October is the Time to Plant Your Fruit Trees and Fruit Bushes!

Welcome to Daddy Pete’s Plant Pleaser, where our mission is to help you grow…one plant, one garden, one business at a time.

As a company we continue to build upon the foundation that our owner, Alan Smith, has established with a passion for excellence, quality you can trust, great customer service, creative product design, and a spirit of innovation.

As a North Carolina Century Farm, we are committed to building upon our rich, farming heritage of knowing and cultivating the true value of a product that most people find useless: cow manure from dairy cows. We compost it to help you grow...one plant, one garden, one farm at a time.

As craftsmen of an American heritage brand, we continuously seek ways to improve our composting process; and we also find the best materials available to mix with our composted cow manure to create a full line of products that will help you grow…one plant, one garden, one lawn at a time.

As pioneer men and women cultivating your own lawns and gardens to grow your own fruits and vegetables, we offer recipes to help you bring your harvest from your garden…to your kitchen…to your dinner table.

So let your inner farm out…jump into our website and indulge in our knowledge. Come discover farming through the eyes of Daddy Pete’s. Timeless products…unparalleled quality…our goal is to become more and more creative, so that our creativity equals your increase.


Need to satisfy your craving for fruit—October is the time to do it! This is a great month to plant the following fruit trees and fruit bushes: apples, blackberries, blueberries, chestnuts, figs, nectarines, peaches, pears, pecans, persimmons, plums, and strawberries. Daddy Pete’s Planting Mix will help create an excellent growing medium in which to plant these items.  After planting, you can top dress your trees or bushes with Daddy Pete’s Barnyard Fertilizer or Daddy Pete’s Organic Fertilizer. If you want to amend your existing soil for planting, we recommend using Daddy Pete’s Composted Cow Manure or Daddy Pete’s Lawn & Garden Soil.

 October is also a great month to fix bare spots in your lawn with Daddy Pete’s Sandy Loam Top Soil; and a great month to fertilize your lawn with our natural, pelleted fertilizer, Daddy Pete’s Barnyard Fertilizer.

 You can still harvest pumpkins in October, so we have included pumpkin recipes for you to enjoy!

OCTOBER FRUITS

  • Apples
  • Blackberries
  • Chestnuts
  • Figs
  • Nectarines
  • Peaches
  • Pears
  • Pecans
  • Persimmons
  • Plums
  • Strawberries
CARAMEL APPLE CHEESECAKE BARS   INGREDIENTS Crust: 2 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 cup (2 sticks) butter, softened Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar , plus 2 tablespoons, divided 3 large eggs 1 1/2 teaspoons vanilla extract Apples: 3 Granny Smith apples , peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Streusel Topping: 1 cup firmly packed brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup (1 stick) butter, softened Drizzle: 1/2 cup caramel topping for drizzling after baked   INSTRUCTIONS Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.   VIEW RECIPE SOURCE

CARAMEL APPLE CHEESECAKE BARS

 

INGREDIENTS

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar , plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples , peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

Drizzle:

1/2 cup caramel topping for drizzling after baked

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

 

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BUTTERMILK BANANA BLUEBERRY BREAD   INGREDIENTS 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1 cup sugar 2 large eggs 1/4 cup buttermilk 1/2 teaspoon vanilla extract 3 ripe bananas, mashed 1 cup blueberries   INSTRUCTIONS Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray. In a large bowl, combine flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated. Add blueberries and gently toss to combine. Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.   VIEW RECIPE SOURCE

BUTTERMILK BANANA BLUEBERRY BREAD

 

INGREDIENTS

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

2 large eggs

1/4 cup buttermilk

1/2 teaspoon vanilla extract

3 ripe bananas, mashed

1 cup blueberries

 

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.

In a large bowl, combine flour, baking powder, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Add blueberries and gently toss to combine.

Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

 

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FIG AND CARMELIZED ONION FLATBREAD   INGREDIENTS 3 medium sweet onions, cut in half and sliced from root to stem into thin slices 3 Tbsp. unsalted butter 2 flatbreads (8-inch) 2 Tbsp. crumbled feta cheese, plus extra for the top 2 cups lightly packed fresh arugula 3 large fresh figs, sliced olive oil salt and pepper   INSTRUCTIONS Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter. Add onion to the pan and stir to coat with butter. Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat. Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat. Preheat the oven to 425F. Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly. Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired. Cut into slices and serve warm.   VIEW RECIPE SOURCE

FIG AND CARMELIZED ONION FLATBREAD

 

INGREDIENTS

3 medium sweet onions, cut in half and sliced from root to stem into thin slices

3 Tbsp. unsalted butter

2 flatbreads (8-inch)

2 Tbsp. crumbled feta cheese, plus extra for the top

2 cups lightly packed fresh arugula

3 large fresh figs, sliced

olive oil

salt and pepper

 

INSTRUCTIONS

Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.

Add onion to the pan and stir to coat with butter.

Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.

Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.

Preheat the oven to 425F.

Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.

Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.

Cut into slices and serve warm.

 

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NECTARINE SPINACH SALAD WITH BACON AND TOASTED WALNUTS   INGREDIENTS For the balsamic vinaigrette: 1 Tbsp balsamic vinegar 1/2 tsp fresh lime or lemon juice 3 1/2 Tbsp olive oil extra virgin preferable 1 tsp spicy brown mustard 1/8 tsp salt 1/8 tsp black pepper 1 tbsp shallots or onion, minced For the Salad: 2/3 cup walnuts raw, roughly chopped 1/8 tsp sea salt 1/4 tsp ground cinnamon 1 tbsp bacon fat to coat skillet, reserved from cooking your bacon 8 slices nitrate free bacon sugar-free if following Whole30** 2-3 fresh nectarines pitted and sliced thin 5 oz container fresh baby spinach   INSTRUCTIONS To prepare the dressing, add all ingredients to a sealable container and shake vigorously to combine (or whisk well) chill until ready to serve. Prior to servings, shake again to recombine. In a large heavy skillet, cook bacon over medium-high heat until crisp, drain on paper towels and set aside. Discard all but about 1 Tbsp bacon fat and use it to coat the bottom of the skillet. Turn the burner to medium heat and add the walnuts, toss to coat. Allow to cook for a minute, then add the salt and cinnamon and stir while cooking another minute or until nicely toasted. Stir and watch closely to avoid burning, once toasted, remove from heat. To assemble the salad, add the spinach to a serving bowl and add the sliced nectarines, toasted walnuts, then crumble the bacon all over. Shake the dressing again before serving and toss with salad once ready to serve. You can add grilled chicken or your favorite protein to make it a meal. Serves 4-6 as a side salad. Enjoy!   VIEW RECIPE SOURCE

NECTARINE SPINACH SALAD WITH BACON AND TOASTED WALNUTS

 

INGREDIENTS

For the balsamic vinaigrette:

1 Tbsp balsamic vinegar

1/2 tsp fresh lime or lemon juice

3 1/2 Tbsp olive oil extra virgin preferable

1 tsp spicy brown mustard

1/8 tsp salt

1/8 tsp black pepper

1 tbsp shallots or onion, minced

For the Salad:

2/3 cup walnuts raw, roughly chopped

1/8 tsp sea salt

1/4 tsp ground cinnamon

1 tbsp bacon fat to coat skillet, reserved from cooking your bacon

8 slices nitrate free bacon sugar-free if following Whole30**

2-3 fresh nectarines pitted and sliced thin

5 oz container fresh baby spinach

 

INSTRUCTIONS

To prepare the dressing, add all ingredients to a sealable container and shake vigorously to combine (or whisk well) chill until ready to serve. Prior to servings, shake again to recombine.

In a large heavy skillet, cook bacon over medium-high heat until crisp, drain on paper towels and set aside.

Discard all but about 1 Tbsp bacon fat and use it to coat the bottom of the skillet.

Turn the burner to medium heat and add the walnuts, toss to coat. Allow to cook for a minute, then add the salt and cinnamon and stir while cooking another minute or until nicely toasted. Stir and watch closely to avoid burning, once toasted, remove from heat.

