Pup Pops!

Hot dogs? Cool them off with a tasty pup pop! Join Chef Rachel Brickel in the Ginger and Baker Teaching Kitchen as she shares her recipe for these simple frozen dog treats. Pup Pops 2 cups peanut butter4 bananas10 oz. nonfat plain yogurt6 oz. pumpkindog…

Palisade Peach Salsa & Grilled Chicken Sliders

Fresh salsa made with Colorado’s juicy Palisade peaches makes a perfect topper for grilled chicken sliders. Brush chicken with spicy peach glaze, add a dab of basil pesto and a delicious summer sandwich is born! Join Logan Mason, Sous Chef at The Cache, as he…

Earlene’s Strawberry Pie

Join Ginger in the Ginger and Baker Teaching Kitchen as she shares one of her mom’s famous recipes – Earlene’s Strawberry Pie – featuring fresh strawberries and loads of whipped cream… or cool whip if you prefer! Strawberry Pie and Sharing Recipes  By Chef Deb…

Bread & Butter Jalapeno Pickles

Crunchy, sweet and spicy! Join Chef Deb Traylor in the Ginger and Baker Teaching Kitchen as she shares her recipe for quick and easy Bread & Butter Jalapeño Pickles. Great on sandwiches, burgers, salads and just to snack on! Bread & Butter Jalapeno Pickles 1…

Pie Milkshakes

Pie + Milkshake = Pure Deliciousness!! Join Chef Rachel Brickel in the Ginger and Baker Teaching Kitchen as she share two different recipes for these creamy, dreamy concoctions – Strawberry Rhubarb and Nutella Caramel Corn. Make one at home or stop by and sip one…

Summer Berry Clafoutis

Learn to make this simple and classic French dessert combining rich custard and sweet summer berries. Join Head Baker Rachel Brickel in the Ginger and Baker Teaching Kitchen as she shares the recipe! Summer Berry Clafoutis  2 ½ cups milk1 cup (+ 2 Tbsp. set aside)…

Ginger and Baker Hot Sauce

Join Chef Deb Traylor in the Teaching Kitchen as she shares one of our most-requested recipes, Ginger and Baker Hot Sauce! It’s simple to make and yields an incredibly zippy hot sauce that’s good on everything from eggs to tacos to burgers to… you name…

Candied Flowers & Herbs

For the edible flowers and herbs, (courtesy of Woolly Goat Farm and the Ginger and Baker Farm), we used violets, pansies, violet mustard flowers, pink geranium, arugula flowers, chocolate mint, lemon balm, nanking cherry blossoms, corn flowers, chrysanthemums, pea tendrils, lavender, heather flowers and grape…