Cornbread

120 g fine cornmeal

125 g flour

1 t baking powder

1/2 t baking soda

1/8 t salt

1/2 C butter, melted and slightly cooled

67 g brown sugar

2 T honey

1 egg

1 C buttermilk

Preheat oven to 400° and prepare a 9x9.

Whisk together cornmeal, flour, powder, soda, and salt.

Separately, whisk together butter, sugar, and honey.

Whisk the egg then buttermilk into the sugar mixture.

Whisk wets into drys just until combined.

Bake 20 mins or until golden brown.

Cool slightly before cutting.

sallysbakingaddiction

Enriched Dough

8 oz milk

12 g (1 T) sugar

10 g (1 T) instant yeast

700 g flour or bread flour

100 g sugar

3 eggs

1 C butter, softened

1 t salt

Warm milk to 110° F.

Add 1 T sugar and then yeast to milk.

Whisk to combine and set aside 5 mins.

In a stand mixer bowl, weigh out flour and pour milk/yeast over flour.

On low speed with the dough hook, add sugar, eggs, butter, and salt.

Increase speed to medium and mix dough until elastic and smooth.

Dough should bounce back when touched; this should take 8-12 mins.

Dough is ready when it passes the window test.

Shape dough into a smooth ball and place it in a greased bowl.

Preheat oven to 170° for 5 mins and turn off.

Cover dough with tea towel and proof in oven 90 mins.

Dough is ready to be shaped and proofed a second time before baking.

sugargeekshow

Note:

If making pigs in a blanket,

    One batch of dough is enough to cover 16 sausages.

    Proof a second time for about 30 mins.

    Bake at 375° for about 30 mins.

Mochiko Waffles

200 g mochiko
125 g flour
1 T baking powder

1 t salt

1 1/2 C milk

67 g sugar

2 eggs

1 T vanilla

4 T butter, melted

Oil spray
Fruits, whipped cream, & maple syrup for serving

(Brown butter bananas suggested in original recipe)

Combine mochiko, flour, baking powder, and salt.

Separately, measure out milk.

In large measuring cup, add sugar, 2 yolks, and vanilla.

Whisk melted butter into yolk mixture.

Fold into dry ingredients.

Separately whisk 2 whites and fold into batter.

Cook in waffle maker with nonstick spray.

Use about 1/2 C batter with about 4 mins per waffle.

bonapetit

Solveig's Crepes

2 T butter
2 eggs
125 g flour

1/2 C milk

1/2 C water

In a small saucepan, melt butter.

Whisk melted butter with all other ingredients.

Pour into small saucepan and swivel.

Flip once dry.

Yields about 8 crepes.

Fill with nutella, frozen blueberries, and cinnamon sugar.

Solveigtchka

Golden Oats

2 eggs

3 C Quaker Oats (quick or old fashioned)

6 T butter

1 1/2 C chicken or beef broth

4 T dried parsley

1 t oregano

1 t basil

1/2 t salt

Beat eggs and combine with oats.

Melt butter in large skillet.

Cook oats, stirring constantly, 3-5 mins or until dry and lightly browned.

Add broth, herbs, and salt.

Cook, stirring occasionally, 2-3 mins or until broth is absorbed.

Serve in place of rice or pasta.

The Quaker Oats Wholegrain Cookbook

Courtesy of Cindy

Scones

250 g AP flour
100 g sugar

1/2 t salt

2 1/2 t baking powder

1/2 C butter, cold

1/2 C buttermilk, plus more as needed

1 egg

1 1/2 t vanilla

1 1/2 C add ins (fruits, nuts, chocolate, zest)

optional toppings - glaze or course sugar

Whisk together flour, sugar, salt, and baking powder.

Cut in cold butter until crumbly and keep cold.

Meanwhile, combine 1/2 C buttermilk, egg, and vanilla.

Drizzle wet ingredients into dry, pour in add-ins, and mix just until combined.

Add more buttermilk if too dry.

