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A Thanksgiving Twist on Traditional Cheesecake

Wednesday, 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.




Apple Cranberry Bourbon Bundt Cake

Saturday, December 10th, 2011 by Jean Gleason

I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I’m glad I persevered. Check out the ingredient list… For a rich moist cake, it’s pretty healthy… no sugar and no butter! The secret is in the chia seeds, a healthy superfood loaded in omega 3′s, and agave nectar, a natural low glycemic sweetener. As my friend Maria says… “you gotta get on the chia train. Once you get on board, you will never get off.”

This is more of a coffee cake than a dessert cake. It is rich in flavor, but not overly sweet. Thanks to the high fiber cereal, the candied ginger and the pecans, it has a more complex texture than a traditional cake, but is not as dense as a muffin. This is the perfect cake for sitting around the table with your family on Christmas morning.

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  • Cake
  • 2 Tablespoons organic chia seeds*
  • ¾ cup water
  • 1½ cup flour
  • 1 cup Bob’s Red Mill high fiber cereal
  • 3 Tablespoons bourbon
  • ½ cup candied ginger, minced
  • 1 cup agave nectar
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons organic ground cinnamon
  • 1 teaspoon fine sea salt
  • ½ teaspoon organic ground nutmeg
  • 1 cup plain greek yogurt
  • 1 Tablespoon vanilla extract
  • 1 medium honey crisp apple, cored and grated coarsely
  • ½ cup of fresh cranberries, chopped into halves
  • 1 cup finely chopped toasted pecans
  • Sauce
  • ⅓ cup agave nectar
  • ½ cup bourbon
  • juice of ½ lemon
  • * available at Vitamin Cottage, Whole Foods, and other natural grocery stores.

  1. Heat oven to 300°F. Grease and flour a 12 cup bundt pan.
  2. Ina small bowl, soak the chia seeds in the ¾ cup of water, set aside and let sit for at least 20 minutes.
  3. Toast the pecans at 325° for 7 minutes, cool, mince and set aside
  4. In a small bowl, combine the candied ginger with the bourbon, set aside.
  5. In a small bowl, combine the yogurt, vanilla extract and apple and set aside.
  6. Whisk together the dry ingredients: flour Bob’s Red Mill cereal, baking powder, baking soda, cinnamon, sea salt, nutmeg and pecans.
  7. In a large mixing bowl, beat together chia gel, eggs and agave nectar, on medium speed. Add the ginger and bourbon. Add in yogurt mixture. Mix until blended.
  8. Turn mixer to low and add dry ingredients. Mix lightly until incorporated. DO NOT OVERMIX!
  9. Pour batter into prepared bundt pan and bake for 1-1/4 hours.
  10. Bake until golden brown and skewer inserted into cake comes out dry. Remove from oven and cool in pan 20 minutes.
  11. Release the cake by running a knife around the edges and cool on a wire rack.
  12. Heat bourbon, agave nectar, and lemon juice until agave melts.
  13. Fork pierce the top of the cake and slowly pour the sauce onto the cake.


Blueberry Pie

Thursday, August 21st, 2008 by Jean Gleason

I grew up picking blueberries in the summertime.  We’d make pies, muffins, and fruitbowl.  My favorite was always pie.  If I could manage to hide a piece, I liked to save it and have it for breakfast.  To this day, every time I eat a blueberry, I think of my summers on the lake.



Blueberry Sauce

Tuesday, September 2nd, 2008 by Jean Gleason

Every time I eat a blueberry, I think of my summers on the lake.  One weekend, my brother Steve made up this recipe.  It tastes great on top of vanilla ice cream.  Like Lynn, he doesn’t measure anything, just tastes and adjusts.

In a saucepan, combine blueberries, port, honey, and organic ground cinnamon.  Heat until it thickens.  Pour over ice cream.  Most excellent!

Of course, it always tastes better if you eat it at the lake.

