Mama’s BBQ Sauce
Ingredients:
1 cup ketchup
2 tbsp brown sugar
1 tsp honey
1 tsp chili powder
1 tsp liquid smoke
1/2 tsp garlic salt
1/4 tsp chipotle chile
Maple Pumpkin Bread
Prep Time: 25 mins | Cook time: 50 mins | Total time: 1 hr 15 mins | Servings: 10
Ingredients:
Topping:
1/2 cup finely chopped pecans or walnuts
3 tbsp brown sugar, packed
1/4 cup all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
2 tbsp unsalted butter, melted
Bread:
1 3/4 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/4 cups canned pumpkin puree
1/4 cup milk
1 1/4 tsp maple extract
Maple Icing:
1 cup powdered sugar
2 tbsp milk
1/4 tsp maple extract
Instructions:
Topping:
- Stir together all ingredients with a fork. Transfer to the refrigerator while you proceed with the bread.
Bread:
- Preheat oven to 350°F with a rack in the center of the oven. Grease a 9×5″ loaf pan.
- In a large bowl, combine flour, spices, baking soda, baking powder and salt.
- In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, maple extract and milk until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combine, being careful not to over-mix.
- Pour the batter into the prepared pan and spread it into an even layer. SPrinkle the nut topping over the batter. Bake for 50-60 mins, until a toothpick inserted into the center comes out clean or with just a few moist crumbs on it. I loosely tent the pan with foil during the last 20 mins of bake time to keep the top from getting too dark. Place the pan on a wire rack to cool.
Icing:
- Whisk all ingredients until smooth. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or milk (to thin). Remove the bread form the pan and place it on a wire rack set over a piece of parchment paper. If any nuts come off the top, just lightly press them back on, the icing will act as glue. Use a spoon to drizzle icing over the top of the bread. Allow the icing to firm up a bit before slicing and serving.
Notes:
- To measure flour: whisk the flour to lighten it. Scoop a heaping portion and then level it off with the back of a knife.
Mexican Jalapeño Cornbread
Ingredients:
1 cup whole grain cornmeal
1 tsp baking powder
1/4 tsp baking soda
1 tsp sea salt
1/2 tsp garlic powder (see note)
1 egg slightly beaten
1 cup buttermilk
1/3 cup melted butter or olive oil
1 cup sharp Cheddar or Monterey Jack, shredded
1 cup whole kernel corn, drained
3/4 cup chopped onion
1 (4 oz.) jar diced pimentos, drained
4 tbsp chopped Jalapeño peppers
Instructions:
- Mix dry ingredients together. Beat egg, add buttermilk and melted butter, and add to dry ingredients, stirring lightly. Stir in remaining ingredients, careful not to over-stir. Bake at 350°F for 40 minutes or until brown and done in the center
Notes:
- You may use 1 1/2 tsp garlic salt for the garlic powder and salt.
Easy Vegan Pie Crust
Prep: 10 mins | Total: 10 mins | Makes: 1 9″ pie crust
Ingredients:
1 1/2 cup all-purpose flour (plus more for rolling)
1/4 tsp salt
1/4 tsp sugar
1/4 pound vegetable shortening
1/4 cup plant-based milk (or more if needed)
Instructions:
To make the dough:
- Add the flour, salt and sugar into a large bowl and whisk to combine. Cut the vegetable shortening into cubes and scatter into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture.
- Drizzle milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Don’t over-mix.
To roll the dough:
- Spread a clean tea towel over you works surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dish to allow room for the sides and edges of the crust.
To form the pie crust:
- Use the tea towel to help you flip the dough into the pie dish. If some pieces fall off, that’s fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.
To Pre-Bake your pie crust (optional):
- Only do this if the recipe requires a cooked crust prior to filling it. Preheat oven to 450°F (230°C). Pierce the crust all over with a fork. Bake the crust for 15 mins. Reduce the heat to 400°F and continue baking until the crust is lightly browned, just a couple more minutes.
Notes:
- This recipe works best with cold tools, so put all of your tools, your bowl, for or pastry cutter, and rolling pin in the fridge to chill.
- Non-hydrogenated vegetable shortening is a little less bad for you.
- I found that different shortenings can be a little softer or firmer making the dough hold together a little differently. If the dough isn’t quite coming together, try adding 1 tbsp at a time more plant-base milk until the dough just comes together.
