Giovanna's Recipes

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Me with Brownie Poster Cherry Pie


This was created for these main reasons:

(1) Several people at CSGSBS cookie breaks have asked me for my recipes.

(2) I love baking and wanted to compile my favorite recipes so that they were easily accessible to me. This means that things may not be explained for someone who doesn't bake all the time. So let me know if you have questions. I love talking about baking and was once a person who never baked.

(3) So I would be interviewed as a "Featured Chef" by websites like Fast Recipes. (This really wasn't a reason, but it would've been if I'd known it were a possibility.)

Send me an email if you have any questions or suggestions, find any mistakes (even little typos), or have an awesome recipe that I should try out.



Cookies
  Bacon Chocolate Chip
  Biscotti
  Chocolate Chip
  Chocolate Chocolate Chip
  Chocolate Sparkle
  Molasses
  Oatmeal Raisin
  Peanut Butter
  Praline
  Snickerdoodles
  Swedish Farmer Icebox
Pie
  Crust 1 (traditional)
  Crust 2 (lazy)
  Crust 3 (lazy & vegan)
  Fruit
  Lemon Meringue (to come)
  Pecan (to come)
  Pumpkin (to come)
Quickbreads and cakes
  Apple Cake
  Banana Bread
  Blackberry Cake
  Blueberry Buckle
  Brownies
  Brownies v. 2 (award winning)
  Cake Cockaigne
  Carrot Cake
  Lemon Poppy Seed Cake
  Muffins
  Zucchini Bread
Other sweet things
  Apple Crisp
  Candied Nuts (to come)
  Caramels (to come)
  Chocolate Mousse
  Granola (to come)
  Ice Cream
  Lemon Squares
  Peach Cobbler (to come)
  Peanut Brittle
Savory treats
  Biscuits
  Crackers
  Dark Rye Bread
  Focaccia
  French Bread
  Oatmeal Bread
  Peasant Bread
  Wheat Germ Bread


Apple Cake Apple Cake
from smittenkitchen.com
  1. Preheat oven to 350°F and grease a cake pan (8x8 is good, but other options probably are too).
  2. Mix together the flour(s), baking powder, salt in a large mixing bowl.
  3. In a separate bowl, beat well the oil, orange juice, 1 cup sugar.
  4. Chop apples into chunks (don't peel) and mix with cinnamon and remaining 2-3 tbsp sugar.
  5. Mix wet ingredients into dry ingredients.
  6. Add eggs, one at a time.
  7. Add walnuts if you're using them.
  8. Pour HALF of batter into prepared pan, then add HALF of chopped apples, then repeat.
  9. Bake for about 45 min.
* I used ½ cup white pastry, ½ cup whole wheat pastry, ½ cup spelt, but you could just use all purpose if you don't have a cupboard dedicated to flours like I do.

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Apple Crisp
from Ray
  1. Preheat the oven to 375°F.
  2. Peel the apples if you'd like (I often don't).
  3. Core and slice the apples and mix with lemon juice.
  4. Combine brown sugar, cinnamon and nutmeg. Add to apples and toss.
  5. Combine flour, sugar and oats.
  6. Cut butter into small pieces and cut into flour until crumbly. Stir in nuts.
  7. Butter 9x12 inch pan. Spread apples into bottom of pan, then sprinkle with flour mixture.
  8. Bake for 30-45 minutes until the topping is browned and the apples are tender.
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Banana Bread Banana Bread
from Mark Bittman, How to Cook Everything
  1. Preheat the oven to 350°F.
  2. Butter a 9x5 inch loaf pan.
  3. Mix together the dry ingredients (flour, salt, baking powder, sugar).
  4. Cream the butter.
  5. Mash the bananas and beat them, along with the eggs, into the butter.
  6. Stir in the flour mixture.
  7. Stir in the vanilla, nuts and coconut.
  8. Pour the batter into the pan and bake for 45-60 minutes (until a knife comes out mostly clean, though a little damp).
* The recipe says 2 cups flour, but I accidentally did 1½ once, and it was the best banana bread I've ever made, though I have no idea if that's the reason.

