1 cup plus 1 Tbsp. all-purpose flour, divided
½ cup ground almonds
½ cup sugar, divided
½ cup cold butter
¼ tsp. almond extract
1 package (8 ounces) cream cheese, softened
¼ tsp. cream of tartar
1 egg
1/3 cup packed brown sugar
1 tsp. ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds

In a small bowl, combine 1 cup flour, almonds and ¼ cup sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-in. circle. Transfer to a greased 9-in. springform pan; gently press dough against the bottom and up the side of pan. Refrigerate for 30 minutes. In a mixing bowl, beat cream cheese, ¼ cup sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, 1 Tbsp. flour and cinnamon. Add apples and stir until coated. Spoon over the cream cheese mixture. Sprinkle with almonds. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Yield: 8-10 servings



2 medium acorn squash
¼ tsp. salt
2 cups chopped unpeeled tart apples
¾ cup cranberries
¼ cup packed brown sugar
2 Tbsp. melted butter
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg

Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add 1 in. of hot water to the pan. Bake, uncovered, at 350° for 30 minutes. Drain water from pan; turn squash cut side up. Sprinkle with salt. Combine the remaining ingredients; spoon into squash. Bake 40-50 minutes longer or until squash is tender.


This recipe plus many others are in our cookbook that is for sale in the market.

Mood's Farm Market Cookbook

These cookbooks are also available in the market

Apple Sampler

Zucchini Sampler