Archive for the ‘bakery’ Category

Garden Recipes – Wagon Wheels (also sometimes called Pinwheels)

Saturday, March 17th, 2012

A Garden Recipe Idea from

Remind you of your childhood?  :)  These are a perfect way to use up any extra pie crust that may be leftover from a baking project.  Truth be told, if I’m baking something with pie crust, I always make extra just for these.

Pie crust (homemade or premade… either is fine)
Butter or Margarine (at room temperature, so spreadable)

1.  Preheat the oven to 400 (F).
2.  Roll the pie crust out to about an 1/8 thick.
3.  Lightly coat the surface with the butter or margarine (you should be able to spread it with a butterknife or spatula, if the butter’s at room temperature).
4.  Generously sprinkle the entire surface with sugar and cinnamon.
5.  Starting at the furthest side from you, tightly roll the crust toward you, until the entire surface is rolled into a log.
6.  Using a sharp knife, slice the log into 1/2″ thick slices.
7.  Place the slices on a cookie sheet.
8.  Bake for about 15 -20 minutes or until golden-brown.
9.  Remove from pan and cool on rack.  Enjoy!

Note:  If you wanted to get a little fancier with them, you could brush them with lightly beaten egg-whites for a glaze, and sprinkle a little extra sugar on top (before baking).

Garden Recipes – Soft Herbed Breadsticks

Saturday, March 3rd, 2012

A Garden Recipe Idea from

This bread recipe works well when you don’t quite have all the time in the world to let the dough rise, and rise again.  (It only goes through one rise.)  And, it’s fun to make.  Get the whole family in on it.

Here’s the base recipe.  Look at the end for some suggestions for creative, flavorful alternatives.

Mix in a large bowl, until the yeast is dissolved:
- 2 tsp active dry yeast
- 1 and 1/3 cup warm water (not more than 115 degrees)

Add & mix in:
2 tbsp honey (or agave nectar)
1 tsp salt
3 tsp vegetable oil

In a separate bowl, combine:|
1 cup all purpose flour
2 cups wheat flour (I used organic white whole wheat flour)

Add flour to the moist mixture, one cup of flour at a time, mixing completely before adding the next cup of flour.  Knead the dough until smooth.  (if the dough is still sticky, add a little flour at a time, as you’re kneading, until it’s smooth but not sticky).

Cover the bowl with a clean dish towel, and set in a warm place to rise (about 45-60 minutes).

Preheat the oven to 400 degrees.  Grease 2 cookie sheets.

Divide the dough into approximately 24 pieces.   Then, for each piece, roll into a thin, long rope, about 10″ long.  Set in the cookie sheet.  (If the dough is sticking to the surface you’re rolling them on, try adding just a little flour to the surface first.)

Once all the “sticks” have been placed on the cookie sheets, separate one egg, white from the yolk.  (Crack the egg over a cup, gently catching the yolk in one half of the shell.  Let the egg white fall into the cup.  Gently pour the yolk into the other half of the shell, again, letting the white fall into the cup.  Repeat until you have the majority of the egg white separated… being careful to NOT break the yolk.  Save the yolk in a covered cup in the fridge to use for something else… like a scramble in the morning!).

Whip the egg white with a fork or whisk briefly (maybe 15 seconds).  Then, using a kitchen brush, paint the egg white generously onto the bread sticks, covering them.

Bake for 15 minutes, or until golden brown.

- After coating with the egg white, sprinkle the break sticks with your favorite toppings (grated Parmesan, garlic salt & parsley, coarse salt, sesame seeds, etc.)  Then bake following the instructions above.
- Mix your favorite herb (or cheese) into the dough.

Note:  If you don’t have whole wheat flour, you can use all “all purpose” flour.

Hearty Plymouth Bread Recipe

Tuesday, October 25th, 2011

A Garden Recipe Idea from

I was looking for a hearty, but slightly sweet bread to go with bean soup for supper.  And this turned out to be perfect.  It’s a beautiful golden color, and the flavor’s quite nice.  I found the recipe in a wonderful book called “stocking up” by Organic Gardening and Farming (copyright 1977).

Plymouth Bread Recipe

1/2 cup yellow cornmeal
2 cups boiling water
2 tbsp butter
1/2 cup molasses
1 tsp salt
1 package yeast
1/2 cup lukewarm water
4 and 3/4 cup unbleached flour

Stir cornmeal very slowly into boiling water, stirring constantly to prevent lumps.  Boil 5 minutes, and add butter, molasses, and salt.  Cool.  When lukewarm, add yeast which has been softened in 1/2 cup water.  Add flour until dough is stiff.  Knead well, and let rise until double.  Shape into 2 loaves.  Place in well greased bread pans.  Let rise again until double.  Bake 50 min to 1 hour at 350.

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to:

Walnut Coconut Choc Chunk Cookie Recipe

Friday, April 10th, 2009

Ok, so this really doesn’t fit as a recipe for garden produce.  I’m rationalizing it by claiming that you can harvest walnuts (which I have and enjoy, particularly black walnuts) for the recipe.

