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Recipe Category: Sweets & Treats


Mandarin Creamsicle Ice Cream 

Make this easy and delicious recipe when Foothill mandarin season is in full swing. Goes great with pumpkin pie, too!

Ingredients

  • 1 1/4 sugar  
  • 1 cup fresh mandarin juice  
  • 2 cups heavy whipping cream 
  • 2 cups half & half  
  • Pinch of salt  
  • 1 Tablespoon vanilla  
  • Crushed  Biscoff cookies (for ice cream topping)  

Directions

  1. Melt the sugar with the mandarin juice and then leave aside to cool.  
  2. 2. Mix in the heavy whipping cream, half & half, salt, vanilla and cooled sugar mandarins mix and pour into ice cream maker. 
  3. 3. Once ice cream is made put in freezer to harden overnight.  
  4. 4. Serve with crushed Biscoff cookies. 

Pickled Radishes

There’s nothing quite like homemade quick pickles of any sort. Pickled radishes are easy to make and oh-so-delicious on burgers, salads, sandwiches or tacos…and sure to please guests as part of a holiday relish tray. 

Ingredients

  • 2 bunches radishes 
  • 1 cup white wine vinegar 
  • 1 cup apple-cider vinegar 
  • 1 cups water 
  • 3 Tbsp sugar/maple syrup 
  • 2 tsp peppercorns 
  • 2 clove garlic, peeled/smashed 
  • 2-3 tsp kosher salt 
  • Generous pinch red pepper flakes (optional) 
  • 1 tsp whole mustard seeds (optional) 

Directions

Remove radish tops/tails and thinly slice radishes. Pack slices into a quart-sized canning jar along with peppercorns, garlic and red pepper flakes/mustard seeds (if using). Place jar in the sink as it’s a safe place for potential splatters, in preparation for adding brine. 

In a small saucepan, combine vinegar, water, sugar or maple syrup and salt. Bring mixture to a boil, stirring occasionally. Pour mixture into the jar, over radishes.  

Let mixture cool to room temperature, then secure lid/refrigerate at least 1 hour. Serve immediately, or they’ll keep up to 2 weeks, refrigerated. 

Apple-Bacon-Onion Marmalade

This recipe is a great intro to Jazz apples, and perfect for topping burgers, mashed potatoes, pork chops and pancakes. Other firm-fleshed apples will also work well.

Ingredients

  • 6 oz. bacon, diced
  • ½ yellow onion, diced small
  • 3 Jazz apples, peeled/cored and diced small
  • ½ cup apple cider vinegar
  • ¼ cup & 2 Tbsp maple sugar

Directions

  1. In a large sauté pan over medium heat, add bacon and render until golden brown.
  2. Add diced onion and sauté 2 minutes, stirring occasionally. Add diced apples and sauté/stir 2 minutes more.
  3. Add vinegar and maple sugar and simmer on medium-low for 30 minutes, stirring occasionally.
  4. Eat immediately or spread evenly on a tray to cool. Can keep in the fridge for several days.

Bacon Wrapped Dates w/ Pumpkin Pie Spice

These are sweet-salty-spiced flavor bombs that’re sure to get your party started right! A hint of pumpkin pie spice gives ‘em that unmistakably Fall feeling.

Ingredients

DATES
  • 8 slices thin-cut bacon
  • 16 medjool dates
  • 4 oz goat cheese
  • ¼ cup honey
  • ¼ – ½ tsp pumpkin pie spice (pre-mixed, or use recipe below)
  • Toothpicks
Pumpkin Pie Spice
  • 3 Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 ½ tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • Pinch fresh-ground black pepper (less than 1/8 tsp)

Directions

Bacon Wrapped Dates

  1. Preheat oven to 350°, line a raised-edge sheet pan with parchment paper.
  2. Slice dates lengthwise on one side to create an opening. Remove pits/crowns.
  3. Using a spoon, stuff small amount of goat cheese into each date. Press sides together to close. Cut bacon slices in half; wrap each date with a slice of bacon and secure with a toothpick.
  4. Arrange evenly on prepared sheet pan, bake for 10 minutes. Remove from oven and, holding toothpicks, turn each date so it’s lying on another side. Bake another 5-8 minutes and repeat, turning dates so each side of the bacon gets crispy.
  5. While dates cook, combine honey and pumpkin pie spice in a small bowl.
  6. Remove dates from oven and place on paper-towel-lined plate to drain. After 3-5 minutes, move dates to serving plate and drizzle with spiced honey. Serve immediately.

Pumpkin Pie Spice

  1. In a small bowl, whisk everything together evenly, making sure to break up any clumps of ground ginger.
  2. Pour into a small, well-sealing jar.

Sparkling Autumn Punch

Thank you to our friends at Ozark Natural Foods in Fayetteville, Arkansas for this refreshing treat!

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

  • 5 cups spiced apple cider
  • 3 cans San Pellegrino Limonata
  • 1 cup orange juice
  • 1 Pink Lady apple, sliced
  • 1 orange, sliced
  • Mountain Valley Sparkling water, to top it off
  • 2-3 sprigs rosemary
  • 3-4 cinnamon sticks

Directions

  1. In a pitcher, add apple cider, San Pellegriono and orange juice. Gently stir to combine.
  2. Add in apple slices and orange slices. Top it off with Mountain Valley Sparkling Water.
  3. Add rosemary and cinnamon sticks. 

Tarragon Tea Cakes

These tasty treats come to us from Greentree Co-op Market in Mount Pleasant, Michigan!

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

  • 2 cups raw pumpkin seeds, plus extra for garnish
  • 2 cups all-purpose flour
  • 1 cup softened butter*
  • ½ cup sugar
  • Zest of one lemon
  • 1 Tbsp water
  • ½ Tbsp tarragon

*If unsalted add two pinches of salt.

Directions

  1. Preheat oven to 325°.
  2. Combine all ingredients except flour in food processor and process until pumpkin seeds are well chopped, stopping to stir as needed.
  3. Once the mix is ready, place in a large mixing bowl and fold in flour with a spatula. It should come together fairly quickly.
  4. Cover two cookie sheets in parchment paper and shape the dough into generous 1-inch balls. (Batch yields 36-40 cookies.)
  5. Press one pumpkin seed into the top of each cookie.
  6. Bake for 20 minutes or until bottom begins to brown and surface of the cookie looks dry.
  7. Cool completely and store in an airtight container.