From Cafe Garima!
Bread has been called the staff of life. And it’s true. Bread has been around for over 30,000 years. It was originally developed to make it easier to eat Wheat Berries. Wheat Berries? Ugh. I am so glad that there was a genius around to discover it.
Since then, various groups have made their own types of bread. You have unleavened bread like Matzo and crackers. Pita, rye, wheat. My favorite to make is sourdough. I personally love bread. When asked if I would ever give up bread, I say heck no!
We have making our own bread since about 2009. I am constantly looking for new and interesting recipes. I love multi-grain. I saw this one made with caramelize onions. It looks delicious. I love the photos. Please check it out.
From Hangry To Hungry!
Guess what Jim is having for breakfast this week? We had been peaking into our freezer yesterday. I realized that I had half a shelf of frozen bread!
I started looking for recipes to use that stale old bread up and found about 20 of them. However, I ran across this recipe and thought “this is the one!” So here comes Lemon French Toast!
From Beauty Blog To Go!
Visit link for recipe.
I saw this recipe and thought how yummy looking it is. Then I thought, I haven’t really posted very many sweet potato recipes. Shame on me. Sweet potatoes are as much part of Thanksgiving as Turkey and pumpkin is.
So here is my start of catching up with sweet potato posts!
From Goan Imports!
One of the really great things about the holidays is that you are exposed to so many different cuisines. Each cuisine has it’s special little flavor that it brings to the season. From Italy you have Buccellato(fig cake). Black Forest Cake from Germany. My Romanian friend’s mom use to make a Cozonac. It was like a Panettone, except filled with cheese. So good.
And of course the Irish and the Brits had the plum pudding. Except pudding in the UK isn’t what we think of pudding here. Their pudding is a super moist cake. These days, you won’t find plums in it. There is a whole history of plum pudding(cake).
I hope you try this recipe. I have already made some of the recipes from the blog, and they are always great!
I was posting a recipe today that required star anise. That is something that you generally buy at a chinese market. Something that you don’t use very often. So I don’t really have at home. So I went looking for the substitute which is anise seed. In my search, I found this really cool article on baking substitutions. From the article:
You’re halfway through a brownie recipe when you realize you have no eggs, and the grocery store is closed. You could go ask the babe next door, but it’s late, and you’re already in your pajamas, and at that moment, an abandoned recipe is 100% preferable to a real life interpersonal interaction. We’ve all been there. (Right? This happens to you guys, too, right??)
Don’t give up just yet! This substitution chart, which covers the many basic but necessary ingredients you’re likely to run out of, will help keep you cooking, and your neighbor blind to the truth that you just made a pan of brownies for one
Here are a couple of substitutions:
From Bewitching Kitchen!
Fall is a wonderful time of the year! As a kid, there would be piles of leaves that you could run and jump into. Haunted houses. Bobbing for apples. You would go to your neighborhood supermarket and see chrysanthemums put out for sale. And there were hills of pumpkins of every size. My mom would buy about 6 pumpkins. Some of them would be carved up for Halloween. Others would be split up. The seeds would be scooped up to be roasted. The rest my mom would bake and then freeze.
This would be used for pumpkin pie for Thanksgiving. And there would always be enough to make pumpkin bread for Sunday breakfasts throughout the year. This recipe looks like something my mom would have made.
From Marcey’s Table!
This is a recipe I posted a while back.
This week has gotten off to a crazy start. I am doing a project at schools on the island. I have meetings every day and some at night. I want to do something quick for my husband and I before my meeting tonight. I looked in the fridge and I had ingredients for chevre chaud. This is why you should always have goat cheese in the refrigerator.