Wheat and Honey

4 cups dry bread, cubed small 1 cup fruit, fresh or dried, in small pieces ½ cup chopped nuts 2 ½ cups milk, cream, half & half, or a combination 3 eggs 1/3 cup sugar or brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract

Preheat oven to 350° F.

Grease a 9”×13” baking pan. Put the fruit in an even layer in the dish, then the bread cubes, then sprinkle the nuts evenly over it.

In a saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Heat the milk until just before the boiling point. Allow to cool slightly.

In a separate bowl, whisk together eggs, sugar, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Then pour it evenly over the bread in the baking pan.

Baked 25-30 minutes, until puffed and a toothpick inserted into the centers comes out clean. Allow to repose for another 5 minutes.

#bread #brownsugar #cinnamon #cream #dessert #driedfruit #egg #fruit #halfandhalf #milk #nutmeg #nuts #pudding #sugar #vanilla #vegetarian

1 ½ cup flour ½ cup almond flour 1 tsp baking powder ½ tsp salt ¼ cup butter 1 egg ½ cup gooseberry jam ½ cup buttermilk Spiced sugar

Preheat oven to 375° F.

Stir together the flour, almond meal, salt, and baking powder.

Cut in the butter until it is thoroughly mixed, no chunks of butter.

Stir in the buttermilk, egg, and jam. It will be a very soft and wet dough. Turn it out onto a floured counter and knead it, very gently, adding in enough flour to make the dough cohesive. Roll it out to about ½”-¾” thick and cut out rounds.

Sprinkle spiced sugar on the top of each round, place them on a baking sheet lined with baking parchment, and bake for 15-20 minutes until they are golden brown.

Variations:

Obviously, use whatever jam you like.

#almondflour #bakingpowder #butter #buttermilk #egg #jam #salt #scone #snack #vegetarian #wheatflour

4 cups peaches, sliced thin and pit removed 1 ½ Tbsp sugar 1 tsp ground ginger 1 Tbsp unflavored gelatin or collagen 1 ½ cup flour 1 ½ cup corn meal or masa harina ½ cup sugar 2 tsp baking powder pinch of salt ¼ cup butter ½ cup cream or half & half 2 eggs

Preheat oven to 350° F. Grease an 8” square or circular cake pan.

In a medium bowl, stir together the peaches, 1 ½ Tbsp sugar, gelatin, and ground ginger. If the fruit is frozen, it needs to be thawed.

In a large bowl, stir together the flour, corn meal, sugar, baking powder, and salt. Cut the butter into small cubes, then cut it into the flour mixture until the butter is all small pieces. Stir in the eggs and cream to make a thick, clumpy dough. Add more liquid if necessary, so there is no loose powder in the dough.

Put ½ of the crumb mixture into the bottom on the cake pan, in an even layer. Put the peach mixture in an even layer over the crumbs. Top with a layer of the remaining crumb mixture, sprinkling it in large clumps.

Bake for 30-40 minutes, until lightly golden on top.

#bakingpowder #butter #cobbler #cornmeal #cream #dessert #egg #gelatin #ginger #halfandhalf #masaharina #peach #salt #sugar #wheatflour

½ cup butter ¼ cup coconut oil ½ cup raw sugar ¼ cup brown sugar 2 tsp vanilla extract 2 eggs ½ tsp baking soda ¾ tsp salt 1 tsp cinnamon 3 cups almond flour about ½ cup cinnamon sugar

Preheat oven to 350° F. Line a baking sheet with parchment paper, or grease it.

Cut the butter into small cubes. In a medium bowl, put in the butter, coconut oil/lard, and sugars. Use a pastry cutter to mix the butter and shortening into the sugar. When it is somewhat creamy, a beater can be used to mix it to a smooth, creamy texture.

Beat in the vanilla and eggs until creamy again. Then stir in the baking soda, salt, and cinnamon.

Stir in the almond meal one cup at a time. It will create a very soft, sticky dough.

Form the dough into small balls, the volume of about 2 Tbsp. Roll the balls in the cinnamon sugar until they are completely coated. Place the balls on the baking sheet at least 2” apart, as they spread quite a bit while baking. Gently compress the top of each ball, so it is just barely flat.

Bake for 11-13 minutes, until they are golden-brown around the edges.

Makes about 20 cookies.

Variations:

Use other spices or a mixture of spices. Use other nut flours or a mixture of nut flours. I can sometimes find a mix of almond, coconut, pecan, and walnut, which is delicious.

#almondflour #bakingsoda #brownsugar #butter #cinnamon #coconutoil #cookie #dessert #egg #glutenfree #nutflour #salt #sugar #vanilla #vegetarian

½ cup cream ½ cup butter 6 Tbsp honey ½ tsp ground nutmeg ¼ tsp ground mace 1 Tbsp caraway seeds 3 eggs ¼ cup fruit juice 2 cups flour 1 tsp baking powder ¼ cup raspberries

Put the cream in a small pan over med-high heat. Stir it every 1-2 minutes. Remove from heat when it reaches a boil, turn the heat to med-low, and return the cream to heat. Stir gently but constantly until it scrapes clean from the bottom of the pan and is thickened—about 15 minutes from the start. Remove from heat and let cool.

Preheat oven to 350° F.

Cream together the butter, honey, and cream. Stir in the spices and seeds. Add the eggs and cordial, beating to combine. Gently break the raspberries into several pieces, and coat them all with flour. Add the 2 cups flour gradually to the batter, mixing it in completely before adding more. Add the baking powder with the flour. Then gently stir in the raspberries. The batter will be very thick.

