Easy as pie (easier, actually) and healthier than store-bought, toaster pastries are a fun breakfast surprise. They also make an excellent midnight snack, which is how I found myself making them late one night. Of course, when making pastries at an odd hour of the night, one should be careful to properly crimp the edges. I must say, though, that the browned jelly goo slid nicely off the pan and made a delightful treat. :)

Toaster Pastries

Ingredients:

• 1 recipe butter-crust pie dough*
• Jams and other fillings, to taste

Make your pie dough according to your preferred recipe and allow it to chill for one hour. Divide into 8 parts and roll each into a square (for rectangular pastries) or circle (for half-moon shaped pastries) approximately 3/8″ thick. Spread filling on one half of the dough, leaving a 3/4″ margin on 3 sides. Lightly dampen margins with water and fold empty side over to seal. Transfer to lined or greased baking sheet and crimp edges with floured fork tines. Dock the top of the pastry to allow steam to escape. If desired, coat lightly with egg wash and sprinkle with sugar.

To par-bake for later toasting: bake in a 350-degree oven for 8-10 minutes. Cool on wire rack. Freeze.

For a soft crust: bake as-is in a 350-degree oven for 12-15 minutes. Serve hot or cool on wire rack.

For a crisp, browned pastry: chill crimped, docked dough on sheet pans in freezer for 20 minutes or in refrigerator for one hour. transfer directly from freezer/fridge to a 425-degree oven and bake for 8-10 minutes. Serve hot or cool on wire rack.

Filling suggestions: strawberry or blueberry jam, apple butter, peanut butter mashed with a bit of cocoa powder, Nutella, lemon curd, well-drained ricotta cheese and sun-dried tomato paste, b’stilla filling, the goo portion of a favorite strudel, and anything else you can imagine might do well with a butter crust - sweet or savory.

Icing: if you’d like to ice your, er, toaster tarts, combine four parts confectioner’s sugar to 1 part water, milk, or juice and smear on top after baking.

*Might I suggest this one? Substitute an equal amount of butter for half of the shortening/lard.

Freshly made pita, warm from the oven, is a great pleasure. It feels somehow decadent, especially when served with home-made hummus, but pita, like so many other flatbreads, is easy to make.

Home-Baked Pita Bread

Ingredients:

• 1 1/3 cups warm water
• 1 tablespoon honey or 2 teaspoons agave nectar
• 2 teaspoons yeast
• 3-4 cups flour*
• 2 tablespoons salt
• 3 tablespoons olive oil

Dissolve the honey or agave in the warm water and stir in the yeast. Set aside to proof for 10 minutes. In a large bowl, sift or whisk together the salt and 3 cups of the flour. Add the yeast mixture and the oil. Mix with your hands or a sturdy wooden spoon, adding additional flour as necessary, until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until the dough is smooth and elastic. Lightly oil a spot on your work surface and place the dough there. Cover with a lightly dampened towel and a large inverted bowl, and allow to rise until doubled (about 1 hour).

Punch down the dough and divide into eight equal pieces with a bench scraper or sharp kitchen knife. Form into balls, cover with the damp towel, and allow to rest for another 20-30 minutes. Place a baking stone, sheet pan, or inverted cookie sheet onto the center rack of your oven and preheat to 450° F.

When the oven is hot, begin rolling your pita to a scant 1/4″ thickness. Place each in the oven immediately after rolling and bake for 2-5 minutes (2 minutes for soft, chewy bread; 5 minutes for crispy bread resembling pita chips). The bread will puff as it bakes and deflate slightly when it cools.

Serve warm or room-temperature with hummus, tuna salad, or your favorite spread or dip. Makes 8 pockets.

*I find that a 50/50 mixture of wheat and white (all-purpose) flour works best, but have had good results with all-white flour.

Chef’s Tip: Kneading is a great workout for arms, shoulders, and core (helps you work off the bread in advance!) Not in the kneading know? There are as many kneading styles as there are bread recipes out there. Search your favorite “how-to” or video site for ideas, or check out this guy; I chose this video because his style is fairly similar to mine.