My recipe for cranberry-orange scones first appeared in Vermont Country Store Cookbook, developed by one of my recipe testers to replace the one that Mildred Orton baked for her family. Due to the whole wheat flour she used, hers were rather dense and slightly serious; it was necessary to eat them right away, as they […]
winter recipe
Rosemary Focaccia
Panna Cotta with Winter Fruit
PANNA COTTA with winter fruit | Makes 6 individual custard cups Panna Cotta is just a fancy name for cooked cream, served as a dessert inverted onto a plate and topped with a huge pile of very juicy berries and a whisper of kirsch. Because there’s no eggs or custard making involved, it possible to be […]
Coffee Can Brown Bread
Clam and Cod Chowder
Kitchen Table Shepherd’s Pie
Kitchen Table Shepherd’s Pie | Serves 4-6 Shepherd’s Pie is a chunky, tender stew under a layer of mashed potatoes, made extra creamy with hot milk, cream and butter. There is nothing quite as tasty as a classic shepherd’s pie made the old fashioned way, yet there are as many versions of shepherd’s pie as […]
Tomato Soup with Cheese Sticks
Tomato Soup with Cheese Sticks | Makes 8 cups The combination of tomatoes and Vermont Cheddar is a time-honored favorite in winter, with the cheese adding depth and smoothness to the rich tomatoes. Choose traditional San Marzano heirloom canned tomatoes, or Fire Roasted Muir Glen Organic, which gives it a smoky flavor. This satisfying soup is […]
Winter Greens and Sausage Soup
Winter Spinach Souffle
Vermont Cheddar and Spinach Custard Makes four 8 oz. ramekins / Serves 4 Cheddar and spinach are old friends, and are beautifully paired in this delicate custard. The eggy custard is nicely seasoned with a small grating of nutmeg, and easily adapted to include sautéed shallots or softened mushroom. This custard is pure comfort food […]
Pecan Lace Cookies
Pecan Lace Cookies are forever imprinted in my mind as the ultimate Christmas cookie, thanks to a generous neighbor. They are sweet, yet also healthy with nuts and oatmeal, and a far cry from the typical white sugar cookies that I made with my children. My first introduction to Pecan Lace Cookies was during a snowfall in […]
Yogurt
YOGURT Makes 8 cups or eight (8-ounce) mason jars As gardeners, we know how important breakfast can be to start off the morning. Naturally, a bit of homemade granola to go with the creamy yogurt will make breakfast the best meal of the day. I’ve been in the habit of making homemade yogurt for several years now, and I […]
Vermont Whole Wheat Bread
Makes two 4” x 8” loaves or one big loaf Vermont Whole Wheat Bread is a classic recipe made in the traditional way, with flour, buttermilk and yeast. Easy to make, it is a flavorful everyday sandwich bread, or toast for breakfast with a slather of Carrot Orange Marmalade. This recipe is adapted from my newest cookbook, The […]
