HONEY WALNUT BREAD

From Earth to Table, via Food & Wine's 2010 Best Cookbook Recipes

Ingredients:

 

2 c walnut pieces

2¾ c bread flour

1½ c whole wheat flour

1 T + 1 t salt

1 t instant yeast

 

1½ c warm water*

¼ c olive oil 

½ c honey

 

 

Method:

 

 

Preheat oven too 350° F and toast the walnuts for 10 minutes.  Set aside to cool.

 

In the bowl of a stand mixer fitted with the dough hook attachment, mix the flours, salt, yeast and walnuts.

 

In a medium bowl, mix the oil, honey and 1½ c warm water. 

 

With the stand mixer running, pour the honey mixture into the flour mixture and knead until smooth.  The dough should be sticky.

 

Lightly oil bowl, cover, and let rise for 1 hour. 

 

Meanwhile, butter two loaf pans. 

Once risen, turn out onto a floured surface and push out the air.  Cut the dough in half and gently form into two loaves.  Place into the prepared loaf pans, cover, and rise until doubled, 1 more hour.

 

Preheat oven to 375° F.  Score the loaves down the center of each loaf.  Bake until risen and browned on top, 35-45 minutes.  Transfer to a rack to cool.

 

 

_____

*Reduced water from 2 c, which made an unkneadably wet dough. 

BREAKFAST SAUSAGE

Recipe adapted from Budget Bytes

 

Ingredients:

1 lb ground turkey

1 T maple syrup 

1 t dried sage

½ t dried thyme

½ t fenugreek leaves 

½ t garlic powder

½ t salt

½ t white pepper

¼ t smoked paprika 

Pinch nutmeg and clove

 

 

Method:

 

Mix well, fry in butter. 

KAISERSCHMARRN

Adapted from Saveur

 

 

Ingredients:

 

5 large eggs, whites and yolks separated

2 1/2 T + 2 t granulated sugar, separated

Pinch of salt  

1 1/8 c milk

1 1/2 t vanilla

3/4 c AP flour

6 T butter

 

 

Method:

 

Add the egg whites and 2 1/2 T sugar to the bowl of a stand mixer fitted with the whisk attachment.   Beat to soft peaks and set aside.

 

Add the egg yolks and salt to a medium bowl and break up with a whisk.  Add in the milk and vanilla and mix to combine.  Whisk in the flour to create a smooth batter; a few lumps may remain.  Fold in the egg whites until uniform.

 

Heat 1 1/2 T butter in a large skillet over medium heat.  Once the butter has melted, pour in half the batter and smooth to the edges of the pan.  Cook 4 minutes, then cut into quarters and flip.  Add another 1 1/2 T butter, cut into pieces, around the sides of the pan, and cut the pancake into pieces with a spatula.  Push the pancake pieces to one side of the pan, melt 1/2 t granulated sugar on the hot surface, toss, and repeat on the other side.  Cook another minute or two, and pull to a large plate. 

 

Repeat with the remaining batter, and serve with plum compote, whipped cream, or lemon juice and confectioners sugar. 

WHOLE WHEAT OATMEAL BREAD

Halved from Smitten Kitchen

Ingredients:

1/4 c boiling water

3/8 c cold water

5/8 c milk

1 1/2 T honey

2 1/4 t instant yeast (one packet)

1 egg

2 T oil

318 g whole wheat flour (2 1/2 c)

80 g rolled oats (1 c)

1 1/2 t kosher salt

Method:

Add all of group 1 ingredients to the bowl of a stand mixer, and whisk to combine using the whisk attachment.

Switch to the paddle attachment, add the remaining ingredients, and mix for 1 minute.  Switch to the dough hook and continue mixing for 2 more minutes.  The dough should come together, but still be sticky.  If it feels too wet, add flour in 1 T increments until the dough comes together (but is still sticky).  Knead for an additional 4 minutes using the dough hook.  

Oil the bowl, cover the dough and let proof 60-70 minutes, or until doubled.

