Spice Cake- from Chocolate Covered Katie
  • 1/2 C applesauce
  • 1/2 C sweet potato or pumpkin puree
  • 3/4 C milk of choice, 1/2 & 1/2 or carrot juice
  • 1/3 C oil
  • 1 1/2 T pure vanilla extract
  • 1 1/2 T white or cider vinegar
  • 2 C spelt or white flour
  • 1 C sugar
  • 1 T cinnamon
  • 1 t ginger
  • 1/2 t nutmeg
  • 1/2 t allspice
  • 1/4 t cloves
  • 1 t baking soda
  • 1 t baking powder
  • 1 1/8 t salt
Preheat oven to 350 F. Line pans with parchment – you can bake the cake in one 9×13, two 8-inch, or either two or three 6-inch pans. Whisk first 6 (wet) ingredients in a medium bowl. In second bowl, stir all remaining ingredients, then stir into the wet ingredients to form a batter. Pour into the pans, and bake on the center rack 20-27 minutes or until a toothpick inserted into the center of the cakes comes out clean.  Let cool completely. If desired, frost with coconut butter or your favorite frosting (browned butter/cream cheese).  You need about 2 1/2 to 3 cups.
​
Recipe found at chocolatecoveredkatie.com.
Celery Soda- from Rachael Ray Magazine
  • 10 stalks celery, with leaves
  • 1/4 cup sugar
  • 2 tbsp. fresh lime juice
  • Club soda, chilled
In blender, puree 6 celery stalks with sugar, lime juice, and 1 cup water. Strain into 4 tall glasses filled with ice. Top with club soda. Garnish with remaining celery stalks.
​
Recipe found at https://www.rachaelraymag.com/recipe/celery-soda.
Chimichurri: The Good on Anything and Everything Sauce- from BUDGET BYTE$
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 cup Italian (flat leaf) parsley, packed
  • 1/2 cup fresh cilantro, packed
  • 3 cloves garlic
  • 1 tsp dried oregano*
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt​​
  1. Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Place the parsley, cilantro, and the rest of the ingredients in a food processor. Pulse the ingredients until combined and to your desired texture (coarsely chopped or smooth).
  2. Use the chimichurri immediately or refrigerate until ready to use.
  3. If you don't own a food processor, simply whisk together the olive oil, vinegar, oregano, cumin, red pepper, and salt in a bowl. Mince the parsley, cilantro, and garlic. Pour the whisked dressing over the parsley, cilantro, and garlic, then stir to combine.

Recipe found at https://www.budgetbytes.com/chimichurri-good-anything-everything-sauce/#wprm-recipe-container-30624.
Cabbage and Asian Pear Slaw- from Bon Appétit
  • ½ cup buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chopped fresh chives, plus more
  • ½ teaspoon poppy seeds, plus more
  • Kosher salt and freshly ground black pepper
  • ½ small green cabbage, shredded
  • 1 Asian pear, julienned
  • ¼ small red onion, thinly sliced​
Mix together buttermilk, mayonnaise, sour cream, vinegar, 1 Tbsp. chives, and ½ tsp. poppy seeds; season with salt and pepper. Toss with cabbage, pear, and onion; season with salt and pepper. Serve slaw topped with more chives and poppy seeds.
​​
​Recipe found at https://www.bonappetit.com/recipe/cabbage-and-asian-pear-slaw.
Tahini Dressing- from Suzie's Farm
  • 3/4 cup tahini
  • juice of 1 lemon
  • garlic to your taste
  • tbsp. or so ginger powder
  • 1/2 cup olive oil
  • maple syrup
  • about 1/4 cup apple juice
​Recipe found at http://suziesfarm.com/recipes/a_many_splendored_thing/.
Buttermilk Ranch Dressing- from Simply Recipes
  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
​
​Recipe found at https://www.simplyrecipes.com/recipes/homemade_buttermilk_ranch_dressing/.
Shaved Broccoli Stalk Salad- from MyRecipes
  • Leaves and stalks from 1 bunch broccoli (about 3 stalks), cut into batons
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons fresh lime juice
  • Kosher salt and black pepper
  • 1/4 cup crumbled cotija or feta cheese
Place the broccoli batons flat on a cutting board, then use a sharp vegetable peeler to shave the broccoli into paper-thin strips. Place the shaved broccoli and leaves in a medium bowl and toss with the olive oil, lime juice, and salt and pepper to taste. Gently fold in the cheese and serve immediately.

