Pineland Farms Recipes

Cranberry Sauce
Submited By: Pineland Farms

Easy Cranberry Sauce

2 cups sugar
 2 cups water
4 cups cranberries
Bring to a boil sugar and water for 15 minutes. Add cranberries and continue to boil for another 15 minutes. Stir until all cranberries have popped, and serve or store in refrigerator.

Pineland's Blueberry Coleslaw
Submited By: Pineland Farms

Blueberry Cole Slaw
1 head Pineland Farms Cabbage- Shredded
1/2 Pineland Farms onion (thinly sliced)
1 carrot - shredded
! pint Pineland Farms blueberries
1 cup mayonaise
2 tbsp apple cider vinegar
1 tbsp Pineland farms blueberry honey
2 tbsp chopped cilantro
1/4 teaspoon cumin
kosher salt to taste
1) Shred the cabbage and thinly slice the onion, preferably using a mandolin on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl.
2) Add the mayo, vinegar, honey, cilantro, cumin and salt. and toss to combine. Serve immediately or refrigerate up to 4 hours before serving.

Super Easy Roasted Asparagus
Submited By: Pineland Farms

Super Easy Roasted Asparagus
1 bunch Pineland Farms asparagus
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper *
Preheat the oven to 450 degrees. Trim the bottom of the asparagus. On a heavy baking sheet toss the asparagus with oil and seasoning. Roast for about 15 minutes or until desired tenderness.
* depending on your personal preference- add any of your favorite herbs or seasonings. I love adding minced or granulated garlic, so go for it- make it your own!

Easiest Applesauce Ever
Submited By: Pineland Farms

1 3lb basket apples- peeled cored and cut up into medium chunks- a mixture of apple varieties work best
about 3/4 cup pineland farms apple cider
1/2 cup cranberries - optional

Place apples and cider in medium saucepan.
Bring to a boil stirring occasionally to prevent burning.
Add cranberries if desired. Reduce heat and continue cooking and stirring occasionally until desired consistency is reached.
Simply stir and serve warm or cold,
It's delicious, quick and healthy and is the basis for our Apple Cranberry Bread!

Blueberry- lemon cookies
Submited By: Pineland Farms

2 1/2 cups all purpose flour
2 teaspoons baking powder
1 ;pinch salt
1/2 cup butter
2 cups sugar
2 eggs beaten
1/2 teaspoon lemon extract
1/2 cup milk
1 1/2 cups blueberries

1. preheat oven to 375 degrees . Grease cookie sheet
2. sift flour, baking powder and salt together.
3. In a large bowl cream butter and sugar. Beat in eggs and lemon extract
4. Mix in milk and flour alternating in 3 parts starting with milk.
5. Fold in blueberries
6. Drop by tablespoonful onto greased cookie sheet
7. bake 12 to 15 minutes
Makes about 4-5 dozen cookies
Great served with blueberry lemonade!

Blueberry Lemonade
Submited By: Pineland Farms

1/3 cup sugar
1/2 cup water
1/4 cup blueberries
1/3 cup lemon juice
additional water to make 1 quart lemonade
additional frozen or fresh blueberries for garnish

Place first 3 ingredients in microwave safe 1 quart measuring cup
Microwave on high for about 1 minute
Stir to dissolve sugar, and berries will begin to pop
add lemon juice and additional water to make 1 quart lemonade
Pour over ice and garnish with a few extra berries! REFRESHING!

Blueberry Cucumber Salad
Submited By: Pineland Farms

Blueberry Cucumber Salad

! cucumber* or 3 kirby cukes
1 pint Pineland Blueberries
2 tablespoons thinly sliced scallions
2 tablespoons olive oil
1 tablespoon lime juice
1/2 cup coarsely chopped cilantro or parsley loosely packed
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup feta cheese if desired

* if using cucumbers cut it in half lengthwise and with the tip of a spoon scrape out the seeds- if using thin kirby cukes this is not necessary *

Cut cucumbers into thin slices.
In a large bowl toss cucumber, blueberries, scallions and cilantro or parsley.
In a small bowl, whisk the olive oil, lime juice, cilantro/parsley and salt and pepper.
Pour over the cucumber mixture and toss to combine.
Sprinkle with feta cheese if desired.

Blueberry Blasted zucchini bread
Submited By: Pineland Farms

3 eggs lightly beaten
1 cup oil
1 tbsp vanilla extract
2 cups sugar
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp ground cinnamon
2 cups shredded zucchini
1 1/2 pints Pineland Farms blueberries

Preheat oven to 350 degrees F. Grease and flour or use cooking spray on 4 mini loaf pans.
Blend first four ingredients together with mixer until somewhat fluffy. Whisk flour salt baking powder, baking soda and cinnamon together. Add slowly to liquid while blending. Fold in zucchini and blueberries.
Bake in prepared oven for 45 minutes or until knife inserted in center comes out clean.
Cool in pans for 15 then remove and place on wire racks. Wrap in plastic wrap. Also freezes well!

Classic Zucchini -n- Eggs ( AKA zucchini omelette
Submited By: Pineland Farms

This was a classic lunch at our house all summer long! Enjoy it on its own or on a roll on the go! It's great "uncovered" or with cheese
' or add a condiment of your choice!

3 eggs beaten
1- medium zucchini cubed
2 scallions, or about 1/2 small onion chopped
cheese - optional and can be melted on top or added to the beaten eggs
salt, pepper to taste
small amount of olive oil to prevent sticking

Heat oil in pan over medium heat.
Cook onion and zucchini just until tender or desired consistency.
Add beaten eggs and cheese cubes if desired
Cook until eggs are as you like em!
Add cheese at this point as a melt if desired.
Place on plate as is or on a roll!

