Category Archives: Recipes

New Sourdough protocol

Norwich Sourdough
(adapted from Vermont Sourdough in Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman)

Yield: Four small round loaves)


  • Mix/autolyse: 35 minutes
  • First fermentation: 2.5 hours
  • Divide, bench rest, and shape: 20 minutes
  • Proof: 2.5 hours (or 1.5 hours, then retard for 2 – 16 hours)
  • Bake: 35 minutes

Desired dough temperature: 76F


  • 900 g white flour
  • 120 g whole rye flour
  • 600 g water at about 74F
  • 360 g mature 100% hydration sourdough starter (ie, 50/50 water and flour, make sure the starter is active!)
  • 23 g / 1 T salt


    1. In the bowl of a stand mixer, mix the flours, water, and starter on low speed until just combined, about one minute. I sprinkle the salt on top, but do not mix in, and proceed to the next step.
    2. Let the dough rest (autolyse) for 30 minutes.
    3. Mixing on low or medium speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
    4. Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
    5. Ferment at room temperature (72F – 76F) for 2.5 hours, with folds at 50 and 100 minutes.
    6. Turn the dough out onto a lightly floured counter. Divide it into 4 equal pieces.
    7. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
    8. Shape into batards or tight round loaves and let prove on parchment-lined baking sheet or a floured couche.
    9. Put the loaves into a large plastic bag or cover with plastic wrap and proof at room temperature for 2 – 2.5 hours. Alternatively, the loaves can be proofed for about 1.5 hours at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator; this will yield a tangier bread with a lovely, blistered crust.
    10. Meanwhile, preheat the oven, with baking stone, to 400F. You will also need steam during the initial phase of baking, so prepare for this now by placing a skillet or pan in the bottom of the oven.
    11. Transfer the proofed loaves onto a semolina-sprinkled peel or parchment (if not on a baking sheet already). Slash loaves as desired and put in oven.
    12. Bake for ~30 minutes, until the internal temperature is 202F.
    13. Cool on a wire rack. Don’t cut until the loaves are completely cool.

Yogurt Protocol

For seven 6-oz containers

For the yogurt starter I buy a container of plain yogurt, portion it out in ice cube trays, freeze and save for when making yogurt.

1. Remove 2 frozen yogurt cubes and let thaw at room temperature while getting everything going. One can also microwave on low power to thaw, do not heat at high temperture or the culture could die.

2. Heat 4 cups of milk to 185 degrees over medium heat, whisking frequently to prevent scalding.

3. At 185 degrees, remove from heat and add 1/3 cup dry milk, about 3 T white sugar or other sweetener to taste, and 1 tsp vanilla. Whisk well to combine.

4. Let sit until the temperature is between 95-105 degrees.

5. Add the yogurt culture and whisk well. Pour into yogurt containers and let incubate for 6-9 hours.

6. Refrigerate and enjoy!


Chocolate Chip Cookies (Anne Spencer)

1 cup unsalted butter

1 cup sugar

1 cup brown sugar, firmly packed

2 tsp vanilla

2 eggs

3 cups flour

1 tsp soda

1 tsp salt

2 cups chocolate chips

2 cups chopped pecans (optional, and I don’t usually add them)


Beat together butter and sugars until light and fluffy. Add eggs and vanilla and beat until smooth. In a medium bowl combine flour, soda and salt and add to butter-sugar mixture. Stir in chocolate chips and pecans. Drop by teaspoonfuls on baking sheet and bake at 325 degrees for about 15 minutes.

Brown Sugar Cookies (Cooks Illustrated)

12 T unsalted butter

1/4 cup granulated sugar

2 cups packed dark brown sugar

2 cups plus 2 T flour (I use whole wheat pastry flour)

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 large egg

1 large egg yolk

1 T vanilla


Heat 10 T butter in a 10-in skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to a large heatproof bowl. Stir remaining 4 T butter into hot butter to melt; set aside for 15 minutes.

Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar clumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

Divide dough into 24 portions, each about 2 T, rolling into balls about 1 1/2 inches in diameter (I used a small cookie scoop and made about 20 portions). Roll the balls in the reserved sugar mixture to coat and set on baking sheet, about 2 inches apart.

Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

Cool cookies on baking sheet 5 minutes; transfer to cooling rack to cool to room temperature.

