Tried and True Recipes
Homemade Food is Best
There is something exquisite about a recipe you can trust not to disappoint. So often I try recipes from on-line, only to find they lack something or don’t quite hit the mark. The following recipes are ones I have created many times & have excellent luck with the results. They are my family’s favorites. Why include recipes on a real estate website? Because we all enjoy good food. I love to cook & share my homemade food with my family & friends. Please share your favorite recipes that you love with me.
Steel Cut Oats & Grits
My favorite breakfast comfort-food. Versatile, healthy & so delicious!
Measure into pot:
3/4 cup steel cut oats
1/4 cup old fashioned grits
1/4 cup golden raisins
dash of salt
4 cups water
Bring to boil, then lower to simmer. Let bubble for 20-30 minutes, stirring frequently.
Cook until the mixture thickens & a line drawn with a spoon lingers a few seconds.
Let cool a few minutes. It will thicken some more.
Enjoy as is, or add toppings: cream/milk, chocolate chips, nuts, coconut, maple syrup, brown sugar or honey.
Homemade Hummus
Hummus is a staple in our home. Been wanting to make my own for a while. This recipe was delicious! Gone in 2 days! Full recipe & variations HERE.
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash ground paprika or sumac, for serving
DIRECTIONS
In the bowl of a food processor, combine the tahini & lemon juice & process for 1 minute, scrape the sides & bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth & creamy.
Add the olive oil, minced garlic, cumin, & a 1/2 teaspoon of salt to the whipped tahini & lemon juice. Process for 30 seconds, scrape the sides & bottom of the bowl then process another 30 seconds or until well blended.
Open, drain, & rinse the chickpeas. Add half of the chickpeas to the food processor & process for 1 minute. Scrape sides & bottom of the bowl, then add remaining chickpeas & process until thick & quite smooth; 1 to 2 minutes.
Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
Taste for salt & adjust as needed. Serve hummus with a drizzle of olive oil & dash of paprika. Store homemade hummus in an airtight container & refrigerate up to one week.
Homemade Kombucha (KT)
Kombucha is a fermented tea. I’ve been making kombucha at home for over 10 years now. It’s not for everyone, but I have 5 gallons brewing & drink some (almost) every day. Some claim it has health benefits as a source of probiotics, antioxidants, polyphenols, & acetic acid- but I just really enjoy the taste.
After the initial brew, I do a 2nd fermentation with ginger root, which makes it fizzy. If you need a SCOBY, I am happy to give you one if you are local to WNY. Every batch makes a new baby SCOBY, so I have lots!
Recipe: To make kombucha:
ONE recipe makes one gallon
Boil 3 cups of water in a pot.
Stir in 1 1/3 cup white sugar.
Add 8 black tea bags- (I use Newman’s Own Black organic tea found at Wegmans $5 for 100 bags.) Gently add tea bags without paper tags attached. Steep tea till nice & dark-I leave it till it’s cooled, then carefully pull out tea bags (you don’t want them to break).
Pour cool sugary tea into a large glass gallon pickle jar & add 8 cups clean filtered water, 2 cups of starter from last batch or GT’s Original flavor kombucha & mix.
Place SCOBY-(Symbiotic Colony of Bacteria & Yeast), on top- it may sink but should float back to top.
Cover jar with a paper towel or dish towel held tightly by a rubber band.
Check the taste after 2 or 3 weeks or so... should no longer be so sweet, but have that complex flavor of sour & a titch sweet. In the winter, I let it brew for almost a month, the summer months it takes less time.
When the taste is to my liking, I do a 2nd fermentation. I decant the kombucha into smaller bottles (the GT ones!) & add a quarter size piece of raw ginger root, tighten the lid & set them on the floor of my pantry. There is a small chance of the bottles exploding, but I have never had that happen. The ginger will add flavor & fizz. You can also add berries or other fruit.
I don’t refrigerate my SCOBY or kombucha. It is especially tasty on ice if you like it cold.
Linzer Heart Cookies
It is a family tradition to send these cookies in care packages to my loves.
Preheat oven to 375°F.
Vanilla Dough
1/2 cup butter, room temperature
1/2 cup brown sugar
2 TBSP granulated sugar
1/2 tsp baking powder
1 egg
1 tsp vanilla extract
1 1/3 cup white flour
Mix sugars & butter & beat until fluffy. Add baking powder, egg & vanilla extract & mix. Gradually add flour & beat until just blended.
