May 2025 Recipes (PDF)

Carolyn Peake’s Cranberry Waldorf Salad (2006)

Combine apples, celery, and cranberries in a serving bowl.  In small bowl combine mayonnaise, sugar, and lemon juice.  Pour over fruit and gently toss to combine.

Lyn Jarvis’s Pear and Maple Pork Chops (2005)

In a medium bowl, combine pear slices, onion, syrup, butter, ginger, and garlic; mix well.  Set aside.  Sprinkle both sides of pork chops with salt and pepper.  In a lightly greased heavy skillet, over medium high heat, sauté chops for 2 to 3 minutes on each side or until browned.  Pour pear mixture over pork chops.  Reduce heat to medium-low and cover; cook 12 to 15 minutes or until chops are no longer pink.  Place chops on serving platter; cover to keep warm.  Cook sauce over medium-high heat for 3 to 4 minutes or until thickened, stirring constantly.  Spoon sauce over chops.

Peach Upside-Down Cake (2012), 

Edie Ackerman, Fairlee, Vt.

Pour butter into a 9-inch round baking pan; sprinkle with brown sugar. Drain peaches reserving 6 Tbsp. of syrup (if using fresh peaches, use 6 Tbsp. water combined with 1 tsp. cinnamon). Arrange peach halves cut side down in a single layer over the sugar. Sprinkle chips around peaches; set aside. In a mixing bowl, beat eggs until thick and lemon colored, gradually beating in sugar. Add almond extract and reserved syrup. Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes. Invert cake onto a serving plate. Serve warm. Yield: 6 to 8 servings. 

April 2025 Recipes (PDF)

Maple-Cinnamon Toaster Tarts

Filling and tarts: Heat ½ cup of the milk in a small saucepan over medium heat. Meanwhile, whisk the remaining ¼ cup milk with the maple sugar, egg yolk, cinnamon, vanilla, and cornstarch in a medium bowl. SLOWLY pour the hot milk into the bowl while whisking, then pour all the mixture back into the saucepan. Bring to a simmer and cook until thick, about 1 minute. Strain through a fine mesh strainer into a bowl and stir in the butter. Cool to room temperature, stirring occasionally. Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Dust your counter with flour and unroll one of the pie crusts. Square off the edges to a 7- by-8-inch rectangle, then cut it onto 4 equal rectangles (3½ x 4 inches each). Repeat with the other pie crust. Lay out 4 of the rectangles and spoon 2 tablespoons of the custard filling onto the center of each. Spread the filling slightly, leaving a ¾-inch border. Whisk the egg white in a small bowl and brush the edges of the pastry rectangles with the egg wash. Top with the remaining rectangles of dough and press the edges together to seal. Use a fork to decoratively crimp the edges of each tart.  Arrange the pastries on the prepared baking sheet and bake until golden brown, about 16 to 18 minutes. Glaze: While the tarts bake, whisk together the confectioner’s sugar and maple syrup in medium bowl. Add milk, about ½ teaspoon at a time, until the glaze is a thick but spreadable consistency. When the tarts are still hot, spoon the glaze onto the tops. Gently spread to coat with a small offset spatula and sprinkle immediately with the sprinkles, working quickly so that the glaze doesn't set before the sprinkles can stick.

Easy Maple-BBQ Ribs

Sprinkle ribs with salt and pepper. Place onion in a 6-quart slow cooker. Lay ribs over onion. In a large bowl, combine barbecue sauce, maple syrup, and mustard; pour over ribs. Cook, covered, on low 6 to 8 hours or until meat is tender. If using a pressure cooker, set it to cook for 25 minutes. Transfer meat to a serving platter; keep warm. Pour cooking liquid into a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until sauce is thickened. Serve with pork. 

Vermont Maple Cookies

Cookies: Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1 to 2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined. Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft. Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. Preheat oven to 350° F. Line 2 large baking sheets with parchment paper. Set aside. Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie. A cookie scoop is helpful. Bake each batch for 12 to 13 minutes until lightly browned on the sides. The centers will look very soft. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioner’s sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.

March 2025 Recipes (PDF)

Heart-Healthy Rice & Beans

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes until rice is lightly browned. Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes. Stir in beans, cumin, and cayenne pepper; cook until beans are warmed through. 

