Posts tagged #All Purpose White Sonora Flour

Beet & Apple Hand Pies

apple beet handpies

I love the challenge of making dinner out of nothing. Well not nothing. Just the random veggies that are left in my fridge before I make it to the store again. Which is how this lovely combination came about- beets and apples! I used traditional apple pie spices- cardamon, cinnamon and ginger but the addition of the beets adds an earthy sweetness. And most importantly it turns the pie filling a vibrant pink!

apple beet pie

Beet & Apple Hand Pies

Makes 6 round hand pies

3 apples
1 small beet
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cardamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon

1 1/2 cups all purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, cold
1/4 cup ice water

1 egg, for egg wash

The key to a flaky pie crust is to use cold butter and work quickly so that the butter doesn't melt. The addition of ice water helps to keep the dough cold as well!

To make the crust combine the flour, sugar and salt in a large mixing bowl. Cut the cold butter up into 1/2 cubes and add to the flour mixture with a pastry cutter. Work the butter into the flour until the butter is broken into pea sized pieces and the dough is the consistency of cornmeal. Then stir in the ice water and use your hands to mix it in until the dough just forms a ball. Resist the temptation to over work the dough. Wrap the dough in plastic wrap and allow to rest in the fridge for at least 30 minutes. The dough can also be made a day ahead of time.

Trim the beets tops and bottoms. Chop the apples and beets into 1/2 inch cubes (no need to peel them). Add the apples, beets, sugar, spices, and salt to a saucepan and bring to a boil. Reduce the heat and allow to simmer for 5 minutes. Then add 1 tablespoon of flour and simmer for one minutes, allowing the filling to thicken slightly. Such that there is still liquid from the fruit in the bottom of the pan but it is no longer watery.

Preheat the oven to 375 F. Remove the pie dough from the fridge and roll it out on a lightly floured surface.  Flip the dough a few times as you roll, lightly flouring each side as you do. This will keep it from sticking. Keep rolling until the dough is approximately 1/8 inch thick. Use a 4 inch biscuit cutter to cut the dough into 12 rounds (if there is not enough room, re-roll the dough to make more). Remove the surrounding dough scraps and use a spatula to gently place half of the rounds on a parchment lined baking sheet and place a heaping tablespoon of pie filling into the center of each pie round.  

To make the pie tops, lightly roll the remaining dough rounds so they stretch another 1/2 inch. This will make it easier to fit them over the pie filling. Lightly spread water around the edge of the bottom pie round with your finger and drape the pie top round over top. Use a fork to seal the top and bottom dough together. Use a sharp knife to cut a small 'x' in the top layer of the pie dough. It will expand as it bakes and show the pink apple-beet filling. 

Crack one egg into a small dish and mix with a fork. Use a brush to lightly brush the egg on tops of each pie. This will give the final pie a lovely golden shine! 

Bake for 35 minutes or until golden. 


Posted on March 16, 2017 and filed under Dessert, Recipe.

Purple Barley Scones

Purple barley is one of the new and exciting varieties of grain we're growing this of course we had to experiment! The barley has a light but distinct flavor that will make you want to bake it into everything! These scones are perfect on their own or with a spoonful of jam & homemade whipped cream. 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 

these  scones turned out more blueish green than purple...but I think this just adds to the uniqueness! 


  • 1 cup + 2 Tbsp. purple barley flour (145g)
  • 1 cup White Sonora all purpose flour (140g)
  • 1/2 cup brown sugar
  • 1 Tbsp. baking powder
  • 1 1/4 tsp. salt
  • 1 stick unsalted butter (chilled, cut into squares)
  • 1/2 cup buttermilk (substitute yogurt, regular milk, etc.)
  • 1 egg
  • 2 tsp. vanilla
  • raw sugar for topping


