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BRS Recipes


The following are simply recipes that I copied down while I was the kitchen manager (among other hats I wore) at BRS in 1982-83. Feel free to submit your own and I will add them. Will Loving, 8/23/2010

BRS Granola (from kitchen notes, June 2, 1983; attributed to Margie Geurs)

In large roasting pans mix together:

  • 16 cups rolled oats
  • 10 cups shredded coconut
  • 6 cups peanuts
  • 4 cups sesame seeds (toast in oil first)
  • 4 cups wheat germ
  • 6 cups sunflower seeds
  • 3 cups bran flakes
  • 1 cup soy grits

In large frying pan, heat:

  • 1- 1/2 cup oil
  • 1-1/2 cup honey
  • 5 teaspoons vanila

Pour liquid mixture over dry ingredients and mix. Bake at 300° for one hour, stirring every 10-15 minutes. Watch so it doesn't burn. Take out and add 4c raisins (or chopped dates, apricots, etc.)

(Editor's note: The more experienced cook in me now would probably skip the soy grits, reduce the coconut a little, and increase the liquid some. WML)

Logan Bread

Mix together :

  • 3 cups white flour
  • 2-1/2 cups oatmeal
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup powdered milk
  • 1 cup soy grits
  • 6 eggs
  • 1-1/4 cup nuts
  • 2 cups raisins
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 2 cups margerine or butter
  • 1 cup oil

Stir well and pour mixture into greased pans. Bake at 350 for 45 minutes or until done. Makes four 9" x 9" cake tins or about 20 large pieces. Good for winter camping bread, will not freeze because of high oil content.

Originally from: The Healthy Trail Food Book by Dorcas S. Miller. Printed by Coastal Business Center of Wisscasset, Maine and avaialble at L.L. Bean

(Editor's Note: I would recommend mixing the dry ingredients and wet ingredients separately and then combining them for a smoother and more thoroughly mixed bread. WML)

Yogurt - BRS Style

To start: Mix 1 cup instant dried milk with 1 cup lukewarm water, then add 1 cup yogurt. Mix very well with an eggbeater or whisk.

Then add: 4 cups instant dried mil and 13 cups of lukewarm water. Pour into glass 1 gallon jar and put jar in a cooler chest (or other insulated container) filled with hot water (but not too hot!). Let sit for 10-12 hours. Refrigerate.

BRS Bread

I don't have a copied recipe for this but my strong recollection is that the base recipe was from the Tassajara Bread Book, recipe #1, page 44. The Tassajara Bread Book and this extremely detailed recipe and the many pages of detailed instructions that preceed it is by far the best introduction to break making that I've ever seen. The basic recipe follows but it's important to read the actual instructions for the best results.

Of course, at BRS nothing was ever 'basic' especially if Chris Maynard was in the kitchen. Leftovers were often throw in with the bread and when that was leftover oatmeal or similar it worked really well. I will never forget the day that Chris tossed in a significant amount of leftover spaghetti (and sauce). The bread came out with exceptionally crunchy stems of baked noodles sticking out all over. It tasted good but you had to watch out for those noodles.

Tassajara Yeasted Bread - Recipe #1, four loaves

I. Make the Sponge

  • 6 cups lukewarm water (85-105°)
  • 2 Tablespoons yeast (2 packages)
  • 1/2-3/4 cup sweetening (honey, molasses, brown sugar)
  • 2 cups dry milk (optional)
  • 7-9 cups whole wheat flour (substitute 2 or more cups unbleached white if desired

II. Make the Bread

  • 2-1/2 Tablespoons of salt
  • 1/2-1 cup oil (or butter, margerine, etc.)
  • 6-8 cups additional whole wheat flour
  • 2-3 cups whole wheat flour (for kneading)
  • Dissolve yeast in water.
  • Stir in sweetening and dry milk
  • Stir in whole wheat flour until thick batter forms
  • Beat well with spoon 100 strokes
  • Let the sponge rise 60 minutes

Fold in salt and oil
Fold in additional flow until dough comes away from sides of bowl
Knead on floured board, using more flour as needed to keep dough from sticking to board, about 10-15 minutes until dough is smooth

Let rise 50 minutes
Punch down
Let rise 40 minutes
Shape into loaves
Let rise 20 minutes
Bake at 350° for one hour
Remove from pans and let cool...or eat right away!

Zucchini Oat-Flake Loaf

Preheat oven to 375°

  • 2 cups uncooked rolled oats
  • 3 cups grated zucchini
  • 1/2 cup grated Swiss or Cheddar Cheese
  • 1/2 cup soy meal or wheat germ
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup chopped onion
  • 3 Tablespoons oil
  • 1/2 cup toasted sunflower
  • 1/4 cup nutmeg

Saute onion in oil until soft. Combine with other ingredients and press into well greased loaf pan. Bake for 30 minutes. Serves 6.

Herbed Fish

  • 2 lbs fish
  • 6 Tablespoons butter
  • 1 large clove garlic, split
  • 1/3 cup chopped onion
  • 1/4 teaspoon tarragon
  • 1 Tablespoon chopped celery
  • 1/4 teaspoon thyme
  • dash nutmeg
  • dash mace
  • 1 teaspoon salt
  • 2 Tablespoons lemon juice
  • 3/4 cup fine bread crumbs

Arrange fish steaks in a shallow oven-proof baking dish. Melt butter in saucepan, add garlic and saute until tender. Remove garlic, add onion and saute a few minutes without browning. Stir in remaining ingredients except bread crumbs. Spread about 1/2 the mixture over the fish steaks. add crumbs to remaining mixture and spoon on top. Bake in preheated oven at 400° for 20-25 minutes. 4-6 servings.



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