Category Archives: Uncategorized

French Apple Pie with Custard


French Apple Pie with Custard Recipe

Prep time:  30 mins Cook time:  35-40 mins Serves: 8
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 2 9-inch pie crusts prepared, or your own recipe
  • 1/3 cup + 2 tablespoons sugar divided
  • 2 tablespoons flour
  • 1 cup milk
  • 4 egg yolks divided
  • 3 tablespoons butter divided
  • 1/2 teaspoon vanilla extract
  • 2 pounds tart cooking apples I use Cortland apples
  • 1 tablespoon lemon juice
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon organic ground nutmeg
  • 1/2 cup apricot preserves


  1. Prepare pie pastry. Set aside.
  2. Preheat oven to 425°.

Custard Filling

  1. Combine 1/3 cup sugar and 2 tablespoons flour in a saucepan and mix well. Turn heat to medium and stir in milk. Bring to a boil, stirring. Reduce heat and simmer, stirring, until thickened, about 1 minute.
  2. In a separate bowl, beat 3 of the egg yolks. Then, beat in a few tablespoons of the hot mixture in to the egg yolks to temper. Then pour egg yolks into saucepan, stirring continuously. Cook about 1 minute. Add 1 tablespoon of butter and the vanilla. Turn off heat and turn in to a bowl to cool.
  3. Core, pare, and slice the apples. Sprinkle with lemon juice. In a skillet, heat remaining 2 tablespoons butter with the remaining 2 tablespoons of sugar and the spices. Add apples and sauté until tender, about 5 minutes, stirring occasionally. Remove from heat.
  4. Heat 1/2 cup of apricot preserves in a saucepan on medium heat until warmed, about 2 minutes. This will thin the mixture and make it easier to spread.

Assemble the Pie

  1. Roll out half of the pie crust and place in pie pan. Spread custard filling evenly over the bottom, then top with apples, and then the warmed apricot preserves.
  2. Roll out the 2nd half of the pie crust and cut into 12 strips, approx. 1/2” wide. Slightly moisten rim of pie shell with cold water. Arrange six strips across the pie and press to rim of shell. Then arrange the remaining strips in the opposite direction to form a lattice. Tuck and trim edges and then crimp edges.
  3. Mix remaining egg yolk with 1 tablespoon water. Brush lightly on lattice strips, but NOT the edge of the pie crust.

  4. Bake in preheated oven until golden brown – check at 35 minutes.
  5. Serve warm and enjoy!

Fuel’s Chocolate Chip Cookies


Fuel's Chocolate Chip Cookies

Fuel Cafe is one of my favorite lunch spaces. They have a nice, quiet outdoor patio, and fabulous, fresh creative food, that is perfectly seasoned with unique sauces. It's tucked away in the Taxi development in North Denver. A little off the beaten path, but well worth the trip. Also, parking is much easier than downtown.

One time they ran out of cookies before I ordered dessert. I was so disappointed. Now, I always ask for a chocolate chip oatmeal cookie on the way to my table before my meal. I guess I must talk about them (the cookies) a lot, as John called me at work when he saw the recipe for Fuel's chocolate chip oatmeal cookies recipe published in 5280 Magazine. It made my day!

Course Dessert
Cuisine American


  • 1/2 pound softened butter
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 2 cups flour
  • 2 cups old fashioned oatmeal
  • 2 cup mini chocolate chips
  • 2 cups pecans chopped


  1. Preheat oven 375°F
  2. Cream together butter and sugars for about 5 minutes
  3. Add salt and baking soda.
  4. On low speed, add eggs one at a time until incorporated.
  5. And vanilla and mix lightly.
  6. Stir in flour until just mixed. Add nuts, oats, chocolate chips, and pecans and mix only until combined.
  7. Drop cookies by the heaping 2 tablespoons onto a baking sheet. (At the restaurant, they use 1/4 cup scoops, and the cookies are really big. I like to make them a little smaller... so I can have two.)
  8. Bake for 11-12 minutes and cool on a wire rack.

Stuffed Delicata Squash


Delicata squash

This recipe was inspired by 's Stuffed Delicate Squash recipe.  We've added mushrooms and walnuts to the original recipe.

