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By Lisa Nourse
Pictures by Jamie Nourse​

Living on the Pacific Coast, there are days throughout fall and winter when it actually doesn’t get very chilly. It’s uncommon to have snow or freezing temperatures right here — we are actually solely a few miles from the ocean.

Some days it’s not fairly chilly sufficient to justify turning on the furnace and, though we even have a woodstove, constructing a fireplace on these cool, however not chilly days will run us proper out of the home. These are the times made for baking. With 2×6 framing for our exterior partitions and many insulation, early morning baking warms the home for the entire day. Utilizing the oven for dinner will hold the home heat properly into the night.

Winter baking not solely warms the home, you get treats as properly. These pumpkin muffins are scrumptious heat from the oven.​

When most individuals take into consideration baking, they most likely take into consideration sweets — cinnamon rolls, truffles, pies, cookies, and the like. Nonetheless, there are every kind of recipes for savory baking. Meat pies come to thoughts, as do pasties, savory scones, herbed or tacky bread, quiche, savory breakfast muffins, and a lot extra.

Since I eat gluten free, however my household doesn’t, I’ve experimented with many recipes and like to make use of recipes that may go each methods. A lot of the recipes on this article could be made with a one-for-one gluten-free flour mix. I’ve discovered nonetheless, that gluten-free flour blends don’t work properly for recipes that require yeast to make them rise with out including xanthan gum, floor psyllium husk, and beating the satan out of them when mixing.

Baking gluten-free yeast breads is a ability that’s constructed with expertise. I’ve gone via lots of recipes and lots of disasters earlier than coming to the conclusion that one doesn’t want yeast breads to eat properly.

Savory breakfast baking​

Since I favor to bake within the morning to heat the home, I’ve fairly a couple of breakfast baking recipes. Listed here are a couple of of my favorites.

Savory breakfast biscuits:

These biscuits are good as a result of they freeze properly and you may make them forward — simply reheat within the microwave or a toaster oven. They’re additionally fairly good chilly if you’d like a snack to tackle a hike or lengthy journey within the automobile. This recipe makes a big batch as a result of I wish to freeze them — halve the recipe in case you don’t intend on freezing for later use.

• 8 oz. pork sausage
• 1 cup onion, chopped
• 1 cup inexperienced peppers, chopped (add in a few jalapeños for a spicy kick)
• 1½ cups flour (For a more healthy biscuit use almond flour. You too can substitute a 1 for 1 gluten-free mix.)
• 1 tsp. salt
• 1 tsp. pepper
• 2 tsp. baking powder
• 6 eggs
• 2 cups cheddar cheese, grated, divided

Preheat oven to 375° F. Sauté sausage, onion, and peppers till the sausage is browned and the greens are translucent. Take off warmth and let cool. Usually I might drain off the fats, however since this recipe doesn’t have oil or butter, I depart the fats rather than them (so long as it’s not an excessive amount of).

Whereas ready for the sausage to chill add flour, salt, pepper, and baking powder to a bowl and blend.

In a separate bowl beat the eggs, then add ½ cup of the cheese. Add to the flour combination and blend properly. Then add cooled sausage combination and blend to mix.

Place a bit of parchment paper on a big cookie sheet.

Drop huge spoonfuls of the combination on the parchment paper such as you would in case you have been making cookies.

Press down gently on every mound to flatten a bit of. Sprinkle remaining cheese on prime and bake for 8-10 minutes. Retailer within the fridge or freezer.

Savory breakfast biscuits​

Zucchini cheese scones:

Scones are usually a day snack with tea, and I really like candy scones with a bit of clotted cream and jam. Nonetheless, I feel these savory scones are higher for breakfast or as a bread to go together with a meal.

I additionally make these with a gluten-free flour mix. They don’t rise as a lot, however they nonetheless style scrumptious.

