• Eat Your Books

  See Lisa Is Cooking's take on Iced orange cookies from this cookbook.

• lydia on June 12, 2010

  If it had photos, this book would be five-star.

Notes about Recipes in this book

• 100% whole wheat sandwich bread

  • Skamper on March 28, 2020

    I made this in my bread machine (whole wheat setting; 1.5 lb loaf; medium crust). Used white whole wheat flour. Definitely lighter and less dense than other 100% whole wheat breads I've made. We both liked.

• Apple-walnut coffeecake

  • anya_sf on January 09, 2019

    I tried this because I had KAF boiled cider on hand. I used traditional whole wheat flour and reduced the nuts by a third. The cake was dense and hearty from the whole wheat (in a good way) and pleasantly moist, with a spiced apple flavor. We enjoyed it.

• Banana crunch cake

  • macfadden on July 21, 2016

    We liked this. It was quite moist and a bit dense, but not in a bad way. More intensely flavored than your average coffeecake.

• Banana-chocolate chip muffins

  • imaluckyducky on October 19, 2019

    Exceptionally good. Batter comes together quickly. Mine ended up cooking for 31 minutes at 350 before being done, and were slightly dense. I used overripe bananas that I had frozen for this very purpose, and I think they were a bit more wet than what this recipe wanted. Also used about 5 frozen overripe bananas to get the 1.5 cups. 3yo approved.

• Banana-oat pancakes

  • macfadden on March 23, 2016

    I liked the flavor of these, but they were pretty flat and I couldn't get them done on the inside by the time they were dark brown on the outside. I don't think the griddle was too hot, so next time I will stir less and use quite a bit less liquid.

  • anya_sf on February 09, 2019

    These pancakes are more banana than flour (and only oat flour at that, so they can be gluten-free), but the texture is still pretty similar to regular pancakes. The banana flavor goes great with maple syrup. Note that there is a minor error in the instructions, which say to put the dry ingredients in a small bowl; they need to go in a larger bowl, since the wet ingredients are added to them. Watch the cooking temperature as these pancakes brown quickly. Also, I only got 8 pancakes. My son the pancake fiend rated these 5 stars.

• Barleycorn biscuits

  • bching on September 19, 2014

    Unpleasant texture

• Blackberry grunt

  • macfadden on April 14, 2017

    This was tasty and promptly devoured, though I thought the texture of the biscuit topping could have been improved a bit; it was ever so slightly sandy. Maybe more all-purpose flour and less whole grain cornmeal would give it a better texture. In any case, it was delicious with a scoop of ice cream.

• Blueberry buckle coffeecake

  • jumali on July 20, 2011

    Very good--might add some orange or lemon zest to the batter next time.

• Boston brown bread

  • angrygreycat on November 04, 2018

    Made this for a Boston themed dinner today. Moist and mildly sweet dark bread. Very easy, made it in a loaf pan rather than the traditional coffee can. Mixed reviews but not because I think there was anything wrong with the recipe, just a couple people are not fans of brown bread.

• Buckwheat crepes

  • macfadden on April 09, 2016

    I left out the brandy because I didn't have any and they were fine without it. They were tasty with both savory and sweet fillings. The buckwheat flavor was present but not too strong. My only objection was that the batter was a bit too thick, and didn't slide around the pan quickly and easily as I would have liked. Next time I will add more milk.

• Buckwheat pancakes

  • macfadden on May 29, 2016

    I love these. The flavor is great and the texture is, too. Much more interesting than plain pancakes. Especially tasty with strawberry jam. Occasionally, they come have out a bit dry, though, so you might want to add some more liquid.

  • anya_sf on February 17, 2019

    A good, basic buckwheat pancake recipe that is only about half buckwheat, so the flavor isn't quite as strong and the texture's a bit fluffier than 100% buckwheat would be. Buckwheat batter tends to stick/clump to itself, so it's hard to make very small pancakes - 1 got 13 slightly larger ones.

• Butter brickle biscotti

  • dwager on January 04, 2021

    This came together easily and had a good texture. I subbed chocolate chips for the toffee pieces, and it was okay but not really great. Next time I would try some different flavors for a little more spark.

• Buttery pear tart

  • macfadden on September 14, 2017

    This was a bit of a flop. I don't usually find pastry hard to work with, but this dough was very uncooperative. There was definitely no getting it into a tart shape without a pan, so I eventually gave up and put it in a 10 inch tart pan. The recipe says you'll need about 2 pears, and with 3 perfectly averaged-sized ones it was still quite empty-looking. I would say get 5. By the time the filling was done, the crust was burned. And you're supposed to take it out of the oven every 10 minutes to put more sugar and butter on the top. A bit of a fuss a rather dissappointing result.

• Caramel-rum squares

  • Analyze on February 08, 2014

    Decadent!

• Cheese crackers

  • smtucker on December 21, 2013

    12/21/2013: Made two versions. One coated with the extra cheese with salt, and one without. Votes were split as the preference. Substituted buckwheat flour for the barley which might account for them being a bit dry. Took an extra 6 minutes to get to a brown stage using a sheet pan. Perhaps a cookie sheet would be better. Very easy to make and not as wet and sticky as the recipe instructions indicated.

