Seasonal Recipes - Fort Bend County and Sugar Land Texas
Prep Time: 0:15
Total Time: 1:15
8 cups tart apples (peeled, cored
10 ounces cranberries (thawed and drained, or fresh if available)
4 tablespoons Organic Valley Butter (Salted, Cultured or Pasture Butter)
1/2 cup sugar
2 cups rolled oats (old fashioned,
not the quick-cooking type.)
2 cups all-purpose flour (or substitute spelt four)
1/2 teaspoon double-acting baking
1 tablespoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
sea salt (to taste)
1/3 cup maple syrup
1/2 cup Organic Valley Milk
Spiced Whipped Cream
1 pint Organic Valley Heavy
3/4 teaspoon cinnamon
1 teaspoon vanilla
2 tablespoons sugar
f you thought that organic baking means dry granola bars, think again. Organic
baking has come a long way from the granola days. It’s come full circle, really.
Long before supermarkets and commercial farming, folks made baked goods with
what they grew and made themselves. Fresh milk gave them fresh cream and
butter, and there was no need to worry about what else was in those items.
There was just great tasting milk, cream and butter. Today, more people are looking to regain the flavors of the old days and reduce
their exposure to the more harmful elements in some products. When you use
organic milk products, like the ones made by the Organic Valley Family of
Farms, you get milk from healthy cows that are raised without antibiotics,
synthetic hormones or pesticides and are fed only certified organic feed. That
means you get better tasting and better-for-you dairy.
This holiday season, take advantage of organic products to bake up a luscious organic cobbler that
will have guests begging for seconds. Apple Cranberry Cobbler with Spiced
Whipped Cream uses organic butter, milk and whipping cream to bring seasonal
fruits and spices together in a crowd-pleasing dessert.
1. Preheat oven to 375°F.
2. Thaw and drain frozen cranberries, or wash fresh berries and pat dry. Toss cranberries and apples together into a 10x13-inch glass baking
3. In medium sized mixing bowl, using your hands, blend together to resemble a
coarse meal: butter, sugar, oats (rub between hands to break into smaller
bits), flour, baking powder, vanilla extract, spices, and sea salt.
4. Stir in milk and syrup; mixture will become somewhat sticky. Drop by spoonfuls
onto apple/cranberry compote and pat down slightly. Sprinkle with sugar, if
desired. Bake for 45-60 minutes, or until apples are soft and topping has
5. Whip cream with cinnamon, vanilla, and sugar until stiff. Serve atop warm
Organic baking has come a
long way from the granola days.
Apple Cranberry Cobbler with Spiced Whipped Cream
For an extra special holiday treat, serve with Organic Valley Organic Egg Nog
Courtesy of Family Features
Gift-Giving Pumpkin Cranberry Breads
Makes 4, 9 x 5-inch loaves
6 cups all-purpose flour
3 tablespoons plus 1 teaspoon pumpkin pie
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon salt
6 cups granulated sugar
1 can (29 ounces) Libby’s 100% Pure Pumpkin
8 large eggs
2 cups vegetable oil
1 cup orange juice or water
2 cups sweetened dried, fresh or frozen
PREHEAT oven to 350°F. Grease and flour four
9 x 5-inch loaf pans.
COMBINE flour, pumpkin pie spice, baking soda
and salt in extra large bowl. Combine sugar,
pumpkin, eggs, oil and juice in large bowl with wire whisk; mix until just
blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in
cranberries. Spoon 4 cups of batter into each prepared pan.
BAKE for 60 to 65 minutes or until wooden pick inserted in centers comes out clean.
Cool in pan on wire racks for 10 minutes; remove to wire racks to cool
completely. Once completely cooled, wrap loaves in plastic wrap.
Nutrition Information per slice: 260 calories,
90 calories from fat, 10g total fat, 1.5g saturated fat, 35mg cholesterol, 260mg
sodium, 40g carbohydrate, 1g fiber, 26g sugars, 3g protein, 45% vitamin A
Mini Pumpkin Pecan Orange Soaked Cakes
Makes 12 cakes
1/2 cup chopped pecans
1 package (18.25 ounces) spice cake mix
1 can (15 ounces) Libby’s 100% Pure Pumpkin
1 cup vegetable oil
4 large eggs
Orange Syrup (recipe follows)
PREHEAT oven to 350°F. Grease and flour two 6-cake mini Bundt pans. Sprinkle nuts over bottom.
COMBINE cake mix, pumpkin, vegetable oil and eggs in large mixer bowl. Beat on low speed
for 30 seconds or until blended. Beat for 4 minutes on medium speed. Spoon
about 1/2 cup into each mold.
BAKE for 20 to 25 minutes or until wooden pick inserted in cakes comes out clean.
Remove from oven. With back of spoon, carefully pat down dome of each cake to
flatten. Let cool in pans for 5 minutes. Invert cakes onto cooling rack(s).
Poke holes in cakes with wooden pick. Spoon a tablespoon of Orange Syrup over
each cake. Allow syrup to soak in. Cool completely before serving or wrapping
Orange Syrup: Place 1/4 cup butter, 1/2 cup granulated sugar, 2 tablespoons water and 2 teaspoons grated orange peel in small saucepan. Bring to a boil. Remove from heat. Stir in 2 tablespoons orange
Nutrition Information per serving: 480 calories, 270 calories from fat, 31g total fat, 7g saturated fat, 80mg
cholesterol, 50mg sodium, 48g carbohydrate, 2g fiber, 30g sugars, 5g protein,
90% vitamin A, 10% calcium, 10% iron
aked homemade gifts are an easy and delicious way to share the joy of the
holidays. This year, indulge family and friends with the spiced goodness of
pumpkin treats. Versatile pumpkin is scrumptious in more than just a silky
pumpkin pie. These classic recipes deliver on the taste of the season. In fact,
they’re so good, you’ll want to make extra for yourself!
For more holiday recipes, tips for these recipes or to view a step-by-step video
on how to make a classic Pumpkin Roll, visit VeryBestBaking.com.
Fort Bend Publishing Group 2008
Featuring the Homes, Communities, People,
Businesses, Professionals, and Lifestyles of
Fort Bend County and Sugar Land Texas Since 1987