Gluten-free Pumpkin Doughnuts with Maple Icing
Baked Good / Breakfast / Brunch

Gluten-free Pumpkin Doughnuts with Maple Icing

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

Gluten-free Pumpkin Cottage Cheese Pancakes
Breakfast / Brunch / Dessert

Gluten-free Pumpkin Cottage Cheese Pancakes

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

Gluten-free pumpkin pie with “Fig Newton” crust
Baked Good / Brunch / Dessert

Gluten-free pumpkin pie with “Fig Newton” crust

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

Gluten-free Rockycoast Pumpkin Seed Crisps
Baked Good / Brunch / Hors d'oeuvre / specialities and sundries

Gluten-free Rockycoast Pumpkin Seed Crisps

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