September 30th, 2011 by
Recipe: Smooth and Spicy Pumpkin Pie
Did you know that Thanksgiving is only 10 days away?
WHOA! Hold on. Before you start hunting for the turkey roaster (and prior to checking yourself for a severe case of “my, how time flies”), listen up-
American Thanksgiving is right where it’s always been (well, since 1941): the fourth Thursday in November.
And Canadian Thanksgiving is right where it’s been since 1957: the second Monday in October. Which this year is October 10 – 10 days from now.
September 28th, 2011 by
Recipe: None
Employees and customers share a commonality when going to The Baker’s Store and Café. Every day and every visit, the store looks drastically different.
September 27th, 2011 by
Recipe: Holiday Butter Cookies
Double, double toil and trouble, oven burn and icing bubble. Umm, well, not quite but I tried. Poetry may not be my thing but cookies are and have I got some great news for you.
September 22nd, 2011 by
Several weeks ago, I posted the following question on King Arthur Flour’s Facebook page.
“HELP! I’m looking for pizza topping ideas. I’m in the process of developing a thick/chewy pizza crust, one that really has some body to it, and trying to figure out the best topping for a crust like that. Something substantial, I’m thinking… What do you guys think? Help me out here!”
And boy, did I get a collection of interesting answers…
September 21st, 2011 by
Thin-crust pizza’s not everyone’s cup of tea.
But it’s some folks’ slice of heaven.
September 21st, 2011 by
Recipe: Yeasted Banana Bread
September 19th, 2011 by
Paula Deen does it.
Allrecipes.com does it.
Taste of Home, cdkitchen, and food.com all do it.
Even LiveStrong does it.
But sometimes, King Arthur Flour just does it better.
September 15th, 2011 by
Recipe: Sandwich Rye Bread
Moist, tender/chewy sandwich rye – is there a better companion to ham and Swiss?
Or, for those of you with more adventurous tastes, liverwurst and onions – with a smear of thick, dark-gold sweet/hot mustard, thank you very much.
What makes sandwich rye’s flavor so distinctive?
Caraway seeds? Pumpernickel flour? Mustard?
All of the above, plus…
September 15th, 2011 by
Recipe: Canapé Pumpernickel Bread
Does this remind you of a 1960s cocktail party, or what?
Do you remember being in your pajamas, peering through the banister at the top of the stairs down into your living room, at people smoking and drinking and eating weird fancy stuff your mom had made that afternoon and stashed in the fridge and warned you NOT to touch – or else?
September 14th, 2011 by
Recipe: Bacon-Onion Rye Rolls
If you’ve never traveled to Europe, you’ve probably never experienced a true continental breakfast.
A Continental breakfast.
In America, continental breakfast conjures up visions of freebies at the motel, with little boxes of cold cereal, perhaps a few pastries, a bowl of bananas, and maybe, if you’re lucky, hot oatmeal. Or a real live make-your-own waffle station.
But on the Continent – especially in Germany – oh, my, breakfast is truly a course of a different color.
