Looking for the perfect way to turn your fresh-picked harvest or Farm Market haul into a memorable meal? Look no further. We’ve collected the very best seasonal recipes from Mrs. Butler’s personal kitchen—each one designed to let the fresh, vibrant flavors of our fields shine.
Find a family favorite: Select a category below to explore real ingredients and simple instructions right on your screen.
Apple Butter Cookies
2 cup flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. cloves
¼ tsp. nutmeg
1 tsp. cinnamon
¼ cup margarine
1 cup sugar
1 egg
1 cup quartered dates
1 cup seedless raisins
1 cup apple butter
Cream margarine and sugar, stir in egg, dates and raisins. Combine dry ingredients and stir in alternately with 1 cup apple butter. Drop by rounded tsp., 2 inches apart onto greased baking sheets. Bake at 375° for 12 minutes.
Apple Oatmeal Bread
1 cup oatmeal
½ cup brown sugar
2 Tbsp. butter
¼ tsp. cinnamon
1 envelope dry yeast
3 ½ cups flour
1 ½ tsp. salt
1 ½ cup apple juice
Combine oats, sugar, butter, salt and cinnamon. Bring juice to a boil, pour over oats mixture and cool to lukewarm. Sprinkle with yeast and mix well. Let stand 1 minute. Stir in 1/2 cup of the flour, then 1 additional cup. Cover with a dish towel and let stand for 1 hour. Stir down and add remaining 2 cup flour. Turn out and knead for 5 minutes. Shape into loaf and place in greased 9×5” loaf pan. Cover and let rise for another hour. Bake at 350° for 50 minutes until the top is quite brown (this bread will not sound hollow). Place on rack and brush with melted butter.
Chunky Applesauce
6 pounds Butler’s cooking apples (a mixture of varieties can be tasty)
1 cup water
1 ¼ cup sugar
Peel, core and slice apples into eighths. Place apples in a large heavy saucepot and add water. Gently stir in sugar to mix well. Cover tightly and cook 5 minutes over moderate heat. Stir and add a little more water if pot appears dry. Taste and add more sugar if desired. Continue cooking uncovered 3-5 minutes longer until apples are tender and some chunks remain when stirred gently. If smooth applesauce is desired, mash chunks or process in food processor. Makes about two quarts of sauce.
Country Apple Pie
2 pie crusts
½ cup heavy cream
2 Tbsp. tapioca OR 3 Tbsp. flour
1 cup sugar
¼ tsp. salt
¼ tsp. nutmeg
¼ tsp. cinnamon
2 tsp. lemon juice
5 cup peeled, sliced Butler’ apples
2 Tbsp. butter or margarine
Combine cream, tapioca or flour, sugar, salt, spices, and lemon juice in a bowl. Add thinly sliced apples and toss gently to mix. Spoon half of mixture into pastry-lined 9 inch pie pan. Fill around edges, pack well, and dot with butter. Add remaining apple mixture. Adjust top crust and flute edges; cut slits in top of pie to allow hot air to escape. Brush top lightly with milk. Bake at 400° for 50-60 minutes or until crust is a light golden brown. If the pie crust edges become dark before the rest of the pie is finished baking, place small strips of foil on the edges until the pie is finished baking.
Crock Pot Apple Butter
Approximately 3 pounds Butler’s apples (about 6 cups)
3 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. allspice
½ tsp. cloves
Dash of salt
¾ cup water
Fill crock pot ¾ full of peeled, cored, sliced apples. Add remaining ingredients and stir until evenly mixed. Cover and cook on low overnight. If butter has too much liquid, remove lid and cook on high until mixture reaches desired consistency.
Apple Cake
1 ¾ cup sugar
3 eggs
1 cup vegetable oil
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon
2 cup flour
2 ½ cup Butler’s apples, peeled and chopped
Topping ingredients: 1 package dream whip, 1 package instant vanilla pudding, 1 ½ cup milk
For cake, cream together sugar and eggs. Combine oil, baking soda, vanilla, cinnamon, flour and apples. Add the egg and sugar mixture. Pour into greased and floured 9×13” pan and bake at 350° for 35 minutes. For topping, mix together dream whip, pudding and milk. Spread on cake and keep refrigerated. If preferred, you can decorate with chopped nuts.
