Sweet potato (or squash) cinnamon rolls

A very tasty cinnamon roll with squash, so I think that counts as a vegetable in your diet!

Dough

• 6 tablespoons (85 grams) unsalted butter, to be divided

• 1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)

• 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)

• 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out

• 1/4 cup (packed) (50 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1 teaspoon (6 grams) table salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/8 teaspoon ground cardamom (optional)

• 1/4 teaspoon ground ginger

• 2/3 cups (160 grams) winter squash puree, canned or homemade

• 1 large egg

• Oil for coating rising bowl

Filling

• 3/4 cup (packed, 145 grams) light or dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 1/8 teaspoon table salt

• 2 teaspoons (5 grams) ground cinnamon

Glaze

• 4 ounces (115 grams) cream cheese, softened

• 2 tablespoons (30 ml) milk or buttermilk

• 2 cups (240 grams) powdered sugar, sifted

• Few drops vanilla extract (optional)

Directions: 

Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, squash and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.

Credit: 

smittenkitchen.com

Irish Potato Farls

• 4.25 US cups approx)peeled and cut into quarters, or leftover. mashed potatoes

• 1 US cup

• 2 US tbsp butter plus more for cooking

• 1 tsp baking powder

• 1 tsp salt divided

• ½ tsp freshly cracked black pepper

If preparing potatoes, boil the potatoes in a large pan of salted water. Use ½ tsp of salt for the water.Drain, then return the pan to the heat and dry off the potatoes. Mash the potatoes with a potato masher or put the potatoes through a ricer.

Melt the butter in a pan then add it to the mashed potatoes, stir well.

Add the remaining ½ tsp of salt, pepper, baking powder and flour to the potatoes and mix well.Tip the potato mixture onto a floured board and knead until you have a smooth ball of dough.

Cut the dough in half. Place one half aside for a moment.Take the other half and flatten it into a round, about 1cm / ¾ inch thick.Cut the round into equal quarters.

Melt a generous knob of butter in a skillet add the potato farls and cook over medium heat for about four minutes then flip them over and cook for another four minutes.The potato farls should be golden brown, crispy on the outside fluffy in the middle and piping hot.Serve immediately.

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

Zucchini Bread

1 cup veg oil
1 cup brown sugar
3 eggs
1 tbsp vanilla
2 cups grated zucchini
1 1/2 cup wheat flour
1 1/2 cup white flour
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup chopped walnuts
1 cup raisins

Mix wet ingredients and dry ingredients in separate bowls and then add together. Put in bread pans and bake at 325 F for 1 hour. Freeze loaves and use all winter long.

Sweet Potato Pie

1 partially baked pie crust
1/2 lb. or ~ 2 cups mashed sweet potato
3 Tbsp. melted butter
1/4 cup maple syrup & 1/2 cup sugar
(though when Farmer Karen makes this recipe, she just uses 1/2 cup maple syrup and it tastes great...either way you like...)
3/4 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
3 eggs
3/4 - 1 cup milk

Mix all ingredients and bake at 350 degrees for about 1 hour or until pie is set.

This recipe comes to us from shareholder Lisa Lesure. It's a true family favorite!!

Squash Pie

1/4 c. brown sugar
2 c. squash puree
1/2 teaspoon salt
3 eggs
1 1/2 tsp cinnamon
1 1/2 c. evaporated milk
1 tsp powdered ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice

Preheat the oven to 450 F. Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy duty foil directly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside.
In a large bowl, beat together the squash puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth.
Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife inserted slighlty off-center will come out almost clean, with traces of the custard on it. The center of the pie should not be completely firm. It is best served slightly warm or at room temperature, with whipped cream or a small scoop of vanilla ice cream, if you wish.

Savory Scallion Biscuits

1 1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
2 tsp. baking powder
1 cup low-fat plain yogurt
1/2 cup minced scallions
1 Tbsp. chopped fresh dill
1/4 tsp. ground black pepper

Preheat oven to 400 degrees. In a medium bowl, combine the flours. Sprinkle in the baking powder and salt, and stir well. In a separate bowl, combine the oil, yogurt, scallions, dill, and pepper. Blend the yogurt mixture into the flour mixture quickly and thoroughly to form a soft dough.

On a floured board or countertop, pat the dough into a 3/4 inch-thick circle and cut it into eight wedges. Separate the wedges and place them on an oiled baking sheet. Bake for 20 minutes, until a knife inserted in the center of a biscuit comes out clean. Serves 8.

From Moosewood Restaurant Cooks at Home

Laura's Glazed Pumpkin Ginger Bars

1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 cup butter, room temp.
1 cup cooked, pureed pumpkin
1/2 cup chopped walnuts or pecans
1/2 cup chopped candied ginger

Glaze:
1 cup sifted confectioners' sugar
2 tsps. grated orange zest
3-4 Tbsp orange juice

Preheat oven to 350 degrees. Grease a 10x15" baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla, and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until cake pulls away from sides of pan.