Oil a loaf pan, form dough into loaf by folding in sides and rolling up into a log, and proof for 1 hour, or until dough crowns over top of pan.  Halfway through, preheat oven to 350°F.

Bake for 35-40 minutes, or until loaf reaches 190°F internal temperature. 

Remove loaf from pan after 10 minutes, cool completely on a rack, slice, freeze and toast as needed.

WALDORF KINDERGARTEN BREAD

Recipe from a comment on Reddit and here

Ingredients:

2 1/4 t yeast (one packet)

1 T honey

1/4 c boiling water

1 c cold water

1 t salt

1 T oil

4 1/2 c + mix of spelt, AP and whole wheat flours, divided

Method:

Whisk together yeast, honey and both waters in the bowl of a stand mixer.  Add 1 c flour, then ripen for 20 minutes, or until you can see slow bubbling.

Add salt and oil, and mix well.

Add flour, one cup at a time, and mix on low using the dough hook until the dough is kneadable, approximately 3 1/2 c. 

Knead using the dough hook on medium low for 5 minutes.

Oil around the sides of the bowl, lift the dough to coat in oil, cover and let rise for 1 hour, or until doubled.  

After one hour, deflate the dough, shape into a loaf, and place into an oiled and floured loaf pan.  Let rise another 30-60 minutes, or until the dough rises above the edge of the loaf pan.

Preheat oven to 350°F.  Bake bread 40 minutes, or to 190°F internal temperature.

Allow to cool before slicing. 

THE APPLE PANCAKE

Originally from thekitchn

Ingredients:

2 large apples

5 1/2 T salted butter

1/3 c dark brown sugar

3 + 1 T granulated sugar, divided

1 t cinnamon

1/2 t ground ginger

3/4 c AP flour

1/4 t salt

1/4 t nutmeg

5 large eggs

1 c milk

1/2 t vanilla extract

Methodology:

Preheat the oven to 400°F.  Place a large cast iron skillet into the oven to heat.

Quarter and core the apples, cut into 1/4" slices, and then cut those slices crosswise into thirds. 

Add the butter to the skillet and return to the oven to melt.  Meanwhile, mix 3 T granulated sugar, cinnamon and ginger together in a small bowl.  

Once the butter is melted, evenly sprinkle in the brown sugar, lay down the apple slices, and cover that with the cinnamon sugar mixture.  Return to the oven.

In a large bowl, whisk the flour, salt and nutmeg together.  Crack the eggs into the center of the flour and whisk to break them up, then gradually whisk more and more flour into the eggs, until a smooth batter forms.  Add the milk and vanilla, and mix for 2 more minutes, until smooth and frothy.  Let stand for 5 minutes.

Remove the skillet from the oven.  The sugar should be bubbly and caramelized.  Pour over the batter, return to the oven, and bake for 20 minutes.

GINGERBREAD OVEN PANCAKE

Adapted from the basic oven pancake on this site, with flavor inspiration from Smitten Kitchen

*Note the result was both too much for three of us to eat, and kind of dense, so try something new next time?

Ingredients:

Small       Large     cast iron pan

1 1/2T      3T          butter

Batter:

3              6            eggs

3/8 c        3/4 c      flour

3/8 c        3/4 c      milk

1/4 t         3/8 t       salt

1/4 c        1/2 c      molassas (not black strap)

1/4 t         1/2 t       cinnamon

1/2 t         1 t          ground ginger (substitute with 1 T, or 2 T grated fresh ginger)

1/8 t         1/4 t       ground cloves

1/8 t         1/4 t       ground nutmeg

Methodology:

Heat the oven to 425°F.  Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter.  Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until puffed, golden and set.  Pancake will deflate and slump as it cools.

WHEATCAKES

Adapted from here

Ingredients:

1/2 c whole wheat flour

1/2 c einkorn (or buckwheat) flour

1 t baking powder

1/4 t baking soda

1/2 t salt

2 eggs, whites and yolks separated

1 T granulated sugar

1 c buttermilk

1 T molasses

2 T butter, melted

Methodology:

Mix dry ingredients in a large bowl.

