Recipes

Breads:

Pastry Crusts:

Pies:

Quiche:

Tarts:

Pizza:

Roasts:

Desserts:

Breads:

Basic French Bread

1 ½ packages active dry yeast
2 cups lukewarm water
1 teaspoon sugar
1 tablespoon salt
6 cups unbleached flour
1 tablespoon yellow cornmeal
1 tablespoon egg white
1 tablespoon cold water (for creating egg white wash)

mix yeast, warm water and sugar in a large bowl. proof. mix salt and flour and add slowly to yeast mixture until you have a stiff dough. place ball of dough on a lightly floured surface and knead for 8 to 10 minutes. place the dough in a greased bowl, cover, and leave to rise in a warm, draft-free place until doubled in size (about 2 hours). punch down dough and divide in two, wrapping in plastic wrap one half to freeze or refrigerator for future use.

roll out dough into a roughly ½” thick rectangle. carefully and snugly roll up the rectangle jelly roll-style, and gently form it into an oblong loaf around 11" long. this process helps create a traditional flaky, layered crumb texture in the bread. place the formed dough into the base of the baker that’s been sprinkled with corn meal. next, with a sharp knife, cut 2 or 3 diagonal slashes on top of the loaf. mix together the egg white and cold water, and brush the loaf generously with this wash. bake in an un-preheated oven at 400 degrees for 30 to 35 minutes until golden brown.

Crusty Country Loaf

Bread in the traditional country style, made with the simplest ingredients. My favorite flour for this loaf comes from a Missouri Mill and is stoneground white flour with flecks of golden bran. Makes one loaf.

1 package active dry yeast
1 teaspoon sugar
1 - 3/4 cups warm water (110 degrees F.)
5 cups hard wheat unbleached flour or all-purpose flour
1 tablespoon salt

Dissolve yeast in warm water in a large mixing bowl. Add about 1 cup of the flour and the salt; beat well. Add enough additional flour to make a stiff dough. Turn out onto a lightly floured board and knead for about 10 minutes, adding flour as needed until dough is smooth. (Dough for free-form loaves needs to be a little stiffer than for pan loaves.) Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled, about an hour.

Punch down the dough and knead a few times (If dough seems soft, you can knead in a little more flour at this point.) Let rise a second time. Punch dough down again and knead as before. Shape into a round loaf, being careful to tuck dough under tightly so the ball of dough is very round and plump. Place loaf on the bottom portion of the La Cloche that has been lightly coated with oil and sprinkled with cornmeal. Let dough rise, covered, while oven and La Cloche cover preheat to 425º, about 20 minutes. A few minutes before baking, gently plump the shaped loaf and slash the top deeply with a lame.

Place the preheated cover over the loaf and place the La Cloche in the oven. Bake for 30 minutes. Remove the cover and continue baking for 10 to 15 minutes, until loaf has reached the desired crispness and golden brown color. Remove from pan onto a rack to cool. Makes 1 loaf.

For Whole Grain Country Loaves, use ½ cup of whole wheat flour in place of ½ cup of the all-purpose flour. Or, add 2 tbsp. miller’s bran or wheat germ.

Sourdough Irish Oatmeal Bread

Irish oatmeal is not the rolled oats with which Americans are familiar but instead is like the steel cut oats available at food co-ops. The baking of these loaves, one in the La Cloche and one on a Superstone baking stone, sounds complicated. It’s not and can be done with only one oven by allowing the dough used for the La Cloche loaf to rise a second time, and by shaping it when the Superstone load is put into the oven to bake. Makes two loaves.

1 cup McCann’s Irish Oatmeal
1 cup boiling water
1 tsp. yeast
¼ cup water
2 tbsp. honey
2 cups sourdough starter batter
4 – 4 ½ cups unbleached all-purpose flour
1 tsp. salt

Pour boiling water over oatmeal in a mixing bowl; let it cool to lukewarm about 20 minutes. Combine yeast with the water and honey in a large mixing bowl; let it proof until foamy. Add sour dough batter, 2 cups flour, lukewarm oatmeal mixture, and the salt, mixing to form a stiff dough. Cover and let dough rest about 20 minutes. Turn out onto lightly floured board and knead, adding more flour as needed, until dough is smooth and elastic (about 10 minutes). Place dough in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size, about 1 ½ hours. Dough may either be shaped at this point, or punched down to rise a second time.

Shape into 2 free-form loaves placing one loaf in the bottom portion of the La Cloche that has been lightly oiled and sprinkled with corn meal, and the other in the refrigerator or freezer for future use.

Cover and let rise until almost doubled in size.

Remove lid and allow the lid to heat for 20’ in a 425º oven. Slash the dough with 6 cuts made with a lame in a criss-cross pattern. Replace lid over base and bake bread for 20 minutes. Remove the La Cloche dome, reduce oven temperature to 400º and continue baking for 10 more minutes. Reduce oven temperature to 350º and bake about 20 more minutes until loaf is of desired crispness and golden brown in color. Remove from oven and place dough on a rack to cool.

Cracked Wheat Sourdough Bread

1 cup cracked wheat
1 cup boiling water
1 tsp. yeast
¼ cup water
2 tbsp. honey
2 cups sourdough starter batter
4 – 4 ½ cups unbleached all-purpose flour
1 tsp. salt

Pour boiling water over cracked wheat in a mixing bowl; let it cool to lukewarm about 20 minutes. Combine yeast with the water and honey in a large mixing bowl; let it proof until foamy. Add sour dough batter, 2 cups flour, and the salt, mixing to form a stiff dough. Cover and let dough rest about 20 minutes. Turn out onto lightly floured board and knead, adding more flour as needed, until dough is smooth and elastic (about 10 minutes). Place dough in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size, about 1 ½ hours. Dough may either be shaped at this point, or punched down to rise a second time.