Per serving: 140 calories; total fat 1g; saturated fat 0g; sodium 354 mg; total carbohydrate 27g; dietary fiber 6g; total sugars 1g; protein 6g; Vitamin C 3mg

Pineapple-Cucumber Salad

In a heavy saucepan, bring the sugar, vinegar, and water to a boil. Stir constantly until reduced to ½ cup, about 5 minutes. Transfer to a large bowl and place in the refrigerator until cool. Add the pineapple, cucumber, carrot, and red onion to the mixture. Toss well. To serve, divide the salad greens among individual plates. Top with the pineapple mixture and sprinkle with toasted sesame seeds. Top with chicken, if desired. Serve immediately.

Per ½ cup serving: 129 calories; cholesterol 0 g; sodium 102g; total fat 1g; protein 2g; total sugars 20g

Vanilla Raspberry Tartlets

Whisk together the sugar, cornstarch, and salt in a large saucepan. Whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat. Whisk the egg in a medium bowl. Temper the egg by SLOWLY pouring 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the egg mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until mixture thickens and starts to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla. Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately or cover and refrigerate up to 2 hours.

Per serving: 41 calories; total fat 1g; saturated fat 0g; sodium 42mg; sugar 3 g

January 2025 Recipes (PDF)

Chocolate Croissant Bread Pudding

Preheat oven to 350°F. In a bowl, combine butter and sugar and mix with a hand blender. Add cinnamon, vanilla, and continue to mix. While mixer is running, crack 3 eggs into the mixture. Turn off the mixer and scrape down the sides. Add the heavy cream and pulse to combine. Lightly butter a 9 x 13-inch baking dish. Break up the croissants into 1-inch pieces and layer in the pan. Scatter the raisins and chocolate chips over the top, and gently mix to incorporate. Pour the egg mixture over the croissants; soak for 8 to 10 minutes. You will need to push croissants pieces down during this time to ensure even coverage by egg mixture. Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10 minutes to brown the top. The croissant bread pudding is done when the custard is set, but still soft. Allow it to cool.

Creamy Bacon Pasta Bake

Gather all ingredients. Preheat oven to 475°F. Scatter bacon evenly over the bottom of a 13 x 9-inch baking dish. Bake in the preheated oven, stirring twice during cooking, until bacon is crispy, and fat has rendered, 20 to 25 minutes. Remove from the oven and transfer bacon to a small paper-towel-lined plate and set aside. Reduce oven temperature to 425°F. Remove all but 2 tablespoons of the bacon fat from the baking dish. Add onion, tomato paste, and crushed red pepper to reserved hot bacon fat in the baking dish and stir until onion is well coated in tomato paste. Add chicken broth, cream, salt, ¾ cup of the Parmigiano-Reggiano, and stir to combine. Spread spaghetti into broth mixture and bake at 425°F, uncovered, stirring every 8 to 10 minutes, until spaghetti is tender, has absorbed most of the sauce, and the sauce has thickened, 40 to 45 minutes. Remove and top with ¼ cup of the reserved bacon, remaining ¼ cup Parmigiano-Reggiano and parsley. Serve immediately, garnishing each serving with more reserved bacon, as desired.

Pulled Pork

Preheat oven to 300°F. Trim excess fat from pork and cut into large pieces into a large Dutch oven. In a small bowl, combine brown sugar, salt, paprika, garlic powder, cumin, and onion powder, season with black pepper. Rub all over pork. In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer (or broth) around pork and cover with a lid. Bake pork until just beginning to turn tender, about 3 hours. Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more. Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use. Step 1: Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Step 2: Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.

February 2025 Recipes (PDF)

Gluten-Free Sugar Cookies

Cream butter, oil, and sugar for several minutes with an electric mixer, until very fluffy. Add egg yolks, vanilla extract, and food coloring (if desired). Mix in the dry ingredients, adding only enough water (a tablespoon at a time) to keep the dough together and avoid dryness. Pat the dough into a disc shape. Roll out immediately or cover tightly with plastic wrap and refrigerate. Preheat oven to 350°F.  Lightly flour a clean surface or pastry mat with gluten-free flour. Roll the dough to a little more than ¼-inch thickness and dust cookie cutters with GF flour before cutting out shapes. Place cut cookies onto parchment-lined cookie sheets and decorate with colored sugar (if desired). Bake approximately 8 to 10 minutes but remove before they begin to brown at the edges. Cool on a wire rack and frost with gluten-free frosting (if desired).