Combine confectioners sugar with orange zest. Add orange juice gradually to confectioners sugar, adding just enough to give the proper consistency for spreading. Spread on the warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving. Makes 4 dozen.

From: More Recipes from the Kitchen Garden

Garden Zucchini Ginger Cookies

2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter
3/4 cup sugar or honey (add 1/3 cup more flour if using honey)
1 egg, beaten
1 tsp or more grated lemon peel
1 cup shredded zucchini (packed)

Optional frosting:
1 cup powdered sugar
1 1/2 tsp lemon juice

Preheat oven to 350 degrees. Combine dry ingredients and set aside. Cream butter and sugar or honey. Add egg and lemon peel and mix. Add dry ingredients; mix until smooth. Add zucchini. Drop by tablespoons onto cookie sheet and bake 15 - 20 minutes, until lightly browned. If desired, glaze cookies with frosting while still warm.

This recipe came from Abbe Vredenburg who used it to win the great Brookfield Farm Y2K zucchini bake-off!!
 

Pumpkin Pie

Basic Pie Dough (9-inch shell)
1/4 cup brown sugar
2 cups pumpkin (or sweet potato) puree
1/2 teaspoon salt
3 eggs
1 1/2 teaspoon cinnamon
1 1/2 cups evaporated milk or heavy cream
1 teaspoon powdered ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

Preheat the oven to 450 F.  In a large bowl, beat together the pumpkin puree and eggs. Add the evaporated milk and sugar then the salt, cinnamon, ginger, nutmeg, cloves, and allspice. Beat until the mixture is smooth. Pour into the pie shell and bake for 10 minutes. Reduce heat to 300 F and continue baking for 30 to 40 minutes, until the filling is almost set; a sharp knife will come out almost clean. The center of the pie should not be completely firm.

This is straight from Karen's Kitchen, where, if you're lucky enough to be there at the right time, you are rewarded with this gem!

Pumpkin (or any winter squash) Bread

PREHEAT oven to 350F. GREASE loaf pan.

MIX together:

1 cup pureed pumpkin or winter squash

1/2 cup olive, grapeseed or canola oil

1/2 cup honey or maple syrup

2 eggs

ADD the following dry ingredients on top:

1 3/4 cup whole wheat pastry flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

STIR and little and then ADD 1/3 cup water. STIR just until mixed.

BAKE 50 -60 minutes or until toothpick comes out clean.

Beet Chocolate Muffins

PREHEAT oven to 350F. Line or grease muffin tin.

MIX together:

1 egg

1/2 cup olive, canola or grapeseed oil

1/2 - 3/4 cups sugar

1 cup beet puree (steam or boil beets and then place in food processor or blender)

1 large banana, mashed

POUR the following ingredients on top of wet mixture:

1 1/2 cups whole wheat pastry flour

3 Tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

chocolate chips (optional)

STIR together, DON’T overmix.

BAKE for 20 - 30 minutes or until toothpick comes out of center clean.,

Currant Bread

This recipe comes via our daughter Anna, via "Kitchen Heals Soul." Former farm apprentice, Will Caulkins, was a huge fan. It is a very easy recipe, but unusual and sure to surprise and please others. Despite using whole grain flour in most everything, Anna says white flour is a must here.

Ingredients:

2 c flour

1 ¼ c sugar

2 t baking powder

½ t salt

½ c milk

2 eggs

1 t vanilla

½ c oil

2 c currants

sliced almonds/walnuts

turbinado sugar

Directions:

1.     preheat oven to 350

2.     mix all ingredients

3.     either makes 1 loaf or 12 muffins

4.     bake about 25 mins

Fresh Red or White Currant and Poppy Seed Bread

Ingredients:

3/4 cup butter, room temp

1  cup sugar

zest from one orange or lemon (I love orange here)

 1/2 tsp orange or lemon extract

1 tsp vanilla

2 eggs

3/4 cup buttermilk or yogurt

1 1/2 cups whole wheat pastry or white flour

1 tsp baking powder

1/2 tsp salt

1 cup fresh red or white currants

2 - 4 Tablespoons poppy seeds

1/2 cup chopped pecans or walnuts (optional)

Instructions:

Preheat oven to 350. Grease 9 x 5 loaf pan.

Cream butter, sugar, and orange or lemon zest and extract until fluffy. Add eggs and buttermilk and mix well. Pour flour, baking powder, and salt on top. Stir just until combined and then fold poppyseeds and currants in gently. Pour into loaf pan. Bake 50-60 minutes or until light brown and a toothpick comes out clean. 

Blueberry Orange Juice Bread

This recipe originally came from Just a Taste. I changed it from white flour to whole wheat pastry for the health benefits and loved it. Every loaf has received rave reviews.

