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Archive for December, 2011

Buttery Sourdough Buns: a new take on sourdough

December 30th, 2011 by PJ Hamel

Ah, sourdough bread…

A thick, hearty crust, chewy interior, full of flavor, and absolutely addictive.

Or, thick, hearty crisp crust, chewy soft, moist interior, full of flavor, and absolutely addictive.

Are you ready to see sourdough bread in a brand new light?

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Honey Wheat Rolls: hey, lose the skepticism – this is NOT your mother’s whole wheat bread.

December 29th, 2011 by PJ Hamel

Recipe: Honey Wheat Rolls

Imagine if this page were scratch & sniff…

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Buttered Raisin Bread: the luck o’ the Irish for 2012

December 28th, 2011 by PJ Hamel

Recipe: Irish Raisin Bread

La na gCeapairi.

No, my fingers didn’t get lost on the keyboard. This is Gaelic for “Day of the Buttered Bread.”

(Or “Day of the Sandwich,” depending on which translation tool I use. Any Gaelic-speaking reader out there who can set me straight?)

These days, the Irish celebrate New Year’s just like most of us, I imagine – with bonfires and parties on New Year’s Eve, a verse of Auld Lang Syne at midnight, and church on New Year’s Day.

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Classic Yellow Cake with Chocolate Frosting: only in America…

December 26th, 2011 by PJ Hamel

All right, I’m about to ask a potentially heretical question:

How come my homemade cake is never quite as moist (and therefore as compelling) as cake made from a typical boxed mix?

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Fantasy on ice(ing): Our first Snow Globe Cookie Contest

December 24th, 2011 by PJ Hamel

Recipe: None

What’s red, white, and blue (and green, purple, orange, silver, yellow, gold, and every color in between)?

What’s a feast for the eyes – and the spirit, and the tummy, too?

It’s the winners – actually, all 186 entries – in our first Snow Globe Cookie Contest.

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Stuffed Breakfast Crescent: easy and satisfying

December 22nd, 2011 by PJ Hamel

Stuffing.

You’re thinking bread cubes, onions, herbs, celery, a bit of broth, right?

Or maybe a bag of Stovetop.

Well, think again. When it comes to this breakfast bread, “stuffing” runs a whole different (and tasty) gamut of possibilities.

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Easy Jelly Doughnut Holes: happy Chanukah!

December 19th, 2011 by PJ Hamel

Chanukah, the Jewish Festival of Lights, begins at sundown tomorrow, December 20.

One of the best-loved Chanukah treats is sufganiyot: a yeast-filled doughnut filled with something as simple as red jelly, or as decadent as cappuccino cream.

How easy is it to make sufganiyot for Chanukah?

Well…

How easy is it to make these jelly doughnut holes?

VERY.

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Got scissors? : How to snip your way to a beautiful cake

December 16th, 2011 by MaryJane Robbins

With holiday parties just around the corner, you’ll be needing some quick festive cakes at some point. This sparkly, whimsical cake can be decorated in less than…

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Ham and Cheese Brioche: c’est la saison…

December 14th, 2011 by PJ Hamel

Ah, pray tell, what is this lovely loaf, with its buttery interior, golden crust, and tiny/tasty bits of smoked ham scattered throughout?

Why, I’m so glad you asked. That would be Ham & Cheese Brioche.

And you thought brioche was sweet…

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Pecan & Salted Caramel Candies: turtle love.

December 13th, 2011 by PJ Hamel

Just four simple players: caramel, chocolate, pecans, and sea salt.

Yet the the beautiful music these four friends make together – soft with crunchy, salty with sweet, nutty with chocolate with caramel – you’d think you were hearing a symphony, rather than a string quartet.

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