Type of dish: Breakfast, Condiment, Dessert, Side Dish
4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Breakfast, Dessert
1 cup sugar
1 Tablespoon butter
2 cups hot water
2 to 3 cups fresh sliced peaches
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar, optional
1/2 milk or cream, more or less
cinnamon sugar, optional
In a medium saucepan over medium heat, combine 1 cup sugar, butter, and hot water. Add peaches and bring to a boil.
In a medium bowl, combine flour, baking powder, salt, and 1 tablespoon of sugar, if using; stir in milk or cream to form a stiff batter. Drop large spoonfuls of batter onto the boiling fruit. Cover and cook for about 20 minutes.
Spoon out dumplings and fruit into bowl. If desired, sprinkle with a little cinnamon sugar and serve with cream or ice cream.
Serves 4 to 6.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Breakfast, Dessert
2 large baking apples, peeled and cored
3 Tablespoons butter
1/4 cup quick rolled oats
1/4 to 1/2 cup firmly-packed brown sugar
Ground cinnamon
Preheat oven to 350°F. Slice apples into thick slices.
In your cast-iron skillet or baking pan, either in your oven or on your stovetop, melt butter. Layers apple slices on top of the melted butter. Sprinkle with rolled oats, brown sugar, and cinnamon.
Baked for approximately 20 to 30 minutes or until apples are tender when poked with a knife. Remove and serve either serve warm or at room temperature.
Makes 2 servings.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Breakfast, Dessert, Muffins, Biscuits, Breads
2 pears
1/2 cup sugar
1/4 cup all-purpose flour
3 eggs
1 cup whole milk
2 teaspoons vanilla
1 Tablespoon unsalted butter, melted
salt
1/2 teaspoon ground cinnamon
2 Tablespoons sugar
Heat oven to 400º F.
Lightly coat a 9-inch pie plate with vegetable cooking spray. Peel, core, and cut into eighths and arrange them in the pie plate.
Combine 1/2 cup minus 2 Tablespoons sugar, flour, eggs, whole milk, vanilla, unsalted butter, and a pinch of salt in a blender. Pulse until smooth, about 30 seconds.
Pour over the pears. Place in the oven and bake until springy to the touch, 25 to 30 minutes. Remove from oven. Heat broiler. Sprinkle the pancake with ground cinnamon and the 2 Tablespoons sugar. Broil until browned, about 1 minute. Serve warm.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Breakfast, Dessert
1/2 cup plus 2 Tablespoons honey
3 Tablespoons balsamic vinegar
1/4 cup water
1 teaspoon vanilla extract
1 8-ounce container creme fraiche (homemade recipe below)
6 firm but ripe peaches (halved, pitted)
lemon/lime zest (optional)
Whisk 1/2 cup honey, balsamic vinegar, water and vanilla in small bowl. Whisk crème fraîche and remaining 2 Tablespoons honey in medium bowl to blend. (Glaze and crème fraîche mixture can be made 1 day ahead. Cover separately. Refrigerate crème fraîche mixture. Re-whisk both before using.)
Prepare grill (medium-high heat). Brush peaches generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.
Arrange 2 grilled peach halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some crème fraîche mixture into center or on top of grilled peaches.
Grate lemon/lime zest for a bright, aromatic citrus punch!
Crème Fraîche
Crème fraîche is super simple and quick to make, plus, it adds a new dimension beyond sour cream. Make this, it will make you happy. We’ve included 2 variations for culturing the cream, buttermilk and sour cream. The culture is ultimately what dictates the flavor of the crème fraîche, and the sour cream will give a slightly sweeter, and creamier texture. The buttermilk will give you a bit more tang. Enjoy.
2 cups heavy cream
2 Tablespoons sour cream or buttermilk
Combine ingredients and gently heat to approximately 100ºF. Transfer to a glass canning jar, or stainless-steel, or porcelain container. Keep it covered in a warm (yes, warm place, it is perfectly safe) until it has thickened, usually 24-36 hours. After the cream has thickened, place it in the refrigerator. It should keep for at least a couple weeks.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Main Dish, Breakfast
3 Tablespoons butter
12 ounces crusty bread
1 cup grated cheese, such as Cheddar, Swiss or Monterey Jack
1 cup chopped leeks
6 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 generous Tablespoon Dijon mustard
Preheat the oven to 375° F. Put the butter in a 2-quart baking dish and place in the oven to melt. When the butter is melted, swirl it around to coat the dish. While the butter melts, cut the bread into 1-inch cubes (about 6 cups, loosely packed). Place the bread cubes in the buttered baking dish. Sprinkle evenly with the cheese and leeks.
Puree the eggs, milk, salt, pepper, and mustard in a blender, or beat the eggs in a bowl and then whisk in the other ingredients. Pour the custard over the bread and use a spatula to push the bread down into the custard. Bake covered with aluminum foil for 25 to 30 minutes (depending on the shape and depth of the baking dish). Remove the foil and bake until puffy and golden brown, about 5 minutes.
Note: This recipe makes a delicious breakfast or light, simple supper along with a lovely fresh salad.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Breakfast, Dessert
2 apples, peeled and sliced
2 cups day old bread, cubed
4 cups milk, scalded
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350° F. Grease a 2-quart baking dish.
Place cubed bread in a bowl, pour scalded milk over bread until well soaked and slightly cool. Beat eggs only until mixed. Add sugar, salt and vanilla to eggs. Stir egg mixture into bread mixture. Add melted butter and stir.
Pour pudding into prepared dish. Add apples, walnuts and raisins; stir together. Set baking dish in a pan containing 1″ of hot water and bake in a 350° F oven for 60 to 75 minutes or until a knife inserted into the middle is not too wet.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Breakfast
2 medium apples
1/2 cup apple juice
2 Tablespoons whole dates, snipped and pitted
1 Tablespoon raspberry spreadable fruit
1/4 teaspoon ground cinnamon
1/4 cup granola
Preheat oven to 350° F.
Chop the apples into bite-sized pieces, then combine the apples and dates in two individual casseroles and sprinkle the cinnamon over them. Pour half of the apple juice over each apple mixture.
Bake, covered, at 350° F for about 20 minutes, or until the apples are slightly tender. Stir spreadable fruit and dollop on top of the apple mixture. Sprinkle with granola and serve warm.
Recipe courtesy of Gazy Brothers Farm
apple
Type of dish: Muffins, Biscuits, Breads, Breakfast
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups chopped apples
Topping:
1/3 cup packed brown sugar
1 Tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter
Preheat oven to 375° F. Line 12 muffin cups with paper liners.
In a medium bowl, mix flour, baking powder, baking soda, and salt.
In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of muffins.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing from pan. Cool on a wire rack.
Recipe courtesy of Gazy Brothers Farm