To assemble the salad, add the spinach to a serving bowl and add the sliced nectarines, toasted walnuts, then crumble the bacon all over. Shake the dressing again before serving and toss with salad once ready to serve. You can add grilled chicken or your favorite protein to make it a meal. Serves 4-6 as a side salad. Enjoy!

 

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PORK TENDERLOIN WITH PEARS AND SHALLOTS   INGREDIENTS 4 tablespoons olive oil extra-virgin, divided 2 cloves garlic finely chopped 1 tablespoon thyme chopped fresh, plus more for garnish 3 large shallots each cut into wedges through stem end, peeled 3 small unpeeled bosc pears quartered, cored 1 1/2 pounds pork tenderloin silver skin, and excess fat removed kosher salt as needed black pepper freshly ground, as needed 4 sprigs rosemary 3/4 cup pears or peach nectar 1 tablespoon unsalted butter room temperature 1 tablespoon all-purpose flour 1/4 cup chicken broth   INSTRUCTIONS Preheat oven to 475°F. Line a large baking sheet with foil. Mix oil, garlic, and chopped thyme in small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork. Heat a large skillet over medium-high heat. Add pears and cook until brown on cut side, turning once or twice, about 4 minutes. Transfer pears the baking sheet, leaving room for the pork. Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cooking over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet and place on top of 4 sprigs of rosemary (do not clean skillet). Roast pork until thermometer inserted into center registers 140°F, about 10 minutes. Allow to rest on a cutting board for at least 10 minutes. Mix butter and flour in small cup. Add pear nectar to the skillet and cook over medium heat, whisking to scrape up browned bits. Once the nectar is hot and bits dissolved, add butter mixture and boil until sauce thickens about 7 minutes. Add the chicken broth, and more as needed to thin the sauce. Season with salt and pepper as needed. Slice pork; arrange on a platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.   VIEW RECIPE SOURCE

PORK TENDERLOIN WITH PEARS AND SHALLOTS

 

INGREDIENTS

4 tablespoons olive oil extra-virgin, divided

2 cloves garlic finely chopped

1 tablespoon thyme chopped fresh, plus more for garnish

3 large shallots each cut into wedges through stem end, peeled

3 small unpeeled bosc pears quartered, cored

1 1/2 pounds pork tenderloin silver skin, and excess fat removed

kosher salt as needed

black pepper freshly ground, as needed

4 sprigs rosemary

3/4 cup pears or peach nectar

1 tablespoon unsalted butter room temperature

1 tablespoon all-purpose flour

1/4 cup chicken broth

 

INSTRUCTIONS

Preheat oven to 475°F. Line a large baking sheet with foil.

Mix oil, garlic, and chopped thyme in small bowl. In a medium bowl, add half of the oil mixture to the shallots and pears, toss to combine. Season both sides of the pork with salt and pepper. Rub the rest of the oil mixture over pork.

Heat a large skillet over medium-high heat. Add pears and cook until brown on cut side, turning once or twice, about 4 minutes. Transfer pears the baking sheet, leaving room for the pork.

Add 1 tablespoon of olive oil to the pan. Add pork and shallots and cooking over medium-high heat; brown on all sides, turning, about 7 minutes. Transfer shallots to platter.

Transfer pork to baking sheet and place on top of 4 sprigs of rosemary (do not clean skillet). Roast pork until thermometer inserted into center registers 140°F, about 10 minutes. Allow to rest on a cutting board for at least 10 minutes.

Mix butter and flour in small cup. Add pear nectar to the skillet and cook over medium heat, whisking to scrape up browned bits. Once the nectar is hot and bits dissolved, add butter mixture and boil until sauce thickens about 7 minutes. Add the chicken broth, and more as needed to thin the sauce. Season with salt and pepper as needed.

