Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Apple Crumble Pie

Apple Crumble Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 74 reviews
    • Author: Sally McKenney
    • Prep Time: 3 hours (includes pie crust)
    • Cook Time: 1 hour
    • Total Time: 7 hours (includes cooling)
    • Yield: one 9-inch pie

This is a variation of classic apple pie, but instead of a top crust, we’re piling on a thick, buttery brown sugar crumble. This apple crumble pie is the definition of fall comfort, and you don’t need to fuss with a decorative pie crust on top. Make sure to chill each component as directed. Cold pie dough and a cold crumble topping hold their shape much better during baking.

Ingredients

Crust

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled), plus more for work surface
  • 1 Tablespoon (12g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed
  • 1/4 cup (60g/ml) ice-cold water, plus more as needed
  • egg wash: 1 large egg beaten with 1 Tablespoon (15g/ml) milk

Crumble Topping

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 cup (94g) all-purpose flour (spooned & leveled)
  • 3/4 cup (95g) chopped walnuts
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled

Filling

  • 10 cups (1.25kg) 1/4-inch-thick apple slices (about 8 large peeled and cored apples)*
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (31g) all-purpose flour (spooned & leveled)
  • 1 Tablespoon (15g/ml) fresh lemon juice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract

Instructions

GRANDMA’S WAVY PIE CRUST SHORTCUT

    1. Make the pie dough for the crust: In a medium bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or 2 forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1–2 more Tablespoons of water if the dough seems dry. Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap or parchment paper and refrigerate it for at least 2 hours, and up to 3 days.
    1. Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a silicone spatula, stir in the melted butter. The topping will be thick and crumbly. Place it in the refrigerator while you continue.
    2. Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Use a small paring knife to trim excess dough off the edges. Flute the pie crust edges and brush them with egg wash. Place the pie crust in the refrigerator.
    3. Make the filling: In a large bowl using a silicone spatula or wooden spoon, combine the apples, sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla extract, stirring until the apples are all coated.
    4. Preheat the oven to 400°F (204°C). Place a baking sheet on the bottom oven rack to catch any juices that may bubble over.
    5. Spoon the apple filling into the crust, making sure there are no large gaps between the slices. It’s a lot of filling! Sprinkle the cold crumb topping evenly over the top of the apples.
  1. Bake for 20 minutes. Add a pie crust shield to prevent the edges from browning too quickly, and reduce the oven temperature to 375°F (191°C). Bake for an additional 35 to 45 minutes or until the crust is golden brown and juices are bubbling around the edges. If needed toward the end of bake time, remove the pie crust shield and tent a large piece of aluminum foil over the entire pie if the crumb topping is getting too brown.
  2. Allow the pie to cool for at least 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream and salted caramel sauce, if desired. Cover leftover pie and store in the refrigerator for up to 5 days.

Notes

    1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance—after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen for up to 3 months; thaw overnight in the refrigerator before using.
    2. Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Pastry Cutter | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Apple Peeler | Pie Crust Shield | Cooling Rack
    1. Apples: You need about 8 large apples. Peel then slice apples in a uniform thickness, about 1/4 inch thick. You don’t want some solid apples and some thin, mushy apples. For best flavor, use a variety of apples such as Granny Smith, Honeycrisp, Fuji, and/or Pink Lady. If you’re interested, check out this post: Here Are the Best Apples for Baking.
    2. Aluminum Foil Pie Crust Shield: You can purchase a pie crust shield or make one from aluminum foil. Cut a 14-inch square of aluminum foil. Fold in half. Cut out a 5-inch semi-circle on the folded edge. Unfold. Carefully fit the aluminum foil over the pie crust edges, securing down on the sides as best you can (careful, the pie is hot!), leaving the center of the pie exposed.
    3. Update in 2025: After a decade of baking this pie, we’ve made a few small improvements. The original version used half of a double-crust pie dough, fewer apples (8–10 cups), and 2 Tbsp lemon juice. The updated recipe now uses a single all-butter pie crust, slightly more apples, and less lemon juice. If you prefer the original method, make this pie crust recipe (saving the second half for another pie), reduce apples to 8–10 cups, and increase the lemon juice to 2 Tbsp.

Find it online: https://sallysbakingaddiction.com/apple-crumble-pie/

Sally’s Soft Dinner Rolls

Soft Dinner Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 1090 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours, 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours, 45 minutes
  • Yield: 14-16 rolls

You only need 7 ingredients to make these dinner rolls. Flaky, soft, and buttery, these fresh dinner rolls outshine any main dish. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. This recipe is also in my cookbook, Sally’s Baking 101.

Ingredients

    • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
    • 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
    • 2 Tablespoons granulated sugar, divided
    • 1 large egg
    • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature and cut into 4 pieces
    • 1 teaspoon salt
    • 3 cups (390g) all-purpose flour or bread flour* (spooned & leveled)
    • optional topping: 2 Tablespoons (28g) melted unsalted butter mixed with 1 Tablespoon (21g/15ml) honey

Instructions

    1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*
    1. Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
    2. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    1. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    2. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
    3. Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
    4. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
    5. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls towards the bottom of the oven so the tops don’t burn.)
    1. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
    2. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Notes

    1. Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise at room temperature for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating the whole pan, lightly cover and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
    1. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
    2. Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl and Wooden Spoon / Spatula | 9×13-inch Glass Baking Pan | Bench Scraper | Pastry Brush
    3. Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
    4. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    5. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other.

Adapted from Homemade Bread Bowls and Honey Butter Rolls

Find it online: https://sallysbakingaddiction.com/soft-dinner-rolls/

Healing Kitchen

Some of these are unproven “home” remedies.  Proceed at your own risk.

