Garden-Inspired Dessert Recipes Using Fresh Fruit and Herbs
Sweet Treats That Start In the Garden
When fruit trees, berry plants, and herbs are producing at their peak, desserts become one of the easiest ways to use what you’ve grown. This collection brings together dessert recipes shared by Park Seed customers who bake and cook with fresh, garden-grown ingredients, from berries and carrots to herbs like mint and lavender. If you’re looking for a simple seasonal treat or a new way to use your harvest, these recipes offer inspiration straight from the garden to the table.
Dessert Recipes You'll Find on This Page:
| Buttermint Shortcakes with Mixed Berry Compote and Sweet Lime Whipped Cream | Mixed Melons with Monarda Syrup |
| Butternut Squash Pie | Twice Baked Sweet Potato |
| Carrot Cake | Lime-Basil Sorbet |
| Lavender Biscotti | Zucchini Lime Cake |
| Preserve for Dessert Tomato | Chocolate Zucchini Cake |
| Sweet Potato Bread | S'mores Bananas |
Buttermint Shortcakes with Mixed Berry Compote and Sweet Lime Whipped Cream
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Submitted by Micki H. Ingredients2C all-purpose flour DirectionsMix flour, baking powder, salt and sugar in medium mixing bowl. Cut in butter with pastry blender until mixture resembles course meal. Add mint. Mix together the egg and cream, and add to flour mixture. Stir until mixture comes together. Turn out onto lightly floured surface and knead lightly until soft and pliable. Roll or pat out gently to 5/8 thickness. Cut out with 3 1/2 biscuit cutter. Place on parchment lined baking sheet. Brush tops with additional cream, and sprinkle with additional granulated sugar. Bake in a preheated 375 degree oven for 18 minutes. Remove to rack to cool, or serve immediately. Mixed Berry CompoteIngredients4C mixed berries, whatever is in season, such as: Park's Southern High bush Blueberries Park's Black Satin or Navaho Blackberries Park's Caroline , Heritage , Anne or Cumberland Black Raspberries Park's Tristar Ever bearing or Earliglow or Jewel June Bearing Strawberries Mix berries with 1-2T granulated sugar and set aside for 1 hour. Sweet Lime Whipped CreamIngredients2 limes 6T granulated sugar 1C whipping cream DirectionsGrate zest from lime with microplane into the 6T sugar. Mix well. Add to whipping cream while whipping, until cream forms soft peaks. Place warm shortcake in small bowl or plate. Top with 1C of mixed berry compote and a large dollop of whipped cream. Garnish with sprigs of fresh mint and serve. |
Butternut Squash Pie
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Submitted by Lee Ann T.Ingredients2 eggs DirectionsPlace all ingredients in blender container. Blend until smooth and pour into uncooked 9- inch pie shell. Bake at 425* for 15 minutes, then 350* for 25 to 35 minutes, until center of pie is set. |
Carrot Cake
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Submitted by Lee Ann T. Ingredients1 cup sugar DirectionsCream sugar, oil and eggs together. Then add cinnamon, flour, cornmeal, baking powder, soda and salt. Stir in the carrots and nuts. Pour into a greased and floured 9 x 13 inch baking pan and bake at 300* for 1 hour. Cool. Top with cream cheese frosting. Cream Cheese FrostingIngredients8 ounces cream cheese, softened Mix all ingredients until smooth. Spread over carrot cake. |
Lavender Biscotti
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Submitted by Denise S. IngredientsCream together Add in order: Then add: (Optional liquor) Directions Refrigerate at least 2 hours or overnight. Divide into eight rolls thick as a banana. Use 2 large pans and bake at 325 for 15 minutes until lightly brown. Remove and slice at a 45 degree angle. Return to the baking sheet and put back into the oven until slightly brown. Let cool completely on a rack then store in an airtight jar. This my recipe that I developed for an edible flowers food fest. |
Preserve for Dessert Tomato
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DirectionsRefrigerate at least 2 hours or overnight. Divide into eight rolls thick as a banana. Use 2 large pans and bake at 325 for 15 minutes until lightly brown. Remove and slice at a 45 degree angle. Return to the baking sheet and put back into the oven until slightly brown. Let cool completely on a rack then store in an airtight jar. This my recipe that I developed for an edible flowers food fest. |
Sweet Potato Bread
