Kate’s Old-Fashioned Apple Pie

Apples on the tree

If you love pie, come see Kate give a talk on her pie-making secrets here at the farm store community barn!

For one 9″ deep-dish apple pie.

Crust
2 1/2 cups flour
1 cup butter, shortening, or leaf lard (or a mix)
1/2 teaspoon salt
3 to 15 tablespoons ice water

Crust tip: All ingredients should be cold. Use a light touch and don’t overwork.

Cut fat into dry ingredients until fat pieces are the size of cracker crumbs or small walnuts. Add enough water to hold together. Form into a round ball and then cut in half. Form the two hemispheres of dough into chubby discs; wrap and chill in refrigerator for at least one hour. Roll out on floured board.

Apple Filling
10 cups heritage apples, skin on, quartered and cored
1/2 cup flour
1/2 cup sugar
1/2 cup salt
1 teaspoon cinnamon
2 gratings nutmeg
1/2 teaspoon allspice
1 tablespoon cider vinegar
1 teaspoon butter, chopped into little pieces

Egg Wash
1 egg white mixed with 2 tablespoons water
1 to 2 tablespoons sugar

Slice apples into 1/2-inch slices. A yard sale Vegematic works great!

Put all ingredients except butter into a large mixing bowl and mix lightly until most of the surfaces are covered. Pour into an unbaked pie crust, mounding high. Dot with butter.

Roll out second crust and place on top; crimp edges with a fork. Cut vent holes. Paint with egg white wash. Sprinkle sugar on top.

Pre-heat oven to 425F and bake for 20 minutes. Reduce heat to 375F and bake 40 minutes longer. Cool for at least 1 hour.

Apple tip: Use a mix of organic heritage apples, unpeeled for flavor and color. Lemon juice can be substituted for apple cider vinegar.

Cooking tips: About 2/3 of the way baking, the house will smell like pie! Put your ear down close to the pie when you take it out of the oven and listen for a sizzle and a deep and subtle bubbling. Look for steam to come out of the vents.

We thank Kate McDermott and her Art of the Pie for this recipe.

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

Coconut Chocolate Cookies

It’s the holidays and you’ll probably find yourself in the kitchen a lot. We hope that this recipe adds a little more sweetness to the season.

Soft White Wheat Flour

We think our soft white wheat flour works best in this yummy recipe, but feel free to try our hard red wheat flour or triticale flour too, for a slightly different consistency.

2/3 cup shaved unsweetened coconut
1 cup (2 sticks) unsalted butter
2 cups Nash’s soft white wheat flour
1 teaspoon salt, plus extra for sprinkling
1 teaspoon baking soda
1 1/2 cups firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350° F. Spread coconut in a thin, even layer on a baking sheet. Place it in the oven and bake until light brown, toasty, and aromatic, about 5-8 minutes.

Melt butter in a heavy bottom saucepan over low heat. Allow to cool pan for a few minutes. Stir together flour, salt, and baking soda in a medium-sized bowl.

Beat brown sugar and melted butter together in a large bowl until smooth, about 2 minutes. Add eggs and vanilla and beat until the mixture lightens in color, about 5 minutes. Add flour mixture to brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass. Add the chocolate chips and toasted coconut and stir until just combined.

Place dough in the fridge for 20 minutes. You can skip this step if you are in a hurry, but resting the dough in the fridge will help your cookies bake more evenly.

Lightly butter a baking sheet and scoop heaping tablespoons of dough onto it, leaving large spaces between each cookie so they have room to spread out. Just before putting into the oven, sprinkle with salt. Bake until golden brown, about 8-10 minutes. After you take them out of the oven, leave them on the baking sheet to set for 2 minutes, then move them to a wire rack to cool. The cookies are very soft when they first come out, but they will firm up quickly. Do not stack cookies until fully cooled. You can store the dough in an airtight container for up to a week, if you want to cook in batches.

Recipe adapted from Good and Cheap by Leanne Brown.

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

Buttercup Squash Cornbread

Buttercup Squash cutout

Buttercup Squash cutout

1 1/2 cup Nash’s stone-ground cornmeal
1 1/2 cup Nash’s triticale or white wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed or pureed roasted buttercup squash
1/3 cup maple syrup
1 cup Dungeness Valley Creamery milk
1/2 cup yogurt or sour cream
1/4 cup melted butter (plus some for greasing the pan)
1/4 cup melted coconut oil, or light cooking oil, such as sunflower oil
2 eggs

Preheat the oven to 400 F and grease an 8 x 11 baking pan or similar sized cast iron skillet with butter. Don’t skimp on the butter–it gives a nice crispy golden bottom and sides to your cornbread.

