Indulge in the sweet and refreshing taste of summer with this homemade blueberry ice cream recipe! Bursting with fresh, juicy blueberries and creamy goodness, this easy dessert is perfect for cooling off on a hot day. With just a few simple ingredients and minimal effort, you can create a luscious treat that will impress family...Read More

These shortbread bars are a delightful summer dessert and perfect for picnics. INGREDIENTS: Apricot Filling: 3 cups dried apricots 3 cups water 1/2 cup granulated sugar 1 tablespoon flour 2 tablespoons butter, room temperature 1 tablespoon fresh lemon juice 1/4 teaspoon nutmeg 1/4 teaspoon salt Shortbread Crust and Topping: 2 cups unsalted butter, softened 1...Read More

This fresh fruit kuchen is sort of a cross between a flan and a fruit-filled pancake. It’s not too sweet, and is delicious as a dessert or even for breakfast or brunch! If you don’t have fresh apricots, feel free to substitute sliced peaches or nectarines. For Crust: In a food processor bowl, combine: 1...Read More

Cherry clafoutis makes a wonderful Memorial Day dessert and is one of the best ways to celebrate our short season of cherries. This is a simplified version of the classic French dessert — we prefer to pit our cherries, rather than leaving them whole. It is best served warm, ideally fresh out of the oven....Read More

This homey, old fashioned pie would be right at home at the next family reunion or potluck. My grandmother, who would never let anything go to waste, layered the leftover scraps of pie dough in the filling like dumplings. Serve warm with a scoop of vanilla ice cream.   INGREDIENTS: 1 lb. fresh strawberries, halved 1...Read More

This recipe is from Chef Hannah Cook which was demonstrated at our From Market to Table chef series at the Aptos Farmers Market. INGREDIENTS: 1/2 cup butter, melted, (112g) and browned 1 cup dark brown sugar, tightly packed (220g) 1 large egg, lightly beaten 1 teaspoon vanilla 1/2 teaspoon baking powder 1/8 teaspoon baking soda...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More

This is one of those almost ‘too good to be true’ recipes because it is so easy and delicious. Be sure to use firm ripe (but not overly ripe) pears with good flavor. INGREDIENTS: 1 unbaked pie crust 5-8 fresh ripe pears, peeled, cored, and cut into thick slices* 1/2 cup sugar 1/4 cup butter,...Read More

This fall dessert showcases tender poached quince in a simple syrup redolent with cardamom and cinnamon. It’s perfect for a special occasion or when you want to serve guests a unique dessert. INGREDIENTS: For the Poached Quince: 4 ripe quinces, washed, cut in half, cores removed 2 cups granulated sugar 4 cups water 4-5 cardamom...Read More

When summer peaches are in season, you’ll want to make this all summer long. While you can also make this dessert with canned peaches, we far prefer fresh peaches! INGREDIENTS: 4 cups fresh peaches, skinned and sliced 2 tablespoons sugar + 1 cup granulated sugar (divided) 1/2 cup butter, room temperature 1 cup all-purpose flour...Read More