Low-Fat Mini Strawberry Cheesecakes

Preheat oven to 325°F. Line muffin pan with 12 cupcake liners and set aside. Make graham cracker crust: In a bowl, combine graham cracker crumbs with melted butter and stir to combine. Scoop about one tablespoon into each muffin cups pressing with back of tablespoon to flatten. Bake for about 7 to 8 minutes. Set aside to cool for 10 minutes. Make strawberry cheesecake filling: In a medium mixing bowl and using electric mixer, beat together softened cream cheese until light and fluffy, about 1 minute. Scrape down sides of bowl. Add in yogurt, sugar, and 3 tablespoons strawberry purée and vanilla extract. Mix on medium-high speed until smooth, about another minute. Add in egg and egg white, beating on low-medium speed until just combined. Scrape down sides of bowl as needed to make sure eggs are fully combined. Evenly distribute cheesecake batter onto baked and cooled graham cracker crusts. Top each cheesecake with about ½ teaspoon strawberry purée and use a toothpick to create a swirl. Bake for 15 to 18 minutes, or until the middle is set. If the edges are golden, the cheesecakes are done. Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours before serving. Serve: Top with fresh strawberry slices and/or whipped cream as desired.

Chocolate Strawberry Jelly Roll

Preheat the oven to 350°F and coat a 9 x 13-inch baking pan with non-stick cooking spray. Make cake: Prepare the cake mix as directed on the box. Pour the batter into the prepared pan. Bake according to package directions until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. Let cool completely. Make cream cheese frosting: While cake is baking, combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on medium-high speed until combined and fluffy, about 2 minutes. Reduce the speed to low and gradually add in the confectioners' sugar. Increase the speed to medium-high and beat until fluffy and combined, about 2 minutes. Assemble jelly roll: Crumble cooled cake into a large bowl. Add ¼ cup of the frosting and mix with clean hands until smooth and combined. Line a 15-½ x 10-½-inch jelly roll pan with plastic wrap. Put the cake "dough" on top. Cover with another sheet of plastic wrap and pat the mixture into an even rectangle that fills the pan. Transfer the mixture in the plastic to a work surface (the shorter side facing you) and roll out just enough so that the surface is smooth. This helps make the dough even and not patchy. Press the side of a clean, washed ruler or straight edge against all the sides of the dough so that sides are straight. The dough should be about 10 x 15 inches. Put the freeze-dried strawberries in a spice grinder and pulse until finely ground. Add to the bowl with the remaining frosting and beat until combined. Remove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small offset spatula, leaving about a 1-½ inch border on the short side furthest away from you. Roll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it's covered by the plastic. Place it on a baking sheet. Freeze the roll while you make the chocolate coating. Combine the dark chocolate and coconut oil in a double boiler or heatproof bowl set over a pan of simmering water. Stir until melted and smooth, about 6 minutes. Remove the bowl from heat and set aside until cooled and thickened slightly, about 7 minutes. While the chocolate cools, unwrap the jelly roll cake and place on a rack set over a baking sheet. Pour the chocolate over the cake until completely covered. Decorate the top with freeze dried strawberries. Allow to cool until the chocolate is set. Transfer to a serving platter and cut into slices. Serve chilled.

December 2024 Recipes (PDF)

Apple Cheddar Bites

Preheat oven to 400°F and line 2 sheet trays with parchment. In a medium bowl, toss apples, lemon zest, and 4 tablespoons maple syrup. Cut each pastry sheet into 4 squares (4.5 inches by 4.5 inches) for a total of 8 squares. In a small bowl, whisk egg with a splash of water. Brush outer edges of pastry with remaining maple syrup. Rotate pastry squares so a corner faces you. Place 1 tablespoon grated cheese on the bottom. Top with apple slices. Place 1 tablespoon grated cheese on each side of apple slices. Fold left side over top and lightly press to seal. Fold right side over top and press to seal. Brush tops and sides of pastry with maple syrup, and sprinkle with sea salt. Top with pecans and thyme. Arrange 4 pastries on each prepared tray. Bake puffs, rotating trays halfway through, until pastry is puffed up and golden brown around the edges, 20 to 25 minutes. Let cool 5 minutes. Arrange on a platter.

Chipa Bread Gruyère Bites

Preheat oven to 400°F and line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, sugar, and white pepper (if using), and bring to a boil. Add the flour all at once and stir with a wooden spoon until a smooth dough forms. Continue to cook until dough pulls away from the pan and forms a ball, and a film develops on the bottom of the pot, about 2 minutes. Transfer dough to a bowl and continue to mix with a wooden spoon to cool slightly, 1 minute. Beat in eggs, one at a time, mixing until smooth and fully incorporated after each addition. Stop mixing once the dough is thick enough that it falls slowly when lifted with a spoon. Fold in gruyere. With a small (2 teaspoon capacity) cookie scoop, create small, one inch-wide mounds on prepared baking sheet, about an inch apart. Top with parmesan cheese and bake until puffed and golden, 20 to 25 minutes. Arrange on a platter.

