Best Big Sur Bakery Pickles Recipes

BIG SUR HIGH POWER BARS

Big Sur High Power Bars image

An adaptation of Heidi Swanson's Big Sur Power Bars from her cookbook, 101 Cookbooks, this is easily changed around to suit your tastes! I love Big Sur so had to post this! These bars are soft set, prone to falling apart and are fairly sticky and gooey too. All adds to their deliciousness. :)

Provided by Sharon123

Categories Breakfast

Time 40m

Yield 16-24 bars

Number Of Ingredients 15

Ingredients

1 tablespoon sunflower oil (or other healthy oil)
1 1/4 cups rolled oats
3/4 cup walnuts, toasted and chopped (or nut of your choice)
1/2 cup sliced almonds, toasted (or nut of your choice)
2/3 cup shredded unsweetened coconut
1/2 cup oat bran
1 tablespoon ground flax seeds (or or and nutritional yeast flakes)
1 1/2 cups crisped brown crispy rice cereal (not the puffed rice-or use rice crispies)
1 cup chopped dried cranberries (or dried fruit of your choice)
3 tablespoons finely chopped crystallized ginger
1/3 cup sesame seeds
1 cup brown rice syrup (or use agave syrup, or maple syrup or try honey, using a little less)
1/4 cup unrefined unbleached cane sugar (turbinado sugar, or brown sugar)
1 teaspoon pure vanilla extract
1/2 teaspoon fine grain sea salt

Steps:

Grease a 9" x 13" baking pan with the oil. If you like thicker bars, use a 8x8 inch baking pan.
On a rimmed baking sheet toast the oats, nuts, and coconut for about 7-9 minutes, or until coconut is golden brown. Stir twice during the baking to make sure everything bakes evenly.
Place the baking sheet ingredients into a large mixing bowl and add the oat bran, cranberries, ginger ground flax seeds, and brown rice cereal.
Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn - remove from heat when they become golden in color.
In a small saucepan stir together the remaining ingredients over a medium heat until they start to bubble and boil and thicken slightly(syrup, sugar, vanilla and salt).
Pour the hot liquid in with the dry ingredients and mix until they are fully coated in the syrup.
With buttered hands, pat the mixture into place in the pan.Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. It may be easier to tip them out of the pan first, before cutting.
Wrap individually in parchment paper (or waxed paper).

BREAD AND BUTTER PICKLES II

Bread and Butter Pickles II image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Provided by David

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 4h30m

Yield 50

Number Of Ingredients 11

Ingredients

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

Steps:

In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g

BIG SUR BAKERY HIDE BREAD RECIPE

Big Sur Bakery Hide Bread Recipe image

I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it!

Provided by Sharon123

Categories Breads

Time 1h10m

Yield 15 4

Number Of Ingredients 11

Ingredients

4 -5 cups all-purpose flour, plus extra flour for dusting (start with 4 cups, you may sub 1 cup whole wheat flour or spelt flour)
1/2 cup whole flax seed, slightly crushed (in the food processor works great-you just want to crack the flax, not grind it)
1/2 cup sesame seeds
2 cups oat bran (may sub wheat germ)
1/4 cup sunflower seeds
1/2 cup millet (or amaranth, quinoa, or poppy seeds, or any combo of these)
2 tablespoons dulse flakes (or 1 teaspoon kosher salt or sea salt or kelp powder)
1 teaspoon baking soda
1/4 cup good quality beer plus 2 tablespoons beer (you may sub water or milk for the beer)
2 1/2 cups buttermilk (or half-and-half, milk, or water or almond milk-my personal favorite)
unsalted butter, softened for serving

Steps:

Adjust the oven rack to the middle position and preheat the oven to 350*F.
Line a baking sheet with parchment paper if desired.
Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in) , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much) with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
To serve, slice each patty in half, toast it well, and smear with butter
Note:
A sprinkling of salt works wonder here. Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
Makes about fifteen 4-inch patties.