RECIPES OF THE WEEK

PEAR NUTMEG CAKE

3 cups all-purpose flour
1½ tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground cinnamon
¾ tsp. salt
½ tsp. baking powder
2 cups sugar
1 cup vegetable oil
3 eggs, beaten
½ cup apple cider
3 tsp. vanilla extract
4 pears, peeled, halved and chopped fine
1 cup chopped pecans

APPLE CIDER SAUCE:
¾ cup butter or margarine
2/3 cup sugar
1/3 cup packed brown sugar
2 Tbsp. cornstarch
2/3 cup apple cider
1/3 cup whipping cream
1/3 cup lemon juice

In a large bowl, combine the first six ingredients. In another bowl, whisk the sugar, oil, eggs, cider and vanilla. Add to the dry ingredients and stir well. Stir in pears and pecans. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

For sauce, combine butter and sugars in a saucepan. Cook over low heat for 2-3 minutes or until sugar is dissolved. Combine the cornstarch and cider until smooth; add to sugar mixture. Stir in the cream and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve warm with cake.

Yield 12-15 servings

 

SPAGHETTI SQUASH LASAGNA

1 spaghetti squash, halved lengthwise and seeded
16 oz. cottage or ricotta cheese
1 cup mozzarella, shredded
1 cup Parmesan cheese, grated
2 eggs, slightly beaten
Basil
Oregano
Salt and pepper to taste
26 oz. jar of spaghetti sauce

Preheat oven to 325°. Carefully cut squash in half lengthwise and remove the seeds. Cover baking sheet with foil; spray with cooking spray. Place squash cut side down on foil. Bake for 35 minutes or until tender. Meanwhile, prepare the filling.

To make the filling, combine cottage cheese, mozzarella, Parmesan cheese, eggs and seasonings. Or, use your favorite lasagna filling.

In a 9 x 13-in. baking pan, place enough spaghetti sauce to coat the bottom. After the squash has cooked, use a fork to remove the strands of squash from the skin. Place half of the squash in the pan, spreading to cover the pan. Next, add the lasagna filling. Cover the filling with the remaining squash. Top the squash with the sauce. Sprinkle additional shredded cheese on top of the sauce, if desired. Cover with foil and bake at 350° for 30 minutes, or until cheese has melted and is bubbly. Let stand for 10 minutes before serving.

 

These recipes 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

Blueberry Sampler

Zucchini Sampler

   

Corn Lovers

Apple Sampler