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  1. Asparagus-Celeriac Benedict

    Asparagus-Celeriac Benedict

      John Scheepers Kitchen Garden Seeds
      Bantam, CT

      If lobster instead of Canadian bacon is used to make Lobster Benedict, we figured we could add steamed Asparagus to make Asparagus Benedict. But we weren’t totally satisfied until we switched out the English muffin in favor of a Celeriac Cutlet. It’s an amazing combination of complementary tastes, and if vegetables are involved, it’s healthy, right?
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  2. Banana Pancake Rollups with Macerated Strawberries

    Banana Pancake Rollups with Macerated Strawberries

      John Scheepers Kitchen Garden Seeds
      Bantam, CT

      I love fresh bananas, but absolutely adore them once the skins are black, and the prize inside is mushy-gushy and spotted pale brown. Heaven help anyone who throws them away. My favorite recipe for extremely well-ripened (okay, rotten) bananas is for thin, crepe-like banana pancakes. We had them the first time at Emerson Inn by the Sea in Rockport, MA and made our own recipe soon thereafter. Using Bisquick makes these pancakes an easy, quick fix. The rolled up pancakes are perfected stuffed with sliced Strawberries that have soaked in a little orange liquor mixed with fine sugar.
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  3. Banana-Carrot Quick Bread

    Banana-Carrot Quick Bread

      John Scheepers
      Bantam, Connecticut

      I’ve been making banana quick bread since the 70s. There’s something amazingly delicious about the taste of cooked bananas, and this recipe is about as easy as it gets. We added the Carrots as an experiment and ended up loving the result. If you need it to be more sinful, skip the coarse baking sugar on the top, and frost it with mascarpone cream cheese frosting once it cools to room temperature. Need more banana recipes? Try our recipe for Banana Pancake Rollups with Macerated Strawberries.
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  4. Candace Dugan's Zucchini Bread

    Candace Dugan's Zucchini Bread

      2007 Award-Winning Recipe!

      There is nothing more deliciously heart warming on a blustery fall afternoon than a slice of this cake-like Zucchini bread with a mug of steaming hot tea. Enjoy it warm shortly after baking or freeze it for use throughout the winter. Our staff here just adores it~we filled our freezer with it for afternoon breaks!
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  5. Carrot and Raisin Sandwiches

    Carrot and Raisin Sandwiches

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  6. Nestled Baked Eggs Florentine

    Nestled Baked Eggs Florentine

      We love having Creamed Spinach leftovers so we can make lazy weekend morning Nestled Baked Eggs Florentine. If there's a crowd expected, we'll make a fresh batch of Creamed Spinach and assemble the nestled eggs in a baking dish rather than individual ramekins.

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  7. White Skillet Corn Bread

    White Skillet Corn Bread

      The Totally Corn Cookbook
      by Helene Siegel and Karen Gillingham
      Published by Celestial Arts
      Produced by Becker & Mayer!
      available at Penguin Random House
      The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest.

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  8. Zucchini Bread

    Zucchini Bread

      John Scheepers
      Bantam, Connecticut
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