Easy Apple Pie bread pudding
Submited By: Pineland Farms

This recipe is a great way to use that leftover bread, cake and of course fruitcake from the holidays! Anything will work as the “bread” base as long as it can absorb the egg mixture.
4 cups cubed bread
8 ounces cream cheese cut into pieces
2 cups chopped apples ( you can also substitute a few cranberries for a little kick of tart)
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 eggs
4 cups milk
1/2 cup sugar
1/4 cup honey
1/4 cup melted butter
1 teaspoon vanilla
Cinnamon and nutmeg (optional)

Arrange 1/2 of the bread cubes in a lightly greased 9x13inch pan.
Mix apples and/or berries with cinnamon and then spread them and the cream cheese pieces evenly over bread cubes and then top with remaining bread cubes.
Whisk together eggs, milk, honey, sugar, butter, salt and vanilla. Pour over bread mixture in pan and press bread cubes to absorb egg mixture. Cover and chill 6 to 8 hours.
Bake covered in preheated 350F oven for 30 to 35 minutes or until it begins to set.
Sprinkle with cinnamon and nutmeg if desired and continue to bake uncovered an additional 30 minutes or until lightly browned and set.
Enjoy warm or at room temperature- and it’s great with ice cream or whipped cream!

Tomato-Melon Chicken Salad
Submited By: Pineland Farms

2 pints grape tomatoes cut in half
2 cups cubed seedless watermelon
1 cup berries( use your favorite - raspberries blackberries, halved strawberries, or blueberries
1/4 cup minced fresh basil
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
9 cups torn mixed salad greens
4 grilled chicken breasts sliced

In a large bowl combine the tomatoes, melon, and berries. In a small bowl whisk the basil, oil, vinegar , salt and pepper. Drizzle over the tomato mixture , toss to coat. Divide salad greens into 6 dishes and top with tomato mixture and chicken.

Peach Pie
Submited By: Pineland Farms

8-9 medium peaches (approximately 4 lbs) peeled and sliced

3 tablespoons cornstarch

1/2 cup sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 9-inch pie crust (recipe for our own "Easy-as-pie" crust is also on our website)

1. Preheat oven to 425F. Butter or use baking spray on a 9 inch pie plate.

2. Roll out crust and place in prepared plate. Place a small amount of butter on crust

3. Toss peach slices with a small amount of lemon juice.

4. Mix cornstarch, sugar, salt, cinnamon and nutmeg together. add to peaches and stir together gently.

5. Place peaches in prepared crust and cover with lattice top crust or crumb topping.

6. bake at 425 for 15 minutes then reduce heat to 350F and bake for an additional 45 minutes or until fruit begins to bubble.


Pumpkin Bread
Submited By: Pineland Farms

4 cups flour
2 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon ginger

1/2 cup olive oil'
1/2 cup pineland farms apple cider
2 cups pumpkin
2/3 cup cold water

4 eggs
1/2 cup chocolate chips
1/2 cup chopped walnuts
1 cup raisins

Grease and flour or use baking spray on 4- 7 to 8 inch loaf pans.
Preheat oven to 350F
Sift first 10 ingredients together in a mixing bowl and make a well.
Add oil, cider, pumpkin and water.
Blend in mixer on medium speed, once blended add eggs one at a time, mixing well after each.
Add chips nuts and raisins.
Pour into prepared pans and bake at 350F for 50 minutes or until knife inserted in center comes out clean.
allow to cool in pans for about 15 minutes then remove and continue to cool on wire racks.
If freezing bread, wrap in plastic wrap and then foil while still warm and place in freezer.
If eating fresh allow to cool completely and wrap in the same way and store in refrigerator.

Easy as Pie Crust
Submited By: Pineland Farms

Basic Pie Crust*
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tbsp. cold water
Sift together flour and salt
cut in shortening with fork or pastry blender until completely combined
add water and stir together then work with hands to form a ball
Place in a bowl and cover with a damp paper towel.
Allow to sit for approximately 15 minutes
*this recipe makes a single crust for a 9-inch pie or an 8inch pie and a lattice type crust.

Pumpkin Pie
Submited By: CSA Member: Frank T.

Step 1: Just ask Judee to make one for you.
Step 2: Say thank you
Although this method may work.. I have another that’s guaranteed!

2 eggs slightly beaten
16 ounces(2 cups) prepared pumpkin*
1/2 to 3/4 cup sugar ( depending on personal taste and type of pumpkin)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 can (12 ounces) evaporated milk
1 9 inch pie crust** unbaked

Preheat oven to 425 degrees F.
Blend first 8 ingredients using mixer at slow speed and with whisk attachment
Add evaporated milk while mixer is running. Beat until blended.
Pour into prepared crust.
Bake at 425 for 15 minutes.
Reduce temperature to 350 and bake for an additional 45 minutes or until knife placed in center comes out clean.

* you can use canned pumpkin but I use fresh pumpkin. You can use a basic pumpkin but I prefer to use one of the following winter squash:
I find them to be sweeter and not as watery. I like to cut them in half and remove the seeds. Place them cut side up in a pan with some water and bake or roast in a 400degree oven for about 45 minutes to an hour depending on the size of the squash. Just until it’s fork tender. Scoop out the pumpkin place in a bowl and discard the skin. Drain any excess water and run through a food processor just until smooth.

**you can use prepared crust or try our basic crust recipe!