Apple Crisp | Baked Apples with Honey | Banana Raspberry Bread | Cheesecake | Easy Strawberry Pie | Peach Raspberry Cobbler | Strawberry Roll-up Dessert | Strawberry Pineapple Salsa | Buttermilk Pancakes with Strawberry Sauce | Zucchini Bread or Muffins | Corn Pudding


Apple Crisp

5 apples, sliced and peeled
1 cup brown sugar
3/4 cups rolled oats
3/4 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/2 cup butter, softened
1/4 cup apple juice

Preheat oven to 375 degrees. Put 1/2 of the apples in a greased 9×9 inch pan. Blend together remaining ingredients, Except juice, and crumble half the flour mixture over the apples. Cover with the remaining apples and flour mixture. Pour juice over top. Bake for 35 minutes. Great with vanilla ice cream.


Baked Apples with Honey

1 large red apple per person
1 container of ground cinnamon
1 small bag of brown sugar
Small amount of butter

Wash apples. Cut hole in top of apple with apple corer or knife. Clean hole out with a spoon and stuff hole with brown sugar. Set apples in a baking dish and sprinkle cinnamon on top. Add a small slice of butter on top of each apple.

In a baking dish, add a small amount of water to keep apples from drying up while baking. Bake at 350 degrees for 30 minutes.

Remove from pan and drop a teaspoon of honey on top of each apple just before serving.


Banana Raspberry Bread

1 3/4 c flour
1 1/2 tsp baking powder
1/2 ts baking soda
1/3 cup vegetable shortening
2/3 cup sugar
2 eggs slightly beaten
3 ripe bananas
1 1/2 cup fresh raspberries

Sift flour, baking powder and baking soda together in a medium bowl. Set aside. In a large bowl, blend the shortening and sugar until fluffy. Add eggs and beat well. Alternately add flour mixture and bananas. Mix until smooth. Carefully fold in raspberries. Bake at 350 for 45 minutes and test with a tooth-pick. When it is inserted in the middle of the loaf and comes out clean it is done. Some ovens may take longer. Cool in pan for 10 minutes then invert on rack. Makes 1 loaf. Try this bread spread with cream cheese.



2 cups graham crackers
6 tablespoons butter
2 pounds cream cheese
1 cup sugar
3 eggs
1 tablespoon lemon zest
1/4 cup currant jelly
2 tablespoons water
3 pints fresh strawberries

Preheat oven to 325 degrees.
Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon. Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove. Put cream cheese into a blender and blend on low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy. Pour into crust in the spring form pan and bake about 1 hour until centre is set. Let cool down and put in refrigerator to chill for at least 4 hours.

Combine 2 tbs sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool.

Lemon strawberry cheesecake:
Remove sides of cake pan and place on a serving plate. Arrange strawberries in an even layer, cut side down, over top of cake. Dab the strawberries with glaze and store in refrigerator.


Easy Strawberry Pie

1 pie shell, baked
1 cup sugar
1 cup water
3 tbs cornstarch
2 tbs white corn syrup
4 cups strawberries

Boil together the sugar, water, cornstarch, and corn syrup. Cook until it starts to thicken. Cool. When cool, pour strawberries into the pie shell. Refrigerate before serving.


Peach Raspberry Cobbler

9 peaches; about 3 lbs
1 cup sugar, divided
1 tsp sugar
2 tbs cornstarch
2 tsp lemon juice
1 pt raspberries
1 1/2 cups flour
1 1/2 tsp baking powder
3/4 ts salt
5 tbs butter, chilled
2/3 c milk

Heat oven to 400 degrees F.
Peel peaches and slice; combine with 3/4 cup of sugar, the cornstarch and lemon juice. Gently stir in raspberries. Transfer to 2qt baking dish. Cover with foil. Bake until juices are bubbling, about 30 minutes. Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt. Cut in butter. Stir milk into flour mixture until ingredients just hold together. Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough. Bake uncovered until browned, about 25 minutes.


Strawberry Roll-up Dessert

5 egg whites
1/2 tsp cream of tartar
2/4 cup powdered sugar
3 egg yolks
1/2 cup all-purpose flour
1/2 tsp vanilla extract
1 pt strawberries
1 cup whipping cream

Beat egg whites until frothy. Add cream of tartar and beat until stiff. Beat in 3/4 cup powdered sugar gradually. Blend in the beaten egg yolks, flour and vanilla. Grease jelly roll pan. Pour in the batter and bake in a preheated 325 degree oven for 20 minutes until cake is done. Turn cake out onto kitchen towel that has been sprinkled with powdered sugar. Carefully roll up the cake inside the towel and let cool. Unroll; arrange fresh strawberries over cake. Spread with the one cup of whipped, sweetened cream.

Roll up again and chill. Leave as is or frost with a butter cream frosting and decorate with additional strawberries.


Strawberry Pineapple Salsa

1 cup pineapple
1/2 cup mango
1 cup strawberries
1 tbs ginger
2 tbs lemon juice
2 tsp sugar

Dice pineapple and mango. Hull and dice strawberries. Put all ingredients into blender and blend until smooth. If the mixture is too thick you can add a little water. Add sugar to your liking.

The salsa can be kept for up to 2 days in the refrigerator and is enough for 8-10 people.


Buttermilk Pancakes with Strawberry Sauce

2 cups flour
2 tbs sugar
2 tsp baking powder
1 tsp baking soda
2 cups buttermilk
2 eggs, beaten slightly
2 tbs butter, melted

Combine flour, sugar, baking powder, and baking soda; add milk, eggs and melted butter. Stir until moistened (there should be some lumps). Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.

Strawberry sauce:
3 tbs brown sugar
1 tbs cornstarch
1/2 cup orange juice
1 pt strawberries, sliced
1/2 cup blueberries, optional

Strawberry sauce:
Combine sugar, cornstarch, and orange juice. Heat in saucepan until thickened; add strawberries. Use to top pancakes and garnish with blueberries.


Zucchini Bread or Muffins

3 cups flour
1 tablespoon baking powder
1 1/2 teaspoon cinnamon
1 teaspoon salt

Mix together and set aside…

In a separate bowl mix together:

2 eggs
2 cups sugar
2 1/2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla
1 cup walnuts chopped (optional)
2/3 cup raisins (optional)

Mix with dry ingredients.
Scoop into lined muffin tins. Makes 2 dozen or 2 loaves.
Bake at 350 muffins 25-30 minutes loaves 55-60 minutes. Freezes wonderfully!


Corn Pudding

3 cups corn kernels (I’m so glad I froze so much)
Salt and pepper to taste
1/2 cup milk
2 tbsp flour…
1/3 cup butter melted
3 eggs
1 tsp Italian seasoning

Mix all together and pour in 9×9 oven safe dish or pan. Bake at 350 for 1/2 hour til lightly brown or til set!

Watson Farms