Recipes

Maple Cream Cheese Frosting

A perfect topper for your fall harvest desserts. Try this frosting atop our Pumpkin Spice or Gingerbread cupcakes.

Makes
 approx. 2 qts (enough for at least 24 regular cupcakes)

Ingredients
8, 8 oz Cream Cheese containers or boxes
3 sticks Unsalted Butter, room temp, softened 
1 cup Maple Syrup 
1 Tbsp + 1 tsp Vanilla Extract
1 cup Powdered Sugar, sifted 

Method
In a stand mixer fitted with a paddle attachment (or hand held) beat the cream cheese and butter until there are absolutely no lumps, scraping the paddle and the side of the bowl often.

When you are certain there are no lumps, gradually add the maple syrup and vanilla. Add the powdered sugar and mix until you have a smooth frosting. 

It is ideal to let the frosting sit overnight in the refrigerator before using. Can be stored up to a week in the fridge.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Spice Cupcakes

Makes 24 regular cupcakes

Ingredients  
3 1/2 cups All Purpose Flour 
3 1/4 cups Granulated Sugar 
2 tsp Baking Soda 
1 tsp Baking Powder
1 1/2 tsp Salt 
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg 
7 1/2 oz Vegetable Oil 
1 1/2, 15 oz cans Pumpkin puree 
5 Eggs 
5 oz Water 

Method 
In a large bowl whisk the first seven dry ingredients together.

In a medium bowl whisk the oil, pumpkin, eggs and water together.

Add the wet to the dry and fold together, mix until just barely incorporated. 

Bake at 350 for 15-20 minutes until the top is set, turn the oven down to 300 and bake for an additional 5-10 minutes until a toothpick inserted in the cupcake comes out clean.

Allow to cool. Top with a Swiss Maple flavored Buttercream or Maple Cream Cheese Frosting.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Apple Pecan Cupcakes

Makes 48 mini cupcakes

Ingredients 
6 oz Vegetable oil 
1 1/2 cups Granulated sugar
2 Eggs 
2 1/2 tsp Vanilla extract 
2 1/2 tsp Lemon Juice
2 1/3 cups All Purpose Flour 
2 tsp Baking Soda 
1 1/2 tsp Cinnamon 
1 tsp Salt 
1/2 tsp Nutmeg 
4-5 medium Apples, peeled, cored and cubed
1/2 cup Pecans, chopped 

Method 
In a stand mixer with the paddle attachment (or hand held mixer), beat the oil on low and gradually add the sugar, creaming the two together.

In a small bowl mix the eggs, vanilla and lemon juice together. Slowly add the eggs to the oil and sugar mixture, mix for a few minutes.

In a medium bowl sift together the flour, baking soda, cinnamon, salt and nutmeg. Fold the flour mixture, apples and pecans into the batter, mix until just barely incorporated. 

Scoop (or pipe) the batter into miniature muffin pans, lined with muffin cups or coated with butter (or spray). Fill 1/2 of the way full.

Bake at 300 for 10-15 minutes until a toothpick inserted in the cupcake comes out clean.

Allow to cool. Top with a Swiss Brandy flavored buttercream frosting, or simply enjoy plain.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Swiss Buttercream Frosting

Mmmm, this frosting is the perfect top off to any cake or cupcake – it’s especially great atop our Apple Pecan cupcakes. Enjoy. 

Makesapprox. 2 quarts (enough for at least 24 regular cupcakes)

Ingredients
12 Eggs, use whites only
3 1/4 cups Granulated Sugar
4-5 sticks Unsalted Butter, softened
1 Tbsp Flavoring (clear extract or liquor)*  

Method
Over a double broiler heat your egg whites and sugar, whisking constantly until it reaches a temperature of 150 Fahrenheit.

Pour the mixture into a standard mixer and whisk on high until the meringue reaches its peak volume. Turn the speed down to medium/low and whisk until the meringue has cooled.

Switch to a paddle attachment, and with the mixer on low gradually add your softened butter, one small chunk at a time, waiting for it to become fully incorporated before adding more. Watch the buttercream closely, you will notice that at some point it will look as if it is going to separate on you, at this point stop adding butter and let it whip for a while. It should emulsify and come together soon. If it seems to be taking a while add a very small amount of butter and let it whip again.

Once you have a beautiful buttercream add your flavoring (and coloring if desired). For fall inspired flavors try adding a maple or cinnamon extract, or even a brandy liquor.

Storage
This can be stored in the freezer for up to 6 months, in the fridge for about a month. Let it sit out at room temperature the night before you want to use the buttercream. 

 

*When adding an extract flavoring it is ideal to use a clear extract if you want to maintain a white frosting color. If you use a brown colored extract, for example, it will yield a brownish colored frosting. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Salsa Casareccia With Rigatoni by CARMELINA BRANDS

Servings 10-12  

Ingredients 
2 oz. Extra-Virgin Olive Oil 
1 Tbs. Garlic, Minced 
1 lb. Ground Mild Italian Pork Sausage
1 Tbs. Fresh Thyme, Chopped
8 oz. Ricotta Cheese
3 oz. Parmesan Cheese, Grated 
4 bottles of Carmelina San Marzano® Italian Passata (Tomato Puree) 
1/2 oz. Fresh Basil, Chiffonade 
White Wine
2 oz. Kosher Salt 
½ teaspoon
1/4 tsp. Black Pepper
1 lb. Rigatoni, Cooked 

