Coffee and Doughnut Bars
Coffee and Doughnut Brownies Makes about 24 bars 1 ¼ cups flour ¾ cup sugar ¼ cup unsweetened cocoa powder 2 tablespoons espresso powder 1 teaspoon baking powder 1
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These sweet biscuits can be made with leftover sweet potato puree or pumpkin puree. They are great for breakfast, brunch or dessert. I sometimes split them and make little ham
A savory tart fit for a company dinner or a holiday spread.
These scones are so great for breakfast or brunch or as a savory bread addition to a Southern dinner. These freeze beautifully so they work well for entertaining or for
Years ago, I originally made these fritters for a cooking demo at the Dripping Springs Farmer's Market–on the fly–using whatever I found in the stalls on arrival. These fritters are
White Lasagna with Custom Toppings serves 12-16 10-12 lasagna noodles olive oil 1 stick butter (8 tablespoons) 1 small onion, finely chopped 2 rosemary sprigs 2 thyme sprigs 3 garlic
Coffee and Doughnut Brownies Makes about 24 bars 1 ¼ cups flour ¾ cup sugar ¼ cup unsweetened cocoa powder 2 tablespoons espresso powder 1 teaspoon baking powder 1
A few weeks ago I was in Kansas for the weekend, helping my in-law family clean out their parents’ home. Both parents had passed away and it was time to
Coconut Roulade Cake: 1 1/2 cups sweetened shredded coconut, toasted 1/4 cup flour 6 eggs, separated, room temp 1/2 cup sugar, divided use zest of one lemon 1/8 teaspoon salt
Sriracha Shrimp Cocktail with Avocado Sauce serves 8 Avocado sauce: 4 avocados, halved, seeded, peeled and chopped 14.5 ounce can diced tomatoes, undrained 1 handful fresh cilantro 2 tablespoons lime
Stuffed Mushroom Topped Pizza 1 recipe JHF Pizza Dough (see below) 3 ounces fresh mozzarella 1/2 cup fresh bread crumbs 1/4 cup grated Parmesan cheese 4-6 garlic cloves, finely
Tomato Olive Caper Salsa 3 large tomatoes, chopped 1 cup chopped mixed olives ½ cup red onion chopped 4 green onions sliced 1/3 cup capers 1/3 cup olive oil
Strawberry Icebox Pie with Salted Pretzel Crust serves about 8 2 cup pretzels, finely crushed 3/4 cup butter, melted 1/4 cup brown sugar 2 cups strawberries, sliced 14 ounce
Beef Bourguignon 1 tablespoon good olive oil 8 ounces dry cured center cut apple wood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt
Salade Lyonnaise 2 large cloves garlic, peeled and smashed 4 slices whole grain French bread, cut into very small pieces, plus more for dipping olive oil for cooking bread
Corn Crepes with Vegetable Sauté Béchamel and Brie one recipe Corn Crepes one recipe Béchamel one recipe Vegetable Sauté 6-8 ounces brie, room temperature, cut into small bits