Ingredients

1 cup Whole Wheat Pastry Flour
1/4 cup Rye Flour
1/4 cup Spelt Flour
1 1/2 teaspoons baking powder
1 1/2 cups unsweetened almond milk
2 tablespoons sucanat
2 tablespoons oil
2 flax 1 egg= 3T water+ 1T Ground Flaxseed (or chia seed)

Topping:
3 cups frozen strawberries
1 1/2 tablespoons pure maple syrup

Instructions

Pre-heat oven to 200″ with an oven-proof plate inside.

Combine ground flaxseed and water, set aside.

In a medium bowl combine the different flours, baking powder, and sucanat. In a separate bowl, whisk together remaining ingredients (including the “eggs.”) Pour over dry ingredients and mix just until combined.

Heat skillet over medium low heat and brush/spray with a little oil. Take 1/4 measuring cup and dip out batter into skillet. Smooth into a circle and let cook until pancake begins to bubble. Flip and continue to cook for 1-2 more minutes or until pancake is cooked through. Place in oven and continue with remaining batter.

For topping, heat frozen strawberries in a small pan. Once strawberries are warm, stir in maple syrup. Pour over pancakes to serve.

Ingredients

1/4 cup each: quinoa, millet, amaranth, and bulgur
3 cups water
1/4 cup each flaxseed and chia seed
1 1/2 cups warm water
1 tablespoon instant yeast
1/4 cup molasses
1/4 cup sunflower oil
2 teaspoons salt
2-3 cups whole wheat flour

Instructions

In a sauce pan combine the quinoa, millet, amaranth, and bulgur with the 3 cups of water. Bring to a boil, reduce to a simmer and let cook until water has absorbed. (Some of the grains won’t be cooked through- it’s to help softened them slightly.) Remove from heat, stir in flaxseed and chia seeds, and set aside to cool.

In the bowl of a stand mixer, stir together the warm water, yeast, and molasses. Let sit until yeast begins to bubble.

Add in oil, salt, grain mixture, and 1 cup of the wheat flour. Begin using the dough hook and continue to add flour (about a 1/4 cup at a time) until dough begins to pull away from the sides of the bowl. Total knead time should be between 8-10 minutes (I usually count the time while I am adding flour as need time.)

Remove from mixer and cover with a damp cloth. Place bowl in a warm spot to rise for about one hour or until dough has doubled in size. Scoop dough out onto a floured surface and divide into 12 pieces (you can do more or less depending on the size you want.) Place rolls on a baking tray covered with parchment paper, cover with a damp tea towel and let rise in a warm spot for another 45 minutes.

With 15 minutes left in your rise time, preheat oven to 400˚. Once rolls have risen and oven is warm, bake for 15-20 minutes or until rolls have browned. (time may differ depending on the size you choose to make- I always set it on the low end and adjust from there.)

Remove from oven, let cool, and store in an airtight container. These fresh/thaw really well!

Ingredients

1/2 cup (1 stick) of butter, softened
1/2 cup sugar
1 egg
2 tsp orange zest
1/4 t salt
1/2 cup pecans, grounded
1 3/4 cup whole wheat pastry flour
Chocolate:
2 cups semi sweet chocolate chips
1/4 cup heavy cream
Pecan pieces for topping

Instructions

Preheat oven to 350˚.

In a medium bowl combine the salt, flour, and ground pecans. Set aside.

In the bowl of the stand mixer cream the butter and sugar. Scrape down the sides and beat in the egg. Finally, add in the flour mixture and continue to beat until dough comes together.

Roll out dough onto a floured surface. Roll out dough to a 3/8″ thickness and using a square cookie cutter. (you can also form dough into a log, wrap in plastic, and flatten the sides down to form a square log. Chill for two hours or over night and then remove and slice 3/8″ thick.)

Place on a baking sheet covered with parchment paper, bake for 10-12 minutes until the bottoms are browned. Remove and let cool.

In a double boiler over low heat, combine chocolate and heavy cream. Let melt carefully, stirring often. Remove from heat and carefully dip each cookie into chocolate mixture. Sprinkle with pecan pieces and set aside and let chocolate harden.

Ingredients

1 tablespoon olive oil
1/2 medium onion
4 cups diced rhubarb
1/2 cup brown sugar
1/4 cup golden raisins
1/2-1 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/4 cup apple cider vinegar
salt and pepper

Instructions

In a larger pot, heat olive oil over medium. Add in onions and saute until the onions become translucent, 4-5 minutes. Stir in rhubarb and continue to cook until rhubarb softens , time varies depending on if you are using fresh or frozen.

Next, add remaining ingredients. I start with 1/2 teaspoon of chipotle and taste at the end to see if I want more heat. Stir and bring salsa to a boil, the reduce to a simmer. Let cook for 15-20 minutes. If you want smoother salsa, use an immersion blender (or a regular one) to puree.

Taste and adjust seasonings as desired. Serve warm or store in refrigerator for up to a week.

Notes

This salsa sits on the tart/spicy side. You may need to adjust the brown sugar- this recipe is very forgiving in that nothing really needs to be exact.

