Enjoy these Great Tasting Recipes!
 

BERRY RECIPES
PEACH RECIPES
APPLE RECIPES
OTHER RECIPES

BERRY RECIPES

1. Berry Pie

This is a favorite of Dan's.  The recipe comes from Karen's mom.  We have made it many, many times - it's delicious!

Crust:

• 1  1/2 C Flour
• 1  1/2 T Sugar
• 1/2 t Salt
• 1/2 C Vegetable Oil
• 2 T Cold Milk

Filling:

• 1 Qt. Fresh Berries
• 1/2 C Sugar
• 1 Box Jell-O (small box, pick flavor to go with berries)
• 2 T Cornstarch
• 1 C Boiling Water

1. Sift flour, sugar, and salt for crust into a pie plate. 
2. Mix the vegetable oil and milk and pour over dry ingredients for crust.
3. Mix with a fork and pat to cover pie plate.
4. Bake crust for 10 minutes at 425 degrees.  Then cool.
5. For the filling, mix the cornstarch, Jell-O and sugar in a small sauce pan.
6. Add water and heat to boiling. 
7. Stir constantly for 1 minute.
8. Cool completely.
9. Add berries to pie shell and pour liquid over berries.
10. Refrigerate until set.
11. Serve with Cool Whip.

PEACH RECIPES

1. Peach Bread

This recipe is from Joann Fissel, one of our wonderful customers.

• 1/2 c butter or margarine, softened
• 1 c sugar
• 3 eggs (room temperature)
• 2 3/4 c flour
• 1 1/2 t baking powder
• 1 t salt
• 1/2 t baking soda
• 1 1/2 t cinnamon
• 3 c fresh diced peaches
• 1/2 c orange juice
• 1 t vanilla

1. Preheat oven to 350 degrees and spray 9 inch loaf pan with non-stick spray.
2. Cream butter, then gradually add sugar and combine well.
3. Add eggs, one at a time, beating well after each one.
4. In a separate bowl, combine flour, baking powder, salt, baking soda, and cinnamon.
5. Stir dry mix into creamed mixture alternately with peaches, starting and ending with dry mix.
6. Add orange juice and vanilla and stir well.
7. Pour batter into prepared pan.
8. Bake at 350 degrees for one hour, or until done. 
9. Cool and serve.  Makes one large loaf, or two small loaves.  Makes a nice gift.

2. Peach Dumplings

• 8 perfect peaches (easily found at Paulus Orchards!)
• 1/4 c packed brown sugar
• 1 T ground cinnamon
• pastry for 2-crust pie
• spicy honey sauce (recipe below)
• sweetened whipped cream

Spicy Honey Sauce

• 2/3 c maple syrup
• 1/3 c honey
• 1/2 t ground allspice
• 1 t ground cinnamon

1. Heat oven to 400 deg.
2. Peel peaches and cut in half.  Removes stones.  Drain on paper towels, keeping pairs matched.
3. Combine brown sugar and cinnamon.
4. Fill each peach pit hole with brown sugar and cinnamon.  Press matched halves together.
5. Divide pastry in half and roll each half into a 14-inch square.
6. Cut each 14-inch square into four 7-inch squares. 
7. Place a peach on each square.  Moisten corners of pastry squares; bring 2 opposite corners up over peach and pinch.
8. Repeat with opposite corners; pinch edges to seal.
9. Place dumplings in a baking dish large enough that dough does not touch.
10. Bake for 30 to 40 minutes until crust is golden brown.
11. Meanwhile, prepare spicy honey sauce by mixing maple syrup with honey in a small, heavy saucepan and heating over LOW heat while stirring.  When syrup is hot, add spices and cook over MEDIUM heat, stirring until sauce boils.  Makes 1 cup.
12. Serve dumplings warm or cool with warm sauce and sweetened whipped cream.

3. Peach and Raspberry Cobbler

This is another favorite of Dan's.

