My friend, Tiffany, shared this.


• 1 teaspoon white sugar (or Splenda®)
• 1-and-a-half cups warm water (about 110° F)
• 1 tablespoon/packet active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1-and-a-half cups all-purpose flour
• one-half cup of cornmeal (My personal tweak — makes the crust better!)


In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 10 minutes until foamy.

Stir olive oil and salt into the yeast mixture, then mix in the flour and cornmeal until dough starts to come together. Tip dough onto floured surface and knead until all the flour has been absorbed and the ball of dough becomes smooth. Place dough in an oiled bowl (I coat the sides of the mixing bowl I used, rather than dirty another bowl), cover with a kitchen towel, and let stand in a warm place until the dough doubles in size (about one hour).

Tip dough back out onto floured surface and divide into 2 halves for thin crust pizza, or leave whole for a deep-dish style pizza. Form into tight ball(s) and let rise for 45 minutes or so.

Preheat oven to 425° F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both fists and gently pull edges outward while slowly rotating the dough. When the circle has reached the desired size, place on a well-oiled pizza pan or screen. Spoon your favorite sauce (I make my own from canned tomato sauce, minced garlic, chopped onions, basil, oregano, salt, and pepper) onto the crust, then add toppings (meats, veggies, cheeses). I use cheese with 2% milk fat, for less saturated fat; it’s healthier, and better for one’s cholesterol numbers.

Bake for 15 – 25 minutes (depending on thickness, how fast your oven cooks, and how crispy you want your crust). Ideally, the crust should be crisp and golden at the edges, and cheeses should be nicely melted on top.



(Blue)Berry Muffins

Recipe adapted from’s Sweetest Blueberry Muffins.

  • 1/2 cup butter, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 2 cups all-purpose flour (or Bob’s Red Mill 1-to-1)
  • 1 cup milk
  • 212 cups fresh or frozen blueberries 

Cream butter, add sugar, then eggs. When fluffy add vanilla, baking powder and salt. Alternate flour and milk. Fold in berries.

Bake in buttered muffin tins at 375ºF for 15-20 minutes.  Makes 24 medium sized muffins.

We think any firm bits would work nicely, raspberries, strawberries, chocolate chips…

Vegan Whipped “Cream”

1 (15oz) can Hanover chickpeas or white beans, with or without salt

1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)

Optional pinch McCormick cream of tartar, for stabilization

Feel free to add a little McCormick pure vanilla or almond extract


Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.


My friend, Monica, pointed me to this on a clickbait website.

Mika’s Crinkle Bread

baked in springform pan, diameter 26cm or 28cm

6.5 c. flour (I use spelt flour)
1 1/4 c. water, warm (37º celsius)
1 pkg yeast (42g)
half teaspoon sugar
2 teaspoons salt
3.5 Tbsp oil 

Mix all together, put some flour on your table and roll the dough out, size of a baking pan (rectangular).

butter of herbs:
1/2 c. butter 
1 teaspoon salt
3 leafs parsley and 3 of basil chopped
1 garlic clove and 1 onion chopped

Mix all together, spread over the dough

cut the dough every five centimeters in strips, folded the strips like an accordion.

oil a springform and preheat the oven 200º celsius

put the folded dough in the springform, bake for 25 up to 30 minutes

I forgot: instead of 200º celsius I heat up only to 360º Fahrenheit

But for 2-3 persons I take only the half of all ingredients and all-purposed flour (don’t use your self-rising flour) . And usually I don’t make the butter by myself. You can also use normal butter with some chopped cheese or butter with only salt and pepper (picture). My dough is thin like my little finger (7-10mm), less isn’t good – could be too dry after baking. after cutting the dough in strips, I put little pieces of butter on the strips, then i fold the dough

when the dough is finish, I preheat the oven and this time is enough for the yeast to work … I think it’s approximately 15 minutes.

I asked about the onion thinking that sounded like a lot and she responded with: It depends on what you prefer, the recipe means common onion but I prefer the green spring onions.

edit, I would use 4 green onions (spring onions)

mika crinkle bread

This is Mika’s picture of her bread

Easy Southern Biscuits

My brother-in-law taught me a quickie recipe for biscuits.  Use self-rising flour and cream. (Heavy or whipping, either one will work) All the leavening and fat you need are in those 2 things.

Put some flour in a bowl and add cream, stirring them together until the dough ball pulls away from the side of the bowl. If it gets crumbly, add a little more cream. If it’s sticky, add a little more flour.

Sprinkle some flour on the counter, sprinkle a little on top and pat the dough out to about half the height of the first joint of your thumb. (Try not to handle it a lot. This isn’t bread. Don’t knead it.) A little extra flour on hands, counter and cutter will keep the dough from sticking to them.

If you have a cookie cutter, use it. If you don’t have a cutter, use a glass. (My grandmother used a juice glass because she liked small biscuits. I like them bigger than that. They don’t get wider, only taller.) Rub the edge of the cutter around in the flour and cut straight down. If you cut at an angle, you will have a Leaning Tower of Biscuit. (This is the Voice of Experience.) And don’t twist it. That makes the edge pinch together so they don’t rise well.