Ingredients

One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
3 Meyer lemons, cut into very thin rounds (using a slicer or mandolin is advised)
2 cups sugar
1/2 teaspoon salt
2 eggs
2 egg yolks
3 tablespoons all purpose flour
egg wash (made from 1 egg beaten with a pinch of salt)
Sanding sugar

Directions

Toss the lemon slices with the 2 cups of sugar until the slices are all evenly coated and macerate (allow them to sit so the sugar can draw the liquid out) for two hours at room temperature.

Preheat the oven to 425°F. Beat the eggs and yolks together with the salt. Add flour a little at a time, whisking continuously to avoid flour lumps. Add egg mixture to the lemons and mix well with a big rubber spatula. Pour the mixture into the chilled bottom crust. Cover with the chilled top crust and trim the edges, then shape the edges as desired, creating a seal. Cut slits in the top to vent the pie, then place in the fridge for 20 minutes.

Right before baking, brush the top of the pie with egg wash and sprinkle with sanding sugar. Bake at 425°F for 20 minutes on the bottom rack, turning halfway through. Turn the oven down to 350°F and bake until the filling puffs the crust up a bit, about 15 to 20 minutes. Remove from the oven and allow to cool completely, then chill for at least one hour before serving.

Ingredients
Flaky pastry I:

1¼ cups sifted flour
½ teaspoon salt
1/3 cup vegetable shortening or lard, chilled
¼ cup ice water

Filling:

1 cup pecan halves
1 (1-pound) box light brown sugar
¼ cup sifted flour
½ teaspoon salt
½ cup milk
1½ teaspoons vanilla
3 eggs
½ cup melted butter or margarine

Directions

Make the pastry: Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.

Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1” thick, evening up rough edges. Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3” larger than the pan you plan to use.

To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly. Seal any cracks or holes by pressing dampened scraps of pastry on top. Trim pastry so it hangs evenly 1” over rim, roll overhang under even with rim and crimp or flute.

Make pastry as directed and fit into a 9” piepan; do not bake. Arrange pecans in concentric rings over bottom of pastry.

Preheat oven to 325°F.

Blend sugar, flour, and salt, then mix in milk and vanilla. Beat in eggs, one at a time, using a wire whisk or rotary beater; mix in butter, a little at a time. Pour filling over pecans.

Bake pie 1 hour and 15 minutes or until filling is puffy and crust golden. Serve at room temperature. And cut the pieces small–the pie is rich.

PASTRY VARIATIONS

Processor Pastry: Place flour and salt in work bowl of a food processor fitted with the metal chopping blade and snap motor on and off once or twice to blend. Cut 3 tablespoons very cold butter and 2 tablespoons very cold vegetable shortening into small pieces and scatter over surface of flour mixture; cut in using 4-5 one-second churnings of the motor (mixture should be the texture of coarse meal). Sprinkle 1½ tablespoons water over surface of fat-flour mixture and mix in by snapping motor on and off twice; repeat with another 1½ tablespoons water, then repeat a third time, working in remaining 1 tablespoon water. Mixture will be crumbly, but do not mix further because you will toughen the pastry. Transfer pastry to a piece of plastic food wrap, shape into a pone about 5” across, patting stray crumbs firmly into place. Wrap and chill 30-40 minutes before rolling. Note: Do not double this recipe for a two-crust pie (it’s impossible to make tender pastry in quantity). Instead, make two batches of this recipe.

Notes

To Bake an Unfilled Pie Shell: Preheat oven to 425°F. Prick bottom and sides of pastry well with a fork. To minimize shrinkage, lay a large square of wax paper over crust and fill with uncooked rice or dried beans (experienced cooks keep a jar on hand, using beans or rice over and over). Bake pastry 10-12 minutes, just until tan. Lift out paper of rice. Cool before filling unless recipes direct otherwise.

To Bake a Filled Pie Shell: Follow directions given in individual recipes.

Ingredients

8 oz baby new potatoes, halved
4 eggs
½ cup grated Manchego or Cheddar cheese
1/3 cup chopped roasted red peppers from a jar
3 scallions, finely sliced
salt and pepper to taste
1 teaspoon butter
drop of oil

Directions

Turn on the broiler and let it heat up while you start off the omelette.

Cook the new potatoes in boiling water for 15 minutes until cooked through, then drain.

Whisk the eggs in a bowl and then add the cheese, pepper, and scallions and season with salt and pepper.

Heat the butter and oil in a small skillet, and once hot pour in the omelette mix and cook gently for 5 minutes.

By this time, the bottom of the omelette should be set and rather than turn it, simply sit the skillet under the broiler for a few minutes to set the top.

Turn the omelette upside down onto a plate to let cool. Don’t worry if it feels a little wlbbly-wobbly in the middle, as it will carry on cooking as it cools.

Once cool, slice into 4 large or 8 smaller wedges.

Ingredients

12 large shrimp, in the shell
1 teaspoon salt
½ teaspoon garlic salt, divided
4 sheets spring roll wrappers
24 carrot strips (3 × ¼ inch)
1 egg, beaten

For the dipping sauce:

¼ cup mayonnaise
2 tablespoons hot pepper sauce
3 cups vegetable oil for deep-frying

Directions

Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with ¼ teaspoon garlic salt.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with the remaining ¼ teaspoon garlic salt, and set aside.

Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other-to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots.

To make a dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.

In a wok, heat the vegetable oil to 350°F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.