Our passion is great bread!
This Sprouted KAMUT with no Flour is made with sprouted KAMUT grains and utilizes no additional flour. A couple of months ago, a visitor commented on my Sprouted Wheat Bread with no Flour post and asked if I had experimented with making sprouted bread completely with KAMUT. KAMUT is a heritage grain and a descendant of Emmer wheat. The kernel of this wheat is larger
I’m in banana bread heaven. This is not your grandmother’s or even your mama’s banana bread. When I was thinking about how to describe this bread, over the top was the first thing that came to my mind. This bread is featured in the October 2012 Issue of Cooking Light Magazine, and according to the article, this is no ordinary banana bread. It is lighter
Fluffy and delicious is how I would describe these Pocketbook Rolls. They taste like a cross between a biscuit and a yeast roll; light and flaky, and oh so buttery. If you let them rise the recommended 2 1/2 hours, they tend to lose their shape; however, the texture and flavor is so good that no one really cares what they look like. The taste
The theme for the November Can It Up! Challenge is Cranberries. I had a hard time deciding what to make for this month’s challenge. I’ve never been a fan of canned cranberry sauce so I don’t eat it. It wasn’t until I tried fresh cranberry relish that I actually enjoyed it. When I found this recipe for cranberry jam, I thought it would be a
by Rod (Dallas, TX) You’ll be praisin’ the kitchen elves who clean up after this tasty adventure. This impromptu dessert concept for a Thanksgiving buffet (the recipe name a blending of “praise”and “raisins”) has the potential of becoming the new tradition that restores “thankful” to Thanksgiving. And with other (or additional) dried fruit and nuts, Praisin Bread may be featured at many holiday gatherings, even
