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Ingredients: For the bread pudding: 4 tablespoons melted butter ½ cup brown sugar 1 teaspoon vanilla ½ teaspoon cinnamon 1/4 teaspoon salt 5 eggs 3 cups heavy cream 1 apple, diced ¼ cup golden raisins 1/4 cup pecans, chopped 12 oz stale bread, cut into 1” pieces For the whiskey caramel sauce: 2 tablespoons butter 3/4 cup brown sugar 1 teaspoon vanilla ¼ cup corn syrup 2 tablespoons heavy cream 2 tablespoons whiskey ½ teaspoon salt Directions: For the bread pudding: In a large bowl, whisk together melted butter, brown sugar, cream, eggs, vanilla, cinnamon and salt.Mix in bread, pecans, apples & raisins. Let sit in refrigerator for 2 hours. Pour bread pudding into a greased baking dish that fits into your pressure cooker.Cover with foil.Add trivet and one cup of water to bottom of pressure cooker. Prepare a foil sling and lower bread pudding into the pressure cooker.Bring to high pressure and cook for 20 minutes.Quick release pressure and remove baking dish. If desired, place under broiler until browned. For the whiskey caramel sauce: In a small saucepan, combine brown sugar, corn syrup, heavy cream, whiskey, butter and salt.Cook over medium heat, stirring constantly until sauce comes to a boil.Reduce heat and simmer until sugar is dissolved and sauce is smooth.Stir in vanilla.

For the Apple Cake: ½ cup butter, softened 1 cup sugar 2 eggs ¼ tsp vanilla 1 ¼ cup all purpose flour 1 tsp baking soda 2 teaspoons Gather Holiday Spice ¼ tsp salt 1 ½ cups diced peeled apples ½ cup walnuts For the Spiced Whipped Cream: 1 cup heavy cream 1 cup sugar 1 teaspoon Gather Holiday Spice Method: Preheat oven to 350 degrees. Grease a 9 x 9 cake pan. In a large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time. Stir in vanilla flour, baking soda, holiday spice and salt. Stir in apples and walnuts. Spoon into pan. Bake for 40 – 45 minutes, checking at 30 minutes. While cake is cooling, beat heavy cream, sugar and holiday spice together until peaks form. Serve cake topped with Spiced Whipped Cream.

Ingredients: · 8 pounds apples, your choice · 4 c. water · 2 c. apple cider vinegar · 1 T. freshly ground cinnamon · 1.5 tsp. freshly ground clove · 2 tsp. freshly ground allspice · .5 tsp smoked paprika · 1 tsp. vanilla · Smidgen of cardamom · 3 c. brown sugar · 2 c. granulated sugar · Zest and Juice of 1 lemon Method: 1. Remove the stickers and wash the apples to remove any waxy coating, pat dry. 2. Cut the apples into quarters, do not peel or core them. 3. Using an 8 quart pot, add the apples, vinegar, and water, and bring to a boil. Cover and reduce heat to a low simmer, and cook the apples until they are soft. You will need to occasionally stir the apples down into the liquid so they are all covered as they cook. This process will take about 30 minutes. 4. When the apples are soft, press them (with the liquid) though a food sieve or a food mill into a large bowl to remove the cores, seeds, and peels. Keep all of the apple puree, and discard everything else. 5. Rinse out the pot and remove any remaining bits, wipe dry and return to the stove. Measure out 11 cups of the apple puree and place back in the pot with the sugars, all of the spices, vanilla and lemon juice and zest. Cook uncovered on medium low heat, stirring often, for 1-2 hours, or until the apple butter is thickened and smooth and not watery.

Ingredients 2 medium sweet potatoes 2 cans coconut milk 1 tablespoon nut butter of your choice 2-3 teaspoons curry powder Salt & Pepper to taste Garnishes: Red pepper and cilantro Instructions Dice one sweet potato and add to medium saucepan with coconut milk. Steep sweet potato on low in coconut milk until soft. Approx 30-45 minutes. Using a spiralizer, make medium julienne spirals of one sweet potato. Set aside in steamer basket. Once sweet potatoes are cooked in the coconut milk, either use a blender or immersion blender to blend sweet potatoes and coconut milk into a smooth sauce. Return to pan and add nut butter and curry. Let simmer for an additional 15 minutes. While sauce is simmering, steam spiralized sweet potatoes until done, but still crisp. Place sauce in bowl and top with sweet potato “noodles”. Garnish with red pepper and cilantro.

