Mini Pear Hazelnut Pies

2 Fresh local pears, peeled and diced small
Oregon Growers Pear Hazelnut Jam
Oregon Growers Diced Hazelnuts
Prepared pie crust
Powdered Sugar for dusting

Directions
In a mixing bowl, combine the fresh diced pears and 1/4 cup of Pear Hazelnut Jam and toss to incorporate. Set aside.

Roll out your prepared pie crust on a lightly floured surface. Using a 2 inch round cookie cutter, stamp out as many rounds as desired. Place each round in a mini muffin pan that has been lightly coated with a non stick spray. Press in dough to the bottom and sides of pan. Add a spoonful of pear filling into each pie, top with the Diced Roasted Hazelnuts. Using a fork you can press along outer edges of the dough for decorative look. Bake in a preheated oven for 18-20 minutes or until the crust is golden. Remove and immediately pop out each pie from the the pan and let cool on a cooling rack. When completely cooled lightly dust each with powdered sugar. Enjoy!

Chocolate Hazelnut Citrus Bark

1 bag, (12 ounces) of Bittersweet Chocolate
1 Cup of Oregon Growers Hazelnuts
1 Orange, zest about half

Directions
Put chocolate in a heat proof bowl and place on top a large pot with boiling water (referred to as a double boiler) and stir every few minutes until completely melted. Remove from heat.

Meanwhile zest about half your orange, only removing the orange rind not the white flesh beneath it. Set aside. Roughly chop the hazelnuts, we used Roasted with Sea Salt for the little extra bit of savory flavor. Set aside.

Pour melted chocolate onto a jelly roll pan or small baking sheet lined with foil and spread evenly. Top with hazelnuts and orange zest. Put in freezer for up to an hour. Break into pieces. For a great holiday gift bag up and tie with festive ribbon! And as always, enjoy!

Season’s Greetings from Oregon Growers!

Day After Turkey Sandwich

English Muffin or bread of choosing
Sliced Turkey
Cranberry Apple Relish
Goat Cheese
Mixed Greens

Build your perfect day after Thanksgiving sandwich using all the yummy ingredients above. Or improvise with whatever delicious leftovers on hand, if you have any at all! Enjoy and Happy Thanksgiving!

I can’t think of any flavor more fall-like than pumpkin! Now that’s it’s October, we are focusing on our Pumpkin Butter for this delicious sandwich cookie recipe! Buttery pecan shortbread cookies with our wonderfully spiced Pumpkin Butter in center, a perfect way to indulge yourself with our favorite fall flavor!

Pecan Pumpkin Butter Sandwich Cookies

1/2 Cups Toasted Pecans

1/4 Cups Sugar

1 Cup Flour, sifted

1/8 Teaspoon Baking Soda

1 Stick of Butter, Chilled and cut into small pieces

1 Tablespoon Heavy Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Nutmeg

Pinch of Salt

Oregon Growers Pumpkin Butter

In a food processor, blend the pecans and sugar until nuts are finely ground. Add in the flour, baking soda, nutmeg and salt and blend until combined. Add in the chilled butter and pulse until dough resembles a coarse meal. Adding the cream and vanilla, pulse again until the dough forms. Gather the dough and roll into a flat disk on a floured work surface. Roll out dough to 1/4- 3/8 inch thickness. Cut out cookies using a round 2 inch cookie cutter, transfer onto a baking sheet lined with parchment paper. Chill for an hour.

Bake cookies for 16-18 minutes in a preheated oven at 325 degrees. Let cool completely. Spread a spoonful of Oregon Growers Pumpkin Butter on one half and top with the another cookie, repeat with the rest of the batch. Enjoy!

A dutch baby is a cross between a pancake and a pop over, and it happens to be a super easy and quick breakfast treat! They are made with ingredients that are common in just about everyone’s home,  but for our version we added our delicious Vanilla Pear Butter as well as fresh local pears! The Vanilla Pear Butter adds a wonderful rich pear flavor, a perfect decadent breakfast on a fall morning!

Vanilla Pear Dutch Baby Pancake

2 Eggs

1/2 Milk

1/2 Sifted Flour

3 Tablespoons Butter

1 Teaspoon Vanilla

1/2 Cup Oregon Growers Vanilla Pear Butter

1 Fresh Local Pear, like Bartlett peeled and sliced thin

Pinch of Salt

Place a 10 inch cast iron skillet in the oven and preheat at 450 degrees. In a bowl, whisk together the milk, eggs, Vanilla Pear Butter and vanilla until blended. Gradually add in the flour and salt. Remove cast iron skillet and reduce oven temperature to 400 degrees. Add the butter to the skillet, completely coating with butter. Add batter and top with sliced pears, and return to oven for 13-15 minutes, should be puffy and lightly golden. Serve immediately with a coat of powdered sugar, more Vanilla Pear Butter or whatever accompaniment of your choosing! Enjoy!

It’s that time of year again! This September 14th-17th crowds will be heading to Oregon’s Pendleton Round-Up! So we are busting out our Pendleton Barbecue Sauces to share this delicious and super easy BBQ Chicken Pizza recipe! Use your favorite Pendleton BBQ Sauce flavor, then add chicken breast, red onion and sharp cheddar cheese for a quick dinner idea!

Pendleton BBQ Chicken Pizza

Store bought pizza crust

Cooked and sliced chicken breast

Thinly sliced red onion

2 Stalks of green onions, chopped

Sharp White Cheddar Cheese, grated

Oregon Growers Pendleton BBQ Sauce, Original or Mesquite

Preheat your oven to 375 degrees. Place pizza crust on baking sheet lined with tin foil. Spread a generous amount of Pendleton BBQ Sauce, sprinkle grated cheddar cheese, chicken, red onion and green onions. Bake for 15-20 minutes or until crust is golden! Enjoy!

