Recipes

CORN CORN

BAKED CORN BAKED CORN
Ingredients
  • 2 cups of corn
  • 1 teaspoon of pepper
  • 2 eggs
  • 2 tablespoons of butter
  • 1 teaspoon of salt
  • 1 tablespoon of flour
  • 1 tablespoon of sugar
  • 1 cup of milk
Directions
  • Pre-heat oven to 350° F
  • Mix ingredients in bowl and transfer to baking dish
  • Bake for 30 – 40 minutes
CORN FRITTERS CORN FRITTERS
Ingredients
  • 2 cups of corn
  • 1 teaspoon of salt
  • 2 eggs
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of pepper
  • 1/4 cup of flour
  • 1/8 teaspoon of pepper
Directions
  • Pre-heat griddle
  • Combine ingredients thoroughly in a bowl
  • Drop corn mixture by spoonfuls into 4 tablespoons of hot oil on the griddle
FROZEN CORN 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 for 3-4 minutes
  • Chill immediately
  • Cut off top part of kernels and scrape out the remaining germ with the back of a knife
  • Exclude air from the container and freeze imediately
BBQ CORN BBQ CORN
Barbeque Variations

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

Let us know your favourite methods. Email us at
[email protected]

CORN AT WORK CORN AT WORK

Provided by our valued customer Bill Wong.

Directions
  • Just remove the silk and most of the husk (leave 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 back the remaining husks and have the butter and salt at the ready. Then enjoy!

PUMPKIN PUMPKIN

PUMPKIN SOUP PUMPKIN SOUP
Ingredients
  • 1 Strom ‘Small Suger Pie’ pumpkin to get 500g (1lb) of chopped pumpkin
  • 30g (1oz) of butter
  • 1 onion, finely chopped
  • 2 cloves of crushed garlic
  • 750ml (3cups) of chicken or vegetable stock
  • 15ml (1Tbsp) of tomato paste
  • 5 ml (1Tsp) of cayenne pepper
  • Salt & pepper to taste
  • 15ml (1Tbsp) of grated parmesan cheese
Directions
  • Chop pumpkin into cubes, discard skin and seeds
  • In a large saucepan, sauté onion and garlic in butter until tender
  • Add pumpkin and sauté for 2 additional minutes
  • Add additional ingredients except cheese
  • Cover & simmer for 20 minutes or until pumpkin is tender
  • Blend smooth with a mixer
  • Serve with sprinkled parmesan 
SAUSAGE-STUFFED SQUASH 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
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

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

PUMPKIN PUREE 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 HASKAP

HASKAP ORANGE SMOOTHIE 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 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 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.

Credit: crumbblog.com

LEMON POPPY CAKE LEMON POPPY CAKE
With Haskap Icing
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
Poppy 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 INGREDIENTS
  • 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
HASKAP BUTTERCREAM 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.


Recipe adapted from haskapalberta.ca

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