Folks are divided about whether or not to glaze these tender flavorful doughnuts, but Maple Frosting is “icing on the (cake)” worth every bite. Baked, not fried, and low in fat, these are moist, healthy, and satisfying. Gluten-free Pumpkin Doughnuts with Maple Icing – makes 12 doughnuts or 8 mini loaves Click Here For Printable Recipe … 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
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
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
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
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
Buttermilk Biscuits warm from the oven served with honey and Vermont Creamery Butter seemed the perfect way to celebrate the first day of fall. Sunday mornings are lazy affairs these days. Even if we get up with the sun to walk or swim before breakfast there seems to be time to languish over something homemade, … Continue reading
Turmeric , with its history of use in China and India as a powerful anti-inflammatory, is featured in this power “bowl”, a new favorite on our breakfast table. This may become a standard in your weekly breakfast repertoire, especially during the fall and winter months. Happily foggy summer mornings in Maine give us the excuse to indulge during … Continue reading
The 5 pounds of organic native Maine blueberries Nate ordered were harvested last week: blueberry salsa, scones, pancakes, smoothies, pie, cobbler. Actually a five pound box isn’t that big; couple of pies and you’re out. But enough were saved for doughnuts! Continue reading
We serve our GF version of The Good Table’s french toast for dessert during the summer. Fresh Maine blueberries, a loaf of Udi’s White, organic maple syrup from New Hampshire, dollops of whipped cream, and you’re set to go! Blueberry “Pain Dessert” or Le Cape French Toast – Serves 6-12 depending on how generous you make the … Continue reading
Gluten Free Gus 