Strawberry-Rhubarb Crisps With Cardamom And Nutmeg
Sweet and tangy this crisp is sure to be a favorite. Topped with a crumbly, buttery combination of oats and nuts.
Super-Moist Carrot Cake With Cream Cheese Frosting
This classic carrot cake is one of our favorites. It’s a great cake to make year-round or for a special occasion.
Sweet And Spicy Gingerbread
This Foster’s classic is a variation of a recipe by Dorian Parker, a wonderful cook whom I met when we both worked as caterers for Martha Stewart. The coffee, dry mustard, and black pepper may sound strange, but they add a subtle dept of flavor so that the bread isn’t just sweet, it’s spicy. We serve it all day long–for breakfast, for tea, and even for dessert topped with warm applesauce, ice cream, or whipped cream.
Sweet Fruit-Full Breakfast Bread Pudding
Laura Cyr, who’s known as the “Casserole Queen” at Foster’s Market, created this. She gave me this recipe, but admits that she never sticks to it. Depending on what she finds when she arrives at the Market in the morning, she might use day-old bread, or stale or broken pound cake, scones, or biscuits.
Sweet Potato Pie With Gingersnap Crust
Serve as an alternate to pumpkin pie. Recipe courtesy of Martha Stewart Living Magazine.
Cheesecake is a staple at the Market, but it’s different nearly every day because we vary the toppings, crusts, and flavorings. Cookie crusts are particularly good with cheesecakes. If you prefer you cheesecake plain, just serve it without the topping.
White Chocolate Chunk Hazelnut Cookies
These are a nice, sophisticated alternative to chocolate chip walnut cookies, but just as familiar and comforting. Photo to the left by Quentin Bacon.