Month: December 2025

Easy Sesame Seed Cookies Recipe

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Ingredients

Cream butter and sugar, then add eggs one at a time. Then add vanilla, flour and baking powder. Flour hands and roll dough into little balls. Dip into sesame seeds and roll into sausage shape. Bake at 375 degrees 15-20 minutes.

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How to Make Hazelnut Biscotti at Home

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Yields 4 dozen cookies

Ingredients:

1. Preheat oven to 350° Spread hazelnuts on a baking sheet and toast in oven 10 minutes. While still warm, rub them together in a dishtowel to remove as much of the brown skin as possible. Divide the nuts in half, and grate half in a rotary grater leaving the rest whole.

2. Cream butter and sugar. Beat in eggs and vanilla. Mix together flour, baking powder, salt, and grated nuts; add these gradually to the egg mixture, beating well. Then mix in whole nuts.

3. Form dough into two rolls, each about 16 inches long. Place on buttered baking sheet, and bake at 350° for 30 minutes until lightly golden. Remove from oven and slice the rolls on the diagonal. Each roll should make 24 ½ inch thick. Spread the pieces on a rack over the baking sheet and return to oven. Bake for 15 min-or until firm and a little more golden.

4. Cool. These keep well in a tightly covered container.

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Easy Homemade Bread: Step-by-Step Guide

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Ingredients

Instructions

  • Preparing the dough: In a large mixing bowl, add the yeast, water and a drop of honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This method is referred to as “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no longer good, and you need to start over with fresh yeast).
  • Add remaining honey, salt, oil, and 3 cups of the flour. Mix to combine.
  • Add another cup of flour and mix to combine. With the mixer running, add more flour. Do this ½ cup at a time. Continue until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  • Knead the dough: Mix the dough for 4-5 minutes on medium speed. Alternatively, knead with your hands on a lightly floured surface for 5-8 minutes.
  • First Rise: Grease a large bowl with coconut oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap. Allow it to rise in a warm place* until doubled in size. This should take about 1 1/2 hours.
  • Spray two 9×5” bread pans (or cast iron pans) generously with cooking spray on all sides. You can also line the bottom of the pans with a small piece of parchment paper, but this is optional.
  • Punch the dough down well to remove all air bubbles. Divide into two equal portions. Shape each ball into long logs, or circles, depending on the shape of your pans. Then place into greased pans.
  • Second rise: Cover pans with a lightweight, dry dish towel. Alternatively they can be covered with plastic wrap, as long as they generously covered with cooking spray. Allow dough to rise again for 45 minutes to one hour. The dough should rise about 1 inch above the loaf pans. Gently removing covering.
  • Bake: Preheat oven to 350 F. Bake bread for about 30 – 33 minutes, or until golden brown on top. I noticed it took a bit longer in the cast iron pans, vs bread pans. Give the top of a loaf a gentle tap; it should sound hollow.
  • Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  • Once cool, store in an airtight container or bag for 2-3 days (at room temperature). Bread should stay up to 5 days in the refrigerator.

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