Digital Recipe Book

Bread

Blueberry Chocolate Scones: Preheat oven to 375°. Wash & dry blueberries in oven 25 min. Mix 3.5 cups flour, 2 tsp baking powder. Stir in a cup of sugar. Cut 2 sticks cold salted butter into 1/2” cubes. Mix butter in w/ fingers until pea-sized. Add 10 oz chocolate chips & 4 oz blueberries. Slowly mix in 2/3 cup cold water w/ hands until dough forms. Directly on 2 baking sheets, form 6x6x1” squares. Cut into 4 triangles each and separate w/ spatula 2” apart. Bake 25 min, rotating halfway through, then toothpick. Whisk a cup of confectioner’s sugar & 2 tbsp water. Add tsp vanilla & tsp lime juice. Plate & cool in freezer 8 min, checking halfway through. Once scones cool, drizzle w/ icing. Cool in freezer 4 min, then microwave single scone for 30 sec.
Crêpes: Whisk 2 cups flour & 4 eggs, adding 1 cup milk, 1 cup water, 4 tbsp melted butter, and 1/2 tsp salt. Heat & lightly oil a small pan, then spead a quarter cup of batter across the pan. Cook for 2 minutes, then flip & cook until light brown.
Potato Pancakes: Stir 2 eggs, 2 tbsp flour, 1 tsp salt, and 1/4 tsp baking powder. Shred, drain, & pat dry 4 cups shredded potato with onion to taste. Toss in the egg mixture. Heat & oil the pan, then fry table spoon-sized pieces until light brown. Serve with applesauce, sour cream, or syrup. (Note: can also be made with sweet potato.)
Zopf: Dissolve quarter oz active dry yeast into 1.5 cups milk. Let stand 10 min. Stir in 2 cups flour, 2 tbsp butter, and 1 egg yolk. Slowly beat in 2 more cups flour. Lightly flour dough & knead, then split into 3 buns, roll, and braid the pieces on a greased sheet. Cover with a damp cloth & let rise 1 hour, then brush w/ egg white & water and bake @ 425° until golden, 20–25 min.
Soda Bread: Mix 4 cups flour, 8 tbsp margarine, 4 tbsp sugar, 1 tbsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Stir in a cup of buttermilk and an egg. Lightly flour & knead. Smoothen & place in lightly greased pan. Brush w/ butter & buttermilk. Slice an X in the top & bake @ 375° for 30 min. Toothpick-check the bread & re-brush it, and then bake until done, usually 15–20 more minutes.

Sugar Cookies

Preheat oven to 350°. Cream together 1 cup shortening, 1 cup butter, & ~3 cups white sugar. Add 2 eggs, ~3 tsp vanilla extract, ~2 tsp baking soda, and 1 tsp salt. Stir in flour (~5 cups all-purpose) until dough forms. Roll into 1” diameter balls and roll in sugar to cover. Place on parchment-covered baking sheet. Bake ~18 min until edges begin to brown. Let cool on cooling rack before icing. Apply icing & sprinkles of your choice.

Bublik

Mix 4 cups flour, 2 cups milk, 4 tbsp melted butter, 4 tbsp sugar, 2 tsp salt, 1 egg white, & 1 oz fresh yeast into dough. Let rise 30 min, then split into 3 buns, roll and make bagels. Brush with beaten yolk, sesame, and sugar, then bake on a greased sheet @ 392° for 20 min or until brownish. Let cool 15 min. (Note: for savory bubliks, replace sugar with grated cheese & minced onion.) Dip in tea, sour cream, or jam.

Borlengo Process

Golla (borlengo batter): Whisk 7 cups flour, 1 egg, 2 egg whites, and 1 tbsp salt, slowly stirring in 3 cups water until very smooth. Let rest refrigerated for a few hours.
Cunza (borlengo sauce): Melt butter (say, 2 cups) with garlic, rosemary, and a little olive oil. See liaison below.
Liaison: For every cup of sauce, completely mix 1 egg yolk & 4 tbsp of heavy cream. Add half of the sauce to the mixing bowl & whisk. Add the whisked liaison to the pan with the remaining sauce, and stir over low heat for 4–5 min.
Borlenghi: Heat & lightly oil the pan, the spread half a cup of batter across the pan. When the edges start to lift, flip the borlengo, spread cunza on it, and sprinkle some parmesan. Wait a minute, then fold twice & serve.

