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Blueberry Slump

3 cups fresh or frozen blueberries
1/2 cup sugar
1-1/4 cups water
1 teaspoon finely grated lemon peel
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup milk
Cream or whipped cream, optional

In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir gently until moistened.

Drop dough by spoonful onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce.

Serve warm with cream or whipped cream if desired.
Yield: 6 servings.
 

 

Adapted from:  Taste of Home

 

 

 

Skillet Peach Pudding

This is one of my favorite Recipes. This is from Sam Walmer who is our Farm Steward.
His great grandmother would have prepared this recipe on a coal stove

Gram Tyson’s Skillet Peach Pudding

Melt in skillet: 1 c. brown sugar
1/2 c. butter Slice peaches (about 5) on top of the sugar/butter mixture
Mix 1 c. sugar 3 beaten eggs 3 T. milk 1 c. flour 1/4 t. baking powder pinch salt

Pour mixture over the peaches. Put skillet in oven at 375 degrees for 40 minutes Put tin foil or a pan under the skillet, as it may run over.

Peach Crisp

This week the shares will have peaches for the first time.
Peaches can be kept on the counter for a day or two until they are ripe. They will have the best flavor kept at room temperature.
Once they are ripe they will need to be refrigerated.
These are early varieties of yellow peaches so they are not free-stone.
easily peel peaches place into boiling water for 2-3 minutes. Remove to cool and the skin come off with ease.

Peach Crisp

Peel and slice ripe peaches and layer into a greased 8” pan
1 cups all-purpose flour
3/4 cup white sugar
1/8 t or a pinch of salt
¾ teaspoon ground cinnamon
1/2 cup butter, chilled

Preheat oven to 350 degrees.
Layer the peaches in an 8×8 or 9×9 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Cut the butter into chunks and cut it into the dry ingredients using a pastry blender until it looks like pea size crumbs. Sprinkle crumbs over peaches.
Bake for 20-25 minutes in the preheated oven, until lightly golden brown and peaches are bubbly. Serve warm with ice cream.

Rhubarb Upside-Down Cake

This is the season for rhubarb; some of you may find rhubarb in your shares. Probably the most important fact about rhubarb is that the leaves are POISONOUS!
Rhubarb can be kept up to 5days in a plastic bag in your refrigerator.

Rhubarb Upside-Down Cake

Ingredients

For the Topping: (the topping will be on the bottom when the cake is inverted.)
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt

For the Cake:
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream

Directions:
Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.  Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.  Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

Cook’s Note
Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.
Variations: On “Martha Bakes,” Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon freshly squeezed lemon juice instead of orange zest and juice in the cake.

Adapted from Martha Stewart

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