Cranberry Pecan Muffins
Amazingly tender muffins that keep fresh for days at room temperature.
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Christmas Apple Loaf
This terrific mildly spiced loaf cake, loaded with dried fruits and toasted nuts, gets its special taste and texture from a very thick homemade apple purée. Because it keeps really well at room temperature, this loaf is something you’ll want to have on hand for …
Recent Posts
Stuffed Eggplant Italian – Greek Style
What makes these stuffed eggplants Italian is cooked farro, Romano cheese, and pine nuts.
Pineapple Carrot Muffins
A quick-mix batter with flavors of Hawaii: pineapple, coconut oil, fresh ginger, and vanilla.
From A Baker’s Odyssey: Pumpkin Empanadas
This recipe is from Greg’s interview with Maria Elena Flores from Chihuahua, Mexico.
Nora’s Chocolate Spice Applesauce Cake
This adaptation of a recipe from the 1959 Farm Journal Country Cookbook makes a great gift for holiday giving.
The Gifts of Fall Apples … and Zucchini
Gifts of apples, zucchini and farm eggs lead to a moist bread good for passing the gift along!
Musings on Pound Cake
Pound cakes and I became friends in 1976. I remember the time precisely because that’s the year I bought “Maida Heatter’s Book …
Elvis Presley’s Pound Cake
This classic pound cake, made with butter, heavy cream, and sugar, is sure to please your sweet tooth as much as it did The King’s.
A French Bread That’s all About The Crumb
Pain de Mie, a French sandwich bread with a fine crumb is excellent sliced thin. It’s excellent toasted, too.
Roman Chocolate Cookies
Roman Chocolate Cookies will remind you of gingerbread in texture and in taste. Olive oil subs in for butter.
New Method! 100 Percent Whole Wheat Food Processor Bread
A loaf of 100 percent whole wheat bread has never been easier to make thanks to food processor power. Just 3 minutes of processing, a series of risings, and a stint in the oven will give you a sandwich loaf of unequaled taste and texture.