• Cherry-almond scones

  • Christine on March 26, 2015

    These were really good and the almond flavor really shines through. I chose this recipe because I had all the ingredients on hand and it called for several I wanted to use up and I was not disappointed. I skipped the sugar topping since I made these for breakfast and used extra white whole wheat flour instead of all-purpose.

• Cherry-chocolate scones

  • macfadden on March 16, 2016

    These were good. I was expecting a crumbly sort of scone, but they were soft and moist, not crumbly at all. They had good flavor and, although the recipe made rather a lot (they barely fit on my half sheet pan), they were all gobbled up within 24 hours.

• Chewy chocolate chip cookies

  • macfadden on December 10, 2016

    The first batch I baked came out a bit cake-like, so I baked the second batch for less time (9 minutes), and they collapsed and became chewy once cooled. They were quite good. The whole wheat flavor was noticeable, so you won't be fooling any suspicious eaters, but I didn't find it objectionable. I will probably use white whole wheat flour next time. For them to be chewy, it is important to go by color rather than suggested time. They are done when they just start to brown around the edges.

• Chocolate crinkles

  • macfadden on December 23, 2016

    Delicious. Crisp edges and chewy interiors, as advertised (if baked for the correct amount of time).

• Chocolate stout cake

  • twoyolks on March 20, 2016

    This is both a good chocolate cake that also happens to be whole wheat.

• Chocolate zucchini cake

  • Nancith on September 03, 2015

    This was a good use for the giant zucchini from the garden. The cake didn't come off as overly sweet as some zucchini bread recipes, perhaps due to the whole wheat flour, which, while discernible, was not unpleasant. Used oil rather than butter, and didn't have enough cocoa powder, & so used only half the amount called for. Did not use optional chocolate glaze. This produced a rather mild chocolate cake, but with the bittersweet chocolate chips, was actually quite satisfactory. (Maybe because it didn't seem quite so decadent)

  • macfadden on May 20, 2016

    I followed the recipe and did not use the optional glaze. It was delicious, but only after resting for 12 hours. We had some just after it cooled and I was disappointed. I didn't like the texture (it was a bit rough) and it didn't seem sweet enough. But then I had a piece the next morning and it was perfect in every way. The texture was great and it was plenty sweet. Like that, no one would have guessed it was whole wheat. Many recipes in this book tell you to let the final product sit overnight to improve its texture, and though this recipe doesn't mention that, it made a huge difference. Tasting it after it was just cooled, I would not have made it again. After 12 hours, it is on my list of favorite recipes.

• Cinnamon-filled scones

  • twoyolks on July 10, 2016

    This makes a really nice scone. They aren't too sweet, there is just enough cinnamon, and the whole wheat flavor isn't overpowering. I did find it a bit difficult to cut the scones before baking because the batter kept sticking to the knife and pulling up the top layer. However, it wasn't noticeable once baked.

• Cinnamon-swirl oatmeal toasting bread

  • anya_sf on September 22, 2019

    I left out the optional nuts. The dough was extremely wet and sticky. In order to knead it at all, I had to use a lot of flour and actually gave up kneading rather quickly as I didn't want to incorporate too much extra flour into the dough. Although my kitchen was warm, both the first and second rise took 2 hours. I couldn't pat the dough out to quite 24" as it tore easily. Clearly, lack of kneading affected all of this. I did not need to tent the bread with foil while baking. The texture was coarse and hearty, the oats noticeable. It did make delicious cinnamon toast, which was the whole point.

• Coconut scones

  • weyrbrat on September 07, 2018

    The flavor was excellent. My only issue with the recipe is that the batter came out too wet--more like cookie dough. I couldn't knead it, I had to pat it into shape with my bench scraper. I will try it with less of the coconut milk next time.

• Continental coffee bread

  • anya_sf on December 22, 2020

    We loved this lightly toasted with butter. The bread itself isn't sweet, but the dried fruits added a pleasant amount of sweetness. It was very hearty. The dough was very slow to rise and there was no oven spring. Note: this is the whole grain version of the highly-rated "Tuscan Coffeecake" on the King Arthur website.

  • Analyze on February 16, 2019

    I liked this the first time I made it, noting that it's light and yummy with the walnuts and especially the dates. It's very lightly sweet on top. The second time I made it, it was just too boring for me, but if you're looking for a simple bread that is not at all sweet, you might really enjoy this.

• Cooked millet

  • anya_sf on May 08, 2020

    I made 1/2 recipe for the millet-sunflower bread. The instructions worked perfectly; the millet absorbed almost all the liquid during cooking and the rest overnight. There was a little extra, so I tried it on its own and honestly would never eat this as a side dish or breakfast cereal.

• Corn and oat muffins

  • swiand on July 23, 2011

    I used plain low-fat yogurt and agave nectar. Great texture. Very light, mild muffin.

• Cornbread

  • Laurendmck on December 20, 2010

    p. 556. Try the bacon cheddar variation.

