Brad’s Produce Recipe Blog

  This recipe won 1st place at Harford County Fair in 2009!

3 eggs
2 cups sugar
1 cup oil
1 teaspoon vanilla
3 cups zucchini
2 cups flour
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
1 cup nuts
1 cup raisins
8 to 10 maraschino cherries (optional)
1 cup coconut (optional)
1 cup pineapple crushed and drained (optional)

Preheat over to 350.  Grease and flour 2 8" by 4 1/2" loaf pans.  In a bowl beat eggs until frothy.  Add sugar, oil and vanilla and beat until thick and creamy.  Batter will be lemon color.  Stir in zucchini, flour, cinnamon, salt, baking soda and baking powder.  Fold in nuts, raisins and optional ingredients if desired. Bake for 1 hour.  Let cool 10 minutes in pan and turn out onto rack to cool.  

4 cups rhubarb, cubed
1 1/2 cups sugar
2 cups bread, cubed
1 egg beaten
1/2 cup butter, melted
1/2 teaspoon nutmeg

Mix well and put in a 9 x 13 inch dish   Topping 1/2 stick butter, melted 2 cups bread cubes 1 tablespoons brown sugar Mix well and sprinkle on casserole.  Bake at 325 F for 20 to 25 minutes.  Serve warm with ice cream  

Ingredients

• 1 cup plus 2T flour
• 1/8 tsp salt
• 2T plus 2/3 cup sugar
• 1/2 cup marg. or butter, softened
• 1T white vinegar
• 5 cups blueberries (3 cups and then 2 cups after cooking)
• 1/8 tsp cinnamon

Directions

1. Mix 1 cup flour, salt and 2T sugar, cut in butter
2. Sprinkle with vinegar.
3. Shape and press 1/4" into bottom of springform pan and 1" up side.  Use the back of a greased spoon to do this.
4. Add 3 cups blueberries on top of crust
5. Mix 2T flour, 2/3 cup sugar and cinnamon
6. Sprinkle over blueberries
7. Bake 50-60 minutes at 400 degrees or until crust browns and blueberries bubble.
8. While hot, add remaining 2 cups blueberries on top.
9. Cool - after cool remove rim to serve
10. Top with whip cream of cool whip before serving (optional)

 

1 1/2 cups chopped peeled baking apples (about 1 1/2 medium apples)
1 can Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
1/2 cup pecan halves or pieces
2 tablespoons butter or margarine, melted
2 tablespoons corn syrup    

Heat oven to 350F.  Spray a 9 inch glass pie pan with cooking spray.  Spread 1 cup of the apples evenly in pan.  Seperate dough into 8 rolls.  Cut each roll into quarters.  Place in large bowl.  Add remaining 1/2 cup apples and the pecan. In a small bowl, mix melted butter, brown sugar and corn syrup.  Add to dough mixture and toss gently to combine.  Spoon mixture over apples in pan.  Bake 28 to 38 minutes or until deep golden brown.  Cool in pan 5 minutes.  Place heatproof serving platter upside down over pan and turn platter and pan over.  Remove pan. Remove lid from icing and microwave on high 10 to 15 seconds.  Drizzle icing over warm coffe cake.  Serve warm.

¾ cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon ground cloves

2 large eggs

1 cup fresh cooked pumpkin

1 can (12 oz) evaporated milk

1 unbaked 9-inch deep-dish pie shell

 

Mix sugar, cinnamon, salt and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.
Bake in preheated 425F oven for 15 minutes.  Reduce temperature to 350F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.  Cool for 2 hours.  Top with whipped cream before serving. 

