Strata is easy, delicious breakfast comfort food. Serve it with a cold green salad for a satisfying Sunday lunch or dinner. Best, it can be prepared the night before. This recipe is adapted from Gourmet Magazine via Smitten Kitchen, two excellent sources of inspiration. Fontina is flavorful and melty: perfect for a cheesy egg dish. … Continue reading
We’re sharing one of our most popular recipes for the first time. Heidi gave us a pumpkin from her garden which we caramelized by roasting it at 350 F for an extra hour: hands down the sweetest, most flavorful this season. There is something special about waiting for seasonal produce to make traditional sweets. Heidi’s … Continue reading
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
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
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
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
Gluten Free Gus 