Hammertown friend and customer Doris Cassar and her mother, Mary Cassar, both won prizes at the Columbia County Bounty Cooking Contest. (CLICK HERE TO SEE THEM WITH THEIR RIBBONS!) Clearly, Doris’s talent as a cook/baker is in her DNA. The contest requirements were to use ingredients from local Columbia County sources. Doris used Holmquest Farm, Herondale Farm and Ronnybrook Farm and her mom used Holmquest Farm and Herondale Farm. CONGRATULATIONS LADIES!
OH DEER! MINI PUMPKIN SNACK CAKES with CHOCOLATE GANACHE
- 1 & 2/3 cups all purpose flour
- 1 cup sugar
- 1 TBL pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1⁄4 tsp salt
- 2 eggs HERONDALE FARM
- 1 cup pumpkin puree*(recipe below) HOLMQUEST FARM
- 1/2 cup butter, melted
- royal icing (for eyes)
- chocolate chip, curl or candy (for nose)
- semi sweet chocolate chips (for antlers)
- 8 ounces chopped semi sweet chocolate chopped
- 1/2 cup heavy cream RONNYBROOK FARM
- 1/2 tsp corn syrup
Preheat oven to 350 degrees. Combine flour, sugar, spices, baking soda, baking powder, and salt
in a mixing bowl. In another bowl, combine eggs, pumpkin puree and butter. Fold into dry ingredients. Divide evenly into mini muffin tin lined with cupcake papers. Bake 18-20 minutes.
In a saucepan over low heat, mix chocolate, corn syrup and cream until smooth. Carefully dip each snack cake in ganache, place decorations on top and let rest until set.
Melt chocolate chips and drizzle on to wax paper into desired shape. Chill until firm.
Place dots of royal icing on to wax paper, place a non peril in the center.
Preheat oven to 350 degrees. Remove stem from pumpkin, slice in half and remove seeds. Place face down on a buttered baking sheet. Bake 1 hour or until flesh is soft. Scoop flesh into a blender or processor and puree until smooth. Can be frozen in freezer bags for future use.
MARY’S PUMPKIN SEED BRITTLE with BACON
- Nonstick cooking spray
- 1 cup sugar
- 1⁄2 cup light corn syrup
- 3 tablespoons butter
- 1 teaspoon pink salt
- 1 cup raw shelled pumpkin seeds HOLMQUEST FARM
- 3⁄4 teaspoon baking soda
- 1/4 teaspoon pumpkin pie spice
- 12 slices bacon-cooked well, crumbled HERONDALE FARM
1. Coat a parchment or foil lined baking sheet with nonstick spray; set aside.
2. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Using a candy thermometer, cook to a temperature of 290 degrees. About 4 minutes.
3. Add pumpkin seeds, bacon, butter, and salt, while continuing to stir, until light golden brown, to a temperature of 305 degrees Approximately another 4 minutes.
4. Stir in baking soda and pie spice (cautiously, as it will bubble), then pour on to baking sheet, working quickly. With a spatula (also coated with coooking spray), spread out and sprinkle with salt.
5. Let cool. Break brittle into pieces. Serve.