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Biscotti
from Abruzzo Cibus
  1. Preheat the oven to 375°F.
  2. Mix together the flour, sugar, nuts, baking powder, flavoring, zest and salt.
  3. Add 1 egg, 1 egg yolk, and the wine. Mix until a stiff, crumbly dough forms.
  4. Knead the dough on a lightly floured surface until it comes together.
  5. Form the dough into a 1½ inch wide log and place on greased baking sheet.
  6. Beat the remaining egg white and brush the top of the log. Sprinkle with sugar.
  7. Bake for about 20 minutes, until lightly browned.
  8. Let cool for 15-30 minutes.
  9. Cut the logs into 1/3 inch (or whatever your preference) slices.
  10. Place the biscotti back on the baking sheet (cut side down), and bake for about 10 minutes, until golden. Time can vary depending on how thick you cut your biscotti and how hard you like them.
* 1 tsp anise, or ½ tsp anise and ½ tsp vanilla, or 1 tsp vanilla, or ¾ tsp vanilla and ¼ tsp almond extract (what I generally do since I don't have anise)

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Biscuits
from Earth Eats
  1. Preheat the oven to 400°F.
  2. Mix together dry ingredients (flour, baking powder, baking soda, salt and sugar).
  3. Use your favorite pie crust butter technique (see the pie crust recipe). I grate frozen butter and mix it into the flour mixture.
  4. Mix in the buttermilk.
  5. Roll out and cut into pieces of whatever size/shape you'd like (remember they grow a bit when cooked)
  6. Place them on a baking sheet and bake for 10 minutes.
  7. Lower the heat to 350°F and bake until golden, about 10 minutes more.
* Can replace with buttermilk with milk mixed with vinegar: mix 1 tbsp white vinegar with 1 cup milk and let sit for 5-10 minutes.

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Blackberry Cake with Orange Glaze
from Taste of the Seacoast, Best of Taste 2010
  1. Preheat oven to 350°F.
  2. Butter a Bundt pan.
  3. Cream butter with sugars till light and fluffy.
  4. Add eggs one at a time and mix well.
  5. Beat in eggs.
  6. Mix together dry ingredients: flour, baking powder, baking soda, salt.
  7. Add half of flour mixture to egg mixture and mix just till incorporated, then mix in the buttermilk, then the remaining flour mixture (each time make sure not to overmix).
  8. Fold in the blackberries.
  9. Pour batter into buttered pan and bake about 1 hour, until a knife comes out clean.
  10. Let sit in pan for 10 minutes before removing.
  11. While the cake is cooling, combine the orange juice and confectioners' sugar in a saucepan. Simmer till the sugar is disolved.
  12. Use a knife to poke deep holes all over the surface of the cake. Pour half the glaze over the cake.
  13. Let sit for 20 minutes and then pour the remaining glaze over the cake.
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Blueberry Buckle
from Ray
  1. Preheat the over to 375°F.
  2. Cream half the butter (¼ cup).
  3. Beat in ¾ cup sugar.
  4. Mix in the eggs and milk.
  5. Mix together 1½ cup flour, the baking powder, salt, nutmeg and cloves.
  6. Stir the flour mixture into the egg mixture.
  7. Stir in the blueberries.
  8. Pour the batter into a buttered pan (maybe 9x13),
  9. Melt the remaining butter (¼ cup).
  10. Stir the remaining flour (1/3 cup), the remaining sugar (½ cup) and the cinnamon into the melted butter.
  11. Top the batter with the butter mixture.
  12. Bake for 45 minutes or until the top springs back when lightly touched.
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Brownie Brownies
from www.eatdrinkonewoman.com

These are the best brownies you will ever have. I promise.

  1. Preheat oven to 325°F.
  2. Melt the butter and chocolate in a microwave (or a double boiler if you're old school).
  3. Stir in the sugar.
  4. Add the eggs one at a time. Mix but don't overmix.
  5. Add the flour, salt, vanilla and mix.
  6. Butter a 8x12 pan and pour in the batter.
  7. Bake for half an hour or so (until a knife comes out clean).
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Brownies v. 2
from, uh, me? adapted from above (www.eatdrinkonewoman.com)

The story behind this brownie is that friends had become very fond of what they deemed my brownies (above), and encouraged me to enter this brownie contest. But my tried and true recipe was not original, and thus I needed to change it and make it my own. The poster called for the "most local" brownie, which I was a bit perplexed by. Chocolate, local? So I decided the only way to achieve this was maple syrup. And, thus, about an hour before the contest deadline, I made some not very thought out adjustments and submitted a recipe. Nobody was more shocked than I that I won, since, as I am writing this, I have still not baked these brownies. But I can tell you that when baked by a pastry chef, they are delicious.

