0
Shares
a b c d e f g h i j k l m n o p q r s t u v w x y z #

Recipes tagged with: baked goods

  • Time: 20 minutes prep; 60 minutes in oven
  • Complexity: medium

Sylvia’s Spiced Butternut Bread

Sylvia’s Spiced Butternut Bread

This recipe makes one large loaf, but for a special occasion, it doubles nicely. If you can’t find butternuts, substitute black walnuts or any favorite nut. You can also use a mixture of different nuts.

  • Time: 15 minutes prep; 2 minutes on grill
  • Complexity: easy

Sika me Manouri: Figs with Manouri Cheese

Sika me Manouri: Figs with Manouri Cheese

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.

  • Time: 20 minutes prep; 60 minutes in oven
  • Complexity: medium

Keik me Sika: Fig Cake

Keik me Sika: Fig Cake

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.

  • Time: 20 minutes prep; 8-9 minutes in oven
  • Complexity: easy

Choco Chirpies: Chocolate Chip Cricket Cookie

Choco Chirpies: Chocolate Chip Cricket Cookie

Tomorrow’s Harvest has not yet begun selling crickets commercially, but Stephen Swanson led a City Market workshop last fall to introduce curious participants to the idea of incorporating insects in their diet. He demonstrated how to make a “gateway” cricket dish: cookies, with cricket flour standing in for some of its wheat-based cousin. Recipe from bugvivant.com.

  • 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: 10 minutes prep; cooking time 30 minutes
  • Complexity: advanced

Baklava

Baklava

Here is a recipe for baklava, a very sweet Middle Eastern treat that has the sweetness of honey, the tang of citrus, the taste and texture of walnuts, and the crunch of filo pastry. The combination is irresistible.

 
  • Time: 20 minutes prep; 2 hours rise
  • Complexity: medium

Garlic Scape English Muffins

Garlic Scape English Muffins

When toasted these muffins fill the kitchen with a lovely mellow garlic scent. Original recipe by Claire Fitts.

  • Time: 30 minutes prep; 20 minutes to cook
  • Complexity: medium

Maple Strawberry Rhubarb Pie

Maple Strawberry Rhubarb Pie

This pie crust recipe is an adaptation of my mother’s recipe. The original called for shortening, but I have replaced it with butter for a transfat-free crust, using local Cabot butter. The maple, strawberry, rhubarb filling is my own twist on a traditional pie filling and also a way to use a locally available sweetener and local produce.

  • Time: 30 minutes prep; 20 minutes to bake
  • Complexity: easy

Cheese Puffs—Orb Weaver Farm

Cheese Puffs

 This cheese puff recipe is an elegant and fun way to begin a winter feast.

  • Time: 10 minutes prep; 10 minutes to cook
  • Complexity: easy

Everyday Johnnycakes

johnny cakes

“A 2-qut. basin full of equal parts of sweet milk and buttermilk—3 tablespoonfuls of cream—2 teaspoonfuls of pearlash—meal so that it will pour—a little salt.”

—Robinson family recipe

 

  • Time: 20 minutes prep; 60 minutes to cook
  • Complexity: medium

Fat Toaders’ Caramel Goat Cheese Swirl Brownies

Fat Toaders’ Caramel Goat Cheese  Swirl Brownies

This recipe uses both Fat Toad's chevre and caramel to make a rich chocolate brownie. The slight tanginess of the chevre offsets the sweetness of the caramel and the chocolate.

  • 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 30 minutes
  • Complexity: medium

Pumpkin Tarts

Pumpkin Tarts

These festive treats are delicate to handle and are surprisingly healthy for a dessert that has a custard-like filling and a tart-style crust. Serve them with a dollop of local whipped cream on top. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • 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.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

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.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait
Home Recipes Tags: baked goods