Thyme Out

The slight tang from the yogurt balances the sweet cherries. The crunch from the nuts adds texture. Perfect with coffee. Bring a plate in for your co-workers and you’ll be employee (or boss) of the day.

This recipe only makes 4 scones.  Indulge yourself.

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You could just serve plain old bread with dinner tonight. Or, you could surprise your guests with these delightful little herbal clouds of cheesy goodness. It’s worth the extra effort!

The recipe only makes 4, so double it if you want more.

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Lemon meringue, apple, pumpkin, blueberry, shoe fly pie – my grandmother made them all and was rightly very proud of her masterpieces. She was so eager to get feedback that before a guest could finish swallowing the first bite, she would lean in and demand “How much would you pay for a pie like that?!” Her recipe is easy and never fails. You too can be a proud pie maker.

Ingredients:

• 3 cups flour
• 1 teaspoon fine sea salt
• 3 teaspoons sugar
• 1/2 cup sunflower or safflower oil
• 1/2 cup butter, softened
• 6 Tablespoons milk

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This all-around popular stuffing plays a great supporting role to the main event.

Ingredients:

1 lb crusty bread, cut to bite-size cubes (10 cups)
3 medium onions, chopped
4 celery ribs, chopped
1 tsp dried organic thyme
1/2 tsp dried organic parsley
1/2 tsp dried organic sage
1/2 tsp dried organic rosemary, (or replace the last 4 ingredients with 2 1/2 teaspoons Smith and Truslow Organic Poultry Seasoning)
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water
1 egg, beaten

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While I was baking this gingerbread, my neighbor from across the hall knocked on my door and wanted to know what smelled so good. And, it tastes even better than it smells.

Ingredients

• ½ cup butter
• 1/3 cup sugar
• 2 eggs
• 2/3 cup molasses
• 1 cup sour cream or plain yogurt
• ½ teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 Tablespoons Smith & Truslow organic Ginger Spice Blend

Directions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
2. Cream together butter and sugar till light and fluffy.
3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
5. Stir flour mixture into wet batter in small batches being careful not to overbeat.
6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

My favorite (birthday) cake!

Ingredients:

• 2 cups unsifted all purpose flour
• 2-1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 cup oil
• 1-3/4 cups sugar
• 3 eggs
• 1 can (8 oz) crushed pineapple in juice
• 2 cups grated carrots
• 1 cup flaked coconut
• 1/2 cup chopped nuts (optional)
• Coconut cream frosting:
• 2 pkgs (8 oz each) cream cheese
• 1/4 cup butter
• 2-1/2 cups sifted confectioners’ sugar
• 1 Tbsp milk
• 1/2 tsp vanilla
• 1 cup coconut flakes, toasted (optional)

Directions:

1. Preheat oven to 350°F.
2. Mix flour, baking soda cinnamon and salt.
3. Beat oil, sugar and eggs thoroughly.
4. Add flour mixture and beat until smooth.
5. Add pineapples, carrots, coconuts (and nuts).
6. Pour into greased 13″x9″ pan. Bake for 50 – 60 minutes. Cool 10 minutes and remove from pan.
7. Cream the butter and cream cheese.
8. Alternately add confectioners’ sugar, milk and vanilla.
9. Beat until smooth.
10. Add 1/2 of the coconut.
11. Frost cake.
12. Sprinkle top with rest of coconut.

Kids are notoriously finicky, and if you have friends with children coming for dinner, even mac & cheese isn’t a sure fire hit. You may have used penne when the kid only eats elbows, or ruined it for a cheddar cheese purist by adding Parmesan. But I’ve discovered that warm garlic bread is universally met with enthusiasm. The only possible error is not making enough. With your basic  spices on hand, it’s a fast and easy crowd-pleaser.

Ingredients:

• big loaf of ciabatta, or baguette if you prefer
• butter
• good quality olive oil
• 2 teaspoons organic garlic powder
• 2 teaspoons organic parsley
• couple cloves of fresh garlic (optional; tastes delicious without as well)

Directions:

1. Preheat oven to 350° .
2. Slice bread horizontally, almost all the way through, and open flat.
3. Microwave butter and olive oil in Pyrex cup or bowl until butter is melted.
4. Brush butter/olive oil mixture on inside of loaf.
5. Sprinkle parsley flakes and garlic powder.
6. Warm in oven until slightly crusty and golden.
7. Slice bread in vertical sections and place in basket.

I always get in trouble for changing traditional recipes at Thanksgiving.  Since it’s still October, I figure I’m still safe.  The filling is rich, flavorful and creamy.  The crust has a little dramatic flair.  Together they are a hit.  We had this last night with a small dollop of vanilla bean ice cream (from Little Man Ice Cream in highlands). – Awesome combo! (more…)

At the risk of offending my sister-in-law, Mary Margaret, these are the best biscotties I’ve ever had.  The sambuca soaked cherries heighten the licorice flavor of the anise seed.  This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate.  If the sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or frangelico.  No matter what you add, it always turns out great!

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This is a great brunch recipe. Make it the night before and just pop it in the oven in the morning.

Ingredients

• 4 Tablespoons butter
• 1/2 cup brown sugar
• 3 eggs
• 1 1/2 cups milk
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon organic ground cinnamon
• 1/8 teaspoon organic ground cloves
• 1/4 teaspoon organic ground nutmeg
• 1/4 teaspoon bourbon extract
• 1 loaf french or challah bread, thickly sliced

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Liquor, the secret ingredient in this pie crust, boils at a lower temperature than water, which makes the crust light and flaky.   This crust is for a sweet filling.  If you want a savory crust, decrease the sugar to 1/2 Tablespoon and add some herbs.

Ingredients

• 1 1/3 cups flour
• 1/4 teaspoon fine sea salt
• 2 Tablespoons sugar
• 1 stick, cold unsalted butter
• 1 egg yolk
• 2 Tablespoons vodka

Directions

1. Mix flour, sugar, salt and anise seed.
2. Add butter and work into flour mixture until it resembles coarse meal.
3. Mix together egg yolk and sambuca.
4. Add to flour mixture and mix together until dough will stick together.
5. Chill in syran wrap for 1 hour.
6. Roll our crust on floured surface.
7. Press into pie pan and pinch around perimeter.