Sour dough bread is one of the most distinct smells and flavors in the bread world. It is also an ancient baking method. Turns out, sour dough bread is about 3000 years old – the ultimate traditional method, right? Some would have us Americans believe it was “invented” in San Francisco during the Gold Rush, … Continue reading
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
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
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
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
Gram's Recipe Box 