This rye bread recipe yields a loaf that is soft and flavorful — and makes delicious toast! INGREDIENTS: 1 (1/4 oz.) envelope (or 1 scant tablespoon) active dry yeast 1 tablespoon sugar 3 tablespoons butter, melted 1 egg 1 cup milk, warmed (about 110°F) 1 1/2 teaspoons salt 1 cup rye flour 2 1/2 cups...Read More
We’ve been told these are much like the maple oat scones sold at Starbucks. You be the judge! INGREDIENTS: For the scones: 1 cup oats (quick or old-fashioned) 1 1/2 cups flour 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon baking powder 2 tablespoons pure maple syrup 2 1/2 tablespoons cold butter (small pieces) 1...Read More
This pita bread is baked at a lower temperature than other recipes, resulting in a soft, white bread that we love. Before serving, brush with olive oil and lightly toast in a hot skillet with a little olive oil. Serve wedges of pita with dips as a wrap for sandwiches. INGREDIENTS: 1 tablespoon active dry...Read More
INGREDIENTS: 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup yellow cornmeal 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup low-fat buttermilk 1/3 cup molasses 1/2 cup dried currants 2 tablespoons chopped walnuts Vegetable cooking spray METHOD: Combine the flours, cornmeal, cinnamon, soda, and salt in a large bowl...Read More
INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More
The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and...Read More
Start the dough the night before you plan to serve. For a true New Orleans experience, serve with piping hot cafe au lait made with chicory-flavored Community Coffee and hot milk. INGREDIENTS: 1 package active dry yeast 1 1/2 cups warm water (100-115° F) 1/2 cup sugar 2 teaspoons salt 2 large eggs 1 cup...Read More
Use a full-flavored extra virgin olive oil like Belle Farms for the best results. This easy focaccia can be served as a main course or as an appetizer cut into small pieces. INGREDIENTS: For Focaccia Dough: 2 teaspoons rapid-rising dry yeast 1 cup warm water 2 tablespoons sugar 3 1/2 to 4 cups flour 2...Read More
