a small sampling of Tasty Recipes

Corn Recipes

Baked Corn

Corn Fritters

Frozen Corn

BBQ Corn

Corn @ Work

Baked Corn

Ingredients

• 2 cups of corn

• 1 teaspoon pepper

• 2 eggs

• 2 tablespoon butter

• 1 teaspoon salt

• 1 tablespoon flour

• 1 tablespoon sugar

• 1 cup milk

Directions

• Pre-heat oven to 350° F

• Mix ingredients in a bowl and transfer to baking dish

• Bake for 30–40 minutes

 

Corn Fritters

Ingredients

• 2 cups corn

• 1 teaspoon salt

• 2 eggs

• 1 teaspoon baking powder

• 2 tablespoon cream

• 1/8 teaspoon pepper

• 1/4 cup flour

• 1/8 teaspoon pepper

Directions

•  Pre-heat griddle

•  Combine ingredients throughly in a bowl

•  Drop corn mixture by spoonfuls into 4 tablespoons hot oil on the griddle.

 

Frozen Corn – Creamed Style

Best freezing varieties are available in late August and early September.

Directions

• Place cleaned cobs in boiling water; bring water back to a boil, boil 3-4 minutes.

• Chill immediately. Cut off top part of kernels and scrape out the remaining germ with the back of the knife.

• Exclude air from the container and freeze immediately.

Barbeque variations

Sweet Corn can be prepared in many ways. On the barbeque (with or without husks), roasted over a campfire, fried in batter...

Quick Corn at Work

Provided by our valued customer Bill Wong.

Directions

•  Just remove the silk and most of the husk (leave on 1 or 2 layers).

•  Place corn on a paper towel and microwave for 3-4 minutes depending on the size of the cob.

•  Carefully peel off the remaining husks and have the butter and salt ready.  Enjoy!

Pumpkin Recipes

Pumpkin Soup

Sausage-Stuffed Squash

Pumpkin Puree

Pumpkin Soup

Ingredients

• 1 Strom's 'Small Sugar' pie pumpkin to get 500g (1lb), chopped

• 30g (1oz) butter

• 1 onion, finely chopped

• 2 cloves of crushed garlic

• 750 ml (3cups) chicken or vegetable stock

• 15 ml (1Tbsp) tomato paste

• 5 ml (1 tsp) cayenne pepper

• salt & pepper to taste

• 15 ml (1Tbsp) grated parmesan cheese

Directions

• Chop pumpkin into cubes, discard skin & seeds.

• In large saucepan, sauté onion & garlic in butter until tender.

• Add pumpkin and sauté for two additional minutes.

• Add additional ingredients except cheese.

• Cover & simmer for 20 min or until pumpkin is tender.

• Blend smooth a with mixer.

• Serve sprinkled with grated parmesan.

Sausage-Stuffed Squash

Ingredients

•  2 small Acorn Squash

•  1 1/2 tsp (7ml) Italian seasoning

•  2 (about 1/2 lb/250g) sweet or hot Italian sausage

•  2 medium ripe tomatoes, halved, seeded, and chopped

 •  1 large onion, chopped

•  salt and pepper

•  1/2  green pepper, chopped

•  1/2 cup (125ml) grated parmesan cheese

•  2 cloves garlic, minced

Serves 4 • Preparation time: 10 minutes • Baking time: 25 minutes.

Note: recipe tested in a 700 watt microwave oven.  Recipe taken from Foodland Ontario Collections

Directions

•  Cut squash in half lengthwise. Scoop out seeds. •  Pierce skin in several places with sharp knife.

•  Rinse and place cut-side down on a large microwaveable plate, placing thicker ends toward outer edges of dish.

•  Microwave on High Power for 14 to 16 minutes or until tender. Rearrange halves or rotate dish for even cooking.

•  Crumble sausage into a medium-sized microwaveable casserole, add onion, green pepper, and garlic.

•  Cover and microwave on High power for 4 to 6 minutes or until sausage is no longer pink.

•  Stir often to prevent meat from clumping. Drain off liquid, stir in Italian seasonings and tomatoes, cover and microwave on High power for 2 minutes or until hot. Season to taste with salt and pepper.

•  Divide mixture between squash halves, sprinkle with cheese and reheat at High power for 2 to 4 minutes to melt cheese.

Pumpkin Puree

Ingredients

• One Strom's 'Small Sugar' pie pumpkin

Directions

•  Wash outside of pumpkin.

•  Cut in half and scoop out seeds. Cut halves in half again.

•  Place in pot with small amount of water.

•  Bring to a boil then simmer with lid on for 15-20 minutes (until flesh is soft like a potato). Don't let the water boil dry.

•  Remove from pan and scoop flesh out of shell.

•  Mash with a potato masher or put in blender.

