Apple Crisp

6 C. peeled, sliced cooking apples
1 T. lemon juice
1 T. water
1-1/2 C. firmly packed brown sugar
1/2 C. all purpose unbleached or self rising flour
1 C. rolled oats
2 t. cinnamon
1 C. butter or margarine, melted

Heat oven to 375 degrees F. Place apples in 8 or 9 inch square pan. Sprinkle with lemon juice and water. In small bowl, combine remaining ingredients until crumbly; sprinkle over apples. Bake at 375 for 40 to 45 minutes or until apples are tender. Makes 6 servings.

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Hot Spiced Cider

6 C. Woodstock Orchards Apple Cider
1/2 t. whole cloves
1/4 t. ground nutmeg
3 cinnamon sticks

In 3 qt. saucepan, heat ingredients to boiling over medium-high heat. Reduce heat and simmer uncovered for 10 minutes. Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.

Oven Roasted Asparagus

1 lb. asparagus
1 small sweet onion, coarsely chopped
1 portobello mushroom, sliced
3 T. olive oil
salt and pepper
parmesan or blue cheese

Preheat oven to 375 degrees. Snap asparagus at tender point. Blanch in boiling water until barely tender, 3 – 4 minutes at most. Chill in ice water and pat dry. Toss with remaining ingredients. Roast on a sheet tray approximately 20 – 25 minutes. Salt and pepper to taste. Serve with shaved parmesan cheese or your favorite crumbled blue cheese.

Prep time: 10 minutes; Cook time: 30 – 35 minutes.

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Curried Asparagus Soup

2 lbs asparagus
2 T curry powder
1 medium onion, chopped
2 T brown sugar
1 clove garlic, chopped
2 T peanut butter
1 T. canola or vegetable oil
1 can coconut milk
2 russet potatoes, peeled and cubed
2 C broth of your choice
1 C cream (optional)
salt and pepper to taste

Snap asparagus at tender point. Saute asparagus, onion, and garlic in canola oil in a large soup pot, about 5 – 8 minutes, then add potatoes. Stir in curry, brown sugar, and peanut butter, and cook until fragrant. Add coconut milk and broth, and cook until potatoes are tender, about 15 minutes.

Puree in batches in blender. Return to pot, add cream if you desire, and heat just until hot, but do not boil. Season to taste, adding more curry as needed.

Blueberry Chutney

(makes 1-1/2 cups)

3C Woodstock Orchards blueberries
1/2 C raspberry vinegar
1 medium onion, minced
1/4 tsp fresh minced ginger
1/8 tsp ground cinnamon
1 tsp minced lemon rind
Pinch Cayenne Pepper
Pinch salt
3 C Blueberries, divided
1/4 C dried cranberries
1/2 C Sugar

Combine the vinegar, sugar, onion, ginger, cinnamon, lemon rind, cayenne, and salt in saucepan, bring to a boil. Simmer 15 minutes.

Add 1 C blueberries and cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 C blueberries; simmer 10 minutes. Use chutney as a condiment with meat or poultry, or combine it with cream cheese for a snack spread.

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Blueberry Coffee Cake

(Donna’s favorite recipe!)

2 C Woodstock Orchards blueberries
3 C flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/4 t salt
4 eggs
1 tsp vanilla
1/4 C light brown sugar
1 T flour
1/2 tsp cinnamon
3/4 C margarine or butter
1-1/2 C sugar
1 C sour cream
1 C confectioners sugar
1-2 T milk

Lightly grease and flour a 10 in. tube pan. Heat oven 350 degrees. Sift flour, baking powder, soda, and salt and set aside. Combine brown sugar with 1 T flour and cinnamon. Mix well and set aside.

In large bowl with electric mixer at medium speed, beat butter with granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flour mixture in 3 additions, alternately with sour cream, in two additions. Beat each time until combined. Turn 1/3 of batter into prepared pan spreading evenly. Sprinkle ½ the blueberries and ½ the brown sugar mix over the batter. Repeat layering remaining batter, blueberries and brown sugar mixture.
Bake for 60 minutes. Cool pan on wire rack for 20 minutes. Gently remove cake from pan, mix confectioners sugar and milk until smooth and drizzle over cake.