Recipe found at https://www.myrecipes.com/recipe/shaved-broccoli-stalk-salad​.
Cabbage and Apple Slaw- from Real Simple
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 large unpeeled Fuji apple, cored, quartered, and thinly sliced
  • 2 tablespoons finely chopped fresh flat-leaf parsley (optional)
In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).

​Recipe found at https://www.realsimple.com/food-recipes/browse-all-recipes/cabbage-apple-slaw.
Napa Cabbage Salad- from AllRecipes
  • 1 head napa cabbage
  • 1 bunch minced green onions
  • 1/3 cup butter
  • 1 (3 ounce) package ramen noodles, broken
  • 2 tablespoons sesame seeds
  • 1 cup slivered almonds
  • 1/4 cup cider vinegar
  • 3/4 cup vegetable oil
  • 1/2 cup white sugar
  • 2 tablespoons soy sauce
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

​Recipe found at https://www.allrecipes.com/recipe/18517/napa-cabbage-salad/
Pomegranate Vinaigrette- from The Spruce Eats
  • 1/2 cup fresh or bottled pomegranate juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil or sunflower oil
  • Salt and pepper
  • Pomegranate seeds (for garnish)
  • 1 tablespoon chopped chives (for garnish)
In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes. Whisk in the oil and adjust the seasonings. Mix in pomegranate seeds and chives, if using. Refrigerate until ready to serve. Stir thoroughly before using.

Recipe found at https://www.thespruceeats.com/pomegranate-vinaigrette-recipe-1137340
Refrigerated Pickled Peppers- from Never Enough Thyme
  • 1 lb. mini sweet peppers, sliced thinly
  • 2 large shallots, sliced into rings
  • 1 1/2 cups white wine vinegar
  • 1/2 cup water
  • 5 tblsp. sugar (or equivalent sugar substitute)
  • 3 tsp. kosher salt
  • 1/2 tsp. crushed red pepper flakes
Combine the sliced sweet peppers and sliced shallots. Divide evenly between two clean pint jars. Add remaining ingredients to a medium saucepan and bring to a boil. Pour mixture evenly over the peppers and shallots. Close jars with seals and rings. Allow filled jars to stand at room temperature for 24 hours. Refrigerate for an additional 24 hours before use. Keeps up to one month in refrigerator.

NOTE: This is not a “canning” recipe since the jars are not processed in a canner to create a seal. Even though you may hear a pop from the seals as the jars cool, it is not a complete seal and this recipe is not safe for shelf storage. Refrigerated storage is required.

Recipe found at www.lanascooking.com/refrigerator-pickled-peppers/.
Pumpkin Pie Protein Smoothie- from Sally's Baking Addiction
  • 1 frozen banana
  • 1/2 cup (120g) vanilla Greek yogurt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup (120ml) skim milk
  • 2 Tablespoons (30ml) pure maple syrup
  • 2/3 cup (150g) pumpkin puree (canned or fresh)
  • 1 cup ice
Make sure you have a strong, powerful blender. Add all of the ingredients to the blender in the order listed. Blend on high for at least 3 minutes or until smooth - this may take longer if your blender isn't very strong. Scrape down the sides of the blender as needed. Add more milk to thin out if it is too thick. Add a couple more ice cubes for a thicker texture, if desired. Add more spices to taste, if desired.

