Recipes
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Strawberry Donuts with Strawberry Cream Cheese Frosting Donuts:
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 egg
1 Tbsp melted butter
1/3 cup Calhoun Produce farm fresh strawberries, finely chopped or pureed
Frosting:
2 oz cream cheese, softened to room temperature
1 tsp melted butter
4 strawberries, pureed
dash salt
1 1/2 cups powdered sugar (more or less)
Donut Directions:
1. Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
2. In a small bowl, whisk together milk, egg, melted butter, and berries.
3. Add to the dry ingredients and stir lightly till just moistened.
4. Pour batter into a freezer ziplock bag. Snip the corner and squeeze the batter into well greased donut pans.
5. Bake at 425° for 8-9 minutes or till lightly browned.
6. Remove from pans. Cool and frost with strawberry cream cheese frosting.
Frosting Directions:
1. Beat cream cheese and melted butter till very smooth.
2. Beat in berries, salt, and enough powdered sugar to get a spreadable consistency.
-Makes 8 donuts
1 cup flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 egg
1 Tbsp melted butter
1/3 cup Calhoun Produce farm fresh strawberries, finely chopped or pureed
Frosting:
2 oz cream cheese, softened to room temperature
1 tsp melted butter
4 strawberries, pureed
dash salt
1 1/2 cups powdered sugar (more or less)
Donut Directions:
1. Whisk together flour, sugar, baking powder, and salt in a mixing bowl.
2. In a small bowl, whisk together milk, egg, melted butter, and berries.
3. Add to the dry ingredients and stir lightly till just moistened.
4. Pour batter into a freezer ziplock bag. Snip the corner and squeeze the batter into well greased donut pans.
5. Bake at 425° for 8-9 minutes or till lightly browned.
6. Remove from pans. Cool and frost with strawberry cream cheese frosting.
Frosting Directions:
1. Beat cream cheese and melted butter till very smooth.
2. Beat in berries, salt, and enough powdered sugar to get a spreadable consistency.
-Makes 8 donuts
Strawberry Syrup Recipe
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
Ingredients
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
Ingredients
- 8 cups or 1 kilogram hulled Calhoun Produce farm fresh strawberries, sliced in half
- 3 cups water
- 2 cups sugar
- 1 Tablespoonvanilla bean paste or vanilla extract
- In a large, lidded pot add all the ingredients. Over medium-high heat bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10 minutes.
- Place a fine mesh strainer over a medium bowl. Pour in the strawberry mixture, and work the mixture through the strainer. Use a wooden spoon to press the strawberries to release their liquid. Place strawberry solids in a container for a later use (perhaps freezer jam).
- Return the strawberry liquid back to the pot. Bring to a boil over medium-high heat, then reduce to a low boil. Continue to boil, with the lid off, for about 15-20 minutes, or until the mixture thickens to a syrupy consistency.
- Let the syrup cool to room temperature, about 1-2 hours (it will thicken even more as it cools). Finally, pour the syrup in sterilized jars or bottles.
Calhoun Strawberry Pound Cake
Prep Time: 10 minutes
Cook Time: 1 Hr 20 – 30 minutes
Serves: I Loaf
Ingredients:
3/4 cup or 175 g softened butter
1/4 cup or 60 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Farm Fresh Strawberries, mashed
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
1 teaspoon Vanilla Extract
Instructions:
1. Heat oven to 160 C, Gas 3, 310 F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin
2. Get all your ingredients ready, i.e mash the strawberries so there are chunks, i.e don’t over mash!, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr and 20 – 30 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes
Allow to cool. Store in an airtight container. And there you have our Strawberry Pound Cake! This cake is best eaten the following day, although it doesn’t usually last that long!
Prep Time: 10 minutes
Cook Time: 1 Hr 20 – 30 minutes
Serves: I Loaf
Ingredients:
3/4 cup or 175 g softened butter
1/4 cup or 60 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Farm Fresh Strawberries, mashed
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
1 teaspoon Vanilla Extract
Instructions:
1. Heat oven to 160 C, Gas 3, 310 F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin
2. Get all your ingredients ready, i.e mash the strawberries so there are chunks, i.e don’t over mash!, sieve the flour, and add the salt and baking powder to the flour etc.
3. Start with making the cake batter by creaming the butter and sugar until a pale light colour
4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
5. Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the vanilla extract, the rest of the milk and flour. Right at the end, fold in the mashed strawberries.
6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr and 20 – 30 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes
Allow to cool. Store in an airtight container. And there you have our Strawberry Pound Cake! This cake is best eaten the following day, although it doesn’t usually last that long!
