1 cup flour                                           1 cup cornmeal
½ to 2/3 cup sugar                              1 teaspoon salt
3 ½ teaspoon fresh baking powder
2 medium large eggs                          1 cup buttermilk
5 to 6 tablespoons melted butter

Note: soak the cornmeal in the buttermilk ahead of time if able. Preheat the oven to 400* and lightly grease the pan. In a large bowl mix together flour, cornmeal, sugar, salt, and baking powder. Mix in eggs, buttermilk, and butter. Pour mix into pan and bake 20 to 25 minutes for a 9 inch round pan or 12 to 15 minutes for muffins.

PIZZA DOUGH - Eric Andrews Jensen

2 to 2 1/3 cups flour, divided (250g to 295g)              2 ¼ teaspoon yeast
1 ½ teaspoon sugar                                                     ¾ teaspoon salt
2 tablespoons olive oil                                                ¾ cup warm water
optional seasoning, basil, oregano, Italian, etc

Combine 1 cup flour, yeast, sugar, and salt in bowl. Add seasoning if using. Add oil and water. Mix. Add remaining flour and mix until dough is forming a cohesive elastic ball which should start to pull away from sides of the bowl and is slightly sticky. Lightly oil dough and wrap up in cloth or wrap to double in size. Bake at 425* for ~15 minutes.

ZUCCHINI BREAD - Linda Gentry

3 eggs                                                  3 cups flour
1 cup oil                                              1 teaspoon baking soda
2 cups sugar                                        ¼ teaspoon baking powder
2 cups grated zucchini                        1 teaspoon salt
2 teaspoons vanilla                             3 teaspoons cinnamon
½ cup nuts, optional

Beat eggs then add oil, sugar, zucchini, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Add optional nuts. Divide batter into 2 greased loaf pans. Bake at 325* for 1 hour or until done. Cool completely.

2 cups dry macaroni (~1 lbs bag)                    breadcrumbs
Roux:   4 tablespoons butter                           4 tablespoons flour
1/8 to ¼ teaspoon dry mustard           2 sprinkles dehydrated onion
2 cups milk                                                      ¾ lbs cheese, cut into small pieces (3yr old Canadian preferred)

Cook the noodles per package. Make a roux by melting the butter and adding the flour, mustard, and onion. Stir and cook for 2 to 3 minutes. Slowly add the milk. Continue to heat and stir until well combined. Add the cheese. Stir until cheese is melted and sauce is smooth. Turn off heat. Add noodles to preference. Butter a 9x13 baking dish and pour mixture in. Top with breadcrumbs. Bake at 350* for 30 minutes or until slightly browned and bubbly.

ASIAN PORK MEDALLIONS - Lisa Baer

2 teaspoons sesame oil                        ¼ cup dry sherry
¼ teaspoon crushed red pepper         1 tablespoon brown sugar
2 teaspoons bottled minced garlic      3 tablespoons soy sauce
1 lbs pork tenderloin, cut into ½ inch thick slices

Heat sesame oil in a nonstick skillet over medium high heat. Add red pepper and garlic and sauté 1 minute. Add pork and cook 2 minutes on each side or until browned. Remove pork from pan and keep warm. Add sherry, brown sugar, and soy sauce to pan; cook over medium heat 5 minutes or until slightly thickened, stirring constantly. Return pork to pan and cook 1 to 2 minutes or until thoroughly heated, stirring to coat pork with sauce. Serve with rice and salad.

½ cup triple cocoa blend (KAF)           1 cup sugar
3 tablespoons instant ClearJel (KAF)                          ¼ teaspoon salt
1 cup water                                                                 1 tablespoon espresso powder
2 cups whole milk                                                       1 cup bittersweet chocolate, chopped
¼ cup coffee liqueur, optional

In a medium saucepan whisk together the cocoa, sugar, ClearJel, and salt. Slowly whisk in the water, then the espresso powder, and milk. Bring to a boil over medium heat, whisking frequently as the mix warms, then almost constantly as it becomes hot; you don’t want the mix to stick to the bottom of the pan. Remove from the heat and stir in the chopped chocolate, whisking until it melts. Pour the mix into a bowl and stir occasionally as it cools to prevent a skin from forming. Lay a piece of plastic wrap on the surface of the chocolate mix, again to prevent a skin from forming and refrigerate until it’s well chilled; overnight is good. Make sure the canister for your ice cream maker is in the freezer too; it needs to be as cold as it can be. The next day pour the chocolate into the ice cream maker and freeze for 20 to 25 minutes until it’s quite stiff. Scoop the ice cream into a bowl. For best texture stir in ¼ cup coffee liqueur. This will keep the ice cream soft and scoopable indefinitely in the freezer. Makes about 1 quart.