Cover and let rise until almost doubled in size.

Apricot Oatmeal Bread

Apricots and currants mingle in a tender sweetened dough and make this a moist bread that keeps well. We’ve taken it camping to eat for breakfast with eggs and sausage.

1 cup milk
½ cup rolled oats
½ cup dried apricots, cut in small pieces (about 10 halves)
¼ cup currants
2 tbsp. cooking oil
2 tsp. salt
Scant 1 tbsp. (1 pkg.) active dry yeast
½ cup warm water
2 tbsp. sugar
1 egg
3 ½ - 4 cups unbleached all-purpose flour
Melted butter
Cinnamon-sugar mixture

Heat the milk to scalding and combine the rolled oats, apricots, currants, cooking oil, and salt. Mix and let cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water and sugar; let it proof.

Add oats mixture and egg to yeast mixture; blend well. Stir in 2 cups flour and beat until smooth. Stir in enough additional flour to form a soft dough. Turn out on lightly floured board and knead until smooth, adding flour as needed to prevent sticking. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size about 1 ½ hours.

Punch down the dough and let rise in the covered baker until almost doubled in size.

Remove lid and preheat in a 375º for 20 minutes. Replace pre-heated lid and bake bread for 25-30 minutes until cake tester inserted in loaf comes out clean.

Remove loaf from the baker and brush the top with melted butter. Sprinkle with a mixture of cinnamon and sugar. Let cool before storing or slicing.

Seven Grain Whole Wheat Bread

The nuttiness of wheat, oats, wheat bran, rye, cornmeal, flax, and psyllium seed spark every bite of this popular sandwich bread. Looking for cereal ingredients like these makes shopping an adventure. Makes two loaves.

1 cup seven-grain cereal
1 cup boiling water
Scant 1 tbsp. (1 pkg.) active dry yeast
2 cups warm water
½ cup instant nonfat dry milk
1/3 cup cooking oil
¼ cup honey
1 tbsp. (3 tsp.) salt
2 cups stone-ground whole wheat flour
5 – 5 ½ cups unbleached all-purpose flour

Pour boiling water over seven-grain cereal in a mixing bowl; let cool until lukewarm, about 20 minutes. Dissolve the yeast in warm water in a large mixing bowl. Stir in the cereal mixture, the dry milk, cooking oil, honey, and salt; mix well. Add the whole wheat flour and 1 cup all-purpose flour; beat until smooth. Add enough of the remaining flour to form a firm dough. Turn out onto lightly floured board and knead until smooth, about 10 minutes. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size, about 1 ½ hours.

Punch down the dough. Divide it into 2 portions. Wrap one portion in plastic wrap and refrigerate or freeze for future use. Shape the second loaf and place in the base of the baker that has been lightly oiled and sprinkled with corn meal. Cover and let rise until loaf has doubled in size – about an hour.

Remove the lid and preheat it in a 350º oven for 20 minutes. Replace lid and bake loaf in preheated oven for 40-45 minutes until loaf is nicely browned and sounds hollow when tapped. Remove the bread from the baker and place on a rack to cool.

Buttermilk Potato Bread

This old-fashioned loaf, with a marvelous moistness and just a hint of “sourness,” was popular with the early pioneers. It was perfect for leftover potatoes and the buttermilk left after churning. Makes two loaves.

Scant 1 tbsp. (1pkg.) active dry yeast
1 cup warm potato water or water
3 tbsp. sugar
1 cup mashed potatoes
1 cup buttermilk
1/3 cup butter
7 – 7 ½ cups unbleached all-purpose flour
2 tsp. salt

Dissolve the yeast in the potato water and sugar; let it proof. Heat potatoes, buttermilk, and butter until warm, stirring with a whisk until mixture is fairly smooth; let cool. Add to the yeast mixture, along with salt and 2 cups flour; mix well. Stir in 2 more cups flour and beat until smooth. Stir in enough additional flour, a cup at a time, to form a firm dough.

Turn out on a floured board and knead until smooth, adding flour as needed, until dough is smooth and elastic. The stickiness will not completely disappear. Cover and let rise in warm place until doubled in size, about an hour.

Punch down the dough. Divide in two, wrapping one in plastic wrap to refrigerate or freeze for future use. Shape other half and place in the Superstone baker base that has been slightly oiled and sprinkled with corn meal, about 45 minutes. Sprinkle loaf with flour and preheat lid for about 20 minutes in a 350º oven. Replace lid and bake bread for 45 minutes until loaf is nicely browned and sounds hollow when tapped. Remove loaf from base and place on a rack to cool. Store in the refrigerator.

Challah Bread

4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
3/4 cup white sugar
1 cup pareve margarine, melted
4 eggs
12 cups bread flour, or as needed
1 egg
1/2 teaspoon vanilla extract
1/4 cup sesame seeds, divided

Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Grease baking sheets, or line them with parchment paper and set aside. Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds. Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

No Knead Olive and Rosemary Bread

This recipe was submitted by our amazing customer Jan Taylor-Cameron.

18 oz bread flour
3.5 oz sprouted spelt flour
1/2 tsp sugar
1/2 tsp dry instant yeast
2 tsp kosher salt
1 cup pitted olives (chopped)
2-3 Tbsp fresh rosemary (leaves only - finely minced)

Mix all ingredients in large bowl. Add olives and rosemary to flour mixture and stir/toss to ensure they are well distributed before adding liquid.

Add 1-2/3 cups warm water; mix well until there is no dry flour on the sides or bottom of bowl. Spray a piece of plastic film with vegetable oil and cover bowl. Wrap bowl in large tea towel and place in microwave to rest overnight - 12-18 hours.

Next day: Butter the lower portion of the bread dome, and sprinkle with corn meal, ensuring that there is a light layer of corn meal on the butter.

Turn out dough onto floured surface; sprinkle extra flour on top of dough and around the edges.

