Baked Goods Articles

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

1 cup fresh or frozen blueberries

1-¾ cups plus 1 tablespoon flour, divided

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

A pinch of Farm Stand Kitchen fresh grated nutmeg, or ground nutmeg

1/2 teaspoon salt

1 large egg

1 cup sour cream

1⁄3 cup milk

1 1/2 tsp Farm Stand Kitchen pure vanilla

LETS MAKE IT

Preheat oven to 400°F

Spray twelve 2-½-inch muffin cups with non stick spray.

Toss blueberries with 1 tablespoon of the flour

Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt. Set aside

Beat egg, sour cream, milk and vanilla.

Stir into flour mixture until just combined (batter will be lumpy, don’t over mix)

Stir in blueberries until evenly distributed

Fill muffin cups 2⁄3 full with batter

Bake about 20 minutes until golden. Icing optional.

BLUEBERRY GALETTE

BLUEBERRY GALETTE

CRUST

1 cup All Purpose Flour

Pinch of salt

14 Tbsp. cold grated unsalted butter

1/4 cup ice water

FILLING

3 cups fresh or frozen blueberries

1 Tbsp. fresh squeezed lemon juice

1/2 tsp Farm Stand Pure Vanilla

1/2 tsp butter extract/flavoring, optional

1/2 cup sugar

2 1/2 Tbsp corn starch

Sprinkle of Farm Stand Saigon Cinnamon

1 egg + 1 1/2 Tbsp water ( egg wash)

LETS MAKE IT-

CRUST: Add flour, salt and butter in a bowl and lightly toss with your fingers to coat the butter with flour. Using a pastry blender, cut flour into butter for 15 seconds. Drizzle the ice water over the flour and butter mixture, and stir with a spoon to incorporate. Using your hands, mix the dough in the bowl till you get a cohesive mixture. Don’t over work it. Pat into a disk. Sprinkle a sheet of parchment paper with flour. Roll out dough; using a rolling pin to a rustic circle, about 13 inches.

FILLING: In a medium bowl, add the blueberries, lemon juice, vanilla and butter flavoring. Stir to coat. Add sugar and cornstarch. Stir to combine. Add berry mixture to the center of the dough circle leaving 3 1/2 inches around the edge free of berries. Sprinkle berries with Saigon Cinnamon. Brush edges with egg wash using a pastry brush. Fold the edges up over the filling. Brush the top of the dough with egg wash. Slide the galette and parchment onto a rimmed baking sheet. Bake for 40-45 minutes, or until crust is golden and filling is slightly bubbling.

Remove from oven and let cool on a cooling rack for several hours or overnight. Serve in wedges with ice cream or serve with your desired toppings! Serves 10.

Heaven on Earth Cake

Heaven on Earth Cake

Ingredients:

For the Cake Layers:

1 package angel food cake (or 1 prepared angel food cake)

1 package (3.4 oz) instant vanilla pudding mix

1 ½ cups milk

1 cup sour cream

1 package (8 oz) cream cheese, softened

For the Topping:

1 can (21 oz) cherry pie filling

1 tub (8 oz) whipped topping (e.g., Cool Whip)

Optional: Chopped almonds or pecans for garnish

Directions:

Prepare the Angel Food Cake:

If using a store-bought angel food cake, cut it into bite-sized cubes.

Set aside while preparing the creamy layers.

Make the Vanilla Pudding Mixture:

In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened (about 2 minutes).

Add the sour cream and mix until fully combined. Set aside.

Prepare the Cream Cheese Layer:

In a large bowl, beat the softened cream cheese until smooth and creamy.

Fold in the whipped topping gently until fully combined.

Assemble the Cake:

Layer the Angel Food Cake: In a 9×13-inch dish, place half of the angel food cake cubes in an even layer.

Add the Pudding Mixture: Spread half of the vanilla pudding mixture over the cake cubes.

Top with Cream Cheese Layer: Gently spread half of the cream cheese and whipped topping mixture over the pudding.

Repeat Layers: Add the remaining cake cubes, followed by the rest of the pudding mixture, and then the remaining cream cheese mixture.

Add the Cherry Topping: Spread the cherry pie filling evenly over the top layer.

Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the flavors meld together.

Tiramisu Cupcakes

Tiramisu Cupcakes

Ingredients:

For the Cupcakes:

1 and 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1/4 cup espresso or strong brewed coffee, cooled

For the Coffee Soak:

1/2 cup espresso or strong brewed coffee

2 tablespoons coffee liqueur (optional)

For the Mascarpone Frosting:

1 cup mascarpone cheese

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

Garnish:

Cocoa powder

Chocolate curls or grated chocolate

Directions:

Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. Whisk together flour, baking powder, baking soda, and salt. Cream together sugar and butter until light and fluffy. Add eggs one at a time, then vanilla. Mix in sour cream and espresso. Gradually add dry ingredients, mixing until just combined.

Bake: Fill cupcake liners 3/4 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely.

Make the coffee soak: Combine espresso and coffee liqueur. Pierce the top of each cupcake several times with a fork and brush with coffee soak.

Prepare the frosting: Beat mascarpone, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks. Fold whipped cream into mascarpone mixture.

Decorate and serve: Pipe or spread frosting on each cupcake. Dust with cocoa powder and garnish with chocolate curls.

2 ingredient Peach Cake

2 ingredient Peach Cake

~ Canned sliced peaches in juice

~ Yellow or vanilla cake mix

~ Disposable aluminum baking pans

Ingredients:

~ 1 box yellow or vanilla cake mix

~ 1 (15 oz) can sliced peaches in juice

Instructions:

1. Preheat oven to 350°F and grease a loaf pan or 8x8 baking dish.

2. Pour the entire can of peaches (with juice) into a bowl. Use a fork or blender to mash the peaches slightly.

3. Add the dry cake mix to the peaches and stir until fully combined. No additional liquids or eggs are needed.

4. Pour the batter into the prepared baking dish and smooth the top.

5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6. Let cool before slicing and serving. Enjoy!

Cheaper Alternatives:

~ Substitute yellow cake mix with white or spice cake mix for variety.

~ Use canned fruit cocktail or pears instead of peaches for a different flavor.

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