Egg Salad


3 tablespoons Just Mayo
1 tbsp cream cheese [optional]
1-1/2 teaspoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon lemon juice [a squeeze of fresh lemon juice]
6 hard-boiled eggs, coarsely chopped
2 scallions, chopped
1 stalk celery, chopped
1/4 c chopped dill (a small handful)
5 chopped olives (or pimientos) [optional]
1 tsp sweet relish [optional]
1 tsp chopped parsley [optional]

To serve:

bread, lettuce, sliced radishes


Mix well.

NOTE1: Some people separate the yolks and mix with the mayo.



Pumpkin Muffins

Pumpkin Muffins

makes 18


2 C canned pumpkin or you can use fresh, but my muffins have a nicer top with canned ( not pumpkin pie filling)

3C All purpose flour- unbleached sometimes I make them with we wheat flour 1 cup WW/ 2 cups unbleached flour

2C white sugar

2 tsp baking soda

1/2 tsp baking powder

3/4tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp allspice

1 tsp salt

2/3 cup veg oil

3 eggs- large

your muffins will come out better rise with with fresh baking powder& soda & room temp pumpkin, & eggs


Preheat oven to 350

Mix in med bowl pumpkin, oil & eggs In extra large bowl I mix my dry ingredients really well, make a well in center & pour in wet ingredients.

Mix until incorporated BUT DO NOT OVER MIX. If you over mix you won’t have the nice big tops.

Spray each paper with a little veg oil spray (paper comes off easy that way) & place in pan. Let batter rest about 15 minutes. Fill liners using an ice cream scoop. Cook for about 20 minutes.

These muffins are good plain but really good with cream cheese frosting on top. I also sometimes put pepita seeds (bulk bins, roasted & salted on top).


1/4 cup butter softened
4 oz softened cream cheese
2 c powdered sugar
1/2 tsp vanilla

Mix well. You’ll have extra of this frosting about a 1/2 cup extra

Cooking Conversions


Teaspoons Drops Tablespoons Milliliters*
1/2 teaspoon 30 drops 1/6 tablespoon 2.5 milliliters
1 teaspoon 60 drops 1/3 tablespoon 5 milliliters


Tablespoons Teaspoons Fluid Ounces Milliliters*
1/2 tablespoon 1 1/2 teaspoons 1/4 fluid ounce 7.5 milliliters
1 tablespoon 3 teaspoons 1/2 fluid ounce 15 milliliters
2 tablespoons 1/8 cup 1 fluid ounce 30 milliliters
3 tablespoons 1/6 cup 1 1/2 fluid ounces 45 milliliters


Cups Tablespoons Fluid Ounces Milliliters*
1/4 cup 4 tablespoons 2 fluid ounces 60 milliliters
1/3 cup 5 tbsp. + 1 tsp. 2 1/3 fluid ounces 80 milliliters
3/8 cup 1/4 cup + 2 tbsp. 3 fluid ounces 90 milliliters
1/2 cup 8 tablespoons 4 fluid ounces 120 milliliters
5/8 cup 1/2 cup + 2 tbsp. 5 fluid ounces 150 milliliters
2/3 cup 10 tbsp. + 2 tsp. 5 1/3 fluid ounces 160 milliliters
3/4 cup 12 tablespoons 6 fluid ounces 177 milliliters
7/8 cup 3/4 cup + 2 tbsp. 7 fluid ounces 207 milliliters
1 cup 16 tablespoons 8 fluid oz. (1/2 pint) 237 milliliters

Pints on up

Pints Cups Fluid Ounces Liters*
1 pint 2 cups 16 fluid ounces .47 liters
1 quart 4 cups/2 pints 32 fluid ounces .95 liters
1 gallon 16 cups/4 quarts 128 fluid ounces 3.8 liters

*Milliliter and liter measurements are approximate.

Conversion_kitchen equivalents_Cheat_Sheet_03Final


Food specific conversions:

TFL Coffee Cake

TFL used blueberry jam and cream cheese

Makes 1 braid

1.5 tsp instant yeast
1.5 tsp sugar
3/4 cup warm milk
1 cup unbleached all-purpose flour

1 egg
3/4 tsp salt
3 tbsp sugar
1.25 to 1.5 cups unbleached all-purpose flour
1/4 cup (1/2 stick) butter

Blueberry Filling
1 cup blueberries
2 tbsp sugar
2 tbsp cornstarch
1 tbsp lemon juice

Egg Glaze
1 egg (should actually be 1/2 egg ;))
1.5 tsp milk

Cream Cheese Filling
3/8 cup cream cheese (3 oz)
1 tbsp sugar
1/4 tsp vanilla extract
1.5 tsp egg glaze


For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.

Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, make the fillings before shaping the loaves.

Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Egg Glaze: combine the egg and milk in a bowl and beat until combined.
Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined

Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle.

Spread your fillings in the center of the dough.

At an angle, slice the sides of the dough into tabs approximately 1 inch wide.

Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds.

After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


TFL Buttermilk Rolls

From here.

The rolls are baked in an 8in springfoam pan and when they rise, they basically smoosh together attractively.

Buttermilk Cluster
Makes 12 to 18 rolls, depending on size

6 to 6 1/2 cups (750 grams) bread or all-purpose unbleached flour
1/2 tablespoon salt
1 envelope (2 1/2 teaspoons) active dry or instant yeast, or 1 15 gram cake fresh yeast
1 tablespoon warm water
1 3/4 to 2 cups buttermilk
1 tablespoon honey

1 egg beaten with 1 teaspoon water

1-2 tablespoons seeds (poppy, sesame) or grains (cracked wheat, rolled oats)

Combine the flour and salt in a large bowl. Combine the warm water and yeast in a small cup and allow to proof for 10 minutes.

Pour the yeast, buttermilk, and honey into the flour mixture and mix well. If the dough is so dry that some of the flour won’t stick, add a bit more buttermilk or water. If the dough is too sticky to knead, more like a batter, add more flour by the tablespoon until the correct consistency is achieved.

Knead by machine or hand for approximately 10 minutes. Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.

Divide the dough into 12 to 18 pieces. If you are a stickler you can scale them so that they are even, but I just cut them roughly the same size. Shape each piece into a neat ball and place in a round dish or spring-form pan close together.

When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for 45 minutes to an hour. Meanwhile, preheat the oven to 425.

Uncover the rolls and brush gently with the egg wash. Sprinkle on the grain topping, if you like. I used cracked wheat.

Bake for approximately 30 minutes, until the rolls are firm and spring back when tapped.

Unmold the rolls from the pan and serve warm.

TFL’s Pav Recipe

This is a version of pav from one of the commenters on The Fresh Loaf.

Makes 12 Pull Apart Buns

Recipe Source: Bakingyummies

400 grams / 14 ounces all purpose or plain flour
2 tablespoon + 1 teaspoon granulated sugar
1 + 1/2 teaspoons regular salt
1+1/4 teaspoons instant yeast
210 grams / 7.4fl ounces water at room temperature
2 tablespoons melted butter to brush on top of the baked buns

Mix the flour, sugar and salt in a large bowl. Add the yeast and mix.

Make a well in the center of the flour and pour the water. Please click here and follow the steps till the initial proofing stage. You can either use a stand mixer with the dough hook or your hands to knead the dough.

Knock back the dough. Line a baking sheet with parchment.

Divide the dough into twelve equal size pieces. Shape each piece into a round and smooth it by pressing the ball to expel any air bubbles. Now form your palm into a cup shape and roll the ball against the counter with the help of the palm until it forms a smooth and round ball.

Place all the shaped balls on the baking sheet with about an inch gap between each. Cover the pan loosely with a cling film or a tea towel. At this stage if you want, you can place the pan in the refrigerator to be baked early in the morning or a day later.

Once the buns are almost double in size, preheat the oven to 200 degrees C / 390 degrees F. Bake in the preheated oven for about 30 mins or until the rolls are golden brown and sound hollow when tapped at the bottom. Alternatively, you can check if the buns are done with a food thermometer as well. It should register at least 80 degrees C / 180 degrees F.

Home Remedies

For joint pain and inflammation:

In 8×8 pyrex brownie pan, add box of golden raisins, cover with 750 ml gin. Do not use the cheap gin – most people use Gordon’s or Tanqueray.  The anti inflammatory ingredient is juniper berries, and cheaper jin uses an extract instead of the actual berries, so the remedy won’t work. Let sit until gin is absorbed by the raisins (at least a week).  Take remaining raisins and liquid, bottle and fridge. Have 9 every day. It will take about 2 mo for the pain to go away.

For sore throat and difficulty sleeping:

1 c hot water
1 tea bag
1 tbsp honey
2 oz whiskey
1 tsp lemon juice

Make tea, add honey, lemon juice and whiskey.

For sore throat:

In saucepan over med high heat, add 1 c milk, 1 tsp turmeric, let boil. Add 1 tsp ghee. Enjoy (?)

For cough:

1 part vodka/whiskey, 1 part honey/maple syrup, 1 part lemon juice

For weight loss:

1 c hot water
1 tbsp honey
1 tbsp ginger juice

Drink every morning.

For cough:

Vicks on feet, wear socks.

For cough:

Soak peppermint candies in whiskey until dissolved. Take 1 tbsp before bed.