Nash’s Carrot Cake


It’s carrot season! Let’s celebrate with cake.

2 cups Nash’s soft white wheat flour
2 cups organic sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/2 cups organic light oil
2 cups grated Nash’s carrots
1 teaspoon vanilla
1 cup fresh pineapple, well chopped
1 cup organic flaked coconut
1 cup chopped nuts
6 ounces cream cheese or fromage blanc (perhaps from Mt. Townsend Creamery)
6 tablespoons butter, softened
3 cups organic powdered sugar
1 teaspoon vanilla
Chopped nuts for garnish

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. Pour into a greased 13×9-inch baking pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Beat cream cheese and butter in a small bowl until fluffy. Add the powdered sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store int eh refrigerator.

Yield: 12-16 servings.

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Rhubarb-Ginger Cobbler

4 cups chopped rhubarb
1 cup rapadura sugar
2 teaspoons allspice
1/4 cup butter
1/4 cup dark brown sugar, tightly packed
1 egg
1/3 sorghum molasses
3+ tablespoons grated ginger root
2+ teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon dry mustard
1 teaspoon baking soda
1 1/4 cups sifted all-purpose unbleached flour
1/2 cup milk with vinegar (or buttermilk)

Put rhubarb in a bowl. Pour sugar over it and toss well to mix. Let stand in refrigerator for an hour. Drain rhubarb and discard all but 1/4 cup juice. Return to its bowl, sprinkle with allspice, and toss.

Preheat the oven to 350 degrees F. Butter a large rectangular baking dish. In a large mixing bowl, cream butter with the brown sugar. Beat the egg into the creamed mixture and add to the sorghum and ginger root. In a small bowl, mix together the ground ginger, cinnamon, mustard, baking soda, and the flour. Add in increments to the batter, stirring as you go along. Add the milk-with-vinegar and beat until smooth. Pour the rhubarb mixture into the bottom of the pan. Drop the ginger mixture by the teaspoonful on top. Bake for 30 minutes and then turn the oven temperature down to 325 degrees. Bake for another 15 minutes, until the cake is well browned. Yields 8 servings.

Have you tried this recipe? Tell us how it turned out!

Strawberry Ideas

Strawberries in pints 2014

Strawberries are here, strawberries are here! Hurry and make as many delicious strawberry dishes as you can before they’re gone!

Salads—Great with spinach.

Smoothies—with yogurt, milk, juice, bananas and oranges.

Syrup—Boil in a little water, allow to cool, and use on Nash’s buckwheat pancakes, or on ice cream. Add a little chopped basil for a taste explosion!

Desserts—Dip in melted chocolate; add to a fruit pie; slice and put on vanilla ice cream, drizzle with high-quality Balsamic vinegar, garnish with mint.

Butter—Chop fine and add to softened butter with a little pepper.

Popsicles—Crush into chunky liquid, mix with a little sugar, put into popsicle forms and freeze. Kids love ‘em!

Ice Cubes—Put one strawberry into each ice cube section of an ice tray, freeze and put in lemonade, wine coolers, etc.

Trail Mix—Dry in a food dehydrator and mix with nuts, raisins, etc.

Soup—Blend 3 cups strawberries, 1 cup plain yogurt, 1/2 cup Reisling, and 1/3 cup sugar. Chill and drizzle with olive oil and a dash pepper.

Salsa—Chop and mix strawberries, chives, cilantro, dried cranberries, and avocado. Mix with red pepper jelly, lime juice and a little dried crushed red pepper.

Have you tried this recipe? Tell us how it turned out!

Rhubarb Custard

Try rhubarb in a custard for a quite enjoyable treat.

Try rhubarb in a custard for a quite enjoyable treat.

4 cups chopped rhubarb
3/4 cup sugar (or less)
2 tablespoons Nash’s white wheat flour
1 tablespoon lemon juice

Mix together and put in buttered baking dish. Bake in hot oven at 400 degrees for 20 minutes.

3 eggs
1 cup of heavy whipping cream
2 tablespoons melted butter
1/4 teaspoon ground nutmeg

Beat eggs in bowl, add cream, butter and nutmeg, and blend. Pour over hot rhubarb. Bake 20 minutes more till golden. The filling can also can be put in an unbaked pie shell and baked the same way.


Margie recommends using the tasty organic rhubarb from Lazy J Farm in Agnew — and turning it into custard pie!

We thank Nash’s own Margie Diffner for this recipe.

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Gluten-Free Ginger and Apple Cornmeal Cake

8 tablespoons coconut oil
1/4 teaspoon xanathan gum
1 cup xylitol or organic sugar
1/2 teaspoon baking powder
2-3 apples, cored, cut into eighths
1/2 teaspoon baking soda
4 tablespoons fresh ginger, grated
1/2 teaspoon sea salt
3/4 cup fine cornmeal
3 eggs
3/4 cup all-purpose gluten-free flour, such as Manini’s or Bob’s Red Mill
1/2 teaspoon vanilla
1/2 cup almond milk

Melt 4 tablespoons coconut oil in skillet (preferably cast iron). Add 1/2 cup xylitol/sugar and stir until smooth, making sure to coat sides. If not using cast iron, transfer mixture to a 9” pie pan and coat sides.

In a circular pattern, lay apple wedges on bottom of pan, covering it entirely. Sprinkle 1 tablespoon grated ginger over apples, then place in oven for 15 minutes at 350 F, or until apples are tender.

Meanwhile, combine cornmeal, flour, baking powder, baking soda, remaining ginger and salt in a mixing bowl.