• 2½ cups flour plus 1 Tbsp. (can substitute a 1 for 1 gluten-free mix)
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 8 Tbsp. chilly, unsalted butter
• ¾ cup plain yogurt (or bitter cream)
• 1 egg
• 3 Tbsp. honey
• 1 cup zucchini, finely grated and pressed dry with paper towels
• 8 oz. sharp cheddar cheese, grated
• 1 Tbsp. contemporary thyme, minced (or 1 tsp. rosemary, or no matter herbs you want)

Preheat oven to 400° F. Combine 2½ cups of the flour, baking soda, baking powder, and salt in a big bowl. Grate the chilly butter over prime and rapidly work in. (If you need to work in chilly butter, it’s so a lot simpler to grate it than to attempt to work it in with a fork or pastry cutter. You possibly can even pop it within the freezer for some time earlier than grating.)

In a smaller bowl, combine yogurt, egg, and honey till clean and fold into dry substances simply till mixed.

In a separate bowl, toss the grated zucchini, many of the cheese saving a bit to sprinkle on prime, and thyme with 1 tablespoon of flour till coated, then gently work into dough.

Place the dough on a clear work floor and work it right into a circle that’s about 8-10 inches. (You may need so as to add a bit of flour to your work floor.) Lower into wedges and place every on a baking sheet lined with parchment paper. Sprinkle with remaining cheese.

Bake at 400° F for about 20 minutes till tops are golden brown.

Zucchini cheese scones are nice for breakfast.​

Straightforward fundamental quiche:

It is a fundamental quiche recipe that may be modified at a second’s discover given the substances you could have out there. You possibly can substitute cooked bacon or sausage for the ham, and you may substitute microgreens, little cubes of zucchini, or spinach for the inexperienced onions.

• 1 refrigerated pie crust (or in case you are stuffed with vitality very first thing within the morning, you may make your personal)
• 6 massive eggs
• ¾ cup milk or cream
• ¾ tsp. salt
• ¼ tsp. black pepper
• 1 cup cooked ham, chopped
• 1½ cups shredded cheese, divided
• 3 Tbsp. inexperienced onions

Preheat oven to 375° F. Unroll pie crust and press right into a 9-inch pie plate, crimping the highest edges.

In a big bowl, whisk collectively eggs, milk, salt, and pepper.

Sprinkle the ham, 1 cup of the cheese, and inexperienced onions into the pie crust and pour the egg combination over prime. Sprinkle remaining cheese on prime.

Bake for 35-40 minutes till the middle is totally set. Let cool for about 10 minutes earlier than serving.

Straightforward fundamental quiche​

Zucchini cheddar fast bread:

Not the same old zucchini bread — this recipe is savory somewhat than candy. This bread could be very good toasted and topped with a bit of cream cheese and home-canned smoked steelhead or different fish.

This bread goes collectively rapidly and is one other method to make use of up an extra of zucchini when your backyard is absolutely producing. I additionally grate and freeze zucchini to make use of through the winter months. I freeze it in 1, 1½, and a pair of cup measures to suit my favourite zucchini recipes.

• 2 cups coarsely grated zucchini (about 2 medium zucchini)
• 1½ tsp. salt, divided
• 2½ cups flour (this may be all-purpose flour, a mix of complete wheat and white, or a gluten-free mix)
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. black pepper (freshly floor is greatest)
• 2 tsp. dried Italian herb mix (I purchase a mix, however you may make your personal by combining, oregano, thyme, marjoram, and parsley)
• 2 eggs
• ⅓ cup extra-virgin olive oil
• ½ cup plain yogurt (or bitter cream)
• ½ cup milk
• ¼ cup chopped inexperienced onions
• ½ cup pitted kalamata olives, roughly chopped (elective)
• 4 ounces sharp cheddar cheese, grated or minimize into little cubes (a few cup)

Preheat the oven to 350º F. Grease a 9×5-inch loaf pan and put aside.

Grate the zucchini right into a colander set over one other bowl to catch drips. Sprinkle with 1 teaspoon of the salt and provides it a bit of toss to combine. Let sit to permit the salt to attract out a few of the liquid.

In the meantime, in a big bowl, stir collectively the flour, baking powder, baking soda, black pepper, Italian herb mix, and the remaining ½ teaspoon of the salt.