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Elderberry Natural Remedy Syrup
Ingredients:
1 Elderberries & More ultimate Syrup Mix from Calhoun Produce
1/2 cup of local honey from Calhoun Produce
3 1/2 cups of water
Directions:
1. Boil water in small sauce pan
2. Turn down heat until the water is simmering
3. Fill the tea bag from the mix pack with the elderberry mix
4. Tie the tea bag
5. Place the tea bag in the simmering water for 30-35 minutes
6.Allow the liquid to cool
7. Pour in 1/2 cup of raw honey into a 16oz jar
8. Remove the tea bag
9. Pour the elderberry liquid in the 16oz jar with the honey
10. Shake well
****** May be stored up to 1 year in the refrigerator. Adults can take 1 tbsp as a prevention against sickness and cold or 1-2 tbsp every 2-3 hours as needed.******
Ingredients:
1 Elderberries & More ultimate Syrup Mix from Calhoun Produce
1/2 cup of local honey from Calhoun Produce
3 1/2 cups of water
Directions:
1. Boil water in small sauce pan
2. Turn down heat until the water is simmering
3. Fill the tea bag from the mix pack with the elderberry mix
4. Tie the tea bag
5. Place the tea bag in the simmering water for 30-35 minutes
6.Allow the liquid to cool
7. Pour in 1/2 cup of raw honey into a 16oz jar
8. Remove the tea bag
9. Pour the elderberry liquid in the 16oz jar with the honey
10. Shake well
****** May be stored up to 1 year in the refrigerator. Adults can take 1 tbsp as a prevention against sickness and cold or 1-2 tbsp every 2-3 hours as needed.******
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.
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.
Honey-Butter Cornbread Mix
Ingredients:
1 Box Calhoun Bend Honey-Butter Cornbread Mix
1 EGG
3/4 cup MILK OR BUTTERMILK
2 TBS BUTTER / MARGARINE Melted
Instructions
1) PREHEAT oven to 400˚F
2) COMBINE mix and ingredients above; stir thoroughly.
3) POUR batter into a well oiled 8 inch (20 cm) baking
pan, iron skillet, corn stick mold or muffin tin.
If desired, non stick cooking spray may be used.
4) BAKE 20 - 22 minutes or until golden brown.
10 - 15 minutes for corn sticks / muffins. Immediately
remove baked bread from pan, serve and enjoy.
Ingredients:
1 Box Calhoun Bend Honey-Butter Cornbread Mix
1 EGG
3/4 cup MILK OR BUTTERMILK
2 TBS BUTTER / MARGARINE Melted
Instructions
1) PREHEAT oven to 400˚F
2) COMBINE mix and ingredients above; stir thoroughly.
3) POUR batter into a well oiled 8 inch (20 cm) baking
pan, iron skillet, corn stick mold or muffin tin.
If desired, non stick cooking spray may be used.
4) BAKE 20 - 22 minutes or until golden brown.
10 - 15 minutes for corn sticks / muffins. Immediately
remove baked bread from pan, serve and enjoy.
Fried Green Tomatoes with Sauce
Ingredients:
5 Green Tomatoes (Call For Availability)
2 Cups Buttermilk
Fried Green Tomato Batter Mix
Vegetable Oil
For Sauce:
1 Cup Mayo
1 Cup Sour Cream
Secret Sauce Pack
Instructions:
1) Prepare Deep Fryer or Oil in Skillet
2) Wash and Slice Tomatoes into 1/4" thick pieces
3) Cover Pickles with "FLour Mixture"; Dip in Buttermilk; Dust with Cornmeal Mixture
4)Drop Tomatoes into oil; cook until golden brown
5) Mix Ingredients for Secret Sauce and serve cold
Ingredients:
5 Green Tomatoes (Call For Availability)
2 Cups Buttermilk
Fried Green Tomato Batter Mix
Vegetable Oil
For Sauce:
1 Cup Mayo
1 Cup Sour Cream
Secret Sauce Pack
Instructions:
1) Prepare Deep Fryer or Oil in Skillet
2) Wash and Slice Tomatoes into 1/4" thick pieces
3) Cover Pickles with "FLour Mixture"; Dip in Buttermilk; Dust with Cornmeal Mixture
4)Drop Tomatoes into oil; cook until golden brown
5) Mix Ingredients for Secret Sauce and serve cold
Slow Cooker Pork With Pineapple Pear Jelly
Ingredients:
3.5 pound pork shoulder
seasonings/rub
1 red onion, chopped
3 cloves of garlic, chopped
1/4 cup soy sauce
1/2 cup chicken broth
2 tablespoons oyster sauce
1/4 cup Wisham Pineapple Pepper Jelly
Instructions:
1) Place pork, rubbed down in seasonings or rub of choice, in crock pot along with chopped red onion and garlic cloves.
