BasketBread The following are some of our very favorite recipes!

Have you ever tasted my Bourbon Bacon Marmalade on piece of Sourdough Toast? Oh, my… is just the best! Between the Haute Onion Jam and the Bourbon Bacon Marmalade; I’m not sure which is more addicting!! Recipes below!!!

What to do with all those beautiful, vine-ripened tomatoes….this is my absolute favorite recipe for Gazpacho; a beautiful, cool and refreshing “salad soup” that tastes as good as it looks….top with a dollop of sour cream, minced green onion and maybe some sourdough bread, crispy croutons….the best! It gets better the longer it sets in your refrigerator. Serve it very cold! Makes about 8 cups
5-6 Medium-sized Tomatoes, hopefully home-grown, vine-ripened ones!
2 Medium Hot House (English) Cucumbers (the kind that are wrapped in plastic), halved and seeded (to seed, just scrape down the middled with a spoon); no need to peel
2 Red Bell Peppers
1/2 Green Bell Pepper
1 Small Red Onion, finely minced
2 Green Onions, finely sliced, both green and white part
3 Garlic Cloves, finely minced, or put through a garlic press
12 oz. Spicy V-8 Juice
3 TBL Champagne Vinegar
3 TBL Cup Good Olive Oil
1 tsp Kosher Salt (if you use regular table salt, use half the amount)
1/2 tsp. Ground Black Pepper
2 tsp. Freshly Grated Lemon Zest (yellow part only; avoid the white pith)
Chop the Tomatoes, Cucumbers and Bell Peppers into about 1” cubes. Keep them separated and put them individually into your food processor and pulse until they are broken down, but still a little chunky…you don’t want a puree. Don’t overprocess them.
Combine the vegetables and add the minced Onions, minced Garlic, V-8 Juice, Vinegar, Olive Oil, Lemon Zest, Salt and Pepper.
Mix well and chill. It gets better the longer it sets, so try to plan to make it the day before you serve it!
NOTE: I don’t like to put Onions in the food processor, as it makes the onion taste brackish and bitter. Finely mince your onion by hand to keep its sweet taste. Also, you may wish to serve your Gazpacho along with a little dish of Kosher Salt and Hot Sauce to add if needed.

(6 Appetizer Servings – 2 Cups Mixture)

(Purchase 3 oz Smoked Salmon Lox and take half of it and mince finely. Leave the other half in their thin slices for layering in the terrine. You will also need a 5” wide circular, straight-sided ramekin and a piece of cheesecloth – Do this a day or two ahead for the best flavor)
1-8 oz. Pkg. Cream Cheese
4 TBL Very Finely Minced Red Onion (plus 2-3 TBL more for serving on the side)
2 TBL. Tightly packed – very Finely Minced Fresh Dill Fronds
1 TBL. Capers, Drained Well (the small ones)(plus 2-3 TBL more for serving on the side)
1 tsp. Fresh Lemon Juice
1/8 tsp. Dried Red Pepper Flakes (Grind even more, so they are more fine)
1/8 tsp. Liquid Smoke (Mesquite)
1/4 tsp. Smoked Paprika
1/4 tsp. Worcestershire Sauce (the thick style)
1-1/2 oz. Smoked Wild Salmon Lox – Finely Minced
1-1/2 oz. Smoked Wild Salmon Lox Thinly Sliced
Freshly Ground Black Peppercorns
Whole Fresh, Raw Garlic Clove, cut in half
¼ Cup Sour Cream
Ramekin – that holds 2 Cups mixture, Straight-Sided. (I use a round, 5” Dia, 2-1/2” tall one, but you could use several smaller ones, or a mini loaf pan, or anything that you deem worthy!)
Put first 11 ingredients into a food processor and blend until smooth, or use a hand-held mixer in a medium bowl and mix until smooth and combined.
Rinse your piece of Cheesecloth and wring it out so it is just dry/damp. Drape the cheesecloth in the ramekin mold. Push it against the sides, so your terrine is filling in all areas of the ramekin.
Make an even layer with 1/3 of your Salmon Mixture in the bottom of your ramekin. Top with ½ of the thin Salmon slices and pat down gently. Grind some Black Pepper over this layer. Now top that with another 1/3 of the Salmon Mixture. Top with the remaining Salmon slices. Again, grind more pepper over the top of this layer. Tamp down again, gently. Now place the remaining Salmon mixture on top of the slices of Salmon. Tamp it down again and fold over the Cheesecloth over the top of the ramekin. Now top with tight-fitting plastic wrap. Tap it gently on the counter, to get rid of all the air and make sure it is a compact layered mixture. Chill overnight in the refrigerator (or up to 3 days, even better!)
When ready to serve, unmold onto a platter (unwrap your cheesecloth from the top, turn it over onto a platter and tug gently on the sides of the cheesecloth to release the terrine) and surround with toasted Sourdough Bread triangles. Have small cups of minced Red Onion, Sour Cream and more Capers on the side with small spoons. Lox buying tip: If you purchase the more expensive, Wild Alaskan Salmon Lox, the slices will be thinner than the less expensive brands, which is more desirable for this recipe. Bread toasting tip: Brush an entire slice of bread with a little good Olive Oil on both sides; then broil one side, turn over and broil the other side. After coming out of the broiler, rub the raw garlic clove gently over the toast just to give it the essence of garlic, not to overpower it…..then sprinkle with Kosher Salt. Now you can cut the slices into triangles. This is much easier than cutting the slices first and handling all those small pieces.


