Our favorite recipes


5 cups old-fashioned rolled oats (can sub 1 cup of rolled spelt, rye, barley flakes)
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
1 ½ cups unsweetened coconut flakes
2 cups raw pecans, cashews, pistachios, walnuts, and/or almonds, coarsely chopped
1/2 cup maple syrup (Grade B)
1/2 cup extra-virgin olive oil
1/4 cup packed brown sugar (optional)
Coarse salt
optional: cinnamon, cardamom, nutmeg, ginger, cardamom; chia, sesame, flax seeds

  • Heat oven to 300 degrees.
  • Place oats, seeds, coconut, nuts, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined.
  • Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.
  • Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

Blueberry Yogurt Multigrain Pancakes

Yield: 20 pancakes  
4 large eggs
2 cups plain whole milk yogurt
4 tablespoons milk
6 tablespoons butter, plus extra for buttering skillet
1 teaspoon lemon zest
1 teaspoon vanilla extract
3 cups various flours: whole wheat pastry flour, rye (1 cup max), buckwheat (1/2 cup max), almond meal (1/2 cup max), all-purpose flour
2 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon table salt
2 cups blueberries, rinsed and dried; or banana slices

  • Melt butter.  Whisk egg and yogurt together in the bottom of a large bowl. Add 2 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract. In a separate, medium bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
  • Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm). Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving a space between each pancake. Press a few berries into the top of each pancake. The batter is on the thick side, so you will want to use your spoon or spatula to gently nudge it flat, or you may find that pressing down on the berries does enough to spread the batter.
  • When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. (If you listen closely, after a minute you’ll hear you blueberries pop and sizzle deliciously against the pan.) If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Baked Oatmeal/Oatmola

3 cups rolled oats (or substitute 1/2 cup rye or barley flakes)
1 cup chopped walnuts, almonds, cashews, or pecans
1 1/2 teaspoons baking powder
1½ teaspoons ground cinnamon (or sub part nutmeg, ginger, cloves)
3/4 teaspoon salt
1 1/2 cups coconut flakes
1/4 cup almond meal (optional)
2 cups fruit - blueberries, raspberries, strawberries, peaches, rhubarb, bananas, dates, apples
3 cups milk or cream
1/3 cup maple syrup
3 eggs
3 tablespoons unsalted butter or coconut oil, melted and cooled slightly
1 teaspoons vanilla extract
(My best ever version of this was with sliced almonds, almond meal, extra coconut flakes, and coconut oil - peaches and blueberries.)

  • Preheat the oven to 375°F with a rack in the top third of the oven.
  • In an 13x9-inch baking dish, mix together the oats, the nuts, baking powder, cinnamon, and salt. (This part can be done the night before, if you like, to make things easier in the morning.) Scatter the berries or diced fruit evenly over the oat mixture.
  • In another bowl, whisk together the milk, maple syrup, egg, about half of the butter, and vanilla. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the countertop to make sure the liquid moves down through the oats.
  • Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. Serve.

Buttermilk-Brown Sugar Waffles

2 eggs
1 ¾ cups buttermilk
1 stick butter, melted and cooled to room temperature
1 ¾ cups all-purpose or whole wheat pastry flour or 1 1/2 cups flour and 1/4 cup wheat germ
2 tablespoons light brown sugar or 1 tablespoon each white and dark brown sugars
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

  • Whisk eggs, buttermilk and melted butter in a large bowl. In another bowl stir dry ingredients together, then add to egg mixture and whisk just until smooth. Let batter rest briefly.
  • Heat a waffle iron and butter lightly or spray with nonstick cooking spray (even nonstick waffle irons require this step). Ladle batter onto iron (about 1/4 cup for an 8-inch round iron), close, and cook just until light golden brown. Serve immediately.

Buckwheat Dutch Baby

3 large eggs
2 tablespoons granulated sugar
1/2 cup all-purpose flour
1/4 cup buckwheat flour
3/4 cup milk
1/2 teaspoon almond extract (optional)
Pinch of salt
4 tablespoons butter

  • Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender.
  • In a 12-inch ovenproof frying pan, melt butter. (Didn't work super well in 10-inch pan; maybe try increasing quantity by 50% and cooking in 2 pans.)
  • Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.

Oatmeal Muffins

1 cup rolled oats
1 cup milk
1 teaspoon vinegar, either cider or white
1/4 cup packed brown sugar
1 egg, beaten
1/4 cup canola oil or coconut oil
2 bananas (or 1/2 cup apple sauce; or 1/2 cup yogurt)
1 cup (heaping) whole wheat flour (can add 1/4 cup almond meal instead)
1/4 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon

Possible additions:
1 cup strawberry-rhubarb sauce, plus 1/2 cup pecans
1 1/2 - 2 cups strawberries, blueberries, raspberries; also 1/3 cup shredded coconut
1 apple, 1/2 cup raisins, 1/2 cup pecans
1 pear, 1/2 cup hazelnuts
1 apple, 1 cup fresh chopped cranberries, 1/2 cup pecans
2 cups diced rhubarb and strawberries

  • Combine together the oats, milk, and vinegar. Cover and allow to rest at room temperature for at least on hour or overnight.
  • Mix together the flours, salt, baking powder, baking soda, and spices.
  • Combine the soaked oats with the egg, brown sugar, and yogurt/applesauce/banana. Add the dry ingredients. Gently fold in the add-ins.
  • Divide the batter between twelve lined muffin tins (they will be quite full). Bake at 375 degrees for 13-18 minutes.

Molasses Bran Muffins

1 cup wheat bran
1-1/2 cups whole wheat flour (can replace with 1/4 cup almond meal)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup milk and/or yogurt, or combination
1/2 cup molasses (or 1/3 cup honey, maple syrup, or brown sugar)
3/4 cup apple, pear, or rhubarb sauce, or 3 mashed bananas
2 Tbsp vegetable oil or coconut oil
2 eggs, beaten

Possible additions:
1 apple, peeled and diced
1/2 cup chopped nuts; 3/4 cup raisins
1 cup chopped berries
1/3 cup coconut

  • Preheat oven to 400°F.
  • Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins.
  • In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened.
  • Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes.
  • If using chopped berries, half fill muffin tins, then scoop fruit onto batter, then cover up with remainder of batter. Makes 12 muffins.

Blueberry pecan muffins

1 cup whole wheat pastry flour (sub ¼ cup almond meal)
1 cup all-purpose flour
¼ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
½ cup buttermilk or plain yogurt
¼ cup canola oil (sub butter, or coconut oil)
1 cup ripe bananas, mashed (about 2)
2 cups blueberries
½ cup chopped pecans or walnuts

  • Preheat the oven to 350 degrees. Line a 12-muffin pan with paper baking cups.
  • Combine the flours, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Whisk together the eggs, buttermilk, and oil in a 4-cup glass measuring cup with a pour spout or a medium bowl. Stir in the mashed bananas.
  • Pour the wet ingredients into the dry ingredients and, using a rubber spatula, stir just until blended. Fold in the blueberries and nuts.
  • Fill the muffin cups ¾ full (add more batter to each cup if you have extra). Bake for 20 minutes, then check to see if the muffins are browning. If they need more time, bake 5 minutes longer.
  • Cool for 10 minutes before serving, or serve at room temperature.

