Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …
This is a Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .
This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch. It will make 6 servings. A key issue is how much fat is given off by the sausage. You will need at least a ¼ cup of fat for the gravy. If there is not enough from the sausage, add some butter. Read More …
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …
The Wall St. Journal recently had an article on drop biscuits, so I made them for a weekend breakfast. They were very good with a tender inside and a crunchy outside due to the amount of butter in the dough and the craggy shape of the biscuits. The quantities below are for 2 servings. ¼ Read More …
Khachapuri is a very popular dish in the Republic of Georgia. Anna suggested it for lunch, and I made it based on a recipe in kingarthurflour.com. It takes a total of about 2 hours, including about 30 minutes in the oven. (I made a double recipe of the dough and used one of them to Read More …
Early in my adult life, I made bran muffins frequently for breakfast. I do not recall where I got my original recipe from, but I recall that I made it even more ‘oomphy’ by replacing white sugar and white flour with brown sugar and whole wheat flour. I do not recall why I stopped making Read More …
This is my second time making a bread using only my sourdough starter. It worked well and tasted great, although it does take a total of around 3 days from start to finish. This recipe is adapted from Ken Forish’s book Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home. It is a Read More …
This is an idea for an easy and quick special dish for a weekend breakfast. Amounts shown are per person. This same idea could be followed with home-made biscuit dough, other kinds of sausage, and other cheese. This is how I made them this morning. 2 Pillsbury Grands Buttermilk Biscuit Doughs 6 Little Smokies sausages, Read More …
Cheesy Damper is an Australian quick bread which was demonstrated on the Rachel Ray show. It can be ready in about 30 minutes. I have 2 versions below, a larger one suitable for a 12-inch cast iron skillet, and a smaller one suitable for a 9-inch cake pan. Since I had some mini-pepperoni on hand Read More …