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Ingredients 1 package (1/4 oz) active dry yeast 1 cup warm water (around 110�-115�F) 2 Tablespoons softened butter 1 Tablespoon brown sugar � teaspoon salt 2 & � cups all-purpose flour (may not need all of it) 4 cups water � cup baking soda Coarse sea salt for sprinkling � cup melted butter Instructions Place the warm water in the bowl of your stand mixer. Sprinkle the top of the water with the yeast packet. Let it dissolve for about 2 minutes. Once dissolved, add in the softened butter, brown sugar, salt, and 2 cups of the flour. Using a dough hook attachment, mix on medium-low speed until a sticky dough comes together and dough is smooth. Stir in any remaining flour, � cup at a time, until dough begins to pull away from the sides of the bowl and when touched with a finger, does not stick and springs back lightly when touched. Place in a lightly greased bowl and cover with a tea towel. Let rise in a warm place for 20 minutes. Preheat oven to 450�F. Line 2 baking sheets with silico...

Ingredients 1 chorizo 1 bag Chemical yeast 10 cl Milk 100 g Pitted green olives 180 g Flour 5 cl Olive oil Instructions Preheat the oven to th 6 (180 � C). Wash and chop the chorizo In a bowl, beat the eggs, then add the flour and yeast.Mix and pour the warm milk and oil. olive When the dough is homogeneous, salt and pepper then add the chorizo ??and the olives. Spread in a buttered cake tin and flour and bake for 45 minutes. This article and recipe adapted from this site

Ingredients Graham crackers Cup butter 2 sticks 1 cup of brown sugar 1 cup of chopped pecans Instructions Preheat oven to 350 degrees Fahrenheit. Put parchment paper on a cookie sheet, then place graham crackers, so they cover the entire cookie sheet. I used 16 x 12-inch baking sheet Melt butter using medium-high heat. Add the brown sugar. Stir brown sugar into butter until melted. Bring to a slight rolling boil about one minute. Cook and stir for a minute.   Add the chopped pecans. Pour mixture over graham crackers.   Try to get a little on each graham cracker. Bake in the oven for 10 minutes. Cut while still warm. This article and recipe adapted from this site

Ingredients 1 bag Chemical yeast 10 cl Liquid cream 10 cl Olive oil 100 g Grated cheese 125 g Feta cheese 20 g Butter 200 g Tomato confit 200 g Flour 50 g Black olives Instructions reparation: 1 Preheat the oven to 180 � C In a bowl, pour the flour and yeast Add the eggs, oil, cream and mix until you obtain a homogeneous mixture Stir in the tomatoes, feta, olives, grated cheese and mix again Pour into a buttered cake tin and bake for 45 minutes >> See the recipe in video This article and recipe adapted from this site

Ingredients Crust    fully baked tart crust Lemon Curd Filling   2 large eggs plus 2 egg yolks (or 3 whole eggs)   3/4 cup (150 g/5.3 oz) granulated sugar   1 tablespoon lemon zest   1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)   2 tablespoons heavy cream , optional   1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces Instructions   To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170�F/75�C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled. Remove from heat and immediately s...

Ingredients 1/2 cup dried cranberries Craisins � cups sugar divided 2� cups all purpose flour - spooned and leveled not scooped 1 cup butter cubed (and cold) 1 tsp almond extract zest of 1 orange 1 to 2 tbsp of fresh orange juice optional additional sugar to coat cookies before baking if desired Instructions Line a baking sheet with parchment paper and set aside. Combine cranberries and 1/4 cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside. Combine flour and remaining sugar in a large bowl. Use a pastry cutter to cut in butter. You want very fine crumbs. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional). Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours. Preheat oven to 325F. Cut slices of cook...

Ingredients 1 cup old fashioned rolled oats   (use certified gluten-free oats , if needed) � cup oat flour* � cup dried cranberries , raisins, or other dried fruit** � cup unsalted pumpkin seeds (pepitas)   or other seed/nut** � cup ground flaxseed 1 tablespoon chia seeds 1 teaspoon cinnamon � teaspoon baking powder � teaspoon salt 1 large mashed banana or � cup unsweetened applesauce 3 tablespoons melted coconut oil   or butter 3 tablespoons coconut nectar/syrup , honey, or other liquid sweetener 2 tablespoons almond milk or other milk of choice Instructions Preheat oven to 325�F. Combine dry ingredients in a large mixing bowl�oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt. Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4�5 mintutes, giving time for chia and flax to bind everything together. Should look like the dough in the photo above. If you...