Community Cookbook

Welcome to the Community Cookbook! 

We’re so excited to share this special collection of recipes, created by you—our amazing library community! Each dish in this cookbook reflects the creativity, heritage, and heart of the people we’re lucky to serve.

Thank you to everyone who submitted a recipe, shared a family favorite, or simply cheered us on. Your support and enthusiasm made this project possible, and we’re incredibly grateful to be part of a community that celebrates food, culture, and connection.

This is just the beginning, we hope to keep adding new recipes over time, so check back often and keep cooking together. We hope you enjoy this cookbook as much as we’ve enjoyed bringing it to life!

Happy cooking!

Want to add to the book? Learn how to submit your own favorite recipe (or recipes!) here.

Download a PDF of the cookbook here!

I began to develop this recipe after a visit to an Andalusian restaurant which had some custard on the side with the breakfast I had. Since it closed, I began to miss that breakfast and began experimenting making something inspired by it. I love cinnamon so I decided to use cinnamon bread instead of regular bread for extra flavor.

Number of servings: 4

Ingredients

  • 3 eggs
  • 1 c. milk (plus 2 c. for pudding)
  • 1 tsp. vanilla
  • ½ tsp. cinnamon
  • ½ stick of butter
  • 8 slices of cinnamon bread (day old even better)
  • Powdered sugar
  • Fresh berries of choice (I do a mix of strawberries, blueberries, red raspberries, and black raspberries)
  • Small box of instant vanilla pudding (optional) – make according to package directions

Directions

  1. Whisk together eggs, milk, vanilla, and cinnamon in a bowl.
  2. Heat a pan on medium flame and add a pat of butter.
  3. Once the butter is melted, dip bread in the wet mixture on both sides and place in the hot pan. Cook until lightly brown, then flip to cook until lightly brown on the other side.
  4. Continue until all bread is cooked.
  5. Dust the top with powdered sugar through a strainer or sifter.

Serving Suggestion: Serve with mixed fresh berries and maple syrup. I serve mine with a small scoop of instant vanilla pudding on the side. You could also add a scoop of vanilla custard, vanilla ice cream, and/or whipped cream or non-dairy topping.

India is a country with a rich cuisine that varies across the country along with the language and geography. In the state of Bengal, where I come from, white poppy seeds are a popular cooking ingredient. These tiny beige-colored seeds (known as posto in Bengali) are cooked with a variety of different vegetables and serve as an accompaniment to rice and lentils. Sometimes, just the seeds are ground into a hummus-like paste with spices to be eaten with rice. But since potatoes are the most common vegetable in any Bengali household, potatoes cooked with poppy seeds is probably considered the most quintessential Bengali dish. Here in the US, poppy seeds are readily available in any Indian grocery store, and so, I decided to create this new recipe from poppy seeds and asparagus stalks to create a fresh and healthier alternative to this age-old dish.

Number of Servings: 4

Ingredients

  • 4 tbsp. white poppy seeds
  • 2½ lbs. asparagus
  • 2 tbsp. mustard oil (or substitute with olive oil)
  • 1 tsp. nigella seeds (kalonji)
  • 2 tsp. salt (or to taste)
  • Green chili peppers (optional, to taste)

Directions

  • Prepare the Poppy Seed Paste:
    1. If using blender: submerge the poppy seeds in water and let soak for 30 minutes before grinding into a smooth paste.
    2. If using coffee grinder: grind the dry poppy seeds first, then soak them in ½ cup of water for 30 minutes.
    3. For added spice, grind one or two green chili peppers with the poppy seeds.
  • Prepare the Asparagus:
    1. Trim the tough base ends of the asparagus and discard them. Cut the remaining stalks into 1-inch pieces.
  • Cooking Instructions:
    1. Heat mustard oil in a frying pan or wok over medium heat. Add the nigella seeds and let them splutter.
    2. Add the chopped asparagus and stir-fry for 1-2 minutes.
    3. Add salt, mix well, then cover and cook on low-medium heat for about 5 minutes.
    4. Stir in the poppy seed paste and ½ cup of water. Let it cook until the water evaporates, stirring occasionally. If needed, add a little more water and cook further to achieve desired texture. Adjust salt to taste.

