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Baking Muffins at Red Fire Farm
Thank you to Cheryl for passing on this great recipe. It makes a delicious moist cake!
2 cups cooked and pureed with the skin on organic Red Fire Farm beets
½ cup organic applesauce
1½ cups organic granulated sugar
½ cup expeller pressed oil
½ cup plain organic yogurt
3 organic eggs
2 teaspoons pure vanilla extract
2½ cups whole wheat pastry flour
½ cup baking cocoa
1½ teaspoons baking soda
½ teaspoon salt
1 cup all natural chocolate chips
Preheat the oven to 350 degrees F. Grease a bundt pan.
In a separate bowl, combine the sugar, oil, yogurt, eggs, and vanilla. Cream until smooth. Add the beets and applesauce stirring to blend well.
Mix flour, cocoa, soda and salt together in a separate bowl. Add to the beet mixture, beating until just blended. Pour half the batter into the prepared bundt pan. Sprinkle the chocolate chips on top of the batter in the pan, pour the remaining batter over the top of the chips.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Servings: 12 to 16.
From CSA member Cheryl Munn, 2011.
These are a super easy and wonderfully delicious dessert that you can put in to bake while eating supper and have nice and hot. I also think they make a great breakfast too.
1 apple per person (or more if desired)
Apple Stuffings - choose your favorite, try multiple
Granola and a little honey dollop on top
Raisins, dry oatmeal, a little honey, a pat of butter on top
Brown sugar and a pat of butter on top
Nuts, raisins, a drizzle of maple syrup, and a pat of butter
Go savory with a stuffing of cooked onions and ground up tempeh or meat.
You can use any apples you have, pretty much all varieties taste good baked, and some taste super good! Use a knife or apple corer to cut the core out of each apple while leaving the rest of it intact, so you effectively have a whole apple with a hole all the way through it.
Stuff each apple with your choice of stuffing. Put on a baking sheet or dish and bake in an oven preheated to 375 degrees for about 35-45 minutes until cooked through.
Serve solo, or with ice cream, custard, yogurt, or a little heavy cream.
1 (1 pound) sweet potato
1 tsp vegetable oil
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Rub sweet potato skin with vegetable oil and bake whole at 400˚ for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
Bake at 350˚ for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Serve with fresh whipped cream.
This carrot cake was a big hit at the 2008 Picnic Feast in the Fields.
½ cup oil (or butter)
2 cups sugar
2 cups flour
2 tsp baking powder
3 cups grated raw carrots
2 tsp cinnamon
1 tsp salt
4 eggs, beaten
1 tsp baking soda
1 cup finely chopped pecans (opt.)
Mix oil and sugar. Sift dry ingredients. Add ½ dry to oil and sugar, mix. Alternate dry and eggs into oil and sugar while mixing. Add carrots and pecans, mix well. Bake in 8”x12” pan for an hour and 10 min at 325˚. Frost with cream cheese frosting.
Cream Cheese Frosting
3 oz cream cheese, softened
1 tbs milk
1 tsp vanilla
2 ½ cup confectioner sugar
Mix all ingredients. Spread on cooled cake.
1 1/2 cups all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 stick butter, softened
¾ cup granulated sugar or maple syrup
½ cup sour cream
1 1/2 teaspoons vanilla extract
2 cups (1 pint) blueberries
½ cup light brown sugar, packed
½ cup flour
½ cup quick oats
½ teaspoon ground cinnamon
dash ground nutmeg
5 tablespoons melted butter
½ cup finely chopped walnuts or pecans, optional
Grease a 9-inch springform pan. Heat oven to 350°.
Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside. In a mixing bowl cream the softened butter with the sugar. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.
In another bowl (or a food processor if you have one) combine the brown sugar, flour, oats, cinnamon, and nutmeg, stirring with a fork until smooth. Add the melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.
Bake for 40 to 45 minutes, until the cake is firm and top is browned.
Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.
1 cup vegetable oil
1 1/2 cups packed brown sugar
2 cups grated zucchini
2 tsp vanilla extract
1/4 cup wheat germ
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1 cup all-purpose flour
1 cup raisins (optional)
1 cup whole wheat flour
1 cup chopped walnuts (optional)
Grate zucchini and let sit in a colander to drain for 30 min, pressing out extra liquid.
In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well.
Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
Bake at 350˚ F for 1 hour, or until a tester inserted in the center comes out clean.
Makes 1 loaf