Ham and Cheese Christmas Trees

Preheat oven to 400°. Line 2 baking sheets with parchment paper. Place dough on parchment paper and stretch it to create a rectangle. Arrange 9 cheese slices over the pizza dough. Arrange the deli ham to cover the pizza dough and cheese. Squeeze mustard to taste over ham, and carefully spread it evenly over the whole rectangle. Top with second pizza dough, and carefully stretch it to match the bottom pizza crust. Pinch the seams and cut the rectangle into about 12 to 16 long strips. Working one strip at a time, fold dough back and forth in a zig-zag motion, with each layer getting narrower than the last, to create a tree shape. Arrange filling side up. Skewer each tree from bottom and through top, making sure about ½ inch of the skewer shows at the top. You may have to separate the layers after skewering so they aren’t smushed together. Arrange on prepared sheets. Bake trees until puff pastry is golden brown, 25 to 30 minutes. Let cool slightly before serving.

November 2024 Recipes (PDF)

Speedy Shrimp Pasta Dinner

Cook the linguini according to package directions. Once it is cooked al dente, drain and set aside. To a large skillet, add 1 tablespoon oil, garlic and sambal (or chili oil). Cook until garlic is browned and add shrimp; cook for about 3 minutes until shrimp is warm and not overcooked. Transfer shrimp to a bowl and set aside. To the same skillet, add remaining oil and mushrooms, cook until slightly brown and add the green onions, continue cooking until onions are slightly translucent. Add diced tomatoes, cooking sherry, and cook until boiling. Add reserved shrimp, cook for 2 to 3 minutes and remove from the heat. Add lemon juice, stir well, and serve sauce over reserved pasta.

Cinnamon-Cranberry Oat Bars

In a large bowl, combine oats, rice cereal, cranberries, flax, 1 teaspoon cinnamon, and nutmeg. In a large saucepan, combine brown sugar, corn syrup, oil, and honey. Cook and stir over medium heat until sugar is dissolved. Remove from the heat, and stir in vanilla and salt. Stir in oat mixture and toss to coat. Press firmly into a 9-inch square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

3-Minute Coq Au Vin

Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon and set aside. Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, ¼ teaspoon salt, and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour, and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, ½ teaspoon salt, and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes. Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve.

October 2024 Recipes (PDF)

Air-Fried Buffalo Cauliflower Bites

Place the cauliflower florets in a large bowl. In a small bowl, mix the melted butter and cayenne pepper sauce to combine, then pour the sauce over the cauliflower. Mix everything together well.  In a separate large bowl, combine the breadcrumbs and seasoning (if using). Transfer the cauliflower to the bowl or bag with the breading. Use tongs or a slotted spoon so you don’t end up pouring in extra sauce. Toss (or shake) the cauliflower to coat it in the breading. Transfer half of the coated cauliflower to your air fryer, avoiding overcrowding. Set the air fryer to 350°F and cook for 12 to 15 minutes, until the cauliflower is golden brown and cooked through, but not mushy. Place the cooked cauliflower on a sheet pan in the oven to keep warm. Continue to cook the remaining cauliflower in the air fryer.  To make the buffalo ranch dipping sauce, add your desired amount of wing sauce to the ranch dressing, to taste. Serve the buffalo cauliflower with the dipping sauce.

Easy Skillet Pork Chops with Apples

Prick 2 pork chops all over with a fork. Flip the pork chops and repeat pricking on the other side. Place 2 cups of the apple cider, water and kosher salt in a gallon-size zip-top, resealable bag, seal the bag, and massage to dissolve the salt. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange the pork chops so they sit in a single layer. Let chops brine at room temperature for 30 minutes, or refrigerate for up to 8 hours. When ready to cook, core and cut 1 large apple into 1/4-inch-thick slices, cut 1 small yellow onion into 1/2-inch wedges, and peel and smash 4 cloves garlic. Remove the pork chops from the brine and pat dry with paper towels. Heat a large cast-iron skillet over 

Apple Crumble

Preheat the oven to 375°F and prepare the baking dish. Coat an 8- or 9-inch square baking dish with butter; set aside. Filling: whisk the sugar, cornstarch and cinnamon together in a large bowl to break up any lumps. Add the apples and lemon juice and toss gently to coat. Transfer to the baking dish and spread into an even layer. Topping: add the flour, sugar, nuts, baking powder and salt to a bowl. Whisk to combine. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers work the butter into the dry ingredients until large, heavy crumbs are formed. Scatter the crumble topping evenly over the fruit mixture, leaving large clumps intact. Bake the crumble 30 to 35 minutes, until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch. Let the crumble cool on a wire rack for at least 15 minutes before serving. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set.

