This recipe is inspired by a dessert that Whit brought to a recent gathering. She filled the apples with currants and fresh rosemary and baked them in Sauternes. Most fun about making baked apples is the opportunity to pull out the Back To Basics Apple Peeler sold at LLBean. I’ve touted it before as a favorite and … Continue reading
2013 is the year of pumpkin as the “new” superfood, a great excuse to incorporate it into almost every meal. Some of our readers have written that they’re in the throws of cooking and freezing this fall’s harvest. We’ve been eating Pumpkin Yogurt with diced apple, toasted, pumpkin seeds, and raisins for breakfast almost every morning … Continue reading
Warm bread pudding is ultimate comfort food. This recipe using pumpkin bread is rich, delicious, and best of all easy: perfect for the end of a fireside fall dinner. Pumpkin Bread Pudding – Serves 12-16 Click Here For Printable Recipe INGREDIENTS: 4 cups (2 or 3 day old) pumpkin bread, cubed (Click Here for our … Continue reading
“Let food be thy medicine and medicine by thy food.” It’s all coming into focus, and yet it’s always been so, well at least since Hippocrates said it sometime before 370 BC. The virtues of eating pumpkin seeds have long been promoted. These days folks are talking pumpkin flesh. 1. It’s pumpkin and squash season. They’re … Continue reading
This recipe is an adaptation of a four generation family favorite. Small things make it extra special: oven roasted pumpkin puree, fresh grated nutmeg, browned butter, and cottage cheese that has a robust tangy flavor like Nancy’s Organic Cottage Cheese, and cooking them in Stonybrook Pumpkin Seed Oil. Willing to guild the lily? Dot the pancakes … Continue reading
Practice makes perfect and I’m out of practice, so these aren’t perfect. But fresh ingredients in the semblance of real ravioli makes up for a lot. We wanted to use tomatoes from the garden, so prepared a fresh red sauce. Otherwise I would have opted for browned butter, toasted pecan, and pan fried fresh rosemary. … Continue reading
A lot of you have been eating Quinoa and Kale Salad; Pumpkin Cream Cheese Brownies are your reward. We’ve been using pumpkin and/or fall squash almost every day. There is a container of yesterday’s oven roasted pumpkin in the ‘fridge for today’s brownies and ravioli. There is almost no excuse for using canned pumpkin at … Continue reading
Pumpkin Bread is a staple at Farmers’ Markets, County Fairs, and school bake sales from October through the end of December. This recipe is adapted from one Karen gave me when we were at Jordan Junior High School. The most brilliant and delicious thing about it was Penuche Icing. Today my adult sensibilities appreciate the … Continue reading
This pie evokes memories of summers long ago when a shelf in the Big House pantry was lined with a dozen half gallon Hellman’s Mayo jars filled with cookies and crackers: Ritz, Wheat Thins, Triscuits, Goldfish, Soda Crackers, Hydrox, Chocolate Chip, Garibaldi Biscuits or “Fly Cookies”, Vanilla Wafers, Gingersnaps, Snickerdoodles, and Fig Newtons. Gammy liked her … Continue reading
For 13 years I resisted Proctor & Gambles fierce advertising campaign to purchase a Swiffer, but was inspired to head to Target to get me one a after listening to an NPR interview about fostering creativity in the workplace. In it author Jonah Leher talks about the 1999 development that revolutionized cleaning. The story behind … Continue reading
Gluten Free Gus 