  • jenmacgregor18 on April 21, 2015

    This turned out moist and had a good corn flavor. Although, it's not sweet enough for my sister's taste--and to be honest maybe mine too. My grandmother did put 1/2 cup a sugar in hers-and this one had 1/4 c of honey. But, this one is very good with a little butter.

  • anya_sf on October 04, 2020

    Very good and not too sweet to have with chili. Surprisingly moist for a whole grain recipe. I made 1/2 recipe in a 7.5" skillet, which baked in 22 minutes.

  • Lepa on May 09, 2020

    This is a solid cornbread. It had a nice taste and good texture. I made it in a preheated cast iron skillet.

• Cornmeal-maple biscuits

  • macfadden on March 30, 2016

    These were rather puzzling. I followed the recipe exactly (using a tablespoon scoop, as instructed), and was presented with crumbly, sandy-textured biscuits a little smaller than golf balls. Their flavor was not pleasing enough to redeem them.

• Cornmeal-rye waffles

  • macfadden on May 07, 2016

    The description suggests that, as written, the recipe is meant to be sweet, but that you could modify it to be savory. I found it very salty for a sweet recipe, really pretty firmly in the savory camp, but they were good, anyway. I liked the cornmeal and rye combination.

  • Christine on March 12, 2018

    I'm on a mission to use up the various flours in my pantry that are out of date, but don't seem to have gone bad. This was my first for rye flour and it was fantastic! It only uses 1 cup, but I'll be making this again and that bag will be gone before I know it.

  • Lepa on October 08, 2019

    We enjoyed these waffles and especially liked the crunch. My waffles split in half in the waffle iron and were hollow in the middle. I have a waffle iron that makes thin waffles and it's not great so I'm not sure it's the recipe but this has never happened to me before(?)

  • anya_sf on March 16, 2019

    The waffles had a nice crunch from the cornmeal. The rye flour added savory notes, but the flavor wasn't prominent. They were delicious with maple syrup, but would also be great with savory or sweet/savory foods, such as chicken and waffles. The recipe makes a lot of waffles.

• Cranberry-orange spelt muffins

  • jenmacgregor18 on March 20, 2015

    very good. But all the muffin recipes I've tried from this book are reliable and delicious.

• Cream cheese and molasses bread

  • michalow on October 09, 2019

    Yum! Pleasantly spiced and sweet but not too sweet. Needed an extra 15-20 minutes of baking time in my oven.

  • Lepa on January 06, 2019

    This was not a hit with my family. I thought it was okay but not a repeat. I served it with whipped cream cheese (from the Pioneer Woman website) and that complemented the flavors in this bread well.

• Crispy rye crackers

  • hillsboroks on January 12, 2016

    Easy, quick and tasty crackers! I made these the other night as part of my quest to try all the homemade cracker recipes I have. I followed the recipe as written except I only had 1 tbls. of caraway seeds on hand. But my husband, who isn't fond of caraway, thought that they were just right without the extra caraway. The recipe doesn't specify what type of butter to use but it has enough salt in it that I would recommend only using unsalted butter. I sprinkled part of the crackers with grey sea salt and we found those crackers to be almost too salty. So next time if I want to sprinkle salt on top I will reduce the amount of salt in the dough. They were marvelous with slices of German Swiss cheese and a bit of wine.

• Dark and dangerous cinnamon buns

  • Analyze on January 24, 2015

    These take a lot longer to rise than the 1-2 hours noted in the recipe (at least, they did for me both times that I made them), probably because of the sweet dough. So you'd just want to plan for that.

• Easy banana-walnut bread

  • bwehner on February 05, 2012

    Made into muffins with chocolate chips added. Delicious & dense

  • milgwimper on July 02, 2014

    These were really great. I loved the texture, and the flavor.

  • Lepa on January 02, 2019

    I don't like overly sweet cakes and this was perfect! I wouldn't hesitate to serve it for breakfast. I made it with white whole wheat flour. I also toasted the walnuts before adding them. The overall flavor was subtle and nutty and the texture was lovely. Very good!

• Eggnog-oat scones with a whiskey glaze

  • Lepa on December 28, 2018

    These were subtle tasting and pretty good but they had a chewy texture that scones made with white flour don't have. They were almost cookie like. We ate them happily but they probably won't become regulars in our house.

• French toast fit for a king

  • anya_sf on March 30, 2019

    Creamy peanut butter worked fine. Since the bread doesn't soak long (and would fall apart if soaked longer), there was a lot of extra egg mixture; next time I'd make half. There was extra banana, too, which we had on top. My griddle is nonstick, so I didn't grease it, but the French toast stuck a little, so a bit of cooking spray would help. Very tasty and quite filling.

• Ginger syrup

  • Piebaker on March 16, 2017

    Page 256. Best recipe for ginger syrup that I've found - hot but not too hot, not too sweet. It calls for unpeeled ginger but peeled ginger makes a better syrup if you prefer things on the milder side. Easy to make once you get it cooked. Need a thermometer. Half recipe cooks faster than stated time. Great mixed with raw sugar and butter for a gingerbread topping. Leftover syrup makes a great addition to sautéed carrots, stir fries or yogurt/ice cream.

