Category Archives: Snack

Blueberry Scones with Lemon Glaze


Blueberry Scones with Lemon Glaze

Adapted from recipe by Kinfolk

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, cold
1 cup frozen blueberries
2 large eggs
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 teaspoon vanilla paste

Lemon glaze
2/3 cup Powdered sugar
1 tablespoon Lemon juice
2 teaspoons cream

Preheat oven to 400°.

Sift flour, sugar, baking powder and salt into a large bowl. With your hands combine flour and butter pinching the mixture to resemble small peas or use a pastry blender to cut together.

Stir in blueberries.

Whisk eggs vanilla and cream together.

Combine the wet and dry ingredients together.

On a floured surface shape the dough into a 14″ square. Cut the square into 4 equal pieces, then cut each square diagonally into triangles. You will now have 8 triangles of dough.

Place the scones on a parchment lined baking sheet. Brush the top of the scones with cream.

Bake for 15-20 minutes until golden. Cool and then drizzle with the lemon graze.

Tea and Scones

Cleanup Crew

White Wine Pizza Dough Recipe, for Cracker Thin Crust

Anyone who knows me well, knows I love pizza! Not everyone is lucky enough to have a pizza oven in their backyard and I have an awesome one by Fontana. The ovens are made in Italy and my model is on wheels so I have the ability to move it! The oven is wood fueled and gets up to 700 degrees, so baking a pizza takes only minutes.

The recipe that follows is my version of a Neopolitan Style pizza crust, super thin and deliciously crisp!

White Wine Pizza Dough


Wine in the crust and a little to drink with it!


Super crispy.


Cracker Crust Pizza Dough

3 cups bread flour
2 teaspoons dry yeast
1/2 cup white wine
1/2 cup warm water
1 teaspoon sugar
1 1/2-2 Tablespoons olive oil
1 teaspoon salt
Bench flour for rolling out dough

In a microwaveable bowl combine the wine and the water, microwave for 30 seconds just enough to warm it. If it’s too hot it will kill the yeast when you add it.

Stir in the yeast and the sugar, let set for 5 minutes or so, and allow the yeast and sugar to mingle. Then stir in you olive oil.

Next add flour and salt, knead mixture into a smooth dough. Divide into four pieces coat in olive oil, cover with plastic wrap and allow to rest for 20 minutes.

Each piece rolled out will make one 12″ thin cracker crust.

If you don’t need all the crusts at the same time. Roll them each out, layer onto parchment paper and wrap in cling wrap and freeze flat. These will keep frozen well for a couple of weeks.

When you’re ready for a pizza simply remove for the freezer. Cover a pizza peel with corn meal and lay the frozen crust on it. Allow the crust to defrost for about 5 minutes. Top and bake as you normally would.

Fresh Strawberries

Fresh Missouri strawberries are at the farmers market right! These little guys are no bigger than a penny and absolutely delightful! Whether you make them into jam, or put them into a pie or even just eat them standing over the sink, they are truly something that should not be missed!

Currently we are working on finishing our 5th pint, we simply have them in a bowl of cold water and eat a handful whenever we go by the bowl!





Gluten Free Corn Cookies


Gluten Free Corn Cookies

This recipe is an adaptation of the Momofuku Milk Bar recipe. Freeze dried corn is not something that you come across all the time. But today I found it at my local spice shop. Freeze dried corn can be used in a variety of different things soups, cornbread muffins and pancakes. But today I’m using it for cookies.

We had these for dessert on Christmas Eve and they were delicious.

Santa's Cookies

Santa’s Cookies

Cold Flower Fairy

Cold Flower Fairy

Christmas Table

Christmas Table


Gluten Free Corn Cookies

Two sticks, or 225 g butter, room temperature

1 1/2 cups sugar
One egg
1 1/3 cups, or 225 g, brown rice flour
1/4 cup, or 45 g, cornmeal
2/3 cup, or 65 g freeze dried corn
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon kosher salt

Small bowl of sugar and a small juice glass, for pressing down the round balls of dough.

