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Recipes!!!


2355 Halfmoon Valley Rd.
Port Matilda, PA 16870
(814) 692-5211

Hours: 8am-7pm Mon-Fri
8am-5pm Sat

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Way Fruit Farm

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Recipes

We enjoy the opportunity to provide you with fresh produce. In addition we look forward to providing select recipes for you to use to add additional variety to your options,

Apple Recipes
Cherry Recipes
Peach Recipes
Strawberry Recipes

Strawberry Recipes

Fruit Dip

16 oz. sour cream
1-2 oz. pkg.

Beat well. Dip fruit in. Coconut may be added.

Fruit Dip

1-8 oz. pkg. cream cheese
1-8 oz. jar marshmallow cream
1-8 oz. frozen wipped topping (thawed).

Blend all ingredients together. Chill 1 hour.

Breakfast Parfait

In stemmed glasses, layer non-fat yogurt, granola cereal and sliced strawberries. Repeat layers, ending with strawberries. Serve for breakfast or brunch.

Strawberry & Cream Cooler

In a blender container, combine equal amounts of strawberries, non-fat yogurt and non-fat milk. Sweeten to taste with honey or sugar. Serve in stemmed glasses with whole strawberries for garnish and a fresh mint sprig.

Fresh Strawberry Pie

Pie Crust: a heaping c. flour
3 1/2 Tbsp. powdered sugar
1/2 c. butter
Mix ingredients and press into 10-inch pan and up sides. Bake 20 minutes at 350°

Filling: 3 oz. Strawberry or peach flavored Jello
3/4 c. sugar
2 Tbsp. cornstarch
Fresh Strawberries or Peaches
Combine first 4 ingredients. Cook 2 minutes after mixture comes to a boil. Cool. Place sliced strawberries or peaches in baked shell. Pour cooled gelatin mixture over fruit and place in refrigerator. Serve with whipped cream.

Berry Delight

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted.

Combine crumbs, sugar and butter and press into a 9x13 inch pan.
8 oz. cream cheese
1/4 c. sugar
12 oz. whipped cream topping
1 qt. strawberries
2-4 oz. pkgs. instant vanilla pudding
3 c. cold milk

Beat together cream cheese, sugar and milk until smooth. Fold in half of the whipped cream topping. Spread on crust. Arrange the quart of strawberries over top. Save a few berries to garnish the top. Stir the instant pudding mix into the milk. Pour the mixture over the top of berries and chill. Spread with remaining whipped cream and berries before serving.

Almond pudding with berries

1/4 c. sugar
2 tsp. cornstarch
1 1/2 c. milk
3 beaten egg yolks
1/8 tsp. almond extract

In a small pan combine the sugar and cornstarch. Blend in milk. Cook and stir over medium heat until thickened and bubbly. Cook 2 minutes more. Stir a little into the yolks then return to the pan and cook and stir until bubbly. Remove from heat and stir in extract. Pour pudding into a bowl and cover with saran wrap, chill. Serve the pudding on berries of your choice.

Berry Clafouti (pancake like French dessert)

3 eggs
1 1/4 c. milk
2/3 c. all-purpose flour
1/3 c. sugar
2 tsp. vanilla
1/4 tsp. nutmeg
1/8 tsp. salt
1 1/2 c. desired berries.

In a small mixer bowl beat the eggs with electric mixer till foamy. Add remaining ingredients except the berries; beat on low speed till smooth. Pour batter into a buttered 9-inch quiche dish or pie plate. Top batter with berries. Bake in a 350 degree oven 40 to 45 minutes or till knife inserted off-center comes out clean. Let stand 15 minutes.

Makes 8 servings.