Notes:
  • Feel free to use regular (non Greek) vanilla or plain yogurt instead - keeping in mind the protein count will be lower. I prefer vanilla Greek yogurt not only for its protein count, but for its incredibly thick texture and vanilla taste.
  • Instead of pumpkin pie spice, try adding nutmeg, cloves, ginger, and/or more cinnamon to taste.
  • Any milk is just fine here. 

Recipe found at https://sallysbakingaddiction.com/pumpkin-pie-protein-smoothie/.
Sweet Potato Pie Smoothies- from Organic Authority
  • 1¼  cups vanilla soy milk
  • 1/4 cup cooked sweet potato, cold
  • 1 container (6 ounces) fat-free French vanilla yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla
Place ingredients in blender or food processor. Cover; blend on high speed about 1 minute or until smooth. Pour into 2 glasses. Serve immediately. (This recipe is very forgiving if you want to substitute ingredients.)

Recipe found at http://www.organicauthority.com/blog/organic/sweet-potato-pie-smoothies/.
Salted, BBQ, and Dill Pickle Sunflower Seeds- from Genius Kitchen
  • 1 cup sunflower seeds
  • 2 quarts water
  • 1⁄2 cup salt
  1. Place water and salt in a saucepan.
  2. Rinse sunflower seeds and remove any plant or flower head matter.
  3. Add sunflower seeds to water & salt in pan.
  4. Bring water to a boil, then turn down to simmer.
  5. Simmer 1 to 1 1/2 hours.
  6. When done, strain water& seeds through collander & allow seeds to dry on paper toweling.
  7. Do not rinse.
  8. Preheat oven to 325 degrees.
  9. Spread seeds on a cookie sheet& bake for 25 to 30 minutes.
  10. Stir frequently.
  11. Remove from oven when seeds are slightly browned & fragrant.

For BBQ flavored seeds, use the same recipe except omit salt and use:
  • 1/2 C Brown Sugar
  • 1/2 C Paprika
  • 1 T Black Pepper
  • 1 T Salt
  • 1 T Chili Powder
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 t Cayenne Pepper
(This spice mix was enough for about 4 cups of seeds.)

For Dill Pickle flavored seeds, omit salt and use:​
  • 2 T Dill Weed
  • 1 1/2 t Garlic Powder
  • 1 t Onion Powder
  • 1 T Salt
  • 1 T Sugar
  • 1 1/2 t ascorbic acid (or citric acid)
Replace all or some of the water with leftover pickle juice for a more intense flavor
(This spice mix was enough for about 2 cups of seeds.)

​Base recipe found at https://www.geniuskitchen.com/recipe/roasted-salted-sunflower-seed-98828?ftab.
Cloud Frosting- from Your Cup of Cake
  • 8 oz cream cheese, cold (right from the fridge) and don't use low-fat
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract, optional
  • 1 pint heavy whipping cream, cold (right from the fridge)
Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Scrape down the bowl as needed. With the mixer on slow, add vanilla and heavy whipping cream and beat until stiff peaks form.

Recipe found at http://www.yourcupofcake.com/2014/03/cloud-cupcakes.html​
Garlic Chive Butter- from Mountain Mama Cooks
  • 1/2 cup unsalted butter
  • 1 small clove garlic, finely minced
  • 3 tbsp. chives, finely chopped (We used garlic chives in place of regular chives.)
  • pinch salt
Bring butter to room temperature. Mix in garlic, chives, and salt. Let stand for several minutes to blend flavors. Delicious on potatoes or bagels.

Recipe found at https://mountainmamacooks.com/garlic-chive-butter-recipe/print/16903/
Hibiscus Tea (Agua de Jamaica)- from Simply Recipes
  • 2 quarts water
  • 3/4 to 1 cup sugar (depending on how sweet you would like it to be)
  • 1 cup dried hibiscus flowers
  • 1/2 cinnamon stick (optional)
  • A few thin slices ginger (optional)
  • Allspice berries (optional)
  • Lime juice (optional)
  • Orange or lime slices for garnish
(We added the full amount of sugar along with the ginger slices and allspice berries but feel free to adjust to your liking.)​

Put 4 cups of the water and the sugar in a medium saucepan. Add cinnamon, ginger slices, and/or a few allspice berries if you would like. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in the dried hibiscus flowers. Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and/or allspice berries. (At this point you can store ahead the concentrate, chilled, until ready to make the drink.) Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime.