In a medium bowl, whisk collectively the eggs, olive oil, yogurt (or bitter cream), and milk till mixed.

Then squeeze the zucchini to extract any extra liquid. The zucchini needs to be moist however not moist. Add it to the egg combination. Add the inexperienced onions and olives and stir properly.

Add the egg combination to the flour combination and stir simply till mixed. An excessive amount of mixing will spoil the bread. Fold within the grated cheese, being cautious to not overmix.

Scoop the dough into the loaf pan and use a spoon to clean the highest a bit.

Bake for about 1 hour and 10 minutes till a toothpick inserted into the middle comes out clear and the highest is a pleasant golden coloration.

Take away from the oven and permit to chill within the pan for a couple of minutes. Then slide a knife across the fringe of the bread, and tip it out onto a cooling rack. In the event you can, enable it to chill for no less than Half-hour earlier than digging in.

Zucchini cheddar fast bread​

Savory lunch and dinner baking​

Whereas baking within the morning to heat the home is nice, generally I need the home a bit of hotter within the night too. Listed here are a few of our favourite lunch and dinner baking recipes.

Selfmade ham and cheese scorching pockets:

These are nice for a fast meal with a facet salad. They’re additionally straightforward as take-a-longs for hikes, fishing and searching, or lengthy journeys within the automobile.

You may make the new pockets and freeze leftovers for later use. After they’re cool, wrap each in aluminum foil and freeze. To reheat, microwave for 2-3 minutes or bake at 350° F for about 20 minutes — no have to thaw.

You possibly can differ the filling — steak and swiss cheese; rooster, broccoli, and cheese; pizza substances, and so forth.

Bread:

• 1⅓ cups heat water
• 2 Tbsp. olive oil
• 3½ cups all-purpose flour (I’ve not tried to make these with a gluten-free mix.)
• 1 Tbsp. sugar
• ¾ tsp. salt
• 2¼ tsp. yeast
• egg wash (1 egg crushed with 1 Tbsp. milk)

Filling:

• 8 slices cheddar cheese
• 16 slices deli ham or 2 cups cubed ham

I exploit my bread machine to make the dough. When you’ve got a bread machine, place the bread substances within the machine within the order given, put it on the “dough” setting and let it do the give you the results you want. In the event you don’t have a bread machine, make the dough within the typical method by combining the yeast and heat water. Let sit till foamy, then add the flour, sugar, olive oil, and salt. Combine by hand, then knead for 7-10 minutes till the dough is sweet and elastic. Form the dough right into a ball and place in a big greased bowl turning to coat all sides. Cowl with a humid towel and permit to rise till double.

Preheat oven to 400° F. Line two baking sheets with parchment paper.

Punch the dough down and prove onto a calmly floured floor. Lower the dough in half. Then minimize every half into quarters. Roll each bit right into a rectangle or circle. They don’t should be excellent. Switch flattened dough to the baking sheets. Place the cheese and ham on one facet of every dough piece and fold the opposite facet over it. Use a fork to crimp the perimeters. Brush the tops and sides of every pocket with egg wash, then minimize 2-3 slits within the tops for steam to flee.

Bake the pockets for 20-25 minutes, or till the tops are golden brown.

Selfmade ham and cheese scorching pockets​

Traditional shepherd’s pie:

Whereas this recipe is generally made with floor lamb, I don’t a lot look after lamb, so I often make it with floor beef or floor venison.

It is a nice recipe to double as a result of it tastes even higher reheated the subsequent day.

Filling:

• 2 Tbsp. olive oil
• 1 medium yellow onion, chopped
• 1 lb. lean floor beef, venison, or lamb
• 2 tsp. dried parsley
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• ½ tsp. salt
• ½ tsp. floor black pepper
• 1 Tbsp. Worcestershire sauce
• 2 garlic cloves, minced
• 2 Tbsp. all-purpose flour (or gluten-free 1 to 1 mix)
• 3 Tbsp. tomato paste
• 1 cup beef broth
• 1 pint combined peas and carrots
• ½ pint corn kernels

Potato topping:

• 1½-2 lb. Yukon Gold (or Russet) potatoes peeled and minimize into 1-inch cubes
• 6 Tbsp. unsalted butter
• ½ cup bitter cream
• ½ tsp. garlic powder
• ½ tsp. salt
• ¼ tsp. floor black pepper
• ¼ cup Parmesan cheese

To make the meat filling:

Add the oil to a big skillet and place it over medium-high warmth. Add the onions and prepare dinner for a couple of minutes.