Method
In a large saucepan, gently heat the olive oil. Add the garlic and cook for 1 minute over medium heat. Add the ground sausage and cook for 15 minutes, or until the bottom of the pan starts to dry out. Deglaze with white wine, stirring constantly, scraping the bottom of the pan with a wooden spoon. Let the wine evaporate for 1 minute. Add the fresh thyme and the Carmelina ‘e…San Marzano® Italian Passata (Tomato Puree). Bring to a boil over high heat and then add the salt, pepper, and ricotta cheese, and continue to cook until an aroma is present. Reduce the heat to medium and cook the sauce for about 30 minutes to combine the flavors. Following this, add the parmesan and basil as a final touch. Stir the sauce thoroughly and serve HOT tossed with Rigatoni. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Classic Pasta Fagioli by CARMELINA BRANDS

Servings 10 to 12

Ingredients
2 oz. Extra virgin olive oil 

6 oz. Pancetta bacon, small dice 

8 oz. Brown onion, small dice

4 oz. Carrots, small dice

4 oz. Celery, small dice 

4 Garlic cloves, sliced 

1 Tbs. Sage, minced 

Salt and pepper To taste

2 qts. Vegetable broth

4 cans of Carmelina Brands® Borlotti Beans

6 oz. Carmelina San Marzano® (Puree) Passata 

6 oz. Ditali Pasta, Paone Brand (dry) 

2 oz. Grated Parmesan cheese

1/2 oz. Fresh basil, chiffonade

Method

In a large stockpot, heat oil over medium heat. Carefully add pancetta and let cook for a minute until lightly browned. Add onions, carrots, celery, garlic, sage, and salt and pepper to taste. Sauté the vegetables, stirring often until translucent, about 5 to 7 minutes. Stir in broth and bring to a boil over medium heat. Add Carmelina Brand® Borlotti Beans and Carmelina…’e San Marzano® (Puree) Passata. Simmer the soup over low heat until slightly reduced, about 45 minutes to 1 hour. Add the Ditali pasta into the soup 10 minutes before serving. Finish with Parmesan cheese and basil. Check flavors and serve. Enjoy!

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Butter

Makes about 2 cups

Ingredients
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves

Method 
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly.  Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Western Slope Peach Salsa

There is nothing like a Colorado organic peach! You can eat this salsa right away with chips or grilled chicken or fish, and then can some to brighten the darkest winter evenings.

Makes about 5 cups
Multiply the recipe by at least 3 if you are going to go through the trouble of canning.

Ingredients
4 cups of organic Western Slope peaches peeled, pitted & diced
½ medium red onion, diced
6 Tbs. fresh lime juice
6 jalapenos seeded & chopped (or 4 serrano chilis or ½ a habanero if you really like things spicy)
1/2 tsp. salt
1 large clove of garlic, minced
3 Tbs. cilantro, chopped (omit if you dislike cilantro or use fresh mint instead)

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack. 

Method
To easily peel peaches, bring a pot of water to a roiling boil. Cut a shallow X in the bottom of each peach. Carefully immerse the peaches in the boiling water & parboil for 60 – 90 seconds. Remove using tongs & plunge peaches into an ice water bath & the skins will peel right off.

In a large non-metal bowl combine all ingredients & allow flavors to marry for 1 hour. Taste & make any seasoning adjustments necessary. At this point, chill if you will be using it soon or immediately pour salsa into clean jars leaving ½” space at top. Don’t forget to gently tap the jar to remove air bubbles. Wipe the rims clean, center the lid, and tighten the two-piece lid. Place filled jars in boiling water to cover by 1 inch. Boil for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Salsa lasts approximately 3 weeks refrigerated once opened.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Mama T’s Dilly Beans

These are so good that it is hard to wait 2 weeks to enjoy them. These lil’ dilly beans are great to serve for Thanksgiving and make really nice gifts too!  

Makes 4 pints 

Ingredients
2 lbs. of organic green beans, trimmed
2 tsp. crushed red pepper
4 large cloves of garlic sliced in half
4 dill heads
2 ½ cups of water
2 ½ cups white wine vinegar
½ cup pickling salt

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Prepare your ingredients & sterilize your jars. Pack the beans, lengthwise into clean, hot pint jars. To each pint add ½ tsp. crushed red pepper, 2 halves of garlic & 1 head of dill. Combine the water, vinegar & salt in a saucepan & bring to a boil. Immediately pour over the bean leaving a ½ inch of headspace. Screw on two-piece lids. Place filled jars in boiling water to cover by 1 inch. Boil jars for 5 minutes*, adding an additional minute for every 1,000 feet above sea level. Remove from water & let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. 

Do not worry if the beans look shriveled right after processing. They will plump up in a few weeks. Let the beans stand for at least 2 weeks before serving.

*If using quart jars, process for 10 minutes plus the additional 1 minute for every 1,000 feet above sea level.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Tri-Color Pickled Carrots with Ginger and Mustard

The beautiful bunches of orange, red & yellow carrots from the farmer’s market or your backyard garden are perfect here. But, the standard orange carrots from the produce department will also be fabulous.

Ingredients
10 medium carrots (about 2 lbs.)
2 cups white balsamic vinegar
3 Tbs. raw sugar
3 Tbs. kosher salt
4 quarter-size thin slices fresh ginger, peeled
4 garlic cloves, thinly sliced lengthwise
3 Tbs. brown mustard seeds
1 Tbs. coriander seeds
1/4 tsp. crushed red pepper

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Remove green tops & the very tip from carrots. Scrub gently and cut into ¼” matchsticks. Leave as long as your jar will allow. Bring 3 cups water & all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Pack carrots into clean, hot jars. Immediately pour hot pickling liquid, ginger & spices over the carrots leaving ½” of space at the top of the jar. Screw on two-piece lids and place filled jars in boiling water to cover by 1 inch. Boil jars for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water and let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Refrigerate overnight to let flavors develop. Serve cold.

Pickled carrots last up to 1 week, refrigerated, after opening. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.