Latherly Soaps
Simple In Nature, Simple By Design
Handcrafted in Vermont
Simple In Nature, Simple By Design
Handcrafted in Vermont
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Winter Time, Any Time Recipes From A Vermont Kitchen Cook Book
The cook book is $3.50. But when you order 5 or more Latherly Soaps, or a gift set with gift bag, it is your free gift!
**To Order, And For Shipping, Go To The Contact & Order Form Page**
Long before I made the first batch of Latherly Soaps in my kitchen, I was busy creating delicious sweet and savory recipes, the all time favorites of which I have compiled in this little cook book. From a young age my twin sister and I enjoyed frying up grilled cheese sandwiches, and baking scores of Nestle Tollhouse chocolate chip cookies. Then when we were fourteen, with the help of Julia Child we served our first quiche at a family gathering, and have been "cooking up a storm" ever since.
The recipes included in the Winter Time, Any Time Cook Book are: Oat Griddle Cakes, Spinach Pesto, Ham and Cheese Corn Bread, Spinach and Mushroom Spanakopita, Maple Pecan Pie, Raspberry Coconut Oat Bars, So Rich, So Good Chocolate Pudding, and Maple Carrot Cake. And I offer the Oat Griddle Cake Recipe free of charge, so that when you see how easy to make and delicious they are, any doubts you may have about purchasing my cook book will disappear.
For it is with great enthusiasm and diligence that I created all of my Winter Time, Any Time recipes, in the hopes that they will bring as much joy to your friends and family as they have to mine, at potlucks, birthday parties, and for sit down suppers any night of the week. And as I have measured, stirred, and tasted my way though these recipes dozens (if not hundreds) of times so that nothing is left to chance, you have only to follow the directions for each recipe to be a success.
Enjoy!
The recipes included in the Winter Time, Any Time Cook Book are: Oat Griddle Cakes, Spinach Pesto, Ham and Cheese Corn Bread, Spinach and Mushroom Spanakopita, Maple Pecan Pie, Raspberry Coconut Oat Bars, So Rich, So Good Chocolate Pudding, and Maple Carrot Cake. And I offer the Oat Griddle Cake Recipe free of charge, so that when you see how easy to make and delicious they are, any doubts you may have about purchasing my cook book will disappear.
For it is with great enthusiasm and diligence that I created all of my Winter Time, Any Time recipes, in the hopes that they will bring as much joy to your friends and family as they have to mine, at potlucks, birthday parties, and for sit down suppers any night of the week. And as I have measured, stirred, and tasted my way though these recipes dozens (if not hundreds) of times so that nothing is left to chance, you have only to follow the directions for each recipe to be a success.
Enjoy!
Oat Griddle Cakes
Discovered on a whim, oat flour makes such light and flavorful pancakes with half the amount of leavening. Who knew? Drop a few frozen blueberries on top before flipping, and serve with a side order of maple syrup. Now you're talking!
*2.5 oz (weight), 2/3 cup flour
* 1.7 oz (weight), 1/3 cup
1/2 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup whole milk or 2%
1 egg
2 1/2 Tbs safflower or light vegetable oil
1 Tbs maple syrup, plus additional for the frying pan
Optional - Wyler's or other frozen blue berries
Set frying pan over medium heat. Whisk flour, baking powder, baking soda, and sea salt in medium bowl. In another bowl whisk together milk, oil, maple syrup, add to flour mixture and whisk until smooth.
Brush hot pan with oil. Using large serving spoon, pour 2 Tbs batter per pancake onto pan. When a few bubbles appear on top and the undersides are brown (the surface won't be completely set), drop 5 or 6 blueberries if desired, and gently flip pancakes with spatula. Fear not, the pancakes will be cooked through when brown on the other side.
*When measuring flour I recommend using a kitchen scale, which is why I give the weight first, followed by the volume. A cup of flour weighs 5 oz. But if you scoop a cup 5 times you get a different weight every time, which can mean the difference between recipes that are too dry or too moist.
Discovered on a whim, oat flour makes such light and flavorful pancakes with half the amount of leavening. Who knew? Drop a few frozen blueberries on top before flipping, and serve with a side order of maple syrup. Now you're talking!
*2.5 oz (weight), 2/3 cup flour
* 1.7 oz (weight), 1/3 cup
1/2 tsp sea salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup whole milk or 2%
1 egg
2 1/2 Tbs safflower or light vegetable oil
1 Tbs maple syrup, plus additional for the frying pan
Optional - Wyler's or other frozen blue berries
Set frying pan over medium heat. Whisk flour, baking powder, baking soda, and sea salt in medium bowl. In another bowl whisk together milk, oil, maple syrup, add to flour mixture and whisk until smooth.
Brush hot pan with oil. Using large serving spoon, pour 2 Tbs batter per pancake onto pan. When a few bubbles appear on top and the undersides are brown (the surface won't be completely set), drop 5 or 6 blueberries if desired, and gently flip pancakes with spatula. Fear not, the pancakes will be cooked through when brown on the other side.
*When measuring flour I recommend using a kitchen scale, which is why I give the weight first, followed by the volume. A cup of flour weighs 5 oz. But if you scoop a cup 5 times you get a different weight every time, which can mean the difference between recipes that are too dry or too moist.