mixed berry tea cake

happy summer everyone!  my favorite season of all.  this week makes the start of food network's summerfest, and we are starting with berries.  when i think of summer fruit desserts, i want something easy to make with an emphasis on the fruit.  crisps, cobblers...that kind of ease.  i will save layered cakes and homemade pies for winter, spring and fall.  summer? i want to be outside.

so i was thrilled to find recipes for tea cake a few years ago.  a dough that comes together in minutes (with NO rolling), this is a cross between a cake, drop biscuits and cobbler.  (does that sound odd?).  my favorite  is from the book Rustic Fruit Desserts by cory schreiber and julie richardson.  their version is delicious, but made with white flour and sugar.  i experimented a lot and tweaked the original to create my recipe which follows their exact directions, but is made with white whole wheat flour**, cornmeal, coconut sugar and coconut.  you can use any type of fruit...they used stone fruit. today i am using strawberries and blueberries.

when you make this recipe for the first time you will be surprised by the dough.  it will be very soft, almost cookie dough like.  that is the way it is supposed to be.  just wrap it in plastic, pat down to form a 1 inch thick disk and freeze for 1/2 hour.  here is a tip from me....double or triple the dough recipe and keep in the freezer.  you will want to make tea cakes all summer...nothing is easier than pulling the prepared dough out of the freezer...patting into the pan, piling in the fruit and baking.  served with ice cream, whipped cream or just as is, you will eat this often!  happy summer everyone.

mixed berry tea cake
adapted from "rustic fruit desserts"
(serves 10-12)

1 tbsp extra virgin olive oil
2 cups white whole wheat flour**
1/4 cup cornmeal, finely ground
1 tsp baking powder
1 tsp sea salt
1 cup coconut sugar
1/2 cup unsalted butter, at room temperature
1/4 cup extra virgin olive oil
3 eggs
1 tbsp pure vanilla extract
2 pints ripe strawberries, halved
1 pint blueberries
1/3 cup unsweetened coconut, shredded
1 tbsp coconut sugar

Whisk flour, cornmeal,baking powder, and salt together in a bowl. Using a handheld mixer with beater or a stand mixer with the paddle attachment, cream sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add eggs, one at a time, scraping down sides of bowl after each addition, then stir in vanilla. Add flour mixture and stir just until a smooth dough forms. Wrap dough in plastic wrap, flatten into a 1-inch-thick disk, and freeze for 30 minutes.

Preheat oven to 375 degrees. Butter a shallow 10-inch round baking pan, tart pan or fluted pie pan.

Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan. Spread fruit over the dough. Sprinkle coconut over fruit. Break remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the tbsp coconut sugar over the dessert.

Bake for 30 to 40 minutes, or until lightly golden and firm. Cool for 30 minutes before serving.

Storage: Wrapped in plastic wrap, this tea cake will keep at room temperature for up to 3 days. (The top will soften a bit.) You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months. You can freeze a whole, unbaked cake with fruit (again, wrapped well) for 1 month.

** i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand**

it is "berries" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite berry recipe?  share in the comments section and/or link to your blog if you have one:

Feed Me Phoebe: Gluten-Free Blueberry-Almond Pancakes
The Lemon Bowl: Strawberry Mango Chia Smoothie
Dishin & Dishes: Crunchy Topped Blueberry White Chocolate Muffins
Jeanette's Healthy Living: Gingered Blueberry Shortcakes With Light Creamy Topping
Taste With The Eyes: Blueberry Limoncello Pavlova
Sweet Life Bake: Paletas de Fresca y Aguacate
Napa Farmhouse 1885: Mixed Berry Tea Cake 
Red or Green?: Strawberry & Blueberry Crisp (Red or Green-style)
Virtually Homemade: Blueberry Mint Margaritas
Haute Apple Pie: Triple Berry Ice Cream
Pinch My Salt: Strawberry Peach Cobbler With Almond Biscuit Topping
Cooking With Elise: Dehydrating Blueberries, Plus Blueberry and White Chocolate Cookies
Devour: Four Healthy Berry Recipes
Domesticate Me: Summer Berry Crisp
Weelicious: Brainy Breakfast
The Sensitive Epicure: Strawberries With White Balsamic Vinegar Caramel, Orange Zest and Black Pepper
Daily*Dishin: Fresh and Easy Blueberry Pie
From My Corner of Saratoga: Mixed Berry Freezer Pops
FN Dish: Wake Up With Berries

best,

diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

what in the world is "cheapie dessert"? and a recipe for homemade organic cake mix

as always, it is impossible for me to just answer the question.  i need to tell you a story...so...here goes...

