Our passion is great bread!
Fluffy and delicious is how I would describe these Pocketbook Rolls. They taste like a cross between a biscuit and a yeast roll; light and flaky, and oh so buttery. If you let them rise the recommended 2 1/2 hours, they tend to lose their shape; however, the texture and flavor is so good that no one really cares what they look like. The taste
The theme for the November Can It Up! Challenge is Cranberries. I had a hard time deciding what to make for this month’s challenge. I’ve never been a fan of canned cranberry sauce so I don’t eat it. It wasn’t until I tried fresh cranberry relish that I actually enjoyed it. When I found this recipe for cranberry jam, I thought it would be a
by Rod (Dallas, TX) You’ll be praisin’ the kitchen elves who clean up after this tasty adventure. This impromptu dessert concept for a Thanksgiving buffet (the recipe name a blending of “praise”and “raisins”) has the potential of becoming the new tradition that restores “thankful” to Thanksgiving. And with other (or additional) dried fruit and nuts, Praisin Bread may be featured at many holiday gatherings, even
I’ve always loved Banana Bread. It’s one of the first breads I learned how to make when I was a little girl, and I don’t think I’ll ever get tired of it. Growing up, we had it with breakfast or as a snack, and I still enjoy it that way today. Even though I never grow tired of banana bread, it is sometimes hit or
These delicious light wheat rolls are super easy to prepare and make a lovely addition to any dinner table, but would be especially welcome at the Thanksgiving table. These rolls are made with freshly milled whole wheat flour which gives them a sweet wheat flavor. Check out my post on Culinary.net to learn how to make these rolls. Happy Baking! Cathy
