Tigges Farm

More Seasonal Recipes


Raspberry Butter
Courtesy Middle Creek B&

2 sticks softened unsalted butter
2 cups powdered sugar
Blend till smooth

1 - 12 oz drained frozen raspberries (store bought)

Whip until blended.

Note:  If using raspberries frozen from your garden, use the dry pack to preserve.  If you prefer seedless - when thawed, press through sieve or food mill. You will have to experiment with the amount of raspberries to use.


Red Raspberry Jam

9 cups crushed berries
6 cups sugar

If seedless jam is preferred, crush berries may be heated until soft and pressed through sieve or food mill.

Sterilize 7 or 8 half-pint jars.  Combine berries or pulp and sugar.  Bring slowly to a boil, stirring occasionally until sugar dissolves.  Cook rapidly to, or almost to jellying point, depending upon whether a firm or soft jam is desired.  As mixture thickens, stir frequently to prevent sticking.  Pour hot jam into hot jars leaving inch head space.  Wipe jar rims and adjust lids.  Process 10 minutes in a boiling water bath.



Spaghetti Squash Italian
Courtesy:  www.cooks.com
Visit website for visual on cooking spaghetti squash.

3 lb. spaghetti squash, pierced
1/2 c. butter
1/2 c. apple cider or white wine
1 tbsp. Italian seasoning or mixture of oregano, basil, and thyme
3/4 c. Parmesan cheese

Cook squash either by boiling or microwaving 18 minutes. Let stand 5 minutes. Meanwhile, melt butter and add remaining ingredients to butter. Bring to a simmer. Cut squash; remove seeds, remove spaghetti strands, and toss with sauce.


Zucchini Apple Crisp

1 large zucchini (about 8 cups)
cups lemon juice
1 teaspoon nutmeg
cup sugar
2 teaspoons cinnamon

Peel zucchini.  Remove seeds.  Slice to look like apple slices.  Use about 8 cups zucchini.  Put zucchini & lemon juice into a large saucepan.  Cover, cook over medium heat, stir occasionally until tender, about 15 minutes.  Add nutmeg, sugar and cinnamon.  Blend until sugar dissolves.  Remove from heat.  Pour into 9 x 13 baking dish or pie pan.

1 1/3 to 1 cup packed brown sugar
1 cup flour
1 cup rolled oats
2/3 cups butter – softened
Nuts (0ptional)

Mix brown sugar, flour oats and butter until crumbly.  Sprinkle over zucchini. Bake until topping is golden brown.  Serve with whipped cream or ice cream.


Zucchini Bread  
Courtesy:  Kathy Rickart

3 eggs, well beaten
2 cups sugar
2 teaspoons vanilla
2 teaspoon almond extract
1 cup oil
teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon soda
2 cups shredded zucchini (unpeeled)
3 cups flour

cups nuts, chopped
1 cup coconut
1 cup chocolate chips

Beat eggs until light and fluffy.  Add sugar, vanilla, almond extract and oil.  Blend well.  Stir in zucchini.   Sift together flour, baking powder, salt, soda and cinnamon.  Blend with egg mixture.  Fold in any optional ingredients, if so desired.  Turn into two greased and floured 9x5 inch loaf pans.  Bake at 350 degrees for 1 hour.


Zucchini Brownies

2 cups, grated zucchini
2 cups, sifted flour
1 cups, sugar
teaspoon salt
1 teaspoons soda
cup nuts, chopped
2 teaspoons vanilla
cup oil 
2 eggs, beaten
cup cocoa

Beat Eggs, add vanilla, oil and sugar.  Mix well, add grated zucchini, Sift remaining dry ingredients and add to zucchini mixture.  Stir in nuts.  Spread in 11”x15” greased pan.  Bake 18-20 minutes @ 350 degrees.  Frost with favorite chocolate frosting and sprinkle with nuts, if desired


Zucchini Chocolate Cake

2 cups, zucchini, grated
3 eggs 
1 cups sugar
cup oil 
1 teaspoons vanilla
cup milk 
2 t. baking powder
1 teaspoon salt 
1 teaspoon cinnamon
teaspoon nutmeg (optional)
cup cocoa 2 cups flour
1 teaspoon soda

Cream eggs, sugar, butter, oil and vanilla.  Add zucchini.  Sift all dry ingredients.  Blend in dry ingredients with cup milk.  Mix well.  Pour in greased 9xx 13 pan.  Bake @ 350 degrees for 55-60 minutes.   Frost with your favorite frosting.


Mock Apple Pie

5 cups zucchini peel and slice to look like apple slices
Mix together:
1 cup sugar
cup brown sugar
3 Tablespoons flour
teaspoon cinnamon
teaspoon nutmeg
teaspoon salt

Add together:
3 Tablespoons lemon juice
1 Tablespoon water

Pour over mixture to get an even coat.  Put all into piecrust.  Dot with butter. Place top  pie crust and cut vent holes in piecrust.  Bake for 15 minutes at 450 degrees.  Reduce heat to 350 degrees and bake 50 minutes.


