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Apple Kuchen

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Apple Kuchen, photo by Pattie Garrett

Adapted from the recipe by Chocolatechocolateandmore.com,
shared by My Saratoga Kitchen Table
Serves: 12

Ingredients
*Ingredients currently available at the farmers’ market
Cake:
● ½ cup butter, room temperature
● ⅔ cup sugar
● 2 eggs*
● 2 teaspoons vanilla extract
● 1½ cup all-purpose flour
● 1½ teaspoons baking powder
● ¼ teaspoons salt
● 1 teaspoon apple pie seasoning*
● ½ cup Greek yogurt*
● 4-5 medium apples*

Topping:
● 3 Tablespoons sugar
● ½ teaspoon apple pie seasoning*

Glaze:
● 1 cup powdered sugar
● 1½ Tablespoons milk*
● ¼ teaspoon vanilla extract

Instructions
1. For Cake: Cream butter and sugar together until light and fluffy. Add eggs one at a time, add vanilla.
2. Combine flour, baking powder, salt, and cinnamon in a small bowl.
3. Alternating, add flour mixture and sour cream, starting and ending with flour. Mixing just until each addition is incorporated into the batter.
4. Lightly grease a 9 X 13 baking pan. Spoon batter into prepared pan.
5. Peel, core, and slice apples into thin slices. Place apples in a single layer across the top of the batter.
6. For Topping: Combine sugar and cinnamon. Sprinkle over top of apple layer.
7. Bake in a 350-degree oven for 40 minutes, until a toothpick inserted in the center comes out clean.
8. Remove cake from oven and let cool for 30 minutes.
9. For Glaze: Combine powdered sugar, milk, and vanilla, stirring until smooth. Drizzle over top of the cake. Serve cake still warm or can be served cooled.

Pumpkins from fall decor also make delectable food

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By Julia Howard

Otrembiak Farm, photo by Pattie Garrett, 2018

In the fall, pumpkins adorn everything from front steps to tabletop centerpieces. Unfortunately, while an uncarved pumpkin can remain edible 8-12 weeks after being picked, many decorative pumpkins end up in the trash, but it doesn’t have to be that way. There are many great uses for whole pumpkins in the kitchen.

Pumpkins are versatile to cook and bake with and offer a world of culinary exploration. They are eaten year-round in different cultures across the globe. In America, pumpkin is famously used in pumpkin pie. But a quick Google search will reveal a variety of recipes worthy of exploration: soups and stews, dips, pancakes, gnocchi, dessert bars, pasta dishes, bread, muffins, cakes, ice cream, smoothies, pepitas (toasted pumpkin seeds), and many more.

Squashville Farm, photo by Pattie Garrett

When cooking and baking with pumpkin, many recipes call for pumpkin puree. Before you add canned pumpkin puree to your grocery list, try making your own. It’s easy and requires little effort with a big return. Roasting 1-2 small pumpkins can yield 5-6 cups of puree.

Also, wonderful on their own – are pumpkin seeds. Simply scrape out seeds, rinse and remove major chunks of flesh, boil for 10 minutes in salted water, drain, and coat with olive oil and seasonings. Bake for 10 minutes at 400 degrees. Pumpkin seeds are a fun and healthy snack.

If you don’t have leftover pumpkins you can buy them directly from farmers at the farmers’ market, ask them which pumpkin works best for your needs.

This week’s recipes: Easy Pumpkin Puree & Pumpkin Muffins with Honey Butter

Pumpkin Muffins with Honey Butter

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Photo by Pattie Garrett

Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16

Ingredients
*Ingredients currently available at the farmers’ market

For the muffins:
● 12 Tablespoons (3/4 cup) salted butter, melted
● ¾ cup packed brown sugar
● 2 teaspoons vanilla extract
● 2 eggs*
● 1 cup pumpkin puree*
● ¼ cup milk*
● 2½ cups all-purpose flour
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg

For the streusel:
● ¾ cup all-purpose flour
● ½ cup packed brown sugar
● 1 teaspoon cinnamon
● 6 Tablespoons cold salted butter, cubed
● 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:
● 4 Tablespoons salted butter, at room temperature
● 2 Tablespoons honey*
● ½ teaspoon ground cinnamon

Instructions
1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
5. Serve warm or at room temperature smeared with cinnamon butter.

Chocolate Chip Zucchini Bread

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Recipe shared by our intern Madison Jackson’s Grandma Jo
Makes 2 loaves
Prep & cook time: 1 hr

Ingredients
*Ingredients currently available at the farmers’ market
● 1 cup vegetable oil – or your preferred cooking oil
● ½ cup sugar
● 3 cups flour
● 3 eggs*
● 1 tbsp vanilla
● 1 tsp salt
● 2 cups grated zucchini*
● ¼ tsp baking powder
● 1 and ¼ tsp baking soda
● 3 tsp cinnamon*
● ½ cup nuts (optional)
● 1 cup chocolate chips (optional)

Instructions
1. Preheat oven to 350 degrees F. Grease 2, 9×5 inch loaf pans with butter, oil, or cooking spray.
2. In a large bowl, mix all ingredients. Stir just until ingredients are incorporated and try not to over mix.
3. Pour the batter into the loaf pans. Bake for 50 to 55 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
4. Cool in the pans for 10 minutes. Remove from the pans and transfer to a wire cooling rack to cool completely before slicing.
5. Store covered in the refrigerator or freeze for enjoying later.

Lightened Up Strawberry Shortcake

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Recipe adapted from Food Network Kitchen
Total time: 1 hr 20 min
Yield: 8 servings

Ingredients
*Ingredients currently available at the farmers’ market

Shortcakes:
● 1 1/2 cups all-purpose flour, plus more for dusting
● 2 tablespoons granulated sugar
● 1 1/2 teaspoons baking powder
● 1/2 teaspoon fine salt
● 3 tablespoons cold salted butter*, cut into small pieces
● 1 tablespoon grated lemon zest
● 1 large egg*, slightly beaten
● 1/2 cup plus 1 tablespoon low-fat buttermilk*

Filling:
● 4 cups strawberries*, hulled and sliced
● 2 tablespoons granulated sugar
● 1 tablespoon orange juice
● 1 c. heavy whipping cream
● 1/2 c. plain Greek yogurt*
● 2–3 Tbs honey*

Instructions
1. For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles a coarse meal.
3. Whisk together the lemon zest, egg, and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk. Bake until golden brown, 12 to 15 minutes.
4. For the filling: Combine the strawberries, granulated sugar, and orange juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
5. Pour whipping cream, Greek yogurt, and honey into a mixing bowl. Mix on medium speed until soft peaks form. Taste and add more honey to match your preferences.
6. Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops.

Apple & Carrot “Superhero” Muffins

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Recipe by Cookie and Kate
Prep & Cook Time: 45 minutes
Yield: 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups packed almond meal or almond flour (10 ounces)
● 1 ½ cups old-fashioned oats
● 2 teaspoons ground cinnamon
● 1 teaspoon baking soda
● ½ teaspoon fine sea salt
● Optional mix-ins: ½ cup chopped walnuts, raisins, chocolate chips
● ½ cup honey* or maple syrup*
● 3 eggs*
● 6 tablespoons unsalted butter, melted
● 1 cup grated apple* (about 1 ½ apples)
● 1 cup peeled and grated carrots* (about 3 carrots)

Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.


Notes:
MAKE THEM NUT FREE: (The muffins will no longer be gluten free with this variation) 2 cups whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick) and reduce the oats to 1 cup.