Recipes for Healthy Snacks in Modesto, CA
Check out what our customers have been making with our Artisan Snacks from Modesto, CA!
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TOASTED COCONUT PAVLOVA WITH MANGO CURD
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
FOR THE MANGO CURD:
1 large mango or 2 smaller mangos peeled and chopped
2 tablespoons -1/4 cup sugar depending on the sweetness of the mango
3 tablespoons lime juice
Pinch of salt
large egg yolks
¼ cup butter
FOR THE PAVLOVAS:
4 large egg whites
1/8 teaspoon cream of tartar
1 cup powdered sugar sifted
Pinch of salt
1 teaspoon Hunter's HomeGrown Pure Bourbon Madagascar Vanilla Bean Extract
1/3 cup or more of Hunter's HomeGrown Toasted Coconut Flakes (flavor of your choice) plus more for garnish
Assorted tropical fruit such as kiwi, mango, papaya and passion fruit
To make the mango curd, puree the mango, sugar, lime juice and salt in a food processor, scraping down the sides as needed, until a smooth consistency is reached. Add yolks and puree for another 10-15 seconds. Strain mixture through a mesh sieve into a metal bowl, pressing on solids with back of a spatula. Discard solids.
Set the metal bowl over a saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk puree until thickened and a thermometer registers 170°, about 10 minutes. Remove from over saucepan and gradually whisk in butter. Cover and refrigerate for several hours or overnight.
Preheat the oven to 275°. Line two baking sheets with parchment paper and lightly spray with cooking spray. Using an electric mixer, beat the egg whites in a large bowl with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
Spoon or pipe mixture into about six 3 inch circles, making a small well in the middle of each circle with a spoon or spatula.
Bake the meringues in the center of the oven for about 1 hour, or until crisp and lightly golden but still chewy on the inside. Turn off oven and let meringues cool inside the oven for about 30 minutes. Remove from oven.
Gently place pavlova onto a plate. Spoon about 2 tablespoons of mango curd into the center well. Scoop the pulp and seeds from passion fruit, if using, and spoon over the pavlova. Garnish the cake with fruit slices and coconut flakes
Orange Creamcicle Cheesecake
FOR THE CRUST
24 Whole Golden Oreo cookies, crushed
6 tbsp. Melted butter
Pinch of kosher salt
FOR THE FILLING
1 Cup Hunters HomeGrow 100% Orange
or Lemon Syrup
1 Paket of unflavored Gelatin
2 Cup of (whipped) cream
2 (8-oz.) blocks cream cheese, softened
1/4 Cup Sour cream
1 Cup Powdered sugar
1 tsp. Pure vanilla extract
Pinch of kosher salt
1 Cup (Whipped) cream
1 Clementine, peeled and separated into
In a large bowl, whisk together Hunter's HomeGrown Pure Orange or Lemon Syrup and the gelatin untill completely dissolved. Set aside.
Make crust: In a medium bowl, mix together Oreo crumbs, butter, and salt. Press into the bottom of an 8" springform pan and up the sides.
Make filling: In another large bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla, and salt. Fold whipped cream into cream cheese mixture, then pour half of mixture into orange syrup and gelatin mixture. Whisk until smooth.
Fill the crust, alternate by pouring 1/4 cup dollops of cream cheese and orange syrup mixtures until both mixtures are used up. With a butter knife, gently swirl the layers. Cover and refrigerate for 6 hours, or until firm.
To serve: When firm, pipe dollops of whipped cream around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.
Lemon Cream Cheese Bars
- Cooking spray
- 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
- 1/2 cup Hunter's HomeGrown 100 % Lemon Syrup
- Zest from 2 lemons
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 tablespoons butter, melted
- 3 tablespoons of sugar
Prep 15 minutes
Cook 30 minutes
Ready In 2 hours
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and Lemon Syrup together in a bowl. Beat cream cheese into lemon zest / syrup mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Hunter's HomeGrown Italian Limoncello Ricotta Cheesecake with Lemon Curd Glaze
Or you can make an Italian Orangecello Ricotta Cheesecake with Orange Curd Glaze by simply substituting our Lemon Syrup for our Orange Syrup in this recipe.
• 8 oz. Gram Cracker Crumbs
• 6 tbsp. unsalted butter, melted
• 3 tbsp. grated lemon zest
• 1 lb. ricotta cheese drained, at room temperature
• 1 lb. cream cheese, at room temperature
• 1 ½ cups sugar
• ½ cup Hunter's HomeGrown Lemon Syrup plus 1/4 cup vodka
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature
• Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
• Finely grind the grahm crakers in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
• Blend the ricotta in mixer until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the Hunter's HomeGrown Lemon Syrup and vodka, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs just until blended. Scrape down the sides of the bowl as needed.
• Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
• Transfer the cheesecake to a rack; cool 1 hour. In the meantime prepare the Lemon curd glaze.
Then pour the warm curd over the top, using a silicone spatula or brush to spread it around. Refrigerate cheese cake for at least two hours before serving.
Lemon Curd Glaze
3 eggs (yolks and whites)
1 cup Hunter's HomeGrown Lemon Syrup
1/4 lemon juice
Zest of 3 lemons
1/2 cup unsalted butter, melted
In a large microwave-safe bowl, whisk together the eggs until smooth and thoroughly combined. Whisk in lemon lemon syrup, lemon zest and melted butter.
Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
Remove from the microwave, push through a fine, mesh sieve. Then pour the warm lemon curd over the cheesecake and spread it around with a rubber spatula.
Refrigerate until the cheesecake is cold, at least 4 hours and up to 2 days.
Consider Serving each slice with a Hunter's HomeGrown, Dark Chocolate Dipped Sweetened Lemon or Orange Slice. 😋
Orange & Chocolate Cupcakes using Hunter's HomeGrown Pure Orange Syrup!
Jennifer sent in this recipe for Orange & Chocolate Cupcakes...
She made them for work and they were gone within seconds. Rich and velvety chocolate cake and frosting with an infusion of naturally pure orange syrup.
Orange and Chocolate...two flavors that go together famously!
Prep time: 15 minutes Cook time: 25 minutes Servings: 24
- 2 cups all purpose unbleached flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons fresh orange zest
- 1 cup hot water
- 2/3 cup unsweetened coco
- 3/4 cup vegetable shortening
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Chocolate Orange Frosting
- 1/2 cup butter softened to room temperature
- 3 ounces of unsweetened baking chocolate melted
- Approximately 5 cups confectioners sugar (Adjust to obtain desired frosting consistency)
- 3/4 cup Hunter's HomeGrown Pure Orange Syrup
- 2 teaspoons vanilla extract
For the cupcakes
1. Preheat oven to 350 degrees and prepare your baking tin with cupcake wrappers. In a medium sized bowl, add the flour, backing soda, salt, baking powder, and orange zest. Lightly stir and set aside.
2. In a liquid measuring cup combine the hot water and coco. Whisk together until all the coco has dissolved in the water and set aside.
3. In a medium size mixing bowl, cream together the shortening and sugar until it is light and fluffy. Add the eggs and vanilla and beat again. Alternate adding the flour mixture and the coco, scraping down the sides as needed. Mix just until the ingredients are incorporated. Do not over mix or cupcakes will be less tender. Fill each cup 2/3 full and bake at 350 degrees for 20-25 minutes or until the cakes spring back when touched. Remove to a wire rack and cool completely.
For the frosting:
1. Combine the softened butter and melted chocolate. Beat in the confectioner sugar. Then add the vanilla extract, and Hunter's HomeGrown Pure Orange Syrup. Beat until the frosting is a spreadable consistency. You may need a little more or less confectioners sugar to achieve the correct consistency. Pipe or spread the frosting on the cooled cupcakes and garnish each with a little orange zest on top.
Orange or Lemon Baby Back Ribs
From Hunter's HomeGrown
Rinse and pat the ribs dry — season with salt, pepper, and garlic powder. If you want a more flavorful rub, consider adding red chili flakes for a little more heat and perhaps some Montreal Steak Seasoning or your own favorite rub spices.
Low and slow method:
Prepare ribs as above with desired spice rub and slow smoke (over indirect heat) for 2 hours at 225°.
Then baste the ribs with our Pure Orange or Lemon Syrup. Wrap the ribs tightly in foil and return to the BBQ for an additional hour at 225°. When the ribs are tender, and the meat has pulled back from the end of the bones, remove the ribs from the foil and return them to the BBQ and baste two or three more times with our syrup. Wait about 10 minutes between each basting to allow the syrup glaze to set.
Faster Cooking Method:
Prepare the ribs as above with your desired spice rub then wrap tightly in foil and cook over indirect heat at 350° for one hour. Take ribs out of the foil and return to the grill and baste them with our Orange or Lemon Syrup. Continue grilling and baste them one to two more times every 10 minutes.
Serve with additional warm syrup on the side to drizzle on the ribs if desired. The sweet and tangy citrus glaze pairs very well with the spice rub and the pork.
Grab some paper towels and enjoy!