Weaving together the many threads of the Mountain West’s rich food history, Greg Patent presents more than 125 contemporary recipes.
Pound cakes and I became friends in 1976. I remember the time precisely because that’s the year I bought “Maida Heatter’s Book …
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.
Roman Chocolate Cookies will remind you of gingerbread in texture and in taste. Olive oil subs in for butter.
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.
Crisp on the outside and tender inside, these Hungarian Cheese Biscuits are easy and fun to make and very easy to eat. Serve them a snack or a nibble with drinks. You’ll be happy with the smiles you get in return.
Did you know that the food processor is great at making cakes? In just 2 to 3 minutes of whizziing ingredients in the workbowl, the batter’s ready to bake. I know you’ll just ove this light-textured buttermilk spice cake, flavored with cinnamon, nutmeg, and cloves.