Equipment

8×8 or 11x7x2 pan (use 9×13 when making this recipe larger)

Ingredients

  • 6 oz. spaghetti
  • ½ lb. ground beef
  • ¼ c. chopped onion
  • 1⅔ c. (15 ounces) spaghetti sauce
  • 2 tbsp. butter
  • 4 tsp. flour
  • ¼ tsp. salt
  • ¾ c. undiluted evaporated milk
  • ⅓ c. water
  • 1 c. cheese (American or cheddar)
  • 2 tbsp. parmesan cheese

Directions

  1. Preheat oven to 350°F
  2. Cook spaghetti according to package directions
  3. Brown the ground beef with the chopped onion
  4. Add sauce and cooked spaghetti to meat and mix together
  5. Melt the butter in a sauce pan, add flour and salt
  6. Add the evaporated milk and water, stirring constantly until thick
  7. Add 1/2 or 1/4 cup of the American or cheddar cheese, plus the parmesan cheese, stir until melted
  8. Spread half of the pasta mixture into the baking dish
  9. Spread the cheese sauce evenly over the pasta mixture
  10. Add remaining pasta mixture evenly over the sauce
  11. Top with remaining American or cheddar cheese
  12. Bake 15-20 minutes if cooking right after prep, or 30-35 minutes if cooking from refrigerator

Number of Servings: 8 as main dish, 10-12 as side

Ingredients

  • 16 oz. cooked chicken breast, shredded (grilled, baked, or rotisserie)
  • 8 oz. bacon, cooked and finely chopped (or substitute with bacon bits)
  • 8 oz. ditalini pasta, cooked and cooled
  • 1 c. cherry tomatoes, quartered
  • 1 medium cucumber, peeled and chopped
  • 1⁄2 c. black olives, thinly sliced
  • 1⁄4 c. green onions, thinly sliced
  • 1 c. blue cheese crumbles
  • 1 c. red wine or raspberry vinaigrette (more or less to taste)
  • 4 c. iceberg lettuce, shredded (store separately until serving)
  • 1⁄2 c. tortilla strips (optional, for topping)

Directions

  1. Bake or grill chicken as desired, then shred or chop in small pieces. (Rotisserie chicken works great for convenience.)
  2. Cook bacon until crispy and finely chop, or use bacon bits if preferred.
  3. Cook ditalini pasta according to package directions. Drain and let cool.
  4. While the pasta is cooking, prep and chop all vegetables: shred the iceberg lettuce, chop the cherry tomatoes, peel & chop the cucumber, and thinly slice the black olives and green onions.
  5. In a large mixing bowl, combine chicken, bacon, pasta, tomatoes, cucumber, black olives, green onions, and blue cheese crumbles.
  6. Add the vinaigrette and toss until everything is well coated. Adjust dressing to taste.
  7. Keep shredded iceberg lettuce separate until serving. When ready to serve, layer lettuce into bowls or plates, top with the chicken pasta mixture, and sprinkle with tortilla strips if using.
  8. Chill until ready to serve and enjoy!

Number of servings: 4

Ingredients

  • ½ c. mayonnaise (not Miracle Whip)
  • 1 egg, lightly beaten
  • 1 tbsp. dijon mustard
  • 1 tbsp. Worcestershire sauce
  • ½ tsp. hot sauce
  • 1 lb. fresh crab meat (or canned crab meat)
  • 1 c. saltines, crushed (about 20 crackers)
  • Butter or oil for cooking

Directions

  1. Stir the mayonnaise, egg, mustard, Worcestershire sauce, and the hot sauce together in a mixing bowl.
  2. Gently fold in the crab meat.
  3. Gently stir in the crackers. Let the mixture sit for 3 minutes.
  4. Shape the mixture into 8 loose patties.
  5. Chill in the refrigerator for about 1 hour.
  6. When ready to cook, heat butter or oil in a skillet.
  7. Cook each crab cake for about 3-4 minutes per side. Remove to a paper towel.

