The Recipe Trove

2 1/4 teaspoons yeast

Directions:

Add the yeast to a mixing bowl and add the water.  Stir to combine, and let it rest for five minutes.

Add the flour, salt and oil to the yeast/water mixture.  Stir with a wooden spoon until well-combined, and then turn out onto a counter that has been dusted lightly with flour.

Knead the dough just until it comes together and isn’t sticky.  Add more flour if necessary- but I didn’t knead for any more than a minute.

Sprinkle your counter with flour, set the doughball onto the flour, and then cover the ball with an inverted mixing bowl. (Or use plastic wrap.) Walk away for 20 minutes.

Meanwhile, preheat the oven to 375ºF and spray an 18 x 10 baking sheet with cooking spray.  Also, gather your melted butter and sprinkling supplies.

When 20 minutes is up, gently stretch and shape the dough into a rectangle approximately 8 inches wide by about 15 inches long.  Use a pizza wheel to cut your dough into about 15 strips.  Gently lift the strips one by one and set them on the baking sheet.  The strips will stretch a bit during the moving process- this is good, you want this.

Brush the tops of the sticks well with the melted butter and add whatever sprinklin’s your heart desires.

Bake in a 375ºF oven for 20 minutes.

2 teaspoons peanut oil

Directions:

In a soup pot, heat the peanut oil over medium heat.  Add the onion slices, carrots, celery and portobello mushrooms.  Cook for 3-4 minutes.

Add the zucchini, bell pepper and bok choy stems. Cook and stir for another 3 minutes.

Add the ginger and garlic and cook for another 2 minutes.

Add the broth, water, oyster sauce, soy sauce and black pepper.  Cover and bring to a boil.  Reduce heat and simmer for 10 minutes.

Add the bok choy leaves, scallions, baby corn and beef.  Cook until heated through- about 5 more minutes.  Stir in the apple cider vinegar.

Divide the cooked noodles among six bowls.  Ladle soup over the top of the noodles.  Add sriracha and sesame seeds to taste.

Makes about 6 servings.

2 1/4 cups all purpose flour

Directions:

Preheat oven to 350 degrees F. Butter a 9 to 10 inch bundt pan, dust inside with flour, and tap out the excess.

Whisk flour, ground walnuts, baking powder, and salt together in a medium bowl.

Combine 2 tablespoons butter, chocolate, coffee, and espresso powder in a metal bowl. Place over a pot of simmering water and stir until melted and combined. Remove from heat.

Combine remaining 2 sticks of butter and sugar in a stand mixer and beat with paddle attachment on medium speed for about 3 minutes until smooth and creamy.

Add in eggs one at a time, beating well after each addition.

Add in vanilla extract.

Add in flour mixture and milk in five alternating additions, starting and ending with the flour mixture. Mix on low speed after each addition just until combined.

Scrape just under half of the batter into the bowl with the melted chocolate and fold gently to combine.

Pour the vanilla batter into the bottom of the bundt pan. Pour the chocolate batter on top. Use a knife to lightly marble the batter.

Bake for 65-70 minutes until a thin knife inserted in the center comes out clean. Cool on wire rack for about 10 minutes before un-molding.