Recipes

Oatmeal Strawberry Bars
Ingredients
For the Strawberry Bars:
1 cup old fashion oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
6 tablespoons unsalted butter melted
2 cups small-diced strawberries about 10 ounces, divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
tablespoon granulated sugar divided

For the Vanilla Glaze (optional but delicious, especially if you prefer a sweeter bar):
1/2 cup powdered sugar sifted
1/2 teaspoon pure vanilla extract
1 tablespoon milk any kind you like

Instructions
1.Place a rack in the center of your oven and preheat to 375 degrees F.
2.Line an 8x8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
3.In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt.
4.Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened.
5.Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan. 6.Scatter half of the strawberries over the crust.
7.Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. 8.Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. 9.Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
10.Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. 11.Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
12.While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth.
13.Feel free to add more milk if a thinner consistency is desired.
14.Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

Notes The recipe can be doubled and baked in a 9x13-inch baking pan. The bars will be a bit thicker but will still be delicious. To make them gluten free, substitute the white whole wheat flour with a 1:1 baking mix. Store leftovers in the refrigerator for up to 5 days. To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.) If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

Cheesy Baked Onions
Ingredients
1 medium onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup milk
1/3 cup shredded cheddar cheese

Instructions
1. Slice onion and separate into rings; place in a greased 1-qt. baking dish and set aside. In a small saucepan over low heat, melt the butter. Stir in the flour and salt until smooth. Gradually add milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in cheese until melted.
2. Pour over onions. Bake, uncovered, at 350° for 45-50 minutes or until onions are tender and cheese is browned.

Butterbean or Pea Recipe

Ingredients
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste

Instructions
1. If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2. Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3. Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4. Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.

Strawberry Easter Cake

Ingredients
Strawberry Cake
2 cups (250g) all-purpose flour
2 1/2 tsp (10g) baking powder
1/2 tsp (3g) salt
3/4 cup (170g) unsalted butter, room temperature
1 1/4 cup (250g) sugar
1/2 cup (120g) sour cream
4 eggs
2 tsp (10g) vanilla extract
7 oz (200g) fresh strawberries, pureed
Red food coloring
Strawberry Jam - makes 1/3 cup (80g) jam
7 oz (200g) fresh or frozen strawberries, cut into quarters
2 tbsp (30g) sugar
White Chocolate Strawberry Frosting
5.5 oz (150g) white chocolate, small pieces
1/4 cup (60g) whipping cream
10 oz (300g) cream cheese, room temperature
1/3 cup (40g) powdered sugar
1 1/4 cup (300g) whipping cream (35% fat), chilled
1/3 cup (80g) seeded strawberry jam
6-7 tsp (6g) freeze-dried strawberries, finely ground
red food coloring
For filling
7 oz (200g) strawberry, sliced
Chocolate Ganache
3.5 oz (100g) semisweet chocolate
1/2 cup (120g) whipping cream
Chocolate Nest
2 oz (60g) semisweet chocolate
0.7 oz (20g) rice vermicelli noodles
mini chocolate Easter eggs

Instructions

Prepare the strawberry cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper three 7 inch (18 cm) round cake pans.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In a large bowl add butter with sugar and mix for few minutes until creamy. Add eggs one at a time and mix until well incorporated.
Add sour cream and vanilla extract and mix to combine. Gradually mix in flour mixture and in the end add fresh strawberry puree and red food coloring.
Pour the batter evenly into the prepared pans.
Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean.
Let pans cool on a cooling rack for 10 minutes.
Remove the cakes from the pan and let them cool completely.
Prepare strawberry jam for the frosting. Place strawberries and sugar into a small saucepan and and bring to a boil while stirring constantly. Simmer for about 15 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool.
Prepare the white chocolate strawberry frosting. Place white chocolate and ¼ cup (60g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and melted chocolate and mix to combine. Mix in strawberry jam and red food coloring. Set aside.
In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
Assemble the cake: Cut the tops of the cakes to create flat surfaces. Place one cake layer on your serving plate. Spread evenly with about a third of frosting. Top with fresh strawberry slices. Add the second layer of cake. Spread evenly with another third of frosting. Top with strawberry slices. Add the last layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 30 minutes. The cake needs to be chilled before adding the chocolate ganache drippings.
Prepare the chocolate ganache. Place chocolate and cream in heatproof bowl and place over a pan with simmering water. Melt over low heat.
Use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.
Meanwhile prepare the chocolate nest. Melt chocolate over bain marie. Add vermicelli noodles and coat with chocolate.
Arrange the coated vermicelli into a small bowl lined with plastic wrap. Add a smaller bowl wrapped in plastic wrap on top. Refrigerate for at least 15 minutes to set.
Place the chocolate nest on top of the cake, fill with mini eggs and decorate the bottom of the cake with mini eggs if desired.
Enjoy.

Recipes

Calhoun Produce, Inc.