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Recipe: Cornmeal Pancakes

These are a breakfast favorite at Pendle Hill! Ingredients: 1 cup white flour 1 cup cornmeal (sifted) 2 cups whole… Learn More

Recipe: Butternut Squash Soup

Chef Albert Sabatini’s recipe is marvelous with butternut squash from the fall harvest.  This recipe is among the favorites this… Learn More

Recipe: Crock Pot Apple Pear Butter

This smooth, tangy, and modestly sweet spread was created by Stacy Nagel, Pendle Hill’s Kitchen Intern, and enjoyed in Pendle… Learn More

Recipe: Groundhog Gravy

A family recipe from Lloyd Guindon, Pendle Hill’s groundskeeper for 25 years. It took some of us a long time… Learn More