Gail South
Almond Lime Loaf
Grease a loaf pan. Sift dry ingredients together. Stir in 3/4 c of the almonds and 1T of the lime zest. Beat egg well w milk in small bowl. Stir in 4T melted butter and 2T lime juice. Add all at once to flour mix; stir just until evenly moist. Spoon in pan. Spread top even. Combine remaining almonds and butter w 2T sugar in a cup. Spoon evenly over batter. Bake at 350 1 hour and 10 min or until pick comes clean. Cool on rack 10 min. Loosen around edges w knife; turn out onto rack. Place right side up.. Drizzle remaining 1T lime juice over loaf, then sprinkle w remaining 1T zest. Cool completely. Wrap and store overnight to mellow flavors.
Flour 3 c sifted
Sugar 1 c (for batter)
Baking Powder 3 tsp
Salt 1 tsp
Baking Soda 0.25 tsp
Nuts, Almonds, sliced 3 oz
Lime Zest 2 T
Egg 1
Milk 1 c
Butter 5 T melted
Lime Juice 3 T
Sugar 2 T (for topping)
Avocado Toast, Classic
Use a fork to coarsely smash avocado so some larger chunks remain. Mix w lemon juice and avocado oil. Liberally spread over toast. Sprinkle w red pepper flakes, salt and black pepper.
Avocados 3 ripe Haas, pitted
Lemon juice
Avocado oil 1 T
Toast 4 slices whole grain
Sea salt
Black pepper
Red pepper flakes
Bagels
Rinse a large bowl under hot water. Put 1.5 c very warm water in bowl and sprinkle with the yeast. Let stand a few minutes, then stir until dissolved. Stir in sugar, salt and enough flour to make a soft dough. Turn out on lightly floured board and knead 10 min or until smooth and elastic. Cover w sheet of plastic wrap and let rise in warm place free from drafts 15 min. Punch down and roll in rectangle 9" x 5". With floured knife, cut in 12 equal strips. Pull and pat each strip until about 3/4" wide. Moisten ends, join together to form circle and put bagels on floured waxed paper covered cookie sheet. Cover lightly and let rise 20 min. Bring 1 gal water to boil in large kettle. Reduce heat and drop in bagels one at a time. Simmer 4 or 5 at a time exactly 7 min. Remove and drain on towel while cooking remaining bagels. When all are cooked, arrange on ungreased cookie sheet and bake in pre-heated 375 oven 30-35 min.
Yeast 1 pkg
Sugar 3 T
Salt 2 tsp
Flour 4.5 c
Biscuits
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mix resembles rough crumbs (or cut in with pastry cutter). Return to bowl, add milk and stir w fork until it forms a rough ball. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover dough loosely w a kitchen towel and allow it to rest for 30 min. Gently pat out some more, so rectangle is roughly 10 x 6. Cut into biscuits using floured glass. Do not twist glass when cutting. Place biscuits on cookie sheet and bake until golden brown, 10-15 min.
Flour 2 c plus more for dusting
Baking Powder 2 T
Sugar 1 scant tsp
Salt 1 tsp
Butter 5 T cold unsalted
Milk 1 c whole
Biscuits, Cream Drop
Preheat oven to 400. Stir together flour, baking powder, salt and sugar. Add cream, then stir just until a dough forms. Drop heaping 1/4 cups of batter, about 1 inch apart, on ungreased large baking sheet. Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18-20 min. Serve with butter and jam.
Flour 2.5 c
Baking Powder 1 T
Salt 1 tsp
Sugar 1 T
Heavy Cream 2 c chilled
Biscuits, Cheddar Scallion
Preheat the oven to 450 degrees. Butter a large baking sheet. Coarsely grate the cheddar; you should have about a cup and a half. Mix in the grated Parmesan. Chop the scallions—both the white and the green parts. Cut the cold butter into ½-inch cubes. Mix the dry ingredients in a bowl, then cut in the butter with two knives until it’s about the size of peas. Stir in the cheese and the scallions and then gently mix in the buttermilk, just until the dough comes together. Drop the dough onto the baking sheet in twelve mounds, leaving space between them. Bake until fragrant and golden, about 15 minutes.
6 ounces cheddar cheese
3 tablespoons Parmesan (finely grated)
3 scallions
¾ stick (6 tablespoons) unsalted butter
1¾ cups all-purpose flour
¾ cup stone-ground cornmeal (not coarse)
4 teaspoons baking powder
1 teaspoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (well shaken)
Bismarck
Preheat the oven to 475. In a medium bowl, whisk together flour, milk, eggs, and salt. Put the butter in a medium cast iron skillet (or oven proof skillet if you don't have cast iron) and put it in the oven to melt. Once the butter has melted and is very hot, pour the batter into the skillet and return it to the oven. Bake until fluffy and starting to brown (about 12 minutes). Cut into slices and serve with warm fresh fruit maple syrup
1/2 cup flour
1/2 cup milk
2 eggs
4 tablespoons butte
1 pinch salt
Bran Muffins
Stir together flour, baking powder, salt and sugar. Set aside. Measure cereal and milk into large bowl. Stir. Let stand 5 min or until cereal is softened. Add egg and oil. Beat well. Add flour mix, stirring only until combined. Spoon into 12 muffin cups. Bake at 400 for 20 min.