Gently deflate the dough and fold it over onto itself, from the sides towards the middle, and gently form into a ball.

Place the ball in the bread dome, cover with the plastic wrap, put the lid on the bread dome, and then wrap the bread dome in the large tea towel and place in the microwave for a final rise ... this takes about two hours.

Preheat oven to 450F. Put a small tin with water at the back of the oven to provide extra moisture.

Remove bread dome from microwave, remove lid and plastic wrap, make several snips around the top of the dough and another snip in the center. Replace the lid on the bowl.

Place in oven and bake for 35 minutes. Remove lid and bake for more 15 minutes. Remove from oven and take the temperature of the loaf. It should be 200F, if not, put it back in the oven for an additional 5 minutes.

Remove from oven; place on cooling rack for about 15 minute, then remove loaf and place on cooling rack and let cool completely.

Pastry Crusts:

For most bakers, pastry skill comes with lots of trial and error. Another of those simple mixtures like the best French bread, pastry contains little more than flour, shortening in some form, salt, and water. The key is to work quickly and to develop a light touch with the dough.

Be sure to season your Superstone Deep Dish Pizza/Pie Baker before using. Follow instructions under “use and care.” For pies, if it calls for the pan to be buttered, do so and sprinkle with a bit of flour before inserting the pie crust. If it does not call for butter, very lightly coat the base and side with vegetable oil and dust with flour. If you have the Superstone La Cloche, the base is considered the Deep Dish pan.

Steps In Making Pie And Pastry Crusts

Cut in butter (or shortening) until mixture resembles cornmeal. A pastry blender, or two knives, are used in this step to combine the shortening with the dry ingredients. Some food writers suggest using your fingers to blend the butter and flour. I like to use a food processor for this step and I have given directions for using one later in this section.

Gradually add water while tossing with a fork. This important step makes sure that the liquid is evenly distributed without too much mixing. The mixture will cling together at this point, and can be formed into a ball.

Transfer to deep dish pan. Getting the rolled pastry to the pan can be accomplished by gently rolling it onto the rolling pin, then gently easing it into place. The key to a pastry shell that doesn’t shrink in baking is to not stretch it at this point.

Turn the edges of dough under… After the dough is fitted into the pan, trim it so that only about an inch overhangs the edge. (For double crust pies, more can be trimmed off.) Turn this edge under to form a rim either by shaping it even with the edge of the pan or by pinching it to form a high, decorative, fluted edge.

On floured surface, roll pastry… The cooler the rolling surface, the better. That’s why professionals, use marble. A laminated counter top works better than a pastry board. I prefer a cloth-covered surface and a pastry board. I prefer a cloth-covered surface and a stockinette-covered rolling pin, because you use less flour when rolling the dough.

Shape the ball and dough into a flattened circle with smooth edges before rolling. This helps achieve the round circle you desire and prevents cracked, broken edges. If refrigerated doughs seem too stiff, let them stand a few minutes at room temperature. If dough seems soft, put in the refrigerator or freezer for a few minutes.

For baked pastry shells from rich tart pastry doughs. Fit bottom of shaped pastry with a piece of waxed paper or foil and weigh it down with about 2 cups or uncooked rice or beans (or cover with a layer of baker’s pie weights). Bake in 375º oven for 15 minutes. Remove rice and paper. (Save and reuse the rice another time.) If pastry shell will be used without further baking, continue baking shell for 5 more minutes or until golden brown.

Brushing the top pastry of a double crust pie with milk and sprinkling with sugar makes an attractive finishing touch.

To ease pouring the egg mixture into a prepared quiche, first place the quiche on the extended rack of the oven. Pour egg mixture over the surface. Sprinkle with any remaining spices or cheese, the gently push the oven rack back into place.

Some Additional Hints

To use a food processor: Combine flour and other dry ingredients with cold butter, which has been cut into five or six pieces, in food processor bowl fitted with metal blade. Process until mixture resembles coarse cornmeal. If appropriate, add sour cream at this point. Combine liquid ingredients, if necessary. With machine running, add liquid ingredients through feed tube. Process just until dough begins to mass together to form a ball. Continue as directed in recipe.

Leftover pastry from any of there recipes keeps a few days in the refrigerator or can be frozen. The “leftovers” are great for shaping and baking in small individual quiches. Slip the baked shells out of the pans before freezing.

Classic Tart Pastry

This pastry contains both butter and cooking oil, and is used for quiches and pies that have savory fillings. Combining oil and butter is a French technique that assures a light and tender crust.

2 cups unbleached all-purpose flour
Pinch of salt
½ cup chilled butter, cut into small pieces
1 egg
4 tbsp. (1/4) water
1 tbsp. cooking oil

Stir flour and salt together; cut in butter until mixture has the texture of coarse cornmeal. Beat the egg with the water and cooking oil. Add the egg mixture to the flour mixture while tossing with a fork. Use your hands to shape into a ball. Wrap in plastic wrap and refrigerate at least half an hour before using.

Whole Wheat Tart Pastry

This pastry contains both butter and cooking oil, and is used for quiches and pies that have savory fillings. Combining oil and butter is a French technique that assures a light and tender crust. Dough will be harder to roll out and shape than regular pastry.

1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
Pinch of salt
½ cup chilled butter, cut into small pieces
1 egg
4 tbsp. (1/4) water
1 tbsp. cooking oil

Parmesan-Cornmeal Tart Pastry

This pastry contains both butter and cooking oil, and is used for quiches and pies that have savory fillings. Combining oil and butter is a French technique that assures a light and tender crust.

