LINKDING

•1 1/2 cups of cornmeal •1/2 teaspoon of sea salt •2 teaspoons of gluten free baking powder (I use Bob's Red Mill) •2-3 tablespoons of cane sugar (can add more or less to taste) •2 large eggs •4 table spoons of melted butter or dairy free oil of choice such as olive oil •3/4 cup of milk or dairy free milk of choice Note: you can change up the texture of the bread depending on what you want to use it for. If you like it quite gritty and springy with more air holes, leaving the cornmeal as it is works well. If you want something finer, more like a polenta cake, you can grind the cornmeal into corn flour using a regular old food processor. I like to grind up one cup of the cornmeal to create a finer grain, while keeping the remaining half cup grittier for texture and spring back. Method: Preheat oven to 400°f and throw your lightly greased skillet or cake pan in to preheat. Mix your dry ingredients together, combining the cornmeal, 1/2 teaspoon of salt, 2 teaspoons of baking powder and 2-3 tablespoons of cane sugar, in a medium sized bowl. Start combining the wet ingredients, starting with the 2 eggs. Don't worry if it looks really lumpy, it's supposed to. Next, add in the 4 tablespoons of melted butter or oil. Followed by the 3/4 cup of milk, mixing it in gradually until you have a smooth batter. You may or may not wind up using all of the milk, depending on the consistency of your grain. The grittier the grain, the more milk you may need, and it's okay to go up to a whole 1 cup if you feel it needs it. Having allowed your skillet or cake pan to get up to temperature, remove it carefully from the oven, and pour the batter into it and pop it in the oven. Depending on how crispy or soft you want it to be, you can at this point lower the temperature of the oven or leave it as is. If you want it for something like sopping up juices or gravy, this gluten free mix will happily stay at the 400°f mark without any issue, but will be a little denser/crispier. If you want it a little softer and more crumbly, you can lower the temp to 375°f. Results may vary per your individual ovens. Cook for 10-12 minutes, checking it at the 10 minute mark. When done, leave the bread to cool for 10-15 minutes in the skillet before cutting. Some people like to cut it into triangles, but this mix can be quite crumbly, and like a lot of gluten free things, holds together better in smaller portions, so I like to divide it into squares. Like most cornbread, this bread is best the day it is made, but will also keep well into the second day if stored correctly in a cool, dry place.

<blockquote>Ingredients 2 1/2 cups warm water 2 Tbsp. yeast 2 Tbsp. sugar 1 Tbsp. salt 5 1/2 cups flour 1 egg white (or 2 Tbsp olive oil) Directions Preheat oven to 450char-F. In a large bowl, mix warm water and yeast until yeast has dissolved.  Next add sugar, salt and flour. Knead ingredients together till it’s a soft uniform dough. Now place a thin towel over the bowl with the dough in it and let it rise in a warm place for 15-30 minutes. Separate dough into two, and begin shaping dough into long loaves, and place on a baking sheet. Make slits with a knife and brush with egg white or olive oil. If you are garnishing with herbs or cheese, do so now. Cover the dough with the towel once more and let rise 5 minutes or so (the longer the better). Remove towel, and bake for 12-15 minutes or until tops are brown and crusty.</blockquote> the delicious bread K brought to potluck

take 11 cups of flour, 1 cup of brown sugar, ½ cup of oil and mix. 4 cups of warm water gets 11 teaspoons of yeast and sits for a bit, then goes in the flour mix. then mix it and let it rise for about an hour. the dough should be sticky to the touch. while you wait, wander your living area for some poor sucker to rope into helping you, because stage 2 is easier with help. get a deep fry pan or sauce pan and fill with about two inches of water. bring it to a rolling boil on the stove and add in three or so tablespoons of baking soda. you really can’t do too much of that, as long as the water’s not getting super cloudy. preheat the oven to 400 degrees. get a couple egg yolks in a bowl with a basting brush, and find some kosher salt or sea salt. grease up a few pans.  flour a surface and roll the dough out until it’s between ½ and ¼ in thick. get your poor unsuspecting minion to cut out bite sized bits. i use an inch and a half circle cookie cutter, but you can use whatever you want, really. drop the cut outs into the boiling soda water, and let them sit for a few seconds, then fish them out. i let them drip dry on a cookie drying sheet, but you could also drop them on a clean dishtowel i guess. you just dont want them to be wet when you put them on the cookie sheet.  they’re not gonna expand a ton, so just stuff em up close to each other on the sheet. paint the tops with egg yolks and sprinkle with salt. pop em in the oven for 10-15 min or until golden brown. repeat the boiling-and-baking until you want to die, then keep going until you run out of dough. (smaller recipe: 2 ¾ (ish) cups flour ¼ cup brown sugar 1/8 cup oil 1 cup warm water 3 teaspoons yeast)