Flour 1.25 c
Baking Powder 1 T
Salt 0.5 tsp
Sugar 0.5 c
Cereal 2 c All-Bran
Milk 1.25 c
Egg 1
Vegetable Oil 0.25 ca lumpy.
Bread, Simple Crusty
In large bowl mix yeast and salt into 3 c lukewarm water. Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover w towel and let rise at room temp 2-5 hours. Bake at this point or refrigerate, covered for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit sized piece w serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled w cornmeal. Let rest 40 min. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450. Heat stone for 20 min. Dust dough w flour, slash top w serrated or very sharp knife three times and slide onto stone. Pour one cup of hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 min. Cool completely.
Yeast 1.5 tsp
Salt 1.5 T kosher
Flour 6.5 c unbleached all-purpose plus more for dusting
Cornmeal
Bread, No-Knead
Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
Scrape your dough-covered hand with your clean hand or with a metal or plastic dough scraper to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl (or a cutting board) and place it on top of the large bowl, tapping it to ensure a tight seal. Let dough rest at least 12 hours and up to 18 hours at room temperature, 60 to 70 degrees. When the dough is done resting, it should appear very bubbly and wet.
Shape the loaf: Wipe out any moisture collected inside the medium bowl. Dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl over your floured work surface, using your fingertips to ease the dough away from the bowl until it all tips out. (Some bits of the dough will stick to the bowl, this is OK; leave them behind.)
Working gently but quickly to avoid deflating the dough, using one hand, reach under one side with your fingertips, stretch the dough, and fold it over itself into the center. Repeat three more times until each side of the dough has been folded over the top. Using the sides of your hands instead of your fingertips and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
Proof the loaf: Carefully lift the dough, place it smooth-side up into the towel-lined bowl, and dust lightly with rice flour or bread flour. Cover the bowl with a large baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn’t spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
Heat the oven: At least 30 minutes before baking, adjust oven rack to lower-middle position and heat oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
Bake the bread: Splash some water inside the larger metal bowl, then invert it onto the baking sheet over the dough. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees, and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you’d like it, 15 to 25 minutes longer. Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.
400 grams bread flour (about 2 2/3 level cups; see Tip)
8 grams salt (about 1 1/2 teaspoons table salt, 2 teaspoons Morton kosher salt or 2 1/2 teaspoons Diamond Crystal kosher salt)
2 grams instant or “rapid rise” yeast (about 1/2 teaspoon; see Tip)
280 grams warm water (about 1 cup plus 3 tablespoons; see Tip)
⅛ teaspoon white vinegar or lemon juice
Rice flour or extra bread flour, for dusting
Tips: It is strongly recommended to use a gram scale for accuracy and success in this recipe. This recipe calls for bread flour, ideally King Arthur brand flour, which has a protein content of 12.7 percent. If using all-purpose flour, decrease water content by 20 grams. If using active dry yeast instead of instant or rapid rise, increase the amount to 2.25 grams (a heaping 1/2 teaspoon). The water should feel warm to the touch and register around 90 degrees on an instant-read thermometer. To make a rye or whole-wheat version of this bread, substitute 100 grams of the bread flour with an equal quantity of rye or whole-wheat flour, and increase the water by 10 grams.
Bread Pudding, Bacon, Gruyere and Arugula
Preheat oven to 375 with rack in middle. Butter a shallow 2-qt baking dish. Whisk together milk, cream, eggs and s&p in large bowl. Cook bacon in 12" heavy skillet over medium heat, turning constantly, until crisp. Transfer with tongs to paper towels, then coarsely crumble. Pour off all but 1T fat. Increase heat to medium-high and cook shallot and garlic about 1 min. Gradually add arugula and cook, stirring, until it wilts. Stir arugula mix, bacon, bread and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 min, then remove foil and bake until golden in spots, about 10 min more
Milk 1.5 c
Heavy Cream 0.5 c
Egg 5 large
Bacon 6 slices
Shallot 1 large, finely chopped
Garlic 3 cloves
Arugula 6.5 c baby or use baby spinach
Bread 6 c cubed country-style
Cheese, Gruyere 1.5 c grated
Carambola Bread
Beat eggs until light and foamy; add sugar, oil, carmabola, and vanilla. Mix lightly, but well, by hand. Combine dry ingredients, sifted together, to first mixture and blend well. Stir in nuts and pour into two greased and floured 9 x 9 x 3 inch pans. Bake at 350 of 15 min; lower heat to 325 and continue baking for 45 more minutes. Do finger test for doneness.