Strawberry glaze pie

1-9inch pie shell, baked
6 c. fresh strawberries
1 c. water
3/4 c. sugar
3 Tbsp. cornstarch

Wash berries and remove hulls. Crush 1 c. of the smaller berries and cook with the water for about 2 minutes. Drain well with sieve; reserve juice (discard berries). Add water as needed to make 1 1/4 c. juice. In saucepan, combine sugar and cornstarch. Stir in berry juice. Cook and stir over medium heat until thickened and clear. Spread about 1/4 c. glaze mixture on bottom and sides of baked pastry shell. Arrange half of the whole berries in shell. Spoon half of remaining glaze over the berries. Arrange remaining berries on layer and spoon remaining glaze to coat each berry. Chill 3 to 4 hours. Garnish with whipped cream.

Strawberry shortcake

2 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
3/4 c. sugar
1 c. milk
4 Tbsp. butter, melted
1 tsp. vanilla.

Combine dry ingredients. Beat eggs, add sugar, milk and vanilla. Combine egg mixture with dry ingredients. Add melted butter and beat until thoroughly blended. Pour into 2 greased 8-inch cake pans. Bake at 375 degrees for 25 to 30 minutes. Serve with strawberries and whipped cream or strawberries and milk. You may cut this recipe in half for 1 pan of shortcake.

Strawberry-Banana smoothy

In a blender, combine:
1 c. sliced strawberries
1/2 c. sliced bananas
1 c. orange juice
14 c. powdered milk.

Blend until smooth and creamy. Other fruit may be substituted for the berries.

Serves 2.

Fruit smoothies make a healthy breakfast or a creamy, refreshing snack or dessert You could also omit the banana and add more strawberries.

Strawberry Cream Cake

14.5 oz pkg white angel food cake mix or pre baked cake from the store
8-oz cream cheese softened
14 oz sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 c. sliced fresh strawberries
8 oz frozen whipped topping, thawed
Additional strawberries.

Don't forget the easiest recipe ever .. just sit down with the bowl of berries, and possibly some sugar for dipping and keeping bending your elbow until the bowl is empty!!!!!!!!!!!

Peach Recipes

Peach Pie

9 inch 2 crust pie:
2 c. flour
1 tsp. salt
2/3 c. plus 2 Tbsp. shortening (or 2/3 c. lard)
5 Tbsp. water.

Mix first 3 ingredients until small crumbs form then add water just until a ball forms. Remove from bowl divide in two. Then roll 1/2 dough until big enough to cover your 9 inch pie pan. Then put prepared peach filling (recipe follows) in on dough then roll the second half of dough and place over top and pinch sides and cut off extra dough. Cut holes in the top with a knife to vent while baking. Then bake in 425 degree oven for 45 minutes or until golden brown. Enjoy!

Peach filling:
5 c. sliced peaches
1 tsp. lemon juice
1 c. sugar
1/4 c. flour
1/4 tsp. cinnamon.

Mix together and pour into prepared pie crust and dot with 2 Tbsp. of butter, top with crust and then bake as directed above.

Ellen's Peach Pudding

Peel about 12 peaches and slice into a 9 x 13 pan. Mix and sprinkle over peaches: 2 tsp. baking powder, 2 c. flour, 2 c. sugar and 2 eggs. Melt 1 stick of butter and pour over crumbs. Bake at 350 degrees about 40 minutes. This recipe is simple and delicious and can be whipped up in minutes!

Tutti Fruitti Yogurt Smoothie

1 c. of peaches cut up
1 1/2 c. yogurt (frozen may be substituted)
1/2 c. apple juice concentrate
3/4 c. nonfat dry milk
1 c. cold water. (You may substitute 1 c. skim milk for the dry milk powder and water).

Fresh Peach Cobbler

1/2 c. sugar
1 Tbsp. cornstarch
4 c. fresh sliced peaches
1 tsp. lemon juice
1 c. flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. shortening or butter
1/4 tsp. cinnamon
1/2 c. milk.

Heat oven to 400 degrees. Blend 1/2 c. sugar and the cornstarch in medium saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole. Keep fruit mixture hot in oven while preparing biscuit topping. Measure flour, 1 Tbsp. sugar, the baking powder and salt into a bowl. Add shortening and milk. Mix until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit. Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm and if desired with cream or milk.

