My kitchen is always calling me. With a few shared recipes, I hope yours will call you, too!
1 bundt cake plus extra batter for muffins, loaf or smaller cake pan Tip: Fruit, or sometimes vegetables, can be interchanged in cake or quick bread recipes. What you're looking for is moisture. If you don't like bananas, use more pears. Other alternatives: shred or finely dice apples, zucchini or carrots. Use canned or... Continue Reading →
12-16 slices per loaf Tip: Whether using fresh or frozen berries in this quick bread, toss them in some of the flour mixture from the recipe before gently folding them in at the end. This will help to keep them distributed in the bread and not sink to the bottom. Ingredients 2 cups all-purpose... Continue Reading →
Makes 24-28 crackers per loaf Note: I tip my hat to marthastewart.com for the inspiration for these crackers. Tip: Make lots of these crackers and eat them with St. Agur blue cheese. The end. 😋 Ingredients Soft, unsalted butter (for buttering the pans) 2 cups all-purpose flour 1/2 cup brown sugar, packed 1 tsp... Continue Reading →
Serves 8-12 Tip: I thought about glazing this coffee cake (and you certainly could), but changed my mind when I sliced a small sample the night I baked it. This is one of the best coffee cakes I've eaten; it has such intense fruit flavor. Plums and figs are a delicious combination, yet super... Continue Reading →
Appetizers Italian Stuffed Zucchini Cups 27-Nov-2018 Smooth & Creamy Garlic Hummus with S&P Pita Chips 17-Oct-2018 Frico Crisps 15-Sep-2018 Soups/Salads Butternut Squash Soup 20-Nov-2021 Panzanella for Two (non-traditional) 22-May-2020 Brussels Sprouts Salad w/Caesar Dressing 1-May-2020 French Green Bean & Fennel Salad w Lemon Garlic Vinaigrette 22-Jan-2019 Citrus Salad with Pomegranate & Pistachios 11-Jan-2019 Winter Slaw... Continue Reading →
Yield as shown in photo. You may choose a different mix of pans. (ex: all muffins or muffins plus a bundt pan, etc.) Tip: Julia Child had a kitchen rule...“No matter what happens in the kitchen, never apologize.” Julia's rules are definitely good enough for me! 😉 I made a batch of chunky applesauce last week... Continue Reading →
Makes 12 standard muffins Tip: Who doesn't like a muffin? You may be out there, but I don't know you personally. I could eat 3 at one sitting! These muffins are relatively healthful, but if calories are a concern, bake (and eat 😉 ) smaller portions by using a mini muffin pan. You should get... Continue Reading →
About 16 slices Tip: As gardening season comes closer to its end (in the Midwest, at least), it's always tough to leave green tomatoes hanging on the vine. Of course, there are options - fried green tomatoes, pickled green tomatoes, green tomato salsa, relish...all of which are good, but most are savory. A baker's gotta... Continue Reading →
Makes 12 mini-loaves + 12 muffins. Recipe can be halved for smaller batch. Tip: Clearly, autumn is just around the corner. "Pumpkin Spice" is showing up everywhere, from coffee creamer to scented candles to oil changes for your car! 😀 Jump on the bandwagon and enjoy a delicious seasonal flavor when you bake this quickbread!... Continue Reading →
Each recipe below will produce 1 loaf Tip: When the zucchini harvest is abundant, it's time to bake. I prefer smaller sized zucchini, but if the zucchini have grown quite large, they should be cut so seeds can be removed before shredding. Peeling is optional. I really like the green flecks in my quick breads,... Continue Reading →
My Kitchen Calls 