2 sticks of butter at room temperature
3/4 cup sugar (I prefer raw sugar)
3/4 cup brown sugar
1 tsp vanilla extract
3 eggs
1 tsp baking soda
1 tsp salt
2 1/4 cup flour
1 bag chocolate chunks/chips
1 cup chopped walnuts
1 cup shredded coconut

Preheat oven to 375 degrees.

Cream the butter and sugar together.  Add vanilla and eggs and mix well until creamy.  Add baking soda and salt, and mix.  Then gradually add the flour, stirring as you go.  Lastly add the chocolate chunks, nuts and coconut and mix.

Drop by rounded spoonfuls onto an ungreased cookie sheet, leaving room between cookies for them to expand while cooking.  Cook for 11 minutes (or until the consistency you like… less for chewier, longer for crispier).  Let them sit on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.  Enjoy!

Recipe for Quick & Easy Oatmeal Scones

Sunday, March 22nd, 2009

Wow.  I just tried this  recipe from a recipe.    Very tasty and wholesome (aside from the large amount of butter used).  Leftovers make a great breakfast on the run.

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar (I use raw sugar)
1 tbsp baking powder
1/2 tsp sea salt
1 & 1/4 cup old fashioned rolled oats
1/2 cup raisins (I always plump mine in hot water for 10 minutes before using, and drain – makes them more tender).
2 large eggs
10 tbsp butter (melted)
1/3 cup milk

In a large bowl, mix: flour, sugar, baking powder, salt.  Stir in oats and raisins.

In a separate bowl, whisk together eggs, melted butter and milk.  Add to dry mixture, stirring until the ingredients are moistened.

The batter will be pretty sticky.  If it seems too sticky to handle, add just a little flour… also try letting it sit for a few minutes (giving the dry ingredients time to soak up the moisture).

Preheat the oven to 450 degrees.

Transfer the dough to a lightly floured surface and pat into a circle that’s about 3/4″ thick.  Sprinkle with cinnamon and just a hint of sugar.

Cut with a butter knife.  If the dough sticks to it, rub it with a little flour.  Cut into pie shape wedges, in the portion size that you desire.  Using the knife as a spatula, lift the wedges and place on an ungreased cookie sheet, spaced approx 1/2″ apart.  Cook for 12 to 15 minutes.

Other ideas:  substitute other reconstituted (dried) fruit such as strawberries, blueberries, dates, cherries, apple pieces.  I’ll have to experiment a little with using fresh fruit and see how that turns out.  I’ll get back to you that.

Herb Focaccia Bread Recipe

Saturday, March 21st, 2009

This recipe goes well with nearly anything… just alter the “additive” ingredients (herbs, cheese, etc.) to compliment your main dish.

1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1 tsp sugar
1 tsp salt
3 tbsp olive oil
3 to 3 & 1/2 Cups flour

Additive Suggestions: (use your favorite ingredients, or tailor them to your meal… add in quantity to your own preferences in terms of strength in seasoning):  Rosemary, Thyme, Sage, Parsley, Basil, Nearly any grated cheese (like parmesan, romano, asiago, motzerella, cheddar, etc. or specialty cheese (like goat’s milk or farmer’s cheese), sun dried tomatoes, olives, chives, etc.  Be as creative as you like!

My favorite tends to be rosemary and romano.  You may even want to try very thin slices of fresh tomatoes spread decoratively around the top combined with basil and a little motzerella.

Dissolve yeast in warm water, in large mixing bowl.  Stir in sugar, salt, oil.  Stir in 2 cups flour and stir until smooth.  Stir in additives (see note above) and enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead about 5 minutes or until smooth.  Place in a greased bowl.  turn once, so the greased side of the dough is up.  Cover with a clean cloth or plastic wrap to keep from drying out.  Place in a warm place and let rise about 45 minutes.

Heat oven to 400 degrees.  Grease your pan or stoneware with olive oil.

Punch down the dough and spread out on your baking sheet/stoneware.  Brush a light coating of olive oil on the top and sprinkle the top with a little of the “additives” to make a pretty presentation.

Bake 25 minutes.

Cheddar Sage Biscuits

Tuesday, March 17th, 2009

Yum!  Ok.  Biscuits are a little time consuming to make… but I gotta tell you, THESE biscuits are so worth the effort.

2 cups of all purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 cup milk (or buttermilk)
6 tbsp (cold) butter
3/4 cup shredded sharp cheddar
1/4 cup (more or less depending upon your taste) chopped sage

Preheat oven to 450 degrees.  Place rack in the center of oven.

In large bowl, combine: flour, baking powder and salt.  Drop in butter.  Use pastry blender (or 2 dinner knives ) to cut the butter into the flour mixture.  Cut  and mix quickly while the butter’s still cold, until the mixture resembles large breadcrumbs.  Add milk, cheddar and sage. Mix.  Once most of the ingredients are moistened, finish mixing by picking up the dough ball and pressing it gently against the bottom of the pan to pick up the remaining dry ingredients.

Shape into biscuits using your favorite method (pat or roll, cut or drop).  Place on ungreased cookie sheet.  Place them touching each other for softer biscuits.  Or separate them for crispier biscuits.  Bake for 12 minutes or until golden.  enjoy!

Note: you can use this same recipe, substituting other ingredients… different herbs, different cheeses, chile peppers, olives, sun dried tomatoes, and even meats like ham or sausage.