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Teeter’s Pound Cake

Advocate staff photo by HEATHER MCCLELLAND --  Callandro's and The Advocate's Thanksgiving recipe contest

Teeter’s Pound Cake Makes 1 large cake. Recipe is from Bonnie Erickson, of St. Francisville, who said she got the recipe from her cousin, Virginia “Teeter” Lathrop, about 25 years ago. The recipe is the first-place winner in the desserts category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 2… Continue reading →

Seafood Stuffed Bell Peppers

Advocate staff photo by HEATHER MCCLELLAND  --  Wow your Thanksgiving guests by serving Seafood Stuffed Bell Peppers.

Seafood Stuffed Bell Peppers Serves 6. Recipe from Rhanetta Ruffins, of Plaquemine, is the first-place winner in the entree category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 6 medium bell peppers 1/2 lb. peeled crawfish tails 1/2 lb. small shrimp, peeled and deveined 2 cloves garlic, finely minced… Continue reading →

Eggplant Caponata

Advocate staff photo by HEATHER MCCLELLAND  --  Guests will return again and again for Eggplant Caponata.

Eggplant Caponata Recipe from Debbie Carmichael, of Prairieville, is the first-place winner in the appetizers category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 2 large eggplants, peeled, cut into large cubes 3 cups chopped onions ½ cup chopped celery ½ cup olive oil 1 (8-oz.) can tomato… Continue reading →

Crawfish Cornbread

Advocate staff photo by HEATHER MCCLELLAND  --  Crawfish Cornbread is a welcome side dish on Eleanor Mitchel's Thanksgiving table.

Crawfish Cornbread Serves 10 to 12. Recipe from Eleanor Mitchel, of Baton Rouge, is the first-place winner in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 1 bell pepper, chopped 1 onion, chopped 1/2 stick margarine 1 lb. Louisiana crawfish, chopped 2 eggs… Continue reading →

Wild Blueberry, Butternut Squash and Quinoa Salad

Photo provided by Wyman's of Maine  --  Wild Blueberry, Butter Squash and Quinoa Salad offers a healthful option for a holiday side dish.

Wild Blueberry, Butternut Squash and Quinoa Salad Serves 4 to 6. Recipe is from Wyman’s of Maine. 1 large butternut squash, peeled, seeded and cubed (about 3.5 lbs.) 1 tbl. olive oil Salt and pepper 1 cup quinoa 2 cups arugula 2 medium shallots, sliced thin 1 cup Wyman’s Wild… Continue reading →

Fluffy Sweet Potato Bourbon Pie With Whipped Cream and Toasted Pecans

Photo provided by North Carolina Sweet Potato Commission  --  End your Thanksgiving dinner on a sweet note with Fluffy Sweet Potato Bourbon Pie With Whipped Cream and Toasted Pecans.

Fluffy Sweet Potato Bourbon Pie With Whipped Cream and Toasted Pecans Serves 10. Recipe is by Elizabeth Karmel for North Carolina Sweet Potato Commission. 2 lbs. sweet potatoes (about 2 large) 5 tbls. unsalted butter, melted 3 large eggs 3/4 cup heavy cream 2 tbls. best quality bourbon 1… Continue reading →

Squash Stuffing Casserole

Advocate staff photo by PATRICK DENNIS --  Use a slow cooker to make Squash Stuffing Casserole to free oven space on Thanksgiving.

ADVOCATE-TESTED RECIPE Squash Stuffing Casserole Serves 6 to 8. Recipe is by Julie Kay. 4 medium yellow squash, sliced 2 large onions, sliced 1 tbl. lemon pepper 1 tsp. onion powder 1 tsp. black pepper 1 (10¾-oz.) cream of chicken soup… Continue reading →

Garlic Rosemary Turkey

Photo provided by Taste of Home  --  Make Garlic Rosemary Turkey the star of your Thanksgiving table.