Add the bottom beef (or floor lamb or venison) to the skillet and break it aside to start out browning. Add the herbs, salt, and pepper. Stir properly. Cook dinner till the meat is browned, stirring often.

Add the Worcestershire sauce and garlic. Stir to mix. Then add the flour and tomato paste. Stir properly.

Add the broth, peas and carrots, and corn. Carry the liquid to a boil then flip off warmth.

Set the meat combination apart. Preheat oven to 400° F.

To make the potato topping:

Earlier than beginning meat combination, place the potatoes in a big pot. Cowl with water and produce to a boil. Scale back to a simmer. Cook dinner till potatoes are tender.

Drain the potatoes and add butter, bitter cream, garlic powder, salt, and pepper. Mash the potatoes and stir till all of the substances are combined collectively. Add the Parmesan cheese to combine and stir till mixed.

Assembling the casserole:

Pour the meat combination right into a 9×9-inch baking dish. Unfold it out into an excellent layer. Unfold the mashed potatoes on prime of the meat. Bake uncovered for 25-Half-hour (use a baking sheet beneath the dish in case you suppose it would bubble over). Cool for Quarter-hour earlier than serving.

Word: In the event you don’t have home-canned combined peas and carrots, you might use frozen peas and carrots. You too can use frozen corn kernels for this recipe.

Traditional shepherd’s pie — for a distinct presentation, bake the potatoes to mash, scoop out the potato skins, place the filling within the empty pores and skin, and prime with mashed potatoes. (Prime picture)​

Pasties:

Conventional pasties often embody cubed rump steak, potatoes, rutabagas, and onions. My husband is just not a fan of rutabagas, so our pasty recipe is a bit of completely different.

Pasties additionally make nice take-alongs for mountain climbing, fishing, or searching journeys. They are often frozen simply for later use. To reheat, microwave for 2-3 minutes or bake at 350° F for about 20 minutes — no have to thaw.

• 2-3 Tbsp. olive oil
• 3 cups cubed potatoes
• ¾ cup chopped onion
• ¾ cup chopped carrots
• 1 cup chopped mushrooms
• ½ cup chopped bell pepper
• 4 cups cubed rump steak
• 4 9-inch pie crusts

Preheat oven to 350° F.

Put olive oil in a big frying pan and sauté all substances besides the crusts on excessive warmth for only a few minutes.

Roll out pie crusts and minimize them in half. Place some filling on every half and fold dough over filling. Crimp edges to seal and prick prime with a fork to launch steam. (When making these for a dinner, somewhat than a take-along, you’ll be able to simply use the entire pie crust somewhat than slicing them in smaller items to make hand pies.) Proceed till all crusts are stuffed. Bake at 375° F for 45 minutes to an hour.

When making pasties for a dinner somewhat than as a hand pie, I exploit the entire pie crust as a substitute of slicing it into quarters.​

Brazilian cheese bread:

I’m at all times in search of new gluten-free bread recipes which might be fast and straightforward. I discovered this recipe on the again of a bag of Bob’s Pink Mill tapioca flour. These remind me a little bit of English popovers. Though not the identical taste, they puff up and are available out hole like popovers, which makes them nice to serve with a thick stew or bean soup since they’re excellent for scooping beans or gravy.

• 1 egg
• ¼ cup olive oil
• ⅔ cup milk
• 1½ cups Bob’s Pink Mill tapioca flour
• ½ cup grated cheddar cheese
• ½ tsp. salt

Preheat oven to 400° F. Grease standard-size muffin tin with butter or non-stick cooking spray. Mix all substances in a blender. Pulse till substances are fully mixed, stopping to scrape down the perimeters of the blender as needed. (Being in a rush in the future and never wanting to tug out the blender, I whisked the substances along with a whisk and the buns got here out simply high-quality.) Pour batter into muffin tins, filling each a bit of over midway. Bake for about 20 minutes till the tops of the buns are calmly browned. Cool for 2 minutes earlier than eradicating from pan.

