Toaster Pastries: Fearless Friday #24

By Heather Solos | October 30, 2009

Heather says: Does anyone ever notice how Thursday just seems to sneak up on a person? I mind my own business, but it seems to happen every seven days or so. This week I managed to squeeze in a quick Fearless Friday. I decided to try out making a homemade version of PopTarts™. Guess what?…

Bagels Recipe

By Heather Solos | October 3, 2007

Heather says: Bagel purists avert your eyes. I believe I’ll refer to this recipe as Quick and Dirty Bagels.” They get the job done, are much better than frozen, and do not require a whole lot of work, but I would never put them up against a genuine NY bagel. This recipe was originally designed…

Challah

Homemade Challah

By Michele Newell | September 19, 2013

Heather says: see the end for a note   Michele says: Now that September is nigh, relief from the insanity of summer is in sight.  Kids go back to school, vacations cease, and life gets back to normal until the seemingly just around the corner winter holiday season.  Assuming you’re not Jewish, that is.  And…

Banana Muffins

By Heather Solos | December 26, 2010

Heather says: Muffin recipes are a great introduction to baking. They aren’t fussy and a flat muffin is still a delicious muffin. Don’t get smug and try to pass these off as health food; they aren’t. They are however delicious and semi-portable. What is semi-portable? Great in a lunch bag, not so great while driving.…

Cornbread, Plain Recipe

By Heather Solos | November 20, 2007

Dear Home Ec 101, Do you have a good cornbread recipe or tips on baking cornbread? I generally use a corn meal mix and it always comes out too dry and “crummy”. I like for the outside to be crisp but for the inside to be soft and to stay together instead of falling apart…

Bread Making and the Stand Mixer

By Heather Solos | February 1, 2008

Heather says: Using a stand mixer can be a great way to knead dough a little faster and without as much physical effort. Personally, I enjoy a chance to work off a little steam. (I have three kids under five, I’m human, there is steam.) When using a stand mixer like a kitchen-aid begin timing…

Biscuit Recipe, No Knead

By Heather Solos | February 23, 2010

Heather says: These are the simplest, pillow-soft, no-knead biscuits you’ll ever make. I’ve been wanting to try out coconut oil as a substitute for vegetable shortening in my biscuit recipe, but I haven’t been in a biscuit making mood for months. Last night I celebrated meeting a deadline by making country-fried steak and there was…

Bread Machine Tips

By Heather Solos | February 29, 2008

Dear Home Ec 101, So I’ve finally garnered the courage to break out the 10 year old, given as a wedding gift, but never used Bread Machine. I’ve used it twice to make whole wheat bread. I’m not doing a good job at this. I’ve learned that the ingredients MUST be room temp (not straight…

Bread Making: Rising To the Occasion

By Heather Solos | February 3, 2008

Heather says: Leavened breads are those lifted by tiny bubbles.  Most of the bread we eat today is leavened, with a few exceptions for items such as tortillas or other flat breads.   The lift is provided by chemical, mechanical,  or biological reactions.  Chemical reactions provide the lift for quick breads, which are your typical…

Easy Italian Bread

By Michele Newell | April 4, 2013

Michele says: A little over ten years ago today, I enrolled in home economics as a school elective.  To say I was excited would be an understatement, and I showed up for my first day of class eager to learn anything and everything I could about sewing, cooking, cleaning, and—most important to me—baking.  The pace…



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