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Oh So Tasty Pumpkin Bread Pudding!

November 13th, 2013 by Jean Gleason


Oh So Tasty Pumpkin Bread Pudding!
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Cook time

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Recipe type: Dessert
Serves: 8-10

Bread Pudding
Ginger Cream Drizzle
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp organic ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • ½ cup granulated sugar

Bread Pudding
  1. Preheat oven to 350°F.
  2. Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes.
  3. Spread the dried bread cubes on a 13x9x2-inch baking pan.
  4. In a large mixing bowl, whisk together all pudding ingredients (not the butter).
  5. Pour mixture evenly over bread cubes.
  6. Let sit for 10 minutes, until bread is well-coated and soaked.
  7. Top with butter pieces, and bake 45 to 50 minutes.
  8. Pudding should be set in center: do not over bake.
  9. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.
  1. Heat milk, cream, ginger and vanilla in a medium, heavy saucepan over medium heat until mixture is hot and begins to boil slightly, stirring occasionally.
  2. Remove from heat.
  3. While mixture is heating, whisk egg yolks and sugar together until smooth.
  4. Slowly pour ⅓ cup of hot milk mixture into egg yolks, whisking constantly. (So eggs don’t cook when combining two temperatures.)
  5. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.
  6. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.
  7. Do not boil, or sauce may curdle.
  8. Set aside, uncovered. Pour over warm pudding, and serve.


Chocolate, Bourbon and Cranberries!

November 13th, 2013 by Jean Gleason


Chocolate Lava Cake with Bourbon Cranberry Sauce
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  • 5 Tbs of coconut oil
  • 3.5 oz dark chocolate
  • 2 large eggs
  • 1 large egg yolk
  • 3 Tbs coconut sugar
  • 2 Tbs flour
  • 2 teaspoons cocoa powder
  • pinch of salt
Cranberry Bourbon Sauce
  • 12 oz bag of cranberries
  • 1 cup sugar
  • 1 teaspoon organic cinnamon
  • ¼ cup bourbon

Bourbon Cranberry Sauce
  1. Blend together cranberries, sugar and cinnamon.
  2. Bake at 350°F for 1 hour, stirring after 30 minutes.
  3. Remove from oven and stir in bourbon.
  1. In a double boiler, melt together coconut oil and chocolate.
  2. Meanwhile, beat eggs and cocoanut sugar together for 3 minutes.
  3. Meanwhile mix together flour cocoa and salt.
  4. Stir the chocolate mixture into the egg mixture.
  5. Fold in the flour mixture.
  6. Spoon into 4 greased ramekins and chill for 30 minutes.
  7. Preheat oven to 425°F. Place ramekins onto baking dish and add water until it rises ½ up the sides of the ramekins.
  8. Bake for 15 minutes.
  9. Flip cake out of ramekins onto plates and serve with a dollop of bourbon cranberry sauce and whip cream.



A Thanksgiving Twist on Traditional Cheesecake

November 13th, 2013 by Jean Gleason
Cheesecake with Bourbon Cranberry Sauce
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Recipe type: Dessert
Serves: 12

  • Crust
  • 24 gingersnaps
  • 3 Tablespoons coconut oil
  • Filling
  • 4 8 oz packages of organic cream cheese
  • 1⅓ cup organic coconut sugar
  • ¼ teaspoon salt
  • 1 Tablespoon vanilla
  • 4 organic eggs
  • ⅔ cup organic sour cream
  • ⅔ cup organic whipping cream
  • Topping
  • 2 cups organic sour cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Bourbon Cranberry Sauce
  • 12 oz package of fresh cranberries
  • 1 cup sugar
  • 1 teaspoon organic ground cinnamon
  • ¼ cup bourbon