Recipe found at https://www.simplyrecipes.com/recipes/agua_de_jamaica_hibiscus_tea/
Beet Dip with Tahini- from Stephanie Murphy
  • 4 large (600 g) beets (roasted, skin removed)
  • 1 clove garlic
  • 6 T olive oil (we used avocado oil)
  • 2 T tahini
  • 4 T mint leafs
  • 2 t red wine vinegar
  • Juice of one lemon
  • Salt
  • Pepper
Blend all ingredients in a food processor until smooth.  Adjust to taste.
Honey Vinaigrette - from Crafty Cooking Mama

​(Note: For our garden club salad, we added more honey, omitted the minced onion, and tore the greens into very small pieces.)
  • ¾ cup vegetable oil
  • ⅓ cup raw honey
  • ⅓ cup apple cider vinegar
  • 2 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dried minced onion
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • ¼ teaspoon pepper
​Combine all ingredients in mason jar and shake thoroughly until everything is combined. Store covered in fridge. Shake before serving, ingredients will separate. Enjoy on salads & with fresh veggies. This dressing will keep for quite some time in the refrigerator.

Recipe found at http://www.craftycookingmama.com/?s=honey+vinaigrette.
Pumpkin Bread - from Stephanie Murphy
  • 2 C Flour
  • 2 t baking powder
  • 1/2 t salt
(spices to taste):
  • 1 t nutmeg
  • 1 t cloves
  • 1 t cinnamon
  • 1 t allspice 
  • 1/2 t pumpkin pie spice​​
​
  • 1/2 C butter - softened
  • 1 C sugar
  • 2 eggs
  • 1/2 milk or half and half (only if needed*)
  • 1 t vanilla
  • 1 1/2 - 2 C pumpkin (cooked flesh, or from a can)
375 degree oven, 45 min, 1 loaf

​Grease loaf pan or muffins tins (and tops of muffin tins if using), set aside. Whisk dry ingredients together, set aside. Mix softened butter and sugar by hand in large bowl. Add eggs one at a time and mix/whisk until well blended. Add vanilla. Add pumpkin. Mix well. Add dry ingredients. If necessary, add more pumpkin (or milk) to incorporate flour. Fill muffins tins nearly full with batter if making muffins - these don't rise much.

*Batter should be stiff and hold its shape (not runny).
Pumpkin Pie - from Food Network
Filling:
  • 16 ounces Pumpkin Puree- One (4 to 6-pound) baking pumpkin, rinsed and dried + Kosher salt (*directions below)
  • 1 cup half-and-half
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 large egg yolk​

​Crust:
  • 6 ounces gingersnap cookies
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground ginger
  • 1 ounce unsalted butter, melted
Heat oven to 350 degrees F.

For the crust:
Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine. Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

​For the filling:
Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes. Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

​*Pumpkin Puree:
 Heat the oven to 400 degrees F. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness. Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

​Recipe found at http://www.foodnetwork.com/recipes/alton-brown/pumpkin-pie-recipe-1922634
Lemon Rosemary Zucchini Bread - from Farmgirl Fare
  • 2 cups organic all-purpose flour
  • 1 cup organic white whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon minced fresh rosemary (or more to taste)
  • 1 Tablespoon organic lemon zest (or more to taste)​
​
  • 1 pound zucchini, grated (about 3 cups lightly packed)
  • 2 large eggs
  • 1/2 cup (4 ounces/1 stick) organic butter, melted
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar​
Heat the oven to 350°F. Grease two 8½"x4½" loaf pans. In a large bowl, combine the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, rosemary, and lemon zest. If your grated zucchini is really moist, squeeze out some of the liquid (you can use a flour sack towel or cheesecloth, or just stand over the sink and use your hands), then toss the grated zucchini into the flour mixture with a rubber spatula.

