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View printable version of this recipe View all Field-Fresh Recipes KIDS PICNIC Serves 4 Summer Fruit Gelatin Ring: 3/4 C. organic cane sugar 4 1/4 C. water 4 envelopes unflavored gelatin or 3 Tbsp. agar agar 4 large lemons (juiced) Spray oil 1 C. fresh raspberries 1/2 C. nectarine wedges, thinly sliced In a medium saucepan bring the sugar and 3/4 C. of the water to a boil, Stir until all the sugar is dissolved. Add the remaining water and sprinkle with the gelatin or agar agar. Let stand 5 minutes to soften the gelatin. Return to low heat and cook, strirring constantly until gelatin is dissolved. Let cool to room temperature, then stir in lemon juice. Lightly spray a gelatin ring mold. Pour in gelatin and cover. Refrigerate 2-3 hours until partially set. Carefully drop in the fruit, cover and chill until completely set, 3-4 hours. To unmold, carefully dip bottom of mold in warm water for 8-10 seconds. Invert onto a platter or cake plate. Mini “BBQ Burger” Skewers: 1 1/2 lb. Bubbas ground beef Salt and pepper 1 bottle BBQ sauce Skewers Season ground beef with salt and pepper. Form into small round balls. Place on a baking sheet. Coat with BBQ sauce. Place 4-6 balls per skewer. Heat grill. Cook skewers until done. Baste with additional BBQ sauce. Peanut Butter Cupcakes: 2 C. unbleached flour 2 tsp. baking powder 1/2 tsp. sea salt 3/4 C. organic creamy peanut butter 1 large egg 1 tsp. vanilla extract 1 2/3 C. organic cane sugar 1 C. organic milk Pre-heat oven to 350 degrees. In a small bowl combine the flour, baking powder and salt. In a large bowl, beat the peanut butter, egg and vanilla together. Add the sugar, mixing well. Beat in 1/4 C. milk until smooth. Alternate adding the flour mixture and remaining milk, beat just until combined. Place cupcake liners in pans and fill 2/3 full with batter. Bake 20-25 minutes until light golden brown. Cool. Frosting: 3 oz. milk chocolate, chopped 5 Tbsp. butter 2 Tbsp. heavy cream 1/4 tsp. vanilla extract 3/4 C. powdered sugar In a small saucepan melt the chocolate and 2 Tbsp. butter together over low heat. Stir until smooth. Remove from heat and scrape into a small bowl. In a large bowl, beat together the remaining butter, cream, vanilla and salt. Gradually add the powdered sugar, then the chocolate mixture. Beat until smooth. Ice cupcakes when they are completely cooled. Gorcery List: Nectarines Raspberries Lemons Organic cane sugar Unbleached flour Organic creamy peanut butter Baking powder and sea salt Eggs Butter Organic Valley heavy whipping cream Organic Valley milk Powdered sugar and vanilla extract Bubba’s ground beef BBQ sauce Skewers Unflavored gelatin or agar agar Milk chocolate |
