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Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Black­ber­ries Eggs Eureka Lemons


  • 2 tea­spoons but­ter — melted
  • ½ cup packed brown sugar
  • 1½ tea­spoons grated lemon rind
  • 2 cups fresh blackberries
  • 1¼ cups all-purpose flour
  • 1½ tea­spoons bak­ing powder
  • ¼ tea­spoon salt
  • 2/3 cup gran­u­lated sugar
  • 2 table­spoons but­ter — softened
  • 1 large egg
  • ¾ tea­spoon vanilla extract
  • ½ cup fat free milk

Pre­heat oven to 350 degrees. Place 2 tea­spoons melted but­ter in the bot­tom of a 9-inch round cake pan; sprin­kle with brown sugar and lemon rind. Top with black­ber­ries; set aside. Lightly spoon flour into dry mea­sur­ing cups, level with a knife. Com­bine flour, bak­ing pow­der and salt in a small bowl. Beat gran­u­lated sugar and 2 table­spoons but­ter in a large bowl with mixer at medium speed until well blended. Add the egg and vanilla, beat well. Add flour mix­ture to egg mix­ture alter­nately with milk, begin­ning and end­ing with flour mix­ture mix. Spoon bat­ter over black­ber­ries. Bake at 350 degrees for 40 min­utes or until a wooden pick inserted m cen­ter comes out clean Cool in pan 5 min­utes on a wire rack Loosen edges of cake with a knife. Place a plate upside down on top of cake pan invert onto plate Per serv­ing: 259 cal; 4.8 g fat(2.7g.sat 1.4g non .4g poly) 38 mg chol.; 3.7 g. pro.; 46.2 g carb; 24 g dietary fiber; 224 mg sod; 18 per­cent calo­ries from fat

Serves 6; Recipe by Courtney McDonald

-3 fuyu persimmons, cut in half crosswise
-3 Tbsp. brown sugar
-juice and zest of 2 mandarins
-1 pint vanilla ice cream (optional)

Preheat broiler to high. Sprinkle the cut side of each persimmon half with the brown sugar and mandarin juice and zest. Place on a baking sheet and broil until sugar begins to caramelize. Remove from the oven and transfer to a serving platter. Top each persimmon with a scoop of vanilla ice cream, if using, and serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 cups buttermilk
-2 cups heavy cream
-1 cup plus 2 Tbsp. sugar
-pinch salt
-1 Tbsp. powdered gelatin
-2 large ripe peaches, washed and sliced into thin wedges
-1 pint blackberries, washed and patted dry
-2 Tbsp. honey
-1/4 cup torn fresh basil leaves

In a medium mixing bowl, measure out the buttermilk. Evenly sprinkle the surface of the buttermilk with the gelatin powder. Allow to “bloom” for about 10 minutes. While gelatin is blooming, heat the cream to just below boiling over medium heat on the stove. Whisk the hot cream into the buttermilk and stir to melt the gelatin. Add the sugar and salt and stir to dissolve.

Lay out 6 6-ounce ramekins or small bowls on a baking sheet that will fit into your refrigerator. Pour the panna cotta mixture evenly into the ramekins and refrigerate until set, about 4 hours.

About 30 minutes before serving: In a medium mixing bowl, toss the peach slices, blackberries, honey and basil. Let sit, stirring occasionally, until a “sauce” forms from the fruit juices.

When ready to serve, remove the chilled panna cotta from the refrigerator. Top with the
marinated fruit and drizzle generously with the sweet fruit juices. Serve immediately.

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