Pear, Ginger, and Almond Bread Pudding.

This dish not only makes great left-overs-it's made from them as well. A dose of spicy ginger adds a little kick to the recipe, which otherwise adheres to the traditional version. 2 cups milk Seeds from 1/2 vanilla pod or 1 teaspoon vanilla extract 2 eggs plus 1 egg yolk 1/2 cup plus 1 tablespoon … Continue reading Pear, Ginger, and Almond Bread Pudding.

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, … Continue reading Sweet Potato, Sage, and Parmesan Gratin.

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 … Continue reading Eggplant “Parmigiana” with Saffron Custard.

Lasagna with Arugula Pesto and Mushrooms.

This lasagna does away with the red sauce and relies instead on a pesto made from fresh arugula and basil to make the dish pop. A combination of dried and fresh mushrooms lends texture and flavor, and pecorino, a cheese derived from goat's milk, offers a tangy zip. For the pesto: 2 1/2 cups packed … Continue reading Lasagna with Arugula Pesto and Mushrooms.

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 … Continue reading High Altitude Baking: Breads, Cakes, Quick Breads, Cookies, Pies.

High Altitude Adjustment Charts for Baking.

Ingredient/Temperature Adjustments for High Altitude Baking.

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 … Continue reading Cranberry Fluff Salad.

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 … Continue reading Walnut Frosties.

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 … Continue reading Ashley November Deep Dish Pumpkin Pie.

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 … Continue reading Gramie’s Dark & Spicy Pumpkin Pie.