Baked in Vermont

Gesine Prado shares tips and tricks for stocking a freezer full of baked goodies ready to go in a pinch. She has all the bases covered with make-ahead, bake-ahead dishes like Cinnamon Crumble Buns and no-bake Frozen Crumble.

Gesine Prado features the local maple syrup harvest in a big brunch for her husband's visiting family. Her menu includes Maple-Glazed Bundt Cake, Sunrise Biscuit Casserole and Heart-Shaped Pancakes.

Gesine Prado and her husband believe in "once bitten, twice better" when it comes to leftovers. Meatballs in the fridge get a second take on Focaccia Pizza, and Gesine's Chocolate and Butterscotch Bread Pudding uses day-old bread.

Gesine Prado and her husband celebrate their first season on the local curling team with a party. Gesine makes her famous Baker's Roast Chicken with a side of Beer Gravy, plus Rock Scones and a Red, White, and Blue Stripe Cake.

Gesine Prado makes a big Italian dinner to share with friends as they remember a high school trip to Italy. They start with Bolognese Lasagne and Caprese Salad, and for la dolce vita, she makes a Zabaglione and Berry Trifle.

Gesine creates clever ways to bring baking to the grill while hosting an outdoor party celebrating warm weather and good friends.

Gesine celebrates her dear friends' daughter's high school graduation by hosting a garden party filled with sweet treats.

Gesine makes friends visiting from down south feel right at home by hosting a Vermont-style Low-Country boil.

Gesine prepares an elegant picnic for her man and every recipe is made with her favorite flaky phyllo dough.

Gesine and Ray help move their park ranger friend into her station for the season by baking a variety of meals over an open flame.