We always like to serve these cheese straws along with other appetizers. They go so well with all types of cocktails and are ever-popular. These have a little kick to them, but you can adjust the spices as you like. The smokey flavor of the Chipolte Powder and the Smoked Paprika really do make a difference!
2 Cups Flour
1 TBL. Plus 1 tsp. Dry Mustard Powder
½ tsp. Ground Chipotle Powder
1 tsp. Smoked Paprika
1 tsp. Dried Thyme Leaves, Crushed in your palm
1 tsp. Chile Powder
1 tsp. Salt (scant)
1 Stick Butter, Very Cold
14 oz. Block Aged VERY Sharp Cheddar, shredded (about 4 Cups) – Don’t use pre-shredded, bagged cheese
2 tsp. Worcestershire Sauce
¾ Cup Very Cold Water
Preheat oven to 325 degrees F. Combine mustard powder and other seasonings with the flour and mix well (This works best in a Food Processor, but mixing my hand works, too!).
Add the grated cheese and “pulse” in the processor until it is mixed in completely.
Cut the cold butter into tiny squares and drop into the flour. Pulse the processor (or cut in with a pastry blender) until it looks like uniformly small bits of butter chunks throughout.
Mix the Worcestershire Sauce with the ice cold water. While “pulsing” the processor, pour in the water mixture slowly until the flour mixture forms a dough and creates a ball that moves around the bowl. Turn it on a constant “on” position for about 20 more seconds, until it’s all blended and is a fairly soft ball of dough.
Note: You may, or may not, need all of the water. Just enough until that ball of dough forms. If it does not form with all the water you’ve added, add more SLOWLY until you get that ball of dough that “runs” around the bowl.
Divide dough into fourths and roll each quarter of the dough out very thinly (about 1/16” thick), continually flouring your board and roller; turning over your dough to make sure it is floured pretty well. Cut into long strips with a small knife or pastry cutter wheel and bake on a parchment-covered cookie sheet for about 19 minutes or until lightly browned.
NOTE: Make sure you bake them until they turn a light golden color or they won’t be crispy enough.
Allow the straws to cool for about 10 minutes on the cookie sheet and then put them on a cooling rack. They are very fragile, so lift under both ends and transfer to the cooling rack. When cool, put them into a “vase-type” container and let set overnight, uncovered, if possible. If you make and serve them the same day; that’s OK, too, but more flavor does develop overnight.
You can get creative and add different spices, like onion powder or garlic powder, hot paprika, rosemary, etc., etc. Make them as spicy or as tame as you like.