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 2 delicata squash
  • 4 oz Grand Cru cheese grated
  • 2 cups cauliflower rice
  • 1/4 cup yellow onion minced
  • 1/2 tsp organic minced garlic
  • 14 oz artichoke hearts in lemon marinade
  • 2 cups baby spinach chopped
  • 1/2 cup walnuts chopped
  • 1/2 cup mushrooms chopped

Lemon Marinade

  • 4 tbsp capers
  • 3 tbsp organic parsley dried
  • 2 tsp organic basil dried
  • 1 tbsp Dijon mustard
  • 1 tsp organic black pepper
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 14 oz artichoke hearts canned


  1. Preheat oven to 425 degrees with rack in the center. 

  2. Halve delicata squash lengthwise. Remove seeds with a spoon. Drizzle cut sides with about 1 tablespoon cooking oil. Lightly season with salt and pepper. Place cut-side down on a lightly oiled foil-lined baking sheet. Roast 20-22 minutes, or until just tender. (See Step 5 to finish.)

  3. Meanwhile, dice onion into about ¼-inch pieces. Mince garlic. Finely chop artichokes hearts (reserve any lemon marinade). Roughly chop baby spinach.    Slice mushrooms, and chop walnuts

  4. Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add onion, garlic, and cauliflower “rice” to hot pan. Stir. Season with salt and pepper. Cook 3-4 minutes, or until onion is tender, stirring occasionally.

  5. Add spinach, artichokes, mushrooms, walnuts and any reserved lemon marinade to pan with veggies. Reduce heat to medium. Cook 3-4 minutes, or until spinach wilts, stirring occasionally. Add about ¼ cup water; stir. Cook 2-3 minutes, or until liquid reduces by half. Remove from heat. Add half of the Grand Cru cheese. Stir until cheese melts.

  6. Flip squash (baking sheet is still hot!). Spoon filling into the cavity of each squash half (wash pan). Sprinkle with remaining cheese. Spread any excess filling out on baking sheet around squash. Set oven to high broil. Broil 4-5 minutes, or until cheese is golden brown and squash is fork tender.

  7. Divide any excess filling between plates. Place stuffed squash on top. Serve with a side salad.

Chermoula Eggplant With Bulgur and Yogurt


Chermoula Eggplant With Bulgur and Yogurt

Chermoula, a North African mixture of herbs and spices, is often used to season fish. In this recipe from "Jerusalem," the famed Middle Eastern cookbook by Yotam Ottolenghi, it is rubbed over eggplant, which is then roasted and topped with a tabbouleh-like salad.

Featured in: Thanksgiving From Jerusalem.  

Course Main
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4



  • 1/4 teaspoon organic minced garlic
  • 2 teaspoons organic ground cumin
  • 2 teaspoons organic ground coriander
  • 1 teaspoon organic red chili flakes
  • 1 teaspoon organic ground paprika
  • 2 tablespoons finely chopped preserved lemon peel
  • cup olive oil plus extra to finish


  • 2 medium eggplants


  • 1 cup fine bulgur
  • cup boiling water
  • cup golden raisins
  • 3 ½ tablespoons warm water
  • 2 teaspoons cilantro chopped, plus extra to finish
  • 2 teaspoons mint chopped
  • cup pitted green olives halved
  • cup sliced almonds toasted
  • 3 green onions chopped
  • 1 ½ tablespoons freshly squeezed lemon juice
  • ½ cup Greek yogurt
  • Salt


  1. Preheat oven to 400 degrees.


  1. Mix garlic, cumin, coriander, chili, paprika, preserved lemon, olive oil, and 1/2 teaspoon salt.


  1. Cut the eggplants in half. Score the flesh making sure not to pierce the skin. 

  2. Spoon the chermoula evenly over each half.  
  3. Roast the eggplant on a baking sheet, cut side up for 40 minutes, or until completely soft.


  1. Place the bulgur in a large bowl and cover with the boiling water.

  2. Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and salt.

  3. Place eggplant, cut side up, on plate. Spoon the bulgur on top.  Add yogurt, cilantro and a drizzle of oil.

Easter Egg Recipes


Recipes that use hard boiled eggs?
or perhaps you’d like some inspiration for your family brunch?
We’ve collected some of our favorite egg recipes… all in one basket just for you!

Recipes with hard boiled eggs:

(Devil’s in the Details) Deviled Eggs

Chicken Pate with Apples and Brandy

Egg recipes for your holiday brunch:

Blueberry Pancakes

Cheese Kugel

Curried Eggs

Cheese Strata

Market Muffins (with Chia Seeds)

Sinfully Delicious French Toast