September 2024 Recipes (PDF)

Tomato Herb Focaccia

In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper, and 1½ cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface, and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl and turn once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes. Grease a large baking sheet. Shape into a 13 x 9-inch rectangle and place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Preheat oven to 400°F. With fingertips, make several dimples over top of dough. Brush dough with remaining oil and arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400°F for 20 to 25 minutes or until golden brown. Remove to a wire rack.

Chicken Provençal

Preheat the oven to 400°F with a rack in the lower third of the oven. Season the chicken all over with salt and pepper. Heat the oil in a large oven proof-pan over medium-high heat. Once the oil is glistening, add the chicken, skin sides down, and cook undisturbed for 4 to 5 minutes, or until golden brown. Flip chicken and arrange the thyme, garlic, shallots, tomatoes, dates, and olives around the chicken. Pour in the wine and bring to a simmer. Cover and transfer to the oven. Cook for about 60 minutes or until the chicken registers 165°F on an instant-read thermometer. Serve over rice, polenta, or mashed potatoes with crusty bread, if desired.

German Plum Cake

Preheat oven to 350°F. In a small bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in eggs. Combine flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Trace the bottom of a springform pan on parchment paper. Cut out the circle, and place it at the bottom of pan and spray it with non-stick cooking oil. Pour dough into pan. Arrange plums on top; gently press into batter. Sprinkle the top with brown sugar and cinnamon. Place pan on a baking sheet. Bake until top is golden and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool 10 minutes. Run a knife around edge of pan; remove rim. Cool on a wire rack. If desired, dust with confectioners' sugar just before serving.

August 2024 Recipes (PDF)

Teriyaki Meatball Rice Bowls (4 servings, about $8.86/recipe)

Preheat the oven to 400°F. Begin with the meatball mixture. Add the ground pork, egg, breadcrumbs, minced garlic, ginger, soy sauce, and sliced green onions to a bowl. Use your hands to mix the ingredients until evenly combined. Divide and shape the meatball mixture into 16 ping pong ball-sized balls. Place the shaped meatballs on a baking sheet lined with parchment paper. Baked meatballs for about 20 minutes, or until they are golden brown and have reached an internal temperature of at least 160°F. While the meatballs are cooking, start the rice. Add the jasmine rice and water to a sauce pot and season it as desired. Place a lid on top and turn the heat onto high. Bring the pot up to a full boil, then turn the heat down to low and allow it to simmer, undisturbed, for 15 minutes. After simmering for 15 minutes, turn the heat off and let it sit with the lid still in place for an additional 5 minutes. Fluff with a fork before serving. While the rice and meatballs are cooking, prepare the teriyaki sauce. Combine the soy sauce, brown sugar, minced garlic, grated ginger, water, and cornstarch in a medium sauce pot. Stir to dissolve the cornstarch. Place the pot over medium heat. Stir and cook the sauce until it begins to simmer, at which point the sauce will thicken and turn from opaque to a shiny sauce. Remove the sauce from the heat. If serving the meatball bowls immediately, cook the broccoli florets. Once the meatballs have finished baking, add them to the sauce pot with the teriyaki sauce and stir to coat. To build the bowls, divide the cooked rice and broccoli florets between four bowls or containers. Add four meatballs to each bowl, then drizzle the extra sauce over top. Finish the bowls by adding sliced green onion and sesame seeds to each bowl.

Church Window Cookies (15 servings, about $4.77/recipe)

In a large saucepan, melt chocolate chips and butter over low heat, stir until smooth. Cool slightly. Stir in marshmallows and walnuts. Divide mixture into three portions; place each portion on a piece of waxed paper and shape each into a 10-inch long roll. Roll in coconut. Wrap tightly in waxed paper and refrigerate 2 hours or until firm. Cut crosswise into ½-inch slices.

