We use quite a lot more maple syrup for our BOLA granola Barely Sweet. When we started making it we wanted to find a local producer who could supply us. We met Pete Phelps of Sweet Brook Farm in Williamstown when we were introducing our wares to travelers at the Berkshire Farms Market at Logan […]
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Inevitably at this time of year I want to bake all of my favorite things. There’s nothing more cheering than good smells in the kitchen and sharing the results. Just as inevitably I run out of time. It’s 2 hours till the party and you promised to bring a dessert or at least a gift! […]
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THREE LAYER CHOCOLATE BIRTHDAY CAKE AND FROSTING RECIPE from Maine via Susan Felton and Suchèle Bakers Set oven to 325F Prepare the ingredients below and grease and dust 3-8” cake pans. Place the pans on a tray so you can turn and remove them more easily. Sift together: 2 c. flour 1 ½ baking soda […]
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BOLA granola Thumbprint Cookies Process until finely ground and then set aside: 1 cup BOLA granola Barely Sweet Cream: 1/2 cup butter with 1/3 cup brown sugar and 2T white sugar ** if you are using Original BOLA granola, leave out the white sugar ** When well combined, add 2 egg yolks at a time, scraping down between additions […]
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Just a few weeks more until the longest day of the year and the delicious days of summer. Hammocks and beaches and iced tea! But while we still can, we are reveling in the fruit of spring. One of our favorites is this rhubarb custard pie derived from a James Beard recipe. Combine: […]
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Defrost: 1lb. filo pastry Take it out of the freezer and let it defrost slowly before you unroll it. Cut the roll in half or to fit your pan. Keep the unrolled filo under saran wrap or waxed paper to prevent it from drying out. Grind lightly: 1 lb. BOLA granola 1/4 c. sugar (optional) […]
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