Featherstone Pottery’s Favorite Recipes

Uncle Ferman’s Famous French Bread

In a large bowl, combine: 1 ½ c. course ground rye flour 1 ½ c. steel cut oats 1 ½ c. unbleached white flour 1 tsp. active dry yeast 1 - 12 ounce beer plus 12 ounces water (or substitute with 3 c. water) Mix thoroughly, cover and let stand for 24+ hours (see note...

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Uncle Ferman’s Famous French Bread

Roasted Squash Dip

1 (approximately 2-pound) butternut or other sweet squash 1 small sweet yellow onion, trimmed and quartered 2 garlic cloves, peeled 1 1/2 teaspoons olive oil 2 tablespoons sour cream 3/4 teaspoon salt 1/8 teaspoon ground red pepper 1/8 teaspoon ground nutmeg 1/8...

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Chickpea and Kale Hummus

Makes 2 to 2 1/2 cups 2 large kale leaves, rinsed well, stems removed, torn into pieces 1 medium carrot, peeled and cut into chunks 1-15 ounce can chickpeas (garbanzo beans), drained 1/3 cup mayonnaise, or more as needed 2 teaspoons yellow prepared mustard 1/4 cup...

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Chickpea and Kale Hummus

Featherstone Pottery Oatmeal Buttermilk Baguettes

In a small saucepan, boil 1 c. water Add to the boiling water ½ c. old fashioned rolled oats; boil for 1 minute Stir oats; reduce heat to medium; cook oats uncovered for 5-7 minutes Let cool to lukewarm In a large mixing bowl, soften 1 pkg. dry yeast (2 ¼ tsp.) in...

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