Sourdough Bread

August 5, 2026

100g starter

350g warm-ish water 

Mix until all combined

500g bread flour

10g salt

Mix until all combined and “shaggy”

Cover and let rest one hour

Stretch and fold, rest 30 min X 4 (2 hrs)

Let bulk rise 4-6 hours

(You can put it in the fridge until the next day, just take it out an hour before you shape to come to room temp)

Preheat oven and dutch oven at 450. While you wait, shape and score your dough on parchment paper or silicon loaf sling.

Then in the oven 25 min with the lid on, 25 with the lid off.

Ice Cream Cake Roll

January 9, 2019

Sift

• ¾ cup flour
• 5 Tbls cocoa
• ¼ teas salt

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Cauliflower “Mac” and Cheese

May 23, 2018

• 1 large head cauliflower broken into bite-size pieces
• 1 cup heavy cream
• 2 ounces cream cheese
• 2 teaspoons Dijon mustard
• 2 cups shredded sharp cheddar (divided)
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preheat oven to 375

Cook cauliflower in boiling water about 5 minutes, drain and dump into a greased casserole dish.

In a saucepan, bring the cream to a simmer then whisk in the Dijon, cream cheese and  1 1/2 cups cheddar. Stir until smooth and salt and pepper to taste. Pour over cauliflower and stir to combine. Top with remaining 1/2 cup cheddar and bake until browned and bubbly – about 15 minutes. Serve with crushed parmesan crisps on top. For a main dish meal, add shaved ham or ham cubes.

Buttermilk Biscuits

January 11, 2018

• 2 Cups flour
• 1 teas salt
• 1 Tablespoon baking powder
• 1 Tablespoon sugar (unless you’re from the South)
• 1 stick cold butter
• ¾ Cup Buttermilk

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Popovers

April 10, 2017

• 2 cups whole milk
• 4 tbls melted butter
• 4 large eggs
• 1 ½ teaspoons salt
• 2 cups all-purpose flour

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Cherry Bars

April 10, 2017

Bars:

• 1 cup butter, softened
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 1 tsp. vanilla
• ¼ tsp. almond extract
• 3 cups all-purpose flour
• 1 can cherry pie filling
• 4 oz. cream cheese

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Lemon Meltaway Cookies

August 12, 2016

Cookies

• 1 ¼ cups flour
• ¾ cup butter – softened
• ½ cup corn starch
• ⅓ cup powdered sugar
• 1 Tbls lemon juice
• 1 teas grated lemon zest

Frosting

• ¾ cup powdered sugar
• ¼ cup butter softened
• 1 teas lemon juice
• 1 teas lemon zest

Carrot Cake

January 10, 2021

• 3 cups flour
• 1 teas salt
• 1 tbls soda
• 1 tbls cinnamon
• 3 cups sugar
• 1 ½ cups oil
• 4 large eggs
• 1 tbls vanilla
• 1 ½ cups coconut
• 1 ⅓ cup pureed cooked carrots
• ¾ cup drained crushed pineapple
• ½ cup craisins or raisins
• ½ cup chopped almonds

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Lemon Poppyseed Muffins

August 12, 2016

• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ½ cup sour cream
• ½ cup buttermilk
• 2 Tbsp fresh lemon juice
• 1 cup sugar
• ½ cup (1 stick) butter, room temperature
• 1 Tbsp grated lemon zest
• 2 large eggs
• 2 teas poppy seeds

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Apple Flowers

August 12, 2016

Using a mandolin, slice red or green apples (peels on) as thinly as possible. Remove core/seeds and cut into half moons/crescent shapes.  Saute in butter and apple pie spices (cinnamon, sugar, nutmeg, ginger, cloves) until tender.

Roll out a sheet of pie crust and cut into 1 inch strips. Lay apple slices (overlapping) along the length of 1 strip. Roll up to form a flower. Place in tiny muffin tins and bake @ 400° for 20-30 minutes.

These may be added to the top of an apple pie or served individually as mini apples pies.

Hot Fudge Sauce

February 20, 2016

• ⅔ cup heavy cream
• ½ cup corn syrup
• ⅓ cup brown sugar
• ¼ cup cocoa
• ¼ teaspoon salt
• 6 oz. dark chocolate
• 2 tablespoons butter
• 1 teaspoon vanilla

Melt it all together stirring until smooth.

Chocolate Frosting – to Spread or Pour

February 20, 2016

• ½ cup (1 stick) salted butter
• 1 ½ cups white sugar
• 1 ¼ cups unsweetened cocoa powder
• 1 ¼ cups heavy whipping cream
• ¼ cup sour cream or Greek yogurt
• teaspoon instant espresso powder
• 2 teaspoons vanilla

Melt all ingredients together in order listed. Cook and stir until smooth. Let it cool a bit to spread or pour over cake/cupcakes immediately.

Key Lime Chiffon Pie

August 12, 2016

Crust

• 8 oz. crushed chocolate wafers or graham crackers or Oreos
• ½ cup melted butter

Filling

• 1 can sweetened condensed milk 14 oz.
• ⅓ cup fresh lime juice – 8 key limes or 3-4 medium limes
• 1 tbls grated lime zest
• 3 eggs, separated

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Apple Pie

November 23, 2014

Filling

• 6 Granny Smith apples peeled, cored and sliced or cubed
• 1 cup sugar
• ¼  cup flour
• 2 tbls cinnamon
• ½  teas ginger
• ¼  teas nutmeg
• 4-6 tbls butter

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Coconut Cake

November 26, 2013

Cake:

• 2 tablespoons softened butter, for pans
• 2 ¼ cups cake flour, plus more for pans
• 1 cup whole milk, at room temperature
• 6 large egg whites, at room temperature
• 1 vanilla bean, split and seeds scraped
• ½ teaspoon pure vanilla extract
• 1 ¾ cups granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 12 tablespoons unsalted butter, cut into 12 pieces

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Chocolate Chip Cookies

November 26, 2013

• 1 cup brown sugar
• ½  cup white sugar
• 1 cup butter – softened (not melted)
• 2 eggs
• 2 teas vanilla
• 2 ½ cups flour
• 1 teas baking soda
• 1 tablespoon cornstarch
• ½ teas salt
• 1 ½ cups chocolate chips

Cream the sugars, butter, eggs and vanilla for 10 minutes using the paddle attachment.

Sift the dry ingredients. Add to the creamed mixture just until combined. Add the chocolate chips.

Using an ice cream scoop, place rounded balls of dough on cookie sheet.

Bake 8-9 minutes at 375°

* Chilling the dough balls before baking can help keep them from flattening.

GF Almond Bundt Cake

March 9, 2020

Cake

• 1 ½ cups Gluten-Free All-Purpose Flour
• 1 teaspoon xanthan gum (omit if your flour contains some)
• 1 ½ cups almond flour
• 1 ½ cups sugar
• ½ cup soft unsalted butter
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract 
• 4 large eggs, at room temperature
• ⅔ cup milk

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Eggs Twist – Challah

March 29, 2020

Sponge

• 2 Tbls yeast
• 2 cups warm water
• ¼ cup sugar

Combine

• ¼ cup oil
• 3 beaten eggs
• 4 teas salt
• 6 cups flour

Knead 5 minutes. Proof until double. Divide into 2 loaves. Braid, brush with egg wash. Sprinkle with sesame or poppy seeds. Let rise again. Bake at 350° 40-45 minutes.

Berger Cookies

March 29, 2020

Cookies

•  2 cups flour
•  1½ teas baking powder
•  ¼ teas salt
•  1 stick soft butter
•  3/4 cup sugar
•  1 egg white
•  1½ tbls heavy cream
•  1½ teas vanilla

Frosting – melt and stir

•  3 cups chocolate chips
•  1¼ cups heavy cream
•  ¼ teas salt
•  1⅔ cups cocoa
•  1¼ cups powdered sugar
•  1½ teas vanilla

Bake at 350 8-10 minutes. Frost when cool.

Muffins

July 11, 2026

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup sugar
• 1 cup sour cream or Greek yogurt
• ½ cup canola oil
• 1 teaspoon vanilla

Measure dry ingredients into a sifter. Mix eggs, sugar, sour cream/Greek yogurt, oil and flavoring. Combine wet and dry – don’t over mix. 375° oven. Bake jumbo muffins 25-30 minutes – regular muffin size 18-20 minutes.

Add in suggestions – Blueberries (wash and coat with flour first), raspberries, lemon, almond, poppy seeds, cinnamon crumble or coarse sugar topping.

Same Day Baguette

March 2, 2026

2 teas instant yeast
1 teas sugar
4 cups A/P flour
2 teas Kosher salt
2 ¼ – 2 ½ Cups warm water
Flaky Sea Salt

Combine sugar, flour, Kosher salt and yeast. Add water and bring to a wet, sticky dough. Cover and let rest 30 minutes. Stretch and fold over itself in the bowl. Cover and let proof for an hour. When it has doubled and very bubbly, gently tip the dough out onto a generously floured work surface. Divide into 3 or 4 (depending on how many loaves your baguette tray holds) sections with a well-floured bench scraper. Flour your hands, twist and stretch the loaf until it almost fills the baguette tray. Pinch the ends. If there is enough flour on the dough – no need to oil the baguette tray. Sprinkle with flaky sea salt if desired. Bake 25-30 minutes at 450°.

Angel Food Cake

March 30, 2026

• 12 egg whites
• 1 cup superfine sugar
• 1 ½ teaspoon cream of tartar
• 1 teaspoon almond extract

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Brownie Sandwich Cookies

June 14, 2025

For Brownie Cookies

• 1 stick unsalted butter
• 9 ounces semi-sweet chocolate chips (or chopped bittersweet chocolate)
• ¾ cup plus 2 tablespoons sugar
• ½ cup brown sugar, packed
• 3 large eggs, room temperature
• 1 tsp vanilla
• 1 ¾ cup flour
• ¼ cup cocoa
• 1 tsp baking powder
• ¾ tsp salt
• 1 tsp baking soda

For Cookie Dough Buttercream

• 1 ½ cups unsalted butter, room temperature
• ½  cup brown sugar
• 2 ½  cups powdered sugared
• ½  cup flour
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 3–4 tablespoons heavy cream

Melt butter and chocolate. Cool slightly, add sugars, vanilla and eggs. Add sifted dry ingredients. Chill 30 minutes. Bake rounded scoops at 350° for 8-10 minutes.

While the cookies bake and then cool, make the buttercream frosting. Beat softened butter, vanilla and brown sugar. Combine sugar, salt and flour then combine it with the butter/sugar. Beat until smooth. Add just enough cream to make a piping consistency.

You can heat treat the flour – sprinkle ½ cup flour on a baking sheet and bake at 350° for 10 minutes.

Lindsey’s Molasses Cookies

January 10, 2025

2 cups (10 oz/315 g) all-purpose flour
1½ teaspoons baking soda
¼ teaspoon kosher salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¾ cup (6 oz/185 g) unsalted butter, at room temperature
1 cup (7 oz/220 g) firmly packed light brown sugar
1 large egg
⅓ cup (3¾ oz/115 g) light molasses
½ cup (3½ oz/100 g) turbinado sugar

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Focaccia

May 5, 2024

• 4 cups (512 g) flour
• 2 teaspoons (10 g) salt
• 2 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water

Whisk together the flour, salt, and instant yeast. Add the water, mix until the liquid is absorbed and forms a sticky ball. Rub the surface lightly with olive oil. Cover the bowl with plastic wrap and let it proof in the refrigerator for 12 hours or as long as three days. This creates a chewy texture. You can skip the wait if you’re in a hurry – just let it rise in a warm place for about an hour or until doubled in volume.

Spread the dough across a parchment paper lined baking tray, rub the surface with olive oil and cover with the plastic wrap. Press it toward the edges through the plastic wrap. Let rise about an hour then remove plastic wrap. Rub olive oil all over your hands and punch holes across the surface. Sprinkle with rosemary and flaky sea salt.

Bake at 425° for 25 – 30 minutes

Pad Thai

December 20, 2023

• 8 oz wide rice noodles
• ½ cup chicken stock
• 1 lb chicken breast sliced into thin strips then 2 inch pieces
• 1 red bell pepper thinly sliced
• 1 small shallot minced
• 1 cup matchstick carrots
• 4 cloves garlic minced
• 2 eggs beaten
• 2 cups mung bean sprouts
• 4 green onions chopped (divided)
• ½ cup chopped cilantro (divided)
• ½ cup peanuts roughly chopped

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Chocolate Brick Street Bundt Cake

December 17, 2022

Cake –

• 2 cups sugar
• 1 cup butter 
• 2 teaspoons vanilla
• 3 large eggs
• 2 1/2 cups flour
• 1 cup cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup instant chocolate pudding mix
• 2 1/4 cups buttermilk (must be real buttermilk)
• 1 cup semi-sweet chocolate chips

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Soft Ginger Cookies

December 20, 2023

• 4 and 2/3 cups all-purpose flour
• 1 Tablespoon baking soda
• 1 and 1/2 Tablespoons ground ginger
• 1 and 1/2 Tablespoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice or nutmeg
• 1 generous pinch finely ground black pepper
• 1/2 teaspoon salt
• 12 ounces butter, at room temperature
• 2 and 1/4 cups light brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated orange zest
• 2 large eggs, at room temperature
• 1/2 cup molasses
• 3 Tablespoons bourbon

Combine dry/spices and sift well. Cream butter, sugar eggs vanilla until no longer grainy. Add molasses, orange zest and bourbon. Scrape the bowl. Mix in the dry/spice mix. Let chill. Form small balls of dough and roll in white sugar or cinnamon/sugar. Bake at 375 for about 10 minutes. Crackles will form on top. These stay soft and chewy if you don’t over-bake them.

Brownies

July 26, 2022

• 2 ounces unsweetened chocolate
• 2 cups sugar
• ¾ cup butter (1 ½ sticks)
• 4 eggs
• 1 tablespoon vanilla
• 1 cup flour
• 1 teaspoon soda

Preheat oven to 350°.  Line the bottom & sides of a 9 x 12 inch pan with parchment & butter.

