Recipes

Golden Bread

Makes 3 / 6 loaves

4 / 8 cups warm water

1/8 / 1/4 cup active dry yeast

Dash of white granulated sugar

1 Tbsp / 2 Tbsp salt

1/3 / 2/3 cup olive oil

1/3 / 2/3 cup honey or sugar

7-9 / 14-17 cups all-purpose flour

Mix first 3 ingredients in mixer bowl and let foam for 10 minutes covered.

After 10 minutes, add salt, oil, honey/sugar and 4 cups of flour. Mix well. Add remaining flour (ONE CUP AT A TIME) until dough is smooth and pulls away from the sides of the bowl.

Knead in mixer for 3-5 minutes. Place dough in a large greased bowl and spray dough with cooking spray. Then cover with a dish towel and let the dough rise until doubled in size, 30-45 minutes. Generously grease 3-6 loaf pans and set aside.

Punch down the dough, turn it out onto a lightly floured surface, and knead it briefly (in mixer or by hand) to remove the air bubbles. Divide dough into 3-6 equal portions, knead each section a few times, and then shape into a loaf. Place the dough into prepared loaf pans. Let rise 30-45 minutes.

Preheat oven to 350 degrees. Bake the loaves for 30 minutes. Immediately remove loaves from pans and cool on a wire rack. Rub the top with butter while still hot! You can freeze this bread in a freezer bag for up to 2 months!

TurleyFamily2025-06-17T17:11:21+00:00January 8th, 2025|

Date Nut Muffins

Ready In 50min | Yields: 12-14 muffins | Ingredients: 11

Ingredients

1 1/2 cups chopped dates

3 cups hot water

3/4 cup butter or margarine (1 1/2 sticks)

1 1/2 cups water

1 cup pecan pieces

2 extra large eggs

1 1/2 tsp baking soda

1 1/2 tsp vanilla

1/4 tsp salt

2 3/4 cups all-purpose flour

Instructions

1. In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water. Cover and refrigerate until cold.
2. Preheat oven to 350°.
3. Line 12 muffin cups with paper liners or lightly grease.
4. In a large bowl, beat together butter and sugar until creamy.
5. Add water, pecans, eggs, baking soda, vanilla and salt and mix until well blended.
6. Add flour and mix until just moistened.
7. Fold in cold dates and spoon into prepared muffin pans.
8. Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
9. Let stand a few minutes before removing from pan.

TurleyFamily2025-01-28T21:31:56+00:00January 8th, 2025|

Mayonnaise

Ingredients

1 large egg

1 Tbsp dijon

1/2+ tsp salt (or to taste)

1 1/2 Tbsp lemon juice

1 cup oil (I prefer 1/2 avocado and 1/2 grapeseed for neutral flavor)

optional: a few drops of lemon oil or lemon extract for extra lemony flavor

Instructions

1. In a deep cup or jar, blend first four ingredients using an immersion blender.
2. Then, with blender still running, slowly add the oil while keeping the blender in the bottom of the container.
3. Once all the oil is added, slowly start moving the blender up and down to emulsify all of the oil. Continue until it has reached desired thickness and all ingredients are well mixed.
4. Makes a little over 1 cup of mayonnaise. Can easily be doubled or more.

TIP: Double recipe, move half to a jar for mayo, then use remaining half (still in blender cup or jar) to make Ranch Dressing, saving yourself time and two blending sessions!

TurleyFamily2026-01-13T19:10:12+00:00January 8th, 2025|

Ridiculously Easy Buttermilk Biscuits

Course: Breakfast | Serves: 6-8

Ingredients

1 cup cold buttermilk*

9 Tbsp (113 g) butter, divided

2 cups** all-purpose flour, plus more for counter

1 Tbsp sugar

1/2 tsp baking soda

2 tsp baking powder

3/4 tsp table salt

Red Lobster Variation:

