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Recipes tagged with: Cakes

  • Time: 30 minutes prep; 45 minutes in oven
  • Complexity: easy

Goats Milk Cheesecake

Goats Milk Cheesecake

Rachel Ware, of AlpineGlo Rarm,  comments "I have so many favorite recipes for our milk and cheese, but I have a real sweet tooth, so here is my favorite: Goat’s Milk Cheesecake."

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Best Blueberry Lemon Ricotta Cake Ever

Blueberries

Adapted from King Arthur Flour website.

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Maple, Ginger, and Peach Cake

Maple, Ginger, and Peach Cake

For those astute vegan observers who noticed that the cake is vegan and the frosting is not, I would recommend a sweet potato frosting.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Spicy Parsnip Cake

Parsnips

Recipe courtesy of Upper Valley localvore LouAnne McLeod, from the recipe database of the Mad River Localvores, vermontlocalvore.org.

  • Time: 20 minutes prep; bake 1 hour
  • Complexity: medium

Apple Cake

Apple Cake

 

In the spring, the Robinsons cooked with dried fruit from the previous fall. This recipe of theirs has been adapted for modern dried apples, which are soft and spongy. If you are using home–dried apples that are tough and leathery, you will need to boil them in water before they can be easily cut.

 

  • Time: 20 minutes prep; bake 20-25 minutes
  • Complexity: medium

Maple Apple Upside-Down Cake

Maple Apple Upside-Down Cake

It is said that Pineapple Upside-Down Cake was devised to promote the use of canned pineapple! Why not use a local fruit and sweetener instead? This vegan version of the old classic relies on a baking soda and vinegar rise, so don’t combine wet and dry until you are ready to pour it into the pan and bake. The maple/apple combination creates a gooey decadence. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

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Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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