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Jan 29 / Kevin Piotrowski

Cavalcade of Food – Chocolate Pumpkin Cake

This easy recipe starts with a box of devil’s food cake mix and includes a can of pumpkin puree, which makes for a wonderfully moist cake. An icing made with powdered sugar, cocoa and cinnamon compliments the rich flavors of the cake. Although it’s great anytime, this cake has become a holiday favorite at our house!

Jan 10 / Kevin Piotrowski

Cavalcade of Food – Compound Butter & Sweet Potatoes

During the fall and right through the holidays we enjoy the goodness of sweet potatoes. While some people like to cook them with lots of sugary syrup, nuts and marshmallows, I prefer to bake or roast them. You can bake them much like a traditional potato, and then use a wonderful compound butter that melts into the flesh of the warm baked sweet potato.


2 sticks salted butter (softened)
1/2 cup brown sugar (packed)
2 tsp. ground cinnamon

Put all ingredients in a large bowl. Combine with a large fork or spoon, a potato masher, or an electric mixer. Transfer to a covered container and refrigerate for a few hours. Let butter come to room temperature before using for easy melting and spreading.

Dec 18 / Kevin Piotrowski

Cavalcade of Food – Roasted Asparagus

One of the best ways to cook asparagus is the easiest – tossing the tender green spears in a little olive oil, salt and pepper and roasting them in a hot oven. If you don’t think you like asparagus because you’ve only experiences mushy, stringy vegetable that boiling produces, try it this way!

Nov 28 / Kevin Piotrowski

Cavalcade of Food – Irish Soda Bread Two Ways

Our friend Skip paid a visit to the cottage and made two varieties of Irish soda bread for us. One uses white flour and includes sweet golden raisins, the other is made with stone-ground whole wheat flour and includes caraway seeds. I was surprised by the simple preparation, and both loaves were incredibly tasty and textured! Skip even brought Irish butter to go with the bread – it made for a special celebration as we closed out another season at the cottage with a pot roast dinner for eight out on the deck – and barely a slice of this bread was left!!

Nov 13 / Kevin Piotrowski

Cavalcade of Food – Blueberry Sauce

Sometimes the simplest things taste best – this wonderful sauce is made with blueberries, sugar and lemon juice. When Michigan blueberry season was coming to a close, we bought a big 10-pound box! This is a great way to use fresh blueberries, although you could use frozen if needed. Put this sauce on top of ice cream, pound cake, pancakes, waffles, or cheesecake, and it makes the ordinary into something special! It also freezes well, so make a big batch!

Oct 23 / Kevin Piotrowski

Cavalcade of Food – Black Bean Burger Sliders

Instead of the usual beef or turkey burgers, we changed it up with these spicy vegetarian black bean burgers. These were made slider size, but could easily be made as a standard size burger patty. Really tasty and different!

Oct 12 / Kevin Piotrowski

Cavalcade of Food – Buttermilk Pound Cake

This old recipe for a buttermilk pound cake produces a moist, dense cake that is delicious on its own and goes well with fruit or ice cream. It keeps for a long time in an air-tight container and also freezes well. The cake can be flavored many different ways – lemon, almond, poppy seed, vanilla, etc. and glazed, frosted, or dusted with powdered sugar.

Oct 2 / Kevin Piotrowski

Cavalcade of Food – Corn Fritters

Here is another wonderful way to use fresh sweet corn and make a great side! Light and fluffy, these fritters put the corn flavor forward!

Sep 18 / Kevin Piotrowski

Cavalcade of Food – Pistachio Pudding Cake

Here is a cake that is moist, flavorful and easy to make! It starts with a box of cake mix and had a subtle pistachio flavor and a light creamy frosting. Make it in a tube pan or 9×13, it’s sure to please!!

Sep 7 / Kevin Piotrowski

Cavalcade of Food – Roasted Tomato Pie

With crops of flavorful summer tomatoes coming in, here is a wonderful way to use them as a main course dish.

We roast the tomatoes first to bring out their sweetness and evaporate some of the juices, then layer them with

sauteed onions and fresh herbs in a pastry crust. A topping of mayonnaise and grated cheeses makes a tasty top crust!