Shown here also with the Smokey Salmon Spread (recipe follows). This Potted Shrimp recipe is really luxurious and filling, so a little goes a long way. I like to buy the medium shrimp, then after peeling and de-veining, cut into smaller chunks. I just like the texture of that, but if you buy the smaller shrimp; that certainly works, too. Just make sure the pieces of shrimp are bite-sized.
1-1/2 Sticks Unsalted Butter (don’t use regular butter as it has too much water and too much salt)
¾ tsp. Freshly Grated Nutmeg
1/4 tsp. Curry Powder
¾ tsp. Ground Mace
1/8 tsp. Ground Cloves
1/8 tsp. Ground Red Pepper Flakes (more if your crowd likes a little more heat!)
¼ tsp. Sea Salt (Table Salt, not Kosher)
1-1/2 Pounds Medium Shrimp, peeled, de-veined, and cut in half, or thirds
1 TBL Freshly Squeezed Lemon Juice
Melt the butter in a medium skillet and when foamy, stir in all the spices and the Salt. Add the shrimp and cook, tossing, until just barely pink. Do not let the better burn or brown. Don’t overcook the shrimp; it happens very quickly. If you overcook, the shrimp will be tough and rubbery.
Add the Lemon Juice and stir it into the mixture. Immediately remove the shrimp to a small crock and pour the butter mixture over the top of it. Pack the shrimp down in the crock, but don’t press so hard that you crush them.
Now refrigerate until firm. This is better if it’s made the day or two before serving!
Serve with toasted Sourdough Bread Triangles or sturdy crackers.

I like to pour out the Potted Shrimp and put in into a glass serving dish. I think it looks so pretty with wedges of lemon. Make sure you have a little spoon so that the shrimp can easily be placed on the toast and they can scoop some of the butter, too.


8 oz. Cream Cheese (Regular, not the whipped kind)
1/4 Cup Sour Cream
10 oz. Wild Salmon Filet – Seasoned with Garlic Powder, Salt & Pepper, Seared or BBQ’d until done (Soft and creamy “flakes,” not over-cooked) OR
1-15-1/2 oz Can Red Wild Salmon, drained well and pressed with a fork
1 TBL. Red Onion, grated and liquid pressed out
1-1/4 tsp. Liquid Smoke – Wrights (Mesquite) brand is the best!
1/2 tsp. Granulated Onion Powder
1/8 tsp. Dried Crushed Red Pepper Flakes (more if you like it with more heat)
3 Roasted Garlic Cloves, mashed into a puree (Whole Head, top cut off, drizzled with Olive Oil, then a sprinkled of Kosher Salt and Freshly Ground Pepper, wrapped in foil, 350 degrees for 1 hour, then cool. Squeeze out the creamy, roasted garlic from each clove!) or use 1/2 tsp. Granulated Garlic Powder
1/2 tsp. Smoked Paprika
1/2 tsp. Worchestershire Sauce
Let cooked Salmon cool completely, if using BBQ’d filets. Pull off skin and flake with your fingers. If you are using the canned Salmon (which works just as well, and much less work!), just drain and roughly mash. No need to remove skin (unless you really want to), and for sure don’t remove the bones, as they mash nicely and adds calcium!
Blend the softened Cream Cheese with the Sour Cream in a food processor. Add all the remaining ingredients EXCEPT the Salmon. Process until really smooth. Now add the Salmon and just pulse a few times to combine. You could also hand-stir the Salmon into the Cream Cheese mixture to keep it a little chunky, if you like.
Let set in the refrigerator overnight to blend flavors.
Sprinkle with more Smoked Paprika before serving to make it pretty!
Serve with assorted whole-grain crackers, grilled bread triangles or make finger sandwiches. This freezes well!


This is fantastic “condiment” that can be used to slather on panini sandwiches, on crispy polenta cakes, steak or simply crackers….heavenly over cream cheese and also it is awesome on a brie, wrapped over with pastry and baked until golden brown…beautiful, caramelized onion mixture that has just the right combination of savory and sweet, with a little heat…remember to allow 2 hours to make this recipe! It is good warm, or at room temperature. It tastes even better if made the day or two before you want to serve it!