Quick Apple Crisp
6 apples, peeled and sliced
¾ cup packed brown sugar
¾ cup quick cooking oatmeal
½ cup flour
1 stick margarine or butter
Preheat oven to 350°. Mix sugar, oatmeal and flour; cut in butter. Arrange apples in 8” well-buttered pan. Sprinkle remaining ingredients on top. Bake 35-40 minutes or until apples are tender.
Grandma Butler’s Apple Chip Cake
1 ½ c. salad oil
2 c. sugar
2 eggs
3 cups apples, peeled
1 cup walnuts
3 cups flour
½ tsp. salt
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. vanilla
Blend oil, sugar & eggs. Add together to this the apples, walnuts, flour, salt, baking soda, cinnamon, and vanilla. The batter will be stiff. Spoon into an ungreased 9”x13”x2” pan. Bake at 350 degrees for 1 hour. Can be served plain or with ice cream.
Berry Crisp
1 quart fresh Butler’s Blackberries or Raspberries, washed
¾ cup quick cooking rolled oats
½ cup packed brown sugar
¼ cup flour
¼ tsp. salt
¼ cup butter or margarine
2 Tbsp. sugar
In bowl, combine oats, brown sugar, flour and salt. Cut in butter until mixture resembles coarse crumbs, set aside. Place berries in a 10x6x2-inch baking dish. Sprinkle with sugar. Sprinkle crumb mixture on top. Bake in 350° oven for 40-45 minutes. Makes 6 servings.
Blackberry or Raspberry Pie
3 cups Butler’s Blackberries or Raspberries, washed
1 Tbsp. grated lemon rind
1 cup sugar
2 Tbsp. butter or margarine
3 Tbsp. flour
2 pie crusts
Combine flour, sugar and rind. Add to berries. Line the pie tin with one pie crust. Dot with butter. Pour in berry mixture. Cover with a top crust. Bake in 400° oven for 15 minutes. Reduce to 325° F and bake 20-30 minutes more until lightly browned.
Blackberry Pancakes
1 cup Butler’s blackberries
2 eggs
2 cups buttermilk
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 Tbsp. sugar
2 tsp. baking powder
¼ cup butter, melted
Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning cake only once. Serve very hot.
Blackberry Sauce for Ice Cream
⅔ cup sugar (when using frozen berries, reduce to 1/2 cup)
2 tsp. cornstarch
Pinch of salt
1 ¼ cup crushed Butler’s blackberries
⅓ cup blackberry jelly
Combine sugar, cornstarch, and salt in a saucepan and mix well. Add blackberries and jelly. Cook and stir until mixture boils, thickens and becomes clear. Strain to remove seeds. Cool. Drizzle over ice cream. Yield: 1 cup sauce. Keeps well in the refrigerator for several weeks in covered container. Variations: You may use raspberries and currant jelly or strawberries and strawberry jelly.
Blueberry & Onion Pork
¾ to 1 lb. pork tenderloin
2 Tbsp. butter, divided
2 medium Butler’s onions, sliced
½ tsp. salt
¼ tsp. ground black pepper
2 Tbsp. sugar
¼ cup port wine or sweet sherry
2 Tbsp. balsamic vinegar
1 cup fresh or frozen Butler’s blueberries
1 cup chopped Butler’s cherry tomatoes
Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 Tbsp. of butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, about 3 minutes longer. Add port, vinegar, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
Blueberry Crumble
4 cups Butler’s blueberries
2 Tbsp. white sugar
3 Tbsp. softened butter
1 cup oatmeal
½ cup brown sugar
1 tsp. cinnamon
Combine blueberries with white sugar in a pie plate. In a small bowl, combine butter, oats, brown sugar, and cinnamon. Sprinkle on top of the berries. Bake 30-35 minutes, at 375°. Blueberries will bubble and topping will brown when crumble is done.
