博客存档 - Litchfield Farmers' Market

Left Over Cranberry Sauce Muffins

11/25/2025

Ingredients

½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, more or less to taste depending on tartness of cranberry sauce
1 egg
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans, or to taste

Directions

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans.
Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

11/19/2025

Ingredients

Directions

Add all ingredients to 5-qt. slow cooker.
Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours.
Uncover and cook 1 additional hour, or until most of the liquid has evaporated.
Serve as desired.

This recipe can be refrigerated in an airtight container.
Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

11/12/2025

Recipe Ingredients

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Peel and chop 1 large rutabaga into small chunks, roughly 4 cups. Add to a large bowl and drizzle with cooking oil. Season with salt and pepper and toss until it's evenly coated.
Add the rutabaga to a baking sheet in a single layer. Roast for about 40 minutes. The rutabaga is done when golden on the edges and soft when poked with a fork.
In a large pot over medium-high heat, saute 3 minced garlic cloves and ½ chopped onion with cooking oil until the onions turn translucent, 1-2 minutes.
Add 3 peeled and chopped carrots, and saute for an additional 2-3 minutes.
Add the rest of the ingredients: roasted rutabaga, 32 oz vegetable broth, ½ cup heavy cream. Add Salt and pepper to taste.
Let soup simmer for about 20 minutes. Check that the carrots have softened by poking them with a fork.
Blend the soup with an immersion blender until smooth and creamy.
Add to serving bowls, season with more salt and pepper, and serve.

11/4/2025

Ingredients

Instructions

Preheat the oven to 425ºF and wash and dry your cherry tomatoes thoroughly.
Place the tomatoes in a 9” x 13 baking dish or a Dutch oven.
Drizzle in the olive oil, and season with the salt and pepper (to taste). Toss well to coat.
Place the quartered onion and peeled garlic cloves evenly throughout the dish, wedging them under the tomatoes.
Roast in the preheated oven for 35 minutes, or until the skins begin to blister.
Remove from the oven and transfer the vegetables (and liquid) to a deep saucepan. Blend until smooth with an immersion blender.
Add the broth and heavy cream to the blended tomato mixture, and stir well. Heat over medium heat until warmed through, about 3-4 minutes.
Stir in the fresh basil, then taste and adjust the salt and pepper as needed.
Serve and enjoy! Try it garnished with a generous grating of parmesan cheese.