153 grams 00 flour or King Arthur Bread flour, or King Arthur Sir Lancelot (higher gluten)
153 grams all purpose flour
8 grams fine sea salt
2 grams activated dry yeast
4 grams EVOO
200 grams warm water (65% hydration)
Combine dry, add wet, combine.
Knead 3 min. Rest 15 mins. Knead 3 mins. Cut in 2, shape and place, covered on flour surface. Room temp for 3-4 hours. Or at fridge temp 8-24 hours, warming 30 mins after. Shape into pies and top.
DOUBLE: 612 flour, 16 salt, 4 yeast, 8 oil, 400 H2O
TRIPLE: 918, 24, 6, 12, 600
QUAD: 1,224, 32, 8, 16, 800
1 c butter
2 c flour
4 T sugar
2 t vanilla
2 c finely chopped pecans
Cream butter and sugar. Add flour, vanilla, and pecans.
Roll into balls and bake on an ungreased cookie sheet at 350 for 30-45 minutes.
Roll in confectioners sugar while still slightly warm, then cool and roll again.
From the Hangen Kitchen.
Yield: 12 muffins
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, at room temperature
1.5 cup pumpkin purée
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1¾ cups whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease cups of your muffin tin with butter or non-stick cooking spray.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined.
- Divide the batter evenly between the twelve muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon.
- Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack. These muffins are delicate until they cool down, so it’s best to wait until they have cooled down to remove them from the tin.
Adapted from Cookie and Kate
4 Tablespoons Kosher salt
3 Tablespoons Light brown sugar
1.5 Tablespoons Paprika
1Tablspoon Ground mustard
.5 Tablespoon Cayenne pepper
1Teaspoon fresh ground black pepper
Bring ribs to room temperature, and pat dry. Mix rub ingredients in bowl with fork. Apply rub, which will easily cover just over 1/2 rack ribs. Wrap tightly in cellophane and return to fridge for a minimum of 24 hours. Again bring to room temp, preheat oven to 315 degrees. Remove cellophane, wrap in aluminum foil, place on lipped baking sheet and bake for one hour and 45 minutes. Can be stored for up to 3 days in fridge. Heat grill to 400 degrees. Place ribs on grate, brush BBQ sauce on top, flip after 5 minutes and brush on bottom and flip again after 5 min. Flip every 3-5 to desired charring.
1lb andouille sausage sliced
1lb chicken tenders
1lb peeled uncooked shrimp
1 green pepper chopped
1 head garlic minced
1 cup Torchbearer sauce #5
1/2 large red onion chopped
5-6 stalks celery chopped
14oz can stewed tomatoes
4 bay leaves
1 chicken bouillon cube
1/2 cup flour
3 T butter
3 cups of water
Salt & pepper chicken, in Dutch oven brown both sides of tenders over oil, then set aside and cut into chunks. Add andouille and also brown then remove. Sprinkle some garlic over 2 T olive oil, add butter, then constantly stir in flour to make roux.
Pre-heat oven to 375 degrees. Add fresh vegetables to Dutch oven and cook for 10 minutes. Pour in stewed tomatoes with juice, water, chicken bouillon cube and torchbearer sauce, add chicken and sausage, bring to simmer. Place in oven for 45 minutes. Add shrimp and bay leaves, return to oven for 35-45 minutes. Serve over rice.
Yield: 2 servings
1 acorn squash
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste
- Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
- Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
- Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
- Place squash back into oven for 15-20 minutes until tops are slightly browned.
Optional: Sautee chopped chicken and add to filling.
Adapted from Mrs Healthy Ever After