(Images courtesy of The Mast Farm Inn)

This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.

The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.

The History of Hummingbird Cake

Hummingbird Cake is such a lovely name that it makes you wonder its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.

Ingredients & Shopping List

Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans

Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract

Instructions & Process

Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes

Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract

What To Be Careful Of!
As soon as batter is ready put in oven right away

The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."

To visit the Inn’s web site for more information go to: The Mast Farm Inn

If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)

Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.

Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, "Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.

Ingredients for One 10-Inch Pie

For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book or use your own recipe.

For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon
For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt

Preparation

1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.

To Make the Filling:

1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.

To Complete the Pie:

1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.

Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review

To follow American Feast on Facebook go to: American Feast on Facebook

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Marina Marchese is passionate about the culinary delights of honey. She believes each bottle of her artisanal honey is a gourmet food and can be tasted and evaluated much like wine. Each has a unique flavor profile dictated by the terroir, the unique combination of geographic location, climate, soil and temperature which gives every honey its complex composition and individual personality.

Despite her incredibly busy life, Marina was kind enough to provide us with her recipe for Honey Almond Biscotti:

Ingredients for 36 Cookies

• 1/2 Cup butter or margarine, softened
• 3/4 Cup Red Bee Spring Clover Honey
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 3 1/2 Cups of all-purpose flour
• 2 Teaspoons of aniseeds
• 2 Teaspoons ground cinnamon
• 1/2 Teaspoons baking powder
• 1/2 Teaspoons salt
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon dried cranberries
• 3/4 Cup dried slivered almonds

Preparation

1. Preheat oven to 350 degrees.
2. Using electric mixture, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt, baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
3. Shape dough into two 10” x 3” x 1” logs on greased baking sheet. Bake for 20 minutes or until light golden brown. Remove from oven to wire rack, cool 5 minutes. Reduce oven to 300 degrees. Transfer logs to cutting board. Cut each log into 1/2 inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.

If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:

Spring Clover Liquid Honey

Clover & Creamed Honey Gift Box

Wildflower Liquid Honey

Wildflower & Comb Honey Gift Box

Chunk Honey

Comb Honey

Creamed Honey

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Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)

Sweet Melissa Patisserie in Cobble Hill, Brooklyn has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.

Sharing her mom's passion for baking, Melissa has a terrific book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking. Here’s a recipe from her book based on a Julia Child recipe. Melissa writes, “It is the best brownie I’ve ever met.”

Ingredients for 1 Dozen Brownies

• ½ Pound (2 sticks) unsalted butter
• 4 Ounces best-quality unsweetened chocolate, coarsely chopped
• 2 Large eggs
• 1½ Cups sugar
• 1 Teaspoon pure vanilla extract
• 1 Cup all-purpose flour
• ½ Teaspoon kosher salt
• ½ Cup American Black Walnuts, coarsely chopped is optional, we like them large

Preparation

Before you start: Position a rack in the center of your oven. Preheat the oven to 350 F. Butter and flour a 9 x 9 x 2-inch square cake pan.

1. In the top of a double boiler set over simmering, not boiling, water, melt the butter and chocolate. Remove the heat but keep warm.
2. In the bowl of an electric mixer fitted with the whip attachment, beat together the eggs, sugar, and vanilla on medium speed until pale yellow in color, about 2 minutes. Add the melted chocolate and mix to combine.
3. Ina separate bowl, whisk together the flour and salt.
4. Add the flour mixture in 3 batches, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl. Stir in the nuts by hand.
5. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until sides begin to pull away from the pan and center is moist but not runny, and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
6. When cool, loosen the edges of the pan with a knife and invert the brownies onto a cutting board. Cut into 12 brownies, measuring 3 inches by 2½ inches, or serve straight from the pan.

The brownies keep in an airtight container at room temperature for up to 3 days, or can be wrapped in plastic wrap and refrigerated for up to 5 days.

If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Pecans on the Tree (photo by Doug McAbee, courtesy of morguefile.com)

"Pecan" is from the Native American Algonquin language, covering "all nuts requiring a stone to crack". The sweet tasting Native Pecan is from the Hickory family and terrific for any number of recipes. We love Southern Pecan Pie, but recipes for it abound. For something more original we again turned to our good friend Gwen Kenneally. She’s the Founder of Back to the Kitchen, a full-service catering and party planning business based in Southern California, and her original creations have delighted her clients for years. Her terrific blog, also named Back to the Kitchen, is a fine collection of culinary nightmares & triumphs meant to inspire readers to explore their own creative approaches to cooking.

