French Style Mexican Hard Rolls (Bolillos)

This recipe is one of many in this book that starts with a sponge. I never knew about the sponge until I got this book. It makes things so delicious! These rolls get 5 stars (my husband even commented they are better then any of the other rolls I make!) Makes 20 rolls.

Sponge: In a 3-4 quart bowl sprinkle 1 1/2 tablespoons of yeast and 1/4 a cup of sugar over 3 cups of warm water. Stir to dissolve, let rest for 10 minutes. Then whisk in 4 cups unbleached all purpose flour. Cover loosely with plastic wrap and let sit at room temperature for 1 hour.


Dough: Add 1 tablespoon salt, 6 tablespoons butter (room temp) and 1/2 a cup of unbleached all purpose flour to the sponge. Beat hard with a whisk for 5 minutes. Then add the remaining 2 1/2-3 cups of flour 1/2 a cup at a time until a soft dough is formed.

On a lightly floured work surface knead the dough for 8-10 minutes, adding 1 tablespoon of flour at a time if it starts to get sticky. Place in a greased deep container. Turn once to coat and let rise until doubled, 1 to 1 1/2 hours.

Gently deflate the dough, divide in half, then each half into 10 pieces. Arrange about 2 inches apart on a greased baking sheet. Let raise 30 minutes. Twenty minutes before baking turn on oven to
A. 400 F if you are using a baking stone.
B. 375 F if not
Using a sharp knife gently slash the rolls with a lengthwise cut down the middle, no deeper then 1 /4 an inch. Brush the top of each roll with egg glaze made from 1 large egg white and 1 tablespoon of water. (Oops! As you can see I completely forgot this step, it's more for appearance then flavor of course)


If you are using a baking stone: Place baking sheet directly on hot stone/tile which should be on the lowest rack. Bake for 10 minutes. Brush the roll again with the wash.
Reduce heat to 375 F and bake for 15-18 minutes more. or until tops are golden brown and you hear a hollow sound when you tap the roll.

If you are not using a baking stone simply bake on 375 F for 15-18 minutes.
Transfer the rolls immediately to a cooling rack. They are best slightly warm or at room temp.

Lemon Cream Scones

I grew up thinking that scones were those delicious pieces of fry bread topped with honey butter. My husband told me not to long ago that this was not the case. There is a huge difference between Scones and Fry Bread. Scones are a biscuit with a hint of sweet. Very delicious and light. I can see why the English enjoy these with their tea! They definately get 5 stars.


In a bowl (or food processor) combine 2 cups unbleached all purpose flour, 2 tablespoons of sugar, 1 tablespoon baking powder, grated zest of 2 lemons, and 1/4 teaspoon salt. Cut in 4 tablespoons (half a stick) of unsalted butter. The mixture should resemble coarse crumbs.

In a small bowl, or wet measuring cup mix 2 large eggs and 1/2 a cup heavy cream (Milk will work, but the crumb won't be as good) .


Mix wet and dry ingredients, stirring until you have a shaggy, sticky dough. Turn onto a floured work surface and knead gently, about 6 times just until the dough holds together.


Divide into 3 equal portions and pat each into a circle, about 6 inches in diameter. Cut each round into quarters making 4 wedges.


Bake on a greased baking sheet at 400 F for 15-20 minutes. You can also sprinkle them with cinnamon sugar if you would like.

Mmm, they were delicious!

Seven-Grain Honey Bread

I'm not quite sure what happened with my shaping, something terribly wrong! But the bread sure tastes awesome! 5 stars. I actually used 5 grain cereal, because that's what I could find without having to pay shipping. You can always buy it online from Bob's Red Mill if you have trouble finding it.




Add 1 1/2 cups boiling water to 1 cup seven grain cereal and let sit for an hour.

In a small bowl (or liquid measuring cup) sprinkle 1 1/2 tablespoons active dry yeast and a pinch of sugar over 1/4 cup warm water (105-115F). Let sit about 10 minutes.