  1. using your hands, combine the chilled butter with your dry ingredients until the butter is the size of small pebbles
  2. whisk together egg, milk, and vanilla extract. set aside. 
  3. with a spatula, fold in eggs and milk until dough is formed (feel free to knead the dough with your hands if the spatula isn't quite doing the job) - if the dough is too watery 
  4. roll out the dough on a lightly floured baking surface (about 1/2 inch thick) 
  5. using a biscuit cutter (size of your choice), cut circles out of the dough and place on a cookie sheet covered in parchment paper (you can also cut your scones into triangles if thats what you prefer). sprinkle the rounds with raw sugar (optional)
  6. place the cookie sheet in the freezer (so the butter can chill out) for at least 15 minutes before baking. while the dough is chilling, set the oven to 350 degrees
  7.  once the dough is ready, bake for 10 minutes
  8. let scones cool then serve with jam and/or cream 
this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this dough gets pretty dark once you add liquid to it...but don't worry, they still taste amazing! 

this recipe was inspired by Good To The Grain's barley scone

Posted on April 6, 2015 and filed under Recipe, Dessert, Breakfast.

Grapefruit & White Chocolate Chip Cookies

Hello, Spring! These cookies are the perfect treat for jumping into this new, bright season! 

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.

I'm obsessed with tulips at the moment! Plus, red tulips symbolize undying love..which is what I feel for these cookies.


  • 2 1/2 cups (300 grams) White Sonora all purpose flour
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp. salt plus extra for topping
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 1 egg + 1 egg yolk
  • 1 cup (two sticks) unsalted butter
  • 1 Tbsp. grapefruit zest (about one large grapefruit worth) plus extra for topping
  • 1 1/2 cups white chocolate chips
I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 

I picked this beautiful grapefruit from my backyard! Gotta love Arizona! 



  1. zest the grapefruit and add it to the white sugar. with your fingers, rub the two together until fully combined  (the coarse sugar helps release the oil from the zest)
  2. in a stand mixer, cream the butter and the white sugar/zest blend until smooth
  3. add the brown sugar, vanilla, and eggs
  4. once mixed, slowly add the dry ingredients (flour, salt, baking powder)
  5. incorporate white chocolate chips
  6. once the chocolate chips are mixed with the dough, scoop out small (about 1 Tbsp. size) balls of dough, place on cookie sheet (with parchment paper) and place in the freezer for at least 15 minutes (enough for the butter to freeze)
  7. while your scooped dough is in the freezer, set the oven to 350 degrees. blend the extra salt and grapefruit zest and set aside
  8. before putting your dough in the oven, sprinkle the salt/zest mixture on top of the cookies
  9. bake for 8 to 9 minutes (10 for a crunchier cookie). cool on rack then enjoy! 
delicious, golden perfection

delicious, golden perfection

Posted on March 24, 2015 and filed under Recipe, Dessert.

Pear Cranberry Tart with a Farro Buttermilk Crust


Pear Cranberry Tart with a Farro Buttermilk Crust

Farro Crust (makes 2 crusts)
1 cup Farro flour
1 1/2 cup White Sonora all purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) very cold unsalted butter
3/4 cup buttermilk (plus 2 tablespoons if you find your dough too dry)

Filling and Glaze
3 pears
1/4 cup fresh cranberries plus 2 tablespoons for the glaze
1 teaspoon ground ginger
Zest of 1 small lemon
1 teaspoon ground cloves
2 cinnamon sticks
1 cup sugar
1 cup water

1. Mix the flours, salt and sugar together in a large mixing bowl. Chop the cold butter* into small cubes and add to the dry mixture with a hand held pastry blender. When the dough is crumbly and the butter is broken up into pea-sized chunks, add the buttermilk. Mix until the dough is wetted and then turn the mixture out onto the counter to knead it into a ball. Cover the dough with plastic wrap and let the dough rest for 1 hour in the fridge.