Ingredients for Crust

• 1/2 Pound butter (2 sticks)
• 1/2 Cup sugar
• 1 Egg
• 1/4 Teaspoon salt
• 3 Cups flour

Preparation of Crust

1. Preheat oven to 350 degrees. Mix in large bowl.
2. Press the dough into a large (pre-sprayed) jelly roll pan. Remember to press the dough up the sides too.
3. Bake for 15 minutes, until slightly brown. Set aside.

Ingredients for Topping

• 1/2 Pound butter (2 sticks)
• 1/2 Cup Red Bee Chunk Honey
• 1/4 Cup sugar
• 1 Cup plus 2 tablespoons brown sugar
•1/2 Cup heavy cream
• One 12-Ounce bag of Hammons Native Pecan Halves

Preparation of Topping

1. Melt butter and honey in a saucepan then add all sugars and bring to a boil (not stirring.) Let it boil approximately 2 minutes. Remove from heat and then stir.
2. Add cream and pecans. Let sit for 5 minutes. Pour into crust and then bake at 350 degrees for 30 minutes, reducing the heat the last 10 minutes to 250 degrees. Make sure it gets real bubbly looking.
3. Let cool for an hour before trying to cut bars. Cut 4 rows x 6 rows. Then cut triangular, bite size pieces by slicing diagonally in both directions.

Gwen & Her #1 Protégé

To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen

To purchase the Red Bee Chunk Honey from Connecticut and the Hammons Native Pecans from Missouri click on the following:

Chunk Honey

Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection

To follow American Feast on Facebook go to: American Feast on Facebook

To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter

For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com

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Fresh Pears (photo by Kevin P, courtesy of morguefile.com)

Our good friend Gwen Kenneally runs Back to the Kitchen, a full-service catering and party planning business based in Southern California. Her culinary talents have delighted her clients for years as she presented them with her original creations. She publishes a terrific blog, also named Back to the Kitchen, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.

Ingredients for Pear Filling

• 1 Cup O Cabernet Vinegar
• 1 Cup sugar
• 2 Cups water
• 1 Orange, halved
• 1 Lemon, halved
• 1 Inch ginger, peeled
• 3 Cinnamon sticks
• 5 Whole cloves
• 4 Pears, peeled and cored

Preparation of Pear Filling

1. In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely.
2. Refrigerate over night.

Ingredients for Pastry Cream

• 1/3 Cup sugar
• 1 Cup cups milk
• 2 ½ Tablespoons cornstarch
• 3 Egg yolks
• ¼ Cup Butter
• 2 Teaspoons vanilla

Preparation of Pastry Cream

1. In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil.
2. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.

Ingredients for Crust

• ¾ Cup all flour
• ¼ Teaspoon salt
• 5 Tablespoons butter
• ½ Cup crumbled Buttermilk Blue Affinee
• Up to 4 Tablespoons ice water
• ¼ Cup New Mexico Organic Raspberry Jam, melted

Preparation of Crust & Final Assembly

1. Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened Roll out to be 10 inches round.
2. Place in a 9-inch tart pan sprayed with bakers joy. Place in the freezer for 15 minutes. Bake in a preheated 350 oven until golden about 15 minutes.
3. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.

Gwen & Her #1 Protégé

To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen

If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:

O Cabernet Vinegar

Buttermilk Blue Affinee

New Mexico Organic Raspberry Jam

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With Mardi Gras only a few days away we wanted to post this classic dessert from the Big Easy. When I worked at Commander's Palace in the Garden District we prepared it at the customer's table. The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. We love using the velvety custard vanilla ice cream we get from Créme Crémaillére in Banksville, N.Y. for this classic.

Ingredients for 2 Servings

• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream

Preparation

1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.

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7 Apples (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)

A visit to the local supermarket and the farmers market made it clear that we remain in the thick of America’s apple harvest season. Both markets are bursting with a wonderful variety of fresh apples, not to mention newly-pressed, mouth-watering cider.