St. Louis Pizza (America’s Test Kitchen)


1 (8-oz) can tomato sauce

3 T tomato paste

2 T chopped fresh basil

1 T sugar

2 tsp dried oregano



We use half mozzarella and half Provel, about 3 cups total



2 cups all-purpose flour

2 T cornstarch

2 tsp sugar

1 tsp baking powder

1 tsp salt

1/2 cup plus 2 T water

2 T olive oil


Whisk together all the sauce ingredients and set aside.

Combine the flour, cornstarch, sugar, baking powder, and salt in a large bowl. Combine the water and olive oil. Stir the water mixture into the flour mixture until the dough starts to come together. Turn the dough onto a lightly floured counter and knead 3 or 4 times, until it is cohesive.

Adjust an oven rack to the lower-middle position, place a pizza stone (or inverted baking sheet) on the rack, and heat the oven to 475 degrees. Divide the dough into 2 equal pieces. Working with 1 piece of dough at a time, press the dough into a small circle and transfer it to a piece of parchment paper dusted lightly with flour. Using a rolling pin, roll and stretch the dough to form a 12-inch circle, rotating the parchment as needed. Lift the parchment and pizza dough off the counter onto an inverted baking sheet.

Top 1 dough round with half of the sauce and half of the cheese. Carefully pull the parchment paper and pizza off the baking sheet and onto the hot baking stone. Bake until the underside is golden brown and the cheese is completely melted, 9-12 minutes. Remove the pizza and the parchment from the oven and transfer the pizza to a cooling rack. Cool for 2 minutes. Repeat with the second dough round and the remaining sauce and cheese. Cut the pizzas into 2-inch squares and serve.

Brownie Roll-Out Cookies (Smitten Kitchen)

3 cups flour, plus more for counter

2/3 cup unsweetened cocoa

3/4 tsp salt

1/2 tsp baking powder

16 T unsalted butter, softened

1 1/2 cups sugar

2 large eggs

1 tsp vanilla


Preheat oven to 350 degrees. Whisk the flour, cocoa, salt, and baking powder together in a bowl, and set aside. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic, and chill for at least 1 hour.

Roll out the cookie dough on a floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. Bake on a parchment-lined baking sheet for 8-11 minutes (the former for 1/8-inch cookies, the latter for 1/4-inch cookies), until the edges are firm and the centers are slightly soft and puffed. Cool on a wire rack.

5 min artisan bread

680 g (3 cups) water
1 tablespoon yeast
2-3 teaspoons kosher salt
910 g (6.5 cups) flour

Mix and incubate at room temperature for 2 hours.

[optional] rest in fridge for up to two weeks

Shape into loaves and proof at room temperature for ~90 minutes

Bake at 450F for ~30 minutes or until internal temperature of the loaf is 203F

Pineapple Upside Down Cake (Anne Spencer – Family Cookbook)

3 T butter

1/2 cup brown sugar, firmly packed

1 20-ounce can pineapple slices

Nut halves (optional)


1 1/4 cups flour

1/2 cup brown sugar, firmly packed

2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup butter (at room temperature)

1/2 cup milk

1 tsp vanilla

Whipped cream


Melt 3 T butter in a 8- or 9-inch square pan. Add 1/2 cup brown sugar. Place pineapple slices in pan, with nut halves, if desired, in middle of slices. Mix flour, remaining brown sugar, baking powder, and salt. Add egg, 1/4 cup butter, milk, and vanilla and mix thoroughly. Pour into pan over pineapple slices. Bake at 350 degrees for about 35 minutes, or until the cake top is brown. Let rest for 5 minutes before inverting onto a plate. Serve topped with whipped cream.

Peanut Butter Blossoms (Great-Grandmother Helen’s recipe)

1 3/4 cup flour

1 tsp soda

1/2 tsp salt

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 T milk

1 tsp vanilla

Hershey kisses


Cream together the soften butter and peanut butter. Blend in the remaining ingredients. Roll into balls. Bake at 375 for 8-10 minutes. Remove from oven and place a Hershey kiss in each. Bake another 1 minute.

