Zucchini Banana Bread

It is some kind of shared delusion that everyone in Utah who gardens plants summer squash. We all do it, even knowing that very shortly we will be in squash upto our eyeballs and desperately trying to decide what to do with it all. Fried, baked, roasted, creamed, shredded…you try everything. This recipe for a zucchini banana bread is one of my favorite uses for all that squash, and it takes care of a handful of overripe bananas all at once. Win win right?

So as I have 7 squash on the counter and can’t make them all into bread…what should I do with the rest of them?

Zucchini Banana Bread

3 eggs

2 cups sugar

2 cups grated, peeled, seeded zucchini

1 cup mashed overripe bananas

2 Tbsp Ultra Gel

1/2 cup olive oil

1/2 cup applesauce

2 tsp vanilla

2 cups flour

1 cup whole wheat flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3 tsp cinnamon

3/4 cup nuts (optional)

Beat eggs and sugar until light and fluffy. Add squash, banana, Ultra Gel, oil and vanilla and mix well. Combine flour, baking soda, baking powder, salt and cinnamon; then add to creamed mixture. Do not over beat! Stir in nuts if desired. Place in greased and floured bread pans. Bake at 325 degrees for an hour. Yield: 4 medium loaves.

This recipe freezes really well. To freeze, cool loaves entirely and wrap in cling wrap and aluminum foil. Label with date and freeze.

Quick Berry Compote

Earlier this week we decided to have Amazing French Toast for dinner. This means making french toast with Texas Toast slices, or a nice chewy french bread, and serving it with cool toppings like nutella and real maple syrup.

One of our favorite topping is a simple berry compote from fresh berries. It’s easy to make this in about 5-7 minutes on your stove top, or you could even do it in the microwave. The compote can be served warm or cold on french toast, ice cream, cake, cheesecake, yogurt, or anywhere else you’d like a burst of fruit and sauce.A little bit of whipping cream on top wouldn’t go badly either, but I like to keep it simple for breakfast.

I use sugar in the recipe but the sugar is to taste and can be swapped out with sugar substitutes such as honey, maple syrup, agave, Truvia, Splenda, etc.

What would you spread it on?

 

blueberry compote

Fresh Berry Compote

8 ounces fresh berries (blueberries pictured)

1/4 cup lemonade or fruit juice

1/4-1/2 cup sugar (to taste)

1/4 tsp kosher salt

Combine ingredients in a small sauce pan and bring to a boil, turn down to low and simmer for 1-2 minutes. Add 1-3 Tablespoons of Ultra Gel to reach desired thickness. It works best to add the Ultra Gel one Tablespoon at a time and allow the mixture to achieve full thickness before adding additional Ultra Gel. If you over thicken, no fear, just add a little more juice to bring the mixture back to the desired thickness. This can be frozen for upto 6 months or kept in the fridge for 3-4 weeks.

Snickerdoodlechips Three Ways

I know we’ve been teasing you about raspberry pie. I promise it’s still in the works, but I’m waiting for pictures from two other folks so we can display the many faces of raspberry pie.

So…in the meantime…I was having a giant cookie craving. I wanted snickerdoodles…and chocolate chip cookies. As I couldn’t decide between the two I finally ended up doing a snickerdoodle batter which I baked three ways. The first was classic snickerdoodles with no chocolate chips and lots of cinnamon sugar on the outside. The second was snickerdoodles with chocolate chips, snickerdoodlechips if you will, and cinnamon sugar on the outside. And the last is snickerdoodles with chocolate chips and no cinnamon sugar.

The family tried all of the versions and we decided a few things. First we decided all three varieties were better the next day after they’d cooled and had a chance for the flavor to really develop. Second we decided all the varieties were good, but that snickerdoodlechips should be made with a lighter flavor of chocolate, milk or white, as the semi-sweet chips fought a little with the cinnamon. However, all the cookies got eaten so I’m counting all three varieties a win in the long run.

This is another place where we use Ultra Gel in baking as it helps give us a nice tenderness to the cookie and would preserve them longer, except that we ate them all before I could see how long. :) Let me know if yours make it long enough to be a good test.

Snickerdoodlechips

Snickerdoodlechips

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

2 3/4 cups all purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp kosher salt

1/2 tsp fresh ground nutmeg

2 Tbp Ultra Gel

1 – 2 cups chocolate chips or white chocolate chips

Cinnamon sugar for coating

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and vanilla. Mix well. In a small bowl combine cream of tartar, baking soda, salt, nutmeg and Ultra Gel. Add to cream mixture and combine well. ((I prefer this method so that I am certain the leavening is evenly dispersed without over beating the flour and creating too much gluten.)) Add flour and mix until just incorporated. Fold in chips if desired.

Scoop by tablespoons and coat with cinnamon sugar before moving onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes. ((We liked them better closer to 9:30.)) Cool on cooling rack. Devour.

