Posted: May 8, 2008 at 3:24 am
This recipe is based off of the heavenly biscuits that an dorm leader at my old alma mater used to make on leadership retreats. Four ingredients are all it takes to make meltingly tender […]
Posted: May 8, 2008 at 3:11 am
Another great master recipe to keep on hand, this Self rising flour mix can be used anywhere self-rising flour is called for.
Posted: May 8, 2008 at 2:53 am
After my son had turkey breakfast sausage at a restaurant in New York, he begged and begged me to make sausage for breakfast. In vain I searched for a turkey or beef sausage […]
Posted: May 8, 2008 at 2:41 am
This pizza was made famous by the California Pizza kitchen. There are a lot of variations available on the web, but most of them are a little overpowering on the bbq end. You’ll find […]
Posted: May 8, 2008 at 2:27 am
Many thanks to Sande Guetthoff for inspiring this recipe. These taste almost exactly like the rolls you can get from the Sheetz Corporation. Slightly salty, buttery, sweet, and chewy – these make the […]
Posted: May 8, 2008 at 1:43 am
Compound butter is one of those seemingly unnecessary items that make life so much easier. Once you start using this in your food preparations, you’ll never want to go back – the flavour of […]
Posted: May 8, 2008 at 1:35 am
This is a classic thickener for soups and poultry gravies. Make a large batch and keep it in the fridge, for convenience.
Posted: May 8, 2008 at 1:11 am
This is a classic thickener for light soups and poultry or vegetable gravies. Make a large batch and keep it in the fridge, for convenience.
Posted: May 8, 2008 at 12:39 am
This is a classic thickener for dark soups and beef gravies. Make a large batch and keep it in the fridge, for convenience.
Posted: May 8, 2008 at 12:10 am
This is a great pasta recipe, especially for making homemade ravioli, pirogies, pot stickers, or kreplach. This dough can easily be rolled by hand or through amachine. Make sure to follow the instructions exactly […]
Posted: May 7, 2008 at 11:55 pm
These muffins are rich and buttery with an unusual and delicious twist from pistachio nuts, which take the place of the usual walnuts. We think you’ll find these are head and shoulders above your […]
Posted: May 7, 2008 at 11:37 pm
These muffins are lighter than the overly sweetened, heavy, cake-like confections that have become typical in muffin recipes. They are sweeter, though, than the truly old-fashioned, often dry muffins you’ll find in many cookbooks. […]