Blueberry Scones
2 cups flour
2 tsp. baking powder
1 Tbsp. maple syrup
½ tsp. salt
4 Tbsp. butter, plus extra to coat the pan
1 cup Butler’s blueberries, fresh or frozen
2 eggs, well beaten
½ cup heavy whipping cream
In a large bowl combine the flour, baking powder, syrup and salt. Using a pastry blender or fingertips, work in the butter until crumbly. Add blueberries. Add the eggs and cream, stirring until well blended. Place the dough on a lightly floured surface and knead 1 minute. Pat out to ½ inch thick and cut into triangles, or shape portions into balls and flatten. Place on wellgreased baking sheet and bake in pre-heated 425° oven for 15 minutes or until golden brown.
Blueberry Smoothie
½ cup cranberry juice cocktail
2 (6-oz.) containers low-fat blueberry yogurt
1 cup frozen or fresh Butler’s blueberries
In blender, combine cranberry juice, yogurt and blueberries; blend until smooth and frothy. Pour into 2 glasses and serve immediately. Serves 2.
Buttermilk Blueberry Pancakes
1⅓ cup all-purpose flour
3 Tbsp. sugar
2 ½ tsp. baking powder
¾ tsp. salt
1 ¼ cup buttermilk
2 large eggs
2 Tbsp. butter, melted, plus more for cooking
2 cup Butler blueberries
In blender, combine cranberry juice, yogurt and blueberries; blend until smooth and frothy. Pour into 2 glasses and serve immediately. Serves 2.
Cherry Country Crisp
4 cups sour cherries, pitted
2 Tbsp. lemon juice
½ cup flour
½ stick butter
½ cup brown sugar
1 tsp. cinnamon
½ tsp. salt
Spread cherries evenly in a 9” pie pan or baking dish. Sprinkle with lemon juice. In bowl, combine flour, sugar and salt. Cut in butter with a pastry blender until mixture is crumbly. Spread crumbs evenly over cherries. Sprinkle cinnamon over crumbs. Bake in preheated 375° oven for 30 minutes. Serve warm with cream or ice cream.
Cherry Jam
4 cup tart cherries
5 cup sugar
1 box Fruit Jell Pectin
Remove stems and pits. Finely chop. Measure prepared fruit into 6-or 8-quart saucepot. Measure sugar; set aside. Stir Pectin into prepared fruit. Bring to full boil over high heat, stirring constantly. Add sugar; return to full boil. Boil hard for 1 minute, stirring constantly. Remove from heat, skim off any foam. Ladle into hot jars, leaving ¼ inch headspace. Adjust caps. Let jam cool for 12 – 24 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately, with a new lid. Remove bands, clean exterior of jars and lids. Store jam in a cool, dry, dark area for up to one year.
Cherry Pie
2 pie crusts
5 cups fresh tart cherries or 2 cans (16 0z each) cherries
1 to 1 ½ cups sugar
¼ cup cornstarch
¼ tsp. salt
2 Tbsp. butter
Red food coloring, if desired
Line pie pan with one crust. Drain cherries well, reserving ¾ cup cherry liquid; set aside. In saucepan, combine sugar, cornstarch and salt; stir in reserved cherry liquid and food color. Cook, stirring constantly, over medium heat until mixture thickens and begins to boil. Remove from heat and gently stir in drained cherries. Pour into pastry lined pie plate; dot with butter. Cover with top crust and flute edge. Slash top. Bake in 425° oven for 40 minutes until crust is golden. Serve warm or cold.
Pastry Crust
4 cup unsifted flour
1 Tbsp. honey
2 tsp. salt
1 ¾ cups Crisco (Not oil, lard, butter or margarine)
1 Tbsp. white or cider vinegar
1 large egg
½ cup water
Mix flour and salt. Add shortening and mix with fork until crumbly. In small separate bowl, beat together water, vinegar, honey and egg. Combine with flour mixture, stirring until all ingredients are moistened. Divide into 4 portions. Shape into patties ready for rolling. Wrap in plastic and chill at least ½ hour. This crust will keep up to 3 days in the refrigerator or it can be frozen. While baking pie, protect edges with foil. Makes 4 crusts.
