DIRECTIONS

1. Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.
2. Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.
3. Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!

Note:
If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.

DIRECTIONS

1. Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
2. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
3. In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes

DIRECTIONS

1. Preheat oven to 350°F (175°C). Grease the bottoms only of 12 muffin cups, or line with baking cups. Sift together the flour, cinnamon, baking soda, baking powder, and salt; set aside.
2. Beat the eggs and sugar until frothy and lightened in color. Stir in the oil, vanilla extract, and grated carrot; fold in the flour mixture. Pour the batter into the prepared muffin tins.
3. Bake in preheated oven until toothpick inserted in center comes out clean, 15 to 20 minutes. Remove to cool on wire racks.
4. Meanwhile, prepare the icing by beating together the cream cheese, butter, vanilla, and confectioners’ sugar until fluffy. Frost the cooled muffins and chill until ready to serve.

DIRECTIONS

1. Drain a small can of crushed pineapple, and soak up excess juice with paper towel. Set aside.
2. Mix your dry ingredients and toss in the carrots and raisins. Mix the pineapple, coconut, vanilla, and cream cheeses. Add dry ingredients, form into a ball and roll in graham cracker crumbs.
3. Serve with graham cracker, carrot sticks, or even on its own.

DIRECTIONS

1. Preheat oven to 375°F (190°C). Grease one 8×8 inch pan. Cream together 3/4 cup sugar, shortening, and egg.
2. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 inch pan.
3. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
4. Bake at 375 degree F (190 degrees C) for 25-30 minutes.

DIRECTIONS

1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch pan. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
2. Pour mixture into crumb-lined pan. Bake in a preheated 325°F (165°C) oven for 1 hour or until firm to the touch.
3. Cool and then remove cake from pan by loosening edges with a knife. Place blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

DIRECTIONS

1. In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture.
2. Fold in the blueberries. Cover and chill for 4 hours.
3. Preheat oven to 375°F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2″ apart.
4. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

DIRECTIONS

1. In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
2. Preheat a lightly greased waffle iron.
3. Fold egg whites and 2/3 cup blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
4. To prepare the sauce, in a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles

DIRECTIONS

1. Mix yogurt and sour cream.
2. Layer 1/2 cup of cantaloupe, 1/4 cup of blueberries, and 2 1/2 tablespoons yogurt mixture in each of the glasses.
3. Garnish with a fresh mint sprig.

DIRECTIONS

1. Pre-heat oven to 400°F. Toss parsnips with oil and salt and roast 20 minutes, until lightly golden and soft.
2. Meanwhile, cover candied ginger with hot water and let sit 10 minutes. Drain and transfer ginger to a paper towel to dry.
3. Roughly chop roasted parsnips, transfer to a medium sauce pot with whole milk, and bring to a simmer. Reduce heat to low, cover, crack lid and cook 10 minutes, or until soft. Cool slightly, then transfer milk and parsnips to a blender and puree until smooth.
4. Transfer back to pot and add cream, 1/3 cup sugar and maple syrup. Place over medium heat and bring to a simmer, stirring occasionally, then remove from heat.
5. Meanwhile, whisk egg yolks and remaining 1/3 cup sugar together in a medium bowl for about 1 minute.
6. Slowly pour the hot cream mixture into the egg yolks while whisking constantly, then pour back into the pot. Cook custard over low heat, stirring the bottom constantly with a rubber spatula or flat wooden spoon, until mixture thickens slightly, 3-5 minutes. Do not let custard exceed 170 degrees.
7. Transfer to a metal bowl and set that bowl in a larger bowl of ice water. Stir custard until cold. Strain custard through a fine mesh strainer, stir in candied ginger, and transfer to an ice cream maker and freeze.
8. Transfer to containers and immediately place in freezer.