1½ cups unbleached all-purpose flour
½ cup stone-ground yellow cornmeal
Pinch of salt
2 tbsp. freshly grated Parmesan cheese
½ cup chilled butter, cut into small pieces
1 egg
4 tbsp. (1/4) water
1 tbsp. cooking oil

Stir flour, cornmeal, Parmesan cheese, and salt together; cut in butter until mixture has the texture of coarse cornmeal. Beat the egg with the water and cooking oil. Add the egg mixture to the flour mixture while tossing with a fork. Use your hands to shape into a ball. Wrap in plastic wrap and refrigerate at least half an hour before using.

Rich Tart Pastry

A slightly sweetened pastry to use with fresh fruit pies, this version of classic French pastry can be used in the Pie Baker without the usual pre-baking of the pastry shell.

1 ½ cups unbleached all-purpose flour
1 tbsp. sugar
½ cup plus 2 tbsp. softened butter
4-6 tbsp. ice water

Stir together flour and sugar; cut in butter until pieces are the size of small peas. Gradually add the water while tossing dough with a fork until mixture clears the side of the bowl. Gently press together to form a ball. Refrigerate, wrapped in plastic wrap, for at least ½ hour.

Sour Cream Tart Pastry

Sour cream provides both the shortening and the liquid in this rich pastry that can be rolled out easily without first being refrigerated. Use this pastry anytime you use sour cream in pie filling.

¾ cup butter
2 cups unbleached all-purpose flour
3 tbsp. sour cream

Cut butter into the flour until pieces resemble coarse cornmeal. Add the sour cream, tossing the mixture with a fork until it clears the side of the bowl. Gently press together to form a ball.

Flaky “Never Fail” Pastry

Vinegar pastry is known for flakiness, and is one that’s easy for a novice to handle in rolling and shaping. You need three cups of flour to make a double crust this size.

3 cups unbleached all-purpose flour
1 tsp. salt
1 cup shortening
1 egg
5 tbsp. ice water
1 tsp. vinegar

Stir together flour and salt; cut in shortening until mixture resembles coarse cornmeal. Beat the egg with the ice water and vinegar. Add the egg mixture to the flour mixture while tossing with a fork until mixture clears the side of the bowl. Gently press together to form a ball.

Streusel Topping

Streusel toppings are the easy top crusts for fresh fruit pies. When using these on your favorite recipes, use less sugar in the filling.

¾ cup all-purpose flour
½ cup brown sugar
½ tsp. nutmeg
1/3 cup butter

Combine flour, brown sugar, and nutmeg in a mixing bowl. Cut in butter until mixture is crumbly. Sprinkle over fruit filling or coffee cake.

Pies:

Creamy Peach Deep Dish Pie

This is a favorite pie that is not too sweet and the crust and Streusel steps are combined to save time. Makes eight servings.

Sour Cream Tart Pastry
1/3 cup brown sugar
1/8 tsp. ginger
1 cup sour cream
1 egg
3 large (3 cups) fresh ripe peaches, peeled, pitted, and thickly sliced
Streusel Topping

Prepare Sour Cream Tart Pastry using 2 ½ cups flour and 1 cup butter. Before adding sour cream, take out 1 cup of the mixture and set aside for Streusel Topping. For Streusel topping, combine reserved pastry mixture with ¼ cup brown sugar and 1/8 tsp. ginger.

On floured surface, roll Sour Cream Tart pastry into a 14-inch circle, Transfer to deep dish pan. Turn edges of dough under, pinching to form a high fluted edge. Prick Pastry with a fork. Bake. Let cool about 20 minutes before adding filling.

Meanwhile, combine sugar, ginger, sour cream, and egg. Pour half the sour cream filling over the baked crust. Arrange the peach slices on top in concentric circles. Pour remaining filling over peaches, and sprinkle with streusel topping. Bake in a 400º oven for 25 to 30 minutes until topping is golden brown and filling is bubbly.

Pear Mince Pie

Pears topped with mincemeat in a winter pie that’s sure to please people who like mincemeat’s spicy taste. Makes eight servings.

Flaky “Never Fail” Pastry
5 large (4 cups) fresh firm pears, peeled, cored, and sliced
½ cup sugar
2 tbsp. flour
2 cups prepared mincemeat
Milk
Sugar

On floured surface, roll out half of the Flaky “Never Fail” Pastry into a 14 inch circle. Transfer to a deep dish pan. Trim pastry even with the edge of pan.

Combine pears with sugar and flour. Fill pastry shell with pears; top pears with mincemeat.

On floured surface, roll out remaining pastry; cut slits for steam to escape. Moisten rim of bottom crust with water. Place top crust over filling. Trim edge ½ inch larger than bottom crust, and fold top edge under, pressing to seal. Flute edge, Brush top with milk and sprinkle with sugar. Bake in a 425º oven for 35 to 40 minutes until golden brown and filling is bubbly.

Streusel-Topped Peach Blueberry Pie

These Streusel-topped beauties are what a country deep dish pie should be. Fresh fruits make these farm stand specialties a delight as you can combine whatever fruits are in season. Makes eight servings.

Rich Tart Pastry
4 large (4 cups) fresh ripe peaches, peeled, pitted, and sliced
2 cups fresh blueberries
½ cup brown sugar
2 tbsp. flour
½ tsp. nutmeg
¼ tsp. ginger
2 tbsp. lemon juice
Streusel Topping

On floured surface, roll pastry to a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.

Combine peaches and blueberries with sugar, flour, nutmeg, ginger, and lemon juice. Fill pastry shell with fruit mixture. Top fruit filling with Streusel topping. Bake in a 425º oven for 45 to 50 minutes, until juice in center of pie is bubbly.

For Streusel-Topped Melba Pie, use fresh raspberries instead of blueberries.

Chocolate Pecan Pie

Arranging pecan slices in a neat pattern, rounded sides up, in the bottom of the pie shell was one of my first ways of helping with the holiday pie baking. The chocolate pie shown here is more like a rich pecan brownie than a pie. The Favorite Pecan Pie variation, a family tradition at Thanksgiving and Christmas, is the real thing! Makes eight servings.