Beat egg whites and granulated sugar until stiff peaks form.

Mix remaining wet ingredients, then add to dry ingredient bowl and mix until combined.  Gently but thoroughly fold in egg whites.

Cook 1/4 c scoops of batter in a buttered pan.

MICHAEL'S GRANOLA

Recipe from Michael McIlrath

Ingredients:

6 c            12 c oats

1 1/2 c      3+ c nuts (ch. almonds, raw sunfl. seeds, walnuts, added 10 min from end)

1/4 c         1/2 c unsweetened coconut

1/2 t          1 t cinnamon

1 pinch      2 pinches salt

2 T            1/4 c vanilla (added to oil and honey)

1/3 c         2/3 c oil

1/2 c         1 c honey or maple syrup

1 1/2 c      3 c dried fruit (blueberries, cranberries, raisins or dried currants)

Methodology:

Preheat oven to 350°F.

Mix the wet ingredients and warm the mixture in a small, heavy saucepan.

Mix the dry ingredients in a large bowl, reserving walnuts and dried fruit.

Split the dry mixture into a second large bowl.

Slowly mix in half the wet ingredients into each of the dry bowls.

Toss mixtures from one bowl to another.

Spread on two large cookie sheets (in a layer approx. 1/2" - 3/4" thick, with furrows).

Bake for 40 minutes, stirring every 10 minutes.  Add walnuts for the final 10 minutes.

Add dried fruit to cooked mixture as it cools.

BISCUITS

From CM, via the Secret Family Cookbook

This recipe makes enough to fit into an 8" square glass pan, to serve two or three people.

Ingredients:

1 1/2 c flour

1/4 t salt

2 1/4 t baking powder

1/4 c butter, cut into small cubes

~3/4 c milk or buttermilk

Methodology:

Preheat the oven to 450°F. 

Whisk dry ingredients together.  Add the butter pieces, toss to cover in flour, then rub into the flour mixture with your fingers until no chunks remain.  Stir in the liquid.  More may be necessary if using buttermilk.  The dough should be sticky.

Turn out on a well-floured surface, flour the top surface, and knead once or twice before patting out to 3/4" thick.  Cut with a well-floured round cutter (or slice into square biscuits using a sharp, well-floured knife) and place into an 8" glass baking dish (no preparation of the pan is necessary).

Bake for 12-14 minutes, or until golden brown on top.

Serve with butter, jam and honeycomb, or with sausage or bacon gravy.

CREPES

From The French Farmhouse Cookbook, by Susan Hermann Loomis

Ingredients:

3 large eggs

1/4 t salt

2 1/2 c (625 ml) milk, divided

1 t vanilla

1 3/4 c (230 g) flour

Butter, to cook

Methodology:

Mix the eggs and salt in a stand mixer on medium until well broken-up.

Add 1 c milk and vanilla, and mix again.

Add the flour and mix until combined, stopping to scrape down the bowl when necessary.  Once the batter is smooth, add the remaining milk and mix until smooth.  Rest for half an hour, or up to overnight.

Heat a large skillet over medium heat, then turn down to low.  Butter lightly.  Pour a thin layer of batter into the skillet, swirling it to coat the pan bottom completely.  Once the edges begin to crisp and dry, flip carefully and cook another minute, or until pale brown spots appear on the underside of the crêpe.

Repeat with remaining batter.

Serve warm, with whipped cream, raspberry jam, and fresh fruit.

BUTTERMILK PANCAKES

Ingredients:

1 c flour

1 1/2 T sugar

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1 1/2 c buttermilk

2 eggs

2 T butter, melted

Additional oil for the pan

(1 banana, 1 egg, and 1 T whole wheat flour)

Methodology:

Whisk all dry ingredients together in a large bowl.

Whisk the eggs and buttermilk together, then mix in the melted butter.

Pour the wet ingredients into the dry ingredients and mix until combined.

Cook over low heat in an oiled, cast iron skillet.

Serve with whipped cream and jam or fresh fruit.