last week was our book club meeting.  i have told you about this group many times...we get together each month to discuss the selected book (we really do discuss the book), but the emphasis always seems to be on eating, drinking, talking and laughing.  this month we read a visit from the goon squad by jennifer eagan.  our hostess, my friend rachelle, sent the following message regarding the food theme:

"To fit in with the "time is a goon" theme, I thought it would be fun if we each brought a dish that played a significant role in either your childhood or in your family's history. OR, if that stumps you, bring something that you would like to make a significant part of your culinary future."


photo courtesy ashley nicole teplin

so i thought about all the dishes my mom is known for and for some reason decided it was time to immortalize her "cheapie dessert".  you would have to know my mom to understand the significance of the name.  let's just say my mom loves deals...and specials...and sales...and coupons.  oh my!  it is not like she is cheap...she is one of the most generous people you will ever meet.  my sisters and i have to fight with her to pay for a meal...we never win.  but tell her about a sale...and her eyes light up.  it is a running joke in my family.  i swear, you could be anywhere in the world with my mom and she will suggest a restaurant for dinner by saying "i just happen to have a coupon for buy one, get one".  she has two freezers and they are always full because she cannot pass up a special at the market.

so, anyway, back to the dessert.  i just found out by prepping for this story that the recipe is actually called dump cake (what a bad name!) and that it is pretty famous.  i had no idea.  when my sisters and i were really little, our next door neighbor mr hartzler taught my mom to make a version of the dessert i am going to share with you...but he never told her the name and we all assumed he invented the concoction.  i have since learned it is called "dump cake" because you dump cherry or apple pie filling into a baking dish, top it with a box of dry cake mix, drizzle a stick of melted butter over the top and bake for a hour.   i know it sounds weird and bad but everyone loves it. 

my mom insisted i tell you that she made it because "in those days you could buy cake mix on sale for 79 cents a box and pie filling for 39 cents so it was really cheap to make".  hence the "cheapie dessert" moniker.  as she says, "it is now much more expensive to make, but people love it so i keep making it".  and, i must admit, it is true...people love it.  i have memories of my now almost 15 yr. old nephews asking for "heapie dessert" when they were two because they couldn't quite pronounce the c.  my mom usually makes everything from scratch...and her cakes, cookies, cream puffs and brownies are amazing...but the "cheapie dessert" remains a mainstay. i think it is because it is so fast and easy.

so...with a name like "cheapie dessert", i knew it would be perfect for book club.  but i decided to give it the napa farmhouse 1885 treatment.  my goal was to reinvent this dish and make it healthy while retaining its easy, fast and delicious reputation.  the fruit part was a no brainer...i make pies all the time, so a mixture of organic apples, with organic citrus zest/juice, seasonings and agave nectar was the easy part.  the cake mix was a bit trickier because i honestly didn't know what was IN cake mix.  after walking the baking aisles of the grocery store and studying the ingredients of a number of brands it seemed like...once you eliminated all the preservatives...the mix was flour, salt, sugar, baking powder and fat.  so i experimented with proportions until i came up with a blend that i really like.  to keep it "cleanse friendly" i have been using vegan "buttery" sticks...i like the brand "earth balance", but regular butter works just as well.  best of all you can actually use this to make cakes!!  but, today..."cheapie dessert"

when i told my mom about the revisions i made to her recipe she said, "diane you are pushing my buttons".  when i told her my next experiment was to tweak it to use extra virgin olive oil and cornmeal with a blueberry filling she said "now you are really pulling my buttons" ?? :)  but don't you think that sounds good?

so...to wrap up this long tale...book club girls loved the dessert, i have a blog story and the world now knows about "cheapie dessert"...  success!  oh, and try the recipe...it really is delicious...kind of a cross between a crisp and a cobbler.  (and my version is not very expensive either...serves 10...maybe not "cheapie"...but reasonable)

did you grow up eating dump cake?  if so, please tell me how you or your mom make it....

connie's "cheapie dessert" my way

cake mix topping
2 1/2 cups white whole wheat flour
1 tsp salt
1 tbsp + 1 tsp baking powder
1 cup organic sugar
1/2 cup agave nectar
1/4 cup vegan "butter", room temperature and cut into small pieces

filling
3 lbs organic apples (i used both granny smith & suncrisp), peeled and cut into 1/2 inch slices
zest of one meyer lemon + 2 tbsp juice
zest of one orange + 2 tbsp juice
1/2 cup agave nectar
1 1/2 tsp cinnamon
1/2 tsp chinese 5 spice powder

