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Cover via Amazon This book was sent to me for my personal review. All opinions are mine. Recipe reprinted by permission. Two years ago, Jeff Hertzberg M.D. and Zoe Francois published “Artisan Bread in Five Minutes a Day”, a revolutionary way to prepare high quality bread dough with no proofing the yeast, no rising/punching [...] Pumpkin Bread Yields 2 medium loaves Oven 350° INGREDIENTS: 3 1/2 cups whole wheat flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 15-ounce can pumpkin (unsweetened) 1 1/2 cups light agave 3/4 cup vegetable oil 3 eggs 1 [...] I love all the Taste of Home magazines! I have piles of them on my cookbook shelf because I can’t bring myself to recycle them. I just love flipping through them looking at all the yummy-sounding recipes and mouthwatering photos! Thanks to Anjali at Krupp NYC, I have this delicious sounding recipe for Ham ‘n’ [...] Image via Wikipedia Here are this week’s questions from Fun, Crafts and Recipes: #1. Sarafina’s suggestion. How far would you be willing to travel to satisfy a food craving? If I really, REALLY craved deep dish pizza, Chicago is about 3.5 hours away. Otherwise, I can satisfy any of my usual food cravings by [...] Arnold 100% Natural Soft breads are made with no high fructose corn syrup, no sucralose and no artificial colors, flavors or preservatives. The line features three varieties: Soft Made with Whole Grain White, Soft Honey Wheat and Soft 100% Whole Wheat Bread. Each is baked with whole grains, yet has a soft texture that pleases [...] Tips for baking bread and loving the process By guest writer Tracy Falbe Many cooks are usually enthusiastic about baking bread until they read the recipe directions and get intimidated by the time involved. The kneading, rising, punching down, shaping, and rising again take hours. I realize few people, including myself, have time to [...] I subscribe to the Hungry Girl newsletter, and in a recent mailing, she mentioned that Pillsbury’s Thin Crust Pizza Dough was the same dough as their Reduced Fat Crescent Rolls. Which makes me wonder how many different kinds of dough they really make, you know? So anyway, I had a can of the Thin Crust [...] My Dad always made French Toast with just egg and milk, which was okay, but when I started making it myself for my kids, I started adding a pinch of sugar and a splash of vanilla, which makes it REALLY good. Then, when I got my red Betty Crocker Cookbook (my cooking bible!), I looked [...] |
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