The Healing Kitchen: Health Claims for Common Spices and Herbs
(Summarized from an article by Amy Young, USA TODAY Network)

  • Basil: Rich in essential oils, antioxidants and vitamin K. Credited with easing inflammation, steadying blood sugar, aiding heart health, and fighting germs.
  • Black pepper: Its piperine content is said to aid digestion, protect brain function, help with breathing problems, and feed healthy gut bacteria.
  • Cardamom: An antioxidant-rich spice linked to settling the stomach, freshening breath, fighting cavities, reducing inflammation, and lowering blood pressure.
  • Cayenne pepper: Capsaicin warms the body, may boost metabolism and curb appetite, and may guard against some ulcer bacteria. In creams it’s used for muscle and joint pain.
  • Cinnamon: Popular with people managing Type 2 diabetes for its possible help with blood sugar and insulin response. Studies suggest it may help with artery plaque.
  • Coffee: Besides energy, linked to better mood, a lower risk of Parkinson’s, and slower dementia progression in some studies.
  • Cumin: Supports the liver and fat digestion and supplies plant-based iron, which helps fight anemia.
  • Garlic: Crushing it releases allicin, credited with benefits for brain and bone health, blood pressure, inflammation, and colds.
  • Ginger: Gingerol eases nausea and upset stomach (helpful in pregnancy or chemotherapy) and may reduce arthritis pain and swelling.
  • Mint: Its scent may sharpen focus, and its menthol can relieve sinus congestion from colds and allergies. It also provides vitamins A and C, antioxidants and iron.
  • Oregano: Studied for fighting bacteria and possibly cancer prevention. Its carvacrol may ease chemo side effects, and it’s linked to diabetes management, reduced inflammation, and gut health.
  • Paprika: Antioxidants and vitamins A, B6 and E support cholesterol, immunity and lower inflammation. Lutein and zeaxanthin benefit the eyes.
  • Parsley: Helps the kidneys and bladder shed excess water and salt, which may help blood pressure and the heart.
  • Peppermint: The oil applied to the skin is used for headaches and cramps. As a tea, it can soothe bloating and indigestion after a big meal.
  • Rosemary: Aids bile and liver function for digesting fat. Diluted oil on the scalp may help circulation, and its compounds may protect against cell stress and brain swelling.
  • Sumac: Antioxidants such as tannins fight cell damage, and it may soften blood sugar spikes after meals and lower cholesterol.
  • Thyme: Provides vitamins A and C plus copper, iron and manganese for immunity. It may help fight plaque and gingivitis, and as a hot tea it may loosen mucus during colds or bronchitis.

ORIGINAL TEXT BELOW

BASIL

BASIL: Works to lower inflammation, manage blood sugar levels, and support heart health with a nutrient-rich, powerful mix of essential oils, antioxidants, and vitamin K. Antibacterial and antiviral, it bolsters immunity and helps fight off illness.

BLACK PEPPER

BLACK PEPPER: Loaded with the active compound piperine, it helps improve digestion by stimulating stomach acids. It supports brain health by helping protect cognitive function. It helps relieve respiratory issues and supports a healthy gut by acting like a prebiotic.

CARDAMOM

CARDAMOM: Packed with antioxidants, this scented spice soothes stomach discomfort and aids oral health by freshening breath and fighting cavities. The flavonoids in its plant compounds help reduce inflammation. It’s been effective in helping lower blood pressure.

CAYENNE PEPPER

CAYENNE PEPPER: Raises body heat with its capsaicin compound to boost metabolism and reduce appetite. It also protects against some ulcer-causing bacteria. Used topically, in creams, it is known to help reduce muscle and joint pain.

CINNAMON

CINNAMON: Has become a go-to for people with Type 2 diabetes, being full of powerful antioxidants like cinnamaldehyde, because it helps lower blood sugar and improve insulin sensitivity. Studies have shown it may help with fatty deposits in the arteries, aka atherosclerosis.

COFFEE

COFFEE: Known to boost energy, it is also helpful in improving mood and battling depression. A number of studies say that caffeine can help reduce the risk of developing Parkinson’s disease. Other studies show it helps slow the progress of dementia.

CUMIN

CUMIN: Benefits the liver by increasing bile release and helping process and digest fats. Beyond helping the stomach and intestines, too, it also provides plant-based iron that helps build healthy red blood cells and fight anemia.

GARLIC

GARLIC: Crush it to release allicin, the compound that activates health benefits that include support for brain and bone health, lowering blood pressure, reducing inflammation, and preventing the common cold or shortening its recovery time.

GINGER

GINGER: Contains the compound gingerol, which helps calm numerous digestive issues, like upset stomach and nausea, which can be especially beneficial when pregnant or undergoing chemotherapy treatments. It eases arthritis by reducing swelling and joint pain.

MINT

MINT: The smell it exudes can help you focus better, causing alertness. Give it a shot for sinus issues — its menthol is a natural decongestant that can help with allergies and colds. It’s a great source of nutrients, including vitamins A and C, antioxidants, and iron.

OREGANO

OREGANO: Different studies have shown it to fight common bacteria and suggest that it could also be instrumental in cancer prevention. One of its many antioxidants, carvacrol, may also help reduce side effects from chemotherapy. It’s also known to help with diabetes management, reduce inflammation, and assist in improving gut health.

PAPRIKA

PAPRIKA: Its combination of antioxidants and vitamins A, B6, and E combine to support healthy cholesterol levels, aid immune function, and fight inflammation. It also contains lutein and zeaxanthin, which help boost eye health.

