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Fresh Farm Recipes

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These creative dessert recipes are inspired by fresh produce at the farmer’s market! Care for a carrot croissant?

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/7

Hash Brown Nest

50 minutes

Easy

6 servings

Ingredients:

2 cups grated potato
2 Tbsp cornstarch
1 tsp salt
1 tsp pepper
2 eggs
6 hard-boiled eggs, peeled and halved lengthwise

Directions:

Preheat the oven to 300ºF. In a bowl, mix grated potato, cornstarch, salt, pepper, and two eggs.
Place a small bowl upside-down inside a ramekin and fill it with the potato mixture.
Unmold onto a silicone mat.
Bake for 30 minutes.
Arrange the hard boiled eggs on your potato nests. Serve and enjoy!

Recipe 2/7

Cabbage Cake

40 minutes

Easy

1 cake

Ingredients:

1 6-inch cake
2 cups green candy melts
10 lettuce leaves
1/2 C green buttercream frosting

Directions:

Pour green candy melts into the lettuce leaves and spread evenly over the entire surface using a brush. Let it set and repeat to create thick layers.
Remove the candy melt from the leaves.
Frost the cake with green buttercream.
Cover the cake with the candy melt leaves. Serve and enjoy!

Recipe 3/7

Carrot Croissant

40 minutes

Easy

4 servings

Ingredients:

250g Puff pastry
1/2 cup bell pepper, diced
1/4 cup chives, chopped
1 cup cream cheese
Cilantro sprigs

Directions:

Make cones from aluminum foil. Preheat the oven to 300ºF.
Cut the puff pastry into strips and wrap them around the cones.
Bake for 10 minutes.
In a bowl, mix cream cheese, bell pepper, and chives.
Transfer the filling to a pastry bag, and fill the cones.
Decorate with cilantro sprigs to look like carrot tops, and enjoy!

Recipe 4/7

Tomato Cake Pop

30 minutes

Easy

12 servings

Ingredients:

2-3 cups red velvet cake crumbs
¾ cup cream cheese, softened
1 cup red candy melts, melted
¼ cup green fondant

Directions:

In a large bowl, combine the cake crumbs and cream cheese. Stir until it forms a dough. Add more crumbs if necessary to achieve a moldable consistency.
Shape the dough into balls and use a lollipop stick to make small marks around to resemble the texture of a tomato. Insert one into each cake pop to help with the next step.
Dunk the cake balls in the red candy melts to cover completely, remove the sticks, then refrigerate until set.
Roll out the fondant and cut out several flowers using a cutter.
Place a fondant flower on top of each cake pop, covering the hole left by the stick, and enjoy!

Recipe 5/7

Potato Cake Pop

30 minutes

Easy

12 servings

Ingredients:

12 cake pop dough balls
200g brown fondant

Directions:

Knead the cake pop dough balls into ovular shapes.
Cover the dough balls with brown fondant and use a clay-shaping tool to create the texture of a potato. Serve and enjoy!

Recipe 6/7

Candy Radishes

30 minutes

Easy

12 servings

Ingredients:

1 cup purple candy melts, melted
1/2 cup green candy melts, melted

Directions:

Use a mold to create half-spheres with purple candy melts and let them dry.
Join two halves together, using more purple candy melt, to form a complete sphere.
Use a hot knife to create a small groove in the sphere.
On a sheet of wax paper, create radish leaves with green candy melts and let them cool.
Attach the “leaf” to the purple sphere in the previously formed groove.

Recipe 7/7

Garden Bed Cake

20 minutes

Easy

1 cake

Ingredients:

1 chocolate cake, unfrosted
1 pack gummy worms
1 pack Lady Finger cookies
1/2 cup chocolate buttercream
Tomato cake pops
Candy radishes
Potato cake pops

Directions:

Use a fork to crumble the surface of the cake and save the crumbs.
Place gummy worms on the surface and cover with the saved crumbs.
Cover the edges of the cake with chocolate buttercream and attach the lady fingers.
Place the tomato cake pops, potato cake pops, and candy radishes on the cake. Your garden is ready!

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