The continued abundance has us once again turning for apple recipe ideas to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. She writes in her book, “Apple crumbles are one of the easiest desserts to put together. Just peel and slice the apples, mix the pecan crumble ingredients together and sprinkle them over the top, and pop the crumble into the oven.”

Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile. Follow Melissa’s guidance for this recipe and everyone in your house will savor the aroma while it bakes!

Ingredients

For the Apple Orchard Filling
• 7 Large tart apples (roughly 3 pounds), peeled, cored, and cut into 1/4-inch slices (a combination of Macouns, McIntoch, Golden Delicious, and Granny Smiths is great!)
• Juice of 1 lemon
• 1 Cup sugar
• 1/2 Teaspoon ground cinnamon
• 1 Tablespoon all-purpose flour

For the Pecan Crumble
• 3/4 Cup pecan pieces
• 3/4 Cup plus 2 tablespoons all-purpose flour
• 3/4 Cup firmly packed light brown sugar
• 3/4 Cup Teaspoon salt
• Pinch freshly grated nutmeg
• 1/8 Teaspoon ground allspice
• 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly

Preparation

Before you start, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.

To Make the Filling
1. In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine.
2. Pour the apples into the baking dish.
To Make the Crumble
1. In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg, and allspice. Stir in the melted butter.
2. Spread the crumble over the apples.
To Complete the Crumble
1. Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 20 minutes, or until the juices are bubbling and thick.
2. Remove to a wire rack to cool before serving. Serve warm with whipped cream.

Some final words from Melissa, “Fruit crumbles are best eaten the day they are baked, but they do keep better in the refrigerator than pies (no crust!) They can last up to 2 days. Wrap with plastic wrap or aluminum foil. Unwrap to warm in the oven or microwave for 30 seconds before serving.”

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review

To purchase some premium baking pecans got to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

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Fresh Apples (photo by Scott M. Liddel, courtesy of morguefile.com)

Apples abound in America this time of year. Red Delicious, Golden Delicious, Granny Smith, Fuji, and McIntosh are just some of the most popular of the 2,500 known varieties of apples grown in the United States. What to do when faced with such abundance? Make preserves of course.

Melissa likes to use the Granny Smith apple as a natural source of pectin. She writes in her book that “you can play around with the ingredients as much as you like, but use this recipe as a guide.” She also cautions about something she learned from experience, “taking on too much fruit!” Try to limit yourself to 10 pounds of fruit or less. This is a simple recipe that can be a lot of fun and leave you with delicious treats for some time to come.

Ingredients for About 1 Quart

• 8 Cups peeled & sliced fruit of your choice, e/g pears. peaches, etc. (2 dry quarts)
• 2 Cups peeled & cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½–inch pieces)
• 2 Cups sugar
• ¼ Cup fresh lemon and/or orange juice
• 2 Tablespoons freshly grated citrus zest

Preparation

1. In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest. Cook until the mixture reaches 212 degrees F on a candy thermometer, stirring often to prevent scorching. You may mash the fruit slightly with a potato masher, if necessary. Once the preserves have reached 212 degrees F, continue to cook for 30 minutes more, stirring often, until thick. You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool. If it is runny, continue cooking; if it is thick, you’re good to go.

2. Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze up to 6 months.

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review

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(Image courtesy of California Avocado Commission)

The days of summer may be dwindling, but they are not over yet. So we thought we’d publish this gem of a dessert from our friends at the California Avocado Commission. It's ’s just perfect for dining outdoors. As our friends tell us, it’s “quick and easy.” It’s also one of the healthiest dessert recipes we’ve ever come across, combining avocado with strawberries yogurt. Since avocados, strawberries and yogurt aren’t just delicious, but offer terrific health benefits as well, this recipe delivers dessert without guilt. Enjoy!

Ingredients for 4 Servings

• 2 Fresh California Avocados, seeded, peeled and cubed
• 6 Large fresh or thawed frozen strawberries
• ½ Cup strawberry flavoured yogurt
• 1 Tablespoon orange juice concentrate
• 1 Teaspoon brown sugar
• Shredded coconut, optional

Preparation

1. Place strawberries in a bowl; lightly mash with fork.
2. Add avocado cubes and gently mix together.
3. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
4. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
5. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

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Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.

