INGREDIENTS 3 cups all-purpose flour 1 teaspoon active yeast (not rapid or instant) 1-1/2 teaspoons kosher salt 1-1/2 cups slightly warm water (tepid) --2 teaspoons canola oil  (For top and bottom of dough ball so it doesn't stick or form crust while rising -2 TB butter melted in ramekin, with brush (set aside) --10” Seasoned Cast Iron Skillet METHOD Add flour to bowl. Add yeast and sea salt and stir thoroughly. Add barely warm (tepid) water and stir thoroughly. The dough will look rough and shaggy. Lightly oil top of dough using a paper towel, then oil your hands (to pre ..read more

  My husband loves this cake so much he had two pieces 'after' eating lunch... Ingredients 2 Eggs 1 ½ cup Canola Oil 2 cups Granulated Sugar 3 cups A-P Flour 2 teaspoons Ground Cinnamon ½ teaspoon Ground Nutmeg ½ teaspoon Kosher Salt 1 ½ teaspoons Baking Soda 4 cups Chopped Apples (peeled and cored): measure after chopping 1 cup chopped Pecans: measure after chopping 1 teaspoon Vanilla Extract ⅔ cup 2% Milk —Confectioners’ Sugar (for dusting top once cake has cooled) Method Preheat oven to 325F. Spray a glass 9x13” bak ..read more

  An easy recipe to prepare with awesome results... Prep: 15 Mins. Bake: 30 Mins. Yield: 12 Cupcake-Size Muffins   INGREDIENTS  Muffin batter:  WET: 1/3 cup vegetable oil 1 egg, beaten 2/3 cup milk  DRY 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 2 teaspoons baking powder 1/2 teaspoon baking powder 1 cup raisins, tossed with 1 teaspoon A-P Flour (prevents them from sinking to bottom of batter)   Crumb topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup cold butter, cubed 1/2 teaspoons ground cinnamon ..read more

We prefer this small crumb soft crust version, most recipes yield two loaves, this is a single loaf recipe; perfect for my husband and me as there are no additives so lasts several days (not weeks with unknown ingredients)...  Ingredients 1 cup plus 2 TBS warm water 1 tablespoon agave 1-1/2 teaspoons active dry yeast 3 cups all purpose flour 1TB canola oil 2 teaspoons kosher salt —melted, salted butter for brushing Steps In the bowl of an electric stand mixer fitted with the dough hook, combine the water agave and yeast. Let the mixture bubble ..read more

  Prep: 10 Mins. Cook: 40 Mins. Rest: 5-10 Mins. Servings: 8-10 Ingredients 1 pound ground venison 1 small onion, diced ½ red bell pepper, diced 1/2 cup diced celery 1 small can sliced mushrooms, drained 2 teaspoons granulated garlic 1 teaspoon onion powder 1-1/2 cups water 1 can (14.5 oz.) tomato sauce 1 can (14.5 oz.) diced tomatoes, undrained 1-1/2 teaspoon Italian seasoning ½ teaspoon agave ½ teaspoon crushed red pepper flakes 1 tablespoons Worcestershire sauce 1/4 cup ketchup 2 teaspoons apple cider vinegar 1-1/4 ..read more

  So easy and delicious, and these freeze beautifully allowing you to bake them whenever you get a craving for them... Yield: 8 Hand Pies Prep: 20 Mins. Bake: 15 Mins.   INGREDIENTS   FILLING:1 TB salted butter 1 TB all-purpose flour 1 TB packed brown sugar 1/2 cup water 1/2 tsp vanilla paste (or extract) 1/2 teaspoon lemon juice 1 tsp apple pie spice 1 large honeycrisp apple, peeled, cored and finely diced   1 can refrigerated grand biscuit dough   —3 TB melted butter —Cinnamon-sugar   METHOD   Heat oven to 350F. Line a baking sheet with parchment ..read more

It's imperative to let the flavors meld for a minimum of 12 hours prior to cooking this wonderful moose sausage... Yield: Four 2-1/2 lb. portions (total of 2 lbs.) Prep: 20 Mins. Cook Patties: 3-4 Mins per side (7-8 Mins total) Meld Flavors: 12 hours   INGREDIENTS   2 pounds lean ground moose (venison or other meats and poultry work well too) 1 tablespoon red wine vinegar 1 teaspoon dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon fine-ground black pepper 1/2 teaspoon paprika 1/2 teaspoon crushed red p ..read more

  Soft and perfect sourdough-agave hoagie rolls, my 3 favorite ways I use them are: - Italian Subs - Italian Meatball Subs - Moose/Venison French Dips Yield: 10 Hoagie Rolls Bake: 20 Minutes INGREDIENTS: Sponge: 1/4 cup pre-fed sour dough starter (stir beforehand) 1 cup AP (All-Purpose) Flour 1 cup warm water Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let sit a minimum of 12 hours before making sour dough bread. Sponge you'll prepare 12 hours prior to making sour dough bread and will leave at room temperature ..read more

  If you're a lemon lover like I am, this recipe is for you!! Yield: (1 Loaf) Prep: 25 Mins. Bake: 50 Mins.   INGREDIENTS:   Cake: ½ cup salted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 TB lemon zest 1 tsp vanilla paste (or extract) ½ cup sour cream 1-1/2 cups all-purpose flour 1 TB poppy seeds ½ tsp double-acting baking powder (or regular) ¼ tsp baking soda   Syrup: ¼  cup granulated sugar 2 TB lemon juice   Glaze: 1 cup confectioners’ sugar, sifted 3 TB lemon juice   METHOD:   Preheat oven to 375F. Use baking spray t ..read more

This the most amazing and flavorful cake; simply incredible... Yield: 12 Servings Prep: 20 Minutes Bake: 55-60 Minutes   INGREDIENTS 2 large eggs 1-13/4 cups granulated sugar 1/2 cup canola oil 1 teaspoon vanilla extract 1 teaspoon lemon juice 1/2 teaspoon kosher salt 4 large honey crisp apples (or 6 medium), peeled, cored, and diced) 2 cups all-purpose flour 2 teaspoons apple pie spice 2 teaspoons baking soda 1 teaspoon baking powder   Garnish:Confectioners' sugar   METHOD  Preheat oven to 350F. Spray a glass 9x13" baking dish; set aside.   In a large bowl ..read more