Flaky “Never Fail” Pastry
3 (1 oz.) squares unsweetened chocolate
½ cup butter
4 eggs
½ cup brown sugar
1 cup light corn syrup
1 ½ tsp. vanilla
1 ½ to 2 cups pecan halves

On floured surface, roll out half the pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form a fluted edge.

Melt chocolate with butter, allow to cool slightly. Beat eggs with sugar, then add corn syrup, vanilla, and the chocolate mixture. Beat until well blended. Stir in pecans and pour into pastry shell. Bake in a 350º oven for 35 to 40 minutes until center is set and puffy. Let cool on a rack. The pie will sink as it cools.

For Chocolate Chip Pecan Pie, use ½ to 1 cup semi-sweet chocolate chips in place of the chocolate squares. There’s no need to melt the chips, just stir them into the filling with the pecans.

For Favorite Pecan Pie, omit the chocolate from this recipe. Use dark corn syrup in place of the light corn syrup.

Dutch Cheese Apple Pie

Apples and cheese – a winning combination in a pie that is traditionally what people mean when they say “ deep dish pie.” Makes eight servings.

Cheese Pastry
7 cups (7 medium) peeled, sliced apples (about 2 ½ lbs.)
½ cup sugar
1 tsp. cinnamon
Streusel topping
½ cup shredded cheddar cheese

For the Cheese Pastry, stir together 1 ½ cups unbleached all-purpose flour and 1 cup shredded cheddar cheese; cut in ½ cup shortening until mixture resembles cornmeal. Gradually add 3 tbsp. water, tossing with a fork until mixture clears side of bowl. Gently press together to form a ball.

On floured surface, roll pastry into a 14-inch circle. Transfer dough to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.

Combine apples with Sugar and cinnamon. Fill pastry shell. Top fruit filling with Streusel topping. (To make topping for this pie, use cinnamon in place of nutmeg and add shredded cheese with the flour). Bake in a 375º oven for 45 to 50 minutes until juice in the center pie is bubbly.

Quiche:

Quiche Lorraine

I had my first taste of quiche at Neiman-Marcus in Dallas when it came as my “potluck” luncheon entrée. What an introduction! This version of that first classic is still my favorite. Makes six to eight servings.

Classic Tart Pastry
1 medium onion, thinly sliced
2 tbsp. butter
6 slices crisply cooked bacon, crumbled
1 cup thinly sliced ham, shredded (about ½ lb.)
1 cup (4oz.) shredded Swiss or gruyere cheese
4 eggs
1 ½ cups light cream (half and half)
½ tsp. Dijon-style mustard
nutmeg

On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed. Shaping so that the edge is flush with the rim of the pan. Prick bottom and sides with a fork. Bake at 375º for 15 minutes, following the directions for baked pastry shells. Let cool about 20 minutes before filling.

Sauté onion in butter until soft. Sprinkle onion and bacon over bottom of prepared pastry. Add half of the ham and half of the cheese, the repeat layers using remaining ham and cheese. Beat eggs with the cream and mustard until thoroughly mixed.

Pour egg mixture over surface of prepared quiche. Sprinkle with nutmeg. Bake at 375º for 35 to 40 minutes until center is just set. (Custard will continue to set as it cools.) Cool on a rack for 10 minutes before cutting into wedges to serve.

For Swiss Cheese Pie, omit ham and bacon, and increase cheese to 2 cups (8 0z.).

Savory Onion Quiche

Makes six to eight servings.

Sour Cream Tart Pastry or Classic Tart Pastry
2 large onions, thinly sliced
¼ cup butter
1 tbsp. chopped fresh oregano
½ tsp. salt
Dash of cayenne pepper
1 cup (4oz.) shredded Swiss cheese
3 eggs
1 ½ cups light cream (or ¾ cup light cream and ¾ cup sour cream)

On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed, shaping so that edge is flush with rim of pan. Prick bottom and sides with a fork. Bake at 375º for 15 minutes, following the directions for a baked pastry shell. Let cool about 20 minutes before filling.

Sauté onions in butter until soft and folder. Add oregano, salt, and cayenne pepper. Spoon onions into prepared pastry, and sprinkle top with shredded cheese. Beat the eggs with the cream until thoroughly mixed.

Pour egg mixture over surface of prepared quiche. Bake at 375º for 35 to 40 minutes until center is just set. Cool on a rack about 10 minutes before serving.

For Savory Onion-Tomato Quiche, omit oregano in seasoning onions. Toss Swiss cheese with 2 tbsp. flour. When assembling quiche, sprinkle with only half of the cheese, then arrange slices of a large, “meaty” tomato in a circular pattern on top. Sprinkle tomatoes with 1 tbsp. chopped fresh basil and the remaining cheese. Continue with recipe as directed.

Cheddar Broccoli Quiche

Makes six to eight servings.

Classic Tart Pastry
1 small bunch (4 cups) broccoli, cut into 3/4 –inch pieces
Salt
Few drops lemon juice
2 to 3 tbsp. Dijon-style mustard
2 cups (8 oz.) shredded cheddar cheese
4 eggs
1 ½ cups light cream (half and half)
Nutmeg

Steam broccoli until it is just tender. Season to taste with salt and lemon juice. Spread prepared pastry with mustard. Spoon broccoli evenly over the mustard and sprinkle top with the shredded cheese. Beat the eggs with the cream until thoroughly mixed.

Pour egg mixture over surface of the prepared quiche. Sprinkle with nutmeg. Bake at 375º for 35 to 40 minutes until center is just set. Cool on a rack for 10 minutes before cutting into wedges to serve.