Garlic Rosemary Turkey Serves 10. Recipe is courtesy of Taste of Home. 1 whole (10- to 12-lb.) turkey 6 to 8 garlic cloves, peeled 2 large lemons, halved 2 tbls. olive oil 2 tsps. dried rosemary, crushed 1 tsp. rubbed sage 1. Preheat oven to 325 F.… Continue reading →

Cranberry Pear Relish

Advocate staff photo by HEATHER MCCLELLAND  --  Cranberry Pear Relish can be used as an appetizer served over cream cheese or as a side to pork or poultry.

Cranberry Pear Relish Serves 12 to 16. Recipe from Kristy Gogreve Elias, of Baton Rouge, is a finalist in the appetizer category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. She also uses it as a side dish. 2 cups sugar ½ cup orange juice ¼… Continue reading →

Holiday Fruit Salad

Advocate staff photo by HEATHER MCCLELLAND  --  Holiday Fruit Salad can be served as an appetizer or a side dish.

Holiday Fruit Salad Serves a crowd. Recipe from Cynthia A. Litz, of Baton Rouge, is a finalist in the appetizer category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. Litz also serves the salad as a side dish. 2 cups water 1 cup sugar 1⁄3… Continue reading →

Steak William

Advocate staff photo by HEATHER MCCLELLAND --  Steak William features rib-eyes flavored with mushrooms, black olives and tomatoes.

Steak William Serves 6. Recipe from William Baker, of Baton Rouge, is a finalist is in the entrée category of The Advocate’s Recipe Contest sponsored by Calandro’s Supermarket. 3 lbs. steak (I use 8-oz. rib-eyes) 1/4 cup flour 2 tbls. salad oil 1 (4-oz.) can sliced… Continue reading →

Asparagus & Prosciutto Bundles

Advocate photo by Cheramie Sonnier  --  For a special dinner, serve Asparagus & Prosciutto Bundles. The recipe is in Ina Garten's 'Make It Ahead: A Barefoot Contessa Cookbook.'

Advocate-tested recipe Asparagus & Prosciutto Bundles Serves 6. Reprinted from “Make it Ahead.” Copyright © 2014 by Ina Garten. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC. “Asparagus is one of my favorite vegetables and this is how I serve it for a special dinner. Truffle butter, crispy prosciutto,… Continue reading →

Baked Apple Halves

Advocate staff photo by HEATHER MCCLELLAND -- Enjoy the new crop of apples by using the simple recipe for Baked Apple Halves.

ADVOCATE-TESTED RECIPE Baked Apple Halves Makes 6 halves. Recipe is by Corinne Cook. 3 medium-large apples ½ cup sugar 2½ tbls. flour ¼ tsp. salt ½ tsp. cinnamon Pinch of nutmeg 5 tbls. butter Garnish with dollop of… Continue reading →

Microwave Baked Apple

Advocate-tested recipe Microwave Baked Apple Serves 2. Recipe is by Corinne Cook. 2 baking apples (Gala, McIntosh, Jonagold, Granny Smith, Fugi, etc.) Fresh or dried cranberries, raisins, nuts, optional 2 tbls. water 2 tbls. lemon or orange juice 2 tbls. brown sugar… Continue reading →

Tricia’s Chicken, Sausage and Tasso Gumbeau

Advocate staff photo by HEATHER MCCLELLAND --  Use the leftover turkey carcass to make Tricia's Chicken, Sausage and Tasso Gumbeau.

Tricia’s Chicken, Sausage and Tasso Gumbeau Serves 8 to 10. Recipe from Tricia Canella is a finalist in the entrée category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 4 to 6 quarts water Fried turkey carcass (when possible) 1 pint jar of Richard’s or Savoy’s… Continue reading →

Sweet Potato Salad

Advocate staff photo by HEATHER MCCLELLAND --  For a change from the standard potato salad, Greg Mullowney makes Sweet Potato Salad.

Sweet Potato Salad Serves 6. Recipe from Greg Mullowney, of Baton Rouge, is a finalist in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket, of Baton Rouge. 1 lb. sweet potatoes 4 stalks celery, chopped 4 hard-cooked eggs, chopped 4… Continue reading →

Louisiana Sweet Southern Greens

Advocate staff photo by HEATHER MCCLELLAND  --  Wendy Brogdon, of Port Allen, uses syrup, brown sugar and rice wine vinegar to make Louisiana Sweet Southern Greens.

