Category: Recipe

1. Preheat oven to 350° F

2. Grease 9" pan with butter, sprinkle with bread crumbs. Lightly shake out loose breadcrumbs from pan.

3. Beat together eggs and milk.

4. Add sugar and salt and continue beating until well mixed.

5. Add flour and mix together completely with other ingredients.

6. Peel the pears, slice lengthwise in relatively thick slices while removing the core.

7. Carefully add pear slices to the (now very thick) batter.

8. Attempt to "pour" the batter into the pan, leveling it off as much as possible.

9. Dispense little chunks of the butter on the top surface of the batter.

10. Bake on the top rack of the oven (did you remember to preheat that sucker in step 1?) for about 45 minutes until the top is lightly goldeny brown.

11. Pull it out of the oven and cool before serving.

Proofing the Yeast

1. In a small bowl add water and sugar, stir until sugar is fully dissolved.

2. Thoroughly stir in yeast. Allow to sit ~10 minutes until bubbles/foam forms on surface.

The Dough

1. While the yeast is proofing, add all of the flour and salt in a large bowl or stand mixer bowl and mix until evenly combined.

2. Pour in yeast mixture and olive oil and start mixing together (use dough hook for stand mixer)

3. Run mixer for at least 8 minutes in total. After the first 4 minutes the dough should pull away from the bowl and stay with the hook.

The First Risening

1. After mixing/kneading, transfer dough ball to a large, lightly oiled/greased bowl.

2. Cover the bowl tightly with plastic wrap and leave somewhere warm.

3. Allow dough to rise for 1 ½ hours.

The Loaf

1. Line a baking sheet with non-stick baking parchment paper. This is very important!

2. Pull dough from the bowl, punch down some, and knead for a few minutes on a dry or lightly floured surface. (I prefer a dry countertop, but that is personal preference)

3. Gently roll dough into a loaf small enough to fit on the baking sheet. Keep in mind the loaf will still grow some!

4. Carefully transfer the loaf to the baking sheet.

5. With a brush or spray bottle, lightly cover the exposed surface with some water. This will allow the sesame seeds to adhere to the bread.

   Sprinkle sesame seeds over the entire loaf.

The Second Risening

1. Arrange two of your oven racks with one at the bottom most position and one in the middle.

2. On the bottom rack place a metal pan with hot water.

3. Turn on the oven to 425° F

4. Completely cover the entire loaf and pan with plastic wrap again.

5. Allow the loaf to rise for an additional ½ hour while oven is heating.

The First Burninator

1. Remove plastic wrap from your loaf.

2. Using a very sharp knife, make a score down the length of the loaf, or 3-4 scores diagonally across it.

3. Place loaf/pan in the oven on the middle rack.

4. Leave at this temperature for 20 minutes.

The Second Burninator

1. Remove the pan of water from the oven, you no longer need this.

2. Reduce the temperature to 375° F.

3. Continue baking for an additional 10-15 minutes until the crust turns a golden brown and the loaf sounds hollow when tapped with your finger.

4. Remove from the oven and let cool on a wire rack or otherwise elevated to prevent moisture buildup while cooling.

Slicing

1. Slice the bread.

2. Eat.

Prep

1. Preheat oven to 350°F

2. Butter and Flour 9"x13" pan

Mix

1. Cream ½ cup of Butter and 1 cup Sugar with the mixer. Beat the devil out of it.

2. Add one Egg and beat it again.

3. Add the second Egg and beat it until it starts to have the consistency of mayonnaise.

4. Rinse off Blueberries and remove any stems or sticks.

5. In a separate bowl toss the blueberries with some Confectioners Sugar to lightly coat them. Flour can be used instead for this step.

6. Back at the Egg mixture, add Vanilla Extract (maybe add some extra) and beat yet again.

7. Add 1½ cups of Flour and 1¾ tsp of Baking Powder and combine with Egg mixture by hand with a spoon or spatula.

8. Add ½ cup Milk to Egg mixture and stir together again.

9. Gently add Blueberry mixture to Egg mixture and carefully combine everything together.

10. Pour batter into pan and level with a spoon/spatula.

11. This step can cause issues:

    Cover pan with aluminum foil. When baking this will cause the cake to steam itself, but, but if the cake rises higher than the pan the foil can foil the top of the cake.

