Dessert Recipes – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Fri, 07 Dec 2018 22:31:14 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png Dessert Recipes – Uncle Matt's Organic http://www.unclematts.com 32 32 Organic Warm Caramel Apple Cider http://www.unclematts.com/organic-warm-caramel-apple-cider/ Tue, 02 Oct 2018 18:48:32 +0000 http://www.unclematts.com/?p=3466 more]]>
The fall season is underway, and as it turn cooler with a nip in the air, one of our favorite ways is to warm up is with some apple cider. Try this recipe featuring Uncle Matt’s Organic apple juice to keep things simple, delicious and organic!
Ingredients
12 cups of Uncle Matt’s Organic apple juice
6 cinnamon sticks
1/2 cup of good quality jarred caramel sauce, plus more for drizzling
Organic whipped cream
 
Directions
Heat apple juice and cinnamon sticks in the slow cooker for about 4 hours on high. Let the cinnamon sticks soften and uncurl. Before serving, stir in 1/2 cup of caramel sauce and serve in heat proof cups. Top with whipped cream and a drizzle of caramel (use non-dairy whip cream if you are lactose intolerant or have dairy allergies).
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Organic Orange Dessert Bars http://www.unclematts.com/organic-orange-dessert-bars/ Tue, 22 May 2018 19:30:05 +0000 http://www.unclematts.com/?p=3232 more]]> These bars are very similar to the infamous lemon bars, only made with Uncle Matt’s Organic Orange Juice!

Ingredients:

Crust:

1 cup organic unsalted butter

2 cups all purpose organic flour

1/2 cup granulated organic cane sugar

1/4 teaspoon salt

Filling:

1/2 cup Uncle Matt’s Organic Orange Juice

1 teaspoon orange zest

1 1/2 cups granulated organic sugar

1/4 cup all purpose organic flour

1/2 teaspoon baking powder

4 large organic eggs

Powdered sugar, for dusting

 

Directions:
  1. Preheat oven to 350F. Line a 9×13” pan with foil or parchment paper and spray with nonstick cooking spray (preferably organic).
  2. Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes.
  3. A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender.
  4. Carefully pour filling over evenly over hot crust. Return to oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars.

Recipe inspired by original from CrazyforCrust.com

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OJ Cookie Balls http://www.unclematts.com/oj-cookie-balls/ Tue, 15 May 2018 20:00:52 +0000 http://www.unclematts.com/?p=3229 more]]>
 
Ingredients
  • 1 12 oz box organic vanilla wafer cookies, crushed
  • 3/4 cup organic powdered sugar
  • 1/2 cup organic walnut pieces or any other chopped nut
  • 3/4 cup shredded organic coconut
  • 1/2 cup Uncle Matt’s Organic Pulp Free Orange Juice
Instructions
  1. Combine all ingredients, mixing well until evenly coated.
  2. Roll into 1 inch balls with your hands and place on a wax paper lined baking sheet.
  3. Refrigerate for at least an hour.
  4. Store in an airtight container and keep refrigerated.
  5. These will freeze well.

Original recipe inspired by: Nicole Burkholder, Simple & Seasonal

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Orange Turmeric Popsicles http://www.unclematts.com/orange-turmeric-popsicles/ Mon, 22 Jan 2018 21:41:05 +0000 http://www.unclematts.com/?p=3156 more]]> Got a craving for something sweet and refreshing? Perfect for any time of season, these Orange Turmeric Popsicles are a kid favorite and an easy way to get more Vitamin C, antioxidants, anti-inflammatory turmeric and potassium into your kid’s diet. Plus, grown-ups like ’em too!

What you’ll need to for this recipe: Popsicle molds, popsicle sticks

Ingredients:

1 cup organic pineapple chunks, fresh or frozen
1/2 cup Uncle Matt’s Organic orange juice or Uncle Matt’s Organic Orange Turmeric with Probiotics
1 – 1 1/2 inch fresh organic ginger root, skin removed
1 tsp organic ground organic turmeric

Directions:

In high speed blender, mix pineapple, Uncle Matt’s Organic orange juice, ginger & turmeric till smooth. Pour evenly into molds, insert sticks & freeze till firm.

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Peach Tart http://www.unclematts.com/peach-tart/ Sun, 02 Apr 2017 00:46:54 +0000 http://www.unclematts.com/?p=2530 more]]> For crust
About 2 cups organic whole wheat pastry flour
a pinch of salt
2 tbsp organic sugar
1/3 cup organic almond oil
1/4 cup icy cold water

For filling
3 to 4 peaches, thinly sliced2 tsp corn starch2 tsp honey2 tsp organic lemon juice2 tsp organic vanilla extract

Directions:
Combine flour, salt and sugar in a medium non reactive bowl.
Add oil and blend it into flour using a fork.

Gradually add icy cold water and blend it into flour with a fork until fully absorbed.

Knead the dough very lightly until it comes together into a ball.
Allow dough to rest for 15 minutes.

Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.

Roll the dough out to fit your tart pan (9″ and 4 mini tart pans). Do this quick to avoid overworking the dough.

Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.

Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.

Preheat oven to 350F.

Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven to cool.
Crank up the oven to 375F.

In a bowl, use your fingers to gently toss all filling ingredients. Place peach slices decoratively and bake for 30-35 minutes or until crust is golden and filling sets.

Remove from oven and let cool completely before garnishing with some chopped pistachios, edible flowers and slicing to serve.

Adapted from: KiranTarun.com

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Florida Peach Cobbler http://www.unclematts.com/florida-peach-cobbler/ Mon, 27 Mar 2017 01:34:37 +0000 http://www.unclematts.com/?p=2568 more]]> Ingredients:

-serves 4
2# Florida Peach Meat (no pits), fresh, frozen, or home-canned, drained
½ cup packed light brown sugar (or to taste)
pinch of salt
¼ tsp. ground cinnamon
1 tbsp. flour
¼ tsp. vanilla extract
1-1/3 cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
2 tbsp. granulated sugar
4 tbsp. unsalted butter, cold
¼ to ½ cup buttermilk, (or milk)
1 tbsp. cinnamon sugar mix for the top (optional)

Directions:

1. Preheat oven to 400ºF.

2. Wash the peaches and cut the meat off the pits. Cut into large chunks.

3. Mix together the peaches, brown sugar, pinch of salt, cinnamon 1 tbsp. flour and vanilla extract. Put into baking dish(es).

4. In the same bowl stir together 1 1/3 cups flour, baking powder, salt, and granulated sugar.

5. Cut the butter up in to small pieces and toss in flour mixture. Using your fingers, break the butter into pea size pieces. Add about ½ the buttermilk or milk and stir. Continuing adding buttermilk until the dough just comes together.

6. Plop the dough on top of the fruit so it covers all the fruit, but leave a little margin around the edge with no topping. If desired, sprinkle with cinnamon sugar.

7. Place on a sheet pan (covered with foil or parchment for easy clean up) and place into oven.

8. Bake for 30-40 minutes until fruit is bubbly, and topping is cooked through.

© 2017 Chef Jennifer M. Denlinger www.FloridaChef.net

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Citrus pumpkin pie with grand marnier cream http://www.unclematts.com/citrus-pumpkin-pie-with-grand-marnier-cream/ Fri, 17 Feb 2017 01:33:12 +0000 http://www.unclematts.com/?p=2565 more]]> Ingredients:

2 teaspoons grated lemon peel 2 teaspoons grated orange peel Perfect Pumpkin Pie
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Grand Marnier

Garnish: 3 tablespoons chopped candied orange peel.
preparation
Mix lemon peel and orange peel into Perfect Pumpkin Pie

Filling:

Bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover and chill. Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.

Source: Epicurious.com,  CondéNet, Inc. All rights reserved.

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Grapefruit Brûlée http://www.unclematts.com/grapefruit-brulee/ Fri, 20 Jan 2017 01:37:49 +0000 http://www.unclematts.com/?p=2571 more]]> Ingredients
Servings: 4

2 grapefruits, halved crosswise
4 tablespoons raw sugar

Directions:

Trim 1/4–1/2″ of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 Tbsp. sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.

Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.

Recipe by The Bon Appétit Test Kitchen

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Blueberry Lemonade Granita http://www.unclematts.com/blueberry-lemonade-granita/ Sun, 24 Jul 2016 21:51:25 +0000 http://www.unclematts.com/?p=2629 more]]> This is a wonderful, cool treat on a hot, summer day!

Ingredients:

1-59 oz container Uncle Matt’s Lemonade
1/4 cup granulated sugar
1 1/2 cups fresh organic blueberries, divided
1 tablespoon finely chopped fresh mint
1 tablespoon organic lemon zest

Place an 9 x 13 glass baking dish into the freezer.

Place one cup of blueberries into a saucepan.  Lightly mash the berries.  Add the lemonade, sugar, and mint into the saucepan. Bring to a boil.  Reduce the heat, cover the pot, and simmer for 10 minutes.

Pour the liquid through a fine mesh strainer to collect the pulp.  Allow the mixture to cool at room temperature for 10 minutes.

Pour the lemonade mixture into the baking dish in the freezer.  Place the dish with the lemonade back into the freezer.  Every 20 minutes run a fork through the lemonade to loosen the ice that will form.  Repeat this several times until the mixture is fine, shaved ice.

Scoop into chilled bowls.  Top with fresh berries and a bit of fresh lemon zest.

Source: Kim Van Dunk

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Blueberry Almond Shortcake with Crème Fraiche http://www.unclematts.com/blueberry-almond-shortcake-with-creme-fraiche/ Thu, 05 Nov 2015 01:30:34 +0000 http://www.unclematts.com/?p=2560 more]]> Serves: 8

Ingredients

1/2 cup sliced organic almonds
2 cup all-purpose organic flour
1 cup organic almond flour (see Note)
1/2 cup cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for sprinkling
3/4 cup sugar, plus more for sprinkling
1/4 cup plus 2 tablespoons chilled vegetable shortening, cubed
4 tablespoon cold unsalted butter, cut into cubes plus 1 tablespoon unsalted butter melted
1 cup buttermilk
2 1/2 cup organic Uncle Matt’s blueberries, about 12 ounces
1/4 cup Uncle Matt’s pulp free orange juice
1 teaspoon grated organic orange zest (from an Uncle Matt’s orange)
1 cup crème fraîche

Directions

1. Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.

2. Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.

3. Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.

4. Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.

5. Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.

6. In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote and a few toasted almonds. Cover with the biscuit tops and serve.

Source: Kitchen Daily

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