Tiptoe in Pawling: Recipes

Listed Alphabetically

Almond Lavender Biscotti

1 cup sugar

3 teaspoons of dried lavender buds

½ c butter softened

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

3 cups flour

¾ cups almonds

1 ½ teaspoon baking powder

½ teaspoon salt

Blend the lavender and sugar until buds are fine ground. Cream sugar with butter; then add eggs. Mix in extracts. Grind ¼ cup almonds in one cup flour until finely ground. Combine this mix with other dry ingredients (flour, powder, and salt); then with sugar mixture. Rough cut the remaining almonds and mix in. Do not over-mix.

Half the dough and form into two logs with oiled fingers. Place them on greased cookie sheet and bake for 20 minutes (until browned lightly) at 350 degrees. Cool 15 minutes.

Slice diagonally in ¾” sections. Place these on their sides on a rack in/over a cookie sheet and return to the oven for 15 minutes at 300 degrees. Remove and allow to cool on racks.

Store in an airtight container for up to three weeks.

Blueberry Cornmeal Pancakes

Mix together:

¼ cup corn meal

¼ cup whole wheat flour

½ cup unbleached flour

½ teaspoon baking soda

1 teaspoon baking powder

Add and whisk together:

1 egg

1 cup milk

Add:

Blueberries (frozen, dried, or re-hydrated) to taste

Cook in lightly oiled skillet on medium high heat until batter stops bubbling. Flip and cook until golden brown. Serve with local maple syrup.

Granola

Mix:

10 cups uncooked rolled oats

½ cup wheat germ (optional)

¾ tsp. cinnamon

¼ tsp. cardamom

¼ tsp. salt

1 cup chopped nuts

Mix:

½ cup safflower oil
½ cup honey
¼ cup maple syrup

¼ c water (with 3 T flaxseed meal added)

1 tsp. vanilla

1 cup dried fruit (added after granola is baked.)

Combine mixed dry and liquid ingredients.

Spread on two lightly oiled or parchment lined cookie sheets.

Bake at 275°F for 50 minutes (until crispy), stir once after 15 minutes if on oiled sheets.

Cool.
Stir in fruit.
Store in glass preserving jars.

Corn Chowder

1 tablespoon butter

1 cup diced onions

1 cup sliced carrots

1 cup diced green peppers

1 tablespoon minced hot peppers

12 oz. beer

3 cups chicken or vegetable broth

8 oz. cheddar cheese (grated)

½ cup flour

3 cups whole milk

4 cups corn kernels

Salt & pepper

Sauté vegetables in butter until onions are translucent.

Add beer and broth. Cook over low heat for 15 minutes.

Mix cheese with flour, then add to milk. Whisk over low heat until cheese is melted and milk thickens slightly.

Blend half the corn with some of the milk mixture until smooth. Add corn mixture and whole kernels to chowder.

Salt and pepper to taste.

Simmer for 30 minutes, stirring occasionally.

~~ Vegetable may be fresh, rehydrated, or frozen (thawed). ~~

~~ 1” cubed cod, haddock, or hake may be added during the last half hour to create fish chowder. ~~

Cranberry Orange Muffins

(makes 2 dozen – freeze well)

Mix dry ingredients in large bowl:

2 cups whole wheat flour

2 cups white flour

½ cup sugar

3 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

Mix wet ingredients in smaller bowl:

3 tablespoons melted butter

3 tablespoons apple sauce

2 eggs

1 cup bottled orange juice (or fresh squeezed)

“fine” zest from 2 oranges

juice from 2 oranges (½ cup)

Combine dry and wet ingredients; mix in:

2 cups chopped fresh cranberries

Spoon into greased muffin tins and bake for approximately 20 minutes at 400 degrees until toothpick comes out clean. Tilt them in the pan until cool.

Dehydrated Vegetable Soup

Makes four, one cup, servings

Ingredients:

1 T. olive oil

1 small onion - chopped

¼ cup white wine

1 dozen dried thyme sprigs

48 ounces of broth (chicken or vegetable)

½ cup each dried:

· corn

· potato

· sweet pepper (break into small pieces)

· acorn squash

1 tsp. crushed dried hot pepper

½ cup milk

Directions:

1. Sauté chopped onion in oil until wilted.

2. Add thyme sprigs and deglaze with white wine.

3. Add broth.

4. Add the dried vegetables (corn, potato, pepper, squash, and hot pepper).

5. Bring to a boil and turn heat down to simmer for one hour.
6. Add milk, heat, and serve.

Garlic Scape Pesto

Blend in a mini blender until smooth:

5 garlic scapes - chopped

½ cup almonds

½ cup oil

½ cup fresh basil

½ cup fresh parsley

½ cup parmesan cheese chunks

1 teaspoon salt

Use immediately; refrigerate; or freeze in serving sizes.

Oatmeal Cookies

1 ½ sticks butter

1 cup brown sugar

1 egg

¼ cup water

1 teaspoon vanilla

2 ¾ cups oats

1 cup unbleached flour

2 tablespoons flaxseed meal (optional)

2 tablespoons wheat germ (optional)

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon cinnamon

¾ cup dried fruit (apple, berries, currents, bananas…)

½ cup chopped walnuts

· Cream softened butter, sugar, egg, water, and vanilla.

· Mix dry ingredients.

· Combine wet and dry mixes.

· Add fruit and nuts.

· Drop by tablespoon onto lightly greased cookie sheet.

· Bake at 350^o for 12 to 15 minutes.

If you do not include optional flax seed meal and wheat germ, increase oats. Experiment with the amount of sugar and butter to fit your personal taste. Apple sauce can be used in place of some of the butter; it will change the consistency from crispy to moist. If you add less sugar, add less water to keep the same consistency.

Summer Pasta Salad with Garlic Scape

(Serve warm or cold)

6 garlic scapes

1 large bunch of greens (collards, swiss chard, beet greens, and/or kale)

1 cup of assorted peas / beans (snow, sugar snap, string…)

5 tablespoons of olive oil

1 pound pasta (spiral)

2 cups parmesan cheese

Salt & pepper