Homemade Today Menu


Diet Key:LC-Low Carb, LW-Low Fat, KF-Kid Friendly, SP-Spicy, FW-Freezes Well, FAV-Favorites  


Sour Cream Coffee Cake 


Rich, moist, packed with flavor and laced with nutty crumbs - you absolutely need a thick slab of this old-fashioned favorite alongside a cup of coffee. 

Sour Cream Apple Coffee Cake


One of many pleasures of a New England fall is fresh apples.  Things get exponentially better when apples are sliced and tossed with cinnamon-sugar and baked between two layers of buttery vanilla-scented sour cream batter and finished with a crunchy and sugary walnut topping.

Blueberry-Lemon Coffee Cake


Blueberries and lemon are a natural match and the come together nicely in this fruit-filled snack cake.

Applesauce Carrot Cake 


This is an almost guilt-free cake, well under 200 calories a slice and rich in vitamin A and other nutrients.  Enjoy it with a big glass of milk for an added boost of calcium.

Apple Streusel Cake with Almonds 


Heaven awaits with this confection of apples, yellow cake and a streusel topping.  You'll never believe it's a low fat recipe.

Moist Apple-Walnut Cake


If you’re a fan of cakes with crumb toppings, this is sure to become a favorite.  The walnut topping alone would make a wonderful dessert.



There are probably as many apple cakes as there are varieties of apples.  This Scandinavian cake is rich and delicious and keeps fairly well, too.  We like to use McIntosh apples, as they soften beautifully when cooked.

Vanilla Pound Cake


Pound cake is the perfect vehicle for vanilla; the butter-sugar-eggs-flour combination is a rich-but-plain base on which to overlay other flavors.  Here, it’s prepared with a vanilla glaze.  Try topping this cake with your favorite summer berries.

Sour Cream Lemon Pound Cake


This is a lightened version of a traditional pound cake with a great, lemony taste.

Blueberry Pound Cake


This cake is moist and bursting with flavor – so much that you’d never guess it’s a low-fat pound cake.  It’s also great with raspberries or black berries.

Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche


For the best flavor, we like to eat this deliciously moist, blueberry buttermilk bundt cake and its crème fraîche topping the day after it’s made. 

Carrot Cake with Cream Cheese Frosting 


Classic Carrot Cake is right up there with chocolate cake as everyone's favorite.  If you're not in the mood for cream cheese icing, the cake is fine with a dusting of confectioners' sugar on top.

Banana Crumb Cake


This flavorful old-fashioned cake with a light tender crumb and crisp crunchy topping (not to be confused with dense, moist banana bread) is a great brunch, picnic or lunch-box treat.

Pumpkin Cake with Cream Cheese Frosting


We like to think we make this pumpkin cake just right – it’s moist and velvety with just the right balance of pumpkin and spice.

Chocolate-Chip Cake


Our new cake-of-the-moment is genuinely buttery, flecked with chocolate chips, underscored with vanilla and reminiscent of a chocolate chip cookie, including a gentle caramel undertone.  The cake stands alone, but for a truly decadent treat, ask for it with chocolate butter cream frosting.

Blueberry Brunch Cake


Blueberry flavor takes the lead in this moist cake, which, despite the name, is perfectly suited for dessert.  At their peak in the summer, fresh blueberries hold their shape and remain plump during baking.  If you can’t resist, try scattering even more of them over the rich cake.  A burst of summer sweetness awaits in each bite – guaranteed.

Lemon Poppy Seed Pound Cake


There’s a lot that goes into a good Lemon Poppy Seed Cake:  It should be fine-crumbed, rich, moist and buttery, with evenly distributed poppy seeds.  Needless to say, it also needs to taste great.  This one succeeds on all counts.  It also freezes beautifully. 

Devil’s Food Cake


This cake, like the devil himself, appears in many forms in its effort to tempt us.  This version contains all the traditional ingredients and layers are filled with Mocha Butter Cream, lest you thought this was a low fat cake!

Chocolate Cupcakes


No knives, no forks, no sharing: three good reasons why adults and kids alike love cupcakes.  We’ll do these with a chocolate butter cream frosting.

Blueberry Gingerbread Cake


Fresh blueberries are truly a summer treat.  A hint of ginger in this low-fat cake is a great accompaniment for the berries.

Lemon Olive Oil Cake


A cake made with olive oil rather than butter is a great way to cut down on the saturated fat in your diet.  Our tasters thought this cake was great on its own, but also wonderful when garnished with fresh berries.

Lemon Sheet Cake


This sweet-tart lemon sheet cake holds the promise of a wonderfully light dessert.  A single bite offers a punch of bright and sweet lemon flavor – like a gulp of great lemonade.