Crunchy Peach Crisp
Butler’s Peaches, sliced, enough to line a 9×13” pan
Butter
Cinnamon
Brown sugar
1 cup vegetable oil
2 eggs
2 cups flour
2 cups sugar
½ tsp. salt
2 tsp. baking powder
Spread sliced peaches in bottom of 9×13 pan. Dot with butter. Sprinkle with cinnamon and brown sugar. Mix flour, sugar, salt and baking powder. In a separate bowl, combine vegetable oil and eggs. Add egg mixture to the flour mixture stirring lightly. Spread over peaches. Bake in 350° oven for 40 minutes or until top is crispy.
Peach & Blueberry Clafouti
Butter for preparing pan.
2 cups fresh Butler’s peaches, peeled and sliced (about 3 peaches)
1 cup fresh Butler’s blueberries
½ tsp. freshly grated orange rind
¼ cup granulated sugar
1 cup whole milk
3 eggs, at room temperature
½ cup flour
1 Tbsp. sugar
2 tsp. vanilla extract
Whipped cream or vanilla ice-cream
Pre-heat oven to 350°. Grease sides and bottom of an 11 inch pie pan, preferably deepdish, with butter. Arrange peaches in pan, sprinkle with blueberries. Sprinkle with grated orange rind and sugar. In a blender or food processor combine batter ingredients. Pour batter evenly over fruit in pan. Place in pre-heated 350°oven for 30 minutes. Best if served warm with whipped cream or vanilla ice cream.
Peach BBQ Sauce
2 cups pureed Butler’s peaches (about 4-5 peeled peaches)
1 cup of your favorite prepared barbeque sauce
1 Tbsp. brown sugar
Mix barbeque sauce, peach puree and brown sugar in a small saucepan. Heat until mixture comes to a boil. * For a spicier sauce, use less peach puree. Peach Barbecue sauce is also great for dipping.
Peach Pie
Pastry for 2 crusts
⅔ cup sugar
3 Tbsp. flour
½ tsp. cinnamon
3 cups sliced firm Butler’s peaches
1-2 Tbsp. butter
Pre-heat oven to 425°. Mix sugar, flour and cinnamon; fold in peaches. Heap in pastry lined pan. Dot with butter. Cover with top crust. Bake 35-45 minutes.
Peach Salsa
2 Tbsp. lime juice
1 Tbsp. honey
½ tsp. minced garlic
⅛ tsp. ground ginger
2 fresh Butler’s peaches, peeled and diced
½ green Serrano chili pepper, seeded and minced
½ red Serrano chili pepper, seeded and minced
½ small hot pepper of your choice, seeded and minced
2 tsp. minced fresh cilantro
Combine lime juice, honey, garlic and ginger. Let stand 5 minutes. Stir in peaches, peppers, and cilantro. Serve with chips. Refrigerate to store.
Potato Cups
2-3 Cups mashed potatoes
Cheddar Cheese Cubes
1 Egg yolk
Flavored croutons
Salt and pepper
Mix potatoes with egg yolk and seasonings. Grease muffin cups and fill level full with potatoes. Press cheese cube into center of each cup. Sprinkle tops with crushed croutons. Bake at 400 degrees, 25 minutes. Serves 8.
Special Baked Potatoes
4 baking potatoes, pricked with a fork
4 Tbsp. Italian salad dressing
Make a foil basket for each potato and pour one tablespoon dressing in each basket. Place scrubbed potatoes in foil and turn once to coat with dressing. Seal foil and bake for 1 hour at 400 degrees, or roast on grill. Serves 4.
Sweet Potato/Apple Casserole
6 Butler’s apples
3 Butler’s sweet potatoes, par –boiled
½ cup sugar
Butter
Grease casserole dish with butter. Pare, core and cut apples into thick slices. Place a layer of apples in the dish. Cover with slices of sweet potatoes and top with apples. Sprinkle with sugar and dot with butter. Repeat until all ingredients are used. Place casserole in a pan of boiling water and bake in 325° oven for 1 hour. Serves 6.
Fresh Pumpkin Pulp
Slice the Pumpkin in half and clean out all the seeds and membrane.
To Bake: Put halves, cut side down in a baking dish. Bake for 45-50 minutes in a 325° oven. Allow to cool. Peel off the skin and put the pumpkin flesh in a blender, food mill, food processor or you can even just mash it with a potato masher.