1/2 cup vegan "butter", melted
1/2 cup grapeseed oil

preheat oven to 350 degrees.  butter (1 use vegan) a 2 qt shallow baking dish and set aside.

make the cake mix:  combine the flour, salt and baking powder in a mixer or food processor and mix just to combine.  add the sugar and agave nectar and pulse a couple of times.  add the "butter" and pulse until thoroughly incorporated in the the dry mix.  set aside.

make the filling:  add the apples to a large bowl.  add the lemon and orange zest and juice and the agave nectar and stir to combine.  add the cinnamon and chinese 5 spice powder and stir until mixed.

pour the apple mixture into the prepared baking dish.  using a large spoon scatter the cake mix topping over the apple mixture until the entire top is covered.  you want about 1/2 inch of cake mix topping.  **NOTE, you will have leftover mix, save for another cheapie or for baking a cake**,  drizzle the melted butter over the top of the cake mix.  drizzle the grapeseed oil over the butter. 

place on rimmed baking sheet and bake for 1 hour, or until topping is golden brown and apples are bubbling.  let sit 15 minutes and serve hot, warm or room temperature.  delicious as is...even better with ice cream.  (note, i have been eating ice cream make with coconut milk and sweetened with agave nectar.  still in the "healthy" catagory...and amazingly good.  i like the brand luna & larry's organic coconut bliss.)  or just use your favorite organic ice cream....

with the best intentions, i brought home a piece of the dessert to photograph the next morning.  i am so not a professional photographer and need the sun for halfway decent photos.  i came into the kitchen to find peter eating the "cheapie dessert" for breakfast...he loved it!  happy about that...but, sadly, no photos of cut pieces for the blog.  if you make the dessert and decide to photograph the filling or a piece of the dessert...please send me a copy and i will add to this post :)

happy spring everyone and, mom...i love you!

best,
diane

diane padoven
founder/president

napa farmhouse 1885™
"live a green life of style™ "

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are you part of the green smoothie craze? want three recipes?

i have started drinking a green smoothie every day for breakfast.  this started last fall during the "cleanse" i told you about.  i admit that i was a bit skeptical regarding the taste...figured this would be one of those "doesn't taste good, but good for you so suck it up diane" moments.  you know what?  they actually are delicious.  who knew?

actually, a number of my friends knew.  my friend karen has been doing this for years.  she is a certified nutrition educator, a talented chef and authors a wonderful blog cook 4 seasons.  i continue to learn so much from her regarding the science of nutritious ingredients. so i started with her green smoothie recipe because i knew it would help me accomplish my goal of adding more greens to my diet and because i knew it would taste really good. 

then i started the infamous cleanse.  my friend laura started the "community cleanse" with the premise that a group of people cleansing at the same time could offer support, ideas, recipes, etc to ensure everyone achieved success.  she also advocates starting the day with a green smoothie...and her version really amps up the vegetables...frozen peas, red bell pepper, wheatgrass...to name a few.  i tried her recipe and, once again, it was surprisingly delicious.  she adds apple and it is amazing how sweet this makes it without any added sweeteners.  try laura's smoothie by clicking here...you will need to go to the bottom of the page.

i took components from each of these green smoothie recipes to create the one i make most often...i like adding a few more vegetables, but i wanted the protein that comes from almond milk and nut butter.  i also like to mix it up a bit...some mornings i will follow laura's recipe exactly, sometimes karen's, sometimes mine...and i am constantly tweaking based on whatever is in season...or looks good at the organic market...or what i have on hand.  and, you know what...the expression "breakfast is the most important meal of the day" has never been more true.  i honestly feel energetic, focused and more alert just by following the green smoothie craze.  give it a try...craze?  or lifelong habit?  stay tuned...

