Pineapple Carrot Muffins
A quick-mix batter with flavors of Hawaii: pineapple, coconut oil, fresh ginger, and vanilla.
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Recipe and Tips: Greek Greens Pie
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get.
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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.
Hungarian Cheese Biscuits (Pogácsa)
Crisp on the outside and tender inside, these Hungarian Cheese Biscuits are easy and fun to make and very easy to eat.
About Buttermilk plus A Food Processor Snackin’ Cake Recipe
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.