Egg 3
Vegetable Oil 1 c
Vanilla 2 tsp
Flour 3 c
Baking Powder 0.5 tsp
Nuts 1 c chopped
Sugar 2 c
Carambola (Star Fruit) 2 c chopped fine
Cloves 0.25 tsp
Cinnamon 0.25 tsp
Salt 0.25 tsp
Chuck Wagon Pecan Bread
Combine all ingredients and stir well. Pour into a greased 9x5x3" loaf pan. Bake at 350` for 1 hour (or when toothpick comes out clean). Turn out and cool on rack. Keeps well when wrapped tightly
3-1/2 cups sifted all-purpose flour
1 cup granulated sugar
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
2 cups chopped pecans
1/4 cup melted lard (I used Crisco)
1 egg
Coconut Bread
Preheat oven to 350. Butter and flour a 9x5x3" loaf pan, knocking out excess flour. Spread 3 c coconut in large shallow baking pan (1" deep) and toast in middle of oven, stirring occasionally, until evenly golden brown, 20-25 min. (Watch carefully; edges burn quickly) Cool completely in pan on a rack, about 15 min, then grind in a food processor to a coarse meal, about 40 sec (1.25 c). Leave oven on. Stir together flour, ground coconut, and remaining cup of untoasted coconut in a large bowl. Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1-2 min. Add eggs one at a time, beating well after each addition. Whisk 1 c water into flour mix, then add egg mix, whisking just until well blended. Pour batter into pan, smoothing top, and bake in middle of oven until a wooden skewer inserted in center comes out clean and top is evenly brown, 1 hour to 1 hr 10 min. Cool to warm in pan n rack, 10-15 min, then turn out of pan and set right side up on rack to cool completely.
Coconut 4 c sweetened
Flour 2 c self-rising
Butter 0.5 c, unsalted, softened
Sugar 0.5 c
Egg 2 large
Cornbread
Preheat oven to 375. Put the butter in a medium-sized ovenproof skillet (preferably cast iron) or an 8" square or round baking pan and place it in the oven to heat until pan is hot and butter is melted, about 4 min. Combine dry ingredients in large bowl. In a smaller bowl, mix egg and milk. Pour melted butter from pan into egg-milk mix and whisk. Stir milk into dry ingredients. (if desired, mix in 2/3 c grated cheddar, 1/4 c chopped scallions --both white and green parts--and 1 tsp seeded and finely minced jalapenos then, right before baking, sprinkle another 1/4 c grated cheddar on top). Scrape batter into pan and spread evenly. Bake until bread is lightly browned and toothpick comes out clean, about 25 min. Cool on rack at least 10 min.
Butter 4 T unsalted
Cornmeal 1.25 c
Flour 3/4 c
Baking Powder 2 tsp]Kosher Salt 1 tsp
Sugar 2 T
Egg 1 large
Milk 1.25 c (or use buttermilk or yogurt)
Cornbread, Thin and Crispy
Heat oven to 500. Add bacon drippings to 12 iron skillet and place in oven to warm. In medium bowl, use whisk to combine dry ingredients. Add egg, buttermilk and water and stir well. When skillet is very hot and grease is sizzling, carefully remove from oven and pour half of hot fat into batter. Whisk. Working quickly, sprinkle the hot skillet with remaining cornmeal. It should smell like popcorn. Pour batter into hot pan and return to oven. Check after 20 min, baking until cornbread is deep golden brown. Remove pan from oven and immediately flip onto plate. cut into wedges.
Bacon drippings 1/4 c or veg oil
Cornmeal 2 c coarse, preferably white, plus about 2 T extra for skillet
Kosher salt 1.25 tsp
Baking Soda 1/2 tsp
Egg 1 large
Buttermilk 1.25 c
Water 1/4 c hot
Cornbread for Stuffing
Combine dry ingredients in large bowl. Stir in milk, eggs and oil. Pour into a lightly greased 13 x 9 pan and bake at 425 for 20-25 min.
Cornmeal 2 c yellow
Flour 2 c all purpose
Sugar 2T
Baking Powder 2T
Salt 1 tsp
Milk 2 c
Eggs 2 lg
Vegetable Oil ½ c
Crepes, Basic
Beat 3 eggs in large bowl, Over top, sift 3/4 c flour, 1T sugar and 1/2 tsp salt. Beat just until smooth. Stir in 1 c milk and 1T clarified butter. Heat griddle slowly, till water drops bounce. Grease lightly w butter. Spread on desired amount of batter and spread or tilt. Bake 1-2 min and turn and bake 1-2 min more. Makes 3.5 dozen @ 3", 20 @ 2 T, or 8 @ 8"
Dutch Oven Bread, Easy
Mix all ingredients into a bowl to form "sponge". Loosely cover and let sit on counter 12-24 hours. Lightly flour counter: empty sponge mix from bowl onto floured counter. Dusting with more flour as you go, fold the dough into itself a few times until it isn't very wet and sticky. Shape into a ball. Cover the dough using the bowl. While dough is resting, place your Dutch oven into the oven and turn on to 450. When oven temp reaches 450, remove pot and carefully place dough into the pot. Cover and return pot to oven. Cook for 30 min. Uncover pot and continue to cook 10-15 minutes more. Cool bread on a wire rack.
Flour 3 c all-purpose
Salt 1.75 tsp
Yeast 1/2 tsp
Water 1.5 c
Dumplings
Add 3/4 c milk and 2T oil to 2 c Bisquik. Stir till damp. Drop by rounded T on hot stew. Cook uncovered 10 min and covered 10 min.
