Fruit and Vegetable Recipes -The Barren County Regional Farmers' Market

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

Strawberries and Sweet Potatoes
STRAWBERRIES

Chocolate Waffles with Strawberries

1 c all-purpose flour
2/3 c granulated sugar
1/2 c sifted unsweetened cocoa
3/4 ts cinnamon
1/2 ts baking powder
1/2 ts baking soda
1 c buttermilk
2 eggs, separated
1/4 c butter, melted
1/2 ts vanilla
1 butter

Topping:

3 c sliced strawberries
1 1/2 ts granulated sugar

Topping: In small bowl, toss strawberries
with sugar; set aside. In large bowl,
stir together flour, sugar, cocoa, cinnamon,
baking powder and baking soda; make well
in center. Pour in buttermilk, egg yolks,
butter and vanilla; whisk in flour mixture.
In separate bowl, beat egg whites until soft
peaks form; fold one-quarter into batter.
Fold in remaining whites. For waffles, heat
waffle machine and cook according to
manufacturer's directions, using 1/3 cup
batter for each waffle. For pancakes,
heat griddle or large nonstick skillet
over medium heat; brush with butter.
Using 1/4 cup batter for each pancake
and brushing pan with more butter as
necessary, cook for about 2 1/2 minutes or
until bubbles break on top but do not fill
in. Turn and cook for 2 minutes. Serve
topped with strawberries.

Meringue Tarts with Strawberries

1 c sugar
1/8 ts salt
1 ts vanilla
1 ts water
1/2 ts baking powder
3 egg whites
1 ts vinegar
fresh sliced strawberries

Sift the sugar with the baking powder and
salt. Combine the liquids. Add the sugar,
1/2 t at time, to the egg whites,
alternating with a few drops of the
liquid, beating constantly. When combined,
continue to beat for several minutes.
Place large spoonfuls on baking sheet
and shape into shallow cups. Bake at
225F for 45 min. to 1 hr. Remove the
meringues from the sheet quickly and
cool on rack. Fill with strawberries.

Phyllo Triangles With Strawberries

2 cups strawberries sliced
4 Tablespoons sugar
1 8 oz pkg cream cheese, room temp
5 Tablespoons honey
1/4 cup heavy cream
1 egg
1 Teaspoon vanilla extract
8 sheets phyllo pastry, thawed
1/2 cup butter
8 Tablespoons finely chopped almonds

Mix strawberries, 2 T water and 3 T sugar
in small bowl. Set aside. Preheat oven
to 350 degrees. Using electric mixer,
beat cream cheese, 3 tablespoons honey
and remaining 1 tablespoon sugar in
medium bowl until smooth. Mix in cream,
egg, vanilla. Spoon mixture into 9 inch
glass pie dish. Bake until custard is
set, about 20 minutes. Transfer to rack
and cool completely. Combine butter
and remaining 2 tablespoons honey in
small saucepan. Stir over low heat until
butter melts and honey dissolves. Remove
from heat. Arrange 1 phyllo sheet on work
surface with long side parallel to edge of
surface, (cover remainder with plastic
wrap and damp kitchen towel). Brush lower
half of phyllo lengthwise with butter
mixture. Fold phyllo in half lengthwise.
Brush with butter mixture. Spoon 1/8 of
custard mixture near 1 short edge of
phyllo. Sprinkle with 1 tablespoon
almonds. Fold 1 corner of phyllo over
custard; continue folding as for flag,
forming triangle and enclosing filling
completely. Repeat with remaining
phyllo, butter, custard and almonds.
Transfer pastries to buttered baking
sheet. Brush pastries with remaining
butter mixture. Bake until golden
brown, about 18 minutes. Serve warm or
at room temperature with sliced
strawberries and juices.

Strawberries With Sour Cream Sauce

1 c sour cream
1 ts sugar
1/4 ts vanilla
4 tb molasses
2 pt strawberries, hulled, and
      if large, halved

In a small bowl whisk together sour
cream, sugar, vanilla and 2 tablespoons
molasses until smooth. Divide
strawberries between 4 bowls and top
with sour cream sauce. Drizzle remaining
molasses over servings.

Melon And Strawberries

1 ripe melon, rind removed, cut into cubes
2 c fresh strawberries
1/2 c orange juice
2 tb brown sugar
1 c sour cream
3 tb honey
3 tb crystallized ginger, finely chopped
fresh mint leaves (garnish)

Place melon chunks and strawberries in a
large shallow dish. Combine orange juice
and brown sugar and pour over fruit.
Marinate mixture in the refrigerator for
at least 2 hours. Combine sour cream,
honey and ginger in a small bowl and
refrigerate for about 30 minutes. Spoon
melons into individual serving bowls,
and top with sour cream mixture. Garnish
with fresh mint leaves.

Rhubarb Ring With Strawberries

3 c rhubarb
2 c sugar
1 c boiling water
2 envelopes unflavored gelatin
1/2 c cold water
2 c strawberries
1/4 c powdered sugar
1 whipped cream

Cut rhubarb unpeeled in 10-inch pieces
and cook gently with the sugar and water
until tender. Soak 2 envelopes gelatin in
the 1/2 cup cold water, then add to hot
rhubarb and stir until dissolved. Pour
into large ring mold. Cool and set in
refrigerator. When ready to serve, unmold
onto round platter and fill center
with berries that have been mixed with
the powdered sugar. Serve it with
whipped cream, (not too stiff), flavored
with sugar and vanilla.

Heavenly Strawberries

1 whole angel food cake
5 c strawberries, sliced thin
1 tub whipped topping, thawed

Set aside some strawberries as garnish.
Cut cake horizontally into 3 layers.
Combine half of the strawberries and
11/2 cups whipped topping into a large
bowl. Spread half of the strawberry
mixture on cake layer. Repeat layers,
ending with cake. Frost top & sides of
cake with remaining whipped topping.
Place strawberries on top of cake.
Refrigerate at least an hour before
serving.
Refrigerate any remaining cake.

Stuffed Strawberries

2 dozen lg fresh strawberries
3 oz cream cheese, softened
1 Tbsp milk
1 Tbsp finely chopped pecans
1 1/2 Tbsp powdered sugar
1 ts almond extract

Dice 2 strawberries and set aside. Cut
a thin slice from the stem end of each
remaining strawberry, forming a base for
the strawberry to stand on. Cut each
strawberry into four wedges starting at
the pointed end. Be careful to cut to,
but not through, the stem end. Beat the
cream cheese and milk at medium speed
with an electric mixer until fluffy. Stir
in the diced strawberries, pecans,
powdered sugar, and almond extract.
Spoon about 1/2 teaspoon of the mixture
into each strawberry. You can prepare
the stuffing up to a day ahead, but do
not stuff the strawberries more than
4 hours before serving.

SWEET POTATOES

Sugar Crusted Sweet Potato Biscuits

2 cups all-purpose flour
3 Tablespoons baking powder
1/2 teaspoon salt
4 Tablespoons brown sugar
3 Tablespoons shortening
2/3 cup milk
1/2 cup cooked sweet potatoes
1/3 cup sour cream

Heat oven to 400 degrees F. Spray cookie sheet
with nonstick cooking spray. Lightly spoon
flour into measuring cup level off. In medium
bowl combine flour, baking powder, salt and 2
Tablespoons of brown sugar, mix well. Using
pasty blender, cut in shortening until mixture
is crumbly. In small bowl combine milk, sweet
potato and sour cream, blend well. Add flour
mixture all at once, stirring until moistened.
If dough is too dry add additional milk, 1
teaspoon at a time until dry ingredients
are moistened. To form each biscuit, drop
1/4 cup dough onto spray coated cookie sheet.
Sprinkle tops with remaining 2 Tablespoons
brown sugar. Bake at 400 degrees F for
15 to 20 mins. until peaks and bottoms of
biscuits are golden brown. Immediately
remove from cookie sheet. Serve warm.

 

Sweet Potato Corn Bread

1 1/4 pounds sweet potatoes
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup butter, cut in 1/2" pieces

Preheat oven to 375F. Butter 9 x 9 x 2-inch
baking pan. Pierce sweet potatoes in
several places. Microwave on high until
tender, turning once, about 12 minutes.
Cut open and cool. Mash enough potatoes
to yield 1 cup packed (reserve remaining
potatoes for another use). Place 1 cup
mashed potatoes in large bowl. Whisk in
eggs and buttermilk. Blend cornmeal and
next 6 ingredients in processor. Add
butter and blend until mixture resembles
coarse meal. Add to egg mixture. Stir
just until blended. Transfer to prepared
pan. Bake corn bread until deep golden
on top and tester inserted into center
comes out clean, about 45 minutes. Cool
in pan on rack. (Can be made ahead. Cover
and let stand at room temperature up to
2 days or freeze up to 2 weeks. Thaw at
room temperature).

Sweet Potato Pound Cake

1 c butter
2 c sugar
1 1/2 c mashed, cooked sweet potatoes
4 eggs
3 c flour
1/4 ts soda
1 ts cinnamon
1 ts vanilla
1/2 c chopped pecans
1/2 c flaked coconut

Icing: 1 lb confectioner's sugar
grated rind of one orange
grated rind of one lemon
juice of one lemon
juice of one orange

Cake: Cream butter and sugar; add sweet
potatoes and beat until light and fluffy.
Add eggs one at a time beating well after
each. Combine dry ingredients and stir
into creamed mixture; add vanilla, nuts
and coconut. Pour mixture into greased
10 inch tube pan and bake at 350 degrees
for 1 hour 15 minutes or until cake tests
done. Spread with icing while warm.
Icing: Combine all ingredients, slowly
adding enough orange juice to make
spreading consistency.

Harvest Sweet Potato Pie

9" single pie crust
1 1/4 c mashed cooked sweet potatoes
1/2 c light brown sugar, packed
1/2 t salt
1/4 t ground cinnamon
pinch ground nutmeg
2 lg eggs, slightly beaten
1/2 c milk
1 T butter, melted
pecan halves
sweetened whipped cream

Heat oven to 400 degrees. Stir sweet
potatoes, brown sugar, salt, cinnamon
and nutmeg in a large bowl until well
blended. Whisk in remaining ingredients
EXCEPT pecan halves and whipping cream.
Spoon into pie shell. If desired,
arrange pecan halves in a decorative
circle around edge of pie. Bake pie in
center of oven 45 minutes or until the
tip of a pointed knife inserted in
center of pie comes out clean and crust
is golden brown. Cool pie on wire rack
until room temperature. Serve with
whipped cream.

Cherried Sweet Potato Scallop

3 1/2 lb sweet potatoes
1 lb tart cherries, drained
1 tb butter 2/3
c brown sugar, firmly packed
1/4 c sugar
1 1/2 ts salt
1 c water
4 tb butter

If using raw sweet potatoes, pare and cut
into slices 1/2 to 3/4 inch thick. Place in
a saucepan and add 1 cup of water and
cook until tender. If using canned, drain.
Using 1 Tbls of butter, grease a 9 X 13 X
2-inch baking pan and add the sweet
potatoes and cherries. Combine the remaining
ingredients except the marshmallows in
a saucepan and cook until you have a thin
syrup. Pour the syrup over the sweet
potatoes and cherries. Bake in a 350
degree F. oven for 30 minutes or until
the syrup is thick. Just before serving.
top with the marshmallows and return
to the oven to brown.

Sweet Potato Salad

1 lb sweet potatoes, baked
1/2 C green peas, cold cooked
1/2 C pineapple, crushed
3 Tbsp parsley, chopped
1/3 C favorite dressing
8 lettuce leaves, optional

Peel and slice sweet potatoes and place
in a small bowl. Add remaining ingredients;
toss lightly. Serve on lettuce leaves.

Sweet Potato Mold

2 1/2 pounds sweet potatoes,
     boiled until soft, peeled & mashed
2 tablespoons butter, melted
1 teaspoon orange peel, grated
3/4 cup applesauce
1 teaspoon salt
1 cup milk
3 eggs, separated
1/2 cup brown sugar, divided
1 1/2 cups pecans

Preheat oven to 350 degrees. Butter
bottom and sides of 10 cup cake pan,
ring mold, or oven proof baking dish.
Set aside. In a large bowl, mix
mashed potatoes, butter, orange
peel, applesauce, salt and milk
with a spoon until blended. Mix
in eggs yolks and 1/4 cup brown
sugar. Beat egg whites until stiff
peaks form. Gently fold into sweet
potato mixture. Place pecan halves
or pieces in bottom of baking dish
with tops of halves facing the bottom.
Sprinkle with remaining 1/4 cup
brown sugar. Spoon sweet potato
mixture into dish. Bake until firm,
about 30 to 40 minutes. Remove from
oven and let stand for 5 minutes
before unmolding. To unmold, place
serving platter over the top of dish,
invert and shake gently to loosen.

Sweet Potato Fritters

2 C. mashed sweet potatoes
1/2 C. flour
1 Tsp. salt
2 eggs
1/2 Tsp. cinnamon
1/4 Tsp. cloves

Combine all ingredients in the order
in which they are listed. Beat thoroughly.
Fry in hot oil. Drain on paper towels.
Pumpkin can be exchanged for sweet potatoes.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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