Beer Bread

I can remember beer bread becoming popular in my youth, probably part of that whole artisanal bread resurgence. In my reading about sour dough bread I learned that brewers and bakers were interrelated due to the yeast byproducts in brewing that could be used in baking. Interesting stuff, plus a reminder that cooking really is … Continue reading

Ritz Crackers Bar

I have heard tales about Ritz crackers becoming other things – apple pies and candy and cookies, among them, but I never actively tried to make any of them. It sounds so counter intuitive: a salty cracker tasting like an apple pie, for instance. Should you be interested in trying one of these legendary treats, … Continue reading

Rye Bread (I think)

This is a well worn, well loved recipe that I believe is for rye bread. That is a guess because of the use of rye flour, but if you know differently, please let me know! I love when a recipe is beaten up, stained, and obviously well used. It tells me that it’s a good one. … Continue reading

Easy Pizza Crust

Although there are no instructions here, it doesn’t take a genius to figure out it should all be combined. Once combined, however, the rest is up to you to figure out, I guess! My assumption is it is ready to use for making pizza. I might try this one. Sprinkle your pizza pan with cornmeal … Continue reading

Glazed Coffee Braids

This sounds easy and would likely be impressive to see. Next time you have friends coming over for coffee, give it a try. Today is the Eastern Orthodox Easter! Enjoy your paska, ham, kolacky, breads, and various delicacies with your family & friends! Glazed Coffee Braids Melt 1 T butter in 8″ round layer pan. … Continue reading

Raisin Nut Filling

Here we have a second nut filling, this time with raisins. This sounds like you might want to put it in a sweet roll, like a cinnamon nut roll or something like that. Yum. Raisin Nut Filling 1 c chopped walnuts 1/2 c chopped raisins 1/3 c firm packed brown sugar 1 egg 3 T … Continue reading