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A Savory Sweet Appetizer!

Pastry Puff Sheet (in frozen section)
olive oil
d’anjou pear
honey goat cheese
mozzarella (shredded)
balsamic vinegar
brown sugar

oil cookie sheet
lay out one pastry puff shell (follow thawing directions on box)
drizzle with olive oil
sprinkle on mozzarella
add dollops of honey goat cheese
add thinly sliced pear
add arugula
combine balsamic vinegar, brown sugar and olive oil and drizzle over the whole thing

bake in oven @ 400 for about 15 min (go longer if needed, you don’t want it to be doughy!)



Don’t forget to oil sheet first or it’s a nightmare to get off (learned this lesson the hard way).


One of the best things about going to see my husband’s family in Goshen, Indiana are waking up to my father in-law’s scones! He makes these every time we visit and they are so delicious to slice in half, toast a bit and smother in jams. There are always some for us to take on our 10 hour road trip home when we leave – such a great tradition!

Here is John King’s recipe. I made these recently and didn’t have honey so I omitted that. We also used vanilla yogurt, whole wheat white flour & vegetable oil as substitutes. I made half with currants and half with dark chocolate chips. Great for guests and then to have on hand for the week! I like to make small ones for a little snack (my go to when the hunger pains set in at a 3am breast feeding with my baby boy).

king scones


Orange marmalade, jams and lemon curd are all delicious on these.

My mother has been making these a lot lately. The family likes them. I have no idea where she got the recipe – out of some magazine that’s now missing a page.

Makes 12

You need:

½ c (1 stick) cold butter, cut into small pieces (plus 2 tbsp melted)

¼ ounce active dry yeast

1 c warm water

2 tbsp sugar

2 c cake flour (not self-rising)

2 c all-purpose flour

1 ½ tsp salt

1 ½ c sour cream

2 tbsp FRESH thyme leaves

  1. Lightly butter 12 cup muffin tin.
  2. Stir together yeast, water and sugar – let stand 5min until foamy. Stir until yeast dissolves
  3. Whisk flours and salt in large bowl. Cut in butter pieces (they suggest with a pastry blender – which I do not own) until coarse. Stir in yeast mixture and sour cream and thyme.
  4. Spoon 1/3 c. dough into each muffin tin. Cover with buttered plastic wrap (what?), let rise about 1 hour in warm place – should be about double in size.
  5. Preheat oven to 400.
  6. Bake 10 min, remove from oven and brush on melted butter. Bake 16-18 minutes until golden.
  7. Immediately pop out onto wire rack. Serve warm.

A delicious addition to your fall menu. Though I usually find leftover muffins to be dry and useless, I actually almost like these better the next day.

Adapted from The Muffin Baker’s Guide by Bruce Koffler

1 1/3 cups whole wheat pastry flour

2/3 cup all-purpose flour

1/4 cup sugar

2 T flaxmeal

3 1/2 t baking powder

1/2 t freshly grated nutmeg

1 t cinnamon

2/3 cup pumpkin puree

1 cup milk

1 egg

1/4 cup veggie oil

Preheat over to 400. Grease 12 muffins cups. Stir together the flours, salt, sugar, baking powder, nutmeg and cinnamon. In another bowl, combine the pumpkin, milk, egg and oil. Combine the two mixtures; don’t over-mix. Divide batter between muffin cups. Bake for about 18 to 20 minutes. Remove from muffin tins and cool on a wire rack.

Yield: 12 muffins

I’ve been looking for a light, moist cornbread, and this one worked!  It does have a lot of sugar, but you could probably omit some of that.

1 c. flour

1 c. cornmeal

2/3 c. sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 c. milk

1/3 c. oil

1. Preheat oven to 400 degrees.  Lightly grease a 9 inch round cake pan or square baking dish.

2. Combine flour, cornmeal, sugar, salt and baking powder.  Stir in egg, milk, and vegetable oil until well combined.  Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted comes out clean.

Thank you,!

Jada and I can easily eat 5 of these fresh off the skillet, smeared with a bit of butter.

2 cups* whole wheat bread flour (or all-purpose flour)
1 1/2 T ground flax seed
1 1/2 t baking powder
1 t salt
3/4 cup milk
2 t oil

Mix the dry ingredients in a bowl. In a pot, heat the milk and oil just til warm. Combine the two and mix until it comes together. Knead it for a minute or two on the counter top to make a nice, smooth ball. Cover with a damp towel and let rest 15 minutes. After resting, divide it into 8 balls and flatten them a little. Let these rest under the damp towel again, another 10 or 15 minutes. This lets the gluten calm down and will make it easier to roll them out.

Roll the dough balls out until they are about 8 inches across. You don’t want these things paper thin…more like 1/8 inch.

When they are all rolled out, heat a large cast iron skillet over high heat. Don’t use a non-stick pan here or you’ll ruin it. When the pan is very hot, throw on a tortilla. No need to grease the pan. Fry for about 20 to 30 seconds and then flip over. Fry another 20 seconds or so, or until it is flecked with golden brown spots. Remove from the pan and place between layers of a damp towel. Repeat with the remaining tortillas and keep stacking them on top of each other. The steam being caught between the towel and the tortillas helps to keep them moist and pliable.

Consume immediately or let cool completely (in that towel) and then store in a plastic bag in the fridge. To reheat them, place in a damp towel again and microwave for a bit or put in a hot oven for a few minutes. I’ve never had these things spoil on me but the longer you keep them, the drier they get. If you are stuck with a bunch of dry tortillas, just make a taco casserole or tortilla chips!

*Make sure this is a pretty accurate measurement. If you have too much flour, the dough will be dry and it will result in dry tortillas.

Yield: 8 8-inch tortillas

Don’t these guys look so lovely? I was so excited about these things.

But they let me down. They tasted so strange. I’ll try them again, with less potato, and post the recipe if they are good.

My mother-in-law would be horrified! White bread! How unhealthy. How delicious!


  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour


  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
I got this recipe from my co-worker, and it’s delicious and easy!
1c All Bran Cereal
3/4 cup Margarine (ideally butter would work as well, but I tried it with marg.)
3/4c Brown Sugar
1tsp Salt
2c Hot water
2tbsp (2 packages) Yeast
6-7+ Flour
1 Mix together first 5 ingredients.
2 When mixture cools (it will be lukewarm), add yeast and let sit for 5 minutes for yeast to dissolve
3 Knead in flour until dough is workable, but not sticky.
4 Place in greased bowl, cover with towel, and let rise to double in size.
5 Knead and cut into quarters. Roll into balls and place on lightly greased cookie sheet, seam side down.
6 Bake at 350 for 15-20 min, until lightly browned and hollow.Note: It has a tendency to stay a little doughy, so make sure it’s done by tapping on the bottom and listening for a hollow sound.
Foccacia Bread 
I never realized Foccacia bread was so easy! 
1 tbs honey

2 cups warm water
1 tbs active dry yeast

1 tbs kosher salt

4 tbs extra virgin olive oil

5 cups all purpose flour, or  as needed

2 tbs fresh chopped rosemary and ¼ cup freshly grated Parmesan cheese OR Pesto

1 tbs kosher salt

1. Disolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for five minutes until the yeast softens and begins to foam. Stir in 1 tbs of salt, 1 tbs olive oil, onions and 5 cups of flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

2. Preheat oven to 415 degrees F

3. Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tbs olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tbs of kosher salt over the top or replace all of that with some pesto. Let rise for 10 minutes.

4. Bake in preheated oven 20 minutes until golden brown. 

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