3 TBL Peanut Oil (Garlic Oil works well, too, and if you don’t have that, you might want to add some Garlic)
3 TBL Unsalted Butter
3/4 tsp. Table Salt (not Kosher)
2 TBL Dark Brown Sugar, divided in two
3-1/2 to 4 Pounds White or Yellow Onions (weigh them at the grocery is about 4-5 large ones)
4 TBL Dark Meyer’s Rum
1/2 tsp. Dried Thyme Leaves, crushed in your fingertips
1 TBL Good Quality Balsamic Vinegar (or a balsamic reduction like Rachael Ray’s Balsamic Drizzle)
1/4 tsp. Dried Red Pepper Flakes (a little more if you like more heat!)
Black Pepper, freshly ground
Slice your Onions by cutting off the root end, having them pole to pole and then slice about 1/4 inch thick across the grain.
Heat the Oil and Butter in a large, non-stick skillet over med/high heat. When the Oil/Butter has become hot, add in the Onions. Sprinkle with the Salt and 1 TBL of the Brown Sugar. Mix it to evenly distribute. Cook on medium-low heat, stirring occasionally, until the onions begin to soften and release some of their moisture, about 5-6 minutes. Now reduce the heat to low and saute them, stirring often, until the onions are light to medium, golden brown, about ONE HOUR and 15 MINUTES! Watch them so they don’t get too dark too fast. If that’s the case, turn down the heat even more or use a “diffuser” plate on your burner. If they are not cooking fast enough, turn the heat up a little. Watch them and stir them often. The really golden color will start to show well about the last 1/2 hour of sautéing. Don’t let them get too dark or crunchy. You want them soft and light to medium, golden brown.
When they are a nice and golden, take them off the heat and, with a match handy, tip the skillet and pour in the Rum on the one side in a pool and light it, stir and toss the onions around until the flame subsides. (Make sure it’s off the heat and keep your head back a little…the flame will be huge at first and then it will settle down as you shake the pan back and forth… and stir the onions….about 5-6 seconds). Stir the onion mixture to combine all the caramelized rum. Stir in the Red Pepper Flakes and the Thyme. Oh, it smells so good!
Transfer the Onion Mixture to a food processor; add the other 1 TBL Brown Sugar. “Pulse” just a few times until the texture is like a chunky “jam.” Don’t overdo it as you don’t want a smooth pureé; you want it chunky.
Transfer this to a bowl and gently stir in the Balsamic Vinegar (or balsamic reduction), taste and add a little sprinkle of Kosher Salt only if needed, and a few cranks of freshly-ground Black Pepper.
Cool and refrigerate for up to a week. Freezes well or to give it a shelf life, you can “pressure can” this, leaving an inch of head space; 12 pounds of pressure for 20 minutes (I’m at 2,000 feet). NOTE: These 2-1/5 pounds of Onions only make about 2 Cups of Jam! If you love caramelized onions, you will love this! Try it on meatloaf! Also fantastic on toasted sourdough bread, then sprinkled with some freshly shredded Parmesan or Asiago Cheese and broiled! Use your taste as a guide….a little bit bland, sprinkle in some Kosher Salt; if you like it more spicy, add more Red Pepper Flakes….more sweet? Add more Brown Sugar….want a little more tartness? Splash in more Balsamic…. I also make an utterly fantastic Bourbon Bacon Jam that you will not believe! I will post it soon!
OnionJamPolentaCakes Polenta Cakes with Haute Onion Jam


1 Cup Heavy Cream
1-1/2 Cups Chicken Broth
3 TBL Butter, Unsalted
1/4 tsp. Allspice
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper, Freshly Ground
1/2 Cup Semolina Flour
1 Cup Polenta (Coarse-ground Cornmeal)
1/2 Cup Shredded Asiago Cheese
1 Egg, Beaten

