This shortcut spice mix is often called for in pumpkin pie recipes, but it is also delicious used in savory baked pumpkin or squash recipes, cookies, sweet potato pie, custard, cheesecake, and more. Made with ingredients most of us have in our pantries, why buy a spice mix when you can easily blend your own?...Read More

Choose large, plump, smooth, dark fruits – the darker the cherry, the sweeter the flavor.  Avoid cherries that are rock hard; once picked, cherries do not ripen further. INGREDIENTS: 1/2 cup water 1 1/2 cups sugar, divided 2 cups fresh Bing cherries, stemmed, pitted, and halved 6 ounces of cream cheese, at room temperature 1...Read More

These bars have a delightful meringue-like crust and are easy to make for a weeknight dessert. INGREDIENTS: Crust 1 1/2 cups all-purpose 3/4 cup confectioners’ sugar 1/4 teaspoon salt 1/2 cup (4 ounces) butter, cold, cut into 1/2 inch chunks 2 tablespoons lemon zest 1 teaspoon fresh lemon juice Filling 4 large eggs 1/4 teaspoon...Read More

INGREDIENTS: 2 cups water 1 cup sugar 2 cups fresh lemon juice 2 teaspoons lemon zest 2 egg whites METHOD: In a medium saucepan, combine water and sugar. Bring to a boil and boil for 5 minutes or until sugar is completely dissolved. Cool. Combine simple syrup, fresh lemon juice, and lemon zest. Chill thoroughly...Read More

This is a very popular Mennonite pie recipe using ground cherries. Ground cherries are available in the early fall at Webb’s Farm Stand at the Aptos Farmers Market at Cabrillo College. INGREDIENTS: Pie Filling 1 (9-inch) pie shell, unbaked 2 1/2 cups ground cherries 1/2 cup packed brown sugar 1 tablespoon all-purpose flour 2 tablespoons...Read More

This is an old-timey recipe that has always been a popular Fall treat for weeknights since most of the ingredients were probably in the pantry .  INGREDIENTS: 2 cups raisins 1 cup ripe pears, peeled, cored, and diced 1 1/2 cups water 4 tablespoons orange juice 2 tablespoons lemon juice 3/4 cup sugar 1/4 cup...Read More