Category Archives: kids favorite

Dad’s Bread

Long time family staple from the Cabbagetown Cookbook.

3 cups hot water
1/3 cup honey
2 T active dry yeast
4 c whole wheat bread flour
3 T oil
about 2 more cups whole wheat bread flour

One egg
Poppy Seeds or Sesame Seeds

Dissolve the honey the warm water (should feel slightly warm, not hot if dripped on your wrist) in a large bowl. Stir well then sprinkle the yeast in, mix and let stand for about 5 minutes. Yeast should start foaming after 5 minutes.

Gradually add the 4 cups of whole wheat bread flour, and stir until smooth. Set aside to rise in a warm spot for 1-3 hours. Punch it down once or twice if it gets too high.

Add the oil and salt, stir it in then Gradually add more whole wheat flour to the bowl stirring in one direction to work up the gluten. Continue adding flour until the dough holds together. It should still be fairly wet.

Turn the dough onto a lightly floured counter and knead for 5 minutes. Don’t overdo it or knead in too much flour. The dough should continue to be sticky and hard to work with, because  a slightly wet dough is best for gluten formation. Dust the counter with flour only as needed. It’s done when you can poke the dough with your thumb and the dough springs back.

Lightly oil the bowl and return the dough to it. Allow the dough to rise in a warm spot for at least one hour, or until it is more than double in bulk. Punch it down and divide into 2 portions. Knead each portion until it holds together in a smooth ball. Put the balls onto a floured surface, drape with a damp towel, and let rise for about 45 minutes, or until doubled in bulk.  Punch them down again, shape each ball into a loaf and place in lightly oiled loaf pans.

Brush with slightly beaten egg.  Sprinkle poppy seeds or sesame seeds on top of the loaves.

Let the loaves rise in a warm spot for 45 min, or until double in bulk. Place the loaves in a preheated 350° F oven. Bake until the loaves are firm and golden brown, and sound hollow when tapped on the bottom. About 55 minutes.

10 minutes after removing from the oven, remove the loaves from their pans and cool on a rack.


Adapted from “The Cabbagetown Cafe Cookbook,” by Julie Jordan, page 40

Dad’s Salmon Marinade from Alaska

Cook in oven on broil, on the grill or even over a campfire – just prepare ahead and put the marinade and fish in a ziplock into your cooler.  Serve with “square bread”.


Grandma’s Brownie Recipe

Simply the best brownies ever.  Grandma in this case is Nancy (Tunis) Klein ♥


1 c sugar
2 eggs
2 squares unsweetened baking chocolate*
1/2 c butter
1/2 c flour
1 t. vanilla
1/2 c chopped walnuts (optional)

∞ ∗ ∞ ∗ ∞ ∗ ∞ ∗ ∞ ∗ ∞ ∗

Grease a square baking pan (8x8x2″) and preheat oven to 350º.

Crack eggs into a medium sized bowl and beat with a fork. Add sugar and beat until well blended. Set aside while you melt the chocolate and butter, let cool a little and add them to the egg mixture.  (Melt the chocolate in a double boiler – small pan set in a larger pan of boiling water or in the microwave. If you use the microwave, watch carefully so it doesn’t burn.) Blend in the flour, then add the vanilla. Spread into the greased pan and back for 25-35 minutes, until set in the middle. Let cool before cutting into 9 squares.

* substitute: 1 square baking chocolate = 1 T oil + 3 T unsweetened baking cocoa


George Lapointe’s Authentic Redwall Stew

A Chemo Crew recipe, 2014


Beef, cut small
Potatos (4-5 medium size)
Carrots – lots
Onion – 1 large

To dredge beef

3/4 cup flour
garlic granules, powder or crushed – to taste

red wine – 1 cup
beef stock or bullion
olive oil for browning beef


1) dredge beef in flour and spices, brown pieces
2) chop onions, potato, carrot, and parsley, put in cooking pot
3) add beef to pot
4) use leftover dredging flour to make gravy in browning pan, adding water and bullion
4) add to pot with red wine
5) cover with water as needed.
6) cook until beef and vegetables are tender (1-2 hours on low, 3-5 in a crockpot)
7) thicken as needed to desired consistency


redwall illustration
Image from “Seven Impossible Things Before Breakfast” a blog about books

Sausage Gravy over Biscuits

Adapted by William from a recipe on which we can no longer find.

1 lb ground breakfast sausage
1 T olive oil
1⁄2 cup onion, chopped
2 garlic cloves, minced
3 T flour
2 cups half + half or milk
1 t ground black pepper
1/2 t nutmeg
small pinch of cayenne pepper
1 T butter
6 fresh homemade buttermilk biscuits
eggs over easy, one or two for each person

In a large skillet, heat the oil and cook the onion and garlic until softened. Add the sausage and cook over medium-high heat for 8-10 minutes or until it is browned and crumbly.

Stir in flour and cook for 2-3 more minutes, stirring frequently.

Gradually stir in half + half or milk. Add spices and cook for 3-4 minutes, or until gravy is thickened.

Remove from heat and stir in butter until melted.

Serve with biscuits and eggs.


Grandma’s Meatballs

Our standard for spaghetti and meatballs or meatball subs..

1 lb ground beef
1 c fine dry bread crumbs
1/2 c milk
1/2 c finely grated parmesan cheese
1 small onion, finely chopped
1 clove minced garlic
2 eggs
1 T minced parsley
1 t salt
1/2 t freshly ground pepper

your favorite tomato sauce

Mix all ingredients well using your hands. Shape into meatballs about 1 1/2 to 2 inches in diameter. Fry in a skillet in olive oil until browned on all sides. Place in a saucepan, cover with your favorite tomato sauce and simmer for 30 minutes. Serve over spaghetti or make meatballs subs.

Adpated from a couple different recipes from various editions of Betty Crocker.

Chicken Piccata

1 lb boneless chicken breast
1/4 c flour
2T olive oil
2 T lemon juice
salt & pepper to taste
Rinse chicken breasts and pat dry. Trim any excess fat or gristly bits. Cut each breast in half, or even thirds if large. Set aside on a plate.

Begin heating oil in a large frying pan over medium heat. Put flour in a shallow bowl.

Place chicken pieces, one by one, in a heavy plastic bag (its the perfect use for those bags inside of cereal boxes!) and pound flat (about 1/4″ thick) with a kitchen mallet. Coat each piece of flattened chicken with flour, gently shake off excess and place in the frying pan when the oil is hot, or set aside on a plate if the pan is full. Don’t stack them!

Fry in oil until cooked through and browned, about 4 minutes each side. Remove to a serving platter and continue this process until all the chicken is done; keep warm in the oven. Turn down the heat if the chicken cooks too fast or the oil starts to blacken.

Immediately after removing the last piece of chicken, pour the lemon juice into the pan and stir with a wooden spoon until the pan is deglazed and a nice sauce forms. Pour over chicken and serve.