Kicking off a series of recipes that were filed as either Passover or Jewish in one of the collections I acquired, here is a recipe for Baked Matzo Rolls. I’m going to be learning about these traditional foods because I am not Jewish and I didn’t have a lot of exposure to Jewish foods before … Continue reading
This recipe was cut out of a sugar box and included a handy tab at the top making it easy to find in the recipe box. But this particular one has been worn down over time so that it no longer says ‘sticky buns’ on it. Does that mean it was well used? Or, skipped … Continue reading
Cloverleaf rolls are baked in a muffin tin so the three balls of dough bake together to look a bit like a clover. This is another recipe that requires that you already have a basic dough recipe that is tried and true. I suppose if you don’t have one, you could make due with store-bought … Continue reading
I have never made cinnamon rolls myself – the store-bought ones in the blue can are about as much as I’ve done – probably because I don’t really love them and can live without them. The process here doesn’t seem difficult, but like with bread recipes, it requires time. That seems to be something a … Continue reading
Caraway seeds are the thumbnail-shaped seeds you find in some breads, and have an aromatic flavor. They are most commonly used in rye bread to add that distinctive flavor to a nice loaf (and paired with pastrami, oh yum). Caraway is considered a savory seasoning in cooking, and can be used with pork dishes, added … Continue reading