Here’s a teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”

Ingredients for 2 Pounds of Peanut Brittle

• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces

Preparation

Lightly butter a jelly-roll pan or rimmed cookie sheet.

1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!

Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.

If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book

To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review

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Almond Blossoms (photo by Derek Benjamin Lilly, courtesy of morguefile.com)

Introducing kids to the fun of cooking will lead to healthier lives later in life. This recipe comes from our friends at the Organic Valley Family of Farms and they described it as, "Simple and elegant, fun to make and bake with the kids." Well, the kids had a lot of fun, and we loved eating these yummy cookies still slightly warm from the oven.

Oh, the folks from Organic Valley said these cookies, "Must be served with a glass of Organic Valley Milk!" We did and they were right.

Ingredients for 36 Cookies

• 1 ¼ almonds (can substitute walnuts)
• 1 ¼ cups quick cooking oats
• 1 cup all-purpose flour (can substitute spelt flour)
• ¼ teaspoon sea salt
• 1 stick Organic Valley Unsalted Cultured Butter
• ½ cup brown sugar
• 1 Organic Valley Grade A Extra Large Brown Egg
• ½ teaspoon almond extract
• 1 ½ teaspoons vanilla extract
• ½ cup raspberry jam

Preparation

1. Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter. Place the almonds (or walnuts) in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside. In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.

2. Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about ½ teaspoon of the raspberry jam into the thumbprint, filling it. (Be careful to keep young helpers from adding too much jam.) Repeat with the remaining dough balls, arranging them 1 ½ inches apart on the baking sheets. Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.

Copyright by Organic Valley Family of Farms ©

To visit the web site of the farmers' coop go to: Organic Valley Family of Farms

You can order our favorite organic raspberry jams by clicking on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam

If you can’t decide on one get them all:
New Mexico Organic Raspberry Jams Variety Mix

If you'd like to try this recipe using American Black Walnuts, the "Ultimate Nut", go to:
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

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Delving into a freshly baked cake when it’s warm and moist from the oven makes for a lovely break anytime, and we especially enjoy it on a wintry afternoon. Our friend Pastor Chuck has given us a recipe for that indulgence that offers all the healthful benefits of the apples he grows in his organic orchard in Maine. The ingredients in Pastor Chuck’s Organic Apple Butter couldn't be more wholesome; organic apples, organic apple cider and organic spices. We found the cake went really well with our favorite coffee.

Ingredients

• 1 Cup Pastor Chuck’s Organic Apple Butter
• 1/2 Cup Shortening
• 4 Eggs
• 1 Cup Sugar
• 2 1/2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Lowfat Buttermilk

Preparation

1. Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well-beaten eggs and mix thoroughly.

2. Sift flour, measure, and sift again with soda, spices and salt. Add dry ingredients alternately with buttermilk. Add Pastor Chuck’s Organic Apple Butter and blend well into mixture.

3. Pour into a greased loaf pan 5 x 9 x 4 inches. Bake 50 minutes at 350 degrees.

If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter

If you'd like to purchase New Orleans' most renowned Coffee & Chickory go to: Cafe du Monde Coffee & Chicory

To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee

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Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)

Vegetarian cooking is not just for vegetarians. We can all benefit from adding more vegetarian cooking to our diets and cutting down on processed meats. There are plenty of delicious vegetarian dishes we can enjoy. Below is a delightful dessert recipe we got from the California Avocado Commission. Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are sodium- and cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.

Ingredients

• 2 California avocados, seeded, peeled and mashed
• 1 Can sweetened condensed milk
• ½ Cup lemon juice
• 2 Cups heavy cream
• *Raspberry Sauce
• 10 Ounce package of frozen raspberries
• ½ Cup currant jelly
• 1 Tablespoon water
• 1 ½ Teaspoon cornstarch

Preparation

1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.

*Raspberry Sauce Preparation

1. Thaw raspberries; heat with jelly to boiling.
2. Combine water and cornstarch; stir into raspberry mixture.
3. Heat to boiling; continue to boil and stir 1 minute.
4. Cool sauce.
5. Press through sieve to remove seeds before serving, if desired.

