I love berries of all sorts, but I especially love blueberries. I have a stash of them in my freezer and several boxes of fresh blueberries in my refrigerator. So I thought I would make up a quick snacking kind of dessert for dinner.
The Bread of Love and Friendship
This is an easy sourdough with a little bit of milk and potatoes. I used whole wheat sourdough starter but you can use a white starter and substitute about 6 oz of whole grain flour for bread flour to have it come out similar. Continue reading Pane di Amore
When I was young, there was a bakery in town that specialized in a Cheese Onion loaf. It was a soft, white crumb studded with melted cheese pockets and caramelized onions chunks. The bread was a sought after item and you could smell it baking from far off. Continue reading Caramelized Onion Cheese Loaf
I had a Hubbard squash sitting on my kitchen table begging to be baked. So, I baked the squash and made up some squash rolls. I made enough dough to bake up a loaf of squash bread as well.
I have a dear friend who is fighting cancer. The chemo treatments leave her unable to eat much but she loves eating my sourdough bread. So I have formulated this bread just for her. It is the white counterpart to Pink Wig bread which was also formulated for a woman fighting cancer (it is a whole wheat version). Continue reading Blonde Wig Sourdough
This is a variation for an old recipe called Latvian Apple Cake. What is so cool about this recipe is that you can substitute just about any fruit and make a terrific dessert. Think pear cranberry, blueberry, peaches, mixed berries, plum pear, apple cranberry, etc. It is an easy elegant dessert and it tastes delicious! Continue reading Sourdough Latvian Apple Cake
I baked up a Sourdough Ginger cake in a bundt pan to take to a get together. This recipe is a variation on my Sourdough Gingerbread cake. Baking it in a bundt pan had the effect of making the cake more dense. Continue reading Sourdough Ginger Cake with Blueberries ‘n Cream
Banana bread is just not quite as good in this baker’s opinion, without the crumbs on top. I find that true for most tea breads and muffins too. There is just something about the crumbs that makes people say, “Wow!” In the past, my boys wanted me to make a loaf of just “crumbs.” I think that is like eating the icing without the cake….