Form dough into an 8 inch disc and refrigerate for at least 15 mins.

Preheat oven to 400.

Optionally, preheat a cast iron scone pan, then spray with cooking oil.

Cut scones into 8 wedges with a bench scraper and separate.

Brush tops with buttermilk.

If using coarse sugar, sprinkle now.

Bake 18-26 mins or until golden brown.

Let cool a few minutes before glazing.

sallysbakingaddiction

Blueberry Muffins

375 g flour, sifted
300 g sugar
1 t salt
4 t baking powder
2/3 C vegetable oil
2 eggs
1 C milk

1/2 t vanilla extract

1/2 t almond extract
2 C fresh or frozen blueberries

1 T lemon zest
1 batch streusel topping

Preheat oven to 400.
Line 9x13, muffin tin, or jumbo muffin tin.
In a large bowl, combine flour, sugar, salt, and baking powder.
In a cup measurer, combine oil, eggs, and enough milk to reach 2 C.

Add extracts.
Pour wet ingredients into dry and fold just until incorporated.
Fold in blueberries and zest and scoop into pan.
Separately, prepare streusel topping.
Sprinkle over top(s).
Bake 45 mins or until done.

allrecipes

Note:

If making muffins, bake at 425 until puffy and reduce to 350.

Coconut Lime Cilantro Rice

3 rice maker cups rice
13.5 oz can coconut milk

4 t sugar

3 t coconut oil

2 t salt

1 lime

1 batch cilantro

Rinse and drain rice until water runs clear.

Pour coconut milk into rice and stir.

However much liquid comes up short, add water or chicken broth.

Let rice maker make rice; may require extra steam.

In a large bowl, combine sugar, coconut oil, and salt.

Zest then juice lime into bowl.

Finely dice cilantro, and set aside.

Fold cooked rice in bowl, coating evenly.

Fold in cilantro.

LTK

George's Bread

1 T honey

360 g warm water

500 g bread flour

10 g salt

1 T or 12 g instant yeast

edible seeds, optional

2 T olive oil

Dissolve honey in warm water.
In stand mixer bowl, weigh out bread four.

Add salt to one side and yeast to opposite side.

If using seeds, add.

Attach dough hook and start a timer.

Mix on low speed 8-10 secs or until somewhat incorporated.

Slowly drizzle 2/3rds honey water.

Continue mixing until timer reads 50-60 secs or shaggy pieces form.

Manually scrape sides to ensure an even knead.

Evenly disperse about 1 T olive oil into dough.

Continue mixing until timer reads 1:30-1:40 or until all flour is shaggy.

Add remaining water.

Continue kneading until timer reads 7 mins or dough pulls off sides.

Drizzle 1/2 T olive oil on countertop.

Scrape dough onto counter.

Drizzle 1/2 T olive oil onto hands.

Manually knead 50-60 sec or until dough rebounds.

Place oiled loaf back in stand mixer bowl and cover with plastic wrap.

Preheat oven to 400 with bread stone on second to lowest rack.

Let proof 30 mins or until doubled in size.

Sprinkle flour on countertop and place dough on flour.

Sprinkle flour on hands and shape into smooth ball by tucking under.

Ball should be smooth, round, and well tucked after about 1 min.

It will have returned to its original size.

Line pizza spatula with parchment and place dough on parchment.

Cover dough with mixing bowl.

Let proof 25 mins or until doubled in size.

Make one or two 1/2" slashes.

Place on bread stone in oven and cover with bowl.

Bake 25 mins and remove bowl.

Bake an additional 20 mins or until hollow to tap.

