This sweet holiday treat is a Thanksgiving tradition for our easement holders and sweet potato growers John & Jeani Ferrari. Ingredients 1 pound sweet potatoes (2 cups mashed) 1/2 cup butter, softened 1 cup white sugar 1/2 cup milk 2 eggs 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon 1 tsp. vanilla extract 1...Read More
This simple dish is a staple for the holiday season. It’s also an excuse to have dessert as part of the main course! INGREDIENTS 5 pre-baked sweet potatoes 1/2 cup granulated sugar 2 eggs 1/2 tsp salt 1/4 cup butter (soft) 1/3 cup evaporated milk (can also use milk or cream) 1 tsp vanilla extract...Read More
Ingredients 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 1/2-inch thick slices 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 tablespoons sesame tahini 1 small clove garlic, minced 1 tablespoon lemon juice 2 1/2 tablespoons hot water pinch of cayenne 1 cup halved red California grapes 1/2...Read More
Are you a planner?! Save this one for the holidays! Quick, easy and delicious. Ingredients: 4 cups almonds 2 cups sugar 1 cup of water 1 tbsp cinnamon Instructions: Add sugar, water, and cinnamon to a skillet. Combine and bring to a boil. Add almonds and reduce heat to medium. Continue to stir. Once sugar...Read More
Looking for a quick and easy side dish? This oh so simple corn casserole is good all year long! Ingredients: 1/2 cup butter – melted 1 pack Jiffy Corn Muffin mix 2 cups corn 1 can creamed corn 1 cup sour cream Instructions: Preheat oven to 350. Grease a 2 qt casserole dish while you...Read More
8 graham cracker squares 1/4 cup marshmallow creme 1/3 cup strawberries, sliced or diced 20 blueberries 2 tbsp California walnuts, chopped 1 1/2 tbsp white chocolate, chopped or grated Instructions: Take four graham cracker squares and spread 1 tbsp marshmallow cream on each Top with equal amounts of white chocolate, strawberries, blueberries and walnuts Close...Read More
Ingredients: 1 cup sugar 1 cup water 1 pound fresh CA cherries, washed and pitted 1 cup fresh lemon juice 6 cups cold water Optional (mint garnish) Instructions: Heat sugar and 1 cup water in a pot until sugar dissolves. Add 1 cup cherries, bring to a boil until the cherries begin to soften (about...Read More
Ingredients: 2 lbs Roma tomatoes 1/3 cup olive oil 6 cloves minced garlic 1 tbs bottled Italian seasoning 1 tbs sugar Pinch of salt 3 dashes ground black pepper 2 tbs oregano – coarsely chopped Instructions: Preheat oven to 300F Rinse the Roma tomatoes with water, drain and pat dry. Slice them in halves...Read More
Fresh Herb Olive Oil Dip So simple yet so delicious. Have this ready in just 10 minutes for a perfect appetizer before a meal. Don’t forget – the more fresh the herbs are, the better! Ingredients: 1 tbsp fresh basil 1 tbsp fresh parsley 3 minced garlic cloves 2 tsp fresh thyme leaves 2 tsp...Read More
Classic Pecan Pie You cannot mess this pie up – if you can mix, pour, and use an oven then you can do this. Don’t forget to add in the most important ingredient – love… No one will be disappointed! Ingredients: 9-inch unbaked pie crust 1 cup light corn syrup 1 cup firmly packed brown...Read More
We scoured Pinterest for you, we tested recipes, and found our favorites for this seasonal flavor – Enjoy! Make Your Own Pumpkin Pie Spice Ingredients: 3 Tbsp. Ground Cinnamon 2 tsp. Ground Ginger 2 tsp. Nutmeg 1-1.5 tsp. Ground Allspice 1-1.5 tsp. Ground Cloves Directions: In a small bowl, whisk everything together cinnamon, ginger, nutmeg,...Read More
Honey-Orange Chicken… in your Buddha Bowl We know Buddha Bowls have become very popular for their ease and healthy ingredients, and we also know they are usually vegetarian: a grain, a green, and a bean. BUT, do they have to be? We made ours in honor of national honey month with Honey-Orange Chicken – and it...Read More
