Apple Granola Coffee Cake

Main Ingredients: butter, eggs, apple

  • 1 � cups all-purpose flour

  • 2 teaspoons baking powder

  • � teaspoon salt

  • � teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 2/3 cup packed brown sugar

  • 8 tablespoons cold butter, divided

  • 1 cup granola cereal, divided

  • 2 eggs

  • 2/3 cup evaporated milk (not sweetened condensed milk)

  • 1 apple, peeled, cored, and thinly sliced into rings

  • 2 tablespoons granulated sugar

  1. Preheat oven to 350�.

  2. In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.�Stir in brown sugar.�

  3. Using pastry blender (or 2 knives), cut in 6 tablespoons of butter until mixture resembles coarse crumbs.

  4. Measure � cup of the flour mixture into a small bowl; stir in � cup granola. Reserve for topping over apple slices.

  5. In small bowl, whisk eggs and milk.�Add to the remaining flour mixture; stir until just moistened.�

  6. Stir in remaining 3/4 cup granola.�

  7. Pour batter into greased 9 inch round cake pan.�

  8. Cut sliced apples rings crosswise in half.�Arrange in overlapping pattern on top.

  9. Sprinkle with the reserved flour/granola mixture.�

  10. Dot with the remaining 2 tablespoons butter; sprinkle w/granulated sugar.�

  11. Bake at 350� for 30 to 35 minutes or until wooden toothpick comes out clean.�

  12. Cool 10 minutes.�Cut into wedges and serve warm.��

Tina Wideman, Morning Glory Orchard


Apple-Filled Cookies

Main Ingredients: apple, raisins, pecans, butter, egg, vanilla, flour, oats, coconut


  • 1 cup peeled and chopped cooking apple

  • � cup raisins

  • � cup chopped pecans

  • � cup sugar

  • 2 tablespoons water

  • 1 cup butter

  • � cup sugar

  • 1 cup firmly packed brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 � cups all-purpose flour

  • � teaspoon baking soda

  • � teaspoon salt

  • 3 cups regular oats, uncooked

  • 1 cup flaked coconut

  1. Preheat oven to 375�.

  2. Combine chopped apple, raisins, nuts, � cup sugar, and water in a small saucepan.�Cook over low heat, stirring frequently, 15 minutes or until thickened; cool.

  3. Beat butter at medium speed with an electric mixer until soft and creamy; gradually add sugars, beating well.

  4. Add egg and vanilla, mixing well.

  5. Combine flour, soda, and salt; add to butter mixture, mixing well.�

  6. Stir in oats and coconut.

  7. Reserve � of dough.�

  8. Shape remaining dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheets.�Press thumb in center of each ball to make an indentation.�

  9. Spoon � teaspoon apple mixture into each indentation. Pinch off small portion of �reserved dough. flatten, place over filling and seal edges. Repeat for each cookie.

  10. Bake at 375� for 10 minutes.� �

Yield: 3 dozen

Tina Wideman, Morning Glory Orchard


Berry Patch Ice Cream Dessert

Main Ingredients: chocolate graham cracker crumbs, butter, vanilla ice cream or frozen yogurt, fresh strawberries, blueberries


  • 2 cups chocolate graham cracker crumbs

  • � stick melted butter or margarine

  • 1 quart vanilla ice cream or frozen yogurt

  • 2 cups fresh strawberries, sliced with � cup sugar or 16 oz. frozen berries

  • 1 cup blueberries

  1. Line a 8� � 9� springform pan with plastic wrap allowing excess to extend over the edges of the pan; set aside.

  2. Combine chocolate graham cracker crumbs and margarine or butter. Press into the bottom of the pan forming a crust.

  3. In a large mixing bowl, combine softened ice cream, strawberries and blueberries until evenly distributed throughout the mixture. Pour ice cream mixture evenly over prepared crust, cover and freeze for 6-8 hours.

  4. Let dessert stand for 15 minutes before serving to soften slightly. Garnish with fresh berries or your choice of ice cream toppings. Makes 10 servings.

Valley Home Farm


Blackberry Cheesecake Ice Cream

Main Ingredients: lemon juice, lemon zest, buttermilk, blackberries,


  • 2 c sugar

  • 1/2 c fresh lemon juice

  • 2 tsp lemon zest

  • 1/8 tsp salt

  • 1 quart buttermilk

  • fresh blackberries

Combine sugar, juice, zest, salt and buttermilk in a large bowl and stir until sugar dissolves. Chill thoroughly, then freeze ice cream freezer according to manufacturer's directions. When ready to serve, scoop into parfait glasses and top with fresh blackberries.
Yield: 6-8 servings

PickTn Products


Blackberry Yummies

Main Ingredients: Butter, egg, flour, salt, baking soda, cinnamon, nutmeg, white vinegar, apple juice, blackberries,


  • 3 tablespoons butter (or equivalent of your choice)

  • 1 cup white sugar (or equivalent of your choice)

  • 1 egg

  • 1- 1/2 cups sifted all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 tablespoon ground cinnamon

  • 1 pinch ground mace or nutmeg

  • 2 tablespoons distilled white vinegar

  • 1/3 cup apple juice

  • 1 1/4 cups fresh blackberries

1. Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8x8 inch baking pan.
2. In large bowl beat the butter or margarine and sugar together until light and fluffy. Add the egg and beat well.
3. Combine the flour, salt, baking soda, cinnamon and mace or nutmeg. Add the flour mixture to the sugar mixture and stir to combine. Mix in the vinegar and juice. Fold in the blackberries.
4. Pour batter into the prepared pan and bake at 325 degrees for 35 to 40 minutes. Let cool in pan and cut into squares.

Boyd Mill Farm, Franklin, TN


Butternut Almond Strudel

Main Ingredients: butternut squash, eggs, heavy cream

  • 2 cups cooked, peeled, and seeded butternut squash

  • 3 eggs

  • 1/3 cup heavy cream

  • 2/3-3/4 cup sugar (the amount will depend on the sweetness of the squash)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon fresh grated nutmeg

  • 1 teaspoon grated orange rind

  • 10 sheets phyllo dough

  • 1/2 cup butter, melted

  • 1/2-2/3 cup sugar, or as needed

  • 2/3 cup sliced almonds

For the filling:
1. In the bowl of a food processor, place the cooked squash, eggs, cream, sugar, spices, and orange rind. Process until smooth. Adjust sugar and seasonings as desired.

To assemble the logs:

  1. Line a baking sheet with parchment or a nonstick mat.

  2. Cut the 13-by-18-inch phyllo sheets in half to make two equal rectangles measuring 6 1/2-by-18 inches and stack together.

  3. Place one phyllo sheet on a clean counter. Brush with butter, sprinkle 1 tablespoon of sugar evenly over the butter, top with another sheet of phyllo, and repeat the butter and sugaring. Top with a third layer of phyllo, brush and sprinkle as before. Dollop 1/6 of the filling (a little less than 1/2 cup), centered about one inch from the bottom edge. Fold about 3/4 inch over each side of the filling and begin to roll from the bottom, tucking the bottom edge over the filling layer and making sure the filling is completely enclosed as you roll. Carefully place strudel, seam side down, on prepared pan. Repeat the process until you have made all six strudels. Brush the tops of each with butter and sprinkle sliced almonds on top. Press the almonds into the butter so they will adhere well when baked. Sprinkle the top of each with a bit more granulated sugar.

For individual triangle-shaped turnovers:

  1. Place one of the precut sheets of phyllo on a cutting board or counter and brush the right half of the dough lengthwise with butter � it doesn�t matter if this is done with exactness. Sprinkle approximately 1 teaspoon sugar over the butter. Fold the left half of the dough over to cover the buttered and sugared side. Brush this top layer with butter and sprinkle with one tablespoon sugar. Place a large tablespoon dollop of filling centered about � inch from the bottom edge. Fold flag-style on a diagonal back and forth from the bottom to the top, encasing the filling and ending up with a neat filled triangle. Make sure to butter the edges well so they adhere.

  2. Continue until you have used up the dough and the filling.

  3. Brush the tops of each triangle with butter, divide the sliced almonds between the tops of the triangles, and sprinkle each triangle with a � to 1/2 teaspoon sugar.

  4. Cook at 350 degrees, the larger log-shaped strudels for 25-30 minutes and the smaller triangles for 18-20 minutes, until lightly browned and puffy.

  5. Serve warm or at room temperature with cinnamon whipped cream, vanilla ice cream, or as they are. These turnovers can be frozen before baking and cooked directly from the freezer.