Filling:

• 3 cups 1/2 inch thick slices of pitted, peeled ripe peaches (about 5 peaches)
• 1 cup fresh raspberries
• 2 T fresh lemon juice
• 1/2 c sugar
• 2 T cornstarch
• 2 T unsalted butter, melted

Topping:

• 2/3 c all-purpose flour
• 1/4 c sugar
• 1 t baking powder
• 1/8 t salt
• 2 T unsalted butter, melted
• 1/4 c regular or low-fat sour cream
• 1 T milk
• 1 T sugar
• Vanilla Ice Cream (optional)

1. Heat oven to 375 deg.  Butter a 9x9x2 inch square baking dish or other shallow 2 1/2 quart baking dish.
2. Filling: Mix together peaches, raspberries, and lemon juice in a large bowl.  Stir together sugar and cornstarch in a small bowl.  Add to the berry mixture; toss together to mix well.  Pour into prepared pan.  Drizzle evenly with melted butter.
3. Topping: Stir together flour, sugar, baking powder and salt in a large bowl.  Stir together melted butter and sour cream in a small bowl.  Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.
4. Roll the dough out on lightly floured surface to 1/3 inch thickness.  Cut out pieces with a 2 1/2 inch round cookie cutter or other desired shape.  Arrange cutouts evenly over fruit.  Brush cutouts with milk.  Sprinkle with sugar.
5. Bake in 375 deg. oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly.  Transfer to a wire rack to cool.
6. Serve with ice cream if desired.

4. Blackberry Peach Pie

• 1 1/2 c Sliced Peaches
• 1 1/4 c Blackberries
• 1 T Lemon Juice
• 1/2 t Nutmeg
• 1/2 t Cinnamon
• 1/2 c Sugar
• 2 T Tapioca Mix

In large bowl combine all of the above ingredients.  Pour into a prepared bottom pie crust.  Cover with a top crust, overlapping around edges.  Cut hole in center of top crust.  Bake at 325 degrees for 20-25 minutes.  Brush with milk and sprinkle with sugar.

5. Peach-Apple Sauce

• 4 large sweet apples
• 5 large peaches or nectarines
• 1 T apple juice, water, or canned peach juice
• 1 t ground cinnamon
• 1/2 t ground nutmeg
• 1/4 c honey

1. Peel, core, and slice the apples and place in a large, heavy-bottomed pan.  Pit and slice the peaches and add to the apples, along with the apples juice, cinnamon, and nutmeg.
2. Cover the pot and simmer over low heat for 20 minutes.  remove the lid and simmer 10 minutes longer.  Mash with a potato masher or puree in a food processor or blender in two batches.  Stir in the honey.
3. Spoon over oatmeal, pancakes, waffles, French toast, and quick breads or enjoy by itself.
4. Refrigerate for up to 2 weeks; freeze for up to a year.

    

   APPLE RECIPES

1. Wassail

This recipe is from Megan Hakes, owner of Warrington Farms Bed and Breakfast.

• 1 gal. Apple Cider
• 1 qt. Orange Juice
• 1 c Lemon Juice
• 1 Large Can Pineapple Juice
• 24 Whole Cloves
• 1 c Granulated Sugar
• 4 Sticks Cinnamon

1. Combine all ingredients in a large pot and simmer at least 10 minutes.
2. Remove cinnamon and cloves and serve hot.
3. Store leftovers in refrigerator and shake and heat to serve.

2. Apple Strata

This recipe is from a lady at our church.  It makes a great breakfast!

• 14 slices bread
• 7 slices cooked ham
• 7 slices cheese
• 4 apples, thinly sliced
• 1/2 c raisins (optional)
• 6 eggs, beaten
• 3 c milk
• cinnamon
• scant 1/4 c sugar
• melted butter

1. Cover bottom of 9 x 13 inch greased pan with half the bread slices.
2. Place 1 slice ham, 1 slice cheese, sliced apples, raisins (optional), and cinnamon on each slice of bread.
3. Top with remaining slices of bread.
4. Combine beaten eggs, milk, and scant 1/4 c sugar.  Pour over bread.
5. Cover and refrigerate overnight.
6. Before baking, drizzle with melted butter and sprinkle with cinnamon.
7. Bake at 350 deg., uncovered, for 60 minutes.  Temperature may need to be reduced after 30 minutes.
8. Let stand 10 minutes before serving.