Fresh Peach Sherbet Ingredients: 2 C milk 3/4 C sugar 1 envelope (1 tbls) unflavored gelatin 2 C sliced fresh CA peaches 1/2 C orange juice 2 tbls lemon juice Dash salt Directions: In a saucepan, combine milk, sugar, and gelatin. Stir over low heat until sugar and gelatin are dissolved. Whirl milk mixture with...Read More
July is pickle month! It is the time of year when your home-grown cucumbers are coming in, you picked some up at your local farmers market or grabbed some at the grocery… you must then make your own homemade refrigerator pickles because they are delicious and oh so easy to make! So for your next...Read More
We at CFT love guacamole, but we had never tried creamy guac before now! Up the nutrition factor of traditional guacamole even more with this easy recipe from the California Milk Advisory Board. INGREDIENTS: 1 package (8 Ounces) Real California cream cheese, softened 2 cups (16 Ounces) Real California nonfat plain yogurt, drained 4 whole...Read More
We love celebrating beef this month! Not just because it is good for you…and the land…but because you can make a super quick meal out of it. This pasta dish is a great twist on using ground beef without red sauce or some of the more typical ways to use this protein. We loved that...Read More
Super Simple Roasted Garlic Roasted garlic is savory and can be used in any number of dishes. The best thing about this recipe is you can start with it and by the time you are done with your main dishes and sides your delicious roasted garlic will be coming out of the oven ready to...Read More
Cherry Cream Cheese Pie with Chocolate Graham Cracker Crust… to die for! • 1 chocolate graham cracker crust • ½ pint heavy whipping cream (DO NOT use Cool Whip or canned whipped cream – it’s not the same!) • 4 oz Philly Cream Cheese, softened (Do not microwave! Cream cheese gets too soft & ruins...Read More
Soups On! When the cold weather is here and it seeps into your bones, what better way to sit down and warm up than with a warm bowl of soup? Soup has long been considered the antidote to weary tired bodies from physical exertion or illness. The word soup itself derives from the French word...Read More
December is Egg Nog Month (as well as root veggie month)… and why not learn to make the real stuff? With the holidays upon us, a little indulgence is well deserved! We love this recipe from Raley’s for an adult’s-only egg nog drink… simply remove the alcohol for a kid-friendly version – its still oh-so-yummy!...Read More
Bacon-Wrapped California Figs with Maple Snakebite Glaze & Goat Cheese Dip Makes 12 servings. Ingredients 6 strips bacon, halved crosswise 12 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed 12 pecan pieces, toasted 3 tablespoons pure maple syrup 1/8 to 1/4 teaspoon ground cayenne pepper Goat Cheese and Thyme Dip, recipe follows (optional) Directions...Read More
Lemon Curd Ingredients (makes 2 cups) 3 eggs 1 cup white sugar 1/3 cup lemon juice 1/4 cup butter 2 teaspoons lemon zest Directions 1. Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes. 2. Drain through...Read More
Ingredients 3 large beets, tops trimmed 4 large carrots, peeled and cut into 1-inch chunks Olive or canola oil 3 tablespoons balsamic vinegar 2 tablespoons honey or maple syrup Directions 1. Wrap the beets in foil and roast them in the oven at...Read More
Walnut Pesto ½ cup broken walnuts 1 large clove of garlic, chopped 2 cups packed fresh basil leaves ¼ tsp. salt 1 cup packed Italian Leaf parsley ¾ cup extra virgin olive oil 1/3 cup Parmesan cheese, grated Directions: Finely chop the walnuts and garlic in a food processor. Add ½ the basil and the...Read More
Chicken Pesto Pasta 12 oz. pasta of your choice 3 cups combined basil and romaine leaves 1/3 cup nuts (pine, almonds, walnuts or pecans) 2-3 cloves garlic ½ cup shaved or grated parmesan ½ cup olive oil 1/3 cup sundried tomatoes 12-16 oz. bag grilled chicken strips Directions Cook pasta according to package directions. Make...Read More