(Add in 1-2 bananas, mashed, and an additional egg, to the wet ingredients, and 1 T whole wheat flour per  banana to the dry ingredients)

STICKY CINNAMON ROLLS

From the Secret Family Cookbook

Makes approximately 15 rolls, 9 in a 9" square pan, 6 in a loaf pan.

Ingredients:

1 c milk

2 1/4 t yeast, or 1 packet

4 T butter, melted

3 T sugar

1 1/2 t salt

1 egg

3 c flour

1 T butter, softened

1/2 c nuts, chopped 

1/2 c brown sugar

1/2 c corn syrup

1 T butter, softened

1 t cinnamon 

1 T sugar

1/4 t mace

1/4 t nutmeg

Methodology:

Combine all ingredients in the first group but the flour in the bowl of a stand mixer, and mix using the whisk attachment, until smooth.  Switch to the dough hook and add the flour, mixing on low until smooth, 10-15 minutes.  Add more flour if necessary, to achieve a smooth, workable dough.  

Cover with wax cloth and allow to rise in a temperate place for 40-60 minutes.

Meanwhile, prepare the pans.  Spread the softened butter over the bases of both pans.  Sprinkle with brown sugar and nuts, and drizzle with corn syrup.  Set aside.

Knock the dough down and roll out on a floured work surface to a 20" x 12" rectangle.  Spread with the softened butter and sprinkle evenly with the spiced sugar mixture.  Roll up from the long edge, resulting in a long roll of dough, and cut into 1" to 1 1/2" rounds.  Distribute the rolls into the pans (9 in the square pan and 6 in the loaf pan is my usual breakdown), and either place somewhere cool to rise overnight, or allow to rise on the counter until doubled in size.

If baking the following morning, set the oven to 375°F and place the rolls in the oven as soon as you turn it on.  They will continue to rise as the oven heats.  Bake for 20-30 minutes.

If you're baking the rolls after rising on the counter, allow the oven to preheat completely before baking the rolls 20-30 minutes, to prevent over-proofing.  

Either way, allow to cool 5 minutes, and then invert each pan over a plate, scrape any remaining caramel onto the rolls, and enjoy. 

OVEN PANCAKE

Adapted from Smitten Kitchen

Scaled up Fall 2025, scroll down for original amounts.

Ingredients:

Small       Large     cast iron pan

1 1/2T          3T          butter

Batter:

3              6             eggs

3/8 c        3/4 c       flour

3/8 c        3/4 c       milk

1/4 t         3/8 t       salt

1 1/2 t      2 T         sugar

Methodology:

Heat the oven to 425°F.  Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter.  Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until golden and set.

Original Smaller Volume:

Ingredients:

Small       Large     cast iron pan

1T            2T          butter

Batter:

2              4             eggs

1/4 c        1/2 c       flour

1/4 c        1/2 c       milk

1/8 t         1/4 t       salt

1 t            1 T         sugar

SIMPLE CHIA PUDDING

 Recipe from the back of the bag, Navitas Organics

Ingredients:

1 c milk

3 T chia seeds

1 T maple syrup

1/4 t vanilla

Methodology:

Combine all ingredients in a mason jar.  Seal, shake thoroughly, and refrigerate for 15 minutes, then shake again and refrigerate overnight, or at least 30 minutes. 

BUTTERMILK WAFFLES

Straight from the Martha Stewart site, because I'm scared it'll disappear one day

Makes 4 large Belgian waffles

Ingredients:

2 c AP flour

2 T sugar

2 t baking powder

1 t baking soda

1/2 t salt

2 c buttermilk

1/4 c (4 T) unsalted butter, melted

2 large eggs

butter or oil to grease waffle iron

Methodology:

1. Preheat oven to 275°F and place a wire rack over a baking sheet inside the oven.

2. Whisk together dry ingredients in a medium bowl.

3. Whisk together wet ingredients, add dry ingredients and mix until just combined.

4. Heat individual waffle iron plates over medium heat for 2 minutes.  Butter both plates, add batter (spreading with a utensil if necessary), leaving 1/2" bare around edges of iron.  Close and cook for 1 1/2 minutes over medium heat, then flip and cook an additional minute.  Loosen waffle and slide onto the warming rack in the oven.  Continue with remaining batter.