~~~OR~~~
Mix 1 c flour, 2 tsp. baking powder, 1 tsp sugar and 1/2 tsp salt. Cut in 1 T butter. Add 1/2 c milk and stir to mix lightly. Drop by rounded T on hot stew in crockpot. Cover pot w foil, then with pot lid. Steam 30 min.
Fig & Goat-cheese Quick Bread
Center a rack in the oven and heat the oven to 350 degrees. Coat an 8- to 9-inch loaf pan with baking spray (or butter the pan).
Cut the goat cheese into 1/2-inch pieces. It’s a sticky, messy job, so don’t aim for perfection. Refrigerate the cheese until needed.
In a small bowl, toss together the figs, parsley, rosemary and thyme; keep at hand.
In a large bowl, whisk together the flour, baking powder, salt and pepper. Working in a medium bowl, whisk the eggs until blended, then whisk in the milk, oil and honey.
Pour the wet ingredients over the flour mixture, and, using a sturdy spatula, stir until the dough is almost blended. You’ll still see streaks of flour, and that’s fine. Scatter the fig mixture over the dough, and then cover with the chilled bits of goat cheese. Grate the zest of the clementine or tangerine over the cheese. Using as few strokes as possible, stir everything together. Once again, it might not be perfect, and, once again, that’s fine. Scrape the dough into the pan, and use the spatula to poke the dough into the corners and to even the bumpy top.
Bake for 34 to 38 minutes or until the top is golden, the cake has started to pull away from the sides of the pan, and, most important, a tester inserted into the center of the cake comes out clean. Unmold the cake onto a rack, turn it right side up and let it cool. You can serve the cake when it’s slightly warm (it’s not so easy to cut then, but it’s delicious) or when it is at room temperature. Cut into thick slices. Wrapped well, the cake will keep for a day or two at room temperature.
Nonstick cooking spray or butter
4 ounces/115 grams very cold soft goat cheese
4 moist, plump dried figs (such as Kalamata), cut into 1/4-inch bits
⅓ cup/20 grams finely chopped fresh parsley
1 ½ teaspoons finely chopped fresh rosemary
½ teaspoon finely chopped fresh thyme
1 ¾ cups/225 grams all-purpose flour
1 tablespoon baking powder
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
3 large eggs, at room temperature
⅓ cup/80 milliliters whole milk, lukewarm
⅓ cup/80 milliliters olive oil
1 tablespoon honey
1 clementine or 1/2 tangerine
French Toast, Stuffed Serves 4
Preheat oven to 300. Place baking sheet in oven. Cutting through top crust of each bread slice, make 4" long by 2" deep pocket. Stir cream cheese and marmalade in small bowl. Spoon 1 generous T into each pocket. Whisk eggs, milk, vanilla, cinnamon and nutmeg in pie plate. Dip 4 stuffed slices into mix, coating completely. Melt 1T butter in large nonstick skillet over medium heat. Add dipped bread to skillet. Cook until golden, about 2 min per side. Transfer to baking sheet in oven. Repeat with remaining slices and 1T butter. Serve w Orange Syrup.
Bread 8 2.5X4.5" slices French bread, 1" thick
Cream Cheese 4oz, at room temp
Marmalade 0.25c
Egg 4 large
Milk 1 c
Vanilla 1tsp
Cinnamon 0.25 tsp
Nutmeg 0.125 tsp
Butter 2T
French Toast, Blueberry
Preheat oven to 350 and lightly grease 9x13 baking dish. Beat cream cheese, sugar, vanilla and cinnamon in large bowl. Add eggs, one at a time, mixing well after each. Add milk, and mix well. Arrange bread in dish and spread blueberries on top. Pour in cream cheese mix. Let stand for at least 15 min or in frig overnight. Bake 40-45 min and serve w maple syrup or confectioners sugar.
Cream cheese 16 oz, softened
Sugar 1/2 c
Vanilla 2 tsp
Cinnamon 1 tsp
Eggs 2 large
Milk 1.5 c
French bread 10 slices 3/4" thick
Blueberries 2 c
French Toast, Blueberry & Cream Cheese Casserole
Butter a 9 x 13 casserole dish. Cut french bread into 2 inch cubes and set aside.
In large bowl, combine eggs, half and half, sugar, cinnamon, vanilla and salt. Whisk until completely mixed.
Put one half of bread cubes in prepared dish.
Top with half cream cheese cubes and half cup of blueberries.
Add remaining bread cubes and top with remaining cream cheese and additional half cup of blueberries.
Pour egg mixture over bread cubes. Pressing mixture down so completely soaked by egg mixture.
Cover with plastic wrap and store in refrigerator for at least 2 hours or up to 48 hours.
Preheat oven to 375 degrees.
Remove plastic wrap and sprinkle casserole with raw sugar.
Cover casserole with foil and bake for 30 minutes.
Remove foil and bake an additional 20-30 minutes or until center is firm and bread is slightly brown on top.
Cool slightly and serve with blueberry sauce.
Blueberry Sauce
In small saucepan, combine sugar, water and cornstarch until simmering.