Brazilian cheese bread goes nice with bean soup.​

In fact, we should bake sweets too​

I like to bake and experiment with recipes, however I additionally love tried and true recipes from family and friends. Listed here are a couple of of my favourite candy baking recipes.

Hazel’s carrot cake:

This recipe is handed down from my daughter-in-law Jamie’s grandmother. Hazel made this cake yearly for Jamie’s birthday. Jamie altered the recipe one yr when she baked me a birthday cake. She used Bob’s Pink Mill 1 to 1 gluten-free mix somewhat than common flour. It immediately grew to become my new favourite cake.

Cake substances:

• 3 cups shredded carrots
• 2 cups all-purpose flour (or 3 cups 1 to 1 gluten-free mix)
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. powdered cinnamon
• ½ tsp. salt
• 4 eggs
• 2 cups granulated sugar
• ½ cup vegetable oil

Frosting substances:

• ½ cup unsalted butter, softened
• 8 oz. cream cheese, softened (take away cream cheese and butter from fridge and set on counter while you start the cake batter)
• 4 cups confectioner’s sugar
• 1 tsp. vanilla extract OR 1 tsp. lemon juice
• ¾ cup finely chopped walnuts or pecans

Cake batter instructions:

Wash and peel carrots. Utilizing a cheese grater, shred carrots till you get roughly 3 cups.

Wipe cake pan(s) with a skinny layer of butter then mud the pan with a layer of flour offering an excellent coat alongside all sides, corners, and backside of pan(s).

Preheat oven to 350° F.

Mix the flour, baking powder, baking soda, cinnamon, and salt in a bowl.

In a separate bowl, crack all 4 eggs and stir calmly, then combine sugar and oil in with eggs.

Slowly add and stir dry substances with moist substances. As soon as absolutely combined, add shredded carrots and stir till they’re evenly unfold all through batter.

Pour batter right into a 9×13-inch baking pan or two 8×8-inch baking pans.

Bake at 350 for 35-50 minutes; I like to recommend you examine at 25 minutes and each 5 minutes thereafter. Stick a toothpick in the midst of the cake, if batter clings to the toothpick it’s not performed baking. The cake is absolutely baked as soon as the toothpick comes out clear.

Frosting instructions:

Combine butter and cream cheese in a bowl and slowly add sugar. As soon as combination is clump free and clean, add both the lemon juice or vanilla extract. (I’ve by no means added each.)

When the cake has cooled, unfold on an excellent coat of frosting, sprinkle with chopped nuts, and revel in!

Hazel’s carrot cake — my favourite​

Eli’s black and blue pie:

My son Eli made this pie for us throughout considered one of our visits to his house in Central Oregon.

Since Himalayan blackberries develop wild right here in Oregon, we harvest lots of them through the summer time and freeze them to make use of all through the remainder of the yr. We additionally solely have a few half hour’s drive to an exquisite U-pick farm to get blueberries, and we often harvest 20-30 kilos which we freeze to make use of all year long.

Having each kinds of berries readily available makes it straightforward to whip up this pie at a second’s discover.

• ½ to ¾ cup sugar (relying on how candy you prefer it)
• 3 Tbsp. cornstarch
• 2½ cups blackberries (contemporary or frozen)
• 2½ cups blueberries (contemporary or frozen
• Pie crust for a lattice-top pie (gluten-free recipe to comply with)

In a big bowl stir collectively sugar and cornstarch. Add blackberries and blueberries. Gently toss till berries are coated with sugar/cornstarch combination. (If utilizing frozen berries allow them to thaw till the berries are nonetheless icy, however principally thawed.)

Preheat oven to 375° F. Put together crust and roll out a circle utilizing half of the dough. Line 9-inch pie plate with the underside crust, leaving no less than ½-inch overhang.