6 peaches peeled and sliced

1/2 teaspoon cinnamon

3/4 cup sugar

1 cup sifted all purpose flour

1/2 teaspoon baking powder

1 egg

1/3 cup melted butter or margarine

 

Preheat over to 375F.  Drain peaches thoroughly and turn into an 8 1/2 inch round baking dish.  Sprinkle with cinnamon.  Sift flour, sugar and baking powder together.  Add unbeaten egg and mix with a fork until crumbly.  Spread over peaches and drizzle butter evenly over top.  Bake in a moderately hot oven for about 40 minutes until evenly browned.  Serve warm or cold, plain or with cream.  Makes 4-5 servings.  Recipe may be doubled for a 13×8x2 baking dish.  Apples may be substituted for peaches. 

1 cup oil

3 eggs

3 cups flour

1 teaspoon baking soda

3 cups diced apples

2 cups sugar

1 teaspoon vanilla

1 teaspoon salt

3 teaspoons cinnamon

1 cup chopped walnuts (optional)

Grease and flour a 9 x 13 x 2 inch cake pan.  Mix all ingredients.  Bake in a preheated oven (375F) for about 45 minutes to 1 hour.

2 cups crushed thin pretzel sticks. 

3 tablespoons sugar

3/4 cup butter at room temperature

2 cups boiling water

2 heaping cups sliced strawberries

8 ounces cream cheese, at room temperature

1 cup sugar

1 cup whipped topping

1 package (6 ounce) strawberry flavored gelatin

 

Preheat oven to 400F.  Finely crush pretzels with a rolling pin or food processor.  Combine crushed pretzels with 3 tablespoons sugar and butter.  Press pretzel mixture into the bottom of a 9 x 13 inch baking pan to form a crust.  Bake 6 to 10 minutes until lightly browned.  Cool completely.

Pour 2 cups boiling water over strawberry gelatin.  Stir until melted and let cool to room temperature.

Beat cream cheese, 1 cup sugar together and fold in whipped topping.  Spread evenly over cooled crust.

Add strawberries to cooled gelatin and let thicken slightly.  Spread over cream cheese layer.  Refrigerate until firm.  Yields 24 to 30 servings.

2 cups sugar

3/4 cup all purpose flour

3/4 cup milk

2 tsp baking powder

1/8 tsp salt

1/2 cup butter

1 cup fresh blackberries

1 cup fresh peaches, peeled and sliced

Heat oven to 350F. Melt butter in an 8 inch square baking pan.  Combine 1 cup sugar, flour, milk, baking powder and salt.  Pour batter over melted butter.  Do not stir.  Mix blackberries and peaches with remaining 1 cup sugar.  Spoon fruit over batter.  Bake for 1 hour, or until browned.  Serve warm with whipped cream or ice cream.

Sweet pie dough

2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1 stick unsalted butter, cut into small pieces

1/3 cup cold vegetable shortening

5 or 6 tablespoons ice-cold water

Mix flour, sugar and salt in bowl. Cut in butter and shortening until mixture resembles coarse meal. Add water and mix until dough gathers together. Remove dough and form in a disk. Wrap in plastic and chill in refrigerator for 1 hour. Roll out  on a floured work surface (or between 2 sheets of waxed paper.

Peach Filling

2 1/2 - 3 tablespoons cornstarch

3/4 cups sugar

1/2 teaspoon pumpkin pie spice

1/8 teaspoon salt

8 to 10 ripe peaches

1/4 of a fresh lemon

1/8 teaspoon almond extract

2 tablespoon soft butter.

Line pie pan with pastry dusted with flour. Chill. Combine 2 1/2 tablespoons of cornstarch, the sugar, spice and salt. Peel and slice peaches. Squeeze the lemon over the peaches. Add sugar mixture. Add extract with butter and blend with peaches. If there are more the a few tablespoons of juice at the bottom of bowl , you will need to use the extra 1/2 tablespoon of cornstarch. Mix it with a teaspoon of sugar to prevent lumping, then mix into peaches. Arrange the crust, flute the rim and cut vents.

Bake at 450 degrees for 10 to 15 minutes, Reduce the  heat to 350 degrees and bake 30 to 40 minutes longer, just until the juices start bubbling through the vents.