Morning glory muffins (carrots, apples, raisin, and walnuts)

Makes 12 muffins
1 cup all-purpose flour (or just use all whole wheat pastry flour)
1 cup whole-wheat flour (can sub 1/4 cup almond meal, or 1/4 cup rye flour)
1/4 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 heaping teaspoon ground cinnamon
1/3 - 1/2 cup dark brown sugar
2 large eggs
1 1/2 cups plain yogurt, or buttermilk
1/4 cup unsalted butter, melted and cooled slightly
1 cup grated, peeled tart apple (about 1 large)
2 cups finely grated, peeled carrots (about 2 large)
1/2 cup finely chopped, toasted walnuts
1/2 cup raisins

  • Preheat to 400 degrees.
  • In a large bowl, stir together the flours, bran, baking powder, baking soda , salt, cinnamon and brown sugar. Set aside.
  • Whisk the eggs vigorously until fluffy and blended, then beat in the yogurt and butter. Add the dry ingredients and mix just until half moistened. Add the apple, carrots, nuts, and raisins and stir just until evenly distributed. Do not overmix.
  • Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, 17-18 minutes.

Pear almond muffins

2 medium-large firm pears (2 cups)
3 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons canola oil
1/3 cup brown sugar
1 cup buttermilk; or 1/2 cup milk and 1/2 cup plain whole milk yogurt
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup rolled oats
1 1/2 cups whole wheat pastry flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 tsp ground ginger
3/4 teaspoon kosher salt
1/2 cup sliced almonds (or toasted hazelnuts, coarsely chopped)

  • Heat oven to 375°F. Butter a standard 12-cup muffin tin or line it with papers.
  • Peel pears, then halve and core them. Grate pears on the large holes of a boxed grater into a large bowl.
  • Stir in melted butter and oil, sugar, buttermilk/yogurt, eggs, and vanilla until combined.
  • In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, nuts. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.
  • Fill muffin cups almost up to the top.
  • Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free.

Double Coconut muffins

1/2 cup coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour (don't replace with coconut flour - too dense)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup plain, whole-milk yogurt, at room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, divided
*suggestions: add a banana; add

  • Preheat oven to 375°F.
  • In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
  • In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups.
  • Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

Buckwheat Berry muffins

Yield: Twelve muffins or so
3/4 cup whole-wheat flour (heaping)
3/4 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup almond meal
2 eggs
1/3 cup honey or molasses, or a mixture
1 1/2 cups buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
2 cups blueberries or blackberries

  • Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Sift together the whole-wheat and buckwheat flours, almond meal, baking powder, baking soda and salt.
  • In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat -- a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the berries.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Zucchini Bread

Butter, for the pan
2 cups grated zucchini (try adding grated apple for sweetness next time?)
½ cup light brown sugar
⅓ cup olive oil (or other oil such as safflower or canola)
⅓ cup plain yogurt
2 large eggs
1 teaspoon vanilla extract
1 ½ cups mixture of all-purpose flour and whole wheat flour
½ teaspoons salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons finely grated lemon zest
½ cup chopped walnuts (optional)

  • Heat oven to 350 degrees. Butter an 8-inch loaf pan.
  • In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
  • Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
  • Pour the batter into the prepared loaf pan and bake for 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
  • Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

Banana Bread

Makes one 5x9 inch loaf
4 tablespoons unsalted butter, melted, plus more for the pan (sub olive oil for all or part)
3-4 large, ripe bananas
1 large egg, lightly beaten
1/4 cup brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

Optional additions:
1/2 cup shredded coconut
1/2 cup chopped pecans
3/4 cup chocolate chips
1/4 cup peanut butter, swirled into batter (try melting pb a little bit before swirl)

  • Heat the oven to 350 degrees F, and butter a 5-by-9-inch loaf pan.
  • Peel the bananas and in a large mixing bowl, mash them well with a fork. Stir in the sugar and then the egg, mixing thoroughly. Stir in the butter.
  • Sift together the flour, baking soda, baking powder and salt. Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of raw flour. (Do not over-mix, or the banana bread will be tough!)
  • Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.
  • Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving.  

Pumpkin apple bread

Makes ~20 standard muffins; two 9x5 loaf pans; or one big Bundt cake

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (or could use 1/4 cup almond meal)
3/4 tsp salt
2 tsps baking soda
2 tsps cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup olive or vegetable oil
1 1/4 cups sugar (brown is nice)
4 large eggs, lightly beaten
2 apples, peeled, cored, and chopped (2 cups)

  • Put a rack in the middle of oven and preheat oven to 350F. Butter muffin tins or loaf pans.
  • Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl.
  • Whisk together pumpkin, oil, sugar, and eggs in a large bowl.
  • Add flour mixture, stirring until well combined. Fold in apples.
  • Bake until a wooden pick or skewer inserted in center of bread comes out clean, 25-30 mins for muffins, 50 to 60 minutes for loafs or Bundt
  • Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour.  

Cranberry pecan bread

4 tablespoons (1/2 stick) cold butter, plus butter for the pan
2 cups all-purpose or whole wheat pastry flour
2/3-3/4 cup brown sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
3/4 cup orange juice
1 tablespoon minced or grated orange zest
1 egg
1 1/2 cups cranberries chopped
1/2 cup chopped pecans

  • Heat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter.
  • Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea.
  • Beat together the juice, zest, and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan.
  • Bake for about an hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

Pumpkin bread with streusel and cinnamon-sugar topping

1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup vegetable oil or melted butter
3 large eggs
1 1/3 cups granulated or brown sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp fine sea or table salt
1 tsp ground cinnamon
1/4 tsp (fresh grated) nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 1/4 cups whole wheat pastry flour (maybe straight whole wheat, or almond meal)

To Finish
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Optional streusel/ribbon
¼ cup chocolate chips
¼ cup pecans, chopped
1 tsp cinnamon
1 Tbs butter

  • Heat oven to 350 degrees F. Butter a 6-cup loaf pan.
  • In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
  • If adding ribbon, mix all ingredients together and add in middle of batter - swirl throughout.
  • Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.
  • You can cool it in the pan for 10 minutes and then remove it. Cake keeps at room temperature as long as you can hide it.

Easy Little Bread Recipe

Yield: 1 loaf
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup all-purpose flour (substitute some rye flour)
1 cup whole wheat flour
1 cup rolled oats
1 1/2 teaspoons fine grain sea salt
1/2 - 1 cup of raisins or cranberries
2 tablespoons butter, melted, for brushing on pan and on top of batter

  • In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
  • In the meantime, mix the flours, oats, salt, dried fruit in a large bowl. Add the wet mixture to the dry and stir very well.
  • Brush a 8-cup loaf pan generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
  • Preheat the oven to 350F, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan.  Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn't steam in the pan.

Yogurt-Molasses Bread

Yield: one loaf
2 1/2 cups whole wheat pastry flour (or combo of all-purpose and whole wheat)
1/2 cup fine-grind cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
1 2/3 cup whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons vinegar
1/4 cup molasses
1/4 cup honey
1 cup chopped cranberries
1 cup diced apple
1/2 cup walnuts (optional)
Butter or olive oil, for greasing the pan

  • Preheat your oven to 325° F. If you're using milk, mix it with the vinegar and set it aside.
  • Mix together your dry ingredients in a wide bowl. Whisk your yogurt (or vinegary milk) with your molasses.
  • Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. If you're adding in fruit, etc: Fold it in when there are still a few small pockets of flour.
  • Slice a pat of butter into a loaf pan. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Transfer batter into pan.
  • Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there's goo beneath there. Very important: Let the bread cool before you slice it.