Peanut Oil
Ghee (or regular Clarified Butter)
Combine the Heavy Cream, Chicken Stock, Butter, Allspice, Salt and Pepper in a large saucepan. Bring to a rapid boil and add, in a steady stream, the Polenta and the Semolina Flour, stirring continuously over medium heat for 8-10 minutes, until the Polenta grains are tender and it has really thickened. You want it the texture and firmness something like that of “cookie dough.”
Take off the heat and stir in the Egg and Shredded Asiago Cheese.
Pat this mixture firmly onto a piece of Parchment Paper and press firmly to 1/2” thick. Cut out with a 1-1/2” round cutter (I use the little top of my martini shaker, but that’s just me!). Let them dry on a plate and when ready to saute them, put enough Peanut Oil to cover the bottom of your non-stick skillet to about 1/8” and then add about 2 TBL Clarified Butter (I like Ghee even better). Now get the Peanut Oil and Clarified Butter nice and HOT. When it is nice and hot, shimmering and just getting ready to smoke, add the Polenta Cakes and let them cook for about 3 minutes, check the underside to make sure they are golden brown. Turn them over and continue to saute until the other side is golden brown. Take a spatula and put them onto a few thicknesses of paper towel to drain.
Put on a warmed platter, scatter some shredded Asiago Cheese over the top and serve with the Haute Onion Jam on the side with a spoon. This recipe makes about 36 little cakes


2 lbs. Bacon, cut into 1 inch pieces
2 Onions, Medium-sized White or Yellow ones, Chopped
2 Cloves Garlic, Peeled and Finely Chopped
1/4 Cup Makers Mark Bourbon (or Jack Daniels or Jim Beam)
6 TBL Dark Brown Sugar, packed into the measuring spoon
1/2 Cup Apple Cider Vinegar
1/2 Cup Maple Syrup (the REAL Maple Syrup!)
2 Cups (16 oz.) Freshly Brewed Strong Coffee
1/2 tsp. Liquid Smoke
1/2 tsp Dried Red Pepper Flakes
1/2 tsp. Smoked Paprika
3 or 4 Big Cranks of Black Pepper

In a large, heavy-bottomed high-sided pan, fry the bacon over medium heat until the bacon begins to crisp. Remove bacon from the pan and let drain on a paper towel-lined plate. Add the Onion and Garlic to the rendered bacon fat in the pan and cook until the Onion becomes translucent. Remove Onion and Garlic mixture from the pan and discard rendered bacon fat mixture. Add the Bacon and Onion garlic mixture back into the pan. Add all of the remaining ingredients to pan. Bring to a low boil over high heat, then reduce heat to low while maintaining a slow simmer. Simmer for 2 hours, checking the pan every 20 minutes, or so, stirring. If the ingredients begin to dry out, add 1/4 cup water when needed. After two hours, most of the liquid should be reduced. If too watery, simmer for up to an additional 20-30 minutes more. Remove from heat and let rest for 30 minutes to cool. When cooled, transfer the contents of the pan to a food processor fitted with a blade. Pulse the contents for 6-7 times to mix all the ingredients together, but keeping the mixture chunky, like a marmalade. Don’t over process it, or the texture of the marmalade will be lost.
This is so good on toasted Sourdough Bread pieces, or on brie, in sandwiches, or layered between 8-12 big Flour Tortillas..(wrap in plastic and let your stack set up overnight).....then slice the layered Tortillas into small 2” (at the top) wedges, like you would a pie….Grill the filled, layered Tortilla wedges on a hot BBQ grill until you get nice hatch-marks, keeping the wedges intact. Serve on a platter with more Bacon Marmalade (in a dipping bowl), mixed with a little Sour Cream, for an awesome dipping sauce! Great appetizer!


This is a luscious appetizer that is heavenly when spooned onto toasted Sourdough triangles!
1 TBL Unsalted Butter
¼ Cup Shallots, minced coarsely
1 Pound Baby Bellas, cut chunky (or large Portabellas, gills scraped out; cut into small chunks)
¼ Cup Dry White Wine
1 tsp. Sea Salt (or to taste)
1 Cup Heavy Whipping Cream
¼ Cup Freshly Grated Asiago Cheese
Sauté Shallots in the Butter until they are just starting to get a little golden.
Add the Mushrooms, Wine and Salt.
Sauté mixture until most the moisture has evaporated.
Take it off the heat and add the Cream.
Transfer to a serving dish…shallow and wide.
Top the with Asiago Cheese.
Broil until the top is golden brown.
Serve with Toasted Sourdough Bread triangles.
Have raw garlic to rub on the toast before topping with the Gratin!