PARSLEY

PARSLEY: Benefits the kidneys and bladder by helping to flush out extra water and salt. Its fluid-reduction abilities also help manage blood pressure levels, acting as a fluid-reduction agent and benefiting the heart and blood vessels.

PEPPERMINT

PEPPERMINT: Common pains like headaches and menstrual cramps can benefit from applying peppermint oil topically to sensitive areas. In tea form, it’s known to relax stomach muscles and soothe bloating and indigestion, especially after a big meal.

ROSEMARY

ROSEMARY: Stimulates bile production and liver function to help break down dietary fats. Diluted versions of the oil are said to benefit circulation when massaged onto the scalp. Beneath the scalp, its active chemicals like carnosic acid and rosmarinic acid help fight cell stress and brain swelling.

SUMAC

SUMAC: Full of antioxidants like tannins and polyphenols that help fight cell damage. This is another kitchen helper that can help blood sugar by lowering glucose spikes after meals. It also helps reduce cholesterol.

THYME

THYME: It’s full of vitamins A and C, as well as copper, iron, and manganese that work to boost immunity. Thyme’s antiseptic qualities help fight plaque and gingivitis. In hot tea, it can help clear out mucus during bronchitis or colds.

Pull-apart Bread

Cinnamon Apple Pull-Apart Bread

Ingredients

  • 3 containers refrigerated croissant dough, rolled out into one solid rectangle, or homemade dough below

Homemade dough ingredients

  • 3 cups flour
  • 1 package yeast
  • ½ teaspoon salt
  • 1 cup brown sugar
  • ¼ cup water
  • 1 egg, beaten
  • ¾ cup milk
  • ¼ cup butter (I used Kerrygold Triple butter)

Filling ingredients

  • 6 large crisp apples, peeled & diced
  • 2 tablespoons fresh squeezed lemon juice
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 1 tablespoon cornstarch

Glaze ingredients

  • 1 cup powdered sugar
  • 3–4 teaspoons milk, half & half or water

Directions

  1. Preheat oven to 350 degrees. Grease a 9-by-5-inch bread pan.
  2. In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened. Set aside to cool.
  3. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside.
  4. If you’re not using store-bought dough, here is where you start making your own. Put flour, yeast, brown sugar and salt in a bowl, mix well.
  5. Add the water, egg and milk/butter mixture.
  6. Mix until dough forms into a ball, kneading for about 5 minutes.
  7. With either the refrigerated croissant dough or homemade, on a lightly floured surface, roll dough into a rectangle.
  8. Evenly spread apple mixture over dough.
  9. Cut dough into even 3-inch squares.
  10. Stack four squares onto each other with spatula. Stack them side by side in pan until piles are used up. Bake 50 minutes. If top gets too brown, place foil over top and continue to bake. In a bowl, mix together powdered sugar and milk, cream or water until smooth.
  11. Remove bread from oven and pour on glaze. Pull apart and enjoy!

 

Lasagna Soup

Lasagna Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves of garlic, minced
  • 1 sweet yellow onion, chopped fine
  • 1½ lbs ground turkey, beef or Italian sausage (I prefer half beef or turkey with half sausage)
  • 1 (24 oz) jar marinara sauce (prefer Rao’s tomato basil)
  • 1 (15 oz) can diced tomatoes, or half a pint of fresh cherry tomatoes, chopped
  • ½ cup chopped basil, plus more for topping
  • 1 teaspoon oregano, dried or fresh
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
  • 1 cup whole milk ricotta
  • 1 cup shredded mozzarella
  • 1 cup Parmesan cheese, plus more for topping

Directions

  1. In a pot, heat the olive oil and sauté the garlic and onion until soft and translucent.
  2. Add the turkey, beef or sausage and cook until browned. Add the marinara sauce, diced tomatoes, chopped basil, oregano, chicken broth, 1 cup of water, heavy cream, salt and pepper.
  3. Simmer for 15–20 minutes, stirring often.
  4. Break the lasagna noodles into bite-sized pieces (about 1–2 inches) and add them to the pot. Stir occasionally until the noodles are tender. (Do not overcook the noodles. They should be al dente, or a bit firm but cooked through.)
  5. Meanwhile, in a bowl, combine the ricotta, shredded mozzarella and Parmesan cheese, mixing to combine.
  6. When the soup is done, spoon it into a bowl, top with a big dollop of the ricotta mixture and sprinkle with Parmesan and fresh basil.

 

Make These Now

These are recipes that I want to make sooner rather than later. Not necessarily now, but fairly soon.

  1. Avocado Buns
  2. Banana Muffins – TWO RECIPES
  3. Banana Peel Bacon
  4. Diane’s Asian Chicken Salad Dressing
  5. Easy 4 Ingredient Bread
  6. Easy Sandwich Bread
  7. Ebelskiver Breakfast
  8. EZ Biscuits
  9. EZ Peach Cobbler
  10. Flat Bread
  11. George Washington’s Egg Nog
  12. Grandpa’s Asian Chicken Salad Dressing
  13. Healthy Cheesecake
  14. Soft Dinner Rolls
  15. Spinach Tortilla
  16. Suomono Salad
  17. Tennessee Onions
17 Total Songs on this List

CONTROLLED BY catlist name=”Make Now”  slug=make-now

Easy Sandwich Bread

Sandwich Bread Ingredients

You need 7 ingredients—practically the same as my homemade cinnamon swirl bread but less sugar. Likewise, they’re basically the same ingredients as my soft dinner rolls too, but in order to bake a bread that rises tall and has legitimate structure, we’ll leave out some of the fat. Swap some of the milk for water and leave out the egg.