Melt chocolate and butter.  Whisk until completely smooth.  Stir sugar into melted chocolate/butter until smooth and no longer grainy. Mix in vanilla and eggs until well blended. Stir in flour/soda.  Spread batter in pan and bake 30 minutes. Do not over-bake.

Banana Muffins

July 26, 2022

• 2 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon

• ½ cup melted butter
• ¾ cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3-4 very ripe bananas – fork mashed
• 1 peeled and chopped apple

Dry ingredients in a sifter. Melt butter – add sugar/eggs/vanilla then mash bananas. Stir wet and dry together. Add apples.

Options: Add chocolate chips or nuts

Fill muffin cups. Bake at 375° for 20-25 minutes.

Cinnamon Rolls

February 6, 2022

• 2 3/4 cup AP flour
• 1 teaspoon salt
• 2 ¼ teaspoon yeast
• 1/4 cup sugar
• 2 tablespoons butter
• 1 egg
• 1/2 cup water
• 1/4 cup whole milk or buttermilk

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Pie Crust

July 31, 2021

• 14 Tbls (196 grams) cold butter
• ½ teas (3 grams) salt
• 2 ½ cups (363 grams) flour
• 1 Tbls corn starch
• ½ cup (118 grams) ice cold water
• 1 Tbls vinegar or vodka – optional

Chill butter.

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Oatmeal Cookies

February 21, 2021

• 2 sticks butter, softened
• ¾ Cup firmly packed brown sugar
• ½ Cup granulated sugar
• 2 Eggs
• 1 Teaspoon vanilla
• 1-½ Cups all-purpose flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon ground cinnamon
• ½ Teaspoon salt
• 3 Cup Quaker Oats
• 1 Cup craisins
• ½ Cup chocolate covered cherries

Cream butter, sugars, eggs and vanilla until fluffy. Sift all dry ingredients together. Mix to combine. Stir in craisins and chocolate covered cherries. Use an ice cream scoop to shape balls. Bake 8-9 minutes at 375° but don’t over bake. (Unless you want crunchy cookies, in which case, just buy them!)

Sea Salt Caramel Ice Cream

June 12, 2021

• 1 ¼ cups sugar, divided
• 2 ¼ cups heavy cream, divided
• ½ teaspoon flaky sea salt
• ½ teaspoon vanilla
• 1 cup whole milk
• 3 large eggs

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Sweetened Condensed Milk

February 20, 2016

• 2 cups milk
• 1 cup sugar
• pinch of baking soda or 1 Tablespoon butter

Bring milk and sugar to a boil – cook on medium heat about 17-18 minutes or until reduced by half. Stir regularly to keep it from boiling over.

When it’s turned a very vibrant color and frothy texture, remove from heat and add the baking soda or butter. Stir well and let it cool.

Hot Chocoate Cookies

April 23, 2014

• 1 stick unsalted butter
• 1 ½ lbs semisweet chocolate (7  3.5 oz. bars) 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest grated for garnish
• 1 ½ cups flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ¼ cups light brown sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• 30 large marshmallows

In a medium saucepan, melt the butter and 12 oz. chopped chocolate. Set aside to cool.
Beat the sugar, eggs and vanilla at low speed until smooth. Mix in the cooled chocolate mixture just until blended.
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Sweet Onion Pie

April 16, 2014

• 4 thinly sliced sweet onions – Vidalia or Walla Wallas
• 1 stick butter
• 3 eggs
• 1 cup sour cream
• ½ cup Parmesan
• Salt and pepper to taste
• Pie crust

Sauté sliced onions in butter until translucent and caramelized. Combine the eggs, sour cream, Parmesan, salt and pepper in a bowl and mix well. Line a pie plate with pie crust, add the caramelized onions and pour filling over them. Sprinkle with Parmesan and bake at 390° for 50 minutes.

Variations:

Inlay asparagus spears in a fan shape before baking.
Add mushrooms to the onions as they caramelize.
Add cooked and drained sweet Italian sausage to the filling

Baked Beans – Shelly Jensen

April 16, 2014

• 46 oz. pork and beans
• 2 cans red kidney beans – drained and rinsed
• 1 pound pork sausage – cooked and drained
• 1 pound lean hamburger – cooked and drained
• 1 cup molasses
• 1 1/2 cup brown sugar
• splash of Worcestershire sauce
• Salt and pepper to taste
• 1 teaspoon thyme

Combine all ingredients and bake in a casserole or crock pot

Caprese Tart

April 16, 2014

• Pie crust or puff pastry
• 1 ½ cups shredded or sliced fresh mozzarella
• 5 Roma tomatoes – sliced
• 1 cup loosely packed fresh basil leaves
• 1 tablespoon minced garlic
• 2 tablespoons balsamic vinegar
• ½ cup mayo or Greek yogurt
• ½ Parmesan
• Pinch of white pepper

Line a pie or baking dish with whichever crust you choose and bake until golden. In a food processor, pulse the mayo or yogurt with the garlic, balsamic vinegar, Parmesan and basil. Layer the filling, mozzarella, tomatoes and sprinkle with Parmesan. Bake at 375° for 25-30 minutes. Serve hot or cold. Garnish with fresh basil bouquet.

Lemon Thyme Orzo

April 16, 2014

• 1 cup orzo
• ½ cup chicken stock
• 1 tablespoon freshly squeezed Meyer lemon juice
• 1 ½ teaspoons finely chopped Meyer lemon zest
• 1 teaspoon dried thyme OR
• 1 Tablespoon fresh thyme
• ⅓ cup Parmesan

Cook orzo to al dente, drain and rinse. Return it to the pan and add the butter, lemon juice and zest, thyme, salt and pepper. Slowly add stock, cook and stir until the liquid is absorbed. Add Parmesan and serve hot. This dish resembles risotto.

Chicken Italiano

April 16, 2014

• 4 Chicken breasts
• 3 Tablespoons butter
• 1 teaspoon minced garlic
• 1 tablespoon oregano
• ½ cup Parmesan
• 1 tablespoon parsley fresh or dried
• Salt and pepper to taste

Melt butter in baking dish with herbs and Parmesan. Coat each side of each chicken breast with the butter/herbs. Sprinkle with a bit more Parmesan and bake at 375° for 25-30 minutes

Croque Monsieur

April 16, 2014

Mornay Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 bay leaf
• 1 sprig thyme
• freshly grated nutmeg
• 3 oz. Gruyere

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Summer Berries

May 12, 2014

• 1 cup good red wine
• 1 cup water
• 1 cup sugar
• 1 Tablespoon cinnamon
• 1 Tablespoon lemon juice
• 1 pound strawberries
• 1 pound blueberries
• 1 pound raspberries
• 1 pound blackberries
• one pound cake cut into cubes
• whipped cream

Simple syrup – in a small sauce pan combine the sugar and water and heat until dissolved. Whisk in the cinnamon and remove from heat. Pour in the red wine and lemon juice.
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Carrie’s Summer Salad

April 16, 2014

Dressing

• ⅓ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1 teaspoon fresh poppy seeds
• fresh herbs (basil, cilantro and mint)

Pulse in food processor until blended. Chill.

Salad

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White Chicken Chile

April 16, 2014

• 1 Tbl. olive oil
• 1 clove minced garlic
• 1-2 chopped sweet onions
• fresh or canned green chiles – optional
• 2 teaspoons cumin
• ½ teaspoon freshly ground nutmeg- optional
• ¼ teaspoon cinnamon – optional
• 2 cans great northern beans
• 2 cans garbanzo beans
• 2 cans lima beans (butter beans)
• 2 cans white shoepeg corn
• 1 can hominy
• 4 cooked chicken breasts or 10 thighs
• 3 bay leaves

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Pizza Crust – Dallas

May 12, 2014

• 60 grams warm water
• 8 grams yeast
• 16 grams salt
• 750 grams AP flour
• 12 grams olive oil
• 436 grams water

Dissolve yeast in 60 grams warm water to form a sponge. Sift the flour and salt into the KitchenAid bowl. Combine the sponge and olive oil with the flour/salt. Use the dough hook on lowest speed. Knead until a small piece can be stretched without tearing – about 15-20 minutes. Divide into 4 balls. Let rise in a warm location or proof in fridge for use later. Makes 4 10-inch pizzas.

Roasted Red Pepper Dip

April 16, 2014

• 6 roasted red bell peppers
• 2 blocks cream cheese
• ½  cup minced fresh basil
• 1 clove garlic

Cut the peppers in half, remove seeds and roast cut side down on a baking sheet at 400° until the skins turn black. Cover with foil to sweat the skins off the flesh then remove the skin. Puree all ingredients until smooth. Refrigerate until set. Garnish the serving bowl with a fresh basil bouquet. Serve with corn chips, pita chips, veggies or crackers. Makes an excellent sandwich spread or pasta sauce.

Sea Scallops-Corn Cakes-Orange Honey Butter

April 16, 2014

Corn Pancakes

• 4 oz. pureed fresh corn
• ¼ cup fresh corn kernels
• ½ cup flour
• ⅓ cup milk
• 1 heaping tablespoon sugar
• ¾ teas salt
• 1 teaspoon baking powder
• ⅓ teas baking soda

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Lisa’s Chocolate Brownie Cake

May 9, 2014

• 10 oz- 72% dark chocolate or at least a semi-sweet
• 1 cup coconut oil – this can also be butter if dairy is not a problem
• 5 eggs
• 1 ¼ cup white sugar
• 5 Tablespoons gluten free flour – King Arthur blend below* or use Bob’s Red Mill gluten free flour
• 1 ½ teaspoons baking powder

Melt the chocolate and oil or butter together. I do this very carefully in my microwave but it will easily burn so be careful then cool.
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Murder by Chocolate

April 23, 2014

Cake:

• 16 ounces semi-sweet baking chocolate
• 1 cup sugar
• 2 cups butter
• 6 eggs
• 1 tablespoon vanilla
• 1 cup ½ & ½
• Dash salt

Preheat oven to 350°. Melt all ingredients except eggs over low heat or double boiler until smooth.

