Polenta Bread

Polenta Bread

  • 1/2 C Polenta
  • 2 t Yeast
  • 1 t Salt
  • 1 1/3 C Warm Water
  • 2 T Olive Oil
  • 3 C Flour


In a large bowl, combine water, polenta, the yeast, oil and salt.  Wait 5 minutes, then mix in flour.  Knead 2-3 minutes.  Set aside for 1-2 hours.  Knead again, place into buttered loaf pan and wait 1 hour.  Bake at 425 for 30-40 minutes.  Remove from pan immediately to a cooling rack.  Wait until cool to cut.
Adapted from: http://www.williams-sonoma.com/recipe/polenta-bread.html

Pumpkin Almond Butter Muffins

Pumpkin Almond Butter Muffins

Pumpkin Almond Butter Muffins

1/2 cup honey
1 cup pumpkin
2 eggs
1/2 C vegetable oil
1/3 C almond butter
1 C Whole Wheat Pastry Flour
¾ C Whole Spelt Flour
1 t Baking Soda
3/4 t salt
1/2 t cinnamon
1/2 t nutmeg

In a mixing bowl, combine the honey, pumpkin, eggs, oil, and peanut butter; beat well, set aside. Combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well.

OPTIONAL top muffins with chocolate chips or mix into batter before baking

Makes 12 muffins

Butternut Breakfast Pie

Butternut Breakfast Pie

Butternut Pie

  • 3 C Whipped Butternut (Chopped, steamed 30 min, whipped)
  • 1 C Heavy Cream or Sour Cream
  • 1 C Milk
  • 3 Eggs (Optional: Plus 1-3 extra yolks for richness)
  • 1/4 C Sugar
  • 1/2 t Salt
  • Pinches of Ginger, Cinnamon, Nutmeg & Allspice

Pour into prepared whole wheat & lard pie crust.  Bake 30 min at 425, reduce to 350 for 40-60 minutes until a knife inserted in the center comes out clean.

Adapted from: http://smittenkitchen.com/blog/2008/11/silky-smooth-pumpkin-pie/

Rosemary Cornmeal Olive Oil Cake with Lemon Icing

The cornmeal and rosemary infused olive oil contrasted with a bright refreshing lemon cream cheese icing.  Happy winter solstice 2014.

Rosemary Polenta Cake


Rosemary Cornmeal Olive Oil Cake with Lemon Frosting

  •  1  1/2C Flour
  • 1/2C Cornmeal
  • 1/2C Sugar
  • 4t Baking Powder
  • 1/2t Baking Soda
  • 1/2t Salt
  • 1C Milk left to stand with 2T Lemon Juice
  • 2 Eggs
  • 1/2C Rosemary Infused Olive Oil

Mix dry ingredients, slowly add wet until fully incorporated.  Pour into buttered and floured cake pan and bake at 350 for 40-50 minutes.


  • 1/2lb Cream Cheese
  • 2T Heavy Cream
  • 1lb Butter, melted then cooled
  • 2-6 T Powdered Sugar
  • 1/4C Lemon Zest Infused Vodka

Whip cream cheese and heavy cream until fluffy, then slowly whip in cool melted butter.  Add lemon infused vodka, continue whipping while slowly adding powdered sugar to taste.

Inspired by: http://livlifetoo.yummly.com/2013/02/lemon-cornmeal-olive-oil-cake.html