farmhouse green smoothie
1 cup almond milk
2 1/2 tbsp brown rice protein powder (i use jarrow's vanilla flavor)
8 leaves organic kale (i use lacinto kale)
1/2 bunch organic italian parsley
1 stalk organic celery
1 organic apple
1 organic banana (i chop up bananas and store in freezer for my smoothies)
1/2 cup fresh or frozen organic blueberries
1 tbsp peanut or almond butter (optional)
2 tbsp organic flax oil

chop or tear fruit and vegetables into large pieces.  add all ingredients to blender.  chop, pulse, puree until mixture is smooth.  serve immediately.  (makes 2)

ok...so once in a while (especially sunday mornings) i do feel like something else for breakfast...eggs? pancakes? waffles?...  i try to sneak in a green smoothie for lunch and/or ensure i am getting a ton of greens in something else i eat that day.  are you trying to incorporate more fruits & vegetables into your diet?  how?  what is working for you?  please share in the comments section below...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

crisp anyone? a recipe for farmhouse strawberry & blueberry crisp

i think crisps (and crumbles...never really sure the difference) are my favorite summer dessert. sure, they taste delicious...but they are also incredibly easy...and fast...and versatile. just what i want when it is hot outside and the pool is calling. just what i want when i am staring at mounds of beautiful stone fruit and berries...and don't want to take the time to make pies...or cakes...or tarts...or anything tricky.

crisps involve putting the fruit in a dish...adding a topping of oats, flour sugar, spices and a fat...stirring all together...mounding on the fruit...baking...and viola! warm, yummy, fruity, crunchy...and the perfect base for ice cream...or whipping cream...or frankly...just as is.

most crisps call for butter. but i use (regular readers...you know what is coming, right?) extra virgin olive oil. i like the taste and texture the oil gives the topping. and, perhaps i am just faking myself out, but the health benefits of the olive oil make me feel less guilty about eating dessert...especially if you saw the serving size i take. (heck, it is fruit people,...fruit!)

this is the 4th of july weekend...one of my favorite times of year. we have a bbq to attend one day...and different friends stopping by throughout the other two days. all a variation of... "hey..how about hanging out by the pool...eating, drinking, swimming, talking and laughing?" i plan to have a lot of ingredients on hand to make simple, fast, delicious (and flexible so i am prepared however many people show up) meals. our farmhouse strawberry & blueberry crisp is perfect for the occasion. the red and blue of the berries spooned onto the white plate seems fitting for the 4th....and i can make them throughout the weekend if necessary to satisfy hungry guests. the recipe is equally good with peaches and apricots and nectarines and plums and cherries....and on and on....keep it handy, you may find yourself making it often.

(the cracked black pepper may seem unusual...but please don't skip it. it adds a subtle flavor that works really well with the fruit...and a tiny bit of heat. no one will know what it is...they will just love the overall taste)

farmhouse strawberry & blueberry crisp
1/2 cup organic rolled oats (not quick cooking kind)
1/2 cup unbleached flour
4 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cardamom
1/8 tsp freshly cracked black pepper
pinch sea salt
4 tbsp extra virgin olive oil
4 cups fruit (i used a mixture of strawberries and blueberries for this one)
2 tbsp brown sugar
1 tbsp unbleached flour
finely grated rind from one small orange

fresh mint for garnish
homemade or best quality vanilla ice cream (if desired) or whipping cream, or serve with a pitcher of heavy cream

preheat oven to 375 degrees F
for topping: combine first 9 ingredients in a small bowl and mix with a fork. add the olive oil, one tablespoon at a time, mixing with the fork to incorporate the oil. when all oil has been added the mixture should look moist and a bit crumbly. set aside.

for filling: slice the strawberries in half and add to another small bowl. stem the blueberries if needed and add to the same bowl. add the sugar, flour and orange peel and gently stir.

assemble: add the fruit mixture to a small baking dish 8 inches in diameter. sprinkle the topping over the fruit ensuring all fruit is covered. bake in preheated oven 30 minutes, or until topping has browned and fruit juices are bubbling. remove from oven and let crisp cool down to "just warm" status. ** this is important...you will be tempted to eat right away, but you need to let the juices thicken a bit which happens during the cooling off period. otherwise the juices will run.**
serve warm or at room temperature topped with the ice cream and mint. also delicious the next morning for breakfast if you have any left.

this recipe serves 4 but is easily doubled or tripled for larger gatherings. i use rectangular glass, stoneware or clay baking dishes and casseroles for larger crisps.

the strawberry and blueberry crisp is a favorite for 4th of july parties...easy, delicious and beautiful...filled with local, in-season organic fruit. make one for this weekend...and happy 4th of july everyone!