GRM, loosely based on Paul Hollywood

Pasta Dough

250 g flour
1 t salt
3 eggs, beaten
1 T oil

Mix well using the dough hook on a stand mixer at least 10 mins.
Cover with plastic wrap and rest in fridge at least 3 hours.
Place dough in room temperature setting an hour before rolling.

bonappetit

Betty's Biscuits Supreme

3/8 C extra light olive oil
1/2 C water
125 g flour
125 g White Lily AP flour
2 1/2 T Saco dried buttermilk
4 t baking powder
1/4 t baking soda
1/2 t cream of tartar
2 t sugar
1/2 t salt

Heat oven to 450.
Combine wet ingredients.
Separately combine dry ingredients.
Flour a surface and dip glass rim into dry ingredients.
Make sure oven is fully preheated and then work quickly.
Add dry to wet ingredients and stir just until combined.
Turn out onto floured surface.
Pat to one inch high.
Use glass to cut out biscuits and place on cookie sheet.
For soft sided, allow biscuits to touch.
For crusty, separate them.
Bake 10-12 mins.
Yields 6-7 biscuits.

Betty Reed

Cranberry Nut Bread

250 g flour
200 g sugar
1/2 t baking soda
1 1/2 t baking powder
3/4 t salt
1 1/2 C fresh or frozen cranberries
2 T orange zest
3/4 C freshly squeezed orange juice
1 egg
6 T oil (original recipe uses 3 T)
3/4 C nuts

Set oven to 350.
Grease bread loaf pan.
Combine flour, sugar, baking soda, baking powder, and salt.

Slice cranberries in half (I omit this step because I like them whole.)
Add cranberries and orange zest.
Separately combine orange juice, egg, and oil.
Add wet ingredients to dry ingredients, stirring just until combined.

Fold in nuts and pour into pan.

Spread dough into corners and sides slightly higher than center.
Bake 30 mins.
Cover loosely with foil and continue baking an additional 30 mins.
Let cool 10 mins before removing.
Store overnight for easy slicing.

Note:
To substitute cranberries, use either whole blueberries or
coarsely chopped dried apricots soaked in hot water for 20 mins.
If using apricots, use lemon zest in place of the orange zest.

Betty Reed

Cherry Chocolate Bread

2 t salt
320 ml water
500 g bread flour
10 g instant yeast
2 T olive oil
1 jar pitted amarena cherries, destemmed and drained
100 g chocolate chips
100 g white chocolate chips
extra bread flour

Dissolve salt in water.
Place flour, yeast, and olive oil into stand mixer.
Mix on low.
Slowly add 3/4 of salt water until dough starts to form.
Add remaining salt water.
Let stand mixer knead until smooth and shiny, about 6 mins.
Remove and hand knead until dough forms a smooth, round ball.
Return dough to stand mixer, and set on low.
Add cherries.
Add chocolate.
Remove dough from stand mixer and knead by hand until fully mixed.
Continue kneading, adding bread flour until dough is no longer sticky.
Return to bowl and cover with damp cloth.
Let rest 90 mins.
Line baking sheet with silpat.
On a floured surface, divide dough into two equal pieces.
Roll into logs and plait dough.
Place on baking sheet and cover with damp cloth.
Let rest 60 mins or until doubled in size.
Preheat oven to 400.
Bake for 20 mins, reduce to 375, and bake another 20-25 mins.
Transfer to cooling rack.

Paul Hollywood

Buttermilk Biscuits

250 g White Lily AP flour
1/4 t baking soda
1 T baking powder
1 t salt
6 T very cold unsalted butter
1 C buttermilk

Preheat oven to 450.
In a food processor, combine flour, soda, powder, and salt.

Pulse, add butter, and pulse again until crumbly.

Remove from processor and add buttermilk just until combined.
Batter should be very wet; add more buttermilk if necessary.
Turn dough onto floured surface.
Gently pat dough until 1/2 inch high.
Fold the dough 5 times and gently press down to 1 inch high.