Lightly beat eggs and slowly add to chocolate mixture being careful not to cook the eggs.

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Lemon Bars

April 9, 2014

Crust

• ½ cup butter – softened
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 1 cup flour

In a food processor, pulse to cream butter sugar and vanilla – add flour and pulse until just combined. Gently press into an 8″ tart pan or springform pan. Bake @ 350° for 10 minutes. (more…)

Molasses Cookies

October 7, 2016

• ¾ cup butter
• 1 cup sugar
• 2 eggs
• 1 cup molasses
• 4 cups flour
• 1 teas salt
• 1 teas soda
• 2 teas cinnamon
• 1 tea ginger
• ¾ cup cold coffee

Drop by spoonfuls – bake at 350° 8-10 minutes.

Pumpkin Chocolate Chip Cookies (Debbie’s)

October 7, 2016

• ½ cup butter
• 1 ½ cup sugar
• 1 egg
• 1 teas vanilla
• 1 cup pumpkin

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Snickerdoodles

October 7, 2016

• 1 cup butter (2 sticks)
• 1 ½ cups sugar
• 2 eggs
• ½ teas vanilla
• ½ teas almond extract
• 2 ¾ – 3 cups flour
• 2 teas cream of tartar
• 1 teas soda
• ¼ teas salt

Roll in cinnamon/sugar, bake 375° 8-10 minutes

Chicken Divan

April 16, 2014

• 4 tablespoons butter
• 6 tablespoons flour
• 2 cups chicken stock
• ½ cup cream
• ¼ cup white wine
• ¼ cup Parmesan
• 1 teaspoon tarragon
• 3-4 chicken breasts
• 1 pound fresh broccoli

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Gingerbread Bundt Cake

December 18, 2020

2 ¾ cups flour
½ teas baking soda
½ teas baking powder
½ teas salt
1 ¼ teas ground ginger
¼ teas ground nutmeg
¼ teas ground allspice
2 Tbls cinnamon
4 eggs
1 ½ cups dark brown sugar
1 cup melted butter
1 cup buttermilk
½ cup molasses

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Mushrooms and Tomatoes in Cream Sherry

April 16, 2014

• 1 ½ lbs fresh mushrooms, quartered
• 1 stick butter
• 1 teaspoon minced garlic
• ¼ cup minced fresh basil
• 2 cups diced fresh tomatoes
• ½ cup Cream Sherry

Sauté mushrooms in butter and garlic until tender. Gently stir in the basil, tomatoes and Cream Sherry. Don’t over stir or the tomatoes will lose their chunky texture. Serve warm with fresh bread cubes as an appetizer or pour over angel hair pasta for a side dish. Add grilled chicken or shrimp for a main dish.

Owl Cookies

October 7, 2016

• 2 cups butter
• 2 cups sugar
• 4 eggs
• 4 teas vanilla or almond
• 4 tbls milk
• 6 cups flour
• 2 teas salt

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Gooey Chocolate Pudding Cakes

April 23, 2014

• 4 ounces semi-sweet chocolate,
• 2 ounces unsweetened chocolate
• 1 stick butter
• ½ cup sugar
• 1 teaspoon vanilla
• 3 large eggs
• ⅓ cup flour
• ¾ teaspoon baking powder
• 1 ½ tablespoons unsweetened cocoa powder

Butter and sugar 6 ramekins
Melt chocolate – remove from heat, stir in butter until melted. Stir in the sugar until smooth. Add eggs and stir until smooth and shiny
Sift flour, baking powder and cocoa – combine with chocolate mixture.