Slice pork; arrange on a platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

 

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PERSIMMON COOKIES   INGREDIENTS 1 Cup Persimmon Pulp use soft persimmons like Hachiya 1 Egg 1 Cup Sugar ½ Cup Shortening 2 Cups Flour 1 teaspoon Cinnamon ½ teaspoon Cloves ½ teaspoon Nutmeg 1 teaspoon Salt (optional) 1 teaspoon Baking Soda 1 Cup Chopped Walnuts 1 Cup Raisins   INSTRUCTIONS Mix flour, sugar, cinnamon, cloves, nutmeg and baking soda. Separate bowl mix pulp, shortening and egg Combine with dry mixture, then add nuts and raisins Preheat oven 350 Drop on greased cookie sheet Cook 20 – 25 minutes Yields 4 dozen   VIEW RECIPE SOURCE

PERSIMMON COOKIES

 

INGREDIENTS

1 Cup Persimmon Pulp use soft persimmons like Hachiya
1 Egg
1 Cup Sugar
½ Cup Shortening
2 Cups Flour
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Nutmeg
1 teaspoon Salt (optional)
1 teaspoon Baking Soda
1 Cup Chopped Walnuts
1 Cup Raisins

 

INSTRUCTIONS

Mix flour, sugar, cinnamon, cloves, nutmeg and baking soda.
Separate bowl mix pulp, shortening and egg
Combine with dry mixture, then add nuts and raisins
Preheat oven 350
Drop on greased cookie sheet
Cook 20 – 25 minutes
Yields 4 dozen

 

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HEALTHY CREAM CHEESE STRAWBERRY STUFFED FRENCH TOAST   INGREDIENTS 4 tablespoons low fat cream cheese 1 tablespoon maple syrup or honey 2 eggs 1/4 cup milk 4 tablespoons whole grain bread crumbs divided 1 tablespoon sugar divided 1 teaspoon cinnamon divided 8 strawberries hulled and sliced 8 slices whole wheat bread 2 teaspoons oil divided   INSTRUCTIONS To make the filling mix the cream cheese with the honey and set aside. In a shallow dish whisk the eggs and milk together. On a large plate combine 2 tablespoons bread crumbs, 1/2 tablespoon sugar and 1/2 teaspoon cinnamon. Heat 1/2 teaspoon oil in a large non-stick frying pan. To assemble the French Toast, spread a slice of bread with 1/4 of the cream cheese mixture. Top with two sliced strawberries and cover with a second slice of bread. Coat first with the egg mixture and then with bread crumbs. Fry over medium-high heat until golden brown and crunchy, gently pushing down on the edges of the bread to seal. Continue the same way with the other six bread slices. Halfway through wipe the plate with the coating mixture clean and mix the rest of the bread crumbs, sugar and cinnamon for making the other two French Toasts. Serve warm with additional strawberries.   VIEW RECIPE SOURCE

HEALTHY CREAM CHEESE STRAWBERRY STUFFED FRENCH TOAST

 

INGREDIENTS

4 tablespoons low fat cream cheese

1 tablespoon maple syrup or honey

2 eggs

1/4 cup milk

4 tablespoons whole grain bread crumbs divided

1 tablespoon sugar divided

1 teaspoon cinnamon divided

8 strawberries hulled and sliced

8 slices whole wheat bread

2 teaspoons oil divided

 

INSTRUCTIONS

To make the filling mix the cream cheese with the honey and set aside.

In a shallow dish whisk the eggs and milk together.

On a large plate combine 2 tablespoons bread crumbs, 1/2 tablespoon sugar and 1/2 teaspoon cinnamon.

Heat 1/2 teaspoon oil in a large non-stick frying pan. To assemble the French Toast, spread a slice of bread with 1/4 of the cream cheese mixture. Top with two sliced strawberries and cover with a second slice of bread. Coat first with the egg mixture and then with bread crumbs. Fry over medium-high heat until golden brown and crunchy, gently pushing down on the edges of the bread to seal.

Continue the same way with the other six bread slices. Halfway through wipe the plate with the coating mixture clean and mix the rest of the bread crumbs, sugar and cinnamon for making the other two French Toasts.

Serve warm with additional strawberries.

