Biscuits, Buttermilk Biscuits Light and nice with 100% whole grain flour! 
Biscuits, Scones For the NordicWare mini scone pan which is 8x8 by 1 inch, divided into 16 triangles. 
Biscuits, Scones (both cream/buttermilk) These have both cream and buttermilk just to be a little more healthy. 
Biscuits, Scones (with cream only) The premium scone without such an emphasis on health! Still whole grain, though. 
Biscuits, Shortcake Easier than making scones. Cut into wedges, split, add fruit and cream, top with the sugary top piece. Still beautiful! 
Biscuits, Sourdough Make these as cinnamon sugar rolls! Or make them big squares for egg sandwiches. 
Bread - Basic Whole Wheat  
Bread - Braided Herb Bread (Old Recipe) A pretty braid with rosemary leaves. 
Bread - Breakfast Bread (Old Recipe) As full of nuts, seeds, grains and dried fruit as I can make it! 
Bread - Cheese Casserole Bread (Old Recipe) Light moist bread with a wonderful cheese taste. 
Bread - Cinnamon Rolls After years of making cinnamon rolls, here's my personal favorite recipe. I prefer a leaner dough with some chew or substance and a small to moderate amount of cinnamon in the rolls and a sticky bun caramel. Then various members of my family also require frosting as well! It's a good thing I start with a lean dough. 
Bread - Cinnamon Rolls (Old Recipe) Fourty-eight light and fluffy cinnamon rolls! 
Bread - Connie's Oat Bread (Old Recipe) Dense and chewy, perfect! 
Bread - English Muffins (Old Recipe) Rich homemade taste dripping with butter, jam, parmesan cheese, or pizza toppings! 
Bread - Flatbread A basic flatbread which I use for ripping for stews and wrapping for Mexican or Gyro type sandwiches. You can also use this method of baking for bread dough which has tired yeast! This is a Reinhart method from Whole Grain Breads. 
Bread - Foccia Bread (Old Recipe) Light flat bread almost like a biscuit. 
Bread - French Bread (Old Recipe) Crispy outsides and rich chewy insides. 
Bread - Hamburger or Hot Dog buns (Old Recipe) Basic bun recipe, soft and fluffy but more dense than store bought buns. 
Bread - Incredible cresent rolls (Old Recipe) Light and fluffy, perfectly sweetened, beautiful glossy tender crusts. Just couldn't ask for more! 
Bread - Karen's Bread (old recipe) Very light and fluffy for whole wheat bread. 
Bread - Milk Bread (Old Recipe) A little more dense and chewy than the recipes made with water. 
Bread - Rolls (Old Recipe) Wow! These would make anyone want to bake bread. 
Bread - Sourdough Artisan Bread White crusty bread with the depth of sourdough! This is a 'purist' version with no added yeast. 
Bread - Sourdough Ciabatta Rolls White flour with a crusty exterior but soft inside. Perfect for Hot melty sandwiches. 
Bread - Sourdough Cinnamon Bread A thick rich raisin and cinnamon swirl amid whole wheat bread! 
Bread - Sourdough Cinnamon Buns Well, I'm still working on the cinnamon roll recipe! Thankfully my family is happy to eat my trials! 
Bread - Sourdough Flatbread Same recipe but with sourdough starter. 
Bread - Sourdough Hamburger Buns Well, I like white buns better than whole wheat! These are light but dense enough to lick up your hamburger juices! 
Bread - Sourdough Mother Starter When it's time to refresh the starter, here's the deal. Allow as much as 12 hours for it to rise. Then if you want to mix it immediately allow another 2-3 hours or so for that dough to rise. Good things are not usually fast! 
Bread - Sourdough Sandwich (2 loaves) The addition of butter and honey make this a sandwich bread rather than an artisan style crispy crust bread. 
Bread - Sourdough Sandwich (4 loaves) The addition of butter and honey make this a sandwich bread rather than an artisan style crispy crust bread. 
Bread - Sourdough Sandwich (lighter) I'm trying to make the lightest bread possible without dough enhancers. This recipe makes two loaves. 
Bread - Sourdough Whole Wheat Whole wheat sandwich bread, but made in 1 day without a planned refrigerator rise. 