  1. Preheat oven to 325°F.
  2. Melt butter & chocolate in a microwave or double boiler.
  3. Mix in the sugar, maple syrup and vanilla.
  4. Beat in the eggs one at a time. Important: don't overmix.
  5. In a separate bowl, mix together the flour and salt.
  6. Mix the flour mixture into the chocolate mixture. Again, don't overmix.
  7. Gently mix in the walnuts.
  8. Butter an 8 by 12 pan (or something similarly sized) and pour in the batter.
  9. Bake for about ½ hour, often a bit more (timing will vary depending on the size and shape of your pan). They're done when a knife comes out mostly clean.
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Apple Cake Cockaigne Cake Cockaigne
slightly adapted from Joy of Cooking (I have an older version of the book, but the recipe's probably the same)

This cake is amazing. I am partial to plums, but should probably give peaches a try.

  1. Preheat the oven to 425°F.
  2. Mix together the flour, baking powder, salt and white sugar.
  3. Use your favorite pie crust butter technique (see the pie crust recipe) to mix the cold butter into the flour mixture.
  4. Beat the egg, mix in the vanilla, and add enough milk to make a ½ cup mixture. (You can just do this in a measuring cup.)
  5. Mix the egg mixture into the flour mixture.
  6. Spread it onto greased springform pan (could probably use any baking pan). It might be a bit sticky and annoying. You can push it around a bit with the fruit if your hands or a spoon aren't doing the trick.
  7. Cut the fruit into slices and push into the dough.
  8. Mix together the brown sugar, cinnamon and melted butter and pour it ontop of the cake.
  9. Bake for 25 minutes.
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Carrot Cake Carrot Cake
from JoyofBaking.com
  1. Preheat oven to 350°F.
  2. Butter a 9x13 inch pan.
  3. For best results, toast the nuts for 5 minutes or so (in a skillet on the stove, or in a pan in the oven).
  4. Peel and grate the carrots.
  5. Mix together the flour, baking soda, baking powder, salt and cinnamon.
  6. Beat the eggs until frothy.
  7. Gradually beat in the sugar.
  8. Beat in the oil and then 2 tsp vanilla.
  9. Gently mix in the flour mixture and then the carrots and 1 cup nuts.
  10. Pour into pan and bake till a knife comes out clean.
  11. After it's cooled for a couple minutes, invert onto a wire rack and remove pan.
  12. Meanwhile, cream the cream cheese and butter.
  13. Gradually add the confectioners' sugar and beat until smooth.
  14. Beat in the remaining 1 tsp vanilla and the lemon zest.
  15. When the cake has cooled, spread the frosting over it.
  16. Sprinkle the remaining ½ cup nuts over it.
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Chocolate Chip Cookies
from most of the websites you get when you google "chocolate chip cookies"
  1. Preheat oven to 375°F.
  2. Cream the butter with the sugars and vanilla.
  3. Beat in the egg.
  4. Add the flour, baking soda and salt.
  5. Drop onto buttered cookie sheet and bake for 8-12 minutes (until golden).
  6. Cool for 1 minute, then remove to wire rack.
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Bacon Chocolate Chip Cookies
adapted from aboce

I don't know where I first heard the idea of bacon with chocolate, but it has been hyped recently.

  1. Cook the bacon till crisp. Reserve fat.
  2. Wait till the fat is cool to proceed (you can speed things up a bit by using hard butter with too warm fat).
  3. Add enough butter to the bacon fat to make ½ cup fat.
  4. Proceed as above, adding the chopped bacon at the same time as the chocolate chips. (I think I also used some maple syrup instead of some sugar.)
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Chocolate Chocolate Chip Cookie Chocolate Chocolate Chip Cookies
from orangette.blogspot.com
  1. Preheat oven to 350°F.
  2. Butter a baking sheet (or two).
  3. Cream the butter with the sugars.
  4. Mix in the cocoa.
  5. Mix in the yoghurt and vanilla.
  6. Mix together the flour, salt and baking soda.
  7. Mix the flour mixture into the butter mixture.
  8. Add chocolate chips.
  9. Drop onto baking sheet.
  10. Bake for 9-11 minutes, until they look set.
  11. Let cool for a few minutes, then remove to rack.
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Chocolate Mousse
from Joy of Cooking
  1. Cook the sugar and rum over low heat till the sugar is disolved (but not colored brown).
  2. Melt the chocolate in a double boiler (or I suppose in a microwave).
  3. Stir the 2-3 tbsp whipping cream into the chocolate.
  4. Beat the egg whites to stiff peaks and fold into the chocolate once it's cooled a bit (don't refrigerate... the time to beat the egg whites is probably plenty for it to cool down).
  5. Beat the remaining 2 cups of whipping cream and then fold the chocolate egg mixture into the whipped cream.
  6. Chill in refrigerator for at least 2 hours.
* Use the egg yokes in a pie crust, or make custard, or make a yokey omelete/quiche/frittata.

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Chocolate Sparkle Cookie Chocolate Sparkle Cookies
from my grandmother
  1. Melt chocolate (in double boiler or microwave).
  2. Cut the butter into a few pieces and stir into the chocolate until melted.
  3. Beat eggs adding sugar gradually until ribbons form (thick and smooth).
  4. Fold the egg mixture into the chocolate mixture.
  5. Gently add the ground almonds.
  6. Cover and refrigerate overnight.
  7. Heat oven to 325°F.
  8. Form dough into 1 inch balls and roll in sugar.
  9. Place on baking sheet about 2 inches apart.
  10. Bake until the center of the cookie is no longer wet (9-12 minutes).
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Crackers
from Mark Bittman, How to Cook Everything

Things that make good additions:
 * herbs such as rosemary & thyme (my personal favorite)
 * freshly grated pepper
 * poppy or sesame seeds
 * minced garlic

  1. Preheat oven to 400°F.
  2. Mix together flour and salt.
  3. Mix in butter. (Smoosh with fingers till it's spread throughout the flour mixture.)
  4. Pour in water until it can be made into a ball.
  5. Mix in anything you feel like mixing in.
  6. Break into about 4 pieces to roll out individually.
  7. Roll out, adding flour as needed to prevent sticking, till it's about 1/8" thick.
  8. Top with anything you feel like and roll over it again to imbed them in the dough.
  9. Put them on a baking sheet and score them to make for easy breaking.
  10. Bake for 10-20 minutes (till slightly golden).
* Any combination of white and whole wheat flour works well. Or replace half with semolina flour (works well with oil instead of butter). You could probably use any type of flour and get a great cracker,
For richer crackers, use milk (or cream) instead of water. Doubling the butter will also add to the richness.

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Dark Rye Bread
from Ray
  1. Heat 1 cup of water with molasses, butter, sugar and salt, stirring frequently, until warm and butter melted.
  2. Combine all purpose flour, cocoa powder, yeast and caraway seeds.
  3. Add heated liquid to dry mixture.
  4. Beat till smooth.
  5. Stir in rye flour to make a soft dough.
  6. Knead on floured work surface till smooth (about 5 minutes).
  7. Let rest for 20 minutes.

  8. Punch down and shape into a loaf. Place on greased baking sheet, brush loaf with cooking oil, and slash top with a knife.
  9. Cover and let rise for 60 minutes.

  10. Heat oven to 400°F and bake for 30 minutes.
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Focaccia Focaccia
from Ray
  1. Stir the yeast with the warm water in a larger mixing bowl and let stand for 10 minutes (until creamy).
  2. Stir in 2¼ cup + 1 tbsp room temperature water.
  3. Stir in 2 tbsp of the oil.
  4. Whisk in 2 cups of flour and the salt until smooth.
  5. Stir in the remaining flour, one cup at a time.
  6. Knead it on a lightly floured surface for about 8-10 minutes, until it is velvety and soft.
  7. Place the dough in a lightly oiled bowl, cover the bowl tightly with plastic wrap, and let the dough rise for 1½ hours (until it has doubled in bulk).
  8. Oil 2 or 3 baking sheets or pie plates.
  9. Break the dough into the appropriate number of pieces and spread them out onto the baking sheets.
  10. Cover the dough with kitchen towels and let rise for 30 minutes.
  11. Preheat the oven to 400°F.
  12. Dimple the dough with your fingers (to create little wells to trap the oil).
  13. Push the olives into the dough.
  14. Brush the dough with olive oil.
  15. Spray or sprinkle the dough with water.
  16. Bake for 20-25 minutes, spraying the bread with water 3 times during the first 10 minutes.
* Instead of olives, you can top the focacce with herbs (such as rosemary and thyme), salt, minced garlic, Parmesan cheese, and/or veggies such as tomatoes, zucchini or eggplant.

