Many Southerners swear by White Lily Flour for making the highest-rising, light and fluffy biscuits. I might add another descriptive word and that is flaky. The biscuits crumble when you cut into them, not exactly the texture I prefer, but still good when you smother them with butter, gravy or even maple syrup. A few … Continue reading
Have you ever wanted just one piece of carrot cake instead of making a big dessert such as my Sourdough Carrot Cake? By the way if you are looking for a different way to use your sourdough starter, give this delicious dessert a try; it even has crushed pineapple in it. Yes, you can make … Continue reading
This post is Part 2 of baking with sourdough. Part 1 was Sourdough – Reviving your Starter when for the first time making bread I weighed my Rosebud starter, flour and water as I went through a 2-day process of turning her into a bubbly happy camper. I was turning cups into grams and even ounces – … Continue reading
In the Spring, 2016 issue of Sift, a King Arthur Flour (KAF) Publication, there is a section dedicated to sourdough. Included are recipes, some of which I have already made, and a couple of pages devoted to reviving your sourdough starter. This issue is available in stores right now if you’re interested in purchasing it. … Continue reading
The flavor combination of cranberry and orange has been appearing quite frequently this holiday season. There are many recipes using these two ingredients and I found the perfect muffin by King Arthur Flour (KAF). These will be delicious with my Christmas Day brunch of eggs, kielbasa, roasted hash browns and fresh fruit. They are on … Continue reading
This is absolutely delicious and a perfect spread to make with homemade boiled cider. I have also included a number of dippers such as apple slices, toasted bread, pita or bagel slices to serve with this very yummy spread. I could not quit eating it and had to force myself to save it for guests … Continue reading
I recently made some roasted applesauce and enjoyed it so much that when I saw this King Arthur Flour recipe I knew I had to make it. This time I roasted some small apple pieces sprinkled with cinnamon and sugar – yum! Anyone who has worked with yeast knows that a long resting time enhances … Continue reading
Are you looking for a new way to use your sourdough starter? Did you recently revive your gifted starter from Selma’s Twinkle? Then give these tasty biscuits a try. There is a nice balance of sweet with the caramelized onions and the tang of sourdough. The onions really come through nicely, not so much the … Continue reading
I have been wanting to make the traditional Italian dessert Tiramisu, or “pick me up” as it is often called for a long time. I like the metaphorical translation which is “make-me-happy” as this recipe certainly did. The problem has been that I have about 20 different versions of this yummy dessert and it was … Continue reading
Since I have been in the mood for baking bread lately I am drawn to different types of bread and sometimes gadgets needed to achieve certain results. I have made bread the traditional way in the oven and I own a mini bread machine that I love to make bread in (I use to have … Continue reading