Transparent Applesauce
Ingredients:
- any amount of Transparent apples
- good quality honey, brown sugar, or a combo of the two
Instructions:
- Remove the core of the apples. Remove the skin only if you do not have a food mill—quarter the apples. Place into a slow cooker set to high. Allow the apples to cook until they can be mashed with a spoon.
- If the sauce is too thin, cook it longer with the lid off until it reaches your desired consistency.
- If you use a food mill, run the sauce through the food mill.
- Add honey or brown sugar, stirring well until the sauce is as sweet as you want.
Red Beet Jelly
Ingredients:
- 1 1/2 lb. red beets
- Two boxes Sure-Jell
- 1/2 c. lemon juice
- Eight c. sugar
- 1 (6 oz.) box of red raspberry Jello
Instructions:
- Scrub raw beets well.
- Cover with water and boil until tender.
- Drain off the juice.
- Put red beets aside and use the juice to make jelly.
- Beets cans be pickled or buttered.
- Bring 6 cups of beet juice, lemon, and Sure-Jell to a hard boil; add sugar and Jello all at once and boil for 6 minutes.
- Skim, pour into glasses, and seal.
- The beet juice can be kept in the refrigerator for some time.
Blueberry Dump Cake
Ingredients:
- ½ c butter
- 1 c flour all-purpose
- 1 c sugar
- 1 c milk
- 1-pint blueberries
Instructions:
- Preheat oven to 375. Spray a skillet with cooking spray or grease it with butter and set aside.
- In a bowl, melt the butter (30 seconds in the microwave does the trick for me), pour in the flour, sugar, and milk, and whisk to combine until no big clumps remain. Pour into the prepared skillet.
- Sprinkle the blueberries evenly around the top of the batter.
- Bake for 40-45 minutes or until the edges turn slightly brown. Remove from oven and allow to cool for 10 minutes.
- Serve warm or cold.
Southern Peas with Bacon & Rice
Ingredients:
- Four slices of bacon
- One medium onion, finely chopped
- Two garlic cloves, finely chopped
- ⅛ tsp. red pepper flakes
- Three c. of hulled hull peas
- Three c. water
- ¼ c. sliced green onions
- Cooked rice, to be served as a base.
Instructions:
- In a large Dutch oven, fry the bacon (rendering out the fat) until crisp; drain the bacon strips on paper towels, and then crumble it. Reserve the fat in the Dutch oven.
- Cook the onion in the fat for about 4 minutes (until softened), add the garlic and red pepper flakes, and stir-fry the mixture for another minute.
- Stir in peas and water, and cook until tender, about 30-35 minutes. Season with additional sea salt and freshly ground black pepper, as needed.
- Spoon over a bowl full of rice, and top with bacon crumbles and sliced green onions.
Cauliflower Bites
Ingredients:
- 2 c cauliflower florets
- 1 c cheddar cheese
- One egg
- ¼ tsp oregano (optional)
- ¼ tsp garlic powder (optional)
- salt and pepper to taste
Instructions:
- Preheat oven to 375F. Grease a 24-cup mini muffin tin with oil and set aside (you can also use a 12-cup standard muffin tin).
- Place cauliflower florets in a microwave-safe bowl and cover with plastic wrap. Microwave for 7-8 minutes or until cauliflower is tender. This step can also be achieved on the stovetop by blanching cauliflower in hot water for 5 minutes. Be sure to drain well.
- Place steamed cauliflower in a food processor for a few seconds or until the cauliflower resembles rice. Remove from the food processor, slot in a clean dishcloth, and squeeze to drain as much water as possible from the cauliflower.
- Place cauliflower in a large bowl. Add egg, cheddar cheese, herbs, and salt & pepper. Mix with a spoon until thoroughly combined. Scoop a tablespoon of the mixture into each muffin tin using a cook scoop or by hand.
- Bake for 12-15 minutes or until the edges are golden and the middle is no longer soft. Remove from oven and cool for a few minutes before removing from pan.
- Serve with your favorite dipping sauce. We recommend our bacon jam, strawberry jalapeno jam, or secret dipping sauce.
*If you have muffin pan liners, use them because they will ensure the cauliflower bites don't stick to the pan.*
Pennsylvania Dutch Cabbage
Ingredients:
- One cabbage
- Six potatoes, cooked and mashed
- Six slices of bacon
- 3 tbsp. bacon drippings
- 2 tbsp. Flour
Instructions:
- Chop cabbage and cook in boiling water.
- Chop bacon and fry until crisp.
- Make gravy using bacon drippings, flour, and cabbage broth.
- Drain the cabbage and mix with bacon and sauce.
- Put into a buttered baking dish and top with mashed potatoes.
- Bake in a preheated oven at 350 degrees until bubbly and potatoes begin to brown.
