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Welcome to the Raintree Kitchen. Over the years, we have gathered many special
recipes. We are excited about sharing these culinary delights with you.
APPLE CAKE 4 c diced apple-not too small mostly peeled 2 c sugar- mix well and add: 1 c nut meats (optional) 2 well beaten eggs 2 tsp. vanilla Mix well and add: 2 c flour 2 tsp. soda 1 1/2 tsp. cinnamon 1 tsp. salt 9x12 greased pan at 350o oven for 1 hour Chestnut Stir Fry This recipe is from the Outstanding "Chestnut Cookbook" by Anne Bhagwandin This is a light, quick and easy vegetarian dish. 1/2 lb. fresh chestnuts 7 oz pkg. of bean thread noodles 1/4lb shiitake mushrooms 1 medium zucchini squash 3 tbsp peanut oil 4 thin slices ginger 1 clove garlic crushed 1 small can bamboo shoots soy sauce Roast and peel chestnuts and set aside. Place bean threads in a pan and cover with boiling water, place lid on and set aside. Slice the mushrooms long and thin and set aside. Slice zucchini into 2 inch spears and set aside. Heat the oil in a wok or fry pan and add the ginger and garlic to the hot oil. Stir for 1 minute, then add the mushrooms and bamboo shoots. Stir for 2 minutes, then add the zucchini and chestnuts and stir for another 4 minutes. Remove ginger. Drain and chop bean threads, add to the stir fry and cook another 2 minutes. Season with soy sauce and serve. Winter Cranberry and Pear Upside-Down Cake Recipe from the book Northwest Berry Cookbook by Raintree customer Kathleen Desmond Stang. Makes 8 servings Ruby-red cranberries sparkle among the pear slices on top of the cake. Use firm ripe Anjou or Bosc pears. They are ready when the stem end yields when gently pressed. 4 tbsp(1/2 stick) plus 2 tbsp butter, softened 1/3c packed brown sugar 2 small to medium firm ripe pears, peeled, cored and cut into thin slices 2/3c fresh or partially thawed frozen cranberries, rinsed and picked over 1 1/4c all purpose flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. granulated sugar 1 large egg, beaten 1/2 c milk 1 1/2 tsp. grated lemon peel vanilla ice milk or frozen yogurt (optional) Preheat oven to 350o degrees. Place the 2 tablespoons of butter in a 9-inch round cake pan. Heat in the oven for 2 or 3 minutes, or until melted. Sprinkle with the brown sugar and arrange the pear slices in the pan, slightly overlapping. Fill in with cranberries and set aside. Stir together the flour, baking powder, salt, cinnamon, ginger, and nutmeg and set aside. In the bowl of an electric mixer, beat the granulated sugar and the remaining 4 tablespoons of butter until well blended. Stir in the egg, milk, and lemon peel. Stir in the flour mixture. Pour the batter evenly over the fruit. Bake for about 35 minutes, or until a wooden pick inserted near the center comes out clean. Cool for 5 minutes on a rack. Loosen the cake from the sides of the pan and invert onto a platter. Serve warm or at room temperature with vanilla ice milk or frozen yogurt, if desired. If you would like to submit Recipes using Raintree Plants please email us!
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