Recipes:

Cherry Clafoutis

Cherry Clafoutis

1 1/4 cups milk

2/3 cup sugar

3 eggs

1 tablespoon l.c. finns Vanilla extract

1/8 teaspoon salt

1/2 cup flour

3 cups cherries, pitted

powdered sugar, for garnish

Preheat oven to 350 degrees F.  In a blender, combine milk, 1/3 cup of sugar, eggs, vanilla, salt and flour, and blend. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of blended mixture into the bottom. Set remaining batter aside. Bake about 7-10 minutes, until a film of batter sets in the pan, but mixture is not baked through. Remove from oven (don't turn off the oven). Distribute cherries over the set batter, then sprinkle with remaining sugar. Pour the remaining batter over the cherries and sugar. Bake for 45 to 60 minutes, until the clafouti is puffed and brown, and a knife inserted into the center comes out clean. Dust with powdered sugar and serve warm.

Cranberry Oatmeal Cookie

These Cranberry Oatmeal Cookies use fresh cranberries along with other complimentary ingredients to create something flavorful and delicious. Get creative with your fresh cranberries by making these Cranberry Oatmeal Cookies.

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon l.c. finns Vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups quick-cooking oats

1 cup raisins

1 cup coarsely chopped fresh cranberries

1 tablespoon orange zest

12 ounces white chocolate chips (optional)

Preheat oven to 375 degrees F. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing well after each addition. Beat in vanilla. In a small bowl, combine flour, baking powder, salt and baking soda. Slowly add to the butter mixture. Stir in oats, raisins, cranberries and orange zest. Fold in chocolate chips, if desired. Drop by rounded teaspoon 2 inches apart on greased baking sheets. Bake 10-12 minutes, or until the edges are golden brown. Cool completely on wire racks.

Pineapple Upsidedown Cake

Pineapple Upsidedown Cake is a sweet way to enjoy your pineapple during the spring. A classic dessert, your Pineapple Upsidedown Cake will be tastier than ever with our flavor-packed pineapples.

1/2 medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)

3/4 cup unsalted butter

3/4 cup light brown sugar

14 pecan halves

1 cup cake flour (not self-rising)

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

2 eggs

1 cup buttermilk

1 1/2 teaspoons l.c. finns Vanilla extract

1 tablespoon dark rum

4 fresh cherries, halved and pits removed (optional)

Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium-high and cook until the sugar mixture is bubbly (about 2 minutes). Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly. Preheat oven to 375 degrees F. Stir together the flours, baking powder, baking soda and salt in a medium mixing bowl. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs 1 at a time, mixing until just incorporated. Add the flour mixture and buttermilk alternately, mixing at low speed after each addition until just combined. Stir in the vanilla and rum. Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean (about 35-40 minutes). Cool the cake in the skilled on a wire rack for 4 minutes. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the cherry halves, if desired, cut side down, into the top of the cake, in the center of the pineapple rings. Serve cake warm or at room temperature.

Cardamom Donuts with Rosewater Glaze & Pistachios

Cardamom Donuts with Rosewater Glaze & Pistachios

Ingredients

• 2 cups Whole Wheat Pastry or All Purpose Flour

• 2 teaspoons Baking Powder

• 1/4 teaspoon Baking Soda

• 1/2 teaspoon Salt

• 1 teaspoon l.c. finns Cardamom extract

• 2 Tablespoons Almond Milk

• 1/3 cup Apple Sauce

• 6 Tablespoons Agave Nectar

• 3 Banana, well-mashed (about 1 1/2 cups)

• 1 1/4 cup Powdered Sugar

• 2 1/2 tablespoons Rosewater

• 1/4 cup Pistachios, finely chopped

• 1 knob Coconut Oil

Make Dairy-Free Cinnamon Roll Waffles

Instructions

1. Preheat the oven to 350° and mix flour, baking powder, baking soda, and salt in one bowl. In another bowl thoroughly mash bananas, and then add almond milk, apple sauce, cardamom and agave nectar and mix well.

2. Combine wet and dry ingredients, and lightly grease donut wells with coconut oil. Fill wells with batter 3/4 of the way up and bake for 11-12 minutes. Makes approximately 12 donuts.

3. While donuts are baking mix powdered sugar and rosewater for glaze, and chop pistachios.

4. White donuts are done, remove from oven and let cool for a few minutes. Dip them in the glaze, and while glaze is still wet sprinkle pistachios on top.