Louisiana Sweet Southern Greens Serves 8. Recipe from Wendy Brogdon, of Port Allen, is a finalist in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 1 lb. bacon, chopped 4 cups chopped yellow onions 13/4 tsps. salt 11/2 tsps. freshly… Continue reading →

Blueberry Tart

Advocate staff photo by HEATHER MCCLELLAND --  For a pretty and dainty dessert make a Blueberry Tart with lemon curd and a short crust pastry.

Blueberry Tart Serves 8. Recipe from Judith Couvillion-Piker, of Baton Rouge, is a finalist in the dessert category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. Short Crust Pastry 7 ozs. all-purpose flour 1/2 tsp salt 41/2 ozs. butter 1 large egg… Continue reading →

Pumpkin Pecan Cheesecake Bars

Advocate staff photo by HEATHER MCCLELLAND --  Pumpkin Pecan Cheesecake Bars is an easy-to-make dessert.

Pumpkin Pecan Cheesecake Bars Makes 16. Recipe from Lisa Buquoi, of Denham Springs, is a finalist in the dessert category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. For crust: 1 (171/2-oz.) pkg. Betty Crocker pumpkin cookie mix Middle layer:… Continue reading →

Green Beans With Bacon and Almonds

Advocate staff photo by HEATHER MCCLELLAND -- Green Beans With Almonds and Bacon is an updated version of the classic green beans side dish.

ADVOCATE-TESTED RECIPE Green Beans With Bacon and Almonds Serves 6. Recipe is by Corinne Cook. 6 cups fresh green beans, tips removed and halved (about 1¾ lbs.) Salted water 5 thick strips bacon 2 tbls. white vinegar 2 tbls. sugar 4 to 5 tbls. sliced almonds 1. Preheat oven to 350 F. Rinse and drain beans.… Continue reading →

Bourbon-Glazed Ham

Photo by Cynthia L. Nobles  --  Bourbon-Glazed Ham

Advocate-tested recipe Bourbon-Glazed Ham Makes 1 glazed ham, serving 15-20. Recipe is by Cynthia L. Nobles. 1 (8- to 9-lb.) bone-in cured or smoked ham Whole cloves 2 tbls. orange juice 2 tbls. honey 1 cup orange preserves or marmalade 3 tbls.… Continue reading →

Bourbon Russian Cake

Photo by Cynthia L. Nobles  --  Guests will go wild for Bourbon Russian Cake, long popular in New Orleans.

Advocate-tested recipe Bourbon Russian Cake Makes 1 (9-inch) cake; serves at least 12. Recipe is by Cynthia L. Nobles, who says, “Russian cake supposedly got its start in New Orleans in 1872 when the Grand Duke Alexis of Russia visited New Orleans for Mardi Gras. The story goes that a baker assigned to make… Continue reading →

Wild Turkey Fruitcake

Photo by Cynthia L. Nobles  --  You'll like Wild Turkey Fruitcake, which gets its spirit from a Kentucky bourbon.

Advocate-tested recipe Wild Turkey Fruitcake Makes one 9½-inch round cake (or whatever size pans you desire). Recipe is by Cynthia L. Nobles, who notes, “Before refrigeration, baked goods were often preserved in alcohol.” 2 cups chopped dates 1 cup dried cherries 1 cup black or yellow raisins… Continue reading →

Frontier Old Fashioned

Photo courtesy of Bulleit Bourbon  --  Bulleit Frontier Old Fashioned is a variation of the classic cocktail.

Frontier Old Fashioned Makes 1 cocktail. Recipe is courtesy of Bulleit Bourbon Frontier Whiskey. 1 tsp. sugar ¼ oz. bitters 1 oz. Bulleit Bourbon Frontier Whiskey 1 splash water 1 lemon slice 1 orange slice 1 maraschino cherry 1. In a rocks glass, muddle sugar and bitters. Add bourbon, water and a large ice cube.… Continue reading →

Bourbon-Braised Rabbit

Photo by Cynthia L. Nobles  --  Serve Bourbon-Braised Rabbit over mashed potatoes, gnocchi or rice.