Blender Marinara Sauce
Courtesy:  Doreen Ainsworth

8-10 ripe tomatoes
2 tablespoons olive oil
6 cloves garlic
12 fresh basil leaves
1 tsp. dried oregano leave
2 tsp. salt

Blanch fresh tomatoes in simmering water for 30 seconds.  Remove and run tomatoes under cold water until skin splits.  Core tomatoes and put in blender.  Add garlic, olive oil, basil, oregano and salt.  Pulse tomatoes several times.  If you leave blender on you will add air making it pink or orange.  Pour into freezer bags and will freeze for up to 6 mos.  Seal bag, removing as much air as possible.  When defrosting, sauce will be thin, needs to be cooked for at least 30 to 45 min.  It can be used in any recipe calling for tomatoes.


Fried Green Tomatoes
Courtesy:  Christie Wiertel

Green Tomatoes
1 cup flour or Bisquick
Salt to taste
Pepper to taste
1 Egg

Mix salt, pepper and flour in one bowl.  Put egg in another bowl.   Slice tomatoes.  Dip tomatoes in egg and then in flour.  Put in pan with hot oil.  Fry to golden brown.


Green Tomato & Beer Chocolate Cake
Courtesy:  www.cooks.com

1 c. green tomato puree   (2 or 3 green tomatoes)
2/3 c. butter
1 3/4 c. sugar
2 eggs
4 oz. unsweetened chocolate, melted
1 tsp. vanilla
2 1/2 c. unbleached flour
1/2 c. cocoa
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
1 c. beer

Preheat oven to 350 degrees.  In a mixing bowl cream butter and sugar. Add eggs and chocolate, mix. Add vanilla. Sift together rest of dry ingredients. Add puree to 1/2 of the dry ingredients. Mix and add to cream mixture in mixing bowl. Mix well. Then add the rest of the dry ingredients. At last add the beer. Blend well.  Spoon into 2 greased and floured 9 inch cake pans. Smooth out tops. Bake at 350 degrees for 35 minutes. Cool. Frost with your favorite frosting.


Other Desserts
Country Rhubarb Crostata

1 pie crust
1 cup sugar
3 tablespoons flour
tsp orange peel
3 eggs slightly beaten
cup sour cream
3 cups sliced fresh or frozen rhubarb

 Mix ingredients together

cup sugar
cup flour
2 tablespoons butter or margarine, softened

Heat oven to 375◦.  Place filling in unbaked crust in 9 inch glass pie plate.  Do not trim or flute the crust.  In a small bowl, mix topping ingredients until crumbly.  Sprinkle over filling.  Fold edges of crust over filling, ruffling decoratively.  Bake 50-60 minutes or until crust is light golden brown.  Cool 3 hours before serving.  Cover and refrigerate remaining pie.


Hiawatha Lodge Blueberry Pie
Courtesy:  Maura Rickart

Generous 5 cups WILD blueberries (found in frozen section)
1 cup sugar (approximately)
1 teaspoon cinnamon
Less than teaspoon nutmeg
1 Tablespoon lemon juice
Cup tapioca (minute tapioca for fruit pies)

Make pie crust.  Wash & clean blueberries.  Mix sugar, cinnamon, nutmeg lemon juice and tapioca.  Toss w/ blueberries.  Put mixture in pie crusts. Dot with butter.  Top with pie crust and slit.  Bake @ 400 degrees for 10 minutes.  Reduce to 350 for 35-45 minutes until blueberries begin to bubble.


Just Plum Good Crisp 
Courtesy:  Kathy Rickart

Fruit Mixture:
4 cups pitted (skins on) sliced fresh plums
cup sugar
cup all-purpose flour
teaspoon cinnamon

1/3 cup all-purpose flour
2/3 cup rolled oats
1/3 cup firmly packed brown sugar
cup margarine or butter, cut into pieces
cup-ish water

Heat oven to 375 degrees F.  In large bowl, combine plums, sugar, 1/4 cup flour and cinnamon.  Toss to mix.  Spoon into ungreased 8’inch square pan.  Then mix, using same bowl, 1/3 cup flour, oats and brown sugar.  Mix well.  Cut the margarine or butter into small pieces and dot on top of fruit or blend into flour mixture with a fork or pastry blender. Sprinkle the flour mixture over the plum mixture.  Drizzle with water to dampen the flour mixture.  Bake at 375 degrees F for 35 minutes.  Serve warm with ice cream or cool.


Peach Cobbler
Courtsey: Paula Johnson

For biscuit topper:

Sift together 1-cup flour, 2 Tablespoons sugar, 1 teaspoon baking powder.  Cut cup butter or oleo till mixture resembles coarse crumbs.  Combine milk and 1 beaten egg.  Add to dry mixture and stir just to moisten.