  1. Water: Liquid activates yeast. I use mostly water in this dough because we need a bread that has structure. Using all milk, like I do for my dinner rolls, would yield a flimsy bread without much texture.
  2. Milk: To make a soft bread, you need fat in the dough so make sure 1/4 cup of the liquid is milk. Low fat milk works too, but whole milk produces phenomenal texture.
  3. Yeast: You can use active dry yeast or instant yeast. If using active dry, the rise times will be a bit longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers. It’s my go-to for all bread.
  4. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  5. Butter: Butter promises a flavorful loaf. I tested this recipe with melted butter, softened butter, and even olive oil. We liked the loaf made with softened butter the best because it had pronounced buttery flavor and a softer (yet still sturdy) interior.
  6. Salt: You can’t make flavorful bread without salt!
  7. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier crust. There are no other changes to the recipe if you use bread flour. For best taste, I highly recommend bread flour. It’s what I always use when I make artisan bread. If you wish to use whole wheat flour, follow my recipe for whole wheat bread instead.

Sandwich Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 1185 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours, 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf

You only need 7 ingredients to make this simple sandwich bread. Soft and buttery with a chewy/crisp crust, this fresh loaf of bread will quickly become a staple in your kitchen. See recipe notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs. 

Ingredients

    • 1 cup (240ml) water, warmed to about 110°F (43°C)
    • 1/4 cup (60ml) whole milk, warmed to about 110°F (43°C)
    • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 2 Tablespoons (25g) granulated sugar
  • 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature
  • 1 and 1/2 teaspoons (9g) salt
  • 3 and 1/3 cups (about 420–430g) all-purpose flour or bread flour (spooned & leveled), plus more as needed

Instructions

    1. Prepare the dough: Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
    2. Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or silicone spatula. It will take a bit of arm muscle!*
    1. Knead the dough: Keep the dough in the mixer and beat for an additional 5–8 full minutes, or knead by hand on a lightly floured surface for 5–8 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.
    2. 1st Rise: Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    3. Grease a 9×5-inch loaf pan.
    4. Shape the bread: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
    5. 2nd Rise: Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 1 hour. (See video and photo above for a visual.)
  1. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.)
  2. Bake the bread: Bake for 32-36 minutes or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add aluminum foil over the loaf around the 20 minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
  3. Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
  4. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

Notes

    1. Freezing Instructions: Prepare recipe through step 6. Place shaped loaf in a greased 9×5-inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4-5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
    2. Overnight Instructions: Prepare the recipe through step 6. Cover the shaped bread tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove  from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
    3. Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Rolling Pin
    4. Yeast: Platinum Yeast from Red Star is an instant yeast. Any instant yeast works. You can use active dry yeast instead. Rise times will be slightly longer using active dry yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
  1. Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour produces a chewier loaf of bread and I highly recommend it. The bread is still soft no matter which you use. Either flour is fine and there are no other changes to the recipe if you use one or the other. I don’t recommend whole wheat flour because it doesn’t have the same baking properties as white flour or bread flour (the gluten levels are different). If you wish to use whole wheat flour, try my recipe for whole wheat bread instead.
  2. Doubling this recipe: For best results, I recommend making two separate batches of dough. However, if you want to double the recipe all in 1 mixing bowl, double all of the ingredients except for the yeast and butter. Use 3 and 1/4 teaspoons yeast and 6 Tablespoons of butter.
  3. Bread Machine Questions: I don’t own a bread machine so I have not tested it, but some readers in the comments section have had success.
  4. Adapted from Homemade Cinnamon Swirl Bread

Find it online: https://sallysbakingaddiction.com/sandwich-bread/

Giant Chocolate Chip Cookie

A few things before you start:

  • This is a freeze-first cookie. You make the dough, portion it, and freeze it before it ever sees the oven. I use this quarter sheet pan to hold the dough in the freezer for the first day before I transfer it to a Ziploc freezer bag. Freeze the dough for least 6 hours before you bake, though dough balls hold in the freezer for weeks or months. That’s been my secret weapon for years: a bag of frozen dough balls means a warm cookie is always about 20 minutes away, whenever people are over or I just want one.
  • Weigh everything. I know not everyone bakes with a scale, but I can’t really troubleshoot for you if you’re using measuring cups. Everyone scoops flour a little differently. (Get a cheap digital scale. It’ll pay for itself the first time you bake. It’s also way easier!)
  • This recipe is tested with King Arthur all-purpose flour. That’s the only flour I can vouch for here.
  • Get an oven thermometer. This one is $8. Before you bake your cookies, set your oven to 350, put it in, and see what your oven is actually doing. Running hot or cool changes everything about baking, particularly how these cookies bake. If you find that your oven isn’t calibrated correctly, you can always just bump the temp up or down depending on what you find.
  • Pans matter here. Dark pans will burn the bottoms. I use these sheet pans. Inexpensive, dishwasher-safe, and what’s under every cookie I sold this summer.

The technique (read this part first)

 

This dough does not get creamed. No bringing butter to room temperature, no whipping it fluffy with sugar. You’re using cold, cubed butter straight from the fridge. I use my KitchenAid mixer (here’s their classic version that’s not as large as mine), but I’ve never tested this recipe without a mixer. I mix the cold butter with the sugar on low just until the butter’s incorporated and no longer in visible chunks. Add the eggs and vanilla and mix for no more than 30 seconds. Then add your dry ingredients and mix only until combined. Fold in the chocolate chips. Can you sense a theme here? Over-mixing is the one real way to ruin this dough, so when in doubt, stop early.

 

The other technique you’ll want to employ is shaping the cookie dough into tall mounds before you freeze them. Below, I’ve shown how I shape the dough. It looks a little weird, but I promise it will give you a better result than rolling the dough into a round ball.

