Sweet Ways

with Fruits
of Your Labor
Looking for a new recipe for the
zucchini, carrots, and raspberries
in your garden? Weve got you
covered. Heres what youll nd
in the pages that follow. Theres
even a Green Tomato Summer
Surprise dessert!
Contents
Apple Make-It-Your-Way
Cobbler ..........................................................2
Blueberry-Lemon
Streusel Snack Cake ............................2
Carrot Cake Cupcakes
with Orange Icing ...................................2
Cheesecake Lovers
Pumpkin-Maple Delight ...................... 3
Gingersnappy
Sweet Potato Pie .................................... 3
Green Tomato
Summer Surprise .................................... 3
Irresistible Zucchini-
Chocolate Cake ........................................4
Old-Fashioned
Strawberry-Rhubarb
Crisp ................................................................4
Quick Strawberry Shortcake
with Balsamic-Pepper
Punch ..............................................................4
Raspberry Crme Brle ...................5
Roast Peaches with
Nutty Streusel ...........................................5
Tangy Rhubarb Sauce
with Strawberries ..................................5
Honey-Lemon Ice Cream ...................5
OrganicGardening.com
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Sweet
Treats
from the Garden
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2
Blueberry-Lemon
Streusel Snack Cake
Lemon and blueberrya perfect pair!
STREUSEL
3 Tbsp packed brown sugar
1 Tbsp ground axseed
CAKE
1 cup white whole wheat our
3
4 tsp baking powder
1
2 tsp baking soda
2 omega-3enriched eggs
1
3 cup granulated sugar
Dash of salt
1
2 cup fat-free buttermilk
1
4 cup canola oil
3 Tbsp fat-free dry milk
3
4 tsp lemon extract
3
4 cup fresh or frozen blueberries
Preheat the oven to 350F. Coat an 8" 8"
glass baking dish with cooking spray.
To make the streusel: Combine the brown
sugar and axseed with a fork. Set aside.
To make the cake: Combine the our,
baking powder, and baking soda on a large
sheet of waxed paper. Blend with a fork.
Place the eggs, granulated sugar, and salt in the
bowl of an electric mixer. Blend on low speed,
then increase to high and beat 2 to 3 minutes,
or until uffy. Add the buttermilk, oil, dry milk,
and lemon extract. Mix on low speed just until
combined. With the mixer on low, gradually add
the dry ingredients until the batter is smooth.
Pour into the prepared pan. Scatter the blue-
berries evenly on top. Bake 10 minutes.
Sprinkle the reserved streusel on the cake.
Cover loosely with aluminum foil. Bake 20 min-
utes longer, or until a wooden pick inserted
in the center comes out with moist crumbs
clinging to it. (The center may feel slightly
underdone but will rm up out of the oven.)
Remove from the oven. Let cool 15 minutes.
Cut and serve. Top with Honey-Lemon Ice
Cream (see p. 5).
Makes 12 servings
Carrot Cake Cupcakes
with Orange Icing
These delicious cupcakes are a snap to put
together and taste like a lighter version of
regular carrot cake, each perfectly portioned
into a single serving.
CAKE
1
1
4 cups granulated sugar
3
4 cup canola oil
1
3 cup low-fat buttermilk
2 lg eggs
1 tsp vanilla extract
2 cups all-purpose our
1
1
2 tsp baking powder
1 tsp allspice
1
2 tsp baking soda
1
2 tsp salt
2 carrots, grated
1
2 cup golden raisins
ICING
1
1
2 cups confectioners sugar
2 Tbsp orange juice
2 Tbsp grated orange zest
Preheat the oven to 350F. Line a 12-cup
mufn pan with paper liners.
To make the cake: Combine the granulated
sugar, oil, buttermilk, eggs, and vanilla extract
in a bowl. Combine the our, baking powder,
allspice, baking soda, and salt in a separate
bowl. Add the our mixture to the oil mixture
and stir until smooth. Fold in the carrots and
raisins.
