Author Archives: Helena Spensatelli

The Easiest Cheesecake

Posted on by Helena Spensatelli

INGREDIENTS Crust: 35 graham cracker squares, crushes 1 stick of unsalted butter, melted (plus a little extra for the pan) 1 Tablespoon of sugar Pie Filling: 2  – 8 oz. packages of cream cheese, softened 3 eggs 3/4 cup of … Continue reading →

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Curried Pumpkin Soup

Posted on by Helena Spensatelli

October is definitely the month for pumpkins or at least the start of “pumpkin season”. Of course pumpkins are the canvas for carving all kinds of wonderful Halloween Jack-O-Lanterns. However, I’m talking about pumpkin as food. Usually when people think … Continue reading →

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Corn Fritters (Sweet or Savory)

Posted on by Helena Spensatelli

These are quick, easy and yummy! Please see below for optional touches you can add!! INGREDIENTS 1 1/2 cups of flour 1/2 tsp salt 1 Tbsp baking powder 1 1/3 cup milk 1 egg, beaten 2 cups of fresh corn … Continue reading →

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Rosemary Bread

Posted on by Helena Spensatelli

I am such a bread lover and this is one of my favorites! Get out the butter!! Yummy… INGREDIENTS 1 Tablespoon white sugar 1 cup warm water 1 package active dry yeast (or 2 1/4 teaspoons) 1 teaspoon salt 2 … Continue reading →

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The Delicious Heirloom Tomato

Posted on by Helena Spensatelli
Heirloom Tomatoes

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It’s difficult to find a tomato at the grocery store that tastes the way I remember them. Sure, a few hybrid varieties have been developed for great flavor. However, commercial tomato breeders focus on hybridizing tomatoes to make them symmetrical … Continue reading →

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Heirloom Tomatoes with Bacon, Blue Cheese, and Basil

Posted on by Helena Spensatelli

Makes 6 servings INGREDIENTS 6 slices firm white sandwich bread 1/4 lb sliced bacon (about 5 slices) 6 Tbsp olive oil 1/4 cup finely chopped shallot 3 Tbsp Sherry vinegar 4 assorted medium heirloom tomatoes (2 lb total), cut into … Continue reading →

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It’s a fruit, it’s a vegetable… it’s rhubarb!

Posted on by Helena Spensatelli

  Rhubarb was legally classified as a fruit in the U.S. in 1947, even though botanically it’s a vegetable! Whatever it may be classified, it’s a wonderful ingredient for cooking, and here are two great recipes to prove it! I … Continue reading →

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Delicious Rhubarb Streusel Muffins

Posted on by Helena Spensatelli

INGREDIENTS Filling: 1 1/2 Cup chopped rhubarb 1/3 Cup water 1 Tbsp fresh lemon juice 1/2 Cup sugar 1 1/2 Tbsp of cornstarch Muffin Mix: 2 Cups flour 1 Tbsp baking powder 1/2 tsp salt 1/2 Cup sugar 1 egg, … Continue reading →

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Quick & Easy Strawberry Rhubarb Pie

Posted on by Helena Spensatelli

INGREDIENTS Prepared Pie crust (feel free to make your own, if you’d like) 2 Cups sugar 2/3 Cup flour 1/4 tsp of salt 3 Cups rhubarb, but into ½ inch pieces 3 Cups strawberries, sliced 1 tsp of grated orange … Continue reading →

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