4 cups flour 1 ¾ cups warm water or milk 1 Tbs. salt 2 tsp dry yeast or .6-.7 oz fresh yeast 2 tsp sugar

Mix-ins: peanut butter jam/jelly cheese marinara sauce, with or without cheese, minced pepperoni, etc poppy seeds and lemon zest dill weed and grated carrot any kind of herbs, edible flowers tiny bits of caramel cheese with minced vegetables like peppers, garlic, etc honey cinnamon and sugar dried fruit Use your imagination!

Combine the yeast with the sugar in warm water/milk. Stir in the flour one cup at a time, adding in the salt with the last cup of flour. Knead so that it's smooth and elastic with some resistance.

Coat bowl and dough in oil or water. Place dough in the bowl and cover with plastic wrap sealed around the edges, but large and loose over the top so it doesn't smash the risen dough. Let rise for 1 hour, or until doubled, in a warm place.

Divide dough into a lot of small portions. Add a different mix-in into each piece, adding flour if necessary to anything that is too wet. Some fillings can be kneaded into the dough. For some fillings, roll the piece of dough flat, put on the filling, and roll it into a log with the filling spiraled inside. Others can be made into little filled dumplings. Coat the outside of the pieces with water so they will adhere together. Put the pieces of dough all together in a greased bread pan, coat the top with oil, cover loosely with plastic wrap, and let rise again for another 30 minutes or so, until it is about an inch over the top of the pan.

Spray water into the oven or place a small pan with water inside. Put the bread pan into the oven, then start pre-heating to 350° F. Bake for 60-70 minutes until it's a dark golden brown on top and the interior measures to 190°-200° F.

#bellpepper #bread #caramel #carrot #cheese #cinnamon #dill #driedfruit #fairyfeast #garlic #honey #jalapeño #jam #lemonzest #milk #nutbutter #nuts #pastasauce #peanutbutter #pepperoni #poppyseed #salt #side #spicedsugar #sugar #wheatflour #yeast

¾ cup grated carrot 1 cup hot water 2 Tbsp brown sugar 2 Tbsp olive oil ¾ tsp salt 2 tsp dry yeast or .6 oz fresh yeast 1 Tbsp dried dill weed 3-3 ½ cups flour

Stir together the carrot, water, brown sugar, olive oil, and salt until the sugar is dissolved. If the water gets cold (from using cold carrots), pour some water out and reheat it.

Stir in the yeast, dill, and one cup of flour. Stir completely before adding another cup of flour, then stir that in completely before adding the third. At this point you will have to knead the dough, adding more flour if necessary. Knead until the dough is smooth around the bits of carrot. Then coat the inside of a large bowl and the dough in a small amount of oil. Place dough in bowl, cover the top, and let rise until it is doubled in size, about 1 hour.

Knead the dough lightly, then divide it into 12 even balls. Place them on parchment paper on a baking sheet. Brush olive oil and sprinkle coarse salt onto the tops of each roll. Cover them and let them rise until doubled again, about 40 minutes.

Place the pan in the oven along with a small dish of water. Set the oven to 375° F and bake, including preheat time, for 25-30 minutes, until they are golden brown on top and bottom.

#bread #brownsugar #carrot #dairyfree #dill #oliveoil #salt #side #vegan #wheatflour #yeast

2 cups julienned carrots 1 cup water 1 Tbsp butter ¼ cup honey ½ tsp ground nutmeg ½ tsp salt

Place water and carrots in a pan and bring to a boil. Cover and cook for 3-4 minutes. Drain water. Add butter, honey, and nutmeg to carrots and simmer, uncovered, for another 3 minutes. Can be served warm or cool.

#butter #carrot #glutenfree #honey #nutmeg #salt #side #vegetarian

Bread: 2 tsp dry yeast or .6 oz cake yeast 2 tsp sugar 2 cups warm water or soup stock 1 Tbsp salt 4 cups flour 1 tiny pinch of lavender buds ½ tsp fennel seed 1 tsp thyme

Filling: 1 pound ground sausage ¾ cup grated or minced onion ¼ cup grated carrot 1 tsp minced garlic ½ cup (4 oz) cream cheese

1 egg for glaze

Stir together the sugar, yeast, and water/vegetable stock. Stir in the flour, 1 cup at a time. With the last cup, add in the salt and herbs. Knead on a floured countertop until the dough is smooth and less sticky. Coat the dough with oil, place in an oiled bowl, cover with plastic wrap, and let the dough rise for 30 minutes.

While the dough is rising, cook the sausage, onion, carrot, and garlic in a pot over medium heat. Cook until the sausage is mostly browned. Some pink is ok, as it will be cooked again. Cut the cream cheese into chunks and stir it into the meat mixture.

Line a baking sheet with parchment paper. Roll the dough out into a rectangle taking up the whole space of the baking sheet, then place the filling along the middle 1/3 of the dough, leaving about 1 ½ inches of free space at the ends. Cut slashes along the sides of the dough.

Fold the short ends over the filling, then fold each fringe piece of dough over the middle, alternating sides and stretching at a diagonal to create a braided look. Pinch closed any large gaps in the dough. Cover with plastic wrap and let rise another 30 minutes. Towards the end, set the oven to preheat to 350° F.

When the dough is done rising, beat an egg and brush it all over the loaf.

Bake for 20-25 minutes.

#carrot #creamcheese #egg #fairyfeast #fennel #garlic #lavender #main #onion #salt #sausage #soupstock #sugar #thyme #wheatflour #yeast

2 cups flour ½ tsp salt 1 tsp baking powder ¾ cup grated carrot ¾ cup grated turnip 1 cup buttermilk

Preheat a skillet over medium-low heat.

