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A great way to include a variety of local berries and local buttermilk in your dessert!
This is a light yet delicious cake. The textures of the raspberry with the cornmeal are toothsome and delectable together.
This dough is so soft and easy to work, theyre a pleasure to make.
This all-local (minus the spices) recipe tastes like pumpkin pie in a bowl.
Kugel is a type of sweet or savory pudding made with noodles and baked like a casserole.
This cake is a delicious way to use fresh figs!
This tea cake relies on the natural sweetness of very ripe bananas plus a little bit of granulated sugar. One cup of buttermilk ensures that it stays super moist.
These little puddings are delicious and adaptable – you can use a combination of coconut milk and soy milk to make them dairy-free, or a combination of milk and heavy cream. They look pretty in small glass canning jars.
A favorite holiday cookie, these are twice-baked for a crispy texture. The miniature size makes them perfect for gifts.
A classic Vermont recipe from the "Real, Old-Time Yankee Maple Cooking" booklet, since out of print. Use a tart heirloom or McIntosh apple in this recipe.