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Bowtie Pasta Salad

August 12, 2016

Pasta Salad

• 16 oz. cooked bowtie pasta
• 10 oz. baby spinach
• 16 oz. Craisins
• 2 cans Mandarin oranges
• 2 cans water chestnuts
• 1 bunch chopped green onions
• 6 oz. honey roasted peanuts
• 16 oz. cooked chicken

Dressing

• ¼ cup vegetable oil
• ⅔ cup Teriyaki sauce
• ⅔ cup dry white wine
• ⅓ cup sugar
• ½ teas pepper

Beef Bourguignon

July 30, 2013

Julia Child’s

 

• 6 ounces chunk bacon
• 3 ½ tablespoons olive oil
• 3 pounds lean stewing beef, cut into 2-inch cubes
• 1 carrot, sliced
• 1 onion, sliced
• Salt and pepper
• 2 tablespoons flour
• 3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
• 2 ½ to 3 ½ cups brown beef stock
• 1 tablespoon tomato paste
• 2 cloves mashed garlic
• ½ teaspoon thyme
• 1 bay leaf
• 18 to 24 white onions, small
• 4 tablespoons butter
• Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
• 1 pound fresh and quartered mushrooms (more…)

Bread Pudding

November 23, 2013

• 4-6 cinnamon rolls (cubed)
• 4 cups scalded milk
• ¾ cup sugar
• 1 Tbls butter
• ½ teas salt
• 4 eggs, lightly beaten
• 1 teas vanilla

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Brownie Pizza

July 30, 2013

BROWNIE LAYER:

• 2 ounces unsweetened chocolate
• 2 cups sugar
• ¾ cup butter (1 ½ sticks)
• 4 eggs
• 1 tablespoon vanilla
• 1 cup flour
• 1 teaspoon soda

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Brownie Sheet Cake

July 28, 2013

Bring to a boil…

• 1 cup water
• 2 sticks butter
• ⅓ cup cocoa

Sift together…

• 2 cups flour
• 1 ½ teas soda
• 1 tbls cinnamon

Mix together…

• 2 cups sugar
• 2 eggs
• ½ cup buttermilk
• 1 teas vanilla

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Warm Chocolate Pudding Cakes (6)

July 28, 2013

• 4 ounces good quality semi-sweet chocolate, finely chopped
• 2 ounces unsweetened chocolate, finely chopped
• 1 stick softened butter
• ½ cup sugar
• 3 large eggs
• ⅓ cup all-purpose flour
• ¾ teaspoon baking powder
• 1 ½ tablespoons unsweetened cocoa powder
• Whipped cream & cocoa powder, for garnish

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Hot Chocolate Souffle

November 23, 2013

• 5 egg whites
• ½ cup sugar
• 4 ounces unsweetened chocolate
• ½ cup butter
• 4 eggs yolks
• 1 teaspoon vanilla
• 1 tablespoon coffee crystals
• 1 tablespoon liqueur
• ½ cup sugar
• ¼ cup flour

Preheat oven to 375°.

Beat egg whites with ½ cup sugar until stiff.

Melt butter and chocolate then stir in remaining ½ cup sugar, vanilla, egg yolks, then flour. Do not be tempted to just add the extra egg yolk – toss it!

Dissolve coffee crystals in liqueur and add to chocolate mixture. Carefully fold into egg whites.

Pour batter into a buttered and sugared souffle dish. Sprinkle with sugar and bake at 375° for 20 minutes. (8 individual ramekins will bake for 15 minutes)

Serve hot from the oven with vanilla ice cream or whipped cream and berries.

English Toffee

November 23, 2013

• 2 sticks butter
• 1 cup sugar
• 3 Tbls. water
• 1 Tbls. corn syrup
• Several drops almond emulsion or extract
• ½ cup toasted chopped almonds
• 1 ½ cups semisweet chocolate chips
• Grated almond powder for the top

In a heavy saucepan, combine butter, sugar, water, and corn syrup. Boil until it turns the color of a paper sack, stirring only occasionally.
Stir in the chopped almonds. Pour onto a buttered cookie sheet and sprinkle a solid layer of chocolate chips on top.
When they are all melted, smooth melted chocolate to the edges.
Sprinkle grated almond powder onto the melted chocolate. Let cool and break into bite sized pieces.

Oatmeal Carmelitas

November 26, 2013

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• 1 cup quick cooking rolled oats
• ¾ cup packed brown sugar
• ¾ cup melted butter
• ¼ teaspoon salt
• 6 ounces semisweet chocolate chips
• ½ cup chopped almonds
• ¾ cup caramel ice cream topping
• 3 tablespoons all-purpose flour

Preheat oven to 350°. Grease one 9×9 inch square pan.

Combine 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.

Bake at 350° for 10 minutes.

Let cool slightly then sprinkle over the crust the chocolate chips and chopped almonds. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture.

Bake at 350° for 15 minutes.

Pesto

July 30, 2013

• 1 cup toasted pine nuts or almonds
• 3 tablespoons roasted garlic
• 5 cups fresh, trimmed basil leaves
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 ½ cups virgin olive oil
• 1 cup grated Parmesan

Pulse the pine nuts or almonds and garlic in a food processor for 15 seconds. Add the basil leaves, salt, and pepper.

With the processor running, slowly pour the olive oil into the bowl until the pesto is thoroughly pureed.

Pulse in the Parmesan.

Be sure to keep air off the surface – use plastic wrap or a thin layer of olive oil otherwise the pesto discolors.