1/2 cup (120 ml) extra-virgin olive oil 2 garlic cloves, finely minced 1 tablespoon chopped fresh thyme or 1 teaspoon dried 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1/4 teaspoon fresh ground black pepper 1 cup (235 ml) warm water 2 1/4 teaspoons active dry yeast (1 packet) 1/4 teaspoon honey 2 1/2 cups (325 grams) all-purpose flour 1 teaspoon kosher salt In a medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside. In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. (Make sure this half of the oil is the half with all the garlic bits, because if those ends up on top they blacken to tiny bits of charcoal.) Stir until the flour has moistened. Let sit for another 5 minutes. Stir in the remaining 1 1/2 cups of flour and the salt. DON'T FORGET THE SALT. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. After 1 hour, heat oven to 450 F. Use a bit of the remaining garlic-olive oil mixture to oil a 9x13 pan. Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly. Bake until golden brown, 15 to 20 minutes. ➤ I got rave reviews for this recipe! It's really tasty.

1 cup dried cranberries ½ cup unsalted butter, room temperature 1 cup brown sugar 2 large eggs, room temperature 2 cups canned pumpkin puree 2 cups flour 2 Tbsp cinnamon 1 ½ Tbsp baking powder 1 tsp ginger ½ tsp salt ½ cup pecan pieces Preheat oven to 350. In a small bowl, cover cranberries with warm water; set aside. Grease a 9x5 in loaf pan well; set aside. Using an electric mixer, cream the butter and brown sugar at medium speed until light. Add the eggs, one at a time, mixing well after each addition. Mix in the pumpkin. In a separate bowl, combine flour, cinnamon, baking powder, ginger and salt. Carefully add dry ingredients with mixer on low, just until blended. Add nuts and well-drained cranberries, mixing until just distributed. Spread batter evenly in loaf pan and bake on centre rack for 60-65 min, or until a toothpick inserted into the centre comes out clean. Let cool 10 min in the pan the remove loaf and cool completely. Slice and serve or wrap in plastic wrap and store up to five days.

3 eggs ½ cup milk ½ cup flour 1 Tbsp sugar pinch salt ground cinnamon, or other flavorings to taste 2-4 Tbsp butter Place oven rack on the middle rack of your oven and place a cast-iron skillet in the oven. Preheat oven to 450F. Let the pan warm up in the oven for longer than it takes just to preheat oven, to make sure it's hot enough. Make sure your ingredients aren't fridge-cold! In a bowl, beat the eggs thoroughly with electric beaters until light and frothy; add milk, flour, and seasonings and just mix. Remove the hot skillet from the oven; add the warmed butter, tilting the pan to coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven. Bake 20 to 25 minutes or until puffed and brown. Serve with lemon juice and powdered sugar, or honey, maple syrup, jam, etc.

<blockquote>socca, a large chickpea pancake that Mark Bittman describes as “totally foolproof.” Head over to the New York Times for the full recipe, but it couldn’t be easier. Preheat your skillet in an oven heated to 450 F. Mix a cup of chickpea flour with a cup of warm water. Stir in some salt and pepper and a couple tablespoons of olive oil. Remove your heated skillet and (carefully) swirl some olive oil around in there. Fry onions and rosemary in your hot pan, and pour the batter directly on top. Bake it all together until set and then broil for gorgeous crispy spots.</blockquote>

INGREDIENTS 1 1/2 cup water 5 tablespoons sugar 3 tablespoons oil 1 package yeast 1 tablespoon beaten egg 4 1/2 cups bread flour 1 teaspoon salt INSTRUCTIONS 1. Dissolve yeast in water, then add sugar, oil and egg 2. Fold in flour for a soft dough; knead 10-12 minutes 3. Let dough rest for 10 minutes 4. Divide dough into 12 portions 5. Roll into ropes, then join to make rings 6. Let rise for 30 minutes 7. Boil lots of water, add 1 tablespoon honey 8. Boil bagels 1 minute, flip once 9. Drain bagel 10. Sprinkle with sesame seeds 11. Bake at 400 until golden

