About PastureLand

New recipe - Saint Joseph’s Day Cream Puffs

Steve Young-Burns — Tue, 09 Mar 2010 16:14:09 -0600

New recipe from Bret’s Table to brighten up a gray March day – Saint Joseph’s Day Cream Puffs with Cedar Summit milk!

New Recipe - Savory Frittata with Leek, Roasted Red Pepper and Raw Milk Cheddar

Steve Young-Burns — Mon, 15 Feb 2010 11:08:51 -0600

New recipe from Chef Bret- Savory Cheddar and Egg Frittata with leeks, roasted red pepper and morels!

Grandmother’s Sour Cream Orange Poundcake

Steve Young-Burns — Fri, 22 Jan 2010 12:58:15 -0600

“Grandmother’s Sour Cream Orange Poundcake” is too good to resist!

Collected Recipes from PastureLand

Steve Young-Burns — Fri, 22 Jan 2010 12:23:32 -0600

Check out our ever-expanding collection of recipes!

New recipe: Saturday Morning Breakfast Crêpes

Steve Young-Burns — Wed, 20 Jan 2010 16:29:10 -0600

PastureLand’s Chef Bret is back with a great winter weekend breakfast recipe.

New order page!

Steve Young-Burns — Tue, 15 Dec 2009 10:42:37 -0600

Ordering from PastureLand just got a whole lot easier! New UPS and Speedee rate calculators and credit card payments are here!

Chef Bret's Homemade Parmesan Herb Crackers

Steve Young-Burns — Fri, 04 Dec 2009 21:10:46 -0600

It is way easier than you think to make really delicious cheesy herb crackers at home!

Perfect Mashed Potatoes

Steve Young-Burns — Mon, 23 Nov 2009 20:49:08 -0600

Steaming and rinsing, who knew perfect mashed potatoes could be so easy? One more recipe for Thanksgiving or Christmas meals with family.

Thanksgiving recipe - Whisky Butter Sauce for Pecan Pie

Steve Young-Burns — Fri, 20 Nov 2009 09:32:52 -0600

Chef Bret’s Whisky Butter Sauce is perfect topping a warm pecan pie.

Chef Bret's October recipe - Buttery Seasalt and Balsamic Vinegar Caramels

Steve Young-Burns — Fri, 16 Oct 2009 09:14:29 -0500

Deceptively simple, and melt in your mouth delicious, caramel candies are one of life’s little pleasures. This month’s recipe from Chef Bret Bannon helps demystify the process of converting butter and sugar to caramel, while sea salt and balsamic vinegar add soul and complexity to this fall favorite. Dig out your candy thermometer and start thawing some butter!