Buffalo Chicken Pasta (4 to 6 servings, about $10/recipe)

Cut the chicken into ½- to ¾-inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated. Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and brown pieces on all sides. (The chicken does not need to be cooked through at this point.) Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet. Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low. Allow the pasta to simmer in the broth for 10 to 12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring. Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the pasta along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta. Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

July 2024 Recipes (PDF)

Fresh Watermelon Refresher

Purée watermelon in a blender until smooth, about 30 seconds. Strain through a fine-mesh sieve twice. This will yield 2 to 3 cups juice. Fill highball glasses with ice. Top with pineapple juice, then spirit, if desired. Using a spoon, carefully add watermelon juice, so the juices divide evenly. Garnish with a cherry and watermelon wedge.

Strawberry Cabernet Barbecue Sauce

Heat oil in a medium saucepan over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until golden brown, 7 to 9 minutes. Stir in strawberries and Cabernet Sauvignon. Increase heat to medium-high, and cook until berries soften, 3 to 4 minutes. Add vinegar, sugar, ketchup, Worcestershire, maple syrup, garlic, and jalapeño. Bring to a boil. Reduce heat, and simmer until slightly thickened, 8 to 12 minutes. Let cool slightly. Transfer mixture to a blender and puree until smooth (or use an immersion blender directly in the pan), about 30 seconds. Return to pan and simmer, if necessary, until sauce thickens, 1 to 2 minutes. Let cool, and use to baste grilled chicken, ribs, or pork chops.

Grilled Apples with Prosciutto and Honey

Heat grill to medium heat. Once hot, clean and oil grill grates with canola oil. Brush apple slices with olive oil. Season with salt and pepper. Cut prosciutto in thirds lengthwise, and wrap around the apple chunks. Grill over direct heat, uncovered and turning once, just until grill marks appear, 3 to 4 minutes. Transfer to a platter and top with goat cheese, pistachios, and thyme. Drizzle with honey.

Grilled Upside-Down Pineapple Cake

Heat a campfire or grill to medium-high. Lightly grease an 18 x 18-inch piece of heavy-duty aluminum foil. Place butter pieces in a single layer on foil, to fit pound cake dimensions. Sprinkle brown sugar evenly over butter. Fit pineapple in a straight line over center and place a cherry in center of each piece. Turn pound cake upside down on pineapple. Bring aluminum foil together, folding to seal tightly. Grill, pineapple side down, rotating occasionally, until caramelized and you hear brown sugar and butter sizzling, 15 to 20 minutes. Remove from heat and let stand 10 minutes. Carefully unwrap cake. Let cool for at least 10 minutes before slicing.

June 2024 Recipes (PDF)

Chickpea Salad with Smashed Cucumbers

With side of chef’s knife or a meat tenderizer, bash cucumbers slightly to crush, halve lengthwise, then cut each into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes. Meanwhile, in large bowl, whisk together lemon juice and honey to dissolve. Whisk in oil, capers, oregano, and ¼ teaspoon each salt and pepper. Add onion, jalapeño, and chickpeas and toss to combine. Let sit at least 10 minutes. Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing, along with nectarine, tomatoes and parsley, and toss to combine. Serve topped with feta if desired.

Chicken Caesar Baguettes

Heat grill to medium. Rub chicken with ½ teaspoon olive oil and sprinkle with ¼ teaspoon each salt and pepper. Grill until instant-read thermometer registers 165°F, 8 to 10 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing. While chicken is grilling, grill lemon halves and baguette, cut sides down, until charred, 2 to 3 minutes. Transfer to cutting board. Squeeze 2 tablespoons juice from grilled lemon halves into small bowl and whisk in mayonnaise, Dijon mustard, anchovy paste, and garlic. Then gradually whisk in remaining 2 tablespoons oil until thoroughly incorporated. Sprinkle ⅓ cup of the dressing over romaine lettuce and celery. Use the remaining dressing to brush the inside of the baguettes. Assemble the sandwiches by adding a bed of lettuce, a piece of chicken, tomato slices, and sprinkle with Parmesan cheese. Secure with a skewer and enjoy!

Pineapple Cupcakes

Preheat oven to 325°F and line two cupcake pans with cupcake liners. In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs. Beat at medium speed for 2 minutes. Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting. While cupcakes are cooling, make frosting: In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla. Using a hand mixer, beat until smooth. Add remaining 2 cups powdered sugar and beat until light and fluffy. Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes. Garnish each cupcake with a pineapple wedge and coarse sugar.

May 2024 Recipes (PDF)

Celia's Cherry Pie, 1st Prize Winner, Champlain Valley Expo, Essex Jct., Vt.

Preheat oven to 425° F. Mix first 3 ingredients and cook until thick. Add almond flavoring. Place in prepared crust (below) with lattice weave for top. Bake at 425°F for 10 minutes then reduce the temperature to 350° F and continue baking for approximately 30 minutes. Place foil over edges to prevent over browning. *Note: Tart cherries can be substituted for 5 cups well-drained frozen cherries and the juice of 1 lemon.

