2014 Desserts Galore

Peach Streusel Bars


1½ c rolled oats

1½ c all-purpose flour

1 c brown sugar, packed

½ t baking soda

1 c (2 sticks) chilled butter, cut into small cubes



2 cups diced peaches (about 3 large peaches)

2/3 c peach jam

1 T all-purpose flour

1 t finely minced lemon zest


Preheat oven to 375°F. Butter 9”x13” baking dish. For crust, combine oats, flour, brown sugar, and baking soda. Cut in butter with a pastry blender or fingertips until mixture resembles coarse meal. Press half of crumb mixture into bottom of greased pan. Bake crust for 15 minutes and cool slightly.

Combine filling ingredients and spread evenly over crust. Top with remaining crust mixture. Bake until top is golden, approximately 35 minutes. Cool in pan before cutting into squares.


Apple Pie (Jean Hardman’s)

Double Crust Pie

2 ¼ c flour

¾ c + 2 T shortening

1 t salt

5 T cold water


In a bowl mix the flour and salt. With a pastry blender or 2 knives hold scissor fashion, cut in shortening until size of peas.
Blend in water a Tablespoon at a time until dough holds together. Shape into flat round shape. Divide dough in half and form into two balls. Roll out one ball for bottom crust and the other one for the top crust.


Pie Filling:

6 c apple slices

¾ c sugar

1 – 2 t cinnamon

2 – 3 T Minute Tapioca


Mix together all filling ingredients until coated evenly. Place into bottom crust in pie pan. Add slice of 1 Tablespoon butter, breaking it into 4 pieces and placing on top of the apple mixture. Top with the top crust, seal and flute edge. Cut several slits in the crust. Bake in a 400 degree oven for 45 to 50 minutes or until juices form bubbles that burst slowly.

Pear Lemon Cake with Honey Cream Cheese Frosting



2 c all-purpose flour                ¾ t nutmeg

1 ½ c sugar                             ¾ c vegetable oil

2 t baking soda                      2 large eggs

1 t salt                                      1/3 c whole milk

2 t cinnamon                           1 ½ t vanilla extract

3 c coarsely grated, drained, and peeled pears (from about 3 lbs.)

½ c walnuts, toasted, chopped (optional)


Preheat oven to 325 degrees.  Butter and flour two 9” diameter cake pans with 1½” high sides.  Whisk flour, sugar, baking soda, salt and spices in a large bowl. Make a well in the center of the flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears and nuts. Divide mixture evenly between pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.



2 – 8 oz. Packages cream cheese, room temperature

½ c (1 stick) unsalted butter, room temperature

1 c powdered sugar

2 t vanilla extract

2 t grated lemon peel

¾ c honey


Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.

Cut around cakes; turn out of pans. Place one cake layer, flat side up, on platter. Spread with 1 cup of frosting. Top with second layer of cake, flat side down. Spread remaining frosting over top and sides of cake.


Apple Date Crisp

12 c peeled, sliced tart apples

2 c chopped dates

2/3 c packed brown sugar

1/3 c all-purpose flour

1 t cinnamon

1/3 c cold butter or margarine


Combine the apples and dates in an ungreased 9” x 13”

baking dish.  Add more or less fruit according to your taste.


In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly.  Sprinkle over apples.


Bake at 375 degrees for 35-40 minutes or until the apples are tender.  Serve warm.  Garnish with apple slices if desired.



Pear and Cranberry Cobbler


Filling                                                   Topping

½ c corn syrup                                     ¾ c all-purpose flour

1/3 c granulated sugar                       ½ c granulated sugar

1½ cups fresh cranberries                    1/3 c margarine

2 medium pears, sliced                       1 c uncooked oats

1 T cornstarch


Heat oven to 400 degrees.  Grease 9-inch square or round baking pan.

For filling, combine first three ingredients in medium saucepan; stir in cranberries.  Heat to a boil; reduce heat.  Simmer 5 minutes, or until cranberries pop open: stir in pears.  Pour into pan.

For topping, combine flour and sugar; cut in margarine until crumbly.  Stir in oats; mix well.  Add egg mixing until moistened.  Crumble over fruit.  Bake 30 to 35 minutes or until top is golden brown.  Makes 8 servings.



Chocolate Pear Crisp

4 c. Bartlett pears                    1 c chocolate chips

2 eggs, beaten                       2 c sugar

2 t vanilla                                ½ c oil

1 T grated lemon peel             juice of one lemon

2 t baking soda                      2 c flour

2 t cinnamon                           1 t salt



Peel and cut up pears.  Mix with sugar and let sit for 20 minutes.  Meanwhile, mix together the eggs, oil, vanilla, lemon juice, and lemon peel.  In separate bowl blend together the flour, baking soda, salt and cinnamon.  Stir in chocolate.  Add to the oil mixture.


Combine mixture with the pears.  Spread in a 9 x 13” greased baking dish.  Bake until golden brown, about 50-60 minutes at 350 degrees.  Serve warm with vanilla ice cream or whipped cream.  Can be served cold.





Apple Strudel


5 c flour                       1 lb. cold butter

3 c sugar                     2 eggs, beaten

2 t salt


Mix flour, sugar and salt thoroughly together.

Cut butter into dry mixture until about pea size, then

mix in beaten eggs.  Split dough in half.



8 c apples – pared and sliced                        1 T cinnamon

1 c brown sugar                                  1 t nutmeg

1 c granulated sugar                          ½ t vanilla

½ t salt


Mix all filling ingredients together in a bowl.


Place parchment paper in bottom of 9” x 13” pan.

Press one half of the dough mixture into bottom of pan.

Layer apple mixture over dough, then crumble the

second half of dough over the top of the apple mixture.


Bake at 350 degrees for 40 minutes.  Let cool one hour

before cutting.






Farm Stand is Closed. Thank you for a GREAT season. See you in July!

Farm Stand is Closed. Thank you for a GREAT season. See you in July!


Location: 5625 Hutson Road, Parkdale OR 97041

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