While I have a lot of cookbooks, there are really only a few of them that I use on any really frequent basis. Most of them are for pleasure reading and idea gathering. I simplify my own approach to baking. One plain white bread loaf can take on a whole new demeanor with a simple liquid substitution. For things like Cream Puffs, well, Choux is pretty much Choux no matter how you cut it — you only need one Master Recipe. It’s the filling, icing, and purposeful presentation that make your own dish unique. For my Savory Spinach Pies, the crust is a plain pie crust mix with cream cheese substituted for some of the fat component. As I’ve said before, we’re not talking rocket science here. Challenge yourself to think, create, and experiment.

So, Recipe Collectors be forewarned, you won’t find that many here. What you will find are the basics along with hints and techniques that you can master and improve upon. Because really, otherwise you’re just collecting Lists of Stuff.

No Knead Recipes

No Knead Raisin Coffee Cake With Crumb Topping

Bagels

Libby’s Senior Citizen Bagels LOL

Basic Doughs

Basic Sweet Yeast Dough for Beginners

Breads

Chef Jeena’s Naan Bread

Experimental Small Stone Ground Round Rye Loaf

Gramma Bert’s White Loaf

Rosemary and Olive Oil Loaf

Small Easter Cross Rye Bread

Desserts

Chocolate Dream Puffs

St. Joseph’s Day Italian Style Cream Puffs Using Pâte à Choux

The Little Apple Cake

Fillings

Chocolate Ricotta Filing for Cream Puffs or Cannoli

Lekvar – Prune Filling for Danish

Pies

Basic Cottage Cheese Pie

Libby’s Coconut Cream Pie

Everyday Sweet Potato Pie

Pecan Pie

Savory Spinach Turnover Pies

Rolls

Rustic Garlic Knots

Vintage Recipes

A Darned Decent Fudge Cake 1921

War Bread

This Index will be updated as new Recipes are added.