Dal (Moosewood)

1 1/2 cups lentils

4 cups water

2 whole dried chilies

1/4 tsp turmeric

1/2 tsp salt

1/2 tsp cumin seeds

1 cup chopped onions

1 tsp ginger

1 T lemon juice

1 tsp garam masala

Rinse lentils well. Put in a pot with the water, chilies, turmeric, and salt. Bring to a boil and then simmer for 30-60 minutes. *If using split lentils you will need less water and a shorter amount of simmer time to cook.

Heat 2 T of oil and saute the cumin seeds, onions, and ginger and cook until tender.

Remove the chilies from the lentils and stir the onion mixture and remaining ingredients into the lentils.

You can add tomatoes or spinach if desired.

Homemade Pasta

2 cups flour

2 eggs

2 egg yolks

Make a well with the flour and add the eggs and egg yolks. Mix together and then pour onto a well floured surface and knead. You can add a few drops of water if needed. Let the dough rest one hour at room temperature before making into noodles.

Wheat bread

740 g  water (at ~76 degrees)

2 t salt

100 g honey
4 t yeast
2 T oil
1 egg
1 T gluten flour
400  g white flour
800 g whole wheat flour
Add all ingredients, mix slowly until combined. Let rest for 15-30 min
Knead for 5-7 minutes until smooth
Turn out onto floured surface and knead a couple times, adding a but of flour if necessary.
45 min rise, punch down
45 min rise, make into 3 loaves ( use rolling pin to flatten into a rectangle and remove bubbles). Spray top lightly with oil and cover with plastic wrap
45 min proof
Bake at 350 for 35 min or until >200 F

Lemon Curd Cake

1 cup unsalted butter, room temp, plus more for pans

1 cups all purpose flour, plus more for pans

2 cups cake flour

1 T baking powder

1/2 tsp salt

1 cup plus 1 T sour cream or creme fraiche

Finely grated zest of 2 lemons, about 2 T

2 T lemon juice, about 1/2 lemon

2 cups sugar

4 large eggs

Lemon curd (see Frozen Lemon Mousse for a lemon curd recipe, you may want to double)

Cream cheese frosting with lemon zest and lemon extract added to taste


Preheat oven to 350 degrees. Butter two 9×2 inch round cake plans, line the bottom with parchment paper, butter and flour. Sift together the flours, baking powder, and salt in a medium bowl. In a small bowl combine sour cream with lemon zest and juice.

Beat butter on med-high speed until light and fluffy, about 1 minute. Add sugar and continue beating until light and fluffy, 4-5 minutes, scraping down bowl as needed. Add eggs one at a time and beat for 1 minute after each addition.

With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture. Do not overmix.

Divide the batter between the pans and bake, rotating pans halfway through, until the cakes are golden and pull away from the sides of pans, 30-35 minutes. Transfer to a wire rack and cool 20 minutes. Remove cakes and cool completely.

Slice each cake in half horizontally and spread Lemon Curd between the layers, making 3 layers of Lemon Curd. Frost with the lemon cream cheese frosting, decorating with the any extra curd if you’d like.

Frozen Lemon Mousse (James Beard)

8 T unsalted butter

1 1/2 cups sugar

Grated zest of 1 large lemon

Juice of 3 large lemons

1/4 tsp salt

3 large eggs plus 3 large egg yolks

1 cup heavy cream


Melt the butter in the top part of a double boiler over barely simmering water (the water should not touch the bottom of the insert). Whisk in the sugar, lemon zest and juice, and salt. Beat the eggs and yolks together with a whisk in a medium bowl, and add to the ingredients in the double boiler. Cook over the barely simmering water, whisking constantly, until the mixture is smooth and glossy, and very thick, 3 to 5 minutes. *I have made this several times and it’s taken about 45 minutes to come to the consistency described. Do not let the curd boil, or it will curdle. Strain into a bowl, press a piece of plastic wrap directly on the curd to keep a skin from forming, and let cool in the refrigerator.

When the lemon curd is cold, whip the cream in a chilled bowl with a whisk or electric mixer until it holds soft peaks. Fold the whipped cream into the lemon curd with a rubber spatula until thoroughly combined. Pour into a metal serving bowl, cover with plastic wrap, and freeze until firm and set, about 6 hours. Serve from the bowl.

Energy Bark (Petit Appetit)

1 cup oats

1 cup slivered almonds

1/2 cup unsweetened coconut flakes

1/4 cup toasted wheat germ

2 T whole wheat flour

1/4 tsp cinnamon

1/4 cup packed brown sugar

3 T butter

2 T honey or agave nectar


Preheat oven to 325 degrees. Line a baking sheet with aluminum foil and set aside. In a large bowl, mix together the oats, almonds, coconut, wheat germ, flour, and cinnamon.

