406 alu recipes

A simple but tasty recipe that creates a drink everyone can enjoy in their backyard this summer!

Old-fashioned stone crock pickles made over 15 days with a salt brine, alum soak, spiced vinegar cure, and sugar layering. A heritage pickling method that produces crisp, sweet pickles that keep indefinitely.

City Slicker mocktail: pineapple juice and ginger ale over ice with a dash of ground ginger. A bright, bubbly, non-alcoholic drink ready in under a minute.

Triple C cookies loaded with chocolate chips and chopped pecans, made with dark brown sugar and unbleached flour for rich toffee flavor and chewy texture. A classic cookie done right.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

A classic American apple pie, filled with a sweet and tart apple filling and topped with a savory cheddar cheese crumble. The combination of flavors creates a perfect balance of sweet and savory, making it a delicious treat for any occasion.

Small-batch oat muffins with toasted walnuts, raisins, and a brown sugar streusel top. Makes just 4 muffins in the microwave in under 2 minutes. Built for one or two.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

Cool off this summer with this tasty drink that will make you forget to buy lemonade at the grocery store.

We always used this punch at parties and baby showers.

Ghoul-Aid Halloween punch made by mixing grape and orange Kool-Aid with ginger ale for a fizzy, spooky-colored party drink kids love. Ready in 5 minutes.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Ghoul-Ade Halloween punch made with grape and orange Kool-Aid mixed with ginger ale for fizz. A spooky, murky-colored party drink kids love.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.