Linzer Heart Ingredients
1 cup hazelnuts, ground fine in blender or food processor
1/4 tsp cinnamon
1/8 tsp ground cloves
raspberry jam
confectioner’s sugar
3” heart cookie cutter
1 1/2” heart cookie cutter
Add ground nuts, cinnamon & cloves to cookie dough & mix until well blended.
Divide dough in half & wrap in waxed paper. Flatten to 1” thickness.
Refrigerate at least 2 hours.
On well floured surface, roll out dough to 1/8” thickness. Cut 3” hearts out. Place hearts on ungreased cookie sheets 1” apart. With half of hearts, use smaller 1 1/2” cutter to cut out central heart.
Bake 8-10 minutes until bottoms of cookies are light brown.
Assemble by spreading jam over the whole cookies. Top each cookie with the cookie with cut-out heart in center so jam shows through.
Dust with confectioner’s sugar.
Recipe from Lorrie Frear
Homemade Maple Granola
A recipe shared from my friend Barbara, who is an amazing cook, baker & hostess. We were lucky enough stay with her on many occasions on our journeys following our kids, who performed all over New England with Circus Smirkus. I now share this recipe with our AirBNB guests.
Preheat oven to 300°F. In two cookie sheets with sides, measure 3 cups of rolled oats into each pan.
In an oven proof bowl, whisk together the following ingredients:
1 cup maple syrup
1/2 cup brown sugar
3 TBSP coconut oil
3 TBSP olive oil
1 tsp salt
Place the bowl & the two baking pans in the oven. Bake for 30 minutes or until toasty crisp & fragrant. Stir & pour the warmed oil mixture over the oats & stir to coat. Return pans to a 325°F oven & bake for 15 minutes or until well set & crisp. Cool then add mix-ins: chocolate chips, coconut, almonds, cashews, pecans, sunflower seeds, pepitas, craisins, crystallized ginger or whatever your heart desires.
Store in airtight glass containers.
Peanut Butter Bar Cookies
A recipe from a vintage book, Kid’s Cooking, copyright 1970. A recipe I would make with my mom. These pages have stains & notations, from me & then later my daughter. These cookies are my absolute comfort food. I send these in care packages to my kids when they are away from home- they travel well, the kids & the cookies.
Preheat oven to 350°F. Grease a 8x8 baking dish.
Mix together in a bowl:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
Then add & mix together:
1 cup flour
1/3 cup peanut butter
1 cup quick-cooking oats
1/2 tsp baking soda
1 egg
Press cookie mixture into greased baking dish.
We like chocolate chips sprinkled on top!
Bake 20-25 minutes.
Note: I double the recipe & use a 9”x 13” glass pan.
Buttery Scones with Mix-Ins
A family favorite for holiday mornings. Perfect with a cup of coffee or tea.
Preheat oven to 425°F. Mix together in large bowl:
2 cups flour
2 TBSP sugar
1 TBSP baking powder
1/4 tsp salt
Cut in with a pastry cutter:
1 stick of butter (8 TBSP)
until well incorporated. Mix in:
1/2 cup milk
1 egg
(I use a butter knife to mix).
Add mix-ins... I use crystalized ginger, chocolate chips, almonds, pecans & craisins. Roll into a ball, then roll out on a baking sheet to 1/2” thick.
Bake 425°F for 15 minutes.
Let cool, then cut into wedges.
Super yummy.
Jode’s No Knead Bread
Easy! Low mess! Delicious! Mix it up with different mix-ins!
To make dough-Mix in a bowl:
2 cups white flour (I like King Arthur)
1 cup whole wheat flour
1 3/4 tsp salt
1/2 tsp yeast
Add 1 1/2 cups warm water, adding slowly & mixing with a butter knife till well mixed (no kneading necessary) Cover bowl & place somewhere warm for 12-18 hours (I use a cupboard that has a heat register under it)
2 hours before baking bread:
Place a piece of parchment paper in a bowl that is roughly the same size as a casserole that has a lid-(casserole dish needed later)
Sprinkle 2-3 TBSP flour on counter. Pull dough out of bowl & sprinkle on top any combo below:
Flax seeds/sunflowers seeds/ sesame seeds/ pumpkin seeds
Or raisins/sugar/cinnamon
Or parmesan/asiago
Or whatever combo you like
Fold dough to incorporate the mix-ins- no need to knead! Place dough ball in the bowl with parchment paper.