In a small saucepan, combine the brown sugar, butter, and honey. Bring to a boil over medium heat and cook until thick and bubbly, 30 seconds. Pour the sugar mixture over oat mixture and stir to combine all ingredients. Spread on prepared baking sheet and bake for 20 minutes. Remove pan from oven and let cool completely on baking sheet. Break into pieces.

Choco-Fruit Flax Biscuits (Petit Appetit)

Makes 36 biscuits

2 1/2 cups flour

1 cup plus 2 T flax meal

1 tsp salt

1/2 tsp baking soda

1/2 cup butter, at room temp

1/2 cup brown sugar

1/2 cup applesauce

2 eggs

2 tsp vanilla

3 T whole-milk yogurt

1 1/4 cup chocolate chips


Preheat oven to 350 degrees. In a large bowl, whisk together flour, flax meal, salt, and baking soda. In a medium bowl, cream together butter and sugar until creamy, about 3 minutes. Add applesauce. Beat in eggs and vanilla. Reduce speed to low and add half of the flour mixture. Blend in yogurt and beat in remaining flour until combined. Stir in chocolate chips. Cover and freeze dough for 10 minutes.

Drop rounded tablespoons of dough about 2 inches apart on baking sheet. Flatten slightly and bake about 12-14 minutes, until centers are set and biscuits turn pale brown on bottom.

Oatcakes (Petit Appetit)

2 cups rolled oats

1/2 tsp cinnamon

1/2 tsp baking soda

1/8 tsp salt

2 T butter, melted

1 T honey

3 T finely chopped dried fruit

2 T unsweetened finely shredded coconut

1 cup water


Preheat oven to 400 degrees. Line a baking sheet with foil and grease.

Put oats, cinnamon, baking soda, and salt into a mixing bowl. Make a well in the center and add the butter and honey. Combine until oats are coated. Mix in fruit and coconut. Heat 1 cup water until very hot but not boiling. Stir in water by tablespoonfuls until mixture becomes sticky dough. (I think I used about 1/2 cup the first time)

Scoop and drop on prepared baking sheet. With wet fingertips, shape dough into 2-inch rounded, flat oatcakes. Bake for 15 minutes, or until the edges turn golden brown and the oatcakes are firm and not sticky. Remove to wire rack and cool.

Sparkling Mint Soda (Petit Appetit)

Mint Syrup

3/4 cup turbinado sugar

2 cups water

2 cups fresh mint, torn into 2-inch pieces

Mint Soda

1 cup sparkling water

3 T Mint syrup


Mint Syrup: In a small saucepan, combine sugar, water, and mint. Bring to a boil over medium heat and cook until sugar has dissolved, about 1 minute. Remove from heat and let stand for at least 30 minutes. Pour through a fine-mesh strainer set over a bowl or pitcher and discard mint. Store in an airtight container in the frig for up to 1 month.

Mint Soda: Mix syrup and sparkling water together and serve.

Makes 2 cups syrup and 1 cup soda.

Ginger Soda (Petit Appetit)

Ginger Syrup

1/2 cup light agave nectar

1 (3-inch) piece fresh ginger, peeled and finely chopped

1 cup water

Ginger Soda

1/2 cup Ginger Syrup

3 cups sparkling water

ice cubes


Make the syrup: Place agave nectar, ginger, and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to simmer, cover, and cook until ginger aroma and flavor is strong, about 1 hour. Let cool. Strain and refrigerate for up to 1 week.

Make the soda: In a pitcher, combine 1/2 cup syrup with the water. Pour over ice.

Makes 2/3 cup ginger syrup; 3 1/2 cups soda.

Frozen Lemonade (Petit Appetit)

Simple Syrup

1/2 cup turbinado sugar

1/2 cup water


1/2 cup freshly squeezed lemon juice (juice from about 4 lemons)

1 cup water

2 cups ice cubes


Prepare Simple Syrup: Heat sugar and water in a small saucepan over medium heat. Stir until sugar has dissolved adn mixture has thickened, 2-3 minutes. Cool to room temp.