  • missyvanee on October 09, 2012

    Leftover syrup great in carbonated water for a natural soda.

• Gingered oatmeal muffins

  • michalow on January 06, 2013

    Texture is nice. Would make again, but reduce sugar--these were too sweet for my taste.

  • Lepa on December 31, 2018

    I agree with the previous poster- the texture is nice and the muffins are good but just a bit too sweet.

• Golden malted wheat bread

  • anya_sf on January 30, 2019

    I made this because I had malted wheat flakes to use up. Easy to make, rose quickly. Wholesome wheat flavor, nubby texture from the malt flakes. Nice sandwich loaf.

• Graham crackers

  • michalow on January 06, 2013

    Love these. They are always a hit! Much better than the graham cracker recipe on the King Arthur site (the one that uses graham and AP flours, plus lots of cinnamon).

• Ham-and-cheese rye muffins

  • jenmacgregor18 on March 20, 2015

    also good. mum liked. I think I would use a sharper cheese - a little parmesan? I want a more pronounced cheese flavor.

• Harvest apple pound cake

  • anya_sf on December 30, 2018

    I tried this because I had apple butter to use up. Sadly, the apple flavor didn't come through in the cake. Substituted rum for the bourbon and used vanilla and maple syrup in the icing. Used half the pecans. I didn't have whole cornmeal, so used degermed, but the cake still had a whole grain-type heaviness. Baked in a tube pan, it was already overdone after 55 minutes, so the cake was dry. I didn't like this cake enough to try it again with a shorter baking time.

• Hazelnut waffles with pear compote

  • anya_sf on March 07, 2019

    I just made the waffles and served them with berry syrup. They tasted nutty and lightly sweet, but did not bake up crisp. I put them in the oven to stay warm and they did get somewhat crisp, although of course softened as soon as I put syrup on them. They tasted great with syrup, but would also be good with jam or even plain. My round waffle iron yielded 7 waffles.

• Herbed whole wheat pizza with mushrooms and spinach

  • rberinstein on January 24, 2013

    I successfully made the crust in my bread maker and loved it.

• Homemade whole grain pancake mix

  • macfadden on July 02, 2016

    I made these a while back and really liked the flavor, but the texture was not quite what I was expecting. They came out thin and tender rather than fluffy, despite careful adherence to the recipe. They were tasty with jam on top, though. I also liked having a mix ready to go, so I'll probably make another batch and just use less liquid, which should solve the thinness issue.

• Honey-oatmeal sandwich bread

  • anya_sf on October 20, 2020

    I skipped the optional nuts. The dough took longer than indicated to rise and I ran out of time, so had to put it in the oven once it was maybe 1/2" above the pan rim. There was surprisingly little oven spring; I think the loaf should have been higher. Nevertheless, texture and flavor were both good for sandwiches and especially toast.

• Honey-whole wheat biscuits

  • dwager on January 10, 2021

    These were fine. They tasted good, but they didn't rise much and they weren't flaky or anything really special.

• Hot cross buns

  • anya_sf on April 20, 2019

    I made 1/2 recipe (the recipe halves easily) using white whole wheat flour instead of traditional. I shaped the buns the night before, refrigerated overnight, then proofed and baked in the morning. The buns were not heavy, although the whole wheat was definitely noticeable. They were not very sweet or rich, so the icing was welcome. Recommended if you want a more wholesome hot cross bun.

• Irish oatmeal with dried fruit and maple cream

  • anya_sf on April 20, 2020

    Good method for oatmeal. I increased the quantity by 50% for heartier servings, but used a little less dried fruit (cranberries and raisins - what I had on hand) as the recipe calls for quite a bit. Skipped the maple cream, but stirred in some maple sugar, orange zest, and cinnamon at the end.

• Lemon-barley scones

  • Christine on June 18, 2015

    These were OK. They were on the plain side and not very lemon-y. Certainly not bad, but not memorable enough to want to make again.

  • michalow on January 06, 2013

    Tasty but not at all scone-like.

• Lemon-cornmeal poundcake

  • hillsboroks on January 05, 2016

    I am trying to love this cake as I love all things lemon but it is really hard. I think part of the problem may be the texture. I had to use Bob's Redmill medium grind cornmeal because my local grocer did not stock the fine grind that I had hoped to use. The result is a texture that has quite a bit of grit from the cornmeal. It is rather like a dense sweet cornbread with a lemon glaze. I have shared it with friends, neighbors and family and while everyone says they eventually like it, the first bite is a bit of a surprise. The lemon glaze is great and really saves this cake from the list of those to never make again. I would give it another go with a finer grind of cornmeal. It worked well in my new 10-cup square bundt pan I received for Christmas.

• Lemon-oat squares

  • MLopusCook on April 10, 2020

    Needs to chill in fridge overnight before cutting and serving.

• Lemon-poppy seed bread

  • anya_sf on April 04, 2019

    I made half the recipe as 7 standard-sized muffins. I mixed the batter by hand the night before baking, melting the butter instead of creaming it with a mixer. I substituted plain nonfat yogurt for lemon yogurt, so I added 1/4 tsp lemon extract to boost the flavor. The muffins baked up nicely and were pleasantly moist with a definite lemon flavor and lots of poppy seeds. They were plenty sweet without the glaze. My family enjoyed them.

  • macfadden on May 28, 2016

    Nothing went disastrously wrong with this cake, it just wasn't very exciting. It was a little dry and maybe could have been a little sweeter. I did let it sit overnight as suggested in the introduction to the quick bread section.

• Maple-walnut bread

  • anya_sf on February 05, 2020

    I used the optional maple extract and highly recommend doing so as it really boosted the flavor. Unfortunately, the bread was pretty dry and it wasn't overbaked. We liked it best lightly toasted with butter. If I made this again, I'd substitute dried fruit for half the nuts. I actually think fresh cranberries might work well here to add some moisture without making the dough too wet.

• Maple-walnut oat bread

  • michalow on January 06, 2013

    A reliable favorite.

  • Thredbende on May 06, 2016

    This is delicious warm or later. I recommend using the maple flavoring.

• Maple-walnut scones

  • Christine on March 26, 2015

    I made this recipe at the same times as as the Cherry-Almond Scones from this same book. They both use the same base recipe and I wanted to have more than just a batch of six, so instead of doubling one, I tried both. Unlike the other recipe where the almond flavor really shone through, the maple flavor got a lost in this recipe. I thought 1/4 tsp flavoring might not be enough, but was afraid of overdoing it (and 1/4 tsp almond extract was plenty in the other variation). The scones are not bad, but they are a bit plain, so I would definitely increase the flavoring next time -- probably at least a whole teaspoon. And in this case, I really probably should not have skipped the sprinkle of maple sugar on top. As with the other recipe, I used extra white whole wheat flavor in place of the all-purpose.

  • anya_sf on April 11, 2019

    I should have listened to the previous reviewer. Although the scones smelled strongly of maple while baking, the flavor just did not come through. I think they would be vastly improved by (1) doubling the maple extract in the dough, and (2) topping with a maple syrup & extract glaze instead of sprinkling with maple sugar. Otherwise, I liked them well enough that I would probably try them again with those changes. I prepared them the night before, froze the shaped scones, and baked them from frozen; they baked in 23 minutes, so if your scones aren't frozen, I'd check them sooner.

• Micro-brewery honey-wheat bread

  • anya_sf on February 25, 2019

    I used an IPA and reduced the honey by a third as I didn't want the bread to be too sweet. In hindsight, I should have used the full amount of honey with the IPA, or used a less bitter beer. Still, the bread was very pleasant, not too heavy, with a bit of chew from the oats. Would make again. The bread took 40 minutes to bake; I did not need to tent it with foil.

• Milk and honey corn muffins

  • Christine on August 20, 2012

    I've made this recipe many times and for me, these are the "perfect" corn muffin. They're not too sweet and chock-full of whole grains, though you'd never know it, just by tasting them. They are nice and moist right out of the oven, though they do benefit from a quick zap in the microwave if you're eating them leftover.

  • twoyolks on July 26, 2016

    A really nice corn muffin. The whole wheat and the honey really compliment the corn well without the whole wheat sour flavor. These are definitely muffins and not corn bread.

• Millet-sunflower bread

  • anya_sf on May 08, 2020

    I cooked half the millet so there wouldn't be much extra. I used oat flour instead of ground oats and hadn't realized I was out of sunflower seeds, so I substituted pumpkin seeds. Although I weighed the ingredients, the initial mixture was very dry and I was sure it would need more liquid, but after the 45 minute rest, the dough came together fine. The first rise was sluggish, the second surprisingly fast, so the loaf may have overproofed. The top was a little bumpy and spilled over the sides a bit. The finished bread was just lovely, wholesome but not heavy, and sliced neatly - great for sandwiches or toast.

• Moist bran muffins

  • Frogcake on October 21, 2017

    A really good, moist bran muffin recipe! I used frozen crumbled raspberries in place of raisins and added: one tablespoon of orange zest and two tablespoons of flax seeds. Also sprinkled turbinado sugar on top before baking. Lots of other permutations and combinations possible in this one!

• Morning glory muffins

  • Frogcake on August 26, 2017

    Loved this version of morning glory muffins, which uses brown sugar, almonds and all whole wheat flour. I used dried cherries in place of raisins and shredded zucchini instead of carrots. They are over-the-top delicious with the blueberry maple jam I made a few weeks ago ("Batch" recipe). Yum!

  • anya_sf on October 27, 2019

    I got 15 muffins using my standard scoop. I used wheat germ and omitted the nuts since they were for a bake sale. After 25 minutes in the oven, they were probably 2 minutes overbaked. Nevertheless, they were still moist and delicious.

  • Skamper on January 20, 2020

    These are tasty muffins. I used regular whole wheat flour, only 1/2 c. dark brown sugar, 2 Fuji apples, and between 1/3 and 1/2 c. sunflower oil. Made 12 muffins (filled to the top, but did not overflow) plus a 5.75"x3" mini loaf. The muffins were done in 22 minutes.

  • jenmacgregor18 on January 22, 2015

    came out perfect. a real treat.

• Muesli pancakes

  • zorra on February 21, 2014

    New favorite pancake. Flavorful & light. Requires overnight soak (we do it in frig not on counter.) Works with muesli or granola.

• Nectarine galette

  • zorra on July 25, 2013

    This recipe actually uses an easy puff pastry crust, not a more typical galette dough.

  • Analyze on June 04, 2017

    This is SO delicious! We used oat flour in the puff pastry dough, as on p. 508 they mention that "oat flour lends a hint of nutty sweetness to the dough, and we found ourselves pairing it with fruit fillings with excellent results." You can also use barley flour for the "flakiest results possible." Anyway, this is a fabulous dessert; all three components - the fruit, the oat streusel underneath, and the puff pastry, are very delicious. It gets a little limp the next day but is still quite tasty. Definitely serve it with some homemade whipped cream :) We loved it either with peaches or nectarines and weren't as big of a fan of the plums (all suggested variations), obviously it's to your taste.

• Oat and currant scones

  • macfadden on August 12, 2016

    Tasty. Best shortly after baking. By day two they were a bit dryer and harder, though they had been stored in an airtight container. A few seconds in the microwave might improve that, though.

• Our favorite cherry pie

  • Analyze on May 28, 2017

    We're not big cherry pie folks, BUT this Topping is SO good!!! I combine that part of the recipe with the fruit fillings for cobblers from The America's Test Kitchen Family Cookbook for delicious crumbles! My personal favorites are apricot, nectarines, or plums, but of course any fruit will do.

• Pain au levain with whole wheat

  • twoyolks on July 11, 2016

    The bread had a really nice crust and crumb but it had too much of a harsh whole wheat flavor.

  • Esylvia on October 02, 2016

    I make this with white whole wheat as my regular sourdough, and I bake it in a Dutch oven. Consistently great. Reduce the water to 10 oz. and it makes an excellent pizza dough.

• Peach coffeecake

  • macfadden on April 29, 2016

    This was very good, but decidedly better when still warm. Great texture (with a nice crunch on top) and pleasing, mild flavor. The full tablespoon of cinnamon was not overwhelming. Not the most attractive cake ever produced, but tasty.

• Peach-oatmeal bread

  • twoyolks on August 08, 2015

    The dominant flavor is the oatmeal. The peach flavor is present but is subdued.

  • anya_sf on May 24, 2019

    I used frozen, thawed peaches and traditional whole wheat flour. This made a large, hearty loaf. The texture was a bit dry and chewy from the oats. Next time I'd add more peaches - unlike most quick bread recipes, this one can deal with a lot of fruit, as the whole grains really suck up the moisture. I might increase the cinnamon and almond extract as well. I liked this, but didn't love it.

• Peanut butter eclairs

  • Analyze on September 21, 2018

    This is a great pastry cream; I just don't like eclairs and cream puffs. The pistachio one is also really good!

• Peanut butter muffins

  • twoyolks on December 13, 2016

    This muffins have a strong peanut butter flavor. However, they were a bit dry and the whole wheat flavor and texture was just a little bit too strong. I did use the chocolate chips which contrasted with the peanut butter well.

  • jenmacgregor18 on January 22, 2015

    excellent. I either go with the chocolate chips or with the Peanut Butter frosting. PB masks the bitterness of the whole wheat. so it's a good one for picky eaters.

  • jenmacgregor18 on November 21, 2019

    Update on these- the first time I made them, they came out dry. Then I actually read some of the instruction at the front of the book. **With the whole wheat flours, the batters need to rest for 20-30 minutes before baking to allow the starch to absorb the liquid.** All subsequent batches were moist and tender.

• Peanut butter-chocolate chip waffles with banana cream

  • Analyze on February 13, 2017

    These are definitely worth trying. I loved these the first time I made them, but just recently I made them again and I just didn't love the roasted peanut flavor; I'd personally just rather have peanut butter and honey on toast :) I also wasn't digging the chocolate chips enough, so I won't be making these again. But I'd still recommend giving them a shot if you like peanut butter - I LOVE peanut butter in stuff but I've noticed I'm also very particular about the combinations (don't like pb and cream cheese, for example). So to each their own!

• Peanut chews

  • macfadden on April 21, 2017

    These had a wonderful, chewy texture. I found the flavor a bit too peanutty at first, but eventually they grew on me and I found them quite irresistible. I wasn't sure if natural peanut butter would work here but don't like to use Jif/Skippy style peanut butter because of the trans fat, so I got something labeled "peanut butter spread" which is Whole Foods' version of Jif/Skippy style peanut butter; it is slightly sweetened and uses palm oil to prevent separation. It worked great. King Arthur's Baker's Hotline later clarified that natural peanut butter works fine here.

