3 cups flour 1 ½ tsp salt 3 tsp baking powder 2 Tbsp soft butter or oil 1 cup warm water

Stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive. Add more flour or water if necessary.

Preheat a skillet over high heat, then turn to medium once the surface is hot.

Take a small handful, like a little larger than a golf ball. Roll it into a sphere. Place between 2 sheets of thick, soft plastic (I use a large food storage zip bag with 3 sides cut off). Flatten the dough into a circle, then roll into a thin circle of dough with a rolling pin. For tortillas, the dough should be thin enough to be almost translucent. Or if you want a thicker flatbread, roll or press the dough to a thicker piece.

Cook each piece one at a time on the hot skillet. The tortilla will become more opaque and form bubbles. Turn it over and let the other side brown. It will cook very quickly with a properly hot skillet.

Place them in a large food storage zip bag while they are still hot, so that they stay soft, but keep the bag open while they are still letting off steam. They will keep for a few days at room temperature.

#bakingpowder #bread #butter #dairyfree #oil #salt #vegan #vegetarian #wheatflour

Cake:

1 cup butter, softened 2 cups sugar ¾ cup buttermilk 1/3 cup lime juice 5 eggs 3 cups flour 1 ½ tsp salt ½ tsp baking powder ½ tsp baking soda

Preheat oven to 350° F. Line bottoms of 2 cake tins with parchment, and grease the sides of the tins.

In a small bowl, combine buttermilk and lime juice. Set aside.

In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating in each egg completely before adding the next one.

In another bowl, combine flour, salt, baking powder, and baking soda. Stir 1/3 of the flour mixture into the egg mixture. Then stir in ½ of the buttermilk mixture, then flour again, buttermilk again, and flour again. Do not overmix.

Spoon batter into prepared pans. Bake 30-35 minutes, testing with a toothpick for doneness.

After removing from oven, let the cake rest in the pans for 15 minutes before inverting onto a rack to cool completely.

Filling:

6 Tbsp cream cheese ¼ cup softened butter ½ tsp vanilla extract ½ tsp fresh, grated lime zest ¼ cup honey

Beat together all filling ingredients until fluffy. Keep chilled until time to use.

When the cake is totally cooled, smooth the filling onto one of the cake layers. Place the other layer on top.

Frosting:

½ cup sugar ¼ cup honey 2 Tbsp water 1 tsp fresh, grated lime zest 2 egg whites at room temperature

Mix the sugar, honey, water, and lime zest in a saucepan. Heat to a rolling boil over medium heat. Keep boiling until it reaches 242° F on a candy thermometer.

In a large bowl, beat egg whites until stiff peaks form. Pour the boiling syrup slowly in a thin stream into the egg whites, beating constantly on medium speed. Then beat on high speed until stiff peaks form.

Spread the frosting over the top and sides of the cake.

#bakingpowder #bakingsoda #butter #buttermilk #cake #creamcheese #dessert #egg #eggwhite #honey #limejuice #limezest #salt #sugar #vanilla #vegetarian #wheatflour

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

3 cups almond meal 1 tsp baking powder ½ tsp salt ¼ cup butter 1 Tbsp honey or maple syrup 2 eggs

Preheat oven to 300° F.

Stir together the almond meal, baking powder, and salt. Cut in the butter as small as it will go, then stir in the honey/maple syrup and eggs, forming a soft, sticky dough.

Line a baking sheet with parchment. Form small balls with the dough, then press them into disks on the baking sheet.

Bake for 20-25 minutes until lightly golden brown.

#almondmeal #bakingpowder #butter #cookie #dessert #egg #glutenfree #honey #maplesyrup #salt #scone #snack #vegetarian

The corn fries to a crunchy shell, with a soft interior.

1 cup corn meal ¼ cup flour 1 Tbsp honey or sugar 1 ½ tsp baking powder ¼ tsp salt ¼ tsp pepper ¾ cups water or vegetable stock ¼ cup chopped fresh chives ½ cup mixed vegetables (e.g. corn, beans, minced peppers) Canola oil for frying

Stir together the corn meal, flour, sugar/honey, baking powder, salt, and pepper. Slowly stir in the water and honey if using. It should be a thick, but smooth, batter. Stir in the chives and vegetables.

Heat about 1/2” of oil in a skillet over high heat, then turn the heat to medium when it gets hot. Drop large spoonfuls of batter into the oil and press them down into patties. Cook on each side until golden brown. Place them on a cooking rack on top of a baking sheet to drain oil before serving. Eat plain as a snack, or add toppings.

#bakingpowder #chive #cornmeal #dairyfree #honey #main #oil #pepper #salt #side #soupstock #sugar #vegan #wheatflour

1 cup corn meal 1 cup flour 1 Tbsp baking powder ½ cup sugar 1 tsp salt 1 cup milk 2 eggs ¼ cup butter ¼ cup honey

Preheat oven to 400° F.

In a large bowl, mix the dry ingredients. Cut the butter into the mixture. In another bowl, whisk the eggs, and milk. Add to the dry mixture and stir until just mixed, then stir in the honey. It is ok to have lumps, as they will continue to absorb moisture and dissolve.

Cornbread loaf: bake for 20 minutes in a greased 9” square or circular baking pan.

Muffins: Place paper liners in a 12-cup muffin tin. Divide the batter into the cups. Bake for 15 minutes.

#bakingpowder #bread #butter #cornmeal #egg #honey #milk #salt #side #sugar #vegetarian #wheatflour

1 lb whole oranges, left whole 6 eggs 2 cups almond meal 1 cup raw sugar 1 tsp baking powder

Place the oranges in a saucepan and cover them with water. Bring to a boil, lower the water to a simmer and let cook for 15 minutes. Replace the water and boil again for 15 minutes. Repeat twice more to get a cooking time of 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375° F. Butter and flour a 10-inch springform tin. (Use corn starch if gluten-free is needed.)

Chop the oranges into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of orange.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup. It can be stored in the refrigerator.

#almondmeal #bakingpowder #cake #dairyfree #dessert #egg #glutenfree #orange #sugar

Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds

Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice

Preheat oven to 300° F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.

#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt

1 ½ cup flour ½ cup almond meal 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.

#almondmeal #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