Add blueberries and simmer for 10 minutes. Using a fork or whisk, slightly break up the blueberries to desired consistency.
Cool slightly before serving or store in refrigerator for up to 3 days.
For Casserole
1 large loaf french bread - about 8 cups day old is best
8 eggs
2 1/2 cups half and half
1/3 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup fresh blueberries or frozen blueberries that have been tossed in 1 tablespoon of flour to keep them from bleeding
1 8 oz package cream cheese, light or regular cubed. (for easier cutting put in freezer for 15 minutes)
1/4 cup raw sugar for sprinkling on top optional
Blueberry Sauce
1 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 cups blueberries
French Toast-Crème Brulee Serves 6
In small heavy saucepan, melt butter w sugar and syrup over moderate heat, stirring until smooth and pour into 13x9x2" baking dish. Cut six 1" thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill covered, at least 8 hours and up to one day. Preheat oven to 350 and bring bread to room temp. Bake uncovered in middle of oven until puffed and edges are pale golden, 35-40 min. Serve hot toast immediately.
Butter 1 stick, unsalted
Brown Sugar 1 c packed
Corn Syrup 2T
Bread 1 loaf--8-9" round, country style
Egg 5 large
Half and Half 1.5c
Vanilla 1 tsp
Grand Marnier 1tsp
Salt 0.25tsp
Fritters
Combine, in order, 1 c pancake mix, 2/3 c milk, 1 egg and 2T sugar. Stir lightly. Dip food in batter and fry at 370.Fritto Misto BatterBlend 3T oil into 1 c sifted flour. Gradually add 3/4 c warm water and pinch salt. Mix until smooth. Cover. Let stand 2 hours. When ready to use, fold in 1 stiffly beaten egg white.
Golden Cheddar Cheese Spoon Bread
Gradually add cornmeal to 1.5 boiling milk, stirring until very thick. Reduce heat and cook till most of liquid is absorbed. Remove from heat. Add salt, butter and .5 c milk w yolks. Add corn and cheese and mix well. Beat whites and fold into mush w baking powder. Spoon into well greased 2 qt baking dish. Bake at 375 for 45-50 min. Do not overcook. Serve at once.
Cornmeal 0.75 c
Milk 2c
Salt 0.75tsp
Butter 3T
Egg Yolks 4
Corn 1c cooked
Cheese, Cheddar 1.5c shredded
Egg White 4 whipped stiff
Baking Powder 0.75tsp
Gougeres
Preheat oven to 425. In medium sized saucepan bring water, butter, salt, pepper and nutmeg to boil. When butter has melted, remove from heat. Add all the flour to mix and beat w wooden spoon until mix leaves sides of pan clean. Lower heat and cook, stirring constantly, for two minutes. Dump the mixture into the bowl of a food processor, fitterd with the steel blades. Immediately ad 4 eggs, cheese, and pulse until they are completely incorporated. Add cheese, mustard & cayenne and beat until incorporated. Beat in 4 of the eggs one at a time until thoroughly absorbed. Beat until mix is smooth, shiny and firm. Drop by small spoonfuls onto a greased cookie sheet. Beat remaining egg w 1/2T water, then brush tops of uncooked puffs w egg wash. Bake in upper third of oven for about 15 min, lower heat to 350 and bake 15 min more or until golden and doubled in size. Remove from oven and stuff (try Shrimp Appetizer Stuffing). Makes about 4 doz. Recipe can be halved. They keep for days unrefrigerated.
Cheese, Swiss 1c grated
Water 1c
Butter 8T
Salt 0.5tsp
Pepper 0.25tsp
Nutmeg 0.25tsp
Flour 1c
Egg 5 large, at room temp
Mustard 1tsp dry
Cayenne Pepper 1 pinch
New England Spider Cake Serves 8
Preheat oven to 350. Combine milk and vinegar in bowl and set aside to sour. In another bowl, combine flour, cornmeal, sugar, baking soda and salt. Whisk eggs into the sour milk. Stir into dry ingredients and set aside. Melt butter in a 12-inch cast iron skillet. Pour in the batter. Pour cream into the center, slide skillet into oven and bake until golden brown on top, about 50-60 min. Slice into wedges and serve warm.
Milk 2c
Vinegar 4tsp
Flour 1c
Cornmeal 0.75c
Sugar 0.75c
Baking Soda 0.5tsp
Salt 0.5tsp
Egg 2
Butter 2T
Heavy Cream 1c
Overnight Oatmeal
Mix all but nuts and sweetener in jar. Shake and store in refrigerator for at least 5 hours and up to 5 days. Serve topped w nuts and sweetener if desired.
Steel cut oats ½ c
Dried fruit ¼ c diced if necessary
Seeds 1 T chia, flax, poppy or sesame
Milk 1 c or unsweetened dairy alternative such as almond or soy milk
Salt ¼ tsp kosher
Sweetener Maple syrup, honey, or brown sugar
Nuts 2 T chopped or sliced, toasted is best
Oyster Crackers, Herbed
Preheat oven to 350. In small saucepan, melt butter w herbs. Add crackers and toss to coat. Arrange on baking sheet in one layer and bake 10 min until deep golden.