Spoon the batter into the mufn cups and
bake 19 to 20 minutes, or until golden and the
cupcakes are slightly springy when touched.
Cool the cupcakes in the pan 5 minutes, then
transfer them to a rack to cool completely.
To make the icing: Combine the confection-
ers sugar, orange juice, and zest in a bowl,
stirring until smooth. Spread some of the icing
over each cooled cupcake with a small spatu-
la and let stand 15 minutes before serving.
Makes 12 servings
Apple Make-It-Your-Way
Cobbler
You can partner whatever fruit you like with
the apples. Vanilla frozen yogurt is a perfect
topping.
FILLING
2 lb Golden Delicious, Mutsu, or other
pie apples, cored and thinly sliced
1
2 cup dried cranberries or 1 cup fresh
or frozen raspberries, cranberries,
blueberries, or peach slices
1
2 cup water
1
4 cup maple syrup
1 tsp cinnamon
TOPPING
2 Tbsp all-purpose our
2 Tbsp packed brown sugar
2 Tbsp butter
1 Tbsp cinnamon
3
4 cup old-fashioned oats
2
2
3 cups vanilla frozen yogurt
Preheat the oven to 350F. Lightly coat a
13" 9" baking dish with cooking spray.
To make the lling: Place the apples and
other fruit in the pan. Combine the water
and syrup in a small bowl and pour over the
apples. Sprinkle with the cinnamon.
To make the topping: Combine the our,
brown sugar, butter, and cinnamon in a food
processor or blender. Process or blend until
crumbly. Add the oats and process or blend
just a few seconds longer. Pour evenly over
the apples.
Cover the baking dish with foil and bake
20 minutes. Remove the foil and bake an
additional 25 minutes, or until the apples
are bubbly and the topping is browned.
Serve topped with
1
3 cup frozen yogurt per
serving.
Makes 8 servings
NOTE: This recipe is excerpted from 400 Calorie
Fix by Liz Vaccariello. Photo by Ted Morrison.
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3
Green Tomato
Summer Surprise
The Pennsylvania Dutch would gather their
green tomatoes when frost was threatened
nothing in their gardens was going to waste!
Green tomatoes are at their best at the end of
the season, especially if they have a pink tinge.
1 9" pie shell, unbaked
FILLING
1
3
4 cups brown sugar
2 Tbsp cornstarch
1 tsp cinnamon
1
8 tsp cloves
45 cups thinly sliced green tomatoes
1 tsp grated lemon zest
1 tsp fresh lemon juice
CRUMB TOPPING
1
2 cup all-purpose our
1
2 cup brown sugar
3 Tbsp cold butter
Preheat oven to 350F. Line a 9" pie plate with
the pie shell.
To make the lling: Mix together the brown
sugar, cornstarch, cinnamon, and cloves. Add
the tomatoes, zest, and juice and toss to
coat the tomatoes. Arrange the tomato
mixture in the pie shell and top with any
remaining sugar mixture.
To make the topping: In a medium bowl,
combine the our and sugar. Using a pastry
blender or fork, cut in the butter until the
mixture is crumbly. Spread the crumb top-
ping over the pie. Bake 40 minutes, or until
the tomatoes are tender. Cover the pie with
foil during baking, if necessary, to prevent the
crust from burning.
Makes 8 servings
Gingersnappy Sweet
Potato Pie
A gingersnap crust is quick to make and
contrasts nicely with the sweetness of the
potatoes in this pie.
2 lb sweet potatoes
4 Tbsp unsalted butter, melted
15 gingersnap cookies (
3
4 cup ne
crumbs)
2 Tbsp sugar
2 lg eggs
1
2 cup 1% milk
1
2 cup agave nectar
1 tsp cinnamon
1 tsp vanilla extract
1
4 tsp allspice
1
4 tsp nutmeg
1
4 tsp salt
Preheat the oven to 350F.
Prick the sweet potatoes with a fork in several
places. Microwave 8 to 10 minutes on high,
or until tender. Let cool 5 minutes. Peel the
potatoes and transfer to a bowl. Add 2 table-
spoons of the melted butter and mash.
