Published: August 2026
Author: Olivia R.
Recipe origin: Brazil
“Pão de queijo is a traditional Brazilian recipe that is easy to make with kids and is loved by everyone. We love to make it for our family or bring to parties. You can eat as a snack, side dish, breakfast, or lunch. It’s a comfort snack that is good in any season.”
Yield: 26-30 cheese balls
1½ cup freshly grated fresh Gruyere or cheddar cheese
1 cup full fat milk
¼ cup vegetable oil
2 eggs
3 cups of tapioca flour
2 teaspoon salt
1 teaspoon garlic powder (optional)
1. Preheat oven to 350 degrees.
2. Combine tapioca flour and salt in a large bowl, set aside.
3. In a medium bowl combine cheese and eggs and set aside.
4. Add milk and oil to a small saucepan and bring to a simmer over medium heat on stove top.
5. After simmering, remove pan from heat and slowly pour the hot liquid into tapioca flour, stirring with a wooden spoon to combine. The mixture will be gummy and clumpy. Wait to 3-5 minutes to cool down.
6. Add cheese and eggs. Use a wooden spoon or your clean hands to combine until you have a homogeneous mixture.
7. Pour the mixture into a mini muffin pan.
8. Bake for 30-35 minutes until lightly golden.
9. Enjoy it!
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September 12, 2025 | Posted in:
Governor’s French Bread
Published on: September 11th/2025
Author: Suzana Oliveira & June Reeder McCarthy
Recipe origin: France
This is a Frannie Packard recipe, Executive Chef at the Governor’s Residence before me. Billy Graham told Frannie that it was the best bread he had ever eaten. My family now considers it the ‘Canada French Bread’.
2 cups warm water, 100-115 degrees
1 package active dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
3 1/2 – 4 cups bread flour
1. Place the water, yeast, and sugar in the bowl of an electric mixer fitted with the beater bar. Allow the yeast to proof (dissolve) about 5 minutes. With the mixer on low speed, gradually add salt and 3 cups flour. When the flour is incorporated, turn the mixer up to medium-high and beat for about 2 minutes. Reduce speed to low and slowly add about 1 1/2 cups flour, 1/2 cup at a time, until the dough wraps around the beater and cleans the sides of the bowl. You may not use all the flour. The worst thing you can do to bread dough is to add too much flour.
2. Scrape the dough off the beater bar and leave the rough mass of dough in the mixing bowl. Cover with plastic wrap and a towel. Allow the dough to rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Turn dough over itself in the bowl about 4 times. Cover, and allow to rise another 45 minutes.
3. Preheat the oven to 425 degrees. Place the dough on a lightly floured board, cut dough in thirds or half depending on your loaf pan. Roll into French loaf form. Place the dough onto a greased French loaf pan. Allow to rise with a covered towel. When the dough has doubled, make 3 slashes in each loaf with a sharp knife. Bake for 25 minutes or until a thermometer reads an internal temperature of 200 degrees. Remove from the pan immediately to cool.
Whole Wheat Variation
2 1/2 cups water for the 2 cups water
2 cups all-purpose flour & 4 cups whole wheat flour for the 3 1/2 cups bread flour
Method remains the same.
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