Sapan Minanga, Tana Toraja
Lemon acidity, clean earthy notes, smooth and sweet body, pine, raspberry and citrus flavor.
Farm direct purchased: Antioquia Mill, Jardin
Panela, raisin, dark chocolate, toasted nuts, silky body.
We made ‘The Bake’ at the shop daily for years. It was available until we ran out. The Bake is an adaptation of a Christmas breakfast tradition at the Luck household. Most of the work is done in advance so feeding a hungry family breakfast requires little work in the morning; allowing everyone to participate in family activities.
We no longer make this but hope you will make and enjoy at home for family gatherings:
You will need
- 6×9 Pyrex pan – BUTTERED
- Butter (for pan)
- ½ CUP Bisquick
- 3 CUPS Snowville Whole Milk
- 4 eggs
- 1 link Kielbasa sausage
- 12 oz (¾ pound) cheddar cheese cubed
- 1 box (4.2 oz) Dry hash brown potatoes
- 1 teaspoon Kosher salt
- 1 teaspoon ground pepper
- 1 teaspoon dry onion
Preparation (at least one day before cooking)
- coat Pyrex pan with butter
- cube cheddar and Kielbasa
- shred cheese or crumble in blender with two tablespoons of the measured Bisquick (not additional Bisquick) to prevent a sticky mess.
- in the buttered pan – layer ½ the potatoes then ½ the cheese then ½ Kielbasa then remaining potatoes then remaining cheese – save remaining Kielbasa for blender.
- Blend milk, eggs, salt, pepper, remaining Kielbasa, and onion and pour over layers in pan
- Cover pan with foil shiny side down, lid, refrigerate 24 hours.
- remove lid from pan, leave foil on.
- cook 30 minutes @ 400 degrees
- remove foil and continue cooking @ 400 degrees for 30 minutes or until firm – shaking does not cause a jiggle.
- cool for 10 minutes & cut into 8 even pieces.
Weigh ingredients into blender pitcher and blend until smooth
- two 15 ounce cans garbanzo beans (drained)
- zest and juice of 1/2 lemons
- 2 ounces tahini
- 1/3 cup x-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons garlic
- 4 ounces water
- big dash of cinnamon
measure 3 ounce portions and sprinkle with paprika
These cookies were a huge hit at the shop. Mixing them on-site became too much work so they have been retired (for now).
Wet: mix in mixing bowl
- 1 cup sugar
- 1 cup dark brown sugar
- 1 cup chopped butter at room temp
- 2 eggs
Dry: whisk in separate bowl
- 1.5 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- add one measuring cup of dry into mixing bowl of wet at low setting
- repeat until all dry is in mixing bowl
- add 3 cups quick rolled oats (one cup at a time)
- add 12 oz butterscotch chips (one cup at a time)
Freeze / Bake
- Scoop 2 oz balls to freeze in sealed container
- Bake on an ungreased cookie sheet directly from freezer in convection oven @350 for 15 to 18 minutes
- Bake in small batches and often