Farmstand Recipes

Use 1 quart of peaches, nectarines, plums, apricots, strawberries, olallie berries, blackberries, boysenberries, raspberries, or a combination of fruits and berries of your choice.

• 1/4 1b. butter 
• 1 cup sugar
• 3/4 cup flour

Crumble together and reserve 1 cup of mix for top. 

To remainder, add:

• 3 tblsp flour
• ½ tsp baking powder
• enough milk to make a pancake-like batter.

Place 1qt fruit in 9 x 9 pan. 

Pour ½ to 1 cup sugar over fruit. 

Pour batter over fruit and sprinkle with cinnamon, then crumble 1 cup reserved topping over it.

Bake at 350 degrees for 1 hr.

(For frozen fruit, use 3 Tblsp tapioca with sugared fruit.)

Serves 8

• 1 small pumpkin (about 3 1/2 pounds; 8 or 9 inches in diameter)
• 1 cup chopped Granny Smith apples
• 1 cup fresh cranberries
• 1 cup raisins
• 3/4 cup toasted and coarsely chopped walnuts
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon 1/4 tsp freshly grated nutmeg
• 1 teaspoon lemon juice
• 1 cup nonfat plain yogurt or sour cream

1) Preheat the oven to 350 F.

2) Cut off the top of the pumpkin and reserve; scrape the seeds out of the bottom.

3) In a large bowl, combine the remaining ingredients, except the yogurt. 

4)Stuff the pumpkin with the mixture and replace the lid. 

5)Place the pumpkin in a roasting pan and add 1 to 2 inches of hot water to the pan. 

6)Bake the pumpkin for 45 minutes to 1 hour. Remove the lid and set aside; bake the pumpkin for 30 minutes. Replace the lid and bake for 20 minutes. Add more water to the roasting pan if necessary.

7) To serve, scoop out some filling and some cooked pumpkin flesh onto individual places; add a dollop of yogurt.