Combine butter and sugar in a stand mixer fitted with the paddle hook. Cream together on medium-high speed for two minutes. Scrape down the bowl and add egg and bat for an additional seven minutes.

In a blender, I used a Vitamix blender with a dry blade carafe, combine cornmeal and freeze dried corn. Blend to a fine powder.

Reduce the speed of the mixer to low and add brown rice flour, cornmeal/freeze dried corn powder mixture, baking powder, baking soda, and kosher salt.

Using a small ice cream scoop, scoop out small balls onto a Silpat or parchment lined baking sheet. Using a small glass dipped in sugar, flatten the top of each cookie. Do not bake the cookies at room temperature because they will run.

Cover the cookies with plastic wrap and refrigerate for at least one hour, and up to 24 hours.

Preheat the oven to 350°.

Bake for 15 to 18 minutes. The cookies will, puff up and become brown on the edges, do not over bake. Allow the cookies to cool baking sheet. Cookie should be eaten within the first 3 to 4 days. If they last that long, I found that the second day is probably the best. The cookies have time for their flavor to develop at this point. The cookies will also freeze for up to a month very well.



Biscuits for Bubbles

I’m a big dog lover, growing up we had at least one dog all the time. My mom tells a story about finding me sitting under a table chewing on something crunchy. .”What are you eating?” she asks; “Dog food, ” I replied, ” we don’t have cookies.”

While I don’t have a dog currently, I do enjoy having my grand puppy come over and visit. At 95 pounds Watson really isn’t a puppy any longer but his shear joy at coming over to play is one of the most heart warming things I get to do. As a puppy, Watson, loved playing with bubbles, jumping in the air and popping them.  So he also gets called, Bubbles or Bub, hence our title today.

Like any good grandma, he and I have cookies together. Because his mom, my daughter, has gluten intolerances I wanted to make these cookies without wheat flour, so she could replicate them if Watson liked them. He liked them, I liked them, yes I ate dog biscuits, again.


Pumpkins Biscuits

Pumpkin Dog Biscuits

Pumpkins Dog Biscuits

1/2 cup Pumpkin Puree

1/2 cup Peanut Butter

1/2 cups Rolled Oats

1 egg

1 cup Brown Rice Flour

Combine into a rollable dough. Rolling out on a Silpat or parchment paper in recommended, it just makes it much easier for clean up.  Bake in a 350 degree oven for 25 minutes.  The biscuits will crisp up on the edges and be soft in the middle.

Makes about 2 dozen 4″ bones. Bone Cookie Cutters available here.


These are for me right?



Bread Pudding, elevated Bread and Milk!



Making bread pudding for me is one of the easiest things to make. It can be made from left over bread of any white bread verity, hamburger buns, a heal left over from a loaf of bread or even from a leftover plain bagel. And yes, I have been know to mix them all together.


My parents visited me for a few days this past week and this was what my dad requested. So I decided I would actually write down the recipe I usually just eye ball the ingredients and it all just works.

So for dad, on the first anniversary of, here’s bread and milk at a slightly elevated level.


Bread Pudding

12 slices day old white bread, torn into small pieces

1/2 cup raisins

2 teaspoons vanilla

2 cups milk

Two eggs

1/2 cup two eggs

1/2 cup sugar

1/2 teaspoon cinnamon

2 teaspoons melted butter, plus more for buttering ramekins

Pinch of salt

Combine milk, eggs and vanilla, whisk to encorporate.  Add sugar, salt, cinnamon, raisins and torn bread. Allow to soak for about 15 minutes. Pour into buttered ramekins. I used small cast iron skillets. Drizzle melted butter on top of each ramekin.

Bake for 20-25 minutes at 375 degrees.

Serve warm with a splash of cream on top. Makes four serving.

