Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Date Bar Cookies


Total Time:
1 hr
25 min
35 min
Yield:30 (2-inch) bars


For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water

For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Macaroni Milanaise

½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.

Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.

3-Hour Pizza Dough

This recipe yields approximately 32 ounces of dough resulting in 4-5 10″ Pizzas.


1-1/2 cups warm water, divided
1 teaspoon active dry yeast
4 cups unbleached (better-for-bread) flour
1 teaspoon salt
1 teaspoon olive oil

Place 1/4 cup warm water in a small mixing bowl and sprinkle with yeast. Let sit for 5 minutes or until yeast is hydrated and creamy. This will allow the yeast to be quickly absorbed by the flour.

Hand Mixing Method

Place flour and salt in a mixing bowl. Add yeast mixture and remaining water, stirring while pressing the back of the spoon against the sides of the bowl. Mix until dough takes on a “shaggy” look, then drizzle with oil. Stir to incorporate oil, pulling dough into a ball and then turn out onto a lightly floured work surface.

Knead for 5 minutes, dusting with flour if necessary. If dough feels dry and difficult to knead, cover and let rest for 10 minutes; resume the kneading. If dough is sticking to the work surface, use a dough scraper to lift dough and add flour. (dough should feel moist, but not sticky. If the dough is too wet and builds up on your hands, add flour 1 tbsp at a time.) After the initial 5 minutes of kneading, cover dough and let rest 20 minutes. Knead for 3-5 minutes more and then place dough in a lightly oiled bowl and cover with plastic wrap. Set aside at room temperature for 2-1/2 hours or until doubled in size.

Mixer Method

Place flour, salt and yeast mixture and remaining water in mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky and is not combining, add flour 1 tablespoon at a time while mixing. Dough should take on a “Shaggy” appearance. Drizzle with oil and mix for 2 minutes more. Dough should form a smooth ball and clear the sides of the bowl. Turn mixer off, cover top of bowl with plastic wrap, and let rest for 20 minutes. Resume mixing on medium-low speed for 3 minutes or until dough forms a smooth ball clearing sides of bowl. Place in a lightly oiled bowl and cover with plastic wrap. Let sit at room temperature for 2-1/2 hours or until doubled in size.

originally from


8 T Brown Sugar
3 T Kosher salt
1 T chili powder
1/2T cayene pepper
1/2T garlic powder
1/2T onion powder
1/2T celery salt
1/2T cumin
1/2T ground mustard
1/2T paprika

Herb Crusted Pork Tenderloin

1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.


Baked Eggs with Croutons and Onion

3 tbsp unsalteed butter
3 slices white bread, cubed
1 small onion, minced
4 large eggs
1/4c heavy cream

Preheat oven to 375. Butter four 8 oz ramekins. Set a kettle of water to boil.

In a medium skillet, heat 2 tbsp of butter on medium, add bread, cook until lightly browned on all sides (6-8 minutes). Season with salt/pepper, set aside.

Melt remaining butter, add onion, salt/pepper, cook until soft, (~5min).

Spoon onion to ramekins, top with croutons, then 1 egg, then 1 tbsp cream.

Put ramekins in a 8″ baking disk, pour boiling water in pan to come half way up ramekins.

Bake until whites are set (15-18 min).

Pan De Sal

bread flour
bread crumbs (plain)
active dry yeast
unsalted butter

1 tbsp yeast to 1 cup warm milk (about 100 degF). Add 1 Tbsp sugar. Let sit 15 minutes.

New container. 1 cup milk, half stick butter, cut into 1tbsp chunks, nuke 90 seconds, make sure butter is all melted.
Add 1/2 cup more milk, add 1 egg.

Combine dry ingredients in a 3rd container. Start with 5 cups bread flour. 1.5 tsp salt. 1 cup sugar.

Add yeast mixture to butter mixture. Add combined mixture to flour mixture. Mix for about 8 minutes, switch to hands. Add one more cup of flour, slowly until dough clears the side of the bowl.

Knead on a floured surface, five minutes.

Let sit, covered by a moist towel, for 45 minutes.

Grease baking sheet.

Cut into 3 equal sections. Press into 11″ wide 1/2″ thick rectangles.

Roll each piece length wise towards you, tucking in edges towards palm.

Cut into ~1 1/4 rounds (should be 8). Place rounds 1″ apart on baking sheet. Let rise, 1 hour. Preheat oven to 350.

Bake 14-16 minutes, or until tops are brown.

Cauliflower Casserole

Originally from


1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch salt
2 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C).

Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain.

In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes.

Place half of cauliflower in a 2 quart casserole dish. Sprinkle half the cheddar. Add rest of cauliflower to casserole.

Sprinkle mixture over cauliflower, and top with remaining Cheddar cheese.

Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Spicy Anchovy Cauliflower

4 garlic cloves
2-4 anchovy fillets
1/2 tsp red pepper flakes
2 tbsp olive oil
2 tbsp oil from anchovy can
1 head (about 2 pounds) cauliflower, cut into florets.

Preheat over to 450.

Coarsely chop garlic, anchovies and pepper flakes. Season generously with salt, and then mash together into a paste.

Place paste in bowl, mix in oils, toss in cauliflower.

Spread mix on a half sheet pan, and roast for 25-30 minutes.

Serve with lemon wedges.

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