Irish Soda Bread Buns

3 tablespoons unsalted butter, chilled and cubed, more for greasing pan
1 1/4 cups all-purpose flour
3/4 cup whole wheat pastry flour
scant 1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
2/3 cup buttermilk, more for brushing
1 large egg
3/4 cup dried currant
1 1/2 teaspoons caraway seeds (optional)

  • Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
  • In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
  • Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.
  • Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.

Skillet Corn Bread

1 1/2 tablespoons vegetable oil (or bacon drippings)
3/4 cup all-purpose flour
2 - 3 tablespoons sugar or maple syrup
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups cornmeal, preferably fine, stone-ground
1 cup milk (or combo milk and cream)
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted
optional: add apples and cheddar to batter; press raisins and drizzle honey onto the top before baking

  • Preheat the oven to 425°. Warm a 9-inch cast-iron skillet over moderate heat. Add the oil and heat.
  • Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended.
  • Scrape the batter into the hot skillet; the oil should bubble. Transfer the skillet to the oven and bake for about 18 minutes, or until the center springs back when gently pressed.  

Anadama Bread

½ cup coarse yellow cornmeal
½ cup molasses
6 tablespoons butter, softened, more for greasing bowl
1 1/4-ounce package active dry yeast
4 ½ cups - half whole wheat, half all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly grated nutmeg
Oil for greasing

  • In a bowl, stir together the cornmeal and 1 cup water. In a saucepan over medium-high heat, bring another cup of water to a boil. Add cornmeal mixture and cook, stirring constantly, until mixture is very thick, about 10 minutes. Stir in the molasses and 2 tablespoons butter. Transfer mixture to bowl of an electric mixer and cool to tepid.
  • In a small bowl, stir together the yeast and 1/2 cup water until yeast has dissolved. Add to cornmeal and mix on low speed with dough-hook attachment for several seconds. Add flour 1/2 cup at a time, mixing for several seconds after each addition. Sprinkle in the salt and nutmeg, and continue mixing until dough completely comes away from sides of bowl, about 7 minutes.
  • Lightly butter a bowl. Form dough into a ball and place it in bowl. Oil a sheet of plastic wrap and loosely cover dough. Allow dough to rise for 1 1/2 hours, or until it has doubled in size.
  • Lightly grease 2 9-by-4-inch loaf pans. Press down dough and divide it into 2 equal pieces. Shape each piece loosely into a loaf and place each in a pan. Cover with plastic wrap and allow to rise for 30 minutes, or until loaves have doubled.
  • Preheat oven to 350 degrees. Bake loaves for 45 minutes to 1 hour, or until bread is a dark golden brown and sounds hollow when tapped.
  • Allow bread to cool in pans for 5 minutes, then turn out onto wire cooling rack. Brush all over with remaining softened butter. Serve warm if possible.

Oat and Wheat sandwich bread

Yield: 2 standard sandwich bread loaves
5 cups whole-wheat flour (sub 1 cup rye)
2 cups rolled oats (I used quick-cooking for the least noticeable texture)
1 tablespoon kosher or coarse salt
3 tablespoons raw or brown sugar, or honey
1 large egg
1/4 cup vegetable or olive oil, plus a little more to coat bowl
1 1/4 cups lukewarm water
1 1/4 cups lukewarm milk
1 1/2 tablespoons instant yeast

Make bread dough: In the bottom of large mixing bowl, combine water, milk and sugar or honey, then stir in yeast. Add egg and oil and whisk until combined. Add flour, oats and salt; use a large spoon and stir for 1 minute. The dough will be wet and coarse; do not fret. Let it rest for 5 minutes.  Mix with your spoon for 2 minutes. The dough will seem firm and more smooth, ideally supple and sticky, but if it’s still very wet, add a bit more flour, a spoonful at a time. If it seems excessively stiff, add a little more water, a spoonful at a time. Continue to mix for 4 minutes.  Scrape dough out onto lightly floured counter. Knead a few times, then form the dough into a ball. Oil your empty mixing bowl and return dough to it. Cover with plastic wrap and let proof at room temperature for 60 to 70 minutes, or until doubled in bulk. (Or transfer to the fridge and let it ferment overnight or up to 5 days. If proofing in the fridge, remove the dough before the fridge about 3 hours before you plan to bake it.)

Form loaves: Turn dough onto a floured counter and divide it into two equal pieces. Press each gently into a rough rectangle-ish shape. Fold in sides so that the first dough is roughly the width of your bread loaf pan (about 9 inches). Roll from bottom to top and then put this log into your bread loaf pan, seam side down. Repeat with remaining dough. Let proof at room temperature for about an hour, or until the dough has crowned 1 inch above the rim of the baking pan. Halfway through, heat oven to 350 degrees F.

Bake bread: For 35 to 40 minutes, rotating pans once for even color. A cooked loaf of bread will sound a bit hollow when tapped and the internal temperature should read 190 degrees F. Remove loaves from tins and let cool on a rack.

Vegan Chocolate Cake

1 1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons canola/vegetable/olive oil
1 cup cold water
1 1/2 teaspoon vanilla
1 tablespoon cider or white vinegar
Confectioners' sugar (optional, for dusting)
¾ cup chocolate chips (optional)

  • Heat the oven to 350° F.
  • Mix together the flour, cocoa, baking soda, sugar, and salt. Sift. In a separate bowl, whisk together the water, oil, vanilla, and vinegar.
  • Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through strainer into a bowl and break up lumps, pressing them through.
  • Mix again, and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter, or drop from 6 inches to the floor several times to pop air bubbles. Bake for 25 to 30 minutes, or until the top springs back when pressed gently.
  • Cool before removing from the pan and dusting with confectioners' sugar, or frosting if desired.

To make black-bottom cupcakes, fill the muffin cups about half full with the cake batter, then dollop each with a heaping tablespoon of this cream-cheese mixture: 8 oz softened cream cheese, 1/3 cup sugar, 1 large egg, 1 cup chocolate chips

Double Chocolate Banana Bread

3 medium-to-large very ripe bananas (1 rounded cup)
1/2 cup butter, melted
2/3-3/4 cup brown sugar (either light or dark work)
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon (optional)
1 cup all-purpose flour (or whole wheat pastry flour)
1/2 cup cocoa powder
3/4 cup semisweet or bittersweet chocolate chunks or chips (or ⅔ cup pecans/walnuts)

  • Heat your oven to 350°F. Butter a 9×5-inch loaf pan. (Can be made into 12 cupcakes. Bake for 25 mins.)
  • Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Place baking soda, salt, cinnamon, flour, and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
  • Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. (A melted chocolate chip smear is expected, however.) Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

Fudgy Chocolate Cake

Yield: One 8×8-inch cake, 8-inch or 9-inch round cake, 12 cupcakes
6 tablespoons unsalted butter, at room temperature
3/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk or yogurt milk
1 teaspoon vanilla extract
1/2 cup Dutch cocoa powder
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt

  • Heat oven to 350°F (175°c). Line the bottom of an 8-inch square cake pan with parchment paper.
  • In a large bowl, use a hand or stand mixer to beat the butter and sugars until fluffy; scrape down bowl.
  • Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven.
  • Place your flour, cocoa, baking soda, baking powder and salt in a sifter and shake it over the batter bowl. Stir on low until just combined; scrape down bowl a final time.
  • Scoop batter into prepared pan and smooth flat. Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.
  • Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack or serving plate to completely finish cooling before frosting.