the easy pumpkin donut recipe. These are really more like mini donut muffins; they are baked, which makes them a lot easier to make than fried donuts. They are shaped like muffins, but have the lightness/fluffiness/coating of a donut. I like them because they’re quick, delicious, keep for a few days, and are extremely satisfying to make. I also make these using a mini muffin pan, so you can easily eat, say, one to five at a time. Since this is such a wet dough, it’s also preferable to mix by hand, using a wooden spoon, instead of using a stand or electric mixer. Ingredients: ½ cup butter [1 stick], melted and cooledchar- 3 eggs 1 ½ cups sugar 1 ⅕ cups pumpkin puree 1 tsp vanilla extract 1 ¾ cups flour 1 ½ teaspoons baking powder dash of salt 1.5 teaspoons cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ⅛ teaspoon cloves ⅛ teaspoon allspice char- you can also use vegetable oil if you want these to be dairy free Directions: Leave your eggs out for a while to get to room temperature. Preheat your oven to 350 degrees. Mix dry ingredients separately. The spice amounts here are suggestions based off what I prefer in a pumpkin-flavored dessert (CINNAMON) — if there’s a spice you want more prominently featured, or if you hate ginger or something, feel free to adjust! Be careful with adding cloves, though, unless you really love for things to taste like soap. Mix wet ingredients (butter, pumpkin, and vanilla) with sugar (preferably by hand, using a wooden spoon) until you get most of the lumps out and have a generally smooth consistency. Add eggs! If you must use a stand mixer, add eggs while the mixer runs on slow. If mixing by hand, you can just mix for 30-60 seconds between each egg. Add wet ingredients to dry. Mix until just consistent, slowly, stopping as soon as everything is incorporated. Spray muffin tins with cooking spray or rub tins with oil or butter with a paper towel. Using two spoons (one to scoop, one to scrape the batter out of the first), pour batter into mini muffin tins. Make sure each muffin has the same amount of batter, and fill each so it’s a little beneath the top of the muffin tins. Wipe off excess batter you spilled on the tins so it doesn’t burn to it! (It takes me a very long time to clean anything.) Bake for 12-14 minutes, longer if using full-size muffin tin (15-20 minutes for those, but keep an eye on them). A toothpick should come out clean, and you can lift one out of the tin a little bit to see if it’s browned. The top should also be crisped. DSC_2555 While these bake, make your glazes! Both are super easy. For the apple cider glaze, just mix the powdered sugar and apple cider. For the cinnamon/sugar glaze, melt butter and have it next to your bowl of cinnamon sugar. Take muffins out of the oven and leave to cool for a few minutes before overturning onto a cooling rack or some paper towels. If you oiled/greased the pans, they should come out no problem. Glaze your donut muffins. For the cinnamon/sugar coating, dip or roll in the melted butter (depending on how much of it you want coated) and then toss in the cinnamon sugar. For the apple cider glaze, either dip in the glaze or use a spoon to drizzle over. As I glazed these, my dad took pictures while my mom read to us from the Haim Wikipedia page, totally unprompted. These will keep for a few days at room temperature in a Ziploc or covered in tin foil. I got great responses from coworkers, even though I offered them up by saying “I need to get rid of these!”

Almond apricot biscotti 1 3/4 cup flour 1 cup ground almonds 1 tsp baking powder 1 lemon 1/2 cup room temperature butter 2/3 cup sugar 2 eggs 1 tsp vanilla 1/2 cup dried apricots, finely chopped 1/4 cup almonds, finely chopped White chocolate Preheat oven to 350 Mix flour, ground almonds, baking powder. Grate 1 tsp lemon zest and stir in. Best butter and sugar till smooth. Beat in eggs one at a time, then add vanilla. As for mixture and beat until dough comes together. Stir in apricots and almonds. Firm a log 12 inches long, 3 inches wide, 1 inch tall. Put in oven about 25-30 minutes till lightly golden on top. Allow to cool. Change oven to 300, gently slice loaf into 1cm slices, bake 20-30 minutes. When cool, melt white chocolate over them. Will keep 1 week in airtight container, or in freezer a month. Makes 24-26 biscotti.

1 stick unsalted butter 1 cup water 1 cup flour 3 eggs 1 cup grated parmesan, or to taste In a covered saucepot, bring the butter and water to a boil with a pinch of salt. When the water boils and the butter is fully melted, take the pan off the heat, and add in the flour. Return the pan to low heat, and stir vigorously with a wooden spoon for 30 to 45 seconds, or until the mixture comes together, and comes away from the sides of the pan. Turn the dough out into a large bowl (and soak that pot immediately). Preheat the oven to 400 degrees. Allow the dough to cool for a few minutes (I time it to when the oven is heated). Then, adding one egg at a time, stir the eggs into the dough with a wooden spoon. It is vigorous work, but at the end, you will have a sticky dough. Stir in the cheese if desired. I often leave it out, with no ill effects. Use a medium-sized ice cream scoop (or a spoon and your hands) to make balls of the dough. Line them up on a no-stick or lined/greased baking sheet, leaving some room between them to allow them to puff up. Bake for 10 minutes at 400 degrees F. After 10 minutes, lower the heat to 350F, and bake another 35 to 40 minutes, until hard to the touch. Pull them out of the oven, and let them sit for 10 minutes on the baking sheet. Eat warm or at room temperature.

