Recipes

The Softest Einkorn Sandwich Bread

Ingredients

3/4 cup (195g) milk, warmed

1/2 cup (118g) water, warmed

2 tbsp sugar

2 tbsp butter, melted

1 tbsp olive oil

1 1/2 tsp dry active yeast

4 cups (480g) Jovial all-purpose Einkorn flour, plus more for dusting

1 1/4 tsp sea salt

Instructions

In a large bowl combine the milk, water, sugar, butter, oil and yeast.
Add flour and sprinkle the salt on top.
Mix until the flour is absorbed by the liquid. The dough will be very wet and very sticky, but do not add flour. Cover the bowl with plastic wrap and let rise for 45 minutes.
Dust your work surface and the dough with a few tbsp flour. Shape the loaf and place in buttered 8 1/2″ x 4 1/2″ loaf pan. Cover the pan with buttered plastic wrap and let rise for 30 minutes.
Preheat the oven to 400°F. Remove the plastic wrap and place the loaf in the oven. Reduce the oven temperature to 375°F and bake for 40 minutes until browned on top.
Allow the loaf to cool in the pan for 15 minutes then place the loaf on a cooling rack to cool completely before slicing.

Notes

If you cannot eat dairy, you can easily exchange a grain beverage like rice milk for the milk and vegetable spread or oil for the butter and the results will be pretty close.

TurleyFamily2025-02-01T18:37:17+00:00January 29th, 2025|

West’s Pizza Crust

Makes 1 large pizza crust or 8 calzone shells

Ingredients

2 1/2 cups flour

1 cup hot water (120-130°)

1 tbsp sugar

2 tbsp oil

1 tbsp yeast

1/2 tsp salt

Instructions

Mix flour, sugar, yeast and salt. Add in water and oil. Mix well. Knead 5 minutes. Roll out to fit pizza pan. Bake at 400°F for 10-12 minutes.

TurleyFamily2025-02-01T18:36:37+00:00January 29th, 2025|

Cranberry Muffins with Orange Crumble Topping

Makes 1 dozen

Ingredients

1 recipe Orange Crumble Topping (recipe follows)

2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1 cup fresh or frozen cranberries

2 large eggs

1/2 cup butter, melted and cooled

1/2 cup milk

1/2 cup sour cream

Instructions

Preheat oven to 400°F. Grease and sugar a 12-cup muffin pan, set aside.
Prepare Orange Crumble Topping; set aside.
In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
In a separate bowl, whisk together eggs, butter, milk and sour cream. Add egg mixture to flour mixture, stirring just until ddry ingredients are moistened. (batter will be lumpy, do not over mix). Evenly divide batter among muffin cups (cups will be almost full). Evenly divide orange crumble topping over top of batter. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes.

Orange Crumble Topping

Makes 1 dozen

Ingredients

1/4 cup sugar

1/2 cup all-purpose flour

1 1/2 tsp grated orange zest

1/4 tsp ground cinnamon

1 tbsp butter, melted

Instructions

In a small bowl, combine sugar, flour, orange zest and cinnamon. Add melted butter, stirring until crumbly.

TurleyFamily2025-02-01T18:36:23+00:00January 29th, 2025|

Ingredients

3 cups flour

1/4 -1/2 cup sugar

pinch of salt

16 tbsp butter

2 eggs

2-4 tbsp cold water

Instructions

Using beater, not dough hook, mix dry ingredients. Add butter one slice at a time until crumbly, add eggs. Add enough water until dough pulls away from the side. Knead for a few minutes. Flatten into 2 pieces and chill for 30 minutes. Roll out on floured surface to desired thickness.

TurleyFamily2025-02-01T18:35:47+00:00January 29th, 2025|

Flour Tortillas

Prep Time: 15 mins | Cook time: 20 mins | Total Time: 35 mins | Yield: 12 tortillas

Ingredients

3 cups all-purpose flour

1 1/2 tsp fine sea salt

1 tsp baking powder

1 cup hot water

1/3 cup coconut oil (at room temperature, not melted)

Instructions

Mix the dough. Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the coconut oil and hot water and stir until a shaggy dough begins to form.
Knead the dough. Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
Rest the dough. Form the dough into a round ball and pat it down slightly so that it forms and evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
Form the dough balls. Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
Cook the tortillas. Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
Serve. Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.

TurleyFamily2025-02-01T18:35:26+00:00January 29th, 2025|

Ingredients

1 1/2 cups masa harina

1/4 tsp salt

2 tbsp vegetable oil, lard or butter

About 1 cup hot water, or more as needed

Flour for kneading

Instructions

Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
Break off pieces of the dough (you’re shooting for 12-16 tortillas total), and lightly four them. Put them between two sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4-6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
Put a large skillet, preferably cast iron, over medium-high heat for 4-5 minutes. Cook the tortillas, 1-2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Flip a third time to achieve puffiness. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

TurleyFamily2025-02-01T18:35:08+00:00January 29th, 2025|

Coconut Muffins

Course: Breakfast | Cook Time: 20 mins | Total time: 35 mins | Servings 12 muffins

Ingredients

6 tbsp coconut oil

2/3 cup granulated sugar

1 egg

3/4 teaspoon vanilla extract

1/2 tsp almod extract

2/3 cup milk

1 1/4 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon* optional

3/4 cup toasted slivered almonds

1/2 cup sweetened shredded coconut

Instructions

Preheat oven to 350°F. Line muffin tin with paper liners and set aside.
In a large bowl, stir coconut oil and sugar together to combine, Add in egg, vanilla and almond extracts. Scrape bowl and stir again briefly.
Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth, 20-30 seconds.
Reserve 1-2 tbsp of toasted almonds.
Stir in remaining almonds and coconut to batter. Spoon into prepared muffin tins. Top with reserved almonds. Bake 20 minutes or until toothpick comes out clean or with a few moist crumbs when inserted. Cool 5-10 minutes before serving.

Notes

* I think the original muffin recipe I tried in New Orleans had a hint of cinnamon in it, but I didn’t add any to this recipe. BUT, feel free to add a little into these. A little spice would be divine!

TurleyFamily2025-02-01T18:34:56+00:00January 29th, 2025|

Gingerbread Mini-Muffins

Ingredients

1 cup dark brown sugar

2 1/2 cups flour

1 1/2 tsp. baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1/2 cup molasses

1 cup buttermilk

1/2 cup unsalted butter, melted

Instructions

Preheat oven to 350°F and spray/line muffin tins.
Combine sugar, flour, soda salt and spices in a bowl mix the egg, molasses, milk and butter. Add the wet ingredients to the ry and stir until just blended.
Add to muffin tins (about 3/4 full, these muffins don’t rise too much so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal-sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.

TurleyFamily2025-02-01T18:34:46+00:00January 28th, 2025|

Garlic Cheddar Biscuits

Yield: 12 biscuits

Ingredients

Biscuit:

2 cups H-E-B Organics All Purpose Flour

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp garlic powder

1 cup milk

1/2 cup butter, melted

1 cup shredded cheddar cheese

Baste:

3 tbsp butter, melted

1/4 tsp garlic powder

1/4 tsp parsley

Instructions

Preheat oven to 450°F and lightly spray a baking sheet.
In a medium bowl, stir together flour, baking powder, baking soda, salt, and garlic powder.
Add milk, melted butter and cheddar cheese to the dry mixture. Stir until well mixed.
Drop 1/4 cup servings of the dough onto the baking sheet.
Bake for 12-14 minutes.
While baking, combine the melted butter, garlic powder and parsley for the baste.
After removing from the oven, brush the baste over the top of the biscuits.

TurleyFamily2025-02-01T18:34:14+00:00January 28th, 2025|

Vanilla French Toast

Prep / Total Time: 15 mins | Yield: 6 servings

Ingredients

4 large eggs, lightly beaten

1 cup 2% milk

2 tbsp sugar

2 tsp vanilla extract

1/8 tsp salt

12 slices day-old sandwich bread

Optional toppings: butter, maple syrup, fresh berries and confectioner’s sugar

Instructions

In a shallow dish, whisk together the first five ingredients. Preheat a greased griddle. over medium heat (300°F).
Dip bread in egg mixture, allowing to soak thirty seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

TurleyFamily2025-02-01T18:33:55+00:00January 28th, 2025|