Recipes From The Cove Kitchen: Warm Pumpkin Cake

Warm Pumpkin Cake makes 9″x13″ INGREDIENTS 20 ounces pumpkin puree 1 1/2 cup sugar 12 ounces evaporated milk 1 teaspoon ground cinnamon 1/3 teaspoon ground nutmeg 1/3 teaspoon ground ginger 1/8 teaspoon ground cloves 1 teaspoon salt 4 eggs 1 box yellow cake mix 8 ounces butter, melted 1 cup chopped pecans DIRECTIONS Heat oven […]

Recipe from The Cove Kitchen: Butterscotch Blondies

Butterscotch Blondies Makes about 24 blondies. INGREDIENTS 2 ¼ cup all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup butter, room temperature 2/3 cup light brown sugar, firmly packed 2/3 cup granulated sugar 2 large eggs 2/3 cup evaporated milk 2 teaspoon vanilla extract 1 cup semi-sweet chocolate chips 1 cup butterscotch chips ½ […]

Recipe From The Cove Kitchen: Oysters Rockefeller

Cove Executive Chef, Douglas Walls, is serving up a delicious and fresh seafood recipe that many guests are claiming as their new favorite. Chef Walls loves to add his own twist to traditional recipes, and he doesn’t disappoint with his non-traditional version of Oysters Rockefeller, known around here as “Oysters Dougiefeller”! Oysters Dougiefeller INGREDIENTS 6 shucked oysters […]

Recipe from the Cove Kitchen: Blueberry Crumb Bars

Blueberry season is upon us! Go grab your buckets and pick some of those deliciously sun kissed berries for this summer dessert served at The Cove. Let us know how yours turns out! Blueberry Crumb Bars Approximately 20 squares INGREDIENTS For Blueberry Crumble: 3 cups all purpose flour ½ cup light brown sugar ¼ cup sugar […]