Number of servings: 4

Ingredients

Soy cause mix
  • ½ c. soy sauce
  • 2 tbsp. seasoned rice vinegar (if using unseasoned, add 1 tablespoon sugar)
  • 1 tbsp. toasted sesame oil
  • 4 tbsp. grated fresh ginger (I use Dorot frozen ginger)
Pork and mushrooms
  • 1 lb. ground pork
  • 8-10 oz. shiitake mushrooms (I use 2 packs)
  • 6 scallions, white and green parts separated and sliced thin
  • 1 garlic clove, minced
  • 1 whole bag (12-14 oz.) coleslaw mix
  • 1 can sliced water chestnuts
  • 1 package wonton strips (NOT tortilla)

Directions

  1. Whisk the soy, vinegar, sesame oil, and ginger together. Set aside.
  2. In a 12” skillet, cook the pork and mushrooms until the pork is no longer pink (about 10 minutes).
  3. Add the scallion whites and garlic to the skillet, cook for 1 minute.
  4. Add the coleslaw mix and cook until wilted (about 3 minutes).
  5. Stir in the soy sauce mixture and water chestnuts. Cook and stir to thicken and coat.
  6. Off heat, add scallion greens.
  7. Serve in bowls with wonton strips.

In our family and circle of friends, we do not exchange gifts for birthdays. Instead, we cook whatever meal the birthday person wants. This recipe has been the most requested year after year.

Number of servings: 8-10

Equipment

  • Dutch oven with lid

Ingredients

  • 7 lbs. beef short ribs, deboned
  • 2-4 tbsp. vegetable oil
  • 4 large onions, sliced thin
  • 2 tbsp. tomato paste
  • 12 garlic cloves or 2 tbsp. minced garlic
  • 2 c. beef broth (I prefer low sodium)
  • 2 c. Guinness
  • 1 c. prunes
  • 1 bag mini carrots
  • 8 sprigs fresh thyme
  • 2 bay leaves

Directions

  1. Preheat oven to 300°F.
  2. Season the ribs on all sides with salt and pepper. Heat 1-2 tablespoons of vegetable oil in a Dutch oven. Brown the meat on all sides, working in batches if needed. This will take about 5 minutes per side. Set the meat aside.
  3. Add the sliced onions to the pan, stirring occasionally, and cook slowly until very soft (about 10–15 minutes).
  4. Once the onion is soft and slightly browned, add tomato paste and mix well.
  5. Stir in the garlic and cook for about 30 seconds, until aromatic.
  6. Return the meat and its juices to the Dutch oven. Add the remaining ingredients. Cover and bake for at least 3 hours, turning the meat about halfway through.
  7. When the meat is tender and falling apart, transfer it to a serving dish along with the carrots and onions. Discard the thyme, prunes, and bay leaves. Optionally, strain the cooking juices and serve on the side for dipping.

Serving Suggestion: This dish pairs well with mashed potatoes.

This old-world entrée is an easy weeknight dish, although it is impressive enough to serve to weekend guests as well. It comes together almost effortlessly after a little pounding and slicing. The delicious aroma emitted during baking will bring everyone enthusiastically to the table! Josephyne would have been pleased to know that our family is still enjoying her delicious recipe and sharing it with others.

Number of servings: 4

Ingredients

  • 4 slices raw bacon, regular not thick cut
  • 1 lb. pork tenderloin, cut into 4 equal pieces
  • 1 large sweet onion, sliced into 4 thick slices
  • 1 large ripe tomato, sliced into 4 thick slices
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. Place 1 slice of raw bacon in each quadrant of a large baking pan.
  3. Using a rubber mallet, pound each of the 4 tenderloin portions until they are about ¼” thick. Place 1 portion over each slice of bacon.
  4. Top each pork portion with 1 slice of raw onion.
  5. Top each onion slice with 1 slice of tomato.
  6. Season with salt and pepper.
  7. Wrap the bacon around each pork, onion, and tomato stack, turning it into a packet. Secure with toothpicks if needed.
  8. Bake uncovered for 60 minutes.

Serving Suggestion: Serve with mashed potatoes and green peas, then ENJOY!

Ingredients

  • 4 lbs. oxtails
  • 4 tbsp. vegetable oil
  • 18 small onions, 3 stuck with a clove
  • 12 mushrooms sliced
  • 5 carrots, cut 2” pieces
  • 1 large clove of garlic
  • 2 cans beef broth
  • Good burgundy wine
  • Bouquet-garni including 1 large leek
  • 12 whole peppercorns gently bruised
  • Salt

Directions

  1. Wipe dry and dredge oxtails with flour
  2. Brown oxtails in oil in a frying pan
  3. Transfer oxtails to a roaster. Add equal parts of beef broth and burgundy.
  4. Add carrots, onions, mushrooms, clove of garlic. Season with salt and peppercorns. Lay bouquet-garni on top.
  5. Cover tightly. Cook in slow oven at 275°F for 3 1/2 – 4 hours.

