Flatbread with Apple, Cheddar, and Arugula

Flatbread Dough: (makes four 5×14-inch flatbreads)
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup lukewarm water
1 Tbsp. dry active or instant yeast
1 Tbsp. honey
1/4 cup olive oil

Toppings: (for one 5×14-inch flatbread – increase as necessary)
1 cup grated or crumbled aged white cheddar
1/4 cup cooked diced pancetta or bacon
1/4 – 1/3 of a large apple cored and very thinly sliced (no need to peel) or pear
Handful of fresh baby arugula

In a large bowl or the bowl of your stand mixer, combine the flour and salt.

In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.

Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough.

Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.

Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren’t longer than the length of your baking sheet, so it doesn’t hang over the edge. Somewhere around 5-inches wide to 14-inches long works well.

Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.

Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back.

*If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots.

*Don’t over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.

Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)

Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here.

Arrange thinly sliced apples overtop.

Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.

Light and Crispy Waffles

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
6 tablespoons vegetable oil
1/4 cup whole milk 1 large egg, separated
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Pure maple syrup, for serving

Preheat the oven to 200°. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.

In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.

Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.

Preheat an 8-inch square waffle iron and oil it lightly. Pour about 1 1/2 cups of the waffle batter into the preheated waffle iron and gently smooth the surface with a spatula. Bake for 4 minutes, or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter. Serve at once with maple syrup.

Garlic Naan

1 teaspoon active dry yeast
2 tablespoons sugar
1/4 cup water, room temperature
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup whole milk, room temperature
1/2 cup full-fat plain yogurt
3 tablespoons minced garlic
Cooking oil, for the bowl 1 stick melted unsalted butter
Kosher salt

In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.

Whisk together the yeast mixture, yogurt, and milk, and stir into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.

Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll it into 1/4-inch thick ovals, approximately 6 inches wide.

Heat a cast-iron skillet over moderately high heat. Sprinkle each portion with minced garlic and press it into the dough. Brush the dough with melted butter and place in skillet. Cook for about one minute, until the dough puffs up. Flip, cover the pan, and cook for one more minute. Remove from the pan and brush both sides with butter and sprinkle with salt. Place in a towel-lined bowl until ready to serve.

Kulcha

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup water
1/4 cup vegetable oil
1/3 cup minced shallots
2 scallions, minced
2 tablespoons minced serrano with seeds
1 teaspoon minced peeled fresh ginger
1 teaspoon toasted sesame seeds
1/4 teaspoon ground fennel
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
Ghee or clarified butter, for brushing

In a large bowl, whisk the flour with the sugar, salt, baking powder and baking soda. Using a wooden spoon, stir in the yogurt, water and oil until the dough starts to come together. Using your hands, knead the dough in the bowl until smooth. Wrap the dough in plastic and let rest at room temperature for 2 hours.

In a medium bowl, mix the shallots with the scallions, serrano, ginger, sesame seeds, fennel, cumin and oregano.

Unwrap the dough and roll it into an 8-inch log, then cut the log into 8 pieces. Preheat a large cast-iron skillet or griddle. Work with one piece of dough at a time: Roll out a piece of dough to an 8-inch round. Spoon a heaping tablespoon of the shallot mixture in the center of the round. Fold the edges of the dough into the center, covering the filling. Using your palm, gently press to flatten. Carefully roll out the filled dough to a 7-inch round.

Brush the kulcha with ghee and add to the hot skillet. Cook over moderately high heat, turning once, until puffed and charred in spots, about 4 minutes total. Transfer to a plate. Repeat with the remaining pieces of dough and shallot mixture. Serve warm.

Peach Crisp Buttermilk Biscuits

Topping:
1/4 cup large-flake, old-fashioned oats
1/4 cup brown sugar
1 Tbsp flour
1 Tbsp butter melted

Biscuits:
2 cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp salt (3/4 tsp if using salted butter)
1/4 cup butter cold and cut in to 8 pieces
3/4 cup + buttermilk * cold and well shaken
Milk or cream for brushing tops

Filling:
2 medium firm, ripe peaches peeled and diced
1 Tbsp flour
1/4 tsp cinnamon
Glaze (Optional):
1 cup icing/confectioners sugar
1 Tbsp + milk

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.

In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).

Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.

Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn’t burn).

Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.

If you’d like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.

**Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.

Cheddar Bay Biscuits (Red Lobster Biscuits)

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Bacon Cheddar Chive Biscuits

6 slices bacon, diced
4 cups all-purpose flour
4 ounces shredded extra-sharp cheddar cheese
1/4 cup chopped fresh chives
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.

Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Feta Dill Biscuits

4 cups all-purpose flour
1 cup crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
3 tablespoons chopped fresh basil
3 green onions, thinly sliced
1 tablespoon lemon zest
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Matt’s Yeast Rolls

4 teaspoons active dry yeast
1 1/2 cups warm milk (about 100 F to 110 F)
4 1/4 cups all-purpose flour, about 19 ounces (plus more for kneading)
1 large egg
2 teaspoons kosher salt
3 tablespoons granulated sugar
4 ounces (1/2 cup) butter (melted, cooled to lukewarm)
For the Topping:
1 egg
1 teaspoon water

Butter a 9-by-13-by-2-inch baking pan.

In the bowl of an electric stand mixer, combine the yeast with the warm milk. Let stand for a minute or two.

Add the flour, 1 large egg, 2 teaspoons of salt, sugar, and melted butter. Using a dough hook, mix on low speed until combined. Increase the mixer speed to medium and continue to mix for 15 minutes, adding small amounts (a teaspoon or two at a time) of flour, as needed to encourage dough from the sides of the bowl.

Turn the dough out onto a lightly floured board and knead a few times to form a ball. Place the ball of dough in an oiled bowl. Turn to oil both sides. Cover tightly with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in bulk.

Turn out onto a lightly floured board. Shape the dough into balls, about 1 1/4 ounces each. Place in large baking pan to make about five rows of four (20 rolls). Or, use a large buttered jelly roll pan or half sheet pan and make 1-ounce rolls, leaving a little space between rows to form a more rectangular roll (about 24 rolls).

Cover lightly with a clean dish towel and let rise in a warm place for 20 to 30 minutes.

Heat the oven to 375 F.

For the egg wash topping, whisk an egg with 1 teaspoon of water and a pinch of salt until well blended. Gently brush the tops of the rolls with the egg wash mixture.

Bake for 15 to 20 minutes, until golden brown and the rolls sound hollow when tapped. The internal temperature should be about 190 F on an instant-read food thermometer.

Serve the yeast rolls warm with butter.

To reheat, wrap the roll(s) in foil and heat in a preheated 325 F oven just until hot.

Classic Pizzelles

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediatelynupon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Super Fluffy Pancakes

2 tablespoons (30 grams) unsalted butter, plus more for pan
2 tablespoons (25 grams) granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 cup plus 2 to 4 tablespoons buttermilk
1/4 teaspoon fine sea or table salt
1/2 teaspoon baking soda
1 cup (130 grams) all-purpose flour

Heat oven to 225 degrees F and place a large baking sheet inside.

Melt butter halfway in the bottom of a large bowl then whisk in sugar. This should leave the mixture lukewarm, not piping hot, but if it still is, let it cool slightly before adding the egg.

Whisk in egg and vanilla, then 1/2 cup plus 2 tablespoons of the buttermilk.

Whisk in salt and baking soda until fully combined, scrape down bowl, then stir in flour until it just disappears. You’re looking for a thick mixture, more like a very soft cookie dough than a pourable batter, but if it’s very stiff, add 1 to 2 more tablespoons of the remaining buttermilk and stir until combined.

Heat griddle or frying pan over medium. Once hot, add a good pat of butter (please don’t skimp; butter makes crispy edges) and dollop in small mounds of pancake batter — Use a #40 or 1.5 tablespoon scoop to make this even easier and neater. Try to resist the urge to press the mounds into flat puddles; a little nudge is okay but keep the height here.

Once bubbles form on top, lift a corner of each pancake and check for it to be lightly browned before flipping it.

Reducd the heat to medium-low for the remainder of the cooking time.
Once pancakes are golden brown on the second side, and do not worry if the tall sides look raw, this is completely expected, just transfer them to heated oven. Repeat with remaining batter. Tall, thick pancakes like this almost always hide pockets of uncooked batter; 5 minutes in the oven will fix this. You can leave them in the oven for much longer.

Per Smitten Kitchen: This recipe makes 14 quite-tiny (2 to 3-inch) pancakes. You should absolutely double it.

These are thick enough to accommodate blueberries, chocolate chips, etc.

If you only have yogurt, for a thick, plain one, use 1/2 cup and thin it with 3 tablespoons of milk.

Look for a batter thick enough that you have to push it off the spoon with your finger, or that doesn’t puddle out much when it hits the pan.