Bread - Valerie's Oatmeal Bread (Old Recipe) Not too heavy or too light, with a rich flavor. 
Bread - Whole Wheat Flatbread Since this recipe uses the refrigerator to rise the dough has time to develop a deeper flavor. 
Bread - Whole Wheat with Milk This is half water because whole wheat just gets too heavy with all milk. Makes 2 regular sized loaves. 
Bread, White Flour Crusty Bread This dough begins very soft and wet but turns into a spongy ball with the stretch and fold process. Quite delightful to experience! 
Coffee Cake A simple soaked recipe, so be sure to start it the night before. 
Coffee Cake - Applesauce A soaked whole wheat coffeecake - truly for breakfast. This is the same as the soaked muffin recipe, only baked in cake form. 
Coffee Cake - Gingerbread Hearty, dark, spicy cake. Makes two 9x13 cakes because it can keep up to 5 days in the refrigerator. 
Coffee Cake - Pumpkin Using my own roasted pumpkin out of the freezer, this is full of good things! 
Coffee Cake - Pumpkin Custard Taken from my cast-iron skillet 'Fruit Cobbler' coffee-cake topped recipe. 
Coffee Cake - Quick stirred together This coffee cake is stirred together in the morning instead of being soaked overnight. 
Coffee Cake - Quinoa Cake Using cooked quinoa in a cake creates a satisfying moist cake. 
Coffee Cake - Soaked method Topped with the soaked crisp topping you have to mix up two doughs the night before, but it is well worth it! 
Cornbread - Northern style Rich and light but not crumbly with crispy buttery edges. 
Cornbread - Southern style If big corn taste is what you want, this cornbread's for you. Moist and full of texture yet not heavy either, just right. 
Doughnuts - Baked Cake doughnuts baked in doughnut shaped pans. 
Doughnuts - Homemade Cake A big recipe of doughnuts to freeze and fry whenever you want fresh hot doughnuts. 
Doughnuts - Rollkuchen Simple informal fried dough. 
Egg Bread (Old Recipe) Light and spongy bread inside beautiful glossy tender crust. Braid it for a lovely loaf or form into loaves like french bread. Makes the best french toast! 
Fermentation Notes - Soaking Notes  
Fried Cornmeal (Old Recipe) Crispy little cornmeal cakes. 
Muffins - Everyday (24 muffins) A simple batter with options! 
Muffins - Everyday (48 muffins) Recipe doubled so you don't have to do too much math in the morning! 
Muffins - Fresh Pumpkin Made with your own roasted pumpkin. Add poppy seeds, or chocolate. 
Muffins - Oat An old recipe that doesn't soak the oats. Today I would soak the oats. 
Muffins - Pumpkin Dark spicy cake-like muffins. Rich and comforting on a cold morning! 
Muffins - Pumpkin or Banana (soaked method) Finally converted to a soaked recipe. 
Muffins - Soaked method Soaking to improve both health and flavor! These are my ideas so I don't forget all the combinations. Makes 20-24 muffins. 
Muffins - Veggie A soaked muffin, for the health of the grains, and low sugar, since it's a savory muffin, and packed with vegetables! 
Muffins - Zucchini and Applesauce More soaked options! 
Muffins or Coffee Cake - Sourdough Use your extra mother starter in this quick mix bread. This recipe does not use an overnight ferment. 
Muffins or Coffee Cake - Sourdough - Overnight This recipe uses an overnight (or 8 hour) ferment. 
Quick Bread - Banana 4 huge loaves of moist perfect bread. My original recipe was from Aunt Izzy but changed to be 'perfect'. Well here's the new version too. 
Quick Bread - Cranberry Moist bread with flavorful bits of cranberries. 
Quick Bread - Zucchini A big recipe for 4 loaves. 
Savory Vegetable Torte - Overnight Method Same ingredients but you make a starter dough which sits overnight to develop its sour flavor a little more. 
Spinach or Tomato Slab - biscuit base Veggies and cheese across a biscuit dough. Also a sourdough recipe. 
Spinach or Tomato Slab - muffin base A savory cake loaded with veggies. This version uses sourdough starter. 

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