Flour Head Bakery’s pumpkin cranberry muffin is sure to add a little warmth to our lives on these gray, gloomy and wet winter afternoons. The sweetness of the cinnamon, brown sugar and molasses is balanced by the tartness of the dried cranberries. Try out this recipe the next time your home made brunch needs a little treat at the end. Yum Yum Yum!

1 cup pumpkin puree

2 eggs

½ cup packed light brown sugar

3 Tbl vegetable oil

1 Tbl molasses

½ tsp salt

¼ tsp ground cloves

¼ tsp ground ginger

1 tsp ground cinnamon

½ cup milk

1 cup dried cranberries

¾ cup all purpose flour

¾ cup white wheat flour

1 tsp baking powder

½ tsp baking soda

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.    In another bowl whisk together the flours, baking powder and baking soda.  Stir in the dried cranberries.  Add all at once the wet ingredients to the dry ingredients and mix gently until all the ingredients are well combined. (do not over mix)  Let the batter sit, covered at room temperature for 30 minutes or overnight in the refrigerator.

Preheat the oven to 400 degrees.  Scoop the batter into greased or paper lined muffin cups.  Bake the muffins for 20 – 22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Remove the muffins from the tin and allow them to cool.  Serve warm or at room temperature.

Makes about 12 muffins.

Every holiday needs a little something special cooked up to celebrate. Father’s Day is no exception. With the season presenting berries of all flavors, Mahasti prepared another memorable dessert for The Tomato Head. You can give this recipe a whirl at home and present it to your favorite fella or come to either the Maryville or Knoxville restaunt today. We’ll be serving it at both locations. Happy Father’s Day!

Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

2.25 cups all purpose flour

1.25 cups granulated sugar

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 stick butter, cut into small pieces

1.5 tsp vanilla extract

1 cup buttermilk

4 egg whites

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, sugar, salt, baking powder, and baking soda.  Place dry ingredients in the bowl of an electric mixer.  Mix the ingredients with a paddle attachment on low speed.  Gradually add the butter and mix until the mixture resembles sand.  (if you don’t have a mixer you can do this with a biscuit cutter).  Mix together the buttermilk, vanilla and egg whites and gradually add the wet ingredients to the dry ingredients.  Beat the mixture on medium high speed for 1 minute ( or with a wooden spoon until well mixed)

Pour batter into a parchment lined 9 X 13 baking pan.  Bake in the middle of the oven for 30 – 35 minutes or until a toothpick inserted into the center comes out clean.  Allow the cake to cool in the pan for 10 minutes.  Remove the cake to a cooling rack and allow the cake to come to room temperature before serving.

Whipped Cream

1 cup heavy cream

1 Tbsp confectioners sugar

1 tsp vanilla

Place all the ingredients in the bowl of a stand mixer with a whisk attachment.  Beat until whipped cream is the consistency you desire.  ( If you don’t have a mixer this can be done with a whisk.)

Cut the cake into desired size pieces and serve with fresh whipped cream, sliced strawberries and fresh blueberries.

Mahasti presented the recipe for The Tomato Head’s Lemon Bars on WBIR this morning, including a tip that the restaurants are using today–you can make these Lemon Bars in cupcake form. Simply build them as the recipe describes but use individual cupcake forms for each one. However you choose to form them or cut the Lemon Bars, you’ll have a sweet spring treat that pleases.

No time to bake today? Both restaurants will be serving these Lemon Bars, so come on by for brunch, lunch or dinner.

Tomato Head’s Lemon Bars

For crust:
1 ¾ cup all purpose flour
2/3 cup powdered sugar
¼ cup cornstarch
¾ tsp salt
1 ½ sticks butter – cut into small pieces
Zest from one lemon

Preheat oven to 350 degrees.

Line a 9 X 13 baking pan with parchment paper, making sure the paper comes up all the sides. If your paper is not wide enough place one sheet going lengthwise the cover that sheet with another sheet going crosswise – making a plus sign (+) with the paper.

Place flour, sugar, cornstarch, and salt in the bowl of a stand mixer and mix on low speed. Add lemon zest and butter. Mix until the mixture starts to resemble sand. Pour entire mixture into your prepared pan. Press the mixture down with your hands until the crust is compact and fairly smooth.

Bake the crust in the preheated oven for 20 minutes.

For the filling:

4 eggs
1 ¼ cup sugar
3 Tbsp all purpose flour
Zest from 2 lemons
2/3 cup fresh lemon juice
1/3 cup whole milk
1/8 tsp salt

In a medium bowl, whisk together the sugar and flour. Add the remaining ingredients and whisk until well blended. Pour the filling over the cooked crust. Place the lemon bars in the oven for an additional 20 – 25 minutes or until the lemon mixture is set and starting to brown on the edges. Cool in pan for 30 – 45 minutes, then refrigerate for 1-2 hours or until cold. Gently pull on the corners of the parchment paper and remove the lemon bars from the pan. Cut the lemon bars into 1X1 or 2X2 squares, sprinkle generously with confectioners’ sugar and serve.