Strawberry Cheesecake Cupcakes


Graham Cracker Crust

  • 2 sleeves of graham cracker crumbs (18 whole crackers)
  • 1 stick of butter (8 tbsp) room temp.
  • 2 Tbsp of sugar


  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, room temp.
  • 1 cup + 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 1/2 cup of sour cream
  • 4 large egg whites
  • 2 cups fresh strawberries, hulled and coarsely chopped (and more for garnish)

Cream Cheese Frosting

  • 2 (8 ounce) pkg of cream cheese (16 ounces total)
  • 2 sticks of unsalted butter (16 Tbsp)
  • 3 3/4 cups powdered sugar, sifted
  • 1 tsp vanilla extract


Preheat oven to 350 degrees and line 16-18 muffin tins with cupcake liners.  Mix graham cracker crumbs with butter using a food processor.  Sprinkle about 1 Tbsp of the crushed graham cracker into the bottom of each muffin tin.  Press down using fingers and bake for 3-5 min or until slightly browned.  Remove immediately from ovena nd set aside to cool.

In a medium bowl beat the egg whites until stiff, glossy peaks appear, about 3-4 minutes, be careful not to overbeat.  Set aside.

In a small bowl, mix together the flour, baking powder and salt.  In a large bowl, cream together butter and sugar until light and fluffy and then add the vanilla and beat on a low-speed.  Then add half the flour mixture until incorporated then mix in the sour cream or yogurt.  Add remaining flour and mix until just blended. Gently fold 1/3 of the egg into the batter until combined, do not over mix the wegg whites or the cake will fall flat.  Add remaining egg and fold in the chopped strawberries.  Fill each muffin tin about 3/4 of the way and bake for about 20 min. depending on your oven.  You can test to seee if they are done by sticking a toothpick through the center, if it come out clean it is ready to take out.

Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.  Add the sugar slowly in small batches, beating on low speed until mixed.  Once all sugar has been added, increase the speed to high and mix until light and fluffy.  Refrigerated for 1 hour.  When rady to serve, spread icing on cupcakes.  Garnish with freshly cut strawberries and graham cracker crumbs.  Refrigerate until ready to serve.


WEEK #1 Chipotle BBQ Sauce

  • 1 cup Worcestershire sauce
  • 8 Tbsp chili powder
  • 1 Tbsp corn oil
  • 8 tsp prepared mustard
  • 2 tsp salt
  • 2 chipotle chiles
  • 1 Tbsp cornstarch
  • 1 1/3 cups dark corn syrup
  • 1 1/3 cups coffee, Extra Strong
  • 1 cup ketchup
  • 1 cup ciper vinegar

Blenderize the above mixture.  Thicken with cornstarch to desired thickness.  This sauce can be canned using 1/2 pint jars.  Great on Chicken or Pork.



Spruce Ridge Farm Proudly Presents…..


       * Raspberry Jam

       * Saskatoonberry Jam

       * Raspberry with Jalapeno Spread                                                  

       * Garlic Jelly

       * Paul’s Hot Pickled Jalapenos

       * Paul’s Sweet Pickled Jalapenos

       * Smokin’ Hot Chipotles (Dried)



Homemade Raspberry Vinaigrette Salad Dressing


  • 2 cups of olive oil
  • 1 cup of Vinegar
  • 2 cloves of Garlic, minced
  • 2 tsps of parsley
  • 1/4 to 1/2 cup of liquid honey
  • salt and pepper to taste
  • 1 to 1 1/2 cups of fresh raspberries


1. In a large measuring cup or bowl, add all of the ingredients.  For the vinegar, you can use red wine vinegar, white wine vinegar or apple cider vinegar.

2. Using a food processor or blender, mix together

3.  Run the mixed dressing through a sieve.  This will allow you to get rid of all the raspberry seeds.

4.  Poor the dressing into a large bottle or mason jar and store in the refrigerator.

yield:  approx. 4 cups


Cheesecake Stuffed Strawberries!!


  • 1 lb large strawberries
  • 8 oz cream cheese, softened
  • 3 – 4 tbsp powdered sugar
  • 1 tsp vanilla extract
  • graham cracker crumbs


Rinse strawberries and cut around the top of the berry.  Remove the top and clean out with a paring knife.  Prep all berries and set aside.

In a mixing bowl, beat cream cheese, powdered sugar, vanilla until creamy.  Add cream cheese mixture in a piping bag or ziploc with the corner cut off.  Fill strawberries with cream cheese mixture until berry is full.  Dip the top in cracker crumbs.  Serve immediate or refridgerate until serving.

Easy as Pie!!!


Spicy Salsa

  • 1/4 cup chopped onion
  • 3/4 cup sweet green pepper
  • 1/2 cup sweet red pepper
  • 5 cups tomatoes chopped coarsely
  • 1 hot banana
  • 3 hot chili peppers
  • 1 large clove of garlic minced
  • 1 – 5 1/2 can of tomato paste
  • 1/2 cup white vinegar
  • 2 tbsp lime juice
  • 1 1/2 tsp pickling salt
  • 1 tsp paprika

Bring above to boil, stir contantly. Boil for  15 – 20 min.  Reduce heat to med. and cook uncovered for 15 min.  Stir occasionally.  Add 2 tbsp of parsley.  Add 1 tsp dried oregano. (optional)

Cook 10-15 minutes or longer until reaches the desired thickness.  Simmer for 20 min. No canner is needed.  And this recipe may be cooked in oven too.  Stir once in a while so it doesn’t stick.  Pour into sterilized jars!!!   Makes 4 pints.

*This recipe is a very basic one, however, you can tweek this to your desire.  I use jalapenos instead of chilis and I add cilantro instead of oregano.  I also use roma tomatoes to make it


SR Farm Red Pepper Jelly

  • 6-8 large red bell peppers (2 cups pulp and juice)
  • 5 1/2 cups of sugar
  • 1 cup of white vinegar
  • 1/2 tsp pickling salt
  • 1/3 cup lemon juice
  • 2 packets liquid certo (gel packs) Bring to boil.
  1. Grind pepper fine in a food processor.
  2. In a large pot mix pepper, sugar, vinegar and salt.
  3. Bring to a boil.
  4. Remove from heat.
  5. Return to heat.
  6. Add lemon juice and certo
  7. Bring to boil.
  8. Stir constantly.
  9. Remove from heat.
  10. Let stand 3 minutes.  Use the timer.
  11. Pour and seal.

*** It is inportant to follow all the steps listed.  You can strain the jelly.  You can also put in a hot red pepper for an extra kick.




Spruce Ridge Farms Garlic Scape Pesto


  • 6 garlic scapes, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup freshly grated Asiago cheese (Italian cheese) Optional
  • 1 Tbsp fresh lemon juice
  • 1/4 cup pine nuts
  • 3/4 cup extra-virgin olive oil
  • salt and pepper to taste

Directions: Place the garlic scapes, parm cheese, asiago cheese, lemon juice and the pine nuts in the a food processor.  Drizzle olive oil over the mixture.  Blend until the pesto is a bright green colour and smooth in texture.  Season with salt and pepper.  THIS WILL DEFINITELY KEEP THE VAMPIRES AWAY!!!

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