Muscadine Sorbet

1/2 Cup (1 1/4 ounces) sliced unbalanced almonds 

1 2/3 Cups all-purpose flour

1 Cup granulated sugar

1 Tablespoon pumpkin pie spice

1 Teaspoon baking soda

1/4 Teaspoon baking powder 

1/4 Teaspoon salt

2 Large eggs

1 Cup plain pumpkin (half of a 1-pound can) 

1/2 Cup (1 stick) butter, melted 

1 Cup (6 ounces) chocolate chips 

Heat oven to 350 F. Put almonds on a baking sheet or pie pan and bake for about 5 minutes, just until lightly browned; watch carefully so almonds don’t burn. (You can also toast them in a toaster oven.) Slide almonds off the baking sheets so they cool quickly.
Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in plastic bag and keep for 1 or 2 days. Reheat before serving. 

Muffins by Elizabeth Alston

2 lb of Radishes (trimmed and halved)

3 tablespoons Olive Oil

1 teaspoon Sea Salt (plus more to taste when done)

1/4 teaspoon Black Pepper

1/2 teaspoon Smoked Paprika

1/4 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

Preheat oven to 400 degrees F. Toss radishes with olive oil and spices. Arrange in a single layer on a baking sheet, making sure wash radish touches the pan. Roast for about 30 to 35 minutes, until golden and crispy. Season with extra salt and pepper to taste. 

Maya Krampf form WickedSpatula.com

2 tablespoons vegetable oil

2 cloves garlic, minced

2 bunches mustard greens, stemmed and chopped

Kosher salt and freshly ground black pepper 

1/4 cup chicken stock

1 tablespoon stone-ground mustard

In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Sauté until garlic is softened and fragrant and has infused the oil.

Add the mustard greens. Season the greens with salt and pepper, and sauté while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm.

Sunny Anderson, foodnetwork.com

1 Bunch collard greens, stems cut out and discarded

1/4 Cup olive oil

1/2 Teaspoon salt

1/4 Teaspoon pepper

1 Teaspoon sugar

1 Teaspoon minced garlic (optional)

Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, then slice thinly so you have a chiffonade of greens. Heat the olive oil in a large pan over medium heat with salt, pepper, sugar and garlic. When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4 servings. 

Will Allen, Growing Power

2 Large bunches Swiss chard, or rainbow chard

2 Tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

1 Large onion, diced

1/2 Teaspoon salt

Pinch each dry thyme and nutmeg

Freshly ground pepper to taste

2 Teaspoons balsamic vinegar, optional

1. Chop and clean Swiss chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining Swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

2. Cook the Swiss chard stems with the onions: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. 

3. Add the leaves and wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. 

4. Cook until softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. 

5. To Finish and serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve hot. 

Katie Webster from healthyseasonalrecipes.com

2 Cups fresh strawberries. Allow them to get juicy. Can use 2 - 10oz packages of frozen strawberries.
4 Eggs

1 Cup oil

1 Tsp salt

2 Cups sugar

3 Cups  flour

1 tbs cinnamon (add a dash of nutmeg)

1 tsp baking soda 

1 1/4 cups nuts, chopped (can replace with chocolate chips if desired)

Thaw berries if frozen. Add some of the sugar to chopped berries to get juicy. In a separate bowl beat eggs well, then stir in oil, sugar and strawberries. Add mixture to dry ingredient, mix well. Stir in nuts (or chocolate chips). Pour into 2 greased loaf pans. Bake at 350 for 1 hour and 10 minutes or until done. 

Can use fresh peaches, just reduce the cinnamon.

Unknown 

9in. unbaked pastry for 2 crusts

5 cups diced fresh rhubarb.

         (Can substitute 2 cups blueberries for 2 cups rhubarb)

1/4 cup sugar 

1/4 tsp salt

1/4 tsp ground cinnamon 

1/4 tsp ground nutmeg 

3 tbs quick cooking tapioca

2 tbs butter or margarine 

1 tsp grated lemon rind

Line a 9in. pie plate with half of pastry. Combine remaining ingredients and turn into the pastry-lined pie plate. Roll remaining pastry to 1/8 in. thickness. Use solid crust for top, not lattice. Bake 450F for 15 minutes, reduce to 350F, bake 30 minutes or until done. Cool

Unknown

3/4 C. Sugar

1/4 C. Soft Butter

1 Egg

2 C. Flour

2. Tsp. Baking Powder

1/2 Tsp. Salt

1/2 C. Milk

2 C. Blueberries

Toping Ingredients:

1/2 C. Sugar

1/3 C Flour 

1/2 Tsp. Cinnamon

1/4 C. Soft Butter

Cream sugar, butter and egg. Sift flour, baking powder and salt. Add dry ingredients to butter mixture alternately with the milk. Fold in blueberries. Mix up ingredients for topping mixture.  Grease 9 in. pan, pour in batter. Add topping. Bake at 350 for 40-45 minutes. 