BRUSCHETTA (Pronounced “Brew-SKET-ta”)

10 Roma Tomatoes – halved, seeded and finely diced
1/4 Cup Red Onions – finely diced
2 Cloves Garlic, minced (or 6 cloves Roasted Garlic, mashed into a paste)
1 TBL Good Balsamic Vinegar
1/4 Cup Good Extra Virgin Olive Oil (more or less, depending on consistency)
1/2 tsp. Dried Red Pepper Flakes
1/4 Cup Fresh Basil Leaves, Chiffonade (leaves rolled and sliced very thinly)
Kosher Salt and Freshly Ground Black Pepper, to taste
Garlic Cloves – peeled and sliced in half (for rubbing on the toasts)
Best if you let it set in the refrigerator overnight at least. Serve on sliced Sourdough Bread, cut into finger-sized triangles, brushed with good quality olive oil and broiled until lightly browned on both sides. After broiling, sprinkle the toasts with Kosher Salt, crushed between your fingers. Serve Bruschetta in a wooden or glass bowl and serve with a wooden spoon. Serve raw Garlic Cloves, cut in half alongside. Before spooning Bruschetta onto the toasts, rub the toasts lightly with a raw garlic clove. Any Bruschetta leftovers; you can save and put in your next spaghetti sauce!

CHEDDAR GARLIC BUTTER (for the best Garlic Bread you’ve ever had!)

Make your garlic toast the hit of your dinner. Everyone always comments on this garlic bread and asks for the recipe. You can add more heat, if you like by adding more red pepper flakes or ground Chipolte powder. Weekday tip: Remember to pop a few wrapped garlic heads into your oven while you are cooking something else so you’ll have roasted garlic on hand for your meals during the week. It is so mild after it is roasted that you can spread it on your sourdough bread, just as it is.
1 Large Head Fresh Garlic
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
1/2 cup Unsalted Butter, softened (Always use UNSALTED Butter as it has less water than regular)
1 Cup shredded Sharp Cheddar Cheese
3 TBL. Romano Cheese, Grated
1 teaspoon Worcestershire Sauce (they have a new, THICKER, Worcestershire Sauce that I like better) than the original!
1 tsp. Smoked Paprika
1/8 tsp. Crushed Red Pepper Flakes
Pinch of Kosher Salt
Rub as much of the “paper” covering off the Garlic Head as possible, being sure to keep the head intact (remember, there are some cloves that are not exposed with just a slice off the top, so find them and cut their little heads off!). Cut a slice off the Garlic Head top to expose each clove. Place, cut side up, on a piece of foil. Sprinkle a little good Olive Oil, a good pinch of Kosher Salt and Freshly Ground Black Pepper over the top. Twist up the foil around the Garlic Head and roast in a 350º F. oven for 1 hour. Let it cool. Squeeze the garlic head to release all the cooked, creamy garlic cloves into your food processor bowl. Add the remaining ingredients and process for about 2-3 minutes, stopping now and then, and with a spatula, scraping it down a few times, until the mixture is fluffy and creamy.
Toast the sourdough bread slices on one side under the broiler until they are light, golden brown. Watch carefully! Take out of the broiler and turn the bread over and lightly spread with the Cheddar Garlic Butter on the untoasted side. Make sure you go all the way to the edges of the bread, so it is completely covered. Broil until the spread is hot and bubbly. SO good!


Candied Bacon, Cranberry Orange Buttermilk Scone (recipe below), Sourdough Waffles and Scrambled Eggs
(The Old-Fashioned Raised Sourdough Waffles are a family recipe that goes way back…the recipe is part of your package when you take the Sourdough Bread & Pizza Class!)