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French Bread
from George
  1. Mix yeast and water together and let sit for 5-10 minutes.
  2. Add salt, sugar and flour and knead till smooth.
  3. Shape into a ball and place in oiled bowl (roll to coat with oil). Cover with wet dish towel and let rise in a warm, draft-free place, till doubled in size.

  4. Punch down and make two balls. Let rest for 5-10 minutes.
  5. Roll out the dough into two loaves and put on greased cookie sheet.
  6. Cover with a wet dish towel and let rise till double in bulk once more.

  7. Optional, but recommended: Brush dough with a mixture of egg white and water (to make it crispy), or an egg yolk (to make a dark crust). If omitting the egg, use plain water.
  8. Slash the top of the loaves with a knife if you feel like it.
  9. Heat oven to 375°F and bake for 30-45 minutes.
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Raspberry Pie Fruit Pie
pretty standard, but from Mark Bittman, How to Cook Everything

Fruit pie is pretty forgiving. The essentials: crust, fruit, sugar and some sort of spice. Other things just make it better.

  1. Preheat oven to 450°F.
  2. Chop the fruit if necessary and mix with the lemon juice.
  3. Mix in the dry ingredients (sugar, spices, salt, thickener, lemon zest).
  4. Roll out the bottom crust, place in the pie dish, and pour the fruit mixture in.
  5. Chop up the butter into little bits and sprinkle over the fruit.
  6. Place top crust over (or make lattice), and push together around the edges.
  7. Brush the top with milk and sprinkle with sugar. (The milk makes for a more golden and crispy top crust.)
  8. Poke holes or make knife slits in top of pie if it's not a lattice (to allow for steam to escape).
  9. Bake for 10 minutes, then lower the temperature to 350°F.
  10. Bake for 40-50 minutes more, until the crust is golden brown and the fruit bubbly.
* About 2lbs apples, peaches or pears (around 6-8, depending on size), or 5 cups berries or cherries
Ripe (or even overripe) fruit is preferable (at least for peaches and pears).
The amount of sugar varies depending on the fruit and your taste. Blueberries, raspberries and sour cherries tend to need more sugar than apples and peaches. Really, any level (within reason) of sweetness will be good. You can taste it before baking to see if you like it.
§ The amount of thickener depends on the fruit, as some contain more water than others. For apples or peaches, use 1-1½ tbsp. For blueberries, 2 tbsp. For cherries, 2½ tbsp. For raspberries, 3 tbsp. Tapioca needs a bit more than cornstarch, and flour a bit more than that. But, really, it doesn't matter. You will get a more or less runny pie, but a delicious pie either way.

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Ice Cream
from allrecipes.com
  1. In a saucepan over medium-low heat, stir together the milk, half the cream, and the sugar.
  2. Beat the eggs.
  3. When the mixture begins to simmer, whisk half the mixture into the eggs. Be sure to whisk quickly so the eggs do not scramble.
  4. Pour the egg mixture back into the saucepan and stir in the rest of the cream.
  5. Continue cooking over medium-low heat, stirring constantly to prevent the eggs from scrambling, until the mixture is thick enough to coat the back of a metal spoon.
  6. Remove from heat and whisk in the flavorings.
  7. Refrigerate till completely chilled.
  8. Freeze using an ice cream maker, or use the following method:
    1. Put in a covered bowl in the freezer.
    2. Stir about every hour for about six hours (required frequency and time will depend on the temperature of your freezer). Make sure to scrape the ice cream off the sides and bottom of the bowl.
* The ratio of milk to cream can vary, depending on your preference, but you need a good amount of fat in order for the ice cream to freeze correctly.
My favorite: 1 tsp vanilla extract, 2 tsp ground cinnamon. You can also do just vanilla, vanilla & chocolate shavings, crystalized ginger, cocoa powder, raisins soaked in rum, etc.

