Eileen’s Favorite Recipes
Choosing a favorite recipe is like choosing a favorite child. It’s impossible. I love them all or I wouldn’t share them with you.
But there are some recipes I find myself making over and over again. These are family favorites and personal favorites.
(P.S. the sourdough recipes I’ve listed almost always have a yeasted version. You’ll find a link to the yeasted recipe in the sourdough post.)
Sourdough Rye Bread
To make Sourdough Rye Bread you can start the night before and have fresh bread for lunch. This recipe makes one large loaf or two smaller loaves. The exact number of servings will vary based on how the loaf is sliced.
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Sourdough Bagels
Chewy, crusty and properly dense New York style bagels with an extra depth of flavor thanks to the sourdough starter. They rise overnight so you can have fresh bagels for breakfast or brunch. All they need is a schmear of cream cheese.
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Chunky Granola
Use your sourdough starter discard to make healthy and delicious chunky granola.
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Maple Glazed Oatmeal Cookies
The best oatmeal cookie is topped with a thin maple glaze.
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Apple Pie
All-American Apple Pie is the quintessential autumn dessert. This classic pie has a harmonious balance of tangy apples, brown sugar, cinnamon and a splash of lemon juice to awaken the flavors. The delicious filling is enveloped in a flawlessly flaky crust.
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Heirloom Tomato Pie
Layers of vine ripened tomatoes with fresh herbs and goat cheese add up to summer dinner perfection!
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Tart Michel
Chocolate Cherry Cheesecake Tart! This tart is a perfect balance of crisp pastry, rich cheesecake, luscious chocolate and bright, fresh cherries.
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Apple Frangipane Tart
Crisp sweet-crust filled with rich almond frangipane filling and baked with sliced apples. A classic and elegant tart fit for any dessert table.
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Buttermilk Biscuits
Buttermilk biscuits that are both fluffy and flaky. It's all about how you handle the dough!
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Hamburger Buns
Soft with an amazing flavor and texture, Sourdough Hamburger Buns will take your burgers to the next level.
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Pizza Crust
Sourdough Pizza Crust makes everyone's favorite food even better. It takes several hours to make the dough, but the vast majority of the time is hands-off. This recipes makes enough dough for two 12" pizzas.
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Aged Fruitcake
Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Serve unadorned or with the marzipan and fondant to finish.
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