top of page

recipe from David Lebovitz

Strawberry Frozen Yogurt

Makes about 1 quart



  •  1 lb. strawberries



  • 2/3 cup (130g) sugar

  • 2 teaspoons vodka (optional) or kirsch

  • 1 cup (240g) Greek-style yogurt

  • 1 teaspoon freshly squeezed lemon juice (optional)


  1. Hull and slice the strawberries. Toss them a bowl with the sugar and vodka or kirsch (if using) until the sugar begins to dissolve. Let stand at room temperature for 2 hours, stirring every so often.

  2. Transfer the strawberries and their juice to a blender or food processor. Add the yogurt. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds. Taste, and add lemon juice if desired.

  3. Chill for at least 1 hour, or overnight, then freeze in your ice cream maker according to the manufacturer’s instructions.


recipe from Pretty Simple Sweet

Strawberry Muffins

Makes 12 standard muffins



  • 1 1/4 c. strawberries

  • 2 large eggs



  •  Zest of one lemon or orange , optional

  •  3/4 cup (150 g) granulated sugar

  •  2 cups (270 g) all-purpose flour

  •  2 teaspoon baking powder

  •  1/4 teaspoon baking soda

  •  1/4 teaspoon salt

  •  3/4 cup (180 ml) plain yogurt or sour cream

  •  1/3 cup (80 ml) canola oil, or 80g melted butter

  •  1 teaspoon vanilla extract


  1. Preheat oven to 375F/190C degrees. Grease 12 muffin cups or line them with liner papers.

  2. In a small bowl mix sugar with the lemon/orange zest.

  3. In a large bowl sift together flour, baking powder, baking soda, and salt. Stir in the sugar mixture.

  4. In a medium bowl, whisk the egg with the yogurt/sour cream, oil/butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon or a rubber spatula just until combined. Do not over mix. Gently fold in the diced strawberries.

  5. Divide the batter among the muffin cups. Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

  6. Muffins are best the same day they are made, but can be stored in the fridge, in an airtight container, for up to 3 days. They can also be frozen for up to 2 months.


recipe from

Blue Ribbon Caramel Apple Pie

This is the pie recipe that won Nancy Silver first place in last year's apple pie contest. The judges loved it. She got the recipe from the King Arthur Flour website by way of Anita Newell of New Hampshire. Nancy added a little bourbon to the caramel sauce and of course used apples from the farmers market.





    •    2 1/2 cups King Arthur Unbleached All-Purpose Flour

    •    1/2 teaspoon salt

    •    1 cup (16 tablespoons) cold unsalted butter

    •    1/2 cup ice water

    •    1 cup sugar

    •    1/4 cup King Arthur Unbleached All-Purpose Flour

    •    1 teaspoon ground cinnamon

    •    2 pounds whole apples, to yield 1 1/2 pounds peeled, cored, and sliced 

apples; about 6 cups

    •     1/2 cup caramel apple dip, caramel sauce, or melted caramel, divided

    •    2 tablespoons milk or cream

    •    1 cup King Arthur Unbleached All-Purpose Flour

    •    1/2 cup brown sugar

    •    1/2 cup cold unsalted butter


Preheat the oven to 375°F.

To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together.
Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour.


To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples.
Combine 2 tablespoons caramel with the milk or cream. Toss with the apples.


To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.


To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan.
Spoon in the filling; sprinkle with the topping.
Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges.


Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.


Drizzle the pie with the remaining caramel, warming it slightly if necessary top make it "drizzlable".


Cool the pie for at least 2 hours before serving.


from Smitten Kitchen

Zucchini Bread Pancakes


2 large eggs

2 medium zucchini, shredded

3 T. olive oil


2 T light or dark brown sugar

1/4 c buttermilk

1/2 tsp salt

1 t baking soda

1 t ground cinnamon

1 c all purpose or whole wheat flour

In large bowl combine eggs, oil, sugar, buttermilk and vanilla until smooth.  Stir in zucchini.  In a smaller bowl, whisk together flour, salt, baking soda, and cinnamon.  Stir dry ingredients into zucchini batter until just combined.

Heat a large skillet over medium heat (prefer cast iron if have) over medium heat. Once hot, melt a pat of butter until it sizzles.  Scoop a scant ¼ cup dollops of batter into the pan.  Cook until bubbles appear, about 2-3 minutes. Flip and cook another minute or two until golden underneath.

Keep warm in oven at 200 until all are  ready to serve.

Dollop with yogurt or serve with maple syrup.

Makes 10-12 pancakes

bottom of page