In a large bowl mix together 1/4 cup warm buttermilk (105-115 F), 1/3 a cup honey (local if possible), 3 tablespoons corn or other vegetable oil, 2 tablespoons unsalted butter, melted, 3 eggs at room temperature and 1 tablespoon of salt. Beat hard until smooth, about 1 minute. Add 1 cup (4 1/2-5 cups total) unbleached all purpose flour and beat until smooth.
Add the cereal and yeast and the remaining flour half a cup at a time until a soft, sticky dough has formed. If mixing by hand switch to a wooden/plastic spoon when necessary.

Turn onto a lightly floured work surface and knead for 10 minutes. Adding flour 1 tablespoon at a time as needed. (The book actually says 4-5 minutes, but I think it turns out better when kneaded longer)

Place the dough in a deep, greased container turning to coat. Let rise until double, 1 to 1 1/4 hours.


Divide into 2 loaves and shape. Place in greased pans and let rise 30-40 minutes. Bake on 375 F for 35-40 minutes. Or until hollow sounding when tapped.



I could have done a much better job shaping!

Mango Bread

Good bread, but not my favorite. I'm giving it 3 1/2 stars.



In a small bowl cover 1/2 a cup of raisins or dried cherries with warm water and let them plump for 10 minutes. I used golden raisins because that's what I had. I think cherries would be better.


In a large bowl using a whisk combine 2 cups unbleached all purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, and 1/2 a teaspoon salt, the raisins/cherries.

In another bowl mix 1 cup sugar, 2 large eggs, 2/3 cup vegetable oil. Beat until fluffy and light colored, about 3 minutes. Add 1 teaspoon vanilla.

Combine wet and dry ingredients. Don't overmix.


You want the mangoes ripe, but firm enough that they will hold their shape while baking. The pit is awful to get out, remove the fruit from the pit by cutting down either side of the pit, then peel off the skin. Or you can use frozen mango. I used a combination of fresh and frozen mango.


With a large spatula or spoon fold in 2 1/2 cups chopped firm mangoes, and 1 tablespoon lemon or lime juice.


Grease two 7 1/2-by-3 1/2 inch loaf pans, fill each about half full. Bake in a preheated oven on 350 F 40-45 minutes. The recipe actually says 35-40, but both times I made this that wasn't long enough. You could always check after 35 just in case that's the time it takes in your oven. Insert a knife or cake tester in the center, when it comes out clean the bread is done.

Cool completely, then wrap tightly in plastic wrap and let stand at room temperature until serving.

Old Fashioned Buttermilk Pancakes

Pancakes are one of my most favorite foods. This recipe is no exception, completely delicious! I went ahead and added blueberries, soo good! 5 stars. This recipe makes 12 4-inch pancakes.

In a large bowl:
2 cups unbleached, all purpose flour
1 teaspoon baking soda
large pinch of salt

In another bowl: 4 tablespoons (1/2 a stick) unsalted butter, melted
3 large eggs
2 1/4-2 1/2 cups buttermilk
I usually melted the butter in the microwave, then add the eggs and buttermilk.

Combine wet and dry ingredients stirring just until moist. I usually do a 10-15 second whisk.




I like to put my batter in an old ketchup bottle, I took out the plastic protector from the lid so the batter doesn't take forever to come out. It makes things SO much easier!


Cook on medium, the first side for 2 minutes, second side for 1. This has never failed me! You will never burn your pancakes again! The recipe says to grease your pan with butter, but canola oil has always worked better for me. If you are adding blueberries, banana, chocolate chips..etc. add about 1 1/2 tablespoons to each individual pancake after it's on the pan.


Mmm, I love my pancakes with butter and pure maple syrup (B grade has the best taste)


Pancakes on a Saturday or Sunday morning are always a hit at our house!

Sesame Burger Buns

I have actually made these at least a dozen times in the past 6 months, I absolutely LOVE them! 5 stars.


In a small bowl (or liquid measuring cup) pour 1/2 a cup of the warm water, 1 tablespoon active dry yeast (1 pkg), and 1/2 teaspoon sugar. Let sit until foamy.


