Family-owned McLeod Farms in McBee, South Carolina shares their recipe for Fresh Peach Pound Cake. This peach pound cake packs a double dose of peaches, with cubed fruit both baked into the pound cake and stewed into a shiny, peach-hued glaze.
Brighten up your dishes with our fresh lemons. These citrus wonders add a tangy twist to any culinary creation, from zesty marinades to delightful desserts. Packed with vitamin C, lemons are more than just a burst of flavour; they're a healthy addition to your daily diet. Whether you're squeezing a lemon over your favourite fish, grating the zest into a cake mixture, or stirring into a refreshing beverage, our lemons offer endless versatility in the kitchen. For the best taste and freshness, store them in a cool, dry place and consume them within a week of purchase. Origin: Spain Shelf Life: Minimum 4 days
A coffee cake that is a blend of simplicity and indulgence. A creamy moist cake, rich with butter, fresh farm eggs, sour cream, and a hint of vanilla. Topped with a brown sugar, cinnamon, and walnut streusel.
This fresh-tasting cookie is a perfect accompaniment to your morning tea or coffee. The Satsuma mandarin flavor is a perfect complement to the sea salt.
Decadent dessert recipes to use up a lot of farm fresh chicken eggs. When spring egg production is high, you need to make these recipes and use all those amazing farm, fresh eggs!
This curd has a delicious citrus tang that works great as a topping for biscuits, cookies, pancakes or even as a filling for cakes.
Individual rich dark chocolate olive oil cakes with a molten center (GF + DF)
This is a recipe for Finnish Pulla, a cardamom-spiced lightly sweet braided bread. It is delicious plain or with butter, served alongside tea or coffee, or as an after school snack. The recipe makes three loaves which is terrific for gift giving during the holidays.
Primland Resort's Elements Restaurant and 19th Pub use only the freshest, most innovative organic and sustainable ingredients.
This Dairy Free Date Caramel Sauce is naturally sweetened and made with just 4 ingredients. Use as a dip for apples, or as a dairy free caramel replacement in dessert recipes.
Super creamy raw cheesecake that combines blueberries with fresh thyme - and is pretty to serve!
This chilled soup is an excellent counterpart to a cookie tray. It provides contrasting flavors and textures without refined sugars, while still being a sweet finish to the meal. It also makes an excellent bedtime snack after candlelight services and keeps for several days in the fridge.
This nostalgic, comforting crumble recipe is the perfect weekend bake when you’re looking for something easy to make that is sure to impress. A fresh rhubarb and sweet apple filling is topped with a rye flour crumble.
These New York Style Mini Gluten Free Bagels have a crisp and shiny crust with a chewy inside. The taste and texture is irresistible and those that are gluten free can finally enjoy a good bagel again!
A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region.
This is a recipe for Finnish Pulla, a cardamom-spiced lightly sweet braided bread. It is delicious plain or with butter, served alongside tea or coffee, or as an after school snack. The recipe makes three loaves which is terrific for gift giving during the holidays.
Baked custard, a dessert of milk, sugar, eggs and vanilla, is a tasty treat during the holidays and beyond.
This elegant recipe is incredibly easy to make. Serve as an appetizer, or even as a dessert. Wow your palate with the jammy flavor of figs, soft and creamy texture of ricotta cheese, nutiness of crushed pistachios, all topped with a drizzle of sweet, local honey.
The perfect tangy sourdough combined with rich Nutella makes the most satisfying slice of delight. Soft, sweet dough rolled generously with Nutella will quickly be a favorite in your household.…
You can’t go wrong serving these kebabs this 4th of July. You can prepare them in advance, and they’re practically a meal unto themselves when served along with couscous, potato salad, or a grain-based dish. And what a great way to showcase summer’s bounty of vegetables! Tweak the recipe by using whatever vegetables are most exciting to you.
This chilled soup is an excellent counterpart to a cookie tray. It provides contrasting flavors and textures without refined sugars, while still being a sweet finish to the meal. It also makes an excellent bedtime snack after candlelight services and keeps for several days in the fridge.