+1/2 cup cheese

+Sub Garlic salt for regular

Instructions

1. Adjust oven rack to middle position and heat oven to 400° F. Line a sheer pan with parchment paper or spray a sheet pan with cooking spray.
2. Measure 1 cup of buttermilk and place cup in the freezer while prepping the other ingredients (you want it to be in the freezer about 10 minutes).
3. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 30 seconds. If not completely melted, return to the microwave for 10 second intervals until melted, then set aside to cool a bit while prepping other ingredients.
4. Whisk flour, baking powder, baking soda, sugar and salt in a large bowl.
5. After buttermilk has been chilled in the freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing the baked biscuits.) Stir with a fork until butter forms small clumps or globules.
6. Add buttermilk mixture to the dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from the sides of the bowl. Dough should be stiff and not super wet. If dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until dough is fairly stiff.
7. Generously flour a work surface. Dump biscuit dough onto prepared work surface, and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds). Flip over on work surface to coat with flour and then pat into a 6-inch square. It should be 1 1/2-2 inches in height. Cut four biscuits with a 2 1/2-inch biscuit cutter. Place biscuits on prepared sheet pan. Knead scraps a few times until they hold together, then pat into a small rectangle and cut 2 more biscuits. Transfer last two biscuits to sheet pan, spacing about 1 1/2 inches apart. (see notes for an even easier cutting technique****).
8. Place in oven and bake until tops are golden brown and crisp, 12 minutes. (start checking them after minutes as ovens vary. You want them to be a nice golden brown but not too brown – check the picture above for the right color.)
9. Re-melt remaining tablespoon of butter in the microwave, if necessary and brush tops of hot biscuits with melted butter. Serve warm and enjoy!

Notes

Recipe adapted from Cooks Illustrated via Serious Eats.

* If you don’t have buttermilk, make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level with milk and stir well. Allow to sit for 5-10 minutes or until slightly thickened. Mixture may curdle a bit, that’s okay! Use in recipes in lieu of buttermilk.

Don’t skip chilling the buttermilk (step 2). It will definitely male a difference. If the buttermilk is not really cold, the little butter globules won’t form.

** I made these biscuits when I was in London visiting my daughter. I learned the all-purpose flour (Plain flour) is a bit different there and it seemed that I needed more, probably closer to 2 1/4 cups.

***These biscuits freeze well. To freeze, place biscuits on a sheet pan spaced at least a half inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container.

****If I am feeling pinched for time, I’ll just pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment.

Recipe by The Café Sucre Farine at https://thecafesucrefarine.com/2016/02/ridiculously-easy-buttermilk-biscuits-2/

TurleyFamily2025-01-25T15:35:34+00:00January 8th, 2025|

Boiled Cookies (Mud Pies 😉 )

Makes: ~40 cookies

Ingredients

1 stick butter, melted

1/4 cup milk

1/2 tsp salt

1/2 cup cocoa

2 cups sugar

3 cups quick oatmeal*

1 tsp vanilla

* You may substitute nuts or coconut for oatmeal, if desired

Directions

Melt butter over low-med heat.
Combine butter, milk salt, sugar and cocoa in saucepan.
Bring to a boil and boil two minutes only.
Remove from heat and stir in oats and vanilla.
Drop by spoonful on wax paper.
If the cookies are not setting, try boiling longer.

TurleyFamily2026-04-29T15:51:42+00:00January 8th, 2025|

Tiramisu Fat Bombs

Makes: 20

Ingredients

1 cup mascarpone or cream cheese (8.8oz), softened

1/4 cup butter, softened

2 Tbsp MCT or coconut oil

2 Tbsp cocoa

1 1/2 tsp cinnamon

1/4 cup sweetener

10-15 drops Stevia

1/2 cup coffee

1 tsp rum extract

Directions

In a large mixing bowl with immersion blender, blend all ingredients together until smooth.
Pour into ice cube trays and freeze. Keep frozen.

TurleyFamily2025-01-28T15:25:53+00:00January 8th, 2025|

Chicken Chile Stew

Ingredients

4-6 Chicken Breasts, cooked and shredded

1 Medium onion, chopped

1 Medium bell pepper, chopped

2 cloves garlic, minced

1-2 Tbsp Olive oil

2 14 1/2 oz. cans Ro-tel or diced tomatoes (undrained)

32 oz. chicken broth

1 15 oz. can pinto beans, drained (optional)

2/3 Picante sauce

1 Tbsp Chili powder (or more)

1 tsp. Ground Cumin

1 tsp Salt

Cayenne pepper to taste

Toppings: Grated cheese. sour cream, diced avocado, sliced green onions, tortilla strips.

Directions

Cut chicken into 1″ pieces.
Cook chicken together with onion, pepper, & garlic in hot oil until lightly browned.
Add tomatoes, and next 6 ingredients.
Cover, reduce heat, and simmer for 20 minutes.

To serve: Put black beans and tortilla strips in bowl, (optional). Pour soup over beans and tortilla strips. Top with cheese, sour cream, diced avocados, and sliced green onions.