Baking

1. Place pan in the preheated oven and set a timer for 40 minutes.

2. The cake will still be raw in the middle at this point, but check it with a clean toothpick anyway.

3. Remove the foil, put back in the oven, and set the timer for another 15 minutes to brown the top of the cake.

4. Check with a clean toothpick again and remove from the oven. Allow to cool for some time.

5. Why are you still reading instructions, eat the cake already.

1. Heat oven to 350°F

2. In Bowl #1 sift together Flour, Baking Powder, and Salt

3. In Bowl #2 beat together Eggs, Sugar, and Oil. Use whisk on hand or stand mixer

4. Beat together contents of Bowl #1 & #2 until fluffy

5. Add Anise and Lemon to mixture and beat with paddle mixer….or just a big spoon, until fluffier

6. Place batter in the greased pan

7. Bake for 20-25 minutes until top is brown

8. Remove from oven and cool down for 10 minutes

9. Slice cookies as shown

   

10. Place cookies on cookie sheet and (CAREFULLY) brown under broiler on all sides

1. Heat oven to 350°

2. Sift dry ingredients together.

3. Combine eggs, oil, and mashed bananas.

4. Add to dry ingredients and gently stir until combined.

5. Bake in oiled 8.5" x 4.5" x 2.5" oiled loaf pan for 60 minutes.

1. Beat eggs until fluffy
2. Beat in sugar then oil
3. Add remaining ingredients and mix until all combined (not too long)

1. Preheat oven to 425° F.

2. Combine corn meal, flour, sugar, baking powder, and salt. If using salted butter, halve the salt.

3. Cut in shortening.

4. Mix egg and milk together and add dry ingredients with a few swift strokes.

5. Bake in greased 9x9x2 inch pan for 20-25 minutes

1. Preheat oven to 200°F.
2. In a bowl whisk together flour, sugar, baking powder & salt.

3. In a larger bowl whisk together ricotta, egg, milk, butter, vanilla, & banana mush.

4. Cowardly stir in flour mixture until just blended.

5. Grease a manly cast iron frying pan over medium-low heat with oil (10W-30 preferred). Smash giant globs of batter on the pan.
6. Cook pancakes, flipping infinitely until the heat death of the universe, or until golden brown on both sides. Whichever comes first.

7. Store cooked pancakes in the fiery inferno of your 200°F oven while cooking remaining pancakes.

8. Eat for breakfast, or with dessert, maybe in a desert....see if I care.

1. Clean chicken and cut into thirds. Dry and coat with salt & pepper.

2. In a pan at medium-high heat add half the oil and then all of the chicken pieces.

3. After ~5 minutes flip pieces. After ~5 minutes flip pieces again.

4. Put heat to low and flip every 3-5 minutes until thoroughly cooked & remove heat.

5. In a medium-large pot cook onion, garlic, butter, and remaining oil until onion is soft.

6. Add mushrooms, salt, & pepper.

7. Cook mushrooms until 1/2 soft then add spinach and escarole.

8. Cook until escarole is 1/2 soft.

9. Add salt & pepper to taste & remove heat.
10. Turn heat back on chicken and add some water to loosen chicken juices.

11. Eat with chicken on top of escarole/mushrooms or separately, see if I care.

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1. In a pan cook onion & garlic on low heat with olive oil and butter until translucent & soft.

2. Add cleaned mushrooms, celery, salt, & pepper.
   

3. Cook until mushrooms are starting to brown.

4. Simultaneously in a large pot heat the broth on Medium/High and add kale.
5. Cook until kale softens by about 1/2.

6. Add mushroom mixture to kale, add water to make soupy and add more salt & pepper to taste.

7. 
   

8. Cook longer, or not, see if I care.
9. Take off of heat, stir in heavy cream, let sit for 5-10 minutes, eat.