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Blueberry Muffins

(makes 1 dozen)

1C Woodstock Orchards blueberries
1-3/4 C + 1 T flour divided
1/2 C sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
3/4 tsp salt
1 egg
1 C sour cream
1/3 C milk

Toss blueberries with 1 T flour. In separate bowl, combine remaining 1-3/4 C flour, sugar, baking powder, baking soda, nutmeg and salt and set aside.

Beat egg, sour cream and milk. Stir into flour mixture until just combined (the batter will be lumpy). Stir in blueberries until evenly distributed.

Fill greased muffin cups 2/3 full with batter. Bake at 400 degrees for about 20 minutes until golden.

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Blueberry Mini Tarts

(makes 1 dozen)

3 C Woodstock Orchards blueberries, divided
1 T cornstarch
1 tsp lemon juice
3/4 C sugar
2/3 C water
1 package (10 oz) frozen puff pastry shells, baked or 6 packaged individual graham cracker tart shells

In 1 qt. microwaveable bowl, toss 1 C blueberries with sugar and cornstarch. Stir in water. Microwave on high for 3 minutes. Stir well and crush berries. Microwave on high 3 minutes more; stir. Microwave again until thickened, about 2 minutes. Time may vary by depending on the microwave. Stir in lemon juice and remaining 2 C blueberries. Cool. Fill pastry or tart shells and serve. Alternatively, chill before spooning into shells.

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Fresh Berry Pie

(A Bishop Family Favorite!)

9” baked pie shell
1 C mashed blueberries
¾ C water
1 C sugar
3 T cornstarch
Whipped Cream

Fill pie shell with fresh Woodstock Orchards blueberries, you determine how full. Cook the 1 C of mashed blueberries in water for approx. 4 minutes.

Blend 1 C sugar and 3T cornstarch together, then add a small amount to the above mashed berry mixture and stir. Add the rest of the sugar/cornstarch mixture to over the berries in the pie shell so that it filters through. Chill and serve with whipped cream.

Note: strawberries, raspberries, and peaches can also be used in this recipe.

Honey Grilled Squash

1-1/2 pounds sunshine (or other winter squash)
1/4 C. melted butter or margarine
Glaze:
1/4 C. melted butter or margarine
2 T honey
Container: microwave safe dish

Pierce skin of squash several times and place on a microwave-safe plate in the microwave; cook on high for 6 to 8 minutes. This will soften the squash lightly, making it easier to cut in half. However, overcooking will make the squash fall apart when handling.

After microwaving, allow the squash to sit for 2 to 3 minutes. Cut in half lengthwise and remove seeds and fibers from center. Peel away outer skin and cut the 2 half’s in 1-1/2 inch cubes. Thread the squash cubes on metal skewers and brush with 1/4 cup melted butter.

Place the squash on the grill on indirect high heat and close cover. Cook for 15 to 20 minutes. Turn 2 or 3 times throughout cooking time and baste with remaining melted butter. While squash is cooking mix 1/4 cup melted butter and honey together and heat in microwave until hot. Squash is done if tender when poked with a fork. Remove the squash from grill and place on platter. Brush the squash with honey and butter mixture. Serve hot.

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Baked Carnival Squash

1 carnival squash, halved and seeded
1 T. soft butter
3 T brown sugar
1/4 C. honey or maple syrup

Bake squash cut side down, adding 1/4 inch of water to dish and bake at 400 degrees F for 40 to 50 minutes or until tender. Scoop out and add butter and brown sugar to taste and mash. Combine 1 T soft butter, 3 T brown sugar and 1/4 C honey or maple syrup. Drizzle mixed ingredients over squash and bake for another 20 minutes at 350 degrees.

Microwave Instructions:
Cook squash cut side down in a microwave safe dish. Add 1/4 inch of water and cook on high for approximately 10-15 minutes or until tender. Scoop out and add butter and brown sugar to taste, then mash. Combine 1 T soft butter, 3 T brown sugar, and 1/4 C of syrup or honey. Drizzle mixed ingredients over squash and heat to serve.