In a small bowl, whisk together the eggs, melted butter, olive oil, granulated sugar, and brown sugar until well combined. Fold the wet mixture into the dry mixture, gently stirring just until combined. Divide the batter evenly between the two loaf pans.

Bake for 45 to 50 minutes, or until a toothpick or bamboo skewer inserted into the center of a loaf comes out clean. If you press down lightly on the surface of the loaf, it should spring back. Let the loaves cool for 10 minutes in the pans, then remove them and allow to cool completely on a wire rack. Store in an airtight container or freeze.

​Recipe found at http://www.farmgirlfare.com/2012/09/recipe-lemon-rosemary-zucchini-bread.html
Zucchini Gummy Candy - from Common Sense Homesteading
  • 8 cups summer squash or zucchini, peeled, seeded and cut into roughly 1/2 inch cubes
  • 1 can fruit juice concentrate (11.5 ounce) such as cranberry-raspberry, blueberry, or strawberry-kiwi
  • 1 can water
Prepare zucchini. (This is a good use for overgrown garden zucchini – just cut around the seed cavity.) Place cubed zucchini in a very large, nonreactive stockpot. Pour in juice concentrate and water. Cook gently until translucent and tender, about 30 minutes. Drain in a colander, spread out on dehydrator sheets so the pieces are not touching.  concentrate. Dehydrate at 135 degrees F for 8-12 hours or until tacky but no longer moist, maybe overnight? As you will see, they shrink dramatically. The website suggests storing these in the fridge and eating them within a month, or freezing for longer storage. With the sugar content and water content, it's tough to get them dry enough to ensure long shelf life without cooler temps.

​Recipe found at http://commonsensehome.com/summer-squash-gummy-candy/
Passion Fruit Juice Drink
  • 2 parts passion fruit pulp, including seeds (2 cups)
  • 1 part sugar (1 cup)
  • 4 parts water (4 cups)
Blend, strain over ice and serve.
Rollie Pollies - from Bob's Red Mill & Pear Tree Kitchen

Pie Crust (double this recipe)
  • 1-1/4 cups Unbleached White Fine Pastry Flour
  • 1/4 tsp Salt
  • 1/2 cup Butter cold, cubed
  • 4 - 5 Tbsp Ice Water
In a medium bowl, combine pastry flour and salt. Add cold, cubed butter and cut into the flour mixture using a pastry blender or two butter knives, until the butter is the size of small peas. Add ice water a few tablespoons at a time until the dough comes together to form a shaggy ball. Shape into a flat disc, wrap in plastic, and refrigerate at least 1 hour.

Rollie Pollies
  • 2 Pie Crusts (from above)
  • 2 tablespoons Butter, melted
  • 1 1/2 cups White Sugar, divided
  • Ground Cinnamon
Preheat oven to 350 degrees F. Coat baking sheet with cooking spray, or cover with non-stick aluminum foil or parchment paper. Place 1 cup of white sugar in a medium size bowl or large plastic bag and set aside. Roll dough into disks. Brush melted butter evenly over pie crusts. Sprinkle 1/4 cup white sugar evenly over each pie crust. Sprinkle cinnamon evenly over the pie crusts. Roll tightly into a log. Slice into 1/2 inch slices and lay onto prepared baking sheet. Bake in 350 degrees F oven for 15 to 20 minutes or until crust is lightly brown and sugar has started to caramelize. Remove from oven. Let cool for 5 minutes.

​Recipes found at https://www.bobsredmill.com/recipes/how-to-make/flaky-pie-crust/ and ​http://peartreekitchen.com/rollie-pollies/
Leftover Rice Pudding - from Taste of Home
2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Whipped cream, optional

In a large saucepan, combine the rice, milk, sugar and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm; top with whipped cream if desired. Yield: 4 servings.