Combine 1 Tablespoon cornstarch, cup brown sugar cup water, 1 Tablespoon butter, 2 large peaches, sliced.   Cook till peaches are hot (about 5 minutes).  Put peach mixture into a baking dish.  Top with the biscuit topper and bake at 375 degrees for 20 – 25 minutes.


Quick & Easy Peach Dessert
Courtesy:  Fence Post

1 Pecan Butter Cake Mix
cup butter
Fresh peaches (sliced and enough to cover bottom of 9 x 13 cake pan.)
If using fresh peaches it is optional to peel them or leave the peel on. Drained canned peaches may be used.  Other fruit may be substituted or combined.
1 cup pecans (optional)

Put peach slices on bottom of cake pan.  Sprinkle cake mix on top.  Sprinkle pecans on top.  Melt butter and drizzle on top.  Bake at 350 degrees for 35-40 minutes.    Yummy with ice cream!



Egg Noodles
In Memory of Mary Tigges – 1922-2008

2 Cups Flour
1 Cup Eggs (more yolks than whites)
teaspoon salt

Put flour in bowl.  Add the egg mixture that been slightly beaten.  Work dough until it hold together.  (Can be done with a heavy duty mixer.)   Knead until smooth.  Wrap in plastic or put in airtight container.  Let rest 20 minutes.  Then roll very thin.  Let rest 20 minutes.  Cut into strips or use a noodle maker.  Scatter noodles on a cloth or parchment paper to dry.  They should be completely dry for dry storage. (Air dry for 24 hours).  Can be slightly damp for freezing.


Dill Noodle Soup
Courtesy:  Family Pleasin’ Recipes – Author-Paula Johnson
Recipe book available at Tigges Farm
In Memory of Mary Lind, 1897-1991

Salt & Pepper
Fresh Dill or Dry Dill

Brown bacon until it is crisp. Reserve some of the bacon grease.  Cook potatoes in water and salt.  If using fresh dill, add now.  Cook potatoes until tender.  Then add noodles and cook until done.  Add some brown bacon crisps and grease.  If dry dill us used, add now.  Salt and pepper to taste.


Flakey Pie Crust 
In Memory of Mary Tigges – 1922-2008

2 Cups sifted All-Purpose Flour
1 teaspoon salt
2/3 Cup shortening
5-6 tablespoons cold water

Preheat oven to 400 degrees F.  Sift flour with salt.  Cut in shortening until mixture resembles fine meal.  Sprinkle with water, a tablespoon at a time, mixing lightly with fork until all the flour is moistened.  Form dough into ball. Divide in half.  Roll each to 1/8-inch thickness on lightly floured board.  Fit pastry loosely into pie plates.  Prick bottom and sides with fork.  Trim and flute edges.  Bake 15-18 minutes until golden brown. 

Note:  For 2 crust pie – do not prick.  Follow directions for baking pie.

Makes two 8-9-inch single crusts or one 8-9-inch double crust pie


Tigges Farm Sahuaro Dip Mix Recipes
Note:  Tigges Farm Dip Mix is sold exclusively at Tigges Farm.

Tigges Farm Sahuaro Chicken


1 1/4 lb chicken tenders or breasts
Tigges Farm Sahuaro Dip (already made up)
1 cup Italian Shredded five cheese

Layer 1 1/4 lb chicken tenders or breasts in an 8" square baking pan.  Using "some" of the Tigges Farm Sahuaro Dip mix, spread over the chicken. Sprinkle with 1 cup Italian shredded five cheese.  Bake 45 min at 350 degrees.  


Sahuaro Zesty Corn


15.25 oz can corn (drained) or 2 cups fresh or frozen corn (thawed and drained, if needed)
1 cup softened cream cheese
1 cup Tigges Farm Sahuaro Dip Mix

Mix above ingredients.  Microwave in two 5 minute increments until hot.  Stir in-between.


Sahuaro Cheese Ball

2 packages cream cheese (softened)
2 cups shredded cheddar cheese
2-3 Tbsp Tigges Farm Sahuaro Dip Mix
2  cups chopped pecans

Pulse in a food processor until well blended, 1 packages cream softened cream cheese, 2-3 Tablespoons Tigges Farm Dip Mix.  Place 1 1/2 cups chopped pecans on a baking dish.  Scoop cheese mix onto baking dish and work with hands to create a ball or log.  Cover outside with 1/2 cup chopped pecans.  Chill.  Serve with a variety of crackers.

Back To Seasonal Recipes

Tigges Farm Produce
12404 WCR 64 , Greeley, Colorado 80631
Phone: 970-686-7225 Farm 

Colorado Proud
Visit Us On Facebook

Web Design by Jack

Back To Top

Back To Home Page