3. Saucy Pancakes with Cider Syrup

Pancakes:

• 2 eggs
• 2 c flour, sifted
• 1 c milk
• 1 c applesauce
• 1 t salt
• 2 T baking powder
• 4 T melted butter

1. Combine all of the ingredients, mixing until smooth. 
2. Cook on a hot griddle or skillet. 
3. Serve with apple cider syrup (see below).  Makes about 16 pancakes.

Apple Cider Syrup:

• 2 c apple cider
• 1 c sugar
• 2 T cornstarch
• 1 t cinnamon
• 2 T fresh lemon juice
• 4 T butter

1. Combine all ingredients, except butter, in a saucepan.
2. Heat over medium heat until mixture thickens.
3. Boil for one minute.
4. Remove from heat and stir in butter.
5. Serve hot over pancakes.

4. Apple Cranberry Sauce

This recipe comes from "At Home" magazine.

• 1/2 c apple juice or apple cider
• 12 ounces fresh cranberries
• 9 medium apples - a mixture of Gala, Fuji, and Rome is a great combination
• 1 T lemon zest
• 1/4 to 1/2 c sugar

1. Add apple juice or cider and the cranberries to a large saucepan. 
2. Bring to a boil over medium heat.  Simmer for 10 minutes. 
3. Add the cut up apples and cook on medium heat for about 10 to 15 minutes until the apples can be pierced with a knife.
4. Turn off the heat and add the zest and the sugar to taste.  Start with the 1/4 c sugar and add more depending on the sweetness of the apples.
5. Serve warm or cold. 
6. Store in the refrigerator.

5. Applesauce Maple Muffins

• 2 c whole wheat flour
• 1 T baking powder
• 1 1/4 c applesauce
• 1/2 c maple syrup
• 2 egg whites

• 1/2 c raisins or chopped walnuts

1. Combine the flour and baking powder, and stir to mix well.
2. Add the applesauce, maple syrup, and egg whites.  Stir just until the dry ingredients are moistened.
3. Fold in raisins or walnuts.
4. Coat muffin cups with non-stick cooking spray, and fill 3/4 full with the batter.
5. Bake at 350 degrees for 16-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.  Makes 12 muffins. 

6. Sausage, Apples, and Sauerkraut

• 2 T butter
• 1 med. onion, chopped
• 1/4 c chopped green pepper
• 1 large apple, peeled, cored, and grated
• 2 T brown sugar
• 12 small red potatoes
• 1 1/2 c sauerkraut, drained
• 1 lb smoked beef or kielbalsa

1. Melt butter and add onion and pepper.  Cook until tender.
2. Add apple, brown sugar, potatoes, and sauerkraut.  Mix well.
3. Place sausage on top of mixture.
4. Cover and cook over medium-low heat for 30 minutes.

7. Baked Apples

I included this recipe in a newsletter last year right around Thanksgiving time.  We love to make this when it's cold out and we often have it as part of our Thanksgiving meal - but you can enjoy it anytime!  We have it as part of a meal but it's sweet enough to be used as a dessert.  The recipe comes from Dan's mom, Jo Ann.

• 10 Medium Apples
• 1/2 c + 2 T Sugar
• 1/2 c + 2 T Brown Sugar
• 2 t Cinnamon
• 1/2 t nutmeg
• 1/2 c butter or margarine

1. Grease a rectangular pan. 
2. Peel and slice apples and put them in the pan.
3. Mix sugars, cinnamon, and nutmeg.  Pour over apples.
4. Put butter, in small pieces, on the top.
5. Cover and cook for 55 minutes at 350 degrees.

8. Baked Apples without Sugar

This recipe comes from Beverly Cullen, one of our customers, who got it from an Amish family.  She tells me that it is great with ice cream or whipped cream.  It has zero fat and low sugar.

• About 10 Apples (Mix of tart and sweet)
• 1 c raisins
• nutmeg
• cinnamon

1. Peel and slice apples.  Use enough to fill a 9 x 13 baking dish.
2. Add raisins - spread around dish.
3. Sprinkle with nutmeg and cinnamon.
4. Cover with foil and bake at 350 degrees for 45 minutes.