TurleyFamily2025-01-25T14:44:37+00:00January 8th, 2025|

Best Gluten-Free Sandwich Bread

Prep Time 15m | Cook Time 40m | Rise Time 40m | Servings 8

Ingredients

1 1/2 cups warm water

4 1/2 tsp dry yeast

1 tbsp psyllium husk powder (only if flour doesn’t contain it)

3 tbsp maple syrup or honey

2 tsp olive oil

2 tsp salt

2 – 2 1/2 cups all-purpose gluten-free flour mix

2 egg whites

Instructions

Heat the water in the microwave till 42 degrees (or according to the yeast package). Mix the yeast with the water. Add the psyllium and let sit for ten minutes until it’s “gel-like” consistency (skip this step if your flours contain psyllium)
Add maple syrup, salt, olive oil and stir
Add the flour and mix with a mixer for 2 minutes
Add the egg whites and mix again for 2 minutes
Scoop into a greased loaf pan
Let rise uncovered for 30-45 minutes
Bake at 200° Celsius (390° Fahrenheit) for 35-45 minutes
Let cool in a pan for about 15 minutes, before transferring it to a wire rack to cool completely
Store in an airtight container at room temperature

TurleyFamily2025-01-28T21:31:26+00:00January 7th, 2025|

Mallory’s 30-Minute Yeast Rolls

Ingredients

(Recipe fits 4.5-5 qt KitchenAid)

3.5 cups wam water (2c, 4 tbs, 2.25c)

1.5 tsp salt

1 cup oil

6 tbsp yeast (4)

3/4 cup sugar or honey (1/2)

3 eggs (2)*

10.5 cups flour (7)

Instructions

Preheat oven to 400°
Using a stand mixer (or whisk), combine water, oil, yeast and sugar. Allow mixture to rest for 15 minutes.
With a dough hook, mix in salt, eggs and 2 cups of flour until combined. Add remaining flour 1/2 cup at a time.
Coat hands with oil. Shape dough into…

TurleyFamily2025-01-28T21:45:15+00:00January 7th, 2025|

Baked Oatmeal + Variations

Ingredients

1 cup oil

1 cup sugar (or MUCH less)

4 eggs, beaten (or 3/4 cup water + 4 Tbsp ground flax — mix and let sit 5 minutes before adding to mix)

6 cups oatmeal

2 tsp baking powder

2 tsp salt

2 cups milk

1 Tbsp vanilla

2 cans / 2-3 cups fruit, drained* (see variations below)

Instructions

Combine dry ingredients in bowl of stand mixer with paddle attachment.

Combine wet ingredients in a large liquid measuring cup or other container with pour spout.

While mixing on low, slowly add wet ingredients to dry until thoroughly mixed.

Add fruit and mix gently.

Pour into greased pan and bake at 350° for 35-40 minutes

Variations

PUMPKIN SPICE

1 can pumpkin puree

1-2 tbsp pumpkin spice

1 cup chopped pecans

1 cup cranberries, chocolate chips, etc

BANANA NUT

3 Bananas, mashed

1 cup chopped pecans or walnuts

1 tsp banana flavoring (optional)

CHERRY CHOCOLATE or CHERRY ALMOND

1 cup dried cherries or cranberries

1 cup dark or white chocolate chips

OR 1 cup sliced almonds

1 tsp almond extract (optional)

APPLE CINNAMON

3 apples, coarsely diced

1 Tbsp cinnamon

CARAMEL APPLE PIE

1 can Lucky Apple Pie Filling

Reduce sugar to 1/4 cup or leave out

1 Tbsp Pumpkin Pie Spice

1 tsp. cinnamon

1 cup caramel chips

CRANBERRY ORANGE

Substitute orange juice for the milk

Add-ins: 1 cup dried cranberries, 1 cup white chocolate chips

Reduce sugar to 1/2 cup

RAISIN / DATE / PECAN

Add-ins: 2/3 cup each raisins, chopped dates, pecan pieces

Add 2 tsp. cinnamon

DOUBLE CHOCOLATE

Reduce sugar to 1/2 cup

Add: 1/2 cup cocoa powder (I highly recommend 1/4 cup dark cocoa + 1/4 cup regular)

Add: 1+ cups mini or regular chocolate chips or chunks

TurleyFamily2025-04-09T13:35:25+00:00January 7th, 2025|