•  Add to your favourite recipe or freeze for later use.

 

Makes about 3-4 Cups (750-1000 ml).

HASKAP Recipes

Haskap Orange Smoothie

Double Berry Smoothie

Haskap Muffins

Lemon Poppy Cake with Haskap Icing

Haskap Orange Smoothie

Ingredients

1/3 cup frozen Strom’s haskap berries

1/3 cup Orange Juice

1 tbsp Greek yogurt

1 scoop unflavoured protein powder (optional)

2 tbsp Strom’s pumpkin puree (for added dietary fiber – optional)

1 tbsp honey (optional if you like it sweeter)

6-8 ice cubes

 

Directions

• Blend in blender until consistent texture

• Makes 1 serving

Double Berry Smoothie

Ingredients

1/3 cup frozen Strom’s haskap berries

1/3 cup frozen strawberries

1 tbsp Greek yogurt

1 cup coconut milk

1 tbsp honey (optional if you like it sweeter)

1 scoop unflavoured protein powder (optional)

2 tbsp Strom’s pumpkin puree (for added dietary fiber – optional)

6-8 ice cubes

 

Directions

• Blend in blender until consistent texture

• Makes 1 serving

Haskap Muffins

Ingredients

1 3/4 cups flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream

1 egg

2 tsp lemon zest

1 tsp vanilla extract

1 cup Strom’s haskap berries

Directions

• Preheat oven to 400F.  Grease or line muffin tins.

• In mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

• Add sour cream , egg, lemon zest, and vanilla extract. Stirring until just combined. Fold in the haskap berries

• Fill muffin tin and bake for 20-25 minutes or until tops golden brown and toothpick inserted comes out clean

You can also substitute fresh blueberries, raspberries or strawberries.

Note: If you make these muffins using frozen berries, add them straight from the freezer and add an extra 5 minutes of baking time to compensate for the temperature difference.

 

Poppy Cake

Ingredients

1 cup, plus 2 tbsp butter, softened

2 cups sugar

4 large eggs

3 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp poppy seeds

1 1/2 cups buttermilk or 1 1/4 cups milk with 1/4 cups lemon juice

1 tsp vanilla extract

3 tbsp lemon juice

cake Directions

• Preheat oven to 350°F. grease and flour two 9-inch cake pans

•  Beat the butter and sugar together until they are nice and fluffy. Add eggs, two at a time, and beat well. Add vanilla and lemon juice.

•  Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking. Add poppy seeds and mix until blended.

•  Bake for 20 minutes, and then check every 3 minutes for up to 12.

•  Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.

Haskap Buttercream Icing

1 cup butter, softened

2-3 heaping tbsp Strom’s haskap jam (depending on preference — I used 5)

2 tbsp milk

4 cups icing sugar

 

• Beat butter until creamy. Add in jam — you can always add more jam if you want a more yummy taste

• Alternate icing sugar and milk, until you have a nice rich buttercream. If it seems too runny, add more icing sugar. If it’s too thick, add some more milk.

• Frost cake as you wish – with ALL the icing — or leave some in the bowl as a snack. You will need a glass of milk.

5089 Wellington Rd 32, Guelph 519-822-1070

Haskap Orange Smoothie

Double Berry Smoothie

Haskap Muffins

Lemon Poppy Cake / Haskap Icing

Haskap Orange Smoothie

Ingredients

1/3 cup frozen Strom’s haskap berries

1/3 cup Orange Juice

1 tbsp Greek yogurt

1 scoop unflavoured protein powder (optional)

2 tbsp Strom’s pumpkin puree (for added dietary fiber – optional)

1 tbsp honey (optional if you like it sweeter)

6-8 ice cubes

 

Directions

• Blend in blender until consistent texture

• Makes 1 serving

Double Berry Smoothie

Ingredients

1/3 cup frozen Strom’s haskap berries

1/3 cup frozen strawberries

1 tbsp Greek yogurt

1 cup coconut milk

1 tbsp honey (optional if you like it sweeter)

1 scoop unflavoured protein powder (optional)

2 tbsp Strom’s pumpkin puree (for added dietary fiber – optional)

6-8 ice cubes

 

Directions

• Blend in blender until consistent texture

• Makes 1 serving

Haskap Muffins

Ingredients

1 3/4 cups flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sour cream

1 egg

2 tsp lemon zest

1 tsp vanilla extract

1 cup Strom’s haskap berries

Directions

• Preheat oven to 400F.  Grease or line muffin tins.

• In mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

• Add sour cream , egg, lemon zest, and vanilla extract. Stirring until just combined. Fold in the haskap berries

• Fill muffin tin and bake for 20-25 minutes or until tops golden brown and toothpick inserted comes out clean

You can also substitute fresh blueberries, raspberries or strawberries.

