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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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!