To Boil: Cut your pumpkin into pieces. Put the pieces into a large saucepan, cover with water and cook until fork tender. Drain, allow to cool, peel and process as described in baking process.
You now have the pulp to make all sorts of pies, breads, cookies and other delicious creations! Once processed, you can also put you pumpkin pulp in freezer safe containers or bags and freeze it for three to six months.
Healthy Pumpkin Pancakes
2 cups whole wheat flour
2 Tablespoons Brown Sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon ground nutmeg
2 cups nonfat milk
1 teaspoon vanilla
3 Tablespoons olive oil
1 cup canned pumpkin or fresh pumpkin pulp
Mix all dry ingredients well and set aside. Mix all wet ingredients and combine with dry, making sure there are no clumps. Cook on medium heat until the edges look dry, then flip. These pancakes will be dense and thick- this is how they are supposed to turn out. Top with Butler’s Maple Syrup or Apple Butter and enjoy!
Pumpkin Pie
¾ cup granulated sugar
1 tsp. group cinnamon
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves
2 large eggs
1 ¾ cups canned pumpkin or fresh pumpkin pulp*
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4 cup volume) deep dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425° oven for 15 minutes. Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Pumpkin Ravioli
1 cup canned pumpkin or fresh pumpkin pulp
1/3 cup grated parmesan cheese
1 1/4 teaspoons salt
24 wonton wrappers
½ cup chicken or vegetable broth
1 ½ tablesppoons unsalted butter
chopped parsley
Combine pumpkin, parmesan cheese, and ¼ teaspoon salt. Spoon about 2 teaspoons of pumpkin mixture into center of ach wonton wrapper. Moisten edges of dough with water and bring two opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with the remaining 1 teaspoon of salt; cook 7 minutes and drain in colander. Place broth and butter in pan, bring to boil, add ravioli, tossing to coat. Sprinkle with parsley before serving.
Roasted Pumpkin Seeds
1 pumpkin of desired size
Cut opening in pumpkin around stem and scoop out seeds and membrane. Place wash and dried seeds on rimmed baking sheet. Bake in a preheated 375° oven for 15 minutes or until dry and crisp, stirring occasionally.
Spiced Pumpkin Bread
(Yield: four 7 inch loaves)
¾ cup softened butter or margarine
2 cup sugar
4 eggs
2 Tbsp. molasses
⅔ cup orange juice
16 oz. canned pumpkin or 2 cups fresh pumpkin pulp*
3 ⅓ cup flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 ½ tsp. vanilla extract
1 cup raisins
1 cup chopped pecans
Beat butter at medium speed. Gradually add sugar. Add eggs, one at a time. Add molasses, orange juice and mashed pumpkin. Combine flour and next 5 ingredients; add to creamed mixture. Stir in vanilla, raisins and pecans. Spoon batter into four greased and floured 7x3x2” loaf pans. Bake at 350° for 50-55 minutes or until pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire rack.
Vegan Pumpkin Oatmeal Cookies
2 cups flour
1 1/3 cups rolled oats
1 tsp. baking soda
¾ tsp. salt
1 tsp. cinnamon
½ tsp. ground nutmeg
1 2/3 cups sugar
2/3 canola oil
2 tbsp. maple syrup
1 cup canned pumpkin or fresh pumpkin pulp*
1 tsp. vanilla
½ cup chopped walnuts
1 cup chocolate chips
Preheat oven to 350°. In medium bowl, mix flour, rolled oats, baking soda, salt, cinnamon and nutmeg together and set aside. In large bowl, mix sugar, oil, maple syrup, pumpkin and vanilla until well combined. Add dry mixture to wet in three batches, fold in walnuts and chocolate chips. Drop by tablespoon on greased cookie sheets. They don’t spread very much so use a fork to press into cookie shape if desired. Bake for 16 minutes at 350°, then cool on wire rack.
