Newest Recipes are listed below.
Scroll to the bottom if you are following a link in a current post.
The BEST English Muffins EVER
These took me a while to master, but as the young kids say “OMG”, they are good. I probably make them 3 times a week – no joke! I do frequently share them, but my boys love them for snacks straight up with butter, slathered with cream cheese and jam or made into little pizzas. Apparently they also help to mend a shattered heart, as my friend who lost his partner in December has eaten one every day for breakfast since then. That is a lot of cred for a little muffin. (Link to the original recipe can be found here.)
The night before set your starter:
- 1 cup sourdough starter
- 1 cup water
- 2 cups whole wheat or spelt flour (I usually grind about 1 cup of wheatberries and add 1/2 cup white flour.)
Stir. Cover and let sit overnight.
The next morning add:
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 to 1 1/2 cups all purpose flour
Mix by hand until a stiff, but sticky, dough is formed. Cover and let rise for 45 minutes. Heat a big skillet with about 1 tablespoon oil (I use coconut) on medium heat. Drop the dough by big spoonfuls into hot pan. Let cook on first side for about 3-4 minutes or until the underside is nice and brown. Flip, lower heat to low and cover pan. Cook on the second side for about 8 minutes. I usually shake the pan about halfway through cooking. The second side never gets as brown as first side, for some reason. Makes 10 muffins.
Farmhouse Frittata Surprise
- 8 eggs, beaten with 1/3 cup grated cheese
- 2 cups (more or less) leftover vegetables
- 1/2 small onion
- salt and pepper
Preheat broiler to medium high and move oven rack to top position. Saute a small onion in butter or olive oil in a large cast iron skillet. (If you don’t have cast iron, saute in whatever pan you use, then transfer everything to an ovenproof dish.) Add your vegetables. Cook on top of the stove for a couple of minutes – just until everything is heated through. Add cooked meat, cubed or shredded cheese, stale bread or leftover pasta at this point. Add eggs. Slide pan into the broiler and set the timer for 3 minutes. Start checking the frittata. You want it nice and brown on the top and set in the middle. If the top starts to get too brown before the middle is done, turn off the broiler, move the pan lower in the oven, and bake at 425 until done.
This comes from the book Baking Bread with Children by Warren Lee Cohen.
- 4.5 cups of bread flour (I use a combination of white, whole wheat and 1/2 cup of rye)
- 1 T honey or sugar
- 2 t salt
- 2 t yeast
- 1.5 cups warm water
- 1 egg white
- sesame or poppy seeds to sprinkle on top
Proof yeast with honey. Add flour and salt – knead for 10 minutes. Let rise until doubled. (I make this at night, let the dough start to rise and then stick it in the fridge to rise overnight for hot bagels in the morning.) Divide dough into 12 pieces and shape into small balls. Poke your thumb through the center of the ball, stretch the dough and create rings. Let rise for about 20 minutes. While bagels are rising, boil about 2 quarts of water with 2 T of sugar. Boil bagels for about 30 seconds per side. Place them on baking sheet with cornmeal to prevent from sticking. (I bake them on a baking stone.) Brush with egg white and sprinkle with seeds. Bake at 400 for 20 minutes.
Oh so good.
- 1 cup flax seed
- 3 cups oat flour ( I grind 3 cups regular oats in the food processor until it resembles flour)
- 6 cups whole wheat pastry flour (could be spelt or regular white flour)
- 2 Tablespoons baking powder
- 1 Tablespoon baking soda
- 1 teaspoon salt
Then I use 2 cups of the above mix and add:
- 1 1/2 cups buttermilk (or regular milk or whatever your white-liquid alternative is)
- 2 eggs
- 1/2 stick butter, melted OR 1/4 cup oil
- 1/4 C Brown Sugar
- 1/4 C Oil(Paul used canola)
- 1/4 C Maple Syrup
- (do them in that order and the syrup comes out of cup easily)
- salt to taste (1t ?)
- 2 C any chopped nuts (pecans and cashews mmmm)
- 3/4 C shredded or grated coconut (he genrally used unsweetened)
- 3C Oats – rolled (he used the pre-bagged Extra Thick)
Leftover Oatmeal Muffins (original from Soule Mama can be found here, my adaptation below). My favorite is plain, nothing extra added in.
- 1 cup cooked oatmeal
- 1 egg
- 1 tablespoon oil
- 1/4 cup buttermilk or yogurt
- 1/2 cup coconut milk
- 4 tablespoons maple syrup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup chopped walnuts, dried cranberries, chocolate chips or similar, optional
Mix ingredients together. Sprinkle cinnamon on top before baking. Bake at 400 for 18 minutes. Makes 10 muffins.