Now that the weather is getting cooler, it’s a great time for this autumn inspired dessert, using butternut squash from the garden.
Filling:
1 small butternut squash (fresh pumpkin or 16 oz. can of pumpkin can be used instead)
3 eggs
1 teaspoon vanilla
1 stick melted butter
1 (8 oz.) package softened cream cheese
1 tsp. cinnamon
1 tsp. pumpkin spice
1… Read more
Young Thai Bottle Gourds Pictured
This year I am growing Thai Bottle gourds ‘Lagenaria siceraria’. I wanted to grow one variety of gourd, but since my garden space is limited, I also wanted a variety that can be eaten and is not purely decorative. Only a few varieties of gourds are edible, so do your research. Also, gourds should be eaten when they are small and tender. When they are large,… Read more
Dutch Baby Pancakes:
3 eggs
3/4 cup milk, plus 1/4 heavy cream
1/4 tsp. lemon extract or lemon zest
1/4 tsp. vanilla
3/4 bread flour
3 tablespoons sugar
pinch salt
1/4 cup butter
Preheat an oven-safe skillet (10-12 inch skillet) in oven at 450 degrees for ten minutes.
Beat eggs on high speed until frothy. Add warmed milk and cream, sugar, salt, lemon… Read more