Crumpets

1 1/2 cups (355ml) milk, regular or lowfat, at slightly above room temperature (about 110ºF, 43ºC)
1 teaspoon sugar
2 1/4 teaspoons active dry yeast
2 3/4 cup (390g) all-purpose flour
1 teaspoon kosher salt or sea salt
3/4 cup, plus 1 tablespoon (195ml) tepid water
1/2 teaspoon baking soda

In the bowl of a stand mixer, mix the tepid milk with the sugar and yeast. Let proof for 10 minutes, or until the yeast starts to bubble.

Fit the mixer with the paddle attachment and gradually mix in the flour and salt. Turn the mixer to high speed and beat for 3 minutes. (You can also make this by hand in a large bowl, and beat the mixture vigorously.)

Cover the bowl with a kitchen towel and let rise in a warm place until the dough has doubled, about 1 hour.

Mix the water and baking soda together and beat them into the dough.

Heat a wide skillet over medium heat. Pour some neutral-flavored oil into a small bowl and use a paper towel to wipe the bottom of the pan with oil, and the inside of the crumpet rings or molds.

Place the rings in the pan and fill the molds with batter so they’re halfway full. Let the crumpets cook; bubbles will appear on the top while the bottom browns. Cook them long enough so bubbles can form, checking the bottom (and perhaps adjusting the heat) to make sure the undersides of the crumpets aren’t getting too dark.

When there are bubbles on top and the bottoms are browned, about 4 to 5 minutes, use tongs to remove the rings and flip the crumpets over. (Tip: You can actually remove the rings once the crumpets appear set, so they have a few minutes to cool down before you reuse for the next batch.) Cook the crumpets on the other side until golden brown. If you’re like me, you’ll probably toast them so they don’t need to be very dark. When done, place the crumpets on a cooling rack.

Wipe the inside of the crumpet rings clean of any stuck-on bits, wipe the bottom of the pan with a bit of additional oil, and repeat the process, making more crumpets with the remaining batter.

Serving & storage: Crumpets are best served warm, or toasted, with lots of butter and your favorite jam or marmalade. They can be stored at room temperature for 2-3 days, or frozen for up to two months.

Brazilian Cheese Puffs

1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
10 oz. (2 cups) tapioca flour
2 large eggs
1 1/2 cups grated Parmesan cheese

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.

Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled down. With the mixer on medium speed, add the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl. Beat in the cheese until it forms a very sticky dough. Scoop the dough with a small ice cream scoop, spacing them 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.

Bake for 15 minutes then rotate the baking sheets from front to back. Bake for another 10 or 15 minutes until until the puffs have puffed and the bottoms turn golden-brown on the bottoms.

Basic Roti Jala

Combine:

2 cups flour
1 teaspoon salt
1 teaspoon turmeric
2 eggs
1 cup water
1 cup coconut milk

Place in a water bottle with three holes cut in the top.

Scribble in circles on a hot oiled pan, starting atvtge outside and moving around the pan.

Give it a minute or so. It is done when it stays firm as you lift one side with a spatula.

Slide it out of the pan cooked side down. Fold left and right sides slightly over, then roll.

(See: https://m.youtube.com/watch?v=HCMrudOt5Jc)

Roti Jala

300 grams (about 2 1/2 cups) all-purpose flour
1 teaspoon salt
Scant 1/4 teaspoon turmeric
3 ounces coconut milk
2 cups water, divided
3 large eggs
2 tablespoons light vegetable oil
Oil for greasing

Sift flour, salt and turmeric into a medium-sized mixing bowl. Mix coconut milk and about a third of the water. Make a well in the center of dry ingredients. Pour in coconut milk mixture, eggs, another third of the water, and oil. Using a wooden spoon, gradually incorporate flour into the liquid to make a smooth, thick batter free from lumps. Do not over-mix.

Stir in remaining water. Strain batter through a fine sieve to remove any lumps. Cover bowl with plastic wrap. Let rest for 20-30 minutes.

Heat a heavy iron griddle or non-stick pan over medium heat and brush surface lightly with oil.

Stir batter. Dip roti jala mould into it, filling it about half-full. Moving in steady concentric circles, form fine, lacy pancakes.

Once roti jala is lightly colored, remove using a spatula and place, top-side down, on a plate. (There is no need to cook both sides.) Fold into wedges or form into small neat rolls.

Chocolate Dutch Baby

4 large eggs
2 tablespoons (25 grams) sugar
1/4 teaspoon coarse or kosher salt
6 tablespoons (50 grams) all-purpose flour
3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy
1/2 cup (120 ml) milk (I use whole)
4 tablespoons (60 grams) unsalted butter
Shaved dark chocolate and powdered sugar (to finish)
Fresh berries and syrup (to serve, if desired)

Heat oven to 425 degrees F.
Whisk eggs, sugar and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time.

