With origins in the Southern USA, squash pie uses a flavorful custard filling that surpasses pumpkin. The version below is a panna cotta rather than an egg-based custard. This allows the filling to be added to the crust immediately before serving, thus preserving crust crunch and flakiness with no sacrifice to flavor. 

These zesty, crunchy but tender rye-flavored crackers are an easy treat; quick to make and the perfect companion to cheeses and paté.

Yield: About a dozen, 2 inch X 2 inch crackers.

Time to make: 30 minutes prep time; 7 minutes oven dwell

Tools needed: Large bowl. Work surface. Plastic wrap. Bench knife or spatula. Sharp knife. Pizza stone or steel, sheet pan or cookie pan. “Peel” or thin sheet of cardboard.

A classic treat in Scandinavia, this 9 Grain Flours version ups the spice profile while paying accurate homage to the original. Traditionally served with chopped boiled eggs, Karelian pies are an any-time-of-the-day food. They keep well under refrigeration too, and can be readily warmed in a microwave.

Yield: About 6, three-ounce pies.

Time to make: About 1 hour.

This very tender bread captures two of summertime's best savory flavors: corn and wild black trumpet mushrooms, AKA Poor Man's Truffles. Available in many farmer's markets July through September (November through February on the West coast), black trumpets are earthy and intense. Placed into a bread that's designed for post-oven toasting makes a genuine treat.

Yield: One, 22 Oz (610 gram) loaf.

Time to make: 30 minutes plus overnight soak. 25 minutes oven dwell.

Standing at a crossroads between late-day dessert and breakfast sustenance, these biscuits are among the most fragrant treats you can bake, with an enticing aroma that seems to spread through walls. Case in point: When we baked them in our New Jersey shop, the dance studio next door would almost empty as salivating 'Tweens transferred themselves to our front door, asking, "Are they ready? Can we buy some?"

Yield: About 6, three-ounce biscuits

Time to make: 15 minutes active; 15 minutes oven dwell

These delicious treats will not only use up any pre-dough left over from bread baking, but are tasty, versatile and easy-to-make. You can alter the amount of salt and spice, or change spices to meet your taste. They're really good with soft cheeses and paté.

Yield:  About thirty-six, 1 1/2-inch X 1 1/2-inch crackers
Time to make: About 20 minutes

This double-crust favorite is a rustic take on the dessert that has graced American dinner tables since pioneer days. My version combines sorghum and millet flours in a crust "shortened" with butter and coconut oil, then hydrated with a blend of water, vinegar and honey. Apple choice is critical; Northern Spy or Lodi are the best choices for single-source fruits, but a blend of tart, sweet and spicy work well too. This recipe can be halved for a 6-inch pie.


Yield:  One 9-inch circular double-crust pie.

A no-fuss, no-maintenance starter can liberate the 9-Grains baker. There's no feeding schedule to keep track of, no commitment to a single flavor, no big deal if the flavor isn't quite what you wanted, no need to discard the leftovers. This recipe is as simple as it gets - a vigorous great-tasting, true sourdough starter made with just flour and water and ready in three days.