Buttermilk Waffles- Double Batch

Prep Time: 5 minutes | Cook Time: 4 minutes each | Yield: 16 Waffles


  • Canola oil spray for waffle iron
  • 8 TBSP (1 stick) butter, melted and cooled
  • 4 cups White Lily all-purpose flour or King Arthur whole wheat flour
  • 1 tsp salt
  • 4 TBSP sugar
  • 3 tsp baking soda
  • 3 1/2 cups buttermilk (see Note)
  • 4 eggs, separated
  • 1 tsp vanilla extract


  1. Melt 1 stick of butter and let cool while you assemble everything else.
  2. Spray waffle iron lightly with oil and preheat it.
  3. Separate eggs. Keep egg whites in a separate bowl.
  4. In a large bowl, whisk together flour, salt, sugar and baking soda.
  5. In a separate medium sized bowl, mix together buttermilk, egg yolks, vanilla and melted butter.
  6. In your stand mixer with whisk attachment, beat the egg whites on high until they hold soft peaks. Fold them gently into the batter.
  7. Spread 3/4 cup batter onto the hot waffle iron and bake until done, usually 4 minutes.
  8. Put waffles on wire cooling racks so they don’t get soggy.
  9. Serve immediately or keep warm for a few minutes in a low oven.

Notes: These freeze well. Click HERE for single batch recipe that makes 8 waffles.

Recipe Origin: This is our adaptation of a Mark Bittman recipe, I think. Not sure. I have a Word printout of these that we’ve made dozens of times. This is our go-to waffle recipe.

The Best Caramel Cake in the World

Prep Time: 20 minutes | Total Time: 1 hour| Yield: 1 tall cake or 3 single layer cakes


  • 1 box Duncan Hines Butter Recipe Golden cake mix (MUST be this one)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tsp vanilla
  • 8 oz cream cheese


  1. Preheat oven to 350F. Get out your mixer.
  2. Combine all ingredients. Mix slowly for 1 minute. Scrape the bowl, and mix on medium for 2 minutes.
  3. Pour into 3 (three)  8″ pans and bake at 350F for 20 minutes or until toothpick comes out clean. I’ve also made this in 2 (two) 9″ pans, and it turned out fine. Bake for 30 minutes if you do this.



  • 2 sticks butter
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 1/2 cup cream
  • 4 cups 10x confectioner’s sugar
  • 2 tsp vanilla


  1. Have all your ingredients pre-measured and your tools at hand. This goes very quickly.
  2. Melt butter, dark and light brown sugar. Bring to boil.
  3. Add cream and bring to full boil again.
  4. Stir in confectioner’s sugar and vanilla.
  5. Pour through strainer/sieve. Pour over cakes immediately.


Recipe Origin:  I’ll never tell.

Buttermilk Pancakes with Homemade Syrup

Prep Time: 7 minutes | Cook Time: 10 minutes | Total Time: 17 minutes | Yield: 16-20 pancakes

Pancake Ingredients:

  • 2 cups all purpose flour (I love White Lily)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 TBSP sugar
  • 2 eggs
  • 3 cups buttermilk
  • 4 TBSP butter, melted

Syrup Ingredients:

  • 1/2 cup butter
  • 3/4 cup sugar (could try 2/3 cup next time- was a little too sweet)
  • 1/2 cup buttermilk (could try next time to mix this 50/50 with milk or cream)
  • 1 tsp baking soda
  • 1 tsp vanilla


  1. Preheat griddle to 375 F.
  2. Melt 4 TBSP butter and let cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
  4. In a separate smaller bowl, combine eggs, buttermilk and melted butter. Whisk until well combined.
  5. Pour wet mixture into dry mixture. Mix until combined.
  6. With a 1/3 cup measuring cup, pour pancake mix onto griddle. Cook until brown.
  7. To make syrup, combine butter, sugar and buttermilk in saucepan over medium heat until butter melts. Whisk until combined. Remove from heat and add baking soda and vanilla and whisk again.

Notes: These pancakes are so light and fluffy, and everyone loves the syrup that goes with them. Can freeze pancakes for later. Not sure how long syrup keeps.

Recipe Origin: Adapted from a website called Chef In Training.