Ingredients:

1 egg

1 cup sugar

2 Tablespoons canola or olive oil

2/3 cup orange juice

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups whole wheat pastry flour

1 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 350. Grease a loaf pan.

If using frozen berries, keep them frozen until it comes time to add them (right at the end). Combine wet ingredients and sugar and mix well. Add dry ingredients and stir until just combined. Fold in the blueberries gently. 

ake for 50 min - 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes. Remove and allow to cool before slicing. This recipe makes great muffins, if preferred.  Just follow same recipe and bake for 20-30 minutes.

Lemon Basil Cake

This recipe is adapted from Trader Joe's Lemon Basil Cake. It is simply delicious. 

Ingredients:

For the cake:

1 1/2 cups Four Stars whole wheat pastry flour

2 ½ teaspoons baking powder

1/2 teaspoon salt

 1 cup sugar (can use 1/2 cup if you know you like things less sweet or if you are definitely going to use glaze)

finely grated zest of 2 lemons

3/4 cup plain, vanilla or maple Sidehill yogurt OR sour cream (I like to bake with whatever dairy product needs to be used first)

1 tablespoon lemon juice

1/2 cup extra virgin olive oil or vegetable oil

2 large eggs

 1 teaspoon vanilla extract

1/3 - 1/2 cup finely chopped basil (look for lemon basil in perennial garden for double lemon whammy)

For the glaze:

½ cup confectioner's sugar

2 teaspoons lemon or lime juice

1 teaspoon milk or cream

Preheat oven to 350. Oil an 8 or 9" springform cake pan or a loaf pan. Mix yogurt, oil, eggs and vanilla. Add sugar, lemon zest and basil and mix well. Add dry ingredients and mix just until combined. Pour into pan and bake 40-50 minutes or until a toothpick comes out clean. Allow to cool. If glaze is desired, whisk together glaze ingredients and drizzle over cake. Apprentice, John Dickens, highly recommends this step!

.

Zucchini Brownies or Muffins

Our daughter, Anna, provided us with this recipe. It was a hit with the farm crew. These are not traditional brownies, however, they are very healthy and super tasty AND they require a good amount of zucchini that many a child might never notice. 

Ingredients:

2 cups raw, pureed zucchini

1 cup whole wheat pastry or bread flour

1/3 cup applesauce or canola oil

1 cup pureed dates (soak dates in hot water, drain excess water and then puree - you can store any extra in the refrigerator to add to oatmeal or to replace sugar in any baked good)

1 1/2 tsp bakind soda

1/2 cup cocoa powder

1 egg or 1 "flax seed egg" ( soak 1 tablespoon ground flaxseed in 2 tablespoons of water to replace the egg for vegan version)

Preheat oven to 350, Prepare muffin tin or brownie pan by oiling sides well. Mix together zucchini, applesauce or canola oil, dates and egg or flax seed egg. Pour dry ingredients on top. Stir just until mixed. Bake for approximately 20-30 minutes or until toothpick comes out clean. 

Sweet Potato Corn Bread Muffins

Ingredients:
 

2 T oil

1/2 c sweet potato

2 eggs

1 1/4 c milk

3/4 c flour

1 1/4 c cornmeal

1 T baking powder

1 t salt

1/2 t cinnamon

1/2 t nutmeg

Directions:

1. Preheat oven to 350 F

2. Combine all wet ingredients and then add dry ingredients

3. Bake in oiled or lined muffin tins for about 20 minutes

Makes about 20 muffins

Carrot Spice Bread

Ingredients:

2 c flour

2 t baking powder

1 t baking soda

1 T cinnamon

¼ t cloves

1 t ginger

½ t nutmeg

1 lb carrots

2 eggs

½ c maple syrup

¼ c oil

¼ c plain yogurt

¼ c applesauce

½ c raisins (optional)

Directions:

1. preheat oven to 350 F

2. combine wet ingredients and then add dry ingredients

3. bake in oiled loaf pan for 50 minutes to 1 hour

Buttermilk Chive Biscuits

Ingredients:

2 cups flour

2 tsp baking powder

1/2 Tbsp sugar

1 tsp salt

1/2 tsp baking soda

1 stick butter

4 Tbsp chives (or desired quantity)

3/4 cup buttermilk

Directions:

1. Preheat oven to 450

2. Combine flour, baking powder, baking soda, sugar, and salt

3. Put 1/2 of dry mix in food processor and add butter

4. Mix until butter is chopped into small pieces but not completely smooth

5. Add back to other half of dry ingredients

6. Pour buttermilk in well in middle batter

7. Combine together but do not mix thoroughly

8. Pour ingredients on floured surface and kneed 2-3 times (dough should be somewhat crumbly)

9. Pat dough into square about 2 inches high

10. Cut into desired sizes and place on baking tray

11. Cook for approximately 12 minutes or until tops of biscuits are golden brown

12. Makes 16 2x2in biscuits