9. Easy Apple Dumplings

These are a favorite in the Paulus family - loaded with calories I'm sure - but worth every bite!  I've made them for Christmas presents for teachers and friends - they're a big hit!  Use Refrigerated Pie Crust Dough or follow the recipe below for pastry:

Pastry:

• 1 c Shortening
• 2 2/3 c all-purpose flour
• 1 t salt
• 7-8 t cold water

1. Cut shortening into flour and salt until particles are size of small peas. 
2. Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. 
3. Gather into a ball; divide into 6 equal parts.
4. Roll out each part for the apple dumpling.

Apples:

• 6 Apples, peeled and cored
• Stick of margarine
• Cinnamon mixed with Table Sugar
• 2 c Brown Sugar
• 1 c Water

1. Heat oven to 425 degrees.
2. Roll pastry into squares.
3. Place apple on each square.
4. Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).
5. Then add a spoonful of the cinnamon sugar to each.
6. Bring up pastry and pinch corners together; make sure apple is completely covered.
7. Place dumplings in ungreased rectangular baking dish.
8. Heat brown sugar and water to boiling; carefully pour around dumplings.
9. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
10. Serve warm.  Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!

10. Pork Roast with Apples (Crock Pot)

This recipe comes from Karen's Dad.  We were lucky enough to have it once while visiting them, and since then we have made it many times.  Karen loves the convenience of doing it in the crock pot, and the entire family loves the taste.  We serve it with mashed potatoes.

• 2 cans of Cream of Mushroom Soup

• 1 T Brown Sugar
• 1 T Worchester Sauce
• 1/2 c Water
• 1/2 t thyme
• 4 apples - sliced, but not peeled
• 1 onion, sliced
• Pork Roast

1. Mix everything in the crock pot but the meat.
2. Put the Pork Roast on top.
3. Cook for 8-9 hours on low.

11. Spiced Apple-Pear Freezer Jam

• 4 c chopped, peeled, and cored apples (about 5 medium)
• 4 c chopped, peeled, and cored pears (about 5 medium)
• 1/4 c water
• 1 c sugar
• 1/2 c brown sugar
• 3/4 t cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1 pouch freezer jam pectin

1. Combine apples, pears, and water in a sauce pot.  Cover and simmer 5 minutes.
2. Lightly crush fruit.
3. Measure 4 c cooked fruit and combine with sugars and spices in medium bowl.
4. Let stand 15 minutes.
5. Gradually stir freezer jam pectin into fruit mixture.  Stir 3 minutes; let stand 5 minutes.
6. Ladle jam into containers, leaving 1/2 inch head space.
7. Freeze.

OTHER RECIPES

1. Roasted Vegetables

This is a casserole dish of seasonal vegetables that is easy to prepare.  It can be made a day ahead - just reheat before serving.  Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you do not have any Yukon Golds on hand.

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 T chopped fresh thyme
• 2 T chopped fresh rosemary
• 1/4 c olive oil
• 2 T balsamic vinegar
• salt and freshly ground black pepper

1. Preheat oven to 475 degrees.
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.
3. Separate the red onion quarters into pieces, and add to the mixture.
4. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.  Toss with vegetables until they are coated.  Spread evenly on a large roasting pan.
5. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

2. Pumpkin Pie

We are often asked how to cook neck pumpkins, so I thought I would include this recipe for pie.  You can substitute the extra pumpkin for any other pumpkin recipes that you have that list canned pumpkin.

• Large Neck Pumpkin, cooked (See instructions below)
• 3/4 c Sugar
• 1 1/2 T Flour
• 1/2 t Salt
• 2 Eggs
• 1 1/2 c Milk
• 1 1/4 t Cinnamon
• 1/4 t Ginger
• 1/4 t Nutmeg
• 1/8 t Ground Cloves

Cooking the Pumpkin:

1. Peel and remove stringy pumpkin from the inside.
2. Cut into small chunks and boil with water until soft, about 30 minutes.
3. Drain well.
4. Blend in a food processor or blender.
5. Freeze and leftovers in 2-cup containers.