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Submitted by Susan A. Ingredients1 1/2 cups all-purpose flour DirectionsGrease bottom of two loaf pans. Stir together flour, baking powder, salt and spices in mixing bowl: stir in the sugar, and walnuts. In separate bowl, combine eggs, applesauce, milk, (butter if adding) and mashed sweet potatoes, stir to blend well. Add wit mixture to the dry ingredients and mix with a large spoon just until the mixture is moistened. Pour batter into prepared pans. Bake at 325 for about 1 hour 10 minutes (check with toothpick inserted in middle comes out clean.) TO ADD SOMETHING EXTRA - ORANGE CREAM SPREAD This Sweet Potato Bread is low in fat, easy to make and delicious. |
Mixed Melons with Monarda Syrup
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Submitted by Denise S.Ingredients1 cup granulated sugar 1 Cantaloupe, rind removed and cut into chunks DirectionsBoil sugar, water and monarda petals together until reduced by 1/2. |
Twice Baked Sweet Potato
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Submitted by Clair E. Ingredients2 large sweet potatoes DirectionsRub oil over clean dried potatoes. Place in 450-degree oven and bake until tender. Keep turning them so that they don't burn. Remove potatoes from the oven and let cool until you can slice them from end to end and scoop out most of the pulp. Leave enough pulp so that you have a shell. Add 1/2 stick melted butter, 1/2 cup brown sugar and cinnamon to potato mixture. I use the old timey metal potato masher. Add 1 cup chopped nuts. (Pecan, walnut or peanut) Mix well and spoon back into shells. Place in a 350 degree oven until lightly browned. This is easier than a pie. Marshmallows can also be added. |
Lime-Basil Sorbet
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Submitted by R. Jill F. Ingredients1 1/4 cups sugar DirectionsIn a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; boil 1 minute. Remove from heat. In a food processor or blender, puree lime juice, sugar syrup, and chopped basil leaves. Ice Cream Maker - Pour mixture into ice cream maker and process per manufacturer's instructions. Freezer Method - Pour mixture into a medium sized plastic container with a lid, cover, and place in freezer. Once it is semi-frozen, break it up with a fork, smashing it into small bits throughout, then refreeze again. When mixture is almost completely frozen, break into large chunks and place in a food processor or blender. Process until smooth. Pour back into plastic container, cover and refreeze until serving time. When ready to serve, use a melon baller and place 3 scoops in a stemmed glass. Garnish with a sprig of fresh lime basil and serve. |
Zucchini Lime Cake
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Submitted by Sheila C. Ingredients3 eggs DirectionsIn medium bowl, combine eggs, sugar, oil, lime juice and rind; beat by hand until well blended. Add zucchini; mix well. Sift together flour, baking soda, baking powder, salt and nutmeg; stir into zucchini mixture. Fold in walnuts. Pour batter into greased 9x13 pan. Bake at 350° for 45-50 minutes or until cake springs back when pressed lightly with top of fingers. Cool in pan. May be frosted with cream cheese frosting or serve with sweetened whipped cream. |
Chocolate Zucchini Cake
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Submitted by Bill N. Ingredients1 1/4 Cups sugar DirectionsPreheat oven to 350 degrees. Grease a 9-inch square-baking pan. (I always make this recipe at least doubled. I have used a large rectangular pan or make it in 3 rounds for a layer cake with chocolate frosting of butter, powdered sugar and unsweetened cocoa.) Combine sugar and oil in a bowl. Beat with electric mixer until creamy. Beat in eggs and vanilla. (I use my KitchenAid for all mixing and grate the zucchini with the large grater. Use the whisk for liquid ingredients then switch to the beater when adding dry.) In a separate bowl stir together flour, cocoa, baking powder and salt. In 2 parts add the dry ingredients to the sugar mixture, beating well. Stir in shredded zucchini and ¼ cup chocolate chips. Pour into pan. Sprinkle (extra) chocolate chips on top. Bake about 35 minutes (less for round layers). Test with toothpick. Optional: Cool. Frost. |
S'mores Bananas
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Submitted by Ann IngredientsRipe, firm bananas, one per person DirectionsLay out piece of aluminum foil, approximately 12" X 12" (or large enough to fully enclose banana. Fill opening with marshmallows and chocolate chips, pressing them in firmly. Replace peel over opening and wrap banana in foil, rolling top of foil down and scrunching ends to seal securely Grill on hot grill (or roast in 350-degree oven), about 3 - 5 minutes per side (depending on grill heat). Carefully unwrap foil and pull back section of peel. Sprinkle with graham crackers, if desired. |