[ CLICK HERE TO SEE PHOTO ]
If photo is gone, they look like termite mounds

NORTHWOODS TABLE CHOCOLATE CHIP COOKIE RECIPE

[ PHOTO OF FINISHED COOKIE ]

Ingredients

 

8 ounces (2 sticks) cold unsalted butter, each stick cut into 8 pieces
200 grams (1 cup) light brown sugar
120 grams (2/3 cup) white sugar
1 whole egg
2 egg yolks
2 teaspoons vanilla extract
405 grams (about 3 1/3 cup) all purpose flour
8 grams (2 teaspoons) baking powder
4 grams (1 1/2 teaspoons) Diamond Crystal kosher salt (if using Morton, cut in half)
5 grams (1 teaspoon) baking soda
5 grams (1 1/2 teaspoons) cornstarch
8 ounces (1 1/3 cups) semi-sweet mini chips (I use Toll House)
8 ounces (1 1/3 cups) milk chocolate chips (I use Ghiradelli)

Directions

 

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter and sugars on low for 2 minutes, until the butter is broken down with no visible chunks.
  2. Add the egg, egg yolks, and vanilla. Mix on medium-low for no more than 30 seconds, just until incorporated. Scrape down the bowl as needed.
  3. Whisk the dry ingredients together in a separate bowl, then add to the wet ingredients. Mix on low until just combined — don’t overwork it.
  4. Fold in both chocolate chips, by hand if the mixer isn’t distributing them evenly. Stop as soon as they’re incorporated.
  5. Portion the dough into 6 ounces each using a scale — this recipe makes about 8½ cookies (I eat the half raw, haha, freeze the other 8). No scale? Eyeball 8–9 even portions. Shape each into a tall dome rather than a round ball, then flatten the bottom slightly so it won’t tip over in the oven. Place on a parchment-lined pan or plate for freezing.
  6. Freeze the portioned dough at least 6 hours before baking — or up to a few months.
  7. When you’re ready to bake, preheat your oven to 350°F or 375°F — see notes below for which.
  8. Bake straight from frozen on parchment-lined half sheet pans (4 cookies per pan max) for 16 minutes, rotating the pans top-to-bottom and front-to-back halfway through, until the tops and bottoms just start to brown. (A full 8-cookie batch can take closer to 20 minutes.) The centers should still look doughy. Cool on the pan for 15 minutes to set up before moving.

350°F vs. 375°F: Both work, it’s genuinely personal preference. 350°F gives you a less domed cookie. 375°F gives you a taller, more browned dome. The cookie is doughy in the middle either way. If you use 375°F, keep an eye on the cookies so they don’t burn.

 

Queso Dip

For the queso:

  • 2 cups half-and-half, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 cups (8 ounces) shredded sharp cheddar cheese (preferably freshly grated)
  • 1 ½ cups shredded queso quesadilla cheese or Monterey jack cheese
  • 4-ounce can diced green chilies
  • Salt and freshly ground black pepper
  • Chopped fresh cilantro, optional
  • Chopped green onions, optional
  • Diced tomato, optional

For serving (optional):

• Tortilla chips, bagel chips or plantain chips

• Vegetables, such as baby carrots, celery, bell peppers, cauliflower, broccoli, radishes

• Bread, soft pretzel bites, tortillas

Instructions:

1. In a small bowl, whisk together ¼ cup of the half-and-half and the cornstarch. Set aside.

2. Pour the remaining 1 ¾ cups of half-and-half into a medium saucepan and whisk in the chili powder, cumin, onion powder and garlic powder. Set the pan over medium heat and bring to a simmer.

3. Whisk the half-and-half/cornstarch mixture again to ensure the cornstarch is fully dissolved (not stuck to the bottom of the bowl) and add the mixture to the pan. Return to a simmer and cook for 1 minute, until the mixture thickens slightly, whisking constantly. Reduce the heat to low.

4. Fold in both cheeses, one handful at a time, and stir until the cheese melts. Fold in the green chilies.

5. Remove the pan from the heat and season to taste with salt and pepper.

6. Transfer to a serving dish, top with cilantro, green onions and tomato (if using) and serve with desired dippers.

Sweet-and-sour meatballs

Sweet and Sour Meatball Recipe

These meatballs are definitively saucy, so you’ll be thankful to have something on the side to soak up every drop. I suggest rice or Asian noodles. I served the meatballs and sauce over cooked rice. Simply add steamed or roasted vegetables and the meal is complete.

Ingredients

  • 1 lb lean ground beef
  • 1 large egg
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup brown sugar
  • 1/3 cup rice vinegar
  • 3 tbsp ketchup
  • 2 tbsp soy sauce, tamari, or liquid aminos
  • 1 can (20 oz) pineapple chunks in 100% pineapple juice, drained, fruit and juice separated
  • 1 tbsp cornstarch
  • 2 bell peppers, any color, seeded and chopped
  • 2 tbsp sliced green onions, for garnish

Steps

  1. To make the meatballs, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, combine the 1 lb lean ground beef, 1 large egg, 1/4 cup panko breadcrumbs, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and shape the mixture into 12 meatballs.
  3. Transfer the meatballs to the prepared pan and bake until browned and cooked through (160 degrees F on a meat thermometer).
  4. While the meatballs cook, make the sauce. In a large skillet, combine the 1/3 cup brown sugar, 1/3 cup rice vinegar, 3 tbsp ketchup, 2 tbsp soy sauce, tamari, or liquid aminos, and 3/4 cup of the reserved pineapple juice from the can (once drained, you should have about 1 cup of pineapple juice from the can). Set the pan over medium-high heat and bring to a simmer.
  5. In a small bowl, whisk together the 1 tbsp cornstarch and remaining 1/4 cup pineapple juice. Whisk until the cornstarch is completely dissolved. Add the cornstarch mixture to the pan and return to a simmer.
  6. Reduce the heat to medium low, add the 2 bell peppers, any color, seeded and chopped and simmer for 8 to 10 minutes (or until the meatballs finish cooking). The mixture will have thickened and reduced slightly.
  7. When the meatballs have finished cooking, add them to the sauce with the pineapple chunks. Simmer for 3 minutes to heat through.
  8. Remove from heat, top with 2 tbsp sliced green onions, for garnish and serve.