For Pie:

1. Mix 2 cups pumpkin and the rest of the ingredients in blender until well blended.
2. Brush small amount of egg white on pie crust.  This helps to keep the crust from getting soggy.
3. Pour into pie crust and bake at 425 degrees for 10 minutes.
4. Reduce heat to 375 degrees for additional 40 minutes until knife inserted in center comes out clean.
5. If using a foil pan, set it on a cookie sheet so the crust will be well done.

3. Winter Squash

Many people have asked us how to prepare acorn, buttercup, butternut, or spaghetti squash.  Here is a simple way to prepare them.

1. Cut squash in half or into serving pieces; remove seeds and fibers.
2. To bake: place squash in ungreased rectangular baking dish, 13x9x2 inches.  Sprinkle cut sides with salt and pepper; dot with margarine.  Pour water into dish to 1/4 inch depth.  Cover and bake until tender in 400 degree oven 30-40 minutes.
3. To boil: Heat 1 inch salted water (1/2 t salt to 1 c water) to boiling.  Add squash.  Cover and heat to boiling; reduce heat.  Boil until tender, 15-20 minutes; drain.

4. Squash and Apple Bake

• 1/2 c packed light brown sugar
• 1/4 c butter, melted
• 1 T all-purpose flour
• 1 t salt
• 1/2 t ground mace
• 2 lbs butternut squash - peeled, seeded, and cut into 1/2 inch slices
• 2 large apples - cored, and cut into 1/2 inch slices

1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. 
3. Arrange squash in an ungreased 9 x 13 inch baking dish.
4. Top with slices of apple, then sprinkle with the sugar mixture.
5. Cover with a lid or aluminum foil.
6. Bake for 50-60 minutes in a preheated oven, or until squash is tender.

5. Butternut Cream Pie

• 1 medium butternut squash (about 2 pounds)
• 1/4 c hot water
• 1 package (8 oz) cream cheese, softened
• 1/4 c sugar
• 2 T caramel ice cream topping
• 1 t ground cinnamon
• 1/2 t salt
• 1/2 t ground ginger
• 1/4 t ground cloves
• 1 package (5.1 ounces) instant vanilla pudding mix
• 3/4 c plus 2 T milk
• 1 pastry shell (9 inches), baked
• whipped cream and toasted flaked coconut (optional)

1. Cut squash in half and discard seeds.
2. Place squash cut side down in a microwave safe dish and add hot water.
3. Cover and microwave for 13-15 minutes, or until tender.
4. When cool enough to handle, scoop out pulp and mash.
5. Set aside 1 1/2 c (save remaining squash for another use).
6. In a mixing bowl, beat the cream cheese until smooth.
7. Stir in the squash until blended.
8. Add sugar, caramel topping, and spices; beat until blended.
9. Add pudding mix and milk; beat on low speed for 2 minutes.
10. Spoon into pastry shell.
11. Refrigerate for at least 3 hours.
12. Garnish with whipped cream and coconut if desired.

6. Baked Acorn Squash with Apple Stuffing

Acorn Squash is the most common member of the winter squash family.  Its bright-orange flesh bakes beautifully, coming out moist, rich, and tender; and its pretty dark-green and orange-streaked shell makes a perfect container for the delicious apple stuffing.

• Small Acorn Squash, halved and seeded
• 1 c apples, peeled and diced
• 2 T celery, diced
• 2 T onion, finely chopped
• 2 t margarine, melted
• pinch of salt
• pinch of black pepper

1. Preheat oven to 400 degrees.  Spray a square baking pan with nonstick spray.
2. Place the squash cut-side down in a baking pan.  Bake for 20 minutes.
3. While the squash is baking, combine the apples, celery, onion, margarine, and 2 T water in a medium bowl; mix well.
4. Turn the squash cut-side up.  Sprinkle with salt and pepper.  Divide the apple mixture to fill the cavities of the squash.  Bake the stuffed squash halves, covered with foil, for 30 minutes more.  Serve hot.