Preheat Oven to 400 degrees.
1# Bacon – Thick-Sliced (usually 12-14 slices per Pound)
1/2 Cup Dark Brown Sugar
1/2 Cup Light Brown Sugar
1 TBL Coarse Ground Black Pepper
1/2 tsp. Crushed Red Pepper Flakes
1/8 tsp. Chipolte Powder
Mix all the above (excluding the Bacon, of course) in a plastic bag. Pour out onto a shallow plate.
Press each Bacon Slice into the mixture, pressing down and making sure there is a pretty thick coating.
Place sugared Bacon, sugar side up, on a grilling rack over a baking sheet that has been covered with parchment (or foil). Make sure there is enough space between the rack and the baking sheet, so that the grease can drip off the bacon as it cooks.
Bake the Bacon in a 775 degree oven for about 20 minutes, check them and rotate your baking pan. Continue to cook until it is done and sizzling and slightly crisp (the actual time depends on the thickness of the bacon and how crisp you like it).
Keep in mind that after the Bacon is removed from the oven, it will continue cooking slightly, crisping up and the sugared crust that has melted onto the Bacon will harden up a bit. I like it so when you pick up a piece of bacon, it does not bend.
Serve the Candied Bacon just slightly warm or at room temperature.
While the Bacon is cooling, you can make the rest of your breakfast…..
Warning….this Candied Bacon is addictive! I’m not kidding!!!!!!


Dip steamed, cooled Artichoke Leaves into this rich dip for a great appetizer! Puts together quickly in your food processor! Everyone always wants the recipe! Make this Dip ahead and also steam and cool your Artichokes a day or two before your party. If you don’t have artichokes; dip raw vegetables, or even spread on crackers! We also love to spread it on slightly toasted sourdough bread slices, cut into small triangle pieces, sprinkled with freshly shredded Parmesan Cheese, then broil ‘til the cheese melts a little. So GOOD!
8 oz. Cream Cheese, Regular type – very softened, (don’t use the whipped type)
16 oz. Bottle of Fire Roasted Red Peppers, Drained and Dried really, really well
1 Cup Best Foods Mayonnaise (if you substitute, it will not be as good!)
½ tsp. Liquid Smoke (Hickory)
1/4 tsp. Garlic Powder
1/2 tsp. Dried Red Pepper Flakes
1/8 tsp. Ground Chipolte Powder
1/4 tsp. Smoked Paprika
Put the room temperature Cream Cheese (that you set out overnight), into a food processor and process until very creamy first.
Then add the Roasted Red Peppers, that have been drained and VERY WELL DRIED, to the processor and puree all until very smooth. (Note: Lay the pepper strips out on several thicknesses of paper towel and press, with more paper towels, to remove as much as the moisture out as you can) Keep patting them dry with new paper towels. This part is important so the dip will not be too thin.
Add the pureed cream cheese/red pepper mixture to the Mayonnaise. Add the Garlic Powder, Liquid Smoke, Dried Red Pepper Flakes, Smoked Paprika to the mixture and fold all together until completely combined.
Cover and chill until cold. You can make this a few days ahead, in fact its better that way!
Add to the center of the cooked and cooled Artichoke (Pull out the inner leaves and choke), or serve on the side to dip the Artichoke leaves into. Really good on crackers. Makes about 3-1/2 cups.


