Granola is a food that usually stands on its own, as a snack or as a breakfast cereal, but it can be a great addition to other recipes because even a very basic granola has a lot of flavor. Granola is usually made up of oats, fruit, nuts and seeds that …
Fresh cranberries can be a great ingredient to work with, and not just when you want to make cranberry sauce for Thanksgiving dinner. The berries have a vivid red color and a bright, tart flavor that goes well with all kinds of different flavors, from chocolate to toasted coconut. People don’t seem to …
Lemon is often paired with gingerbread because the bright, sharp flavor of the citrus is a good contrast for the dark, molassey flavor of gingerbread. Typically the lemon accent takes the form of a glaze or is served on the side as lemon curd. In this Meyer Lemon Gingerbread, I incorporated fresh …
Banana bread is one of the things that I bake most often, as not only do I like it, but I almost always have some bananas around the kitchen that need a little more direction in life. The same could be said for pumpkin bread during the fall and winter months. I stock …
Homemade apple butter is a delicious topping for all kinds of things, such as toast, muffins and even yogurt and oatmeal. Since I make it in the fall, I tend to serve it with biscuits and dinner rolls during big holiday dinners, too. This year I wanted a change of pace …
When I’m working with a shaped pan, like the Wilton Doughnut Twist Pan, I will often start out working with the recipe that comes on the packaging. These recipes are usually tasty and are always formulated to fit the pan, so there is no guesswork involved in trying out the …
One of my favorite quick breads is the coconut bread from bills, a restaurant in Sydney Australia. The bread has a dense and tender crumb, is very moist and has a great coconut flavor. I also like to use it as a jumping off point for other coconut bread recipes …
It is hard to beat a flaky, buttery buttermilk biscuit. They’re quick and easy to make, and ready to eat almost as soon as they come out of the oven. They also take to other flavors very well – and I’m not just talking about the fact that they can easily served …
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