"Those who deny freedom to others deserve it not for themselves." ~Abraham Lincoln

best, and happy cooking!
diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page
& follow me on twitter

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

"how about cornmeal pancakes with fresh blueberries?"

for the past two sundays we have had friends over for brunch..different people each time..but very good friends nevertheless. both weeks i planned a tentative menu and created my shopping list only to get a phone call from said friends asking what was on the menu..as soon as i told them what i was thinking, there was a brief pause..and then this question.."how about cornmeal pancakes with fresh blueberries?" i mean really..two weeks in a row..i started thinking about favorite recipes..and friends who felt comfortable enough to ask for their favorites..i went from being a bit put out by not being able to try something new..to very happy and pleased that i have a large collection of dishes that people enjoy and request prior to coming to my home. not all the time(sometimes i can do the "new" recipes)..but often enough. to me, my favorite times..and my favorite memories..are those spent with family and friends around the dinner table... eating, laughing, talking, telling stories, continuing traditions or creating new ones...and knowing the food will be thoroughly enjoyed adds to the feeling of contentment..

so, for today's post, i thought i would share this recipe with you. maybe these pancakes will be added to your collection..and shared with your family and friends..i hope they will become a favorite in your home too.

i have made these cornmeal pancakes for years..i like them because they are not too sweet, taste really good..and offer a bit of a difference from more traditional pancakes. they are also really easy which is always a plus for me when having guests for brunch..not tons of work first thing in the morning.

cornmeal pancakes

1/3 c unbleached flour

1 1/4 c cornmeal

3/4 tsp baking soda

1 tbsp sugar

1/2 tsp salt

1 egg, beaten

1 1/4 c buttermilk*

1 tbsp extra virgin olive oil

whisk together flour, cornmeal, baking soda, sugar and salt in large bowl. add egg, buttermilk and olive oil. stir just until lumps disappear..do not over mix. pour batter onto hot skillet or griddle forming pancakes. **note..this batter is thinner than a more traditional batter so form pancakes carefully. cook until bubbles form and tops of pancakes look a bit dry. flip and cook until second side is golden brown. serve immediately. we serve with butter, maple syrup and fresh blueberries. ** i never have buttermilk on hand..so for spur-of-the-moment pancakes..use milk with 1 tbsp fresh lemon juice**

what are your most requested recipes? do you have "go to" dishes that you use whenever you want to make something delicious..and not experiment with something new? if so, please share the recipes with all of us in the comments section of this post..thanks in advance.

o.k...so i can hear the questions.."what about the weekly food fests?" this week is a recap week as we transition from summer produce to fall produce. be sure to check the everyday food blog and the away to garden blog on thursday for one last look at some of the favorite recipes shared during the past few weeks. i thought we would join in with an overview of the napa farmhouse 1885™ offerings. week one for us was cukes & zukes.

check out this post for roasted zucchini and tomatoes with parmesan and balsamic reduction and zucchini/potato hash browns with cheese. week two brought us green bean week..spicy green beans in asian chili sauce andgreen bean & potato salad with feta. how about roasted green beans, tomatoes & garlic with balsamic drizzle? week three was my favorite fest..because it was fresh tomatoes..i love tomatoes and wait all year for them to be ready..this post covered easy, breezy "non" recipes like fresh tomato sandwiches and roasted tomato pasta..then i shared my heirloom tomato & white bean salad, fresh pico di gallo, and heirloom tomato tapenade with bruschetta..

week four was all about fresh corn... the everyday food blog listed numerous delicious sounding recipes..but i shared my love of corn on the cob..and admitted that i never make any of the delicious sounding recipes..rather i always succumb to corn on the cob..boiled, roasted or grilled..with simple but very flavorful toppings. this post also includes what has been described as the most unusual but amazingly good corn recipe..my family's corny, corny lena (read the post for explanation of the name). corny, corny lena is actually a dark chocolate and pureed corn cake..with chocolate glaze. unusual..yes..and really, really good..

on to week five..which was the thursday leading into labor day weekend. this was open vegetable week..we could use whatever we wanted. i thought a smart strategy would be to post recipes i could also use for all of the holiday get-togethers as we had company coming each day... i chose a few relishes...cucumber and chiles relish, roasted pepper relish, fresh tomato relish..check them out...

last week was end of summer or early fall fruit week... i chose fresh pears..mainly because a friend had brought me 30#s of em..and i needed to start using them immediately...i posted a recipe for fresh pears with romaine & parmesan salad..and another for fresh pear cupcakes with chocolate glaze..best of all..many readers posted comments with additional suggestions and recipes for the pears..and for all the other posts too..note..i never close the comments section of any post..so you still have time to post your favorites..and please remember to share your favorite "go to" recipes in the comments section of this post...

have a terrific week...best,

diane

napa farmhouse 1885™

"live a green life of style"™

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