Category Archives: Recipe

Pecan Pie

3 eggs
2/3 cup sugar
Dash sea salt
1 cup dark corn syrup
1/3 cup butter, melted
1 ½ cup pecans

Beat eggs with a mixer or fork.  Add sugar, salt corn syrup and butter.  Stir in the pecans.  Pour mixture into a 9 inch pie crust.  Bake in a 350o oven for 50 minutes.  Some recipes will have you cover the pie crust for half the time to reduce the heat on the crust.  I’ve never really had an issue with this.

Substitution Alert:  For a richer pie, substitute macadamia nuts for pecans and light corn syrup for dark.  It’s a richer taste and adds a little island flavor to this southern specialty.  Or, you can go half and half with the syrup and the nuts.

Blueberry Almond Protein Bars

Here’s another of my attempts in creating a tasty and nutritious protein bar.

4 eggs
1/2 cup water
6 tbs blue agave syrup
2 scoops vanilla protein powderblueberry almond protein bars
4 cups oats
1 cup almond meal
1 cup flax meal
2 tsp baking powder
1/2 tsp sea salt
4 tbs flax seeds
4 tbs coconut oil
1 tsp vanilla
5 oz blueberries
6 oz almonds

 Preheat oven to 350o.  Combine all the dry ingredients and set aside.  Combine the wet ingredients and mix well.  Add dry ingredients and mix.  Spray mini muffin tin with non-stick spray.  Pour mixture in.  Bake for 17 minutes or until muffins are firm.   Makes 20.

If you’ve tried any of the bars recipes, which do you prefer?

Cranberry Almond Protein Bars

I was looking for a protein bar recipe.  My criteria for the bar:  low carbohydrates and good taste.  This was pretty successful.

3/8 cup water
4 eggs
¼ cup lemon jCranberry Almond Protein Barsuice
zest of one lemon
6 tbs Blue Agave syrup
2 tbs vanilla
4 cups oats
2 tsp baking powder
1 cup almond meal
1 cup flax seed
2 tbs sunflower seeds
4 tbs cranberries
½ cup almonds
3 scoops protein powder

Combine wet ingredients.  Add dry ingredients.  Cook at 350o for 17 minutes.  Cut into bars while warm.

Pumpkin Pie Recipe

Over the years I’ve made a lot of pumpkin pies.  Like most folks, I buy the can of pumpkin and mostly follow the recipe on the can.  As I’ve usually been making multiple pies, I’ve bought the large can from Libby’s that makes two pies.  In their recipe you add 1 ½ cups of sugar and 2 cans of condensed milk. The change I’ve found successful is using one can of regular condensed milk and one can of sweetened condensed milk.

Shopping at Costco the other day, I saw they’re now carrying Farmer’s Market Organic Pumpkorganic pumpkinin.  They were selling the cans that made one pie – although you still had to buy six cans – it is Costco after all.   Their recipe was slightly different; you don’t add sugar but you do use sweetened condensed milk.  I’m anxious to see how it turns out.

What is the secret sauce in your pumpkin pie recipe?

Artisan Feta Cheese Recipe

River Valley CheeseA little over a year ago I took my first cheese-making class from River Valley Cheese.  They teach regular classes in smaller settings and larger classes through Groupon.

The first class I took covered Feta and Parmesan.  While my later attempts to make Parmesan have been spotty, making Feta cheese has become a regular activity.  It’s an easy cheese to make and you customize each batch with the herbs you add.

First the ingredients:

  • 1 gallon pasteurized milk
  • 1/8 teaspoon mesophilic direct set culture
  • 1/2 teaspoon liquid rennet
Heat the milk to 86 F.  You can do this over low heat or by filling your sink full of hot water.  I use the latter method.  I put the milk in a metal bowl and surround it with hot water.  The tap water will be about 120 F.  It will take about 30 minutes to get the milk to 86.  When it’s at 86, add the mesophilic culture.


You need to hold the milk around 86, so sometime soon you’ll need to remove a little cold water and add more hot water.


Let the mesophilic culture work in the milk for 30 minutes and then add the rennet.  It’s real important to not add too much rennet.  With 1/2 teaspoon you’ll get cheese;  more than that you’ll have a solid.


After the rennet is in the milk for 30 minutes, you’ll see the curds have formed.  Cut the curds into 1/2″ cubes.  I use a chopsick or knife to cut length and width.  Let the curds sit for 10 minutes.


Now you’re going to separate the curds and whey.  I use butter muslin in a colander on top of a bowl.  Scoop the curds into the butter muslin and let the whey drain through the colander into the bowl.  Once all the curds are in the butter muslin, you’ll let it set for several hours to drain off the whey.  Remove the curds from the butter muslin and salt to taste.  At this stage, you can also add herbs of your choice.  I will usually add dill, but have used a variety at times.

Deluxe Cookies

I mentioned in an earlier post that Snickerdoodles were basically sugar cookies.  I couldn’t completely understand the popularity of Snickerdoodles, but I don’t have the same uncertainty over these.  These cookies have everything!  The oats help keep the cookie moist and everything else adds flavor.  This recipe will yield 5 dozen real size cookies.

Dry Stuff
4 cups flour
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
5 cups steel cut oats

Wet Stuff
2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla

24 oz. chocolate chips
3 cups nuts (any combination of peanuts, macadamia nuts, cashews)

Combine all the dry stuff and put to the side.

Cream the butter and both sugars.  Add eggs and vanilla and mix well.  Add all the dry ingredients.  Blend well.  Add chocolate chips and nuts and finish mixing.  Roll into balls and place 2″ apart on cookie sheet.  Bake 10 minutes in oven at 375 degrees.


Over the years, I’ve had a lot of requests for my cookie recipes, not to mention the cookies themselves. I’m not sure I understand the fascination with snickerdoodles — it’s a sugar cookie after all — but it’s frequently the first cookie people grab. Here you go:

3 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter
2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 tablespoons sugar (raw cane sugar from Trader Joe’s)
1 teaspoon ground cinnamon

Heat oven to 375.

Stir together the dry stuff (flour, soda, cream of tartar and 1/2 teaspoon sea salt).

Beat butter until its creamy, then add regular sugar and beat until fluffy. Add eggs, milk and vanilla and beat well. Add all the dry ingredients and beat until smooth. Form dough into balls and then roll in combination of raw cane sugar and cinnamon. Place balls onto cookie sheet, 2 inches apart. Bake 8-10 minutes until light golden brown. Move to racks for cooling.

I’ve typically been able to get about 2 dozen real-sized cookies from this recipe.

French Silk Pie

I’ve given you the pie crust recipe, now you need something to put in it.  This is seriously sweet, but how can you go wrong with sugar, butter, eggs and chocolate.

1 cup sugar
¾ cup butter
3 squares (3 ounces unsweetened chocolate, melted and cooled)
1 ½ teaspoons vanilla
3 eggs
1 9” baked pie crust

In a small mixer bowl cream sugar and butter about 4 minutes or till fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of mixer after each addition and scraping side of bowl constantly. You will see the mixture get lighter after each additional egg. You want a very smooth/silky feel to the mixture. Turn into baked pie crust. Chill several hours or overnight until set.

Pie Crust

This is an easy recipe for a pie crust.  You don’t need a rolling pin, you’ll be pressing it into the pie tin.  Use it for your favorite dessert or main dist.

1 cup + 1 tablespoon flour
1 stick of butter
1 tablespoon cold water
Melt butter in microwave.  Add to flour and stir.  Add one or two tablespoons of water.  (You want pliable dough).  Knead briefly to capture all the flour.
Press pie crust into a standard 8” pie tin.  Be sure to make crust thin and even along bottom and edges.
If pie calls for a baked crust, preheat oven to 425º.  Puncture crust along bottom and sides so steam can escape.  Bake crust for 12 minutes or until golden brown.