Dessert Recipes from Sage Hill Farms
The fat-burning coconut cookies you can eat for breakfast to boost your metabolism.
1.5 cups of shredded coconut flakes
1. Preheat oven to 300 degrees F.
2. Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up into chunks. Note: I used sunflower seeds and did not chop them.
3. Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water. Place cookies onto a cookie tray. Note: I put the mixture into a small rectangle glass pan and cooked for 20 minutes.
4. Gently press the cookies down to flatten. Note: Used the back of my spoon to flatten into pan.
5. Bake for about 15 minutes. Note: I baked for 20 minutes. Makes about 18 cookies.
Peach (fruit) Tart
2 cups peeled/chopped/sliced fresh peaches (half berries/half peaches if desired)
Toss the fruit and honey or sugar in a bowl
Melt butter in a shallow baking dish
Mix flour, 1/2 cup sugar and baking powder in a bowl
Spoon the flour mixture into the baking dish evenly and top with fruit ( Do Not Stir)
Bake at 300 in a Convection oven for 1 hour
Bake at 325 in a regular oven for 1 hour (pre-heat)
Depending on your oven maybe a little longer or a little less time will be needed…
Brown, crispy around the edges and bubbly will be the sign it is done!
Serve with heavy cream, ice cream, or frozen yogurt….
***I add a small dash of salt and a dash of cayenne pepper to the peaches…personal preference***
Sage Hill’s Baked Apple Turnovers
grease 2 cookie sheets with 1 tablespoon coconut oil
Pre-heat oven to 350
Combine flour, salt, 2 tablespoons Agava (sugar), and baking powder
Mix in coconut oil or butter with your fingers
Add buttermilk and work into a dough
Roll out the dough and cut into 12 circles or more
Place an apple slice on each circle-fold dough over the apple and pinch together with a fork
Sprinkle a dusting of raw sugar over the top and bake 30 to 40 minutes until your choice of brown.
RICH CLOVE COOKIES
Makes about 4 dozen – depending on your size preference.1 cup real butter
Combine the first 4 ingredients. Gradually blend in the sugar.
Gradually stir in the flour. Chill dough one hour until it is stiff enough to handle.
Shape into 1 inch balls. Place 1 inch apart on ungreased cookie sheets.
Insert a whole clove in the center of each.Bake in a pre-heated oven at 325* for about 20 minutes (until lightly brown)
Roll in powdered sugar and store in an airtight container.
Good with hot Apple Cider!
Melon & Herb Sorbet
4 cups seedless melon chunks (watermelon, cantaloupe, or honeydew)
In a processor or blender, combine melon with half the citrus juice, cover and process or blend until smooth.
Transfer to a bowl and set aside.
In a small saucepan combine herbs, sugar, water, remaining citrus juice, honey, and salt.
Bring to boiling, reduce heat and simmer 5 minutes, stirring often enough to avoid sticking to pan.
Strain herb mixture into melon puree.
Place bowl over a container of ice-water, stir for several minutes or until mixture has chilled.
Cover and refrigerate for 2 to 4 hours.
Transfer chilled mixture to 1 or 2 quart ice cream freezer and freeze according to makers instructions.
If you don’t have any kind of ice cream freezer-use a pan and cover mixture and allow to freeze to your liking. The consistency will be different, but still delicious.
Bea’s Golden Fruitcakes~
If you use organic ingredients in this recipe, it will be as healthy as a dessert can be. Low in fat, and calories are about 145 per slice.
This is not your yesterday’s fruitcake!
6 cups-finely chopped dried fruit-your choice (apricots, apples, raisins, cherries, cranberries and pears…mix as you like -all or one or two.)
In a large glass bowl, combine dried fruit, walnuts, and 1&¼ cups of brandy.
Cover with plastic wrap and let sit for 8 hours or all day-stir occasionally.
Cream butter and sugar in a large bowl using an electric mixer until light and fluffy.
Beat in eggs, one at a time- scraping bowl down between additions.
In another bowl, whisk together the flour, salt, and spices.
On low speed, beat in flour mixture in two additions – scraping bowl in-between.
