Category Archives: Recipes

Very Orange Chocolate Chip Cookies

I have not been baking enough cookies lately. And cookies are one of my favorite things to bake! They travel well and can be subject to endless variations – even within one batch of dough. Even so, for this month’s Sugar High Friday, with an end-of-winter citrus theme chosen by Alice, I had to think long and hard before deciding to bake cookies. Part of ... Read More »

Brioche

We started out brioche dough last week and left it in the freezer. Brioche is a very enriched french pastry dough – the french pastry dough, in fact. I discovered that I thought I had had brioche, but I was wrong. It seems that many bakeries, at least here in the US, simply pass off their challah breads as brioche. In reality, brioche has more ... Read More »

Healthy Cornbread Muffins

I’ve been thinking about cornbread for a while now. Dr Biggles has been trying to work out the perfect recipe and Kelli just posted about some delicious looking cornbread muffins yesterday. So today I went for it. Now, I didn’t spend too long thinking about the perfect recipe because I already had some chili and just wanted something to go with it. This is not ... Read More »

Rosemary Olive Bread

This bread originated in class a couple of weeks ago. I froze the dough and took it home to bake, where I gave it a long, slow rise in the refrigerator. I can safely say that if you do not absolutely hate either olives or rosemary, you will enjoy this bread. It is unbeliveably soft with a full, but not aggressive, flavor. Doesn’t that sound ... Read More »

Sage Focaccia

I mentioned that yesterday, in class, we made focaccia in addition to our tortillas. I’m fairly certain that I had never before had sage focaccia. Now I am not sure that I want focaccia without it. The flavor was subtle and the taste was fabulous. This was a soft, light bread that I turned into some great grilled sandwiches for dinner. Focaccia is a yeasted, ... Read More »

Flour Tortillas

At first I did not believe that it is impossible to make a great pizza in a conventional oven on a baking sheet. After all, I have made pizzas this way many times. Our instructor mentioned today that if your oven is hot enough to produce an excellent crust, the toppings will be burnt long before the crust is done. Therefore, you must use a ... Read More »

Low Fat Chocolate Banana Souffles

Sometimes my kitchen has a glut of bananas. I can only eat so many each week, you know. Of course, I freeze them, add them to my cereal and make banana bread. As much as I love banana bread, sometimes I actually want to put my overripe bananas to some other use. I know that other people have similar issues. Fortunately, I learned an easy ... Read More »

Restaurant Style Bread Pudding

Most home cooks will make bread pudding in some variety of casserole dish, producing a relatively flat, custardy dish that must be scooped onto plates. In a restaurant setting, the presentation of an unformed blob on a plate is somewhat less than appetising. Consequently, restaurants will often bake bread pudding in a loaf pan, so it can be easily and attrictively plated. I first heard ... Read More »

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