Peach Shortcake

2 c. flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. shortening
1 c. milk

Slice peaches and sprinkle with 1 c. sugar and let stand for 15 minutes. Heat oven to 450 degrees. Grease 8 " round cake pan. Measure flour, 2 Tbsp. sugar, the baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in milk just until blended. Pat into pan. Bake 15 to 20 minutes or until golden brown. Split shortcake while warm. Spread with butter, fill and top with peaches. Serve warm with cream or milk.

Sour Cream Peach Kuchen

3 c. flour
1 1/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 c. cold butter
13 small peaches peeled and sliced
1 tsp. cinnamon.

Topping: 4 egg yolks
2 c. sour cream
2 to 3 Tbsp. sugar
1/4 tsp. cinnamon.
In a bowl, combine the flour, 1/4 c. sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 inch up the sides of a greased 13 x 9 inch pan. Arrange peaches over the crust. Combine cinnamon and remaining sugar; sprinkle over peaches. Bake at 400 degrees for 15 minutes. Meanwhile, in a bowl, combine egg yolks and sour cream. Spread evenly over peaches. Combine sugar and cinnamon; sprinkle over top. Bake 30 - 35 minutes longer or until golden brown. Serve warm or cold. Store leftovers in the refrigerator.

12 servings

Peaches & Cream Pie

3/4 c. flour
1 pkg. (3 oz) cook and serve vanilla pudding
1/2 c. milk
1 egg
1 Tbsp. baking powder
1 tsp. salt
4 large peaches peeled and sliced
1 pkg. (8 oz) cream cheese softened
1/2 c. sugar.

Topping: 2 tsp. sugar
1/8 to 1/4 tsp. cinnamon.

In a mixing bowl, combine the first six ingredients; beat for 2 minutes. Spread into a greased 9 inch pie plate. Arrange peaches over batter to within 1/2 inch of edge. Ion a small mixing bowl, beat the cream cheese and sugar; spoon over peaches. Combine sugar and cinnamon; sprinkle over the top. Bake at 350 degrees for 30 minutes or until set. Serve warm or cold.

8 servings.

Peachy Pops

2 peaches (1 1/2 c. chopped)
2/3 c. vanilla yogurt
2 c. orange juice
6 paper cups
6 spoons and aluminum foil

Chop peaches and divide among 6 cups. Place yogurt in medium bowl. Slowly pour orange juice into yogurt, stirring until blended. Pour juice mixture over peaches. Place spoon in each cup. Cut squares of foil to cover tops of cups, piercing each with spoon handle. The foil holds spoon in center of cup. Freeze at least 4 hours. To eat, peel the paper cups away from pops. Perfect on a hot Summer Day!!!!!

Peachy Berry Betty

1/2 c. sugar
1 tablspoon flour
1/2 tsp. nutmeg
3 c. fresh peaches, sliced and peeled
2 c. fresh blueberries
1/4 c. orange juice or water

Topping:
4 c. soft bread cubes (5 slices)
2 Tbsp. butter, melted
1/8 tsp. nutmeg. Filling

Stir together sugar, flour and 1/2 tsp. nutmeg. Add fruit and stir in juice or water. Add 2 c. of bread cubes. Toss. Put in ungreased 2 qt. Dish.

Topping: 2 c. bread cubes and coconut. Stir together butter and 1/8 tsp. Nutmeg and drizzle onto bread cube mixture. Sprinkle topping onto filling and bake at 375 for 25 to 35 minutes or until golden.

Apple Recipes

Apple Pie

9 inch 2 crust pie
2 c. flour
1 tsp. salt
2/3 c. plus 2 Tbsp. shortening or 2/3 c. lard
5 Tbsp. water.