Sorry we got behind on our posts so we hope you enjoy this recipie even though its a tad out of season!

A perfect dessert full of summertime flavor!This tart has a delicious lemon filling made with lots of fresh juice and zest and we paired it the a crust made with Oregon Growers’ Roasted Hazelnuts! And to top it off (literally!) we finished it with lots of fresh blueberries! Since they are ripe for the pickin’ at the moment, we couldn’t help ourselves!

Lemon Hazelnut Tart With fresh Blueberries

Lemon Filling
4 Eggs
1 Cup Sugar
1 Cup Fresh Lemon Juice
1/4 Heavy Cream
2 Tablespoons Lemon Zest
1 Teaspoon Vanilla

Hazelnut Crust
1 1/2 Cups of Graham Crackers
1/4 Cup Sugar
1/2 Stick Butter, melted
1/4 Cup Oregon Grower’s & Shipper Roasted Hazelnuts

1 Pint of Local Blueberries

Directions
For the crust, preheat your oven to 350 degrees.  Pulse the crackers and hazelnuts in a food processor until looks like a fine meal. Transfer to a separate bowl and add melted butter and sugar and mix until blended. Evenly press into the bottom of a 10 inch tart pan, bake for 8 minutes.

For the filling, whisk together the eggs, sugar, cream lemon juice and zest. Add filling to cooled crust, bake for 20-25 minutes or until the filling feels set in the middle. Let cool completely, arrange fresh local blueberries over the top and enjoy!

Those long, cold spring days we had this year held up the Northwest’s cherry season, but wait no more! Cherry season is finally upon us! And we have been waiting patiently for fresh picked fruit to fill the jars of our Black Cherry Jam! For this recipe we incorporated spoonfuls of it in a delicious pistachio crumb cake with hints of cardamom. Yum!

Black Cherry Pistachio Crumb Cake

1 Cup butter, room temperature
1 1/2 Cups Sugar
2 Eggs
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Buttermilk
1 Teaspoon Cardamom
1 Teaspoons Almond Extract
Oregon Growers Black Cherry Jam

Crumb Topping
1 Cup Flour
1 Cup Brown Sugar
1/2 Cup Butter, cold and cut into small pieces
1 Teaspoon Cardamom
1/4 Cup Pistachios, chopped

For the crumb topping
In a food processor lightly pulse the flour, brown sugar and cardamom until mixed. Add the cold butter and pulse for a minute until butter is fully incorporated into the mixture. Transfer to mixing bowl and add in chopped pistachios.

For the Cake
Sift dry ingredients, set aside. Cream butter and sugar until light and fluffy. Add one egg at a time, scraping down the sides after each addition. Stir in the vanilla. Add the buttermilk and dry ingredients in two batches. Do not over mix. Pour batter into lightly greased 9 inch cake pan. Top with spoonfuls of Black Cherry Jam and swirl into batter. Sprinkle crumb topping evenly on the top. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Star Hand Pies

Oregon Grower’s Red Raspberry Jam
Oregon Grower’s Northwest Blueberry Jam

1 Package of Store Bought Pie Crust

1 Egg, lightly beaten with a splash of milk
Sanding Sugar

Remove pie crust from pouch; unroll on lightly floured work surface. Using a star cookie cutter (size of your choice) press out an even amount of stars. Place half of the stars on a prepared baking sheet lines with parchment paper. Brush the edges of the star with the egg wash, and spoon about 1-2 tablespoon of filling (less if stars are on the smaller size) in the center of each star. Top each with another star, gently pressing to seal, use a fork to make decorative trim around edges.

Brush the top with egg wash and sprinkle each with a generous amount of sanding sugar. Bake 14-16 minutes, or until lightly browned. Move onto cooling rack and allow to cool completely.  Enjoy & happy 4th of July!

So salad probably doesn’t immediately come to mind when thinking of something delicious to prepare your dad on Father’s Day, but as far as salads go this one is pretty manly! A wedge of crisp iceberg lettuce, oven roasted tomatoes, pepper bacon (which of course it makes everything better) and creamy dressing made with our Pendleton Barbeque Sauce will make any dad a happy (and full!) one this Sunday!

Barbeque Wedge Salad With Oven Roasted Tomatoes & Pepper Bacon

Serves 4

1 Head of Iceberg Lettuce, washed and cut into quaters

6-8 Strips of Pepper Bacon, cooked and crumbled

Oven Roasted Cherry Tomatoes (recipe below)

Cornbread Croutons (or your favorite croutons)

1/2 Cup Shredded Sharp Cheddar Cheese

For the Dressing

1/2 Cup Oregon Growers Pendleton Barbeque Sauce (your choice of Original or Mesquite)

1/2 Sour Cream

1/4 Cup Mayonnaise

2 Tablespoons of Lemon Juice

Green Onions, chopped with some reserved

Salt & Pepper to taste

For the Oven Roasted Tomatoes

Preheat your oven to 350 degrees. Coat 1/2 lbs of cherry tomatoes with salt and pepper and a few tablespoons of olive oil. Cook on a baking sheet lined with parchment paper for 45 minutes. Let cool.

For the Dressing

Combine all the ingredients in a mixing bowl and whisk to combine. Chill until ready to serve.

To Assemble

Place each wedge of iceberg lettuce on it’s side on a plate and top with crumbled bacon, oven roasted tomatoes & cornbread croutons and drizzle dressing. Finish with shredded cheddar cheese and reserved chopped green onions.

Enjoy Dads!