Bourbon Apple Pie

Friday, October 10th, 2008 by Jean Gleason

Sugar and spice and … a little bit naughty. But oh sooo fun. No bourbon in the house, but I do have a fifth of Jack Daniels in the cupboard (next to the oven cleaner) for when my mother comes to visit. Last night I sauteed apples with some sugar and spices, poured in some Jack and popped it in a pie crust and it was awesome. This pie is more on the savory than sweet side, so a dollop of vanilla ice cream or whipped cream balances the flavors nicely.



Thursday, August 28th, 2008 by Jean Gleason

“My brother and his wife are coming to town, can you make a pan of your brownies for dessert?”, asked my friend Val.
“I gave you the recipe last year.”
“I know, but they don’t taste the same when I make them.”
That’s because you have to follow the recipe. It is all about beating the eggs with the sugar for 10 minutes, you can’t cut it short. This recipe is from Tender at the Bone, by Ruth Reichl. I loved this book. It is a memoir of food memories with great recipes sprinkled throughout.


Chocolate, Bourbon and Cranberries!

Wednesday, 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.



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
  • 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

  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.


Double Chip Cranberry Cookies

Friday, June 11th, 2010 by admin

My long lost friend Karen sent me this recipe. Last 4th of July, Karen’s daughter, Dana Hinchliffe, won a blue ribbon in the Northern Maine Fair with this recipe. I wish Karen lived closer so we could sit down and enjoy some of Dana’s cookies with a cup of coffee. Thanks for sharing Dana!

Double Chip Cranberry Cookies
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Recipe type: Dessert
Serves: 36

  • 2 eggs
  • 2 sticks softened butter
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup semisweet chocolate chips
  • ⅔ cup white chocolate chips
  • ⅔ cup dried cranberries

  1. Preheat oven to 375°F.
  2. Blend together eggs, butter, white sugar, brown sugar and vanilla extract.
  3. Slowly add flour, baking soda, and salt.
  4. Stir in semisweet chocolate, white chocolate chips and cranberries.
  5. Bake for 10 minutes on an ungreased cookie sheet.


Easy as Apple Pie

Monday, September 22nd, 2008 by Lynn Hollenbeck

It’s such a traditional dessert that it’s a cliche – but nothing beats that homey inviting smell of an apple pie baking in the kitchen. Once you learn the pie crust, the rest is easy as . . . well, easy as apple pie.

First, make pie crust. Then,


  • Apples, peeled and sliced (6-8)
  • 3 Tablespoons sugar
  • 1/2 teaspoons fine sea salt
  • 1 teaspoon organic ground cinnamon
  • 1/2 stick butter, cut in small pieces
  • 1 lemon


Fuel’s Chocolate-Chip Oatmeal Pecan Cookies

Tuesday, April 19th, 2011 by Jean Gleason

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It’s tucked away in the Taxi development in North Denver.  A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal.
I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel’s chocolate chip oatmeal cookies recipe published in
5280 Magazine. It made my day!

Fuel’s Chocolate-Chip Oatmeal Pecan Cookies
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Recipe type: Dessert
Serves: 36

  • yield – 36 cookies
  • ½ pound softened butter
  • 1 cup brown sugar
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans, chopped

  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use ¼ cup scoops, and the cookies are really big. I like to make them a little smaller… so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.

Ginger Lemon Green Tea Sorbet

Wednesday, 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
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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.

Groomsmens’ cake

Monday, May 30th, 2011 by Jean Gleason

Last Memorial Day weekend, my sister-in-law, Mary Margaret, served a version of this cake, at the rehearsal dinner for my nephew and his bride to be.  It was fabulous … most people returned for seconds and thirds, even after a long night of eating and drinking. Whenever I eat this cake, I think of Mary Margaret’s mother , Josephine, a warm, charming matriarch of a large Italian family. When ever I came to visit, she opened her home and her heart. There was always room for one more at her large table, and she loved to gather with all her daughters (and their extended families) and celebrate life. She frequently made this cake for large family gatherings.

