- Garlic, onion, + broccoli
- One jullienned carrot
- 1/2 t dijon mustard
- 2 c cheddar cheese
- 2 c broth (can be veggie to keep it vegetarian or otherwise I recommend chicken broth. Avoid beef or seafood broth.)
- 2 c milk
- 1/4 c flour
- 4 T butter
- salt + pepper to taste
1. Cook onion in butter. Add garlic. Once cooked, whisk in flour until golden. Slowly pour in milk. This is a roux!
2. Add broth, vegetables, + dijon mustard. Simmer for 15-20 minutes.
3. Gradually add in cheese while simmering.
4. Simmer until vegetables are done!
-4 eggs
- 1/2 t salt
- 1 2/3 cups sugar
- 2 cups flour
- 1 can of pumpkin (not spiced)
-1 tb baking soda
- 1 cup oil
- 2 t baking powder
- 1 t vanilla
- 2 t cinnamon
nuts optional, but walnuts recommended
frosting also optional
1. Beat eggs and preheat oven to 350ºF.
2. Add sugar, pumpkin, oil, vanilla, cinnamon, + salt to beaten eggs.
3. Add flour, baking soda, + baking powder to mix. Fold in nuts.
4. Bake at 350ºF for 25-30 minutes. Let cool.
5. If you choose to use frosting, apply it after the bars are full cooled.
This recipe is from a big book of recipes gathered by church ladies in rural MN.
- 2 cups flour
- 1/2 cups sugar
- 1/2 t salt
- 2 1/2 t baking powder
1/2 c buttermilk
1/2 c unsalted butter
-1 egg
- 1 1/2 t vanilla
- 1-1 1/2 add-ins
- optional icing: cream + powdered sugar
1. Freeze butter night before you make the scones.
2. Preheat oven to 400º. Whisk flour, sugar, salt, + baking powder together.
3. Take frozen butter + shred it into the dry mix. Use a fork or a pastry blender to mix in the butter until it forms crumbs.
4. In a separate bowl, whisk cream, egg, + vanilla together. Then add to the dry + butter mix.
5. Mix all together then when fully mixed, put dough on a floured surface. Press into an 8" wide "disk" + cut into 8 slices like a pizza.
6. Place pieces into fridge for 15 minutes. Optional: Brush scones with cream + sprinkle sugar before placing into fridge.
7. Bake at 400ºF for 18-26 minutes. Let cool before adding the optional icing.
- 2 c flour
- 1/4 t baking soda
- 1/2 c butter
- 3/4 c sugar (this will be split up in the recipe)
- 1/2 c brown sugar
- 1 egg
-1 t vanilla
- 1 c chopped dates
- 1/2 c water
- 1 c nuts
This recipe takes a couple of days.
1. For dough, combine flour, baking soda, + salt. Set aside.
2. Cream 1/2 cup of sugar with butter. Add egg + vanilla.
3. Add the dry mix to the wet mix. Work dough into a ball, wrap in plastic, and put in fridge for an hour.
4. For date mixture, add water, 1/4 cup sugar, + chopped dates in a pot. Boil on medium for 5 minutes then add nuts when date mixture starts to get pasty. Let cool.
5. Roll out dough on wax paper until thin enough to roll up, add layer of date mixture, then roll the dough. Use the wax paper to keep the roll tight + sealed. Freeze overnight.
6. On the next day, preheat oven to 375ºF. Once preheated, take dough out, peel wax paper, then slice roll. You should get spiral disks. Bake them for 10-12 minutes. Let cool.
I got this recipe from my dad! He used to make them for Christmas every year.
- 1 pint grape/cherry tomatoes
- 1/2 c red wine vinegar
- 1 t salt
- 1/2 t black pepper
- 1 1/4 Tb brown sugar
- dash of worcestershire sauce
1. Simmer everything, but the worcestershire sauce, on a wide skillet for about 20 mintues or until it is jam-like. Let cool.
2. Puree + strain through sieve twice.
3. Add in worcestershire sauce + chill.