Combine lemon juice, syrup, and water in a blender with ice cubes and blend until slushy.

Makes 3 1/2 cups

Almond Milk (Petit Appetit)

1 cup raw slivered almonds

3 cups warm water


Place almonds in a pitcher or large bowl and add water. Allow to soak for at least 4 hours. Transfer water and almonds to a blender and blend on medium until nuts are completely blended, 1-2 minutes. Strain the milk through a cheesecloth or fine-mesh colander 2 times to remove sediment and solids.

Makes 2 cups.

Rice Milk (Petit Appetit)

4 cups warm water

1 cup cooked rice

1 tsp vanilla extract


Place all ingredients in a blender and blend on medium until smooth, about 1 minute. Let the milk sit for about 30 minutes. You will see the liquid, or milk, is at the top and the rice solids are on the bottom. Pour the milk steadily into another container (a glass jar works well), leaving most of the sediment in the blender pitcher. Milk can be stored in the frig for up to 5 days.

Makes 4 cups

Three Bean Salad

3 cans of beans, rinsed. I typically use black, kidney, and garbanzo but you could choose any you like including green beans
1/2 onion diced
1 red/green pepper diced
3 stalks of celery diced
1/3-1/2 cup sugar
1/3-1/2 cup cider vinegar
1 T soy sauce
salt and pepper
1/4 cup olive oil
Combine all ingredients except the olive oil. Cover and marinate overnight or until you’re ready to serve. Add the olive oil and toss.

Easy Finger-foods for Baby

Shredded cheese

Bread with peanut butter or cream cheese

Mum-Mums with peanut butter or cream cheese

Diced soft fruits like bananas and canned pears

Frozen fruit in a handheld feeder such as mangoes, blueberries, bananas, cantaloupe

Cooked peas, press them a little to make them easier to digest

Canned beans, press them a little to make them easier to digest


Six-Minute Chocolate Cake (Moosewood)

1 1/2 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or coffee

2 tsp vanilla

2 T cider vinegar


Preheat oven to 375 degrees.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In a measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 minutes and set aside to cool.


I use a Chocolate Ganache frosting on top:

1 1/2 cups heavy cream

9 oz semi-sweet chocolate

In a saucepan, bring the cream to a simmer. Whisk the chocolate chips/pieces into the simmering cream and continue to heat gently, if necessary, to fully melt the chocolate. Pour the mixture into a bowl and chill about an hour, stirring every 10-15 minutes until it has thickened enough to spread. Store in the refrigerator until needed.

Peanut Butter Sandwich Cookies, aka “The Nora Ephron” (Tom Douglas)

Peanut butter filling

1 1/2 cups creamy peanut butter, such as Skippy

6 T butter, softened

2 T powdered sugar

2 T honey

1 tsp kosher salt

Peanut butter cookie

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 2/3 cups rolled oats

1/2 tsp kosher salt

1 cup plus 2 T butter, softened

1/3 cup crunch peanut butter

3/4 cup sugar

2/3 cup packed brown sugar

2 large eggs

1 tsp vanilla


To make the peanut butter filling, combine all the filling ingredients in a bowl using a whisk. Cover and chill the mixture until you are ready to fill the cookies.

To make the cookies, sift together the flour, baking soda, and baking powder. Stir in the oats and salt.

In a bowl with a paddle attachment, combine the butter, chunky peanut butter, and sugars and cream on med-high speed until very fluffy and pale, at least 3 minutes.

Turn the mixer to med-low and add the eggs, one at a time. Beat in the vanilla. Add the dry ingredients on low speed in 3-4 aditions and mix until just combined.

Use an ice cream scoop to portion all the cookies in about 1 T scoops, placing the scoops on a parchment lined baking sheet. Chill for at least 2 hours.

Preheat oven to 375 degrees. Arrange 8 cookies, spaced evenly apart and staggered, on each parchment-lined baking sheet. Set the baking sheet inside another baking sheet to double pan and place it in the oven. Bake until evenly golden, about 12 minutes (it took 18 minutes for two sheets in my oven), rotating the pan halfway through the cooking time. Remove the pan from the oven and cook on rack for 10 minutes before removing cookies. Allow the cookies to cool completely before filling them.

To make a cookie sandwich, spread one cookie with a little less than 2 tsps of filling and top with another cookie, pressing gently.

