Ukrainian apple squares are traditionally made around the holidays to make use of stored apples that have become too soft for eating. Since apples are available at the markets virtually year-round in the US, this European pastry can be made and enjoyed at any time. INGREDIENTS: 4-6 apples, peeled, cored, and diced 1/2 cup dates...Read More

This delicious pie baked by April Kofler won second place at the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market. INGREDIENTS: 1 (9-inch) pie shell 5 cups apples, peeled, cored, and sliced 2 tablespoons all-purpose flour 2/3 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4...Read More

This delicious pie baked by Chaise Lathrop of Prevedelli Farms won first place in the Junior Division of the 2010 Annual Harvest Fair Apple Pie Baking Contest at the Aptos Farmers Market. INGREDIENTS: Crust 3 cups all-purpose flour 1 1/4 cups butter-flavored shortening 1 teaspoon salt 4 tablespoons cold water 1 egg 1 teaspoon vinegar...Read More

This delicious pie baked by Eileen Poppleton was the first-place winner of the 2010 Annual Harvest Festival and Apple Pie Baking Contest at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: 1 recipe for 9-inch double-crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed...Read More

INGREDIENTS: Crust: Use your favorite recipe Filling 1 1/4 cups sour cream 3/4 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 2 teaspoons vanilla 1 egg 6 cups Granny Smith apples, peeled, cored, and sliced 1/4″ thick Topping 1/2 cup all-purpose flour 1 cup chopped walnuts 1/4 cup granulated sugar 1/4 cup packed...Read More

This is a vintage recipe for old fashioned Persimmon pudding, an American classic. You must use completely ripe persimmons — you will know they are fully ripe when they are soft and the pulp has an almost jelly-like consistency. INGREDIENTS: 6 to 7 very ripe Hachiya persimmons 1 3/4 cups all-purpose flour 1 1/2 teaspoons...Read More

Pumpkin muffins are delicious for breakfast and do double duty as yummy cupcakes when frosted with cream cheese icing. INGREDIENTS: 2 2/3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 2/3 cup chopped toasted walnuts or pecans 1...Read More

Somewhere between an appetizer and a dessert, cheese date balls are delicious served with sherry, port, or dessert wine. INGREDIENTS: 1 8 oz. package cream cheese, slightly softened 1 tablespoon milk 1/2 cup finely chopped dates 1/2 cup finely chopped walnuts Extra finely chopped nuts for rolling METHOD: In a food processor mixing bowl, mix...Read More

Serve candied pecans with a festive wine for a holiday appetizer or sprinkle a few into salads. For a delightful homemade gift, make up a few batches and place them in airtight jars. INGREDIENTS: 1/2 cup powdered sugar 3/4 teaspoon kosher salt 1/2 teaspoon cayenne pepper 4 teaspoons water 2 cups pecans METHOD: Preheat the...Read More

This old-fashioned persimmon pudding reminds me of a very moist pumpkin bread and is delicious topped with whipped cream. INGREDIENTS: 4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup white sugar 1 cup brown sugar 3 eggs, beaten 2 cups milk 2 1/2...Read More