food

Fundraiser promises evening of fine wine, food, music

Event at Madison Children's Museum benefits MS-related research

"On the Move Madison" will be held Thursday night at the Madison Children's Museum to benefit multiple sclerosis-related research, according to a release.

Bill would let home cooks sell baked goods

Wisconsin bill would let home cooks sell limited baked goods without commercial license

Wisconsin lawmakers are considering a bill that would allow home cooks to sell small amounts of baked goods at farmers markets and other locations without getting a commercial license.

The price to taste Madison's best

Chefs, restaurant heads spend time and money to bring dishes to the square

For the chefs, the weather and timing couldn't have been much better.

Donna's Chocolate Walnut Pie

Oh so yummy – just the perfect dessert for a chocolate lover. Make it in a pie pan or use mini muffin pans for a little bite, of a guilt-free, chocolate treat. This pie can be made with or without a pie crust. I like to make it without a crust to save calories.

Top local fish fries

Madison Magazine's top nine best local fish fries

These supper clubs, neighborhood pubs and takeout places have some of the best deep fried fish in Madison.

Hy-Vee recalls some dog food

Company says toxin found in some products

Grocery store chain Hy-Vee said it's recalling some bags of Hy-Vee dog food that might contain a toxin commonly found in corn.

Teen aims for food collection record

Collection event set for Memorial Day weekend

A 16-year-old Fond du Lac student is leading an effort to break a world record for the most food donations in 24 hours.

Roasted Pumpkin Pancakes

Roasted Pumpkin    1 Pound     Pumpkin Flesh¼ Cup         Grape seed Oil1 Tbsp        Garam Masala½ tsp        Cinnamon¼ tsp        Nutmeg2 Tbsp        HoneyPumpkin Puree        Yield: 40 ounces3 ½ Cup        Soy Milk1 tsp        Cinnamon¼ tsp        Nutmeg¼ Cup        Brown Sugar1 Tbsp        VanillaPancake Mix        Yield: 12 Pancakes1 ½ Cup        All-purpose flour3 tsp        Baking Powder1 tsp        Baking Soda½ tsp        Salt1 Each        Egg1 ¼ Cup        Soy Milk8 ounces    Pumpkin Puree¼ Cup        Grape seed OilPre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.

Roasted Pumpkin Pancakes

Roasted Pumpkin    1 Pound     Pumpkin Flesh¼ Cup         Grape seed Oil1 Tbsp        Garam Masala½ tsp        Cinnamon¼ tsp        Nutmeg2 Tbsp        HoneyPumpkin Puree        Yield: 40 ounces3 ½ Cup        Soy Milk1 tsp        Cinnamon¼ tsp        Nutmeg¼ Cup        Brown Sugar1 Tbsp        VanillaPancake Mix        Yield: 12 Pancakes1 ½ Cup        All-purpose flour3 tsp        Baking Powder1 tsp        Baking Soda½ tsp        Salt1 Each        Egg1 ¼ Cup        Soy Milk8 ounces    Pumpkin Puree¼ Cup        Grape seed OilPre-heat oven to 400 degrees. Rough chop pumpkin flesh into approximately ½ inch cubes. Combine seasonings, honey and oil in a bowl and mix together. Toss pumpkin in mixture and place on a baking sheet. Roast seasoned pumpkin in oven for approximately 15 to 20 minutes, until soft and caramelized.When pumpkin is finished roasting, remove from oven and let cool 5 minutes. Place roasted pumpkin in blender and add soy milk. Puree pumpkin, cinnamon, nutmeg, brown sugar, vanilla and soy milk together until it reaches shake like consistency (Additional soy milk may be needed depending on the fiber content of pumpkin).Sift flour, baking powder, baking soda and salt together in a medium sized bowl. Whisk egg and soy milk together in a separate bowl until combined. While stirring dry ingredients pour in liquid until smooth (Do not over mix the batter). Add 8 ounces of pumpkin puree to pancake batter and stir. Let batter rest for 5 minutes so the carbon dioxide from the baking soda can activate to form bubbles.