Donuts & Cobbler

CHILDREN’S RECIPE: Almond Crunch Apple “Donuts”
Ingredients:
1 large Apple, sliced and cored
4 tbsp Almond Butter
4 tbsp Crunchy Almond Granola

Method of Preparation:
Fill core of apple “donut” with almond butter and top with a crunchy almond granola.

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FAMILY RECIPE: 20 Minute Apple Cobbler with Whipped Cream
Topping:
Ingredients:
1 cup Brown Sugar
¼ cup Water
1 tbsp Vanilla Extract
1 tsp Sugar
1 cup Almonds, slivered
6 tbsp Butter, melted
1 cup Flour

Method of Preparation:
Combine brown sugar, vanilla extract, water, sugar and almonds.  Add melted butter and mix with wooden spoon. Slowly add the flour. Place on a baking sheet, do not smooth. Bake at 350F for 20 minutes until golden brown and crunchy.  

Filling:
Ingredients:
¼ cup sugar/almond liquid, from topping recipe.
1 tbsp Cornstarch
4 cups Apples, peeled and chopped
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
½ cup Sugar
¼ Lemon, juice of
1 cup Whipped Cream 

Method of Preparation:
In a hot pot, add ¼ cup of the sugar and almond mixture that starts the topping. Mix in cornstarch, add apples, cinnamon, nutmeg, sugar and lemon juice and bring to a boil. Spoon topping over filling in small bowls, top with a dollop of whipped cream.

Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie
Ingredients:
2 Bananas, peeled and chopped
1 cup Ice
¼ cup Chocolate Chips
3 tbsp Yogurt, plain
½ pt Milk

Method of Preparation:
Put all ingredients in a blender; start with a few pulses to break up the ice, then blend until smooth. Serve in a chilled glass.

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FAMILY RECIPE: Maine Wild Blueberry & Banana Granola
Ingredients:
Banana Chips:
1 Banana, peeled and sliced thin  

Method of Preparation:
Put thinly sliced bananas on a baking sheet. Bake at 200F for 30 minutes.

Banana Granola:
Ingredients:
4 cups Bran Flakes, unsweetened
2 cups Wild Maine Blueberries, frozen
2 cups Unsalted Almonds, sliced
2 cups Rolled Oats
½ cup Maple Syrup
1 tbsp Cinnamon
1 Banana Chips, whole and crushed

Method of Preparation:
Preheat the oven to 200F. In a very large bowl, combine all the ingredients. Add crushed banana chips and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to baking sheet and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6” to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheet. Plate and garnish with banana chips.

Parfait & Cobbler

CHILDREN'S RECIPE: Blackberry Parfait with Honey, Granola and Greek Yogurt
Ingredients:
1½ cup Greek Yogurt, plain
1 cup Granola
1 tsp Honey
1 cup Blackberry Compote, from family recipe
     Reduced to ½ cup jam 

Method of Preparation:
Place the blackberry compote from the family recipe in a small saucepot and cook until reduced by half. Chill the blackberry jam completely. In your serving vessel put a one-inch layer of yogurt covering the bottom. Top with a few spoonfuls of the blackberry jam. Then a nice sprinkle of the granola. Finish with a light drizzle of local honey on the granola.

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FAMILY RECIPE: Blackberry and Brown Sugar Cobbler with Whipped Cream
Blackberry Compote:
Ingredients: 
4 cups Blackberries
1 tbsp Lemon, juice of
1 Lemon, zest
1 tbsp Vanilla Extract
½ cup Granulated Sugar

Method of Preparation:
Toss blackberries with lemon juice, zest, sugar and vanilla and let sit for 15-20 minutes at room temperature.

Almond Crumble:
Ingredients:
6 tbsp Butter, melted
1 cup Brown Sugar
1 cup Almonds, shaved
1 cup Flour Whipped Cream to garnish


Method of Preparation:
Add melted butter to the brown sugar and shaved almonds and mix together with wooden spoon. Slowly add the flour to the brown sugar mixture while mixing to make the crumble topping.  

Drain the blueberry compote and add them to your desired baking/serving dish reserving one cup for the children’s recipe. Top with a generous amount of the almond crumble. Bake at 375F for 12-15 minutes until golden brown and bubbly. Serve with a dollop of whipped cream.

Granola Bars & Tuna

CHILDREN’S RECIPE: Blueberry Flaxseed Granola Bars
Ingredients:
1¼ cup Quick Oats
½ cup Pumpkin Seeds, toasted
1 cup Crispy Rice Cereal
2 tbsp Flaxseeds
¼ cup Coconut Oil
¼ cup Honey
¼ cup Brown Sugar
1 tsp Cinnamon
¼ cup Blueberries, dried

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 minutes. Drain and pat dry with paper towel. Heat a very large non-stick frying pan over medium-high heat. Add oats and pumpkin seeds, stirring often, until lightly toasted, 4 to 5 minutes. Stir in crispy rice cereal and flaxseeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Add oat mixture and blueberries.  Stir until well combined. Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.

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FAMILY RECIPE: Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam
Ingredients:
2 Tuna Medallions, 6 oz each
2 tbsp Dijon Mustard
1 tbsp Thyme, chopped
1 tbsp Canola Oil
Salt, Pepper to taste
2 cups Blueberries, dried
1 large Shallot, minced
¼ cup Dry White Wine
½ Jalapeno, minced
½ cup Orange, juice of
1 tsp Orange, zest
¼ cup Honey

Method of Preparation:
For Blueberry Jam, combine blueberries, shallots, white wine, jalapeno, orange juice and zest, and honey and cook on low heat until berries are softened and reduced. Brush tuna with mustard, and rub with thyme, salt and pepper. Sear in a hot pan for 4-5 minutes until rare. Slice thick and garnish with jam.