Notes

To store: Once cool, transfer leftover sweet and sour meatballs and sauce to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat: transfer everything to a large skillet and set the pan over medium-low heat. Bring to a simmer and cook until heated all the way through. If necessary, add a little water to loosen the sauce.

Focus on Keeping Clean

Top 15 Dirtiest Places

1. Dish sponges and rags

2. Kitchen sink

3. Toothbrush holder

4. Pet bowl

5. Coffee machine reservoir

6. Bathroom faucet handle

7. Pet toy tennis ball

8. Countertop

9. Stove knobs

10. Cutting board

11. Toilet seat

12. Pens

13. Bathroom doorknob

14. Bathroom lightswitch

15. Microwave handle

Chicken – Safe Temperature

From House Outlook

While you might choose to ignore official temperature recommendations if  you prefer a medium-rare steak or a soft egg, most of us are happy to accept the guidance on chicken. The USDA specifies that chicken should reach an internal temperature of 165 degrees Fahrenheit, but you may not need to cook your poultry as long as you think to guarantee food safety. Here’s why.

Cooking Chicken to a Safe Temperature

Here’s the thing about the USDA’s official temperature recommendations: They’re conservative by design, focusing on a temperature that will kill bacteria instantly. However, according to the USDA’s own guidance for commercial food producers, a lower temperature held for a longer time works just as well. For example, maintaining a temperature of 150 degrees Fahrenheit for exactly 52 seconds gives the same result. The problem is that food manufacturers have the resources to be that precise, and home cooks like us don’t. The good news is that we don’t have to.

That’s thanks to something called “carryover cooking.” When you remove a whole chicken (or a piece of chicken) from your stove, oven, or grill, a lot of heat is already trapped inside. This heat means the cooking process will continue, and the interior temperature will continue to rise. The bigger the cut, the more carryover cooking you’ll see. A whole chicken retains more heat than a leg quarter, which retains more heat than a boneless breast.

A Meat Thermometer Is Essential for Food Safety

So relax a little, and allow time for carryover cooking when preparing chicken. For a whole bird, you can safely pull it from the oven when the temperature hits 150 to 155 degrees Fahrenheit. For smaller cuts, 155 to 160 degrees Fahrenheit is a safe range. The only way to know for sure, however, is with an accurate meat thermometer. Check the temperature in a couple of places before you take the chicken off the heat, and then leave the thermometer in place while the meat rests for five to 10 minutes before serving. As long as the internal temperature stays at 155 degrees Fahrenheit or above (in the lowest-temperature part) for at least a minute or two, you’re golden.

NOTE FROM GRANDPA

THIS IS THE ONE THAT I GOT, AND IT’S GREAT

I ALSO GOT ONE OF THESE
TO CHECK PAN TEMPERATURE BEFORE COOKING

ARTICLE SUMMARY

Heat to internal temperature of  about 155º F

Carne Seca from Scratch

Homemade Carne Seca (Machaca)

Traditional Northern Mexican-style dried, seasoned shredded beef — eat as jerky or fry with eggs/onions/peppers for machaca

Ingredients

  • 2 pounds beef flank steak or eye of round, trimmed of fat
  • 1 lime, juiced
  • 4 garlic cloves, minced
  • 2 tablespoons salt
  • 1 tablespoons black pepper, freshly ground
  • 2 tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoons smoked paprika
  • 1 teaspoons dried oregano (Mexican if available)
  • 2 tablespoons white vinegar
  • 0.5 teaspoons cayenne pepper (optional, for heat)

Steps

Slice the beef thin: Partially freeze the 2 pounds beef flank steak or eye of round, trimmed of fat for 45 minutes to firm it up, then slice against the grain into thin strips, about 1/4 inch thick. Thin, even strips dry more evenly.

Make the marinade: In a bowl, whisk together 1 lime, juiced, 4 garlic cloves, minced, 2 tablespoons salt, 1 tablespoons black pepper, freshly ground, 2 tablespoons chili powder, 1 teaspoons ground cumin, 1 teaspoons smoked paprika, 1 teaspoons dried oregano (Mexican if available), 2 tablespoons white vinegar, and 0.5 teaspoons cayenne pepper (optional, for heat) until combined into a wet rub.

Marinate the beef: Toss the beef strips thoroughly in the marinade, making sure every piece is coated. Cover and refrigerate for at least 8 hours, ideally overnight for deeper flavor.

Arrange for drying: Remove strips from the marinade, shaking off excess liquid. Lay them flat on dehydrator trays or on wire racks set over baking sheets, without overlapping.

Dry the meat: Dehydrate at 155-160°F for 6 hours, or use an oven on its lowest setting (around 170°F) with the door slightly cracked, until the strips are firm, dry, and dark but still slightly pliable (not brittle).

Cool and store: Let the dried beef cool completely to room temperature. Store in an airtight container or vacuum-sealed bag. It keeps 1-2 weeks at room temp, or 3-6 months refrigerated/frozen.