Cranberry Apricot Oatmeal Cookies (Tom Douglas)

2 cups plus 2 T flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 1/2 cups rolled oats

1/2 tsp kosher salt

1 cup diced dried apricots

1/3 cup golden raisins

1/3 cup dried cranberries

1 cup plus 2 T butter, softened

1 1/4 cups packed brown sugar

3/4 cup plus 2 T sugar

1 tsp vanilla

2 large eggs (room temp)


Preheat oven to 375 degrees. In a bowl, sift together the flour, baking soda, and spices. Stir in the oats and salt. Set aside.

In another bowl combine dried fruits. In the mixer using a paddle attachment, mix on med-high the butter, both sugars, and the vanilla, creaming until pale and fluffy, 4-5 minutes. Add the eggs, one at a time. On low speed, add the dry ingredients in 3 additions and mix until just combined. Do not overmix. Add the dried fruits and mix until combined.

Put on cookie sheets and flatten until 1/2 inch thick. Bake until golden brown around the edges and still slightly pale in the middle, 14-18 minutes, rotating the pan halfway through baking.

Remove and allow to cool at least 10 minutes before removing from the pan.

Blueberry Buttermilk Muffins (Tom Douglas)

1 3/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

1/2 tsp vanilla

1/2 tsp kosher salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs (room temp)

1 1/4 cup blueberries

Raw sugar for sprinkling


Preheat oven to 375 degrees. In a bowl, sift together the flour, baking powder, and soda. Reserve 1/4 cup of dry ingredients for coating the blueberries later.

In another bowl, mix together the sour cream, buttermilk, vanilla, and salt. Set the wet ingredients aside.

In a mixer, combine the butter and sugar and mix on med-high speed with the paddle attachment until pale and well whipped, about 3 minutes. Turn the mixer down to medium and add the eggs one at a time, allowing each egg to be completely incorporated before the next addition. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating wet and dry and ending with dry. Do not overmix.

Put the blueberries in a small bowl and toss them with the reserved 1/4 cup of dry ingredients to coat the berries. Fold into the batter.

Put in muffin tin, sprinkle with sugar and bake 23-25 minutes, rotating the pan halfway. Cool in tin 10 minutes before removing muffins.

Toffee (Anne Spencer)

1 pound butter

2 cups sugar

~ 3/4 of a bag of chocolate chips

chopped walnuts


Put the butter and sugar in a 3-quart heavy saucepan. Heat slowly to the boiling point and boil gently until the mixture reaches 305 degrees. I cook it on medium to medium-low and it should take about 20 minutes to come to a boil. Then I let it boil about 5 minutes. I stir it pretty constantly once it is boiling with a wooden spoon. It is close to being finished when it’s a golden brown color and when you let some drop from the wooden spoon it drizzles down in a uniform stream. When it’s 305 degrees, pour it into a nonstick 10″x14″ pan. Let it sit a few minutes until it just starts to harden and then sprinkle the chocolate chips on top. I let these sit about 5 minutes until they’ve melted and can be spread over the top. Sprinkle the chopped nuts on top and let it sit outside or in a cool place until it’s completely cooled. I usually do this overnight.

Quick Butter Croisssants (From Sunset’s Food Processor Cookbook 1978)

5 cups all-purpose flour, unsifted
1 cup butter, chilled
1 package dry yeast
1 cup lukewarm water
3/4 cup evaporated milk
1 1/2 tsp salt
1/3 cup sugar
1 egg
1/4 cup butter, melted and cooled
1 egg beaten with 1 TBS water

Fit metal blade in food processor; add 4 cups of the flour.  Cut butter in 1/2-inch squares and distribute over flour.  Process, using on-off bursts, until butter particles range from size of peas to dried beans.  Transfer to large mixing bowl.

Back in food processor, process yeast and water with 2 on-off bursts.  Add milk, salt, sugar, egg, the remaining 1 cup flour, and melted butter, and process until batter is smooth.  Pour over butter/flour mixture.  With spatula, carefully turn mixture over just until all flour is moistened.  Cover with plastic wrap and refrigerate for at least 4 hours, or up to 4 days.

Turn dough onto a floured board, press into a ball, and knead briefly to release air.  Divide dough into 4 equal parts.  Shape 1 part at a time, leaving remaining dough in refrigerator.