​Recipe found at http://www.tasteofhome.com/recipes/leftover-rice-pudding.
No-Fry Potato Doughnuts - from Taste of Home
3 medium potatoes, peeled and quartered
1 cup warm 2% milk (70° to 80°)
2 eggs, lightly beaten
3/4 cup shortening
1/2 cup sugar
1 teaspoon salt
4-1/2 cups bread flour, plus additional flour if neccessary
2-1/4 teaspoons active dry yeast

TOPPING:
3/4 cup sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter, melted
​
  • Place potatoes in a saucepan and cover with water. Bring to a boil; Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; set liquid aside to cool to 70°-80°. Mash potatoes; set aside 1 cup to cool to room temperature. (Refrigerate any remaining mashed potatoes for another use.)
  • In bread machine pan, place the milk, eggs, shortening, sugar, salt, bread flour and yeast in order suggested by manufacturer, adding reserved cooking liquid and potatoes. Select dough setting (check dough after 5 minutes of mixing; some flour may remain on top; add 1 to 2 tablespoons water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Knead in an additional 1/4 to 1/2 cup flour if necessary. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 25 minutes.
  • Bake at 350° for 15-20 minutes or until lightly browned. Combine sugar and cinnamon. Brush warm doughnuts with butter; dip in cinnamon-sugar. Yield: about 2-1/2 dozen.
Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

​Recipe found at http://www.tasteofhome.com/recipes/no-fry-potato-doughnuts.
Onion Dip from Scratch - from Alton Brown
3 tablespoons olive oil
1 pound onions, diced
1 teaspoon kosher salt, divided
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon white pepper, freshly ground

Place the oil, onions and 1/2 teaspoon salt in a 10-inch saute pan over medium heat. Cook, stirring occasionally, until the onions are golden brown, about 20 minutes. Remove from the heat and set aside to cool for 15 minutes. Place the remaining ingredients and the remaining 1/2 teaspoon salt in a medium mixing bowl, add the cooled onions and stir to combine. Refrigerate for at least 1 hour and stir again before serving.

​**This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator like crazy old grandmas collect leftover gift wrapping.

​Recipe found at http://altonbrown.com/onion-dip-recipe-from-scratch/.
Orange Honey Vinaigrette
​2 tablespoons cider vinegar
2 tablespoons orange juice, fresh squeezed
1 tablespoon honey (if you like sweet, add an extra teaspoon)
1 tablespoon canola oil
1⁄8 teaspoon onion powder
1⁄2 teaspoon Dijon mustard or 1⁄2 teaspoon brown mustard (more to aid emulsification than to add flavor)
1 dash garlic powder, to taste
1 dash cayenne, to taste
salt to taste

Combine all ingredients in a small bowl. Blend with a wire whisk. Can be stored in the refrigerator for up to one week.

​Recipe found at http://www.food.com/recipe/orange-honey-vinaigrette-149774
Loaded Baked Potato Salad
 4 pounds waxy style potatoes (red, purple, Yukon)
4 ounces butter (softened)
½ C chopped green onions
2 C “Mexican Style Blend” (or cheddar) cheese
1 ½ C sour cream
1 t black pepper
1 t salt
  • Dice the potatoes, place in saucepan and cover with cold water and 1-2 tsp. of salt.
  • Bring water to a boil, then turn down and simmer a few minutes until cooked (time depends on size of dice, and type, of potato).  Drain and set aside to cool.
  • In separate bowl mix remaining ingredients then toss with cooled potatoes.  You may also add 1 pound of crisply cooked and chopped bacon or other items typically added to baked potatoes.
  • Chill at least 2 hours before serving. Makes 2 quarts.
​Strawberry Guava Ice Cream
1 ½ C strawberry guava “mash” (*see note to right)
¾ C  2% milk (or whole)
2/3  C granulated sugar
1 pinch salt
1 ½  C heavy whipping cream
1 ½  t vanilla extract
 