Shred for machaca (optional): To use as machaca, shred or pound the dried strips into fine threads using your hands, a mallet, or a food processor pulsed briefly. Fry the shredded meat with diced onion, tomato, and roasted green chile, then scramble in eggs if desired.

Notes

For a smokier, more traditional flavor, you can dry the strips outdoors in the sun (covered with cheesecloth to keep bugs off) over 1-2 days instead of using a dehydrator or oven — this is the classic method. If you don’t have a dehydrator, a home oven works fine, just watch it closely since ovens run hotter than ideal drying temps.

Results from the web

This gives you the base flavor profile most carne seca brands use (garlic, lime, chili, cumin), scaled around a 2 lb cut of beef — close to that 16 oz finished-product weight range once it dries down. Adjust the chili powder and cayenne to taste if you want it spicier or milder.

Cabbage Patties

    1. Cut/chop up a head of cabbage
    2. Boil 15 minutes
    3. Add 1 C flour
    4. Add seasonings
    5. Chopped onion – fried
      1. add garlic
      2. Add chopped fried bacon
      3. Add chopped sauteed mushrooms
    6. Add 2 eggs
    7. Mix and form  patties
    8. Fry 5 minutes each side
    9. Serve with dipping sace
      1. Egg, mustard, salt, veg oil, lemon juice, pepper
      2. Blend until like mayo with immersion blender

Banana Peel Bacon

Banana Peel Bacon

From  “It Doesn’t Taste Like Chicken!”
A vegan bacon recipe made from the banana peels that you would otherwise toss away. Crispy, chewy, smoky, salty, slightly sweet, and has a subtle hint of banana taste which is actually quite delicious! Make this the next time you peel a banana!
Prep Time: 10 minutes
Cook Time: 6 minutes
Marinating time: 10 minutes
Total Time: 16 minutes
Servings: 8 strips
Author: Sam Turnbull

Ingredients

    • 2 very ripe banana peels (from 2 bananas, I used organic bananas and washed them before making the bacon)
    • 3 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • 1 tablespoon light oil (or more if needed)

Instructions

  • The number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots. To prepare the banana peels: remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.
  • Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels. Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.
  • When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side, until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool.

Notes

The nutrition listed is for 1 serving of the marinade and oil (⅛ of the recipe), the nutrition details for the banana will vary by size (on average, a banana has about 110 calories, 30g carbohydrates, 3g fiber, 19g sugar).

You will likely have leftover marinade. Feel free to make more banana peel bacon or to save the marinade for a few days in a container in the fridge to use again later.

*I used organic bananas and washed them before making the bacon.

Soy sauce: Several reviewers found this too salty (I like it that way), so if you prefer use a low sodium soy sauce or reduce the soy sauce to taste, and add water if needed.

Find it online:

https://itdoesnttastelikechicken.com/banana-peel-bacon/

Scan the QR code for updates, tips, and to ask me any questions!

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Hush Puppies – Food & Wine

NOTE FROM GRANDPA:  If you increase the liquid just a bit, and use a cast-iron Ebelskiver pan, you get very nice results.

Tender, Sizzling Hush Puppies

Fluffy hush puppies served with a sweet and spicy butter make for the ultimate appetizer.

By Joe Kindred
Published on September 21, 2023
Total Time: 35 mins
Servings: 10

Ingredients

    • Canola oil, for frying
    • 6 tablespoons unsalted butter (3 ounces), frozen
    • 1 yellow onion (about 6 ounces), peeled and halved lengthwise
    • 3/4 cup fine yellow cornmeal (such as Marsh Hen Mill Jimmy Red Cornmeal)
    • 1/2 cup all-purpose flour (about 2 1/8 ounces)
    • 2 teaspoons baking powder
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, plus more to taste
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 cup buttermilk
    • 2 large eggs, beaten

Directions

  1. Heat 2 inches of oil in a large Dutch oven over medium to 350°F. Meanwhile, grate frozen butter using the large holes of a box grater into a medium bowl; transfer butter to freezer. Grate onion using the large holes of box grater; squeeze onion in a double layer of paper towels to remove as much liquid as possible. Reserve 1/2 cup squeezed grated onion; discard any remaining grated onion or reserve for another use.

  2. Whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder in a large bowl until well combined. Whisk together buttermilk, eggs, and grated onion in a separate medium bowl until well combined. Pour buttermilk mixture over cornmeal mixture, and top with frozen grated butter. Fold together until just combined. Batter will be a thick pancake batter consistency.

  3. Working in batches, drop spoonfuls of batter (about 1 1/2 tablespoons each) into hot oil, being careful not to overcrowd. Cook, turning occasionally, until crispy, golden brown and cooked through, about 3 minutes. Transfer hush puppies to a paper towel–lined baking sheet. Sprinkle with additional salt and pepper to taste. Serve hot.

Baked Beans – Food & Wine

Food & Wine

Gina Mae’s Baked Beans

Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans — a must at any cookout.

By Regina Bradley
Updated on July 8, 2025
Active Time: 35 mins
Total Time: 1 hr 45 mins
Servings: 8

Ingredients

    • 3 bacon slices
    • 1 pound 85% lean ground beef
    • 3/4 cup finely chopped Vidalia onion
    • 3 garlic cloves, finely chopped
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 1 cup barbecue sauce (such as Sweet Baby Ray’s Original Barbecue Sauce)
    • 1/4 cup light brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground cinnamon
    • 2 (22-ounce) cans baked beans (such as Bush’s Bourbon and Brown Sugar Grillin’ Beans)

Directions

  1. Preheat oven to 350°F. Place bacon slices in a single layer in a 12-inch skillet. Cook over medium-low, flipping occasionally, until browned and crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet.

