Products

Recipes

We would like to share some of our favorite recipes with you! Below are a couple to get you started. Please check back often as we add more delicious ways to use Persimmon Hill Farms gourmet food products!

       Mix-In-The-Pan Berry Cobbler

This recipe, while not a traditional type of cobbler, is very quick and easy to prepare. It is mixed and cooked in one dish, and the batter rises to the top to form a cake-like crust. Let your pre-schooler mix this one up!

1 cup flour
1 cup sugar
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
3 cups fresh or frozen berries
 (or a combination of berries)
1/4 stick butter or margarine

In a two-quart baking dish or pan, sift together the flour, baking powder and sugar. Stir with a spoon to mix. Add the milk and vanilla and stir to make a thin batter. Pour the berries evenly on top of the batter, and then slice the margarine thinly and distribute it over the top of the batter. Bake at 350 degrees until the batter is golden brown and done in the center.

Baked Berry Pancake

1 1/2  tablespoons butter or  margarine
1/2 teaspoon salt
3/4  cup milk
3/4  cup flour
3 eggs
1 1/2  cups fresh berries or 3/4  cup Persimmon Hill Farm berry jam
1 teaspoon vanilla

Place the butter or margarine in a 10-inch iron skillet, a casserole dish or a shallow, oven-safe dish. Place the skillet in the oven at 450 degrees to melt the butter, but don’t let it brown. In a medium bowl, beat together the eggs and milk. Add the vanilla, flour and salt, and stir to mix the ingredients. When the skillet is hot and the margarine is bubbling, pour the batter into the skillet and return the skillet to the oven. Bake for about 10 minutes. Lower the over temperature to 350 degrees and continue baking 10-15 minutes. The sides of the pancake will be high and fluffy, and the center will be firm. Remove the skillet from the oven, and sprinkle the top with fresh whole blueberries, blackberries, raspberries or sliced strawberries, or spread the top with berry jam. Lightly sprinkle with powdered sugar pressed through a sifter.
This recipe from the Persimmon Hill Farm Berry Cookbook.

Some of the above recipes are from the Persimmon Hill Farm Berry Cookbook.

Grilled Shiitake Mushrooms

1 1/2 cups Frozen Blueberries

1 cup milk (skim or 2 percent)

2 T. Splenda (or sugar)

2 T. nonfat vanilla yogurt

Pour milk over frozen blueberries. Add Splenda, vanilla yogurt, and blend. The frozen blueberries make the mixture slushy and ice cold - a great drink for hot days. Most of the time, we don't bother to blend at all, but stir it together and eat it with a spoon, like ice cream. Delicious!