Pancakes, Lemon Ricotta—makes 12 4” pancakes, serves 3-4
Adjust oven rack to middle position and heat oven to 200. Spray rack set in rimmed baking sheet w vegetable oil spray and place in oven. Whisk flour, baking soda and salt together in medium bowl and make well in center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in melted butter. Whisk egg whites until foamy, about 1 min. Whip whites into soft, billowy mounds. Gradually add sugar and whip until glossy, stiff peaks form. Transfer 1/3 to batter and whisk gently until mis is lightened. Using rubber spatula, gently fold remaining egg whites into batter. Heat 1 tsp oil in 12” non-stick skillet over medium low heat until shimmering. Using paper towels, wipe out skillet, leaving thin film on bottom and sides of pan. Using ¼ cup measure or 2 oz ladle, portion batter into pan in 3 places, leaving 2” between portions. Gently spread each into 4” round. Cook until edges are set and first side is golden brown, 2-3 min. Using thin, wide spatula, flip cakes and continue to cook until second side is golden brown, 2-3 min. Serve immediately w fruit topping or honey or keep warm on rack in oven. Repeat for all batter.
Flour 2/3 c all purpose
Baking Soda ½ tsp
Salt ½ tsp
Eggs 2 large, separated plus 2 large whites
Ricotta Cheese 8 oz whole-milk
Lemon zest 1 tsp plus 4 tsp juice
Milk 1/3 c whole
Vanilla ½ tsp extract
Butter 2 T unsalted, melted
Suger ¼ c
Vegetable Oil 1-2 tsp
Popovers
Mix eggs, milk, flour and salt. Beat 30 seconds. Add oil. Beat 30 seconds. Fill 8 well greased custard cups 1/2 full. Bake at 475 for 15 min and at 350 for 25-30 min (or 425 for 40-45 min). A few min before removing, prick w fork. (for Cream filled Popovers: make up to point of baking. Put in cold oven and turn to 450. Bake 30 min. Remove from oven and make 1/2" slot in top. Reduce heat to 375 and bake 5-10 min. Remove. Slash sides and fill w chipped cream. Put spoonful of preserves in each.)
Egg 2
Milk 1c
Flour 1c sifted
Salt 0.5tsp
Popovers, Mini
Preheat oven to 375. Generously grease 24 mini-muffin tins. Whisk together eggs, milk, water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Divide batter among tins and bake in lower third of oven 20 min. Cut a small slit in the top of each popover with a small sharp knife and bake 5 min longer. Fill.
Egg 2 large
Milk 0.75c
Water 0.25c
Butter 1T melted
Flour 1c minus 2 T
Salt 0.5tsp
Potato Langos
In large mixer bowl, stir together 2 c of the flour and the yeast. In saucepan, heat milk, sugar, shortening, and salt until warm, stirring constantly till shortening almost melts. Add to dry ingredients in mixer bowl; add potatoes and egg. Beat at low speed of electric mixer for .5 min, scraping sides of bowl constantly. Beat 3 min at high. By hand, stir in remaining flour. Turn into greased bowl, turning once to grease surface. Cover; let rise until double, about 1 hour. Punch dough down; divide in half. Cover: let rest 10 min. On well-floured surface, roll half the dough at a time to .25" thickness (12x10" rectangle). With sharp knife, cut in 4" circles or oval. Make 2 parallel slashes, about 1.5" long, off-center in each circle. Pull apart with fingers to widen openings. (Reroll extra dough as necessary). Fry, a few at a time, in deep hot fat (375) till puffy and golden brown, about 2 min, turning once. Drain on paper toweling. Serve warm w garlic cloves. Makes about 2 doz.
Flour 3.5c
Yeast 1pkg
Milk 1.25c
Sugar 0.25c
Vegetable Shortening 0.25c
Salt 1.25tsp
Potato 0.5c, mashed
Egg 1
Vegetable Oil
Pretzels, Soft
Preheat oven to 400. Put 1 cup of warm water and all yeast into large mixing bowl. Stir until yeast is dissolved. Gradually add flour to make a very stiff dough. Sprinkle a little flour on a board and put the dough on the board. Knead by folding the farthest edge of the dough toward you and working the fold into the dough with the heels of your hands. Turn the dough around and repeat. Knead 5 min. Make into a ball and put in bowl. Cover and let stand in a warm, dark place for 30 min. Fill a large shallow pan half full of water; add baking soda, bring to a simmer. After dough has risen, put on board and punch down. Roll into 6 inch square. With a dull knife, cut the dough into strips about the size of your finger. Twist into pretzel shape and pinch ends together. Slip one at a time into simmering water. When they rise to the top, take them out with a slotted spatula and place a few inches apart on a greased cookie sheet (they will be very slippery). Beat an egg w fork. Using pastry brush, brush each with egg. Then sprinkle w coarse salt or caraway seeds. Bake until golden, about 15 min. Makes 2 doz.
