Category Archive


Eggnog and Walnut Breakfast Muffins

  • Yields approx. 15 large muffins
  • 4 ½ Cups All Purpose Flour
  • 1 ½ Cups sugar
  • 1/4 tsp. salt
  • 1 cup toasted and chopped walnuts
  • ½ Tbs. nutmeg
  • 1 tsp. cinnamon
  • ¼ tsp. clove
  • ½ tsp. ground ginger
  • 1/2# cold butter cut into ¼” pieces
  • 2 whole eggs
  • 1 Cup cold eggnog an
  • ¾ Cup sour cream

In a large bowl mix the dry ingr. and spices

Cut in the butter and keep it intact.

In another bowl mix the wet and add to the dry. Combine thoroughly and spoon into buttered muffin tins. Bake at 350 and add the streusel after 12 minutes continuing another 10 or so till a toothpick comes clean.


  • 3 cups oatmeal
  • 1 cup packed brn. Sugar
  • 1# unsalted butter cut into ½ inch pieces
  • 1 tsp lemon zest

Mix in food processor and pulse in the butter

Our Favorite Thanksgiving Recipes

Candied Ginger and Pumpkin Cookies

yields 36 cookies

  • 1 stick or 1/4# unsalted butter
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cup pumpkin puree
  • 1/2 cup diced candied ginger
  • 1 tsp. vanilla extract
  • 1 whole egg

In a standup mixer fitted with a paddle cream the soft butter and both sugars till smooth.  Incorporate the pumpkin, ginger and vanilla and add the egg last.

Blend in the following dry ingredients:

  • 2 1/2 cups AP flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. nutmeg
  • 1/2 tsp. salt

Spoon large tablespoons of the dough onto sprayed parchment lined cookie sheet and with the palm of your hand slightly press each cookie.  Bake 20 minutes at 350˚ and cool before drizzling the cream cheese frosting over them.

  • 3/4 cup powdered sugar
  • 4 oz. cream cheese

Sift the powdered sugar over the softened cream cheese and use a pastry bag with a small tip to apply the frosting.

Gingerbread Cake

  • 1 1/2 cup boiling water
  • 1 cup molasses
  • 1 tsp. baking soda

Mix thoroughly and cool to just warm.

  • 1/4 # or 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 1 whole egg

With a paddle on a stand mixer cream the butter and sugar. Add the egg and mix completely.  Blend in the molasses mixture.

Sift the dry ingredients together and add the dry to the wet to form a batter.

  • 1/2 tsp. salt
  • 2 tsp. ground ginger
  • 1 1/2 tsp. cinnamon, yes- ground
  • 1/2 tsp. clove
  • 2 1/2 cups AP flour
  • 1 Tbs. baking powder

Butter a 9 inch springform pan and line the bottom with a fitted piece of parchment. Butter that, also and set into a 350˚ oven to bake until a toothpick comes clean.


Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting

Yield: 3 layer cake


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar


Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.  In a medium bowl, mix flour, baking soda and salt. Set aside.  In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.  Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)  For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Pumpkin Muffins

yields 16 muffins

  • 6 whole eggs
  • 1 cup safflower oil
  • 1# 1 1/2 oz. pumpkin puree- unsweetened or spiced
  • 21 oz. sugar

Mix till smooth.

In another bowl mix but don’t sift:

  • 1 1/2 tsp. salt
  • 1 Tbs. baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 1/2 tsp. ground cloves
  • 1 1/2 tsp. nutmeg
  • 1 1/2 tsp. baking soda
  • 12 oz. AP flour

Add to the wet ingredients.  Spoon 3/4 of the way up the sides of buttered muffin tins and bake at 350˚ till a toothpick comes out clean, about 20 minutes.




