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Classic Dill Pickles

Yield: 3 cups

Ingredients

Pickling cucumbers

2-6 cloves fresh garlic, depending on how much you like it and much room you have in the jar

1 large head of fresh dill or 1 TBS dried

½ C apple cider vinegar

1 tbsp Real Salt

Optional: fresh green beans, grape leaves, or jalapeño peppers

Instructions

  1. Place a grape leaf in the bottom of a wide mouth quart jar (Note: This is not a requirement. If you have grape leaves, it will help keep your pickles crisp.)
  2. Place the dill in the bottom. Tightly pack your clean cucumbers into the jar, filling in the cracks with garlic and green beans if desired. Pour salt and vinegar over the top.
  3. Finish filling the jar to ¼-inch from the top with water. Wipe the jar rim clean with a damp cloth.
  4. Place rinsed, pre-heated canning lid on and screw ring on firmly. Place jars on the rack of your canner. Cover the jars with water. Place lid on canner and bring to a good rolling boil over high heat.
  5. Remove jars with a jar lifter and set on a towel or old newspapers to cool. Let sit about four weeks before eating them as they need that time to “pickle.”
2026-07-30T15:56:03+00:00July 30th, 2026|

Cinnamon Sugared Almonds

Yield: 3 cups

Ingredients

3 cups whole almonds, raw

1 cup sugar

1/2 tbsp cinnamon

1/4 cup water

Instructions

  1. In a large skillet or pot combine the sugar, cinnamon and water over medium-high heat until the sugar has dissolved.
  2. Add the almonds and stir constantly with a spoon or spatula, coating the almonds with the syrupy mixture.
  3. Keep stirring until the sugar crystallizes (this takes about 8-10 minutes) and it looks sandy. Don’t stop stirring!
  4. Remove the pan from heat and scoop the almonds onto wax or parchment paper.
  5. Let the cinnamon almonds cool for a few minutes before serving.
2026-07-30T15:52:56+00:00July 30th, 2026|

Chocolate Pecan Pie

Total time: 1½ hours, plus at least 1 hr chilling and 4 hrs cooling | Yield: 8 servings

Ingredients

For the crust

1¼ cups all-purpose flour (150 grams), plus more for dusting

¼ teaspoon fine sea salt

10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed

2 to 4 tablespoons ice water, as needed

For the filling

1½ cups pecan halves (170 grams)

6 tablespoons unsalted butter

2 ounces bittersweet chocolate, chopped (56 grams)

¾ cup dark corn syrup

4 large eggs

½ cup packed light brown sugar (100 grams)

1 tablespoon unsweetened cocoa powder (5 grams)

2 tablespoons bourbon

¼ teaspoon fine sea salt

Instructions

  1. Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  2. On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes. minutes.
  3. While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
  4. Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
  5. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
  6. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
2026-07-30T15:50:39+00:00July 30th, 2026|

Brioche Burger Buns

Prep time: 24 hrs | Cook time: 30 mins | Total time: 24 hrs 30 mins | Serves: 12

Ingredients

1 2/3 cup(s) water, room temperature

1/2 cup(s) vegetable oil

2 large egg yolks

1 tbsp dry active yeast

5 cup(s) all purpose flour, plus more for dusting flour and surface

1/2 cup(s) dry milk powder

4 tsp kosher salt

2 tbsp sugar

Instructions

  1. In a stand mixer with dough hook attachment, add water, oil, egg yolks, and yeast. Whisk together with a fork to combine.
  2. Add flour, milk powder, salt, and sugar and set mixer to medium-low speed. Use a spatula to scrape down sides and keep flour incorporated while kneading for 12
  3. minutes.
  4. Remove dough to a heavily floured surface and fold a few times to form a ball (use enough flour to keep dough from sticking).
  5. Place dough into a large well oiled bowl and brush a little oil over top of dough. Cover with plastic wrap, set aside in a warm place and allow to rise until doubled in size.
  6. Once dough has risen, punch down then cut and roll dough into 4 ounce dough balls. Place on a well oiled baking sheet.
  7. Spray each dough ball with a little non-stick spray and sprinkle sesame seeds over each. Cover with plastic wrap and refrigerate for 24 hours to cold proof.
  8. Remove from fridge and allow to rest 45 minutes. Meanwhile preheat oven to 375°F. Bake 25 to 30 minutes or until buns are golden brown and puffed up. Remove from oven and allow to cool before using.
  9. Note: For best results let dough sit covered in bowl refrigerated for 24 hours or overnight to allow for a slower rise and fermentation. Finish recipe as specified.
2026-07-30T15:45:00+00:00July 30th, 2026|

Better Than Store-Bought Bread

Yield: 6 loaves

Ingredients

3 ¾ cup water

2 ½ cup whole milk

3 ¾ Tbsp active dry yeast

15 cups bread flour

2 ½ tbsp fine sea salt

1/3 cup granulated sugar

< 1 cup butter or oil

Instructions

  1. Combine water with milk and heat to around 98ºF (slightly warm). Mix in yeast, cover and set aside for 10 mins. Add oil.
  2. Combine bread flour, salt, and sugar. Whisk until thoroughly combined.
  3. Mix wet and dry ingredients alternating until well-blended, taking care not to add too much liquid. Scrape sides of bowl occasionally and mix until dough is smooth (approx 2 – 3 mins).
  4. Take dough out of bowl and lightly shape into a ball. Lightly grease a bowl with some vegetable or olive oil (or any flavorless oil). Place dough in greased bowl and cover with greased plastic wrap. Let rise at room temperature for 1 to 1.5 hrs or until double in size. Once you see it’s doubled in size, no need to wait the full 1 – 1.5 hrs to do the next step.
  5. Deflate dough and place on lightly floured surface. Using a rolling pin, roll out your dough to half an inch thick and wide enough to fit in your loaf pan.
  6. Lightly grease loaf pans. Tightly roll your dough into a log and pinch the seam. Place inside the loaf pan (seam side down), cover, and let rise at room temperature for 45 mins to 1 hr or until double in size. Your dough might need less time than this. Once it has doubled in size, go to the next step to prevent your loaf from collapsing during baking.
  7. NOTE: If you forgot to check your dough and it has risen more than one inch above the rim of your loaf pan, it might be over-proofed which could lead to your loaf collapsing / deflating in the oven. You can test this by poking the side of the loaf with your finger. If the dent fills out halfway after a few seconds, your dough is properly proofed and ready for the oven. If the dent disappears right away, dough is under-proofed and you need to wait a few more minutes. If the dent does not disappear, it means the dough is over-proofed. To save over-proofed dough, punch it down to release all the gas, re-shape into a log and then let it proof for an additional 20 mins or until it has doubled in size or risen one inch above the rim of your pan.
  8. Preheat oven to 350ºF. You can do this during the last 10 – 15 mins of your second proof.
  9. Bake bread at 350ºF for 35 to 40 mins or until golden brown. Take loaf out of pan and place on a cooling rack. You can test if the loaf is properly cooked by tapping the bottom. If it sounds hollow, it’s done. If there’s no sound, the inside might be undercooked. Return the loaf in the oven for another 5 to 10 mins (monitor closely to prevent burning). Let your loaf cool completely before slicing.
2026-08-05T21:23:25+00:00July 30th, 2026|

Biscuits without Milk

Yield: 12

Ingredients

2 cups flour (250 grams)

1 tablespoon sugar, optional

1 tablespoon baking powder

1 teaspoon salt

2/3 cup water or dairy free milk (175 milliliters)

1/3 cup oil (80 milliliters)

Instructions

  1. Whisk flour, sugar (if desired), baking powder, and salt together in a medium size bowl.
  2. Add oil. Mix with a fork until crumbly.
  3. Add water or dairy free milk. Mix until combined into a very wet dough. If it is too wet to come together into a dough, add more flour a little at a time until it does.
  4. Preheat oven to 425°F or 218°C.
  5. Move dough to a well floured surface. Pat the surface with flour.
  6. Flour your hands well and knead the dough give times by pushing the dough away from you and folding it over itself.
  7. Use your hands, flatten the dough to 1-inch thick.
  8. Cut out biscuits as close together as possible using a biscuit cutter or the rim of a cup. Reshape the dough and cut again. Repeat until there is no dough left.
  9. Place biscuits on a parchment paper lined cookie sheet less than half an inch apart. Bake for 12 to 15 minutes or until tops are beginning to lightly golden brown. Remove and serve warm.
2026-07-30T15:37:09+00:00July 30th, 2026|

Sauerbraten

Yield: 6 servings

Ingredients

1 quart water

2 cups red wine vinegar

12 whole cloves

2 bay leaves

3 tsp salt

3 tsp brown sugar

1 boneless beef chuck or rump roast (4 pounds)

1/4 cup all-purpose flour

2 tbsp vegetable oil

1 large onion, cut into wedges

5 medium carrots, cut into 1-1/2-inch pieces

2 celery ribs, cut into 1-1/2-inch pieces

Instructions

  1. In a large bowl, combine water, vinegar cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
  2. Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
  3. Cover and bake at 325°  for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
2026-07-29T21:39:30+00:00July 29th, 2026|

Red Cabbage with Apple

Yield: 6 servings

Ingredients

3 bacon strips, diced

1 medium onion, chopped

1 medium apple, peeled and chopped

1 small head red cabbage, chopped

1 cup water

1/4 cup white wine vinegar

1 tbsp sugar

1/2 tsp salt

Instructions

  1. In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
  2. In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until. Stir in reserved bacon.
2026-07-29T21:16:54+00:00July 29th, 2026|

Crumb-Coated Spaetzle

Yield: 6 servings

Ingredients

2 cups all-purpose flour

1 tsp salt

2 eggs, lightly beaten

3/4 cup milk

1/2 cup dry bread crumbs

1/2 cup butter, melted

Instructions

  1. In a bowl, combine flour and salt. Stir in eggs and milk until smooth.
  2. Fill a large kettle three-fourths full with water; bring to a boil. With a rubber spatula, press dough through a colander into boiling water. Cook and stir gently for 4-5 minutes or until spaetzle float and are tender.
  3. Combine bread crumbs and butter. With a slotted spoon, transfer spaetzle to a large bowl; add crumb mixture and toss to coat.
2026-07-29T21:39:45+00:00July 29th, 2026|

Creamed Peas and Carrots

Yield: 4 servings

Ingredients

4 medium carrots, sliced

2 cups frozen peas

1 tbsp cornstarch

1/4 tsp salt

1/8 tsp pepper

1/2 cup heavy whipping cream

Instructions

  1. Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan. In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2026-07-29T20:33:11+00:00July 29th, 2026|
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