 

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BLACKBERRY SYRUP   INGREDIENTS 2 cups blackberries 1 cup sugar 1 cup water 1 tablespoon lemon juice (optional)   INSTRUCTIONS Bring everything to a boil, in a large saucepan, reduce the heat and simmer for 10 minutes before removing from heat to cool and straining the solids from the syrup. Note: Store in a sealed container in fridge and enjoy within 2 weeks.   VIEW RECIPE SOURCE

BLACKBERRY SYRUP

 

INGREDIENTS

2 cups blackberries

1 cup sugar

1 cup water

1 tablespoon lemon juice (optional)

 

INSTRUCTIONS

Bring everything to a boil, in a large saucepan, reduce the heat and simmer for 10 minutes before removing from heat to cool and straining the solids from the syrup.

Note: Store in a sealed container in fridge and enjoy within 2 weeks.

 

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RUSTIC CHESTNUT CAKE   INGREDIENTS 1-1/2 cups pureed chestnuts 1-1/2 cups ground almonds 5 egg yolks 1 cup granulated sugar 1/2 cup unsalted butter, softened 1 tablespoon lemon zest 1-1/2 cups ground blanched almonds 2 tablespoons all-purpose flour 5 egg whites 2 tablespoons confectioner’s sugar   INSTRUCTIONS Preheat oven to 350F. Coat an 8-inch cake pan with baking spray. Cut an X in one side of each chestnut. Place chestnuts in a deep pot and cover with water. Boil rapidly for about 20 minutes or until chestnuts are soft. Remove from pot and let rest until cool enough to handle. Remove the shell. Puree chestnuts. Separate eggs. Set aside egg whites. Beat the egg yolks and sugar until light and fluffy. Add remaining ingredients except for egg whites and mix well. Beat the egg whites until soft peaks form. Gently fold into mixture. Pour into prepared pan and bake for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes. Remove cake from pan and cool completely. Dust lightly with confectioner’s sugar.   VIEW RECIPE SOURCE

RUSTIC CHESTNUT CAKE

 

INGREDIENTS

1-1/2 cups pureed chestnuts
1-1/2 cups ground almonds
5 egg yolks
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 tablespoon lemon zest
1-1/2 cups ground blanched almonds
2 tablespoons all-purpose flour
5 egg whites
2 tablespoons confectioner’s sugar

 

INSTRUCTIONS

Preheat oven to 350F. Coat an 8-inch cake pan with baking spray.

Cut an X in one side of each chestnut. Place chestnuts in a deep pot and cover with water. Boil rapidly for about 20 minutes or until chestnuts are soft. Remove from pot and let rest until cool enough to handle. Remove the shell. Puree chestnuts.

Separate eggs. Set aside egg whites. Beat the egg yolks and sugar until light and fluffy. Add remaining ingredients except for egg whites and mix well.

Beat the egg whites until soft peaks form. Gently fold into mixture. Pour into prepared pan and bake for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes. Remove cake from pan and cool completely. Dust lightly with confectioner’s sugar.

 

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PEACH BBQ SAUCE   INGREDIENTS 2 medium sweet onions (Preferably Vidalia onions.) 4 cloves garlic 3 tbsp olive oil 8 large peaches pitted and diced no need to peel 1 1/2 tbsp smoked paprika 1 1/2 tsp ground dry thyme 1/2 tsp black pepper 1/2 tbsp salt 1 tsp nutmeg 1 tbsp chili powder 2 finely diced red Thai chilies (optional or chili flakes to taste; your favourite hot sauce to taste can also be used) 1 1/2 tbsp powdered ginger 3/4 cup honey 1/2 cup apple cider vinegar 1/4 cup Worcestershire sauce   INSTRUCTIONS In a medium sized saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not but not browned. Transfer to a food processor along with the peaches and puree until very smooth. Return the mixture to the saucepan and add all of the remaining ingredients. Simmer slowly for about 30 minutes until the sauce begins to thicken to a brushable consistency. The sauce will thicken a little more when cooled down. Store in a covered container in the fridge for up to a week or keep for up to 3 months when bottled properly in mason jars according to the manufacturers instructions.   VIEW RECIPE SOURCE

PEACH BBQ SAUCE

 

INGREDIENTS

2 medium sweet onions (Preferably Vidalia onions.)