Asian Chicken Salad by Chef Michael Simpson


  • 2# Green Cabbage
  • 1# Red Cabbage
  • 3# Cooked Chicken Breast
  • 1# Peeled and grated carrots
  • 1# Red bells- julienne
  • 3 Bunches of Cilantro- chopped
  • 2 Bunches of Green onion- sliced on the bias
  • 4 TBS Sesame seeds- lightly toasted
  • 1 ½ cups Peanuts- toasted and lightly chopped
  •  1/2# Fried Noodles



  • ½ cup Sesame Oil
  • 2 cups Rice Wine Vinegar
  • 1 cup Orange Juice
  • ½ cup Sugar or to taste
  • ½ cup Soybean Oil
  • Salt and pepper to taste


Julienne the cabbages and slice the cooked chicken.  Add both to a large bowl with the carrots and bell peppers.  Whisk the ingredients  for the dressing in a separate bowl.

Dress the salad tossing lightly.  Garnish the salad with the cilantro, green onions, peanuts and topped off finally with the fried noodles.

Moroccan Carrot and Orange Soup By Chef Michael Simpson


  • 4 Tbs. unsalted butter
  • 3 cups peeled chopped onions
  • 2 Tbs. peeled minced garlic
  • 3 Tbs. peeled minced ginger
  • 4 Tbs. orange zest
  • 1/2 Tbs. ground toasted coriander
  • 1/2 Tbs. ground toasted cumin
  • 1/2 tsp. cayenne
  • 4 cups peeled and sliced carrots
  • 1/2 cup white wine
  • 1 cup orange juice
  • 8 cups chicken stock
  • salt and black pepper
  • 6 Tbs. chopped cilantro

Melt the butter in a heavy bottomed pot and add the onions- sweat them for 5 minutes till translucent but not brown.  Add the garlic and ginger and with the flame still on low cook for an additional 2 minutes to bloom them.  Add the zest and the spices and treat them likewise.  Turn up the heat, add the carrots and stir it all up. After a half a minute or so splash it with the wine and the orange juice. Once that hits you in the face stir in the stock and bring it to a low and careful boil.   When the carrots are soft after (about 45 minutes), it’s time to puree the soup either with a hand blender or by straining the solids off and pureeing them in a food processor and blending it back into the liquid.   Season to taste and add the cilantro.

As an option you can dollop or squirt a ribbon of spiced yogurt or creme fraiche on the top of the soup when you serve it.  Make it nice as life is precious.

“Mustikkakeitto”- Cold Finnish Blueberry Soup by Chef Michael Simpson


  • 4# washed blueberries
  • 1 lemon zested
  • 1/4 cup lemon juice
  • water to cover
  • 1 cup Marsalla
  • 3 cinnamon sticks
  • 1 cup sugar or to taste
  • 1Tbs. salt
  • 6 Tbs. arrowroot in 1/2 cup water
  • honey/lemon yogurt as garnish
Bring the berries and water to a simmer and when they burst after about 20 minutes strain and press all of the juice out of the berries. Bring the juice, sugar, cinnamon, zest and lemon juice to a low boil and cool another 20 minutes. Add the Marsalla. Simmer 10 minutes, add the arrowroot and a little water and cook 5 minutes to thicken. Remove the cinnamon sticks and chill completely.  To serve, ladle the chilled soup into a bowl and place a dollop or swirl of yogurt on the top.  It makes about four quarts.  Enjoy!
Cutting Biscotti - Living Foods Kauai

Biscotti di Mandorle by Chef Michael Simpson

  • 1# soft butter
  • 4 C. sugar
  • 10 eggs
  • 10 C. AP flour
  • 4 C. almonds- toasted and chopped
  • zest of 2 lemons
  • 3 Tbs. toasted anise seed
  • 2 Tbs. baking powder
  • 3 Tbs. salt
  • 4 Tbs. vanilla
  • 2 C. sultanas
  • 2 C. dried cranberries


Beat butter and sugar 3 minutes until fluffy. Beat in eggs 1X1; add rest of ingredients.
Shape into logs 1 1/2” in diameter and the width of the short length of a sheet pan.
Fashion parchment covered foil barriers to place between the logs on the parchment lined sheet pan and bake at 325˚ for 30 or more minutes until firmed up and slightly browned.
Carefully remove to a cutting board and slice with the serrated knife into 1/4” thick cookies on a slight bias approx. 3” long.
Set on parchment lined sheet pans and bake at 250˚ till completely dry.


This is a great gift, or item to bring to a party. I suggest using a fun bag to place them in and tie with ribbon.