Yeast 3 pkg
Flour 3c
Baking Soda 2tsp
Egg 1
Pumpkin Bread
Cream butter w sugar. Add eggs. Stir in pumpkin. Sift dry ingredients together. Add to butter alternately w 1/3 c water. Stir in vanilla and nuts. Turn into greased loaf pan and bake at 350 for 45 min- 1 hour.
Butter 0.33c
Sugar 1.33c
Egg 2
Pumpkin 1c cooked & mashed
Flour 1.67c
Baking Soda 1tsp
Baking Powder 0.25tsp
Salt 0.75tsp
Cinnamon 0.5tsp
Nutmeg 0.5tsp
Allspice 0.5tsp
Cloves 0.5tsp
Ginger 0.5tsp
Vanilla 0.5tsp
Nuts 0.5c
Scones
Mix dry ingredients and cut in butter until mix is crumbly. Beat egg slightly w fork and combine w buttermilk. Mix quickly into dry ingredients w fork. Turn out onto buttered cookie sheet and pat into two circles about 1/2" thick. Cut each into 6 wedges w knife dipped in flour. Prick w fork. Bake at 425 for 10-15 min. Serve hot w lots of butter and jam.
Flour 2 c
Baking Powder 2.5 tsp
Baking Soda 0.25 tsp
Salt 0.5 tsp
Sugar 2 T
Butter 0.25 c
Egg 1
Buttermilk 0.75 c
Shortbread
Heat oven to 325. Pulse together flour, sugar and salt in food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess. Press into an even layer in ungreased 8- or 9- inch square pan or 9" pie plate. Prick all over with fork. Bake until golden brown, about 35-40 min for 9" square, 45-50 for 8". Transfer to wire rack to cool. Serve while warm.
Flour 2 c all-purpose
Sugar 2/3 c granulated
Sakt 3/4 tsp fine
Butter 1 c cold, unsalted, cut into 1" chunks
Note variations:
- Scottish: use 1 1/2 c all-purpose and 1/2 c white rice flour
- Tender: Substitue confectioners' sugar for granulated and 1/3 c cornstarch for 1/3 c flour
- Citrus: Add 1-1.5tsp finely grated citrus zest w flour. Add up to 1 tsp orange blossom water w butter; top w poppy seeds
- Nut: grind 1/2 c toasted nuts in food processor w flour
- Spice or Seed: Add up to 1 tsp strong spices or seeds or 3 T poppy or sesame seeds
- Brown or Maple Sugar: substitute 1/3 c light or dark brown sugar or maple sugar for granulated
Southwestern Flatbread
Heat oven to 375. Brush large cookie sheet w 1 tsp olive oil. Unroll dough onto oiled cookie sheet. With rolling pin, roll out to form a 17"x 14"rectangle. Drizzle dough w remaining 1 tsp oil; brush to spread. In small bowl, combine sunflower seeds and chili powder; mix well. Sprinkle over dough. Firmly roll rolling pin over dough, pressing in seeds. Break any air bubbles that form. Sprinkle w salt. Bake 12-16 min or until golden brown. Place on wire rack. Cool 10 min. Tear into pieces.
Olive Oil 2 tsp
Pillsbury Refrigerated French Loaf 1
Sunflower Seeds 0.5c roasted salted
Chili Powder 1 tsp
Salt 1 tsp
Spoon Bread Dressing (gluten-free)
Preheat the oven to 350 degrees F. Use 1 tablespoon of the butter to generously grease a 3-quart rectangular baking dish.
In a large saucepan melt the remaining 3 tablespoons butter over medium heat. Add the onion, celery, and salt. Cook, stirring occasionally, for 4 minutes or until just tender. Add the poultry seasoning; cook and stir for 1 minute.
Add the milk, water, and sugar; bring to boiling. Continuously whisk the mixture while you pour in the cornmeal in a slow, steady stream. Cook, whisking constantly, for 5 minutes or until the cornmeal has absorbed all the liquid and is thick and smooth. Remove from heat and stir in the corn and baking powder. Cool for 20 to 30 minutes or until lukewarm, stirring often to avoid clumping.
In a large bowl whisk the eggs for 5 to 7 minutes or until pale yellow and very foamy with no liquid remaining. Add beaten eggs, one-third at a time, to the cornmeal mixture, folding gently until incorporated. Spread evenly in the prepared dish.
Bake 25 to 30 minutes or until golden brown and set and top springs back when gently touched. Cool slightly before serving (spoon bread may fall during cooling).
1/4 cup unsalted butter, softened
1 onion, finely chopped (1 cup)
1 celery stalk, finely diced (1/2 cup)
1 1/2 teaspoons kosher salt
1/2 teaspoon Poultry Seasoning (1 tsp dried sage, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp dried oregano, 1/4 tsp celery seeds, 1/8 tsp grated nutmeg)
2 cups whole milk
1 cup water
1 tablespoon sugar
1 cup fine stone-ground yellow cornmeal
1 11 ounce can whole kernel corn, drained
1 teaspoon baking powder
3 eggs
Stuffing, Kosher Cornbread
Mix bread w 3 T butter , thyme & parsley, s&p. Bake @ 350 for 15-20 min, if fresh, 5 minutes if bagged. Saute vegetables and sage in 3 T butter until tender. Mix together w bread, pecans and cherries. Whisk together eggs, stock, cream and herbs. Pour over bread mix in lasagna pan. Cover and refrigerate, if desired. Cook at 400 covered 30 min and uncovered an additional 20 min or until crusty.
