Butternut Squash Cake 


  • 2 eggs slightly beaten
  • 2 cups (1 container WSF butternut squash puree)
  • 1/3 cup maple syrup
  • 1/2 t vanilla
  • 2 1/4 cup flour
  • 1/2 cup sugar
  • 1 1/2 sticks softened butter (use a pat of this butter to grease the pan)
  • 1/2 t baking soda
  • 3 t baking powder
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t salt
  • optional: powdered sugar


Mix first 4 ingredients in a bowl. Mix next 8 ingredients in another bowl. Mix all ingredients together in one bowl. Pour in a greased and floured 13 x 9 inch baking pan. Bake at 350 degrees for 35-40 minutes. Let cool. Remove from pan. Serve with sprinkled powdered sugar on top.

Berry Cobbler 

 Adapted from Bon Appetit, Y'all by Virginia Willis

  • 1/2 cup (1 stick) unsalted butter
  • 3 cups Winter Sun Farms frozen berries (blackberries, blueberries or raspberries) 
  • 1 cup sugar, more for sprinkling
  • 1 cup all purpose flour
  • 2 t baking powder
  • pinch of salt
  • 1 cup whole milk
  • 1 t vanilla extract 

Please note: 1 package WSF blueberries = 2 cups, 1 package WSF blackberries= 2 cups, 1 package WSF raspberries = 1 cup. 
We like blueberries and blackberries together, but mix and match anyway you like. You can't go wrong!


Preheat oven to 350 degrees.  Melt butter in large cast iron skillet in oven 5-7 minutes.  Meanwhile, heat frozen berries in a saucepan. If berries are tart, sprinkle with sugar. In a large bowl whisk flour, baking powder and salt.  Add 1 cup sugar, milk and vanilla; mix until combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture in skillet and pour berries in center.  Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into batter comes out clean, about 45 minutes to 1 hour. Serve hot, warm or at room temperature with ice cream, whipped cream, or creme fraiche. 

Berry Muffins 


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar 
  • 1/2 t salt
  • 2 t baking powder
  • 1/3 cup vegetable oil
  • 1 egg 
  • 1/3 cup milk
  • 2 cups (1 package) frozen WSF blueberries, blackberries or raspberries

Crumb Topping:

  • 1/4 cup white sugar 
  • 1/4 cup all-purpose flour
  • 2 T butter, room temperature and cubed
  • 3/4 t ground cinnamon


Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt and baking powder. In another bowl  mix vegetable oil, egg and milk.  Combine wet and dry ingredients with as few strokes as possible. Some lumps and light streaks of flour are ok.  Fold in berries (frozen is fine). Fill Muffin cups to top, and sprinkle with crumb topping. To make crumb topping:  Mix sugar, flour, butter and cinnamon with fork and sprinkle on muffins before baking. Bake 20-25 minutes in preheated oven.