Monthly Archives: October 2011

Onion Buns

Yeast bread always smells so good baking.  These onion buns don’t take a lot of kneading – only if you need to punch something to feel better. The secret to success is to have all the ingredients warm – not too hot and not too cold – just right.

Onion Buns


  • 3 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 1/4 cup sugar
  • 2 packages active dry yeast (.25 ounce)
  • 2 large eggs
  • 6 tablespoons (3/4/ stick) melted butter
  • 6 cups all-purpose flour

Finely chop three medium onions and cook in olive oil until translucent – about 15 minutes.  While the onions are cooling down, mix 2 packages of yeast with 2 cups of warm water and let sit for five minutes.  Mix separately:  a tablespoon of sugar, 2 beaten eggs, and 4 tablespoons melted butter.  Pour mixture into the proofed yeast and add three-quarters of the cooked onions.  Add about 6 cups of flour and mix until a sticky dough forms.  Brush the top of the dough with a little olive oil and cover with plastic wrap for about an hour to rise.

With well-floured hands, tear off pieces of dough and form into balls.  Place on well-greased 9×12 pan.  Tops buns with remaining onions and let rise again for about 45 minutes – loosely covered with plastic wrap.

Remove plastic when buns rise again and bake at 400 degrees for about 20 minutes.  Serve warm.

Cookies with Nuts and Barley

In Gwyneth Paltrow’s cookbook, My Father’s Daughter, she includes a recipe for “Lalo’s Famous Cookies.”  Lalo is the name for grandmother conferred on Blythe Danner by her grandchildren.  Paltrow claims these cookies are so healthy, she lets her children eat them for breakfast.  I had a hard time letting them cool before snarfing some warm with a glass of milk – great meal.

The recipe calls for 3 cups of whole almonds crushed in a food processor.  Since I didn’t have the amount on hand, I supplemented with walnuts and cashews – worked fine.  Paltrow doesn’t specify the grade of maple syrup, but I used Grade B – supposedly denser – but Grade A should work well too.  The point is – no sugar other than the maple syrup.


  • 4 cups of barley flour
  • 3 cups almonds, walnuts, cashews crushed in a food processor
  • 1 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 cup canola oil
  • 1 cup real Vermont maple syrup
  • Your favorite jam (blueberry, cherry, apricot)

Combine all ingredients except the jam, stirring with a wooden spoon. Form into tablespoonful balls; using your index finger, make an indent in the middle of each, and fill the space with jam.  Bake about 15- 20 minutes in 350 oven; cool on a wire rack.

Related Post: My Father’s Daughter