Advocate-tested recipe Bourbon-Braised Rabbit Makes 4 servings. Recipe is by Cynthia L. Nobles. 1 (2-3 lb.) rabbit, dressed Creole seasoning 1⁄3 cup all-purpose flour 3 tbls. vegetable oil, divided 1 tbl. butter 1 medium onion, chopped 1 stalk, celery, chopped 2 cloves, garlic, minced ½ cup bourbon 1½ cups chicken stock 4 large carrots, cut into 1½-inch… Continue reading →

Slow-Cooked Spoon Bread

Advocate staff photo by PATRICK DENNIS -- Try Slow-Cooked Spoon Bread, Julie Kay's version of an old friend's recipe.

ADVOCATE-TESTED RECIPE Slow-Cooked Spoon Bread Serves 6 to 8. Recipe is by Julie Kay. ½ cup yellow cornmeal 1½ cups milk ¾ cup cheddar cheese, divided 1 (11-oz.) can super-sweet yellow and white corn or Mexicorn, drained 3 green onions, chopped 3 eggs 1 tsp. Creole seasoning 1. Stir together cornmeal and milk over medium high… Continue reading →

Louisiana Yam Pie

Advocate staff photo by HEATHER MCCLELLAND --  Instead of serving pumpkin pie for Thanksgiving, offer Louisiana Yam Pie.

Louisiana Yam Pie Makes 8 servings. Recipe is from the “Louisiana Largesse” cookbook edited by the late Pat Baldridge. 2 cups Louisiana yams, cooked and mashed 1 cup brown sugar, firmly packed 1 cup half-and-half ½ cup milk 3 eggs ½ tsp. salt… Continue reading →

Sweet Potato Pie

Advocate staff photo by HEATHER MCCLELLAND --  Garnish this lower-fat version of Sweet Potato Pie with a dollop of whipped cream.

Sweet Potato Pie Makes 1 (9-inch) pie; serves 8. This is a healthier version of a sweet potato pie recipe from the lsuagcenter.com website. 2 cups mashed, cooked sweet potatoes 2 tbls. low-fat margarine 2 eggs, slightly beaten 3/4 cup sugar 2⁄3 cup evaporated skim milk 1/2 tsp. salt 1… Continue reading →

The Bela Lugosi

Photo provided by Galatoires Bistro  --  The Bela Lugosi cocktail from Galatoire's Bistro, Baton Rouge, will be poured at the 'Cocktails in the Garden' event.

The Bela Lugosi Serves 1. Recipe is by Blake Hernandez of Galatoire’s Bistro, Baton Rouge. 3/4 oz. Beefeater Gin 3/4 oz. Cointreau 3/4 oz. Lillet Blanc 3/4 oz. lemon juice Luxardo cherry Shake all ingredients except cherry and strain into an… Continue reading →

Hemingway’s Painkiller

Photo provided by Olive or Twist  --  Rum, cream of coconut, grapefruit and pineapple juice are among the ingredient's in Olive or Twist's cocktail Hemingway's Painkiller. It is among the cocktails being served at the 'Cocktails in the Garden' event benefiting LSU AgCenter Botanic Gardens at Burden.

Hemingway’s Painkiller Serves 1. Recipe is from Olive or Twist, Baton Rouge. 1½ ozs. Rougaroux Full Moon rum 1 oz. cream of coconut ¾ oz. Luxardo maraschino liqueur ¾ oz. fresh lime juice ½ oz. fresh grapefruit juice 2 ozs. pineapple juice Garnish with a pineapple slice, grated coconut, grapefruit… Continue reading →

Jess’ Rose Garden

Jess’ Rose Garden Serves 1. Recipe is from Blend, Baton Rouge. 5 mint leaves A few rosemary needles 3/4 oz. simple syrup Ice 11/2 ozs. Hendricks Gin 1 oz. St. Germain 1 oz. fresh lime juice 1 oz. fresh lemon juice Splash of soda water 1/2 of a rosemary sprig, for garnish 1. Muddle the mint and… Continue reading →

Louisiana/Oaxaca Old Fashioned

Louisiana/Oaxaca Old Fashioned Serves 1. Recipe is from Blend, Baton Rouge. 11/2 ozs. Don Julio Reposado Tequila 1/2 oz. Don Julio Anejo Tequila 1 tsp. agave nectar (amber, not dark) 2 dashes Angostura Bitters 1 Louisiana satsuma twist, for garnish… Continue reading →

Lombard Street

Photo provided by Olive or Twist  --  The Lombard Street cocktail is among the cocktails which Olive or Twist will serve at the 'Cocktails in the Garden' event benefiting LSU AgCenter Botanic Gardens at Burden.

