Desserts, Recipes, Spring

Stone Fruit Clafoutis

If there is one fruit that heralds spring for me, it’s an apricot. This is the first dish I make when I spy these beautiful golden orbs at the market… FacebookTwitterPinterest

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April 23. 2019 | By Pascale Beale | 0 comments

Food, Desserts, Recipes

Croissant Bread Pudding

If you love bread pudding, you’ll love this more-decadent version. Use day-old croissants if you have them, but fresh work just fine, too. FacebookTwitterPinterest

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November 07. 2018 | By Laura Booras | 0 comments

Food, Local Challenge, Recipes, Desserts

Eat Local Challenge #18

Healthy eating means treating ourselves to dessert every once in awhile, right? We think so. It’s sweet treat time! Whether you had a long day at work or just can’t get that homemade brownie your co-worker was eating out of your mind, winding down with a delicious dessert might be just what you need. FacebookTwitterPinterest

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October 24. 2017 | By | 0 comments


Carrot Pudding

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine. This dish for Carrot Pudding can be a little hard to predict—depending on the carrots, you might need a little more milk. If you

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September 27. 2017 | By Laura Booras | 0 comments

Food, Local Challenge, Recipes, Desserts, Recipes

Homemade Marshmallows

When did marshmallows stop containing marshmallow? Here’s a recipe that uses healthier ingredients than you’ll find in most packaged marshmallows and—most importantly—puts the marshmallow back in. You can find marshmallow root online. These make a great topping for the Thanksgiving Sweet Potatoes. 1 tablespoon marshmallow root 11⁄4 cup water, room temperature Coconut oil for greasing

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October 01. 2016 | By | 0 comments



Amy Bacheller’s Cherimoya Pudding

Cherimoya is available in the spring. This large, green fruit contains sweet, white flesh inside. It has large black seeds which should be discarded. Allow it to ripen at room temperature until it is soft to the touch, like an avocado. Once ripened, cherimoya will keep in the refrigerator or the flesh can be removed and

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April 24. 2014 | By Amy Bacheller | 0 comments