BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL

Bakery & breads

BACON CHEDDAR SCONES using half unbleached white flour & half whole wheat flour
BRUSCHETTA, GARLIC RUBBED
CHOCOLATE CAKE with SOUR CREAM
CHOCOLATE CREME BRULEE
CREAM SCONES & variations

LEMON RHUBARB PIE (adapted from AZ-EZ lemon pie)
MARTHA'S METHOD FOR PIE CRUST
NATURAL BREAD STARTER (taken from class at the CIA with author, CAROL FIELD)
NUT TART SHELL
PEAR SPICE CAKE