2 cups gram flour (chickpea flour) 1 teaspoon cracked/coarsely ground black pepper 1 teaspoon ground cumin 1⁄2 teaspoon salt 1 clove garlic, pressed 1⁄4 cup water 1 tablespoon water cayenne (for dusting tops) oil, for frying (optional) Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed. Add the garlic and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water. The dough should be fairly stiff and dry; if it is too wet, it will not roll well. Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch thick slices. The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. Papadams must be rolled extremely thin, maximum 1/16 inch. If the dough sticks to your rolling pin, gently pull it off. Dust the tops of each papadam with cayenne pepper. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets. The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack. To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally. Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however. At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly. When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately. One at a time, drop the papadams into the hot oil. Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp. Remove it before it turns brown. Cool and drain the papadams on paper towels and eat them immediately.

<blockquote>It may be over, but it's never really over. And there's more to Sunshine's gifts than she sees.</blockquote> ➤ With bonus cinnamon bread recipe

Combine in a generously sized mixing bowl: 2 T yeast (that's two packages if you don't buy your yeast in bulk) 1/4 c warm water a pinch of brown sugar Wait 5 minutes for the yeast to wake up. Then add: 3 c warm water 3 T brown sugar ~1/2 T salt (depending on preference--for me, a little salt goes a long way, but the original recipe I got from my mom calls for a full tablespoon) 3 T canola oil 1 c rolled oats (again, depending on preference--original recipe says 1/2 c, but I say, the more oats the merrier) 6 c flour Mix together, adding flour as necessary. When you have a sticky, semi-coherent mass, spread flour on the counter and tip it out. Remember to scrape the bowl and spoon to get all of the dough. Now you knead, continuing to add flour as necessary. You want to end up with a smooth, cohesive, elastic, globular wodge of dough, likely somewhat lunar in its topography (depending on the flour, it will be more or less sticky to the touch). It becomes an entity rather than a mess. Put your entity back in the mixing bowl and let it rise for an hour and half. Take it out, divide it in half as evenly as you can (not very, in my case), shape your two new entities and tuck them into their bread pans, using butter, PAM, or other greasing agents as your pans require. Let them rise for another half hour to forty-five minutes, again depending on operating conditions. You want them to rise into graceful arcs over their pans, but not to start taking over the world. Set the oven to preheat to 400 degrees. If your entities are sulky and disinclined to rise, you can set them on the stove-top, to take advantage of the heat. On the other hand, if they are enthusiastic megalomaniacs, you'll want to put them on the counter on the other side of the room. When oven and entities are ready, combine. Bake for 40 minutes (if you're using my oven--for other ovens this time may vary, and you may want to experiment). Now is a good time to get out the cooling rack, and don't forget to set the timer. (Not that that would be a recommendation from personal experience or anything. Ahem.) When the timer goes off, remove baked and radiant entities from oven and tip them out of their bread pans to sit on the cooling rack and fill your house with the smell of fresh bread. You should probably let them cool for at least a half hour before you cave to their blandishments and begin consuming them. ➤ Works excellently! Although it makes three loaves for me, not two. If I only split it in half, it is... an "enthusiastic megalomaniac"

260g of flour Add 65g of sugar Add 2.25 teaspoons of baking powder Follow that up with a good pinch of salt And a quarter teaspoon of cinnamon (or more like 3/4) You can also add similar amounts of mace, nutmeg or fivespice, according to what you like. whisk all together And get yourself 113g of cold firm butter, cut into chunks and add to flour. Squoosh with your hands till everything's a crumbly texture. Add fruit such as raisins or currants. Whisk an egg and add to bowl. Add milk bit by bit, starting with 2 tbsp, until dough sticks together. Knead lightly till it's sticking together smoothly then roll out to 1/2 cm thickness. Cut to pieces about 5cm across. Fry in butter on medium low, about 5min per side, till cooked. sort of like scones. delicious!

Makes 1 loaf Ingredients 2 large eggs 1 1/4 cups milk 1 teaspoon vanilla extract 2 1/2 cups flour, more for dusting pan 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon salt 1 cup superfine sugar 5 ounces flaked coconut (around 1 1/2 cups) 6 tablespoons unsalted butter, melted and cooled slightly Soft butter for greasing the pan Preheat an oven to 350°F (175°C). In a small bowl, whisk together the eggs, milk and vanilla seeds. Set aside. In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in the sugar and coconut. Make a well in the centre of the dry ingredients, and slowly add the egg mixture, stirring until just combined. Fold in the melted butter, being careful not to overmix. Grease and flour a 8-by-4-inch loaf pan. Pour in the batter and bake in the preheated oven until the loaf is golden and a cake tester inserted into the middle comes out clean, around 1 hour. Remove from the oven and allow to cool in its tin for 5 minutes, then turn it out onto a wire rack. Position it again side up to cool a bit more. fairly dry but delicious flavour