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Lemon Poppy Seed Cake Lemon Poppy Seed Cake
adapted from www.epicurious.com
  1. Preheat oven to 375°F.
  2. Cream the butter with the regular sugar.
  3. Beat in the eggs, the lemon zest and half the lemon juice.
  4. Mix together the flour, baking powder, salt and poppy seeds. Mix this into the egg mixture.
  5. Pour batter into buttered cake pan (springform is easiest).
  6. Bake for 20-25 minutes, until it looks set and a knife comes out clean.
  7. To make the glaze: Whisk together other half of lemon juice and 1 cup confectioners' sugar. Add sugar until it is somewhat thick.
  8. When the cake is done, let it sit for a couple minutes and then remove from the pan. When it's still warm, but not hot, spread the glaze over it. It will harden as the cake cools completely.
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Lemon Square Lemon Squares
from Mark Bittman, How to Cook Everything
  1. Preheat oven to 350°F.
  2. Butter a baking pan (something like 8x12).
  3. Cream the butter with ¼ cup sugar.
  4. Stir in the cup of flour.
  5. Press into pan.
  6. Bake for 15 minutes.
  7. Beat together the eggs, lemon juice, baking soda, remaining cup of sugar, remaining 2 tbsp of flour, and lemon zest.
  8. Pour over the crust and bake about 20 minutes (until firm on the edges, but a little soft in the middle).
  9. Cool and sprinkle with confectioners' sugar.
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Molasses Cookies
from George Dahl
  1. Cream the butter with ¾ cup sugar.
  2. Stir in the egg (well beaten), molasses and vinegar.
  3. Add the flour and spices and mix until blended.
  4. Refrigerate for a couple hours.
  5. Preheat oven to 325°F.
  6. Butter a cookie sheet (or two).
  7. Make ¾ inch balls.
  8. Use the remaining ¼ cup sugar to dip or roll the balls in.
  9. Place on the cookie sheet and bake for about 12 minutes.
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Muffin Muffins
from many places
  1. Preheat oven to 350°F.
  2. Butter a muffin tin.
  3. Mix the fruit (if they're not bananas) with half the sugar.
  4. Mix together the dry ingredients (flour, baking powder, salt, remaining white sugar, and spices if you're using any).
  5. Beat the eggs and mix in the other wet ingredients (milk, butter, remaining brown sugar) and the zest if you're using any.
  6. Mix the wet ingredients into the dry ingredients (don't overmix).
  7. Mix in the fruit and nuts (again, don't overmix).
  8. Pour into muffin tin.
  9. Top with a mixture of butter, oats, sugar and cinnamon if you feel like it.
  10. Bake for about 25 minutes, until they're golden on top and a knife comes out clean.
  11. Let cool for a couple minutes then remove from muffin tin to wire rack.
* Use some combination of white flour, wheat flour, cornmeal and oats. I usually do 1 cup flour and 1 cup cornmeal or oats.
Use some combination of white and brown sugar. I usually do ¼ cup white sugar and ¼ cup brown sugar. Alternatively, use honey.
Can replace milk with yoghurt.
§ You may need to reduce the milk used depending on the fruit used. For banana muffins, use ¼ cup milk.
** Two apples or pears cut into small pieces, three plums cut into small pieces, two mashed very ripe bananas, 1 cup blueberries, 1 cup cranberries, 1 cup raisins or whatever fruit appeals to you. Tart fruit, like cranberries, may require an increase in sugar. Peel or don't peel the fruit, depending on your preference.
†† such as 1 tsp cinnamon, ½ tsp allspice, ½ tsp ground ginger, pinch cloves, pinch nutmeg. Cinnamon goes well with many fruits, like apples and blueberries. Use all these spices together in raisin or fruitless muffins.

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Oatmeal Bread
from Beard on Bread
  1. Pour the boiling water over the oatmeal and let cool to luke warm.
  2. Stir in 1 cup of flour and the yeast.
  3. Let rest uncovered (somewhere warm and draft-free) until doubled in bulk (1-1½ hour).

