Our fall pork chops with stuffing recipe is an easy weeknight dinner that fits well with fall. Besides chopping a few fresh apples, no prep work is required…which is a pretty wonderful time saver during our busy weeks! We were able to use all farm sourced ingredients (except for the stuffing, which we happened to have on hand). Try it with our Autumn Apple Fruit Spread and pork chops!
As if we need another reason to enjoy a few scoops, July is National Ice Cream Month! Best. Month. Ever! To celebrate, we made a simple vanilla ice cream swirled with our Aronia-Haskap Fruit Spread. Really, you could use any of our fruit spreads and this recipe would turn out to be plain awesome…but, this is what we had on hand! So, enjoy our homemade vanilla berry swirl ice cream recipe and let us know what kind of fruit spread you end up using.
½ jar Mt. Hope Farms’ Fruit Spread (any variety will do, but we suggest Aronia-Haskap or Raspberry-Marionberry)
Follow your ice cream maker’s directions, but remember to put the freezer bowl in your freezer the night before, to make sure it’s plenty frozen enough. When this recipe hasn’t turned out, it’s a result of us not having things cold enough (and that’s a huge bummer!)
Using a mixer on low speed, combine the sugar and half & half until the sugar is fully dissolved. Chill in the fridge for an hour.
Gently stir the whipping cream and vanilla bean paste into the half & half mixture and transfer into the ice cream maker freezer bowl.
Turn the ice cream maker on and let mix until slightly thickened (for us, it was about 18 minutes). While the machine is churning, and you’re waiting for the ice cream to thicken, spoon half a jar of fruit spread into a bowl and stir to loosen the consistency. Set aside at room temperature.
When the ice cream mixture has started to slightly thicken and the machine is churning, slowly add the fruit spread, one Tablespoon at a time to avoid clumping. Allow the machine to churn until the 25 minute mark. This will help the fruit spread swirl throughout the ice cream.
Remove the slightly thickened ice cream from the freezer bowl and place in a separate container. Freeze immediately (we had to leave ours in the freezer overnight to fully harden and get to the right consistency).
Serve with remaining fruit spread on top and enjoy!
Note: we used a Cuisinart 2 quart ice cream maker, which can be found here.
Grab our Autumn Apple Fruit Spread and your favorite bbq sauce and cook up these meatballs! They make a tasty appetizer or even a main dish when served over rice. Try them in your crockpot! If you would like to see them prepared on video, go to our YouTube Channel here.
32 oz prepared frozen meatballs (you can also make your own if you have a preferred recipe)
It’s still winter, so that means it’s still hot cocoa season! And, what goes better with cocoa than homemade marshmallows with our Raspberry Marionberry Fruit Spread? Yeah, pretty much nothing 🙂
The base recipe for these marshmallows is right from Alton Brown. All we did was omit the vanilla and add in our fruit spread. The berry flavor is pretty light, but make sure not to go to heavy on the fruit spread as it can greatly change the texture of the marshmallows. We also highly recommended that you use a stand mixer for this recipe as it whips for a long time. Enjoy and let us know how they turn out!
Homemade Marshmallows with Raspberry Marionberry Fruit Spread
Gather all ingredients. Place water in your freezer for about 30 minutes to make sure it is well chilled.
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Make sure the whisk attachment is ready to go.
Combine the sugar and cornstarch in a bowl. Spray a 9″ x 13″ baking pan and spatula with nonstick cooking spray and completely coat with the sugar and cornstarch mixture. Set aside pan and the rest of the cornstarch mixture for later.
In a saucepan, combine the other 1/2 cup of water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 4 minutes, with NO stirring or moving of the pan, so the sugar starts to dissolve. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F (about 8 minutes). Again, NO stirring or movement of the pan during this time. Remove the mixture from heat immediately and get ready to add it to the mixer.
Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture to avoid any splashing. Once you have added all of the syrup, increase the speed to high. This is the fun part- you begin to see the marshmallow fluff forming! Continue to whip until the mixture becomes very thick and is lukewarm, approximately 17 minutes. Add the fruit spread during the last minute of whipping.
When the mixture is done whipping, pour into the prepared baking pan, making sure the mixture is spread evenly with your spatula. Lightly coat/dust the top of the marshmallows with the cornstarch mixture you mixed up at the beginning of the recipe.
Next, allow the marshmallows to sit for at least 8 hours and up to overnight. The original recipe calls for at least 4 hours, but we have found that letting them sit longer creates a better texture and firmer set.
Once the marshmallows have firmed up, it’s time to get them out of the pan and cut them! Heavily dust a large cutting board or pastry mat with the remaining cornstarch mixture. Using a butter knife sprayed with nonstick cooking spray, go around the edge of the baking pan, loosening the marshmallows. Turn the pan over onto the cutting board, fully removing the marshmallows. Next, coat a pizza cutter with nonstick cooking spray (this is a MUST…trust us) and begin cutting the marshmallows into strips and then squares. Roll each square in the cornstarch mix to coat.
Enjoy right away or store in an airtight container for up to 3 weeks.
For our celebration of the new year, we are going to make a rich, creamy hot chocolate in our crockpot. The best part? We’ll top it with fresh, homemade whipped cream mixed with our Spiced Marionberry Fruit Spread! This takes very little effort and it’s something that everyone enjoys. You can even do a full topping bar with sprinkles, whipped cream, marshmallows, crushed peppermint…anything you can think of!
Hot Chocolate in the Crockpot
3 cups milk (we used 2%)
3/4 cup heavy cream
1/2 can (about 7 oz) sweetened condensed milk
6 oz milk chocolate chips
3/4 teaspoon vanilla extract
Add all ingredients, cover, and set to low for 3 hours, stirring every 10-15 minutes. Once all of the chocolate has melted, and the ingredients are combined, turn the crockpot down to the warm setting. This recipe serves about 3 to 4 people.
Whipped Cream made with Mt. Hope Farms’ Fruit Spread
Chill metal mixing bowl and whisk attachment in the freezer for about 10 minutes. Combine the cream and sugar in the chilled mixing bowl. Whisk until the mixture holds a stiff peak. Add the fruit spread and whisk into the whipped cream until it is completely combined. If you wish to, you can fold additional fruit spread (to your taste) into the whipped cream once it has completed mixing. Do this a small amount at a time to make sure the consistency of the cream mixture doesn’t change.
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