• 3/4 cup (3 3/4 ounces) all-purpose flour
• 5 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup yogurt
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 4 tablespoons (2 ounces) unsalted butter
• 1 pound 12 ounces (4 to 5 medium) tart cooking apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
• Powdered sugar for dusting

Directions

1. Adjust rack to upper middle position and preheat oven to 500°F. Whisk flour, 1 tablespoon sugar, and salt in medium bowl to combine. Whisk in milk, yogurt, eggs, and vanilla until just combined; set batter aside.
2. Stir remaining 4 tablespoons sugar with cinnamon in a small bowl. Heat butter in 10-inch non-stick oven-safe skillet over medium heat until melted. Increase heat to medium high and add apples and cinnamon-sugar to pan. Cook, stirring frequently, until apples have softened and are beginning to caramelize, 6 to 8 minutes.
3. Remove from heat, pour batter over apples and immediately place pan in oven. Reduce heat to 425°F and bake until pancake is puffed, just set in center, and golden around the edges, about 15 minutes.
4. Cool pan on wire rack for 5 minutes, then carefully invert pancake onto serving plate. Dust with powdered sugar and serve.

Water, 1 cup per pound carrots

1-2 T butter

1.5 t sugar

pinch salt

Boil carrots for 20-25 minutes, until water is nearly gone. Add a little more butter and chopped parsley before serving.

Yield: Four small round loaves)

Time:

• 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

Ingredients:

• 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

Method:

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.

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!

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.

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.

1 (8-oz) can tomato sauce

3 T tomato paste

2 T chopped fresh basil

1 T sugar

2 tsp dried oregano

Cheese

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

Dough

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.

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.

Sesame seeds
Cornstarch wash for top

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

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.

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.

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.

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.

2 t salt

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.

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.

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.

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.