Archive for August, 2013

Coffee Granite

Written by Westborn Market. Posted in Coffee, Dessert, Michigan, Recipes

Summary: Granite is frozen without stirring to produce a coarser, icier dessert.


  • 3 Cups very strong, brewed black coffee (mi Coffee by Paramount Coffee, Lansing, MI)
  • 1 cup Whipping Cream
  • 2 Tablespoons Vanilla Syrup
  • 1 cup Coffee Syrup


  1. Mix the Coffee syrup with the coffee and freeze in a flat pan.
  2. With a spoon, scrape into fine shavings into chilled parfait glasses.
  3. Whip the cream and vanilla syrup together to soft peaks and place a dollop on each serving.

Number of servings (yield): 4


Recipe courtesy of Paramount Coffee, Lansing, MI


Written by Westborn Market. Posted in Dessert, Michigan, Recipes


Summary: Classic Italian cookie drenched in honey.


  • 1 3/4 cup all-purpose flour plus more for kneading the dough
  • 3 Large eggs
  • Pinch of salt
  • 1 orange zest
  • 1 Lemon zest
  • ½ teaspoon of almond extract
  • ½ teaspoon of lemon extract
  • 1 tablespoon orange juice
  • Vegetable oil for frying
  • 1 cup Fairview Farms honey


  1. In a large bowl, combine flour and the salt. Add the eggs and lemon zest and stir until well blended.
  2. Turn the dough out onto a lightly floured board and knead until smooth, about 5 minutes. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover, let rest for 30 minutes.
  3. Work with a ¼ of the dough at a time. Roll into a 1/2-inch-thick rope. Cut the rope into 1/2-inch chunks and roll into a ball. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)
  4. Line a tray with paper towels. Pour about 3 inches of oil into a wide heavy saucepan. Heat the oil to 370°F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.
  5. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown. Remove the struffoli with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough.
  6. When all of the struffoli are fried, gently heat the honey just to a simmer in a large shallow saucepan. Remove from the heat. Add the drained struffoli and toss well. Pile the struffoli onto a serving plate. Decorate with the multicolored sprinkles.
  7. To serve, break off a portion of the struffoli with two large spoons or a salad server. Store covered with an overturned bowl at room temperature up to 3 days.

Recipe courtesy of Fairveiw Farms Apiary, Fairveiw, MI

Butter Baron’s Best Roast Pork Loin

Written by Westborn Market. Posted in Main Course, Michigan, Pork, Recipes, Uncategorized

Summary: Classic pork loin recipe using apple butter made in Michigan!


  • 1 full pork tenderloin
  • 1 jar Southwestern Michigan Buttery apple butter
  • Salt, pepper & poultry seasoning to taste


  1. Preheat oven to 350 degrees.
  2. Wash and pat dry one boneless pork loin.
  3. Season with Salt, pepper and poultry seasoning.
  4. Place in roasting pan or 9″x13″ baking pan fatty side up.
  5. Pour a ribbon of SWMB Apple Butter on top of the loin.
  6. Bake approximately 15 min per pound, until internal temp reaches 165 degrees.
  7. Pull from oven and let rest 5-10 minutes.
  8. Slice and serve with SWMB Apple Butter on the side as a delectable condiment.

Recipe Courtesy of The Southwestern Michigan Buttery.

Gluten-Free Granola Pie

Written by Westborn Market. Posted in Dessert, Gluten Free, Michigan, Pie, Recipes


Summary: A crunchy, chocolatey version of pecan pie.


  • 1 gluten-free pie crust (unbaked) or mix
  • 1/2 cup salted butter, melted
  • 1/2 cup lightly packed brown sugar
  • 3/4 cup gluten-free brown rice syrup
  • 1 teaspoon gluten-free vanilla extract
  • 3 large eggs
  • 1 cup of Jessica’s Vanilla Maple granola
  • 1/3 cup chocolate chips
  • 1/2 cup pecan pieces
  • whipped cream (optional)


  1. Preheat oven to 350°F.
  2. Combine melted butter with brown sugar and brown rice syrup. Beat in vanilla and eggs.
  3. Stir Jessica’s granola, chocolate chips and pecans into brown sugar mixture. Pour into pie crust.
  4. Bake 40 to 50 minutes or until filling looks set. The top of the pie will become very dark brown.
  5. Allow to cool at least 30 minutes before serving. Serve with whipped cream, if desired.
  6. Store in refrigerator.

Number of servings (yield): 8

Recipe Courtesy of Jessica’s Natural Foods.

Gluten-Free Apple Crisp

Written by Westborn Market. Posted in Dessert, Fruit, Gluten Free, Michigan, Recipes

Summary: Made with certified gluten-free granola from Jessica’s Natural Foods!


  • 2 pounds (approximately 4) Granny Smith apples – peeled, cored and thinly sliced
  • ¾ cup fresh cranberries
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1-12oz bag of Jessica’s Vanilla Maple granola
  • 4 tablespoons salted butter
  • 1/2 cup lightly packed brown sugar


  1. Preheat oven to 350 degrees F (175 degrees C.) Butter an 8-inch square baking dish.
  2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon, nutmeg and cornstarch. Place evenly into baking dish.
  3. Cover the dish tightly with foil. Bake for 30-40 minutes, until fruit is soft.
  4. While fruit is baking, place butter and brown sugar in food processor and pulse until mixed. Add granola and pulse until well combined and crumbly.
  5. Remove apples from oven and sprinkle granola mixture evenly over top. Bake, uncovered, for about 5 minutes watching carefully to ensure granola does not burn.
  6. Serve warm with vanilla ice cream or whipped cream, if desired.


Maple Apple Crisp
Substitute ¼ cup pure maple syrup for white sugar. Use dried cranberries or cherries instead of fresh cranberries.
Bake as indicated above.

Fruit Crisp
Substitute 6 cups of your favorite fruit (e.g. pears, cherries, berries, peaches, apricots) for the apples.
Bake as indicated above.

Number of servings (yield): 6

Recipe Courtesy of Jessica’s Natural Foods.