Classes coming up in the next 4 weeks. For a complete listing of upcoming classes, click the read more button.
  2 Chef/Author Cynthia Nims Returns to CPT with her new book "Crab"
  3 Book signing with Chef Author Cynthia NIms
  5 Olio Nuovo (Newly Pressed Olive Oil) with Chef Cathy Whims
 
Special Events and Classes
Recipe of the Month

Each month we post a new recipe for you to try. We appreciate your comments and experiences with them.

This month's recipe is: Sourdough Pumpkin Coffee Cake

   Ingredients for an 8" springform pan

1/2 C pumpkin puree
1/2 C maple sugar
1 lg egg
1 t vanilla extract
1 t maple flavoring
1 Cup sourdough starter (freshly fed)
3/4 C whole wheat flour
1 t baking powder
1/4 tsp salt
4 T melted butter or vegetable oil

Directions:
Pre heat ovent o 375F convection.
Butter the spring form pan. Set aside.
Mix the flour,sugar, the baking powder and salt. Set aside.
Whisk the pumpkin puree with the melted butter or oil, add the egg and the flavorings.
Add the sourdough and mix to blend. Add the dry ingredients and stir just enough to blend but not too much.
Pour onto the prepared baking pan and spread evenly.
Cover the pan with foil and bake for 40 min.
Remove the foil and finish baking for an additional 15/20 min or until the internal temperature reaches at least 190F.

Let cool.Dust with powder sugar before serving. 



 
         
         
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