HARVEST SAMPLER

Recipes

Pumpkin Pecan Muffins Submitted by Clearbrook Farms

• 1 ¼ cups Clearbrook Farms Pumpkin Butter
• ½ cup unsalted butter
• ¼ cup sugar
• 2 eggs
• ½ tsp vanilla extract
• 1 ⅓ cups all purpose flour
• 2 tsp fresh lemon juice
• 1 tsp baking soda
• ½ cup chopped pecans
• ½ tsp salt

Directions:

1. Preheat oven to 325° F.
2. In a bowl, beat butter and sugar together until creamy and smooth.
3. Add eggs and beat well.
4. Add flour, baking soda and salt. Mix until combined.
5. Stir in pumpkin butter, vanilla extract, lemon juice and chopped pecans.
6. Fill buttered muffin pans ¾ full (or use muffin liners).
7. Bake at 325° F until toothpick inserted in center comes our clean (about 25 – 30 minutes).
8. Remove muffins from pan and cool on wire rack.

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter.

Apple Butter Cookies Submitted by Clearbrook Farms

• 1 jar Clearbrook Farms Apple Butter
• 1 ½ cups all-purpose flour
• ¼ cup unsalted butter or margarine, softened
• ¼ tsp baking soda
• ¾ cup packed light brown sugar
• ¼ tsp baking powder
• 3 tbsp molasses
• 1 tsp cinnamon
• 2 egg whites
• ½ tsp allspice
• ¾ cup raisins

Directions:

1. Preheat oven to 350° F. Place rack in center of oven.
2. Cream together butter, brown sugar, molasses and apple butter.
3. Mix in egg whites.
4. In another bowl, combine flour, baking soda, baking powder, cinnamon and allspice.
5. With a sturdy wooden spoon, mix together dry ingredients, wet ingredients and raisins until well combined.
6. Drop batter, by rounded tablespoons, onto ungreased cookie sheet.
7. Bake at 350° F for 20 minutes or until springy in the center.
8. Remove from cookie sheet while hot and cool on rack.
9. Yields 4 dozen cookies

*You can substitute Clearbrook Farms Pumpkin, Peach or Pear Butters for the Apple Butter

Cranberry-Pumpkin Muffins Submitted by Clearbrook Farms

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 egg, beaten
• ¾ cup buttermilk
• 1 jar Clearbrook Farms Pumpkin Butter
• ⅓ cup packed brown sugar
• ⅓ cup butter, melted
• ½ cup dried Cranberries

Topping:

• 3 tbsp brown sugar
• 1 tbsp sour cream
• ⅓ cup pecan pieces

Directions:

1. Topping: In a small bowl, stir together brown sugar, sour cream and pecan pieces.
2. Preheat over to 400° F. Grease twelve (2 ½”) muffin cups or line with paper liners.
3. In a medium bowl, stir together flour, baking powder and baking soda. Make a well in the center of the dry mixture.
4. In another medium bowl, stir together egg, buttermilk, Pumpkin Butter, brown sugar and melted butter.
5. Add the pumpkin mixture and dried cranberries to the flour mixture all at once. Stir until just moistened (batter will be lumpy).
6. Spoon batter into the prepared muffin cups, filling each ¾ full.
7. Drop about 1 tsp of topping mixture on top of each muffin.
8. Bake about 20 minutes or until done. Remove from cups and cool slightly on wire rack. Serve warm.
9. Yields 12 muffins.

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter.

Apple Butter Barbequed Chicken Sauce Submitted by Clearbrook Farms

• ⅓ cup Clearbrook Farms Apple Butter
• ⅓ cup salsa
• 1 tbsp vegetable oil
• ½ tsp salt (optional)
• ¼ tsp garlic powder
• 2 drops Worcestershire sauce

Directions:

1. Mix all ingredients together.
2. Use as a sauce for outdoor grilling.
3. OR pour over 4 boneless, skinless chicken breasts
4. Bake uncovered in oven at 375° F for 25 minutes

Johnny Appleseed Apple Butter Cookies Submitted by Clearbrook Farms

• ½ cup shortening
• 1 cup sugar
• 2 eggs
• 2 tbsp milk
• 1 tsp vanilla
• 2 ½ cups flour
• ¼ tsp baking soda
• ½ tsp salt
• Clearbrook Farms Apple Butter

Directions:

1. Mix shortening, sugar and eggs
2. Add in milk and vanilla
3. In a separate bowl, sift together flour, baking soda and salt.
4. Stir dry ingredients into first bowl.
5. Wrap the dough in plastic and chill for at least one hour.
6. Preheat oven to 400°. Lightly oil baking sheet.
7. Roll dough about ⅛ inch thick on a lightly floured board.
8. Cut into 2 inch squares.
9. Drop ¾ teaspoon CLEARBROOK FARMS APPLE BUTTER onto middle of each square. Recipe will use about one cup of apple butter.
10. Bring up two opposite corners of each cookie and pinch them together.
11. Bake for 8 to 10 min until lightly browned.

Yields 5 dozen

*You can substitute Clearbrook Farms Pumpkin, Peach or Pear Butters for the Apple Butter

Apple Butter Oatmeal Bars Submitted by Clearbrook Farms

• 1 cup flour
• 1 cup rolled oats
• ½ cup brown sugar
• ½ tsp baking soda
• ½ cup (1 stick) of margarine
• 1 cup Clearbrook Farms Apple Butter

Directions:

1. Preheat oven to 350°.
2. Mix flour, rolled oats, brown sugar and baking soda.
3. Cut in margarine.
4. Press ½ of mixture into pan.
5. Spread 1 cup of apple butter (or strawberry-raspberry butter)
6. Top with remaining ½ mixture in crumbs
7. Bake at 350° till golden-brown

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter

Pumpkin Yogurt Submitted by Clearbrook Farms

• 1/2 cup Yogurt
• 2 tbsp Clearbrook Farms Pumpkin Butter

 

Mix 2 tbsp Clearbrook Farms Fruit Butter in ½ cup of yogurt.

*You can substitute Clearbrook Farms Apple, Peach or Pear Butters for the Pumpkin Butter