12 to 16 tomatoes, peeled 2 Tbsp. chopped fresh parsley 2 cloves crushed garlic (or ¼ tsp. garlic powder) 2 tsp. salt 2 tsp. sugar ½ tsp. pepper ½ cup olive oil or salad oil 2 tsp. prepared mustard 2 Tbsp. Tarragon and Red Vinegar Core and slice tomatoes ¼ to ½ inch thick, reform...Read More
(Serve with California Quesadilla) 1/3 cup slivered almonds, toasted 2 medium tomatoes, chopped 2 Tbsp. thinly sliced green onion 1 Tbsp. chopped cilantro ¼ tsp. salt ¼ tsp. Tabasco sauce, or season to taste Combine all ingredients in small bowl. Cover and chill until ready to use. Makes 1 ½ cupsRead More
2 oz. canola oil 1 large white onion, medium diced 1 leek, cleaned and trimmed, ¼ inch slices 2 bulbs fennel, trimmed, medium diced 2 cloves garlic, thinly sliced 1 Tbsp. fennel seeds, freshly toasted and cracked 1 cheesecloth satchet with tarragon, thyme, bay leaves and black peppercorns 4 oz. Sauvignon Blanc wine 1 ½...Read More
1/2 cup butter (use butter!) 13 oz. half and half 4 ½ cups of C & H Sugar (must be cane sugar) ½ lb. marshmallows 2 oz. unsweetened chocolate 12 oz. semi sweet chocolate 12 oz. dark sweet chocolate (or milk chocolate) 1 Tbsp. vanilla 2 cups walnuts (if desired) Pinch of salt Combine butter,...Read More
Summary: Yummy on salad greens or with dipping veggies or even on bread! Put 2 peeled tomatoes, 2 Tablespoons of lemon juice or vinegar, 2 cloves of roasted garlic, ½ teaspoon of salt, fresh ground pepper, 1 teaspoon of Smoked Spanish Paprika in a blender and blend for 3 minutes until smooth. Add about ¼...Read More
Summary: The Ahwahnee kitchen estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge dinner. INGREDIENTS 5 medium orange-fleshed sweet potatoes Salt 3 tbsp. olive oil 1 large yellow onion, peeled and chopped 1 large leek, white part only, trimmed, cleaned and chopped 2 medium carrots, peeled, trimmed and...Read More
Summary: Good all year long! INGREDIENTS 1 tablespoon chopped fresh rosemary 2 teaspoons olive oil 3 garlic cloves, unpeeled and crushed 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces 5 oranges peeled and sectioned (or use grapefruit) 1/2 cup sliced red onion 3 tablespoons pine nuts, toasted (or walnuts or almonds) 1 (6-ounce) bag...Read More
Summary: This recipe is from Jeani Ferrari and it’s one of her favorites for a healthy snack. INGREDIENTS Raw Almonds INSTRUCTIONS Pile almonds high on a roasting pan and bake at 225 degrees Farhenheit for 2 hours. No seasoning or salt is needed. The nuts will be slightly crunchy and have a rich nutty flavor!Read More
INGREDIENTS 4 Tbsp. butter 4 green onions, sliced 2 Tbsp. flour 3 cans (10-3/4 oz. each) chicken broth 1 can (16 oz.) pumpkin ½ tsp. salt 1 cup light whipping cream Garnishes: bacon bits, green onions, croutons, sour cream INSTRUCTIONS Melt butter; sauté green onions and yellow onion until soft and golden. Remove from heat...Read More
Summary: Features California grown pumpkin. This recipe was contributed by Monica Bianchi. It is a Bianchi family favorite in the fall when pumpkins are in season. INGREDIENTS 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking...Read More
Summary: Board member, Ron Freitas, submitted this recipe. He grows persimmons and this is a family favorite. INGREDIENTS 1/2 cup butter 1 cup sugar 2 eggs 1 tsp baking soda 1 cup Hachiya persimmon pulp 2 ½ cups flour 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt 1 cup raisins 1...Read More
INGREDIENTS 8 ounce cream cheese, at room temperature 1/2 cup confectioners’ sugar 1 large egg white ½ tsp vanilla extract 1 1/2 cups flour 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup canned pumpkin puree 2 eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 teaspoons pure...Read More
