Homemade preserves and applesauce, baked goods, and candy
Hi, I’m Diane. My husband (Kevin Roddy) and I have lived in Village Homes since 2004. I have been baking since I was 10 years old; I am grateful that I had a mom who let me experiment with new recipes every weekend! This will be my 7th year selling my homemade baked goods, preserves, applesauce, and candy at the Village Homes Arts & Crafts Fair. I love participating in this community event and I hope to see you there! Look for my booth outside on the Village Green.
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This year I’m offering:
Preserves and applesauce (Shelf-stable)
- Premium Fig Preserves (8 oz. jars). These delectable preserves, made with Mission figs picked in my own yard, include something special: a little brandy! People have said they love these preserves with cheese, or on their favorite toasted bread. And they make good stocking stuffers!
- Chunky Applesauce (16 oz. jars). This recipe has plenty of satisfying apple chunks and is delicious in a bowl of oatmeal, mixed with yogurt and granola, or paired as a relish with pork chops. Made with Pink Lady apples, it has a yummy blend of spices and includes a dash of cognac.
Take-Home Baked Goods
- Apple Coffee Cake (8×8″ pans). This fragrant treat has been popular as a take-home item for use at Thanksgiving gatherings. It can also be frozen for later use at Christmas celebrations. I top this classic buttery coffee cake with Pink Lady apples and a spicy mixture of cinnamon and sugar.
- Blueberry Coffee Cake (8×8″ pans). This item will have the familiarity of a classic coffee cake, but with the addition of a luscious blueberry topping mixture that melts down through the cake during baking. Wonderful at breakfast, or warmed and topped with vanilla ice cream for a special dessert.
- Fig Coffee Cake (8×8″ pans). This coffee cake is made with my very own Premium Fig Preserves! As with my blueberry coffee cake (above), the figgy topping mixture melts down through the cake during baking. A coffee cake with Village Homes figs – yum!
- Bread Pudding (8×8″ pans). People comment on the complex richness of my bread-and-egg-based New Orleans Bread Pudding with Southern Whiskey Sauce, a dessert/breakfast indulgence. Its buttery sauce is infused with whiskey and has a hint of nutmeg. It can be eaten at room temperature or slightly warmed.
CANDY
- Nutty Chocolate Toffee. This crunchy, salty-sweet toffee is made by heating sugar and butter to the “hard crack” stage of 300°F. and quickly pouring it out on a cookie sheet to cool. After it’s topped with delicious bittersweet chocolate, chopped mixed nuts, sesame seeds, and a sprinkling of flaky sea salt, it’s broken into pieces by hand. This delightful treat is available in beautiful packages that range from 2 oz. to 1 lb. Great for stocking stuffers or hostess gifts!
- Gourmet Chocolate Truffles. A new, melt-in-your mouth offering this year, these truffles have rich and creamy chocolate centers flavored with Kahlua, Grand Marnier, Irish Cream, and Brandy, along with real vanilla (for the kids). Coatings include espresso powder, unsweetened cocoa powder, powdered sugar, roasted pecans, and chopped Almond Roca. Gift them, or open them right up at the Fair and enjoy! Nicely packaged to serve as special holiday gifts for coworkers, friends, neighbors, and family members.
SINGLE-SERVE
- Bread Pudding. Grab a fork and indulge in a generous slice of my New Orleans Bread Pudding with Southern Whiskey Sauce while you’re at the Fair, or take home for a scrumptious breakfast, snack, or dessert!
You can contact me at dmclarke@omsoft.com.