I usually make Sticky Buns for Christmas morning, but this year I decided to vary things up slightly by making a different kind of cinnamon roll, one developed by King Arthur Flour and which was their recipe of the year for 2021. The rolls turned out well even though just after mixing the dough I Read More …
Amanda made these for breakfast the day before Thanksgiving and enjoyed them with some cream cheese. The muffins are adapted from The Quick Recipe by Cook’s Illustrated. It makes 12 muffins in about 45 minutes. 10 oz. (2 cups) all-purpose flour 7 oz. (1 cup) sugar 1 tsp. baking powder ½ tsp. baking soda ½ Read More …
True puff pasty starts with a block of butter encased in dough which is repeatedly rolled out and folded to create many thin layers of butter encased in many thin layers of dough. The result is a flaky pastry. A less time-consuming method of creating a flaky pasty is the “Rough Puff” in which small Read More …
Sally Lunn is a traditional bread from the American South. It is an enriched bread similar to brioche and is baked in a circular pan with a hole in the center. I baked it in an angel food cake pan. This version is adapted from The New York Times Heritage Cookbook by Jean Hewitt. This will Read More …
This is an adaptation of Quick Cinnamon Rolls to make it suitable for backpacking and canoe trips where there is no refrigeration. This recipe is for 5 servings. It can be scaled up or down. At home, prepare the following baggies Baggie No. 1 – Dry ingredients for dough 10.8 oz. self-rising flour 2.5 Tbs. Read More …
I spotted a recipe on https://reneenicoleskitchen.com/ for a variation of cinnamon rolls which included diced apples in the filling, and I made it for the family at the beach. It was very good and was happily devoured. It was also, with the full amount of cream cheese icing, very rich. I might try it with Read More …
I made crackers once 30 or 40 years ago and they did not turn out well, and I did not try again until last week at the beach. I figured I had improved my skills over the past 30-40 years, crackers really couldn’t be very hard to make, and some people really like making crackers Read More …
Damper is the name given in Australia to a wheat bread cooked while camping in the bush. This version is like a biscuit or scone. Curtis Stone demonstrated this dish on a Rachael Ray show some years ago. I came upon this while looking for a bread to bake for breakfast on a layover day Read More …
This is a variation of Pizza for Many or For One – Keto Version in which I replaced the yeast with active sourdough starter and I used the dough to make a focaccia. This version is 2 person’s worth of dough which was enough to serve 3 people as a side dish to Straccetti de Read More …
Piadina are a rustic flatbread made in the Romagna section of Italy. I saw an article about them which indicated that a typical filling was prosciutto, arugula and cheese, and since I had all of those on hand, I decided to make it. This version is adapted from one of my oldest cookbooks, Italian Pizza Read More …