POPOVERS

From the web archive for: https://web.archive.org/web/20220309052339/https://chowhound.com/recipes/muffin-pan-popovers-30114

Ingredients:

3 T unsalted butter, melted

2 eggs, room temp

1 c milk, room temp

1 t sugar

3/4 t fine salt

1 c AP flour

optional: additional butter, and cinnamon-sugar mixture for topping

Methodology:

Heat oven to 425°F.  Remove all racks but one in the lower third of the oven.  Place a baking sheet in to warm up.

Place 1/2 t butter in each of 12 muffin cups.  

Blend the remaining 1 T butter, eggs, milk, sugar and salt until smooth, about 30 seconds.  Add the flour and blend for another 30 seconds.  Set aside. 

Place the prepared muffin tin onto the preheated baking sheet in the oven and bake until the butter begins to sizzle, 2-3 minutes.  Remove both pans from oven, and fill the muffin cups halfway with batter, pouring from blender.

Return pans to oven and bake until the popovers are puffed and beginning to brown, about 20 minutes.  Don't open the oven.  Reduce the heat to 325°F and bake until the popovers are golden brown, about 15 minutes more.

Remove both pans from the oven, remove the popovers from the pan and enjoy immediately.

Optional: I like to butter the popovers and roll them in cinnamon sugar.

LEMON RICOTTA PANCAKES

 New York Times, behind the paywall

Ingredients:

3/4 c / 102g AP flour

1 1/2 t baking powder

3/4 t kosher salt

1/4 c / 50g sugar

1 lemon, zest only

3/4 c / 170g whole milk ricotta

1 1/2 t vanilla extract

3 large eggs

1/4 c / 61g buttermilk

2 T melted butter

Blueberries, optionally

Methodology:

Mix dry ingredients in a small bowl.

Mix sugar and lemon zest together with your fingertips in a large bowl.  Add the vanilla, and whisk to moisten.  Add in the ricotta, and whisk to blend.  Beat in the eggs, then the buttermilk and melted butter.  

Add in the dry ingredients and mix until just combined.

Cook on a skillet over medium heat, with blueberries added in if desired.

OATMEAL BANANA PANCAKES

Adapted from Modern Honey

Ingredients:

1 1/2 c rolled oats
2 T flax meal
1 banana
1 c milk or kefir
3 eggs
3 T butter, melted
2 T maple syrup
1-2 t baking powder
1/2 t kosher salt
1 t vanilla


Methodology:

Blend everything in a high-speed blender until fairly smooth.  Pour 2-3 T servings into a hot, buttered skillet and cook over low heat until the cakes begin to bubble, then flip and cook briefly on the second side.

Serve topped with yogurt, toasted nuts and maple syrup.

BUTTERMILK GRANOLA

Adapted from Serious Eats.

Ingredients:

Grains, group 1:
340 g rolled oats
40 g wheat germ
30 g flax seeds
15 g chia seeds
225 g buttermilk
115 g butter, melted
1/2 t salt
200 g sugar
___________________

Nuts, group 2:
120 g pumpkin seeds
70 g almonds
60 g pecans
1/8 t kosher salt
___________________

Fruit, group 3:
115 g dried apricots
85 g dried cherries
55 g dried blueberries


Methodology:

Preheat oven to 350°F.

Combine group 1 ingredients, let stand 30 minutes.

Meanwhile, combine group 2 ingredients on a baking sheet.  Bake at 350°F for 10 minutes, tossing once.  Cool, chop into desired size.

Reduce oven to 300°F.

Bake group 1 at 300°F for 1 hour, tossing every 20 minutes.

Add groups 2 and 3 to group 1 on baking sheet, tossing carefully to combine.  Cool, store in a jar on the counter.

Please note all amounts are variable.  The only important relationships are between the dry grains and the buttermilk/butter/sugar/salt.  However, I often add considerably more oats without upsetting the balance.