Raspberry Mango Buttercream

Today is National Milk Chocolate day…however, this weekend I made some killer cupcakes for a friend’s daughter’s wedding reception and I really need to share the recipe for this icing. The cake itself was a quick box cake, don’t judge me it was a really busy weekend, in this case lemon, though I think this icing would go well with yellow cake, lemon cake, white cake, angel foodcake…anything that can take a bright punch of mango. It’s an easy easy icing that starts with 6 ounces of raspberry mango freezer jam. I used the jam I made with Jam in a Jiffy a few weeks ago and I love the hold and the brightness it gives to the whole thing. If you choose a non jam in a jiffy jam you’ll want to add extra Ultra Gel to the recipe to guarantee stability.

So without further ado…

raspberry mango icing

Raspberry Mango Buttercream Icing

6 ounces raspberry mango freezer jam

1/3 cup softened butter

1/2 tsp kosher salt

1 tsp vanilla

4 cups powdered sugar

1 Tbl Ultra Gel (2-3 if using a non JinaJ jam)

milk as needed to achieve desired consistency

Combine jam, butter and salt and whip in a stand mixer or with a hand mixer until smooth. Add vanilla and Ultra Gel. Mix in powdered sugar 1/2 cup at a time, alternating with milk if needed to achieve a spreadable consistency. Save any unused portion in the refrigerator. Yum!

Raspberry Filled Sweet Rolls

My husband has been craving sweet rolls and since we aren’t quite ready to share our raspberry pie recipes I thought this would be a fun recipe to share. This is a very rich dough which can be used for sweet filled rolls or dinner rolls just by changing the amount of sugar a little. I like to use a combination of whole wheat and bread flour which gives the end product a little bit more weight and balance against the filling. While I love a good filling as much as anyone I want my dough to compete!

The filling I used was a batch of Jam in a Jiffy raspberry freezer jam. You may have noticed I used this last week too. The reason for using this jam in baked goods is because of the starch based thickener in the Jam in a Jiffy. When you bake a product that is thickened with pectin alone it goes very liquid in the heat and will bake onto your baking sheet and stay there FOREVER! I kid you not. I have old pans that still have baked on jams from the early days before we learned about starch thickeners. Now, in contrast, when you bake a starch based jam it thins a little bit, but generally holds it’s thickness and stays inside of the product you’re baking. As well if it gets onto your baking sheets it washes right off! I’m always happy about anything that washes right away!

So there you go…lots of reasons to add this decadent treat to your menu.

Rich Sweet Rolls

Rich Sweet Rolls

2 Tablespoons yeast

1/2 cup warm water (~103 degrees)

1 1/2 cups warm milk

3/4 cup butter, softened

1/4-3/4 cup sugar (1/4 for dinner rolls, 1/2-3/4 cups for sweet rolls)

2 eggs

3 Tablespoons Ultra Gel

2 1/2 teaspoons salt

6-7 cups flour, split between whole wheat and bread flour

Bloom yeast in warm water with a pinch of Ultra Gel or sugar and set aside. Combine milk, butter and sugar and blend well. Add two cups of flour and mix to combine. Add eggs one at a time and then yeast mixture along with another cup of flour. Add salt and additional flour to make a soft dough. Let sit for 10 minutes before kneading by machine or hand for 10-15 minutes until smooth and small bubbles appear just under the skin. Move to an oiled bowl and place in a warm environment to rise until double, about 1 hour. Shape as desired and let rise until double. Bake dinner rolls at 350 degrees, and filled rolls at 400 degrees for 15-20 minutes until golden brown. Internal temp should be around 200-210.

Glaze sweet rolls with a powdered sugar glaze or cream cheese frosting!

Raspberry Coffee Cake with Cream Cheese Glaze

We hope everyone had a great July 4th, or a great Friday for our international friends! We sure enjoyed ourselves here with lots of great food and great friends.

As the raspberries start coming on at the farm, and in my backyard!, I’ve started looking for more recipes that call for fresh raspberries. This coffee cake gets an A+ for a double helping of raspberries, as you put a couple of big scoops of raspberry jam in the batter and add fresh raspberries half way through the baking. It’s berry goodness! I use the jam in a jiffy freezer jam that I made as my add in because unlike pectin jams this jam doesn’t break down and get watery when baked as a filling or an addition to batter, and we use Ultra Gel to give it a little extra tenderness and hold onto the moisture for the long haul. Not that this made it that long, since we’re down to just one piece left and I only made it yesterday!!!

So give it a try…and keep an eye out here as we go on the search for the best way to make raspberry pie. Baked, fresh, with cream… We’ll make them all and let you decide.

Raspberry coffee cake

Raspberry Coffee Cake

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cups granulated sugar

1/2 cup butter, softened

2 eggs

1 tsp vanilla

2 Tablespoons raspberry freezer jam

2 Tablespoons Ultra Gel

3/4 cup buttermilk (sour milk will work as well if you don’t have buttermilk on hand just add 1 Tablespoon vinegar or lemon juice to 3/4 cup milk and let sit for 2-3 minutes)

4-6 ounces fresh raspberries

Preheat oven to 375 degrees. Grease and flour a 9 inch round cake pan.

