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 single batch pie crust 1 cup sugar 1 Tbsp butter 2 Tbsp flour or corn starch 3 large eggs (or 4 medium eggs) 1 cup milk 2 Tbsp lemon juice

Preheat oven to 375° F. Prepare the pie crust in a large tin and bake for 10 minutes.

Meanwhile, run the eggs under warm water to bring up their temperature. Ideally they will get to room temperature or warmer. Heat a medium-sized metal or glass bowl with hot water.

In another medium bowl, cut the butter into the sugar and flour. Separate the eggs, reserving the whites. With a wire whisk, beat the egg yolks, milk, and lemon juice into the sugar mixture, until completely mixed and smooth.

Dry out the warm bowl and put in the egg whites. Beat with a machine beater until stiff peaks form. Fold the whites into the rest of the filling.

Pour into the pie crust. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5-10 minutes, until top is lightly golden and the filling is slightly jiggly. It will continue to solidify as it cools. Can be served warm or chilled.

Variations:

Use different fruit juices. Use concentrated juice for stronger flavor. Try different pie crusts. Add spices to the crust.

#butter #cornstarch #dessert #egg #lemonjuice #milk #pie #sugar #vegetarian #wheatflour

Chicken: Needs to be thawed. Doesn't have to be room temperature, but can't be frozen. Cut out any bones. Cut or pound the meat so it is no more than ¾” thick.

First dredge: Flour and/or cornmeal.

Second dredge: Buttermilk, or milk with some acid added. Generally vinegar, but you can amp the flavor by adding salsa, steak sauce, or whatever.

Third dredge: Mostly bread crumbs. Panko for most crunch, but any kind will work. Add lots of salt, pepper, and seasonings. (paprika, rosemary, onion powder, garlic powder, cumin, what you want)

Frying: I use plain canola oil. Type of oil doesn't necessarily matter as long as it can get hot. Use at least ½” of oil. Put it over high heat in a frying pan. Once it gets hot, turn the heat to medium.

Process: Use tongs to handle everything.

First, coat the chicken piece with flour/cornmeal. Then dip it quickly into the milk. Then put it in the breadcrumb mixture, coat it & press the crumbs onto it.

Put the chicken directly into the hot oil. Let it fry, without moving it, for several minutes until the bottom is deep golden brown. Then flip it and fry the other side the same.

Don't have more than 2 or 3 pieces frying at a time so they have space & a more stable temperature.

When you take out the chicken, put the pieces on a cooling rack atop a baking sheet. Extra oil will drip off, and the chicken will cool without getting soggy.

#breadcrumbs #buttermilk #chicken #cornmeal #main #milk #oil #wheatflour

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

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

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 soft dough onto the floured counter and sprinkle some flour on top. Chaff 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 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

1 lb cabbage (about ½ head) 1 lb fennel bulb (about 2 bulbs) 1 Tbsp butter ½ cup onion, thinly sliced 2 cloves garlic, minced 1 tsp dried thyme leaves, or 1 Tbsp fresh ½ tsp hotroot pepper (or to taste) ¼ cup vegetable stock 1 Tbsp vinegar 1 cup 2% milk, half-and-half, or cream ¼ cup corn meal ½ tsp salt

Preheat the oven to 375° F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9”×13” baking pan, cover with foil, and bake for 30 minutes.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350° F for 20-30 minutes.

#butter #cabbage #casserole #cornmeal #fennel #garlic #glutenfree #halfandhalf #hotroot #milk #onion #salt #side #soupstock #thyme #vegetarian #vinegar

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

Cake: ½ cup honey 2 Tbsp butter 1 egg 1 cup flour 1 tsp baking powder 1/8 tsp salt ½ cup milk or nut milk ¾ cup cherries, pits removed ¾ cup chopped damson plums, pits removed ½ cup nuts, roughly chopped

Sauce: 1 cup cherry juice—I got cherry juice from pitting the cherries (add some water if you can't get a full cup) 2 tsp honey 1 Tbsp corn starch 1 Tbsp butter ½ tsp vanilla extract

Preheat oven to 325° degrees. Grease a square 9×9” baking dish.

Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.

Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8-10 minutes, or until thick. Remove from heat and stir in 1 Tbsp butter and vanilla extract.

Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce.

#bakingpowder #butter #cake #cherry #cornstarch #dessert #egg #fruitjuice #honey #milk #nut #nutmilk #plum #salt #vanilla #vegetarian #wheatflour