Fig Newtons(ish)


For the fillings

  • 500 g. (18 oz. or 10 large) fresh figs
  • 250 g. (9 oz. or 1 1/4 cups) sugar
  • 1 lemon (juice and zest)
  • 1 tsp. Vanilla extract.

For the cookie

  • 2 1/4 c all-purpose flour
  • 1 1/4 sticks butter
  • 1/3 cups + 1 T sugar
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1 t Vanilla
  • 2 T maple syrup
  • 1 T milk
  • 3 large egg yolks


For the filling

  1. Cut figs into eights
  2. Combine all ingredients into a pot.  Cook until reduced by half, stirring constantly to prevent scorching.

For the cookie

  1. Whisk together the flour, salt, cinnamon, and baking powder to combine.
  2. Combine the butter and sugar and beat until fluffy.
  3. Add maple syrup, milk, and vanilla and mix until combined.
  4. Add the egg yolks one at a time alternating with a third of the flour mixture.
  5. Bring the dough together and flatten into a disc. Wrap in plastic and refrigerate for an hour.

Assembling the cookies

  1. Preheat the oven to 350°F.
  2. Cut the dough into 4 equal parts. Using one piece, lightly knead the dough to make it pliable.
  3. Roll out the dough into a square of wax paper. (roughly 10″ x10″)
  4. Trim the edges so the square is even, then cut square in.
  5. Add a finger thick strip of jam along the center of one of the halves.
  6. Fold one third of the dough over the preserves. Fold the remaining one third of the dough over that making a log. Transfer the log onto a silpat lined cookie sheet and flatten it out slightly.
  7. Repeat this process with the remaining dough pieces of dough.
  8. Bake the bars for 20 min or until slightly golden.  Cut the freshly baked bars into 2 in. cookies.
  9. Allow the cookies to rest overnight.


Yummy but way too much trouble.  These took two days to make and the cookie dough is fragile and temperamental.


Asian Slaw


  • 1/2 head red cabbage – shredded
  • 4 green onion – thinly sliced on the diagonal
  • 4 carrots – shaved
  • 1/8 c cilantro – roughly chopped
  • 3/4 c vegetable oil
  • 1/3 c rice wine vinegar
  • 1/4 c sugar
  • 2 T soy sauce
  • 1 t sesame oil
  • 1 t red pepper flakes
  • 1 t garlic powder
  • 1 t garlic salt
  • 1/2 t black pepper
  • 1 package ramen noodles – noodles only – crushed
  • 1 c cocktail peanuts – roughly chopped


  1. In a large jarl, combine the oil, vinegar, sugar, soy, sesame oil, pepper flakes, garlic powder, garlic salt and black pepper.  Whisk to emulsify.
  2. Combine the cabbage, onion, carrots and cilantro in a large bowl.
  3. Add the dressing and mix to combined.  Cover and chill for at 2 hours.
  4. Crush the ramen noodles and place on a baking sheet. Toast in the oven at 350°F for 10-12 minutes until golden. Cool completely.
  5. Just before serving add the noodles and peanuts.

Beavercreek Honey-Teriyaki Chicken


4 lb boneless/skinless chicken thighs


  • 1 1/2 c teriyaki sauce
  • 1 c brown sugar
  • 3 cloves garlic – minced
  • 1 t fresh ginger – minced
  • 2 green onions – chopped
  • 1 t sesame oil
  • 1 t red pepper flakes


  • 1 c teriyaki sauce
  • 2/3 c honey
  • 1/2 c brown sugar
  • 2 green onions – minced
  • 3 clove garlic – minced
  • 1 t fresh ginger – minced
  • 1 t red pepper flakes

1 t toasted sesame seeds


  1. Rinse and pat the chicken dry.
  2. Mix the marinade ingredients stirring until the brown sugar has dissolved. Pour it over the chicken and marinate for at least 4 hours.
  3. Mix the glaze ingredients and simmer until reduced by 1/2 and thickened. Remove from the heat and reserve.
  4. Preheat the oven to 375°F.
  5. Remove the chicken from the marinade and place onto a rack over a baking pan lined with parchment. Bake for 20 minutes.
  6. Turn the chicken and brush on all sides with the glaze. Bake for an additional 20 minutes or until baked completely.
  7. After the chicken has baked for turn the oven to the broiler and move the oven rack up to broil for 1-2 minutes on each side turning as needed.
  8. Serve over rice, sprinkling with toasted sesame seeds and serving the leftover sauce on the side.

