This recipe should be a secret. Apple cider mills, the ones that also make yummy donuts to go with their cider, would probably prefer I keep this recipe to myself; because this cake tastes just like cider mill doughnuts. Better then their doughnuts because it contains no refined sugar and is not deep fried.

  • 1/3 cup butter, melted/cooled
  • 1/3 c oil
  • 1/4 cup maple syrup
  • 1/2 cup honey
  • 3 eggs
  • 2 tablespoons Greek yogurt, or ordinary yogurt, strained for 30 minutes
  • 1 cup steamed and pureed butternut squash (canned pumpkin or squash is a fine substitute)
  • 1 ¾ cups unbleached cake flour
  • 1 ½ tsp baking soda
  • 1 vanilla
  • 1/2 tsp ginger
  • 1 tsp cardamom
  • 1/2 tsp cinnamon
  • 1 pinch of white pepper
  • 1 pinch salt

Preheat oven to 350º and line a buttered 9 inch cake pan with parchment paper.
Sift together all of the dry ingredients.
Beat melted butter, oil, honey, and maple syrup until well combined.
Add eggs one at a time, and beat well.
Fold in yogurt and butternut squash puree.
Gently fold wet and dry ingredients together.
Pour into the prepared cake pan
Bake 40-45 minutes or until a toothpick comes out clean.

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To us, *peach* is one of the flavors that simply defines Summertime.  We’ll all savor these Peach Pops on the unofficial end of Summer.


  • 8 ripe peaches (home canned peaches can be used)
  • 3 Tablespoons honey or sugar
  • 2-3 teaspoons lemon juice

Peel and slice the peaches. Macerate the fruit in a sweetener and lemon juice for 30 minutes.
Crush fruit in a food mill. Or puree in a blender or food processor; any way you like, that will produce a peach puree.

Fill freezer pop molds. Freeze overnight.

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Isn’t this a wonderful idea for serving vegetables? I wish I had thought of it. Credit for this simple idea belongs to Aimee.

I still get a little nervous when I interject a real food idea into an established menu. Especially, a hot dogs and chips menu. So when I took these Crudité Cups to the Sunday School Picnic in the Park, I braced my self the possiblity that later that day I would be serving raw veggies for dinner.
I’m happy to say that I brought home only four cups. Just enough for tomorrows lunch bags.

What you can’t see in my photo is the 1/2 inch of buttermilk dressing at the bottom of each cup.

  • Drop a dollop of your favorite dressing into the bottom of each cup, then add the veggies.
  •  To keep the buttermilk dip and vegetables cool on a summer afternoon, I served the little cups from a sheet cake pan filled with ice.
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