Line a bread pan with buttered baking paper. Pour in the batter and spread to smooth. Bake it for 1 hour, or until a toothpick comes out clean.

#bakingpowder #berry #butter #cake #caraway #cream #dessert #egg #fruitjuice #honey #mace #nutmeg #raspberry #vegetarian #wheatflour

Period: 1200s, Spain, Morocco Sources: About Morrocan Food, Medieval Spanish Chef

2 cups fine semola flour 3 Tbsp coarse raw sugar ¼ tsp coarse salt ½ cup soft or melted butter ½ – ¾ cup milk

In a mixing bowl, stir together the semola, sugar, and salt. Stir in the melted butter until the mixture is like damp sand. Stir in ½ cup milk. The dough needs to be very soft, like very wet cookie dough. Add more milk if necessary. It will look too wet to a baker's eye.

Let the dough rest for a few minutes. It will stiffen as the semolina absorbs moisture.

Meanwhile, preheat the frying pan over high heat, then turn heat to medium-low.

Prepare a pressing folder by cutting open 3 edges of a plastic storage bag, or cutting a rectangle of baking parchment and folding in half into a square.

Form a small ball of dough, place on one half of the pressing folder, fold over the other half, and use a flat-bottomed plate to press the dough into a circle about ¼” thick. Peel off the top half, flip the dough onto one hand and peel off the other half of the folder.

Cook them over medium-low heat for several minutes on each side until each side has patches of deep golden brown. try to flip it only once.

Serve with toppings as with pancakes or scones, such as butter, syrup, jam, cream, or savory with cheese and meat.

#biscuit #butter #historical #milk #salt #semola #side #sugar

Period: 1200s Italy Sources: Chickpea Flour on Wikipedia, A Tuscan Foodie in America

1 ½ cup chickpea flour 2 ½ cup water 6 Tbsp olive oil 1 tsp salt 1 tsp pepper

Stir together the chickpea flour and water. Put in a covered container and let sit for 2-6 hours. It will start out very lumpy, but as it sits, the lumps will absorb water and dissolve.

Preheat oven to 450° F. Coat a 9”×13” baking pan with 2 Tbsp olive oil.

Stir the batter and mix in the salt and pepper. Pour the batter into the pan. Fold 4 Tbsp olive oil into the batter.

Bake for 15 minutes, then broil the top for 5 minutes.

#dairyfree #garbanzoflour #glutenfree #historical #oliveoil #pepper #salt #side #vegan

3 ½ cups flour 6 Tbsp butter 3 Tbsp honey 1 cup grapes, halved 2 eggs 5 tsp baking powder 1 cup milk

Preheat oven to 425° F.

Put the flour into a large bowl and add the butter and honey. Mix with a pastry cutter to create a breadcrumb-like mixture. Gently stir in the grape halves. Add the eggs and baking powder and use a wooden spoon to turn the mixture gently. Add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough.

Sprinkle flour onto a clean counter. Put the dough onto the floured counter and sprinkle some flour on top. Gently knead the dough by folding the dough in half, then turn the dough 90 degrees and repeat. Do this a few times until you’ve formed a smooth dough. Sprinkle more flour onto the work surface and on top of the dough if necessary. Roll the dough out to about 1” thick.

Use a cookie cutter to cut out scones. Place them on a baking tray lined with baking parchment paper. Leftover dough can be rolled again for more scones. Just don't work the dough too much. Let the scones rest for a few minutes. You can glaze the top with egg, milk, or sugar, or leave them plain.

Bake for 15 minutes, or until the scones are risen and golden-brown.

#bakingpowder #butter #egg #grape #honey #milk #scone #side #snack #vegetarian #wheatflour

1 double pie crust Cinnamon sugar

Filling: 1 Tbsp arrowroot powder 6 cups apples, chopped small 3 tsp ground cinnamon ¼ cup honey

Preheat oven to 350° F.

Mix the filling ingredients in a pot over med-low heat, stirring occasionally. The apples will get a little soft, but this is more about melting the honey and creating a thick cinnamon syrup.

Pour the filling into the crust. Cover with a top crust. Make sure it has slits or holes. Sprinkle with cinnamon sugar.

Bake for 40-50 minutes, until crust is golden brown.

#apple #arrowroot #cinnamon #dessert #honey #pie #sugar #vegetarian

This makes enough honey toffee to cover 6 smallish apples

¼ cup water 1 cup honey ½ tsp apple cider vinegar 1 Tbsp butter

First prepare your apples and pears by removing the wax. Dip them in steaming hot water for about 30 seconds each, then rub with a rough cloth until the skin is smooth and not tacky. It may change the color of the skin, but the toffee will stick better. Remove the stems, and push a stick/large skewer into the top down to the center (or plastic forks, in my case). Place out a piece of foil and smear butter on it. Get a deep bowl of cold water ready.

Use a medium saucepan—larger than you think you need, because it foams up a lot when it boils. Cook the water, honey, vinegar, and butter over high heat. Let it boil until it reaches about 280° F. Honey cooks faster than cane sugar so be really careful; this is as hot as it gets before burning. Remove from heat and dip the apples/pears immediately and quickly once it reaches this temperature. Tilt the pan to make a pool, then stick in one apple at a time, twirling it around to cover with toffee. Then quickly plunge the apple into the cold water, then set down to harden on the buttered foil.

#butter #candy #dessert #glutenfree #honey #vegetarian #vinegar