Posts Tagged "member submitted recipe"

Apple Carrot Cupcakes

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Apple Carrot Cupcakes from Simply Recipes Made by Karen M. for the 2014 CSA Member Appreciation Potluck Ingredients: 2 cups all purpose flour 1 1/2 cups sugar 2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 teaspoons unsweetened cocoa powder 1/8 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 cup vegetable oil (light olive oil, canola oil, grapeseed oil) 4 large eggs, lightly beaten 1 1/2 cups packed coarsely grated carrots (about 3 medium) 1 1/2 cups packed coarsely grated tart apples, such as...

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Sweet Lemon Thyme Crisps

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  SWEET LEMON THYME CRISPS Makes 2 logs, each log makes 60 crisps* (your results may vary – I did not get 120 cookies)  Epicurious, from Gourmet, August 1997 Made by Christina S. for the 2014 CSA Member Appreciation Potluck Note: I made mine vegan by using Earth Balance Buttery Sticks for the butter and Ener-G gg replacer instead of the eggs Ingredients: 3 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 4 teaspoons finely chopped fresh lemon thyme or regular thyme leaves 2 sticks (1 cup) unsalted butter, softened 1 1/2 cups granulated sugar 2 1/2 tablespoons...

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Grapenut Pudding

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Grapenut Pudding from Yankee Magazine Made by Liz H. for the 2014 CSA Member Appreciation Potluck Ingredients: 1 quart milk, scalded 1 cup Grape-Nuts cereal 4 large eggs scant 1/2 cup sugar 1 tablespoon vanilla Pinch of salt 1 tablespoon unsalted butter (approx.) Whole nutmeg Water Directions: Heat oven to 350°. In a medium-size bowl, pour scalded milk over Grape-Nuts and let sit 5 minutes. In a second medium-size bowl, beat eggs, sugar, vanilla, and salt. Add egg mixture to milk and Grape-Nuts and stir well. Pour into a buttered 2-quart casserole dish. Generously grate nutmeg over the...

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BBQ Pasta Salad

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BBQ Pasta Salad Made by Stacey R. for the 2014 CSA Member Appreciation Potluck Ingredients: 1 Box Whole Wheat pasta – ziti 1 Lg bunch or 2-3 small of scallions sliced 3 ears of sweet corn cut off the cob 2-3 summer squash – depending on size 2-3 zucchini – depending on size 1-2 cukes – depending on size Combo of three peppers (green/red/orange/yellow) 1 package of all-beef kielbasa – diced Dressing is a half and half mix of BBQ sauce and ranch dressing and black pepper to taste. Directions: 1)      Cook pasta – make it slightly underdone (I took a minute off the cooking...

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Ratatouille Tart

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Ratatoille Tart from Smitten Kitchen Made by Riley M. for the 2014 CSA Member Appreciation Potluck Ingredients: 14 ounces frozen puff pastry, defrosted in the fridge overnight* 1 Asian eggplant 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper 1/3 cup tomato puree (such as Pomi) or canned plain tomato sauce 2 tablespoons olive oil Salt and pepper Few sprigs fresh thyme 1 cup crumbled feta Directions: Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking...

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