Heat a 12-inch ovenproof skillet on the stove over high heat. Add butter and melt, tipping the pan around so it butters the sides too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.

Remove from oven and grate chocolate over, to taste. Dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired.

Matzo Balls

3/4 cup matzo meal
1 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper (optional)
3 large eggs
3 tbsp melted schmaltz (or substitute grapeseed oil)
1 tbsp minced fresh dill (optional)
3-4 quarts soup broth or salted water

In a small mixing bowl, use a fork to mix together the matzo meal, baking powder, salt, garlic powder, onion powder, and pepper.

In another bowl, use another fork to mix together the eggs and schmaltz.

Pour egg mixture into the dry ingredients, and add the minced dill. Mix all ingredients together with a fork till just combined. Do not overmix.

Put mixture in the refrigerator to rest for 20 minutes.

There are two ways to cook your matzo balls– in boiling water or in the soup broth. Cook them in boiling water if you are feeding a large crowd; the matzo balls will soak up some of the broth, which will make for less servings of soup. Cooking them straight in the broth lets them soak up the chicken flavor– you may end up with a little less broth, but your matzo balls will taste amazing. You can always top the soup off with a little canned or boxed chicken broth, or water and bouillon, if you need to.

Bring your 3-4 quarts of soup broth or salted water to a boil over medium heat.

While your broth or water is warming, form the chilled matzo ball mixture into 1 inch balls. Don’t overwork the mixture when you roll the balls.

When your broth or water boils, lower it to an even bubbling simmer and drop the matzo balls gently into the liquid.

Cover the pot with a lid and let the balls cook for 30-35 minutes till fluffy and soft. Keep the pot covered– no peeking till 30 minutes have gone by! If you’ve followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness.

Serve two or three matzo balls per bowl with hot chicken soup ladled over them. If you don’t plan on serving the whole pot of soup at one sitting, make sure you remove the matzo balls from the broth and let them come to room temperature before storing them in a separate container. If left to sit in the broth, they’ll become mushy.

Self-Rising Buttermilk Biscuits

2 cups King Arthur Unbleached Self-Rising Flour
1/4 cup cold butter (cut into pats), or shortening
2/3 to 3/4 cup cold milk or buttermilk

Preheat the oven to 425°.

Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.

Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.
Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.
Remove them from the oven, and serve hot.

Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage.

To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2″ biscuits.

To make a sweeter, shortcake-type biscuit, add 3 tablespoons sugar to the flour, and 1 teaspoon vanilla to the milk.

For cheese biscuits, mix 1/2 teaspoon dried mustard and a pinch of cayenne pepper with the flour; work in the butter or shortening, then toss in 1 cup shredded cheese before adding the milk.

Apple Cheddar Drop Biscuits

1 3/4 cups all-purpose flour
4 tsp. baking powder
1 Tbsp. granulated sugar
1/2 tsp. salt
1/4 cup cold butter, cubed
1 cup shredded extra-old Cheddar cheese
1 cup grated cored peeled apple
(Optional) 2 Tbsp. chopped fresh green onion or parsley
3/4 cup milk

Preheat oven to 425° F.

In large bowl, whisk together the flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until the mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using a fork, stir in milk to form a ragged dough.

Drop by 1/4 cup mounds, 1 1/2 inches apart, onto parchment paper–lined rimless baking sheet. Bake in 425° F. oven until lightly browned, 13 to 15 minutes.

Seed Bread

Makes 1 loaf

1 cup (135 grams) sunflower seed kernels (not in the shell)
1/2 cup (90 grams) flax seeds
1/2 cup (65 grams) hazelnuts or almonds
1 1/2 cups (145 grams) rolled oats (if making gluten-free, make sure to get certified gluten-free oats)
2 tablespoons chia seeds
4 tablespoons psyllium seed husks (3 tablespoons if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 teaspoon if using coarse salt)
1 tablespoon maple syrup
3 tablespoons melted coconut oil or ghee
1 1/2 cups (350 milliliters) water

In a flexible, silicon loaf pan or a standard loaf pan lined with parchment, combine all dry ingredients, stirring well.

Whisk maple syrup, oil, and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it or lift the parchment.

Preheat oven to 350° F / 175° C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes.

Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30 to 40 minutes. Bread is done when it sounds hollow when tapped.

Let cool completely before slicing. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!