Ok - so it's a bit of a stretch for a holiday - but give me any reason to make marshmallows and I'll take it! I've taught these airy, sweet delights time and time again and it never gets old. I'll be honest, I was never a big fan of the overly sugary store-bought variety and thought that I didn't like marshmallows. But I can admit when I'm wrong - and I was W-R-O-N-G!! So what is a marshmallow? Basically it's sugar and air, stabilized with gelatin or a vegan gelatin substitute. Yep. That's it. Simple, right? But then we go back into history. The marshmallow was originally made with the marshmallow plant, which grows in a "marsh" and secretes a thick, spongy sap that was then mixed with honey and grains to make a candy treat. The Egyptians were making marshmallows 2000 years ago for their gods, pharaohs and nobility. These sweet treats have been pleasing palates for a long time! It was also often used as a medicine to soothe sore throats and even occasionally made the rounds as a love potion. Then in France they discovered that the sap could be whipped with egg whites and sugar to form a sweet, moldable candy. And the rest is history! Over the years the sap has been replaced with gelatin and we often use corn syrup to make these confectionery delights. Somewhere along the road, we decided it was easier to buy, rather than make, our marshmallows. Not true! They are simple to make and just require a little advance planning. At Gather we prefer making them with corn syrup and gelatin sheets for a firmer set marshmallow. The sheets can easily be ordered online and are a pure form of gelatin (ie: none of that off-putting smell) and they provide a firmer set final product. Plus, they're super fun to play with for kids or adults. Once you have them you'll wonder why you ever used the packets. So...what do you need to know before you dive in? 1. Altitude. Altitude. Altitude. We all know and love it (groan!). Yes, it is going to slightly impact your marshmallows in a couple of ways. First, our boiling point in Colorado Springs is actually around 200 degrees, depending where in town you live (rather than 212 for sea level). So it does impact sugar work and candy making. Bring your marshmallows to 235 rather than the sea level recipes that go to 250. Then comes the whipping. I stop the marshmallows sooner than traditional recipes tell you to, just to preserve as much air as possible. I have over-whipped, and I have made flat little marshmallows that looked very sad. So stop them before they are completely cool and still fluffy. 2. Always (ALWAYS) use powdered sugar on ever surface that they are going to come into contact with, lined with parchment. You are going to make a gooey, sticky mess. Just embrace it and get on with it! I have read recipes that suggest using corn starch, which leaves a raw starchiness that is pretty unappetizing. So reach for the powdered sugar instead. 3. If you are going to color your marshmallows make sure to use gel food coloring. It won't dilute your mixture too much and they are more color saturated than the traditional liquid food coloring. 4. If you want to keep them from sticking to your hands rub your hands down with a little bit of shortening. It's white so it won't stain the marshmallows (spray will) and it won't add flavor. You don't need a lot - just rub a little in like hand lotion. You can also put a little on your spatula to make it easier to spread. So give it a shot - it's fun, easy and delicious! Check out our favorite classic Marshmallow recipe here And if you want to step up your S'More's game at the end of summer try our homemade Graham Cracker recipe here Happy National Toasted Marshmallow Day - Go Get Toasted! Here are a few of our favorite marshmallow recipes: Homemade Marshmallows Homemade Graham Crackers S'mores Fondue S'mores Ravioli

Ingredients: For the chocolate pasta: · 2 1/4 cups of all purpose flour · 3/4 cup of unsweetened cocoa powder · 3 large eggs For the filling: · Marshmallow Fluff For the sauce: · 6 egg yolks · 4 tablespoons white sugar · ½ teaspoon vanilla · 2 ½ cups heavy cream Garnish: · Cinnamon Graham Crackers, crushed Method: 1. On a clean work surface, combine the flour and the cocoa powder, and make a well in the middle for the eggs. 2. Roll into sheets, fill and cut into ravioli. Set aside until ready to use. 3. To make the sauce: Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir a small amount of hot cream into the egg yolk mixture to temper; beat until combined. Once tempered add rest of cream and combine. Pour back into saucepan and keep warm until ready to use. 4. When ready, boil in hot water until they float. 5. Serve with sauce and crushed graham crackers. Enjoy!

Ingredients: · 1 package (11 oz.) butterscotch chips · 4 oz. unsweetened chocolate, chopped · 1 can (14 oz.) sweetened condensed milk · 1 jar (7 oz.) marshmallow crème · ¼ cup 2% milk · 1 tsp. vanilla extract · Graham Crackers Method: 1. In a fondue pot, melt butterscotch chips and chocolate; stir until smooth. Stir in the condensed milk, marshmallow crème and milk. Stirring until smooth. Stir in the vanilla. Keep warm. Serve with graham crackers.