Pie Crust

Cut together flour, shortening, and salt until mixture resembles small peas. Combine the egg, water, and vinegar. Gradually add egg mixture to flour mixture. Stir until moistened and a soft dough forms. Divide into 2 disks. Wrap and refrigerate until ready to use. Roll out and use for your favorite pie recipe

Spring Quiche

Spray a saucepan with non-stick cooking spray and heat over medium-high heat. Add the scallions, sauté until browned and soft. Add the mushrooms and asparagus; season with salt and pepper and sauté until softened and bright green, about 5 minutes. Remove from the heat and add the spinach to the top of the pan. Whisk eggs and heavy cream together; season with a salt and pepper. Press pie crust into a 9- inch, deep pie pan and gently crimp the edges so they look nice. Preheat the oven to 350° F. Poke tiny holes in the bottom of the crust with a fork. Add cooked veggies and pour egg mixture into the pie plate. Sprinkle with gouda cheese. Bake the quiche for about 30 minutes, until the center is set and a toothpick (or sharp knife) inserted near the center comes out clean.

April 2024 Recipes (PDF)

Fruit Crostini with Vermont Maple

Preheat boiler on LOW temperature. Lay out the slices of baguette on a baking sheet and place in the broiler for about 3 minutes. Remove from heat and let cool (don't turn the oven off). Once the bread is cool, evenly spread the goat cheese on top of each slice. Place 2 to 3 slices of fruit on each piece of bread. Top each one with a few pieces (3 to 4) of chopped walnut, if desired. Drizzle with maple syrup. Place in the broiler for an additional 3 minutes. Garnish with a few slices of fresh basil and any additional maple syrup.

Maple-Pecan Pork Chops

Mix mustard, pepper, and 2 teaspoons maple syrup. Lightly drizzle maple-mustard over both sides of pork chops and smother them with it. In a large nonstick skillet, heat butter over medium heat. Brown pork chops for 2 to 3 minutes on each side. Add apple juice. Reduce heat; simmer, covered, until a thermometer reads 145°F, about 15 to 20 minutes. Remove chops; let stand 5 minutes, keeping them warm. Add pecans and remaining syrup to skillet; cook and stir until thickened, about 3 to 5 minutes. Serve sauce with pork chops.

Maple-Bourbon Banana Pudding Cake

Preheat the oven to 375° F. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk. In a bowl, whisk the flour, baking powder, and salt. Whisk dry ingredients into the baking dish until combined (the batter will be pretty loose). In a microwave-safe cup, heat the maple syrup, light brown sugar and ½ cup of hot water at high power until hot, about 1 minute. Add the bourbon. Drizzle the syrup mixture over the batter; it will sink to the bottom of the dish. Do not stir. Scatter the pecans on top. Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.

March 2024 Recipes (PDF)

Gluten-Free Egg Muffins

Preheat oven to 400°F. Place frozen potato tots on a dish and microwave for 1 to 2 minutes to defrost and soften. Spray regular size muffin pan with cooking spray. Place 3 potato tots in each muffin tin. Press down and smash the potatoes to make a crust. Bake for 10 minutes. Lower oven temperature to 350°F and remove pan from the oven. In a large measuring cup or small, bowl whisk eggs. Add milk to the eggs and salt and pepper to taste. Sprinkle fillings on top of the tater tots. Pour egg mixture on top of the fillings evenly. Bake for 20 minutes. Allow to cool a little before removing them from the muffin pan.

Gluten-Free Lemon Squares (peanut-free)

For the crust: Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper then set aside. To the bowl of an electric mixer, or a large glass bowl if using a handheld mixer, add softened butter, sugar, and vanilla then beat until smooth. Add flour and salt then beat until combined. Scoop dough into prepared baking dish then spread into an even layer with your hands. Use a fork to poke shallow holes all over the top, all the way to the edges, and then bake until the edges are just barely turning golden brown about 20 minutes. Remove crust from oven then let cool for at least 30 minutes.

For the filling: While the crust is cooling, add lemon zest, lemon juice, and eggs to a large bowl then whisk to combine. Add sugar and flour then whisk for 1 minute. Pour over partially cooled crust then bake until the center is set and no longer jiggly about 30 to 35 minutes. Allow lemon bars to cool completely then use the parchment paper to lift bars out of the baking pan. Slice into small squares then dust with powdered sugar and serve. Store covered on the counter or in the refrigerator for 2 to 3 days.