Refrigerate for a day or two to let the flavors marry. Freeze for up to 3 months.

Molten Lava Cakes

November 26, 2013

For the Cake

• 4 squares unsweetened chocolate
• ¾ cup (1 ½ sticks) butter
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla
• 1 cup flour

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Short Rib Wellington Potpie

July 30, 2013

• 2 ¼ lb. boneless beef short ribs, cut into 1-inch dice
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• ¼ lb. prosciutto, cut into 1/4-inch squares
• ¾ lb. cremini mushrooms, quartered
• 8 Tbs. (1 stick) unsalted butter, cut into cubes
• ½ cup all-purpose flour
• ½ cup red wine
• 1 ½ Tbs. beef demi-glace
• 3 cups beef stock
• 1 tsp. chopped fresh thyme
• 1 bay leaf
• 1 ½ cups pearl onions
• ¼ cup chopped fresh flat-leaf parsley
• 1 sheet puff pastry, 10 to 11 inches square or pie crust
• 1 egg, lightly beaten with 1 tsp. water (more…)

Sugar Cookies – Lofthouse Style

November 23, 2013

Cookies:

• 6 cups all purpose flour
• 1 teas baking soda
• 1 teas baking powder
• 1 cup butter, (2 sticks) at room temperature
• 2 cups granulated sugar
• 3 eggs
• 2 teas vanilla extract
• 1 ½ cups sour cream or Greek yogurt

Cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined. (more…)

Chicken and Dumplings

November 23, 2013

Chicken and Broth

• 1 large chicken or 8 boneless skinless thighs
• 2 coarsely chopped onions
• 1 lb button mushrooms or quartered Criminis
• 6 coarsely chopped carrots
• 3 garlic cloves
• 3 bay leaves
• 2 quarts water
• 1 tablespoon salt
• ¾ teaspoon freshly ground black pepper
• 1 teaspoon tarragon
• ¼ teaspoon dried thyme
• 1 cup flour
• ½ cup butter
• ¾ cup milk

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Hot Rolls

November 23, 2013

Sponge

• 2 Tbls active dry yeast
• ¾ cups warm water
• 1 Tbls sugar

Batter

• ½ cup shortening
• ½ cup sugar
• ½ cup hot water
• 2 teas salt
• 2 cups flour now
• 2 to 2 ½  cups more flour later
• 3 beaten eggs (more…)

Double Chocolate Cake

November 23, 2013

• ½ cup butter
• 1 ¾ cup sugar
• 2 eggs
• 2 cups flour
• 1 teas salt
• ½ cup cocoa
• 1 cup hot coffee
• ½ cup boiling water
• 1 teas soda
• 1 teas vanilla

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Fresh Blueberry Tart

November 26, 2013

• One prepared 9-inch Almond Crust, recipe below
• Vanilla Pastry Cream, recipe below
• ½ cup heavy cream
• 1 tablespoon sugar
• ¼ teaspoon pure vanilla extract
• ¼ cup red currant or apricot jam
• 2 tablespoons brandy or kirsch water
• 3 cups fresh blueberries, rinsed and patted dry

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Chocolate Cookie Wafers

November 26, 2013

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ teas salt
• ¼ teas baking soda
• 6 Tbls butter
• ⅔ cup brown sugar
• ½ cup sugar
• 1 teas vanilla
• 1 egg white

Cream the butter, sugars vanilla and egg white. Sift the dry ingredients and combine with the creamed mixture. Roll into a log and wrap tightly. Refrigerate several hours.

Cut into 1/4 inch slices. Bake at 350° 10-12 minutes or longer if you’ll be crumbling them for chocolate cookie crumb crust.

Soft Sugar Cookies

November 26, 2013

• 1 cup butter at room temp
• 1 cup sugar
• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½  tsp salt
• 1 egg
• 1 tsp clear Mexican vanilla
• 1 tsp almond emulsion

Cream soft butter and sugar together really well using the paddle attachment. Add egg, almond and clear Mexican vanilla. Beat on high until fluffy.

Sift dry ingredients and mix in just until blended. Dough should be soft and hold together. Add a splash of milk if it’s still a bit crumbly.

Dust parchment paper with powdered sugar, roll out between 2 layers and chill dough for one hour. Cut with desired cookie cutter.

Bake on parchment paper @ 350* for 10 minutes. Do not overtake. Do not let edges brown. Take them out before they actually look done.

German Pancake

November 26, 2013

• ½ stick butter
• 1 cup flour
• 1 cup milk
• 4 eggs
• 1 teas vanilla

Preheat oven to 400°.  Melt butter in 9 X 13 glass baking dish in the oven. Do not grease the sides.

In a blender or food processor, blend milk, flour, eggs and vanilla – pour into hot baking dish.

Bake @ 400° for 20 minutes

Serve with maple syrup, powdered sugar and berries