Velvety Pumpkin Soup
2 whole pie pumpkins (yields about 5 cups roasted pumpkin)
1 quart vegetable stock
½ cup heavy cream
1/3 cup Maple Syrup
¼ tsp. nutmeg
Salt to taste
Pumpkin seeds (optional)
Preheat oven to 300°. Place whole pie pumpkins on a cookie sheet and roast them until slightly shriveled and soft, about an hour. Allow to cool, then slice in half and scoop out seeds and membrane. Peel skin off and scoop flesh into a bowl and set aside. In a pot, heat up pumpkin flesh with stock and maple syrup until simmering. Mash out big chunks, then transfer mixture to a blender or food processor and puree until smooth. Add cream and nutmeg, then blend again. Pour directly in bowls to serve with pumpkin seeds or return to pot to keep warm.
Breakfast Raspberry Shortcake
1 cup rolled oats (quick or old- fashioned), uncooked
1 cup flour
¼ cup sugar
1 Tbsp. baking powder
1 tsp. grated lemon peel
½ tsp. baking soda
¼ cup margarine (½ stick)
⅔ cup buttermilk
8 oz. carton vanilla yogurt
2 cups fresh or frozen Butler’s raspberries
Heat oven to 400°. Lightly spray cookie sheet with no-stick spray or oil lightly. Combine oats, flour, 2 Tbsp. sugar, baking powder, lemon peel and baking soda; mix well. Cut in margarine until crumbly. Add buttermilk. Mix just until moistened. Knead on floured surface 10 minutes. Place on prepared cookie sheet. Form into 8 inch circle. Bake 15- 20 minutes or until golden brown. Top with yogurt, red raspberries, and remaining 2 Tbsp. sugar. Yield: 8 servings.
Freezer Raspberry Sauce
3 cups mashed fresh Butler’s berries
3 cups sugar
1 cup light corn syrup
1 package (3 oz.) liquid fruit pectin
2 Tbsp. lemon juice
4 cups whole fresh Butler’s raspberries
Combine the 3 cups mashed berries, sugar and corn syrup; stir until well mixed. Let stand for 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes to distribute pectin evenly. Add remaining whole berries, stirring carefully to distribute fruit but leave berries whole. Ladle into 1-pint freezer containers; seal and let stand at room temperature for 24 hours or until partly set. Store in refrigerator for up to 3 weeks or in the freezer for up to 1 year. Thaw and stir before using. Serve over ice cream, sponge cake, shortcake, or waffles, or combine with plain yogurt. Yield: 4 pints
No-Bake Raspberry Pie
9” baked pie shell or graham cracker crust
½ cup water
3 pints fresh Butler’s raspberries
1 cup sugar
3 Tbsp. cornstarch
¼ tsp. salt
1 Tbsp. butter or margarine
Mash 1 pint of berries, and stir in a sauce pan with water, sugar, cornstarch and salt. Cook and stir until thick. Stir in butter. Allow to cool. Mix in the other 2 pints of raspberries. Spread in pie crust and chill for three hours. Top with whip cream and serve.
Raspberry Smoothie
1 cup cold milk
½ cup fresh Butler’s blackberries or raspberries
1-3 Tbsp. sugar
Ice cubes
Blend ingredients in a blender. Add banana, other fruits, orange juice, or chocolate syrup for variety.
Fresh Strawberry Pie
1 baked 9 inch pastry shell
4 cups fresh strawberries
1 cup granulated sugar or ⅓ cup honey and ½ cup sugar
¼ cup water
3 Tbsp. cornstarch
¼ tsp. salt
1 Tbsp. butter
1 cup whipping cream
Line baked, cooled pie shell with 2 cups large, uncooked berries, arranged hulled side down. Make a sauce of the other 2 cups of berries, cut up and cooked until thick with sweetening, water, cornstarch and salt mixed together. Remove from heat, add butter and stir well. Cool and pour over berries in the pastry shell. Refrigerate until ready to serve. Spread with thick coating of whipped cream or whipped topping. Yield: 6 servings
Strawberry Cooler
1 cup sliced fresh strawberries (you can use frozen)
1 cup yogurt
1 cup skim milk or club soda
1-2 Tbsp. honey
Combine all ingredients in blender until smooth. Yield: 3 cups
Strawberry Iced Tea
2 cups whole frozen Butler’s strawberries
32 fluid oz., brewed tea, make hot then let cool
1 cup white sugar (amount can vary depending on desired sweetness)
¼ cup freshly squeezed lemon juice
½ pint of fresh Butler’s strawberries
Mint leaves
Ice
Blend frozen strawberries in a food processor until smooth, then strain. Mix together pureed strawberries, tea, desired amount of sugar to taste, and lemon juice. Chill. Decorate and serve with a fresh strawberry (stem removed), ice and a sprig of mint. Serves 5.