Franklin Farmers Market


Cherry Clafouti

Main Ingredients: vanilla bean, bing cherries, almonds, eggs, sugar, brown sugar, flour, salt, milk, almond extract, vanilla extract, brown sugar, butter

  • 1/2 vanilla bean, seeds scraped out

  • 2 cups fresh bing cherries, pitted and cut in quarters

  • 1/4 cup sliced almonds

  • 4 large eggs

  • 3/4 cup white sugar

  • 1/4 cup brown sugar

  • 2/3 cup all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup milk

  • 1/2 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 2 Tablespoons brown sugar

  • 2 Tablespoons flour

  • 1 Tablespoon butter, softened

Clafouti is a quick & easy cherry dessert that must be served warm.

Preheat oven to 350 degrees F. Spray an 8? X 8? baking dish or similar size pan with vegetable spray. Scrape seeds out of the vanilla bean and set seeds aside. Discard pod. Pit the cherries. If the cherries are too large, chop them in quarters. Mix with almonds and sprinkle on the bottom of the prepared baking dish.

In a medium size mixing bowl, with a hand whisk or electric mixer, whip eggs, white sugar, brown sugar, flour and salt together until light and frothy. Add milk, vanilla bean seeds and extracts, and mix well. Pour gently over the cherries and almonds, being careful not to disturb fruit, and bake for 30 minutes.

While the cherry clafouti is baking, mix 2 Tablespoons brown sugar, flour and butter together to make a streusel. Remove clafouti from oven and sprinkle streusel on top.

Return to oven and bake for an additional 15-20 minutes or until knife comes out clean and clafouti is light brown and slightly puffed. It will fall during cooling time and is normal. Cool on a wire rack for 30 minutes. Dust with powdered sugar and serve warm with fresh whipped cream.

Franklin Farmers Market


Cherry Crumble

Main Ingredients: cherries, sugar, cornstarch, butter, brown sugar, cinnamon, flour, walnuts, pecans,

  • 4 cups fresh pitted cherries

  • 3/4 cup water

  • 3/4 cup sugar

  • 2 1/2 tablespoons cornstarch


  • 4 tablespoons butter

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup all-purpose flour

  • 1/2 cup finely chopped walnuts or pecans

Heat oven to 375�. Lightly spray 4 7- to 8-ounce ramekins or 5 to 6 5- or 6-ounces ramekins or custard cups with baking spray or lightly butter the bottoms and sides.In a medium saucepan, combine the cherries, water, 3/4 cup sugar, and 2 1/2 tablespoons of cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.

Divide cherry mixture among 4 7- or 8-ounce ramekins (or 5 to 6 smaller ramekins or custard cups). Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.

Put ramekins in the oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until browned and bubbly.

Franklin Farmers Market


Chocolate Cloud Cake

Main Ingredients: bittersweet chocolate, unsalted butter, eggs, sugar, Cointreau (optional), grated zest of 1 orange, heavy cream, vanilla extract, unsweetened cocoa powder

  • 9 ounces bittersweet chocolate, minimum 70% cocoa solids

  • 1/2 cup unsalted butter, softened

  • 6 eggs: 2 whole, 4 separated

  • 1/2 cup plus 1 tablespoon sugar

  • 2 tablespoons Cointreau (optional)

  • grated zest of 1 orange

  • 9-inch spring form cake pan

  • for the cream topping:

  • 2 cups heavy cream

  • 1 teaspoon vanilla extract

  • 1 tablespoon Cointreau (optional)

  • 1/2 teaspoon unsweetened cocoa powder for sprinkling

  1. Preheat the oven to 350.

  2. Line the bottom of the cake with baking parchment or wax paper.

  3. Melt the chocolate either in a double boiler or a microwave, and the let the butter melt in the warm chocolate.

  4. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and the orange zest.

  5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff.

  6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.

  7. Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.

  8. Cool the cake in its pan on a wire rack; the middle will sink as it cools.

  9. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving carefully remove the cake from its pan.

  10. Don't worry about cracks or rough edges; it's the crater look we're going for here.

  11. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.

  12. Fill the crater of the cake with the whipped cream, easing it out gently toward the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea strainer.

Roben Mounger, Columbia, TN


Come on in Strawberries

Main Ingredients: strawberries, maple syrup

  • 1 carton sour cream (8 ounces)

  • 1/4 cup maple syrup

  • 3 pints whole strawberries, washed and hulled

  • 2 1/2 tablespoons firmly packed brown sugar

  1. Combine sour cream and maple syrup, cover, and refrigerate at least 1 hour.

  2. Arrange strawberries in dessert bowls.

  3. Sprinkle brown sugar evenly over strawberries and chill.

  4. Pour sour cream mixture over strawberries and serve.

~Roben Mounger from Jackson Junior League cookbook, Come On In, published in 1991.

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