Put those biscuits on a cookie sheet, and shape the remaining dough into another flat dough for cutting. keep doing that until all the biscuits are cut out. How many you make depends on the size of your cutter and how close you cut them. The last biscuit will be a little lumpy because it’s just the leftover dough shaped into something similar to the rest of them.

Bake at 425ºF until golden brown. 15-ish minutes. Maybe a little less, maybe a little more. Start checking after 10 minutes. Altitude effects baking time.

Rhubarb Pie

This was posted to the FaceBook page of Henry Flury & Sons Grocery when they let it be known that they still had a little rhubarb left for sale.

3T flour
1c sugar
1 egg, beaten
2c rhubarb, cut into small pieces
1 recipe plain pastry

Sift flour and sugar together; add egg; beat thoroughly and add rhubarb.

Line pie pan with pastry and pour in filling.

Cover with pastry slips in lattice design. Bake in very hot 450 degree oven for 10 minutes.

Reduce temperature to 350ºF and bake 35 minutes longer. Makes 1 nine inch pie.

~ Mrs. June A. McCullough

My experience is that the smaller you cut the rhubarb the better the pie.  I don’t care for large chunks.

King Cake

Recipe # 1  (From Southern Living 1990 Annual Recipes)

1/4 cup butter or margarine
1 (16-oz.) carton sour cream
1/3 c. sugar
1 t. salt
1 pkgs. dry yeast
1 T. sugar
1/2 c. warm water (105 º to 115 º)
2 eggs
6 to 6 1/2 cups all-purpose flour, divided


1/2 cup sugar
1 1/2 t. ground cinnamon
1/3 cup butter or margarine, softened
Colored frostings
Colored Sugars

Combine the first 4 ingredients in a saucepan; heat until butter
melts, stirring occasionally. Let mixture cool to 105 º to 115 º.

Dissolve yeast and 1 T. sugar in warm water in a large bowl; let
stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat
at medium speed with an electric mixer for 2 minutes or by hand until
smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly-floured surface, and knead until smooth
and elastic (about 10 minutes). Place in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place free from drafts,
for 1 hour or until dough is doubled in bulk.

Combine 1/2 cup sugar and cinnamon; set aside.

Pinch dough down and it divide in half. Turn one portion of dough out
onto a lightly floured surface, and roll to a 28" X 10" rectangle.
Spread half of the butter and half of the cinnamon mixture on the
rolled out dough. Roll dough, jelly roll fashion, starting at the
long side. Gently place dough roll, seam side down, on a lightly
greased baking sheet. Bring ends of dough together and form an oval
ring. If you have access to a tiny plastic baby, tuck it into the
seam before you seal it. If not, use a large, dried bean. Moisten and
pinch the edges together to seal.

Repeat this procedure with the second half of the dough.

Cover and let rise in a warm place, free from drafts, 20 minutes or
until doubled in bulk.

Bake at 375 º for 15 to 20 minutes or until golden. Decorate each
cake with bands of colored frostings, and sprinkle with colored

Makes 2 cakes.

NOTE: If you prefer, you can replace the cinnamon and sugar inside
the roll of dough with a cream cheese filling or a pie filling in the
flavor of your choice... just spread it thinly on the center of the
rectangle before you roll it up. Popular flavors are blueberry,
cherry, and lemon.

Recipe # 2 - A Smaller Version 
1/4 cup milk 
1/4 cup sugar 
1/2 t. salt 
3 T. butter or margarine 
1/4 c. warm water (105 - 115 degrees) 
1 pkg. active dry yeast 
1 egg 
2 1/4 cups sifted all-purpose flour 

Heat the milk in a small saucepan until it steams; remove from heat. 
Add sugar, salt and butter, stirring until butter is melted. 
Let cool to lukewarm. 

In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve.
Add egg and 1 1/2 cups flour; beat with a wooden spoon until smooth. 
Add the rest of the flour. Beat until the dough is smooth and leaves the 
side of the bowl. Turn dough out onto a lightly floured pastry cloth. 

Knead until dough is satiny and elastic and blisters appear on the surface. 
Go to the directions in the other recipe to finish. 
If you want to use the cinnamon and sugar, just follow the ingredients & 
directions from the other recipe. 

Cream Cheese Filling 
1 8-oz. package cream cheese 
1 c. confectioners sugar 
2 T. flour 
1 t. vanilla 
drop or two of milk 

Cream all ingredients together with an electric mixer. 
Spread on the rolled-out rectangle before rolling it into a ring.
You can use cream cheese and a fruit filling if you so desire. 

Colored Sugars 
1 -1/2 cups sugar, divided 
1 to 2 drops each of green, yellow, red and blue food coloring 

Combine 1/2 cup sugar and a drop of green coloring in a jar. 
Place lid on jar, and shake vigorously to evenly mix the color with sugar. 
Repeat with each color, combining red and blue for purple. 

Colored Frostings 
3 cups sifted powdered sugar 
3 T. butter or margarine, melted 
3 to 5 T. milk 
1/4 t. vanilla extract 
1 to 2 drops each green, yellow, red, and blue food coloring 

Combine powdered sugar and melted butter. Add milk (room temperature) 
to reach desired consistency for drizzling; stir in vanilla. 
Divide frosting into 3 batches, tinting one with green, one with yellow, 
and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.