Mix first 3 ingredients until small crumbs form then add water just until a ball forms. Remove from bowl divide in two. Then roll 1/2 dough until big enough to cover your 9 inch pie pan. Then put prepared apple filling (recipe follows) in on dough then roll the second half of dough and place oyer top and pinch sides and cut off extra dough. Cut holes in the top with a knife to vent while baking. Then bake in a 425 degree oven for 45 minutes or until golden brown. Enjoy!

Apple filling:
6 c. of apples
pared and sliced thin
3/4 c. sugar
1/4 c. flour
1/2 tsp. Cinnamon

Mix together and pour into prepared pie crust and dot with 2 Tbsp. of butter, top with crust and then bake as directed above.

Apple Dumplings

Use the recipe above for a 9 inch double crust pie.

Divide dough into 6 equal parts and place a whole peeled and cored apple in the center of each piece of rolled out dough then fill the cavity of the apple with sugar and a dash of cinnamon. Secure the dough up and around each apple and place in a pan and bake in a 375 degree oven for 35 to 40 minutes or until golden brown. May be eaten as is or with milk or ice cream.

You may also make a hot syrup of:
2 c. packed brown sugar
2 c. water
1/4 c. butter
1/4 tsp. Cinnamon

Combine the sugar, water and cinnamon and boil for 5 minutes remove from heat and add butter. Then pour desired amount over your baked dumpling. This is exceptionally good topped with ice cream

Apple Cake

4 c. chopped and Peeled apples
2 c. sugar
2 eggs
1 c. oil
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 c. flour
1 c. chopped walnuts (you may also add raisins if you wish).

Mix apples and sugar thoroughly. Add eggs, oil, vanilla, soda and salt and cinnamon. Add flour and nuts. Put in greased and floured 9x13 pan. Do not use electric mixer. Bake at 325 degrees for 1 hour & 20 minute.

Mrs. Wilson's Apple Cobbler

3/4 c. sugar
2 Tbsp. flour
1/2 tsp. Cinnamon
1/4 tsp. Salt.

Mix with 5 c. sliced apples. Sprinkle with 1/4 c. water. Dot with 1 Tbsp. Butter. Cover with foil; bake 15 minutes. Mix thoroughly 1 c. flour, 1 Tbsp. Sugar, 1 1/2 tsp. Baking powder, and 1/2 tsp. salt. Cut in 3 Tbsp. shortening; stir in 1/2 c. milk Drop by spoonfuls on hot apples. Bake uncovered 25-35 minutes in a 400 degree oven.

Makes 6 servings. Eat as is or with milk or ice cream.

Sour Cream Apple Pie

2 eggs
1 c. (8 oz.) sour cream
1 c. sugar
6 Tbsp. all purpose flour
1 tsp. Vanilla
1/4 tsp. Salt
3 c. chopped and peeled apples
1 unbaked pie shell
3 Tbsp. butter melted
1/4 c. brown sugar.

Beat eggs, add sour cream and stir in sugar, 2 Tbsp. flour, vanilla and salt mix well. Stir in apples pour into pie shell. Bake at 375 degrees for 15 minute. Combine butter, brown sugar and flour, sprinkle on pie and bake for 20 minutes more. Cool completely.

Apple Caramel Rolls

1/2 c. packed brown sugar
1/2 c. butter or margarine
36 pecans
2 c. bisquick baking mix
1/2 c. cold water
2 Tbsp. butter or margarine, softened
1/4 c. packed brown sugar
1 c. finely chopped apple

Heat oven to 450 degrees. Place 2 tsp. brown sugar, 2 tsp. butter and 3 pecan halves in each of 12 medium muffin cups, place in oven until melted. Mix baking mix and water until soft dough forms. Gently smooth dough into ball on floured board. Knead 5 times. Roll dough into rectangle, 15x9 inches. Spread rectangle with 2 Tbsp. butter, sprinkle with 1/4 c. brown sugar and the apple. Roll up tightly, beginning at 15 inch side. Seal well by pinching edge of dough into roll. Cut into twelve 1 1/4 inch slices. Place slices cut sides down in muffin cups. Bake 10 minutes. Immediately invert pan on heatproof serving plate. Leave pan over rolls a minute. Refrigerate any remaining rolls. Makes 12 rolls.