  • Whisk to combine:  milk, sugar and salt until sugar is dissolved
  • Stir in the heavy cream and vanilla
  • Stir in strawberry guava mash
  • Cover and refrigerate 2 hours (or overnight)
  • Process in ice cream maker (Makes about 5 cups)
*To make the strawberry guava “mash”:  We gradually collected strawberry guavas from the tree in our garden, washed, dried and froze them individually on a cookie sheet. After frozen, the fruit was stored in a zip-loc bag until we had enough to make a batch of ice cream. Place frozen fruit in a large, flat bottomed, pan and defrost overnight. Once defrosted, mash fruit with a potato masher. Strain mash through strainer with medium sized holes (or food mill) to remove the bb like guava seeds.
Sweet Potato Applesauce
4 cups peeled sweet potatoes - cut into small chunks or slices
2 cups peeled, cored, and chopped apples (Golden Delicious)
½ cup granulated sugar (to taste)
½ cup firmly packed light brown sugar (to taste)
1 tsp. cinnamon or to taste
¼ tsp. nutmeg, optional
½ cup water
  • ​Combine all ingredients in large saucepan or slow cooker and stir. 
  • Cook on high until mixture boils. Turn down heat and simmer until soft. 
  • ​Mash or beat with an electric mixer until well blended.
Sweet Potato Maple Pecan Quick Bread
1/4 cup unsalted butter, melted and cooled
3/4 cup firmly packed brown sugar
1 cup sweet potatoes, cooked, cooled and mashed
1/2 cup pure maple syrup
2 large eggs, at room temperature
1/4 cup milk, at room temperature
2 teaspoon pure vanilla extract
 
Sift together:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
 
3/4 cup chopped pecans (optional)
  • Preheat oven to 350 degrees F. Butter a 9x5x3" loaf pan.
  • In a medium-sized bowl, beat butter and brown sugar until creamy. Add sweet potatoes, maple syrup, eggs, milk, and vanilla; mix well.
  • Sift together flour, baking powder, soda and spices. Make a well in the center of the flour mixture; add the sweet potato mixture and pecans; stir just to combine.
  • Scrape the batter into the prepared pan and spread evenly. Bake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center of the bread comes out clean.
  • Remove the pan to a wire rack. Cool for 10 minutes before removing the bread from the pan; finish cooling on the rack.
Garden Club Salad Dressing
​2/3 cup red wine vinegar
2 teaspoons salt
1 cup vegetable oil (or olive/avocado oil)
2 teaspoons dried mustard
1 cup sugar (1/2 - 1 cup to taste)
​
​Optional and not in the Garden Club lesson:
3 teaspoons minced onions
1 tablespoon poppy seeds
Toasted almond slices
Care Instructions for Sweet Potatoes and Greens
​In the Spring of 2016, 2nd grade science classes propagated sweet potatoes, beginning with growing “slips”.  Del Mar Heights also received a generous donation of slips from the Joe Alvernaz family (Sweet Potato Joe) in Livingston, CA. Students waited patiently as the slips grew and then formed roots. Over the summer, the sweet potatoes grew and grew, and when students returned to school, they harvested their crop! There are a few different varieties but all may be used in the same fashion.

The sweet potatoes come to you fresh out of The Patch, with a little complimentary dirt. Store them this way, in a cool (55-60 degrees), dark place, but not in the refrigerator or anywhere cold. Wash them when you are ready to use. The easiest way to prepare them is baked.

Baked:  
  • Cook in 400-degree oven for 15–40 minutes, depending on size (don’t overcook)
  • Line oven floor with aluminum foil (caramelized juice will drip from the sweet potatoes while cooking)
  • Gently wash skins (with a wash cloth or sponge) to remove dirt, pat dry
  • Prick all over with a fork and place on oven rack
  • Remove potatoes when a fork penetrates the potato with medium resistance
  • Serve plain, hot or cold

Greens:
The greens (with or without stems) can be used exactly like spinach, including juicing. You can also make crispy leaves by sautéing in butter until crisp (like kale chips). They are fun to eat with your hands if the stems are left in place.


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