Dessert

Peach & Brown Sugar Cake

A rustic, warm‑weather dessert that tastes like a Midwest summer evening.

Ingredients

  • 1 ½ cups EMH General‑Purpose Flour

  • ¾ cup brown sugar

  • ½ cup butter, melted

  • 2 eggs

  • ½ cup milk

  • 1 tsp vanilla

  • 1 tsp baking powder

  • ½ tsp salt

  • 2 fresh peaches, sliced

  • Optional: sprinkle of cinnamon

Instructions

  1. Arrange peach slices in a buttered cast‑iron skillet.

  2. Whisk flour, baking powder, salt.

  3. Whisk sugar, melted butter, eggs, milk, vanilla.

  4. Combine wet + dry and pour over peaches.

  5. Bake at 350°F for 28–32 minutes.

Raspberry Almond Picnic Cake

Ingredients

  • 1 ½ cups EMH organic General-Purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup sugar

  • 2 large eggs

  • ½ cup plain yogurt or sour cream

  • 1 tsp vanilla extract

  • 1 cup fresh raspberries

  • ¼ cup sliced almonds

  • Optional: powdered sugar for dusting

Directions

  1. Preheat oven to 350°F (175°C). Grease and line a 9‑inch round cake pan.

  2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.

  3. Cream butter and sugar: Beat until light and fluffy. Add eggs one at a time, then stir in yogurt and vanilla.

  4. Combine: Gradually add dry ingredients to wet mixture until smooth.

  5. Fold in raspberries gently to avoid crushing them.

  6. Pour batter into prepared pan. Sprinkle sliced almonds evenly on top.

  7. Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean.

  8. Cool slightly before dusting with powdered sugar.

Serving Suggestions

Serve warm or at room temperature. Pair with fresh berries, whipped cream, or a drizzle of honey for extra summer sweetness.

Notes

  • Substitute blueberries or blackberries for a variation.

  • For extra crunch, toast almonds before adding.

  • Travels well — ideal for picnics and outdoor gatherings.

Strawberry Shortcake Drop Biscuits

Peak‑season strawberries meet rustic, tender biscuits.

Ingredients:

  • 2 cups Early Morning Harvest General‑Purpose Flour

  • 2 tbsp sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • ½ cup cold butter

  • ¾ cup milk

  • Fresh strawberries + whipped cream

Instructions:

  1. Mix dry ingredients. Cut in butter until crumbly.

  2. Add milk; drop by spoon-fuls onto a baking sheet.

  3. Bake at 425°F for 12–14 minutes.

  4. Split and top with berries + cream.

Baked Strawberry Rhubarb Oat Crumble

Warm fruit crisp—tart rhubarb and sweet strawberries under a hearty oat crumble, served with cream or ice cream.

Ingredients (serves 6-8):

  • 4 cups chopped rhubarb

  • 3 cups sliced strawberries

  • ½ cup honey or sugar

  • 2 Tbsp cornstarch

  • Zest/juice of 1 lemon

  • Topping: 1½ cups Early Morning Harvest Organic Stone Ground Whole Wheat Flour, 1 cup oats, ½ cup brown sugar, ½ cup butter (melted), 1 tsp cinnamon, pinch salt

Steps:

  1. Toss fruit with sweetener, cornstarch, lemon in a 9x13 baking dish.

  2. Mix topping ingredients into crumbles; sprinkle evenly over fruit.

  3. Bake at 375°F 35-45 min until bubbly and topping crisp/golden.

  4. Serve warm with heavy cream poured over.

Bread pairing: Pair with a slice of Early Morning Harvest Whole Wheat Flour quick bread or toast—extra hearty contrast to the fruity tartness.

Cut Out Sugar Cookies

Prep time: 30 minutes * Chill time: 1 hour * Bake time: 11 minutes

Ingredients

  • 1 cup (225 g) salted room butter, softened

  • 1 1/2 cups (180 g) powdered sugar

  • 1 large egg

  • 3 1/4 cup (420g) EMH General Purpose Flour

Icing

  • 1 cup powdered sugar

  • 1 tablespoon milk (a little more or less if desired)

  • 1 teaspoon vanilla flavoring

  • couple drops of food coloring, optional

Directions

  1. Thoroughly combine butter and 1 1/2 cups powdered sugar until smooth.

  2. Add egg and mix well.

  3. Sift in flour a third at a time, mixing after each addition. May have to use hands to form a ball.

  4. Divide dough into two balls and refrigerate for one hour.

  5. Preheat oven to 350 degrees.

  6. Roll out dough to 1/8”-1/4” (dough will be very firm)

  7. Using cookie cutters, press into dough and gently press dough from cookie cutter onto parchment lined cookie sheet.

  8. Bake for 11 minutes until cookies are golden.

  9. Cool completely before icing.

  10. Icing: Mix 1 cup powdered sugar, milk and vanilla and desired food coloring together until smooth and uniform. Put in a plastic bag and cut off a small corner. Twist the top of the plastic bag to get the icing out.

  11. Decorate as desired!

Cookie Cups

Makes 9-10 cookie cups

Preheat cookie sheet and oven to 375 degrees.

Ingredients:

1/2 cup salted butter, melted

3/4 cup granulated sugar

1/2-1 tsp molasses

1 large egg

Mix all together until blended and smooth

Sift in:

1 1/2 cups EMH Pastry Flour

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

Mix all together until blended and smooth

Remove preheated cookie sheet from oven and spread dough onto sheet making sure the middle isn’t too thick. Sprinkle with 1 cup chocolate chips.

Bake for seven minutes at 375, until the dough is slightly browned on top and the edges are slightly cracked.

Remove from oven and let cool for 5-10 minutes. Use the bottom of a cup or glass to measure about 3” diameter and cut out cookies. Press each cutout gently into muffin pan and put in the freezer for at least an hour.

When ready to eat, remove cookie cups from freezer and top with ice cream and berries or your favorite toppings.