Monthly Archives: August 2015

Sweet Potato, Sage, and Parmesan Gratin.

This variation on traditional gratin showcases the tangerine hue and mellow, honeyed flavor of sweet potatoes. The tangy, salty combination of Gruyere and Parmesan offsets the sweetness, with sage adding an earthy depth. 1 cup milk {or 1/2 cup milk and 1/2 cup cream} 1 large clove garlic, peeled and halved 3 lbs. sweet potatoes, peeled and sliced very thinly

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Eggplant “Parmigiana” with Saffron Custard.

Adapted from Deborah Madison, this recipe gives a face-lift to an old standby. Meaty eggplant slices are bathed in a zippy tomato sauce and then blanketed with a velvety saffron-scented custard. Tasty? Yes. Eggplant Parm “just like Grandma used to make”? Not exactly! About 1/2 cup olive oil 1 large onion, chopped Salt 2 cloves garlic, finely chopped 1/4 teaspoon

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High Altitude Baking: Breads, Cakes, Quick Breads, Cookies, Pies.

Climb every mountain, and you’re likely to find a frustrated baker. That’s because most baking recipes are developed and tested for use from sea level to about 2,000 feet. We’ve assembled some guidelines that should help you bake successfully above 2,000 feet. Why Does Altitude Matter? Liquids boil at lower temperatures {below 212 degrees}, and moisture evaporates more quickly at

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Cranberry Fluff Salad.

The night before making salad: 2 cups raw cranberries, grounded {1 package = 3 cups} 3 cups tiny marshmallows 3/4 cup sugar Combine cranberries, marshmallows, sugar. Cover and refrigerate overnight. In the A.M. {that means before noon-you guys!} 2 cups diced unpared tart apples {cored please} 1/2 cup seedless green grapes 1/2 cup broken walnuts {chopped} 1/4 teaspoon salt 1

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Walnut Frosties.

Bake at 325 degrees for 12 to 14 minutes. 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup brown sugar, firmly packed 1/2 cup butter 1 egg 1 teaspoon vanilla Topping: 1 cup chopped walnuts 1/2 cup brown sugar, firmly packed 1/4 cup dairy sour cream 1. Combine flour, baking soda and salt in a large

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Ashley November Deep Dish Pumpkin Pie.

Makes one 9-inch pie, enough to serve 10 to 12 * 1 unbaked 9-inch Pie Crust, homemade or store bought 1 15-ounce can pumpkin puree * 3/4 cup sugar 1 1/2 teaspoons cornstarch 1/2 teaspoon fine sea salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon

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Gramie’s Dark & Spicy Pumpkin Pie.

Makes a big pie. One Pie. Bake at 425 degrees for 50 minutes. 2 large eggs {or 3} 1 cup dark brown sugar 1/2 teaspoon salt 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup maple syrup {blend is suitable} 1 1/2 cups pumpkin 1 cup evaporated milk Combine all ingredients in a large bowl. Beat

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