2. Preheat the oven to 400° F. Cut the pears in half, spoon out the seeds and cores and set aside as they will be used in the glaze. Thinly slice the pear halves, keeping the halves together (as shown in the picture). Pull the dough out of the fridge and split it into two equal pieces. Place one half in the freezer for another day. 

Cover a baking sheet with parchment paper. Lightly flour the parchment paper before placing the dough in the middle. Use a rolling pin to roll the dough into a 20 inch circle (or anything close to a circle will do)  Place the pear halves in the middle of the circle, starting from the middle and fanning them out. Leave 2 inches around the edge. Fold up the dough edges around pears, creating a 2 inch free-from crust edge. Bake for 45 minutes. 

3. In a heavy bottomed sauce pan mix the sugar, water, spices, cranberries and pear cores. Allow to simmer over low heat while the tart bakes. It should reduce to a thick syrup. After removing the tart from the oven allow it to cool for 10 minutes strain the syrup and pour it over tart. 

Best served with vanilla ice cream or a dollop of crème fraiche.

*Working with cold butter is the key to a great pie /tart crust. 

anjou pears
pear tart
Posted on November 21, 2014 and filed under Recipe, Dessert.

Simple Lemon Loaf

We love the simplicity of this lemon loaf because it allows the fresh sweetness of the White Sonora flour to truly shine. Garnished with bright edible flowers, this loaf is perfect for any special occasion.

lemon loaf with flower garnish

1 1/2 cups Type 00 Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup olive oil

Lemon Glaze
1 tablespoon lemon juice
1/2 cup powder sugar

Edible flower garnish

Preheat the oven to 350°F. Grease and flour a loaf pan. 

Mix 1 1/2 cups flour, baking powder, and salt in a bowl. In another bowl whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil together.  Add the dry ingredients into the wet ingredients and mix thoroughly, until all the clumps are works out.  Pour the batter into the floured pan and bake for 50-60 minutes, or until a toothpick comes out clean. 

Cool in the pan for about 15 minutes before flipping the loaf out onto a cooling rack. While the cake is still warm, pour the lemon glaze over the cake and sprinkle edible flower garnish over the top. Allow to fully cool before serving. 

Posted on October 28, 2014 and filed under Recipe, Dessert.

the perfect scone

These scones are the closest we could get to High Tea with the Queen...Pair them with your favorite jam and Devonshire cream (and tea, of course)for the ultimate experience.



3 cups all purpose flour (14 oz by weight)

1/4 teaspoon salt

1 tablespoon + 1 teaspoon baking powder

2 tablespoons sugar

1/2 cup dried currants

a few grates of fresh nutmeg (optional)

10 tablespoons butter (1 1/4 cup)

1/4 cup whole milk

2 eggs

1/2 teaspoon vanilla extract 


1 - whisk together flour, sugar, salt, and baking powder into a large bowl.

in a stand mixer or by hand, scrape in the butter (chilled, cut into cubes) into the dry ingredients until the butter is pea sized and the mixture is almost grainy. 

2 - add dried currants to the butter and flour mix. 

3 - in a separate bowl, whisk together eggs, milk, and vanilla. slowly add this mixture to the dry ingredients and mix until doughy. 

4 - preheat oven to 420 degrees.

5 - dust flour onto a flat surface to roll out your scone dough (just enough so that it doesn't stick). knead the dough ball a few times but don't overwork it. roll out the dough until it is about 3/4 inch thick. 

6 - cut the dough into 2 1/2 inch rounds (you can use a biscuit cutter or any circle cookie cutter of the approximate size) and place onto baking sheet (it is best to use parchment paper).


optional: you can make an egg wash to brush onto the top of your scones before baking

note: place baking sheet of scones into the refrigerator for at least 15 minutes before baking.

7 - place scones into 420 degree oven and turn heat down to 400. bake for 10 minutes, until puffy and almost golden.

cool on rack, serve with jam and heavy whipped cream, and enjoy!  

