It doesn't have to be difficult to bake bread at home, and this French bread recipe is one of my “must have” recipes. I use it for making bread bowls for soup, such as Wisconsin Cheese Soup, French bread pizza, garlic bread, or accompanying soup, salad, or 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 bread falling apart before you get it to the pan.
Most homemade lotion recipes involve quite a few ingredients, blenders and more mess than I'd prefer to clean up. In contrast, all you need for these hard lotion bars is three ingredients, one pot, and molds – that's it! You can even use muffin tins if you don't have other molds, since the bars use all natural ingredients.
Why subject yourself and those who are close to you with a chemical cocktail when you can make perfume with non-toxic ingredients? Learn how to make perfume with essential oils and enjoy these blends for self-confidence, stress relief and more. These are great for your own use or as a gift. You may not find an exact match for your favorite perfumes, but you may find a new favorite signature scent.
The modern fragrance industry uses some pretty scary chemicals. [Read more…]
This easy cranberry-apple pie recipe is perfect for the holidays with bright pops of color and tartness from the cranberries paired with sweet apples.
There was a bumper harvest of apples this year at my favorite local orchard, and fresh cranberries are shining like rubies in the produce section. Wisconsin is the top cranberry producing state in the U.S., producing millions of barrels of cranberries. I also have a nice stash of local maple syrup, so I figured I'd take a shot at combining all three into a tasty cranberry-apple pie. It turned out quite pretty and pairs nicely with some ice cream or whipping cream.
Note – If you don't want to take the time to make pie crust, you can swap this filling into the apple crisp recipe.
These sweet little nut filled pastries are another recipe that my mom used to make for the holidays. My uncle Joe called them Hungarian nut rolls. They are made with a yeast dough, but the method is a little different than other dough I've worked with in the past. The keys to success are keeping everything cold (the dough gets sticky when it gets warm) and working gently with the dough. Blend only until mixed, bake only until lightly browned.