Let rise 2 hours.
Preheat oven to 450°F with the empty casserole in the oven. When up to temp, place dough into casserole using parchment paper to lift.
Bake covered for 30 minutes & then reduce oven to 425°F & bake uncovered for another 15 minutes-(check doneness at 40 minutes- ovens vary) Cool on rack.
Fresh Blueberry Glaze Pie
This is the pie to bring to a friend’s house when they need cheering up. It is the best combination of fresh whole fruit with a not-too sweet glaze.
1 quart or 5 cups fresh blueberries
2/3 cup water
1 cup sugar
3 TBSP corn starch
1/3 cup water
4 ounces cream cheese (1/2 a brick or 1/2 cup)
1 (8 or 9 inch) shortbread crust, baked & cooled
1 egg
1 cup whipping cream
Beat one egg & brush over crust. Bake 5-8 minutes at 375°F till golden. Cool.
In a sauce pan, combine 1 cup berries & 2/3 cup water- simmer 5 minutes & then mash berries. Mix & dissolve 3 TBSP corn starch in 1/3 cup water. Add to mashed berries with 1 cup (or less) sugar & boil for about a minute, stirring constantly. The mixture will thicken. Cool.
Whip 4 ounces cream cheese & spread over baked, cooled crust.
Divide remaining berries & mix half in the glaze mixture.
Place fresh, unglazed berries (about 2 cups) in pie crust, then top with glazed berries. Chill at least 2 hours. Serve with whipped cream. Wonderful summer dessert!
By Sue Horschel via Laura Lee Naughton, edited by me
Gomashio
The scent of Gomashio takes my son back to his kindergarten days, when he would devour gomashio & salty sauce (Bragg’s Liquid Aminos) over a bowl of millet or rice. <For his 23rd birthday (!!!!), one of his gifts was a jelly jar of gomashio, with a bottle of salty sauce & a bag of millet. I think it may have been his favorite gift!>
Gomashio, a simple Japanese mixture of roasted sesame seeds & coarse sea salt, is used primarily as a condiment for Asian rice, vegetable, & salad dishes. You can also use it as a healthier alternative to regular salt.
Gomashio:
1 cup sesame seeds, unhulled
1 TBSP sea salt
Heat a heavy skillet (we use cast iron) on medium-high heat.
Add enough seeds to coat the bottom of pan.
Roast seeds until they start to pop.
Keep the pan moving so they don’t burn, but roast evenly (this is a bit tricky)
Combine seeds & salt & grind in coffee grinder/blender/food processor/ or mortar & pestle (I used a magic bullet) until 3/4 of the seeds are smashed.
Store in a pretty glass jar.
Summer Salad with Carrot, Quinoa & Chickpeas
An interesting dish with complex flavor. Would be welcomed at a pot-luck or pair with any grilled protein.
4 TBSP extra virgin olive oil
1 tsp sesame oil
2 TBSP apple cider vinegar
1 tsp cumin
1/4 tsp coriander
1/2 tsp ground ginger
2 cloves minced garlic
1-3 TBSP honey, according to your taste
Salt & pepper
1 cup cooked quinoa
4 cups finely chopped kale
1 or 2 large carrots, coarsely grated
1/2 cup golden raisins
1/2 cup slivered almonds
1 15oz chickpeas, drained, rinsed & chopped
In a large mixing bowl, whisk together olive oil, sesame oil, apple cider vinegar, cumin, coriander, ginger, garlic & honey. Season with salt & pepper. Add the remaining ingredients & toss well to combine. Saves well for up to 3 days in the fridge. Serves 6.
Adapted recipe Moroccan Carrot & Chickpea Salad from Inspiralized
Banana Bread
From Karen Adams, my kids’ 1st babysitter over 20 years ago! Still my favorite banana bread.
3 very ripe bananas
2 eggs
2 cups flour
1/2 cup sugar
1 tsp salt
1 tsp baking soda
3/4 cup chopped nuts
chocolate chips- optional
Preheat oven to 350°F. Butter & flour a loaf pan. Use a fork to mash bananas in large bowl. Add eggs & mix well. Sift flour, sugar, salt & baking soda over bananas. Stir well. Mix in nuts & optional chocolate chips. Spoon batter into pan. Bake 1 hour or less, (when toothpick comes out clean).