Meanwhile, place the cookies in the bowl of
a food processor and process to ne crumbs.
Transfer to a bowl, stir in the sugar, and mix
well. Add the remaining 2 tablespoons melted
butter and stir until well blended. Press the
mixture into the bottom and up the side of a
9" glass pie plate. Bake for 5 minutes. Remove
from the oven and let cool.
Beat the eggs, milk, agave nectar, cinnamon,
vanilla extract, allspice, nutmeg, and salt into
the sweet potatoes with an electric mixer on
medium speed until well blended. Pour the
lling into the pie plate. Bake 45 to 50 min-
utes, or until a knife inserted into the center
comes out clean. Cool the pie completely on
a rack before cutting.
Makes 8 servings
Cheesecake Lovers
Pumpkin-Maple Delight
Your cheesecake-loving friends will savor
this elegant dessert. And preparing pumpkin
puree from your own homegrown pumpkins
gives you another reason to brag about this
sweet. If you make the puree, be sure to drain
it well before using it in any recipe.
3 pkg (8 oz each) fat-free cream
cheese, at room temperature
2
3 cup packed brown sugar
3 lg eggs
1
3
4 cups fresh pumpkin puree, well-
drained, or 1 can (15 oz) pumpkin
puree
1
2 cup low-fat maple or vanilla yogurt
2 Tbsp all-purpose our
1
1
2 tsp cinnamon
1 tsp ginger
1 tsp imitation maple or rum avoring
1 tsp vanilla extract
1
4 cup minced crystallized ginger
(garnish)
Preheat the oven to 350F. Assemble a 9"
springform pan and coat with cooking spray.
Using an electric mixer, beat the cream cheese
and sugar until smooth. Beat in the eggs one
at a time. Blend in the pumpkin, yogurt, our,
cinnamon, ginger, maple avoring, and vanilla
extract. Pour the lling into the pan.
Bake until the outer rim is puffy and the
center is slightly wobbly, about 1 hour and
10 minutes. Remove from the oven and run
a knife around the side to loosen the cake.
Let stand at room temperature 30 minutes.
Refrigerate the warm cake, uncovered, until
cold. Then cover with foil and refrigerate at
least 4 hours (or up to 3 days).
Remove the cake from the refrigerator 1 hour
before serving. Carefully remove the side
of the pan. Cut into wedges with a wet knife,
wiped clean between cuts. Garnish with
crystallized ginger, if desired.
Makes 12 servings
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4
Quick Strawberry
Shortcake with
Balsamic-Pepper Punch
Top low-calorie angel food cake with straw-
berries soaked in balsamic vinegar and black
pepper, and you get an irresistible combina-
tion adored throughout northern Italy. The
black pepper brings a subtle heat that pairs
well with the fruit and vinegar.
2 cups sliced strawberries
1
4 cup balsamic vinegar
Pinch of freshly cracked black pepper
1 Tbsp butter (optional)
4 wedges angel food cake, each 1"
thick
Whipped cream
Mix the strawberries, vinegar, and pepper and
marinate 10 to 15 minutes.
Heat a grill, stove-top grill pan, or nonstick
saut pan until hot. (If using the pan, add the
butter; if grilling, omit the butter entirely.) Add
the cake slices and cook until caramelized
and toasted. Transfer to four dessert plates.
Top with the strawberries, their liquid, and a
spoonful of whipped cream.
Makes 4 servings
Old-Fashioned
Strawberry-Rhubarb
Crisp
Choose the redder stalks of rhubarb, which
are less sour.
2 pt strawberries, hulled and quartered
lengthwise
2 cups fresh, or frozen and thawed,
rhubarb (cut into
1
2" pieces)
12 Tbsp quick-cooking tapioca or
1
21 Tbsp cornstarch (see note)
1
4 tsp ginger
3
4 cup sugar
1 tsp cinnamon
1
3 cup whole grain pastry our
Pinch of salt
2 Tbsp butter
1
2 cup old-fashioned rolled oats
1
1
2 Tbsp honey
Preheat the oven to 400F.
In a 2-quart baking dish, combine the straw-
berries, rhubarb, tapioca or cornstarch, ginger,
1
2 cup of the sugar, and
1
4 teaspoon of the
cinnamon. Spread the fruit mixture until level,
and let stand 20 minutes.
In a medium bowl, stir together the our, salt,
and remaining
1
4 cup sugar and
3
4 teaspoon
cinnamon. Cut in the butter until the mixture
is the texture of ne meal. Stir in the oats until
combined. Drizzle the honey on top and stir
until the mixture is crumbly. Sprinkle over the
fruit in an even layer.
Bake 35 to 40 minutes, or until the fruit is
bubbly and the topping is golden brown.
Serve warm or at room temperature.
NOTE: If the berries are not very juicy,
use the minimum amount of cornstarch
suggested in the recipe.
Makes 6 servings
Irresistible Zucchini-
Chocolate Cake
For a richer chocolate avor, melt the choco-
late chips and drizzle the sauce over the
warm cake. Cool completely before cutting.
2
1
4 cups all-purpose our
1
2 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1
2 tsp salt
2
3 cup vegetable oil
1
2 cup buttermilk
3 lg eggs
1
1
2 cups sugar
3 med zucchini, shredded
3
4 cup chocolate chips (optional)
Preheat the oven to 350F. Coat a 13" 9"
baking pan with cooking spray.
In a medium bowl, combine the our, cocoa
powder, baking powder, baking soda, and
salt.
In a large bowl, combine the oil, buttermilk,
eggs, sugar, and zucchini. Stir in the our
mixture until just blended. Place the batter in
the prepared pan.
Bake 30 minutes, or until a wooden pick in-
serted in the center comes out clean. Melt
the chocolate chips, if using, and drizzle over
the warm cake. Cool completely on a rack
before serving.
Makes 16 servings
*

KEEP ZUCCHINI FRESH
If a zucchini will be used in a day or two, store it
at room temperature. Otherwise, refrigerate it in
a plastic bag up to 5 days.
*

TENDER CARE FOR
STRAWBERRIES
Give fresh strawberries a quick bath in cold
water, drain, and pat them completely dry.
Fresh-picked strawberries will last a few days
in the refrigerator. The best way to store them
is in a single layer on top of paper towels. To
freeze them to use later, remove the stems,
place a single layer on a baking sheet, and put
it in the freezer. When the strawberries have
frozen, slip them into a ziplock bag and right
back into the freezer.
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5
Roast Peaches with
Nutty Streusel
Almond our, also known as almond meal,
can be found in health food stores and in the
natural foods section of most supermarkets.
Also, if you prefer, use nectarines.
4 peaches, halved and pitted
3 Tbsp butter, at room temperature
3 Tbsp brown sugar
1
1
2 tsp powdered stevia
1
2 tsp cinnamon
1
3 cup almond our
3 Tbsp chopped pecans
Preheat the oven to 375F. Coat a 13" 9"
baking pan with cooking spray. Place the
peach halves cut side up in the dish.
In a medium bowl, beat together the butter,
brown sugar, stevia, and cinnamon until
blended. Let stand 5 minutes. Stir in the
almond our and pecans. Rub the mixture
together with your ngers until it resembles
coarse crumbs.
Sprinkle the crumb mixture over the peaches
and bake 30 minutes, or until the peaches are
tender and the top is lightly golden.
Makes 4 servings
Raspberry Crme
Brle
Raspberries and almond liqueur blend beauti-
fully in this fruity version of crme brle. If
youd like, drop additional fresh berries on top.
1 Tbsp butter, melted
2 cups light cream or half-and-half
1
2 cup granulated sugar
6 egg yolks
1 Tbsp almond-avored liqueur
1 pt fresh raspberries
1
4 cup turbinado, Demerara, or
granulated sugar (see note)
Preheat the oven to 300F. Grease six
1
2-cup
ramekins or custard cups with the butter.