Cornbread 6-8 c, cubed
Butter 6T melted
Parsley 2T fresh chopped
Thyme to taste
Celery 1 c
Scallions 1 c mixed, chopped
Corn 2 c
Garlic 2T
Sage to taste
Pecans 1 c, toasted and chopped
Cherries 1 c dried and chopped
Eggs 2
Stock 3 c chicken or turkey
Heavy Cream ½ c
Stuffing, Dried Fruit
Combine porcini w 1 ½ c boiling water. Let soak 30 min. Cook bacon in large skillet over medium low heat, stirring frequently, until crisp, about 15 min. Transfer to large plate, reserving drippings in skillet. Add onions, leek, garlic, celery and apples to skillet. Cook until almost tender and translucent, about 10 min. Drain porcini, reserving 1 c liquid. Coarsely chop and add to skillet w chopped turkey liver. Cook 2 min, then add to bowl w bacon. Can be made to this point and refrigerated overnight (bring to room temp before continuing). Preheat oven to 375. Add all other ingredients and porcini liquid and mix well. Add croutons all at once, toss until evenly moistened. Bake in greased, tightly covered casserole at 350 for 20 min. Uncover stuffing and bake for 10 min more to brown. For use in a turkey, follow directions for stuffing a turkey.
Applesauce 1 c
Calvados 1 c
Turkey liver coarsely chopped
Garlic 1 clove, finely chopped
Leek 1, white and pale green only, rinsed & finely chopped
Bacon ½ lb finely chopped
Mushrooms 1 c dried porcini
Butter 0.25 c
Onion1 c chopped
Celery1 1/2 c chopped
Apples 2.5 c cored, unpeeled, chopped
Brown Sugar 0.25 c
Water Chestnuts 16 oz, chopped
Nuts, Pecans 1.5 c toasted chopped
Orange Juice 1 c
Cherries 0.5 c dried
Berries, Blueberries or Cranberries 0.5 c dried
Salt 1 tsp
Parsley 1 tsp dry
Thyme 1 T fresh
Rosemary 0.25 tsp crushed
Bread Cubes 5 c croutons
Tempura Batter
Beat 1 egg till fluffy. Add 6T flour, 1/2 c water, 1.5 tsp cornstarch, .25 tsp salt, and .25 tsp baking soda.
Yorkshire Pudding
Beat eggs well. Add milk and beat in flour and salt. Cover bowl w plastic wrap and let stand from 1-3 hours. Whisk in 1 T beef fat about 30 sec. Transfer batter to large pitcher. Measure 1 tsp of remaining fat into each of standard muffin pan. In 450 oven put pan to heat for 3 min. Remove pan from oven and quickly fill 12 muffin cups. Return to oven and bake without opening door for 20 min. Reduce heat to 350 and bake until deep golden brown, about 10 min longer. Remove and pierce each muffin to release steam.
Beef Fat 4T
Egg 6
Flour 1.5c
Milk 1.5c
Salt 0.5tsp
Yellow Squash Lemon Poppy seed Bread
1 cup melted unsalted butter
1 cup granulated sugar
Juice and zest of 2 small lemons
1 teaspoon almond flavor
1/2 teaspoon vanilla extract
3 large eggs
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
2 cups grated summer squash (drained in a colander and then squeezed dry in a dish towel)
1 tablespoon poppy seeds
Preheat the oven to 325 degrees Fahrenheit. Grease or line two loaf pans; set aside.
Place the melted butter, sugar, lemon juice and zest, almond flavor and vanilla extract in a large mixing bowl. Cream together until fluffy and light in color, about 1 to 2 minutes.
Add the eggs one at a time, allowing each egg to fully incorporate into the mixture before adding another.
Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture. Mix well.
Working in batches, add the flour a 1/2 cup at a time; mix in entirely between additions. Fold in the squash and poppy seeds. Divide the batter between the prepared loaf pans. Bake for 1 hour, until a toothpick inserted into the middle of the loaf comes out clean.
Notes:
You do not need to refrigerate this Lemon Poppy Seed Summer Squash bread, but it will last longer in the fridge than at room temperature. You can keep it in an air-tight container at room temperature for 1-2 days, or refrigerated in an airtight container for 3-5 days.
To make a Gluten Free version, substitute 3 cups of all-purpose gluten-free flour in place of 3 cups of all-purpose regular flour and add 1 1/2 teaspoons of xantham gum. Try using Bob’s Red Mill all-purpose gluten-free flour.
Zucchini Bread
Mix dry ingredients and wet ingredients separately. Stir together. Bake 1 hr at 350. Makes 2 loaves
Egg 3
Vegetable Oil 1 c
Zucchini 2 c peeled and grated
Vanilla 3 tsp
Flour 3 c
Salt 1 tsp
Baking Soda 2 tsp
Baking Powder 0.5 tsp
Cinnamon 2 tsp