This is an adaptation of her recipe. When you eat it, pause for a moment and remember someone special.

Sherry Cake
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Recipe type: Dessert
Cuisine: Italian
Serves: 12-14

  • 2 sticks butter
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup sherry (the real stuff, not cooking sherry), add a little more if you are so inclined
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup chocolate chips

  1. Grease and flour a bundt cake pan.
  2. Preheat oven to 350°F.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating in between.
  5. Add sour cream and sherry and mix till incorporated.
  6. Blend together the dry ingredients (flour, baking powder, baking soda, salt).
  7. Add dry to wet and mix until just blended. (don’t over mix)
  8. Mix in chocolate chips.
  9. Scoop batter into bundt pan and bake for 40-45 minutes.

Homemade Creamy Ricotta Cheese

Sunday, November 2nd, 2008 by Lynn Hollenbeck

This weekend I handed my husband Mitch a copy of the Creamy Ricotta recipe by Maria Helm Sinksey on page 126 of Food & Wine (November 2008). He likes challenges like crafting beer and cheese, and found that it was easy and fun to make ricotta. He swore he would never buy ricotta again. It tastes nothing like the commercial version. Fluffy, sweet and scrumptious, it is well worth the effort. In case you don’t have this issue of Food & Wine, here’s what he did. Try it!


Light Summer Dessert

Monday, April 18th, 2011 by Jean Gleason

Low in fat, but high on taste. The crust of sweet crunchy meringue is the perfect backdrop for tart strawberry yogurt. Make the crust the night before and let it cool in the oven.

Strawberry Yogurt and Meringue Crust Pie
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Recipe type: Dessert
Serves: 8-12

  • Meringue Crust
  • 4 egg whites, at room temperature
  • ½ teaspoon cream of tarter
  • 1 cup superfine sugar
  • ¾ teaspoon vanilla extract
  • Filling
  • 2 pints plain lowfat yogurt
  • 2 cups strawberries, sliced
  • 1 Tablespoon sugar, to taste
  • 1 teaspoon vanilla extract
  • Whipped Topping (optional)
  • 1 cup very cold whipping cream
  • 4 Tablespoons sugar
  • ½ teaspoon vanilla extract

  1. Directions:
  2. For Meringue Crust
  3. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  4. Beat eggwhites with cream of tarter and salt at medium speed until frothy. Continue at high speed until the whites form soft peaks.
  5. Beat at high speed while slowly adding sugar. Continue to beat until stiff.
  6. Spoon meringue onto parchment paper into a pie shape. Build up the edges of the “pie” so that you have a shallow bowl.
  7. Reduce heat to 200° and bake the pie crust for 5 hours. DO NOT OPEN THE DOOR! After 5 hours, turn off the oven and leave meringue in the oven until cool.
  8. For Filling
  9. Meanwhile… Place 2 pints of yogurt in a sieve lined with cheesecloth. Set the sieve over a bowl and let strain in the refrigerator for at least 3 hours.
  10. Mix strawberries with 1 Tablespoon of sugar and let sit.
  11. Combine the strawberries with the yogurt and vanilla extract.
  12. For Whipped Cream
  13. Whip cream with vanilla and sugar until soft peaks.
  14. To Assemble
  15. Pour the strawberry yogurt into the prepared meringue shell and freeze for 1 hour.
  16. Remove filled crust from freezer and let stand 5 minutes before serving. Top with fresh whipped cream and fresh strawberries. IF left in freezer for more than one hour, allow to thaw for 2½ hours before serving.

Luck O’ the Irish Guinness Caramel Sauce

Wednesday, March 17th, 2010 by Jean Gleason

“Are you going for a pint?”

Much more romantic that the American pick up version, “wanna get a drink?” especially when said with a charming Irish brogue. It’s been a while since my trip to the Irish isle, but that saying still reverberates through my mind every time I pop open a frosty barley glass of Guinness.