Pasta & Pizza

Tomato Basil Tortelloni: Heat 1 tbsp oil & 1 tsp chopped garlic on medium-high ~30 sec. Add 8 oz tomato sauce, 1 cup water, 1/2 tsp salt, pepper, & sugar, and boil. Stir tortelloni into sauce. Reduce heat to medium-low and cook occasionally stirring until al dente, ~3 min. Add peas & cream cheese, and cook until heated & melted, ~2 min. Slice stacked & rolled basil leaves and add with salt & pepper. Garnish with grated parmesan.
Mushroom Carbonara: Roast sliced white mushrooms with oil, salt, & pepper. Cheese: combine parmesan w/ shredded Swiss & white cheddar. Cook pasta 7–11 min, reserving a cup of cooking water. Sauce: heat oil, garlic, reserved cooking water, yogurt, milk, cheese mixture, and butter. Cook pasta in sauce, 2–3 min, then add mushrooms. Garnish with additional cheese mixture. Serve alongside fruit salad.
Broccoli & Mushroom Stir-Fry: Boil rice noodles stirring occasionally until tender, ~6 min. Drain, rinse, then re-drain. Cut broccoli florets, slice mushrooms, cut scallions into 1” sections, and peel & finely chop 1.5 tsp ginger and 1 tsp garlic. Cook broccoli and mushrooms in 2 tbsp oil over medium-high 4–5 min. Add ginger, garlic, scallions, salt, pepper, and 1 tsp oil. Cook ~30 sec. Add noodles and sauce and cook until sauce thickens and noodles are warm, 1–2 min.
Peanut Noodles: Sauce: Whisk together peanut butter, teryaki sauce, and apple cider vinegar. Boil udon noodles 3–4 min, reserving cup cooking water. Drain noodles, rinse, then re-drain. Whisk reserve water into sauce. Cook edemame, green beans, and scallions in oiled skillet ~5 min, and transfer to plate. Cook sauce in oiled skillet w/ chopped garlic 2 min. Cook & toss noodles, vegetables, sauce, and a small amount of hot water ~1 min, until noodles are covered in sauce. Garnish w/ scallions.

Pasta Salad

Whisk together mayo, dijon, vinegar, cayenne, pepper, and onion. Add pickle, tomato, cooked pasta, and optionally cut hardboiled egg. Mix w/ hands until ingredients are coated.

Broccoli Baked Penne

Preheat broiler. Boil penne 6 min. Cut broccoli florets. Grate parmesan & mozzarella. Chop garlic. Boil broccoli & penne 3 min. Toss broccoli & penne in oil. Melt unsalted butter, then add garlic to skillet & whisk in flour & milk 3–4 min. Remove from heat, & stir in parmesan. Pour in with broccoli & penne, stir, then return to skillet, sprinkle w/ mozzarella, & broil 1–3 min until cheese melts & begins to brown. Drizzle pesto alla siciliana atop if desired.

Caprese Skillet Pizza

Pizza Dough: Activate 2 tbsp active dry yeast. Mix yeast w/ 3 cups flour, 2 tbsp olive oil, 1 tsp salt, & 7/8–9/8 cup water. Stir into a sticky dough, then flour & knead. Prove in lightly greased bowl for 1–2 hours until doubled in size.
Pesto alla Siciliana: Chop fresh basil, dried tomato, almonds, parmesan, & garlic cloves. Mix and slowly pour in olive oil. Season w/ salt & pepper to taste.
Pizza: Preheat oven to 450°. Slice & dry tomato in oven 7 min. Transfer dough to lightly oiled cast-iron skillet. Spread pesto, dried tomatos, and coarsely shredded mozzarella. Bake 15 min. Cut into slices once cooled.

Sauces

Sweet & Sour Sauce: Mix 1/2 tsp white pepper & sesame, 1/2 tsp soy or worcestershire sauce, 1 tsp corn starch, 1 tbsp water, 3 tbsp vinegar (rice or white+apple cider), and 4 oz dark brown sugar until there are no clumps, then cook over medium heat, mixing until no longer grainy-tasting.
Ranch Dressing: Add a tbsp lime juice & tbsp white vinegar to 1 cup milk, and let sit 5–10 min to make fresh buttermilk. In a separate bowl, add a tbsp lime juice and tbsp white vinegar to 3 yolks. Whisk constantly while very slowly adding a cup of oil until thickened, then add salt, sour cream, and yogurt to taste. Whisk in buttermilk, egg whites, salt, onion powder, parsley, garlic salt, black pepper, & thyme.

Hollandaise: Whisk ranch, mayo, egg yolks, and fresh lemon juice over a double boiler. Add a bit of salt and garnish with cayenne.
Guacamole: Mix minced clove garlic, lime juice, chopped pepper (jalapeño, with seeds removed if desired), and 3 cubed avocados.
Amanda’s Pesto: Combine 1/2 cup dry or fresh basil, 6 tbsp shredded parmesan, 2 minced garlic cloves, 2 tbsp yogurt or cream cheese, and olive oil, salt, and pepper to taste. Blend.

Miscellaneous

Electrolyte Solution: Combine 4 cups water, 3 cups cranberry juice, and 1 cup lemon juice, lime juice, or orange juice (or some combination of those). Add 2 tsp salt. Optionally slice citrus fruit or cut blueberries and let soak.
Egg & Spinach Sandwich: Boil & blanch spinach. Grate Swiss coarsely. Whisk eggs with milk, salt, & pepper. Butter pans (unsalted). Scramble eggs & cook spinach. Add Swiss then spinach to scramble. Serve on toasted bread, optionally with spicy mayo.

Doc-Style Hoagie: Cut hoagie bun. Cover both top & bottom with olive oil / balsamic vinegar / black pepper mix, mayonnaise, and provolone cheese. Then top bottom w/ guacamole, sliced tomato, shredded lettuce, oil/vin/pep mix, dried bean sprouts, & sliced onions if desired. Put top on & lightly smush.
Cucumber Fruit Salad: Combine white wine vinegar & chardonnay with olive oil & garlic, then cucumber, tomato, & strawberries.