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Search results	Serves	Main Ingredients
Apple Butter Pennee Murphree, former cotton & wheat producer	0
Apple Cider Syrup June Windstein of Brown's Orchard	0	Apples
Apple Compote Penne Murphree, former cotton & wheat producer	6	Apples
Apple Date Butter Natural Delights	20	Apples Dates
Applesauce By Emily Carver, Recent ASU Nutrition Student	0
Baby Kay's Barbecued Shrimp Baby Kay	0	Shrimp
Baby Kay's Shrimp Remoulade Baby Kay	0	Lemons Garlic Parsley Shrimp
Blue Cheese Dressing Southwest Family Citrus and Spenar Family	2
Cantaloupe Basil Salsa Kelly Saxer of Desert Roots Farm	0	Cantaloupe Onions Basil Chili peppers Limes
Cashew Cheese Sauce Morgan Bates a Recent ASU Nutrition Student	4	Lemons
Chicken Enchilada Dip Terry Erickson	0	Chicken Cream cheese Cheese Green chilies
Citrus Fruit Dressing Southwest Family Citrus and Spenar Family	2
Cole's Screaming Hot Salsa Verde Cole and Angie Newbold, ranchers in northern Arizona	0	Peppers Chili peppers Onions Cilantro Tomatoes
Corn and Black Bean Salsa Mark and LeeAnn Freeman of Freeman's Corn Patch	0	Tomatoes Beans Corn Onions Avocados Cilantro Limes
Cosmo Cranberry Sauce Sharman Hickman, Hickman Family Farms	0	Oranges Limes
Creamy Lemon Salad Dressing Southwest Family Citrus and Spenar Family	2
Criollo Beef Spice Kacie Tomerlin with Arizona Legacy Beef	0	Rub
Crockpot Apple Butter Vickie Parks, Rancher in Coconino County	0	Apples
Crowd Pleasing Spaghetti Sauce By Emily Carver, Recent ASU Nutrition Student	0	Sausage Tomatoes Onions
Dark Chocolate Hazelnut Spread Natural Delights	20	Dates
Deanna's Buttercream Frosting (For Sour Cream Banana Cake) Deanna Anglin of Richard Anglin Dairy	0
Dru's Special Holiday Stuffing! Dru Alberti, Senior Ag Field Specialist for AgMax Commercial Ag Insurance	0	pork Onions Celery Cilantro Chicken
Easy Raspberry Vinaigrette Lorraine W., Yuma	0
Eggplant Dip Sarah Beleski a recent ASU nutrition student	6
Flax and Olive Oil Dressing Southwest Family Citrus and Spenar Family	4
French Dressing Southwest Family Citrus and Spenar Family	2
Fresh Orange Dressing Southwest Family Citrus and Spenar Family	4
Grandma's Buttermilk Syrup Katie Madrian	6	Milk
Jalapeno Pepper Dip Cheri Romanoski, Cheriâs Desert Harvest in Tucson	0
Low-Cal Citrus Dressing Southwest Family Citrus and Spenar Family	2
Maple and Balsamic Vinegar Dressing Southwest Family Citrus and Spenar Family	4
Medjool Date and Citrus BBQ Sauce Natural Delights	0	Dates
Medjool Date Balsamic Glaze Natural Delights	0	Dates
Medjool Date Paste Natural Delights	5	Dates
Medjool Date Syrup Natural Delights	0	Dates
Pear Sauce June Windstein of Brown's Orchard	0	Pears
Pennee's Fresh Cucumber Delight Pennee Murphree, former cotton, wheat and alfalfa farmer	0	Cucumbers Onions
Popping Cranberry Sauce Peggy Jo Goodfellow, Arizona Farm Bureau Marketing Manager	0	Cranberries Oranges
Pumpkin Spice Butter Natural Delights	20	Dates
Roasted Red Pepper Dip Sarah Beleski a recent ASU nutrition student	6
Rose Dollefeld's Liptauer cheese spreade Rhonda Crow, Crow's Dairy Farm	0	Cottage cheese
Russian Dressing Southwest Family Citrus and Spenar Family	2
Sweet Zucchini Relish By Linda Thompson with Agriscaping Technologies	0	Zucchini
Tarragon Dressing Southwest Family Citrus and Spenar Family	2
Thousand Island Dressing	2
Tomato Gravy Ireline Gray - Navajo County	4	Onions Peppers Basil
Wild Mushroom Compote Chef Gwen Walters of Pen and Fork	0	Bacon Mushrooms Onions
Zucchini Relish By Linda Thompson with Agriscaping Technologies	0	Zucchini Onions Green peppers Peppers

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Featured Recipe

Dark Chocolate Raspberry Coffee Cake
Prep Time: 20 minutes. Cook Time: 50 minutes. Total Time: 1 hour, 30 minutes. Ingredients for Streusel: 1/4 cup (50g) granulated sugar 1/4 cup (31g) all-purpose flour (spoon & leveled) 3 Tablespoons (45g) unsalted butter, cold 1/2 cup (64g) sliced or slivered almonds Instructions 1. Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray. 2. Make the streusel first: Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4. 3. Make the cake: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful. 4. Spread the batter into the prepared baking pan. Top with the streusel. If you have any extras, dot the top of the cake with a few raspberries and chocolate chips. 5. Bake for about 45-46 minutes if using an 8-inch or 9-inch baking pan, though that time changes if you used a different size baking pan. That time is a guideline; the cake is done when a toothpick inserted in the middle comes out clean. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes. 6. Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. You can also let the cake cool completely before slicing and serving. 7. Cover leftovers tightly and store at room temperature for 3 days or in the refrigerator for up to 1 week. Notes: Freezing Instructions: Freeze baked and cooled cake for up to 3 months. Thaw in the refrigerator or at room temperature before serving. Cake Pan Sizes: You can bake this cake in a 9-inch square baking pan, a 9-inch pie dish, an 11×7 inch baking pan, or an oval baker that’s about 9-10 inches long. Anything that holds 8-10 cups of batter works. The bake time slightly changes, so keep your eye on the cake after about 42 minutes and have a toothpick handy to check for doneness. For a 9×5 inch loaf pan, bake for at least 60-65 minutes. For muffins, follow the same baking instructions as my blueberry streusel muffins. For a larger 9×13 inch cake, double the recipe. The bake time will be a little longer, but use a toothpick to test for doneness. Chocolate Chips: You can use milk chocolate, white chocolate, semi-sweet, or dark/bittersweet chocolate chips. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the cake to rise since we’re using baking powder. However if you’d like the tangy flavor, you can make your own sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.

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