RECIPE: Baked Pumpkin Doughnuts

With their seasonal orange color, moist texture and delightful pumpkin flavor, these baked doughnuts are better-for-you, with less sugar and no hot-oil frying. Make them for breakfast, snacking or dessert, with a scoop of ice cream. They also freeze nicely. The batter also keeps well in the fridge, in case you want to make a…
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RECIPE: Apple Sangria

Ready for a glass? You can use red and green apple slices, in addition to the strawberries, for extra color. Photo courtesy U.S. Apple Association.   It’s so hot here today (87°F) that we can’t get into fall recipes. But this Apple Sangria recipe is a compromise, turning the most popular fall flavor into a…
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RECIPE: Baked Acorn Squash With Wild Rice

September 7th is National Acorn Squash Day. If today’s weather is to warm for roasting, plan to make it on the next cool day. You can serve stuffed acorn squash as a first course, or as a main along with a protein and a green vegetable or salad. This recipe is from USA Pears, which…
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FOOD FUN: Confetti Cake

With the success of The Flintstones television series, Post Foods obtained a license from Hanna-Barbera for Cocoa Pebbles and Fruity Pebbles breakfast cereals. Introduced in 1971, the crisp rice cereal bits are still going strong. And not just for breakfast, either. They’ve made their way into a variety of baked goods, from donuts to Rice…
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PRODUCT: Tribe Harvest Carrot & Ginger Hummus

Kudos to Tribe Hummus for advancing the enjoyment of this healthful spread and snack. In addition to a hefty standard line-up, the company continues to produce limited edition flavors to please the palate. The current limited edition, Limited Batch Herb Infused Olive Oil, is a delight, spiced with sesame seeds and za’atar† (also spelled zahtar),…
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