(whip heavy whipping cream, vanilla extract, and powdered sugar until thick) 

this recipe was inspired by Sarabeth's currant scones

Posted on October 26, 2014 and filed under Recipe, Breakfast, Dessert.

pat-a-cake pancakes


Last week a few little friends came over to help me test out our new pancake mix. Besides having a lot of fun, I learned that with a little help a two year old can mix up the batter! He took his task very seriously-- just love that focused expression. 

What are ways that you let your children participate in the kitchen?


And, this little guy was happy to eat them hot off the griddle. 

Posted on November 21, 2013 and filed under Blog.

brie & pear puff pancake


Here's a simple way to modify our pancake mix. 

Brie and Pear Puff Pancake

1 bag HFM pancake mix--prepare by adding ingredients as instructed on package (egg, milk, butter)
3 ripe pears, peeled and diced
1 tablespoon butter
Optional: 1 cup of diced ham
4 ounces Brie cheese, sliced thinly
Maple syrup

1. Heat oven to 350.

2. In an oven proof skillet add  1 TBS butter, sauté pears (and optional ham). Add the pancake mixture to the cast iron skillet, stir to mix. Arrange the slices of brie on top of the batter.

3. Bake for about 25 minutes or until done. Turn oven to broil, sprinkle top of pancake with cinnamon and sugar, broil until brie is bubbly.

Serve drizzled with warm maple syrup.

Posted on October 4, 2013 and filed under Breakfast, Recipe.

golden fig pancakes

...with whipped mascarpone. And maple syrup. AND berries.

Do I have your attention now? 

My mother invented this pancake to feed a hungry track team one morning. This recipe is award winning. And the track team went on to take 2nd in state. What else can I say. 


Did I mention that my mother is a registered dietician? So they are good for you too.

Golden Fig Oatmeal Pancakes with Whipped Mascarpone and Berries

Inspired by Oatmeal Pancakes form Kim Boyce’s Good to the Grain

Makes 12 big pancakes

Fig Oatmeal:

1 cup cooked oatmeal (I used Coach’s oats)
4 golden figs dried, finely chopped

Dry Mix:

1 ¾ cups type 00 flour
2 tbsp sugar
2 tsp baking powder
¾ tsp salt
½ cup whole ground flax seed

Wet Mix:

3 tbsp unsalted butter, melted
1 ½  cups soy milk            
1 tbsp honey
2 pastured eggs
Whipped Mascarpone:
½ cup mascarpone
½ cup powdered sugar


Berries in season
Maple Syrup

1. Fig Oatmeal. If you are using Coach’s oats bring 3 cups water to a boil and a 1 cup oats. Reduce the heat and cook for 5 minutes. Near the end stir in the figs and cook for another minute. For other types of oats follow a 1 cup oats to 2 cup water ratio.

2. Sift the dry ingredients together in a bowl. In a separate bowl, whisk together the butter, soy milk, honey and eggs. Combine the wet mixture, dry mixture and fig oatmeal, gently folding it all together.  If you think the batter looks a little thicker than your normal pancake batter, that good. It’s exactly right.

3. Heat your cast-iron skillet. When it’s hot enough, coat the skillet with butter. Drop a few ¼ cup servings of batter in the pan, wait for bubbles and flip pancakes. Cook on the other side for another 3 minutes. Continue to re-butter the pan as you go along.

4. To make the whipped mascarpone, simply whip mascarpone and powedered sugar with a hand mixer until it forms stiff peaks.

Stack the pancakes up and serve hot with a dollop of whipped mascarpone, a few berries and a generous pour of maple syrup.  

Posted on May 16, 2012 and filed under Breakfast, Recipe.

rhubarb tarts

rhubarb tarts.png

This recipe was on the page before the Carrot Cornflour Waffles. I had no choice but to make them. And it's rhubarb season! 

