This recipe for pumpkin and pecan pancakes has the warm spices of cinnamon, nutmeg, ginger, and cloves for a cozy breakfast on a chilly autumn morning.
OPB's Kate Clause offers this reprieve from the classic pumpkin pie — a pumpkin bread with a heavy dose of concentrated, freshly brewed chai tea topped with a crunchy, sweet streusel including Oregon hazelnuts and walnuts.
You might have to play with this recipe depending on elevation and humidity differences for different areas. I live in Colorado and use 1 1/2 to 1 3/4 cups of flour. Good luck! :-)
When I attempt to explain to my friends the premise of Happy Birthday, Little Witch by Deborah Hautzig, also known as the book of my youth, it sounds a little something like this: “There’s a witch,... [LINK]The Baker in the Rye
