Apple Day and the Mutt Strutt, a Bayview Corner tradition.
Cran-Apple Dessert Cake: Granny Smith apples and dried cranberries in a caramel glaze top a great moist, dessert cake.
Sicilian Raisin Bread: A great semolina bread full of almonds, golden raisins and candied lemon peel, with a hint of anise. Great with cheese. Makes wonderful toast.
Fromage et Lardons: Lots of Swiss cheese and bacon in a moist semolina bread.
Orange-Cranberry Scone: Craisins (sweetened dried cranberries) and orange peel inside our traditional buttermilk scone....
Cheddar-Scallion Scone: Our savory scone continues to be one of the most popular item we bake: Filled with sharp cheddar cheese and chopped green onions.
Walnut-Apricot Rye: A great combination: Apricots and toasted walnuts in our popular medium rye.
Granny Smith apples and sweetened dried cranberries in a rich caramel glaze top our Cran-Apple Dessert Cake...one of the most flavorful combinations we've baked this year. Plain, or topped with a dollop of whipped cream, this would make the perfect ending to for a rustic Fall meal.
First of we start with our "Classic Carrot Cake" This cake weighs in at well over two pounds... shocking moist, and made with fresh carrots, pineapple and raisins... then topped with our own cream cheese icing. This is the last chance to get one of these until the 2012 market season (ps: they freeze great!).
Portuguese Sweet Bread:This year we introduced this loaf Gerry featured regularly at his California bakery. It's also known known as Hawaiian Sweet Bread. A tight-crumb sweet bread great for tea and with coffee --- makes wonderful toast.
Maxwelton Country Wheat: A naturally-leavened loaf with a very wheaty flavor...perfect for hearty sandwiches and an accompaniment to cold-weather dishes.
Normandy Apple: Apple cider and lightly dried Granny Smith apples work their magic to create a very special Fall loaf. Only slightly sweet, it makes a wonderful toasted cheese sandwich.
Raspberry Oat Scones: Our flavorful oat scone topped with a dollop of imported raspberry jam..
There back..................... Booooooooooooooooooooooo Cookie Bags!!!
Last week to enjoy Lemon Dessert Cake, Sonoma Fruit
With only four weeks left this market season, we're running out of time to bake all your favorites. So this week we continue letting you know what will be the final bake for certain items.
This Saturday will be the last time this year we'll be baking:
Lemon Dessert Cake: A delicious, moist vanilla cake with a luscious lemon filling inside and on top of the cake. It's topped with a generous amount of our butter streusel which adds another textural layer to a delicious dessert.
Mighty Millet: Described by several customers as "the best bread" we bake, this flat round loaf is full of millet seeds and flecked with poppy seeds. It's a rich, moist wonderful bread that makes amazing sandwiches
Sonoma Fruit: This is the great fruit-filled loaf we found in Australia earlier this year. Lightly spiced, this whole wheat-spelt bread includes lots of figs, dates, apricots and two kinds of raisins....wow...this is a very special loaf.
Pumpkin-Craisin Scones: The flavors of fall come together in this moist scone with dried cranberries.
For a full list of this weeks island-baked treats, check out our website.