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Peanut Butter PieThere are a few things in my life food-wise that I really enjoy and peanut butter is one of them. Smooth or crunchy I love them both. I also love pie… who doesn’t. So I figured it was time to create an all-natural, Peanut Butter Pie that will knock your socks off. Because I wanted to make one that’s all natural, we have to skip the off the shelf tub of frozen whipped topping everyone seems to use. Personally, I do feel that pre-made whipped topping (notice I didn’t say whipped cream) has its place and function, just not in anything that I would make. This recipe calls for using real whipped cream, however, as some know, when working with real whipped cream it can be a little temperamental especially with using it was core ingredient in a heavy pie like my Peanut Butter Pie. The trick to getting real whipped cream to behave is to make a “stabilized” version. We’re still using all-natural ingredients so we’re not messing with making good stuff bad. So, lets address how to stabilize whipped cream – you’re going to make traditional whipped cream but you're making it more manageable and to firm up the pie we’re going to add in just a touch of unflavored gelatin. See my Whipped Cream Recipe below on the instructions. As a side note, using stabilized whipped cream is perfect topper for fresh fruit, pies, or anything where you need to make it in advance.
Grilled Stone Fruit Pockets by Slade GroveA fresh, modern approach to grilled stone fruit infused with fresh citrus, brandy, and hint of ginger. A new recipe from Pastry Chef Slade Grove.
Cinnamon Rolls with Sweet Cream Cheese Icing by Slade GroveNothing’s better than the scent of fresh-baked cinnamon rolls.