When I saw this recipe on the Culinary School of the Rockies website, I just had to give it a try. The earthy bitter taste of the Guinness is a perfect complement to the sweetness of home made caramel.

Happy Saint Patty’s Day!

Guinness Caramel Sauce
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Recipe type: Sauce
Cuisine: Irish
Serves: 4

  • one 15 oz can Guinness beer
  • ⅔ cup sugar
  • 3-4 Tablespoons butter, chilled and diced
  • dash of salt

  1. Simmer Guinness and sugar in a small saucepan over low heat for about 40 minutes.
  2. Once the mixture thickens, whisk in the butter and salt.
  3. Serve over vanilla bean ice cream or chocolate cake.
  4. “I have made an important discovery…that alcohol, taken in sufficient quantities, produces all the effects of intoxication.”
  5. - Oscar Wilde, In Conversation

Mexican Brownies, Gluten Free

Tuesday, August 26th, 2008 by Jean Gleason

Don’t let the ingredients fool you, this recipe is fantastic!



Mexican Mousse de la Amor

Monday, January 26th, 2009 by Jean Gleason

In Like Water for Chocolate, cooks cast special spells using chocolate as an elixer. Instead of creating gold, they created passion. The cayenne in this love potion is sure to heat up the chemistry between you and your special someone this Valentine’s Day, so you can tango until it’s time to siesta.

Mexican Mousse de la Amor
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Recipe type: Dessert
Cuisine: Mexican
Serves: 4-6

  • 4 oz bittersweet chocolate
  • 2 Tablespoons butter
  • ½ teaspoon vanilla extract
  • ¾ teaspoon organic ground cinnamon
  • ⅛ teaspoon organic ground cayenne
  • 3 eggs, separated
  • ¼ cup sugar
  • ½ cup heavy cream
  • fresh mint for garnish (optional but looks very pretty and freshens the breath!)

  1. Directions
  2. Melt the butter and chocolate in a double boiler.
  3. Remove from heat and beat egg yolks into chocolate mixture.
  4. Add vanilla and spices and stir until well blended.
  5. In a separate bowl, beat ⅛ cup sugar with egg whites until stiff.
  6. In a separate bowl, beat remaining sugar with heavy cream.
  7. Fold egg whites into chocolate.
  8. Fold whipped cream into chocolate.
  9. Spoon into wine or champagne glasses.
  10. Garnish with mint sprigs.
  11. Refrigerate until chilled – stays good for two days, but it won’t last that long!

Mmm mmm Carrot Cake

Sunday, July 18th, 2010 by Jenny Ross

My favorite (birthday) cake!

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  • 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)

  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.


Molasses Cookies

Sunday, September 7th, 2008 by Jean Gleason



Oh So Tasty Pumpkin Bread Pudding!

Wednesday, November 13th, 2013 by Jean Gleason


Oh So Tasty Pumpkin Bread Pudding!
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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.


Poached Pear Tart

Thursday, December 10th, 2009 by Jean Gleason

This recipe is compliments of Chef Michael Montgomery an instructor at the Culinary School of the Rockies in Boulder Colorado. I took a Basic Cooking Techniques class from him last spring and really enjoyed it. The crunchy shortbread crust marries well with the soft poached pear and light whipped cream. The original recipe calls for apples and red wine, but I have substituted pears. If white wine doesn’t ring your bell, you can replace it with 2 cups water and 2 cups Grand Marnier or rum and fresh grated ginger.