QUICHE FOR TWO

Superstone Quiche for Two is a set of individual quiche dishes. Ready to be filled with a variety of ingredients, the shells are handy to have made ahead for quick and easy meals. Six to eight individual quiche shells are needed to use in place of a regular deep dish pastry shell. The following recipes are proportioned for two servings.

To make the crust, prepare half of the Classic Tart Pastry recipe using 1 egg yolk in place of the whole egg. Refrigerate the dough as directed. On lightly floured surface, roll dough into an oblong so that 2 circles, about 8-inches in diameter, can be cut. Line the quiche pans with the pastry, turning edges under and shaping to form an edge that is a little higher than the rim of the pan. Prick bottom with a fork in a few places. Bake in 400º oven for 10 to 12 minutes until pastry just begins to brown. Remove quiche shells from oven, reduce oven temperature to 350º.

To make the filling, beat 1 egg with ½ cup light cream and ¼ tsp. Dijon-style mustard.

To bake the quiches, place in 350º oven for 15 to 20 minutes, until knife inserted in center comes out clean.

To serve, let quiche stand 5 minutes. Garnish with chopped fresh herbs and fresh vegetable relishes, such as zucchini slices, carrot curls, cherry tomato roses, or cooked broccoli or cauliflower flowerets.

For Crab Quiche, sprinkle bottom of prepared quiche shells with ¼ cup parmesan cheese. Add ½ cup flaked, cooked crabmeat (or cooked cut-up fresh or frozen shrimp) and ¾ cup shredded Gruyere, Emmentaler, or Jarlsberg Swiss cheese. Add a dash of hot pepper sauce to filling. Divide filling between quiches. Bake as directed.
For Cheese Spinach Quiches, cook ¼ pound fresh spinach (or ¼ of a 10 oz. package of frozen spinach, thawed); drain well. Spoon into quiche shells. Top with ¾ cup shredded fontina, Swiss, or cheddar cheese. Divide filling between quiches. Bake as directed.
For Seafood Quiches, sauté 2 green onions (use part of the tops) in 1 tbsp. butter until onions are limp. Combine onions with ½ cup leftover baked or poached fish. Spoon into prepared quiche shells. Top with ½ cup shredded mild Swiss or Monterrey Jack cheese. Divide filling between quiches. Sprinkle lightly with paprika. Bake as directed.
For French Onion Quiches, sauté 1 medium chopped onion in 2 tbsp. butter until soft. Spoon onion into prepared quiche shells. Top with ½ cup Swiss cheese. Divide filling between quiches. Sprinkle lightly with nutmeg. Bake as directed.

Tarts:

Garden Vegetable Tart

A late summer supper that combines “what’s in the garden,” this tart should provide lots of creative ideas. Consider other flavors and colors when planning the layers and your variations can be as pretty and delicious, as this one. Makes six to eight servings.

Parmesan Cornmeal Pastry
½ lb. Swiss chard, kale, or similar leafy vegetable
2 small zucchini, sliced (about ½ lb.)
2 medium onions, chopped
2 tbsp. butter
1 cup thinly sliced ham, shredded (about ½ lb.)
1 cup fresh corn, cooked and drained
4 eggs
1 ½ cups light cream (half and half)
Dash of cayenne pepper

Thoroughly was fresh chard; steam until wilted. Drain in colander. Steam zucchini just until tender. Sauté onions in butter until soft.

To assemble the quiche, spoon chard into prepared pastry. Add onions and ham in layers, then arrange a layer of zucchini and sprinkle with the corn. Beat eggs with the cream and cayenne pepper until thoroughly mixed.

Pour egg mixture over surface of prepared quiche. Bake at 375º for 40 to 45 minutes until center is just set. Cool on a rack for 10 minutes before cutting into wedges to serve.

Strawberry Rhubarb Tart

Makes eight servings.

Rich Tart Pastry
4 cups (1 quart) fresh ripe strawberries, hulled and halved
2 cups sliced rhubarb, cut in 1-inch pieces
¾ cup sugar
2 tbsp. flour
1 tbsp. zested orange peel
Streusel Topping

On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.

Combine strawberries and rhubarb with sugar, flour, and orange zest. Fill pastry shell with fruit mixture. Top fruit filling with streusel topping. Bake in a 425º oven for 45 to 50 minutes until juice in center of pie is bubbly. Allow pie to cool on a rack before serving.

Greek Eggplant Tart

Traditional moussaka ingredients flavor this meatless entrée that is a hearty buffet favorite. Makes six to eight servings.

Classic Tart Pastry
1 medium eggplant (about 1 ½ to 2 lbs.)
Salt
8-10 Italian plum tomatoes or 2 large “meaty” tomatoes
2 medium onions, chopped
2 tbsp. butter
3-4 tbsp. olive oil
¼ cup chopped fresh parsley
3-4 tbsp. freshly grated parmesan cheese

Cream Sauce:

4 tbsp. butter
¼ cup all-purpose flour
2 cups milk
3 egg yolks
Salt and white pepper
Pinch of allspice or nutmeg
3-4 tbsp. freshly grated parmesan cheese

Peel and cut up eggplant into cubes; place in a colander. Sprinkle with salt and let drain for at least 1 hour. Peel, slice, and drain tomatoes. Roll out and partially bake the tart shell as directed.

In a large skillet, sauté onions in 2 tbsp. butter until soft. Remove from skillet and set aside. In the same skillet, heat 3 tbsp. olive oil, add the eggplant cubes, and cook until well browned; drain on paper towels.

Meanwhile, prepare cream sauce by melting the butter in a heavy saucepan; add the flour. Cook for a minute or two without browning. Slowly add milk, whisking until mixture is smooth and thickened. Remove from heat and add egg yolks, blending well. Season to taste with salt, pepper and allspice.

To assemble the tart, spoon eggplant into the prepared tart shell. Add half the tomatoes, saving the best halves or slices for the top. Sprinkle with half the parsley. Add the onions, then add remaining tomatoes, arranging them in an attractive pattern. Sprinkle with remaining parsley. Pour in cream sauce and sprinkle with cheese.