Zucchini Cornbread
Ingredients:
- 10 oz (about 2 cups) grated zucchini
- ¼ tsp salt
- ½ c butter ( 4 ounces)
- ¾ c cornmeal
- 1 ½ c all-purpose flour
- 1 tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tbsp fresh oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 cup sharp cheddar, grated
- Two eggs, room temperature, preferably
- ½ c buttermilk (or sub-full-fat plain yogurt)
- ⅛ c maple syrup
- ½ c corn kernels
- Two green onions, finely chopped
- ½ – 1 jalapeño, finely chopped
Instructions:
- Preheat oven to 350 F. In a 10" cast iron skillet, melt butter and set aside to cool.
- Mix grated zucchini and ¼ tsp of salt in a small bowl. Set aside.
- Combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika, and ¾ cup grated cheddar in a large bowl. Add the jalapeno, corn, and scallions. Mix to combine well.
- In a separate bowl, beat the eggs, and add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, whisking a little at a time as you go. You will be baking the cornbread in the nicely buttered skillet, so don't clean it out! Brush sides with butter.
- Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze the excess liquid.
- Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini, mixing to combine. It will be pretty thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with the remaining cheese.
- Bake on the middle rack for 35-40 minutes until deeply golden and puffed.
Grilled Candy Onions
For large onions, trim the stem and root end, then slice the onion horizontally into 1/2-inch thick slices. Carefully (without separating the rings) transfer the pieces to a plate; drizzle with good olive oil and season well with salt and pepper. Preheat your grill to medium, and grill the onion slices until the outer rings are beautifully charred, and the inner rings are translucent, about 15 to 25 minutes, depending on the heat of your grill. For smaller onions, trim the root end and leave about 2 inches of the green stalks. Slice each onion vertically in half, then proceed with the olive oil, seasoning, and grilling instructions above.
Grilled candy onions make fantastic burger toppers or as a side for a perfectly grilled ribeye.
Breakfast Stuffed Tomatoes
Ingredients:
- Two tomatoes large and firm
- Olive oil spray
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried thyme
- Four eggs
- ¼ c grated Parmesan
Instructions:
- Preheat your oven to 400 degrees F.
- Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half so that the tomatoes can stand upright without wobbling. Carefully scoop out the seeds and pulp with a spoon. You can run a sharp knife around the pulp to loosen it.
- Spray the hollowed tomatoes all over with olive oil. Place them on a baking dish, cut side up. Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme.
- Break each egg into a small ramekin, then slide it into a half tomato. If your eggs are large, you'll need to discard some of the egg whites to enable the eggs to fit inside the tomatoes.
- Top the tomato halves with the Parmesan, one tbsp for each tomato half.
- Bake the tomatoes until the egg whites are set, about 20 minutes. Carefully pour out any extra liquid.
Nectarine Upside Down Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- One teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup 1 stick unsalted butter, melted and divided
- Two large eggs
- ½ cup brown sugar, packed
- Four nectarines, sliced into one 1/2-inch thick wedges
- Preheat oven to 350 degrees F.
- Combine flour, sugar, baking soda, and salt in a large bowl.
- Whisk together buttermilk, four tablespoons of butter, and eggs in a large glass measuring cup or bowl. Pour mixture over dry ingredients and stir using a rubber spatula until moist.
- Add the remaining four tablespoons of butter to the bottom of a cast iron skillet or 9-inch cake pan, swirling the pan until the bottom and sides are well coated. Sprinkle brown sugar evenly over the melted butter. Arrange nectarine slices on top in a single layer. Scoop the batter evenly over the nectarines, smoothing out the top.
- Place into oven and bake for 45 minutes, or until a tester inserted in the center comes out clean.
- Let cool for 5-10 minutes. Run a knife around the edge of the cake and turn it upside down onto a serving plate.
- Serve immediately.
Bacon & Pea Salad
Instructions:
- Four c. peas, thawed if frozen
- ¼ small red cabbage, thinly sliced
- Three radishes, thinly sliced
- Two green onions, thinly sliced
- ¼ c. freshly chopped parsley
- ½ tsp. kosher salt, plus more for seasoning
- Four strips bacon, cut into 1" pieces
- One shallot, thinly sliced
- Three cloves garlic, minced
- 3 tbsp. red wine vinegar
- 2 tbsp. Dijon mustard
- ¼ tsp. crushed red pepper flakes
- Freshly ground black pepper
- ½ c Parmesan Cheese
Ingredients:
- Toss peas, cabbage, radishes, green onions, parsley, and salt in a large bowl.
- In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Remove bacon from the pan using a slotted spoon and place it on a paper towel-lined plate.
- Return the skillet to heat and add shallots and garlic. Cook until shallots are soft, 5 minutes. Add red wine, then whisk in mustard—season with red pepper flakes, salt, and pepper.
- Pour warm dressing over the pea mixture and top with bacon and parmesan cheese before serving.