Our passion is great bread!
by Rod (Dallas, TX) This recipe is used with the Crimson Barley Borscht Recipe. Red Cabbage with Caraway Seeds Ingredients: 1 medium head of red cabbage, cut into cubes 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 1/2 tablespoon caraway seeds 2 cups of cold water salt and pepper as desired Directions: Clean cabbage and cut into small cubes. Place in a
Pomegranates are gorgeous in color and delicious in flavor. They contain healthy antioxidants and can be used in all kinds of juices, teas and even sodas. I’ve never really given them much credit though because of the effort it takes to extract the arils. This Pomegranate and Pear Jam changed my mind about that. I saw this delicious recipe in the November issue of Cooking
by Rod (Texas, USA) This is an updated version of a popular Oat Bran Health Bread which was described on one site as “nutty, but not heavy like some multigrain bread” – this description still applies! Use of the “3,2,1” bread preparation method creates a smoother, moist chewiness, making this recipe a pleasing compromise between a dense multigrain bread and a lighter, less complex bread.
Home > Soup Recipes > Crimson Barley Borscht by Rod (Texas, USA) If borscht is not already a frequent dish served in your home (or in your community), consider this recipe an opportunity to invite family and friends for a unique dining experience. The deep red colors, intriguing aroma and intense flavors of this dish (as well as the brightly contrasting colors, flavors and textures
Pullman Bread gets its name from it’s former use on the long distance Pullman trains in the United States. This version is made with a portion of whole grain flour, sifted once to remove the bran. In France, however, it is referred to as pain de mie, or “bread of crumb,” because it has very little crust. It is usually baked in a rectangular straight-sided
