by Weronika Zawora | Oct 12, 2020 | Recipes
Recipe originally found on kingarthurbaking.com Yields 1 loaf, approximately 16 slices Ingredients: 1/3 cup vegetable oil 1/2 cup sugar 1/4 cup molasses 2 large eggs 1 cup pumpkin purée 3/4 cup sourdough starter, unfed/discard 1 teaspoon vanilla extract 2 cups King...
by Weronika Zawora | Jan 20, 2020 | Recipes
From the California Café, this luscious, decadent, delicious soup makes a great addition as an appetizer or on a buffet. Makes 8 1-cup servings Ingredients 2 lbs butternut squash (1-2 squash) 1/4 cup butter 1 cup onion, chopped 1 cup carrot, chopped 1 cup celery,...
by Laura Lutz | Oct 11, 2019 | Recipes
Inspired by Smitten Kitchen Yields 16 to 18 buns Dough: 6 T butter, to be divided 1/2 c milk, warmed 2 1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast) 3 1/2 c AP flour 1/4 c brown sugar 1/4 c granulated sugar 1 tsp table salt 1/2 tsp ground...
by Laura Lutz | Oct 11, 2019 | Recipes
Want to use those sugar pumpkins in your favorite pumpkin pie or bread recipe? Here are two easy ways to make pumpkin puree: Roasted (Inspired by Smitten Kitchen): Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the...
by Christine Taylor Garner | Dec 9, 2018 | Recipes
From the California Café, this luscious, decadent, delicious soup makes a great addition to your holiday table as an appetizer or on a buffet. Maks 8 1 cup servings. Ingredients 2 lbs butternut squash (1-2 squash) 1/4 c butter 1 cup onion, chopped 1 cup carrot,...