Lombard Street Serves 1. Recipe is from Olive or Twist, Baton Rouge. 3 large pineapple chunks 2 large rosemary sprigs 1 oz. habañero pineapple house syrup (see note) 1½ ozs. Oryza vodka ¾ oz. Yellow Chartreuse Fresh rosemary sprig, for garnish Muddle pineapple chunks and 2 rosemary… Continue reading →

Uncle Rickey

Photo provided by Olive or Twist  --  The Uncle Rickey cocktail is among those being offered by Olive or Twist at the 'Cocktails in the Garden' event benefiting LSU AgCenter Botanic Gardens at Burden.

Uncle Rickey Serves 1. Recipe is from Olive or Twist, Baton Rouge. 11/2 oz. Oryza gin 1 oz. elderflower liqueur 1 oz. fresh lime juice 1 oz. rosemary-infused syrup Fresh rosemary sprig, for garnish Combine gin, elderflower liqueur, lime juice and syrup. Shake and pour over ice. Garnish… Continue reading →

Crab Meat au Gratin

Photo by Kit Wohl/Sam Hanna  --  Be sure to use lump crab meat when making Crab Meat au Gratin.

Advocate-tested recipe Crab Meat au Gratin Serves 6. Recipe by chef Michael Regua Sr., of Antoine’s Restaurant, is from “New Orleans Classic Creole Recipes” by Kit Wohl (Pelican Publishing, 2014). The secret to the recipe is jumbo lump crab meat. For the béchamel sauce: 3 tbls. unsalted butter… Continue reading →

Crab Meat & Shrimp Farci

Photo by Kit Wohl/Sam Hanna  --  Even those who don't like eggplant will want seconds of Crab Meat & Shrimp Farci, which is baked in eggplant shells.

Advocate-tested recipe Crab Meat & Shrimp Farci Serves 4. Recipe by chef Leah Chase, of Dooky Chase’s Restaurant, is from “New Orleans Classic Creole Recipes” by Kit Wohl (Pelican Publishing, 2014). 2 medium eggplants 1 stick butter 1 lb. Gulf shrimp (peeled, deveined and chopped)… Continue reading →

Oyster Soup

Photo by Kit Wohl/Sam Hanna  --  The holiday season is the perfect time for Oyster Soup featuring Louisiana oysters.

Advocate-tested recipe Oyster Soup Serves 4 to 6. Recipe by CJ Gerdes, of Casamento’s Restaurant, is from “New Orleans Classic Creole Recipes” by Kit Wohl (Pelican Publishing 2014). 31/2 cups water 2 dozen freshly shucked Gulf oysters, drained 1/2 cup chopped celery 1/2 cup… Continue reading →

Beef Daube With Fettuccine

Name:                 jy benson E-Mail:               jylbenson@gmail.com Phone:                (504) 913-4747    Photo:                Shrimp and Crab Farci. Photo Credit Kit Wolh.Sa, Hanna.jpg Department:           Food Subject:              Kit Whol Creole Cookbook Date Taken:           10/24/14 Where Taken:          new orleans Picture Taken By:     Kit Wohl/Sam Hanna Caption:              Shrimp and Crabmeat Farci AddPhotoional Info:     Photo:                New Orleans Classic Creole Recipes Photo Credit Kit Wohl.Sam Hanna.tif Department:           Food Subject:              Kit Whol Creole Cookbook Date Taken:           10/24/14 Where Taken:          new orleans Picture Taken By:     Kit Wohl/Sam Hanna Caption:              Cover - New Orleans Classic Creole Recipes AddPhotoional Info:

Advocate-tested recipe Beef Daube With Fettuccine Serves 4 to 6 . Recipe by chef John Folse, of Restaurant R’evolution, is from “New Orleans Classic Creole Recipes” by Kit Wohl (Pelican Publishing 2014). Modern recipes often call for browning the beef in olive oil as opposed to larding with pork fat. It is… Continue reading →

Pork Chops With Navy Beans

Advocate staff photo by TRAVIS SPRADLING --  For a stick-to-the-ribs dish on a cool night serve slow-cooked Pork Chops With Navy Beans.

