Our passion is great bread!
I enjoy attending events during the Holidays and baking special treats. I brought these Cinnamon Tea Biscuits and some Lavender and Orange Biscotti to a Christmas Tea and they were a big hit. However, I think these biscuits would be a nice treat anytime not just during the Holidays. These crunchy biscuits are sort of an updated version of old-fashioned English tea biscuits. They’re not the
I attended a Char-I-Tea this weekend with one of my Ladies’ groups. It was a festive and fun event for a worthy cause. The tables were decorated for the Holidays, and we enjoyed food items appropriate for a high tea. We had different types of finger sandwiches, tea biscuits, cookies, and other delicious items. One of my contributions was this Lavender and Orange Biscotti made
I attended a Progressive Dinner Friday night with my Dinner for 8 Group, which is now a Dinner for 10 Group, but who’s counting. We began the evening with appetizers, then moved on to the second house for a salad with spinach, dried cranberries and nuts and a beautiful and tasty cranberry congealed-type salad. At the third house, we enjoyed chicken and broccoli casserole and
This Sprouted KAMUT with no Flour is made with sprouted KAMUT grains and utilizes no additional flour. A couple of months ago, a visitor commented on my Sprouted Wheat Bread with no Flour post and asked if I had experimented with making sprouted bread completely with KAMUT. KAMUT is a heritage grain and a descendant of Emmer wheat. The kernel of this wheat is larger
I’m in banana bread heaven. This is not your grandmother’s or even your mama’s banana bread. When I was thinking about how to describe this bread, over the top was the first thing that came to my mind. This bread is featured in the October 2012 Issue of Cooking Light Magazine, and according to the article, this is no ordinary banana bread. It is lighter
