Here's where we  list recipes from past cooking classes.

Filled Foods:

week 1

Jam Filled Cookies (makes 10)

(based on "Rosey's Jolly Rasberry Jelly Rock Cakes" from The Redwall Cookbook)

1 3/4 whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp salt

6 tbl butter

1/2 cup sugar

2 eggs

Rasberry jam

sugar for sprinkling

butter or oil for pan greasing

Combine flour, baking powder, and salt.  Cut butter into small pieces, then cut in to flour with a pastry blender.  Stir in sugar. Stir in eggs. Shape dough into 10 balls and place balls on greased cookie sheets.  Make a dent in each ball and spoon in jam.  Pinch dough closed around jam and sprinkle additional sugar on top.

Bake at 400F for about 15 minutes.

week 2

Pork dumplings

dough: flour and water.  add water gradually to form a smooth dough.  kneed for 5 minutes.  Let rest while you prepare the filling

filling:  based on "Asian Pork Filling" from Edible pockets for Every Meal

1/2 lb ground pork

shredded carrot

shredded kale

1 tbs sesame oil

2 tbs tamari

1 tsp grated ginger

1/2 tsp dry mustard

I usually double or triple.  I put in enough vegetable so it looks about like 1/3 veggies to 2/3 meat.  combine all ingredient,  cook in frying pan till meat is cooked through.

To fill dumplings, roll dough out thin.  cut circles with a  cookie cutter.  put a teaspoon of filling in each, wet edges and pinch closed, gathering the dough to give it a crescent shape.  

Boil or steam for a few minutes.  brown bottoms in oil if you like.

week 3

Apple Turnovers

2 1/2 cups whole wheat pastry flour
1 tsp sugar
1 tsp salt
2 sticks butter
1/3 cup or more cold water

Combine dry ingredients.  Cut in butter.  Add 1/3 cup water and combine with a cutting motion with a spatula.  Gradually add more water until dough holds together.  Refrigerated 2 hours or up to 2 days before use.


Apples (about 6)
3/4 cup sugar
2 tbl flour
1 tbl lemon juice
1/2 tsp cinamon
1/8 tsp salt

Cut up apples, combine with other ingredients.

Roll out dough.  Cut circles, fill with filling, seal edges.  Bake.

week 4

Pizza Pockets


3 1/3 cup whole wheat flour

1 1/4 cup water

1/2 tbl sugar

1/2 tbl salt

1/2 tbl yeast

1 1/2 tbl olive oil

Put ingredients in bread machine according to manual and run "dough" or "pizza dough" cycle.

Roll out dough cut circles.

Fill with:

Grated Mozzarella cheese

tomato sauce

vegetables of your choice

Seal edges.  Bake at 400F for 10- 15 minutes.

Recipes from Exploring Breads:

Week 1

Corn Tortillas

(these proportions come from a MASECA package)

2 cups Masa Harina 

1/4 tsp salt

1 1/4 cup water

Combine ingredients, adding water slowly until smooth dough is formed.  Form balls and let dough rest.  Use tortilla press to flatten (or smoosh between parchment paper with cake pan or other flat kitchen item).  Cook in hot skillet about 1 minute per side.  

Whole Wheat Tortillas

3 cups whole wheat flour

1 tsp salt

2 tsp baking powder (optional, we skipped this in class)

4 tbl coconut oil or other solid fat

water (about 1 cup)

Combine dry ingredients.  cut fat in with a pastry blender, til largest pieces are the size of peas.  Slowly add water til it forms a dough.

Roll into balls.  Let rest for 10 min- several hours.  Heat pan to medium heat.  Cook until bubbles form, then flip and cook about another minute.  (Should have light brown spots, if black, then your pan is too hot, if no spots increase heat or cook longer.)

Week 2

Hara Paratha (Collard/Kale Bread)

(adapted from a recipe by Julie Sahni)

1 1/2 cups whole wheat flour

1 cup cooked collard greens or kale, chopped

1/2 tsp salt

1/2 cup water (or less)  (can use cooking water from greens

1/2 tsp garam masala or other spice mix of choice

2 tsp olive oil, plus more for brushing

Chop greens as finely as you can.  Add to bowl with flour, salt, spices.  Mix and slowly add water to form dough.  (For very wet greens, sometimes only a few tsp water is needed.)  Knead dough for 10 min. then knead in 2 tsp oil.  Form into 8 balls.  For each ball:  Roll into thin circle, brush with oil, fold in half, brush again, fold again to form quarter circle.  Then roll out into triangle.  

When all dough is rolled out:  Heat a pan,  cook each bread til flecked with brown on each  side, then brush with oil and recook each side for about 1 min each.

week 3

Biscuits  (adapted from The Joy of Cooking)

2 cups whole wheat pastry four

2 1/2 tsp baking powder

1/2 tsp salt

4-6 tbl butter

3/4 cup milk

Combine dry ingredients in bowl.  Cut butter in pieces, add to bowl and cut in with a pastry blender.  When mixture resembles crumbs, with some pea sized pieces, stir in milk.  Knead about 5 folds, then roll or press out and cut.  Bake 8-12 minutes at 425F.  (Time will depend on thickness and size of biscuits.)


Squash Muffins  (adapted from Feeding the Whole Family by Cynthia Lair)

3 cups whole wheat pastry flour

1 tbl baking powder

1 tsp salt

1 tsp cinamon

1/2 tsp cloves

1/2 tsp cardamom

2 cups squash puree

1/2 cup maple syrup

1/2 cup water 

1/3 cup olive oil

2 tsp vanilla extract

1/2 cup chopped nuts (optional)

Combine dry ingredients in large bowl.  Combine wet ingredients.  Add to dry ingredients and stir.  Fold in nuts.  Place muffin cups on cookie sheet.  Fill muffin cups to top with batter.  Bake at 375F for 25-30 minutes.

(We used silicone muffin cups.  If using a metal pan, grease or use paper liners.)