Acorn Squash Casserole with Crunchy Pecan Topping
3 acorn squash, halved and seeded
5 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 eggs
1/2 cup white sugar
1/4 cup half-and-half
1 teaspoon vanilla extract
1/2 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, and then scoop out the flesh into a mixing bowl, or bowl of a food processor. Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed. Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11×7 inch baking dish. Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash. Bake squash in preheated oven until topping is lightly brown, about 40 minutes.
Acorn Squash Lasagna
Olive oil, for baking dish
4 cups Acorn Squash Puree, or 2 packages (12 ounces each) frozen winter squash puree, thawed
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles, half of an 8-ounce package
Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash puree with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan. Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.
Curry Squash Soup
2 tbsp. butter
1 medium onion, chopped (1 cup)- Leeks are nice to use
1 medium carrot, chopped (1 cup)
1 stalk celery, chopped (1/2 cup)
1 teaspoon curry powder
1 teaspoon pumpkin pie spice
2 medium winter squash, cooked and blended (cooking instructions to follow)
2 14oz cans chicken or vegetable broth
2/3 cup water
1 cup half and half or light cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Cranberry-Orange topping ( recipe to follow)
To cook squash: Preheat oven to 350 degrees. poke squash 3 times with a fork pushing the fork tines all the way in to the squash. Bake whole punctured squash in oven for one hour. Remove from oven, cool a bit and when cool enough to touch slice in 1/2. Scrape out seeds, peel off skin, and mash or run the squash through the blender. Set aside. To prepare cranberry-orange topping: In small bowl combine 1/2 cup dried cranberries, 1 tablespoon orange zest, and 2 tablespoons snipped fresh italian parsley
To prepare soup: Melt butter over medium heat. Add onions, carrot and celery. Cook, 10 minutes or until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add squash, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer 15 minutes. Remove from heat; cool slightly. In blender, blend 1/3 mixture at a time until smooth. Put all blended mixture back in to pot. Stir in 1/2 and 1/2 or light cream, salt, and pepper. Heat through. Serve topped with the cranberry orange topping.
Penne with Roasted Butternut Squash, Pancetta & Sage
1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped
2 shallots, thinly sliced crosswise
1/4 teaspoon crushed red pepper, flakes
10 fresh sage leaves, coarsely chopped or torn
1/2 cup finely grated pecorino Romano cheese, plus more for serving
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside. Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
Roasted Spaghetti Squash with Herbs
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 tablespoon packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup blanched hazelnuts (1 ounce), toasted and coarsely chopped
Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
Skirt Steak with Spaghetti Squash
1 large spaghetti squash (about 4 pounds). halved lengthwise, seeds scooped out
1 small red onion, halved and very thinly sliced
3 tablespoons olive oil
1 teaspoon thinly sliced lime zest
1/4 cup lime juice (from 3 limes)
1 1/4 pounds skirt steak, cut into 4 equal pieces
Preheat oven to 400 degrees. On a rimmed baking sheet, place squash cut side down; cover sheet tightly with aluminum foil. Bake until squash is easily pierced with the tip of a paring knife, 45 to 55 minutes. Meanwhile, in a medium bowl, combine onion, 1 tablespoon oil, lime zest and juice, 1/2 teaspoon coarse salt, and 1/8 teaspoon ground pepper. Let stand until onion is softened, at
least 15 minutes. When squash is about 10 minutes from being done, heat a large skillet over medium-high. Season steaks with salt and pepper. Place 2 steaks in skillet, and cook until medium-rare, 2 to 3 minutes per side. Transfer to a plate, and cover loosely with foil; repeat with remaining steaks. Let rest at least 5 minutes. Meanwhile, holding squash over a medium bowl, use a fork to scrape flesh into strands. Drizzle with remaining 2 tablespoons oil; season with salt and pepper, and stir to combine. Top steaks with pickled onion, and serve with squash.
