Even though it is after Thanksgiving I had to share this “new favorite” dressing. This would make a great side not only with turkey but ham – think holiday dinners! It is my fourth dressing/stuffing recipe and my second one with sausage. Besides sausage this recipe has cranberries and apples in it and I also … Continue reading
When the temperature outside is higher than 90°F and you want to bake bread, you pull out your bread machine. It requires little energy and of course does not heat up your kitchen. This recipe was too easy not to try making it. If you are familiar with a bread machine then you know all … 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
I wanted to finish 2015 making one more sourdough recipe for a number of reasons. First; to remember Selma, a blogging friend, who left us way too soon this past summer – she is missed by so many of us. She gifted me with some of her sourdough starter Twinkle – all the way from … Continue reading
My new and red stoneware baguette baker is my latest addition in my kitchen. It makes three 13-1/2″ traditional thin (2-1/4″) crispy French baguettes. Mine were not that long but the flavor and crust were there on all three loaves. My loaves rose up and not lengthwise so much. The lid traps the steam to … Continue reading
What a delicious light-textured yeast bread topped with apples, cinnamon and maple syrup. There is no obvious sourdough flavor but I am sure the starter does add some depth to this great breakfast/brunch dish. The crust has a crispy bottom and would make an excellent pizza dough! If used as a pizza cut the toppings … Continue reading
These sandwiches were a big hit beginning in the early 2000s and as far as I am concerned are still a hit. The flavors blend together so well under the weight and heat of the Panini press. With sun-dried and green basil pesto (homemade) what a combination this Panini is. Now is the time to … Continue reading
A delicious hot dip for all of the spinach lovers out there. This recipe comes from Taste of Home which I have adapted. I often try to cut back on the fat where I can which does not change the flavor of a recipe. You can use low-fat cream cheese, mayonnaise and 2% cheddar cheese. I … Continue reading