We serve these when we have guests overnight. They are always popular and they are really easy! If you think you don’t care for scones, please try these. They can be frozen and then baked off the morning you wish to serve them… adding just 6-8 more minutes to the baking time. Serve them with Honey Butter….you will be hooked! NOTE: Please use freshly grated orange peel zest, not the dried zest in a bottle! It makes a huge difference!
It’s also important to use Unsalted Butter for two reasons; salted butter has more moisture than unsalted and, depending on the dish you are making, makes a difference with the texture of the finished dish. and you don’t want the extra saltiness of salted butter.
3 Cups All-Purpose, Unbleached Flour
1/3 Cup Granulated Sugar
2-½ tsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Baking Soda
3 TBL Grated Orange Peel (try not to grate into the white part)
1-½ Sticks (3/4 Cup) Chilled Unsalted Butter, cut into little pieces
1 Cup Dried Cranberries
1-¼ Cup Chilled Buttermilk
Raw, Washed Coarse Sugar, Crystal Sugar or Turbinado Sugar (for sprinkling)
Preheat your oven to 400ºF. Line your baking sheet with parchment paper and spray with a light coating of vegetable spray.
Sift the Flour, Sugar, Baking Powder, Salt, Baking Soda into a large bowl.
Mix in the Orange Peel.
Add Butter pieces and with a pastry blender or a fork, cut it in to the flour mixture until it resembles coarse cornmeal.
Mix in the Cranberries.
Gradually add the Buttermilk, tossing with a fork until moist clumps form. Don’t over-mix it! Turn the dough out onto a lightly floured work surface. Knead briefly, only 4 turns. Form the dough with your hands into a 1” thick round “patty.”
Cut into 8 wedges (like you are cutting a pie).
Separate and transfer the wedges to your parchment paper-lined baking sheet, spacing them about 2 inches apart.
Mix 1 Egg and 1 TBL Milk or Cream together. You can use all Cream, if you wish…..Brush onto the tops and sides of the wedges.
Sprinkle the wedges generously with Raw, Washed Coarse Sugar, Crystal Sugar or Turbinado Sugar.
Bake at 400ºF for about 15-18 minutes or until just lightly golden brown on top. Watch them! Don’t overbake!!! Cool them on a cooling rack.
Note: You may wish to freeze some un-baked scones by placing them in the freezer on a tray and when nearly solidly frozen, wrap tightly in plastic and then in foil. Put these in a freezer ziplock bag. Take them out, as needed, and bake by placing the frozen scone triangles (wedges)on a parchment-lined baking sheet. Let them sit out while you pre-heat your oven to 400ºF (about 10-15 minutes). Brush with the Cream mixture, or all Cream, sprinkle with the Turbinado Sugar and bake them for about 21-22 minutes until they are just barely light golden on top.
Serve warm with Orange Honey Butter:


1 Cube Unsalted Butter
2 TLB Orange Peel Zest
1 TBL Honey
Mix together and chill

These are beautiful for making spaghetti sauces as they are intensely flavorful. Chop them finely and put them in a meatloaf, or mix with caramelized onion and mushrooms and serve over meat or chicken. Use them to make your Bruschetta…so good….I had the pleasure of using my own homegrown, totally vine-ripened Tomatoes and it was pure heaven. It seems supermarket tomatoes just don’t have the flavor….if you can get some organic, home grown ones, you are in for a treat!
4 pounds fresh vine-ripened Tomatoes
6 Garlic Cloves, minced
5 tablespoons extra-virgin Olive Oil
Coarse Kosher Salt and freshly-ground Black Pepper
Preheat oven to 200 degrees F. Line a large baking sheet with double layer of parchment Paper (or foil).
Wash tomatoes and cut out the stem core. Slice the tomatoes in half lengthwise. Squeeze out and discard the seeds (you may have to swipe with your finger to get out all of the seeds), leaving as much pulp as possible.
Place tomatoes, cut sides up, on prepared baking pan. They can be placed closely together since they shrink considerably during baking.
Combine Garlic and Olive Oil; spoon over Tomatoes. Sprinkle with Salt and Pepper. Bake 6 to 8 hours or until tomatoes are reduced in size but still retain their shape. The time the tomatoes take to cook will vary because their size and moisture content vary. By the end, they are almost caramelized and crispy on the edges. Remove from oven and let them cool.
Roasted tomatoes will keep in an airtight container, chilled 2 weeks or up to 8 months in the freezer. Bring to room temperature before using. After eating the tomatoes, you can use the olive oil for salad dressing or sautéing.
(1) Sprinkle with a little sugar, fresh thyme, and salt. Cook according to recipe above. (2) Combine minced fresh herbs of your choice (such as basil, oregano, rosemary, and/or thyme); sprinkle over tomatoes. Cook according to recipe above. TomatoesRaw TomatoesRoasted


Pizzas baking….on the left is the “soon-to-be-world-famous” Mac ‘n Cheese Pizza! Our fabulous Pizza Dough and Sauce recipes come with your packet when you take the Bread/Pizza Class, of course!

More recipes are coming….........