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Recipes from the Farmers' Market
from Karen and John at Pollinator Paradise

(page 3: Baked Goods)

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CARROT BRAN MUFFINS

1 C each white and whole wheat flour

1 C wheat bran

2 Tbsp packed brown sugar

tsp salt

1 tsp. Each Soda and Baking powder

1 egg, beaten

2 C buttermilk

C molasses

C vegetable oil

2 C grated raw carrots

C raisins

2 Tbsp minced fresh ginger

Heat oven to 350oF. Grease 12 large muffin cups.  Mix dry ingredients in large bowl. Beat eggs; stir in oil, water, ginger and molasses.  Add to dry ingredients and mix just until flour is moistened.  Mix in carrots and raisins midway in mixing; Batter should be lumpy. Fill muffin cups until full.  Bake

~ 24 minutes or until golden brown.  Immediately remove from pan.

12 Muffins

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SAVORY SPINACH SAGE MUFFINS

2 eggs

1 C. water

C. vegetable oil

3/4 C. grated cheese (Parmesan or Asiago)

2 C. finely chopped spinach, packed (4 oz)

1/4 C. chopped fresh sage leaves

2 C. whole wheat flour

2 C. white flour

2 tbsp. baking powder

C. powdered milk

 

Heat oven to 400oF.  Grease 12 large muffin cups.  Mix dry ingredients, spinach, and sage in large bowl. Beat eggs; stir in oil and water.  Add to dry ingredients and mix just until flour is moistened.  Batter should be lumpy. Fill muffin cups until full.  Bake ~ 18 minutes or until golden brown.  Immediately remove from pan.

These muffins are especially good with butter or cream cheese, or perhaps with a pepper jelly.

18 Muffins

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ORANGE-GINGER SCONES

3 cups flour, plus extra if needed

1 tsp baking soda

tsp salt

1 tsp dried ginger

3 Tbsp fresh ginger, chopped fine

cup (1 stick) butter or margarine

2 Tbsp shortening

1 egg

1/3 cup orange juice

2/3 cup water

1/3 cup powdered buttermilk (or use buttermilk in place of water)

 

Preheat oven to 375F. Mix 3 c flour, soda, salt, dry milk and gingers; cut in butter and shortening with a pastry cutter or two knives until like coarse meal. Beat egg with juice and water. Add to flour mixture; mix, and knead until smooth, adding flour if sticky. Pat out to inch thick and cut into wedges with knife; sprinkle with sugar if desired. Bake 15 minutes or until golden.

Makes about 12 medium scones

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STRAWBERRY-ALMOND SCONES

3 cups flour (2 cups white, 1 cup whole wheat or to taste)

1 tsp baking soda

tsp salt

1/3 cup powdered buttermilk (or use buttermilk in place of water)

1/3 cup sugar (white, brown or a mixture)

cup sliced almonds

cup sliced fresh strawberries

cup (1 stick) butter or margarine + 2 Tbsp shortening

1 egg

3/4 cup water

 

Preheat oven to 375F. Mix dry ingredients; cut in butter and shortening with a pastry cutter or two knives until like coarse meal. Stir in nuts and strawberries. Beat egg with water; add to flour mixture; mix, and knead until smooth, adding flour if sticky. Pat out to inch thick and cut into wedges with knife; sprinkle with sugar if desired. Bake 15 minutes or until golden.  Makes about 12 medium size scones.

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DIVINEA'S APRICOT COBBLER  (From Sharon Fisher)

1/2 c. butter
1 c. flour
3/4 c. sugar
2 tsp baking powder
1/2 c. milk
3-4 cups fruit, sliced, chopped, etc.
peel of one lemon, slivered and minced finely
1/2 sugar, more or less

Heat oven to 350. Put butter in baking dish, melt in oven. Meanwhile, mix the flour, baking powder and sugar together, and add the milk, stirring just till it's blended.  Combine fruit with sugar and lemon peel, adjusting sugar upward for very sour fruit.

Drop spoonfuls of the batter into the melted butter, and then resist the temptation to tidy it up or spread it- just leave it alone. Spoon the fruit over the top of the batter gently, taking care not to mix it up.  Bake for about 45 minutes* or so, till fruit burbles and batter rises to top and browns up nicely. Can be served with ice cream or whipped cream or creme fraiche, but requires no adornment.

*Sharon's note -- I've found that especially if I'm using four cups of fruit, or very juicy fruit, it can take significantly longer than this -- an hour or more.

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TRIPLE FRUIT FLAN

A flan is usually made with a pie crust or some sort of cake on the bottom, then a layer of custard, then fresh fruit and berries arranged attractively in the custard. This recipe calls for pie crust, either your favorite recipe, or a ready made pie shell from the store. Bake the crust first until it is golden-brown. While it is baking, take a carton of ricotta cheese and whip it with a blender for about 5 minutes. Then add a couple of teaspoons of honey, a teaspoon of almond extract or almond liqueur, and a couple of tablespoons of orange juice, and blend for a few more minutes.

click image for a closer look.


When the pie crust is cool, pour the ricotta mixture into the bottom of the pan, and put the filled shell into the refrigerator. No need to bake the ricotta, because there are no eggs. When the crust and cheese are chilled, decorate the cheese filling with fresh fruit, including raspberries, strawberries, pitted cherries, sliced apricots, peaches and/or plums, Then eat. It makes a great desert, but we also eat it for breakfast.

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Updated 8/17/2003
Karen Strickler