Almond Cake with Figs

It’s August and the figs are ripe. The biggest problem I have with figs (other than I can’t seem to keep the tree controlled) is that they all ripen at once. I have no fresh figs for 51 weeks of the year and then suddenly I have pounds and pounds of them. I’ve tried fig wine (once, lovely – twice, awful), dried figs (okay) and my famous fig and orange jam (at least famous to the science teachers at my school). This year I’m going to try a few new ideas and this is the first. I hope it tastes nice……


  • 130g butter at room temperature
  • 100g sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • 120g almond meal/flour (ground almonds)*
  • 65g plain flour
  • ¼ tsp. salt
  • ⅓ tsp. ground cinnamon
  • 65g greek yoghurt
  • about 5-6 figs, quartered vertically into wedges


  1. Preheat oven to 390F.
  2. Butter and line the bottom and sides of an 8” pan with butter.
  3. Beat the butter and the sugar in the mixer until they become light fluffy.
  4. Add the eggs and vanilla.  Mix until well combined.
  5. Add the almond meal, flour, salt and cinnamon to the bowl with the egg mixture and beat until just incorporated.
  6. Add the yogurt and mix until just combined.
  7. Pour the batter into the cake pan, smoothing out the top. Arrange the fig quarters on top of the cake in a circle.
  8. Bake for 15 minutes, then reduce the heat to 340F and bake another 35-40 minutes, until the cake is set.
  9. Remove the cake from the oven and let it to cool for at least 20 -30 minutes before taking it out of the pan.

Challah for Lughnasadh


  • 3 ½t t dry yeast
  • ¼ c honey
  • 1 c water
  • 2 eggs + 2 egg yolks
  • ¼ c corn oil
  • 4½ c AP flour
  • 1½ t kosher salt
  • 1 beaten egg for wash


    1. Combine the yeast, water, honey, eggs, egg yolks, and oil in the bowl of the mixer and whisk to combine and dissolve the yeast
    2. Fit the mixer with the dough hook. Add half of the flour and mix to combine.
    3. Add in the salt and the remainder of the flour and mix to form a soft, rough dough.
    4. Knead using medium-low until the dough is smooth and elastic – about 8 minutes.
    5. Shape the dough into a ball and place, smooth side down, into and oiled bowl. Turn to coat the ball with the oil, ending with the smooth side up.
    6. Cover the bowl tightly and let stand in a warm place until doubled.
    7. Turn the dough out onto a un-floured surface. Using a scale, divide the dough into 6 equal pieces.
    8. Roll each portion of the dough into a rope for braiding – they should each be about 13-inch-long.  Keep them loosely covered as you make them.
    9. Line two sheet pans with parchment paper. Line up 3 of the ropes next to each other and begin braiding from the center to one end. When you have finished half of the braid, pinch the ends together. Then braid from the center to the other end, pinching the ends together.  Make a second loaf with the other 3 ropes of dough on a second prepared sheet pan.
    10. Cover each for proofing, placing tall glasses to keep the cover from touching the dough.  Let it proof until the braids look puffy have at least doubled in volume, 45 to 60 minutes.
    11. Preheat the oven to 375°F.
    12. Brush the top of each braid lightly but thoroughly with the beaten egg.  Bake for 15 minutes. Switch the pan top-bottom and front-back.
    13. Reduce the oven to 350°F and continue baking until the loaves are golden brown and the they sound hollow when tapped – about 50 minutes.

Chocolate Chip – Oatmeal Cookies


  • 2/3 c castor sugar
  • 2/3 c packed brown sugar
  • 2 sticks of butter at room temperature
  • 1 t vanilla
  • 2 large eggs
  • 1/2 t baking soda
  • 1/4 t kosher salt
  • 1 1/2 c all purpose flour
  • 1 1/2 c rolled oats
  • 1 c chocolate chips
  • 1 c white chocolate chips


  1. Preheat to 350F.
  2. Line two half-sheet pans with silpats.
  3. Combine the sugar, brown sugar and butter together in the bowl of a mixer and beat with the paddle attachment until fluffy and light
  4. Add the egg and vanilla and mix to combine.
  5. Add the flour, baking soda, oats and salt and mix well to just combine.
  6. Finally mix in the chocolate chips.
  7. Use a 2-inch-diameter ice-cream scoop to portion the batter onto the prepared pans.  Bake 18 to 20 minutes.

Instant Pot Mexican Beef


  • 1.5 t dried oregano
  • 1 t cumin
  • 1.25 t salt
  • 0.5t ground pepper
  • 1 T olive oil
  • 1.5-2 pounds trimmed top round beef roast cut into 4 or 5 pieces
  • 0.5 c orange juice
  • 0.5 c beef stock
  • 0.5 large yellow onion, quartered
  • 4 cloves garlic, finely chopped


  1. Stir together the oregano, cumin, salt, pepper and olive oil. Add the beed and rub it in to coat.
  2. Put the orange juice, broth, onion and garlic into the bottom of the Instant Pot. Add the beef on top.
  3. Cover the Pot and twist the lid to secure, setting the valve to seal.
  4. Set the manual/pressure cook button to high pressure for 50 minutes.
  5. For shredded beef, when finished, allow a full natural pressure release.
  6. When finished remove the lid and put meat on a cutting board. Use tongs or forks to shred it.
  7. Salt and pepper the meat to taste and serve the it in tortillas with various toppings.


We decided it could use a little more moisture (perhaps add some of the liquid to the shredded beef) and some more heat.