Copyright Courtesy of California Avocado Commission

To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission

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Kona Beans (photo courtesy of Kona Coffee Cultural Festival)

Aloha from Hawaii! This dessert recipe was given to us by the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island. It was one of the winners from the Festival’s Kona Recipe Contest. It’s a delicious dessert and a fairly simple way to get a taste of Hawaii without leaving home.

Ingredients for 24 Pieces

• ½ Cup Butter
• 1 Pound Box Mochiko (Rice Flour)
• 2 ½ Cups Sugar
• 1 Teaspoon Baking Powder
• 2 Cups Strong Brewed 100% Pure Kona Coffee
• 1 Cup Half & Half
• 4 Eggs Beaten
• 1 Teaspoon Vanilla

Preparation

1. Preheat oven to 350 degrees.
2. Melt butter and cool.
3. Combine mochiko, sugar, and baking powder.
4. Combine remaining ingredients and stir into mochiko mixture; mix well.
5. Pour into a 13” x 9” x 2” pan.
6. Bake one hour and cool.

If you'd like more info on the Kona Coffee Cultural Festival on Hawaii’s Big Island go to: Kona Coffee Cultural Festival

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Here’s another delicious recipe from our friend Pastor Chuck in Maine. What could be better than warm apple muffins on one of Maine’s cool, crisp mornings? Pastor Chuck’s Organic Apple Butter is made from apples he grows in his own organic orchard. His ingredients couldn't be more wholesome; organic apples, organic apple cider & organic spices. We like to spread a little of his apple butter on our muffins while they are still warm!

Ingredients

• 1 3/4 Cups Flour
• 1/2 Teaspoon Salt
• 2 Teaspoon Baking Powder
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 2 Eggs, Beaten
• 1/2 Stick Butter, Melted
• 1/2 Cup Milk
• 1/2 Cup Pastor Chuck’s Apple Butter

Preparation

1. Combine dry ingredients in a mixing bowl.
2. Separately, mix egg and remaining ingredients and pour over first.
3. Mix sparingly till just moistened.
4. Spoon into greased muffin cups to 2/3 full.
5. Bake in pre-heated 400-degree oven for 20-25 minutes.
6. Serve while still warm with a dish of apple butter on the side.

If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter

If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck

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Hammons Product Company of the heartland is the world’s premier supplier of the American Eastern Black Walnut. Here is a delicious Hammons recipe for their Fancy Large Premier Black Walnut.

Ingredients for 3 Dozen Cookies

• 3/4 Cup brown sugar
• 1 Teaspoon baking soda
• 1/2 Cup sugar
• 1 1/4 Teaspoon cinnamon
• 1 Egg
• 3/4 Teaspoon salt
• 1 1/4 Cups butter
• 1/3 Teaspoon nutmeg
• 1 1/2 Cups Hammons Black Walnuts
• 3 Cups oatmeal
• 1/2 Cup raisins or chocolate chips-optional
• 1 1/2 Cup flour

Preparation

1. Mix sugars, egg, butter and vanilla together.
2. Stir in remaining ingredients and Hammons Black Walnuts.
3. Spoon onto a cookie sheet.
4. Bake at 350° for approximately 10 minutes.
5. Cool slightly before removing from pan.

Yields 3 dozen cookies.

To buy premium American Black Walnuts all set for baking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

Posted by Jeff Deasy at 12:50 AM | Permalink | Comments (0) | TrackBacks (0)

This recipe is courtesy of Jane Brody’s Good Food Cook Book.

Ingredients for 12 Servings

• 5 Large apples, peeled, cored and cut into thin slices (@ 8 cups)
• ½ Cup dried currants
• ½ Cup chopped dates
• ½ Cup golden raisins
• ½ Cup chopped Premium Black Walnuts or Native Pecan Halves
• ½ Apple jack or apple juice or apple cider
• 2 Cups all-purpose flour
• 3/4 Cup of sugar
• 2 Teaspoons of salt (optional)
• 1 Teaspoon cinnamon
• 1/8 Teaspoon nutmeg
• 1/3 Cup butter or margarine, slightly softened
• 1 Cup skim or low-fat milk
• 1 Cup apple cider or apple juice, heated to boiling

Preparation

1. Preheat oven to 350o F
2. Grease a large, shallow 4–quart baking pan
3. Spread the apple slices on the bottom of the pan, and sprinkle the currants, dates, raisins and walnuts or pecans over them. Pour the applejack or juice or cider over the fruit and nuts
4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, and nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy
5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture
6. Gently pour the hot cider or juice over the dish
7. Place the baking pan in the hot oven, and bake the cobbler for 1 ¼ hours or until most of the juice has been absorbed

Serves 12 people.

