Abbott's RECIPES

Featured on our Facebook cooking series, we bring you our family recipes tailored from crops we grow ourselves. Join our CSA & try out some of our recipes yourself!

From our family & farm to yours,

-The Abbott's

White Chocolate Raspberry Mousse

2 cups whipping cream

1/2 cup powdered sugar

1 tsp. vanilla

8oz cream cheese, softened 

1 cup white chocolate chips, melted

1 1/4 cups frozen red raspberries, thawed

fresh mint, optional

whipped cream, optional 

Beat the whipping cream until soft peaks form. Add the powdered sugar and vanilla, and continue beating until stiff peaks begin to form. Set aside. Melt the white chocolate chips over low heat, stirring constantly. Allow white chocolate to cool to the touch. Beat the cream cheese until smooth & add the melted white chocolate. Add the white chocolate mixture to the whipped cream until just combined and then carefully fold in the raspberries. Scoop the mousse with an ice cream scoop into your favorite dishes or ramekins. Serve with the mint and whipped cream if you choose to. Enjoy! 

Fruit Tart

Duncan Hines Sugar Cookie Mix, prepared & cooked as instructed.

12oz cream cheese, softened

1 1/2 cup sugar

Frozen strawberries, raspberries and/or blueberries

fresh mint, optional

whipped cream, optional

*The night before, or a few hours before getting ready to make this recipe, take the frozen berries, add 1 cup of sugar, stir, cover and place back into your refrigerator until ready, about 3 hours minimum. 

Prepare the box of sugar cookie mix as instructed, spreading across a cookie sheet & bake also as instructed. In a separate bowl, add the cream cheese & sugar. Beat until combined. Take the cream cheese mixture and spread over the cooled cookie crust, making sure to go from edge to edge, only leaving a small amount of crust. 

Using a slotted spoon, drain berries and place on top of the cream cheese mixture. Spread out evenly! Top with whipped cream & mint if you choose to. Enjoy! 

Stuffed Pepper Soup

16 oz diced tomatoes

32 oz chicken broth

4 cups peppers & onions, diced (frozen)

1lb ground beef

2 cups mixed veggies (frozen)

1 1/2 cups white rice

This recipe gives a lot of wiggle room to tailor it to your families palettes. The Abbott's prefer a very hearty soup with less broth, if you like it lighter, feel free to use less of the vegetables!

Brown the ground beef in your crockpot, or sauce pot on medium. Add the diced tomatoes & stir. Add the peppers & onions & mixed vegetables & stir well. Add the broth. Cover & cook on low for an hour. Meanwhile, cook the rice as directed. After an hour, add the rice in & serve! Enjoy with shredded cheddar if you prefer or on it's own.

Fruit Tart

Duncan Hines Sugar Cookie Mix, prepared & cooked as instructed.

12oz cream cheese, softened

1 1/2 cup sugar

Frozen strawberries, raspberries and/or blueberries

fresh mint, optional

whipped cream, optional

*The night before, or a few hours before getting ready to make this recipe, take the frozen berries, add 1 cup of sugar, stir, cover and place back into your refrigerator until ready, about 3 hours minimum. 

Prepare the box of sugar cookie mix as instructed, spreading across a cookie sheet & bake also as instructed. In a separate bowl, add the cream cheese & sugar. Beat until combined. Take the cream cheese mixture and spread over the cooled cookie crust, making sure to go from edge to edge, only leaving a small amount of crust. 

Using a slotted spoon, drain berries and place on top of the cream cheese mixture. Spread out evenly! Top with whipped cream & mint if you choose to. Enjoy! 

Stuffed Pepper Soup

16 oz diced tomatoes

32 oz chicken broth

4 cups peppers & onions, diced (frozen)

1lb ground beef

2 cups mixed veggies (frozen)

1 1/2 cups white rice

This recipe gives a lot of wiggle room to tailor it to your families palettes. The Abbott's prefer a very hearty soup with less broth, if you like it lighter, feel free to use less of the vegetables!

Brown the ground beef in your crockpot, or sauce pot on medium. Add the diced tomatoes & stir. Add the peppers & onions & mixed vegetables & stir well. Add the broth. Cover & cook on low for an hour. Meanwhile, cook the rice as directed. After an hour, add the rice in & serve! Enjoy with shredded cheddar if you prefer or on it's own.

Abbott's Strawberry Shortcake

1 Package Abbott's Strawberry Shortcake Mix, prepared as directed.

3 cups frozen or fresh strawberries

1/4 cup chocolate chips (milk, dark or white)

1/2 cup sugar

Your favorite flavor of Gifford's ice cream, optional

Whipped Cream, optional

Mint, optional

Prepare the Abbott's Strawberry Shortcake mix as directed. Take your strawberries and add them to a small-medium sized sauce pot and add the sugar. Cook on medium heat until strawberries reduce into a liquid, about 10 minutes with frequent stirring. Sauce will be very thin and will thicken over time. Add the chocolate into the pot and stir until melted.

Slice the biscuit in half horizontally, and spoon strawberry mixture over.

Top with ice cream, whipped cream, whatever you choose! Yum!

Enjoy!

Nancy Abbott's Famous Apple Crisp

5 of your favorite baking apple, Ruby Frost or Honeycrisp is what we recommend

2 sticks of butter, softened

1 cup rolled oats

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup sugar

Your favorite Gifford's Ice Cream, optional

Preheat your oven to 375 degrees. Using an apple slicer, slice all of the apples, removing the core. We do not peel our apples for the added texture, but you may if you like a softer, more consistent texture. Slice the apples into smaller pieces if you choose. Add to a 9x13 baking dish, pour half of the sugar over the apples. Sprinkle all of the cinnamon over the apples. Mix in the pan to coat all of the apples with the cinnamon and sugar. Add the rest of the sugar into a bowl with the butter. Add the brown sugar & oats as well. Using a pastry cutter, cut the butter into the sugar and oat mixture until a consistent crumb is created. You may also use your hands/fingers if it is easier. Sprinkle on top of the apples. Bake the apples at 375 uncovered for 30 minutes or until apples are softened and the topping has browned. Serve with ice cream! Yum! Enjoy!

Abbott's Apple Pudding

4 honeycrisp apples, sliced & peeled

1 cup sugar

1 cup sifted flour

1 tsp cinnamon

1 tsp baking powder

2 tablespoons butter, diced

1 egg, beaten

1/2 cup water

Whipped cream, optional

Gifford's Ice Cream, optional

In a 9x13in pan, add the sliced & peeled apples to make an even layer. In a medium

sized bowl, mix sugar, flour, cinnamon, baking powder, butter, egg, & water. Mix until combined. Pour mixture over the top of the honeycrisp apples evenly. Bake for 30-35 minutes at 350 degrees. Let cool for a few moments and scoop into ramekins or a plate. Add your whipped cream or ice cream & enjoy!

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