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 serves up brunch with what remains of last season's maple syrup harvest, while her husband, Ray, is in the yard tapping the trees for this year's crop. Gesine bakes a maple-glazed Bundt cake, sunrise biscuit casserole and maple flower cookies.

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-striped 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 grills pizza two ways with homemade pizza dough, along with a zesty Italian-style green bean and potato salad. For dessert, Gesine makes homemade ice-cream sandwiches and a grilled creamsicle cake baked right over the coals.

Gesine hosts a high-school graduation party for her friends' daughter. The special day includes such sweet treats as petit fours, chocolate ganache drops, and a tiered macaron cake filled with sweet buttercream.

Gesine throws a Vermont-style boil for visiting Southern friends, serving low-country boil pie, with a side of homemade coleslaw and baked fried green tomatoes on the side. The meal is rounded off with a decadent triple chocolate pie for dessert.

Gesine prepares a picnic, where everything is made with her favourite flaky phyllo dough. The menu includes ham and cheese pockets, phyllo-wrapped salmon with roasted potatoes on the side, and Mason-jarred mousse topped with sweet phyllo crisps.

Gesine Prado puts together the perfect campfire meal, complete with baked mac and cheese finished over the fire, iceberg wedges with bacon, lemon ring and campfire brownies.