Poolish Dough Make the Poolish Make the Dough Pre-Shaping Final Shaping Bake 2026 Good, but texture like Italian Bread from decades ago. Good flavor and crunch. Crust is great as toast. Try to diminish amount of oil each time to see if it improves the texture.Baked at 475° for 18 minutes, achieving an internal temperature […]
Fruit Sauce
2 tbsp cornstarch1/4 cup sugar, or to taste1 cup orange juice or equivalent2 cups blueberries or other berries1/2 tsp almond extract1/8 tsp ground cinnamon1 tsp butterpinch of salt if desired Stir the sugar and cornstarch together in a saucepan. Slowly add the orange juice, stirring to dissolve any lumps. Add frozen or fresh fruit, and […]
Holiday Morning Egg Casserole
10 eggs1/2 cup flour1 tsp baking powder1/2 tsp Kosher salt16 ounces cottage cheese16 ounces shredded Monterey Jack or other cheese1/2 cup melted butter (try using much less)1 8-ounce can green chilis OR chopped onion, green and red bell peppers, sautéed in olive oil Grease a 13×9-inch baking dish. Heat the oven to 350°. Beat the […]
Overnight Bread Pudding
14 oz. brioche or challah bread2 tbsp sugar8 large eggs1/4 cup mascarpone cheese1 cup rich milk1/4 tsp almond extractsalt Whisk together the eggs, sugar, and mascarpone until very smooth. Whisk in the milk and almond extract. Add cubed bread and stir gently until all is saturated. Cover and save in fridge until morning. OR just […]
Coconut Ginger Blondies
1 cup all-purpose flour 1tsp baking powder 1 tsp ground ginger 1/4 tsp salt 1 stick (8 tbsp) butter 1 cup firmly packed light brown sugar 1 large egg 1 tsp vanilla extract 3/4 cup sweetened flaked coconut 1/4 cup finely chopped crystallized ginger (or more) Preheat the oven to 350°. Line an 8-inch square […]
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