Bread and Jam for Frances – Toasted Sourdough Bread with Goat Cheese and Raspberry Spread


Bread and Jam for Frances –
Toasted Sourdough Bread with Goat Cheese and Raspberry Spread

Growing up, going to the public library was a big event. Once a week my mom would take my brother and I to our home town library. We were allowed three books sometimes four, if they were small. If we visited on the right day and everyone behaved, we were able to stay for story hour too. This may not sound like much today, with all the internet options we have now but in the 1960’s in a rural area is was wonderful to have access to all those books. I loved books and I still do both in print and in ebook form. But I digress, who is Frances and why does she have bread and jam.

“Bread and Jam for France’s,” is a children’s book by Russell Hoban. The author had a series of books about a little girl badger who is a very picker eater and will only eat bread and jam. She was just my “bull headed,” ideal.  Not that I was a picky eater, no never, but I liked to do things my own way. Some say I still do.

I passed on the love of the book to my daughter, as well as a love of cooking. Who says it skips a generation? When I bake bread or make jam I think of Frances. So here are a couple of recipes the might hit the spot.

Sourdough Bread

(King Arthur Flour Site)

1 cup “fed” sourdough starter
1 1/2 cup lukewarm water
2 teaspoons yeast
1 tablespoon sugar
2 1/2 teaspoons salt
4-5 cups all purpose flour or bread flour, or a combination of the two.

Preheat oven to 425 degrees.
Combine all ingredients and knead to a smooth consistency. Allow to rise for 90 minutes in a grease bowl covered.
Divide the dough in half and shape into loaves.
Cover and allow to rise 1 hour.
Spray loaves with warm water, slash loaves and bake for 25-30 minutes.




Raspberry Spread

1 pint raspberries
1/4 raw sugar

Combine in a sauce pan and reduce down. This is more of a sauce than a jam but drizzled over the goat cheese this is the right consistency.


Toasted Sourdough Bread with Goat Cheese and Raspberry Spread

6 – 8 slices sourdough bread
4 ounces goat cheese
Raspberry Spread

Slice and toast the sourdough on the grill, the flavor you get from the grill is awesome. Spread with goat cheese and drizzle raspberry on top, no picky eaters here!

Banana Nut Bread with Maple Pecans and Candied Ginger








Banana Nut Bread with Maple Pecans and Candied Ginger

1/2 cup butter,softened
1 cup sugar
2 teaspoons minced candied ginger
2 eggs, room temperature
1/2 cups chopped maple pecans, divided use (recipe to follow)
3 medium bananas, mashed
2 cups flour
1 teaspoon baking soda

Preheat oven to 350°F. Grease and flour a 1 pound loaf pan.
In a stand mixer Cream together softened butter and sugar, mix until fluffy. Incorporate minced ginger making sure that there are no clumps, add eggs one at a time.

Mash bananas in a separate bowl making sure that there are no lumps. With the beater running add bananas and mix for about 1 minute.

Sift together flour and baking soda. Blend into wet mixture, do not over mix. Fold in 1/4 cup of maple nuts. Poor batter into prepared pan and top with remaining 1/4 cup maple nuts. Bake for 55 minutes or until knife inserted into loaf comes out clean.


IMG_1674Maple Nuts Recipe

1 cup pecan halves
4 tablespoons maple syrup (I used a bourbon maple syrup)

In a small nonstick fry pan combine ingredients. Over medium heat allow the maple syrup to evaporate. You will want to watch your heat so that the nuts do not scorch. Once the mixture reaches a sticky consistency, spread onto a Silpat or parchment paper to cool. Once cooled the nuts can be chopped.

An Apple for Your Thoughts?

Thank goodness for friends with apple trees!



Dried Apple Chips

Special Equipment :  Apple Peeler/Corer, Dehydrator

2 cups lemon juice

1 tablespoon cinnamon

20 Apples, Gala work nicely but any apple will work.

Combine cinnamon and lemon juice in a large to medium size bowl.  Core and slice  apples, submerging  the slices in the solution.  Lay the slices in a single layer on dehydrator trays.  Set the dehydrator for 145 degrees for 6 hours.  Chips can be stored in a resealable plastic bag for up to a month or popped into the freezer for up to six months.

Sliced apples dipped in lemon juice

Sliced apples dipped in lemon juice

Light, healthy and very addictive.