Buttermilk Biscuits

Prep Time: 5 minutes | Cook Time: 13-15 minutes | Total Time: 20 minutes | Yields: 9 biscuits


  • 1 1/2 cups White Lily self rising flour
  • 1/8 tsp baking soda
  • 1/3 tsp salt
  • 1 TBSP sugar
  • 3 TBSP Crisco + 1 TBSP for pan
  • 3/4 cup buttermilk (add 1 tsp at end if dough doesn’t seem wet enough)
  • 1/2 cup whipping cream


  1. Heat oven to 475 F..
  2. Lightly grease  8 inch round cake pan or a cast iron skillet with Crisco. Set aside.
  3. Combine flour, baking soda, salt and sugar.
  4. Cut in Crisco with your fingertips, until dough feels pebbly.
  5. Add buttermilk and cream. Stir in with your hands. Let sit for 2-3 minutes.
  6. In a large bowl (preferably with a lid), pour about 1/2 bag of all-purpose White Lily flour. Sift it with a sifter or a mesh strainer. Make a well with the bottom of a medium sized bowl.
  7. Pour wet mixture into the well. Lightly dust top of wet mixture with flour. Flour your hands. Grab a biscuit sized piece of dough and gently shape.   The goal here is to handle it as little as possible. Put into pan, right next to each other.
  8. Bake 13-15 minutes. Set timer for 13 minutes, check. If they aren’t brown enough on the top add another 2 minutes.

Notes: These are so fluffy, and so light, and are very much like the biscuits my grandmother used to make.

Recipe Origin: Originally from A Day in the Country cookbook, put out by Chapel of the Cross. A great cookbook with lots of good jam and jelly recipes as well.

Wondertime Powerball Cookies

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Yields: 40 cookies


  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cups old fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 cup any combination of nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts or almond slivers and 1/4 cup each of unsweetened dried cherries and chopped unsweetened dried apples)


  1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
  2. Add chocolate chips and desired nut and fruit combination, mix in gently.
  3. Roll dough into golf ball-size cookies.
  4. For maximum presentation value, put in paper mini muffin cups.
  5. You can eat them right away, but they’ll be less sticky after a night in the fridge.
  6. They freeze well too, layered on wax paper in an airtight container.

Notes: Never give honey or foods with honey to a child younger than 12 months.


1/3 cup finely ground raw almonds
1/3 cup peanut butter
1/4 cup real maple syrup
2 TBSP ground flax
1/2 cup sunflower seeds
1/2 cup Hershey’s dark choc chips (chopped to make finer)
1/2 cup dried sour cherries

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Blueberry Muffins

Prep Time: ? minutes | Cook Time: 14-16 minutes | Total Time: ? minutes | Yields: 24 Regular sized muffins, probably 36-48 Mini-Muffins


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 16 ounces sour cream
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 cups old-fashioned rolled oats
  • 2 cups blueberries (if frozen, do not thaw)
  • 2 tablespoons sugar


  1. Heat oven to 375.
  2. Line two 12-cup muffin tins with muffin-cup liners. This recipe won’t work without them. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.
  4. Fold in flour mixture and then — very gently — fold in berries. Fill muffin cups about three-quarters full. Sprinkle a pinch of sugar onto the top of each muffin.
  5. Bake for 25 to 28 minutes, or until edges are medium brown and tops are firm.
  6. Cool for 5 minutes, then remove muffins (in their papers) and finish cooling on rack.


Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Sweet Potato Biscuits

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 16 biscuits


  • 2 to 3 medium sweet potatoes (about 1½ pounds)
  • ½ cup (1 stick) unsalted butter, cut into chunks
  • 2 Tbsp packed light brown sugar
  • 2 Tbsp granulated sugar
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • 1½ cups flour
  • 1½ tsp baking powder


  1. Heat oven to 400° F.
  2. Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes.
  3. Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl with the butter.
  4. Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes.
  5. Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
  6. Meanwhile, stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture, and use a fork to combine well. You might have to knead the dough by hand a bit at the end.
  7. On a floured surface, roll out or pat the dough into an 8- x 8-inch square about ¾-inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)

    Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they’re golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.


Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Lasagna

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Yield: 1 lasagna


  • 1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, andouille, etc.)
  • 2 cloves garlic, minced (I would use 3 or 4 cloves)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 26 to 28 ounces (about 3 cups) pasta sauce
  • Salt and pepper
  • 2 tablespoons red wine (optional)
  • 1 cup chicken stock
  • 8 ounces cream cheese, softened
  • 2 tablespoons white wine (optional)
  • 12 ounces (3 cups) freshly grated mozzarella
  • 8 no-boil lasagna noodles
  • 2 cups cooked, well-drained spinach, peas, or other vegetables (optional)
  • 1 cup (about 4 ounces) freshly grated Parmesan


  1. Heat oven to 400. Spray a 9-by-13-inch dish. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
  2. In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
  3. Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
  4. Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan. Bake until brown and bubbling, 45 minutes. Let cool for 10 minutes.

Notes: I like to add finely diced carrots, and I like to add a few more lasagna noodles. You might as well double the recipe and make 2. It’s not much more work than making 1. I always know someone who has a new baby, or a sick family member, or has just had surgery. Everyone needs a little help sometimes.

Recipe Origin: Based on Wondertime recipe. Great magazine that is no longer.

Slow Cooker Moroccan Lentil Soup

Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Yield: Serves 12


  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 4 cloves garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable broth or reduced-sodium chicken broth
  • 2 cups water 3 cups chopped cauliflower
  • 1 3/4 cups lentils
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
  • 1/2 cup chopped fresh cilantro
  • 2 TBSP lemon juice


  1. Combine onions, carrots, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in a 5- to 6-quart slow cooker.
  2. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined.
  3. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  4. During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in cilantro and lemon juice.


Recipe Origin:  Adapted from an EatingWell recipe.

Northern Italian Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: 2 minutes | Yield: Serves 8-10


  • 12 ounces lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups grated Parmesan cheese or Romano cheese
  • 6 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups milk


  • 1 ¾ cups crumbled firm tofu (drained)
  • 1 (28 ounce) can cut tomatoes
  • 1 cup chopped onion
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • ¼ cup chopped fresh parsley
  • ¼ cup tomato paste
  • ½ teaspoon vegetable bouillon granules
  • 1/8 teaspoon ground nutmeg
  • ½ cup dry white wine
  • 1/3 cup light cream or milk


  1. In a large saucepan (or Dutch oven) cook tofu until browned.
  2. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir.
  3. Stir in wine and ¼ cup water. Bring to a boil; reduce heat.
  4. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat.
  5. Cook pasta in boiling water just until tender; drain. Rinse with cool water.
  6. Combine cheeses.
  7. For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and ½ teaspoon salt. Add milk; cook and stir until thick and bubbly (don’t let burn!).
  8. Arrange a single layer of the pasta in the bottom of a greased 13”x9”x2” baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu “meat” filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
  9. Cover with foil and bake at 350degrees for 40 to 50 minutes. Remove from oven. Let stand 10 minutes.


Recipe Origin:  We’ve made this probably dozens of times. No one ever suspects there is tofu in there. It tastes just like the lasagna my friend’s Northern Italian mother makes.


Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4


  • 4 eggs
  • 2 C dry bread crumbs or oatmeal, or a combination
  • 1/2 C finely chopped onion
  • 1 TB salt
  • 1 TB Worcestershire sauce
  • 1/2 tsp pepper
  • 4 pounds lean ground beef


  1. In a large bowl, beat the eggs and add the next 5 ingredients. Mix well.
  2. Add ground beef and mix well with your hands. Shape into 1 inch meatballs, about 1 TB per meatball.
  3. Place on a baking sheet. I like to line mine with parchment to make clean up easier.
  4. Bake in a 400 degree oven for 10-15 min. until no longer pink.
  5. Drain on a paper towel lined pan and cool.
  6. This makes about 5 batches of 30 meatballs each.

Notes: Pack in freezer bags of 30 each. It is so easy to pull out what you need for a quick week night dinner, no need to thaw, but takes a little longer for them to heat up.

Recipe Origin:  No idea.

Pumpkin Muffins

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 12 regular size muffins. Few dozen mini muffins.


  • 1 1/2 cups whole spelt flour
  • 1 tablespoon pumpkin pie spice blend
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup honey
  • 1/3 cup melted butter
  • 1 cup pumpkin puree
  • Chopped pecans or walnuts would be good!