Also can bake as mini loaves for approximately 30 minutes.
Basil Lime Summer Drink
This drink smells & tastes like summer! Refreshing & thirst quenching on a hot day. Enjoy it with your feet up!
3/4 cup sugar
4 limes (or 1/2 cup lime juice)
zest of one lime
3/4 cup fresh basil
1/4 cup water
sparkling water
Wash limes & remove zest from one lime with a vegetable peeler. Bring sugar, zest, lime juice & water to a boil, stirring until the sugar is dissolved. Remove from heat & let cool uncovered for 15 minutes.
Discard zest & transfer syrup to a blender. Add basil & blend for 20 seconds. Optional: Pour mixture through a fine sieve lined with a damp paper towel- I don’t mind the extra flecks.
Use syrup in fruit salad or to add flavor to drinks. Add 2 TBSP (or more or less to taste) to a tall glass of sparkling water. Garnish with a basil sprig. Syrup lasts two days refrigerated.
Jeannette’s Gazpacho Soup
This is my favorite summer dish to make with my mom’s recipe, her (antique & super heavy) food processor & her vintage garlic press. Essentially a salad in soup form. Colorful, healthy & delicious. Makes 6 servings.
4 ripe tomatoes, peeled & seeded
1 cucumber, peeled & seeded
1/2 onion
1 bell pepper, chopped
1 clove garlic
2 cups tomato juice
2 TBSP extra virgin olive oil
1/4 cup red wine vinegar
salt, pepper & cayenne/tabasco to taste
1-2 TBSP fresh parsley
2 tsp sugar, or to taste
croutons for topping
In a blender or food processor, puree’ vegetables in batches-(I like to leave it a bit chunky & not super smooth).
Add juice, oil, vinegar & spices. Cover & chill at least 4 hours. Since gazpacho improves with age, make it ahead of time whenever possible.
Serve chilled with croutons.
Homemade Baking Mix
I love that this recipe has NO hydrogenated fats or artificial sweeteners. I use King Arthur flour & non-aluminum baking powder. Much healthier than the boxed Bisquick! Versatile with so many recipes you can make with this! See other recipes below.
3 cups flour (I like King Arthur)
1 1/2 TBSP baking powder
1 1/2 tsp salt
8 TBSP butter (1 stick)
Mix together dry ingredients. Cut in butter, either in standup mixer with paddle or with pastry cutter, until coarse crumbs form. Store in refrigerator or freezer for up to 3 months. Use in recipes like the ones below.
Homemade Biscuits
Easy to whip up if you have the homemade baking mix already made.
1 1/2 cup homemade baking mix (recipe above)
1/2 cup milk
Combine baking mix & milk until soft dough forms. Knead 10 times. Roll to 3/4”-1/2” thick & cut out in circles. Bake 7-9 minutes at 450°F.
Makes approx. 6 2 1/2” biscuits.
Classic Homemade Waffles
2 cups homemade baking mix (recipe above)
1 1/3 cup milk
1 egg
2 TBSP butter for waffle iron
Mix all ingredients. Brush butter on waffle iron.
(My waffle iron makes perfect waffles with 1/3 cup batter at mid temperature for 2 minutes.)
Classic Pancakes
Mix in a bowl:
2 cups homemade baking mix (recipe above)
2 eggs
1 cup milk
Heat frying pan & coat with melted butter. Spoon 1/4 or 1/3 cup batter onto skillet & cook until bubbles form & pop. Flip & cook another minute or so. Add fresh blueberries or chocolate chips to the batter if you like.
Impossible Broccoli Pie
Made with the homemade baking mix- recipe above! Yummy for dinner, then leftovers for breakfast!
2 cups chopped broccoli
3 cups shredded cheddar cheese (12 oz)
2/3 cup onion, chopped
1 1/3 cup milk
3 eggs
3/4 cup homemade baking mix (recipe above)
3/4 tsp salt
1/4 tsp pepper
Heat oven to 400°F. Grease pie plate. Mix broccoli, 2 cups of the cheese & onion in plate. Beat milk, eggs, baking mix, salt & pepper until smooth 15 seconds in blender or one minute with hand beater. Pour into plate. Bake until knife comes out clean, 25-35 minutes. Top with remaining cheese. Bake 1-2 minutes more. Let stand 5 minutes. Garnish with tomato slices if desired.