Note: If you make these muffins using frozen berries, add them straight from the freezer and add an extra 5 minutes of baking time to compensate for the temperature difference.

 

Poppy Cake

Ingredients

1 cup, plus 2 tbsp butter, softened

2 cups sugar

4 large eggs

3 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp poppy seeds

1 1/2 cups buttermilk or 1 1/4 cups milk with 1/4 cups lemon juice

1 tsp vanilla extract

3 tbsp lemon juice

cake Directions

• Preheat oven to 350°F. grease and flour two 9-inch cake pans

•  Beat the butter and sugar together until they are nice and fluffy. Add eggs, two at a time, and beat well. Add vanilla and lemon juice.

•  Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking. Add poppy seeds and mix until blended.

•  Bake for 20 minutes, and then check every 3 minutes for up to 12.

•  Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.

Haskap Buttercream Icing

1 cup butter, softened

2-3 heaping tbsp Strom’s haskap jam (depending on preference — I used 5)

2 tbsp milk

4 cups icing sugar

 

• Beat butter until creamy. Add in jam — you can always add more jam if you want a more yummy taste

• Alternate icing sugar and milk, until you have a nice rich buttercream. If it seems too runny, add more icing sugar. If it’s too thick, add some more milk.

• Frost cake as you wish – with ALL the icing — or leave some in the bowl as a snack. You will need a glass of milk.

a small sampling of Tasty Recipes

Corn Recipes

  • Ingredients

    • 2 cups of corn

    • 1 teaspoon pepper

    • 2 eggs

    • 2 tablespoon butter

    • 1 teaspoon salt

    • 1 tablespoon flour

    • 1 tablespoon sugar

    • 1 cup milk

     

    Directions

    • Pre-heat oven to 350° F

    • Mix ingredients in a bowl and transfer to baking dish

    • Bake for 30–40 minutes

     

     

  • Ingredients

    • 2 cups corn

    • 1 teaspoon salt

    • 2 eggs

    • 1 teaspoon baking powder

    • 2 tablespoon cream

    • 1/8 teaspoon pepper

    • 1/4 cup flour

    • 1/8 teaspoon pepper

     

    Directions

    •  Pre-heat griddle

    •  Combine ingredients throughly in a bowl

    •  Drop corn mixture by spoonfuls into 4 tablespoons hot oil on the griddle.

     

  • Frozen Corn – Creamed Style

    Best freezing varieties are available in late August and early September.

     

    Directions

    • Place cleaned cobs in boiling water; bring water back to a boil, and boil 3-4 minutes.

    • Chill immediately. Cut off top part of kernels and scrape out the remaining germ with the back of the knife.

    • Exclude air from the container and freeze immediately.

     

  • BBQ Variations

    Sweet Corn can be prepared in many ways. On the barbeque (with or without husks), roasted over a campfire, fried in batter...

  • Quick Corn at Work

    Provided by our valued customer Bill Wong.

     

    Directions

    •  Just remove the silk and most of the husk (leave on 1 or 2 layers).

    •  Place corn on a paper towel and microwave for 3-4 minutes depending on the size of the cob.

    •  Carefully peel off the remaining husks and have the butter and salt ready.  Enjoy!

     

Pumpkin Recipes

  • Ingredients

    • 1 Strom's 'Small Sugar' pie pumpkin to get 500g (1lb), chopped

    • 30g (1oz) butter

    • 1 onion, finely chopped

    • 2 cloves of crushed garlic

    • 750 ml (3cups) chicken or vegetable stock

    • 15 ml (1Tbsp) tomato paste

    • 5 ml (1 tsp) cayenne pepper

    • salt & pepper to taste

    • 15 ml (1Tbsp) grated parmesan cheese

     

    Directions

    • Chop pumpkin into cubes, discard skin & seeds.

    • In large saucepan, sauté onion & garlic in butter until tender.

    • Add pumpkin and sauté for two additional minutes.

    • Add additional ingredients except cheese.

    • Cover & simmer for 20 min or until pumpkin is tender.

    • Blend smooth a with mixer.

    • Serve sprinkled with grated parmesan.

     

  • Ingredients

    • 2 cups corn

    • 1 teaspoon salt

    • 2 eggs

    • 1 teaspoon baking powder

    • 2 tablespoon cream

    • 1/8 teaspoon pepper

    • 1/4 cup flour

    • 1/8 teaspoon pepper

     

    Directions

    •  Pre-heat griddle

    •  Combine ingredients throughly in a bowl

    •  Drop corn mixture by spoonfuls into 4 tablespoons hot oil on the griddle.

     

  • Ingredients

    •  2 small Acorn Squash

    •  1 1/2 tsp (7ml) Italian seasoning

    •  2 (about 1/2 lb/250g) sweet or hot Italian sausage

    •  2 medium ripe tomatoes, halved, seeded, and chopped

     •  1 large onion, chopped

    •  salt and pepper

    •  1/2  green pepper, chopped

    •  1/2 cup (125ml) grated parmesan cheese

    •  2 cloves garlic, minced

     

    Directions

    •  Cut squash in half lengthwise. Scoop out seeds. •  Pierce skin in several places with sharp knife.

    •  Rinse and place cut-side down on a large microwaveable plate, placing thicker ends toward outer edges of dish.

    •  Microwave on High Power for 14 to 16 minutes or until tender. Rearrange halves or rotate dish for even cooking.

    •  Crumble sausage into a medium-sized microwaveable casserole, add onion, green pepper, and garlic.

    •  Cover and microwave on High power for 4 to 6 minutes or until sausage is no longer pink.

    •  Stir often to prevent meat from clumping. Drain off liquid, stir in Italian seasonings and tomatoes, cover and microwave on High power for 2 minutes or until hot. Season to taste with salt and pepper.

    •  Divide mixture between squash halves, sprinkle with cheese and reheat at High power for 2 to 4 minutes to melt cheese.

     

    Serves 4 • Preparation time: 10 minutes • Baking time: 25 minutes.

    Note: recipe tested in a 700 watt microwave oven.  Recipe taken from Foodland Ontario Collections

     

Haskap Recipes

  • Ingredients

    1/3 cup frozen Strom’s haskap berries

    1/3 cup Orange Juice

    1 tbsp Greek yogurt

    1 scoop unflavoured protein powder (optional)

    2 tbsp Strom’s pumpkin puree (for added dietary fiber – optional)

    1 tbsp honey (optional if you like it sweeter)

    6-8 ice cubes

     

    Directions

    • Blend in blender until consistent texture

    • Makes 1 serving

     

     

     

  • Ingredients

    1/3 cup frozen Strom’s haskap berries

    1/3 cup frozen strawberries

    1 tbsp Greek yogurt

    1 cup coconut milk

    1 tbsp honey (optional if you like it sweeter)

    1 scoop unflavoured protein powder (optional)

    2 tbsp Strom’s pumpkin puree (for added dietary fiber – optional)

    6-8 ice cubes

     

    Directions

    • Blend in blender until consistent texture

    • Makes 1 serving

     

  • Ingredients

    1 3/4 cups flour

    1/4 cup sugar

    1 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt

    1 cup sour cream

    1 egg

    2 tsp lemon zest

    1 tsp vanilla extract

    1 cup Strom’s haskap berries

     

    Directions

    • Preheat oven to 400F.  Grease or line muffin tins.

    • In mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt

    • Add sour cream , egg, lemon zest, and vanilla extract. Stirring until just combined. Fold in the haskap berries

    • Fill muffin tin and bake for 20-25 minutes or until tops golden brown and toothpick inserted comes out clean

    You can also substitute fresh blueberries, raspberries or strawberries.

    Note: If you make these muffins using frozen berries, add them straight from the freezer and add an extra 5 minutes of baking time to compensate for the temperature difference.

     

  • Poppy Cake Ingredients

    1 cup, plus 2 tbsp butter, softened

    2 cups sugar

    4 large eggs

    3 1/2 cups all purpose flour

    2 tsp baking powder

    1/2 tsp baking soda

    1/2 tsp salt

    3 tbsp poppy seeds

    1 1/2 cups buttermilk or 1 1/4 cups milk with 1/4 cups lemon juice

    1 tsp vanilla extract

    3 tbsp lemon juice

     

    Cake Directions

    • Preheat oven to 350°F. grease and flour two 9-inch cake pans

    •  Beat the butter and sugar together until they are nice and fluffy. Add eggs, two at a time, and beat well. Add vanilla and lemon juice.

    •  Mix together dry ingredients. Alternate buttermilk and flour mixture, and mix until batter is light and soft-looking. Add poppy seeds and mix until blended.

    •  Bake for 20 minutes, and then check every 3 minutes for up to 12.

    •  Let cool in the pans for 10 minutes, and then turn out onto a rack to cool completely.

     

    Haskap Buttercream Icing

    1 cup butter, softened

    2-3 heaping tbsp Strom’s haskap jam (depending on preference — I used 5)

    2 tbsp milk

    4 cups icing sugar

     

    Icing Directions

    • Beat butter until creamy. Add in jam — you can always add more jam if you want a more yummy taste

    • Alternate icing sugar and milk, until you have a nice rich buttercream. If it seems too runny, add more icing sugar. If it’s too thick, add some more milk.

    • Frost cake as you wish – with ALL the icing — or leave some in the bowl as a snack. You will need a glass of milk.