  4. Punch down and mix in the salt, oil and molasses.
  5. Work in enough of the remaining flour to make a stiff dough.
  6. Knead on a floured work surface (adding more flour as necessary) for until nice and smooth (about 8-10 minutes).
  7. Form into a loaf and put in oiled or buttered loaf pan.
  8. Let rise again, uncovered, in a warm draft-free place, till doubled in bulk (another 1-1½ hour).

  9. Heat oven to 350°F and bake for 40-60 minutes. It's done when it sounds hallow when tapped on.
  10. Remove from pan and let cool on a rack before slicing.
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Oatmeal Raisin Cookie Oatmeal Raisin Cookies
from Ray
  1. Preheat oven to 350°F.
  2. Cream the butter with the sugars.
  3. Beat in the egg and vanilla.
  4. Combine the flour, baking soda, cinnamon and salt.
  5. Mix the flour mixture into the butter mixture.
  6. Stir in the oats and raisins.
  7. Drop onto cookie sheet.
  8. Bake 10-12 minutes (until golden brown).
  9. Cool 1 minute, then remove to wire rack.
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Peanut Brittle
from Mark Bittman, How to Cook Everything
  1. Use butter to grease a baking sheet.
  2. Put the sugar in a large skillet and turn the heat to low.
  3. Cook, stirring occasionally, until the sugar turns liquid. (It may look like nothing is happening for a while, but eventually it'll melt.)
  4. Stir constantly until the sugar turns golden.
  5. Stir in the peanuts.
  6. Immediately pour the mixture onto the baking sheet.
  7. Let cool, then break into pieces.
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Peanut Butter Cookie Peanut Butter Cookies
from www.elise.com
  1. Cream butter.
  2. Add sugars and cream butter some more.
  3. Mix in peanut butter and egg.
  4. Mix together dry ingredients (flour, baking soda, baking powder, salt) and add to butter mixture.
  5. Refrigerate for a couple hours.
  6. Heat oven to 375°F.
  7. Shape dough into balls and place on cookie sheet.
  8. Flatten balls with fork.
  9. Bake until light brown, 9-10 minutes.
  10. Cool for a minute, then move to wire rack to cool completely.
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Peasant Bread
from Better Homes and Gardens Homemade Bread Cook Book
  1. Mix yeast in warm water and let sit for 5-10 minutes.
  2. Add salt, oil, molasses and 1 cup of flour.
  3. Beat until smooth.
  4. Mix in rye flour, cornmeal, caraway seeds, and enough of the remaining wheat flour to make a relatively stiff dough.
  5. Knead on a floured work surface till nice and smooth (about 8-10 minutes).
  6. Form into a ball and place in oiled bowl (roll it around so it's coated with oil).
  7. Cover with wet dish towel and let rise in a warm, draft-free place, till doubled in bulk (about 1-1½ hour).

  8. Punch down on your work surface, cover, and let rest for 5-10 minutes.
  9. Shape into a loaf and place in oiled or buttered loaf pan.
  10. Cover with a wet dish towel and let rise in a warm draft-free place till doubled in bulk (another 1-1½ hour).

  11. Heat oven to 375°F for 35-40 minutes. It's done when it sounds hallow when tapped on.
  12. Remove from pan and let cool on a rack before slicing.
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Pie Crust Version 1
from Alice Waters, I believe, but found on technically.us

This is a more-or-less traditional crust. Crusts frequently have a bit more butter and a bit less water. Well, to be truely traditional, you should use lard. But lard, along with not being as plentiful as butter, is harder to work with as it's liquid at room temperature.

While it might not be traditional, using an egg, or just the yoke, instead of some water can lead to a richer crust.

My pie crust making method is not standard. These days, many people use a food processor. I've heard a lot about the "two knife" method (cutting the butter up into the flour), but I've never used it. The "pinching" method (cut the butter into smallish pieces, then mix with the flour, smooshing the butter chunks with your fingers) works, but can take time and you have to make sure not to heat up the butter too much with your hands. I'm partial to the "grating" method, which I heard of from www.paprikahead.com, even though she's shied away from it. Note that with this method you need frozen butter, rather than just refrigerated butter.

This recipe makes one crust. So if you want a top and bottom crust for your pie, double it!