Ingredients · 8.3 ounces graham flour · 1.8 ounces all-purpose flour · 3 ounces dark brown sugar · 3/4 teaspoon aluminum-free baking powder · 1/2 teaspoon baking soda · 1/2 teaspoon kosher salt · 1/8 teaspoon ground cinnamon · 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled · 2 ounces molasses · 1.8 - 2 ounces whole milk · 1/2 teaspoon vanilla extract Directions 1. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. 2. Add the butter and pulse until the mixture resembles cornmeal. 3. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. 4. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes. 5. Preheat the oven to 350 degrees F. 6. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. 7. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. OR – cut into shapes with a cookie cutter. 8. Using a fork, poke holes all over the top of the dough. 9. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. 10. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

Ingredients · 6 gelatin sheets · Ice Water · ¼ cup water · ½ cup corn syrup · 1 cup sugar · 1 teaspoon vanilla · ¼ teaspoon salt · Powdered Sugar to dust Directions 1. Prepare a jelly roll pan by spraying with nonstick spray and lining with wax paper. Dust wax paper with a generous layer of powdered sugar. This will keep your marshmallows from sticking, so make sure to cover the entire surface. 2. In a medium saucepan over medium heat, add water, corn syrup and sugar. Let boil until sugar is clear and mixture thickens, to 235 degrees. 3. While making the sugar syrup, bloom your gelatin in a large bowl of ice water for 5 minutes. After gelatin has bloomed, remove and wring out water. Place in a medium bowl. 4. Add ½ cup hot sugar syrup to gelatin sheets and mix until sheets have dissolved. 5. In a stand mixer, add remaining hot sugar syrup. Let mix on high. Slowly drizzle gelatin mixture into stand mixer. 6. Let mix until volume has doubled in size and has stiff peaks. 7. Pour into prepared pan and spread into an even layer. 8. Dust with more powdered sugar and cover with an additional layer of wax paper. Wrap with plastic wrap. 9. Let marshmallows set 4-6 hours and enjoy!

Ingredients: For the marinated white bean salad: · 2 (15 ounce) cans white beans (great northern/cannelllini), drained and rinsed 6 tablespoons olive oil 2 tablespoon red wine vinegar 1 lemon, juiced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh parsley 2 teaspoons honey 2 garlic cloves, minced 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon crushed red pepper flakes 2 ounces feta cheese, crumbled 1/4 cup chopped roasted red pepper ¼ cup preserved lemon, chopped 2 tablespoons chopped sun dried tomatoes For the olive oil toasts: · Italian Bread Olive OIl Directions: 1. Place the beans in a large bowl. In a small bowl, whisk together the oil, vinegar, lemon juice, herbs, honey, garlic, oregano salt, pepper and red pepper flakes. Pour over the beans. Stir in the feta cheese, red peppers and tomatoes. Cover the bowl in plastic wrap and stick it in the fridge for at least 30 minutes. It will have the most flavor that way – but you can obviously eat it right away! 2. To make the olive oil toasts, drizzle your favorite bread with olive oil – liberally! Heat a skillet over medium heat and add the bread to the skillet once hot. Toast until each side is golden brown and crunchy. Serve the beans on top of the toasts! Layer: As always, season every layer with Salt & Pepper to taste!

Ingredients: · 2 large Pueblo squash · 2 heirloom tomatoes · 8 large leaves of basil · ¼ - ½ cup parmesan · 1 cup bread crumbs · 2 eggs, beaten · ½ cup flour · 4 tbsp olive oil and more to drizzle · Salt & Pepper to taste Method: 1. Slice squash, tomatoes and mozzarella into ½ inch thick pieces. Set tomatoes and mozzarella aside. 2. Mix breadcrumbs and parmesan together on a plate, season with salt and pepper. Beat eggs in a small bowl and pour out onto a plate. Place flour onto an additional plate. Dip squash into flour, egg then bread crumbs and set aside until all pieces are breaded. 3. Heat 2 tbsp olive oil in a fry pan over medium high heat. Fry zucchini on both sides until golden brown. 4. Alternately stack zucchini, mozzarella, basil and tomato into one stack. Repeat until you have 4 stacks. 5. Drizzle with olive oil, season with finishing salt & pepper and enjoy!

Ingredients: · 2 cups rhubarb, sliced in ½” pieces · 1 fennel bulb, sliced and fronds reserved · 1 cup corn · 1 cup quinoa · 2 tablespoons honey · 1 tablespoon olive oil · 1 package micro greens, for garnish · Pomegranate Molasses, to finish · Salt & Pepper to taste · Honey Mustard Dressing Method: Preheat oven to 450 degrees. Cook quinoa as directed. Set aside to cool. Toss rhubarb, sliced fennel bulb and corn with honey, olive oil, salt and pepper. Place on lined sheet tray and roast until well browned, approx. 20 minutes. Toss quinoa with honey mustard dressing to taste. It should be lightly flavored, not heavy with dressing. Line outside of platter with reserved fennel fronds, place quinoa inside fennel fronds in a mound and top with rhubarb mixture. Garnish with micro greens. Drizzle with Pomegranate Molasses and serve.