Better Than Fried Dough

Better Than Fried Dough — served on Salmon Falls Stoneware

Better Than Fried Dough

This healthy choice reminds me of the unhealthy fried dough I ate at the carnivals I visited as a child. This version is a healthier trio of butter, cinnamon, and honey. So simple, delicious, nutritious that I believe it will become a favorite of everyone in the family. Honey is widely accepted by scientists as an effective medicine for all kinds of disease. In the January 17, 1995 issue of Weekly World News, the Canadian magazine published a list of diseases and conditions that can be significantly helped with regular use of honey and cinnamon. A few include supporting the immune system to minimize colds and flu, fatigue, indigestion, arthritis and more.


bread, organic – whole wheat, sourdough,

millet, or your choice

butter, organic, local, or raw

honey, organic raw

ground cinnamon, organic


Toast bread or lightly grill in a cast iron skillet. If toasting spread a thin layer of butter over toast while still warm. Alternatively if using a skillet, lightly prepare pan with butter or oil, lightly butter one side of bread, and grill. When the first side is done, spread a light layer of butter on the other side, and grill to desired doneness. Spread a thin layer of honey over oneside of bread and generously sprinkle cinnamon over honey. Yum!!!

Stellar Mac ‘n’ Cheese


Stellar Mac ‘n’ Cheese baked in Salmon Falls Stoneware

Stellar Mac n’ Cheese
Serves 4 – 6

8 ounces small brown rice shells or macaroni
2 cups fresh spinach, Swiss chard or beet greens, minced
2 cups sharp cheddar cheese (about 1/2 pound), grated
(Cook’s Choice – raw organic)
1/4 cup butter
1/4 cup spelt flour or flour of choice
2 cups whole milk (Cook’s Choice – raw organic)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon flaxseeds, ground
few shakes of red pepper
1/2 teaspoon garlic granules (optional)
Preheat oven to 350 degrees. Cook pasta according to package directions.
Tear greens into small pieces and steam until tender. Mix pasta and greens
together, place half in a 1 1/2 quart baking dish, top with half the cheese
and then with remainder of pasta and greens and set aside. For sauce, melt
butter in saucepan and remove from heat to blend in flour. Once blended,
gradually stir in milk, seasonings, and flaxseed and cook over medium
heat. Stirring off and on, bring sauce to a rolling boil. Continue to stir and
cook for one more minute. Pour sauce over casserole mixture. Sprinkle remaining
cheese over top and shake on some paprika. Bake 15 to 20
minutes or until cheese is melted and browned.

Stellar Mac ‘n’ Cheese served on Salmon Falls Stoneware

Choco-Molay Pudding

Choco-Molay Pudding served in Salmon Falls Stoneware


Choco-Molay Pudding
Serves 2

These delicious desserts feature the healthy avocado which is nutritionally
rich in mono-unsaturated fat, potassium, and folate.
2 avocados, chopped
3 teaspoons white crème de menthe or
peppermint extract
7 tablespoons nut milk of your choice
(Cook’s choice – walnut, see below to
make your own)
2 tablespoons organic maple syrup
1/3 cup powdered Dagoba organic chocolate
Make nut milk or use store bought. Place half milk in blender with crème
de menthe and one chopped avocado. Blend until well mixed. Add second
chopped avocado, rest of nut milk, maple syrup, chocolate, and blend well
until thick. Serve in 4-ounce fancy glasses or custard cups.


Here’s a recipe for Beso-dia. My husband Steve came up with the name, a combination of Spanish and Portuguese that means “kiss of the day.” Be sure to check out Steve’s tune of the same name, on the Music page of our web site.

This dish cooks evenly and looks great in the Salmon Falls Stoneware — and it tastes great, too!

Serves 6
This recipe is similar to a Mexican lasagna and is a great way to use any leftover
rice and any vegetables taking up space in the refrigerator. The vegetables lend
different flavors and nutrients to the dish but are hardly visible, so it’s a great
meal for those who don’t like to eat their veggies!
1 cup cooked rice
1 tablespoon extra virgin olive oil
1 cup onion, chopped
1/2 cup beet or Swiss chard stems, chopped
1 cup beet greens, spinach, or Swiss chard, thinly sliced
2 cups canned black or pinto beans or a combination
1 1/2 cups Monteray Jack or cheddar cheese, shredded
1 11-ounce package of corn tortillas (Cook’s choice – Maria and Ricardos)
2 garlic cloves, chopped
3 cups fresh tomatoes, chopped or canned
1 jalapeno pepper, seeded and minced
2 mangos, chopped
1/2 cup red pepper, chopped
1/4 teaspoon ground cumin
sea salt and pepper to taste
1/2-1 lime, freshly squeezed
2 cups zucchini (optional)
Preheat oven to 350 degrees. In oil, sauté onion, pepper, and beet or chard stems
in oil until slightly caramelized. Stir in greens, zucchini if using, one garlic clove,
and sauté briefly until vegetables are wilted. To make sauce, combine tomatoes,
jalapeno, mango, red pepper, and remaining garlic. Stir in cumin, salt, and lime
juice until well blended. Place 1 cup or more of sauce on bottom of an 8 1/2” x 13”
glass or ceramic baking pan. Cut each corn tortilla into 3 strips and lay half the
strips covering the bottom of the pan and begin layering ingredients. First place a
layer of rice over tortilla strips, next spread layer of beans over rice, then spread
vegetables over the beans, sprinkle cheese over beans, and place remaining
tortilla strips over cheese. Top with remaining tomato mango sauce. Bake about
30 minutes or until heated through and bubbly.