For Drop Biscuits: 2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk
For Strawberry Shortcakes:
4-6 warm biscuits
1 lb. strawberries (about 2-3 cups sliced)
½ tsp. sugar
1 c. whipping cream
1 TB. honey or sugar (or to taste)
To Make Biscuits:
Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
For Strawberry Shortcakes:
Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.
Preheat oven to 375°F. Pour melted butter into a 9×13-inch baking dish.
Place peaches into pot of boiling water for 30 seconds. Turn off heat and, with a slotted spoon, transfer peaches to a bowl of ice water. Once cool enough to handle, remove skins with a paring knife. Slice peaches and set aside.
Combine granulated sugar, flour, baking powder, and salt, stirring until well blended.
Slowly stir in 1 cup milk until mixture comes together into a batter. Pour batter over butter in baking dish.
In a saucepan, combine peaches, cinnamon, brown sugar, vanilla, and lemon juice. Bring to a boil, stirring frequently. Turn off heat and pour peaches over top of batter.
Bake for 40 minutes or until top crust has become a golden brown color.
3 tbsp butter
3 tbsp flour
1 c milk
3/4 veggie broth
1 carrot grated
1/2 onion grated
1 rib of celery grated
1 c peas
1-2 bay leaves
Salt & pepper
fish used 3 fillets of hake poached in milk with bay leaf
In a large bowl, add the water and the packet of yeast and whisk to combine. Let sit for 5 minutes until foamy. If it doesn’t become foamy, start over.
In another large bowl, add the milk, butter, sugar, flour and salt and whisk to combine. Add the milk mixture to the yeast mixture and whisk to combine. Whisk in the flour until there are no visible lumps. Cover with plastic wrap and allow to sit out overnight.
The next morning, preheat a waffle iron and grease with oil or cooking spray. Whisk the eggs, baking soda, and ham into the batter, scoop a 1/2 cup portion onto the waffle iron and cook until golden brown and crisp on both sides, about 3-5 minutes. Repeat with the remaining batter. Serve with the warm maple syrup.
Tip: Freeze the waffles and place the frozen waffles in the toaster until crisped and warmed through for a quick breakfast.
Kosher salt and freshly cracked black pepper (to taste)
Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
In a large bowl, toss together the tomatoes, garlic, thyme, olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
Bake for 10-12 minutes or until tomatoes slightly charred. Set aside to cool slightly.
Reduce the heat in oven to 350ºF.
Butter a 9×13-inch casserole dish. In a large bowl, add the eggs, milk and mustard. Whisk until blended. Fold in the gruyere, shredded potatoes, and oven roasted tomatoes. Season with salt and pepper. Pour the mixture into the buttered casserole dish.
Place in oven for 35-40 minutes. Let rest for 5 minutes before serving.
Tip: This casserole can be assembled and refrigerated 24 hours in advance.
1 cup unsweetened cocoa powder, preferably Dutch process
2 1/2 cups nonfat dry milk powder
1 teaspoon fine-grain salt
2 teaspoons cornstarch
1 pinch (or more to taste) ground cayenne pepper*, optional
Hot milk or water to serve
Combine the confectioners’ sugar, cocoa powder, milk powder, salt, cornstarch and cayenne in a large airtight container. Secure the lid and shake vigorously to combine, and remember to shake prior to every extraction.
To serve: Place 2 tablespoons of the mix in a mug and add about 2 fluid ounces hot water or milk. Stir to combine. Fill the mug with more hot water or milk and enjoy.
* The Aztecs always added chiles to their chocolate. Even a pinch ups the flavor ante quite a bit, and as called for here certainly won’t be sensed as “heat.”
No matter — this is fast, easy and will keep for a year if kept in an airtight container in a cool place.
4 eggs (separate yolks from whites) at room temperature
1 tsp vanilla extract
150 g (3/4 cup) sugar
125 g (1 stick or ½ cup) unsalted butter, melted
115 g (4 oz or ¾ cup) of all purpose flour
500 ml (2 cups) milk lukewarm *
powdered sugar for dusting cake
Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper so that it’s easier to get the cake out.
Separate the eggs and beat the egg yolks with the sugar until light and fluffy. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites to a mixer and mix until stiff peaks form.
Add the egg whites to the cake batter and gently fold them in. Another variation to folding in the egg whites would be to whisk them in to the cake batter, this is a lot faster and easier. Make sure you don’t fold the egg whites in completely, you still want to see some of the white bits floating at the top.
Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.
Sprinkle some powdered sugar after cake has cooled.
* To get the milk lukewarm I usually warm it in the microwave for about a minute.
The baking time can vary greatly for this cake. I’ve baked this cake in 3 different ovens and I’ve always needed different times which were from 40 to 70 minutes. The oven I have right now only requires about 45 minutes to get a nice golden color on the cake, whereas other ovens I’ve used required the full 70 minutes. Test if after 40 minutes to see what it looks like. The cake is done when it only jiggles slightly but feels firm to touch.
1 1/2 c flour 1 teaspoon aluminum free baking powder 1/2 teaspoon aluminum free baking soda 1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like 1 cup ricotta cheese 2 organic eggs 1/4 cup low fat milk Juice of two limes
1 to 1 1/2 cup fresh blueberries
1. Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.
2. In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.
3. Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.
4. Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack. Serving Size: 8
note: I made 7 cakes, one was small. I cooked two cakes and used about 2 tbsp butter and a splash of olive oil
1/4 cup panko
1 large egg — lightly beaten
1-2 tablespoon milk
2 teaspoons Worcestershire sauce
2 teaspoon dijon mustard
1 tablespoon fresh lemon juice — plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
several dashes of hot sauce 1 tbsp minced parsley 3 tbsp mayo
1 lbs lump crab or crab claw meat — picked over
Kosher salt and freshly ground pepper
2 scallions — thinly sliced–optional, I did not use
Mix 1/4 cup panko, and milk to cover in a small bowl let sit for a few minutes. In a medium bowl, whisk the Worcestershire sauce, egg ,mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture and parsley. Shape into 6-8 patties and refrigerate 30 minutes.
sauté in olive oil
this is the best Melt butter into baking pan of your choice. Form 4 to 6 crab cakes and place into baking pan put in oven at 400. After 10 minutes open oven, tilt pan to accumulate melted butter, and baste crab cakes with butter. Close oven, cook 10 more minutes, baste and repeat until top of cakes are golden brown. Approximate cooking time is 18-25 minutes