Tag Archives: Hollyhock Cooks

Early Transparent Apple Yogurt Coffee Cake

By Rebeka Carpenter and Tecuana Wooldridge, adapted from “Joy of Cooking” 
Apple Coffee CakeTecuana made this cake in a loaf pan yesterday at breakfast and received many compliments. It’s one that can be easily adapted to different size pans. This recipe calls for a 9×9 baking pan, but we served it in a larger style loaf pan for ease of service in our setting.  It is adapted from the famous cookbook bible, ”Joy of Cooking.”  In that iteration, it includes a streusel topping which we omitted, and we substituted yogurt for the sour cream.  You have the option of mixing nuts into the batter or sprinkling them on top. These early transparent apples provide a delicious bottom layer.  One can easily invert the loaf or cake for upside down service on a wood cutting board or platter, sprinkled with edible flowers like we do at Hollyhock. We often top ours with borage (my fave), calendula, nasturtiums rose petals or sunflowers.

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Delicious Rhubarb Shortcakes

By Moreka Jolar, co-author, Hollyhock Cooks

Featured Image Source: ripplerockcooks.com

With rhubarb in abundance, here’s a tasty recipe for you to try!

Image Source: Flickr - Patrick
Image Source: Flickr – Patrick

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Penne Rigate w/Zucchini, Ricotta and Basil

Feature photo by cookbookman17 via flikr.com

A favourite recipe brought to you from our head chef, Rebeka, in the Hollyhock kitchen.

“We have a similar recipe in our recent Garden to Table cookbook, and this is the current summer garden bounty dish we are making in the Hollyhock Kitchen.   This one borrows from David Tanis and the NYT newspaper food section which I adore, a great resource. Wonderful for lunch or supper, make extra to bring to work for your lunch box.  The pasta water trick is a super good one to have up your sleeve for all pasta dishes to create a great sauce and help the sauce stick to the pasta.  Who knew making cheese could be so easy.  And you gotta love the basil…delicious! All you need to round out this lovely meal is some crusty bread to soak up the sauce and a big salad you just picked from your garden and crisped up in your fridge. Bon Appetite’  One could add a dessert, too, something easy like store –bought ice cream so you have more time to enjoy summer’s beauty and be outdoors. “ Continue reading Penne Rigate w/Zucchini, Ricotta and Basil

Rhubarb Meringue Pie Recipe

original recipe by Hollyhock 1st Cook Tec Wooldridge

Pre heat oven to 350˚


In a food processor combine: 

  • ¼ cup chilled butter
  • ¼ cup chilled shortening or lard
  • 1 ¼ cup flour
  • 1 tbsp. sugar
  • ½ tsp salt

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This is a wonderful entrée’ that Kristina Purcell, one of our talented Chefs at Hollyhock has been serving this Fall.  This is a dish that really makes use of our garden bounty. Hopefully you either have some of this delicious food in your own garden, or can purchase from your local farmers market.

Bon Appetite’ – Rebeka Carpenter, Hollyhock Kitchen Manager


Prasopita (Greek Leek and Chard Pie)

Yield approx. 10 servings

  • 2 bunches Swiss Chard Stemmed, coarse chiffonade, blanched and excess water squeezed out
  • ½ C. Ricotta Cheese
  • ½ C. Feta Cheese crumbled
    ½ C. Chevre crumbled
    1 t. Oregano dried
  • Dash of Nutmeg
  • S & P to taste
  • 2 eggs
  • 1 box phyllo
  • ½ c. Butter