Whisk together all the dry ingredients in a large mixing bowl.

The easiest way to roast squash is whole in the oven. Simply wash the squash, knock the stem off with the butt of a large knife, and place it whole on a pie dish. Bake in the oven at 350 degrees for about 45 min or an hour, until it is cooked through and can be easily pierced w a fork. Cut squash in half and allow to cool a bit before scooping out seeds. Mash flesh with a potato masher, or for a smoother puree, use a hand blender or food processor.

Whisk the eggs and maple syrup together until frothy. Add the pureed squash, milk, oil, and yogurt. Whisk all together until smooth. Fold this mixture into the dry ingredients until almost combined. Add the slightly cooled melted butter and stir everything together until just combined. Do not overmix.

Pour the batter into a greased 8 x 11 baking pan or a similar sized cast iron skillet. Bake for about 35 minutes or until the top is golden, the bread is pulling away from the pan at the edges, and a knife inserted in the middle comes out clean.

Place the pan on a wire rack and cool for about 10 minutes. Cut into squares and serve warm! Yield: 12 servings.

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

Red Velvet Cake

A bunch of chioggia beets

The secret ingredient in this sweet dessert is — you guessed it — beets!

3 medium beets
3/4 cup butter, plus more for greasing pan
3/4 cup buttermilk
Juice of 1 large lemon
2 teaspoon white vinegar
1 1/2 teaspoon vanilla extract
2 cups Nash’s soft white flour*
3 tablespoons cocoa powder
1 1/8 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cup sugar
3 eggs

Heat oven to 350 degrees F. Wash beets and wrap in aluminum foil. Bake until the tip of a knife slides easily into the largest beet, about 1 hour 15 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)

Butter two 9-inch cake pans. Line the bottoms of the pans with parchment and then butter again.

In a food processor, chop beets to pieces about the size of finely diced onions. Measure 1 cup and set aside (remaining beets can be reserved for another purpose). Return cup of beets to the food processor. Purée with buttermilk, lemon juice, vinegar and vanilla until smooth.

Sift together flour, cocoa, baking powder, salt and baking soda. Set aside. In the bowl of a stand mixer, beat butter until soft. Slowly add sugar and beat until creamy. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.

Alternate adding flour mixture and beet mixture to butter mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.

Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, about 20 minutes. Remove pans from oven and cool completely on a wire rack. Frost with cream cheese frosting or other white icing.

*Nash’s soft white wheat flour has been milled fine, but if you want your Red Velvet Cake to be really silky, sift it before measuring it. We usually don’t, so we can get all the health benefits from the germ and bran.

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

Margie’s Bran Muffins

1 cup Nash’s soft white wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Nash’s wheat bran
1/3 cup brown sugar
1/4 cup molasses or honey
2 large eggs
1 cup nonfat buttermilk (or half-&-half with 1 teaspoon lemon juice)
1 grated carrot, apple, or zucchini

Preheat oven to 400 degrees F. In large mixing bowl, sift together flour, baking soda, baking powder and salt. Stir in bran with a whisk or long-tined fork.

Beat together brown sugar, molasses, egg and buttermilk. Add the dry ingredients to liquid ones and stir to moisten, about 30 seconds. Fill each cup in a 6-cup greased muffin tin to 3/4 full and place in oven. Bake until toothpick comes out clean, about 35 minutes. Let cool on rack.

We thank Nash’s own Margie for this recipe.

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

Kia’s Skillet Brownies

Triticale flour, 2 pound package

You can’t go wrong with cocoa powder and chocolate.

I’m not gonna pretend these are low fat or low sugar, or some kind of “healthy” brownie. But if you’re wanting the ultimate chocolate brownie fix, make ‘em and bake ‘em in a cast-iron skillet, and you won’t be disappointed!

1 1/2 cup turbinado or raw sugar
4 large eggs
2 cups Nash’s white wheat or triticale flour
1 cup Dutch-process cocoa powder
1 teaspoon salt
1 stick unsalted butter
1/.2 cup heavy cream
1 1/2 cups chocolate chips or coarsely chopped chocolate
1 tablespoon vanilla extract

Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa and salt.

In a 10″ or 12” cast-iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate and reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat and let cool 5 minutes.

Add chocolate mixture to sugar mixture, whisking until blended (set skillet aside). Fold in flour mixture, but don’t overmix. Pour batter into skillet.

Bake for about 20 minutes. Don’t overcook, and consider that your skillet will hold a lot of heat for a while after you pull it out of the oven.

Serve warm brownies with ice cream, fresh berries and/or whipped cream! YUM!

