In 1990, Lambert’s shared the recipe for their famous rolls and now we’re sharing it with you! Enjoy!
LAMBERT’S CAFE “THROWED ROLLS”
1 teaspoon sugar
1 package dry active yeast
1/4 cup tepid water (105-110 degrees)
1 cup warm milk
1/4 cup melted butter
1/4 cup sugar
1 egg, beaten (at room temperature)
1 teaspoon salt
4 cups all-purpose flour
Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam.
Thoroughly mix milk, butter, sugar, egg and salt in large bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough.
Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4 -5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size.
Butter 12-cup muffin tin.
Punch down dough. Pinch off pieces about 1 1/2 inches in diameter (enough to fill one-half muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350 degrees.
Bake rolls 20-25 minutes, or until light brown. Serve as soon as they are cool enough to throw. Makes 12 throwed rolls.

Makes about 1 sheet, enough for a double crust pastry pie shell.

2c all-purpose flour
1t salt
1c frozen, unsalted butter, grated
1/2c ice cold water
1t sugar (optional, for sweet pastries)

Mix the dry ingredients in a large bowl.

KEEP EVERYTHING AS COLD AS POSSIBLE FROM HERE ON.
Add the butter while tossing in dry mixture to coat butter. Use your fingers to flatten some into thin chips while allowing others to be larger grated pieces. That’s what creates the flaky layers.

Drizzle in ice water gradually, stirring with a fork. Stop as soon as the dough holds together when squeezed. It should look shaggy, not smooth. If butter is starting to melt, refrigerate immediately.

Lightly flour a surface and turn out the dough. Roll into a 8×12 square. Does not need to be perfect. Do not overwork the dough.

Fold it like a letter. Fold the top third down and the bottom third up over it. That’s fold #1!

Wrap and chill dough for 15-20 minutes or 10 minutes in the freezer.

Repeat turns doing 4-6 turns total, chilling for 15 minutes between each turn.

Wrap and chill dough for at least 30 minutes, up to 2 days in the refrigerator or up to 2 months in the freezer (wrap well!)

To use from frozen, thaw overnight in fridge.

Roll chilled dough to about 1/8 inch (3 mm) thickness or thinner if you want crispier.

Pastry cookies for soup toppers:

Cut to desired shape and chill one last time (15-20 minutes.)

Cut steam holes if needed, brush with egg wash (egg & milk). Sprinkle with flaky salt and herbs or cinnamon and sugar, if desired.

Bake at 400 degrees for 15-20 minutes until a deep golden color and visibly layered

1 can chickpeas (15oz) or (1.75 cups of cooked chickpeas)
1/4c tahini
2T lemon juice, about 1 lemon
1-2 garlic cloves
2T olive oil
2-4 T water to thin and smooth
1/2t salt
1/2t ground cumin (optional)

Blend tahini + lemon juice for 30 seconds

Add chickpeas, garlic, olive oil, salt, cumin and any other spices you want to add

Blend until smooth, adding a little water at a time until the texture is the way you want.

Adjust salt, lemon, garlic, and seasonings to your taste.

2c Powdered Sugar
1c Corn Starch
1c Dry Milk Powder
1t salt

Add 1/4c mix per 1c cold milk and whisk together. Bring to a boil and then chill in refrigerator.

2T Active Dry Yeast
1c Water
1/4c sugar
1/3c vegetable oil
1 egg
1t salt
3.5c flour

In a bowl or stand mixer, add the yeast, warm water (~110 degrees) and sugar, let sit for 10 minutes to activate.

Add the oil, beaten egg, and salt. Slowly add the flour and mix with dough hook or by hand until a smooth dough forms.

Divide into 8 pieces, roll each into a ball and place on greased baking sheet. Cover with a kitchen towel and let sit for 10 minutes.

Beat another egg and egg-wash the tops before placing in over. 425 degrees for 8-12 minutes.

Can also be made into hotdog buns.

I doubled the veggies and sauce. This is not the Farrer version.

Ingredients
• protein of choice (1 can beef, drained and broken up or carne picada, pork picada, diced chicken, etc)
• 2–3 stalks fresh celery, sliced diagonally
• 1 small onion, sliced
• 1 clove garlic, minced (or ½ tsp garlic powder)
• 1 cup water or beef broth
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp oil (vegetable or sesame)
• Salt and pepper to taste

Optional add-ins (if you have them):
• Canned or fresh bean sprouts
• Sliced carrots
• ginger or black pepper

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Instructions
1. Heat oil in a skillet or wok over medium heat.
2. Sauté onion and celery for 3–4 minutes until slightly tender but still crisp.
3. Add garlic and cook 30 seconds.
4. Stir in the protein and cook until heated through.
5. In a small bowl, mix water/broth, soy sauce, and cornstarch until smooth.
6. Pour into the skillet and stir gently.
7. Simmer 2–3 minutes until the sauce thickens.
8. Taste and adjust seasoning with salt and pepper.

Serve hot over steamed rice or noodles.

Ingredients
• 1 lb ground chicken
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled & diced (Yukon gold or russet)
• 1½–2 cups corn (fresh, frozen, or canned)
• 3 cups chicken broth
• 1 cup milk or half-and-half (use cream for richer chowder)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (smoked if you have it)
• ½ tsp dried thyme (or Italian seasoning)
• Optional: ½ cup shredded cheddar, chopped bacon, green onions, parsley

Instructions
1. Brown the chicken
Heat butter/oil in a large pot over medium heat. Add ground chicken, breaking it up as it cooks. Season lightly with salt and pepper. Cook until no longer pink (5–6 min).
2. Build the base
Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds.
3. Add potatoes & broth
Stir in potatoes, broth, paprika, and thyme. Bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, until potatoes are fork-tender.
4. Corn & cream
Add corn and milk/cream. Simmer uncovered 5 more minutes.
5. Thicken (optional but recommended)
Use a potato masher to lightly mash some potatoes in the pot, or blend 1–2 cups and stir back in.
6. Finish
Taste and adjust seasoning. Add cheese if using and stir until melted.

Pan
• 8×8-inch (metal preferred)
• Bake at 350°F (175°C)

Ingredients

Wet
• ½ cup (1 stick / 113g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs (room temp if possible)
• 1 tsp vanilla extract

Dry
• ½ cup (60g) all-purpose flour
• ⅓ cup (35g) unsweetened cocoa powder
• ¼ tsp salt
• ½ cup (85g) chocolate chips or chopped chocolate (optional, but makes it richer)

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Instructions
1. Prep pan: Grease an 8×8 pan or line with parchment (best for easy lifting).
2. Melt butter: In a medium bowl, melt butter (microwave ~30–45 sec).
3. Mix sugar: Stir in sugar until glossy and slightly thick.
4. Add eggs + vanilla: Mix eggs in one at a time, stirring well after each (this helps make that shiny brownie top).
5. Add dry ingredients: Add flour, cocoa powder, and salt. Stir just until no dry streaks.
6. Fold in chocolate (optional).
7. Bake: Pour into pan and bake 22–28 minutes.
• Start checking at 22 minutes.
• A toothpick should come out with moist crumbs, not wet batter.
8. Cool: Let cool at least 20–30 minutes before cutting (hardest part, but worth it).

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✅ Quick Tips for “Perfect” Brownies
• Metal pan = better chewy edges and even baking.
• Don’t overbake: brownies keep cooking as they cool.
• Want extra fudgy? Pull them when the center still looks slightly soft.

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Easy Variations

Cakey brownies: add 1 extra tablespoon flour and bake a couple minutes longer
Extra fudgy: swap 2 tbsp flour for 2 tbsp cocoa, or add 1 tbsp oil
Walnut version: add ½ cup chopped walnuts

Banana Muffins with Chocolate & Caramel Chips (Makes 12)

✅ Ingredients

Dry
• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional but highly recommended)

Wet
• 3 very ripe bananas, mashed (about 1¼ cups / 300g)
• ½ cup (100g) granulated sugar
• ¼ cup (55g) brown sugar (adds richness)
• ⅓ cup (75g) melted butter (or neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup (80ml) milk (or buttermilk for extra tenderness)
• ½ cup (120g) Greek yogurt or sour cream (optional but makes them insanely moist)

Mix-ins
• ½ cup chocolate chips
• ½ cup caramel chips
• Optional: extra chips for topping

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🧁 Instructions

1) Preheat + Prep
• Preheat oven to 375°F (190°C)
• Line a muffin tin with 12 liners or grease well

2) Mix Dry Ingredients

In a medium bowl, whisk together:
• flour, baking soda, baking powder, salt, cinnamon

3) Mix Wet Ingredients

In a large bowl, whisk:
• mashed bananas, sugars, melted butter
Then whisk in:
• egg, vanilla, milk, yogurt/sour cream

4) Combine (Don’t Overmix)
• Add dry ingredients into wet
• Fold just until no dry streaks remain
(Overmixing = dense muffins)

5) Fold in Chips
• Gently fold in chocolate + caramel chips
• Save a few to sprinkle on top

6) Bake
• Fill liners ¾ full
• Bake 16–20 minutes, until a toothpick comes out mostly clean
(A little melted chocolate/caramel is fine!)

7) Cool
• Cool 5 min in pan, then move to a rack

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⭐ Bakery-Style Tips (Worth It!)

✅ Use very ripe bananas (lots of brown spots)
✅ Rest the batter 10 minutes before baking → taller muffins
✅ Sprinkle coarse sugar on top before baking → crunchy tops
✅ Bake at 375°F for better rise and domed tops

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🔥 Optional “Next-Level” Upgrade

Caramel swirl topping:
• Warm 2 tbsp caramel sauce and drizzle over muffins right when they come out.

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Storage
• Room temp: 2–3 days in airtight container
• Fridge: up to 5 days
• Freezer: 2–3 months (wrap individually)

1/2 tsp sugar (2g)
1 packet yeast (~7.1g)
1T hot water
1c almond flour (96g)
1/3 c oat fiber (30.7g)
1/4 c baking powder (48g)
12 oz shredded mozzarella (340g)
8 oz cream cheese (226g)
4 eggs
oil for greasing pan

Activate yeast (sugar + yeast + water) and set aside

Mix almond and oat flours with baking powder.

Melt cheeses together over low heat, then stir in flour mixture and remove from heat.

Add eggs and yeast mixture and stir/mix until smooth. Cover and set aside for 30-45 minutes.

Preheat oven to 375. Grease a deep dish pizza pan.

Transfer dough to pan and smooth out so that it is even across the bottom and up the sides a bit.

We sometimes pre-bake this so that it starts to set, but you don’t have to.

For sauce, you can use tomato paste, ranch dressing (ranch chicken bacon pizza!), pesto (olive oil based pesto did strange things to the crust so be conservative. Drier is better for the sauce mixture.)

Bake until bottom has a nice brown and toppings are to desired doneness.