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Bread and Pastry

Cherry Almond Scones

Friday, September 19th, 2008 by Jean Gleason

The slight tang from the yogurt balances the sweet cherries. The crunch from the nuts adds texture. Perfect with coffee. Bring a plate in for your co-workers and you’ll be employee (or boss) of the day.

This recipe only makes 4 scones.  Indulge yourself.

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Chive Parmesean Scones

Friday, September 19th, 2008 by Jean Gleason

You could just serve plain old bread with dinner tonight. Or, you could surprise your guests with these delightful little herbal clouds of cheesy goodness. It’s worth the extra effort!

The recipe only makes 4, so double it if you want more.

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Cranberry Banana Bread

Sunday, February 27th, 2011 by Jenny Ross

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Cranberry Banana Bread
 
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Ingredients
  • ¼ cup margarine, melted
  • ¾ cup brown sugar
  • 2 eggs
  • 2 or 3 very ripe bananas, mashed
  • 1 cup dried cranberries
  • 1-1/2 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon organic ground cinnamon
  • non-stick vegetable oil spray

Directions
  1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
  2. Add mashed bananas and cranberries. Mix.
  3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
  4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
  5. Grease 9″x5″x3″ loaf pan with non-stick spray. Transfer batter into loaf pan.
  6. Bake at 350°F for 1 hour (or until test knife comes out clean).
  7. Let stand 10 minutes, and remove from pan to cool.

 

Daniel’s Holiday Spice Gingerbread

Monday, October 25th, 2010 by Jean Gleason

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Daniel’s Holiday Spice Gingerbread
 
Ingredients
  • ½ cup butter
  • ⅓ cup sugar
  • 2 eggs
  • ⅔ cup molasses
  • 1 cup sour cream or plain yogurt
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions
  1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
  2. Cream together butter and sugar till light and fluffy.
  3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
  4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
  5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
  6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

 

Festive Egg & Cheese Strata

Saturday, December 10th, 2011 by Jean Gleason

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.
Serves 6-8

Festive Egg & Cheese Strata
 
Ingredients

Directions
  1. Butter sides and bottom of a 9×12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle ½ of the bread into pan and top with ½ of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

 

Florence Ueberroth’s Famous Pie Crust

Monday, September 22nd, 2008 by Lynn Hollenbeck

Lemon meringue, apple, pumpkin, blueberry, shoe fly pie – my grandmother made them all and was rightly very proud of her masterpieces. She was so eager to get feedback that before a guest could finish swallowing the first bite, she would lean in and demand “How much would you pay for a pie like that?!” Her recipe is easy and never fails. You too can be a proud pie maker.

Ingredients:

  • 3 cups flour
  • 1 teaspoon fine sea salt
  • 3 teaspoons sugar
  • 1/2 cup sunflower or safflower oil
  • 1/2 cup butter, softened
  • 6 Tablespoons milk

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Herbed Stuffing

Wednesday, November 5th, 2008 by Jenny Ross

This all-around popular stuffing plays a great supporting role to the main event.

Ingredients:

1 lb crusty bread, cut to bite-size cubes (10 cups)
3 medium onions, chopped
4 celery ribs, chopped
1 teaspoon dried organic thyme
1/2 teaspoon dried organic parsley
1/2 teaspoon dried organic sage
1/2 teaspoon dried organic rosemary
or replace the 4 previous ingredients with 2 1/2 teaspoons Smith & Truslow organic poultry seasoning

1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
1 egg, beaten

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Market Muffins

Monday, August 8th, 2011 by Jean Gleason

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes).

Makes 30 medium size muffins.

Market Muffins
 
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Author:
Recipe type: Breakfast
Serves: 30

Ingredients
  • 1 stick unsalted butter
  • 1 cup sugar
  • 4 Tablespoons molasses
  • ½ cup hydrated chia seeds
  • 1-2 mashed bananas
  • 2 Tablespoons powdered milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons organic freshly ground cinnamon
  • 4 eggs
  • 2 cups Bob’s Red Mill High Fiber Cereal
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon coarse sea salt
  • 1 cup chopped walnuts
  • 1 cup raisins, dates, or dried cherries (optional: if I add these, I usually cut the sugar a bit)
  • 1 cup shredded coconut (optional)

Directions
  1. Hydrate 2 Tablespoons chia seeds in ¾ cup of water. Let sit at least 20 minutes.
  2. Preheat oven to 375°.
  3. Cream butter with sugar and molasses.
  4. Add mashed bananas, powdered milk, cinnamon, vanilla, ½ cup of hydrated chia seeds and eggs. Stir till well blended.
  5. Add baking powder, baking soda, and salt an mix well.
  6. Add cereal and flour, a cup at a time, and mix just until blended (don’t over mix).
  7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
  8. Bake for 15-20 minutes.

 

Mmm mmm Carrot Cake

Sunday, July 18th, 2010 by Jenny Ross

My favorite (birthday) cake!