EGGLESS CHOCOLATE CHIP COOKIES - Online, lost to time

1 cup & 2 tablespoons flour                ½ teaspoon baking soda
½ cup chocolate chips                         pinch of salt
½ cup butter, room temperature        ¼ cup sugar
¼ cup brown sugar                             ½ teaspoon vanilla
2 tablespoons milk

Preheat oven to 350*. Prepare baking sheets as preferred. Whisk flour, baking soda, salt, and chocolate chips in bowl until incorporated and set aside. Cream together butter, sugar, and brown sugar. Add vanilla and milk. Mix ingredients until incorporated and chill dough about 30 minutes in fridge. Make small balls and space apart due to cookie spreading. Bake 10 to 12 minutes until edges are golden brown. Cool on sheet 5 minutes prior to removing to wire rack.

FROSTED CHOCOLATE COOKIES - Linda Gentry

Dough:    1 cup sugar                             1 teaspoon vanilla
¾ cup melted butter               2 cup flour
1 egg                                        ½ teaspoon baking soda
6 tablespoons cocoa                ½ teaspoon salt
½ cup milk

Mix sugar, butter, egg, cocoa, milk, and vanilla. Stir in dry ingredients. Drop 2 inches apart on sheet. Bake 8 to 10 minutes in 375* oven. Cool and frost as below.

Chocolate frosting:     2 tablespoons butter               2 tablespoons milk
3 tablespoons cocoa                2 cup powdered sugar
1 teaspoon vanilla

Over medium heat melt butter with milk. Remove from heat and stir in cocoa and sugar. Beat until smooth. Stir in vanilla and spread on cooled cookies.

GINGERBREAD COOKIES - Commercial Recipe

½ cup butter, softened                        ½ cup brown sugar
2/3 cup molasses                                 2 eggs
4 cups flour, divided                           ½ teaspoon baking soda
½ teaspoon salt                                   ½ teaspoon ground allspice
½ teaspoon ground cloves                  ½ teaspoon ground cinnamon
½ teaspoon ground ginger

Preheat oven to 350*. In a large bowl cream together the butter and brown sugar until smooth. Stir in molasses and eggs. Combine 1 ½ cups of flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mix. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place cookies 1 inch apart onto ungreased sheets. Bake for 8 to 10 minutes. Allow cookies to cool ~5 minutes on sheet before removing to wire rack to cool completely.

JELLY COOKIES - grandma Melanie Peters

1 cup sugar                 ¾ lbs butter
3 egg yolks                  1 teaspoon vanilla
1 teaspoon salt            3 ½ cup flour

Cream together sugar and butter. Add yolks, vanilla, and salt. Stir in flour. Bake at 350* until bottoms are light brown, ~10 minutes.

OREGON TRAIL COOKIES - Commercial Recipe

1 ¼ cup whole wheat flour                 ¾ cup rolled oats
1 teaspoon cinnamon                          ½ teaspoon baking soda
½ teaspoon baking powder                ¼ teaspoon salt
¼ cup butter, softened                        ¼ cup peanut butter
¾ cup brown sugar                             2 tablespoons honey
1 egg                                                    1 teaspoon vanilla
½ cup almonds                                   1/3 cup pumpkin seeds
2 tablespoons flaxseeds                      ½ cup dried cranberries

Preheat oven to 350*. Grease 2 baking sheets. Whisk together flour, oats, cinnamon, baking soda, baking powder, and salt. Set aside. In a large bowl beat butter, peanut butter, brown sugar, and honey until smooth. Add egg and vanilla and beat until combined. Add flour mix and stir until just combined. Gently mix in almonds, pumpkin seeds, flaxseeds, and cranberries. Roll dough into balls, about 2 tablespoons at a time and place on baking sheets, spaced 1 inch apart. Flatten each cookie slightly. Bake until golden brown about 10 minutes. Cool on pan for 5 minutes. Makes 20 cookies.

PINEAPPLE BARS - Linda Gentry

Batter: 1 cup flour                               1 beaten egg
½ teaspoon salt                       1 cup rolled oats
½ teaspoon baking soda         2/3 cup crushed pineapple (canned)
½ cup brown sugar                 1 tablespoon pineapple juice
½ cup shortening
Icing:   powdered sugar                      2 tablespoons pineapple juice

Mix flour, salt, baking soda, and brown sugar. Add shortening. Mix in remaining ingredients; egg, rolled oats, crushed pineapple, and 1 tablespoon pineapple juice. Beat 1 minute until smooth. Spread in greased 7x11 pan. Bake 20 to 30 minutes at 350*. Cool. Mix 2 tablespoons pineapple juice with powdered sugar and ice the bars.