4 cloves garlic

3 tbsp olive oil

8 large peaches pitted and diced no need to peel

1 1/2 tbsp smoked paprika

1 1/2 tsp ground dry thyme

1/2 tsp black pepper

1/2 tbsp salt

1 tsp nutmeg

1 tbsp chili powder

2 finely diced red Thai chilies (optional or chili flakes to taste; your favourite hot sauce to taste can also be used)

1 1/2 tbsp powdered ginger

3/4 cup honey

1/2 cup apple cider vinegar

1/4 cup Worcestershire sauce

 

INSTRUCTIONS

In a medium sized saucepan over medium heat, sauté the onions and garlic in the olive oil until softened but not but not browned.

Transfer to a food processor along with the peaches and puree until very smooth.

Return the mixture to the saucepan and add all of the remaining ingredients.

Simmer slowly for about 30 minutes until the sauce begins to thicken to a brushable consistency. The sauce will thicken a little more when cooled down.

Store in a covered container in the fridge for up to a week or keep for up to 3 months when bottled properly in mason jars according to the manufacturers instructions.

 

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PECAN PIE BARS   INGREDIENTS 1¾ cups all purpose flour ½ cup sugar ¾ cup cold butter For the top layer ⅔ cup firmly packed brown sugar ⅓ cup +1 tbsp flour 4 large or extra large eggs 1 tablespoon vanilla extract ½ tsp salt 1½ cups corn syrup dark is best 2 cups roughly chopped pecans no need to toast the pecans   INSTRUCTIONS This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe. Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware. Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot. To prepare the top layer of the cookie bars Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup. Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer. Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven. Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny. Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars. As these are quite rich I tend to cut them a little smaller than other cookie bars.   VIEW RECIPE SOURCE

PECAN PIE BARS

 

INGREDIENTS

1¾ cups all purpose flour

½ cup sugar

¾ cup cold butter

For the top layer

⅔ cup firmly packed brown sugar

⅓ cup +1 tbsp flour

4 large or extra large eggs

1 tablespoon vanilla extract

½ tsp salt

1½ cups corn syrup dark is best

2 cups roughly chopped pecans no need to toast the pecans

 

INSTRUCTIONS

This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.

Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.

Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)

Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.

To prepare the top layer of the cookie bars

Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.

Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.

Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.

Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny.

Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them

I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.

As these are quite rich I tend to cut them a little smaller than other cookie bars.

 

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SPICED PLUM JAM RECIPE   INGREDIENTS 8 lbs. Ripe pitted plums 2 tbsp Butter (this helps reduce the foam when the plums are cooking) 1 1/2 tsp Cinnamon (I use Ceylon cinnamon) 1/2 tsp Nutmeg 6 cups Sugar 1 tbsp + 2 tsp low sugar pectin (If you don't want to use the pectin, just increase the sugar by 1-2 more cups)   INSTRUCTIONS Wash and pit your plums. Depending on the type of plum you have you may be able to cut all the way around your plum, twist and pull your plum apart, and then pull the pit out. If your plums are like mine you'll need to cut each pit out. Combine all your ingredients into a large pot (mine was a 6 quart and was a bit too small) and slowly bring to a boil (medium heat). Stir frequently. The mixture will begin to thicken--make sure you keep stirring occasionally. Cook up to 45 minutes. Once the jam mixture begins to gel off the spoon (when it doesn't drip fast off the spoon like liquid anymore) it is done. Remove from heat and ladle jam into hot, clean jars, leaving 1/4 inch of headspace. Process for 15 minutes in waterbath canner (if you live at high altitude like I do, you'll need to increase your waterbath canning time). See the article I link to in my blog post for full canning instructions. *Note: You'll want to be careful not to over cook the jam. The jam will continue cooking when you are canning it in the waterbath so it is okay for the jam to be a little runny once you're done boiling it on the stove.   VIEW RECIPE SOURCE

SPICED PLUM JAM RECIPE

 

INGREDIENTS

8 lbs. Ripe pitted plums

2 tbsp Butter (this helps reduce the foam when the plums are cooking)

1 1/2 tsp Cinnamon (I use Ceylon cinnamon)

1/2 tsp Nutmeg

6 cups Sugar

1 tbsp + 2 tsp low sugar pectin (If you don't want to use the pectin, just increase the sugar by 1-2 more cups)

 

INSTRUCTIONS

Wash and pit your plums. Depending on the type of plum you have you may be able to cut all the way around your plum, twist and pull your plum apart, and then pull the pit out. If your plums are like mine you'll need to cut each pit out.