A family favorite when growing up.  I recently read Eleanor and Park and it was mentioned as a recipe that Park’s family was serving one night when Eleanor visited them.

Number of Servings: 6

Ingredients

  • 1 lb. ground beef, browned
  • 1 can (10½ oz.) condensed cream of celery soup
  • 1 can (15 oz.) mixed vegetables, drained
  • 1 can (10½ oz.) condensed chicken vegetable soup (or condensed beef vegetable soup)
  • Frozen tater tots (enough to cover the top of a 9″ x 13″ pan)

Directions

  1. Preheat oven to 325°F.
  2. Brown the ground beef in a skillet over medium heat. Drain any excess fat.
  3. In a large bowl, combine the browned beef, cream of celery soup, mixed vegetables, and chicken vegetable soup. Mix well.
  4. Spread the beef mixture evenly into a 9″ x 13″ glass baking dish.
  5. Arrange a single layer of frozen tater tots on top.
  6. Bake uncovered for 30-40 minutes for a crispier tater tot topping. (For a softer tater tot topping, cover the dish with aluminum foil before baking.)
  7. Let cool slightly before serving.

Ingredients

  • 1 lb. egg noodles (e.g., tagliatelle; Cetina brand recommended)
  • 2 tbsp. soy sauce
  • 2 tbsp. fresh lime juice
  • 2 tbsp. light brown sugar
  • 1 tbsp. fish sauce
  • 5 cloves garlic, minced
  • 3 tbsp. vegetable oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1½ lbs. flank steak or sirloin, thinly sliced against the grain (1/8″ thick)
  • 1 medium yellow onion, cut into 1/4″ thick wedges
  • 4 scallions (white and green parts), sliced 1/2″ thick

Directions

  1. Bring a large pot of water to a boil. Salt the water and add the noodles. Cook until al dente, then drain and set aside.
  2. In a small bowl, mix soy sauce, lime juice, brown sugar, and fish sauce. Stir until sugar dissolves.
  3. In another small bowl, mix garlic, 1-1/2 teaspoons vegetable oil, and 1-1/2 teaspoons. black pepper.
  4. Season beef with salt and pepper. Heat 1-1/2 teaspoons oil in a large non-stick skillet or wok over medium-high heat. Add half the beef in a single layer and cook until browned, 1–2 minutes per side. Transfer to a bowl. Repeat with the remaining beef, adding it to the bowl when done.
  5. Heat the remaining 1-1/2 tablespoons oil in the skillet. Add the onion and cook, stirring frequently, until softened (2–3 minutes). Stir in the garlic-pepper mixture and cook until fragrant (about 30 seconds).
  6. Return beef (and any juices) to the pan. Stir to combine. Add the soy sauce mixture and cook, stirring constantly, until beef and onions are coated. Add the cooked noodles and toss to coat. Stir in scallions.

Ingredients

  • 1 c. wild rice, washed and soaked overnight
  • 1 c. black olives, chopped
  • 1 c. American cheese, chopped
  • 1 c. mushrooms
  • 2½ c. tomatoes
  • ½ c. olive oil
  • Salt, pepper, and onion salt to taste

Directions

  1. Preheat oven to 350°F
  2. Mix ingredients together in a casserole dish and add 1½ c. boiling water
  3. Bake covered for 1 hour
  4. Bake uncovered for 1 hour

Number of servings: 8

Ingredients

  • 6 oz. JELL-O orange gelatin
  • 14 oz. can jellied cranberry sauce
  • 8 oz. can crushed pineapple, undrained
  • 1¾ c. ginger ale

Directions

  1. In a saucepan, combine the gelatin and cranberry sauce. Heat and stir until nearly boiling and the gelatin is fully dissolved.
  2. Stir in the crushed pineapple and ginger ale. Turn off the heat.
  3. Once the fizzing subsides, pour the mixture into a 5-cup mold.
  4. Chill until fully set, then unmold before serving.