  1. Mix together the dry ingredients.
  2. Grate the butter into the flour mixture.
  3. Mix together. (Having chunks of butter is good. It doesn't have to be uniform.)
  4. Add cold water a bit at a time, mixing in, until the mixture can be formed into a ball. (You might need a bit more than the ¼ cup.)
  5. Refrigerate for 30 min or until you're ready to use it.
  6. Roll it out!
* Replace some of the butter with the animal fat of your choosing. Read this for an interesting analysis of the different fats. For a sweet pie, don't do more than 70% if you don't want the meatiness to take over.
Partially replace the water with an egg yoke if you'd like a richer crust.

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Pie Crust Version 2
from Ray

When I first read this pie crust recipe, my thought was, "This is cheating!" But, as I had grown up loving my father's pies, I figured my taste buds and many famous cooks just don't agree. This is much quicker to make, though not as easy to roll out (it doesn't hold together as well). But it makes a delicious crispy crust.

This recipe also makes just one crust.

  1. Mix together the flour, salt and optional sugar.
  2. Pour in the oil and milk.
  3. Mix till blended.
  4. Roll it out!
* To make what I've dubbed the "Vegan Pie Crust for the Non-Vegan Kitchen," replace milk with orange juice. Yes, really! I got this idea from www.recipezaar.com. You can also replace the milk with soy milk.

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Praline Cookie Praline Cookies
from my grandmother
  1. Preheat oven to 375°F.
  2. Cream butter with sugars.
  3. Beat in egg and vanilla.
  4. Mix in flour and salt.
  5. Mix in walnuts.
  6. Drop on cookie sheet (don't flatten).
  7. Bake for about 10 minutes.
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Snickerdoodles
from most of the websites you get when you google "snickerdoodles"
  1. Cream the butter with ¾ cup sugar.
  2. Add the egg and beat well.
  3. Beat in the vanilla.
  4. Mix together the flour, salt and baking powder.
  5. Add the flour mixture to the butter mixture and mix well.
  6. Refrigerate until it's firm enough to roll into balls (a couple hours).
  7. Preheat oven to 375°F.
  8. Butter a baking sheet (or two).
  9. Mix the remaining ¼ cup sugar with the cinnamon.
  10. Make 1 inch balls and roll them in the cinnamon sugar.
  11. Place on baking sheet and bake for 8-10 minutes.
  12. Remove to wire rack to cool.
* To be traditional, use 1 tsp cream of tartar and ½ tsp baking soda.

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Swedish Farmer Icebox Cookie Swedish Farmer Icebox Cookies
from my grandmother
  1. Cream the butter with the sugar and salt.
  2. Mix the flour and baking soda.
  3. Stir half the flour mix into the butter mix.
  4. Add the molasses and vanilla.
  5. Add this to the rest of the flour.
  6. Add the pecans.
  7. Form the dough into log(s) on waxed paper.
  8. Chill at least 1 hour.
  9. Heat oven to 350°F.
  10. Cut into ¼ inch slices and place on ungreased baking sheet.
  11. Bake for 6-8 minutes.
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Zucchini Bread
adapted from Lila
  1. Preheat the oven to 350°F.
  2. Grease a 9x5 loaf pan.
  3. Mix together the flour, sugar, baking soda, baking powder, salt, and spices.
  4. Mix in the eggs and oil.
  5. Mix in the zucchini and optional nuts.
  6. Pour into loaf pan.
  7. Optionally top with a mixture of oil, oats, cinnamon and sugar.
  8. Bake for about 60 minutes, until a knife comes out mostly clean.
* I usually do 1 cup all purpose flour and 1 cup whole wheat flour.

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Wheat Germ Bread
from Lucy
  1. Mix the yeast with the warm water and let sit for 5-10 minutes.
  2. Mix in the sugar, oil, salt and wheat germ.
  3. Mix in the flour, a cup at a time.
  4. Knead the dough on floured work surface till nice and smooth.
  5. Shape into a ball and place in oiled bowl (roll to coat with oil). Cover with wet dish towel and let rise till doubled in bulk (about 45 minutes).

  6. Shape into a loaf and place in greased loaf pan.
  7. Let rise a second time (about 30 minutes this time).

  8. Heat oven to 375°F and bake for 30-35 minutes.
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last updated: April 24, 2011

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