Cocoa Brownies

Yield: 16 large or 25 smaller brownies
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/8 cup sugar
3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cups walnut or pecan pieces (optional)

  • Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  • Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
  • Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
  • Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
  • Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Strawberry Summer Cake

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

  • Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan or a 9- inch springform cake pan.
  • Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
  • Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
  • Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream

French Olive Oil and Yogurt cake

1/2 cup plain yogurt
3/4 cup brown sugar
3 eggs
1 cup whole wheat pastry flour (or mix of all-purpose and whole wheat)
1/2 cup almond meal
2 tsp baking powder
1/2 cup olive oil
2-3 tsp lemon zest
1/2 - 1 tsp almond extract
2-3 cups frozen raspberries or blueberries

  • Preheat the oven to 350 degrees F.  Grease a 9-inch round cake pan with butter.
  • In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, almond meal, and baking powder, mixing just to combine. Add the oil, stirring to incorporate. Pour about 2/3 of the batter into the prepared pan, and distribute frozen raspberries evenly over the batter. Pour the remaining batter over the berries, trying to cover them as well as possible.
  • Bake for 50 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean.

Strawberry Shortcake (Sebastian's birthday cake)

1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons lemon or orange zest (optional)
2/3 cup plus 1 tablespoon heavy cream

To top:
1/2 pound strawberries, washed, hulled and quartered
1 tablespoon sugar
1 tablespoon lemon juice
1 cup whipping cream, beaten to soft peaks

  • Whisk together the flour, sugar, baking powder, mashed-up egg yolks, and salt. Use a pastry blender to cut the butter and zest into the mixture until it resembles coarse meal. Add 2/3 cup of cream and stir until the dough comes together.
  • Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
  • Using a sharp knife, cut the circle into 6 wedges and arrange on a parchment-lined baking sheet. Alternately, you can use a cookie cutter to make shapes of your choice. Chill for 20 minutes (and up to 2 hours).
  • Preheat oven to 350°F.  (The recipe suggests brushing the tops of the shortcakes very lightly with heavy cream and sprinkling lightly with coarse sugar.) Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
  • While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.)
  • Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.

Roasted Apple Spice Cake (Liesl's birthday cake)

*makes one 9x9 square pan
2 medium apples, any variety, peeled, halved and cored
1 1/2 cups all-purpose flour
1/2 teaspoons  table salt
1/2 teaspoons baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/2 cup honey
1 1/4 cups applesauce
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed dark-brown sugar
2 large eggs
4 ounces cream cheese, at room temperature
1/2 stick butter, at room temperature
1/2 tsp vanilla extract
1/2 cup powdered sugar, sifted

Roast apples: Heat oven to 375°F. Line a baking sheet or roasting pan with parchment paper. Arrange apple halves face down on paper and roast in a single layer until they feel dry to the touch and look a little browned underneath, about 20 minutes. Slide parchment paper with apples onto a cooling rack and set aside. Reduce oven temperature to 350°F.

Make cake:
  • Butter a 9x9 cake pan.
  • In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, cloves and nutmeg. In a medium bowl, whisk together applesauce and honey.
  • In a large bowl with an electric mixer, beat the butter and dark brown sugar until very fluffy. Add the eggs, one at a time, scraping down the bowl between every other addition. Add one third of the flour-spice mixture and mix it until just combined. Add half the applesauce-honey mixture, again mixing it until combined.  Add the second third of the flour-spice mixture, the remaining applesauce-honey mixture, and the remaining flour-spice mixture, stirring between each addition.
  • Chop roasted apples into smallish chunks (1/2 to 2/3-inches) and fold into batter. Bake cake about 35 minutes, until a tester inserted into the center comes out clean. Transfer baking pans to cooling racks and let rest for 10 minutes, before flipping out of the pans onto racks and cooling the cakes right-side-up.

Make the frosting: Whip butter and cream cheese together with an electric mixture until light and fluffy. Beat in vanilla extract. Add powdered sugar and beat again until smooth and light.

Teddie's Apple Cake

3 cups whole wheat pastry flour, or a mix of flours
1 cup vegetable oil (or sub 2 Tbs butter for part of oil)
1 cup applesauce
1/2 cup dark brown sugar
4 eggs
1 teaspoon salt
2 teaspoons cinnamon (or 1 tsp cinn plus 1/4 tsps each nutmeg, allspice, cloves, ginger)
1 teaspoon baking soda
1 1/2 teaspoons vanilla
4-5 cups peeled, cored, and chopped apples
1 cup chopped walnuts
1 cup raisins

  • Preheat oven to 350°F.  Butter a 9-inch tube pan or springform pan. (Recipe could be halved, and baked in a 9 inch cake pan for 45 mins.)  Beat the oil and sugar together in a mixer. After about 5 minutes, add the eggs and beat until the mixture is creamy. Add applesauce and stir.
  • Sift together the flour, salt, cinnamon, and baking soda. Stir into the batter. Add the vanilla, apples, walnuts, and raisins and stir until combined.
  • Transfer the mixture to the prepared pan. Bake for 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream.

Flourless Carrot Cake

1 ½ cups (1/2 pound) unsalted toasted almonds or 1.5 cups almond meal
¼ cup brown sugar
1 ½ teaspoons baking powder
⅛ teaspoon salt
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
2 teaspoons grated lemon zest
4 large eggs
⅓ cup organic white sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 10 ounces)
  • Heat the oven to 350 degrees with a rack in the middle. Lightly oil a 9-inch springform pan.
  • Combine the almonds and the sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
  • Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
  • Scrape the batter into the prepared cake pan. Place in the oven, and bake 50-60 minutes until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

Carrot Cake with cream cheese frosting

Makes 24 cupcakes (or two 9-inch round cakes)

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 3/4 cups granulated sugar (could be less)
1 1/4 cups canola oil
4 large eggs
3 cups peeled grated carrots
1 cups chopped walnuts or pecans
1 scant cup unsweetened coconut flakes
1/2 cup raisins
  • Preheat oven to 350°F.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend.
  • Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time.
  • Add flour mixture and stir until blended. Stir in carrots, coconut, nuts, and raisins.
  • Bake cupcakes 14 to 18 minutes; bake cake for 40 minutes. 
  • Let cool completely before icing.
Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

Gingerbread Snacking Cake

Yield: 1 9×13 pan or 2 9-inch round or 8-inch square pans.

8 tablespoons (1 stick) unsalted butter, cut into chunks
1 cup water
1 1/2 teaspoons baking soda
2/3 cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger (optional)
2 large eggs, room temperature, lightly beaten
2 1/2 cups all-purpose flour (sub 1 cup whole wheat pastry flour)
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
Confectioners’ sugar, for dusting finished cake
Lightly sweetened whipped cream, essential for serving

  • Heat oven to 350 degrees. Butter your pan.
  • Bring water to a boil in a large saucepan and add baking soda. Let stand for 5 minutes, then stir in butter until melted. Whisk in dark brown sugar, molasses and fresh ginger, if using. Mixture should be just lukewarm by now, but if it still feels quite hot to the touch, set it aside to 10 to 15 minutes to cool further before using.
  • Place flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder in a fine-mesh strainer or sifter so that you can sift it over the wet mix in a minute.
  • Whisk eggs into wet mixture until just combined. Sift dry ingredients over wet, then stir the wet and dry ingredients together until just combined.
  • Pour batter into prepared pan; bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack and let cool completely. Once fully cool, cut around cake to make sure no parts are sticking to the side and invert cake out onto a rack, then onto a serving plate. Dust with confectioners’ sugar, and/or serve with whipped cream.

