The Orchard Honey Wheat Bread

1 Qt hot water (120 degrees)

1/2 cup canola oil

1/3 cup honey

1 T salt

2 T dry yeast

Whisk above ingredients together in a large bowl and add:

4 cups unbleached white flour

8 cups whole wheat flour

Knead 10 minutes until dough springs back (you may need to add a bit more flour, but don’t let the dough get too stiff)

Let rise until double in bulk (45 mins or so)

Form into loaves (2lbs) or rolls (4 oz)

Let rise another 30 mins and then bake at 350 degrees for 30 mins (rolls) or 45 mins


Makes 3 2lb loaves or 24 4oz rolls



Chocolate Mousse 

In a heavy non-reactive saucepan whisk together:

1 Cup Sugar

6 large eggs

5 ounces melted butter

Put over medium heat and whisk constantly until just steaming (180˚). Do not boil!

Remove from heat and whisk in 1 Cup (approx. 5 oz)Semi sweet chocolate (use good quality chips or rough-chop good quality bars) and 1 T Vanilla

Allow to cool to room temperature – do not chill

Beat 2 Cups of heavy cream until stiff peaks form

Fold whipped cream into chocolate mixture. Portion into soufflé cups and chill

Serve with whipped cream dusted with chocolate powder


Coconut Cream Pie


2 C grated coconut

1/4 C sugar

1/2 C unbleached white flour (or gluten-free flour)

1/4 C heavy cream

Mix all ingredients and press into a 10 1/2 inch pie plate  (buttered)

Bake at 350 until lightly browned


1 ½ C sugar

5 T  corn starch

4 eggs

3/4 C sour cream

1 C milk

2 C Coconut Milk

1 C grated coconut

Whisk together in a heavy saucepan over medium/high heat until it is at FULL boil.

Pour into prebaked pie shell, top with toasted coconut and chill at least 4 hours.

Toasted Coconut:

1/2 C grated coconut

Toss in skillet over medium heat until toasted. It burns easily!



In a large bowl place:

2 chopped cucumbers

1 chopped grn pepper

I chopper red pepper

1 chopped large red onion

6 chopped tomatoes

1 C olive oil

1 C red wine vinegar (or white balsamic vinegar)

2 t salt

2 T basil leaf

dash of cayenne pepper (or more to taste)

Process all together in a food processor and add:

8 C canned chopped tomatoes (use fresh when in season)

3 C water

This makes about 5-6 qts of soup. Reduce the recipe if necessary


Sesame Vinaigrette

In a Blender Combine:

2 T Dark Sesame Oil

2 T Tamari

2 T Grey Poupon Dijon Mustard

¾ C Apple Cider Vinegar

With Blender on High slowly pour in:

2 ½ C Soybean Oil


Tomato Bisque

1 Large Onion diced

1 Tbsp Chopped fresh garlic

1 Tbsp Salt

Fresh Basil,

Sauté the above in a large pot with ¼ Cup Olive Oil

Add 2 Cups Sherry and simmer for 10 Minutes

Add 12 cups chopped tomatoes (use good quality canned tomatoes when not in season)

4 cups Water

Bring to a boil and cook for 45 minutes

Puree and strain the soup to remove seeds and skins

Add 3 cups heavy cream, reheat and serve


Tomato Tamari Dressing

This recipe makes 4 1/2 cups so you may want to cut it in half

In a blender place:

1 egg yolk

1 T dijon mustard (Grey Poupon)

1/4 C cider vinegar

Blend on high while slowly adding :

1 C vegetable oil

This will make about 1 1/2 C mayonnaise

Add to the mayo:

1 1/2 C chopped tomatoes (canned are best when tomatoes are not in season)

3/4 C Tamari (Japanese Soy Sauce)

3/4 C honey

Dash of black pepper

Blend until smooth