Gluten-Free Sausage and Peppers (nut-free, dairy-free)

Add olive oil to skillet over medium-high heat. Stir in onions and cook for 2 minutes. Add kielbasa and cook covered stirring occasionally until onions are translucent. Add garlic, mix in bell peppers, and season with seasoning of your choice. Cover and continue to cook stirring occasionally until peppers and onions are tender, 5 to 7 minutes. Serve hot with warm corn tortillas.

February 2024 Recipes (PDF)

Chili Maple Glazed Sweet Potatoes

Preheat oven to 400°F. Wash and peel the sweet potatoes. Cut them into large bite-sized chunks. In a large mixing bowl, drizzle the sweet potato chunks with 3 Tbsp. olive oil and season with salt and pepper. Toss well until all the potatoes are evenly coated. On a foil lined baking pan or sheet, arrange the sweet potato chunks without overcrowding. Bake for 30 to 40 minutes turning halfway through, so they cook evenly without burning. Meanwhile, heat 1 Tbsp. olive oil in saucepan on medium heat and sauté the onions for a minute. Add the maple syrup, chili flakes and pecans and cook for 8 to 10 minutes or until the mixture thickens a bit. Once the potatoes are roasted, take them out of the oven and transfer then to a bowl or serving dish. And drizzle the glaze over. Toss carefully to coat evenly. Serve warm. Yield: 8 servings

Mini Cheddar Meatloaves

Preheat oven to 350°F. In a large bowl, whisk the egg and milk. Stir in the cheese, oats, onion, salt and pepper. Crumble beef over mixture and mix well, making sure all the ingredients are well incorporated. Divide the meat mixture into 8 portions. Spray a 9x13x2” baking dish with cooking spray. Shape each portion in the shape of a loaf. You can also shape the meat into the shape of a heart. Arrange the meatloaves in the baking dish. In a small bowl, combine the ketchup, brown sugar and mustard. Spoon the ketchup mixture over the meatloaves. Bake for 30 to 45 minutes until the meat is no longer pink and a meat thermometer registers 160°F. Yields 6 servings.

Chocolate Cherry Galette

Preheat oven to 375°F. In a skillet over medium heat, warm the cherries, lemon juice, maple syrup, vanilla, cinnamon, nutmeg and salt. When the mixture comes to a simmer, cook for about 3 minutes until the cherries are heated. In a small bowl, dissolve the cornstarch into 1 Tbsp. cold water, then stir into the mixture and heat another 2 minutes until the juice has thickened into thick sauce. Line a baking sheet with parchment paper and unroll the refrigerated pie crust. Carefully arrange the cherry mixture in the middle of the pie crust and spread to within 1 inch of the edge of the crust. Fold the edge of the dough over the cherries. Melt the butter and brush it over the top of the dough. Bake until the crust is golden brown, about 40 minutes. Remove the galette from the oven and allow it to cool for about 30 minutes. When the galette is cooled, in a small saucepan, place about 1 inch water and bring to a gentle boil. Place a glass bowl over the saucepan, making sure it does not touch the water. Place the chocolate chips in the bowl and stir constantly until there are melted and completely smooth. Remove from the heat and spoon the chocolate into a small resealable plastic bag. With a pair of scissors, snip a small opening on one of the bottom corners, creating a small opening. Drizzle the chocolate back and forth over the galette. Allow to cool and dry for about 30 minutes before serving, or serve immediately, if desired. Yields 6 to 8 servings.

January 2024 Recipes (PDF)

Baked Low-Cal Wontons

In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400°F for 10 to 12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. 

Nutrition Facts: 1 each: 38 calories, 1g fat (0 saturated fat), 5mg cholesterol, 103mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

Low-Cal Spanakopita Casserole

Preheat oven to 350°F. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. Spoon into a greased 9-in. square baking dish. Bake, uncovered, about 1 hour 15 minutes or until brown on top and bubbly on the sides. 

Nutrition Facts: 1 each: 262 calories, 13g fat (7g saturated fat), 178mg cholesterol, 838mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 21g protein.

Easy Key Lime Pie

In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust. Refrigerate, covered, until set, about 2 hours or overnight. 

Nutrition Facts: 1 piece: 194 calories, 3g fat (1g saturated fat), 2mg cholesterol, 159mg sodium, 33g carbohydrate (18g sugars, 0 fiber), 3g protein. 

Diabetic Exchanges: 2 starch, 1/2 fat.