Megan Gordon’s Gingerbread Cake

Makes one 9-inch square cake. (Strong citrus flavor)
3/4 cup whole wheat flour
1 cup spelt flour
1/2 cup packed muscovado sugar or brown sugar
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/4 cup chopped crystallized ginger (optional)
1 tablespoon grated fresh ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 tablespoons grated orange zest
1/4 teaspoon freshly ground black pepper (optional)
8 tablespoons unsalted butter, plus more for greasing the pan
1/2 cup unsulfured molasses
3 tablespoons honey
1/2 cup whole milk
1/4 cup plain whole-milk yogurt
1 large egg, beaten

  • Preheat the oven to 350.  Butter and flour a 9-inch square pan.
  • In a large bowl, whisk together the flours, sugar, baking soda, salt, the three kinds of ginger, cloves, cinnamon, orange zest, and pepper.  Use your hands to break up any clumps of sugar, and whisk well.
  • In a small saucepan over medium-low heat, melt the butter.  Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling.  Pour into the flour mixture and stir to combine.  Add the milk, yogurt, and egg and fold together until combined.  With a little arm power, the mixture will soon look like a loose brownie batter.
  • Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes.  Let the gingerbread cool completely in the pan before slicing and serving.  Any leftovers can be covered and stored at room temperature for up to 4 days.

Sticky Cranberry Gingerbread

2 cups fresh or frozen cranberries (1/2 pound) (maybe more?)
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter
2/3 cup dark brown sugar
1/2 cup whole milk
1/2 cup molasses
1/4 cup honey or golden syrup
1 1/2 cups all-purpose flour (or a mix of whole wheat pastry and ap)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, lightly beaten
1 tablespoon fresh ginger root, grated 
  • In a small saucepan, stir together the cranberries, sugar, and 1-2 tablespoons of water.  Stir over medium heat until the sugar dissolves and the cranberries form a thick, bubbling sauce, about 10 minutes. Half of the cranberries should be broken down with the other half relatively whole.
  • In a separate saucepan, stir together the butter, brown sugar, milk, honey, and molasses over medium heat. Bring it to just barely a simmer and remove it from heat. Don’t let it come to a boil.
  • In a large bowl, sift together the flour, ginger powder, cinnamon, baking powder, baking soda, salt and pepper. Stir in the butter/molasses mixture and then whisk in the eggs, one at a time until combined well. Stir in the ginger root.
  • Pour the batter into the prepared pan. Drop fat dollops of cranberry sauce on top of the gingerbread, evenly (maybe try swirling it in, or smoothing it). Transfer to the oven and bake until the top is firm and an inserted toothpick comes out clean, about 50 minutes. Transfer to a wire rack and allow to cool completely.

Buttermilk Biscuits

2 1/4 cups all-purpose flour
2 teaspoons to 1 1/2 tablespoons sugar (to taste, see note above)
1 tablespoon baking powder
3/4 teaspoon table salt
3/4 teaspoon baking soda
9 tablespoons chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk

  • Heat oven to 400 °F and cover baking sheet with parchment paper.
  • Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
  • Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal.
  • Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.
    • To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick. Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.
    • To make drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.
  • Bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm!

Yogurt-cheddar biscuits

1 1/2 cups all-purpose flour (or sub 1/2 cup rye flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1 heaping cup cheddar or jack cheese, coarsely grated
1 cup sour cream or plain whole milk yogurt

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar and yogurt until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and cut into six squares. Bake on an ungreased (or parchment-lined) pan for 15 to 17 minutes, until golden on top.

Apple Cobbler with cheddar cheese biscuits

Fruit filling:
1 cup brown sugar
3 Tbs cornstarch
1/2 tsp salt
1 tsp cinnamon
8 large apples, peeled, cored, sliced
juice of 1 lemon
1/4 cup unsalted butter

2 cups flour (1/2 cup whole wheat fine)
2 Tbs sugar
2 tsp baking powder
1/2 tsp salt
2 cups grated cheddar cheese
1 1/3 cups buttermilk

  • Butter 9x13 pan, combine apples and other ingredients, dot with butter.  
  • Bake apple filling for 20 mins, covered with foil, at 375 degrees.
  • Make biscuits, whisking flour, adding cheese, making well, pouring in buttermilk. Dough will be shaggy.
  • Place dough in 1/4 cup portions atop fruit.
  • Bake for 30-40 mins.

Pie Crust

Makes enough dough for one double-, or two single-crust pies.
2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold

  • Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
  • In a large bowl, whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop.
  • Start by drizzling 1/2 cup (120 ml) of the ice-cold water over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup (60 ml) of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.
  • Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
  • Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Blueberry or Raspberry Galette

Yield: Two 8-inch galettes

2 1/2 cups all-purpose flour
1 teaspoon table salt
3 teaspoons granulated sugar
Zest of one lemon
16 tablespoons (8 ounces) cold unsalted butter, cut into pieces
1/2 cup ricotta, yogurt, or sour cream
6 to 8 tablespoons cold water

4 cups berries or chopped fruit
4 - 8 tablespoons granulated sugar (4 for blueberries, 8 for raspberries)
4 tablespoons cornstarch
Juice of one lemon
Pinch of salt

Glaze (optional):
2 egg yolks beaten with 1 teaspoon water
2 heaped teaspoons turbinado or coarse sugar for sprinkling

  • Make dough: Whisk the flour, salt, sugar and zest together in the bottom of a large bowl. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Stir yogurt and 3 tablespoons water together in a small dish and pour into butter-flour mixture. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough, craggy ball. Divide dough in half, wrap in plastic, and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes.
  • Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across. Transfer dough to a parchment-lined baking sheet.
  • Stir together all of the filling ingredients and spread them in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit. Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.
  • Bake galette: For 30 minutes, or golden all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature, preferably with vanilla ice cream.

Multigrain Apple Crisp

4 large or 5 small-medium apples (about 2 pounds)
3 tablespoons raw or turbinado sugar
juice of 1/2 lemon

3/4 cup rolled oats
1/4 cup almond meal
3/4 cup whole wheat flour, rye flour, oat flour
1/4 cup light or dark brown sugar
1/2 teaspoon ground cinnamon
Two pinches sea salt
1/2 teaspoon baking powder
2 tablespoons unsalted butter
1/4 cup olive oil or melted coconut oil

  • Preheat oven to 350 degrees. Peel (optional) and core apples, then chop them into a small (about 1/2-inch) dice. Toss apples with lemon juice and 3 tablespoons raw sugar until evenly coated.
  • In a medium bowl, mix almond meal, rolled oats, flour, brown sugar, cinnamon, sea salt and baking powder. Melt butter in a small saucepan (or in microwave), then stir in olive oil. Pour mixture over dry ingredients and stir until crumbly. Divide crumbs over apples, packing them on with your palms if needed. Bake apple crisp for about 30 to 40 minutes, or until you can see the juices from the apples bubbling around the crumbs. If tops brown too quickly, put a sheet of foil over the whole tray for remaining baking time. Let cool on rack and serve when lukewarm.