Place in a baking pan and set aside.
In a medium saucepan over medium heat,
combine the cream and granulated sugar and
cook, stirring occasionally, until the sugar is
dissolved and the mixture just comes to a
boil. Remove from the heat.
In a medium bowl, whisk the egg yolks until
smooth. While whisking constantly, gradually
add the cream mixture until well blended. Stir
in the liqueur and raspberries. Evenly pour
the custard into the prepared ramekins. Add
warm water to the baking pan until it reaches
halfway up the sides of the ramekins.
Bake 40 minutes, or until the custard is set in
the center. Remove from the oven and water
bath and cool to room temperature. Chill at
least 2 hours or overnight.
Preheat the broiler. Evenly divide the turbinado
sugar among the ramekins. Place on a baking
sheet and broil, rotating the baking sheet for
even browning, until the brown sugar is melt-
ed and begins to brown, about 2 minutes.
Refrigerate 30 minutes, or until the custard is
chilled and the topping has hardened.
Makes 6 servings
NOTE: Turbinado and Demerara sugar both have a
natural golden color and a larger crystal than gran-
ulated sugar. Often sold as raw sugar, turbinado
has a slight molasses-like avor, while Demerara
has a hint of caramel avor.
*

PEACHES ALL YEAR
Store ripe peaches at room temperature or
in the refrigerator in a single layer on paper
towels. To freeze them to use later, remove the
skins, quarter the peaches, and cover them
with syrup in freezer containers or quart-size
ziplock bags. To make the syrup, boil 2 cups
sugar with 6 cups water until the sugar is com-
pletely dissolved. A quart-size freezer bag will
hold about ve peaches.
Tangy Rhubarb Sauce
with Strawberries
Serve this spring treat as is or with ice cream
or frozen yogurt. (See our homemade Honey-
Lemon Ice Cream recipe below.) The tangy
sauce is good on its own, too, just like apple-
sauce.
10 stalks rhubarb (about 1
1
4 lb), cut into
1" pieces, or 20 oz frozen
1
2 cup water
1 cup sugar
1
4 tsp cloves
2 lb strawberries, quartered
Combine the rhubarb and water in a medium
saucepan and bring to a boil over medium
heat. Add the sugar and cloves. Cook about
20 minutes, or until the rhubarb is reduced to
a sauce. Serve the strawberries with
rhubarb sauce over top.
Makes 8 servings
Honey-Lemon
Ice Cream
Serve this topped with Tangy Rhubarb Sauce
with Strawberries.
3
4 cup light honey
Grated zest of 3 lemons
1
2 cup lemon juice
6 lg egg yolks
4 cups light cream
In a small saucepan, combine the honey,
lemon zest, and lemon juice and stir over
low heat until blended.
In a large bowl, beat the egg yolks until light
and thick. Continue beating while slowly add-
ing the honey mixture. Beat until thick and
thoroughly cooled. Stir in the cream. Pour into
the canister of an ice cream maker. Freeze
according to the manufacturers instructions.
Makes 1
1
2 quarts
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PREMIUM EDITOR: Diane Gilroy
PROJECT MANAGER: Pamela Feliciano
COPY EDITORS: Jennifer Hoffner, Kelly Lutterschmidt
DESIGNER: Pat Burton
PHOTO EDITOR: James Gallucci
PHOTOGRAPHY: Mitch Mandel/Rodale: pp. 1, 3 (Gingersnappy Sweet Potato Pie, Green
Tomato Summer Surprise), 4, 5 (Roast Peaches with Nutty Streusel); Ted Morrison: p. 2
(Apple Make-It-Your-Way Cobbler); Con Poulos: p. 2 (Blueberry-Lemon Streusel Snack
Cake, Carrot Cake Cupcakes with Orange Icing); Alexandra Rowley: p. 3 (Cheesecake
Lovers Pumpkin-Maple Delight); Tad Ware & Company: p. 5 (Raspberry Crme Brle);
John Kernick: p. 5 (Tangy Rhubarb Sauce with Strawberries)
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