As with many food lovers, I’m sure, my first experience with food was baking with my grandma. Baba and I would make bread and buns, where I would furiously pound down the dough with my little fists, cookies and, on occasion, we would even make doughnuts. I remember that we even made playdough on the stove top, which always kind of sucked, but was fun anyway. After all that childhood experience, you’d think I’d be endowed with superior baking skills.

As it turns out though, I’m not much of a baker. The recipients of some of my baked good may beg to differ, but baking and I don’t particularly get along. As much as I love the idea of the science involved in it, that there may in fact be a perfect harmony of ingredients and temperature that will yield the best baked good, that even altitude plays a role; I simply don’t have the patience for it. I can’t be bothered to measure things exactly. I don’t have a food scale. Actually, that’s a lie, we just only use it to weigh Harrison. I have difficulty following a recipe step by step. I don’t like that you can’t lick a finger of raw batter to determine whether the result is going to turn out right. Well, most of the time, anyway. Which is why I often delegate these types of duties to Shannon, who will meticulously follow a recipe to its every detail and yield predictable results every time, where I would be batting .500 (which is great for baseball but horrible for food).

This is why I love baking muffins.

Muffins…

1 tablespoon active dry yeast
1/2 warm water
1/3 cup sugar
1/2 cup warm milk
1/3 cup butter
1 teaspoon salt
1 egg, beaten
3-1/2 cups flour
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins

1. Combine yeast, warm water and 1 teaspoon of the sugar in a bowl and set aside until foamy.
2. In a separate bowl, combine remaining sugar, milk, butter, salt and eggs, then add the yeast mixture.
3. Gradually incorporate all of the flour until you have a smooth, slightly sticky dough. Add more flour if necessary.
4. Knead dough on a floured surface for several minutes, then transfer to a greased bowl, cover and let rise in a warm place until doubled in bulk, about an hour.
5. Punch dough down and roll out into an even rectangle about 1/4" thick.
6. Brush the dough with half the melted butter. Combine cinnamon and sugar and sprinkle a generous layer over the buttered dough, then arrange raisins over top.
7. Carefully roll up the dough tightly like a jelly roll and slice into 12 equal portions.
8. Coat the bottom of 2 baking dishes with remaining butter and sprinkle with remaining cinnamon sugar.
9. Place cinnamon rolls closely together in the pans. Let rise again in a warm place for another hour.
10. Preheat oven to 350 degrees.
11. Bake cinnamon buns until they are golden brown. Serve drizzled with icing, if desired.

Makes 12 servings

1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon sugar
1 egg, beaten
1/3 cup milk
1 cup corn kernels
4 scallions, chopped
1/4 teaspoon dried red pepper flakes
2 tablespoons vegetable oil
2 ounces mild cheese, grated
salt

1. Combine flour, baking powder, paprika, oregano, sugar and a pinch of salt in a bowl.
2. In a separate bowl, whisk together eggs and milk and gradually incorporate into the dry ingredients, making sure the batter is free of lumps.
3. Fold corn, scallions and red pepper flakes into the batter and refrigerate for a couple of minutes.
4. Heat a large skillet over medium heat. Add 1 tablespoon of the vegetable oil and drop about 2 tablespoons of the batter into the pan. Repeat 3 or 4 more times, leaving space between each fritter.
5. When the underside begins to brown and the top has set, flip the fritter and continue to fry the other side. Transfer to a warmed plate and top with cheese when finished cooking.
6. Repeat with additional batter and cheese, adding more oil as necessary.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

2 tablespoons butter
2 tablespoons flour
1-1/2 cups milk
6 ounces Gruyere, grated
1 cup plain yogurt of soft cheese
3 eggs, beaten
10 sheets phyllo pastry
1/2 cup butter, melted
salt and pepper

1. Preheat oven to 375 degrees.
2. Melt butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two.
3. Slowly whisk the milk into the saucepan and continue stirring until thickened.
4. Reduce heat to low and add the cheese, yogurt and eggs, stirring to combine. Season with salt and pepper.
5. Lightly brush an oven proof dish with butter and lay a single sheet of phyllo on the bottom. Brush lightly with butter and top with a second phyllo sheet.
6. Alternate layers of the cheese mixture and phyllo dough, brushing each layer of phyllo with the melted butter and ending with a layer of phyllo.
7. Transfer to the oven and bake until golden brown, about 40 minutes. Let cool slightly before slicing.