• Pizza with overnight crust

  • Analyze on June 06, 2017

    The dough is a standard whole wheat pizza dough; it worked well, it's just not our favorite kind of dough. However, I'd still recommend it if you're looking for a whole wheat pizza dough. A blogger who is also cooking through this book like me noted: "Good texture, great flavor, not too bready, not too flat. I might knead it more next time–it could stand to be just a hair chewier. But otherwise an excellent recipe. Definitely the winner of the week for me." The toppings are interesting - the amount of sun-dried tomatoes that the recipe calls for is pretty sparse, so you might want to up that, but the most interesting part was trying the smoked mozzarella. It was not something I'd want again on a pizza, but to each their own, and I really enjoyed trying it. For some reason it reminded me of bar food (even more than usual pizza does). All of the toppings do seem to go well together. This is another reliable recipe from KAF that may be a hit for you depending on your taste.

• Pumpkin bread

  • annieski on October 31, 2012

    Really wonderful. I used a mix of dark & light whole wheat flour with cranberries, choc chips & pepitas. 5 stars. I used my own pumpkin purée, wetter than canned- took 15 minutes extra baking time.

  • drlake66 on August 20, 2011

    This bread is delicious & yummy. I made it with butterscotch chips (which might have been too much of a good thing).

  • anya_sf on February 16, 2019

    Nice pumpkin spice flavor. I only added raisins, no nuts. Despite using white whole wheat flour, the whole grains were definitely noticeable in this bread - not really a bad thing. I thought the bread was a little dry compared to pumpkin bread made with oil. Good, but I have better recipes.

• Rosemary-asiago chop bread

  • anya_sf on March 19, 2019

    I made this over 2 days, refrigerating the dough after the first rise. I substituted rye flour for barley (not sure if that was the best substitute) and 1 Tbsp fresh rosemary for the 2 tsp dried. After slashing the top, the cheese didn't really show through - maybe it would work better if the top were thinner. I had trouble telling when it was done. It baked an extra 5 minutes, but could have used 5 minutes more. The texture was soft but hearty, with a prominent whole grain flavor. The rosemary was not pronounced - I'd use more next time. Still, my family enjoyed it, as it contained bit of melted cheese.

• Rustic raspberry pie

  • dwager on November 27, 2020

    The crusts for this pie needs more liquid than you think because it soaks into the flour while it chills; be sure to use the amount called for in the recipe!

• Sailor Jacks

  • jenmacgregor18 on January 22, 2015

    great flavor - especially with a lemon sugar glaze. family favorite.

  • macfadden on March 21, 2016

    I like whole grains and morning glory muffins and that sort of thing, but these tasted like how I imagine 70s commune fare, and not in a good way. I found them a little bland and a bit lumpy, though other people seem to like them.

• Salted cashew-crunch cookies

  • hillsboroks on November 02, 2017

    Yum, yum, yum! I chose this recipe as a way to use up an excess of oatmeal and a bag of Trader Joe's Lower Salt Cashew Pieces but the results totally exceeded my expectations. We loved the slightly salty cashew flavor with oatmeal. I baked them for 14 minutes, rotating the baking sheets from front to back and from upper to lower racks. They don't brown much on top but the bottoms were perfect and as they cooled they became quite crunchy. I first tried using a glass to flatten the balls but gave up and just used my finger tips. For the first two sheets I followed the instructions to lightly salt the cookies before flattening but I could see that much of the salt was sticking to the glass or my fingers. For the final sheet I flattened first and salted second. I just used my regular salt shaker with Morton's iodized salt to very lightly salt the tops. The recipe yielded 3 dozen cookies. I will definitely make these again.

• Soft barley-sugar cookies

  • macfadden on March 25, 2016

    These were a hit. They were remarkably tender and cake-like, not chewy, at least at the beginning. After a few hours they got a little bit chewier, but were not really chewy cookies. They would be especially good for anyone who is suspicious of whole grain desserts, because they are not heavy or whole wheat-y tasting at all; the barley flour is very mild.

• Spinach croissants

  • Analyze on July 14, 2017

    For some reason, we don't like the Garlic & Herb Boursin cheese, so I subbed goat cheese with a bit of chives and parsley for the boursin (keeping the Swiss cheese), and we liked these. I also tried barley flour in the puff pastry vs. regular whole wheat flour vs. white whole wheat flour, and for these savory croissants, we personally liked the nutty flavor of the barley flour, though all are good!

• Sprouted wheat sandwich bread

  • anya_sf on March 25, 2019

    I followed the instructions for sprouting wheat, but incorrectly at first, so by my scheduled baking day, the wheat berries just had short little sprouts, but I used them anyway. They seemed to work fine. I chopped them up very finely and the resulting texture of the bread was fairly smooth. The bread took an extra 5 minutes to bake and I didn't need to tent it with foil. It sliced neatly for sandwiches and had a pleasant whole grain flavor.

• Sweet plum cake with rum frosting

  • macfadden on March 31, 2017

    I liked the bites with prunes, but the rest of the cake left me indifferent. I also found the rum flavor overpowered the frosting a bit, though I suppose strength may vary from one extract brand to another. I let it rest overnight as indicated.