2)In a small bowl whisk soy sauce, oyster sauce, broth and pineapple pepper jam. Pour over pork and onions, using a spoon to combine in crockpot. Cook on low for 8 hours. Remove pork from crock pot pulling off the bone and shredding. Reserve leftover juices.
Serve over rice with fresh Pico De Gallo , Avacado, or Pineapple Salsa!
Assemble, and enjoy!
Recipe By:
Lia Picard (https://thecardigankitchen.com/2016/10/01/slow-cooked-pork-with-wisham-pineapple-pepper-jelly/)
Ingredients:
3.5 pound pork shoulder
seasonings/rub
1 red onion, chopped
3 cloves of garlic, chopped
1/4 cup soy sauce
1/2 cup chicken broth
2 tablespoons oyster sauce
1/4 cup Wisham Pineapple Pepper Jelly
Instructions:
1) Place pork, rubbed down in seasonings or rub of choice, in crock pot along with chopped red onion and garlic cloves.
2)In a small bowl whisk soy sauce, oyster sauce, broth and pineapple pepper jam. Pour over pork and onions, using a spoon to combine in crockpot. Cook on low for 8 hours. Remove pork from crock pot pulling off the bone and shredding. Reserve leftover juices.
Serve over rice with fresh Pico De Gallo , Avacado, or Pineapple Salsa!
Assemble, and enjoy!
Recipe By:
Lia Picard (https://thecardigankitchen.com/2016/10/01/slow-cooked-pork-with-wisham-pineapple-pepper-jelly/)
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oven-baked bbq chickenYield: 4-6 servings
Prep Time: 25 min
Cook Time: 35 min
Total Time: 1 hour
Ingredients:2 tablespoons packed light brown sugar, divided
1 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
2 tablespoons vegetable oil
1 bottle of Calhoun Produce BBQ Sauce
Directions:1 - Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2 - In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.
3 - Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet.
4 - Add 1/2 cup of bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.
Prep Time: 25 min
Cook Time: 35 min
Total Time: 1 hour
Ingredients:2 tablespoons packed light brown sugar, divided
1 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
2 tablespoons vegetable oil
1 bottle of Calhoun Produce BBQ Sauce
Directions:1 - Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2 - In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.
3 - Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet.
4 - Add 1/2 cup of bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.
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Georgia Grown Breakfast
Ingredients:
Georgia Grown Pancake and Waffle Mix from Calhoun Produce
5 tbsp oil
2 eggs
1 1/3 milk
favorite butter or syrup
Instructions:
1) Empty pancake mix into large mixing bowl
2) Mix in all ingredients to pancake mix
3) Pour 1/4 batter into a hot buttered pan for each pancake.
4) Flip pancake when bubbles in the batter start to arise.
5) Top off your Georgia Grown pancakes with your favorite butter or syrup
Ingredients:
Georgia Grown Pancake and Waffle Mix from Calhoun Produce
5 tbsp oil
2 eggs
1 1/3 milk
favorite butter or syrup
Instructions:
1) Empty pancake mix into large mixing bowl
2) Mix in all ingredients to pancake mix
3) Pour 1/4 batter into a hot buttered pan for each pancake.
4) Flip pancake when bubbles in the batter start to arise.
5) Top off your Georgia Grown pancakes with your favorite butter or syrup
Berry Berry Shortcake
Ingredients:
1 Triple Berry Twist Cheeseball & Dessert Mix
8 oz cream cheese 8 oz whipped topping
2 cups assorted fresh berries (Call for Availability)
sliced 6 fresh baked biscuits
Instructions:
1) Combine Cheeseball Mix with cream cheese. Fold in whipped topping until well mixed and set aside.
2) Meanwhile, after biscuits have cooled, cut them in half horizontally.
3) Cheeseball mixture and berries should be divided evenly between biscuits.
4) Spoon berries over bottom half of biscuits. Spoon Cheeseball mixture on berries, and replace top halves of biscuits. Enjoy! -
Ingredients:
1 Triple Berry Twist Cheeseball & Dessert Mix
8 oz cream cheese 8 oz whipped topping
2 cups assorted fresh berries (Call for Availability)
sliced 6 fresh baked biscuits
Instructions:
1) Combine Cheeseball Mix with cream cheese. Fold in whipped topping until well mixed and set aside.
2) Meanwhile, after biscuits have cooled, cut them in half horizontally.
3) Cheeseball mixture and berries should be divided evenly between biscuits.
4) Spoon berries over bottom half of biscuits. Spoon Cheeseball mixture on berries, and replace top halves of biscuits. Enjoy! -
