Recipes

Ingredients 1 1/2 cups brown sugar 3/4 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 cup buttermilk (or add 1 tablespoon of

Sauce: 1 1/2 lbs. rhubarb, trimmed and cut into 1/4-inch pieces (about 5 cups) 1 1/2 cups sugar Bring ingredients to a simmer over medium-low

Filling Ingredients 3 lbs. sweet potatoes or yams, peeled and cut into 1-inch pieces 1/4 c (1/2 stick) butter, room temp. 1/4 cup sugar 1

2 cups flour 1 teaspoon baking soda 1 teaspoon salt ¾ cup (1 ½ sticks) unsalted butter, softened 1 cup sugar ½ cup firmly packed

3 lbs. zucchini, trimmed, cut into 1-inch pieces 1/4 cup butter (1/2 stick) 1 large onion 4 garlic cloves, chopped (or less to taste) 2

This is one of my favorite quick breads at the inn. I found that the leavening agents were a little strong, so I use a

Ingredients 1/2 teaspoon ground cloves 2 pounds peaches, peeled and coarsely chopped 2 cups orange juice 3 tablespoons lime juice 1/4 cup honey 1 1/2

2 teaspoons plus 1 tablespoon extra light olive oil 2 pears washed, halved lengthwise, core scooped out 2 tablespoons flour 2 tablespoons packed light brown

6 (1-inch thick) French bread slices 4 eggs 1/2 cup milk 1 tablespoon dark brown sugar 1 teaspoon almond extract 1/2 teaspoon ground nutmeg 2

Rhubarb Pecan Muffins Rhubarb – what a wonderful, old-fashioned vegetable. While it looks like celery, its lemon-like tartness leads most folks to treat it like