Dessert Recipes from Sage Hill Farms
| RICH CLOVE COOKIES Makes about 4 dozen – depending on your size preference.1 cup real butter 1/2 tsp ground mace 1/4 tsp ground cloves 2 tsp vanilla extract 1/2 cup sugar 1 large egg yolk 2-1/2 cups sifted all purpose flour Whole cloves Sifted confectioner’s sugarCombine the first 4 ingredients. Gradually blend in the sugar. Beat in the egg yolk. Gradually stir in the flour. Chill dough one hour until it is stiff enough to handle. Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheets. Insert a whole clove in the center of each.Bake in a pre-heated oven at 325* for about 20 minutes (until lightly brown) Roll in powdered sugar and store in an airtight container. Good with hot Apple Cider! Melon & Herb Sorbet 4 cups seedless melon chunks (watermelon, cantaloupe, or honeydew) In a processor or blender, combine melon with half the citrus juice, cover and process or blend until smooth. Transfer to a bowl and set aside. In a small saucepan combine herbs, sugar, water, remaining citrus juice, honey, and salt. Bring to boiling, reduce heat and simmer 5 minutes, stirring often enough to avoid sticking to pan. Strain herb mixture into melon puree. Place bowl over a container of ice-water, stir for several minutes or until mixture has chilled. Cover and refrigerate for 2 to 4 hours. Transfer chilled mixture to 1 or 2 quart ice cream freezer and freeze according to makers instructions. Store-covered-in freezer. If you don’t have any kind of ice cream freezer-use a pan and cover mixture and allow to freeze to your liking. The consistency will be different, but still delicious. Bea’s Golden Fruitcakes~
If you use organic ingredients in this recipe, it will be as healthy as a dessert can be. Low in fat, and calories are about 145 per slice. This is not your yesterday’s fruitcake! 6 cups-finely chopped dried fruit-your choice (apricots, apples, raisins, cherries, cranberries and pears…mix as you like -all or one or two.) In a large glass bowl, combine dried fruit, walnuts, and 1&¼ cups of brandy. Cover with plastic wrap and let sit for 8 hours or all day-stir occasionally. Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat in eggs, one at a time- scraping bowl down between additions. In another bowl, whisk together the flour, salt, and spices. On low speed, beat in flour mixture in two additions – scraping bowl in-between. Fold fruit mixture into batter. Pre-heat oven to 300* If using mini muffin pans drop one rounded Tbsp of batter to each tin (paper liners work well also.) For other size pans fill 2/3 full. Bake until toothpick inserted into the center comes out clean…about 25 to 30 minutes for mini tins, 5 to 10 minutes longer for larger pans. **When using more than two pans in the oven at once-rotate them about halfway through the baking time. Brush cakes with ½ cup of brandy when done. Transfer to a wire rack for cooling. Store in the refrigerator, wrapped or covered well for up to a month. Brush with warm apricot jam before serving. |
Oregano Oaties 1-full cup of whole-wheat flour…extra for sprinkling generously 1/2 cup of oat flakes 1 tsp baking powder pinch of real salt 1 tsp dried oregano 1/3 cup real butter 3 tbsp milk In a bowl mix the flour, oats, baking powder, salt, and oregano.Rub in the butter until the mixture is like fine bread crumbs, slowly stir in the milk using a fork until the mixture is well worked together. Sprinkle flour on a clean counter and roll out the dough to 1/4′ thickness Using a pastry cutter, cut cookies to desired size and bake on a greased cookie sheet for 20-25 minutes, cool on a wire rack and transfer to an airtight container. If you want a milder, sweeter taste use sesame seeds instead of the oats. These are good with a spread of 4 Tablespoons of real butter-more or less according to need) Spread on cookies as eaten. Bea’s Chocolate Cup 2 squares (2oz’s) unsweetened chocolate Melt chocolate over hot water in the top of a double boiler. Add the next 4 ingredients. Add remaining water, coffee, and milk. Add vanilla. Serve hot Rice Pudding 1 cup aromatic rice Wash rice ad drain. Combine with water and salt and bring to a boil. Lower the heat, cover, and simmer until the rice is soft and the water is absorbed. Place the bleached almonds in a blender with 1 cup of water and process to a smooth, thick liquid. (You may need to process in batches.) Add the almond mash to the rice in a pot with the milk and place over medium low heat. Cook for 10 to 15 minutes, stirring out any lumps and adding more milk or water if needed to prevent from scorching. Reduce heat to low, add the remaining ingredients and cook, stirring often for 20 to 30 minutes more. Taste for sweetness and add more maple syrup if you like. Serve warm or cool. |
