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Baking and Breads

November 24, 2009

Healthy Holiday Pumpkin Bread

Makes 2 loaves.

Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.

14.6 ounces  all-purpose flour (about 3 1/4 cups)

2  teaspoons  salt

2  teaspoons  baking soda

1  teaspoon  baking powder

1  teaspoon  ground cinnamon

1  teaspoon  pumpkin pie spice

1/2  cup  water

1/3  cup  ground flaxseed (ground in blender or coffee/spice mill)

1  (15-ounce) can pumpkin

2  cups  sugar

2/3  cup  canola oil

2/3  cup  honey beer (at room temperature)

1/2  cup  egg substitute

2  large eggs

Cooking spray

Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2 cup water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined.

Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray.

Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Adapted from Cooking Light Magazine 2008

October 15, 2009

Brittany Cake (Gateau Breton)

This lovely, simple flat cake from Brittany has a texture that is a cross between shortbread and pound cake. It is nice eaten warm, but the orange flavor is even more distinctive after a day or two. Serve with fresh berries and whipped cream, or a dollop of lightly sweetened creme fraiche.

8 - 10 Servings


½ pound (2 sticks) unsalted butter
2 large egg yolks
1 large egg
¾ cup sugar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon vanilla
1/3 cup Cointreau, Grand Marnier, or other orange liqueur
1 large egg, beaten

To make

Preheat the oven to 350 degreees,

With a mixer, cream the butter in a large mixing bowl. Add the egg yolks and the whole egg one at a time, beating well after each addition.

Mix  together the sugar, flour and salt.  Add to butter and egg mixture and mix until blended.  Mix in the vanilla and orange liqueur.

Turn the batter into a buttered  10- or 12- inch tart pan and spread evenly with a spatula, smoothing the  surface. 

Brush the surface with the beaten egg and, with the tines of a fork, make a deep curved crisscross design on the top.  Bake for 1 hour, or until top of cake is golden.  Remove and let cool in the pan.

To serve, cut in thin wedges.  Make ahead: up to 10 days; store, well wrapped in foil, in the refrigerator; or freeze up to 4 months.

From Quick Cuisine, by Ann Clark

August 14, 2009

Annie's Granola Krumch

This is totally addicting. Make a big batch and store in your fridge for a great snack any time of day.

4 cups Quick Oats, uncooked or 4 ½ cups old fashioned oats
½ c. pecans (natural, unsalted)
½ c walnuts (natural, unsalted)
½ c almonds (natural, unsalted)
¼- ½  c pumpkin seeds (natural, unsalted)
¼ c flaxseed meal
1 c loosely packed brown suger
½ c butter
½ c honey (you can add a little extra)
1 tsp of vanilla extract or almond extract
½ tsp salt
½ c mini semi-sweet chocolate chips

Preheat oven to 350.

Combine all ingredients, mix well. 

Annie uses baking cups in a muffin tin so the granola is formed into little muffin-shaped balls. This makes them easy to pack in a lunch or a backpack and eat out of the cup. 

Just fill them to the top of the baking cup and press the mixture in there, so it’s packed. Wet your hands to keep oats from sticking.  Bake 15-20 minutes until golden brown.  Place on a cooling rack and let cool completely.  Store in the fridge in an air tight container.

Alternate method:
This makes a loose granola that you eat out of a bag or a cup (like we did on the trail).  Scatter uncooked granola onto a well-greased 15x10 jelly roll pan (or use parchment paper in the pan).  Bake 15-20 minutes until golden brown and bubbly.  Cool thoroughly and store in an airtight container or put in plastic bags to store.

March 01, 2009

Cheesy Bread Sticks

These are so incredibly easy and delicious!

1 package bread stick dough (such as Pillsbury)
1/2 cup grated swiss cheese
1/2 cup grated parmesan cheese
Kosher salt
Olive oil

Preheat oven to 350 degrees.

Put a piece of parchment paper on a cookie sheet.

Take breadstick dough and cut each rectangular piece in half lengthwise down the middle.

Pour a dap of olive oil in a bowl and mix the cheese together in a separate bowl.

Roll each piece of bread stick dough in the olive oil, then roll in the cheese mixture.

Place on baking sheet and sprinkle with kosher salt.

Bake for 10 - 15 minutes or until golden brown. Serve warm.