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Highmadefood recommends these recipes for your Thanksgiving Holiday!

BREADS/MUFFINS

May 27 042 Apricot White Chocolate Scones

May 4 004 Chunky Apple Muffin

IMG_2669 Cranberry Orange Scone

IMG_2671 Cranberry Pistachio Bread

May 20 031 Orange Pecan Muffin

10-1-3 002 Pear Ginger Muffin

10-16-14 010 Pumpkin Cranberry Muffins

SALADS

IMG_2164 Broccoli Salad

IMG_2512 Brussels Sprout Salad

May 283 004 Farro and Beet Salad

10-23-14 018 Quinoa with Roasted Butternut Squash

July 18 056 Spinach Salad 

SIDES

10-21-14 016 Apple Cranberry Chutney

IMG_1606 Chili Spiced Pecans

11-26-14 007 Cranberry Compote

10-21-14 017 Red Onion Marmalade

SOUPS

9-17 010 Corn Chowder

July 18 063 Cream of Cauliflower

May 283 006 Curried Butternut Squash

SWEETS

039 Carrot Cake 

June 26 003 Chocolate Chipotle Tart

July 18 061 Italian Cream Cake 

11-26-14 017 Maple Pumpkin Creme Brulee

10-30-14 018 Molasses Spice Cookie with Orange Glaze

IMG_1823 Pears Poached in Red Wine

IMG_2609 Pumpkin Cheesecake

11-4-14 011 Pumpkin Tart

IMG_1617 Vanilla Bean Creme Brulee

June 42 002 White Chocolate Apricot Bread Pudding

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Posted in Uncategorized, Link format and tagged Thanksgiving Recommendations on November 4, 2015 by bhills61. Leave a comment

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Appetite Starts Here

waiting for the crumbs
waiting for the crumbs
Buon Appetito
Buon Appetito
Luscious Lemon
Luscious Lemon
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perfect PICO
perfect PICO
Friendly Sizzle
Friendly Sizzle
high's favorite
high’s favorite
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Warm and Satisfying
go green
go green
spice is nice
spice is nice
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can’t eat just one.
Healthy Sorta
Healthy Sorta
highlupa
highlupa
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Green Eggs and Ham
11-26-14 017
brown = flavor
brown = flavor
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summer simmer
looking for some macaroni
looking for some macaroni
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Thanks Mara
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uh huh
May 283 004
sweet, colorful bounty
sweet, colorful bounty
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perfect companions
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sinfully rich

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High’s Cafe & Store

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High’s Cafe & Store – 15 years strong!

High's Cafe & Store

726 High Street
Comfort, Texas 78013
830-995-4995
Open Wednesday - Sunday
Closed Monday and Tuesday
Serving Lunch 11-6, Happy Hours 4-6

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