Glazed Anise Cookies

Cinnamon Extract Tips

• Substitute l.c. finns Cinnamon extract at a 1:2 ratio as the dried spice in your favorite recipes
• if recipe calls for 1 tsp of dried cinnamon, use 1/2 tsp of liquid cinnamon extract
• or, if you are like us and love explosive flavor, use at a 1:1 ratio!
• Supplement the dry cinnamon in any of your favorite recipes for an extra infusion and depth of flavor
• if recipe calls for 1 tsp of dried cinnamon, use 1/2 tsp of liquid cinnamon extract and 1/2 tsp of dried cinnamon
• Some of our families’ favorite ways to use l.c. finns Cinnamon extract are:
• Baked Apples
• Apple pie
• Apple bars
• French toast batter
• Pancake/waffle batter
• Oatmeal

Cardamom Extract Tips

• Substitute l.c. finns Cardamom extract at a 1:2 ratio as the dried spice in your favorite recipes
• if recipe calls for 1 tsp of dried cardamom (or cinnamon), use 1/2 tsp of liquid cardamom extract
• or, if you are like us and love explosive flavor, use at a 1:1 ratio!
• Supplement the dry cardamom or cinnamon in any of your favorite recipes for an extra infusion and depth of flavor
• if recipe calls for 1 tsp of dried cardamom, use 1/2 tsp of liquid cardamom extract and 1/2 tsp of dried cardamom
• if recipe calls for 1 tsp of dried cinnamon, use 1/2 tsp of liquid cardamom extract and 1/2 tsp of dried cinnamon or l.c. finns Cinnamon extract
• Some of our families’ favorite ways to use l.c. finns Cardamom extract are:
• Fresh fruit smoothies
• Adding to a cup of hot tea or coffee
• Homemade Indian curry or soup

Creamy Rice Pudding

Rice pudding is a quick and tasty dessert that kids love! It’s a great way to use up that all that extra white or brown rice from homemade stir or Chinese take-out.

• 3/4 c – Uncooked rice (or 1-1/2 c cooked rice)
• 2 c – Milk, divided into 1-1/2 c & 1/2 c
• 1/3 c – Sugar
• 1/4 tsp – Salt
• 1 – Egg, beaten
• 2/3 c – Golden Raisins
• 1 tbsp – Butter
• 1/2 tsp – l.c. finns Vanilla extract
• 1/2 tsp – l.c. finns Cinnamon extract or Cardamom extract

1. In medium saucepan, bring 1-1/2 c water to boil. Add rice and stir. Reduce heat, cover and let simmer for 20 minutes.

2. In another saucepan, combine 1-1/2 c of cooked rice and 1-1/2 c milk, sugar and salt. Cook over medium heat until thick and creamy, approximately 15-20 minutes.

3. Stir in remaining 1/2 c milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly.

4. Remove from heat, stir in butter and Vanilla and Cinnamon/Cardamom Extracts.

5. Serve warm.

Cardamom Cookies

This recipe was modified from the Star Tribune’s Christmas Cookie Contest winner from 2008. The prize was well deserved, these cookies are A-mazing!

Hibiscus-Marinated Leg of Lamb

This marinade can be used on lamb or pork. The following recipe has be modified from a recipe found on Epicurious.com, which is a goldmine for inspiring recipes. Serves 8.

• 1 qt – water
• 3 – large garlic cloves, peeled and smashed
• 10 – black peppercorns, coarsely cracked
• 1 oz – l.c. finns Hibiscus extract
• 1/4 c –  sugar
• 1 – 6-8-lb leg of lamb, with aitch bone (rump bone) removed by butcher
• 2 tbsp – olive oil
• 1 tbsp – red currant jelly
• 2 tbsp - cold unsalted butter, cut into pieces

• Special equipment: 2 extra-large (2-gallon) sealable plastic bags 

1. Make marinade: Bring water to a boil with garlic and peppercorns. Remove from heat, add l.c. finns Hibiscus Extract and let marinade steep 30 minutes. Pour marinade through a fine sieve into a bowl, pressing on solids, then discard solids. Add sugar, stirring until dissolved, and chill until cold.
2. Marinate lamb: Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade. Marinate lamb, chilled, turning bag over once or twice, 12 to 24 hours.
3. Roast lamb: 
1. Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it. Pat lamb dry and rub with oil, then season generously with salt and pepper.
2. Preheat oven to 450°F. Put lamb in upper third of oven and reduce heat to 350°F. Roast until a thermometer inserted in thickest part of leg (without touching bone) registers 125°F, about 1 to 1 1/2 hours.
3. Transfer lamb to a platter, cover with foil, and let stand 15 to 25 minutes (internal temperature will rise to about 135°F).
4. Make sauce:
1. While lamb is standing, pour reserved marinade into roasting pan. Straddle pan across 2 burners and boil marinade, scraping up brown bits, until reduced to about 1 cup.
2. Add any meat juices that have accumulated on platter and whisk in jelly and salt and pepper to taste.
3. Add butter and swirl or shake pan until incorporated. Pour sauce through a fine sieve into a sauceboat to serve with lamb.