ADVOCATE-TESTED RECIPE Pork Chops With Navy Beans Serves 4. Recipe is by Julie Kay. 4 pork chops 1 (27-oz.) can cream-style navy beans 1 (13-oz.) can cream-style navy beans 2 medium onions, sliced 1 leek, sliced 1 tsp. black pepper… Continue reading →

Jalapeño Chicken

Advocate staff photo by HEATHER MCCLELLAND -- The whole family will enjoy this Jalapeno Chicken casserole.

ADVOCATE-TESTED RECIPE Jalapeño Chicken Makes 8 generous servings. Recipe is from Karen Kiesel. 6 cups cooked chicken, cut up to bite-size 4 tbls. butter 1 cup chopped onion 2 (10-oz.) cartons frozen chopped spinach, cooked according to package directions and well drained… Continue reading →

Out of This World Eggplant

Advocate staff photo by HEATHER MCCLELLAND -- Eat Your Vegs, Out of This World Eggplant

ADVOCATE-TESTED RECIPE Out of This World Eggplant Serves 6. Recipe from “Mercy, It’s Good” cookbook was submitted by Bertile Sanchez. 1 medium eggplant, peeled and cubed 2 eggs, beaten 1 small onion, chopped Salt and pepper to taste ¼ cup milk… Continue reading →

Turkey and Green Chili Enchiladas

Photo by Carl Tremblay  --  Use the leftovers from the Thanksgiving day turkey to make Turkey and Green Chili Enchiladas.

Turkey and Green Chili Enchiladas Serves 5 to 6. Recipe is courtesy of America’s Test Kitchen and is from its latest cookbook, “The Make Ahead Cook.” “Why this recipe works: To give our turkey leftovers a bold makeover, we looked south of the border to saucy, spicy enchiladas. For the filling, we sautéed sliced… Continue reading →

Turkey Breast en Cocotte With Pan Gravy

Photo by Carl Tremblay  --  When you're not expecting a crowd over for Thanksgiving, make Turkey Breast en Cocotte With Pan Gravy. There will be enough leftovers for making another dish the next day.

Turkey Breast en Cocotte With Pan Gravy Serves 4 with leftovers. Recipe is courtesy of America’s Test Kitchen and is from its latest cookbook, “The Make Ahead Cook.” “Why This Recipe Works: Around Thanksgiving, recipes using moist, tender leftover turkey abound — then quickly disappear until the next holiday, because roasting a whole turkey… Continue reading →

Double-Corn Muffins

Advocate staff photo by PATRICK DENNIS -- For Corrine Cook's Gourmet Galley Column: Corn Muffins.

ADVOCATE-TESTED RECIPE Double-Corn Muffins Makes 8 standard-size muffins. Recipe is from Betty Crocker. 2⁄3 cup milk 3 tbls. vegetable oil 1 egg ¾ cup all-purpose flour ¾ cup cornmeal 2 tbls. sugar 1 tsp. baking powder ½ tsp. salt 1 cup frozen whole kernel corn, thawed,… Continue reading →

Slow-Cooked Pumpkin Latte

Advocate staff photo by TRAVIS SPRADLING --  Enjoy Slow-Cooked Pumpkin Latte on a cool afternoon or while waiting for the treat-or-treaters.

ADVOCATE-TESTED RECIPE Slow-Cooked Pumpkin Latte Serves 4. Recipe is by Julie Kay. 2½ cups fat-free milk 4 tbls. canned pumpkin 1½ cups coffee ½ tsp. nutmeg ½ tsp. cinnamon 1. Place all ingredients in slow cooker and… Continue reading →