ROLLOUT COOKIES - Commercial Recipe

3 ¼ cups flour                                     1 cup sugar
1 teaspoon baking powder                 1 egg
½ teaspoon salt                                   2 teaspoons vanilla
1 cup butter, softened                         ½ teaspoon almond

Preheat oven to 350*. In large bowl combine flour, baking powder, and salt. In a separate large bowl beat butter and sugar until light and fluffy. Beat in egg and extracts; mix well. Add flour mix to butter mix 1 cup at a time mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface roll each ball into a circle approximately 12 inches wide and 1/8 inch thick. Dip cookie cutter in flour before each cut. Bake cookies on ungreased cookie sheet 10 to 12 minutes or until cookies are lightly browned. Makes about 2 ½ dozen cookies.

SCOTCHEROOS - Linda Gentry

1 cup sugar                             1 package chocolate chips
1 cup Karo syrup                     1 package butterscotch chips
1 cup peanut butter                6 cups rice crispies

Combine sugar and syrup in saucepan. Cook over medium heat, stirring frequently until mixture boils. Remove from heat and stir in peanut butter and rice crispies. Press mixture in 9x12 pan. Melt chips in double boiler on the stove, careful not to boil! When melted spread on top of mixture. Cool and cut into bars.

SPECIAL DARK CHOCOLATE COOKIES - woman on Coraly Ave in Eugene, OR

2 cups flour                                         ½ cup Hershey’s cocoa
1 teaspoon baking soda                      ½ teaspoon salt
1 cup butter                                         ¾ cup sugar
¾ cup brown sugar, packed               1 teaspoon vanilla
2 eggs                                                  2 cups Hershey’s special dark chocolate chips (12 oz bag)
1 cup chopped nuts, optional

Preheat oven to 375*, mix ingredients together, and bake for 8 to 10 minutes.

SPECIAL TOOL REQUIRED: there is a special aebleskiver pan to use

basic batter;

1 cup all-purpose flour

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 cup whole milk

2 tablespoons unsalted butter, melted and slightly cooled

directions;

pre-heat the aebleskiver pan.

in L bowl whisk 1 c flour, 1 1/2 t sugar, 1/2 t baking powder, and 1/4 t salt.

in S bowl lightly whisk the 2 egg yolks then whisk in the 1 c milk and 2 T melted butter.

add the yolk mix to the flour mix and use a wooden spoon to stir until well blended. NOTE: the batter will be lumpy.

in a separate bowl beat the 2 egg whites until stiff but not dry peaks form.

using a silicone spatula fold about 1/3 of the egg whites into the batter to lighten it then fold in the rest just until no white streaks remain.

use the batter right away.

fill the aebleskiver pan cups 2/3 of the way with batter.

then use a chopstick or other long thin tool to rotate the dough every 3 minutes or so until a ball is formed.

serve plain with powdered sugar or stuff your sweet or savory of choice in the center and eat immediately.

notes;

aebleskiver is Danish for 'sliced apples' but you can put anything from sweet to savory in these little balls of pancake goodness.

leave the center cup of the aebleskiver pan empty unless you're a total pro or you'll burn it.

we eat it with chocolate chips or jam or cream cheese in the center at our house.

we usually eat these around birthdays, holidays, or special occasions since they're fun.

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
3 very ripe bananas, about 1 cup mashed
8 tablespoons unsalted butter
1 cup dark brown sugar
2 large eggs
3 tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup sourdough discard
1 cup walnuts, chopped and divided

Instructions
Take pizza brick out of oven. Preheat oven to 250 degrees F and line a 12 count muffin tin with paper liners or lightly grease.

Whisk the 2 c flour, 1 t salt, 2 t baking powder, and 1/2 t baking soda together in a bowl and set aside.

In a separate bowl, use a fork to mash the 3 bananas until smooth.

Melt the 8 T butter in a mixing bowl and add the 1 c brown sugar. Cream the butter and sugar together. Add the bananas, 2 eggs, 3 T sour cream, 1 t vanilla extract, and 1/2 c sourdough discard then mix until combined (hand mixer optional).

Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. Don't over mix! Gently fold in 2/3 cup of the chopped walnuts.

Divide the batter into the muffin tin and sprinkle the remaining 1/3 cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.

Some of their recipes are simple enough that we're interested in trying them ourselves. Here's a list of those we've tried and some that we've improved.

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Occasionally I'll even be inspired to try my own spin on one of their recipes. They give a very bare bones description of what the food will be so you can generally figure out how to make something similar.

SOUP
Roasted Butternut Squash  Soup; a creamy vegan soup prepared with fresh butternut squash, coconut milk, and a hint of apple cider. Garnished with toasted hazelnuts. Served with salad greens and dinner rolls. This meal is vegan. Gluten free ingredients in main dish.

One of many to come picture galleries of the Jensen family!

March is Eric's birthday month. We usually go to eastern Oregon for a week to visit his sister M since it's also her birthday month. Party!!!

Another update. It's amazing to look back on this and see how much he's changed!

Since it's been a while, here's a quick update.