Blueberry or Raspberry Muffins
2 cups flour
1 cup sugar (or less)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup sour cream or plain yogurt
1/2 cup olive oil
1/2 tsp vanilla
1 1/2 cup fresh or frozen berries
In a large bowl blend all dry ingredients together. Add berries just until moistened.
Combine eggs, sour cream, oil & vanilla & mix well.
Stir in dry ingredients until just moistened.
Fill paper cups 2/3 full. Bake 20-25 minutes in 400°F oven.
Optional- sprinkle cinnamon sugar mixture over before baking.
Recipe from my friend Donna.
Golden Zucchini Bread
It’s zucchini season! Try making zucchini bread with golden or yellow zucchini- so pretty!
3 cups flour
1 1/2 cups sugar
4 1/2 tsp baking powder
1 tsp salt
1 cup chopped walnuts or pecans (optional)
4 eggs
2/3 cup oil ( I use olive oil)
3 cups shredded zucchini (yellow or green)
1 TBSP lemon zest
1 tsp cinnamon
Preheat oven to 350°F. Grease two 8 1/2’ x 4 1/2” loaf pans or four miniature loaf pans. Mix flour, sugar, baking powder, salt, cinnamon & nuts in a large bowl. Beat eggs slightly in a medium bowl & stir in oil, zucchini & grated lemon peel. Stir into flour mixture until just moistened. Spoon batter evenly into pans. Bake large loaves for 1 hour & mini loaves for 45-50 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans & cool completely on wire rack.
+Can also make muffins & bake for 20-25 minutes.
Tabouli Salad
Excellent summer salad that is versatile & a welcome addition to any potluck.
1 cup dry bulghar wheat
1 1/2 cups boiling water
1 1/2 tsp salt
1/4 cup fresh lemon or lime juice
1 large garlic clove, crushed
1/4 cup extra virgin olive oil
1/4 cup fresh mint or 1/2 tsp dried mint
1/2 cup scallions
1 cup chopped parsley
1 cup carrot, grated
2 medium tomatoes, diced
1 cucumber, chopped
1 can of garbanzo beans
1 green or red bell pepper, chopped
feta cheese
kalamata olives
fresh black pepper & salt to taste
In a bowl, combine bulghar wheat, boiling water & salt. Cover & let stand 15-20 minutes till bulghar is chewable.
Add lemon juice, garlic, olive oil & mint & mix thoroughly. Refrigerate 2-3 hours.
Just before serving, add the vegetables & mix gently. Add seasonings & garnish with feta cheese & olives.
Sweet Potato Pizza in a Skillet
Delicious, easy & vegetarian. Made with sweet potato noodles you can create with a spiralizer.
1 TBSP coconut or olive oil
3 medium sweet potatoes, peeled & spiralized into noodles
1 tsp garlic powder
1 1/2 cups pasta sauce
1/2 tsp dried oregano
1 1/4 cup mozzarella (I like the fresh mozzarella sold in a log)
1/4 cup sliced kalamata olives
1/2 small red onion, thinly sliced
1 small red, yellow or orange bell pepper
2 TBSP fresh basil
1 TBSP parmesan cheese
salt & pepper
Preheat oven to 425°F.
Heat oil in cast iron skillet. Saute’ sweet potato noodles & garlic powder, salt & pepper for about 5 minutes or until noodles begin to soften.
Pour pasta sauce over the noodles, sprinkle with the oregano, & layer the mozzarella, olives, onions & bell pepper.
Bake for 20-25 minutes or until cheese is melted & golden.
Garnish with basil & parmesan cheese.
Experiment with toppings!
Adapted from Inspiralize Everything by Ali Maffucci
Giant Popover
Puffs up as it bakes. Smother in jam & maple syrup & serve with fruit or yogurt. Makes 2 large popovers.
4 TBSP butter
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Preheat oven to 425°F. Divide butter between two pie plates. As oven preheats, place pie plates in oven to melt butter.
Beat remaining ingredients until smooth. Divide batter between the pans.
Bake for 20 minutes.