Bake in a 350º oven for 40 to 45 minutes until top is golden brown and filling is set. Let stand about 20 minutes before cutting into wedges.

Cinnamon Pear Tart

A classic open-face tart made with pears or apples is a favorite late summer pie. Serve topped with whipped cream. Makes eight servings.

Rich Tart Pastry
½ cup brown sugar
2 tbsp. all-purpose flour
1 tbsp. zested orange peel
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
2 tbsp. orange juice
2 tbsp. melted butter
4 large fresh firm pears, peeled, cored, and thinly sliced
Apricot Glaze: made with ½ cup apricot jam heated with 1 tbsp. water

On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, trimming if needed, and shape with fingers so that edge is flush with the rim of the pan.

Combine brown sugar, flour, orange zest, and spices; set aside. Arrange a layer of pears in pastry shell; sprinkle with half the brown sugar mixture. Arrange remaining pear slices in overlapping concentric circles atop the first layer; sprinkle with remaining brown sugar. Drizzle with orange juice and butter. Bake in 375º oven for about 35 minutes or until pear slices are soft and the crust is golden. Let the pie cool to room temperature. Glaze by spooning warm apricot mixture over pears.

Pizza:

Basic Pizza Crust

Makes one crust

Scant 1 tbsp. (1 pkg.) active dry yeast
1 cup warm water ( about 110º)
1 tsp. sugar
2 ¾ - 3 cups unbleached all-purpose flour
1 tsp. salt
1 tbsp. olive oil

In a mixing bowl, dissolve yeast in the water with the sugar. Add about 1 cup flour with the salt and oil; beat well. Add enough additional flour to make stiff dough. Turn out onto lightly floured board and knead for about 10 minutes, adding flour as needed, until dough is smooth and elastic. Place in a greased bowl and turn to coat the surface. Cover and let rise in a warm place until doubled in size, about 1 ½ hours. (Or, to make ahead, refrigerate covered dough and allow to rise 8 to 10 hours or overnight. Let stand at room temperature 30 minutes before using.)

Punch down the dough. Cover and let rest 15 to 20 minutes. On a floured surface, roll out dough to a circle slightly larger than a Superstone, about 14 inches.

For a Superstone Pizza, place the dough on a Superstone sprinkled with cornmeal, shaping edges of the dough to form a rim. Brush lightly with olive oil, if desired. Top with one of the fillings that follow or create your own. Bake in 450º oven 20 to 25 minutes until crust is golden and filling is bubbly.

For Brick Oven Pizza, Place dough on a pizza paddle (or peel) sprinkled with cornmeal. (A cookie sheet will also work.) Shape the edges of the dough to form a rim on the crust, brush lightly with additional olive oil. Let the crust rise for 15 to 20 minutes while oven and Superstone or baking tiles are preheating to 450º. This gives a better foundation for filling ingredients and eases sliding the assembled pizza onto the Superstone baking stone. Top with one of the fillings that follow or create your own. Extend the oven rack holding the Superstone and carefully slide the pizza onto the tile. Bake at 450º for 20 to 25 minutes until crust is golden and filling is bubbly.

Fresh Tomato Sauce For Pizza

When fresh tomatoes aren’t available, use two 28 oz. cans of Italian plum tomatoes for this recipe. “Hothouse” tomatoes never work in cooking this thick wonderful sauce. If you like a smooth sauce, puree the cooled sauce in a food processor, blender, or food mill. Makes one and a half to two quarts.

¼ cup olive oil, or part oil and part butter
4 medium onions, chopped (about 2 cups)
2 cloves garlic, minced
3 pounds Italian plum or “meaty” tomatoes, peeled, seeded, coarsely chopped and well drained
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh oregano
2 tsp. sugar
Salt and freshly ground pepper
1 can (6oz.) tomato paste

Heat oil in a large heavy saucepan; add onions and garlic. Cook until soft, without browning the vegetable. Stir in remaining ingredients. Simmer the sauce, partially covered, 45 to 60 minutes, stirring often. Taste and adjust seasoning, as needed, allowing for seasonings in the pizza’s filling ingredients. Let cool and divide into 1 ½ cup portions. These can be refrigerated for a week or so, or frozen for several months.

Basic pizza

1 batch dough
½ lb. grated parmesan or romano cheese
1 lb. grated mozzarella cheese
Other toppings to taste

Layer mozzarella cheese and other ingredients over tomato sauce. Sprinkle on another layer of cheese, combining mozzarella and parmesan/romano cheese. Bake on a preheated Superstone at 450 degrees Fahrenheit for 25 minutes, or until the crust is golden brown.

Traditional Chicago-Style Deep Dish Pizza

Makes six to eight servings
Basic Pizza crust
¾ to 1 lb. mozzarella cheese, sliced
1lb. fresh, peeled or 1 can (28 oz.) Italian plum tomatoes, chopped and well drained
2 tbsp. fresh oregano
½ cup freshly grated parmesan and/or romano cheese

Prepare pizza crust. Transfer the dough to deep dish pizza pan, shaping so that the edge is flush with rim of the pan. Place mozzarella cheese slices over the bottom of the unbaked crust, layering as needed. Top cheese with your favorite filling ingredients. Add tomato and oregano; then sprinkle with parmesan cheese. Bake in a 450º oven for 25 to 30 minutes until crust is golden and filling is bubbly. Let set a few minutes before serving.

Bacon, Onion, and Cheese Pizza

Makes six to eight servings
Basic Pizza Crust
½ lb. sliced bacon, cut in quarters
1 large onion, coarsely chopped
1/2 - 3/4 pound shredded mozzarella cheese
1 ½ cups Fresh Tomato Sauce
½ cup pitted ripe olives, sliced or halved
¼ cup freshly grated parmesan cheese

Prepare pizza crust. Transfer to deep dish pizza pan, shaping so that the edge is flush with the rim of the pan.