On floured board, roll 1 portion of dough into a 14-inch circle.  With sharp knife, cut into 8 equal wedges.  Loosely roll each wedge from wide end toward point.  Curve into a crescent and place, point-side down, on an ungreased baking sheet.  Repeat until all croissants are shaped and placed on baking sheet 1 1/2 apart all around.  Cover lightly and let rise at room temperature.  Do not speed rising by placing in warm spot.

When almost doubled (about 2 hours), brush with egg-water mixture. Bake at 325 for 35 minutes, or until lightly browned.

Cream of Spinach Soup (Gunflint Lodge Cookbook)

5 T butter

1 medium onion, chopped

5 T flour

4 1/2 cups chicken stock

10 oz. spinach, if frozen – thaw and squeeze to removed most of the moisture

1 cup half-and-half (or whatever milk you have on hand)

salt and pepper


In medium saucepan, cook onion in butter until translucent. Stir in flour. Cook slowly, stirring for 1 minute to cook the flour. Whisk in chicken stock. Bring to a simmer over medium heat, stirring constantly until mixture thickens and comes to a boil. Stir in spinach, remove from heat. Let stand for 10 minutes. Puree and add half-and-half. Season to taste with salt and pepper. You can add a little nutmeg if you’d like or garnish with parmesan cheese.

Carrot Soup (Anne Spencer)

1 cup thinly sliced onions

4 cups thinly sliced carrots

6 T butter

1 tsp salt

1/8 tsp pepper

1/4 tsp thyme

3 cups chicken broth

4 cups water

1/2 cup rice


In a large saucepan cook onions and carrots in 4 T butter for 1 minute. Cover and steam for 10 minutes. Add salt, pepper, thyme, chicken broth, and water, heat to boiling. Sprinkle in rice, reduce heat, cover, and simmer for 40 minutes. Puree the soup mixture. Stir in remaining butter until melted.


2 cups flour

1 T baking powder

1/2 teaspoon salt

1/4 cup shortening

3/4 cups milk

oven: 450


Cut shortening into dry ingredients. add milk and mix. Knead about 10 times, then roll out and cut into rounds. Place close together on baking sheet and bake for 12-15 minutes until brown.



No Bake Chocolate Chip Granola Bars

*I do 2.5x this recipe for a 10×13 jelly roll pan

1/4 cup butter

1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips


In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Creamy polenta

6 cups water


1.5 cups coarse grain polenta

3 T butter

2 ounces parmasean cheese

  • Bring 1.5 teaspoon salt a water to a boil, then slowly whisk in polenta
  • Cover, reduce heat and cook on low heat until polenta is smooth, about 30 minutes
  • Stir in butter and 3/4 cups cheese

Hickory-smoked brisket with Southwestern barbecue sauce

Total time: 2 hours, plus 5 to 6 hours smoking time

Servings: 6 to 8

Note: This recipe calls for hickory chips and the use of a smoker, or a charcoal grill converted to a smoker. Hickory chips are available at many well-stocked markets as well as at barbecue supply stores. The barbecue sauce makes about 6 cups, more than is needed for this recipe. Any remaining sauce will keep up to 1 week, refrigerated.

Hickory-smoked brisket

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 (3- to 4-pound) beef brisket with a layer of fat no thicker than 1/2-inch

4 cups beer

2 cups water

Hickory chips, soaked

1. In a small bowl, combine the salt, pepper, onion powder, cumin and garlic powder. Rub the mix into the brisket and let sit at room temperature, 45 minutes to 1 hour.

2. Meanwhile, prepare your smoker or grill to cook over low, indirect heat for several hours. Set up a drip pan underneath where the brisket will smoke, and fill with the beer and water. Shortly before cooking, adjust the heat as needed to maintain a temperature around 250 degrees and add hickory chips to start smoking.

3. Place the brisket (fat side up) in the prepared smoker and cook for 2 1/2 hours. Adjust the heat as needed (add several coals to either side of the grill as needed if using a kettle grill) to maintain the ambient temperature (around 250 degrees); replenish the chips as needed to keep smoking. Baste the brisket every 30 minutes or so to keep it moist.

4. After 2 1/2 hours, wrap the brisket (fat side up) tightly in foil and continue to cook over indirect low heat until the meat is fork-tender, 3 to 4 additional hours (time may vary depending on the heat of the smoker and size and thickness of the brisket).