Vanilla Ricotta Crème


Another South Beach dish, this is a great dessert alternative during Phase One.  Ok, Ricotta Crème is your only dessert alternative!  Ask for any of the following variations: Lemon Zest, Almond, Mocha or Lime Zest.

Lemon Pudding Cake


Like magic, pudding cakes separate into two layers during baking; airy and soufflélike on top, dense and custardy below.  It’s somewhere between a cake and a custard, with a lemony tang that makes you want to dive in for seconds.

Roasted Applesauce


Roasted apples produce a chunky, flavorful applesauce.  It can be served warm with poultry or pork, or hot, topped with vanilla ice cream or frozen yogurt for a satisfying dessert. 

Mango Melba


Melba sauce is a classic sweet raspberry sauce and is often used as a dessert sauce for fruits, cakes, custards and chocolate desserts.  To keep this dessert healthy and low cal, We’ll provide you with raspberry sauce, a chopped mango and low fat vanilla ice cream or yogurt so that you can assemble this yourself.

Chocolate-Dipped Strawberries


The secrets to perfection are simple:  We use the best strawberries and chocolate we can.

Strawberries with Lemon Curd


This is a great new recipe from Canyon Ranch – fresh summer strawberries are delectable with a sweet-tart lemon curd.

Pears Poached in Cinnamon Syrup


If you’re looking for a fat free dessert to add to your repertoire, this one fits the bill beautifully.  We can also do this with apples.

Strawberry Rhubarb Fool


A “Fool” is a traditional English mix of sweetened whipped cream and cooked fruit.  Strawberries and rhubarb are a perfect balance--pinkish-red, sweet/tart, toothsome fruit mixed with light, sweet cream.



Traditional American brownies - what could be better?

Peanut-Butter Swirl Brownies


Swirling in another ingredient – such as peanut butter – does amazing things to dress up and enhance the flavor of brownies.

Double Fudge Brownies


These brownies walk the line between too fudgy and perfectly moist.  The balanced flavor is achieved by using both unsweetened cocoa and semisweet chocolate chips.  And the best part?  We make them with whole wheat flour and you’ll never know the difference.

Butterscotch Brownies


Butterscotch chips are the secret to deepening the flavor of these rich, chewy bars. 

Pecan Squares 


These are like tiny pecan pies - chewy, gooey and thick with pecans.  Try them slightly warmed as an accompaniment to good ice cream.

Lemon Bars


What makes the perfect lemon bar?  A crunchy crust and tangy lemon filling that’s not too sweet.  These bars pass on both counts and rarely last longer than a day in our homes.

Toffee Bars


Light, crisp and chocolaty.  The simplicity of these bars defies the decadent taste. 



These are rich little treasures, great with coffee.  The combination of walnuts and coconut have a wonderful, candy-like taste.

Seven-Layer Bars


Seven-Layer Bars, also known as magic bars, are indeed made in seven layers and come together like magic.  They’re a jumble of chips, nuts and coconut layered over a crust of crumble graham crackers and held together with a magic ingredient.  They’re rich, supremely decadent and sticky-sweet. 

Raspberry Squares


Raspberry Squares are one of our favorite bar cookies and these homey bars have textural interest created by the layering of filling on the crust.  Kids seem to like them because they involve lots of licking of fingers.  Adults concur. 

Dream Bars


These bars won’t pass muster on their looks alone; indeed, they’re as plain-looking as a date square.  But just take that first bite and you’ll forget the visual impression.  Coconut, nuts and sugar combine to form a gooey, rich topping on a buttery cookie base.

Banana Chocolate Chip Squares


The tropical sweetness of ripe bananas is balanced here by dark chocolate, which add its own distinctive flavor.  For those who anxiously await the day each spring when the ice cream stand reopens, these are a welcome stand-in for chocolate-covered frozen bananas.

Blueberry Buckle


What's the difference between a crisp, a cobbler and a buckle?  A crisp has fruit on the bottom and a crunchy topping.  A cobbler has fruit on the bottom and a biscuit topping.  A buckle combines everything, with the biscuits on the bottom to absorb the juices from the fruit and a golden, crispy topping.  Try this fruity dessert for the perfect marriage of crisp and cobbler.

Oatmeal Cookie Peach Cobbler


How can you possibly get any better than combining two terrific desserts? Ok, you can make it three by topping this wonderful cobbler with vanilla ice cream. The cobbler is great with peaches, or any stone fruits including nectarines and plums.

Peach-Plum Cobbler


A cobbler is essentially a fruit pie, with the crust baked on top – some say, a dessert “cobbled together” quickly.  This variation has a topping that’s scattered over the fruit, like cobblestones on a street.  If you don’t like the peach-plum combination, ask for nectarines and blueberries, or make your own combo to enjoy the best of this summer’s fruit.

Peach Cobbler


Peach cobbler is the classic marriage of cobbler topping and sweet, fresh fruit that reminds you of the bright days of summer.  You're invited to request your favorite fruit combo if you're not a fan of peaches.  This can also be made into Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping.  Just ask!

Apple and Maple-Walnut Cobbler


Bright green Granny Smith apples strike the perfect note of tart-sweetness and tender-crispness when baked in a cobbler, an American original of fruit under a cake crust.

Gingerbread Pear Cobbler


Gingerbread has a rustic simplicity that makes you think warm, fuzzy feelings.  If you’re weary of typical loaves and cutout cookies, then this gingerbread biscuit topping will bring an element of surprise to a classic pear cobbler.

Peach & Ginger Crisp


For an interesting twist on a crisp, try this delightful combination of fresh peaches and ginger, with a hint of lemon.  Great when served warm with a scoop of vanilla ice cream. 

Apple Crisp 


A wonderful way to finish off any meal, this traditional apple crisp has a crunchy topping baked to a golden finish.  This scrumptious dessert can also be made with berries or pears.

Pear Crisp


Everyone loves apple crisp, and this version with pears is sure to become a family favorite as well. It's warm, comforting, and just the right way to end dinner on a chilly fall evening. There's a high ratio of "crisp" to fruit here; if you prefer more fruit, simply double the amount of pears.

Warm Cinnamon-Apple Tart with Currants


Stunning and sophisticated, this beautiful tart is special enough for weekend dinners, but you won’t want to wait.  Puff pastry and Golden Delicious apples glisten in an apricot/currant glaze.  Simply wonderful with vanilla ice cream.

Apple Turnovers


Apple Turnovers have a few, key attributes that make them great – the apples need some texture, the pastry must be flaky and there needs to be a crisp crust.  We think this recipe meets these high expectations.

Cookie Dough


There’s nothing that tastes better than freshly baked cookies.  But, who has time to make the dough?   Here’s your chance.  Cookie dough will keep in the refrigerator for 3 weeks and in the freezer up to 2 months.  All you need to do is scoop a spoonful onto a cookie sheet and bake according to the directions, usually about 10 minutes.  Of course, if you steal a few tastes of the dough, or mix some in with ice cream, no one is the wiser.  You can select from the following flavors:

  • Chocolate Chip Cookies
  • Oatmeal Cookies
  • Peanut Butter Cookies

Chocolate Fondue


Even if your fondue pot is coated with dust (or, you don’t have one), this is the retro dessert for you.  Chocolate fondue can be easily reheated in a saucepan on the stove.  We’ll leave you a variety of fruit that can be dipped into the fondue, or it makes a fabulous sauce for ice cream or cakes.

Hot Fudge Pudding Cake


This cake is truly magical.  We start with a rich chocolate cake, then add a bubbly brew and – as if by magic – it forms a fudgy chocolate sauce while the cakes rises to the top.  The result is a chewy, brownie-like cake filled with pockets of pudding-style chocolate sauce.

Yogurt Panna Cotta


Panna cotta, the popular Italian dessert, literally translates as "cooked cream." It's made from simmering cream, milk and sugar and adding gelatin. We think of it as jello for adults. Here, we make it with fat-free Greek yogurt which gives you all of the creaminess but much less of the fat, and top it with fresh berries for a truly satisfying dessert treat.

Summer Berry Pie


This one will totally knock your socks off.  Start with a crunch graham cracker crust and fill it with a berry coulis (think of it as a berry pudding) then top it with a blend of raspberries, blueberries and strawberries.  It looks too pretty to eat. 

Blueberry-Lemon Mousse Pie


Lighter than light, this pie will make your spirits float.  We’ll use the freshest, firmest blueberries we can find, mix them in a heavenly mousse and gently place the filling into a graham cracker crust.

Sweet Potato Pie


A holiday favorite, this is more like a casserole than a pie.  This slightly grown-up version uses sweet potatoes and applesauce rather than traditional canned yams, so it’s not too sweet. And yes, we include the marshmallows on top.



Tiramisu was to the 1990s what Pasta Pesto was to the ‘80s – it was done, done and overdone.  Now that it’s not so pervasive, we pulled out our old recipe and rediscovered a dessert that was always one of our favorites.  The hardest part is letting this fabulous dessert refrigerate overnight to set. 


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