Stir berry combination and pour it into the underside crust.

Trim backside crust to ½ inch past fringe of pie plate. Create lattice for prime crust by rolling out remaining pastry and minimize into ½-inch vast strips. Place half of the pastry strips on the filling one inch aside. Organize remaining strips perpendicular to the primary half of strips on the filling. Press strip ends into backside pastry on the rim of the pie plate. Fold backside pastry over the strip ends. Seal and crimp the sting.

Bake for Half-hour for contemporary fruit, for so long as 50 minutes for partially frozen fruit, or till filling is bubbly. Cowl fringe of crust with foil whether it is browning an excessive amount of. Cool on a wire rack.

Eli’s black and blue pie​

Gluten-free pie crust recipe:

Gluten-free pie crusts are notoriously troublesome to work with — that is the very best one I’ve discovered to date.

This recipe is for a single crust — double the recipe in case you are making a two-crust pie.

• 1¼ cups gluten-free 1 for 1 flour mix
• 1 Tbsp. sugar
• ½ tsp. xanthan gum
• ½ tsp. salt
• 6 Tbsp. chilly butter
• 1 massive egg
• 2 tsp. vinegar or lemon juice
• chilly water as wanted

Combine collectively the flour mix, sugar, xanthan gum, and salt.

Grate the chilly butter over the flour combination and blend in till it’s crumbly. (I discover that grating the butter makes it a lot simpler to combine in somewhat than slicing in chunks.)

Whisk the egg and vinegar or lemon juice collectively till frothy, then combine into dry substances. Stir till the dough holds collectively including water if needed.

Form right into a ball and refrigerate for an hour. Let sit at room temperature for 10-Quarter-hour earlier than rolling out.

Gluten-free pie crust doesn’t at all times maintain collectively very properly so the trick to rolling it out is to make use of parchment paper.

Place a bit of parchment paper on the counter and sprinkle with gluten-free flour. Flatten the ball of dough and sprinkle a bit of extra flour excessive. Roll out, then rigorously invert the crust into the pie pan.

Jamie’s pumpkin pecan chocolate chip muffins:

That is my daughter-in-law Jamie’s recipe. These muffins are so scrumptious heat from the oven.

• 1⅓ cup pumpkin purée
• ⅛ tsp. nutmeg
• ¼ tsp. cinnamon
• ⅓ cup melted butter
• 2 eggs, whisked
• 3½ Tbsp. cornstarch
• ¼ tsp. salt
• 1 tsp. baking soda
• ¼ tsp. baking powder
• 1¼ cups gluten free flour
• 2 Tbsp. honey
• 1 cup finely chopped pecans
• ½ cup semi-sweet chocolate chips

To get the pumpkin purée I exploit Winter Luxurious pumpkins that we develop in our backyard.

I minimize the pumpkins in half and scoop out the “guts” and seeds. Nutmeg is sprinkled on the minimize facet (not included within the substances record), then the pumpkin halves are positioned face down on a cookie sheet with a lip so the outer shell is on prime. (The pumpkins weep as they bake so a lipped baking sheet is critical.) Bake the pumpkins at 350° F for roughly 45 minutes to at least one hour relying on the scale of the pumpkins. After I take away the pan from the oven, I flip the pumpkin halves over and sprinkle cinnamon on them (once more not from the quantity listed within the substances record).

When the pumpkin halves are cool, I scoop the pumpkin meat right into a bowl and stir properly till it acquires a clean consistency.

In the event you don’t develop pumpkins, you should use canned pumpkin purée for this recipe.

Measure purée quantity for recipe right into a bowl. Completely combine in nutmeg and cinnamon. Stir in melted butter and combined eggs. Add cornstarch, salt, baking soda, and baking powder, and as soon as combined, stir in gluten free flour till consistency is thick and clean. Pour in honey, combine properly, then add nuts and chocolate chips.

Grease muffin pan or use paper liners.

Pour batter till liners are almost full, depart ¼ inch house.

Bake at 350° F for 16-18 minutes.

Muffins are performed when a toothpick inserted in the midst of a muffin comes out clear.