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SWEETS AND TREATS


SUMMER SQUASH CUSTARD PIE


Pie filling:
1 cup packed dark brown sugar
1/2 cup all purpose flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 egg
1 cup heavy cream
2 cups summer squash - peeled, cubed, and steamed until soft
2 TBSP butter

Pie crust:

6TBSP butter, fully melted
1/2 cup white sugar
One package of graham crackers

Crush one package of graham crackers and stir in melted butter and sugar. Press into a pie tin. Par-Bake for 12 minutes in an oven preheated to 350.

After your squash is steamed and drained, put everything together in the food processor and blend until smooth. It will be quite liquidy - don’t worry! Once your pie crust is par-baked, pour to the top edge of your crust. Dust the top with a little extra nutmeg and cinnamon if you like. Put into the oven preheated to 450 for 10 minutes. After 10 minutes, drop the temperature to 350 and bake for an additional 30 minutes. Remove from the oven when a knife comes out of the center clean.

Whipped cream:
1/2 c heavy whipping cream
1 tbsp cinnamon
1/2 tsp salt
1 tsp vanilla
1/3 c powdered sugar

Whip cream until soft peaks form. Fold in salt, cinnamon, vanilla and powdered sugar. Whisk for one more minute until stiff but not yet clotting.

**bakers note: this pie was made with a drier varietal of summer squash known as costata romanesco.  If you’re using zucchini, to ensure optimal pie texture,express the excess moisture by squeezing through a cheesecloth after steaming the squash and before blending.



NO CHURN ICE CREAM (CUSTOMIZABLE)


2 c. Heavy whipping cream
1 can sweetened condensed milk
1 TBSP. vanilla
1 tsp. salt
1 c. topping of choice

Whip cream to soft peaks. Fold in sweetened condensed. Add toppings and fillings of choice. Place into a small aluminum bread pan and freeze.



BANANA SPLIT CHIA PUDDING 


½ banana, small dice
⅓ c. strawberries, small dice
5 TBSP chia seeds
1 TBSP cacao or cocoa powder
2 TBSP honey
¾ c. milk of choice

Combine ingredients in a 16oz. Mason jar and shake. Place in the fridge for a minimum of 4 hours, though overnight is best. Shake once more before eating.



CINNAMON ROLL CHIA PUDDING


1 banana, small dice
1 TSP cinnamon
5 TBSP chia seeds
¼ c. coffee cake “Planet Oat” creamer
2 TBSP honey
¾ c. milk of choice

Combine ingredients in a 16oz. Mason jar and shake. Place in the fridge for a minimum of 4 hours, though overnight is best. Shake once more before eating.


BERRIES & CREAM CHIA PUDDING



½  banana, small dice
⅓ c. berries of choice - frozen or fresh
1 TBSP fruit jelly of choice
1 TSP cinnamon
5 TBSP chia seeds
¼ c. coffee cake “Planet Oat” creamer
2 TBSP honey
¾ c. milk of choice

Combine ingredients in a 16oz. Mason jar and shake. Place in the fridge for a minimum of 4 hours, though overnight is best. Shake once more before eating.