My Crumby Clementine Cake

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

From the kitchen of Theresa Dalman (Citrus 2015)


¾ c. chopped clementines (2-3)

1.5 c. flour

½ c. sugar

1.5 tsp. baking powder

½ tsp. salt

2 tsp. orange extract

½ c. canola oil

1 large egg


1 c. flour

1/3 c. oil

¼ c. sugar

¼ c. brown sugar

1 tsp. cinnamon


  1. Mix the flour, sugar, baking powder, salt together.
  2. Add oil, clementines, egg, and orange extract.
  3. Mix gently, but well.
  4. Put into a greased and floured cake pan. Put to the side while you make crumbs.
  5. Mix all crumbs ingredients together well with hands to form crumbs.
  6. Crumble over top of cake, bake at 375 for 30 minutes.
  7. Shake powdered sugar over cake and enjoy!

Celery-Ginger Bundt cake

Thursday, August 21st, 2014


Recipe by Michaela Rosenthal

3 large eggs, plus one egg yolk
1 1/2 sticks of unsalted butter at room temperature
1 cup dairy sour cream
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 stalks of celery with the outter ribs peeled and diced
2 tablespoons freshly grated ginger
1/4 cup minced candied ginger
zest from 2 large oranges
powdered sugar for dusting (optional)


  1. Preheat over to 350 degrees F.
  2. Grease and lightly flour a 6 cup Bundt cake pan; set aside.
  3. Cream together the eggs, egg yolk, butter, sour cream and sugar to form a batter.
  4. Sift together the flour, baking soda, baking powder, cinnamon, cardamom salt and black pepper.
  5. Add the dry ingredients to the batter and stir until ingredients are well incorporated.
  6. Stir in celery, fresh ginger, candied ginger and orange zest to the batter.
  7. Fill the Bundt cake pan with batter and bake for 40 minutes.
  8. Let the cake cool for 5 minutes and then flip the cake pan upside down on to a cake plate.
  9. Dust the top of the bundt cake with powdered sugar (optional) when the cake is cool to the touch.

Celery and Cream Cheese Cupcakes

Thursday, August 21st, 2014


Recipe by Brandy Di Natale from Cupcakes to Die For

To make the cake:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground clove
8 tablespoons of unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup whole milk
1 cup celery and leaves, washed and finely chopped
1/2 teaspoon vanilla extract

To make the frosting:
8 tablespoons of unsalted butter at room temperature
1 package cream cheese
2 cups confectioners’ sugar
2-4 tablespoons whole milk
celery leaves for garnish (optional)


For Cake:

1. Preheat oven to 350 degrees F or 177 degrees C.
2. Place 12 paper baking cups in a muffin tin and set aside.
3. In a small bowl create your dry mix by sifting the flour, baking powder, ground clove and salt together. Set aside.
4. Place your room temperature butter and sugar in your electric mixer, fitted with the paddle attachment (or in a bowl with a hand mixer), and beat on medium until fluffy for about 2 minutes.
5. Add eggs beating one at a time.
6. Once the mixture is pale yellow, add 1/4 of your dry mix until the ingredients are just incorporated.
7.  Follow with 1/2 of the milk until it’s just mixed in.
8. Repeat until both the milk and dry mixtures have been incorporated.
9. Place 4 chopped celery stalks with leaves in a food processor (or cut with knife) until finely chopped.

10. Add vanilla and celery to your batter and mix for about 1 minute.
11. Fill ready baking tins with batter about 3/4 of the way in each cup.
12. Bake for 15 to 20 minutes, or until a toothpick comes out from the center clean.
13. Set on a cooling rack until the cupcakes are completely cooled.

For Frosting:

    1. Place room temperature butter and cream cheese in your electric mixer, fitted with the paddle attachment, or in a bowl with a hand mixer, and beat until combined
    2. Turn mixer off and add confectioners’ sugar and one tablespoon of milk
    3. Beat until all of the sugar has been incorporated (if frosting is too thick, add the remaining milk one tablespoon at a time until you reach the desired consistency).
    4. Once cakes are cooled, frost the cupcakes with your favorite top or with an offset spatula and top with celery leaves for garnish (optional)

Simple Celery Shooters

Thursday, August 21st, 2014


Recipe by Kevin Towle

10 celery stalks, peeled of strings
16 ounces of ricotta cheese
5 tablespoons of cheesecake flavored pudding mix
1/2 of pure vanilla extract
2 tablespoons of half and half
1 1/2 cups of raspberries
1 1/2 cups of blueberries
1 1/4 cups of maple balsamic vinegar


  1. Peel the stalks of strings on the celery the best you can and cut them into 3 inches pieces.
  2. In a medium bowl, combine ricotta cheese, cheesecake pudding, vanilla and half and half well (it’s best if you can let it sit over night, but if not leave in refrigerator for 30 minutes before using).
  3. Wash and pat dry the berries.
  4. In a small saucepan, heat the balsamic vinegar over medium/high heat and reduce the liquid until it thickens. Chill for 30 minutes.
  5. Slice a small sliver of the boat of your celery lengthwise so the celery wont tip over and place the boats around the platter.
  6. Take a small plastic bag and fill it with your ricotta cheese mixture.
  7. Push the ricotta cheese mixture to one side of the plastic bag, seal, and cut 1/2 inch off the edge to pipe the celery.
  8. Place the berries on the celery (decorate as you please!)
  9. Pour the maple balsamic vinegar reduction into dipping bowls or drizzle of the celery.