  2. Increase heat under skillet to medium and add ground beef. Cook, stirring occasionally, until beef is crumbly and just browned, about 6 minutes. Remove from heat. Push beef to one side of skillet; tilt skillet to let drippings drain to empty side. Using paper towels, carefully soak up drippings; discard.

  3. Return skillet to heat over medium and add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add barbecue sauce, brown sugar, vinegar, paprika, and cinnamon; stir until well combined. Stir in baked beans and bring mixture to a simmer over medium, stirring often. Pour mixture into a 2 1/2-quart baking dish.

  4. Bake beans, uncovered, in preheated oven until bubbling in center, about 50 minutes. Crumble bacon evenly over top and bake 10 minutes. Let cool 10 minutes before serving.

Make ahead

Beans can be made up to 3 days in advance, covered, and stored in the refrigerator. Let them come to room temperature before reheating. You can also freeze baked beans. Like all beans in sauce, it’s a dish that both freezes and defrosts exceptionally well.

Cast Iron Cornbread – Food & Wine

Cheddar and Jalapeño Cast-Iron Cornbread

Get your cast-iron pan ready — it’s cornbread season.

By Tiffany Derry
Updated on June 19, 2025
Active Time:
15 mins
Total Time:
55 mins
Yield:
12 servings

Ingredients

    • 1 tablespoon unsalted butter
    • 2 cups all-purpose flour (about 8 1/2 ounces)
    • 1 cup yellow cornmeal (about 5 3/4 ounces)
    • 1/2 cup granulated sugar
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 2 cups whole milk
    • 8 ounces sharp cheddar cheese, shredded (about 2 cups)
    • 1 cup fresh or thawed frozen corn kernels (from 2 ears)
    • 1/2 cup unsalted butter (4 ounces), melted
    • 2 tablespoons fresh jalapeno, chopped
    • 2 large eggs, beaten
    • Softened unsalted butter, honey, and smoked flaky sea salt, for serving

Directions

  1. Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat, and set aside.

  2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Make a well in center of dry ingredients; add milk, cheddar, corn, melted butter, jalapeño, and eggs. Mix until batter is just combined. (Be sure not to overmix or cornbread will be tough.) Pour batter into prepared skillet, and spread evenly. Bake in preheated oven until cornbread is light brown on top and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool 5 minutes.

  3. Cut cornbread into slices. Smear tops of slices with softened butter, drizzle with honey, and sprinkle with smoked flaky sea salt, if desired.

Originally appeared in Food & Wine magazine, October 2023

French Onion Mini Meatloaves – Food & Wine

French Onion Mini Meatloaves

Caramelized onions and melty Gruyère cheese give these mini meatloaves a cozy French onion vibe.

By Andee Gosnell
Updated on November 18, 2025
Active Time: 1 hr 10 mins
Total Time: 1 hr 50 mins
Servings: 6

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 large sweet onions, sliced 1/4-inch thick (about 5 to 6 cups)
    • 1 1/2 teaspoons kosher salt, divided
    • 2 tablespoons, plus 2 teaspoons dry sherry, divided
    • 3/4 cup panko
    • 2 large eggs, beaten
    • 1 (1-ounce) envelope onion soup and dip mix (such as Lipton Recipe Secrets)
    • 2 teaspoons chopped fresh thyme, plus more for garnish
    • 1 teaspoon black pepper, plus more for garnish
    • 2 tablespoons Worcestershire sauce, divided
    • 2 pounds 85/15 ground beef
    • 8 ounces ground pork
    • 1/4 cup ketchup
    • 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
    • Mashed potatoes, for serving

Directions

    1. Heat oil in a large skillet over medium. Add onions and 1/2 teaspoon salt, and cook, stirring often, until deeply golden brown, very soft and jammy, 35 to 45 minutes. Add 2 tablespoons sherry to skillet and cook, stirring constantly, until mostly evaporated, 15 to 30 seconds. Remove from heat and set aside until cool enough to handle, about 15 minutes.

    2. Preheat oven to 350°F with rack in the center position. Finely chop 1/2 cup caramelized onions and place in a large bowl; set the remaining caramelized onions aside.

    3. Add panko, eggs, onion soup mix, chopped thyme, pepper, 1 tablespoon Worcestershire sauce, and remaining 1 teaspoon salt to bowl with caramelized onions; stir to combine. Add ground beef and ground pork and gently mix with clean hands until evenly combined.

    4. Divide meat mixture into 6 equal portions (about 8 ounces each); form into 5- x 2-inch meatloaves. Place meatloaves on an aluminum foil-lined baking sheet.

    5. Bake the meatloaves for 20 minutes. Meanwhile, stir together ketchup, remaining 1 tablespoon Worcestershire sauce, and remaining 2 teaspoons sherry in a small bowl until smooth. Remove baking sheet from oven, brush ketchup mixture evenly over tops and sides of meatloaves. Return to oven and continue baking until an instant-read thermometer inserted into thickest portion of meatloaves registers at least 160°F, 5 to 10 minutes.

    6. Remove baking sheet from oven and turn oven to broil with rack about 7 inches from heat source. Top meatloaves evenly with reserved caramelized onions, and sprinkle evenly with Gruyère (about 1/4 cup each). Broil until cheese is melted and starting to brown in spots, 3 to 5 minutes.

    7. Garnish with additional fresh thyme and black pepper, and serve with mashed potatoes.

Make ahead

Make the caramelized onions up to five days in advance and store in an airtight container in the refrigerator. Make and shape the meatloaf mixture up to one day in advance. Store covered in the refrigerator. Leftover meatloaves can be stored in an airtight container in the refrigerator for up to four days.

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