Fold fruit mixture into batter.
Pre-heat oven to 300*
If using mini muffin pans drop one rounded Tbsp of batter to each tin (paper liners work well also.) For other size pans fill 2/3 full.
Bake until toothpick inserted into the center comes out clean…about 25 to 30 minutes for mini tins, 5 to 10 minutes longer for larger pans.
**When using more than two pans in the oven at once-rotate them about halfway through the baking time.
Brush cakes with ½ cup of brandy when done. Transfer to a wire rack for cooling.
Store in the refrigerator, wrapped or covered well for up to a month.
Brush with warm apricot jam before serving.
|Pumpkin Cheesecake w/Goat-Cheese
1 cup almond flour
1/2 cup almonds (crushed)
1/4 cup coconut sugar
1/4 tsp baking powder
1/4 tsp cinnamon
3 TBSP real butter
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
8 oz organic chev’re goat cheese
1-1/4 cups coconut sugar
16 oz organic cream cheese
1-1/4 cup pumpkin ( organic if using canned)
3/4 cups organic goat milk
3 free range/organic eggs
1-1/2 tsp pure vanilla
1/4 tsp sea salt
Cashews and Coconut Chews
2/3 cups unsweetened coconut
Preheat oven to 350*
Soak the coconut in the pineapple juice
Cream together the tahini, syrup, vanilla, and Stevia in a mixing bowl
Mix in the flour
Drop the batter by spoonfuls onto an oiled cookie sheet
Bake for 25 minutes
Cool and enjoy!
Bea’s Pumpkin Soufflé
3 egg whites
Preheat oven to 380
Beat egg whites in medium bowl until stiff. Set aside.
Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
Top with whipping cream/ice cream, drizzled honey, nuts, cinnamon/nutmeg or any other desired toppings.
It’s comfort food and then some
Old Fashion Banana Pudding
4 to 6 firm Organic bananas
In a double boiler with the bottom about 1/4 full of water…bring water to a boil-in the top section– add flour and sugar and mix well-no lumps. Place over the boiling water and add a dash of salt and the 2 cups of milk.
Cook and stir until it just starts to thicken.
Remove from the burner and add a few spoons of the mixture to the beaten egg yolks…do this a few times until the egg is tempered to the sauce. Add egg to sauce using a whisk to blend well.
You want the sauce to be slightly runny…the wafers will adjust it to a desired state.
Beat egg whites (always in a glass container) add 1 tsp. vanilla and 1 tsp. Cream of Tarter and just a small amount of sugar…beat in and set aside.
In a dish of choice layer…wafers, bananas, sauce…you should have 2 or 3 layers depending on container size.
Last /top layer should be pudding…add egg whites and a sprinkling of crushed wafers if desired…
Stick under the broiler just until slightly brown…watch carefully and don’t burn it.
Sprinkle flour on a clean counter and roll out the dough to 1/4′ thickness
Using a pastry cutter, cut cookies to desired size and bake on a greased cookie sheet for 20-25 minutes, cool on a wire rack and transfer to an airtight container.
If you want a milder, sweeter taste use sesame seeds instead of the oats.
These are good with a spread of
4 Tablespoons of real butter-more or less according to need)
Spread on cookies as eaten.
Bea’s Chocolate Cup
2 squares (2oz’s) unsweetened chocolate
Melt chocolate over hot water in the top of a double boiler.
Add the next 4 ingredients.
Add remaining water, coffee, and milk.
Add vanilla. Serve hot
1 cup aromatic rice
Wash rice ad drain. Combine with water and salt and bring to a boil. Lower the heat, cover, and simmer until the rice is soft and the water is absorbed.
Place the bleached almonds in a blender with 1 cup of water and process to a smooth, thick liquid. (You may need to process in batches.)
Add the almond mash to the rice in a pot with the milk and place over medium low heat. Cook for 10 to 15 minutes, stirring out any lumps and adding more milk or water if needed to prevent from scorching.
Reduce heat to low, add the remaining ingredients and cook, stirring often for 20 to 30 minutes more.
Taste for sweetness and add more maple syrup if you like.
Serve warm or cool.