Thank you to our friends at Equal Exchange for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Stir sugar and cocoa powder together in large saucepan until evenly blended.
Pour in milk, keeping an eye on how much. You want enough that the mixture is “runny”, yet if you put in too much, it will take forever to boil down. A good way to judge the right amount is if, when you drag a spoon across the diameter of the bottom of the pan, the mixture closes in behind it fairly quickly. Heat at medium-high until boiling, then lower heat and let low boil continue. Stir occasionally.
Grease pie plate or similar dish and fill sink with about 2″ of cold water.
Start checking temperature with a candy thermometer when bubbles get small and glossy. Total cooking time will be about 20 minutes or less depending on the amount of milk. Remove from heat when mixture reaches 235°F or “soft ball” stage.
Set pan in cold water to cool.
Add vanilla extract. Let cool slightly and add peanut butter.
Remove from cold water and stir quickly to mix in peanut butter. Pour it into a buttered pie plate just as it begins to hold its shape or harden. Perfect is when it hardens just as it spreads out in the plate and holds the decorative swirl you put on top. Let cool and cut into pieces.
Thank you to our friends at Sacramento Food Co-op for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
1 ½ cup hachiya persimmon pulp (from 3-4 very ripe persimmons)
3 eggs, well beaten
¾ cup sugar
1 cup flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup melted butter
½ cup lowfat milk
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 Tbsp vanilla extract
1 cup golden raisins
Directions
For the pulp, remove skin from persimmons and seed the fruit. Blend the pulp in a food processor or blender and set aside.
Preheat oven to 325°.
Lightly grease an 8” round cake pan or 8×8” baking dish with butter or coconut oil.
In a large bowl, add all ingredients in the order listed. Bake for 1 hour.
Thank you to our friends at Davis Co-op for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
½ cup tri-color quinoa
¾ cup water
2 cups chopped broccoli crowns and stems
1 cup red seedless grapes, halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
Salt and pepper
½ cup sliced almonds
2 Tbsp crumbled feta cheese
Optional: big pinch of red pepper flakes
Directions
Preheat the oven to 350°. Line a baking sheet with parchment and spread out almonds in an even layer. Bake for 5-7 minutes, possibly less if you have a hot oven, until nutty smelling and a few shades darker. Remove from oven and cool.
Preheat the oven to 425° and line a baking sheet with parchment paper.
Rinse quinoa under running water. Add to a small pot with a well-fitting lid. Add water and a big pinch of salt. Heat over high until it begins to simmer, then turn the heat down to low, cover, and cook for 10 minutes. After 10 minutes, turn off the heat, but do not disturb the quinoa! Allow to steam an additional 10 minutes, then fluff with a fork and transfer to a bowl or baking sheet to cool.
Meanwhile, add broccoli and grapes to prepared baking sheet. Toss with olive oil, balsamic vinegar, and big pinches of salt and pepper until everything is evenly coated. Spread onto baking sheet. Place on bottom oven rack and roast 15-20 minutes, rotating halfway through. Remove from oven to cool.
Combine roasted things, quinoa, toasted almonds, feta cheese (feel free to add more than is written here) and red pepper flakes if you like it hot.Serve at room temperature as the flavors peak after a 20-minute rest on the counter.
Thank you to our friends at Chico Co-op for this amazing recipe!
There is nothing lovelier than a light-yet-still-feels-hearty fall salad. Loaded with produce and nuts, it’s the taste version of romping in leaf piles in your favorite sweater.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
1 cup jasmine rice 2 cups butternut squash, peeled/cubed
1 cup cremini mushrooms, sliced
1 red bell pepper (fresh or roasted), julienned
1 cup walnut pieces
Dressing
¼ cup red wine vinegar
¼ cup red wine vinegar
½ Tbsp maple syrup
½ bunch marjoram
¼ Tbsp sea salt
½ tsp paprika
¼ cup olive oil
Directions
Cook jasmine rice with 2 cups water.
Toss squash with a bit of oil and bake until tender at 375º.
Bake walnut pieces on separate pan until browning, approximately 10 minutes.
Oil skillet and sauté mushrooms until tender.
Combine and whisk dressing ingredients, adding oil last.
Thank you to our friends at Frontier Co-op in Iowa for this amazing recipe!
Apple cider mimosas are the perfect fall twist on the classic celebratory drink. Spice up your next special occasion (or even a fall-time brunch) with this simple two-ingredient combination that is a match made in autumn heaven.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
On a small, rimmed plate, gently whisk together cane sugar and apple pie spice. Spread out mixture so the edge is bigger in diameter than the rim of your glass. Set aside.
Dip the rim of each glass in a shallow bowl of water or apple cider, or rub an apple slice along the rim. Dip glass rim in sugar-spice mixture until rim is fully coated. Repeat with all four glasses.
Just before serving, cut four thin apple slices and place one at the bottom of each glass along with a cinnamon stick. Tuck cinnamon stick under apple slice so it doesn’t float to the top.
Into each glass, pour champagne until bubbles have settled and glass is half full. Add apple cider until glass is full.
Thank you to our friends at Organic Valley Co-op for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
Bread
1 Tbsp active dry yeast (not rapid rise)
1 cup Organic Valley Whole Milk, heated to 110°
½ cup granulated sugar, plus 1 Tbsp for yeast (for bread)
1 cup canned pumpkin puree
4 ½ to 5 cups all-purpose flour
2 tsp salt
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
6 Tbsp Organic Valley Unsalted Butter, softened
½ cup (1 stick) Organic Valley Unsalted Butter, melted
Spiced Sugar
1 ½ cup granulated sugar
½ cup brown sugar
½ tsp cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp ground cloves
Directions
Dissolve yeast in 110° milk in large bowl of electric mixer fitted with dough hook; let stand 10 minutes.
Add ½ cup sugar (substitute granulated sugar with brown sugar for a more caramelized look and flavor), pumpkin puree, 4 ½ cups of the flour, salt and spices for bread. Beat at medium speed until a soft dough forms, about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix until just combined.
Place dough in a buttered, medium-sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.
Meanwhile, combine all ingredients for Spiced Sugar in a shallow bowl; mix well.
After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball-sized pieces (1 ½ oz each). Roll each piece into a ball.
Butter a 10-inch Bundt pan or ring-shaped cake pan or mold. Dip each ball of dough lightly into melted butter, then dip heavily in spiced sugar. Place rolls evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture. Cover and let rise in a warm, draft free place until doubled in size, 1 hour to 1 hour 20 minutes.
Heat oven to 350° Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.
Invert onto a serving plate. Serve warm or at room temperature.