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

Kia’s Shortcake Drop Biscuits

Strawberries in a bowl

Better take care of that strawberry shortcake craving while the season is here!

These biscuits are easily prepped in 10 minutes, and take less than 15 to bake, so they’re a go-to for last minute desserts. Feeding a crowd? Double the batch, by simply doubling all the ingredients.

1 1/2 cups Nash’s soft white wheat flour
1 1/2 cups Nash’s red wheat or triticale flour
1/2 cup Nash’s wheat bran (optional)
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons raw sugar
1 1/2 sticks (3/4 cup) cold/frozen butter, grated
1 1/4 cup buttermilk or raw milk (use 1 1/2 cup milk if you use optional bran)

Preheat oven to 350 degrees. Combine all dry ingredients, and then thoroughly work in grated butter. Add milk and mix into thick batter using wide strokes. Don’t over-mix. Drop biscuits onto ungreased baking sheet, and bake for about 12-15 minutes, until just showing some golden color. Makes about 15-18 biscuits.

Tip: Omit the sugar for savoy breakfast biscuits.

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

Kia’s Oatmeal Chocolate Chip Cookies

Nash's flour in two-pound bags

What’s your favorite flour to use for these amazing cookies?

I’m not gonna lie, I’ve eaten these nutritious cookies before for breakfast, lunch, dinner and snack! Sweetened with honey and loaded with nutrient-rich grains, dried fruits and nuts, Kia’s Cookies are as easy to make and share!

1 cup butter (or 1/2 cup butter and 1/2 cup applesauce or pureed squash, etc.)
1 large glob peanut butter or almond butter (approx 1/4 cup)
1 cup honey
2 eggs
1 splash vanilla
1 1/2 cup Nash’s wheat flour (white, triticale, or red)
1 cup Nash’s wheat bran
1/2 cup shredded coconut
1/2 teaspoon salt
2 teaspoons baking soda
3 cups rolled oats
Extra goodies: approximately 1/4 cup each dried cranberries, raisins, nuts, flax seeds, crystallized ginger, chocolate chips—you get the idea.

Preheat oven to 350 degrees.

Let butter soften on the counter, then add peanut butter, honey, vanilla, and eggs, and mix well. (Honey measuring tip: quickly coat measuring cup or spoon with olive oil, and then portion honey. It will slide off tools easily, with no mess.)

Combine dry ingredients, except for extra goodies. Add to wet bowl and mix thoroughly. Then mix in extra goodies.

Eat some cookie dough, while also spooning some onto baking sheet. These cookies don’t spread too much when cooked, so shape accordingly. Bake for 15-18 minutes, and don’t overcook! Makes about 24 cookies.

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

Kia’s Skillet Cornbread

skillet cornbread

This is super simple to make, and can be altered in lots of different ways, depending on your mood!

1 cup Nash’s cornmeal
1 cup Nash’s white wheat flour (or triticale flour or red wheat flour)
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon raw sugar
1 egg
1 cup raw milk
1/4 cup melted butter

Combine wet ingredients and mix them into thoroughly combined dry ingredients. Slather butter or bacon grease into 8” cast iron pan and bake at 350 degrees for about 30 minutes.

Variations:

  • Add a teaspoon each of chilli powder and ground cumin to the dry mix.
  • Grate or dice chunks of cheese and gently fold into batter before putting into pan.
  • Gently fold roughly chopped fresh cilantro, basil or parsley into the batter.
  • Gently fold about a cut of chopped peppers, leeks, onions, green onions, corn kernels or other veggies into the batter.
  • Use coconut oil instead of butter.
  • Top the batter with thinly sliced colorful peppers for a beautiful presentation.

We thank Nash’s own Kia for this recipe.

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

Mother’s Day Quiche with Leeks and Bacon

Eggs

Farm-fresh pastured eggs make this Mother’s Day treat eggstra special!

Crust
2 cups Nash’s soft white flour
2/3 cup butter, chilled, chopped
1 egg yolk

Filling
1 1/2 tablespoons butter
1 large leek, cleaned and thinly sliced
6 1/2 ounces rindless bacon, chopped
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 cup grated cheese
4 Nash’s eggs
1/2 cup milk

Combine flour and butter with a fork or in a food processor until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10-12 minutes or until leek is soft. Remove from heat and stir in parsley. Let cool. Preheat oven to 350 F. Grease a standard glass or ceramic pie dish.

Roll out pastry between 2 sheets of baking paper to form a 12 inch circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

Spoon leek mixture into pastry. Top with cheese. Whisk eggs and milk together in a separate bowl, and season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. HAPPY MOTHER’S DAY!

Recipe adapted by Virginia Newman from Taste.com.

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