minutes, then add chips and stir until melted.
Pour over warm brownies.
6 tablespoons unsalted butter, at room temp
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
2½ cups Sun Gold Farm hazelnut meal
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup semisweet chocolate chips
flaky sea salt, for sprinkling
Preheat the oven to 375˚F and line a baking sheet with parchment paper. Cream together the butter
6 tablespoons unsalted butter, at room temp
½ cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
2½ cups Sun Gold Farm hazelnut meal
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup semisweet chocolate chips
flaky sea salt, for sprinkling
Preheat the oven to 375˚F and line a baking sheet with parchment paper. Cream together the butter and sugar; add in the egg and vanilla and mix until smooth. In a separate bowl, whisk together the hazelnut flour, baking soda, and salt. Combine the wet and the dry ingredients to form the cookie dough. Scoop into small balls (about a tablespoon) and place on the prepared baking sheet. Press gently into discs and bake until golden and lightly browned on the bottom, about 10 minutes. Let cool. Melt the chocolate on medium power in the microwave at 15 second increments until it's easy to drizzle; drizzle over the cookies and sprinkle with some flaky sea salt.
1/2 Cup Whole Oats
2 1/4 Cups Flour
1 Cup Sun Gold Farm Hazelnut Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup butter-room temperature
1 cup dark brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips
Stir together first six ingredients and set aside. Cream butter with sugars, eggs and vanilla. Slowly add dry mixture. Fold in cho
1/2 Cup Whole Oats
2 1/4 Cups Flour
1 Cup Sun Gold Farm Hazelnut Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup butter-room temperature
1 cup dark brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips
Stir together first six ingredients and set aside. Cream butter with sugars, eggs and vanilla. Slowly add dry mixture. Fold in chocolate chips. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10-13 minutes.
Each Wednesday, with a $20 minimum order, we will bring amazing farm-fresh items to your home within the Portland area. Some restrictions apply. Orders must be in by Monday at 11 pm!