Desserts

Nut Crust (Gluten Free)

You can use any nuts you like to make this grain-less crust for tarts or pies. Add a pinch of cinnamon or nutmeg for a warmer flavor.

Rhubarb Snacking Cake

When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in the middle of winter, if you like; just bake it 5 or 10 minutes longer. Top with a dollop of whipped cream or coconut sorbet for special occasions, or just slice and enjoy!

Cardamom and Cranberry Cornmeal Biscotti

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Carrie Putscher.  Carrie says,"This recipe focuses on local Vermont ingredients in the form of cornmeal, eggs, butter, maple sugar, and cranberries." Yum!

Upside-Down Blood Orange Cornmeal Cake

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Lindsey Leichthammer.

Zaletti (Cornmeal Raisin Cookies)

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Pamela Jacobs.  Pamela says,"This recipe was inspired by an experience as a Reading Mentor.  My little mentee from Shelburne Community School picked "Carnival at Candelight" by Mary Pope Osburne as the first book we read together.  It takes place in Venice, Italy.  It made me want to learn more about the area and especially its local cuisine.  Zaletti cookies have a lovely subtle lemon & cornmeal flavor.  The golden raisins make a sweet surprise."

Cornmeal-Cherry Olive Oil Cake

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Scott Collins. Scott says, "You can make this anytime of the year and change the fruit as the seasons change. You can really make most of it with local ingredients!"

Honey-Grapefruit Cornmeal Cake

This recipe was entered in our We ♥ Local Cornmeal recipe contest by Andrea Solazzo.  Andrea says,"This recipe combines tasty citrus from my original home state of Florida and the "stick to your ribs" ingredients of Vermont. It was born in the Old North End of Burlington and originally made for a friends 30th Birthday party. This dish celebrates the bitter flavors of grapefruit, floral honey of Vermont, freshly ground local cornmeal and fluffy, flavorful eggs from Maple Wind Farm. This truly is a crowd pleaser and often requested at potlucks, birthdays and various community celebrations."

Sahlab (Middle Eastern Milk Pudding)

Sahlab is a Middle Eastern milk pudding thickened with cornstarch or arrowroot powder. It is warm, rich, floral, and toasty. 

Cornmeal Pudding

This recipe was the winner of our We ♥ Local Cornmeal recipe contest and was submitted by April Howard.  April says,"This is such a delicious, old-fashioned recipe, hearty and spicy, but not so common in today's landscape of fancy desserts. Many folks remember it, and will love to taste it again. It is good for dessert and for a sweet breakfast."

Lemon Olive Oil Cornmeal Cake

This recipe was a finalist in our We ♥ Local Cornmeal recipe contest and was submitted by Brittany Kirvan.  Brittany says, "This is a gluten, dairy and refined sugar-free cake, but it is not too sweet and suitable to snack on at anytime of the day."  Use local cornmeal, honey, and eggs to keep it as local as possible.

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