Welcome back to Jeopardy, folks. Our Final Jeopardy category is…
The Emerald Isle.
And the Final Jeopardy answer is…
Sweet and green. read the rest of this entry »
archive for February, 2010
Golden girl! Norwich bakes up a storm for its 2010 Olympics hero.
February 27th, 2010 by
Recipe: None
It’s not every company that can say they share a hometown with a 2010 Winter Olympics gold medal winner (hold the Gold Medal Flour jokes, please!)
Hannah Kearney, of Norwich, Vermont – home of King Arthur Flour, and population 3,544, last time we checked – won the United States’ very first gold medal, on the first day of the Vancouver games. Hannah took Olympic gold in moguls freestyle skiiing, and the town welcomed her home on Friday. read the rest of this entry »
A St. Patrick’s Day celebration: beyond corned beef. Even better, WITH corned beef.
February 25th, 2010 by
Recipe: Cheddar Cheese Pull-Apart Bread
St. Patrick’s Day: it’s all about the green.
Green clothing, shamrocks, corned beef and (green) cabbage, green beer… Yes, green beer; if you’ve never sampled it, you’ve never been in Boston or New York on March 17.
But surely there’s more to Irish food than green cuisine. read the rest of this entry »
Pretty in pink: Raspberry cream tarts
February 23rd, 2010 by
Recipe: Raspberry Cream Tarts
I must admit there is a term that someone once used to describe me that I have come to accept more and more the older I have gotten. NO, not that one, the one where they called me a … read the rest of this entry »
Gluten-free and LOVIN’ it – cheese buns extraordinaire
February 20th, 2010 by
1. Are you living a gluten-free lifestyle?
2. Do you LOVE cheese and garlic?
If you answered yes to either (or both) of these questions, this is your lucky day. Because I’m going to show you how to make light-as-air, crusty buns, aromatic of Parmesan and garlic.
They’re fast. They’re easy.
And they’re absolutely, positively, 100% gluten-free.
How can this be, you ask? Read on. read the rest of this entry »
When cookies grow up: Brandy Biscuits
February 19th, 2010 by
Recipe: Brandy Biscuits
Just a post or two ago, I was thinking about foods that I never ate as a child, but love dearly now that I’m a bit older. I must say though, there are some “grownup” foods that I’ve always loved, like…
Your breakfast awaits: Orange walnut whole wheat scones
February 18th, 2010 by
Recipe: Orange Walnut Whole Wheat Scones
Wouldn’t you just love to hear that someday? “Your breakfast awaits.” Sure, “Come and get it!” has a certain homestyle appeal, and “Just eat something, the bus is coming!” carries a certain energy, but “Your breakfast awaits” conjures up a whole new set of images, such as… read the rest of this entry »
Chocolate Decadence Minis: one-bite wonders
February 16th, 2010 by
Recipe: Chocolate Decadence Minis
Do you like melted chocolate?
And chocolate cake?
How about melted chocolate inside chocolate cake?
Want to make this dessert the EASY way?
No, not with a mix; with a simple technique. Read on…
When trends collide: No knead, meet whole grain.
February 14th, 2010 by
Recipe: None
“Give us bread recipes with more fiber! We want to bake healthy!”
That’s what we say in public, at least. But when it comes right down to it, do we put our money where our mouth is (literally), and buy whole-grain flours, and bake whole-grain breads?
Uhhh…
Guilty as charged, right? read the rest of this entry »
What’s the best possible way to serve this bread?
February 11th, 2010 by
Recipes: Apple-Walnut Fondue Bread, Cheese Fondue
Crusty apple-walnut bread.
Enjoy it hot from the oven. Slather it with butter. Or dip in fruity olive oil.
Dollop with ginger marmalade. Or apricot preserves.
Cut thin lengthwise slices, and toast. Top with Brie and apple butter.
Spread with sweet butter, sprinkle with brown sugar, bake till crisp.
Or – get ready, now…
Here it comes, the VERY BEST THING you can do with crusty apple-walnut bread –