Apple (pear and cranberry) pie with streusel topping

Make 1 pie crust

Filling: mix all together in large bowl
7 apples, peeled, sliced thin
(For apple/pear/cranberry, use 3 apples, 3 pears, 1 cup fresh cranberries )
juice and zest from 1 lemon
1/2 cup brown sugar (more if adding cranberry
2 Tbs flour
1 teaspoon ground cinnamon
1 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg

Streusel topping: mix all ingredients together in medium bowl
4 tablespoons unsalted butter, melted  
1/3 cup rolled oats
1/3 cup all-purpose flour
1/2 cup light or dark brown sugar
1 tsp cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans or sliced almonds, toasted if you have the time
 Make pie crust. Let rest for at least two hours. Make filling. Roll out dough, transfer to pie plate, add all of filling (scoop higher in middle), dot with 1-2 Tbs butter. If making a double pie or latticed pie, roll out second dough and top it; if making streusel spread it all over fruit.

Bake at 350 for an hour.

Mixed Berry Crisp

1 1/2 pounds (about 5 cups) mixed berries
3 tablespoons cane sugar
1 tablespoon lemon juice
1 tablespoon cornstarch or tapioca flour
For the topping:
3/4 cup old fashioned rolled oats
1/2 cup whole wheat pastry flour (or sub almond meal)
1/2 cup roughly chopped toasted nuts (pecans or almonds are good)
1/2 cup coconut flakes
1/4 cup lightly packed brown sugar
1 teaspoon kosher salt
1/2 cup (8 tablespoons) chilled unsalted butter, cut into small cubes

  • Preheat the oven to 375 F.
  • In a medium bowl, toss together the fruit, sugar, lemon juice and cornstarch. Set aside.
  • In another medium bowl, whisk together the oats, flour, nuts, brown sugar and salt. Working with your fingertips, blend in the small cubes of butter until no dry spots remain; some of the butter will be fully incorporated while some will be in pea-size clumps.
  • Butter a 2-quart baking dish, scrape in fruit filling, and scatter topping on top. Avoid the temptation to press the topping into the fruit crisp — it should be sitting there loosely as that’ll help it clump when it bakes. Bake for 35-50 min, depending on the fruit you’re using. You want the top to brown evenly and, just as importantly, you want to see the juices from the fruit bubbling up through the crisp topping in places.

David Leite’s chocolate chip cookies

1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse or kosher salt
3 1/2 cups plus 2 teaspoons all-purpose flour
1 1/4 pounds (565 grams) bittersweet chocolate disks or fèves, at least 60%
Sea salt
  • With a hand or stand mixer, cream the butter and sugars together until light, fluffy and then some, about 3 to 4 minutes. Add eggs, one at a time, and mix to combine. Add vanilla, mix, then scrape down bowl. Sprinkle baking soda, baking powder and salt over dough and mix it until fully combined. Add flour all at once and mix it in short bursts until it almost completely disappears, but no longer. You don’t want to overmix it. Add chocolate pieces in and try to incorporate them without breaking them. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours, although I have totally had it in there up to 5 days are we’re all just fine.
  • Heat oven to 350 degrees and line a couple large baking sheets with parchment paper or nonstick baking mats. Form dough into 3 1/2-ounce (100 gram) balls, which will seem completely absurd (they’re larger than golf balls, closer to skeeballs) but don’t fight it. If any chocolate pieces are right across the tops or sides of the balls of dough, try to bury them back in it. I find pockets of chocolate superior to exposed puddles of them. Arrange balls of dough very far apart on sheets (these cookies will be up to 5 inches wide once baked) and sprinkle the tops of each with a few flecks of sea salt.
  • Bake cookies for 12 to 17 minutes, until golden all over.

Molasses Ginger cookies

Yield:  3 dozen

1 stick or 4 ounces butter, melted and cooled slightly
1/2 cup dark brown sugar
1/2 cup white sugar
1/4 cup molasses
2 Tbsp grated fresh ginger from about a 2-1/2 inch piece
1 egg
1 cup whole-wheat flour
1 cup all purpose flour
2 tsp baking soda
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp clove
1/2 tsp kosher salt
1/2ish cup sugar, in a small bowl
  • In a medium bowl, whisk together the flours, baking soda, spices and salt. In a large bowl, mix together the butter, sugars, molasses, fresh ginger, and egg. Sprinkle the dry flour mixture over the wet ingredients, and stir to form a batter. It will be a soft dough. Scrape out onto a big sheet of plastic wrap, wrap up tightly, and chill in the fridge for at least 2 hours or, preferably, overnight.
  • Preheat oven to 350 degrees F.  Unwrap the chilled dough, and “pluck” out balls that are about one tablespoon in size. Roll into balls and toss into the sugar bowl for a coating. Place the balls on the  baking sheet, making sure to leave a good 2 inches or so between them. Refrigerate any dough you have leftover in between batches—it’s a soft dough that’s best when the cookies are baked when they’re still chilled a bit.
  • Bake for 10 to 15 minutes, until the color is dark and even across the whole cookie (there’s a big time difference between 10 and 15 minutes (crispy-crunchy versus soft-chewy). Remove the cookies from the oven and immediately transfer to a baking rack to let cool at least slightly. They’re best when given a good half hour to an hour to cool. Store in an airtight container.

Whole Wheat Chocolate Chip Cookies

Makes about 10
1 1/2 cups whole-wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
4 ounces (1 cup) bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
  • Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
  • Sift the dry ingredients into a large bowl.
  • Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the egg sone at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
  • Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
  • Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
  • Bake the cookies for 16 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They'll keep in an airtight container for up to 3 days.   

Salty Peanut Chocolate Chip Cookies

6 ounces (1 1/2 sticks) unsalted butter
1 scant cup light brown sugar
1/4 -1/3 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt 
1 cup semisweet chocolate morsels
1 cup salted peanuts (next time, try chopped up)
  • Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
  • Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
  • Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
  • Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.

Salted Peanut Butter Cookies (gluten-free)

Yield 26 to 28 cookies
1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (see note at end)
Coarse-grained sea salt, to finish

  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter.  Scoop or spoon the dough into balls using a 2 TB scoop. Place on prepared pan. For the tallest final shape, place the tray in the freezer for 15 minutes before baking.
  • Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet.

Peanut Butter Cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
1 cup sugar firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2-3/4 cup chocolate chips

  • Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  • In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugar and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the  chocolate chips.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies.
  • Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Christmas Gingerbread Cookies

3 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 heaping teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon finely ground pepper
1/2-3/4 teaspoon coarse salt
1 stick or 1/4 pound unsalted butter (at room temperature)
1/2 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses

  • Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside. Beat butter and brown sugar together in a large bowl with an electric mixer until fluffy. Mix in eggs and molasses. Add flour mixture, mixing on low until just combined. Divide dough into half and wrap each in plastic. Refrigerate until cold and firm, about one hour or up to two days.
  • Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes of your choice, such as gingerbread men. Spread two inches apart on baking sheets lined with parchment paper, and refrigerate until the cookies firm up again, about 15 minutes.
  • Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

Chocolate rollout cookies

3 cups all-purpose flour
⅔ cup unsweetened cocoa
¾ teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
  1. Preheat oven to 350F. Line a baking sheet with parchment.
  2. Whisk flour, cocoa, salt and baking powder together in a bowl.
  3. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in dry ingredients. Scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
  4. Roll dough to 1⁄4-inch thickness on a floured surface. Cut into desired shape using a 1 1⁄2-inch cutter, brushing extra flour off tops. (It disappears once baked, so don’t fret if they go into the oven looking white.) Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool. Makes 5 1⁄2 dozen.