Number of servings: 8

Ingredients

  • 8 portions mashed potatoes (about 8-10 potatoes)
  • 1 tsp. salt
  • 1 cube butter
  • One 8 oz. package of cream cheese, softened
  • ¼-½ c. sour cream
  • 1 can French fried onions

Directions

  1. Preheat oven to 325°F.
  2. Add salt and butter to hot mashed potatoes.
  3. Beat cream cheese with sour cream until blended.
  4. Gradually add hot mashed potatoes to cream cheese mixture, beating until light and fluffy.
  5. Bake for 30 minutes, sprinkling onions on top halfway through.

Ingredients

Pecan-Crumb Topping
  • ⅓ c. packed brown sugar
  • ¼ c. all-purpose flour
  • ½ tsp. ground cinnamon
  • 2 tbsp. cold unsalted butter, cut into small cubes
  • ¾ c. pecans, chopped
Banana Cake
  • 1⅓ . mashed fully ripe bananas (about 4 medium)
  • 1 tbsp. fresh lemon juice
  • 2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • ½ c. (1 stick) butter, softened
  • ¾ c. packed brown sugar
  • ½ c. granulated sugar
  • 2 eggs

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 13″ x 9″ metal baking pan.
  3. Prepare the Crumb Topping:
    1. In a medium bowl, mix brown sugar, flour, and cinnamon.
    2. Use a fork to combine, then work in the butter with your fingers until the mixture resembles coarse crumbs.
    3. Stir in chopped pecans and set aside.
  4. Prepare the Banana Cake:
    1. In a small bowl, mix mashed bananas, lemon juice, and vanilla.
    2. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
    3. In a large bowl, beat butter and sugars with a mixer on medium speed until light and creamy (about 5 minutes).
    4. Add eggs and beat well.
    5. On low speed, alternately add flour mixture and banana mixture, beginning and ending with the flour mixture. Stir until combined.
  5. Spoon the batter into the prepared pan and spread evenly. Sprinkle the crumb topping over the batter. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan on a wire rack.

Makes: 12 brownies

Ingredients

  • 2 sticks butter (4 ounces each), melted and cooled
  • 2 c. sugar
  • 4 oz. unsweetened chocolate, melted
  • 4 eggs, beaten
  • 1 c. all-purpose flour
  • 6 oz. semi-sweet chocolate chips
  • 2 c. miniature marshmallows
  • 1 c. walnuts (optional)

Directions

  1. Preheat oven to 350°F. Lightly grease a 13×9-inch rectangular pan with baking spray.
  2. In a large bowl, combine melted butter, sugar, melted chocolate, eggs, and flour until well mixed.
  3. Gently fold in chocolate chips, marshmallows, and walnuts (if using).
  4. Pour the batter into the prepared pan. Bake for 30–40 minutes until the edges are set.
    Metal pan: Bake for 30 minutes.
    Glass pan: Bake for 35–40 minutes.
  5. Allow brownies to cool completely before cutting into squares. If desired, dust with powdered sugar before serving.

Ingredients

Pie
  • 2 tbsp. flour
  • Pinch of salt
  • ¾ cup of sugar
  • 1 egg
  • 1 c. sour cream
  • ½ tsp. vanilla
  • 6 or 7 apples
  • 9” pie shell
Topping
  • ⅓ c. brown sugar
  • 1 tsp. cinnamon
  • ⅓ c. of flour
  • ¼ c. room temperature butter

Directions

  1. Preheat oven to 400°F.
  2. Mix together flour, salt, sugar, egg, sour cream, and vanilla.
  3. Core and peel apples, then slice thin or into chunks, your preference. Add apples to the mixture.
  4. Pour the mixture into the pie shell.
  5. Bake for 15 minutes at 400°F, then reduce to 350°F and bake for 30 minutes.
  6. Mix together brown sugar, cinnamon, flour, and butter until crumbly. Sprinkle over top of pie for the last 10 minutes of baking.