Agnes Richarson

1 Cup unsalted butter softened 

2 Cups granulated sugar

3 Large eggs

2 3/4 Cups all-purpose flour divided

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup sour cream

1 Tablespoon vanilla extract 

1 Pound diced peaches fresh or frozen, with or without skins

1 Cup powdered sugar

2 Tablespoons heavy cream

1 Tablespoon orange juice or pineapple juice

Preheat oven to 375 degrees F. Grease and flour a 10 - inch Bundt pan (10- to 15-cup pan.)

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Scrape the bowl, then slowly did flour mixture to the wet mixture. Scrape the bowl again.

Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake. 

Sommer Collier from www.aspicyperspective.com

2 Cups All Purpose Flour

3/4 Cup Sugar

3/4 Tablespoon Cinnamon

1 Teaspoon Baking Soda

1/4 Teaspoon Powder 

1/4 Teaspoon Salt 

2 Large Eggs

1 1/2 Cups Peaches Puréed

1 Medium Zucchini 

1 Carrot of equal size as Zucchini finely grated  

1/4 Cup of Butter

3/4 Cup of Chocolate Chocolate Chips 

Recipe is in the testing stage. Feel free to try it, but please understand that it hasn’t been proven yet.

Note: the zucchini and carrots should be finely grated. For additional instructions please see our Pumpkin Muffin Recipe. 

This Recipe is based on the Pumpkin Muffin Recipe also on our website. Feel free to adjust the ingredient amounts or to leave out the vegetables entirely. These muffins have been wonderful in every variation I’ve tried. 

For The Caramel Apples:

4 Tablespoons unsalted butter

2 Large baking apples, such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2" inch pieces. 

1/2 Cup dark brown sugar

1/4 Teaspoon fine sea salt

For The Cake:

1/2 Cup Unsalted Butter (1 stick) at room temperature, plus more for the pan

1 1/3 Cup dark brown sugar

3 Large eggs

1 1/2 Teaspoons vanilla extract

1 2/3 Cups all purpose flour 

3/4 Teaspoon baking powder

1/2 Teaspoon fine sea salt

1/2 Teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

For The Caramel Frosting:

3/4 Cup unsalted butter, at room temperature

3 Cups confectioners' sugar, sifted

7 Ounces unwrapped soft caramel candies

2 Tablespoons heavy cream

1 1/2 Teaspoons vanilla extract

Flaky sea salt, as needed, for finishing.

Step 1

Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.

Step 2

 Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.

Step 3

Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.

Step 4

In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.

Step 5

With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.

Step 6

Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set - a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely. 

Step 7

Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes. 

Step 8

Place the caramels in a microwave-safe container. Microwave in 20-second burst, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well. 

Step 9

Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving. 

Tip:

The cake can be made up to 2 days ahead. Leftovers can be stored at room temperature for up to 5 days. 

It's better to err on the side of under baking the cake slightly, since it makes for a gooier end result. 

Recipe by Erin Jeanne McDowell and found in the NYT Cooking Recipes & Tips

1 1/2 Lbs. Kale, stems and leaves coarsely chopped

2 Tablespoons olive oil

2 Garlic Cloves, finely sliced

1/2 cup Vegetable Stock or 1/2 cup water 

2 Tablespoons balsamic vinegar

Crushed red pepper flakes, to taste (optional)

Salt and Pepper

Ready in 10 minutes

Serves 4

Heat olive oil in a large saucepan over medium-high heat.

Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil.

Add the garlic and cook until soft but not colored. 

Raise heat to high, add the stock and kale and toss to combine. 

Cover and cook for five minutes.

Remove cover and continue to cook, stirring until all (most) of the liquid has evaporated. The kale should still remain bright-ish green. 

Season with salt and pepper to taste and add vinegar. 

Recipe shared on Food.com by Kozmic Blues