A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!
Very tasty and VERY easy!
First made in August, 2003. Absolutely the best pizza dough I've ever made. I made calzones for the first time with this. I like to add sugar to the dough or maybe garlic or some other spice for added flavor. Even cheese is great!
A classic southern cooking tradition -- spoonbread is typically known as a pudding-like bread that is eaten with a spoon, hence the name. My families delicious variation on spoonbread is a cross between cornbread and a souffle. It's light, yet rich and creamy. It uses whole-grain yellow cornmeal for maximum corn flavor, fine-ground cornmeal for a light and tender texture, and egg whites that have been beaten until stiff for lift. This surprisingly easy to make, tasty comfort food is the perfect accompaniment to any meal, and is especially good served alongside any braised meat smothered in gravy, spicy dishes and barbecues. It's great for breakfast, lunch, or dinner. And, when leftovers are warmed up in the microwave with just a dab of real butter and a grind of fresh black pepper, it makes for a perfect snack.
A special occasion breakfast treat for Blueberry season. As the name implies, these are not your every day pancakes. These are ultra rich--and really wonderfull.
Fresh bread is simple to make -- you just need to plan a good 4 hours before you need it!