In a separate bowl, mix remaining coconut oil (solid) and xylitol/sugar until fully integrated and smooth. Add eggs one at a time and blend until combined. Add dry ingredients to egg mixture and mix thoroughly, but do not overwork batter. Add milk and mix until batter is smooth.

Remove apples from oven and pour batter on top, distributing evenly.

Return to oven and bake 30 minutes or until golden brown.

Let stand 10 minutes, run knife around sides of pan, and invert onto platter or cutting board. Cut and serve.

We thank chef Annie McHale of Port Angeles for this recipe.

Have you tried this recipe? Tell us how it turned out!

Baked Doughnuts

Makes 1 1/2 dozen doughnuts

1 large potato
1 egg, beaten
1/2 cup milk, scalded
2 1/2 cups Nash’s red wheat flour
1/3 cup butter, softened, plus melted butter for topping
1/2 cup honey, warmed
coconut sugar (see below)
2 teaspoons dry yeast

Cook potato in enough water to cover until tender. Drain, reserving 2
tablespoons cooking water. Mash potato.

Combine milk, butter and honey in a large bowl. Stir well and cool to

Dissolve yeast in warm reserved potato water. Let proof, then add to
milk mixture. Add 1/2 cup mashed potatoes and egg, then work in flour.
Place in an oiled bowl, turn once to oil top, cover and let rise in a warm
place until light, about 1 hour.

Turn out onto a floured surface, and knead for 5-8 minutes. Roll to 1/2-
inch thickness and cut into circles using a 3-inch doughnut cutter.

Lightly oil a baking sheet. Place doughnuts on baking sheet and let rise
again for about 45 minutes.

Preheat oven to 425 degrees F.

Bake for about 12 minutes or until lightly browned. remove from oven,
brush immediately with butter and dust with coconut sugar.

Coconut Sugar
Place 1 cup unsweetened dried coconut in blender or coffee mill and process at medium speed until coconut is very fine. Store in a sealed jar and use in place of powdered sugar to dust cakes and cookies.

We thank Rodale’s Basic Natural Foods Cookbook for this recipe.

Have you tried this recipe? Tell us how it turned out!

Sweet Buttermilk Shortbread

Strawberries in pints

Top this shortbread with strawberries and cream, mmmmmmmm.

1/2 cup sugar
4 cups Nash’s soft white wheat flour
10 tablespoons butter
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoons baking soda
1 3/4 cups buttermilk
Strawberries and whipped cream to top

Mix all dry ingredients. Cut butter into dry ingredients until crumbly, about pea size. Add the buttermilk gently. Don’t overmix.

Form dough into large disc on floured board about 1 inch thick. Cut out with a round cutter (2” diameter) and bake at 375 for about 10-12 minutes. Let cool.

Top with crushed strawberries and top with a dollop of sweetened whipped cream.

Have you tried this recipe? Tell us how it turned out!

Lemon Icebox Pie

14 whole graham crackers
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and still warm

2 14-ounce cans condensed milk
1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6 lemons)
Zest of 2 lemons
8 large egg yolks

Chantilly cream
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners’ sugar

To make the crust
Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.
Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

Have you tried this recipe? Tell us how it turned out!

Purple Potato Pie

Karolina with potatoes

Purple potatoes are purple all the way through. This will be one very purple pie!

12 little purple potatoes (boiled and peeled)
3 cups organic powdered sugar
5 tablespoons lemon juice
3 eggs
1 small container organic cream cheese
1 teaspoon cinnamon

5 tablespoons organic butter, melted
1 cup Nash’s freshly ground wheat flour
Pinch salt
1 tablespoon organic peanut butter

In a bowl, mash the potatoes. Add sugar and stir. Put all filling ingredients in a blender and blend until smooth.

Mix crust ingredients in a separate bowl. Stir lightly—crust should be crumbly. Press into a greased pie pan and pour filling on top. Bake at 350 degrees F until firm, about 50 minutes.

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Honey-Poached Garlic Sauce for Ice Cream

Garlic bulb with rustic background

Garlic on ice cream? Give it a shot, it might surprise you!

If you will bear in mind the oft-repeated principle, “Don’t overdo,” you will be on the road to the acquisition of culinary wisdom. But be bold. Try combining flavors. Make tests to determine how much of a particular seasoning you find agreeable. And on those off-days when every dish seems stale, flat and unprofitable, reach for your garlic press and begin by adding a half drop of garlic juice. Garlic fanatics insist that garlic is even good in ice cream. But members of the American Garlic Society, of which I am one, are of the opinion that one should draw the line somewhere. If I can have garlic in hors d’oeuvres, soup, the main course and salad, I’m prepared to pass it up in ice cream.
— Nicholas Roosevelt, retired diplomat and author

1 cup good quality local honey
1 cup water, plus more if needed
10 plump garlic cloves, peeled
1 long piece lemon peel
6-inch sticks cinnamon

Method to the madness:

Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer slowly until water has evaporated and garlic is tender and golden (caramelized), 40 to 50 minutes. If water boils away before garlic has caramelized, add more water, 1 tablespoon at a time, until garlic is golden and very soft.

Remove sauce from heat and let cool. Discard lemon peel and cinnamon. If you wish, mash garlic cloves before serving. Serve garlic sauce at room temperature. Ladle over good-quality vanilla or honey ice cream.

We thank Walt Wielbicki (Garlic Breath) for this recipe. If you love garlic too, check out his Lebanese Garlic Sauce and Death By Garlic (Revived by Kale).

Have you tried this recipe? Tell us how it turned out!