Combine all your ingredients into a large pot (mine was a 6 quart and was a bit too small) and slowly bring to a boil (medium heat).

Stir frequently.

The mixture will begin to thicken--make sure you keep stirring occasionally.

Cook up to 45 minutes. Once the jam mixture begins to gel off the spoon (when it doesn't drip fast off the spoon like liquid anymore) it is done.

Remove from heat and ladle jam into hot, clean jars, leaving 1/4 inch of headspace.

Process for 15 minutes in waterbath canner (if you live at high altitude like I do, you'll need to increase your waterbath canning time). See the article I link to in my blog post for full canning instructions.

*Note: You'll want to be careful not to over cook the jam. The jam will continue cooking when you are canning it in the waterbath so it is okay for the jam to be a little runny once you're done boiling it on the stove.

 

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PUMPKIN MUFFINS   INGREDIENTS 1 pie pumpkin, roasted and made into puree as instructed above. You will need 1 1/2 cups pumpkin puree 1 1/2 cup organic sugar 3 eggs 1 tsp vanilla 1 3/4 cup flour 1 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp ground ginger 1 tsp baking soda 1/2 tsp salt   INSTRUCTIONS Mix pumpkin puree, sugar, eggs, and vanilla together. Sift together flour, and remaining dry ingredients into the wet ingredients. Mix together until just combined. Fill each muffin liner in a muffin tin up 2/3 of the way full. Bake at 350 for 18-20 minutes.   VIEW RECIPE SOURCE   VEGAN PUMPKIN SOUP (GLUTEN-FREE)   INGREDIENTS 1 tablespoon olive oil 1/2 onion, diced (about 1 cup) 1/2 pumpkin, peeled and diced (about 8 cups) 4 cloves garlic, minced 1 tablespoon fresh rosemary, diced 4-5 cups vegetable broth 1/2-1 cup coconut milk For garnish: 1/4 cup toasted sliced almonds   INSTRUCTIONS Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste. Puree soup in a blender (in batches) and return to the pot. Add coconut milk and simmer for another minute or two. Serve garnished wi th toasted sliced almonds, a drizzle of olive oil and fresh rosemary.   VIEW RECIPE SOURCE

PUMPKIN MUFFINS

 

INGREDIENTS

1 pie pumpkin, roasted and made into puree as instructed above. You will need 1 1/2 cups pumpkin puree

1 1/2 cup organic sugar

3 eggs

1 tsp vanilla

1 3/4 cup flour

1 1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1 tsp baking soda

1/2 tsp salt

 

INSTRUCTIONS

Mix pumpkin puree, sugar, eggs, and vanilla together.

Sift together flour, and remaining dry ingredients into the wet ingredients.

Mix together until just combined.

Fill each muffin liner in a muffin tin up 2/3 of the way full.

Bake at 350 for 18-20 minutes.

 

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VEGAN PUMPKIN SOUP (GLUTEN-FREE)

 

INGREDIENTS

1 tablespoon olive oil

1/2 onion, diced (about 1 cup)

1/2 pumpkin, peeled and diced (about 8 cups)

4 cloves garlic, minced

1 tablespoon fresh rosemary, diced

4-5 cups vegetable broth

1/2-1 cup coconut milk

For garnish: 1/4 cup toasted sliced almonds

 

INSTRUCTIONS

Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.

Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.

Puree soup in a blender (in batches) and return to the pot.

Add coconut milk and simmer for another minute or two.

Serve garnished wi

th toasted sliced almonds, a drizzle of olive oil and fresh rosemary.

 

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