If you'd like to purchase Hammonds' Premium Black Walnuts & or Native Pecan Halves go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves

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Here’s a delicious cake recipe from Pastor Chuck of Maine. Pastor Chuck’s Organic Applesauce is made from apples he grows in his own organic orchard. His sauce just can’t be beat for full apple flavor. Organic spices give his applesauce its distinctive color & spicy taste.

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups Pastor Chuck’s Organic Applesauce
• 1/2 cup raisins
• 1 cup chopped walnuts
• Powdered sugar, optional

Preparation

1. Preheat oven to 350 degrees F.

2. In a mixer fitted with a whisk attachment, cream the butter.

3. Add the brown sugar and continue mixing.

4. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.

5. In a separate bowl, sift together the dry ingredients.

6. Add to the creamed mixture alternately with the applesauce.

7. Fold in the raisins and walnuts.

8. Pour batter into a greased and floured loaf or tube pan & bake until firm to the touch, about 40 to 45 minutes.

9. Let cool in the pan, then turn it out, and dust with powdered sugar.

If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce

If you 'd like to purchase some amazing American Black Walnuts ready for cooking go to: Fancy Large Premium Black Walnuts

Posted by Jeff Deasy at 08:00 AM | Permalink | Comments (0) | TrackBacks (0)

Maine's 'Pastor Chuck' provides this recipe for healthful and delicious snacking.

Ingredients

* 1/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1/2 cup quick cooking oats
* 1/2 cup Pastor Chucks Organic Apple Butter
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 tsp. salt
* 2 tablespoon milk
* 1/2 cup hazelnuts, chopped
* 1/2 cup golden raisins

Preparation

1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar.
3. Beat in eggs, oats and apple butter.
4. Combine dry ingredients.
5. Gradually add dry ingredients to the creamed mixture along with the milk.
6. Beat until blended.
7. Stir in nuts and raisins.
8. Chill well for one hour.
9. Drop by teaspoonfuls onto a lightly greased cookie sheet.
10. Bake at 350 degrees for 15 minutes.

If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter

If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck

Posted by Tim Tango at 08:36 AM | Permalink | Comments (0) | TrackBacks (0)

People are usually taken aback by the sound of this recipe but one little taste convinces them just how delicious it is. Great for entertaining. A cheesecake with barbeque sauce in it is a real conversation piece.

Crust:
1 C. graham cracker crumbs
1/4 C. butter, melted
2 to 3 T. sugar
Combine well and press into a greased 8 x 8 pan. Set aside. Preheat oven to 300 degrees.

Filling:
8 oz. cream cheese, room temperature
3/4 C. evaporated milk 1/2 C. sugar
2 T. flour
2 tsp. vanilla
1 egg
1/3 C. Jersey Mary
1/2 C. lite canned peaches, well drained & pureed.
Put the 1st 6 ingredients into a blender and mix well. In a small saucepan combine the Jersey Mary and peaches and reduce by1/3. Let cool. Now add 1/2 the vanilla mixture into the pan and mix the other half with the Jersey Mary reduction. Pour this as a swirl over the top. Bake for 40 - 45 min. or until set. Let cool.

Glaze:
You can make this while your cake is baking.
1/4 C. Jersey Mary
1/4 C. strawberry preserves, unsweetened.
Melt these together in a small saucepan and thicken by reducing slightly. Let cool completely. Top off the cooled cheesecake with the glaze. Refrigerate at least 3 hours before serving. Optional: A little fresh whipped cream with some softened mascarpone folded in is a perfect crowning touch.

If you'd like to purchase some of the best BBQ sauce we've ever tried go to: Jersey Mary's Barbeque/Baking Sauce

Posted by Tim Tango at 08:30 AM | Permalink | Comments (0) | TrackBacks (0)