Makes 8 servings

1 pound whole shrimp
1 medium carrot, chopped
1 medium leek, chopped
1 bay leaf
2 cups water

4 tablespoons butter
1 clove garlic, crushed
4 tablespoons flour
3 cups milk
1/4 cup heavy cream
1 teaspoon paprika
1 teaspoon dried dill
2 tablespoons lemon juice
salt and pepper

1. Shell shrimp and put shells, carrot, leek and bay leaf with the water in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer and cook until vegetables are tender. Put through a strainer and season to taste with salt and pepper.
2. Melt butter with garlic in a large soup pot over medium heat, then whisk in the flour. Cook for about a minute.
3. Gradually whisk in the shrimp broth until fully incorporated, then add the milk, cream and shrimp meat.
4. Once the shrimp has turned pink, stir in paprika, dill and lemon juice. Adjust seasoning as necessary and serve.

Makes 4 servings

1/4 cup warm water
1/3 cup honey
2-1/2 teaspoons active dry yeast
1 egg, beaten
1/2 cup warm whole milk
1 tablespoon ground coriander seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
6 tablespoons butter, melted
4 cups flour

1. Whisk together warm water and honey in a small bowl, then stir in the yeast. Allow to proof for 5 minutes while preparing other ingredients.
2. Combine the egg, milk, coriander seed, cinnamon, cloves and salt in a large bowl, beating until smooth.
3. Stir the yeast mixture into the egg mixture, as well as 5 tablespoons of the butter. Gradually incorporate the flour until it becomes a smooth dough. Add more flour if necessary.
4. Knead the dough on a lightly floured surface until smooth and elastic, at least 5 minutes. Place dough in a clean bowl greased with the remaining butter and cover with a damp towel. Let rise in a warm place until doubled in bulk, about 1-1/2 hours.
5. Preheat oven to 325 degrees.
6. Punch dough down and form into a round. Transfer to a baking sheet and allow to rise for 10-15 minutes while the oven is warming. Bake until the crust is a light golden brown and the loaf sounds hollow when you tap on it, about an hour. Allow to cool before slicing.

Makes 8 servings

2 cups green beans, trimmed and Frenched
1 medium zucchini, sliced
1 clove garlic, crushed
1 teaspoon lemon juice
1/4 cup butter
1/4 cup flour
2 cups milk
salt and pepper
water

1. Preheat oven to 400 degrees.
2. Bring water to a boil and lightly steam the green beans until crisp-tender.
3. Arrange green beans in an oven proof casserole dish and cover with zucchini slices.
4. Meanwhile, in a separate sauce pan, melt butter over medium heat and then whisk in the flour. Cook for about a minute.
5. Gradually add the milk and bring to a boil, stirring constantly. Cook until sauce thickens, then remove from the heat.
6. Stir the garlic and lemon juice into the white sauce and season to taste with salt and pepper.
7. Pour the sauce over the vegetables and bake until golden brown, about 30 minutes.

Makes 4 servings

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups milk
2 eggs, beaten
2 tablespoons butter

1 tablespoon butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 clove
1 tablespoon brown sugar
1 green apple, peeled and thinly sliced
4 ounces sharp cheddar, grated

1/2 cup water
1/2 cup sugar

1. Combine flour, sugar and salt. Whisk in milk until smooth, then the eggs.
2. Melt a portion of the butter in a non-stick skillet or crepe pan over medium heat. Pour a ladle full of batter into the center of the pan and gently swirl the pan to bring the batter to the edges.
3. Wait for the batter to set slightly, forming small bubbles on top and lightly browning around the edges. Flip and lightly brown the other side, then transfer to a warmed plate in the oven. Repeat with remaining batter.
4. Meanwhile, in a separate saucepan, melt remaining butter and add cinnamon, nutmeg, clove and brown sugar, stirring to combine.
5. In another saucepan, bring water and sugar to a boil, then reduce heat to medium and, stirring occasionally, cook until the water has evaporated and sugar has caramelized into a thick syrup.
6. When all crepes have been made, stir apples into the butter and brown sugar mixture and cook for about a minute. Assemble crepes by sprinkling a portion of the cheese in the center of the crepe and arranging a portion of the apple mixture over top. Fold in either sides and drizzle with caramel.

Makes 6 servings

1 tablespoon butter
1 large zucchini, sliced
1 tablespoon fresh tarragon, chopped
1/4 cup Parmesan cheese, grated
1/4 cup milk
1 egg, beaten
salt and pepper

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium-high heat. Add the zucchini and saute until lightly browned.
3. Season zucchini with salt and pepper and transfer an oven proof dish, layering without overlapping, sprinkling Parmesan over each layer.
4. Combine milk and egg and pour over zucchini. Bake until mixture has set, about half an hour.

Makes 4 servings