This French bread recipe is one of my “must have” bread recipes. I use it for making bread bowls for soup, such as Wisconsin Cheese Soup, or to accompany soup and salad, or a hearty stew. French bread, not surprisingly, is great for French toast. Because it has a sturdier crust, it holds up well even when soaked with egg batter – so you don't end up with your toast falling apart before you get it to the pan. [Read more…]
Quite often when I make mashed potatoes for supper, I end up with just a dab (less than a cup) of potatoes left – not really enough for another meal. So how do you stretch a small amount of potatoes into another meal sized portion? One option is chicken and gnocchi soup, another favorite option is this easy potato bread recipe. [Read more…]
Have you ever eaten banana bread that was dry, or maybe it starts out good when it's warm but by the next day it's gotten hard? And don't even get me started on banana bread mixes – that's just wrong! Everyone should be able to turn overripe bananas into moist and tasty banana bread with a just a few ingredients that should be found in any well stocked pantry. (If you need a gluten free banana bread recipe with no refined sugar, we've got you covered, too.) And with this recipe, we've got a couple of “secret ingredients” that add a little extra flavor and help keep it moist and tender. My youngest loves this one.
Top Secret Banana Bread Recipe [Read more…]
My family's favorite Sloppy Joe recipe is based on one from the Betty Crocker's New Picture Cook Book from 1961. (I love this cook book. They use lard.) They call it “barbeque hamburger mix”. The original recipe calls for four pounds of ground beef and makes 30-40 sandwiches. Sometimes I make a whole batch, sometimes I cut it in half. In either case, the leftovers (if there are any) freeze and reheat well. The homemade bun recipe also makes a great sandwich bread. [Read more…]