“Strong minds discuss ideas, average minds discuss events, weak minds discuss people” ~ Socrates Last Monday we posted a recipe for Baked Apples with Pumpkin Pudding Corks inspired by a dish that Whit brought to our Book Group meeting. (Next month’s book selection: The End of Life Book Club in tandem with Crossing To Safety.) A … Continue reading
Ginger Pumpkin Scones – makes 8 small scones Click Here For Printable Recipe INGREDIENTS: 1 cup (6oz.) GF flour mix (yours, ours, or Trader Joe’s) 1 1/2 teaspoon baking powder 1/2 teaspoon xantham gum 1/4 teaspoon salt 2 tablespoons cold unsalted butter 1/3 cup roasted pumpkin puree 1 egg yolk 1/8 cup heavy cream 1 … Continue reading
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
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
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
Rockycoast Crisps, our version of Lesley Stowe’s Raincoast Crisps were so successful that we’ve tweaked the recipe for October: more pumpkin seeds, cranberries instead of raisins, and just enough Pumpkin Pie Spice to suggest a cracker inspired by fall. The recipe has four steps: mixing, baking, freezing, and baking, but each is so easy and the results are … Continue reading
I never ask for Boston Cream Pie at a restaurant: too many moving parts – too much room for interpretation. Think I sampled someone’s someplace (to the horror of most Europeans, Americans are happy to circle plates of dessert). The BCP missed in too many ways for me to ever order it on my own. 1. … Continue reading
Again with the scones! Yep. These hearty rich breakfast treats are delicious warm from the oven or as a vehicle for clotted cream, artisan butter, special jams, jellies, and/or honey. Oat flour adds nice texture and flavor. Using it in tandem with a GF flour mix insures that the scones are well balanced. Not too … Continue reading
Gluten Free Gus 