Sunshine Farm Organics

DESSERTS

This month, try a dessert that can also be a delicious on-the-go snack. 

It's packed full of healthy ingredients sure to delight the taste buds of everyone in your family.

 

Apple-Cinnamon Oat Squares

2 cups unsweetened almondmilk

1 1/2 cups steel cut oats

1/2 cup chopped pecans

1/2 cup raisins

1/2 cup ground flax seeds

2 tsp vanilla extract

1 1/2 tsp ground cinnamon

2 (about 1 lb) apples, cored and grated

 

Preheat the oven to 350F. Mix all ingredients together in a large bowl. Transfer to a foil or parchment paper-lined 9" square baking pan, press down and smooth out the top. Bake until firm and golden brown, about 1 hour. Let cool in pan; cut into squares and serve warm or at room temperature.

Grilled Peaches and Yogurt

 

1 cup lowfat plain yogurt

2 teaspoons fresh-squeezed orange juice

Zest of one orange

4 medium peaches, unpeeled

3 tablespoons pure maple syrup

 

1. Line a strainer with two sheets of paper towel or cheesecloth.  Set over a medium sized bowl.   Place the yogurt in the strainer and set aside in the refrigerator for one hour until yogurt is slightly thickened.  Discard the liquid in the bowl.  In a separate small bowl, mix the strained yogurt, orange juice, and orange zest.  Set aside.

 

2. Preheat a grill pan over medium-high heat.  Countertop grills (such as a George Foreman) work just as well.

 

3. Cut peaches in half and remove the pit.

 

4. Grill peaches, cut side down, until they are softened.  This should take about five minutes.  NO flipping!

 

5. Plate two halves per plate and top wtih a dollop of yogurt mix.  Drizzle 2 1/4 teaspoons of maple syrup over the peaches and yogurt. ENJOY!!

 

SERVES 4.

Eggnog Creme Brulee

6 large eggs

5 cups eggnog

1/4 cup brandy

about 1/2 cup sugar

 

Preheat oven to 350 F.

 

In a large bowl, whisk together eggs, eggnog, and brandy.  Pour into 8 (6 oz.) ramekins.  Place ramekins in a roasting pan and place pan in the oven.  Carefully add enough hot water to reach halfway up the sides of the dishes.

 

Bake for 35-40 minutes, or until set.  Carefully remove ramekins from pan and cool on a wire rack for 30 minutes.  Cover with plastic wrap; refrigerate for at least 4 hours or up to 24 hours.

 

*If you do not have a torch to caramelize the tops of the creme brulee, follow next step:

 

Preheat oven to a broil.  Remove and discard plastic wrap.  Sprinkle a heaping tablespoon of sugar over the tops of dishes.  Fill a large roasting pan or rimmed baking sheet with ice; arrange ramekins in pan.

 

Broil 5 inches from heat for 3-5 minutes, or until sugar is melted and caramelized. Let stand for 5 minutes before serving.

 

8 servings

Dried Blueberry Scones


3/4 cup dried blueberries
1 3/4 cup all-purpose flour
2 1/2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1/4 cup butter
2 eggs, beaten
1/3 cup cream
Sugar and cream for topping

Place berries in a small bowl and add enough hot water to cover the berries. Soak for 5 minutes, then drain, pat dry with paper towel and set aside.

Preaheat oven to 425 degrees. In a bowl combine flour, baking powder, sugar and salt. Cut in the butter with a pastry blender or two knives. Stir in the blueberries. Add the beaten eggs and the cream and stir dough into a ball.

Lightly flour a surface (countertop, cutting board) and pat out dough into a round about 3/4 inch thick. Slice into wedges and place on a lightly greased cookie sheet. Brush tops with cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.

 

blueberry-recipe.com