Cranberry Bread
Prep: 25 mins | Bake: 55 mins + Cooling | Yield: 1 loaf (12 slices)
Ingredients:
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup cold butter
1 egg
3/4 cup orange juice
2 tsp grated orange peel
2 cup chopped fresh or frozen cranberries
1/2 cup golden raisins
Streusel:
1/3 cup packed brown sugar
3 tbsp all-purpose flour
2 tbsp cold butter
Glaze:
1/2 cup confectioner’s sugar
2 tsp orange juice
Instructions:
- In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8×4″ loaf pan.
- Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350°F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For glaze, combine confectioner’s sugar and orange juice until smooth. Drizzle over bread.
Sweet and Salty Crackers
Ingredients:
1/2 cups brown sugar
1 stick butter
chocolate chips
Instructions:
- melt together first 2 ingredients. Pour over layer of crackers. Sprinkle with chips. Bake until just glossy. spread to cool
Coffee Tapioca Pudding
Yield: 6-8 servings
Ingredients:
½ cup quick cooking tapioca granules
1½ cup fresh brewed strong coffee
1½ cup whole milk
½ cup sugar
¼ tsp pink Himalayan salt
2 eggs, beaten
1 tsp vanilla extract
heavy whipping cream (optional, garnish)
coffee beans (optional, garnish)
chocolate chips (optional, garnish)
berries (optional, garnish)
Instructions:
- Stir together the milk, coffee, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook while stirring 3-5 minutes longer.
- Whisk 1 cup (16 tbsp) of the hot tapioca coffee mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca and whisk well.
- Bring the pudding to a gentle simmer over low heat. Cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon.
- Remove from heat and stir in the vanilla extract.
- The pudding may be served hot or poured into individual serving dishes or small espresso cups and refrigerated several hours until cold.
- Serve as is or garnished with a dollop of freshly whipped cream, a few coffee beans, chocolate chips or fresh berries. Enjoy!
Berry Crumble
Serves: 4-6 | Bake: 40-45 mins
Ingredients:
1/2 cup sugar
2 tablespoons flour
2 cups blueberries
2 cups strawberries
2 tablespoons lemon juice
2 cups old-fashioned oats, uncooked
¼ cup firmly packed brown sugar
½ cup butter cut into small pieces the size of small peas
Instructions:
- Combine sugar and flour in a medium bowl. Gently fold in blueberries, strawberries and lemon juice, and place in deep-dish baker. Using the same bowl, combine oats and brown sugar. Then, cut in the butter. Sprinkle topping over berries. Bake 40-45 mins or until filling is bubbling around edges and topping is nicely browned.
Notes:
Fresh or frozen berries may be used. You may use 4 cups of frozen berry medley, or another (4 cup) combination of your favorite berries.
Amazing Homemade Tortillas
Prep: 15 mins | Cook time: 15 mins | Resting Time: 20 mins | Servings: 12 | Total: 50 mins
Ingredients:
3 cups flour (hard white, hard red, kamut, or spelt, or a mix)
1 tsp salt
1 tsp baking powder (optional)
1/3 cup olive oil
1 cup warm water
Instructions:
- Combine flour, salt and baking powder; add in the water and oil. If you are using a stand mixer, mix with a dough hook until well combined, scraping the sides as necessary. Let it continue mixing 2-3 mins to knead. Let set 20 minutes or longer.
- Divide into 12 equal pieces. On a lightly floured board, roll into a circle the desired thickness. Lightly flour the top as you go to keep the rolling pin from sticking to the dough.
- Fry dough over medium heat on a lightly greased skillet or griddle. Cook approximately 1 min on each side. Don’t overcook or your tortilla will be tough!
Notes:
When using hard white and red wheat this dough is very easy to work with. With kamut and spelt, it is more fragile. You will need to use a bit more flour and be careful to roll them a bit thicker. The flavor on the kamut is wonderful!
Easy Feta Chicken Bake
Prep: 10 mins
Ingredients:
6 boneless chicken breasts halves (about 2 lb.)
2 tbsp lemon juice, divided
1/4 tsp salt
1/4 tsp black pepper
1 pkg. (4 oz.) Athenos crumbled feta cheese with Basil and Tomato
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
Instructions:
- Preheat oven to 350°F. Arrange chicken in 9×13″ baking dish.
- Drizzle with 1 tbsp of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 tbsp lemon juice.
- Bake for 35-40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.