Cut out biscuits if you'd like,
Place dough onto lightly greased cookie sheet.
Bake about 10 mins.
Let cool.

food

Crunchy Pecan Waffles

94 g flour
30 g cornstarch
1/2 t salt
1/2 t baking powder
1/4 t baking soda
3/4 C buttermilk
1/4 C sour cream
6 T coconut oil, melted
1 egg separated, room temp

1/2 t vanilla extract
1/4 t almond extract
1 T sugar
1/2 C pecans, finely chopped

Preheat waffle iron.
Measure flour, cornstarch, salt, baking powder, and baking soda into small bowl.
Sift into larger bowl.
Whisk buttermilk, sour cream, oil, egg yolk, and extracts together.
In a stand mixer, beat egg white until very firm and add sugar.
Mix wet ingredients into dry ingredients just until incorporated.
Add pecans and gently fold in egg white.
Coat waffle iron with cooking spray and cook each waffle 4-6 mins.

Yields 3 waffles of 1 C batter each.

kitchn

Note: original recipe uses milk in place of sour cream.

Breadcrumbs

The better part of a loaf of stale bread
80 g parmesan cheese
3 T dried herbs
2 T onion powder
1 T garlic powder
2 t salt

Blend ingredients in food processor.

LTK

Roasted Baby Potatoes

2 lbs baby potatoes
2 T olive oil
1 t salt
1/2 t pepper
1/4 t garlic salt
1/4 t oregano

Cut each potato into 2-4 pieces.
Coat in oil with spices.
Place in pan so potatoes are not touching.
Roast at 425 for 40-45 mins.

Vivi Muzio

2 lbs russets or yukon golds, cut

1 T salt

1/4 t baking soda

2 1/2 T olive oil

1-2 cloves garlic, minced

1 sprig rosemary, finely chopped

1/8 t pepper

salt and pepper to taste

1/4 bunch parsley, minced

Adjust oven rack to center and preheat 400 convection.

Heat 1 quart of water until boiling.

Add salt, baking soda, and potatoes.

Return to a boil, reduce to simmer, and cook about 10 mins.

In a small saucepan, combine garlic, rosemary in olive oil.

Fry very gently until garlic is golden.

Strain oil into a bowl.

Drain potatoes and let rest in pot 1 min to dry.

Transfer to oiled bowl and season with additional salt and pepper.

Toss until mashed potato paste has built up on the potato chunks.

Place in pan so potatoes are not touching.

Roast 60 mins, turning every 20 mins or so.

Toss with reserved garlic and rosemary.

Finish with parsley

seriouseats

Popovers

2 large eggs, room temp
1 C whole milk, room temp
135 g AP flour
1 T butter, melted
1/2 t kosher salt

Preheat oven to 400 and grease pan with extra butter.
Whisk ingredients together.

With a batter tip, fill each popover cup halfway.
Bake 40 mins on middle rack.
As soon as possible, cut in half or poke hole to vent steam.

Serve immediately.

Alton Brown

Apple Brown Betties

1/2 - 3/4 C buttermilk
2 T melted butter
1 egg, room temp
63 g white flour
60 g whole wheat flour
1/2 t baking soda
1 T sugar
1/2 t salt
1 granny smith apple, diced

Whisk together milk, butter, and egg.
Sift dry ingredients.
Add dry ingredients to wet ingredients and stir just until lumpy.
Fold in apples and cook on greased griddle.

Betty Mallard

Banana Bread

250 g AP flour
1 1/2 t baking powder
1/2 t baking soda

1/4 t salt
1/4 t cinnamon
1/8 t nutmeg
2 eggs, room temp
5 overripe bananas*, mashed (1 1/2 C)
200 g sugar
105 g or 1/2 C coconut oil, microwaved until fluid
1 C or 170 g chocolate chips
3/4 C chopped nuts

Line 1 loaf pan.
Whisk together flour, powder, soda, salt, cinnamon, and nutmeg.
Separately, combine eggs, bananas, sugar, and coconut oil
With a silicone spatula, fold wet ingredients into dry.
Fold in chocolate chips and nuts.
Bake at 350 for 55 mins, or until top cracks are dry.
Remove from pan, wrap, and store overnight before slicing.

Vivi Muzio

*Note:

Can bake bananas at 300 for 30-40 mins with peels on.