Maple Butter cookies (for Christmas cutouts)

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup maple syrup
1 large egg yolk
3 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
1 1/4 teaspoon flaky salt or 1 teaspoon table salt
  • Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.
  • Preheat oven to 350 degrees and line a few baking sheets with parchment paper. I like to roll out a quarter to half the dough at a time, leaving the rest in the fridge. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.
  • Arrange cookies on baking sheets and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool.

Five Minute, No-Bake Vegan Granola Bars

2 1/2 cups rolled or quick oats
1-2 cups of some mixture of pumpkin seeds, sunflower seeds, sliced almonds, chopped peanuts, coconut, chocolate chips
1/2 - 3/4 cup raisins
2/3 cups peanut or almond butter, or a mixture
1/2 to 2/3 cup agave nectar, honey, maple syrup, or brown rice syrup (adjust based on how well things stick together)
1/8 teaspoon sea salt (adjust based on which nut butter you use)

  • Mix oats, nuts and seeds, and raisins in a large bowl.
  • Whisk together nut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more sweetener.
  • Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refrigerated till ready to use. They will last two weeks in the fridge.

Granookie Bars (Granola Cookie-Bars)

2 cups rolled oats
1/3 cup flour (could use oat flour)
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
3-4 cups finely chopped dried fruits and nuts. For example:
3/4 cup dates
1/4 cup raisins
1/2 cup hazelnuts
1/2 cup walnuts
3/4 cup unsweetened coconut flakes
1/4 cup sunflower seeds
1/2 cup chocolate chips
1 teaspoon vanilla extract
6-8 tablespoons melted butter (or coconut oil)
1/4 cup maple syrup (or honey)
2 tablespoons light corn syrup (or brown rice syrup)
1 egg
1 tablespoon water

  • Preheat the oven to 350°F. Line an 9 x 9 pan with parchment paper and lightly butter.
  • Combine the dry ingredients all together, including the oats, flour, sugar, salt, cinnamon, and dried fruits and nuts. Set aside.
  • In a separate bowl, whisk together the vanilla, melted butter or oil, and liquid sweeteners until smooth. Toss with the dry until the mixture is evenly crumbly and coated. In the now empty bowl of what held the wet ingredients, whisk together the egg and water until even, and add to the oat-sweetener mixture to coat.  Spread mixture in the prepared pan, pressing in firmly.
  • Bake the bars for 30 to 40 minutes, until they’re brown around the edges and a little golden on top.
  • Cool the bars in their pan completely on a cooling rack. Once cool, lift up the “sling” to take the bars out of the pan, and using a serrated knife, cut the bars into squares.

Grammy's Hermits

Cream together:
1/2 cup butter
1 1/2 cup sugar
2 eggs
1/2 cup molasses

Add and mix:
2 1/2 cup flour
1 t baking soda
1 t salt
1 t cinnamon
1/2 t cloves
1/2 t nutmeg

1 cup raisins
1/2 cup chopped nuts
1 t vanilla

Spread in 10X15 greased pan. Bake at 350 F for 25-30 minutes. (It wants to be chewy; do not overbake.)
Pecan Cinnamon Buns  
For the dough:
  • ¾ cup whole milk
  • 2 teaspoons dry active yeast
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 2 eggs, beaten
  • ½ cup unsalted butter (1 stick), melted and cooled, plus butter for greasing muffin tins
  • 2 ¾ cups all-purpose flour

For the filling:

  •  3/4 cup light brown sugar
  •  2 teaspoons cinnamon
  • 1 cup chopped pecans
  • 1 cup raisins, soaked 30 minutes in warm water and drained (maybe leave out, or replace?
  • 1 apple, peeled and diced 

  1. Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
  2. Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
  3. Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
  4. Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
  5. As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
  6. Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
  7. Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.

Christmas Fig Bread
-- makes 2 loaves --
1/2 cup milk
1/2 cup sugar
1 1/2 tsp salt
1/4 cup butter
1/2 cup warm water (105-115)
2 pkgs active dry yeast
2 eggs, beaten
4 1/2 - 5 1/2 cups flour
2 cups figs
1/2 cup brown sugar
2 Tbs lemon juice
1 cup chopped pecans

Scald milk; stir in sugar, salt, butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast and stir until dissolved. Add milk mixture, eggs, and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board, knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour.

Prepare fig filling:
In a saucepan combine chopped dried figs, brown sugar, 1 1/3 cup water, and lemon juice. Bring to a boil over medium heat, stirring. Continue cooking until mixture is thick enough to spread. Remove from heat and stir in chopped pecans.

Punch dough down; turn out onto lightly floured board. Divide dough in half. Roll each half into an oblong, 9x18 inches. Spread 1/2 of prepared filling on 2/3 of length of dough. Fold unspread dough over 1/2 of spread dough. Then fold again, making 3 layers of dough and 2 layers of filling. Seal edges. Place on greased baking sheets. Using scissors, cut 8 strips, along length of rectangle to within 1 inch of opposite side. Separate strips slightly and twist so that the filling shows. Cover, let rise in warm place until doubled in bulk, about 1 hour.

Bake at 350 F for about 20 mins. Remove from baking sheets and cool on wire racks.

Celery Root Soup

4 tablespoons olive oil
2 leeks, cleaned and chopped
sea salt and pepper to taste
2 garlic cloves, peeled and thinly sliced
1 large celery root, peeled and cubed
4 small or 2 large potatoes, peeled and cubed
1 large apple, peeled and cubed
4 stalks celery (optional)
3 cups chicken stock (or just more water)
3 cups water
any mixture of fresh sage, thyme, oregano (fish out stalks before pureeing!)
olive oil to garnish (for kids, raisins and pecans to play hide and seek)

  • 1. In a large pot, cook leeks in olive oil, stirring frequently. Add the garlic cloves and season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the bottom as they cook, add more olive oil.
  • 3. Add the herbs, celery root, potatoes, apple, celery, and stock. (Or use all water.) Bring to a boil, then reduce to a strong simmer. Cook, with the lid to the pot ajar on top, until the vegetable pieces are soft and easily pierced with a paring knife, about 45 minutes.
  • 4. Purée using a hand mixer, or let the soup cool to room temperature and whiz in a blender until smooth. Taste, and season with additional salt, pepper, and olive if desired. If the soup is too thick, it can be thinned with water or stock, or milk.

Lamb Meatballs

2 tablespoons sesame seeds (toasted, if possible)
1 pound ground lamb
2/3 cup fresh breadcrumbs
¼ cup water or milk
1 teaspoon table salt
1 large egg
2 garlic cloves, minced or pressed
½ teaspoon ground cumin
add dates, cranberries

Preheat the oven to 425°F. Mix everything with a fork or with your hand until evenly mixed. Form the meat mixture into 1½-inch, or golf-ball-sized, balls. Arrange them on a prepared sheet pan and bake until the internal temperature is between 160 and 165 degrees, between 12 and 15 minutes.


1: Spread pizza dough on cookie sheet rubbed with olive oil; get it as far into the corners as possible.
2: Sauce it up, almost to the edges. If you have homemade pizza sauce, awesome. But a good storebought is fine, too.
3: (Optional) Sprinkle some fresh basil and dried oregano, pepperoni and red onions, parmesan
4: Add spinach (thawed, squeezed, no trace of liquid) or kale, and shredded mozzarella.
5: Very carefully (so as not to tear the dough), roll the dough up. Brush the top with olive oil and sprinkle with sea salt.
6: Put into 350°F oven for 45 minutes to an hour, or until golden brown. Brush again with oil in the last five min. Slice into 1 1/2 inch thick pieces and serve.