In a large bowl using a whisk (or electric mixer) combine the remaining 1 1/4 cups water, 1/3 cup nonfat dry milk, 2 tablespoons sugar, 3 tablespoons melted unsalted butter. Add 2 cups of unbleached all purpose flour, then beat hard until creamy. Add the yeast mixture.
Continue to add flour, 1/2 a cup at a time until you have a soft, shaggy dough (total flour 4 1/2-5 cups). If you are mixing by hand, switch to a wooden spoon when necessary.
On a lightly floured work surface, knead dough 4-5 minutes. Set in a large greased bowl, turning to coat. Cover with plastic wrap, then let rise until double, about an hour.


Divide dough into 12 pieces and shape. I was in a little bit of a hurry when I was making them so I didn't do the best shaping job. Add a little water to 1 egg, then brush each bun, then sprinkle with sesame seeds. If you have a pastry brush that would be ideal, I don't so I just used a spoon.

Cover with plastic wrap, then let raise about 20 minutes. Bake in a preheated oven at 350 F. for 20-25 minutes.

Cool completely before splitting.

Note: Another alternative if you don't have nonfat dry milk is to just use 1 3/4 cup warm milk.

Yogurt Corn Bread

I have been trying for quite some time to find a delicious moist cornbread. There is an awesome restaurant in Brigham City Utah with the absolute best corn bread I have ever eaten! If you are ever in the area check out Maddox Ranch House
Anyway, this recipe isn't as good as theirs, but it's still super tasty! I'm giving it 5 stars.


I baked it in a 9 inch spring form pan. You can also use a deep cake pan.

In a large bowl using a whisk: 1 cup fine yellow or white cornmeal, preferably stone ground. 1 cup unbleached all purpose flour, 2 tablespoons sugar or maple syrup (I recommend B grade pure maple syrup), 1/2 teaspoon salt, 1/2 teaspoon baking soda, grated zest of 1 large orange (I didn't actually use this).

In a small bowl using a whisk: 2 large eggs, 1/4 cup cold buttermilk, 1 1/4 cups plain yogurt.

Add to the dry ingredients and pour 1/4 cup corn oil on top. (I actually used Canola, vegetable would probably work fine as well). Stir with a large spoon just until moistened.

Bake in an oven preheated to 425 F. for 20-25 minutes or until golden around the edges and toothpick/knife/cake tester inserted in the middle comes out clean. Let stand for 15 minutes.

Delicious with honey butter, or a less healthy option Light Caro Syrup! Yum!

Cream Sherry-Pumpkin Bread

This recipe was a little interesting for me. I don't drink so I debated about whether to leave the cream sherry out, I've had plenty of good pumpkin bread without any kind of liqueur..but in the end I decided to try it, just to see if it really added that "lavish flavor dimension". It's a very good bread, but personally I think it would be just as good without it. I give this recipe 5 stars.
Also keep in mind you can substitute orange or pineapple juice for Sherry.


In a large bowl using a whisk or electric mixer combine 2 cups granulated sugar, 1 1/4 cups (packed) light brown sugar, 3 2/3 cups pureed fresh pumpkin OR a 29 oz. can pumpkin, 4 large eggs, 1 cup oil, such as walnut, almond or sunflower seed. (I used walnut)

In a large bowl combine 4 2/3 cups unbleached all purpose flour, 1 tablespoon baking soda, 1 teaspoon salt, 1 1/2 teaspoons cloves, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons coriander

With a large spatula combine the wet and dry mixtures and beat until smooth, Stir in 1/2 cup cream sherry. Beat vigorously until well blended, 1-2 minutes. The batter will be thick and fluffy.

The recipe actually calls for three loaf pans, and I only had two, so I used a bundt pan in place of the third loaf pan. Just remember to bake the bundt pan for less time then the loaf pans. In the oven (preheated to 350 F) bake 65-75 minutes. I baked the bundt for 45 minutes, and the loaf pans for only 60 and they came out perfect. Let the loaves stand for five minutes in the pans (the bundt until completely cool!) Wrap tightly in plastic wrap and refrigerate overnight, or up to 4 days.

Mmm, we made an orange glaze for the bundt. About 1/4 cup fresh squeezed orange juice and some powdered sugar.