Fort Bend Lifestyles and Homes magazine : Seasonal Recipes for Fort Bend and Sugar Land People

Prep Time: 0:15

Total Time: 1:15

Servings: 16

8 cups tart apples (peeled, cored
and chopped)

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
powder

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
Whipping Cream

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.

For more great recipes and information about organic foods, visit www.organicvalley.coop.

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 dish.

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 become golden.

5. Whip cream with cinnamon, vanilla, and sugar until stiff. Serve atop warm cobbler.

Gift-Giving Pumpkin Cranberry Breads

Makes 4, 9 x 5-inch loaves

6 cups all-purpose flour

3 tablespoons plus 1 teaspoon pumpkin pie
spice

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
cranberries

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 for gifts.

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 juice.

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

Family Features

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.