Rigatoni with White Bolognese

Extra virgin olive oil
1/2 yellow onion, chopped
2 carrots, finely chopped
Sea salt
Freshly ground black pepper
1 pound sweet Italian sausage, removed from casings
1 pound ground beef 
1 1/2 cups dry white wine
1 cube beef bouillon dissolved in 2 cups simmering water (or stock, or plain water)
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water (or diced mushrooms)
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

  1. Add enough oil to a very large, deep saute pan to coat the bottom with a thin film and place over medium high heat. When the oil shimmers, add the onion, carrots and saute, stirring to coat with oil, until glassy and just tender, about 5 minutes. Season lightly as they cook. (If the pan does not have much room for the meat, pour vegetables into a bowl near the stove, and return the pan to the heat; otherwise, leave them in the pan.) Add the sausage and beef to the pan, breaking it into walnut-size pieces. Brown the meat well, adjusting the heat so the meat does not stew.
  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/ 2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone. Stir now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the mushroom broth, and bring a large pot of salted water to a boil.
  3. Stir enough mushroom broth into the simmering sauce to cover the meat halfway (about 1 cup), along with the chopped porcini, and continue simmering another 10 minutes. The sauce should be quite loose, but not soupy. Taste and adjust seasoning. It should be highly seasoned. When you think it’s the right consistency, pour over the cream and fold to mix, then shut off the heat and cover.
  4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and keep it near the stove. Drain the pasta and add it back to the pot. Pour the pasta sauce on top and fold it in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom broth to loosen it. (It will continue to soak up sauce on the way to the table.) Present the pasta on a deep platter or in a tureen. Pass the cheese at the table.

Beef-Bean Chili

1 large onion, chopped
olive oil
1 tablespoon minced garlic
1 diced carrot
1.5 pounds ground beef
1 Tb chili powder
1 1/2 tsp ground cumin
1 Tb paprika
1 tsp dry oregano
1 8-ounce can tomato puree or 1 cup fresh tomato sauce (or 2 Tbs tomato paste)
1/2 cup broth or water
1.5 Tb cider vinegar
1 cup black or kidney beans
1 red bell pepper, chopped

In a large pot, heat the oil over moderately low heat and cook the onions in it for 15 minutes, until softened. Add the garlic and carrots and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Add the chili powder, cumin, paprika, oregano and cook for another minute. Add the tomato sauce, broth and vinegar and simmer the chili, covered, for 35 to 40 minutes. Add the beans, bell peppers, salt and pepper to taste and simmer for an additional 15 minutes.

Chicken Chili

2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
1 tsp ground chili powder of your choice (or to taste)
1 28-ounce can crushed tomatoes
2 2/3 cups small dried beans (black beans, red beans, kidney beans)
5 1/3 cups water (can replace all or part with broth)

Throw everything in the pot and turn the heat on. Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.

Indian Butter Chicken

Serves 4 to 6.
2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
1 onion, finely chopped
6 garlic cloves, finely chopped
1-inch piece fresh gingerroot, peeled and finely chopped
2 teaspoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
4 tablespoons unsalted butter, cut into pieces
One 6-ounce jar tomato paste
One 13.5-ounce can full-fat coconut milk
3 tablespoons plain full-fat Greek yogurt
2 tablespoons freshly squeezed lemon juice
1½ cups sweet peas (thawed if frozen or blanched if fresh)
Cooked basmati rice, for serving

  • Cut the chicken into 2-inch chunks. Fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork.
  • Before serving, stir in the Greek yogurt, lemon juice, and peas. Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted slivered almonds, if desired.

Baked Eggs with Spinach and Mushrooms

Serves: 6 with massive portions to 12 with regular-sized ones.

2 pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves
1 small yellow onion, finely chopped
3 small garlic cloves, minced
4 tablespoons unsalted butter
1 pound mushrooms, thinly sliced (I use creminis)
1 cup heavy cream
3/4 teaspoon table salt
Freshly ground black pepper
1/4 teaspoon freshly grated nutmeg (optional)
12 large eggs
6 tablespoons finely grated Parmesan cheese

  • If you’ve just washed your spinach, no need to dry it before wilting it in the pan. If it’s already dry, bring 1/2 inch water to a boil in a very large ovenproof heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 1 to 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. You will have about 2 cups fairly tightly packed cooked spinach.
  • Wipe skillet dry, then melt butter over medium-low heat. Cook onion and garlic until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium-high, then cook, stirring, until mushrooms have softened, exuded liquid and that liquid has cooked off, about 5 minutes. Stir in cream, salt, pepper, nutmeg (if using), and chopped spinach and bring back a simmer. Remove skillet from heat.
  • If baking eggs in this skillet, make 12 large indentations in mixture, each large enough to fit an egg. Otherwise, you can transfer this mixture to a 9×13-inch baking dish and do the same there. I like to use 2 teaspoons to make the wells; I press the backs of them together to “pinch” up the spinach mixture to form taller walls so that the eggs will not merge together.
  • Do ahead: You can then set this aside for a few hours or up to one day in the fridge, covered.
  • When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. You can check this by inserting a toothpick into various parts of the eggs and seeing whether they’re runny or set, which takes anywhere from 15 to 30 minutes.
  • Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.

Vaguely Vietnamese pork tacos

Pork shoulder
1 tablespoon sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tablespoons fresh ginger, peeled and minced
½ cup hoisin sauce
¼ cup fish sauce
1 tablespoon sriracha sauce
½ bone-in pork shoulder, skin and fat removed, approximately 5 pounds

For the slaw:

⅓ cup rice vinegar
2 teaspoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons neutral oil, like peanut or grapeseed
1 teaspoon sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size cucumbers, peeled and sliced into julienne
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, peeled, cored and sliced into julienne
½ bunch fresh cilantro, rinsed, dried and roughly chopped

  • Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
  • Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
  • Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
  • Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
  • Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Wild Rice Stuffing

1 ½ cups wild rice
¾ cup short-grain brown rice
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 small or medium onion (or 2 leeks), finely chopped
1 cup diced celery
1 cup mushrooms, preferably chanterelles
2 garlic cloves, minced
1 tablespoon butter
2 apples, cored and cut in 1/2-inch dice
1/2 cup lightly toasted pecans or hazelnuts, coarsely chopped
2 tablespoons finely chopped fresh sage
1/2 cup dried cranberries

  • Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
  • While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and mushrooms and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
  • Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
  • Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

Winter Squash braised in apple cider

3 pounds delicata or butternut squash
3 tablespoons butter
3 tablespoons finely chopped rosemary
4 cups unfiltered apple or pear cider
1 teaspoon balsamic or apple cider vinegar, to taste
Freshly ground black pepper
  • Peel squash, halve lengthwise, and remove seeds with spoon. If using delicata, slice into half-moons 1/2-inch thick; if using butternut, dice into 1/2-inch chunks.
  • Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider, and 1 teaspoon salt. If squash is not covered by cider, add water to cover.
  • Bring to a simmer, and cook until squash is tender, about 30 to 40 minutes. Remove squash to a plate. Cook cider mixture until it has reduced to a glaze, stirring frequently, 5 to 10 minutes. Add squash back to skillet. Cook until just warmed through. Sprinkle with vinegar, and season with salt and pepper. Transfer to warm serving bowl, and serve immediately.

No comments: