Maple-Roasted Pears

Maple-Roasted-Pears

Maple-Roasted Pears
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Servings
4 servings
Cook Time
45 minutes
Servings
4 servings
Cook Time
45 minutes
Maple-Roasted Pears
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Servings
4 servings
Cook Time
45 minutes
Servings
4 servings
Cook Time
45 minutes
Ingredients
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Instructions
  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in an ovenproof skillet over medium heat. When it froths, whisk in the maple syrup, nutmeg, cinnamon, and salt. Remove from the heat and place the pears cut side down in the pan. Spoon a bit of the sauce over the pears and bake for 45 minutes, until tender when pierced with a fork.
  3. Serve warm, drizzled with the pan juices.
  4. Recipe courtesy of The Nourished Kitchen - photo courtesy of Kitchen Stewardship
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Grilled Pears with Honey-Cinnamon Crème Fraiche Recipe

Grilled-Pears

Grilled Pears with Honey-Cinnamon Crème Fraiche Recipe
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Servings
4 servings
Cook Time Passive Time
4-6 minutes 1-4 hours
Servings
4 servings
Cook Time Passive Time
4-6 minutes 1-4 hours
Grilled Pears with Honey-Cinnamon Crème Fraiche Recipe
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Servings
4 servings
Cook Time Passive Time
4-6 minutes 1-4 hours
Servings
4 servings
Cook Time Passive Time
4-6 minutes 1-4 hours
Ingredients
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Instructions
  1. In a bowl, stir together the sour cream, cream, honey, and cinnamon. Cover and let stand for at least 1 hour or up to 4 hours until it thickens.
  2. Prepare a medium-hot fire in your grill.
  3. Place the pear halves cut-side down on the grill. Grill for 4 to 6 minutes, turning once, until the pears are tender and blistered.
  4. To serve, place 2 pear halves in each bowl and spoon the crème fraiche on top. Serve Grilled Pears with Honey-Cinnamon Crème Fraiche warm.
  5. Recipe and photo courtesy of Mother Earth News
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Strawberry-Basil Granita

Strawberry-Granita-9_thumb

Strawberry-Basil Granita
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Servings
6 servings
Passive Time
2-3 hours
Servings
6 servings
Passive Time
2-3 hours
Strawberry-Basil Granita
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Servings
6 servings
Passive Time
2-3 hours
Servings
6 servings
Passive Time
2-3 hours
Ingredients
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Instructions
  1. Place the strawberries in a blender or food processor and blend or process until nearly smooth. Add the basil, lemon juice and stevia. Blend or process again just until mixed.
  2. Transfer the mixture to an 8x8” baking dish and freeze until icy around the edges, about 30 minutes. Using a fork to scrape the icy portion into the middle of the pan. Freeze for 1 ½ to 2 hours more, scraping the frozen edges towards the center every 30 minutes, until the mixture is no longer liquid and has the consistency of flaky crystals.
  3. Serve immediately in bowls or parfait glasses or cover the granita and keep in the freezer for up to 1 day. The dessert will stay scoopable if kept frozen.
  4. Recipe and photo courtesy of Linda’s Italian Table
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Old-Fashioned Strawberry Rhubarb Crisp

Strawberry Rhubard Crisp

Old-Fashioned Strawberry Rhubarb Crisp
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Cook Time
60 minutes
Cook Time
60 minutes
Old-Fashioned Strawberry Rhubarb Crisp
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Cook Time
60 minutes
Cook Time
60 minutes
Ingredients
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Instructions
  1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
  4. The topping can be refrigerated overnight. Bring to room temperature before using. SERVE WITH Vanilla ice cream or coconut milk ice cream. Yum!!!
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Sourdough Chocolate Cake

Sourdough Chocolate Cake

Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Ingredients
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Instructions
  1. To make the cake:
  2. Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
  3. Preheat the oven to 350 degrees. Grease a 9x13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.
  4. In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
  5. Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
  6. Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.
  7. Make the Frosting:
  8. Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.
  9. Assemble the cake:
  10. If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.
  11. If cake is in one rectangular pan, spread the frosting on top. Serve!
  12. Recipe Courtesy of Gnowfglins
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