5. Remove the brisket from heat and, still wrapped in foil, cover it with a layer of newspaper and kitchen towels to keep warm. Set aside, covered, for at least 1 hour before serving. While the brisket is resting, make the sauce.

Southwestern barbecue sauce and assembly

1 large onion, thinly sliced, top to bottom

3 cloves garlic, crushed

2 jalapeños, seeded and diced

2 poblano or pasilla chiles, seeded and diced

1/2 cup strong brewed coffee

1 beer, preferably ale

2 tablespoons tomato paste

3 cups ketchup

1/4 cup maple syrup, preferably Grade B

1/4 cup molasses

1 tablespoon cumin

2 teaspoons salt

1 teaspoon New Mexico chile powder

1/3 cup red wine vinegar

Prepared smoked brisket

1. In a heavy-bottom 4-quart pot, combine the onion, garlic, jalapeños and chiles with the coffee and beer. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the onion is translucent, about 10 minutes.

2. Stir in the tomato paste, ketchup, maple syrup, molasses, cumin, salt, chile powder and red wine vinegar and simmer for 20 minutes, stirring occasionally. Remove from heat and blend the sauce using an immersion blender or in stages in a stand blender, until fairly smooth. Set aside.

3. Remove the brisket from the foil and slice across the grain into thin strips, reserving any pooled juices and leftover bits. Stir these drippings into the barbecue sauce. Serve the brisket warm with the barbecue sauce on the side.

Each of 8 servings: 667 calories; 37 grams protein; 19 grams carbohydrates; 1 gram fiber; 44 grams fat; 18 grams saturated fat; 161 mg. cholesterol; 1,077 mg. sodium.

Sushi Rice (Food and Wine)

  1. 2 cups short-grain Japanese rice
  2. Seasoned rice wine vinegar
  1. Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
  2. Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
  3. Warm the seasoned vinegar.
  4. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.

Potato salad (Ina Garten)



  • 3 pounds small white potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Baked Oatmeal (Organic Valley)


  • 2 cups rolled oats (not quick oats)
  • 1⁄2 cup toasted and chopped walnut pieces
  • 1⁄3 cup natural cane sugar or maple syrup, plus more for serving
  • 1 teaspoon aluminum free baking powder
  • 1 1⁄2 teaspoons ground cinnamon
  • 1⁄2 teaspoon fine-grain sea salt
  • 2 cups Organic Valley Omega-3 Milk
  • 1 large Organic Valley egg
  • 3 tablespoons Organic Valley unsalted butter, slightly melted
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into 1/2 inch pieces
  • 1 1⁄2 cups huckleberries, blueberries, or mixed berries (great with late summer raspberries!)


  1. Preheat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
  2. In a bowl, mix together the oats, half the walnuts, the sugar if using, the baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
  4. Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
  5. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter. We added milk to our bowls of oatmeal too.


Quick cinnamon buns


Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.



  • 1tablespoon unsalted butter , melted, for pan
  • Cinnamon-Sugar Filling
  • 3/4cup dark brown sugar (packed, 5 1/4 ounces)
  • 1/4cup granulated sugar (1 3/4 ounces)
  • 2teaspoons ground cinnamon
  • 1/8teaspoon ground cloves
  • 1/8teaspoon table salt
  • 1tablespoon unsalted butter , melted
  • Biscuit Dough
  • 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
  • 2tablespoons granulated sugar
  • 1 1/4teaspoons baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon table salt
  • 1 1/4cups buttermilk
  • 6tablespoons unsalted butter , melted
  • Icing
  • 2tablespoons cream cheese , softened
  • 2tablespoons buttermilk
  • 1cup confectioners’ sugar (4 ounces)


  1. 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.

  2. 2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.

  3. 3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

  4. 4. Pat dough with hands into 12 by 9-inch rectangle. Following illustrations below, fill, roll, cut, and arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.

  5. 5. To make icing and finish buns: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.

Cilantro Relish

1 cup chopped fresh cilantro, including tender stems

1/4 cup vegetable oil

2 T lime juice

1 large red chile, seeded and finely minced

1 T fish sauce

1 tsp superfine sugar

freshly ground pepper


Place all ingredients in a bowl and stir to combine. The relish is best served within 1-2 hours.