December 29th, 2010 by
Recipe: New Year’s Eve Pizza
“Should auld acquaintance be forgot…”
We feel the sentiments expressed in Auld Lang Syne should apply just as easily to recipes as to friendships. How many times have you made a certain dish, enjoyed the heck out of it – then promptly forgotten it?
Plenty, right?
Thus we offer you, just in time for the New Year, an “heirloom” (2009) blog post for this tasty, crumb-topped pizza, a New Year’s Eve tradition in Sicily. Check it out: Pizza Sfincione.
Buon’Anno, one and all!
December 26th, 2010 by
Recipe: New Year’s Ham Biscuits
As any good Southern cook knows, ham biscuits are a must-have on New Year’s Eve. AND New Year’s Day.
Or so I’m told, by friends down South. Me, I’m a New Englander through and through and through (except for the part of my heart that still feels a pull for Wisconsin, the state of my birth).
So what could I possibly know about ham biscuits? Or any kind of biscuit, truth be told… Aren’t Southerners the best biscuit bakers on earth? read the rest of this entry »
December 25th, 2010 by
Recipe: Three King’s Cake
It’s quite possible by now you’ve had enough of Christmas carols. However, the Twelve Days of Christmas begin today, continuing through January 5, when the Twelve Drummers Drumming arrive. The fun, in many parts of the world, is just beginning.
December 21st, 2010 by
Recipe: No-Fuss Coffeecake
Christmas Eve.
The stockings are hung by the chimney with care…
Visions of sugarplums dance in their heads…
Not a creature is stirring…
…except you, of course. Trying to figure out Christmas morning breakfast. read the rest of this entry »
December 20th, 2010 by
Recipe: None
[Note: Welcome to new blogger Gwen Cook, a member of our Baker's Store team.]
King Arthur Flour is America’s premier baking resource. And I’ve managed to land myself a job here, at The Baker’s Store and Café – my first job after college.
December 19th, 2010 by
Recipe: Savory Christmas Cheese Bread
Sweeeeeeet!
TOO sweeeeeeet…..
Holiday baking got you down? Has an overdose of sugar made you blanch at the thought of yet another Christmas party rife with cookies, awash in eggnog, and overflowing with candy-coated treats of all descriptions?
Then it’s time for a break.
A cheese break, to be precise.
December 17th, 2010 by
Recipe: Tourtière
Réveillon!
What would the Christmas Eve and New Year’s Eve feasts in Canada – Réveillon – be without tourtière, the classic meat pie beloved of Quebeçois and French-Canadians everywhere? read the rest of this entry »
December 15th, 2010 by
Recipe: None
Oh my goodness, it looks like the test kitchen has had a visit from Saint Nicholas. Or perhaps it was Père Noel. Maybe it was Black Peter, or even…
December 13th, 2010 by
Recipe: Best of Breed Dog Biscuits
Thank you so much for testing our BEST OF BREED DOG BISCUITS recipe today.
Please rate this recipe on a scale of 1 to 5 stars, with 1 being the lowest, and 5 the highest. Be sure to include feedback on taste, texture, presentation, and distastefulness to cats.
JESSE, Beagle mix: Perfect size for catching in mid-air; one of my many talents. Tastes good, too!
December 12th, 2010 by
Recipe: Panettone Muffins
Golden muffins with a crunchy sugar cap…
…reveal a secret inside: delicious (and colorful) apricots, cranberries, pineapple, golden raisins, and dates.
These tiny little panettone lookalikes mimic that Italian Christmas cake’s flavor, too: a touch of citrus, a hint of vanilla, and the nuanced sweetness of dried fruits.
Looking for a change from your usual blueberry, corn, or bran muffins? Panettone Muffins are perfect for the holidays.