Baked in Vermont: Still a Sweet Treat on Food Network

Baked in Vermont Episodes

Gesine Prado is offering her advice on how to keep a freezer stocked with baked goods that are ready to eat when needed. Gesine has all the bases covered with make-ahead, bake-ahead recipes like Shaker Chicken Pot Pie, Cinnamon Crumble Buns, and Devil’s Cream Cake, whether for last-minute dinner guests or unexpected visitors. She shares her recipe for Frozen Crumble, a simple no-bake treat that every baker should have in their repertoire for summertime sweets when it’s too hot to turn on the oven.

Gesine Prado and her spouse Ray are throwing a party for everyone to celebrate the conclusion of their first season as members of the local curling team. Along with her signature Bakers Roast Chicken and a side of Beer Gravy, Gesine also prepares Creamy Horseradish Green Beans and Rock Scones. Giving a nod to the classic curling colors, she serves the team a Red, White, and Blue Stripe Cake for dessert.

In Vermont, late spring signifies one thing and one thing only: maple syrup While her husband Ray is out in the yard tapping the trees for this year’s crop, Gesine Prado is in the kitchen preparing a large brunch using the leftover maple syrup harvest from last season. Gesine prepares a decadent brunch consisting of a Maple-Glazed Bundt Cake, Sunrise Biscuit Casserole, and Maple Flower Cookies for his mother, sister, and niece’s arrival. Ray gets Gesine some fresh maple syrup to put on top of her heart-shaped pancakes.

When it comes to leftovers, Gesine Prado and her spouse Ray think that “once bitten, twice better” applies. A reimagining of Gesines Focaccia Pizza is served alongside Potato Puppies, which are made from leftover mashed potatoes, and the meatballs that are in the refrigerator. She uses day-old bread to make a delectable Chocolate and Butterscotch Bread Pudding and leftover fruit popsicles for dessert.

It is an honor for Gesine Prado to throw her close friend’s daughter a high school graduation celebration. It’s a special day, and they’re having a sweets-filled garden party to celebrate the major occasion. The centerpiece of the dessert table is a sophisticated and gorgeous Tiered Macaron Cake filled with sweet buttercream, surrounded by Petit Fours and Chocolate Ganache Drops.

Even though Gesine Prado and her friends’ senior class trip to Italy was many years ago, their memories are still priceless and vivid. Gesine is having her friends over for a large Italian dinner of Bolognese lasagna and caprese salad, as well as a trip down memory lane. Gesine prepares a Berry Trifle and Zabaglione for La Dolce Vita and bakes unique Chocolate Chip Cookies for her friends to enjoy while they are visiting.

Gesine Prado throws an outdoor celebration to honor warm weather and wonderful company, and she comes up with some inventive ways to bring baking to the grill. She’s grilling pizza two ways using homemade pizza dough and serving a zesty green bean and potato salad prepared in the Italian style. She is preparing homemade ice cream sandwiches and a Grilled Creamsicle Cake that is baked directly over coals for dessert.

Nothing makes Gesine Prado and Ray happier than dining outside under the gorgeous Vermont sky when the weather is nice. She is putting together a sophisticated picnic, using her beloved flaky Phyllo Dough for everything. Before tucking into Phyllo-Wrapped Salmon with Roasted Potatoes on the side, they will nibble on Ham and Cheese Pockets. And for dessert: mason-jarred Mousse topped with Sweet Phyllo Crisps.

While she and Ray assist in relocating their close friend and park ranger Agnes to her station for the season, Gesine Prado is baking over an open flame. Gesine has prepared the ideal campfire dinner, which consists of baked mac and cheese that is finished over the flames, bacon-topped iceberg wedges, Agnes’s beloved lemon ring, and extra-special campfire brownies.

Gesine Pratt’s friends from the South are visiting their children who are attending a nearby university, so she is hosting a Low Country boil in the Vermont style for them. When you serve them Gesines Low Country Boil Pie with Baked Fried Green Tomatoes and Homemade Cole Slaw on the side, they’ll feel right at home. For dessert, a rich Triple Chocolate Pie completes the meal.

Gesine Prado Discusses Food Network’s “Baked In Vermont”

FAQ

What network is baked in Vermont on?

Where is baked in Vermont located?

Who is the baker on Food Network Vermont?

Where in Vermont does Gesine Bullock-Prado live?

What time is baked in Vermont on Food Network?

“Baked in Vermont” will make its debut on the Food Network on Saturday, December 2, at 12:30 p.m. The show is hosted by Vermont pastry chef, teacher and cookbook author Gesine Prado. In a future episode, Prado hosts her local knitting group and prepares finger food, including cheese puffs and steak hand pies.

Who is the host of baked in Vermont?

“Baked in Vermont ” will make its debut on the Food Network on Saturday, December 2, at 12:30 p.m. The show is hosted by Vermont pastry chef, teacher and cookbook author Gesine Prado . Prado lives in an 18th century farmhouse in Hartford with her husband and their animals.

Is baked in Vermont legit?

The new Food Network show Baked in Vermont is entertaining and informative, soothing and charming. It’s good. Baked in Vermont is hosted by Gesine Prado, a lawyer-turned-producer-turned-baker-turned–baking-instructor. She is legit. She seems down-to-earth, smart, and accomplished.

Will there be a ‘baking in Vermont’ season 3?

Fans of “Baking in Vermont” will have to keep waiting for news of the show’s third season. Both Series Date and Premiere Date confirm that the Food Network program does not, as of yet, have a third season in the works.