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  1. Crust
  2. Cream butter and sugar together
  3. Add vanilla, salt and egg. Mix until just combined
  4. Add flour and mix until just combined
  5. Press dough into a flat disk and wrap in plastic and chill at least 1 hour.
  6. Preheat oven to 425°F.
  7. Roll and press dough into a tart pan (about ⅛” thick).
  8. Prick the crust thoroughly with a fork.
  9. Line the crust with foil and add pie weights to the foil.
  10. Remove the pie weights and continue baking for 3-5 minutes longer.
  11. Cool crust before filling.
  12. Poached Pear Filling (enough for 2 pies)
  13. Combine wine, sugar, spices and orange in saucepan large enough to hold the pears in a single layer. Slice vanilla bean down the center lenghtwise and add to the wine sauce. Bring to a simmer. Add 4 pears and poach until they are soft throughout, but not mushy (approx 15 minutes). Remove pears from the pan and cool on a rack. Repeat with the remaining 4 pears.
  14. Reduce the wine mixture until it is smooth and sauce like.
  15. Whip the cream in a cold bowl until almost firm. Add vanilla, powdered sugar, and nutmeg. Whisk until firm.
  16. Slice the pears, and place them decoratively in the pre-baked tart shell, drizzle with the wine sauce, and top with a dollop of cream.
  17. Garnish with toasted almonds and serve immediately.


Pumpkin Chocolate Chip Oatmeal Cookies

Tuesday, April 7th, 2009 by Jean Gleason

In order to control consumption, I just bake a few at a time. These are exceptionally good, and more healthy than traditional oatmeal cookies. By adding pumpkin and increasing the oats, I was able to reduce the butter and sugar in the original recipe.

Pumpkin Chocolate Chip Oatmeal Cookies
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Recipe type: Dessert

  • ¾ cup sugar
  • ½ stick of butter
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon organic ground cinnamon
  • ½ cup pumpkin puree
  • 1 cup flour
  • 1 teaspoon baking soda
  • 2 cups oats
  • 1 cup chocolate chips
  • ½ cup chopped pecans

  1. preheat oven to 350°F
  2. cream butter and sugar
  3. add egg and pumpkin and blend together
  4. add flour, baking soda and cinnamon and blend together
  5. stir in oats, chocolate chips, and pecans
  6. drop rounded teaspoons onto greased cookie sheet
  7. bake for 15 minutes

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!
Recipe type: Dessert
Serves: 8

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

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!


Slice and Bake Ginger Spice Cookies

Wednesday, November 11th, 2009 by Jean Gleason

The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!

Slice and Bake Ginger Spice Cookies
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Recipe type: Dessert
Serves: 24

  • 1 cup butter
  • ⅔ cup brown sugar
  • 1⅓ cup molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Smith & Truslow organic Ginger Spice Blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 2¼ cup ground oatmeal flour

  1. To make batter
  2. cream butter and sugar together until well blended
  3. add egg and beat on high for 4 minutes
  4. add molasses and mix until blended
  5. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
  6. add to butter mixture in small increments and mix until incorporated
  7. roll batter in to a log; wrap in tin foil and freeze
  8. To bake cookies
  9. preheat oven to 375°F
  10. slice log into ¼ in slices
  11. place on a cookie sheet and bake for 6-8 minutes


Spiced Gingerbread Cookies

Friday, December 5th, 2008 by Jenny Ross

spiced gingerbread cookiesIt was the week before Christmas, and my friend Kathy announced that it was time to make gingerbread cookies. I had not really been a fan of gingerbread cookies previously, but since that day I’m a convert. These cookies are nice and soft, with the perfect blend of spices. (Of course, if you prefer crisper ginger cookies, just roll your dough thinner.) Important: for pure perfection, be sure to make your dough a day ahead!

makes 4 dozen

6 cups all-purpose flour
1 1/2 tsp baking soda

1  tsp organic ground cinnamon
1  tsp organic ground nutmeg
1/4  tsp organic ground cloves
1 1/2  tbsp organic ground ginger
1 cup butter
1 cup sugar
2 eggs
1 cup molasses
2 tsp vanilla
1 cup flour (for rolling surface)
Icing and assorted candies to decorate


In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8″ thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1″ apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.

Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.

Zesty Lemon Icing

Saturday, August 2nd, 2008 by Jean Gleason


  • 1/2 cup butter
  • 1/2 pound confectionery sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons fresh lemon juice


Just blend it all together.  Add enough lemon juice to get the right consistency for icing cookies.