Baked Sweet Potato Casserole
2-3 large sweet potatoes, sliced thin
2 cloves, minced
salt & pepper to taste
1/2 pint cream (more to taste)
pinch of nutmeg
Slice sweet potatoes thin and mix with salt, pepper, nutmeg, garlic and cream. Pour into casserole dish - spread thin. Cover with parmesan cheese and bake at 350 for 30-40 minutes or whenever sweet potatoes are baked through.
This is a real treat. Discovered at TOGA conference.
Whole Foods Green Hills Chef
Berry Patch Ice Cream Dessert
Main Ingredients: chocolate graham cracker crumbs, butter
, vanilla ice cream or frozen yogurt, fresh strawberries, blueberries
2 cups chocolate graham cracker crumbs
½ stick melted butter or margarine
1 quart vanilla ice cream or frozen yogurt
2 cups fresh strawberries, sliced with ½ cup sugar or 16 oz. frozen berries
1 cup blueberries
Line a 8” – 9” springform pan with plastic wrap allowing excess to extend over the edges of the pan; set aside.
Combine chocolate graham cracker crumbs and margarine or butter. Press into the bottom of the pan forming a crust.
In a large mixing bowl, combine softened ice cream, strawberries and blueberries until evenly distributed throughout the mixture. Pour ice cream mixture evenly over prepared crust, cover and freeze for 6-8 hours.
Let dessert stand for 15 minutes before serving to soften slightly. Garnish with fresh berries or your choice of ice cream toppings. Makes 10 servings.
Valley Home Farm
Butternut Almond Strudel
* 2 cups cooked, peeled, and seeded butternut squash
* 3 eggs
* 1/3 cup heavy cream
* 2/3-3/4 cup sugar (the amount will depend on the sweetness of the squash)
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon fresh grated nutmeg
* 1 teaspoon grated orange rind
* 10 sheets phyllo dough
* 1/2 cup butter, melted
* 1/2-2/3 cup sugar, or as needed
* 2/3 cup sliced almonds
For the filling:
1. In the bowl of a food processor, place the cooked squash, eggs, cream, sugar, spices, and orange rind. Process until smooth. Adjust sugar and seasonings as desired.
To assemble the logs:
1. Line a baking sheet with parchment or a nonstick mat.
2. Cut the 13-by-18-inch phyllo sheets in half to make two equal rectangles measuring 6 1/2-by-18 inches and stack together.
3. Place one phyllo sheet on a clean counter. Brush with butter, sprinkle 1 tablespoon of sugar evenly over the butter, top with another sheet of phyllo, and repeat the butter and sugaring. Top with a third layer of phyllo, brush and sprinkle as before. Dollop 1/6 of the filling (a little less than 1/2 cup), centered about one inch from the bottom edge. Fold about 3/4 inch over each side of the filling and begin to roll from the bottom, tucking the bottom edge over the filling layer and making sure the filling is completely enclosed as you roll. Carefully place strudel, seam side down, on prepared pan. Repeat the process until you have made all six strudels. Brush the tops of each with butter and sprinkle sliced almonds on top. Press the almonds into the butter so they will adhere well when baked. Sprinkle the top of each with a bit more granulated sugar.
For individual triangle-shaped turnovers:
1. Place one of the precut sheets of phyllo on a cutting board or counter and brush the right half of the dough lengthwise with butter – it doesn’t matter if this is done with exactness. Sprinkle approximately 1 teaspoon sugar over the butter. Fold the left half of the dough over to cover the buttered and sugared side. Brush this top layer with butter and sprinkle with one tablespoon sugar. Place a large tablespoon dollop of filling centered about ½ inch from the bottom edge. Fold flag-style on a diagonal back and forth from the bottom to the top, encasing the filling and ending up with a neat filled triangle. Make sure to butter the edges well so they adhere.
2. Continue until you have used up the dough and the filling.
3. Brush the tops of each triangle with butter, divide the sliced almonds between the tops of the triangles, and sprinkle each triangle with a ¼ to 1/2 teaspoon sugar.
4. Cook at 350 degrees, the larger log-shaped strudels for 25-30 minutes and the smaller triangles for 18-20 minutes, until lightly browned and puffy.
5. Serve warm or at room temperature with cinnamon whipped cream, vanilla ice cream, or as they are. These turnovers can be frozen before baking and cooked directly from the freezer.
Franklin Farmers Market
Cameron's Cucumber Soup
Main Ingredients: cucumbers
, chicken broth, wine vinegar, dill weed, quick cream of wheat, Salt and pepper, sour cream,
2 8-inch cucumbers
¼ cup scallions
2 tablespoons butter
4 cups of chicken broth
1 teaspoon wine vinegar
½ teaspoon dill weed (preferably fresh)
3 tablespoons of quick cream of wheat
Salt and pepper to taste
1-cup sour cream
Peel, seed and chop cucumbers.
Sauté scallions in butter.
Add all ingredients except sour cream and cream of wheat.
Bring to a boil. Gradually add in cream of wheat. Boil very slowly uncovered for 20 minutes. Allow to cool and then puree. Return to pan and thin with milk. Season. If serving cold, beat in sour cream. If not, simmer and add sour cream.
Roben Mounger, Columbia, TN
Chocolate Cloud Cake
Main Ingredients: bittersweet chocolate, unsalted butter, eggs
, Cointreau (optional), grated zest of 1 orange, heavy cream
, vanilla extract, unsweetened cocoa powder
9 ounces bittersweet chocolate, minimum 70% cocoa solids
1/2 cup unsalted butter, softened
6 eggs: 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange
9-inch spring form cake pan
for the cream topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling
Preheat the oven to 350.
Line the bottom of the cake with baking parchment or wax paper.
Melt the chocolate either in a double boiler or a microwave, and the let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and the orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff.
Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.
Cool the cake in its pan on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving carefully remove the cake from its pan.
Don't worry about cracks or rough edges; it's the crater look we're going for here.
Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out gently toward the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea strainer.
Roben Mounger, Columbia, TN
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