Combine flour, baking powder, baking soda and salt in a small bowl, set aside.

Beat together sugar and butter until light and fluffy. Add eggs one at a time followed by vanilla, raspberry jam and Ultra Gel.

Alternately add flour mixture and buttermilk to creamed mixture beating until just combined after each addition. Do not over beat. We don’t want to form gluten bonds that would make the dough tough. There will still be some lumps once everything is incorporated and that’s okay. If desired you can add 1 tsp lemon or lime zest for a bit of a citrus kick.

Spoon batter into prepared pan and bake for 20 minutes. Gently layer fresh raspberries onto batter and bake for an additional 30-45 minutes until toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from pan. Drizzle with cream cheese glaze and serve warm or cool.

Cream Cheese Glaze

4 ounces light cream cheese (not Fat free, you need a little bit of fat to make this hold together)

2 Tablespoons butter, softened

1 Tablespoon Ultra Gel

1/4 tsp kosher salt

1 tsp vanilla

1 pound powdered sugar

milk as needed to thin

In a stand mixer combine cream cheese, butter, Ultra Gel, salt and vanilla until smooth. Add powdered sugar and enough milk to make a thin icing. This makes a fairly large batch, so I tend to make it the thickness for cake frosting, then remove enough for my coffee cake and thin that additionally.

News from the Farm

At one point it seemed like summer would never get here. Now it’s here and going by so very fast! Just another 8 weeks and the kids are back in school when it just feels like they got off yesterday!

One of the great things about the summer moving along is it means that raspberry harvest is right around the corner. At Cornaby’s Farm we grow a few different types of berries, but they are all late bearing in that we harvest from mid July through October, instead of some of the early May and June crops. This year some spring rain got things going with a bang and the farm is well on its way to the first pickings of the seasons about two weeks early! Yeah, my tastebuds are already doing a happy dance, especially because I’m down to only 6 containers of Jam in a Jiffy raspberry jam and I must make more this year.

So a few bits of news from the farm:

1: Berries will be available starting mid July. This is a little early and the first pickings will be a bit light, but they will be there. Just call ahead if you’d like to come by and get a flat. As the season picks up there will be more availability but it’s never a bad idea to call ahead so we can be ready for you. There will be discounts for multi flat sales. (801-472-8365)

2: Berries will come in 6 pound flats, which will be picked and kept in a refrigerator truck so they’re held crisp and perfect until you get there.

3: There will not be a U-pick option this year. We’re sorry to have to discontinue this, but due to insurance concerns it’s not something the farm can continue to do. However, we’re still happy to teach classes about berries and planting and such, so if you have a canning group, boyscouts, etc, we do have materials and such we can provide.

4: You can find us at the Spanish Fork Farmer’s market every Saturday starting July 25th! We try to drop off additional flats during the day as the market goes on, but it is possible for us to sell out of fruit, so come early!

5: There won’t be blackberries this year. They’ve struggled and we’re going to look at new varieties and options.

6: Come and see the shade cloth! One of the coolest things happening this year is that we are part of a study to examine the benefits of covering raspberry plants with a thin mesh cloth called shade cloth. This keeps some of the heat, it’s upto 10 degrees cooler under the cloth, and the direct sun off the berries, while still allowing rain and some light through. I always think of it like being a kid under a trampoline. You still got some sun, but it was much more comfortable. The same thing goes for the berries. Unprotected berries will get sunburn where parts of the berry will be bleached white and the texture is harder. The hope is that this process of shielding the berries will make for better yields and sweeter berries. Come on by and take a look!

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We’re so thankful for being able to be family farmers. So many people are many generations removed from their food and we get to go out and get our hands (faces, pants, shoes and everything else) dirty every day and be part of the support of our local economies and food supply. It’s a blessing even when it’s hard, but we love the land and are proud of our heritage of family farming and providing the very best nature has to offer from our farm to your table.

Cornaby’s Farm

Now, if you’re wondering what to do with those lovely raspberries once you get them home, here are some suggestions!

1: Wash and eat. No fuss, though I can’t guarantee no mess.

2: Serve in a bowl with a little bit of cream or milk and sugar. Best breakfast ever!

3: Go to this post where we have our Strawberry Spinach Salad. Replace the strawberries with raspberries. Consume with delight.

4: Spread them out on a cookie tray and freeze before removing to a ziploc bag and storing in the freezer. This gives you wonderful berries that are ready to go in smoothies, cookies, or any other fresh application all through the winter.

5: Whip up some jam in a jiffy raspberry jam and use to fill thumbprint cookies, top homemade bread or just eat by the spoonful.

So what do you do with your berries?