 
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Ingredients
  • 2 cups unsifted all purpose flour
  • 2-1/2 tsp baking soda
  • 2 tsp organic ground cinnamon
  • 1 tsp fine sea salt
  • 1 cup oil
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 can (8 oz) crushed pineapple in juice
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • ½ cup chopped nuts (optional)
  • Coconut cream frosting:
  • 2 pkgs (8 oz each) cream cheese
  • ¼ cup butter
  • 2-1/2 cups sifted confectioners’ sugar
  • 1 Tbsp milk
  • ½ tsp vanilla
  • 1 cup coconut flakes, toasted (optional)

Directions
  1. Preheat oven to 350°F.
  2. Mix flour, baking soda cinnamon and salt.
  3. Beat oil, sugar and eggs thoroughly.
  4. Add flour mixture and beat until smooth.
  5. Add pineapples, carrots, coconuts (and nuts).
  6. Pour into greased 13″x9″ pan. Bake for 50 – 60 minutes. Cool 10 minutes and remove from pan.
  7. Cream the butter and cream cheese.
  8. Alternately add confectioners’ sugar, milk and vanilla.
  9. Beat until smooth.
  10. Add ½ of the coconut.
  11. Frost cake.
  12. Sprinkle top with rest of coconut.

 

More Garlic Bread!

Tuesday, May 25th, 2010 by Lynn Hollenbeck

Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac & cheese isn’t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I’ve discovered that warm garlic bread is universally met with enthusiasm. The only possible error is not making enough. With your basic  spices on hand, it’s a fast and easy crowd-pleaser.

 
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Ingredients
  • big loaf of ciabatta, or baguette if you prefer
  • butter
  • good quality olive oil
  • 2 teaspoons organic garlic powder
  • 2 teaspoons organic parsley
  • couple cloves of fresh garlic (optional; tastes delicious without as well)

Directions
  1. Preheat oven to 350° .
  2. Slice bread horizontally, almost all the way through, and open flat.
  3. Microwave butter and olive oil in Pyrex cup or bowl until butter is melted.
  4. Brush butter/olive oil mixture on inside of loaf.
  5. Sprinkle parsley flakes and garlic powder.
  6. Warm in oven until slightly crusty and golden.
  7. Slice bread in vertical sections and place in basket.

 

Pumpkin Pie with Coconut Milk & Anise Seed Crust

Monday, November 3rd, 2008 by Jean Gleason

 

Pumpkin Pie with Coconut Milk
 
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I always get in trouble for changing traditional recipes at Thanksgiving. Since it’s still October, I figure I’m still safe. The filling is rich, flavorful and creamy. The crust has a little dramatic flair. Together they are a hit. We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo!
Author:
Recipe type: Dessert
Serves: 8

Ingredients
Pie Crust
  • 1⅓ cups flour
  • ¼ teaspoon fine sea salt
  • 2 Tablespoons sugar
  • 1 stick, cold unsalted butter
  • 1 egg yolk
  • 2 Tablespoons sambuca
  • 1 Tablespoon Organic Anise Seed
Filling

Directions
To make crust:
  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in syran wrap for 1 hour.
  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.
To make filling:
  1. Beat eggs.
  2. Add coconut milk and mix together with eggs.
  3. Add sugar, salt, and spice blend and mix together.
  4. Add pumpkin puree and stir until blended.
  5. Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.

 

 

 

 

Sambuca – Anise Seed Biscotti

Monday, November 3rd, 2008 by Jean Gleason

biscottiAt the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!

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Sinfully Delicious French Toast

Thursday, January 22nd, 2009 by Jean Gleason

This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Sinfully Delicious French Toast
 
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Author:
Recipe type: Brunch
Serves: 8-12

Ingredients
  • 4 Tablespoons butter
  • ½ cup brown sugar
  • 3 eggs
  • 1½ cups milk
  • ¼ teaspoon fine sea salt
  • ½ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cloves
  • ¼ teaspoon organic ground nutmeg
  • ¼ teaspoon bourbon extract
  • 1 loaf french or challah bread, thickly sliced

Directions
  1. Directions
  2. In medium sauce pan, melt butter over medium heat.
  3. Stir in brown sugar and mix until dissolved.
  4. Spread butter sugar mixture in bottom of greased 9 x 13 pan.
  5. Cover with bread slices.
  6. Whisk together eggs, milk, extract and spices.
  7. Pour mixture over bread
  8. Cover with plastic wrap and refrigerate over night.
  9. Remove from refrigerator 30 minutes before baking.
  10. Bake in 400° oven for 25 minutes.
  11. Serve with warm maple syrup (the real stuff!)

The Perfect Pie Crust

Sunday, December 7th, 2008 by Jean Gleason

 

The Perfect Pie Crust
 
Liquor, the secret ingredient in this pie crust, boils at a lower temperature than water, which makes the crust light and flaky. This crust is for a sweet filling. If you want a savory crust, decrease the sugar to ½ Tablespoon and add some herbs. This is enough for a single crust pie. If you need a top crust, double the recipe.
Ingredients
  • 1⅓ cups flour
  • ¼ teaspoon
  • fine sea salt
  • 2 Tablespoons sugar
  • 1 stick, cold unsalted butter
  • 1 egg yolk
  • 2 Tablespoons vodka

Directions
  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in syran wrap for 1 hour.
  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.