  1. Preheat oven to 350°F
  2. pulse the gingersnaps in a food processor until they are fine crumbs
  3. add coconut oil and pulse a few more times
  4. Press into the bottom of a 9 inch spring form pan.
  5. bake for 15 minutes.
  6. After crust cools, wrap bottom and sides of pan in aluminum foil, pressing sides tightly so that water won’t penetrate the foil.
  1. Beat the cream cheese in a stand mixer for 4 minutes scrap down sides of bowl and
  2. Add sugar and beat 4 more minutes – scrap down sides of bowl.
  3. Add salt and vanilla extract and eggs one at a time beating between each egg.
  4. Add sour cream and heavy cream and blend together.
  5. Pour filling into prepared pie crust.
  6. Place wrapped spring form pan into large roasting pan.
  7. Pour boiling water into the roasting pan until it rises ½ way up the outside of the spring form pan.
  8. Bake at 325 degrees for 1½ hours.
  9. Turn off oven, open oven door and let cake cool in oven for another hour.
  10. Once the cheesecake is cooled, cover and move to the refrigerator overnight (or a minimum of 4 hours).
  1. Blend sour cream with powdered sugar and vanilla extract.
Bourbon Cranberry Sauce
  1. Toss cranberries with sugar and cinnamon.
  2. Bake in 350° oven for 1 hour, stirring after 30 minutes to smash cranberries.
  3. Add bourbon after removing from oven and stir once more.
Put it all together!
  1. Run a knife along the sides of the spring form pan.
  2. Open the spring and release the sides from the bottom.
  3. Spread the topping over the top of the cheesecake.
  4. Add a dollop of cranberry sauce to each piece of cheesecake when you serve it.




Ginger Lemon Green Tea Sorbet

April 17th, 2013 by Jean Gleason

“Eat lots of lemon and ginger.” Wise words from my friend Lynn as to how to beat a nasty cold. The only problem was my throat hurt so much, I had no desire to eat anything. I found sipping whiskey (strictly for medicinal purposes) worked well. It numbed the back of my throat and only required small pathetic sips.  But, girl can not live on whiskey alone. This sorbet was my first venture into the kitchen, after spending 2 WEEKS!!!!! fighting (not so successfully) this nasty bug. The hardest part was zesting 4 lemons. But then again, when you are sick, everything seams hard!

The ginger and lemon flavors dominated the green tea. This tasted Devine, and felt soothing on a sore throat. It is the perfect treat for a sicky. Next time, I’d like to experiment with using maple syrup instead of sugar.

Ginger Lemon Green Tea Sorbet
Prep time

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Recipe type: Dessert
Serves: 4

  • 2 green tea bags
  • Zest of 4 lemons
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • 2 Tablespoons grated fresh ginger
  • ½ cup bubbly water

  1. After zesting lemons, dice the zest into small pieces.
  2. Boil water, sugar, lemon zest, and ginger in saucepan.
  3. Reduce heat and simmer 5 minutes.
  4. Remove from heat and add tea bags. After 4 minutes, remove tea bags. Let cool.
  5. Add lemon juice and bubbly water.
  6. Pour into ice cream maker and freeze for 30 minutes.
  7. Take out of ice cream maker, and place in freezer for an additional hour.

Vegetable Gratin

March 28th, 2013 by Jean Gleason

  • 1½ cups zucchini, ¼ inch slices
  • 1½ cups summer squash, ¼ inch slices
  • ½ teaspoon coarse sea salt
  • ****
  • 4 medium tomatoes, ¼ inch slices
  • ½ teaspoon coarse sea salt
  • ****
  • ½ head of cauliflower, chopped into bite size pieces
  • 1 crown broccoli, chopped into bite size pieces
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • ****
  • 2 yukon gold potatoes, peeled and sliced crosswise in ⅛ inch slices
  • 3 garlic cloves, peeled and smashed with the back of a knife
  • 1 Tablespoon organic black peppercorns
  • 1 teaspoon dried organic thyme
  • 1 dried organic bay leaf
  • 1 teaspoon fine sea salt
  • 1 cup heavy cream
  • 1 cup chicken of vegetable stock
  • ***
  • 2 tomatoes, sliced
  • ¼ teaspoon fine sea salt
  • ****
  • 2 medium onions, sliced thin
  • 1 Tablespoon olive oil
  • ****
  • 10 oz bag of edamame
  • 1½ cups Parmesan cheese
  • Panko bread crumbs

  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
  6. Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  7. In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
  8. Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
  9. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  10. Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  11. Assemble the casserole:
  12. Spread potatoes in the gratin dish, saving the cream stock mixture.
  13. Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
  14. Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.