‘Tis definitely the season for pumpkin recipes. Breads, pies, custards, ravioli, soups, drinks, and so on abound. I love autumn for so many reasons, and pumpkin is right up there near the top.
Next time I make these I need to make a double batch. Or a triple.
My kids (especially Alex) plowed through most of them the first day and I barely managed to pack a couple away for school lunches.
I felt like making gingerbread the other day. I also needed to do something with half a dozen apples I'd bought the week before. They were on the mealy side, and no one wanted to eat them as they were.
Blueberry Jonnycake-in-the-Oven is a recipe I found in America's Bread Book, a book I referenced before when I tried out the recipe for Indiana Basic White Bread.
I love this recipe. As you can see by the photo above, I didn't make muffins. I am just not that nuts about muffins. And since this is really at heart a cornbread recipe (to me, anyway), I figured I'd bake it in a cast iron skillet, as cornbread should be baked. But first… Continue reading TWD (okay, WWD) – Savory Corn and Pepper Muffins
This week's recipe was chosen by Ashlee of A Year in the Kitchen and can be found on page 232 of Dorie Greenspan's lovely Baking: From My Home to Yours. It's funny - I wasn't even sure I was going to participate this week. It's been so all about blueberries here that baking a loaf of… Continue reading TWD – Black-and-White Banana Loaf
Something had to be done. We've been picking zucchini on a daily basis now, and so far we've been using everything in savory dishes...grilled zucchini, for example. But there's only so many times a week (or a day) we want to eat it after a while, so I said I'd make zucchini bread to use up some of the excess.
Yes, here I am, late to the party. But at least I got here before NEXT Tuesday. Apple Cheddar Scones. The recipe is from Dorie Greenspan's book "Baking From My Home to Yours", and can be found on page 32, or you can visit Karina's blog, The Floured Apron, if you don't have the book… Continue reading TWD (make that WWD in this case) Apple Cheddar Scones
This one is from Bernard Clayton's New Complete Book of Breads, but I found this sort of recipe - a brown soda bread - in just about all of the bread books I was looking through. I didn't find the American version until I checked in with King Arthur. And it makes sense - raisins would be more likely used for special occasion breads, holiday breads. And I don't even know if raisins were all that common an ingredient in Ireland long ago. I kind of doubt it.