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Harvest Festival with Chef Rob !

October 16 @ 3:00 pm

For those of you who have missed Chef Rob, he is back for a Harvest Festival over Zoom!

Chef Rob will make two yummy treats, and he invites you to make them along with him!

Please RSVP below and you will be sent the Zoom link for this program.

Below are the two delicious treats Rob will be making, and their ingredients:


Apple Pie Bread with Streusel Topping                                               


  • ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1/3 cup buttermilk
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 large apple, cored, peeled, and diced


  • 1/3 cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 2 tbsp. light brown sugar
  • ½ tsp. ground cinnamon
  • 3 tbsp. cold unsalted butter, diced


Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan and set aside. 

In a large bowl, cream the butter and sugar using a handheld mixer on medium-high speed for 2-3 minutes, or until light and fluffy. Add the eggs, buttermilk, and vanilla, incorporating fully. 

In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully incorporated, about 2-3 minutes. Fold in the apples. Pour the batter into the prepared loaf pan.

To make the topping, combine the flour, sugars, and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse breadcrumbs. Sprinkle over the batter.

Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.  



Harvest Pumpkin Cake



  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tbsp. freshly squeezed lemon juice
  • ¾ cup vanilla yogurt
  • ¾ cup canned pumpkin
  • 1 tsp. grated lemon zest
  • 1/2 cup dried cranberries
  • ½ cup light brown sugar
  • ½ cup walnuts, coarsely chopped
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice



  1. Heat the oven to 350 degrees. Grease a 9-inch tube pan.
  2. Stir together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. 
  3. Beat the granulated sugar and butter together in a large bowl until fluffy. Add the eggs, vanilla, and lemon juice, and beat until very light.
  4. Mix the yogurt, pumpkin, and lemon zest together in a small bowl. Add some of the flour to the butter mixture and then add some of the yogurt mixture. Mix well and repeat until everything is combined in one bowl.
  5. Stir in all of the cranberries. Pour half the batter into the prepared pan.
  6. Mix the brown sugar, walnuts, and cinnamon together in a medium bowl. Sprinkle half the mixture on the batter. Spread the remaining batter over this, and sprinkle the remaining topping over all.
  7. Bake for 55 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool on a wire rack for 10 minutes before removing from the pan.


Tickets are not available as this event has passed.


October 16
3:00 pm - 4:30 pm
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