Bread Making: Meet the Yeast

By Heather Solos | January 16, 2008

Heather says: Yeast are tiny one celled fungi. There are both benevolent and obnoxious strains. One can find yeast commercially for brewing, as a nutritional supplement, and for baking. In bread making, yeast digests sugars and creates carbon dioxide. The structure of the dough traps the gas, giving yeast bread its loft and softness. Too…

Basic Scone Recipe

By Michele Newell | June 12, 2013

Michele says: During my freshman year of college, I was required to live in a dorm.  It was the most miserable experience of my life, not because I had a terrible roommate, but because I couldn’t cook or bake without having to use the communal kitchen (which meant I had to share with whomever walked…

Bread Making Tutorial: Basic White Bread

By Heather Solos | January 24, 2008

Heather says: At long last, the first in the series of simple bread tutorials. We are beginning with a plain white bread recipe. This version is extremely simple. It is free of most allergens (wheat being the obvious exception) so it is useful for those avoiding eggs and dairy. Nutritionally, well, let’s just say that…

Pizza Crust Recipe

By Heather Solos | May 19, 2008

Heather says:       I was not content with the pizza crust I originally posted, it was good, but not something I felt others would rave about.  Consequently I have been experimenting with variations for the past few months.  While searching for a simple crust I had some criteria in mind: the ingredients must…

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…

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…

Popovers

Popovers in a Muffin Tin

By Michele Newell | June 26, 2013

Michele says: Have you ever had a popover?  If you haven’t, you’re missing out on one of my all-time favorite sides for a Sunday roast.  Crispy and crunchy outside with an airy inside, popovers are the perfect utensil for transporting gravy from plate to mouth.  Like Yorkshire puddings without the pan drippings, popovers are simple…

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…

Blueberry Muffins Recipe

By Heather Solos | September 16, 2009

Heather says: This is a great basic muffin recipe. Swap out the blueberries for whatever fruit you’d like. Reduce the amount of milk for exceptionally wet ingredients such as mashed bananas. Simple Blueberry Muffins Yields 9 muffins 1 1/2 cups all-purpose or plain flour 3/4 cup white sugar 1/2 teaspoon salt 1.5 teaspoons baking powder…

Pancakes 101: The Basic Buttermilk Pancake

By Heather Solos | August 10, 2009

Heather says: Nothing says weekend indulgence like a pancake and nothing tastes better than a pancake served up by someone else. But what happens when you’ve moved out and a weekly trip to IHOP just isn’t in the budget? You learn how to do it yourself. This recipe is simple and a great starting point…



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