  1. Preheat the oven to 350 degrees F.
  2. Line a muffin pan with liners and set aside.
  3. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
  4. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not overmix.
  5. Pour the batter into the muffin pan so it’s evenly distributed.
  6. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.
  7. Store at room temperature or freeze for a rainy day.

Notes:  These are great frozen as mini muffins for the kids’ school lunches.

Recipe Origin:  Adapted from a recipe on 100 Days of Real Food. Wonderful website.


Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 lasagna


  • 8 ounces lasagna noodles
  • 1 1/2 pound ground beef
  • 1/2 cup minced onions
  • 1 TBSP chopped garlic
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1 (32 ounce) jar spaghetti sauce   (or 2- 26 oz jars)
  • 1 (16 ounce) package large curd cottage cheese
  • 1 15 oz package ricotta cheese
  • 1 egg
  • few dashes grated nutmeg
  • 1 pound mozzarella cheese, shredded


  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them.
  2. In a large skillet over medium heat, saute ground beef, onions, garlic, salt and garlic salt until meat is brown. (Can add 1 tsp dried oregano, and 1 tsp Italian seasoning at this point if desired).
  3. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
  4. Combine cottage and ricotta cheeses, 1 or 2 eggs, and few dashes of nutmeg.
  5. Preheat oven to 350 degrees F (175 degrees C). Spray Pam in a 9×13 inch glass baking dish.
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage and ricotta cheese mixture over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up.
  11. Bake in the preheated oven for one hour.
  12. Let stand for 10 minutes before serving.


Recipe Origin: No idea.

Friendly Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes 2. Keep one, give one to a friend. Or freeze it.


  • 16 oz box lasagna noodles
  • 2 lbs ground beef
  • 1/2 cup minced onions
  • 1  tsp salt
  • 1 tsp garlic salt
  • 2 (32 oz) jars spaghetti sauce (or thereabouts. I can never seem to find 32 oz. jars)
  • 1 (32 oz) container large curd cottage cheese
  • 2 lbs mozzarella cheese, shredded


  1. Preheat oven to 350 degrees F. Spray Pam in a 9×13 inch dish.
  2. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them. Or you can use the kind of noodles that don’t need cooking.
  3. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown.
  4. Add 1 tsp dried oregano, and 1 tsp Italian seasoning
  5. Add spaghetti sauce
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage cheese over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up. Finish with mozzarella on top.
  11. Bake for one hour.
  12. Let stand for 10 minutes before serving.

Notes: I have nicknamed this “Friendly Lasagna” because it makes 2. I always seem to have a friend who needs one.

If you want to add veggies, add ½ box of 10oz frozen, chopped spinach to meat mixture while cooking. Also, can sautee mushrooms and add after meat layer.

Recipe Origin:

Someone at church gave this to me one day and asked me to make it for some teenagers that were having a lock in at the church. This is really a surprisingly easy and good lasagna!

Baked Penne with Chicken

Prep Time: 35 minutes | Cook Time: 25 minutes | Total Time: 1 hour | Yield: 2 casseroles


  • 6 TBSP butter, plus more for baking dishes
  • Salt and ground pepper
  • 1 pound penne rigate or any other pasta
  • 1 tsp olive oil
  • 1 or 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
  • 1/2 cup plus 2 TBSP all-purpose flour (spooned and leveled)
  • 4 garlic cloves, minced
  • 6 cups whole milk
  • 10 ounces white mushrooms, trimmed and thinly sliced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1 1/2 cups shredded provolone (6 ounces)
  • 1 cup finely grated Parmesan (4 ounces)
  • Red pepper flakes (start with 1/2 tsp next time and see)
  • Italian seasoning (start with 1/2 tsp next time and see)


  1. Preheat oven to 400.
  2. Butter two shallow 2-quart baking dishes.
  3. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
  4. In a large nonstick skillet, heat oil over medium-high.
  5. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
    In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
    Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
    Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.


This is great to make and freeze the extra casserole. It is a bit bland for my taste, so next time I would add some red pepper flakes and more seasoning.

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Recipe Origin: This is our adaptation of a Martha Stewart recipe.