Apple Butter 'N Pear Flipover

1/2 c. butter or margarine
1 c. packed brown sugar
29-oz can pear halves, drained
1 pkg. Pillsbury plus yellow cake mix
1 tsp. cinnamon
3/4 c. water
1/2 c. apple butter
1/3 c. oil
3 eggs.

Heat oven to 350 degrees. Grease and flour 13x9 inch pan. In small saucepan melt butter, stir in brown sugar and heat until sugar has dissolved. Spread brown sugar mixture into bottom of prepared pan. Cut pear halves into six slices; arrange slices on top of brown sugar mixture. In large bowl, blend cake mix, cinnamon, water, apple butter, oil and eggs until moistened. Beat 2 minutes at highest speed. Pour into pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately invert pan onto serving tray. Serve warm or cool with whipped cream.

Apple Crisp

4 c. sliced pared apples
2/3 to 3/4 c. brown sugar
1/2 c. all purpose flour
1/2 c. oats
3/4 tsp. cinnamon
1/3 c. butter or margarine, softened

Heat oven to 375 degrees. Grease square pan, 8x8x2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and if desired, with whipped cream or ice cream.

Apple Butter Pie

3 eggs
1/3 c. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
dash each of cloves nutmeg and allspice
1 1/2 c. apple butter
1 1/2 c. half and half or light cream

Combine all ingredients until well blended. Pour into prepared pie crust and bake at 425 for 12 minutes. Reduce heat to 350 and bake for 40 minutes or until filling is set Coolon rack. Serve warm or cool with whipped cream.

Cherry Recipes

Cherry Pie

1 1/3 c. sugar
1/3 c. flour
4 c. pitted tart cherries
1/4 tsp. Almond extract
2 Tbsp. butter
Pastry for 1-9inch 2 crust pie

Pastry:
2 c. flour
1 tsp. salt
2/3 c.
2 Tbsp. shortening or 2/3 c. lard
1/3 c. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Stir in water until dough forms a ball. Divide into 2 equal sized flattened balls of dough. Coat counter top with flour and roll dough to form a circle that fits into your pie pan. Filling mixture: Mix together sugar, flour, cherries and almond extract. Pour pie filling mixture into crust, dot with butter and place top crust on pie. Press dough around rim cutting off any extra dough and flute with fingers or fork. Bake in 425 oven for 35 to 45 minutes or until golden.

Cherry Pudding

1 c. sugar
3 Tbsp. shortening
1 c. milk
2 c. flour
2 tsp. Baking powder
1/2 tsp. Salt.

Mix measured ingredients. Put in 9"x9" baking dish. Mix 1 c. sugar, 1 c. water, 2 c. sour cherries. Bring to boil and pour over batter. Bake at 350 degrees for 30 to 35 minutes. The dough should come to the top and cherries and syrup will form a sauce. Good made with peaches, blueberries or strawberries.

Surprise Cherry Squares

1 c. butter or margarine, softened
1 1/2 c. sugar
4 beaten eggs
2 c. flour
1 tsp. Vanilla extract
1 tsp. Lemon extract
1 batch of thickened sour cherries (directions below)

Thickened cherries:
4 c. pitted sour cherries
1 1/4 c. sugar
4 Tbsp. cornstarch.

Thickened cherries preperation: Mix all together and cook in microwave or on top of stove until thickened. Let cool.

Cream butter, and gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Stir in flavorings. Pour the batter into a lightly greased 15x10x1 jellyroll pan, spreading evenly. Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 Tbsp. cherry pie filling in the center of each square. Bake at 350 degrees for 45 minutes or until browned. (Batter will puff up around filling while baking). Cool cake in pan 10 minutes. Cut into squares and remove from pan. Yield: 2 dozen squares.

Coconut Crumb Cherry Pie

1-9 inch unbaked pie shell
1 batch of cherry pie filling (directions in recipe above in the Cherry Pie)
1/4 c. sugar
1/4 c. butter, melted
1 c. sweetened coconut

Bake pie shell at 450 degrees 5 minutes. Pour pie filling into the baked shell. Meanwhile combine flour and sugar. Stir in butter. Add coconut and stir with fork until mixture is crumbly. Sprinkle evenly over pie filling. Bake at 375 degrees for 20 to 25 minutes, or until lightly browned. Cool.

Lazy Day Cherry Cobbler

1/2 c. butter
2 c. sugar
2 c. flour
1 1/2 c. milk
3 tsp. Baking powder
1/2 tsp. Salt
1 quart of pitted sour cherries

Melt butter in a 9 x 13 pan. Mix sugar, flour, milk, baking powder, and salt until smooth. Pour batter into pan. Spoon one quart of pie cherries, undrained, over the top. Bake at 400 degrees for 35 to 40 minutes. Serve warm with milk or vanilla ice cream.

Cherry New Hampshire Cake

2 c. sugar
3 c. flour
3 eggs
1 c. butter
1 c. milk
2 tsp. Baking powder
1 1/2 Tbsp. vanilla
1 quart of thickened cherries.

Thickened cherries:
4 c. pitted sour cherries
1 1/4 c. sugar
4 Tbsp. cornstarch.

Thickened cherries preperation: Mix all together and cook in microwave or on top of stove until thickened. Let cool.

Mix all ingredients but cherry pie filling. Do not over mix. Pour batter into a prepared tube pan. Pour pie filling around top of batter and using a knife, swirl pie filling down into the batter. Bake at 350 degrees for 75 to 80 minutes.

Cherry Crisp

1 qt of thickened cherries
3/4 c. brown sugar
1/2 c. flour
1/2 c. oats
3/4 tsp. cinnamon
1/3 c. butter, softened

Thickened cherries:
4 c. pitted sour cherries
1 1/4 c. sugar
4 Tbsp. cornstarch.

Thickened cherries preperation: Mix all together and cook in microwave or on top of stove until thickened. Let cool.

Heat oven to 375 degrees. Grease square pan, 8x8x2 inches. Place thickened cherries in the pan. Mix remaining ingredients thoroughly. Sprinkle over cherries. Bake 30 minutes or until golden brown. Serve warm and if desired with light cream or ice cream.

Cherry Smores

7 oz. Chocolate candy bar, broken into 8 sections
8 graham cracker squares
8 large marshmallows
1 quart of cherries thickened as directed in above recipe cooled.

Thickened cherries:
4 c. pitted sour cherries
1 1/4 c. sugar
4 Tbsp. cornstarch.

Thickened cherries preperation: Mix all together and cook in microwave or on top of stove until thickened. Let cool.

Place one piece of candy on each cracker. Microwave 4 crackers at a time, on high for 45 seconds to 1 minute, until chocolate starts to melt. Place one marshmallow on each cracker. Microwave 15 to 30 seconds until soft. Top each with a spoonful of cherry filling. Repeat. You may substitute other fruit for cherry filling.

Extra ways to use cherries

Thickened cherries:
4 c. pitted sour cherries
1 1/4 c. sugar
4 Tbsp. cornstarch.

Thickened cherries preperation: Mix all together and cook in microwave or on top of stove until thickened. Let cool.

Thickened pie cherries can be enjoyed mixed in layers with vanilla or chocolate pudding and granola and topped with whipped cream as wonderful parfaits. This is a wonderful sleepover recipe that kids will love because they can make them themselves!

Thickened cherries also make a wonderful "company" breakfast served over pancakes or French toast and sprinkled with confectioners sugar or topped with whipped cream. It is a great alternative to all that sweet maple syrup!

You can pick your own sour cherries or we can pick them for you at Way Fruit Farm in mid July. Call the first of July to find out the starting date for picking!