Lemon Blueberry Ricotta Cake

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Lemon Blueberry Ricotta Cake

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:20
  • Cook Time: 1:00
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

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Ingredients

  • 1 ½ cups all-purpose flour
  • 2 TBSP Buttermilk
  • Zest of 2 Meyer Lemons
  • Juice of 1 large Meyer Lemon
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup ( sticks) unsalted butter, softened
  • 1 ½ cups fresh whole-milk ricotta
  • 1 ½ cups granulated sugar
  • 3 large eggs (at room temperature)
  • ½ vanilla bean paste
  • 1 ½ teaspoon pure vanilla extract
  • Optional: Confectioner’s sugar for dusting

Instructions

Preheat oven to 350F degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, add flour, baking powder, and salt and set aside.

In an electric mixer fitted with the paddle attachment, cream together butter, buttermilk, lemon juice, lemon zest, ricotta, and sugar on medium speed until smooth and light, about 2 minutes.

Beat in eggs, one at a time, it may look curled at this point, don’t worry about it, it will adjust once you add the dry ingredients.

If using the vanilla bean – split it lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract.

On low speed*, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed.

Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.

Bake cake for 15 minutes, and then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325F degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 45 minutes more. (NOTE: sometimes the cakes take up to 60 min of cooking – specially if the ricotta was very wet and not drained before adding to the batter)

Allow cake to cool in pan on a wire rack for 15 minutes, then carefully invert it onto the rack to cool completely.

Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.


Peach Buttermilk Cobbler

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Peach Buttermilk Cobbler

  • Author: Alexandra Thurlow
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Desserts

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Ingredients

68 Summeripe peaches (enough to fill a 9-inch square baking dish) peeled, pit removed , cut into small bite size slices

1 cup plus 2 tbsp. wheat flour or all purpose flour, divided

½ cup plus 3 tablespoons turbinado sugar (such as Sugar in the Raw) or granulated sugar, divided

½ cup almond flour

2 teaspoon baking powder

½ teaspoon salt

4 tablespoons cold unsalted butter

¾ cup whole buttermilk


Instructions

  1. Preheat oven to 375 degree F. In a 9 -inch square baking dish, toss together the peaches, 2 tablespoons wheat flour and 2 tablespoons of sugar until coated. Set aside.
  2. In a medium bowl, stir together almond flour, baking powder, salt, remaining 1 cup of wheat flour and ½ cup sugar. Grate cold butter using largest holes of a box grater into the flour mixture. Toss together flour mixture and butter with your fingertips or fork. Gradually add buttermilk, mixing together again using your fingertips or fork until dry ingredients are just moistened. Shape the sticky dough into 6 thin (1/2inch) patties. Arrange the patties to cover the peach mixture in the baking dish. Sprinkle the remaining 1 tablespoon of sugar on top.
  3. Bake in preheated oven until topping is golden brown about 50 – 60 minutes. Let cool slightly and serve warm with our Summeripe Peaches and Cream Ice Cream.

Notes

Serve with our Summeripe Peaches and Cream Ice Cream  (optional and recipe located under desserts) or Vanilla Ice Cream.

Peach Banana Bread

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Peach Banana Bread

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baking

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Ingredients

2 very rip yellow peaches, peeled and finely diced

2 very ripe bananas, peeled

2 Tbsp fresh lemon juice (About 1 lemon)

1/2 cup brown sugar

1/2 cup butter

1 1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

Optional:

1 cup walnuts, chopped


Instructions

  1. Preheat oven to 375 degrees.
  2. Mash bananas and peaches and mix them with the lemon juice.
  3. Cream butter and sugar together and add the banana peach mixture, stirring well.
  4. In a separate bowl stir together the dry ingredients. Add to the banana peach mixture and stir in nuts if desired.
  5. The dough will be very stiff. Turn into 4 small loaf pans and bake for 20-25 minutes. Or turn into 1 large loaf pan and bake for 30-45 minutes.
  6. To test for doneness, insert a knife into the load; if it comes out clean, the bread is done. 