Fry bacon until crisp; let drain on paper towels. Reserve 2 tbsp. bacon drippings and sauté onion until soft.

To assemble pizza, sprinkle about half the mozzarella cheese into the unbaked crust. Spoon onions over the cheese and top with bacon. Spread tomato sauce over bacon. Sprinkle with olives and remaining mozzarella and parmesan cheese. Bake in a 450º oven for 25 to 30 minutes until crust is golden and filling is bubbly, as directed. Let set a few minutes before serving.

“South of the Border” Deep Dish Pizza

Makes six to eight servings

Basic Pizza Crust
¾ - 1 lb. lean ground beef or pork sausage
1 small onion, chopped
1 clove garlic, minced
¼ cup ketchup
1-2 tbsp. chili powder
Dash of cayenne pepper
Jalapeno peppers
¾-1 lb. shredded Monterrey Jack and/or Colby cheese
½ cup Mexican salsa (tomato and chili sauce)

Prepare pizza crust. Transfer to deep dish pizza pan, shaping so that the edge is flush with the rim of the pan.

Brown ground beef with onion and garlic in large skillet; drain. Add ketchup, chili powder, and cayenne pepper; simmer about 5 minutes.

Sprinkle about two-thirds of the cheese into the unbaked crust. Add Jalapeno peppers to suit your taste. Spoon in the ground beef mixture and top with the salsa. Sprinkle with remaining cheese. Bake in a 450º oven for 25 to 30 minutes until crust is golden and filling is bubbly. Let set a few minutes before serving.

For Mexican Bean and Cheese Pizza, omit ground beef and ground beef seasonings. Use 1 can (16 oz.) refried beans instead. Adjust seasoning accordingly.

Pompeii Pizza

This recipe dates back hundreds of years before the common use of the tomato in Italian cooking. The crust on this pizza should be crisp and slightly hard, therefore we’ve eliminated the oil from the recipe. Makes one 12” pizza.

½ recipe Basic Pizza Dough
Salt
¼ cup black or green olives, sliced
¼ cup olive oil
1 teaspoon dried oregano
3 cloves garlic, sliced paper thin

Prepare the pizza dough, eliminating the oil as an ingredient. After the dough has risen (about 1 ½ hours), preheat the oven to 500 degrees. Roll out the dough into a 12” circle and form a rim with the edge of the dough. Slide the dough onto a baking stone that has been sprinkled with cornmeal and brush the dough liberally with olive oil. Distribute the olives and garlic over the dough. Rub the oregano between the palms of your hands, letting the crumbled oregano sprinkle evenly on the dough and releasing the flavor. Sprinkle a bit of salt on top and drizzle the remaining oil on the dough. Bake for about 10 minutes until the crust is crisp and golden brown.

Margherita Pizza

Queen Margherita loved this pizza that her chef, Esposito, presented her with in 1889. Fresh and fragrant basil is the secret to the best Pizza Margherita, although dried basil can be used.

1 recipe Basic Pizza Dough
½ cup grated parmesan or romano cheese
4 tablespoons olive oil
3 to 4 cups tomato sauce for pizza
2 to 4 cups sliced fresh (or grated) mozzarella cheese
½ cup chopped fresh basil or 2 teaspoons dried basil

After the dough has risen, (about 1 ½ hours), preheat the oven to 500 degrees F. Roll out the dough onto a lightly-floured surface to form a 12” circle. Roll up the edges of the dough to form a rim. Brush the dough with olive oil, spread the mozzarella cheese over the dough, and then spoon the sauce over the cheese. Sprinkle the basil over the pizza. Add the grated Parmesan or Romano cheese on top, and drizzle olive oil over the whole pizza. Bake for 10 to 15 minutes until the crust is golden brown.

Roasts:

Pot Roasting “Undercover”

The following cooking “undercover” ideas for meats, poultry, and fish are simple enhancements of quality ingredients which is the key to preparing country-stylemain dishes.

Roasting chicken or turkey in the Bread Dome is the easiest method I’ve found to preserve moistness while getting the flavor I prefer for sandwiches or salads.

The fish recipes are simple and delicious. Whole fish can be used if you can find any that fit the Bread Dome! Stuffings are always a special treat. Try the one in the recipe for fillets of sole or a stuffing with herbs, tomato, and onion slices.

Pot Roasts

Pot roasting beef “under clay” provides the moist heat needed to tenderize less tender cuts. Either chuck or rump roasts can be used, or sirloin tip, eye of the round, or heel of the round. Roasts either with or without the bone may be used. My preference is boneless rolled roast. It usually costs more per pound, but it roasts evenly and retains a good flavor.

Roasts that weigh about three pounds work well in the Bread Dome. To prepare the meat for roasting, first trim any excess fat from the roast. Then, either marinate with roast marinade or brown the meat n a skillet using oil or butter if needed.

Place the roast in the bottom portion of the Bread Dome and season as desired with coarsely ground black pepper, herbs, or seasoned salt. Insert meat thermometer. Cover with Bread Dome top and bake at 350º for 30 minutes. Reduce oven temperature to 300º and continue roasting for about an hour or until desired doneness.

Because the natural stoneware holds heat, it is a good idea to remove the roast from the oven when it is about 10 degrees from the doneness you desire. Covered with the Bread Dome top, it should reach your temperature and be ready to carve in about 15 minutes.

To bake vegetable along with the roast, cut into ¾-inch slices and add at the beginning of the cooling period. Potatoes, turnips, rutabagas, onions, and carrots are good additions.

When a sauce or gravy is desired, some liquid needs to be added to the Bread Dome. Brown stock, beef bouillon, water, the

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