The summer has finally began.. at least on the coast. The sun is getting hotter, but it is still too early to be picking our first fresh figs. Wherever I go, I watch them on the branches, not nearly ripe enough to eat. Figs and cheese are a combination I love, so the Žigljen Sirane Gligora cheese, which I had been enjoying the past few days, gave me an idea how to fulfill it with a true, traditional dalmatian taste of the Adriatic. A dried fig cake is a simple, healthy and a very traditional sweet for which, apart from figs and a bit of schnapps, you dont really need to use any other ingredient. You can adjust this recipe to your likings - you may choose hazelnuts instead of almonds, or maybe some dried fruit like limoncini, arancini, cranberries or even lavander- the choice is all yours. What makes a difference between a good and a bad fig cake are the juicy dried figs and quality schnapps. In my fig cake, I used maraska cherry schnapps which I bought in my recent visit to the gorgeous city of Zadar. The difference between the taste of classical schnapps, that most people find too strong, and the one I used is - the maraska schnapps is sweet, fruity and therefore fits perfectly with this traditional fruit dessert. Instead, you can of course use a different kind like herbal schnapps, Loza.. Smokvenjak Dried fig cake with almonds and limoncini 150g dried figs 50g almonds (slightly roasted) 10-20g limoncini / arancini (lemon/orange candied zest- you can make them yourself too) 30ml schnapps of your choice In a food processor, chop up the roasted almonds and limoncini to the size you would like in your cake (i suggest to the tiny pieces, since it would be more gentle in the cake than the rough pieces). Take it out of the food processor and set aside. Put the dried figs and schnapps in the food processor and pulse it with breaks until you get a nice fig paste. In the case the mixture seems too dry, you may add a bit more schnapps. The paste should be of a kneading consistency. Add the almonds in the fig mixture and knead it by hand. Split the ball in 2-3 parts and form them into balls. You may help yourself using a round cookie cutter to put the ball inside and press it down so that you make a round, even shape of the cake. You can generally eat the fig cake at that moment as it is, but if you want to be able to cut it, set it out to dry in the oven on 80C for 40-60 minutes, with the oven partially open (you can block the oven from closing with a wooden spoon, so that the moist leaves the oven). Dry the cakes until they get a dry skin around them and seem more compact, able to be cut. Cool the cakes completely before you serve them. Smokvenjak is a type of dessert that could easily be compared to the todays "energy bar", and it was used to bring back energy to the field workers. It was traditionally served sliced in triangle slices or like a sausage, with an aperitif drink. For this occasion though, I decided to serve it with almonds, honey and a shot of schnapps.. and of course, the star of the meal - the cheese by Sirane Gligora. Žigljen which is a hard cheese made of cow and sheep milk, of a slightly spicy flavour. The figs and cheese are good friends and bring them together in a meal with no fear of the sceptics in your company that may think twice about trying it. Even they give up after trying this combination.
Start your day with a burst of color and flavor with our Sunrise Pancakes, a delightful twist on the classic breakfast favorite.
M&S British Double Cream
This Almond Custard Pie with Lavender Syrup is a simple, light and sweet dessert for any occasion. Made with fresh lavendar from the lavender farm!
For the dye: INGREDIENTS 3 beetroot heads, peeled 4 brown onions, skins only ½ purple cabbage 250g baby spinach or regular spinach METHOD Note: each colour will require a separate pot, alternatively thoroughly clean out the pot before re-using to prevent mixing of colours. Add the vegetable into a deep pot with 1L of
Colostrum is essential for newborn calves, very beneficial to humans, and – as Sheryn has discovered – simple to cook and delicious to eat. Words: Sheryn Dean Once the calves have had their share, I have previously fed any leftover golden colostrum milk to the pigs. They enjoy it. I’ve always been aware of colostrum’s importance to the newborn calf, and vaguely conscious that some entrepreneur was marketing it as a health supplement. It’s thick and creamy and slightly strong in taste, but my refusal to drink it was more psychological than anything else. Then an Indian friend came to
Going Home, the latest book from published food author Sophia Lindop, tells a delectable tale of a South African farm girl searching for her Lebanese roots.
Adapted from Ready for Dessert Any kind of white wine that you like will work well for sabayon; dry, sweet, or sparkling. I do tend to prefer sweeter dessert wines because their flavor is a little more concentrated. Wines like late-harvest Riesling, Sauternes, Muscat, or a wine that is richly flavored is good. You can use Marsala if you want to make traditional zabaglione. If you’re avoiding alcohol, you can use a non-alcoholic sparkling cider instead, perhaps adding a few drops of lemon juice, to balance any sweetness. Sabayon is lovely spooned over any kind or mix of juicy berries; toss them in a bit of sugar and let them sit for an hour or so, turning them gently to encourage the juices to really start flowing. Sabayon can also be used in place of whipped cream alongside a wedge of moist Almond Cake or heaped in a bowl, paired with a scoop of ice-cold orange sorbet – the hot/cold contrast is great.
A simple yet decadent variation on a classic Southern cake.
From fresh and punchy Asian-style salads to mango desserts such as pavlova and this sweet-sour leche and lime flan with burnt mango.
An easy Farm Vegetable Quiche that s bursting with spring vegetables.
This apricot cobbler is simply amazing thanks to fresh apricots being used. This is American desserts at its best! Enjoy with ice cream or custard.
I recently had a beautiful invitation to visit a friend who has a home in Malibu. Although I have been to California, this was my first trip to this area of the state. It’s dramat…
Make your very own apricot chutney! A glut of apricots is used. The recipe is gently spiced and plenty of variations given.
The perfect summer dessert, fresh apricots glazed with a rosemary butter and sprinkled with a pinch of Maldon Salt to finish.
Rosevine Cottage Girls is a place for christians to be encouraged by devotionals, inspired by recipes, home decor, and good old fashioned wisdom.
A very easy and nutritious white bean soup, with a nice and thick texture. All made from scratch with few basic ingredients.
