From the ancient Greek word for "flat", Lagana is a traditional flat bread that is regularly eaten on Clean Monday, the first day of Lent. This bread is vegan and hand shaped, with purposefully simple ingredients of flour, yeast, salt, and oil. After shaping, the bakers fingertips are used to create the classic dimples and then the bread is sprinkled with sesame seeds. Lagana is often eaten alone, dipped in olive oil, or as an accompaniment to soup or salad.

Over the years, lagana has become more of an everyday staple instead of a yearly treat. Fillings like sundried tomatoes, kalamata olives, herbs, and feta cheese can be incorporated to create a delicious and light bread.

Stafidopsoma

Cinnamon raisin bread rolls, or Stafidopsoma are sweet little raisin rolls that are delicous for breakfast or in my family, for an after dinner treat!

Served warm and slathered with butter, these rolls will be a comfort with their subtle sweetness and soft texture.

I make these rolls with raisins or cranberries, and both are absolutely delicous.

Horiatiko Psomi

Horiatiko Psomi roughly translates to "village bread" and it is the staple bread in every home in Greece. It emerged from ancient rural villages and still displays the rustic, simple charm of home baking. With a crusty exterior and chewy interior, Horiatiko can accompany almost any meal.

While there are many regional variations, Horiatiko is mainly comprised of semolina flour, salt, yeast, and sesame seeds.

Eliopsomo

Eliopsomo comes from the Greek word Elio for olive, and Psomo for bread. It is a type of village bread commonly made throughout Greece, and has many variations depending on the region in which it is made.

While Kalamata olives are always included, additions like fennel, sesame, herbs, red onion, or sundried tomatoes.

Eliopsomo is a perfect bread for dipping in olive oil, hummus, or a stew, accompanying a meat and cheese tray, or just being eaten on its own.

Greek And European Cookies and Desserts

Ladokouloria

A traditional vegan Greek cookie that is commonly made during fasting periods, Ladokoulora are olive oil based cookies covered in sesame seeds and flavored with orange.

They can be round shaped or log shaped, but either way are delicious when eaten with a hot cup of coffee or tea.

Lussekater

Lussekater, or Lucia buns hail from Sweden and celebrate the name day of St. Lucia on December 13th, although these delicious buns are lovely all year round.

Traditionally, the oldest daughter of the family awakens early on St. Lucia's day and prepares Lucia buns and coffee. She then dons a white gown and a crown of holly and candles, and serves her family breakfast. This is to honor the Saint, who wore a crown of candles to light the way in the dark when she brought food to hidden Christians during the Roman persecution.

Lucia buns are flavored with saffron and Turmeric, giving them a unique golden yellow color. They are curled into an "s" shaped and are a reminder of the light that is to come in dark times.

Koulorakia

In Greece, there is a cookie for every season and Easter is definetely not an exception. Among others, Koulorakia define the Paschal season.

These cookies can be shaped into many different forms, but most commonly are braided, egg washed, and coated with sesame seeds. The dough is flavored with butter and orange zest, which creates a delicate, soft, and decadent treat.

Kourabiedes

Christmas isn't complete until the cookie trays are passed around. Baking cookies together is an important event in Greece, and Kourabedies are a favorite for Christmas.

These soft, melt in your mouth cookies are made with lots of butter and powdered sugar, and a special Greek ingredient, Orange Blossom Water. They taste and smell like honeysuckle and are delightfully sweet.

Kourabedies can be made with or without almonds, and are commonly shaped as round balls or crescents.

Bougatsa

Bougatsa is a custard pie dessert that is both sweet and comforting. The custard is made from finely ground semolina flour, sugar, eggs, milk, and vanilla. Fruit or berry coulis is often added to the custard. It is then layered with phyllo and butter and baked until golden and crispy.

While it's best enjoyed soon after it's made, it is still wonderful when reheated in the oven.

I make several flavors of bougatsa, with strawberry, peach, and blackberry being my current favorites.

Baklava

While the roots of Baklava are often debated, it is a dessert that emerged from the Ottaman and Byzantine periods and is widely celebrated in Eastern Europe.

Though many flavors and variations exist, in its basic form, Baklava is a layered dessert filled with butter, filo pastry, and chopped nuts, like pistachio or walnut.

It is served in small squares or triangles due to its rich nature. Just a bit will send you to indulgence heaven!

Greek Halva

(Semolina Pudding)

Greek Halva is one variation of the common turkish/greek dessert. While there are many forms of Halva, the Greek version is made from semolina flour, nuts,olive oil and honey.

It is vegan and often made during Lent. It has a smooth texture and a delicate sweetness that will satisfy that calling for a dessert without feeling overindulgent.

It is commonly made in a bundt or as a loaf.

American Breads

Sandwich Loaves

As an American, I know the value of a good loaf of sliced bread!

I make several varieties of sandwich bread including:

Dill

Rosemary Garlic

Cheddar Jalepeno

Honey Wheat

French Bread

Nothing goes with soup or pasta like a big slice of crusty bread!

I make several varieties of French bread loaves including:

Rosemary Garlic

Cheddar Jalepeno

Italian Herb

Dinner Rolls

Sometimes a meal isn't complete without a soft, pillowy dinner roll.

I make two varieties, Amish Dinner rolls and Sweet Potato Rolls.

Both are made using white or sweet potatoes and are the softest rolls I have found. The sweet potato rolls have a beautiful light orange color and subtle sweetness that goes perfect with a holiday meal, and the Amish dinner rolls are a delicious weeknight dinner accompaniment.

American Cookies and Desserts

Cinnamon Rolls

A warm cinnamon roll and a cup of coffee in the morning really is the only way to start the day! We also make them every year for Christmas morning.

I make cinnamon rolls that are gooey and soft, and flavored with plenty of cinnamon and almond. I can also make orange.

Sugar Cookies

Perfect for any holiday or special occasion, these cookies are soft and delicately sweet, and are topped with a thin powdered sugar icing.

Oatmeal Cookies

How comforting is a warm oatmeal cookie and a glass of milk? It's the perfect way to end the day for sure!

My oatmeal cookies are made with vanilla, walnuts and either raisins or cranberries...or both!

Muffins

Jumbo Muffins are a staple in our house, and we make them together at least once a week!

Jumbo sized, soft, fluffy, and slathered in butter or jam, these muffins are great any time of day.

I currently bake blueberry, apple cinnamon, and cranberry orange.

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Greek and European Breads

Milopita

Koulouria Thessaloniki

Lagana