Stir together the flour, salt, and baking powder. Stir in the grated vegetables until they are well mixed and coated in the flour. Stir the buttermilk in to make a dough.

On a floured surface, quickly knead the dough to make it coherent. Divide into 2 pieces and roll each piece into a circle about ½” thick. Cut into quarters. Cook the pieces for 6-8 minutes on each side, until golden brown.

#bakingpowder #bread #buttermilk #carrot #salt #side #turnip #vegetarian #wheatflour

Crust: 1 cup flour 6 Tbsp butter ¼ cup cold water 1/8 tsp salt ¼ tsp black pepper ¼ tsp basil ¼ tsp ground mustard seed

Filling: ½ cup diced potato ½ cup minced carrots ½ cup minced celery ½ cup minced onion ½ cup chopped green beans 2 Tbsp oil 1 Tbsp flour 1 Tbsp butter ¼ tsp rosemary ¼ tsp fennel seed 1/8 tsp salt 1/8 tsp black pepper ½ cup vegetable stock

Crust: Stir together the flour, salt, pepper, basil, and ground mustard. Cut in the butter until the flour is all moistened, but leave some larger chunks of butter. Stir in the water to make a soft dough. Press the dough together, then wrap in plastic wrap and chill while making the filling.

In a skillet over medium-high heat, sautee the vegetables with the oil for 3 minutes. Mix together the flour, rosemary, fennel, salt, and pepper. Reduce heat to low, push the vegetables to one side, and melt the butter on the other side. When it is melted, stir the flour mixture into the butter, then stir everything together. Add the vegetable stock and keep stirring as a gravy forms. Then remove from heat.

Preheat oven to 425° F.

Divide the crust dough into 4 parts. Roll each section into a thin circle. Get the outline of the circles wet with water or beaten egg. Put ½ cup of filling onto each crust piece, and fold the crust over the filling, pinching together the edges to seal it closed.

Line a baking sheet with parchment paper and place the pasties on without touching each other. Bake for 25-30 minutes, until the crusts are golden brown.

#basil #butter #carrot #celery #fennel #greenbean #mustardseed #oil #onion #pepper #pie #potato #rosemary #salt #side #snack #soupstock #wheatflour

1 batch of pie crust dough ¾ cup carrot, grated 2 Tbsp oil 1 ½ cup potato, chopped small 1 clove garlic 1 cup mushrooms, chopped small 2 Tbsp fresh parsley leaves ½ tsp salt ½ tsp pepper

Chill the pie dough until ready to use.

Cook the potato and garlic with the oil, over medium-low heat until the potatoes are softened (they don't have to be completely cooked). Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the carrots, parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling onto each circle. Fold over the dough and press the edges together. Make a couple of steam vents on the top and place them on a baking sheet. Bake 20-25 minutes, until golden brown.

#carrot #garlic #mushroom #oil #parsley #pepper #potato #salt #side #snack #vegetarian

1 ½ cup milk 1 ½ cup half-and-half 1 tsp garlic, minced 1 tsp hotroot pepper 1 tsp salt 1 lb carrots 1 lb turnips 1 cup grated cheese 1 Tbsp fennel leaves 1 cup flour 4 Tbsp butter

Preheat the oven to 375° F and butter a 9”×13” baking pan.

In a medium bowl, combine the milk, half-and-half, garlic, hotroot pepper, and salt.

Cut the carrots and turnips into thin slices, no more than 1/8” thick. Put half the slices in the baking pan, then pour over half the milk mixture. Sprinkle ½ cup of cheese over it. Layer the remaining vegetable slices on top and pour over the remaining milk mixture. Cover with foil and bake for 25 minutes.

Mix together the flour and fennel. Cut in the butter until it is crumbly and there are no more chunks of butter. Stir in the cheese.

Remove dish from oven. Sprinkle on the topping and bake again, uncovered, for 20-25 minutes, until the topping is golden brown.

#butter #carrot #casserole #cheese #fennel #garlic #halfandhalf #hotroot #milk #salt #side #turnip #vegetarian #wheatflour

(Medieval-inspired. Medieval-probable.)

Use a 9” deep dish pie tin. You also want a meat thermometer.

Pie crust:

¾ cup butter 2 cups whole wheat pastry flour or semola flour ½ cup water ¼ tsp salt beaten egg whites

Filling:

2 Tbsp honey ½ cup dried fruits, minced (such as raisins, blueberries, prunes, cherries) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Crust: Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Mix the chicken pieces, salt, pepper, thyme, and mace. Set aside, let chill.

Stir together the rest of the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Around this time, set the oven to preheat to 350° F.

Stir the chicken mix into the rest of the filling. Spread the filling into the pie tin.

Roll out the rest of the crust in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 1 hour, until the internal temperature reaches or exceeds 165° F.

#blueberry #butter #carrot #cherry #chicken #cinnamon #driedfruit #eggwhite #eggyolk #fairyfeast #fennel #historical #honey #mace #main #nuts #pepper #pie #prune #raisin #salt #semola #thyme #wheatflour

2 ½ cups carrots, sliced into about ¾” pieces 1 cup milk, half-and-half, or evaporated milk 1 Tbsp butter 1 Tbsp flour or corn starch 1 tsp sage 1 Tbsp cilantro ½ tsp nutmeg 1 Tbsp minced green onion ¼ cup chopped tomato ½ tsp salt ¼ tsp ground pepper

Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.

In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.

Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.

Makes 2-4 servings.

#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour