Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

Subscribe
Breads, Desserts John Morgan Breads, Desserts John Morgan

Spiced Pumpkin Bread

This autumn-inspired take on banana bread is fitting for the first day of Autumn. Happy fall everyone!

This autumn-inspired take on banana bread is fitting for the first day of Autumn. Happy fall everyone!

Ingredients

  • 1 ½ cups white sugar

  • 1 cup light brown sugar

  • 1 cup butter, melted

  • 2 eggs

  • 1 tablespoon vanilla extract

  • 3 cups pumpkin puree

  • 4 cups all-purpose flour

  • 2 tablespoons ground cinnamon

  • 1 tablespoon baking powder

  • 1 tablespoon baking soda

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 2

    Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.

  • Step 3

    Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.

  • Step 4

    Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Read More
Breakfast, Cake John Morgan Breakfast, Cake John Morgan

Pumpkin Pancakes

Fall is in the air, and what better way to celebrate the season than with a stack of warm and scrumptious pumpkin pancakes?

Fall is in the air, and what better way to celebrate the season than with a stack of warm and scrumptious pumpkin pancakes? Our mouthwatering pumpkin pancake recipe is the perfect breakfast indulgence that will captivate your taste buds from the very first bite.


Ingredients

  • 1 ½ cups milk

  • 1 cup pumpkin puree

  • 1 large egg

  • 2 tablespoons vegetable oil

  • 2 tablespoons vinegar

  • 2 cups all-purpose flour

  • 3 tablespoons brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • cooking spray


Directions

  1. Gather all ingredients.

  2. Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.

  3. Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.

  4. Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

  5. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

  6. Cook until small bubbles appear, about 2 minutes.

Read More