Keywords: peach banana baking bread breakfast dessert

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Apricot Chocolate Chip Cookies

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 27 minutes
  • Yield: 48 1x
  • Category: Dessert
  • Method: Baking

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Ingredients

1 cup or 6- 8 Apricots, peeled, pit removed, finely diced
1/2 cup butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla
1 cup flour
1 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup chopped walnuts

Instructions

  1. In a large bowl mix butter, granulated sugar, brown sugar and vanilla until creamy. Add egg and stir into the mixture.
  2. In a separate bowl add both flours, baking soda and salt and mix. Add to the the creamy mixture and stir together.
  3. Stir in apricots, chocolate chips and walnuts.
  4. Drop onto ungreased baking sheet by rounded tablespoons.
  5. Bake for 12 minutes 

Keywords: Apricot Chocolate cookies fruit baking

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Peach Lemon Poppy Seed Bread

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Category: breakfast
  • Method: baking

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Ingredients

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered
1/2 cup butter – room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 egg – slight beaten
2 Tablespoons lemon zest
1 Tablespoon fresh lemon juice
1 1/2 cup flour
1 1/2 cup wheat flour
2 Tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven 375 degrees
  2. Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
  3. In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
  4. In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
  5. Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
  6. Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Notes

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)

Keywords: peach lemon bread

Mandarin Bundt Cake

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Mandarin Bundt Cake

  • Total Time: 30

Description

Want to take your bundt cake from ordinary to extraordinary? Easy! Just add in some Rascal Mandarin juice and a little bit of zest.


Scale

Ingredients

  • 1012 mandarins
  • 1 box Golden Butter cake mix
  • Eggs
  • Butter
  • ½ cup powered sugar
  • Powdered sugar for dusting

Instructions

  1. Prepare cake batter according to instructions but substitute mandarin juice for the water. Add the zest of 2 mandarins to the cake batter.
  2. Bake according to instructions.
  3. Make mandarin glaze by adding the juice of 1 mandarin to 1/2 cup powdered sugar, stir to combine.
  4. Dust the bundt cake with powdered sugar and finish with a drizzle of mandarin glaze.

Nutrition

  • Serving Size: 12

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Almost-Instant Plumcot Sherbet

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 135

Description

Our Almost-Instant Plumcot Sherbet is incredibly delicious and shockingly simple. All you need are four ingredients, a blender and a freezer!


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Ingredients

  • 1 1/2 pounds Summeripe Plumcots, peeled and sliced
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Kosher salt

Instructions

  1. In a blender or food processor, combine plumcot slices, sweetened condensed milk, vanilla, and a generous pinch of salt.
  2. Puree until smooth, scraping down any chunks on the side of the blender.
  3. While fruit is blending, cover a metal baking pan with wax paper.
  4. Transfer puree to the baking pan and freeze until firm.

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Summeripe White Stone Fruit Salad

  • Author: The Kitchen at Summeripe
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20

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Ingredients

  • 5 Summeripe White Peaches and/or Nectarines, cut into bite size chunks
  • 12 fresh strawberries, stems removed & quartered
  • 1 cup blueberries
  • 1 1/22 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • 6 mint leaves, thinly sliced
  • Handful or crushed candied pecans or walnuts

Instructions

  1. Toss the Summeripe white peaches/nectarines and strawberries together in a large bowl with the honey and lemon juice.
  2. Let sit for 10 minutes so the fruit has chance to macerate.
  3. Before serving, add mint and candied nuts, tossing gently to combine.

Notes

  • Don’t worry if the salad is too tart or too sweet. Simply add more honey or sprinkle with sugar to sweeten. If too sweet, add more lemon juice.

Summer Fruit Salad

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Summer Fruit Salad

  • Author: The Kitchen at Mountain View
  • Prep Time: 15
  • Total Time: 15
  • Category: salads

Description

Talk about simple & healthy! This Summer fruit salad features all of your favorite stone fruits with a little berry twist.


Scale

Ingredients

  • 2 yellow peaches, sliced
  • 2 yellow nectarines, sliced
  • 2 plums, sliced
  • 2 cups strawberries, hulled and sliced
  • 3 cups Estate Vineyards grapes (green, red, and/or black grapes)
  • 1 ½ cup blueberries
  • 3 tablespoons lemon juice, about 1 lemon
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • Handful of crushed candied pecans

Instructions

  1. In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes, and blueberries.
  2. In a small bowl, combine lemon juice, maple syrup, and balsamic vinegar.
  3. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
  4. Serve immediately or let chill in the refrigerator for later.

Notes

  • Serve as a side dish or add some whipped cream for a tasty dessert.

Keywords: salads