Makes 8, 12-inch loaves For the Dough: 10 cups cup all-purpose flour 4 1/2 cups sugar, divided 1 tsp finely ground sea salt 2 1/4
A sweet for your sweetheart 1 cup blanched hazelnuts, toasted 1 cup unsalted butter, at room temperature 1/2 cup granulated white sugar 1 large egg,
The Coho Restaurant kitchen has been firing on all cylinders in preparation for our special Thanksgiving feast this Thursday. Our pastry chef Jessica Bryan also
Our chef makes these scones regularly. When you have a lavender farm only minutes away, how could you not? We use these for anything and everything!
For the Eggnog Panna Cotta 1 cup high-quality eggnog ¼ cup sugar ¼ tsp nutmeg ½ tsp rum extract 8 oz mascarpone or crème
Makes 32 3-inch cookies genre: vegetarian, gluten free, nut free, soy free Ingredients 1 lb. 5 oz bittersweet or couverture chocolate (72% or higher), chopped
Yield: Makes 8 1c portions. Genre: gluten free, soy free, nut free For The Soup: 3 lb butternut squash 1 Tbsp olive oil 2 large
We’ve got a brand new recipe to release after experimenting with some fall flavors. Caramel Corn Ice Cream is our latest dessert we’re serving at
Written by Lindsey Smith. Published in August 2018. Not only is canning a great way to use up all that extra summer produce, but it’s
Calories don’t count while on vacation right? So go ahead and indulge your sweet tooth while during your getaway to our scenic San Juan Island
We have been humbly recognized by Travel & Leisure Magazine as the best place to stay when visiting Friday Harbor and San Juan Island.
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