• Tender ginger bread

  • Analyze on November 11, 2014

    This bread is very tender and almost fluffy for a yeast bread. If you like ginger, I would definitely try it. It reminds me more of the ginger that I've used in savory cooking than the lighter ginger you usually get in desserts, so you have to really like ginger :)

• The easiest 100% whole wheat bread ever

  • anya_sf on February 11, 2019

    Certainly the easiest bread dough (batter) ever. I made the mistake of running errands while this was proofing and overproofed it, so the top sank while baking. I did not need to cover the top with foil. Still, it tasted very good, especially with peanut butter and honey.

• Tropical quinoa custard

  • Brikl on January 15, 2017

    Very sweet--and I cut the brown sugar down from 5 5/8 oz to 4 oz. I think you could substitute ground/dried ginger and mix it in with the brown sugar. Crystallized has a lot of sugar in it. I also used more milk and less cream to cut down on calories, but that may have been a bad idea. I baked it for 15 minutes longer than called for and it was still runny in the center.

• Whole corn and green chili muffins

  • macfadden on March 20, 2016

    These are great. Out of laziness, I mix all the cheese and chilies into the batter rather than sprinkling them on top, works fine.

• Whole grain blitz puff pastry dough

  • cpauldin on August 07, 2013

    This is just as easy as it is written! I've never made puff pastry before and it came out really well. Very impressive!

• Whole wheat challah

  • anya_sf on May 03, 2020

    I thought the weight of flour was a little light compared to the volume, especially for the whole wheat pastry flour, but I started with the weight the recipe called for. However, in order to achieve a soft, smooth dough, I had to add extra flour. My dough was sluggish to rise, but that could have been my yeast. The shaped dough definitely got puffy, but there was a lot of oven spring, so it was probably underproofed. Nevertheless, the bread was quite delicious - lightly sweet, with a soft, light texture, and nice flavor from the whole wheat.

• Whole wheat flour tortillas

  • macfadden on December 06, 2016

    These were pretty good, but be sure not to make them too thin. The first one I rolled too thin and maybe cooked a bit too long; it came out dry and a bit crisp. Then I started rolling them thicker and not leaving them on the griddle so long, and they came out more to my taste. They are much better right off the griddle. Not so good on day 2, even after a few seconds in the microwave.

• Whole wheat piecrust

  • Analyze on February 14, 2014

    Mine didn’t have that melt-in-your-mouth texture of a traditional pie crust, so I wouldn’t start using it in just any pie recipe. But when paired with the earthy-apple and oat flavors in their Caramel-Apple Pie, it was perfect.

• Whole wheat pita

  • macfadden on August 10, 2016

    These are great, well worth the extra effort compared to the store-bought variety. If it's warm, check your dough well before the suggested 90 minute rising time. Mine often doubles in 40 minutes. The first time I made them, some puffed up evenly and some just got the occasional bubble and were pocketless, soft flatbreads, like naan. I decided I liked them better that way, and have rolled them out thickly ever since so they don't get a pocket. However you like them, I recently discovered that you can cook them on the stove in a cast iron skillet, no hot oven or baking stone required! The Kitchn tells you how: http://www.thekitchn.com/how-to-make-pita-bread-at-home-cooking-lessons-from-the-kitchn-90844 Elsewhere in this book, they say you can substitute active dry yeast for instant yeast by proofing it first. I have done this when I didn't have instant yeast and it worked fine.

• Simple spelt pancakes

  • macfadden on July 02, 2016

    This is a very tasty and simple recipe, ideal for those of us not firing on all cylinders in the morning. It's my default recipe for plain pancakes. They come out fluffy and delicious.

  • hibeez on February 26, 2020

    This is an especially especially good recipe. Note it does not call for eggs, which is a bonus when your farmstand’s chickens are on holiday.

  • anya_sf on April 13, 2020

    Even after resting for 15-20 minutes, the batter was pretty thin. Note: 2 cups flour was closer to 8 oz (which I used), not 7 oz. The pancakes cooked up nicely and quickly since they were thin, and were quite tender and tasty. The recipe was very simple and a good option when you have spelt flour, but no eggs.

• Sour cream muffins

  • anya_sf on March 03, 2019

    I used plain whole milk yogurt instead of sour cream, and melted the butter so I could mix the batter by hand. Refrigerated the batter overnight, but did not add the fruit until the next morning, as I used strawberries and thought they would exude too much liquid. I did not top the muffins with anything. They were pleasantly sweet and moist, not too heavy, and the fruit did not sink to the bottom.

  • jenmacgregor18 on December 02, 2019

    I agree with anya, I enjoyed these too. I also prepped the night before. I added the still frozen wild blueberries right before baking. Also very good with raspberries.

• Everyday Annie

  As soon as I cracked it open, I was excited and inspired. Whole grain baking definitely seems less intimidating armed with a wealth of recipes from a source I already know to be reliable.

  Full review

• Serious Eats

  The interesting thing about the recipes in this book is how un-fussy most of them are. Instead of adding ingredients in stages, many recipes tell you to combine everything all at once...

  Full review