Makes: 2 dozen cookies

Ingredients

  • ½ c. butter, softened
  • ⅔ c. sugar
  • 2 eggs, separated
  • 1 c. flour
  • 1½ c. finely chopped walnuts
  • Raspberry preserves

Directions

  1. Preheat oven to 350°F.
  2. In a mixing bowl, cream butter and sugar together until light and fluffy.
  3. Beat the egg yolks and mix them into the butter-sugar mixture. Stir in the flour until well combined.
  4. Refrigerate the dough for 15 minutes.
  5. Pinch off small pieces of dough and roll into 24 small balls.
  6. Lightly beat the egg whites. Dip each dough ball into the egg whites, then roll in chopped walnuts to coat.
  7. Place coated balls on an ungreased cookie sheet and bake for 5 minutes.
  8. Remove from the oven and use the back of a spoon or your thumb to make a small depression in the center of each cookie.
  9. Return cookies to the oven and bake for an additional 10 minutes.
  10. Transfer cookies to a wire rack to cool completely. Once cool, drop a small amount of raspberry preserves into each center.

An easy, kid-friendly snack!

Ingredients

  • Soft tortillas, soft bread, or crunchy taco shells
  • Peanut butter (or substitute with cream cheese or thick yogurt)
  • Jelly, raisins, dried cranberries, chocolate chips, granola, nuts, marshmallows, banana slices, apple slices, or any favorite toppings

Directions

  1. Spread peanut butter (or chosen substitute) onto the tortilla, bread, or inside the taco shell.
  2. Sprinkle or layer with your favorite fillings.
  3. Roll it up and enjoy! (Or slice into smaller pieces for bite-sized snacks.)

For kids: Use a butter knife and supervise if needed.

Mangia!

Ingredients

  • 2–3 garlic cloves, peeled
  • 1 jalapeño, seeded and cut into pieces
  • ½ Vidalia onion, quartered
  • 1 (28 oz.) can whole tomatoes, undrained
  • 1 (10 oz.) can Rotel or another brand of diced tomatoes with green chilies
  • Cilantro, to taste
  • Juice of ½ lime
  • 1 tsp. sugar (adjust to taste)
  • Salt and pepper, to taste

Directions

  1. In a food processor, pulse the garlic, jalapeño, and onion until finely diced.
  2. Add the whole tomatoes (with juice) and the Rotel, then pulse until chopped fine.
  3. Add cilantro, lime juice, sugar, salt, and pepper to taste. Pulse until the salsa reaches your preferred consistency.
  4. Use tortilla chips to taste and adjust seasoning as needed.

Serving Suggestion: Enjoy with your favorite tortilla chips! Leftovers store well in the refrigerator and can also be used as a flavorful addition to chili.

This is a tasty and simple homemade bread recipe that can be customized to specific needs and tastes. And you won’t need to knead it!

Ingredients

  • 3 c. flour (all-purpose, wheat, gluten-free, etc.)
  • 1½ tsp. salt
  • ½ tsp. instant, fresh, or non-expired yeast (activate per packet instructions)
  • 1½ c. room temperature water
  • Optional Ingredients
  • Herbs, cheese, or other flavors of your choice

Directions

  • Prepare the Dough:
    1. In a large bowl, mix together the yeast, salt, and flour. At this time, you may also add the optional ingredients
    2. Stir in the water until a thick, wet dough forms (add a little extra water if needed)
    3. Cover the bowl with plastic wrap and let it rise at room temperature for 12-18 hours (dough should become fluffy and airy)
  • Prepare for Baking:
    1. Preheat the oven to 450°F
    2. Place an empty Dutch oven, oven-safe pot, or a pot with a tight lid into the oven for 30 minutes to heat thoroughly.
    3. Meanwhile, gently scrape the risen dough onto a floured surface and form it into a ball. Do not knead.
    4. Lightly coat the dough with flour and place it on a piece of wax paper. Cover it with plastic wrap if the pot is still heating.
  • Bake the Bread:
    1. Once the pot is heated, carefully transfer the dough (with the parchment) into the pot. (Be cautious—the pot is very hot!)
    2. Cover the pot with a lid and bake for 30 minutes.
    3. Remove the lid and bake for an additional 10-15 minutes until the crust turns golden brown and crispy. (Baking times may vary by oven.)

Let the bread cool before slicing. Enjoy warm with butter, olive oil, or your favorite spreads. Buon appetito!

Ingredients

  • 1 c. vegetable oil
  • ½ c. apple cider vinegar
  • 1 c. sugar
  • 2 tsp. garlic salt
  • 2 tsp. paprika
  • 2 tbsp. lemon juice
  • 4 tbsp. ketchup

Directions

  1. Place all ingredients in a blender. Blend until fully combined and smooth.
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