Up until I discovered Scratch Baking Co.’s bagel recipe in their new and really cool journal, Baker’s Notes, I’d been using Julia Child’s/Dorie Greenspan‘s in Baking with Julia Child. Fear not Julia and Dorie, you both remain Goddesses to me. Both recipes are good and because the descriptions are so detailed, I was able to [...]
Recently Ella asked what a chicken nugget was and in one of those parenting moments when you realize so many things all at once, I thought about how sheltered she is, how lucky she is, how proud I am of the choices we are able to make and also, how sad that she doesn’t get [...]
No knead sourdough bread is super easy on the arms and the Kitchen Aid. All it takes is time. After the dust of the holiday festivities had settled, I still had a refrigerator full of food needing immediate use. This bread began with a little bit of leftover oatmeal from the morning’s breakfast and became [...]
Newfi Bread This recipe is a favorite on many vessels in the windjammer fleet. 2 tablespoons (2 packages) dry yeast 1/2 tablespoon salt 8 cups white all-purpose flour 3 cups warm water 2 tablespoons soft butter 1 cup molasses Combine the yeast, salt, and flour in a large bowl. Stir in all the remaining ingredients, reserving [...]
Applesauce Muffins 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup brown sugar 1/2teaspoon baking soda 1/2teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins 1/4 cup (1/2stick) butter 1 cup applesauce 1/4 cup milk 1 large egg Preheat oven to 425° and grease muffin pans. Combine the dry ingredients and raisins together in a [...]
Blueberry Muffins I use this recipe as a base for many different kinds of muffins. It’s very forgiving and tasty too. Using Maine blueberries is always a favorite of our passengers. 2 cups all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 3/4teaspoon salt 1/3 cup vegetable oil 2 large eggs, beaten 2/3 cup milk [...]
Our good friend, Jim Amaral, is a baker and owns a fabulous statewide bakery called Borealis Breads. He uses organic wheat grown by farmers in Aroostook County (or “The County” as it’s called) and has done more for the quality of bread making in the state than any other business around. He and his family [...]
Zucchini Bread 3 large eggs, beaten 1 cup vegetable oil 2 cups sugar 2 cups grated zucchini 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup coarsely chopped nuts (walnuts, pecans, etc.) Preheat oven to 325°. Grease two loaf [...]
This recipe is based on one given to me by CIA alumna and former schooner chef Dana Degenhardt. I often use this recipe as a lunch dessert. I pour the batter into a 9 x 13-inch pan and make a cake. You can make muffins with this recipe as well. Poppy Seed Bread 3 cups [...]
The reasons that writing good recipes can be so difficult and that cooking is so interesting rests upon the same principle – that the variation of only one ingredient, pan, oven or technique makes all the difference between success and abject failure. The Banana Bread Mystery is one of these instances. Every time I make [...]