Summary: Features California grown tomatoes. This recipe was contributed by Greg Stewart and is a family favorite. It is a wonderful use of fresh tomatoes so plentiful this time of year. This recipe is easy to make larger or smaller just, try to keep the amounts proportional. INGREDIENTS 1 pound cooked Pasta 8 cups fresh...Read More
INGREDIENTS 4 ½ cups (18 ounces) old-fashioned rolled oats (not instant) ¾ cup (3 ounces) shelled, raw, unsalted sunflower seeds 1 ½ cups slivered or coarsely chopped raw almonds 2 Tbsp. ground cinnamon 1 ¼ cups pure maple syrup, preferably Grade A Dark Amber 1/3 cup canola oil 1 cup raisins INSTRUCTIONS Position a rack...Read More
Summary: (adapted from mybakingaddiction.com) submitted by Monica Bianchi. INGREDIENTS 5 to 6 cups fresh Linden Bing cherries, about 2 1/2 to 3 pounds 1/2 cup water 2 tablespoons fresh lemon juice 2/3 cup granulated sugar 4 tablespoons cornstarch 1/4 teaspoon almond extract INSTRUCTIONS In a saucepan over medium heat, combine cherries, water, lemon juice, sugar...Read More
Summary: Features California walnuts and raisins. This recipe was contributed by Maxwell Norton. This cake has been a family favorite of the Van Konynenburg and Norton families for many generations. The walnuts usually came from the family farm near Salida. INGREDIENTS 1.5 cup sugar 2 cups water 1 tsp cloves 1 tsp allspice 1 tsp...Read More
Summary: This recipe is from the kitchen of Christine Brandstad and is a family favorite. INGREDIENTS 2 cups walnuts, plus ½ cup for the top of the pie 1 store-bought 9” pie shell 3 eggs ½ cup less 1 Tbsp heavy cream 1 cup sugar 1 tsp vanilla 2 Tbsp butter 1 Tbsp sherry ½...Read More
Summary: (adapted from Delish.com) submitted by Monica Bianchi INGREDIENTS 1 cup pitted fresh Linden Bing cherries 1/4 cup fresh mint leaves, plus 4 sprigs for garnish 8 teaspoons sugar 6 ounces (3/4 cup) dark rum 1/4 cup lime juice 3 cups cherry-flavored seltzer or plain seltzer INSTRUCTIONS Divide cherries, mint leaves, and sugar among 4...Read More
INGREDIENTS Pint of Cherry tomatoes Tablespoon of Minced garlic Small palm full of freeze dried basil – next best thing to fresh! Heavy drizzle of both high quality olive oil and balsamic vinegar Sliced baguette Goat Cheese INSTRUCTIONS Heat oven to 350 degrees Slice baguette into ½ inch slices and place loosely on tin foil...Read More
Summary: Features California farm fresh chicken. This recipe was contributed by Carol Martin. This recipe is a favorite in the Martin family. Easy . . . but always popular! Makes 4 servings. INGREDIENTS 4 chicken breasts, boned and skinned 4 tsp. Dijon mustard 4 thin slices prosciutto ¼ cup shredded mozzarella cheese (or a thin...Read More
Summary: Features California grown asparagus. This recipe was submitted by Ken Oneto. INGREDIENTS 1 bunch fresh asparagus 2 Tbsp Olive Oil salt and freshly ground black pepper INSTRUCTIONS Dip or rub asparagus spears in olive oil. Lightly salt and pepper each spear. Place spears in single layer in baking pan. Bake in the oven for...Read More
INGREDIENTS 4 ears corn 1/2 cup mayonnaise 1 1/2 cups sour cream 1/4 cup freshly chopped cilantro leaves INSTRUCTIONS Mix mayonaise, sour cream and cilantro in a bowl Remove the husks of the corn and grill on a hot grill until slightly charred on all sides. Hot off the grill, slather the corn with the...Read More
Recipe: Artichoke Hor d’Ouerves Summary: Features California grown artichokes. This recipe was submitted by Carol Martin. It’s been a family favorite since the early 70’s. INGREDIENTS 4 eggs salt and pepper dash of Tabasco 12 saltine crackers, crumbled ½ lb. Sharp cheddar cheese, grated 2 jars (6 oz.) marinated artichoke hearts, chopped ½ to 1...Read More
Recipe: 5 Tips for the Perfect Burger Wheres the Beef? What meat makes the best burger? Douglas Keane of Cyrus and the Healdsburg Bar & Grill, Healdsburg, CA uses 70% lean beef and says it is a marked improvement over 80% lean. Definitely, do not use a very lean beef because your burgers will turn...Read More
