Bluebird Ingredient: Sonora

December 1, 2023

Whole Grain Stolen

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2 loaves


Fruit Mixture
  • 1/4 cup dried blueberries
  • 1/2 cup dried cherries or apricots
  • 1/4 cup golden raisins
  • 1/4 cup dried currants
  • 1/4 cup almonds toasted and slivered
  • 1-2 teaspoons orange peel freshly grated
  • 1/3 cup rum brandy or orange juice will work
Sweet Bread Dough
  • 3 cups whole grain wheat flour Bluebird Sonora Flour, Hard Red Flour or Hard White Flour recommended. Be creative and use some of each.
  • 3 cups all purpose flour
  • 1 tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk warmed
  • 3/4 cup butter softened
  • 1/4 cup honey
  • 4 eggs (3 for recipe plus 1 for the egg wash)
Almond Paste Filling
  • 7 ounces almond paste
  • 2 tablespoons butter melted
Rum and Butter Bath
  • 1/2 cup butter melted
  • 1/2 cup rum
  • 1 cup powdered sugar
  • wax or parchment paper


  • In a small bowl combine dried fruit, almonds and orange zest with rum. Mix together until fruit and nuts are coated in rum. Set aside.
  • In mixer with a dough hook, combine the flour, yeast, salt, spices and softened butter. Mix on slow speed for 4 minutes.
  • In a separate bowl whisk together warm milk and honey, until honey is melted.
  • Add 3 eggs, whisking in one at a time.
  • With mixer on slow speed slowly combine wet ingredients with the flour mixture.
  • Mix on a higher speed for 4 to 5 minutes until ingredients are incorporated. Dough should be supple and bind together and not cling to the side of the bowl.
  •  Add the fruit and rum mixture. Mix on slow speed for 1 minute until incorporated.
  • Put dough onto a flour dusted countertop or silicon mat and carefully fold a few times until all the nuts and fruit are incorporated. Dough may be slightly sticky.
  • Place dough in a flour-dusted large bowl and cover. Let dough rest at room temperature for 2 hours (dough can be refrigerated for 2 days until you are ready to bake the bread).
  • While dough is proofing, mix almond paste with 2 tablespoons of melted butter. Set aside.
  • Sprinkle flour onto a silicon mat. Divide dough into two halves (about 850 grams each). Carefully press each piece of dough into a flat disc. With a rolling pin gently roll the dough into a 8 x 10 inch rectangle.
  • Spread almond-butter mixture evenly on top, 1/4 inch from the edges. Fold the long side of dough toward the center, pressing down the edges into its center. Fold the remaining side over the first fold, gently pinching the edges to seal the seam. Tuck in the ends. With your hands gently roll the loaf to even out the sides of the dough.
  • Place dough, seam down, on a parchment lined baking sheet, cover with a towel and let proof in a warm area for 45 minutes, careful not to overproof.
  • While dough is proofing, heat oven to 350 degrees.
  • Just before baking, wash tops of the bread with the remaining egg.
  • Cover the top of the dough with foil to prevent browning and bake for 30 to 35 minutes or until done. Cool on wire rack.
  • Mix melted butter and rum in a shallow pan. Roll the baked bread in the bath of rum and butter, coating thoroughly. Don’t be shy. When finished sift powdered sugar over the top of the bread.
  • Wrap bread individually in at least two layers of wax or parchment paper to keep it fresh.
  • Tie loaf with a bow and gift.


September 1, 2023

"Fat" Zucchini Sonora & Corn Tamales

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12 "fat" tamales


  • 4-6 ounces corn husks
  • 5 cups Masa Harina Maseca Brand works great and can be found in most grocery stores
  • 1 cup Bluebird Sonora Flour
  • 4 1/2-5 cups water or stock
  • 1 teaspoon baking powder if your Masa mix does not already contain baking powder
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 1/2 cup avocado oil
  • 3 cups zucchini filling see recipe below
  • queso fresco topping
Zucchini Filling
  • 1 medium zucchini diced or shredded
  • 1 medium sweet onion diced
  • 1 cup fresh yellow corn
  • 1/2 cup Queso Fresco
  • 2 teaspoons jalapeno diced
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil


  • In a large bowl, submerge the corn husks in hot water and soak for 20-30 minutes.
  •  In a large bowl add masa, flour, baking powder (if needed), cumin, and salt. Whisk until incorporated.
  •  In a small bowl whisk water or stock with oil.
  • Slowly pour liquid into masa mix, stirring frequently until all moisture is absorbed. If dough is dry, add a tablespoon or two of liquid and continue to incorporate. Use your hands or a heavy spoon to incorporate the moisture into the dough until all liquid is absorbed and dough is pliable.
  • Cover the dough with a wet towel and set aside.
Prepare Zucchini Filling
  • In medium size pan heat olive oil on medium heat.
  • Add diced onion, cumin chilli powder and jalapeno. Saute until onion is translucent, about 5 minutes.
  • Add zucchini and corn, saute for another 6-8 minutes until zucchini is cooked.
  • Add crumbled Queso fresco. Stir. Turn heat off and let mixture cool.
Assembling the Tamales
  • Take husks out of water and pat with a dry kitchen cloth. Make an assembly line with husks, dough, and filling.
  • To prepare a “fat tamale” overlap two husks. Spread 1/3 cup of dough with the back of a spoon on the upper 1/2 of the husk leaving a 1/4 inch space on each sides and the top. Leave the tail of the husk clean, you will tuck this into the tamale when you fold it. For “skinny” tamales use one husk and about 1/4 cup of dough.
  • Spoon 2 tablespoons of the zucchini saute onto the center of the dough. Fold the husk in half, making sure the masa folds over the filling. Tuck the tail of the husk into the center of the fold and fold once more, loosely, like a burrito. Tie the belly of the tamale with a kitchen string. Set tamale aside. Do this over and over until your filling and dough are gone.
  • Prepare your steamer pot with water.
  • Insert tamales into your steamer basket and steam, covered, for 20 to 30 minutes. 
  • Remove from the steamer and serve immediately. Unwrap the tamale from the husk, top with avocados, corn salsa, or a zesty mexican cabbage slaw. Sprinkle with Queso fresco.

October 31, 2022

Sonora Tagliatelle with Butternut Squash Sauce

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6 people


  • 2 cups Bluebird Sonora Flour
  • 3 eggs
  • 1-2 tablespoons water
  • 4 cups Butternut Squash cubed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon coarse Kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup onion chopped
  • 4 cloves garlic minced
  • 1/4 cup white wine
  • 2 teaspoons fresh rosemary chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 cup milk
  • 1/2 cup Gouda cheese grated
  • 1/4 cup Parmesan cheese grated


Pasta Method
  • Sift the Sonora flour onto your work surface. Create a 4-6-inch well in the center of the flour by gently moving the flour from the center of the mound out, until there is a wall high enough to contain the eggs once cracked into the center.
  • Crack the eggs into the center of the well created in the Sonora flour. Using a fork, VERY gently break the yolks of the eggs and gently whisk.
  • Add 1 tablespoon of water to the eggs. Working from the interior edge of the well, use a fork to incorporate the flour into the eggs, flicking about1 teaspoon of flour mixture onto the eggs at a time and whisking to combine. Continue incorporating the flour, flicking and then whisking, until about half the flour has been incorporated and the dough is the consistency of pancake batter.
  • Using a bench scraper, scrape any remaining flour from the work surface onto the dough.Scraping underneath the mixture, lift and fold it over itself, continuing to incorporate the flourand eggs. Continue working the dough until a ball forms, 2 to 3 minutes. Knead with your handsuntil the dough ball becomes smooth, about 5 minutes.
  • NOTE: if needed, add the remainingtablespoon of water.
  • Wrap the dough tightly in plastic wrap, smoothing out any air pockets between the plastic wrapand the dough. Set aside to rest at room temperature for 15 minutes.
  • Unwrap the dough and halve it crosswise using a sharp knife. On a lightly floured surface, knead one piece of dough for about 3-5 minutes. If the dough does not stick onto itself while kneading, either gently spray or flick with just a bit of water. The dough should become lighter in color as you are kneading it. Form into a smooth ball, and wrap tightly in plastic wrap. Repeat the process with the remaining dough, and wrap tightly with plastic wrap.
  • Let the dough rest for2-3 hours, or up to 48 hours in the refrigerator. If chilling the dough, remove from the refrigerator30 minutes before rolling.
  • On a lightly floured work surface, flatten the dough ball with your palm to form a uniformly thickdisk that is about 6 inches wide.
  • Using a rolling pin positioned at the center of the dough, roll therolling pin away from you with firm, even pressure, stretching the dough into a half oval. Lift thepin and bring it back to the center and roll the rolling pin toward you, creating a full oval. Rotate90 degrees and repeat until the pasta dough is a rounded square that is 18-20 inches wide.
  • Allow the pasta dough to rest for 7-10 minutes. Flip the pasta dough and dry the other side,another 7 to 10 minutes. Repeat with the remaining dough ball.
  • While dough rests, make the pasta sauce.
  • Once both doughs have been rolled out and rested, cut them in half. Cut each half into ¼ – inch strips. Taking 10-12 strands of pasta, form a circle (“nest”) and place on a lightly floured surface to rest while you cut the rest of the dough. Cook right away.
  • To cook the pasta, drop it into boiling salted water and cook until tender and starting to float, 1 to4 minutes, depending on how thinly you have rolled your dough.
Pasta Sauce
  • While the dough rests, make the pasta sauce. Preheat the oven to 400°F.
  • Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, salt and pepper. Place in the oven, and bake for 10 minutes.
  • Remove from the oven and top with onion and garlic. Return the oven,and bake 15 minutes. Remove from the oven, and pour the white wine evenly over the squash.Sprinkle with rosemary and thyme, and return to the oven for 10 minutes. 
  • Remove from the oven, and place in a food processor with milk, Gouda cheese and Parmesan cheese. Puree until very smooth, about 5-8 minutes.
  • Once the pasta is cooked, very gently toss with the sauce. Top with more Parmesan cheese before serving.

August 27, 2022

Blueberry Fig Bars

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The tangy tartness of the figs and lemon, coupled with the sweetness of the fresh blueberries and Sonora flour makes this recipe a hit for every palate! Soft and chewy, but with a little pop of texture from the fig seeds makes the consistency top notch. I mixed and mashed everything by hand, and it still came together very quickly. Enjoy!


  • 1 cup dried figs roughly chopped
  • 1/2 cup water
  • 1 cup fresh blueberries
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
Pastry Ingredients:
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon lemon zest about 1/2 of a medium lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups Sonora Flour
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon baking powder


  • Preheat the oven to 350
  • Place chopped figs and water in a small saucepan over medium high heat. Simmer for 8-10 minutes, or until the water is almost evaporated.
  • Add the rest of the filling ingredients to the pot. Simmer for 10 -12 minutes, until the mixture is slightly thick.
  • Place in a food processor, and process until smooth. Set aside to cool completely.
  • For the pastry, place granulated sugar, brown sugar, butter, and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until smooth. Add egg and vanilla extract, mixing until smooth. Scrape down the bowl, and add Sonora Flour, salt, and baking powder, mixing until just combined.
  • Press the pastry into a 4 x 6 rectangle and wrap with plastic wrap. Refrigerate for at least 30 minutes.
  • Remove the dough from the refrigerator and divide in half. Roll each piece between two floured pieces of parchment paper until a 12 x 9 rectangle is formed. Divide the dough along the long side into 3 equal pieces. 
  • Place the blueberry fig mixture into a piping bag, or a ziplock bag with the corner cut off. Pipe a 1 inch section of filling in the center of each strip of dough, and fold over until the seam side is down. Trim 1/4 inch off the ends, and cut each strip into 6 equal pieces, about 2 inches each.
  • Bake for 10 -12 minutes, until lightly browned. Store in an airtight container up to three days.
  • Note: the dough and blueberry mixture can be made ahead and frozen up to one month. Place the blueberry mixture in an airtight container in the freezer. For the pastry, wrap in plastic wrap and place in a large ziptop bag in the freezer. Remove from the freezer the day before and allow to thaw in the fridge. Take out of the fridge 30 minutes before baking.