Rhubarb Tarts

Adapted from Good to the Grain by Kim Boyce


1 cup corn flour
1 cup all-purpose flour
½  cup fine cornmeal
¼  cup plus 2 tablespoons sugar
1 teaspoon Kosher or coarse salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
¼  cup plus 2 tablespoons heavy cream
2 egg yolks

Rhubarb Compote

2 pounds rhubarb stalk, rinsed
1 ¼ brown sugar

1. Dough. Mix the dry ingredients together in the bowl of your standing mixer. Attach the bowl to your mixer, add the chopped butter and turn the mixer on low, increasing the speed until the mixture resembles cornmeal. Then add the heavy cream and egg yolks, and mix until combined. The dough will come together as a ball.

2. Rhubarb Compote. Remove and discard the ends of the rhubarb stalks. Chop the stalks into ½ inch chunks.  Put 3 cups of the rhubarb (leave the rest aside) and the brown sugar in a heavy bottomed saucepan on low heat. The rhubarb will release water, soften, and start to break down.  Cook covered for 15 minutes. Increase the heat to medium and cook for another 15 minutes, until the rhubarb is thick and browned. At the end stir in the remaining rhubarb. Set aside and let cool.

3. Assemble. Divide the dough into 10 equal balls. Dust your work surface with flour to keep the dough from sticking. Press out balls of dough into 4 inch circles with the palm of your hand.  Thinning the dough at the edges. Spoon 3 tablespoons of rhubarb compote into the center of the dough, then ruffle up the edges around the filling. The sloppier the better!

Cover the uncooked tarts in plastic and place in the freezer for at least 1 hour.

4. Bake. Preheat oven to 375°F. Line a cookie sheet with parchment paper and transfer the frozen tarts to the sheet with a dough scraper. Bake for 35 minutes. 

Posted on April 25, 2012 and filed under Dessert, Recipe.

carrot and cornflour waffles

Carrot Corn Waffle

When you break corn down into its parts you get flint (the hard glassy bits), startch (the white floury part), germ (good oils and fats), and the outer pericarp (good for chickens). So depending on how we sift the corn when we mill it, we can get cornflour, cornmeal, polenta, or coarse grits. Nothing gets wasted. It's all about how fine the screens are and how close the stones are set together. Corn is incredibly versatile. And we haven't even started talking about color and cob patterns.

So here's just one idea on how to use cornflour--waffles. Perfect for a lazy Sunday morning.


If you want to include more whole grains in your cooking, then this cookbook is required reading: Kim Boyce's Good to the Grain. Although she uses some pretty obscure grains, even for a miller's daughter, most of the recipes can be modified and it gets you thinking outside of the all-purpose-flour-box. 

Carrot and Cornflour Waffles

Adapted from Good to the Grain by Kim Boyce

Dry Mix:

1 ½ cups cornflour
1 ½ cups all-purpose flour
¼  cup plus 2 Tbsp wheat germ
¼  cup dark brown sugar
1 Tbsp baking powder
1 Tbsl ground ginger
1 ½  tsp kosher salt

Wet Mix:

1 cup plus 2 Tbsp carrot juice
¾  cups whole milk
3 Tbsp unsalted butter, melted and slightly cooled
Zest and juice of one orange
2 eggs

1. Turn the waffle iron on. Then sift the dry ingredients into a large bowl. Don’t skip the sifting like you normally do. Think fluffy waffles!

2. In a smaller bowl, whisk all the wet ingredients together.

3.  Pour the wet mixture into the dry, using a spatula to gently fold it all together. The batter should be fluffy, but thicker than a normal waffle batter.

4. Brush the waffle iron with butter or spray with a bit of Pam. Then, scoop ½ cup of batter onto each space on the waffle iron. Close the iron and wait for the indicator light to come on, take a quick peak to make sure the waffles are golden, pull them out with a fork and drench in warm maple syrup (I just put yogurt on mine to look healthy for the picture. )

Posted on April 20, 2012 and filed under Breakfast, Recipe.